Preparation method of sweet sauce seasoning made of fermented flour

Abstract

The invention discloses a preparation method of sweet sauce seasoning made of fermented flour. The preparation method of the sweet sauce seasoning made of the fermented flour comprises the following steps: (1) steaming materials; (2) uniformly mixing flour and koji essence; 93) carrying out cooling and inoculating; (4) preparing koji; (5) carrying out fermenting; (6) carrying out blending; and (7)carrying out sterilizing and filling. The sweet sauce seasoning prepared by the preparation method is rich in nutrients, reddish-brown in color, lustrous, and mellow in sauce flavor and ester flavor.In addition, the sweet sauce seasoning contains a plurality of flavor substances and nutrient substances, so that, the sweet sauce seasoning is unique in sauce aroma, as well as appropriate in saltyand palatable flavor; and thus, the sweet sauce seasoning has delicious sweet and salty flavor, and is capable of enriching nutrients of dishes, improving color, luster and taste of the dishes and stimulating appetite so as to increase food intake. In addition, the preparation method of the sweet sauce seasoning is standard and controllable; and the prepared sweet sauce seasoning bags preserves completeness of nutrients and natural flavors, reduces production cost of enterprises, improves production efficiency of the enterprises and raises economic benefits 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.