The invention provides a production process for flour paste. The process comprises the following steps: 1, material
steaming: a step of adding water into the
raw material flour,
steaming the flour with vapor, delivering steamed flour to a koji-making
pool and spreading the flour so as to cool the steamed flour; 2,
inoculation: a step of adding a
starter into the steamed flour and carrying out
inoculation; 3, koji making: a step of putting a koji material into a koji material tank, heating the koji material after static culture, then carrying out ventilation to prepare koji, carrying out culture for 15 to 17 h and then taking the prepared koji out when the koji material is full of mycelia and generates yellowish green spores; 4, insulated speedy
brewing after mixing of the koji: a step of transferring the fermented koji material into an insulated fermenting tank, adding a
saline solution, allowing the koji material to be uniformly soaked by the
saline solution, using steam to heat a water bath tank and turning the fermented flour over once a week; 5, primary
grinding; 6,
drying in the
open air; and 7 secondary
grinding. The production process provided by the invention adds the stepof insulated speedy
brewing; compared with a later open-
air drying step which lasts for 9 to 10 months in traditional methods, the insulated speedy
brewing step which lasts for 1 month and the open-
air drying step which lasts for 3 months in the invention enables the whole process to be decreased by 6 months, and therefore, occupation of the fermenting tank and capital is reduced while product quality is guaranteed.