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Method for preparing health soy sauce from chayote

The technology of a health-care soy sauce and a production method is applied to the processing field of condiments, and can solve the problems such as difficult storage of fresh chayote, and achieve the effects of enhancing human body resistance, brown color and fragrant smell.

Inactive Publication Date: 2016-01-20
张建新
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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 chayote is not easy to store, and to provide a method for making chayote health-care soy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of chayote health-care soy sauce, concrete operation steps are:

[0017] A. Raw material processing: stack the ripe chayote with bright yellow skin for 2-3 days in a cool place to convert the starch in the melon into sugar, cut the chayote into 5 pieces, pull out the pulp, and cut off the stalk, The hard and thick skin at the end of the melon; wash the soybeans with clean water, drain the water and add;

[0018] B. Steaming material: Cut the clean chayote meat into small pieces, put it in the steamer after drying for 3-4 days, and steam it in the steamer. When the steam rises to the top of the cage, steam it for 1 hour until it is cooked and steamed thoroughly;

[0019] C. Fermentation: Pour the steamed chayote into a sieve, sprinkle with flour at a ratio of 5%, and spread it evenly on the mat with a thickness of 5 cm; finally, cover it with a layer of clean gauze to facilitate fermentation; after After 8-10 days of fermentation, a layer of...

Embodiment 2

[0024] A kind of preparation method of chayote health-care soy sauce, concrete operation steps are:

[0025] A. Raw material processing: stack the ripe chayote with bright yellow skin for 2-3 days in a cool place to convert the starch in the melon into sugar, cut the chayote into 5 pieces, pull out the pulp, and cut off the stalk, The hard and thick skin at the end of the melon;

[0026] B. Steaming material: Cut the clean chayote meat into small pieces, put it in the steamer after drying for 3-4 days, and steam it in the steamer. When the steam rises to the top of the cage, steam it for 1 hour until it is cooked and steamed thoroughly;

[0027] C. Fermentation: Pour the steamed chayote into a sieve, sprinkle with flour at a ratio of 5%, and spread it evenly on the mat with a thickness of 5 cm; finally, cover it with a layer of clean gauze to facilitate fermentation; after After 8-10 days of fermentation, a layer of white hairs will gradually grow on the raw materials. After ...

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PUM

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Abstract

The invention discloses a method for preparing health soy sauce from chayote and belongs to the field of seasoning processing. The method is characterized in that the processing flow is as follows: raw material processing, cooking, fermenting, sauce drying, seasoning, packaging and finished product forming. The method has the benefits as follows: the product has reddish brown color, faint scent and unique flavor of the chayote. The product can enhance the resistance of a human body, has the functions of expanding blood vessels and reducing pressure, and is low-calorie low-fat health soy sauce integrating nutrition values and health care values.

Description

technical field [0001] The invention relates to a processing method of condiments, in particular to a preparation method of chayote health-care soy sauce. Background technique [0002] Chayote, also known as Falcon melon, An pumpkin, and Shou melon, is a plant of the genus Chayote in the Cucurbitaceae family. The fruit is pear-shaped, with 5 obvious longitudinal grooves, and a suture line on the top of the melon. The fruit color is from green to milky white, and the pulp is milky white. There is only one seed in a fruit, and the pulp and the seed coat are closely attached and are not easy to separate; the seeds are flat and spindle-shaped; the seed coat is fleshy and membranous, and does not have the ability to control water loss in the seeds Features. When the seeds are peeled off the fruit, they are very easy to lose water and dry up and lose their vitality. The seeds have no dormant period. If they are not harvested in time after they are mature, the seeds will germinat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/00
CPCA23V2002/00A23V2200/324A23V2200/326
Inventor 张建新
Owner 张建新
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