Production method of sweet soybean paste seasoning

Abstract

The present invention discloses a production method of a sweet soybean paste seasoning. The production method comprises the following steps: (1), steaming materials; (2), evenly mixing flour with Aspergillus oryzae and Aspergillus niger extracted effective spores; (3), cooling and inoculating; (4), making starters; (5), fermenting; (6), blending; and (7), sterilizing and filling. The sweet soybean paste is rich in nutrition, red-brown and shiny, and gives out sauce aroma and ester aroma. At the same time, the sweet soybean paste contains a variety of flavor substances and nutrient substances, is unique in sauce fragrance, moderate in salty and fresh taste and sweet and salty, not only tastes delicious, but also enriches nutrition and increases color and luster and taste of dishes, and has effects in whetting appetite and helping digestion. The production method is standard and controllable, and the prepared sweet soybean paste maintains the integrity of nutrient substances and natural flavors, reduces the production cost of enterprises, improves the production efficiency of the enterprises, and improves the economic efficiency of the enterprises.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing sweet noodle sauce seasoning. Background technique [0002] Sweet noodle sauce is a kind of semi-fluid viscous condiment made of flour as the main ingredient, with salt, water and other auxiliary materials, after koji making and heat preservation fermentation. It is reddish brown, shiny, and exudes sauce and ester aroma. . Sweet and salty, it is suitable for many cooking methods. [0003] The preparation method situation of the sweet noodle sauce of current this technical field is as follows: [0004] (1) Yeast dough preparation: add 5% of the total amount of raw flour with water and mix thoroughly, and add about 2% of the pre-prepared yeast liquid in the package at the same time, keep warm at 30°C, let it rise, and set aside. [0005] (2) Steaming ingredients: add water to flour (warm water in winter), add yeast dough at the same time, knead wel...

AI Technical Summary

Problems solved by technology

[0009] The sweet noodle sauce produced by this method is difficult to control due to inaccurate timing and temperature control of fermentation in winter and summer, resulting in unclear yield of finished products. When finely grinding and adjusting the consistency of sweet noodle sauce, it is easy to reduce its ester aroma and sauce aroma, and reduce its nutrient content.