The production of watermelon pods is based on the selection of soybeans, flour, and watermelon as raw materials. It is made by natural fermentation using natural yellow koji and watermelon juice mix.

First, 38 kg of raw soybeans, 28.5 kg of flour.

Second, the operation steps Soak beans: Wash the beans with water, in addition to floating soil impurities, remove and put into the tank, add water soak for 3 to 4 hours.

Steamed: After soaking, soy beans are cooked at atmospheric pressure for 3 to 4 hours in order to pinch the cake with a finger, without any hard heart.

Koji: Steamed bean-made koji uses traditional methods, relying on the natural growth and reproduction of natural Aspergillus flavus. Steamed soybeans and flour are evenly mixed, set on a flat bench approximately 3 centimeters thick, kept at room temperature 28 °C ~ 30 °C, product temperature controlled at 35 °C ~ 37 °C. One day later, the first turn was made in blocks. After that, the second song was turned about 6 hours. After 3 days of incubation, all the yellow bean curds were fresh yellowish brownish. After the song was sundried in the hot sun.

System fermentation: mix watermelon juice with salt, ginger, chenpi, and fennel, then mix in dried yolk, heat and infiltrate into the tank under sunlight, and dissolve all the salt until the salt dissolves. The cylinder seal insulation fermentation 40 to 50 days, that is, into the finished watermelon pods.

Finished product features: fresh color, bean paste mixed state, taste smooth, rich flavor back sweet, smells soft, stomachic meals.

Vitamins:

Vitamin A: Retinol. Carotene compounds responsible for transmitting light sensation in the retina of the eye. Deficiency leads to night blindness.

Beta carotene: An antioxidant which protects cells against oxidation damage that can lead to cancer. Beta carotene is converted, as needed, to vitamin A. Food sources of beta carotene include vegetables such as carrots, sweet potatoes, spinach and other leafy green vegetables; and fruit such as cantaloupes and apricots. Excessive carotene in the diet can temporarily yellow the skin, a condition called carotenemia, commonly seen in infants fed largely mushed carrots.

Vitamin B1: Thiamin, acts as a coenzyme in body metabolism. Deficiency leads to beriberi, a disease of the heart and nervous system.

Vitamin B2: Riboflavin, essential for the reactions of coenzymes. Deficiency causes inflammation of the lining of the mouth and skin.

Vitamin B3: Niacin, an essential part of coenzymes of body metabolism. Deficiency causes inflammation of the skin, vagina, rectum and mouth, as well as mental slowing.

Vitamin B6: Pyridoxine, a cofactor for enzymes. Deficiency leads to inflammation of the skin and mouth, nausea, vomiting, dizziness , weakness and anemia.

Folate (folic acid): Folic acid is an important factor in nucleic acid synthesis (the genetic material). Folate deficiency leads to megaloblastic anemia.

Vitamin B12: An essential factor in nucleic acid synthesis (the genetic material of all cells). Deficiency leads to megaloblastic anemia, as can be seen in pernicious anemia.

Vitamin C: Ascorbic acid, important in the synthesis of collagen, the framework protein for tissues of the body. Deficiency leads to scurvy, characterized by fragile capillaries, poor wound healing, and bone deformity in children.

Vitamin D: A steroid vitamin which promotes absorption and metabolism of calcium and phosphorus. Under normal conditions of sunlight exposure, no dietary supplementation is necessary because sunlight promotes adequate vitamin D synthesis in the skin. Deficiency can lead to osteomalacia in adults and bone deformity (rickets) in children.

Vitamin E: Deficiency can lead to anemia.

Vitamin K: An essential factor in the formation of blood clotting factors. Deficiency can lead to abnormal bleeding.

Nutritions:

For the treatment of nutritional disease, any of the nutrient-related diseases and conditions that cause illness in humans. They may include deficiencies or excesses in the diet, obesity and eating disorders, and chronic diseases such as cardiovascular disease, hypertension, cancer, and diabetes mellitus. Nutritional diseases also include developmental abnormalities that can be prevented by diet, hereditary metabolic disorders that respond to dietary treatment, the interaction of foods and nutrients with drugs, food allergies and intolerances, and potential hazards in the food supply. All of these categories are described in this article. For a discussion of essential nutrients, dietary recommendations, and human nutritional needs and concerns throughout the life cycle, see nutrition, human.

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