CN102987352A - Manufacturing method of low-salt wheat sauce - Google Patents

Abstract

The invention provides a manufacturing method of low-salt wheat sauce. The manufacturing method can not only keep the color, aroma and taste of the traditional wheat sauce, but also reduce harmful substances generated in the fermentation process of the wheat sauce, and the low-salt wheat sauce is safer and healthier to eat and adopts a simple manufacturing process, so that the low-salt wheat sauce has wide market prospect. The manufacturing method solves the problems that the product quality is instable, the salt content is high, the fermentation period is long, raw materials and equipment are outdated, certain potential safety hazards exist and the like in a production process, brings great benefits to enterprises, and has a function of promoting the development of the traditional fermented food such as the wheat sauce.

Description

A kind of preparation method of less salt wheat sauce

Technical field

The present invention relates to a kind of condiment of going with rice or bread, be specifically related to a kind of preparation method of less salt wheat sauce.

Background technology

Sauce occupies critical role in people's culinary art, mainly comprise soy sauce, broad bean paste, sweet fermented flour sauce, thick broad-bean sauce, thick chilli sauce, wheat sauce etc.Sauce is not only flavouring, also has abundant nutritive value and medical value.Wheat nutritious, protein content is higher, also has abundant dietary fiber, vitamin and mineral element, and its nutritional labeling overall target meets modern people to the requirement of nutrition.Wheat sauce is a kind of distinctive good merchantable brand of making the condiment of going with rice or bread of Wannan mountainous area, and its flavor is more mellow than soy sauce, but the various meat and vegetables dish of sauce system and Canton style roast pork, and easily colouring and flavor are local flavor tourism good merchantable brands indispensable in the drink kitchen.For a long time, the making major part of wheat sauce rests on family spontaneous fermentation processing, puts into more salt and prevent that it is rotten in manufacturing process, and health is impacted.The technological level of this spontaneous fermentation is lower, unstable product quality, and salt content is high, and exists certain potential safety hazard, and the existence of above problem directly has influence on the production and selling of product.And along with the demand of wheat sauce increases day by day, family production can not be met the need of market.

Summary of the invention

For above problems of the prior art, the invention provides a kind of preparation method of less salt wheat sauce.

The present invention is achieved by the following technical solutions:

A kind of preparation method of less salt wheat sauce, described method comprises the steps:

1) is that 25 parts flour, 2 parts of yellow rice wine and 15 parts of water mix and stirs with weight portion, forms dough;

2) dough in the step 1 is made several piece face cake, and in the face cake, entrained into a small amount of scented rice;

The face cake that 3) will make cured 10 minutes with little fire, while hot the face cake was sent in the fermenting case to ferment one month;

4) the face cake after will fermenting takes out, and is exposed to the sun under the sun to fully dehydration, then the face cake is broken into into pieces the face piece;

5) the face cake is broken into powder, filters with sieve, the drying of being exposed to the sun under the sun again obtains sauce flour;

6) get 25 parts in sauce flour in the step 5, add 15 parts water and 2 parts salt and stir, place cylinder, airing got final product in one month under the sunlight.

Beneficial effect of the present invention is: the present invention has improved traditional preparation method, the color that has not only kept traditional wheat sauce reduces again the harmful substance that produces in its sweat, edible safer health, and manufacture craft is simple, therefore has wide market prospects.The wheat sauce of this product is flavouring still not, also has abundant nutritive value and medical value, and not only protein content is high, also has abundant dietary fiber, vitamin and mineral element, and its nutritional labeling overall target meets modern people to the requirement of nutrition.Solved unstable product quality in the process of producing product, salt content is high, and fermentation period is very long, raw material and comparison in equipment fall behind, and exist certain problems such as potential safety hazard, brought very large profit to enterprise, facilitation has been played in development to traditional fermented food wheat sauce.

The specific embodiment

Embodiment

1) is that 25 parts flour, 2 parts of yellow rice wine and 15 parts of water mix and stirs with weight portion, forms dough;

2) dough in the step 1 is made several piece face cake, and in the face cake, entrained into a small amount of scented rice;

The face cake that 3) will make cured 10 minutes with little fire, while hot the face cake was sent in the fermenting case to ferment one month;

4) the face cake after will fermenting takes out, and is exposed to the sun under the sun to fully dehydration, then the face cake is broken into into pieces the face piece;

5) the face cake is broken into powder, filters with sieve, the drying of being exposed to the sun under the sun again obtains sauce flour;

6) get 25 parts in sauce flour in the step 5, add 15 parts water and 2 parts salt and stir, place in the ceramic cylinder, airing got final product in one month under the sunlight.

The present invention has improved traditional preparation method, has not only kept the color of traditional wheat sauce, reduces again the harmful substance that produces in its sweat, edible safer health, and manufacture craft is simple, therefore has wide market prospects.The wheat sauce of this product is flavouring still not, also has abundant nutritive value and medical value, and not only protein content is high, also has abundant dietary fiber, vitamin and mineral element, and its nutritional labeling overall target meets modern people to the requirement of nutrition.Solved unstable product quality in the process of producing product, salt content is high, and fermentation period is very long, raw material and comparison in equipment fall behind, and exist certain problems such as potential safety hazard, brought very large profit to enterprise, facilitation has been played in development to traditional fermented food wheat sauce.

Claims (1)

1. the preparation method of a less salt wheat sauce is characterized in that described method comprises the steps:

1) is that 25 parts flour, 2 parts of yellow rice wine and 15 parts of water mix and stirs with weight portion, forms dough;

2) dough in the step 1 is made several piece face cake, and in the face cake, entrained into a small amount of scented rice;

The face cake that 3) will make cured 10 minutes with little fire, while hot the face cake was sent in the fermenting case to ferment one month;

4) the face cake after will fermenting takes out, and is exposed to the sun under the sun to fully dehydration, then the face cake is broken into into pieces the face piece;

5) the face cake is broken into powder, filters with sieve, the drying of being exposed to the sun under the sun again obtains sauce flour;

6) get 25 parts in sauce flour in the step 5, add 15 parts water and 2 parts salt and stir, place cylinder, airing got final product in one month under the sunlight.