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Method for producing wheat germ sauce

A production method and wheat germ technology, applied in application, food preparation, food science and other directions, can solve the problems of inability to satisfy consumers, single method of making noodle sauce, etc., to protect the brain, increase nutrition and health effects, and have outstanding umami taste. Effect

Inactive Publication Date: 2009-07-08
吴德辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional noodle sauce production method is single, all of which are produced by using a raw material of flour.
Due to the singleness of its production raw materials, it determines the singleness of its nutrition and flavor, which is increasingly unable to meet the increasing requirements of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] Take 70Kg of flour and add it to the steamed sauce automatic mixer, add 20Kg of water and stir evenly, put it in a high-pressure steamer, and cook it at 0.15MPa for 15 minutes. Bacteria is made into koji material at 30-35°C.

[0011] After soaking 30Kg of wheat germ with water, use a homogenizer to grind it into a pulp, cook it at 95-100°C, cool down, add 3Kg of salt, add it to the above koji ingredients and mix evenly, and place it in an environment of 30-50°C After 15-25 days of fermentation, the finished product of wheat germ sauce is made by homogenizing and sterilizing.

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PUM

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Abstract

The invention discloses a method for producing wheat germ sauce, comprising the following steps: flour and wheat germ are prepared with the weight ratio of 7:3; flour is added with water and stirred evenly and brewing material is produced by inoculating after the flour is cooked and cooled; the wheat germ is soaked, ground into juice and cooked; the cooked wheat germ juice is added with salt, and then mixed evenly with the brewing material; and a finished product is obtained by fermentation, homogenization and sterilization. The content of amino acid of the wheat germ sauce produced by the method is increased by times, the sauce has richer and more unique flavour, nutrition and quality, and the sauce is more refined and moderately salty and sweet with excellent delicate flavour.

Description

technical field [0001] The invention relates to a method for preparing fermented food, in particular to a method for producing noodle sauce by adding wheat germ as a raw material. Background technique [0002] Noodle sauce is a seasoning food that people are very familiar with and like. But the traditional noodle sauce preparation method is single, all adopts a kind of raw material of flour to produce. Due to the singleness of its raw materials for production, it determines the singleness of its nutrition and local flavor, which cannot meet the increasing requirements of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a kind of production method of the wheat germ sauce that has rich nutrition. [0004] The production method of wheat germ sauce of the present invention comprises the following steps: [0005] 1), prepare flour and wheat germ according to the weight ratio of flour: wheat germ=7:3; [0006] 2), according to ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/185A23L27/60
Inventor 吴德辉甄廷安
Owner 吴德辉
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