The sweet sauce has undergone a special fermentation process, and its sweetness comes fromfermentation process Generated inmalt dust、glucoseEtc.Taste comes fromProteolysisGeneratedamino acidThe addition of salt produces a salty taste.
There are many kinds of sweet sauceFlavor substanceandNutrientsIt not only tastes delicious, but also can enrich the nutrition of dishes, increase the edible ability of dishes, and has the effect of appetizing and helping food.[1]
Sweet flour paste is suitable for all ages.About 50g per meal.Sweet sauce is suitable for cookingSaute with soy sauceAnd saucecook a dishIt can also be dipped in green onion, cucumber, roast duck and other dishes.But there are also some dietary taboos for sweet sauce.Patients with diabetes and hypertension should eat carefully.In addition, the sweet sauce should be kept away from high temperature and raw water, and can be stirred with cooked vegetable oil to prevent mildew.quality guarantee periodGenerally 3 months.
Production method
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High quality sweet sauce should be yellowish brown or reddish brown, shiny, and emittingMaotai flavorAnd ester aroma.No acid, bitterness, coke and other odor, moderate viscosity, no impurities.Care should be taken to keep it clean to prevent high temperature. Do not touch raw water. Mix it with cooked vegetable oil to prevent mildew.quality guarantee periodGenerally 3 months.
Sweet flour paste is a special flavorflavoring, especially in the north.In fact, in the production of sweet sauce,Steamed bunsThe production of steamed bread is an initial procedure, so if there is any unsold steamed bread, it can be used to make sweet sauce.The main raw materials of sweet flour paste are starchy materials, generally flour. The production process is not very different from that of common paste products, which can be summarized as follows:
Raw materials - washing - dipping - cooking - cold cutting - koji - koji - adding brine - fermentation -Afterripeness- Finished products
Koji making: The biggest difference between the making of sweet flour paste and other sauce products is that there is a big difference in the making of koji.Flour is the main raw material for making sweet flour paste. The specific process is: take 2/3 of the raw flour, add water and yeast to form dough, ferment at 28 ℃~30 ℃, add the remaining 1/3 of the flour after the dough is fermented, and then mix the dough for the second time. After 3-4 hours, cut the dough into small pieces and steam it in a steamer.Then take it out and cool it, tear it into pieces and put it into the curved bed;And evenly sowAspergillus oryzaeIn this way, we can make noodles or steamed buns.In fact, the main process mentioned above is to make steamed bread by secondary fermentation, so the endless steamed bread can be used to make steamed bread songs.
The ratio of sweet flour paste is as follows: 100kg steamed bread koji, 100kg 14 ° B é (Baume concentration) brine.Put the steamed bun starter into the fermentation tank, level and compact it;Then it is naturally heated to 45-50 ℃, and then hot brine of 55-70 ℃ 14 ° B é is added.The amount of salt water is about 50% of the flour and mixed evenly.Surface course plusSalt makingSpread, ferment, during fermentationProduct temperatureKeep it at 53-55 ℃ for about 7 days.If the product temperature is too low, the interlayer steam heating can be used to adjust the product temperature.To be fermentedSoy sauce mashAfter ripening, add the remaining 50% brine.Then, it is stirred by compressed air to make it uniform and uniform, which is the finished product.
The key to making sweet sauce is the preparation of steamed bread starter, which requiresAspergillus oryzaeHave a deep understanding of the growth characteristics, especially in the process of koji makingVentilation volumeAnd the temperature control of the curved layer is the most important.
Production mode
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Old method production
(1) Raw material processing: 100 portions of flour and about 40 portions of water shall be added, fully kneaded, and then kneaded under the lever until no raw powder sandwich is detected by sampling;Cut into blocks about 30cm long and 10-15cm wide, steam them in layers.
(2) Koji making: after the machine cake is steamed, immediately spread and drain the surface water, and then cool it according to the raw materialsTotal weight0.3% inoculationAspergillus oryzaeSeed the koji and stack the pastry on the spotstraw matAbove, at an angle of about 10~15 ° to the ground, the surface is coveredStraw matInsulation.After 48 hours,Product temperatureWhen the temperature rises to 40 ℃DumpAfter turning, the product temperature rises again, up to 50 ℃. The times of turning are determined according to the temperature.Generally, the rice cakes are turned over once or twice a day for three consecutive days. When turning the pile, the rice cakes must be turned over one by one and gradually piled high.After 5-6 days, the stack shall be enlarged, and a hole with a diameter of 30 cm shall be reserved on the top of the stack to exclude moisture.After another 5-6 days of stacking, there will be no water mist on the top of the stack, and the cakes will be moved to the hot sun to dry.The normal curved section of flour cake should be white loose powder, light and crisp, fragrant, and sweet.After drying, break it into small pieces with a diameter of 2-3 cm.
(3) Fermentation: add 1 time of 16 ° B é salt water (part can be added during salt water preparationRice Wine, but the final brine concentration should not be lower than 16B é), mix wellRear lowerThe tank is exposed to the sun.The next day, 3 days later, at least 2 to 4 times a day later. It will mature in about 5 months in summer and be sold by Kangxi.
The product is golden in color, sweet and greasy in taste, mellow and delicious, and does not paste in the pot.
Raw material consumption: 150~170 kg sweet sauce is produced per 100 kg flour.
General production
(1)Yeast doughPreparation: Mix 5% of the total amount of raw flour with water, and at the same time add about 2% of the pre prepared packaged yeast solution, keep the temperature at 30 ℃, and let it start for standby.
(2) Steamed material: add water to flour (warm water for winter use), add yeast dough, knead well, place for about 1 hour, cut it into pieces and steam it, or steam it directly after adding water.
(3) Koji making: after the flour cake is steamed, its appearance is puffy, cooled and crushed, and inoculatedAspergillus oryzaeIt takes about 96 hours to produce old tunes.
(4) Fermented grains fermentation: after the koji is stacked in the container, it is soaked in 16~17 ° B é brine for fermentationtemperature control50～55℃。Management is similar to soy sauce production.
(5)Grinding: to be fermented and maturedSoy sauce mashGrinding (or re screening) in steel mill and heating with steamsterilizationIs the finished product.Adjust the dry dilution if necessary.
Enzymatic fermentation
Enzymatic production of sweet sauce has changed the traditional habit of sauce making process, simplified the production process, improved the product health, highlighted the sweetness of the product, and increased the product yield.
Preparation method (1) Extraction of enzyme solution: weigh according to 13% of the total weight of raw materialsBran koji(3.040 bran koji 10%, 3.324 bran koji 3%)False bottomAdd 40 ℃ warm water and soak it for 1.5-2 hours to discharge.Such drenching for 2-3 times, measureenzyme activity, generally per milliliterSaccharifying enzymeWhen the vitality reaches more than 40 units, it can be applied.
(2) Steamed flour cake: add flour into the mixer, add water at a fixed amount of 30%, and mix well to avoid agglomeration. After mixing evenly, steam the material in layers under normal pressure;After the feeding is completed, the time is counted when the gas is penetrated, and the steam can be steamed for several minutes;After slightly cooling, the clinker shall be mechanically crushed to make the particles even. Under normal conditions, the moisture content of clinker is 35%.
(3) Heat preservation fermentation: after the flour cake is steamed, cool it to about 60 ℃, put it in the vat, and mix it according to the raw material ratio (100kg flour plus enzyme solution - 13kg bran kojiLixivium16~17 kg of salt and 66~67 kg of water).At this time, the temperature is about 45 ℃,24 hoursAfter that, the edge of the container began to liquefy, and liquid leaked out.The flour cake can be turned into sauce when it begins to soften, and then turned twice a day to keep the product temperature at 45~50 ℃.It rises to 55~60 ℃ from the seventh day, and can be adjusted to 60~65 ℃ according to the color depth on the eighth day. It can rise to 70 ℃ before the sauce is released, and the sauce is released immediately.On the fourth day of the lower vat, the sauce can be ground once to make the small pieces of flour cake finer, which is more conducive to enzymatic hydrolysis.
Enzymatic sweetnessfermented flour pasteIn terms of raw flour, 210 kg of flour paste can be produced per 100 kg of flour, which is more than 30% more than that of ordinary sweet flour paste, but the flavor is slightly poor.
