| 摘要 |
PURPOSE: A production method of health functional fermented soybean paste pickled melon is provided to improve sweet taste, and to secure low sugar, low salinity, and low calories. CONSTITUTION: Salt water is mixed with a stevia extract. Melon is dipped in the salt water for 20-24 hours for salting. The salted melon is washed and compressed. The salted melon is pickled in fermented soybean paste and aged. The melon is salted in the salt water obtained by mixing 10-25% (w/v) of salinity salt water and 10-50% (v/v) of stevia extract. The stevia extract is obtained by adding 30-50% (w/v) of fresh stevia leaves or 10-30% (w/v) of dried stevia leaves in water, boiling the leaves for 1-2 hours for extracting, and filtering with a filter. [Reference numerals] (AA) Separating flesh from melon; (BB) Cutting unripe melon with a weight greater than 90-180 g in half for obtaining flesh; (CC) Stevia water extract; (DD) Producing the stevia extract (based on 10 L) : 2 kg of dried stevia leaves (or 4 kg of fresh stevia leaves) are inserted into 10L of water, and boiled for an hour at 100°C; (EE) Producing melon salting water; (FF) Producing stevia salt water (based on 1 L) : 1.5 times more than the total amount of melon. adding 100 g of salt (100 g of sugar, 300 ml of stevia extract); (GG) Salting melon in the salting water; (HH) Salting melon in the stevia salt water: salting the melon for 22 hours (Dipping in salt water 1.5 times more than the specimen); (II) Washing the salted melon; (JJ) Washing method: washing the melon with clear water for 1-2 times, and inserting into an onion net; (KK) Dehydrating the salted melon; (LL) Inserting the onion net into a dehydration container, and dehydrating by using 6-10 times the amount of pressure; (MM) Pickling salted melon in fermented soybean paste; (NN) Mixing the salted melon with 1.5 times the amount of fermented soybean paste; (OO) Inserting the soybean paste pickled melon in a container; (PP) Inserting the soybean paste pickled melon into an environment friendly food container, and sealing; (QQ) Aging the soybean paste pickled melon; (RR) Storing for more than 1-3 months: storing the container filled with soybean paste pickled melon in a cool shaded place for aging (18-23°C); (SS) Producing products from the soybean paste pickled melon; (TT) Vacuum packaging or inserting the soybean paste pickled melon into a vacuum container for cold temperature distributing |
