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Fermented flour sauce making method

A production method and noodle sauce technology, applied in the direction of medical preparations containing active ingredients, food preparation, pharmaceutical formulas, etc., can solve problems such as distorted taste, single taste, hygiene problems, etc., achieve moderate acidity, enhance immunity, and seal good sex effect

Active Publication Date: 2015-11-25
重庆酱人调味品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the raw material that existing sweet noodle sauce is made is only made of flour, and its taste is single, function is single; In addition, seasoning is only commonly used salt, sugar, monosodium glutamate etc., and it is only used for seasoning, has no medicinal function; Moreover , when the existing sweet noodle sauce is made, the purified koji is usually added for production efficiency. However, the purified koji will produce a large amount of acid after accelerated fermentation. In order to avoid excessive acid, it needs to be neutralized by adding alkali. Thereby causing the loss of beneficial ingredients in the noodle sauce, and the taste is distorted; when the existing sweet noodle sauce is sun-dried, usually in order to speed up, it is usually combined with sun-dried and greenhouse-dried. The drying tank is placed in the sun, and usually during the drying process, there will be mosquitoes or flies that like the taste of sweet noodle sauce and stick to the surface of sweet noodle sauce, causing hygiene problems

Method used

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Embodiment 3

[0021] The preparation method of noodle sauce, its operation steps are as follows:

[0022] 1. Preparation of materials: Take 60kg of flour, 7kg of capillary powder with a fineness of 100 mesh, knead it into a dough, and steam it for 40 minutes to obtain a billet;

[0023] 2. Fermentation: Cut the billet into sheets with a thickness of 1.5cm, stick it to the inner wall of the fermentation tank with three layers of lotus leaves, and the three layers of lotus leaves are interlaced, place the cut billet in the fermentation tank, and use three layers of lotus leaves Cover the surface with a layer of lotus leaves, seal with a sealed cover, and ferment for 35 days in a fermentation environment with a temperature of 30°C;

[0024] 3. Sun-drying: When the blank is lifted to pull the white silk, take out the blank and add seasoning liquid. 100g seasoning liquid contains 10g salt, 10g white sugar, 3g tangerine peel powder, 3g licorice powder, 3g lily powder, 3g wolfberry powder, add th...

Embodiment 10

[0027] The preparation method of noodle sauce, its operation steps are as follows:

[0028] 1. Prepare materials: take 60kg of flour, 30kg of capillary extract with a concentration of 8%, which is obtained by soaking capillary, decocting, and concentrating, knead into dough, and steam for 40 minutes to obtain a blank;

[0029] 2. Fermentation: Cut the billet into sheets with a thickness of 1cm, stick it to the inner wall of the fermentation tank with three layers of persimmon leaves, and stick the three layers of lotus leaves interlacedly, place the cut billet in the fermentation tank, and use three layers of After the persimmon leaves are covered on the surface, seal it with an airtight cover and ferment for 35 days in a fermentation environment with a temperature of 30°C;

[0030] 3. Sun-drying: When the blank is lifted to pull the white silk, take out the blank and add seasoning liquid. 100g seasoning liquid contains 10g salt, 10g white sugar, 3g tangerine peel powder, 3g l...

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Abstract

The invention discloses a fermented flour sauce making method. The method includes the following operation steps that firstly, materials are prepared, wherein flour and herba artemisiae scopariae are taken and made into dough, and the dough is steamed into a blank; secondly, fermentation is carried out, wherein the blank is cut into slices, plant leaves are attached to the inner wall of a fermentation device, the cut blank is placed in the fermentation device, the surface of the cut blank is covered with the plant leaves and sealed, and the cut blank is fermented for 10-40 days in the fermentation environment at the temperature of 20-40 DEG C; thirdly, sun-curing is carried out, wherein when the blank is white and ropy in the lifting process, the blank is taken out, seasoning liquid is added and stirred evenly, the mixture is placed and sun-cured in the sun for 5-20 days, and a finished product is obtained. The method for making fermented flour sauce containing the herba artemisiae scopariae has the function of enhancing immunity, and the making process is environmentally friendly and healthy.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing sweet noodle sauce containing capillary wormwood. 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. Existing sweet noodle sauce is usually with flour as raw material, after steaming, through koji making, fermentation, add seasoning again in order to seasoning, make sweet noodle sauce. But the raw material that existing sweet noodle sauce is made is only made of flour, and its taste is single, function is single; In addition, seasoning is only commonly used salt, sugar, monosodium glutamate etc., and it is only used for seasoning, has no medicinal function; Moreover , when the existing sweet noodle sauce is made, the purified koji is usually added for production efficiency. However, the purified koji...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L1/30A61K36/00
CPCA23V2002/00A61K36/00A23V2200/324A23V2200/32A23V2200/308A23V2200/326A23V2200/332A23V2200/30
Inventor 陈泽华侯锐
Owner 重庆酱人调味品有限公司
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