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A technology of sweet noodle sauce and flour, which is applied in the field of preparation of sweet noodle sauce, to achieve the effects of strong aroma, increased mellow taste and long shelf life
Inactive Publication Date: 2014-01-08
江苏沃德铝业有限公司
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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.
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Embodiment 1
[0014] A preparation method of sweet noodle sauce, the sweet noodle sauce is prepared by blending the following raw materials according to weight percentage: 200-300 parts of wheat flour, 20-30 parts of salt water, 40-60 parts of water, and 0.25-1.5 parts of aspergillus oryzae. The preparation method of described sweet sauce comprises the steps:
[0015] 1) Mix wheat flour with water according to the weight percentage, stir it evenly, and then steam it at 98°C for 1 minute to make it cooked;
[0016] 2) After the steamed flour is cooled to room temperature, it is inoculated with aspergillus oryzae, the protease activity of aspergillus oryzae is ≥25000u / g, and the activity of glucoamylase is ≥25000u / g;
[0017] 3) Soybean oil koji essence is taken by weight percentage, put into the processed flour, and fermented at a low temperature at 38° C., and the fermentation time is 90 hours;
[0018] 4) Take brine by weight percentage, put it into the processed flour, and carry out high...
Embodiment 2
[0023] A method for preparing sweet noodle sauce. The sweet noodle sauce is prepared by blending the following raw materials according to weight percentage: 300 parts of wheat flour, 30 parts of salt water, 60 parts of water, and 1.5 parts of aspergillus oryzae. The preparation method of described sweet sauce comprises the steps:
[0024] 1) Mix wheat flour with water according to the weight percentage, stir it evenly and steam it for 3 minutes at 103°C to make it cooked;
[0025] 2) After the steamed flour is cooled to room temperature, it is inoculated with aspergillus oryzae, the protease activity of aspergillus oryzae is ≥25000u / g, and the activity of glucoamylase is ≥25000u / g;
[0026] 3) Soybean oil koji extract is taken by weight percentage, put into the processed flour, and fermented at a low temperature at 45° C., and the fermentation time is 102 hours;
[0027] 4) Take brine by weight percentage, put it into the processed flour, and carry out high-temperature fermen...
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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...
Claims
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Application Information
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