Preparation method of sweet fermented flour sauce

Abstract

The invention relates to a preparation method of a sweet fermented flour sauce, which is characterized by being prepared through the blending of following raw materials: wheat powder, salt water, water, and aspergillus oryzae. The preparation method of the sweet fermented flour sauce comprises the following steps: mixing wheat powder and water according to a certain weight percentage, evenly mixing and then steaming the mixture until the mixture is thoroughly cooked; cooling the cooked flour, then inoculating the cooked flour with aspergillus oryzae, adding soybean oil koji according to a certain weight percentage into the processed flour to carry out low-temperature fermentation; adding salt water according to a certain weight percentage into the processed flour to carry out high-temperature fermentation; and subjecting the flour which is obtained in the steps mentioned above to carry out the later stage fermentation, so as to obtain the finished product of sweet fermented flour sauce. The manufacturing method of sweet fermented flour sauce is easy and convenient to operate. The sweet fermented flour sauce prepared by the method has the advantages of rich sauce fragrance, bright color (in a tawny color or a red brown color), luster, palatable taste with a right ratio of sweetness and saltiness, fresh and thick taste, proper viscosity, and long shelf-life. Besides, yellow bean flour is added in the raw material to enable the sweet sauce to have a mellow taste of yellow bean.

Description

technical field [0001] The invention relates to a preparation method of sauce, in particular to a preparation method of sweet noodle sauce. Background technique [0002] Sweet noodle sauce, also known as sweet 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, suitable for cooking sauce-boiled and sauce-cooked dishes. The finished product is yellowish brown or reddish brown, bright and shiny; it has the aroma of sauce and ester; the taste is mainly sweet, slightly salty. It is usually used as an important condiment for cooking sauce-boiled and sauce-cooked dishes, such as sauce-baked diced meat and sauce-baked chicken; in addition to being used as a seasoning, sweet noodle sauce is often used to dip roast duck, green onions, etc., or wrap pancakes Season with other snacks. Sweet noodle sauce is rich in essential amino a...

AI Technical Summary

Problems solved by technology

With the improvement of living standards, people have higher and higher requirements for diet quality, and the taste, aroma and color of the existing sweet noodle sauce can no longer meet the needs of the broad masses of the people.