Sweet fermented flour paste and making method thereof

Abstract

The invention relates to sweet fermented flour paste. The sweet fermented flour paste is prepared from the following raw materials in parts by weight: 3-5 parts of flour, 7-10 parts of water, 1-2 parts of oil, 0.5-1 part of chicken essence, 1-2 parts of a dark soy sauce, 1-2 parts of white granulated sugar, 0.5-1 part of salt, and 1-2 parts of aizoon stonecrop herbs. The sweet fermented flour paste disclosed by the invention has the advantages of being antibacterial and preservative, and being capable of being stored for a long time.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a sweet noodle sauce and a preparation method thereof. Background technique [0002] Sweet noodle sauce is a sauce-like condiment made from flour as the main raw material through koji making and heat preservation fermentation. Its taste is sweet and salty, with sauce and ester aroma at the same time. It is suitable for cooking sauce-boiled and sauce-cooked dishes, such as "sauce-baked diced meat", and can also be dipped in green onions, cucumbers, roast ducks and other dishes. Sweet noodle sauce has undergone a special fermentation process. Its sweetness comes from maltose, glucose and other substances produced during the fermentation process. The umami taste comes from amino acids produced by protein decomposition. The addition of salt produces a salty taste. High-quality sweet noodle sauce should be yellow-brown or reddish-brown, shiny, with sauce aroma, moderate visc...

AI Technical Summary

Problems solved by technology

[0003] However, the existing sweet noodle sauce is generally difficult to store for a long time. If it is not finished after opening, it will often become moldy and deteriorate in a few days. And the taste and taste are worse