Production method 1. The old method of raw material treatment (1): flour 100, water about 40, fully knead, and then knead under the lever until there is no raw flour sandwich; Cut into blocks about 30cm long and10 ~15cm wide, and steam them in layers.

(2) koji-making: after the machine cake is steamed, it is immediately spread out to drain the surface moisture, after cooling, it is inoculated with Aspergillus oryzae koji according to 0.3% of the total weight of raw materials, and the flour cake is stacked on the straw mat at an angle of about10 ~15 with the surface covered with straw mats for heat preservation. After 48 hours, the product temperature rises to about 40℃, that is, it should be turned over. After overturning, the product temperature rises again, and the highest temperature can reach 50℃. According to the temperature, determine the number of turns. Generally, it should be rotated 1 ~ 2 times a day for 3 consecutive days. When turning over the pile, you must turn over the vertical cakes of the original rice one by one and pile them up gradually. After 5 ~ 6 days, change the stack into large size, and leave a hole with a diameter of 30 cm at the top of the stack to remove water. Stack for 5-6 days until no water mist emerges from the top of the stack, that is, move the bread to the hot sun to dry. The normal curved surface of bread should be white and loose powder, with light and crisp texture and sweet taste. After drying in the sun, it is broken into small pieces with a diameter of 2 ~ 3 cm.

(3) Fermentation: add 1 times of 16Bé brine to the flour cake (some yellow rice wine can be added when preparing the brine, but the final brine concentration should not be lower than 16bé), stir evenly, then take it out of the jar and expose it to the sun. Turn once the next day, turn again three days later, and then turn at least 2 ~ 4 times a day. The summer matured in about 5 months, and Kangxi began to sell.

The product is golden in color, sweet and greasy in taste, mellow and delicious, and does not paste the pot.

Raw material consumption: per 100 kg flour 150 ~ 170 kg sweet noodle sauce.

2. Preparation of yeast dough for the production of ordinary sweet noodle sauce (1): add water to 5% of the total amount of raw flour, add about 2% of packaged yeast liquid prepared in advance, keep the temperature at 30℃ and let it rise for later use.

Family production method:

Homemade sweet noodle sauce

Practice: Pixian watercress 100g, Sijibao tender peanut butter 100g, sweet noodle sauce 200g, a spoonful of oyster sauce, a little pepper and rock sugar, chopped by Jiang Mo, minced garlic, chopped green onion, 30g dried red pepper, vegetable oil and balsamic vinegar. Chop watercress, put it into a basin with peanut butter, sweet noodle sauce and oyster sauce, and stir well to form a mixture. Heat the wok and pour the oil. When the oil is hot, stir-fry Jiang Mo, minced garlic, chopped green onion and pepper, then pour the mixture into the wok, and then slowly push it evenly with a spatula.

Tip: When making sauce, you can't stir fry, you can't stir fry, you should slowly push it evenly. When there are even bubbles in the pot and the aroma is overflowing, add pepper and rock sugar and mix well. The sauce is bright red and mellow. After natural cooling, put it into bottles and cans, and pay attention to sealing.