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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.

Inactive Publication Date: 2013-03-27
阳良明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, most of the production of wheat paste has remained in the family-style natural fermentation process, and more salt has been added during the production process to prevent it from deteriorating, which will affect human health
The technical level of this natural fermentation is relatively low, the product quality is unstable, the salt content is high, and there are certain hidden safety hazards. The existence of the above problems directly affects the production and sales of products.
And as the demand for wheat paste increases day by day, family-style production can no longer meet market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[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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PUM

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Abstract

The invention provides a manufacturing method of low-salt wheat sauce. The manufacturing method can not only keep the color, aroma and taste of the traditional wheat sauce, but also reduce harmful substances generated in the fermentation process of the wheat sauce, and the low-salt wheat sauce is safer and healthier to eat and adopts a simple manufacturing process, so that the low-salt wheat sauce has wide market prospect. The manufacturing method solves the problems that the product quality is instable, the salt content is high, the fermentation period is long, raw materials and equipment are outdated, certain potential safety hazards exist and the like in a production process, brings great benefits to enterprises, and has a function of promoting the development of the traditional fermented food such as the wheat sauce.

Description

technical field [0001] The invention relates to a meal seasoning, in particular to a preparation method of low-salt wheat sauce. Background technique [0002] Sauce occupies an important position in people's cooking, mainly including soybean paste, broad bean paste, sweet noodle sauce, bean paste, chili sauce, wheat sauce, etc. Sauce is not only a condiment, but also has rich nutritional value and medicinal value. Wheat is rich in nutrients, high in protein, and rich in dietary fiber, vitamins and mineral elements. The comprehensive indicators of its nutritional components meet the nutritional requirements of modern people. Wheat sauce is a unique seasoning in southern Anhui. Its taste is more mellow than soy sauce. It can be used to make various meat and vegetarian dishes and roasted meat. It is easy to color and tastes harmonious. It is an indispensable flavor in the kitchen Great for travel. For a long time, most of the production of wheat paste has been in the home-st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCY02A40/90
Inventor 阳良明
Owner 阳良明
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