Production process for flour paste

Abstract

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.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a noodle sauce production process. Background technique [0002] Noodle sauce, also known as sweet noodle sauce, uses wheat flour, water, and salt as raw materials. After being inoculated with biological strains to make koji, the amylase secreted by Aspergillus oryzae is used to decompose a large amount of starch into dextrin, maltose and glucose; protein is also processed by Aspergillus oryzae. The secreted protease is decomposed into various amino acids to form semi-solid sauces. Therefore, it tastes sweet and fresh, and has the salty taste of table salt. It is widely used as a basic cooking seasoning, and it is also used for seasoning pickles and pickles, and eating green onions, noodles, etc. It is a convenient and multi-purpose fermented seasoning. . [0003] Traditional noodle sauce production is basically completed through processes such as raw material processing, koji makin...

AI Technical Summary

Problems solved by technology

The noodle sauce produced in the north is mostly fermented indoors due to insufficient sunlight. The fermentation time is short, about two months, but the sauce is thinner and lighter in color. Standard; outdoor exposure is often used when there is sufficient sunshine in the south. The color of the product is deeper, and the aroma of sauce and ester is more harmonious and rich. However, the fermentation time is longer, generally more than 10 months, and some as long as more than a year, which often affects the progress of the production enterprise. and funding

[0004] The northern noodle sauce technology has a short fermentation time, but the quality and flavor of the noodle sauce are not good; the southern noodle sauce technology, the product has good color, good quality and flavor, but the fermentation time is long, generally more than 10 months

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