Watermelon bean pods are mellow, soft and refreshing, with a long aftertaste and sweet back. They have a strong fragrance and a strong scent of sauce. They are very popular with consumers. The production of watermelon pods is based on the selection of soybeans, flour, and fine varieties of watermelons. It is made from natural yellow koji and watermelon juice mix and brewed by natural fermentation. Now its processing technology is introduced as follows:
(1) Raw material ratio Ingredients: 38 kg soybeans, 28. 5 kg flour.
Excipients: 12.5 kg of salt, 5 g of Citrus, 62.5 liters of watermelon juice, 0.775 kg of ginger, and 5 g of fennel.
(2) Operation Step 1 Soak the beans with clean water, remove floating soil impurities, remove and place into the tank, add fresh water for 3 to 4 hours.
2 Soybeans after steaming and soaking are soaked at atmospheric pressure for 3 to 4 hours, and they are caked with fingers.
3 The traditional Chinese method of making steamed bean curd is based on natural yellow, which naturally grows and reproduces from mold. Steamed soybeans and flour are evenly mixed, and the meal is placed on a flat bench with a thickness of about 3 cm. The temperature is kept at 28-30 degrees Celsius at room temperature, and the product temperature is controlled at 35-37 degrees Celsius. One day later, the first turn was made in block form. Afterwards, turn up the second song in about 6 hours. After 3 days of incubation, all the yellow bean curds were fresh yellowish brown and ready to serve. After the song is sundried into dried beans under the hot sun.
4 Make cool fermented watermelon juice and salt, ginger, orange peel, cumin, cumin, then mix in dried soybeans, incubate and infiltrate into the mouth under the light to infiltrate and differentiate. When the salt is completely dissolved, the dilute thick consistency is appropriate. , The cylinder seal insulation fermentation 40 to 50 days, that is, into a finished watermelon pods.
5 Finished product features fresh color, bean paste mixed state, taste smooth, rich flavor back sweet, smell soft, stomachic meal.