Sweet noodle sauce uses flour (usually standard flour), salt and water as raw materials.
Preparation method 1. Old method of production (1) Raw material processing: Take 100 parts of flour, add about 40 parts of water, knead thoroughly, then press and knead under the lever until there is no cornstarch sandwich for sampling; Cut into pieces about 30 cm long and 10-15 cm wide, layered and steamed in a steamer.
(2) Koji making: After the machine cake is steamed, spread it out immediately to drain the surface moisture. After cooling, inoculate Aspergillus oryzae seed koji according to 0.3% of the total weight of the raw materials, and stack the dough cake on the spot. On the straw mat, it is at an angle of about 10 to 15° with the ground, and the surface is covered with straw mat for heat preservation. After 48 hours, when the product temperature rises to about 40°C, the pile should be turned. After turning, the product temperature will rise again, up to 50°C. The number of turns will be determined based on the temperature. Generally, it is turned 1 to 2 times a day for 3 consecutive days. When turning the pile, the upright rice cakes must be turned over one by one and gradually piled high. After 5 to 6 days, change the pile to a larger size and leave a 30 cm diameter hole on the top of the pile to drain away moisture. Stack it for another 5 to 6 days, until there is no more water mist coming out from the top of the pile, and then move the dough cake to the hot sun to dry. The normal cross-section of noodle cake should be white and loose powder, with a light and crisp texture, fragrant and sweet taste. After drying, break it into small pieces with a diameter of 2 to 3 cm.
(3) Fermentation: Add 1 times of 16°Bé salt water to the dough cake by weight (some rice wine can be added when preparing the salt water, but the final salt water concentration should not be less than 16Bé), mix well and put it in the tank , exposed to sunlight. Turn once the next day, turn once again after 3 days, and then turn at least 2 to 4 times a day. It matures in about 5 months in summer and is sold in fine condition.
The product is golden in color, has a sweet and greasy taste, is mellow and delicious, and does not burn when cooked.
Raw material consumption: 150-170 kilograms of sweet noodle sauce is produced for every 100 kilograms of flour.
2. Production of ordinary sweet noodle sauce (1) Yeast dough preparation: Add 5% of the total amount of raw flour to water and mix thoroughly, and at the same time add about 2% of the prepared yeast liquid in a package, keep it warm at 30°C, and let it Start, set aside.
(2) Steaming ingredients: Add flour to water (warm water in winter), add yeast dough at the same time, knead evenly, leave it for about 1 hour, cut into pieces and steam in a steamer. You can also add water to the flour and steam it directly.
(3) Koji making: After the dough cake is steamed, the appearance will be puffy, cooled and smashed, inoculated with Aspergillus oryzae seed koji, put into the koji room to make koji as usual, it will take about 96 hours to produce old koji.
(4) Fermentation for making fermented grains: After the koji is accumulated in a container, add 16 to 17°Bé salt water for soaking, and the fermentation temperature is controlled to 50 to 55°C. Management is similar to soy sauce production.
(5) Grinding: Grind the fermented fermented fermented grains in a steel mill (or sieve again), and heat and sterilize with steam to get the finished product. Adjust dryness if necessary.
3. Enzyme fermentation to make sweet noodle sauce. Enzymatic method to produce sweet noodle sauce has changed the traditional habits of sauce making process, simplified the production process, improved product hygiene, the product has outstanding sweetness and high yield rate.
Preparation method (1) Extraction of enzyme liquid: weigh 13% of the total weight of the raw materials (including 3.040 bran koji 10%, 3.324 bran koji 3%), and put it into a container with a false bottom , add warm water at 40°C and soak for 1.5 to 2 hours to release. Do this for 2 to 3 times and measure the enzyme activity. Generally, when the glucoamylase activity per milliliter reaches more than 40 units, it can be used.
(2) Steamed noodle cake: Add the flour to the mixer, add 30% water, mix thoroughly to prevent lumps, mix well and steam the ingredients in layers under normal pressure; after adding the ingredients, wait Start timing when aerating, and it will be steamed in a few minutes; after it is slightly cool, crush it mechanically to make the particles uniform. Under normal circumstances, the clinker moisture is about 35%.
(3) Insulation fermentation: After steaming the noodle cake, cool it to about 60℃, put it in the vat, and mix it according to the raw material ratio (100 kg of flour plus enzyme liquid - 13 kg of bran koji extract, 16 to 17% of salt kg, 66-67 kg of water), mix well and compact. At this time, the product temperature is about 45°C. After 24 hours, the edge of the container has begun to liquefy and liquid is seeping out. When the noodle cake starts to soften, you can turn it into sauce. From now on, turn it twice a day to keep the product temperature at 45-50℃. On the seventh day, it will rise to 55~60℃. On the eighth day, it can be adjusted to 60~65℃ according to the color depth. It can be raised to 70℃ before the sauce is made, and the sauce can be made immediately. On the fourth day after leaving the vat, you can grind the sauce once so that the small pieces of noodle cake can be ground finely, which is more conducive to enzymatic hydrolysis.
The production rate of enzymatic sweet noodle sauce is based on raw material flour. Every 100 kilograms of flour can produce about 210 kilograms of noodle sauce, which is about 30% more than ordinary sweet noodle sauce, but the flavor is slightly worse.