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Mushroom and watermelon sauce and preparation method thereof

A technology of watermelon sauce and shiitake mushrooms, applied in food preparation, food science, application, etc., to achieve the effects of simple and environmentally friendly preparation process, avoiding bacterial infection, and rich nutritional value

Inactive Publication Date: 2014-12-17
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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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 and watermelon sauce and preparation method thereof
  • Mushroom and watermelon sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Weigh 1000 g of clean soybeans, wash them and put them in a pot, add 1.5 L of water and cook on low heat, cook until the soybeans are red and there is just no water in the pot, turn off the heat. Remove and drain the soybeans and place them in a clean shallow bamboo basket to dry. Place them in a cool place for 12 hours. Weigh 500g of flour and sprinkle on the soybeans. Lightly sieve the bamboo baskets to make the dry flour evenly wrapped on the soybeans to ensure that the soybeans There is no adhesion between them, and they are fermented in a thermostat with a relative humidity of 45% and a temperature of 30°C for 4 days. The soybeans with mucor mycelia are exposed to strong light for 3 hours until the soybeans are dry. Rub the beans to remove the surface flour and mucor wire;

[0035] Choose a watermelon with a slightly thicker skin, remove the green skin on the surface, and remove the watermelon flesh in the center. You can take the watermelon seeds. Cut the processed w...

Embodiment 2

[0037] Weigh 1200g of clean soybeans, wash them and put them in a pot, add water to soak for 12h, cook on slow fire, cook until the soybeans are red and there is just no water in the pot, turn off the heat. Remove and drain the soybeans and place them in a clean shallow bamboo basket to dry. Place in a cool place for 12 hours. Weigh 600g of flour and sprinkle it on the soybeans. Lightly sieve the bamboo basket to make the dry flour evenly wrapped on the soybeans to ensure that the soybeans There is no adhesion between. Fermented in a thermostat with a relative humidity of 45% and a temperature of 30°C for 4 days. Expose the soybeans with Mucor mycelium to strong light for 3 hours until the soybeans are dry. Rub the beans to remove the surface flour and Mucor mycelium;

[0038] Choose a watermelon with a slightly thicker skin, remove the green skin on the surface, and remove the watermelon flesh in the center, which can bring watermelon seeds. Cut the processed watermelon into sm...

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Abstract

The invention discloses mushroom and watermelon sauce and a preparation method thereof and belongs to the field of food processing. The mushroom and watermelon sauce is prepared with edible mushroom lentinula edodes and stems of lentinula edodes, parts of watermelon peels and parts of watermelon flesh, and soybeans as main raw materials and through fermentation. The mushroom and watermelon sauce has a refreshing mouthfeel of watermelon and a sauce-flavor of the soybeans. By means of umami substances released during fermentation of the lentinula edodes, the sauce is more delicious in taste. The sauce has abundant nutritional substances, is free of additives, is long in shelf life, and is a nutritional food which is delicious in taste, is rich in nutrition, is convenient to eat and is healthy and safe.

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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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60A23L11/50
Inventor 宋莎莎陈相艳王文亮弓志青崔文甲孙卿宋康
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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