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Sweet flour paste and preparation method thereof

A production method and a technology for sweet noodle sauce, which are applied in the field of food seasoning, can solve the problems of consumption of raw materials, complicated operation, difficult management of koji making, etc., and achieve the effects of simple and easy operation, long shelf life and strong aroma of the production method.

Inactive Publication Date: 2012-10-17
ZIGONG YUANFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of koji making, due to the growth and metabolism of various microorganisms, some raw materials are consumed; and because of the difficulty in koji making management, a little carelessness will lead to a decline in the quality and yield of sweet noodle sauce
In addition, the traditional production method is cumbersome and unsuitable for large-scale industrial production

Method used

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  • Sweet flour paste and preparation method thereof
  • Sweet flour paste and preparation method thereof
  • Sweet flour paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take 200kg of wheat flour, mix with 60kg of water, cook at 103°C for 0.5min, heat up to 105°C for 3min, cool at 28°C for 80min, add 0.25kg of soybean oil koji, ferment at 40°C for 90h, and 30kg The brine with a Baume degree of 13 is mixed for 76 hours, matured, homogenized, sterilized, and packaged to obtain the product.

Embodiment 2

[0031] Take 300kg of wheat flour, mix with 50kg of water, cook at 98°C for 3 minutes, heat up to 105°C for 0.5 minutes, cool at 25°C for 50 minutes, add 0.75kg of soybean oil koji, ferment at 39°C for 102 hours, and mix with 20kg of Baume After mixing the brine with a temperature of 15 for 72 hours, ripen, homogenize, sterilize and pack separately, the product is obtained.

Embodiment 3

[0033] Take 250kg of wheat flour, mix with 40kg of water, cook at 100°C for 2 minutes, heat up to 105°C for 2 minutes, cool at 23°C for 30 minutes, add 1.5kg of soybean oil koji, ferment at 38°C for 96 hours, and mix with 25kg of wave After mixing the brine with a beauty degree of 20 for 68 hours, ripen, homogenize, sterilize and pack separately, the product is ready.

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Abstract

The present invention relates to the field of food seasoning, and particularly to a sweet flour paste and a preparation method thereof. The sweet flour paste has characteristics of strong aroma, yellow brown color or brunneus color, bright-colored and lucidus appearance, moderate sour and sweet taste, delicious and rich taste, and moderate viscousness, is not added with preservatives, and has a long shelf life. The preparation method of the present invention is simple and easy to operate, and the prepared sweet flour paste has good quality.

Description

technical field [0001] The invention relates to the field of food seasonings, in particular to a sweet noodle sauce and a preparation method thereof. Background technique [0002] Sweet noodle sauce, also known as sweet sauce, is a sauce-like condiment made from flour as the main raw material through koji making and heat preservation fermentation. Its taste is sweet and salty, with sauce and ester aroma at the same time, suitable for cooking sauce-boiled and sauce-cooked dishes. The finished product is yellowish brown or reddish brown, bright and shiny; it has the aroma of sauce and ester; the taste is mainly sweet, slightly salty. It is usually used as an important condiment for cooking sauce-boiled and sauce-cooked dishes, such as sauce-baked diced meat and sauce-baked chicken; in addition to being used as a seasoning, sweet noodle sauce is often used to dip roast duck, green onions, etc., or wrap pancakes Season with other snacks. Sweet noodle sauce is rich in essentia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 甘丘平
Owner ZIGONG YUANFENG FOOD
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