Wheat sauce formula and preparing method for wheat sauce

Abstract

The invention relates to a wheat sauce formula. The formula comprises the following constituents by weight percentage: 85-88% of wheat, 3-5% of wheat flour, 3-4% of salt, 2-3% of chili, 2-3% of sesames, 0.1-0.3% of pepper, 0.03-0.05% of Chinese anise, 0.03-0.05% of cassia, 0.03-0.05% of amomun fruits and 0.03-0.05% of litsea pungens. The flow for preparing the wheat sauce according to the formula comprises the following steps of: (1) preparing an open pot for placing the wheat sauce; (2) preparing a wheat raw material; (3) fermenting wheat; (4) preparing auxiliary materials;(5) preparing the wheat sauce; (6) airing the sauce; (7) sterilizing; (8) testing a wheat sauce product; (9) packing the wheat sauce and placing the packaged wheat sauce in a bin. For the wheat sauce prepared by adopting the preparing method provided by the invention, the taste is pure, the tinct is attractive, the preparing process keeps the traditional sauce airing mode, and can be used for preparing the wheat sauce for the whole year, and the wheat sauce is prepared in an industrialization manner.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a formula of malt paste and a processing method thereof. [0002] Background technique [0003] Traditional wheat paste is a seasoning sauce made of wheat, sesame, soybean, glutinous rice, vegetable oil, etc. It can be mixed with noodles or sauced dishes. The traditional method of making malt sauce is to cook the wheat and put it in a dark place to let mold grow. After the mold grows, it is ground into a sauce, then boiled water and salt are added to dry it every day, and it should be stirred every morning. The most important thing in the production process is that the stage of mold growth must be in a humid place. In addition, the wheat itself must be humid and cannot be without moisture. The umami of old bacteria. However, the above method is seasonal, because it is very important to have a drying process for making wheat sauce, and the wheat sauce that is sun-drie...

AI Technical Summary

Problems solved by technology

However, the above-mentioned method has strong seasonality, because it is very important to have a drying process for making wheat sauce, and the taste of wheat sauce dried in summer is the best, which restricts the industrial production of wheat sauce