Watermelon sauce and production method thereof
A production method, the technology of watermelon sauce, applied in food science and other fields, can solve the problems of watermelon sauce not rich enough, the taste level of watermelon sauce is not rich enough, etc., and achieve the effect of good color, rich taste and uniform taste
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Embodiment 1
[0027] A method for making watermelon sauce, comprising the steps of making bean yellow, making watermelon flesh, making raw material sauce, and frying the sauce;
[0028] Described soybean yellow system step comprises the following steps:
[0029] a, boiled beans: cook the soybeans;
[0030] B, ferment: ferment after ripe soybeans are mixed with flour and koji seeds, calculated in parts by mass, the ratio of soybeans to flour is 1:1, and the ratio of said koji seeds to the mixture of soybeans and flour is 0.1:150; The fermentation temperature is: 38°C, and the fermentation time is 3 days;
[0031] c. Drying in the sun: after fermentation, the soybean yellow is obtained by drying in the sun;
[0032] The described watermelon pulp step comprises the following steps:
[0033] a, get the pulp: the watermelon is peeled and deseeded to get the pulp, and the watermelon pulp is obtained through crushing, calculated in parts by mass, the ratio of watermelon juice and solid matter i...
Embodiment 2
[0040] A method for making watermelon sauce, comprising the steps of making bean yellow, making watermelon flesh, making raw material sauce, and frying the sauce;
[0041] Described soybean yellow system step comprises the following steps:
[0042] a, boiled beans: cook the soybeans;
[0043] B, ferment: ferment after ripe soybeans are mixed with flour and koji seeds, calculated in parts by mass, the ratio of soybeans to flour is 1:1, and the ratio of said koji seeds to the mixture of soybeans and flour is 0.1:150; The fermentation temperature is: 28°C, and the fermentation time is 5 days;
[0044] c. Drying in the sun: after fermentation, the soybean yellow is obtained by drying in the sun;
[0045] The described watermelon pulp step comprises the following steps:
[0046] a, get the pulp: the watermelon is peeled and deseeded to get the pulp, and the watermelon pulp is obtained through crushing, calculated in parts by mass, the ratio of watermelon juice and solid matter i...
Embodiment 3
[0053] A method for making watermelon sauce, comprising the steps of making bean yellow, making watermelon flesh, making raw material sauce, and frying the sauce;
[0054] Described soybean yellow system step comprises the following steps:
[0055] a. Boil beans: boil the water and add soybeans soaked in cold water, boil again for 5 minutes, add cold water, repeat 3 times, and cook the soybeans;
[0056] B, ferment: ferment after ripe soybeans are mixed with flour and koji seeds, calculated in parts by mass, the ratio of soybeans to flour is 1:1, and the ratio of said koji seeds to the mixture of soybeans and flour is 0.1:150; The fermentation temperature is 38°C, and the fermentation time is 3 days;
[0057] c. Drying in the sun: after fermentation, the soybean yellow is obtained by drying in the sun;
[0058] The described watermelon pulp step comprises the following steps:
[0059] a, get the pulp: the watermelon is peeled and deseeded to get the pulp, and the watermelon...
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