THE MANUFACTURING PROCESS OF PUMPKIN PASTE

摘要

The present invention relates to a method for producing sheets of pumpkin, pumpkin, wheat flour, natural ambansu, salt, to include the East, ; Remove the seeds and skin of the pumpkin and sliced, holds it in the pot, this mix was prepared by heating natural ambansu pumpkin concentrate and, therefore, the salt concentration in the salt treated with pumpkin to prepare a salt solution, ; The prepared gluten flour, natural ambansu, and mixing the yeast dough and flour to make Meju aging, fermentation sikimyeo it, ; Meju the flour and dry washed, concentrated salt solution and the pumpkin batter, mix the flour Meju to put it in a jar in the process is finished marinating the chapter aged 6-7 months at room temperature, dotwoogo an even intake of nutrients, natural to suppress the use of chemical additives As condiment, in any way even if the material and maintain the unique combination of ingredients and the relative, the pumpkin flavor sheet manufacturing method that is effective to further increase. ; Thus, an overview of the process according to the invention If, at first, pumpkin, wheat flour, natural ambansu, salt, ready to prepare a variety of materials, such as yeast (S1); ; Remove the seeds and skin of the pumpkin and sliced equipped, holds it in the pot, this natural mix is heated to a ambansu pumpkin pumpkin concentrate concentrate produced by the manufacturing process (A1); Amber concentrate salt treatment step (A2) to put the salt in the amber concentrate treatment with a salinity of about 10%; and the step (S2) for producing a concentrated salt solution via a pumpkin, ; Conversely, as a different process The preparation prepared in step (S1) high-gluten flour, natural ambansu, mix the yeast, dough and flour to make a matured Meju, enough to make them biscuits size matured, heating flour Meju manufacturing and molding process (B1); Aging, thus heating the wheat straw was spread in a closed space Meju, put on top, 60-80 hours has elapsed, the couple Meju fermentation fermenting flour at room temperature (B2); Meju consisting of wheat production phase (S3) through, ; The couple of the fermented flour Meju under the sun in a well-ventilated area, 4 to 5 dry, and remove the mold and debris washed and re-dried wheat drying and cleaning procedures Meju (C1); ; Meju mixing the flour with the salt solution is concentrated pumpkin batter evenly with each other, mixing process (C2): chapters 6-7 months at room temperature, put it in a jar immersion aging and aging process ( Complete a chapter prepared pumpkin pumpkin sheet prepared in step (S4) undergoing C3). ; The pumpkin can be effective as provided source of vitamins, sugars of the pumpkin is well digested and absorbed, taste Discussion diet diet because if you decorate a pumpkin field has features that can be naturally improve their diet.