CN107397203A

CN107397203A - A kind of preparation method of sweet fermented flour sauce

Info

Publication number: CN107397203A
Application number: CN201710783245.XA
Authority: CN
Inventors: 周奉捷
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-09-03
Filing date: 2017-09-03
Publication date: 2017-11-28

Abstract

The invention discloses a kind of preparation method of sweet fermented flour sauce, step are as follows：(1) sorting：Good quality wheat is selected to process flour；(2) steaming：Flour is cooked；(3) indoor fermentation：The fabric cooked is cooled to normal temperature, accesses rice aspergillus, koji-making of entering the room, fermentation；(4) outdoor fermentation：The fabric that ferments of entering the room is put into outdoor cylinder, is poured into salt solution and is blended fabric with wooden stick, adds butter fruit pulp and gumbo powder, spontaneous fermentation, two months are finished product.

Description

A kind of preparation method of sweet fermented flour sauce

Technical field

The invention belongs to food auxiliary material field, specifically a kind of preparation method of sweet fermented flour sauce.

Background technology

Sweet fermented flour sauce is using flour as primary raw material, through a kind of sauce shape flavouring made of koji-making and heat-preservation fermentation.Its is sweet Middle band is salty, while has paste flavor and ester flavor, is cooked suitable for culinary art sauce is quick-fried with sauce, such as " Saute pork with soy bean sauce ", can also dip in food shallot, Huang The vegetables such as melon, roast duck.Sweet fermented flour sauce experienced special fermentation process, and its sweet taste comes from caused malt in fermentation process The materials such as sugar, glucose, delicate flavour come from amino acid caused by breaks down proteins, and the addition of salt then generates saline taste.High-quality sweet tea Flour paste should be in yellowish-brown or bronzing, glossy, distribute paste flavor, viscosity is moderate, free from admixture.Sweet fermented flour sauce contains a variety of flavor substances Matter and nutrients, not only flavour is delicious, and can enrich dish nutrition, increases dish edibility, has the work(that appetizing helps food Effect；Amino acid of the edible sweet fermented flour sauce supplemented with needed by human body.

But in the manufacture craft of existing sweet fermented flour sauce, for the needs of batch production making, a large amount of additives are artificially with the addition of, sternly For lattice, pure natural sweet fermented flour sauce product has been not belonging to.

The content of the invention

For overcome the deficiencies in the prior art, the present invention provides a kind of preparation method of sweet fermented flour sauce.

Present invention employs following technical scheme：The preparation method of sweet fermented flour sauce, preparation method and step are as follows：

(1) sorting：Good quality wheat is selected to process flour；

(2) steaming：Flour is cooked；

(3) indoor fermentation：The fabric cooked is cooled to normal temperature, accesses rice aspergillus, koji-making of entering the room, fermentation；

(4) outdoor fermentation：The fabric that ferments of entering the room is put into outdoor cylinder, is poured into salt solution and is blended fabric with wooden stick, Butter fruit pulp and gumbo powder are added, spontaneous fermentation, two months are finished product.

Further, preparation method and step are as follows：

(1) sorting：Good quality wheat is selected to process flour；(2) steaming：Flour is added to the ratio of 40 jin of water by every 100 jin of flour Example plus water, are cooked, the material steamed must not it is half-cooked, not viscous, cool down after it is soft and flexible；(3) indoor fermentation：By what is cooked Fabric is cooled to normal temperature, and access rice aspergillus turns uniformly, koji-making of entering the room, and can ferment within 3-4 days and grow one layer long of yellow hair；

(4) outdoor fermentation：The fabric fermented is put into outdoor cylinder, pours into 13% salt solution, is stirred fabric with wooden stick It is broken, without any pimple, spontaneous fermentation in the sun, start to stir cylinder once with wooden stick daily, and often stir, be within two months into Product.

Further, the rice aspergillus addition described in step (3) is that every kilogram of fabric cooked adds 3 grams of rice aspergillus.

Using such a component, consider in butter fruit pulp containing soluble fibre, folic acid, oleic acid；Soluble fibre contents are high, Cholesterol unnecessary in vivo, the effect of Constipation can be removed；Folic acid can reduce cancer and cardiopathic probability；Oleic acid can Instead of saturated fat, so as to play a part of reducing cholesterol；Gumbo is dry can to reduce demand of the human body to insulin, suppress courage Sterol absorption, blood fat can be improved, exclude toxin and other effects；So thick chilli sauce is prepared using butter fruit and gumbo dry-mate connection, undoubtedly People's cholesterol level internal after practical barbecue can be substantially reduced, is easy to exclude toxin, prevents constipation.

Embodiment

With reference to embodiment, the present invention will be further described：

Embodiment：

A kind of preparation method of sweet fermented flour sauce, preparation method and step are as follows：

(1) sorting：Good quality wheat is selected to process flour；

(2) steaming：Flour is cooked, the ratio that flour is added to 40 jin of water in every 100 jin of flour adds water, cooks, steams Material must not it is half-cooked, not viscous, cool down after it is soft and flexible；

(3) indoor fermentation：The fabric cooked is cooled to normal temperature, access rice aspergillus turns uniformly, koji-making of entering the room, 3-4 days It can ferment and grow one layer long of yellow hair, rice aspergillus addition is that every kilogram of fabric cooked adds 3 grams of rice aspergillus；

Claims

1. the preparation method of sweet fermented flour sauce, it is characterised in that preparation method and step are as follows：

(1) sorting：Good quality wheat is selected to process flour；

(2) steaming：Flour is cooked；

(4) outdoor fermentation：The fabric that ferments of entering the room is put into outdoor cylinder, is poured into salt solution and is blended fabric with wooden stick, is added Butter fruit pulp and gumbo powder, spontaneous fermentation, two months are finished product.

2. the preparation method of sweet fermented flour sauce according to claim 1, it is characterised in that preparation method and step are as follows：

(1) sorting：Good quality wheat is selected to process flour；(2) steaming：The ratio that flour is added to 40 jin of water in every 100 jin of flour adds Water, cook, the material steamed must not it is half-cooked, not viscous, cool down after it is soft and flexible；(3) indoor fermentation：The fabric that will be cooked It is cooled to normal temperature, access rice aspergillus turns uniformly, koji-making of entering the room, and can ferment within 3-4 days and grow one layer long of yellow hair；

(4) outdoor fermentation：The fabric fermented is put into outdoor cylinder, pours into 13% salt solution, is blended fabric with wooden stick, nothing Any pimple, spontaneous fermentation in the sun, start to stir cylinder once with wooden stick daily, and often stir, two months are finished product.

3. the preparation method of sauce mill eggplant according to claim 2, it is characterised in that：Rice aspergillus described in step (3) adds Measure and add 3 grams of rice aspergillus for every kilogram of fabric cooked.