Method for producing eight-treasure sauce

Abstract

The invention discloses a method for producing eight-treasure sauce, comprising the following steps: various raw materials are prepared and the ratio of flour, soy beans, horsebeans, rice, millet, peanut, wheat germ and medlar is 7:1:0.5:0.3:0.3:0.3:0.5:0.1 by weight proportion; flour is added with water and stirred evenly and brewing material is produced by cooling after cooking; the soy beans, the peeled horsebeans, the rice, the millet, the peanut and the wheat germ are soaked respectively, ground into juice and cooked; the medlar is added with water for soaking, squeezed into juice and cooked; various juices are mixed, salt is added and the mixture is evenly mixed with the brewing material; and a finished product is obtained by fermentation, homogenization and sterilization. The eight-treasure sauce produced by the method has richer and more unique flavour, nutrition and quality, the content of the amino acid is increased by times, and the sauce is more refined and moderately salty and sweet with excellent delicate flavour.

Description

technical field

[0001] The invention relates to a method for preparing fermented food, in particular to a method for producing eight-treasure sauce. Background technique

[0002] Noodle sauce is a seasoning food that people are very familiar with and like. But the traditional noodle sauce preparation method is single, all adopts a kind of raw material of flour to produce. Due to the singleness of its raw materials for production, it determines the singleness of its nutrition and local flavor, which cannot meet the increasing requirements of consumers. Contents of the invention

[0003] The purpose of this invention is to provide a kind of production method of eight-treasure sauce with rich nutrition.

[0004] The production method of eight-treasure sauce of the present invention comprises the following steps:

[0005] 1), prepare various raw materials according to the weight ratio of flour: soybean: broad bean: rice: millet: peanut: wheat germ: wolfberry = 7:1:0.5:0.3:0...

Examples

Embodiment Construction

[0011] Take 70Kg of flour and add it to the steamed sauce automatic mixer, add 20Kg of water and stir evenly, put it in a high-pressure steamer, and cook it at 0.15MPa for 15 minutes. Bacteria is made into koji material at 30-35°C.

[0012] Soak 10Kg of soybeans, 3Kg of rice, 3Kg of millet, 3Kg of peanuts, and 5Kg of wheat germ in water, grind them into slurry with a homogenizer, cook at 95-100°C, cool down to 55-60°C for later use; peel 5Kg of broad beans , soak in water, grind into pulp with a homogenizer, cook at 95-100°C, cool down to 55-60°C for later use; soak 1Kg wolfberry in water, squeeze out the juice with a juicer, and cook at 95-100°C Afterwards, cool down to 55-60°C for later use.

[0013] Mix the above-mentioned juices in 7, add 3Kg of salt, add them together to the above-mentioned koji ingredients and mix evenly, put them in an environment of 30-50°C and ferment for 15-25 days, then homogenize and sterilize to make the finished eight-treasure sauce.

technical field

[0001] The invention relates to a method for preparing fermented food, in particular to a method for producing eight-treasure sauce. Background technique

[0002] Noodle sauce is a seasoning food that people are very familiar with and like. But the traditional noodle sauce preparation method is single, all adopts a kind of raw material of flour to produce. Due to the singleness of its raw materials for production, it determines the singleness of its nutrition and local flavor, which cannot meet the increasing requirements of consumers. Contents of the invention

[0003] The purpose of this invention is to provide a kind of production method of eight-treasure sauce with rich nutrition.

[0004] The production method of eight-treasure sauce of the present invention comprises the following steps:

[0005] 1), prepare various raw materials according to the weight ratio of flour: soybean: broad bean: rice: millet: peanut: wheat germ: wolfberry = 7:1:0.5:0.3:0...

Examples

Embodiment Construction

[0011] Take 70Kg of flour and add it to the steamed sauce automatic mixer, add 20Kg of water and stir evenly, put it in a high-pressure steamer, and cook it at 0.15MPa for 15 minutes. Bacteria is made into koji material at 30-35°C.

[0012] Soak 10Kg of soybeans, 3Kg of rice, 3Kg of millet, 3Kg of peanuts, and 5Kg of wheat germ in water, grind them into slurry with a homogenizer, cook at 95-100°C, cool down to 55-60°C for later use; peel 5Kg of broad beans , soak in water, grind into pulp with a homogenizer, cook at 95-100°C, cool down to 55-60°C for later use; soak 1Kg wolfberry in water, squeeze out the juice with a juicer, and cook at 95-100°C Afterwards, cool down to 55-60°C for later use.

[0013] Mix the above-mentioned juices in 7, add 3Kg of salt, add them together to the above-mentioned koji ingredients and mix evenly, put them in an environment of 30-50°C and ferment for 15-25 days, then homogenize and sterilize to make the finished eight-treasure sauce.