Detailed introduction of sweet noodle sauce

Introduction of raw materials

Sweet noodle sauce is a kind of sauce-like seasoning made from flour by koji making and heat preservation fermentation. Its taste is sweet and salty, and it has both sauce flavor and ester flavor. Suitable for making sauce-fried and sauce-fried dishes, such as "diced pork with sauce", or dipping in green onions, cucumbers, roast ducks and other dishes.

After a special fermentation process, the sweet taste of sweet noodle sauce comes from maltose, glucose and other substances produced in the fermentation process, and its umami taste comes from amino acids produced by protein decomposition, and salt is added to produce salty taste. High-quality sweet noodle sauce should be yellowish brown or reddish brown, shiny and fragrant, with moderate viscosity and no impurities.

Nutritional analysis

1. Sweet noodle sauce contains a variety of flavor substances and nutrients, which not only tastes delicious, but also enriches the nutrition of dishes, increases the edibility of dishes, and has the function of appetizing and helping food;

Eating sweet noodle sauce can supplement the amino acids needed by human body.

Concentrated soybean

Soy sauce is a processed product of soy sauce brewed by Fujian specialty. It tastes good and will not go bad after a long time. Products sell well at home and abroad and enjoy a long-standing reputation.

Process flow: soybeans → soaking → cooking → cooling → starter → starter → cleaning soybeans → secondary molding.

Soy sauce/baking/base oil/oil filtering/sauce boiling/pickling

Sauce residue

Ordinary soy sauce can be produced by adding 18 Bé brine to sauce residue.

Production method 1. Soaking beans: 4-5 hours in spring and 2-3 hours in summer and autumn, so that the volume of beans increases by about 1 time, washed with clear water and drained.

2. Steaming: keep it for 30 minutes under the pressure of 2kg/cm2, stop fumigation for 30 minutes, and take it out. Beans should be brown. You can slice them by pressing your fingers.

3. koji-making: spread the soybean to cool to about 30℃, inoculate 0.2% seed koji, mix well, winnow (about 9 kg per winnow) and put it on a wooden frame. After about 48 hours, white hyphae were densely covered, and the product temperature rose above 38℃. Turn the car, control the product temperature at about 38℃, turn the car again after 24 hours, and continue to control the product temperature at about 35℃. After another 27 hours, the song gradually matured. The koji-making cycle is about 7 days, and the koji-making habit is called douchi (no starch is used). Is it flooding to impermeability? C