Method for brewing pumpkin sauce

A pumpkin and soy sauce technology, which is applied in the field of condiment processing, can solve the problems that fresh pumpkins are not easy to store, and achieve the effects of protecting gastric mucosa, helping digestion, and fragrant smell

Inactive Publication Date: 2015-01-07
胡本奎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that fresh p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1 ：

[0016] A method for brewing pumpkin soy sauce, the specific operation steps are:

[0017] A. Raw material processing: Stack the ripe yellow gourd in the shade for 2-3 days to convert the starch in the gourd into sugar. Cut the gourd into 5 pieces, pick out the flesh, and cut off the stems and ends. Hard and thick crust; wash the soybeans with clean water, drain the water and add;

[0018] B. Steaming ingredients: Cut the clean pumpkin meat into small pieces, dry it for 3-4 days and put it in a steamer for steaming. When the steam rises to the top of the basket, steam it for another hour until it is cooked and steamed thoroughly;

[0019] C. Fermentation: Pour the steamed pumpkin in a sieve, sprinkle it with flour at a ratio of 5%, spread it evenly on the mat, 5 cm thick; finally cover it with a layer of clean gauze to facilitate fermentation; -After 10 days of fermentation, a layer of white hair gradually grows on the raw material. After 10-12 days, the white hai...

Example Embodiment

[0024] Example 2 ：

[0025] A method for brewing pumpkin soy sauce, the specific operation steps are:

[0026] A. Raw material processing: Stack the ripe yellow gourd in the shade for 2-3 days to convert the starch in the gourd into sugar. Cut the gourd into 5 pieces, pick out the flesh, and cut off the stems and ends. Hard and thick skin

[0027] B. Steaming ingredients: Cut the clean pumpkin meat into small pieces, dry it for 3-4 days and put it in a steamer for steaming. When the steam rises to the top of the basket, steam it for another hour until it is cooked and steamed thoroughly;

[0028] C. Fermentation: Pour the steamed pumpkin in a sieve, sprinkle it with flour at a ratio of 5%, spread it evenly on the mat, 5 cm thick; finally cover it with a layer of clean gauze to facilitate fermentation; -After 10 days of fermentation, a layer of white hair gradually grows on the raw material. After 10-12 days, the white hair becomes yellow, safflower and green flowers. At this time, re...

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PUM

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Abstract

The invention discloses a method for brewing pumpkin sauce and belongs to the field of flavoring processing. The method is characterized by adopting the processing process flows of treating raw materials, steaming the materials, fermenting, drying sauce in the sun, flavoring, packaging and forming a finished product. The method has the beneficial effects that the product produced by the method is reddish brown in color and luster, is faint-scent in odor and has a unique pumpkin flavor; the product is beneficial to protecting gastric mucosa protection and helping digestion, has special treatment effects on the prevention and treatment of diabetes and the lowering of blood sugar and is convenient to eat and simple in operation.

Description

technical field [0001] The invention relates to a processing method of condiments, in particular to a brewing method of pumpkin soy sauce. Background technique [0002] Pumpkin belongs to Cucurbitaceae, native to tropical South America, and is an annual herbaceous vine. Large leaves, tendrils, yellow flowers, unisexual, born in leaf axils, monoecious; fruit is gourd, bright orange-red when mature, also golden, orange-yellow, the lower part is often gray-green; melon shell is hard, not cracked, nearly The handle is thick and oblate, and the lower part is obviously thinner, forming three protrusions. The overall shape is slightly like an incense burner, with many seeds. [0003] The role of gourd: 1. Detoxification: gourd contains vitamins and pectin, pectin has good adsorption, can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, can play a role in detoxification. 2. Protect the gas...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
CPCA23V2002/00A23V2200/328
Inventor 胡本奎
Owner 胡本奎
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