Preparation method for sweet soybean paste

A technology of sweet noodle sauce and flour, which is applied in the field of food processing, can solve the problems of non-property and other problems, and achieve the effects of rich nutrition, suppressing bitterness, and simple operation

Inactive Publication Date: 2013-06-12
山东武定府酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the existing production process of sweet noodle sauce, due to the needs of factory production, a large

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] The preparation method of sweet noodle sauce, its preparation method and steps are as follows:

[0019] (1) Material selection: select high-quality wheat flour;

[0020] (2) Steaming ingredients: add water to the flour at a ratio of 40 jins of water per 100 jins of flour, and steam until cooked. The steamed material must not be raw, non-sticky, soft and elastic after cooling;

[0021] (3) Indoor fermentation: Cool the steamed fabric to room temperature, add the special bacterium of sweet noodle sauce—Aspergillus oryzae, mix evenly, enter the room to make koji, and ferment and grow a layer of long yellow hair in 3-4 days ; The amount of Aspergillus oryzae added is 3 grams of Aspergillus oryzae per kilogram of steamed fabric;

[0022] (4) Outdoor fermentation: put the fermented fabric in the outdoor tank, pour 13% salt water, and use a wooden stick to crush the fabric without any lumps. Ferment naturally in the sun, and start stirring the tank with a wooden stick every d...

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PUM

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Abstract

The invention relates to a food processing method, in particular to a preparation method of sweet soybean paste. The preparation method of the sweet soybean paste enables nutritive value and delicacy of the sweet soybean paste to be fully shown. The preparation method of the sweet soybean paste comprises the following steps (1) material selection: selecting high-quality wheat to process flour; (2) material steaming: steaming the flour; (3) indoor fermentation: cooling the steamed flour material to a normal temperature, inoculating aspergillus oryzae, placing steamed flour material with the aspergillus oryzae indoors to carry out forstarter propagation, and carrying out fermentation; and (4) outdoor fermentation: placing the indoor fermented flour material into a vat which is outdoor, pouring saline water into the vat, stirring the flour material into pieces by using a wooden stick, carrying out natural fermentation, and obtaining end products after two months. The preparation method of the sweet soybean paste has the advantages that any addition agent is not added in a preparation process of the sweet soybean paste, a product is natural, luscious in flavor, and full of nutrients, and has a special flavor when the sweet soybean paste is directly eaten and is eaten after being cooked. When the sweet soybean paste is used as a condiment, the sweet soybean paste is capable of increasing a delicate flavor, removing fishy smell, reliving greasy sense, and restraining bitter in raw materials of dishes. Operation of a sweet soybean paste technology is simple, and cost is saved.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of sweet noodle sauce. Background technique [0002] Sweet noodle 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. It is suitable for cooking sauce-boiled and sauce-cooked dishes, such as "sauce-baked diced meat", and can also be dipped in green onions, cucumbers, roast ducks and other dishes. Sweet noodle sauce has undergone a special fermentation process. Its sweetness comes from maltose, glucose and other substances produced during the fermentation process. The umami taste comes from amino acids produced by protein decomposition. The addition of salt produces a salty taste. High-quality sweet noodle sauce should be yellow-brown or reddish-brown, shiny, with sauce aroma, moderate viscosity, and no impurities. ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 王景全石海清
Owner 山东武定府酿造有限公司
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