Preparation method of randia cochinchinensis with broad bean paste

The invention relates to a preparation method of randia cochinchinensis with broad bean paste. The preparation method comprises the following steps: (1) cleaning randia cochinchinensis; (2) treating at a high temperature; (3) removing the peel and pit; (4) mixing and fermenting. According to the pre...

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Bibliographische Detailangaben
1. Verfasser:	LYU YANQIANG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a preparation method of randia cochinchinensis with broad bean paste. The preparation method comprises the following steps: (1) cleaning randia cochinchinensis; (2) treating at a high temperature; (3) removing the peel and pit; (4) mixing and fermenting. According to the preparation method of randia cochinchinensis with broad bean paste provided by the invention, the surface of the randia cochinchinensis is dehydrated a little by soaking the randia cochinchinensis in a salt solution; the randia cochinchinensis fruit is put in an oven for high-temperature treatment, then separation of peel and pulp of the randia cochinchinensis fruit can be promoted, and removal of the peel is facilitated; moreover, liquid of the peel left in the pulp can be effectively reduced, andthus astringency in the pulp of randia cochinchinensis fruit is relieved; during high-temperature treatment of the randia cochinchinensis fruit, proper humidity in the oven is maintained so as to reduce aroma emission of the