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Watermelon jam and preparation method thereof

A technology for watermelon sauce and watermelon, which is applied in the directions of food ingredients as taste improver, function of food ingredients, food science, etc., can solve the problems of lack of watermelon sauce types, single eating method, strong seasonal watermelon, etc., to increase added value , sufficient raw materials, rich sauce effect

Inactive Publication Date: 2017-11-07
张俊维
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, watermelon has a strong seasonality, is not easy to preserve, has a single eating method, and has low added value. However, there is a lack of watermelon sauce in other various jams and dry sauces currently on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A watermelon sauce and a preparation method thereof, comprising the following steps: soybean pretreatment→watermelon processing→mixed fermentation→packaging the finished product;

[0018] (1) Soybean pretreatment: first wash 20-30 kg of selected soybeans, put them into a large pot and cook them; take out the cooked soybeans and spread them on the table, and sprinkle 3-4 kg evenly Flour, stir until the soybeans are completely covered with flour, cover with gauze and put them in the fermentation room for fermentation, the fermentation temperature is controlled at 40-45°C, and the fermentation time is 4 days; the fermented soybeans are sieved to remove the flour.

[0019] (2) Watermelon processing: Wash and peel 10 kilograms of watermelon, and put the watermelon pulp into a mixing container.

[0020] (3) Mixed fermentation: Put the fermented soybeans into a blender and mix them with watermelon pulp, add 1-3 kg of salt, 0.2-0.3 kg of pepper, 0.1-0.2 kg of aniseed, 1-2 kg of...

Embodiment 2

[0025] A watermelon sauce and a preparation method thereof, comprising the following steps: soybean pretreatment→watermelon processing→mixed fermentation→packaging the finished product;

[0026] (1) Soybean pretreatment: first wash 30-40 kg of selected soybeans, put them into a boiling water tank and cook them with high-temperature steam; take out the cooked soybeans and spread them on the table, and sprinkle them evenly with 4 - 5 kg of flour, stir until the soybeans are completely covered with flour, cover with gauze and put them in the fermentation room for fermentation, the fermentation temperature is controlled at 45-50°C, and the fermentation time is 3 days; the fermented soybeans are sieved to remove the flour.

[0027] (2) Watermelon processing: Wash and peel 10 kilograms of watermelon, and put the watermelon pulp into a mixing container.

[0028] (3) Mixed fermentation: Put the fermented soybeans into a blender and mix them with watermelon pulp, add 3-5 kg ​​of salt, ...

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PUM

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Abstract

The invention discloses watermelon jam and a preparation method thereof. The preparation method comprises the following steps: thoroughly cooking soybeans, fishing out, then spreading flour and uniformly stirring; covering with gauze, fermenting at the ambient temperature of 40 to 50DEG C for 3 to 4 days, and then sieving to remove the flour; putting peeled seed-containing watermelon flesh into a stirring container; putting fermented soybeans into the watermelon flesh, adding a proper amount of table salt, pericarpium zanthoxyli, aniseed, fresh ginger and flour, uniformly stirring and then fermenting for 7 to 10 days under the control of constant temperature being 40 to 50 DEG C; carrying out sterilizing treatment on the fermented watermelon jam, and carrying out sealing package to obtain a finished product of the watermelon jam, wherein the package can be realized by adopting bottles, cans or bags. The watermelon jam has the characteristics of strong jam flavor, brackish palatability, abundant nutrition and capability of clearing heart fire.

Description

technical field [0001] The invention relates to a method for making sauce, in particular to a watermelon sauce and a preparation method thereof. Background technique [0002] Watermelon is a kind of fruit widely loved by people. It has delicate taste and rich nutrition. It contains various vitamins, minerals and amino acids, lysine and other nutrients needed by the human body in its body. However, watermelon has a strong seasonality, is not easy to preserve, has a single eating method, and has low added value. However, other various jams and dry sauces currently on the market lack the type of watermelon sauce. Contents of the invention [0003] The object of the present invention is to provide a method of making watermelon as main raw material and fermenting it into sauce, which not only retains the quality of watermelon, but also has the characteristics of sauce, and is easy to pack in various forms and convenient Preserved in various environments, it can be produced in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L11/00A23L33/00A23L11/50
CPCA23L21/12A23L33/00A23V2002/00A23L11/50A23V2200/14A23V2200/30
Inventor 张俊维
Owner 张俊维