Preparation method of honeydew sauce

Abstract

The invention discloses a preparation method of honeydew sauce. Yellow rice is soaked with warm water by 12 hours and fished out for standby use; wheat is soaked with warm water by 12 hours, then spread on a piece of plastic cloth and germinated at the room temperature of 25-30 DEG C, the wheat sprouts are mixed with the soaked yellow rice after growing to 1-1.5 cm by 3-6 days, the wheat sprouts and the yellow rice are put into a steamer to be steamed by 2-3 hours and placed into a fermentation cylinder when aired to the temperature of about 40 DEG C, compound enzyme is added, the mixture is fermented at the room temperature of 25-30 DEG C, honeydew juice is poured after four days, fermentation is performed by six days continuously, salt is added after a lot of aroma is emitted from mash, stirring is performed constantly and stopped when the salt is dissolved completely, the fermentation cylinder is caped and sealed, the mixture is stood at the room temperature or fermentation by three months, and the finished product is obtained after the mixture is filtered, bottled and sterilized. The honeydew sauce is not only unique in flavor but also rich in nutrient, and the preparation method is simple and easy to learn.

Description

technical field [0001] The invention relates to a method for preparing white melon soy sauce, which belongs to the field of food industry. Background technique [0002] The brewing and eating of soy sauce originated in my country and has a history of more than two thousand years. Soy sauce is one of the traditional fermented foods in our country. It is a great contribution of our ancestors to human civilization, and it is also one of the precious cultural heritage of the Chinese nation. The soy sauce brewed from grain does not contain white melon, has poor flavor and is not rich in nutrition. Therefore, it is an important topic for scientific and technological workers to study the brewing of soy sauce with unique flavor and rich nutrition from white melon. Contents of the invention [0003] The purpose of the present invention is to provide a kind of brandy melon soy sauce with rich nutrition and unique flavor and its preparation method. [0004] The preparation method o...

AI Technical Summary

Problems solved by technology

Soy sauce is one of the traditional fermented foods in our country. It is a great contribution of our ancestors to human civilization, and it is also one of the precious cultural heritage of the Chinese nation. Brewed from grain, without white melon, the taste is not good, and the nutrition is not rich enough. Therefore, it is an important topic for scientific and technological workers to study the brewing of soy sauce with white melon that is both unique in flavor and rich in nutrition.