Watermelon soy sauce and manufacturing method thereof

A production method and watermelon technology, applied in climate change adaptation, food science and other directions, can solve the problems of heavy taste and lack of freshness of watermelon sauce, and achieve the effects of beautiful color, outstanding umami, and rapid fermentation

Pending Publication Date: 2020-06-05
徐建中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of watermelon sauce and its preparation method, to solve the problem that the taste of watermelon sauce on the market is too heavy and lacks freshness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing watermelon soy sauce, comprising the steps of preparing soybean yellow, preparing watermelon flesh, preparing raw material sauce, filtering, and blending;

[0029] Described soybean yellow system step comprises the following steps:

[0030] a, boiled beans: cook the soybeans;

[0031] 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;

[0032] c. Drying in the sun: after fermentation, the soybean yellow is obtained by drying in the sun;

[0033] The described watermelon pulp step comprises the following steps:

[0034] 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 ju...

Embodiment 2

[0041] A method for preparing watermelon soy sauce, comprising the steps of preparing soybean yellow, preparing watermelon flesh, preparing raw material sauce, filtering, and blending;

[0042] Described soybean yellow system step comprises the following steps:

[0043] a, boiled beans: cook the soybeans;

[0044] 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;

[0045] c. Drying in the sun: after fermentation, the soybean yellow is obtained by drying in the sun;

[0046] The described watermelon pulp step comprises the following steps:

[0047] 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 ju...

Embodiment 3

[0054] A method for preparing watermelon soy sauce, comprising the steps of preparing soybean yellow, preparing watermelon flesh, preparing raw material sauce, filtering, and blending;

[0055] Described soybean yellow system step comprises the following steps:

[0056] 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;

[0057] 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;

[0058] c. Drying in the sun: after fermentation, the soybean yellow is obtained by drying in the sun;

[0059] The described watermelon pulp step comprises the following steps:

[0060] a, get the pulp: the watermelon is peeled and deseeded to get the pu...

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PUM

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Abstract

The present invention discloses soy sauce and a manufacturing method thereof, and particularly relates to watermelon soy sauce and the manufacturing method thereof. The method comprises the steps of manufacturing processed soybeans, manufacturing watermelon flesh, manufacturing a raw material sauce, and conducting filtering and blending; the steps of manufacturing the processed soybeans are as follows: a, boiling soybeans: boiling the soybeans to be cooked; b, conducting fermentation: mixing the cooked soybeans with flour and koji for fermentation; and c, conducting sun-drying: sun-drying thesoybeans after the fermentation to obtain the processed soybeans; the steps of manufacturing the watermelon flesh are as follows: a, taking flesh: taking the flesh from watermelons and conducting crushing to obtain the watermelon flesh, wherein a ratio of watermelon juice to a solid substance in the watermelon flesh is 2:1; and the steps of manufacturing the raw material sauce are as follows: a, mixing materials: mixing the processed soybeans, watermelon flesh and edible salt in a container; and b, conducting air-drying: after mixing the materials, air-drying the container and manufacturing the raw material sauce; and filtering and blending the raw material sauce to manufacture a finished product. The prepared watermelon soy sauce is outstanding in delicate taste and fresh taste of watermelons is retained.

Description

technical field [0001] The invention relates to a soy sauce and a preparation method thereof, in particular to a watermelon soy sauce and a preparation method thereof. Background technique [0002] Watermelon sauce is a side dish that goes with the meal. It is ruddy in color, pure in sauce, spicy and slightly sweet. The raw material is fermented watermelon and soybeans. The existing watermelon sauce is fried after the original sauce is made. The prepared sauce has a thick taste and lacks the original fresh taste of watermelon. Contents of the invention [0003] The object of the present invention is to provide a kind of watermelon soy sauce and its preparation method, to solve the problem that the taste of watermelon sauce on the market is too heavy and lacks freshness. [0004] In order to solve the above-mentioned technical problems, the present invention adopts the following technical solutions: a method for making watermelon sauce, comprising the steps of making bean ...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50Y02A40/90
Inventor徐建中
Owner徐建中