Manufacturing method of low-salt wheat sauce
A production method and wheat sauce technology are applied in the field of table seasoning, which can solve the problems of unstable product quality, hidden safety hazards, low technological level, etc., and achieve the effects of enriching nutritional value and medicinal value, reducing harmful substances and simple production process.
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[0014] 1) Mix 25 parts by weight of flour, 2 parts of rice wine and 15 parts of water and stir evenly to form a dough;
[0015] 2) Make several pieces of dough from the dough in step 1, and wrap a small amount of basmati rice in the dough;
[0016] 3) Bake the prepared dough for 10 minutes on low heat, and send the dough to the fermentation box while it is still hot for one month;
[0017] 4) Take out the fermented dough cake, expose it to the sun until it is completely dehydrated, and then break the dough into pieces;
[0018] 5) Crush the dough into powder, filter it with a sieve, and then dry it in the sun to obtain the sauce flour;
[0019] 6) Take 25 parts of the sauce flour in step 5, add 15 parts of water and 2 parts of salt, stir well, put it in a ceramic jar, and dry it in the sun for a month.
[0020] The present invention improves the traditional preparation method, not only maintains the color, aroma and taste of traditional wheat paste, but also reduces the harm...
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