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Mushroom watermelon sauce and preparation method thereof

A technology for watermelon sauce and shiitake mushrooms, which is applied in the direction of food science and the like, can solve the problems of short edible period, narrow market for thick-skinned watermelons, waste, etc., and achieve the effects of convenient consumption, shortened preparation time and low cost.

Inactive Publication Date: 2020-02-21
潘海滨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the summer yield of watermelon is high, and the best edible period is short. Especially thick-skinned watermelon has a narrow market, which is easy to cause waste. Deep processing it into sauce products can increase the added value of watermelon and increase the income of melon farmers.

Method used

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  • Mushroom watermelon sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Weigh 1000g of clean soybeans, wash them and put them into a pot, add 1.5L of water and boil them over low heat until the soybeans turn red and there is just no water in the pot, then turn off the heat. Take out the soybeans and drain the water, place them in a clean shallow bamboo basket to dry, and place them in a cool place for 12 hours, weigh 500g of flour and sprinkle them evenly on the soybeans, lightly sieve the bamboo baskets, so that the dry flour is evenly wrapped on the soybeans, ensuring that the soybeans There is no adhesion between them, put them in a constant temperature box with a relative humidity of 45% and a temperature of 30°C to ferment for 4 days, expose the soybeans with mucormycelium under strong light for 3 hours until the soybeans are dry, and rub the soybeans to remove the surface flour and mucormycelia of the soybeans ;

[0032] Choose a watermelon with slightly thicker skin, remove the green skin on the surface, remove the most central water...

Embodiment 2

[0034] Weigh 1200g of clean soybeans, wash them and put them into a pot, add water to soak for 12 hours, cook on low heat until the soybeans turn red and there is just no water in the pot, then turn off the heat. Take out the soybeans and drain the water, put them in a clean shallow bamboo basket to dry, and place them in a cool place for 12 hours, weigh 600g of flour and sprinkle them evenly on the soybeans, lightly sieve the bamboo baskets, so that the dry flour is evenly wrapped on the soybeans to ensure that the soybeans are not dry. No adhesion between. Ferment in an incubator with a relative humidity of 45% and a temperature of 30°C for 4 days, expose the soybeans with mucormycelium under strong light for 3 hours until the soybeans are dry, and rub the beans to remove the surface flour and mucormycelium of the soybeans;

[0035]Choose a watermelon with a slightly thicker skin, remove the green skin on the surface, and remove the innermost watermelon flesh, which can carr...

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PUM

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Abstract

The invention discloses a mushroom watermelon sauce and a preparation method thereof, and belongs to the field of food processing. The mushroom watermelon sauce is prepared after fermentation by usingedible fungus mushroom and mushroom stem, part of watermelon peel and part of watermelon pulp, and soybean as main raw materials. The mushroom watermelon sauce has the fresh taste of watermelon, andthe soy sauce-like aroma of soybean, and umami substances released by fermented mushroom make bean products pickled in soy sauce have more delicious taste. At the same time, the mushroom watermelon sauce contains rich nutrients, has no additives, is storage-resistant, and is a healthy and safe nutritious food with delicious taste, rich nutrition, and convenient eating.

Description

technical field [0001] The invention relates to the technical field of making sauces, in particular to a mushroom watermelon sauce and a preparation method of the mushroom watermelon sauce. Background technique [0002] As a bulk grain and oil product in my country, soybean has high nutritional value. In particular, soybean short peptides composed of 2 to 6 amino acids have the characteristics of easy digestion and absorption, low antigenicity, etc., and have the functions of promoting fat metabolism, eliminating fatigue, anti-oxidation, lowering blood pressure, and regulating insulin. Physiological functions, and because it comes from food, it has no toxic side effects after thousands of years of consumption, and has extremely high safety. [0003] As a good fruit in midsummer, watermelon tastes sweet and juicy, refreshing and quenches thirst. It can not only dispel heat and thirst, but also has a good diuretic effect. Therefore, it is called "natural white tiger soup". ...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 潘海滨
Owner 潘海滨
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