69results about How to "Strong flavor of sauce" patented technology

The invention provides a preparation method of sauced medlar sliced dried beef, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating, and drying by microwaves. The preparation method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided; and meanwhile, during marinating, Chinese wolfberry fruit with the functions of tonifying Qi and enriching blood, ginseng, astragalus mongholicus, chestnut, bighead atractylodes rhizome, prepared salt and other Chinese medicinal herbs are decocted, so that the prepared sliced dried beef has the health function and is healthier during eating.

The invention provides a preparation method of sliced dried beef beneficial to vision, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating and drying by microwaves. The preparation method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided; and meanwhile, during marinating, Chinese wolfberry fruit with the function of improving eyesight, chrysanthemum, oat, chestnut, cassia seed, mulberry and other Chinese medicinal herbs are decocted, and nut is added, so that the prepared sliced dried beef has the health functions of preventing the myopia and protecting the eyesight, and is healthier during eating.

The invention discloses a method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers, and belongs to the field of paste food processing and fish by-product processing. Because of mixing and stir-frying of frittered freshwater fish, soybeans and Pixian thick broad-bean sauce, the delicious mushroom-fish tidbit paste has a fish fragrance, contains rich and comprehensive nutrients and has an excellent taste. Because of utilization of mushrooms, the delicious mushroom-fish tidbit paste has a rich sauce fragrance. Through utilization of large amounts of effective seasoning components of scallions, ginger and garlic and other natural spices, the delicious mushroom-fish tidbit paste has a rich and attractive integral flavor and an obvious scallion and garlic fragrances. The delicious mushroom-fish tidbit paste does not contain a preservative and has a long shelf life of 12 months. The method for preparing the delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers fully utilizes frittered freshwater fish leftovers. The delicious mushroom-fish tidbit paste still has a heavy fragrance, contains rich nutrients and has a good taste after being subjected to high-temperature and high-pressure sterilization, has low salt and hot pepper content, and satisfies modern healthy-eating requirements.

The invention discloses a wine cellar-storage method which comprises the following steps: blending and seasoning original pulp wine, adding into a pottery wine jar, covering a jar cap, and tying the jar cap with kraft; covering vinasse on the external surface of the wine jar, storing in a cellar for 4-6 days, and taking out the wine jar; uniformly mixing fine soil, vinasse and water in a weight ratio of (10-20):(8-12):(12-16) to obtain vinasse sludge; blending and seasoning the wine, adding into a red porcelain wine jar, immediately covering a jar cap, covering the vinasse sludge around the wine jar, burying the wine jar in the soil, and storing in the cellar for 2-3 years to obtain the finished product. The method has the advantages of simple technique and excellent cellar-storage effect, is easy to implement, greatly shortens the wine production cycle and lowers the production cost.

The invention provides a processing method of marinated sliced dried beef, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating, and drying by microwaves. The method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided, and the marinated sliced dried beef is healthier in eating.

The invention provides a preparation method of rhizoma polygonati blood sugar reducing dried beef. The method comprises the steps of: dicing beef, cleaning, soaking, deodorizing and flavoring, marinating and drying with microwaves. The method provided by the invention is simple in technology; the prepared dried beef has orange yellow color and rich aroma, keeps the meat quality, releases original aroma of soy sauce after being chewed, and is fragrant and sweet and crispy and delicious with long-lasting aftertaste. The preserving and smoking process is abandoned, and the generation of carcinogen is avoided; meanwhile, since boiled together with the Chinese herbal medicines with a function of reducing blood sugar in marinating, the prepared dried beef is endowed with a healthcare function of reducing blood sugar; and in the whole preparation process, xylitol replaces the sugar for seasoning, thus the product is more suitable for the diabetics, and the categories of the leisure food for the patient with hyperglycemia are enriched.

The invention belongs to the technical field of food processing, and in particular relates to a method for rapidly fermenting sweet bean petals in stages. The method adopts low temperature and low salt for fermentation in the early stage, and microorganisms and enzymes are mixed for taking effect and evenly distributed so as to inhibit the growth of infectious microbes, and the dominant fermentation microorganisms are reserved as a dominant flora; furthermore, low-salt and high-temperature fermentation is adopted, so that microorganisms rapidly grow; protease, amylase and the like rapidly decompose macromolecular substances in broad beans into small molecular substances, and the contents of amino nitrogen and other flavor substances are rapidly increased; finally, high-salt and high-temperature post-fermentation is adopted, and the high salt can provide a quality guarantee environment for thick broad-bean sauce while the high temperature is used for providing post-maturation conditionsfor the thick broad-bean sauce. The thick broad-bean sauce is continuously fermented under the high temperature condition, and is gradually decomposed into various flavor substances at the later period; the obtained thick broad-bean sauce is better in flavor and quality.

The invention provides a wine original ecology delamination old altar aging method, ensures quality of finished wine, and solves the problem that the production cost of conventional finished wine increases for a long cellaring storage time. The wine original ecology delamination old altar aging method comprises the following steps: a) preparing an altar: including loading 25-35 parts by weight of vinasse, 25-35 parts by weight of pit mud and 35-45 parts by weight of finished wine into a ceramic wine storage altar, sealing with cow leather red and pig bladder, placing in a dry and dark environment for at least one year, removing the object in the ceramic wine storage altar, washing for standby; b) filling with wine: including adding the finished wine into the altar obtained in step a); and c) storing the wine: including placing the ceramic wine storage altar obtained in step b) in a spirit room, and aging for at least 3 years. The wine stored by the invention is pure in source-flavor, soft and smooth in taste, and mellow and long in flavor, and the wine aging time is effectively shortened.

The invention discloses a process for fermenting soy sauce through biological enzymolysis. The process comprises the following steps: material selection, starter making, salt water preparation, fermented grains making, reflux pouring fermentation, leaching, preparation of product oil through blending and inspection, storage and delivery. The process has the beneficial effects that a false bottom, air holes, a pouring hole and a reflux hole are formed in a fermentation tank, so that either insulated fermentation or natural temperature fermentation can be carried out and the fermentation liquor can be automatically separated from the fermented grains and can undergo reflux pouring; by adopting the reflux pouring fermentation technology used in the fermentation tank and the biological enzymolysis technology, not only the burning phenomenon in the soy sauce fermented grains fermentation process can be effectively reduced, the bitter taste of the soy sauce can be eliminated and the soy sauce has lighter color, strong fragrance and gentle flavor, but also fermentation is thoroughly carried out, the soy sauce fermented grains are not sticky, the product yield is increased and the production cost is reduced; by adopting the advanced equipment, such as an inoculation mixing machine, a disk starter making machine and a sterilizer, the labor intensity is reduced, the production becomes more industrial, automatic and mechanical and the management becomes more scientific.

The invention relates to wheat flavor paste and a production method thereof, which belong to the technical field of flavoring production. The wheat flavor paste is produced by stewing, mildewing, drying and crushing wheat, uniformly mixing salt, fresh hot pepper, zanthoxylum seed, white sugar, cumin powder, Chinese cinnamon, sesame, perilla leaves, ginger, aniseed, hawkthorn powder, medlar, dried orange peel, soybean, spice leaves and wheat powder, and putting the mixture in an airtight container to perform natural fermentation for 80 to 90 days. By using the method, fermentation is performed under natural conditions due to moisture in the hop pepper, so the natural flavor of the wheat flavor paste is retained. Moreover, the production method solves the problems that conventional flour paste cannot meet the requirements of consumers due to single nutrition and flavor caused by single raw material, and that traditional flour paste has a complicated production process and cannot realize industrialized production. The wheat flavor paste has the advantages of rich flavor, delightful color, abundant nutrition and suitability for various cooked dishes or direct eating.

The invention relates to low-salt soy sauce and a preparation method thereof. The low-salt soy sauce is characterized in that the salt content of the soy sauce is lower than 9g / 100L; and furthermore, the amino acid nitrogen of the soy sauce is not less than 1.0g / 100mL. The produced low-salt soy sauce does not utilize salt substitutes, has aromatic ester and sauce flavors, does not have other unpleasant odors, has delicious and mellow taste and is clear. The salt content of the low-salt soy sauce is reduced by nearly a half compared with that of the common commercial soy sauce, therefore the low-salt soy sauce is more wholesome to bodies.

The invention discloses chilli sauce and a making process thereof. According to taste demands of Moslems at home and abroad, a formula with delicious taste, good mouthfeel and different sauce flavors is developed, and chilli is dried and crushed to keep the nutritional components of the chilli to the maximum; meanwhile, due to the unique formula, thick garlic flavor and yak meat smell are generated, the product quality is improved, and the product is low in cost, delicious in taste, good in mouthfeel, thick in sauce flavor, safe, sanitary, convenient, and high in nutritional value, and is suitable for the mouthfeel of the Moslems. Preservatives are not used in the production process; the nutritional components of the bright red chilli are kept to the maximum; and the retention period of the product is 18 months.

The invention discloses a method for manufacturing multi-dimensional nutritional soy sauce. The soy sauce is manufactured by taking fermented crude oil as a partial base material, taking aroma-improving yeast as a starting strain to produce an aroma-improving yeast hydrolysate, and then adding an effective Chinese medicinal herb extract and other additives through scientific preparation. The soy sauce has the advantages of unique flavor, rich nutrition, bacterial inhibition and health care.

The invention belongs to the technical field of microorganisms, and specifically relates to a strain of pediococcus acidilactici for enhancing flavour of fermented soy sauce. The pediococcus acidilactici Pi Niang R036 has been deposited in Guangdong Culture Collection Center on March 21, 2019, with the deposit number of GDMCC NO: 60617. The strain of pediococcus acidilactici Pi Niang R036 can growup well at 4 DEG C - 50 DEG C, and be boosted to grow at a high temperature, reaching the fastest growth at 37 DEG C - 45 DEG C. The pediococcus acidilactici Pi Niang R036 can be tolerant to 12% salt, and normally grow up in 0%-8% salt concentration, and grow up in an acidic condition of pH 3.5-6. The pediococcus acidilactici of the invention can be made into a microbial agent that can be appliedin traditional fermented food industries such as thick broad-bean sauce, soy sauce, vinegar, soybean paste, fermented flour sauce and fermented soya beans as a functional inoculants for optimizing production process, improving flavour of the products and enhancing quality of the products.

The invention discloses a method for enhancing the quality of soy sauce and belongs to the field of microbial food. The method is characterized in that the method produces high-salt liquid-state soy sauce through the cooperative fermentation of two strains, and mainly and properly adds Zygosaccharomyces rouxii and Tetragenococcus halophilus. Through the provided method capable of producing the high-salt liquid-state soy sauce through the cooperative fermentation of two strains, the produced soy sauce is strong in sauce fragrance, mellow in ester fragrance and full in delicate flavor; the convent of the aroma component-furanone (HEMF) in the soy sauce is 7.4 times that of the contrast which does not add the strains, and the total content of volatile flavor compounds can be enhanced by 2.4 times compared with the contrast; and therefore, the method has important significance on producing high-quality soy sauce in large scale.

The invention discloses pumpkin stem sauce and a preparation method thereof. The pumpkin stem sauce is prepared by using pumpkin stems as raw materials and fermenting by virtue of lactobacillus plantarum and saccharomyces cerevisiae. The preparation method comprises the following steps: (1) intercepting tender tips of the pumpkin stems, and soaking in a mixed liquid which contains salt, citric acid and CaCl2; (2) taking out the pumpkin stems, drying, and then steaming; (3) cooling, then adding 4% to 8% of salt and 1% to 2% of lactose, adding a mixed bacteria liquid of lactobacillus and yeast, and performing aerobic fermentation for 4 to 12 hours at 28 to 33 DEG C and anaerobic fermentation for 15 to 70 days at 15 to 25 DEG C; and (4) adding adjuvants to the fermented sauce, so as to be uniformly mixed, packaging, and sterilizing. The pumpkin stem sauce prepared by using the preparation method has the advantages of full-bodied sauce flavor, rich taste and high nutritive value.

The invention discloses a flavoring base material for soy sauce powder, a preparation method and a flavoring method. The flavoring base material comprises the following components in parts by weight:50-70 parts of a fermented soy sauce, 3-10 parts of aginomoto, 5-10 parts of L-alanine, 8-12 parts of xylose, 1-3 parts of lysine, 2-5 parts of glucose and 0.1-0.3 part of a lactic acid. The flavoringmethod of the soy sauce powder is as follows: the flavoring base material is added into an existing soy sauce powder formula at a ratio of 5-10%; and the flavoring method comprises the following specific steps of (1) preparing a certain amount of blending liquid according to the existing soy sauce powder formula, adding the flavoring base material which is 5-10% of dry matters of the blending liquid, and stirring the flavoring base material evenly to obtain a to-be-sprayed liquid; (2) carrying out high-temperature instantaneous sterilization on the to-be-sprayed liquid; and (3) carrying out spray drying to obtain flavored soy sauce powder. Firstly, a soy sauce is taken as a main raw material to carry out thermal reaction under pressure, a series of high temperature-resistant sauced flavorsubstances are generated by using Maillard reaction to obtain the flavoring base material, and then the flavoring base material is blended into a conventional soy sauce powder formula, so as to achieve the flavoring effect and the effect of adding soy sauce flavor substances.

The invention discloses a Cantonese-style high salt and diluting soy sauce fermentation process. The Cantonese-style high salt and diluting soy sauce fermentation process comprises the following stepsthat S1, soybeans are pretreated; S2, starter is propagated, specifically, after soybean broken materials, flour and strain powder are mixed, thick layer ventilation starter propagation is carried out to obtain Daqu; S3, mash is made, specifically, salt water is added into the Daqu to mix evenly to obtain soy sauce mash; S4, fermentation is carried out, specifically, the soy sauce mash is fermented; and S5, oil is drenched, specifically, raw soy sauce is obtained, in the step S4, in the fermentation process, bottom precipitation liquid generated by heating the normal raw oil is added to the soy sauce mash, and then the fermentation is continued. According to the Cantonese-style high salt and diluting soy sauce fermentation process, the bottom precipitation liquid generated by heating thenormal raw oil is added for promoting fermentation, so that the quality of raw soy sauce is ensured, the utilization rate of raw materials is improved, energy consumption is reduced, and the production costs are reduced. Compared with raw soy sauce prepared by a traditional fermentation process, the obtained raw soy sauce is red and bright in color, delicious and strong in taste, rich in sauce flavor, and the raw soy sauce is superior to the raw soy sauce prepared by the traditional fermentation process in physical and chemical, micro inspection and other aspects.

The invention relates to three-section fermentation type salty fresh konjak sauce and a preparation method thereof. The three-section fermentation type salty fresh konjak sauce provided by the invention is prepared from the following raw materials in parts by weight: 300-350 parts of konjak, 150-200 parts of thick broad-bean sauce, 100-150 parts of soybean sauce, 40-80 parts of dried small shrimps, 15-25 parts of salt, 3-7 parts of protein candy, 0.05-0.08 part of citric acid and 4-8 parts of aginomoto. The preparation method comprises the following steps: mixing the konjak, the thick broad-bean sauce, the soybean sauce and the dried small shrimps, adding deionized water, and carrying out defibrination treatment to obtain mixed size; adding the salt to the size and placing at the temperature of 15-30 DEG C for fermenting for 4-8 days; then adding the salt in a fermented liquid and placing at the temperature of 25-40 DEG C for fermenting for 5-15 days; adding the salt and lactose to the fermented liquid and placing at the temperature of 55-65 DEG C for fermenting for 20-40 days to obtain fermented soy sauce mash; adding the protein candy, the citric acid and the aginomoto to the soy sauce mash; and after filling and sealing a bottle, pasteurizing and cooling to obtain a finished product. The konjak sauce is rich in nutrient and high in medicinal value.

The present invention discloses sweet sauce for losing weight and a preparation method thereof, and the sweet sauce is characterized in that the sweet sauce is made from the following raw materials in parts by weight: broken dregs of instant noodles 400-420 parts, tea leaf dregs 30-40 parts, glutinous rice 40-42 parts, maltose 4-5 parts, sunflower seed kernels 10-11 parts, lotus leaves 2-3 parts, polyporus 4-5 parts, plantaginis semen 1-2 parts, semen pruni 3-4 parts, salt 150-160 parts and aspergillus oryzae 1.2-1.4 parts. The instant noodles are adopted as raw materials to ferment and prepare the sweet sauce, which can effectively save cost; and the prepared sweet sauce is rich in sauce flavor, good in color and luster, free of bitter and astringent taste or other peculiar smell and delicate in taste. Tea dreg proteins contained in the addition of tea leaf dregs have good oil absorbency and can reduce fat contents of the broken dregs of instant noodles. In addition, the sweet sauce contains a variety of Chinese herbal ingredients, and has a weight losing effect.

The invention relates to beauty-maintaining sweet flour paste and a preparation method thereof. The beauty-maintaining sweet flour paste is prepared from the following raw materials in parts by weight: 400-420 parts of instant noodle disintegrating slag, 30-40 parts of tea dregs, 20-22 parts of dried peeled shrimps, 10-11 parts of tomatoes, 10-11 parts of tremella, 40-42 parts of chicken soup, 4-5 parts of peach blossoms, 2-3 parts of ginseng flowers, 1-2 parts of flos carthami, 4-5 parts of angelica sinensis, 150-160 parts of salt and 1.2-1.4 parts of aspergillus oryzae. By using the instant noodle disintegrating slag as a raw material to ferment and prepare the sweet flour paste, the cost can be effectively lowered, and the prepared sweet flour paste is strong in sauce flavor, good in color and luster, free of bitter taste and other peculiar smells and fine and smooth in taste. Tea dreg protein in the added tea dreg has a good oil absorption property and can be used for reducing the oil content of the instant noodle disintegrating slag, so that the beauty-maintaining sweet flour paste provided by the invention is healthier and moreover, the beauty-maintaining sweet flour paste is rich in various Chinese herbal medicine components, so that the beauty-maintaining sweet flour paste plays a role of maintaining beauty.

The invention discloses a producing method of a soybean sauce milk cucumber and belongs to the field of food processing. The producing method is characterized in that processing technology process of raw material selection, desalting and soybean sauce pickling are adopted. The producing method disclosed by the invention has the benefits that the product is fresh and cool in mouth feeling, crisp and tender in quality, fragrant in soybean sauce and rich in taste and has the sweet flavor of a cucumber. The product is beneficial to enhancing immunologic functions and improving the disease resistance, can also strengthen brains, calm nerves and reduce blood glucose, and is convenient to eat and simple to operate.

The invention discloses a sauce-fragrance type green bamboo shoot sauce and a making method thereof, and belongs to the technical field of food processing and preparation. The sauce-fragrance type green bamboo shoot sauce comprises the following components in parts by weight: green bamboo shoots, edible vegetable oil, seasoning, shiitake mushroom dices, peanut butter, beef broth and a thick broad-bean sauce. The making method of the sauce-fragrance type green bamboo shoot sauce comprises the following steps of performing cleaning, performing pretreatment, performing drying, performing allocation and boiling, performing fermentation, performing sterilized package and the like. The sauce-fragrance type green bamboo shoot sauce is a bamboo shoot sauce made through the following steps of performing concentrated boiling on the bamboo shoot sauce and the beef broth, then performing layering, performing collocation of the peanut butter and the shiitake mushroom dices, and then performing sealed fermentation, and the sauce is rich in fragrance and fresh, sweet and delicious in taste.

The invention discloses a method for producing microbial fermentation corn germ meal. The method comprises the following steps: by taking corn germ meal as a main raw material, adding microbial compound bacteria liquor (saccharomycetes, lactic acid bacteria and bacillus subtilis) and sterile water according to a certain ratio, uniformly stirring, packaging in a plastic bag, closing and standing for fermenting for 72 hours. The fermented fresh material is strong in aroma sauce, enriched in viable bacteria and metabolic products, high in feed conversion rate and fast in animal breeding growth speed. The material contains the moisture content being less than or equal to 12 percent, only needs to be crushed and added, is convenient to use and storage-resistant, has the quality guarantee period being over 12 months and is a novel fermented feed raw material aiming at animal breeding development.

The invention discloses lipid-lowering sweet soybean paste and a preparation method thereof. The lipid-lowering sweet soybean paste is prepared from the following raw materials in parts by weight: 400-420 parts of instant noodle dregs, 30-40 parts of tea residues, 30-32 parts of carrot, 10-11 parts of broccoli, 2-3 parts of royal jelly, 4-5 parts of corn stigma, 1-2 parts of folium mori, 2-3 parts of semen cassia, 4-5 parts of ligusticum wallichii, 150-160 parts of salt and 1.2-1.4 parts of aspergillus oryzae. As the instant noodle dregs are taken as a raw material for fermenting for preparing the sweet soybean paste, the cost can be effectively reduced, and the prepared sweet soybean paste is rich in sauce flavor, good in color, free of bitter taste or other smell and fine and mellow in taste; as the tea residue protein in the added tea residues is good in oil absorbency, the lipid content of the instant noodle dregs can be reduced, and thus the lipid-lowering sweet soybean paste is relatively healthy; meanwhile, due to multiple traditional Chinese herbal medicines, the lipid-lowering sweet soybean paste has a lipid-lowering effect.

The invention provides refreshing sweet soybean paste and a preparation method thereof. The refreshing sweet soybean paste is characterized by being prepared from following raw materials in parts by weight: 400-420 parts of crushed instant noodles, 30-40 parts of tea residues, 10-11 parts of aloe juice, 5-6 parts of mustard powder, 2-3 parts of butter, 15-20 parts of coffee beans, 4-5 parts of mint leaves, 1-2 parts of lemon peels, 2-3 parts of apple flowers, 4-5 parts of chrysanthemums, 150-160 parts of salt and 1.2-1.4 parts of aspergillus oryzae. According to the refreshing sweet soybean paste, the crushed instant noodles are used as the raw materials to ferment to prepare the sweet soybean paste so that the cost can be effectively saved; the prepared sweet soybean paste has a rich sauce flavor, good color and luster, no bitter taste and no other foreign tastes, and fine and smooth taste; tea residue protein in the added tea residues has a very good oil absorption property so that the grease content of the crushed instant noodles can be reduced; and furthermore, the product contains a plurality of traditional Chinese medicines so that the product has a refreshing function.

The invention belongs to the field of food and specifically relates to old-Beijing style fried meat-soybean sauce and a preparation method thereof. The old-Beijing style fried meat-soybean sauce includes the main ingredients of, in parts by weight, 30-50 parts of soybean paste, 80-150 parts of vegetable oil, 80-150 parts of pork, 80-200 parts of water, 8-12 parts of white granulated sugar, 3-8 parts of cooking wine and 2-6 parts of spices; and the old-Beijing style fried meat-soybean sauce includes the auxiliary ingredients of, in parts by weight, 3-8 parts of green Chinese onions, 2-7 parts of raw ginger, 2-5 parts of parsley, 2-6 parts of coriander, 2-5 parts of carrots and 2-5 parts of onions. Compared to fried meat-soybean sauce products in the market, the old-Beijing style fried meat-soybean sauce provided by the invention has a perfect combination of oil refining and sauce stewing and blends nutrients with a delicious taste. Meanwhile, the use of vapor sterilization which is clean and sanitary effectively solves the difficulty of the industrialized production of traditional process products. According to the invention, the traditional process and formula are taken, but also the variety and flavor of sauce products in the market are enriched and contribution to the development of the traditional process is made.

The invention relates to a production method of wheat kernel sauce. The method comprises the following steps: soaking and cooking peeled wheat kernel, cooling clinker to 35 DEG C or below and inoculating to obtain an inoculated distiller's yeast material; tiling the distiller's yeast material onto a distiller's yeast bed material and then carrying out koji-making through ventilation, wherein the koji-making through ventilation comprises three stages of germination period, mycelium breeding period and spore insertion period, thus obtaining finished koji; adding the finished koji into Be' brineand soaking for three days, wherein the temperature of the finished koji is 40 to 50 DEG C and the concentration is 12 to 16 degree; then fermenting at the temperature of 40 to 60 DEG C for 30 to 40 days to obtain the wheat kernel sauce. The wheat kernel sauce obtained by the preparation has golden yellow or light brown color, gloss, sauce aroma and ester flavor; in addition, the wheat kernel sauce has the advantages of delicious and sweet taste, proper saltiness, strong sauce flavor, moderate viscosity and no impurities; wheat is whole grain retaining wheat flavor; the wheat kernel sauce canbe produced on a large scale.

The present invention discloses a nerve soothing sweet noodle sauce and a preparation method. The sweet noodle sauce is characterized by being composed of the following raw materials in parts by weight: 400-420 parts of instant noodle residues, 30-40 parts of tea residues, 20-22 parts of sweet potatoes, 11-12 parts of bean paste, 18-19 parts of spinacia oleracea, 3-4 parts of spine date seeds, 1-2 parts of lotus seed plumule, 4-5 parts of silktree albizia barks, 2-3 parts of tuber fleeceflower stems, 150-160 parts of salt, and 1.2-1.4 parts of aspergillus oryzae. The preparation method uses instant noodle residues as raw materials to ferment the sweet noodle sauce, which can effectively save costs, the prepared sweet noodle sauce has a mellow soya sauce flavor, a good color and luster, no bitter taste and other odors, and delicate mouthfeel, and the added tea residues contain tea residue protein which has good oil absorbency, and can reduce the oil and fat contents of the instant noodle residues. Besides, the sweet noodle sauce contains various Chinese herb medicines and thus has efficacies of smoothing nerves.

The present invention discloses egg yolk sweet sauce and a preparation method thereof. The egg yolk sweet sauce is characterized in that the egg yolk sweet sauce is made from the following raw materials in parts by weight: broken dregs of instant noodles 400-420, tea leaf dregs 30-40, egg yolk 30-35, cucumber seed powder 20-22, Chinese yam 25-26, endothelium corneum gigeriae galli 4-5, Chinese hawthorn seeds 2-3 parts, amomum villosum 4-5, semen pruni 2-3, salt 150-160 and aspergillus oryzae 1.2-1.4. The broken dregs of instant noodles are adopted as raw materials to ferment and prepare the egg yolk sweet sauce, which can effectively save cost; and the prepared egg yolk sweet sauce is rich in sauce flavor, good in color and luster, free of bitter and astringent taste or other peculiar smell and delicate in taste. Tea dreg proteins contained in the added tea leaf dregs have good oil absorbency and can reduce fat contents of the broken dregs of instant noodles, making the egg yolk sweet sauce healthier. In addition, the egg yolk sweet sauce contains a variety of Chinese herbal ingredients, and regular consumption of the egg yolk sweet sauce can play a role in strengthening the stomach.