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Method for preparing watermelon soybean paste

A production method, the technology of soybean paste, applied in climate change adaptation, food science, etc., can solve the problems of single nutritional value, inability to meet the needs of life, and few nutritional elements, and achieve the effect of adding luster, reducing wrinkles, and increasing skin elasticity

Inactive Publication Date: 2019-10-25
YIBIN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems existing in the prior art, the present invention provides a method for making watermelon soybean paste, which solves the problem that the soybean paste on the market has few nutritional elements and is only for seasoning, and its nutritional value is relatively single, which cannot satisfy people's increasing life needs

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  • Method for preparing watermelon soybean paste

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Embodiment Construction

[0025] The specific embodiments of the present invention are described below so that those skilled in the art can understand the present invention, but it should be clear that the present invention is not limited to the scope of the specific embodiments. For those of ordinary skill in the art, as long as various changes Within the spirit and scope of the present invention defined and determined by the appended claims, these changes are obvious, and all inventions and creations using the concept of the present invention are included in the protection list.

[0026] The present invention is a kind of preparation method of watermelon soybean sauce, and the preparation time generally selects the season that watermelon matures around July every year.

[0027] Select plump and round soybeans (without mildew and rot) 5kg, add water to soak the soybeans for 4 hours (the soybeans are obviously swollen), put them in a pressure cooker, add water and cook (cook at 100KPa for 30 minutes). ...

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Abstract

The invention discloses a method for preparing a watermelon soybean paste. The method comprises the following steps that step 1, 5 kilograms of full soybeans without mildew or rot are finely selected;step 2, clear water is added for soaking the soybeans for 4 hours, and the soybeans are obviously swelled; step 3, the soybeans are put into a pressure cooker of 100 KPa, and water is added for boiling for 30 minutes; step 4, the boiled soybeans are spread for cooling, a thin layer of flour is uniformly sprayed on the soybeans, wherein the thickness of the flour is preferably 0.5 millimeter; step5, the soybeans mixed with the flour are spread in a clean, sanitary, dry and cool room, wherein the spreading thickness of the soybeans is preferably 3 centimeters, a layer of lotus leaves covers the soybeans, and a layer of an insulation material is additionally laid on the lotus leaves. The method solves the problems of a soybean paste on the market that the nutrient elements are fewer, the only purpose is seasoning, the nutritional value is relatively low, and growing needs of people cannot be met.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing watermelon soybean paste. Background technique [0002] Soybean paste not only tastes good, but also has certain benefits for us. Soybean paste is a nutritious and delicious seasoning, and many families put it in cooking. Soybean paste is not only rich in nutrition, but also has a long history of application in medicine. Su Jing of the Tang Dynasty included it in "Newly Revised Materia Medica". Traditional Chinese medicine believes that soybean paste tastes salty and cold, and it belongs to the spleen, stomach and kidney meridian. Although soybean paste is delicious, it is not suitable for all people, especially those with high blood pressure. [0003] Soybean paste currently on the market has few nutritional elements and is only for seasoning. The nutritional value is relatively single, and it has been unable to meet people's increasing living needs. Co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L19/00A23L33/10
CPCA23L19/09A23L33/10A23V2002/00A23L11/50Y02A40/90
Inventor 李嘉
Owner YIBIN UNIV
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