Wheat flavor paste and production method thereof

Abstract

The invention relates to wheat flavor paste and a production method thereof, which belong to the technical field of flavoring production. The wheat flavor paste is produced by stewing, mildewing, drying and crushing wheat, uniformly mixing salt, fresh hot pepper, zanthoxylum seed, white sugar, cumin powder, Chinese cinnamon, sesame, perilla leaves, ginger, aniseed, hawkthorn powder, medlar, dried orange peel, soybean, spice leaves and wheat powder, and putting the mixture in an airtight container to perform natural fermentation for 80 to 90 days. By using the method, fermentation is performed under natural conditions due to moisture in the hop pepper, so the natural flavor of the wheat flavor paste is retained. Moreover, the production method solves the problems that conventional flour paste cannot meet the requirements of consumers due to single nutrition and flavor caused by single raw material, and that traditional flour paste has a complicated production process and cannot realize industrialized production. The wheat flavor paste has the advantages of rich flavor, delightful color, abundant nutrition and suitability for various cooked dishes or direct eating.

Description

Technical field: [0001] The invention relates to a wheat-flavored sauce and a production method thereof, belonging to the technical field of seasoning food production. Background technique: [0002] Noodle sauce is a traditional seasoning food in my country, especially in northern my country. For a long time, the production of noodle sauce has been made with noodle products such as steamed buns as the main raw material. The steamed buns are broken apart, placed in a humid environment to allow them to ferment and grow mold naturally, then dried and crushed, and then placed in a clean room. Add salt and water to a container, and use the natural light and heat of the sun to irradiate it, so that part of the water evaporates, and the remaining water is mixed with salt and steamed bun powder to make noodle sauce. Sauce. This kind of noodle sauce has determined the singleness of nutrition and local flavor of this kind of noodle sauce due to the singleness of production raw mater...

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of sauce with smooth mouthfeel, rich nutrition and good taste, which takes wheat, fresh pepper and salt as main raw materials, supplemented with auxiliary raw materials such as cumin powder, hawthorn powder, wolfberry, tangerine peel, fragrant leaves, etc. Delicious; to solve the existing traditional noodle sauce due to the single production raw material makes the nutrition and flavor single, can not meet the needs of consumers, and can not realize industrialized production of Maixiang sauce and its production method