Make sweet noodle sauce. The main raw material of sweet noodle sauce is starchy raw material, usually flour.

The ratio of sweet noodle sauce is as follows: 100kg of steamed bun koji, 100kg of 14oBe salt water.

1. Put the steamed bun koji into the fermentation tank, flatten and compact it; then let it naturally heat up to 45-50℃

2. Add 14oBe hot salt water at 55-70℃. The amount of salt water used is about 50% of the flour, and mix evenly.

3. Add reprocessed salt to the surface layer and ferment. During the fermentation period, the product temperature is maintained at 53-55°C, which takes about 7 days. If the product temperature is too low, interlayer steam heating can be used to adjust the product temperature. After the fermented sauce fermented grains are mature, add the remaining 50% salt water.

4 Then stir it with compressed air to make it uniform, which is the finished product.