Pumpkin is rich in resources and low in price. If it can be processed into soy sauce, it can add value, which is a good way for farmers to get rich.
The old cooked pumpkin is used to process soy sauce. The finished product has a reddish-brown color and is delicious and mellow.
1, the process of raw material selection → cleaning → finishing → cut → steam drying → fermentation → coating → finished product.
2. Technical Points 1 Raw Material Selection Choosing a fully cooked pumpkin and putting it in the cool place for 3-5 days after harvest to convert the starch in the guava into sugar. 2 cleaning, finishing Wash the pumpkin, remove the melon, melon seeds, cut off the stalk, cuticle, and then cut the melon into small pieces. 3 steaming drying the melons drying 1 - 2 days, and then steamed. Pour the steamed melons into bamboo baskets. Spread 3 kg of flour for every 100 kg of pumpkin. Stir and evenly spread them on mats. The thickness should not exceed 5 cm and a layer of gauze should be placed on top. 4 Fermentation The pumpkins were placed on the mat and incubated at room temperature for 5 to 7 days to grow a layer of white mycelium on the surface of the pumpkin patch. When the mycelium gradually turns yellow or green, the gauze is peeled off, exposed to the sun, and constantly turned to try to dry quickly. The sun dried pumpkin pieces are proportioned by adding 400 kg of water per 100 kg of dry material and 50 kg of salt to the tank, fully stirred, and then tightly sealed and fermented. Covers are uncovered in the morning, exposed in the sun during the day, stamped at night, and stirred 3-5 times a day. To prevent dust and fly contamination, a layer of gauze can be added to the cylinder mouth. About 20 days in the sun, the color of the sauce gradually deepens. At this time, add an appropriate amount of cold boiled water to make up for the evaporated water. Stir it evenly and continue exposure and fermentation. 5 Dripping oil When the sauce cools until the moisture is reduced by half, it is filtered with gauze, the resulting filtrate is the head oil of the pumpkin soy sauce, and then the remaining slag is soaked and filtered with a small amount of water, and the filtered oil is filtered. Mix the head oil and the two oils, add appropriate amounts of cumin, dried tangerine peel, cinnamon, pepper, and salt, and mix it with 20 Beo (wave) sauce, boil it, cool it, and add a little MSG to serve as a pumpkin sauce.
Pumpkin sauce is brown in color and has a unique pumpkin flavor, aromatic and delicious, oil body clarification, is an excellent seasoning.
10-hydroxycamptothecin
The old cooked pumpkin is used to process soy sauce. The finished product has a reddish-brown color and is delicious and mellow.
1, the process of raw material selection → cleaning → finishing → cut → steam drying → fermentation → coating → finished product.
2. Technical Points 1 Raw Material Selection Choosing a fully cooked pumpkin and putting it in the cool place for 3-5 days after harvest to convert the starch in the guava into sugar. 2 cleaning, finishing Wash the pumpkin, remove the melon, melon seeds, cut off the stalk, cuticle, and then cut the melon into small pieces. 3 steaming drying the melons drying 1 - 2 days, and then steamed. Pour the steamed melons into bamboo baskets. Spread 3 kg of flour for every 100 kg of pumpkin. Stir and evenly spread them on mats. The thickness should not exceed 5 cm and a layer of gauze should be placed on top. 4 Fermentation The pumpkins were placed on the mat and incubated at room temperature for 5 to 7 days to grow a layer of white mycelium on the surface of the pumpkin patch. When the mycelium gradually turns yellow or green, the gauze is peeled off, exposed to the sun, and constantly turned to try to dry quickly. The sun dried pumpkin pieces are proportioned by adding 400 kg of water per 100 kg of dry material and 50 kg of salt to the tank, fully stirred, and then tightly sealed and fermented. Covers are uncovered in the morning, exposed in the sun during the day, stamped at night, and stirred 3-5 times a day. To prevent dust and fly contamination, a layer of gauze can be added to the cylinder mouth. About 20 days in the sun, the color of the sauce gradually deepens. At this time, add an appropriate amount of cold boiled water to make up for the evaporated water. Stir it evenly and continue exposure and fermentation. 5 Dripping oil When the sauce cools until the moisture is reduced by half, it is filtered with gauze, the resulting filtrate is the head oil of the pumpkin soy sauce, and then the remaining slag is soaked and filtered with a small amount of water, and the filtered oil is filtered. Mix the head oil and the two oils, add appropriate amounts of cumin, dried tangerine peel, cinnamon, pepper, and salt, and mix it with 20 Beo (wave) sauce, boil it, cool it, and add a little MSG to serve as a pumpkin sauce.
Pumpkin sauce is brown in color and has a unique pumpkin flavor, aromatic and delicious, oil body clarification, is an excellent seasoning.
Anti Cancer, which can be used in drugs for treating cancer, raw material. 7-Ethylcamptothecin, 10-hydroxycamptothecin.
10-hydroxycamptothecin
7-Ethylcamptothecin
7-Ethyl-10-hydroxycamptothecin(SN-38)
Camptothecin
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