CN106666670A - Homemade wheat sauce and preparation method - Google Patents

Abstract

The invention discloses a homemade wheat sauce and a preparation method. The homemade wheat sauce comprises 100 parts of wheat, 5-10 parts of salt, 2-5 parts of baijiu, 3-8 parts of maltose, 2-5 parts of glutinous rice, 1-5 parts of folium perillae, 1-5 parts of sweet wine, 0.2-0.8 part of licorice root, 0.1-0.3 part of myrcia, 0.2-0.8 part of pericarp of Chinese prickly ash, 0.1-0.3 part of fennel, 0.5-3 parts of garlic, 0.2-0.8 part of fresh ginger, 0.1-0.3 part of cortex Cinnamomi and a proper quantity of water. The preparation method of the homemade wheat sauce comprises the following preparation steps: 1) wheat fermentation: cleaning, dipping and steaming the wheat, and coating with negundo chaste tree leaves for fermentation; 2) burdening: evenly mixing raw materials, and stirring into sauce; 3) sauce fermentation: loading the prepared sauce into a jar, carrying out sealing fermentation for 30 days at the fermentation temperature of 15-28DEG C, then, putting into a bottle or bag, sterilizing, and sealing. The homemade wheat sauce has delicious and fragrant taste and has the same flavor with the traditional wheat sauce, and the homemade wheat sauce has a golden yellow wheat color. The sealing fermentation is carried out through a special formula so as to simplify a production technology, shorten a production period and reduce sauce drying places, the problems of moulding, acidification to be mouldy and the like in a traditional wheat sauce drying process are avoided, production cost is obviously lowered, and a volume production goal can be realized.

Description

A kind of native wheat beans processed and preparation method

Technical field

The present invention relates to sauced food processing field, specially a kind of native wheat beans processed and preparation method.

Background technology

Wheat beans are the fermentation beans that Semen Tritici aestivi is primary raw material, and pasty state can deeply be received with noodles served with soy sauce, sesame butter, etc. bar or sauced dish, delicious flavour Like.But traditional wheat beans need through ferment wheat, dispensing, shine the preparation process such as beans, wherein shining, beans process time is long, needs are daily Stirring, takes shelter from rain, dust-proof, complex operation, easily makes the raw flower of beans acidifying or goes mouldy.

The content of the invention

It is an object of the invention to ensure the local flavor of wheat beans, by changing batch formula and technique, shorten the sauce producing cycle, carry For a kind of soil wheat beans processed and preparation method thereof.

To reach above-mentioned purpose, the technical scheme for adopting for：

A kind of native wheat beans processed and preparation method, by weight, comprising 100 parts of Semen Tritici aestivi, Sal 5-10 parts, Chinese liquor 2-5 parts, maltose 3-8 parts, Oryza glutinosa 2-5 parts, Folium Perillae 1-5 parts, sweet wine 1-5 parts, Radix Glycyrrhizae 0.2-0.8 parts, Herba Pelargonii Graveolentiss 0.1-0.3 parts, Pericarpium Zanthoxyli 0.2-0.8 Part, Fructus Foeniculi 0.1-0.3 parts, Bulbus Allii 0.5-3 parts, Rhizoma Zingiberis Recenss 0.2-0.8 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1-0.3 parts and appropriate water.

The preparation method of above-mentioned soil wheat beans processed, its step is：

1）, ferment wheat：Semen Tritici aestivi full, that nothing is mildew and rot is selected, 5-10 hours are soaked after elutriation, then cooked, five-leaved chaste tree is used after cooling Leaf parcel fermentation, 20-28 DEG C of fermentation temperature, fermentation time 3-5 days；

2）, dispensing：By pulverizing after the Semen Tritici aestivi drying of fermentation, fry after Oryza glutinosa grinds；By ferment flour, glutinous rice flour, mashed garlic, purple Soviet Union's ground product, Radix Glycyrrhizae powder, Herba Pelargonii Graveolentiss powder, Zanthoxyli Bungeani powder, Fructus Foeniculi powder, Cortex cinnamomi japonici powder, Sal, Chinese liquor, maltose, sweet wine and appropriate water are mixed Close uniform, stir into beans；

3）, ferment beans：By the beans being made into dress altar, sealing and fermenting 30 days, 15-28 DEG C of fermentation temperature, then pack or bottle, sterilize, After sealing.

Having the beneficial effect that using such scheme：This soil wheat beans delicious and fragrant taste processed, color and luster consistent with traditional wheat beans local flavor In golden yellow wheat color, by special formula sealing and fermenting, production technology is simplified, shortens the production cycle, reduce solarization beans place, The problems such as going mouldy, be acidified raw flower of traditional wheat beans dry in the sun process generation is avoided, production cost is remarkably decreased, and is capable of achieving volume production mesh Mark.

Specific embodiment

The present invention is further described with reference to embodiment, but the present invention is not limited only to following embodiments, it is anticipated that this In the case of with reference to prior art, performance may produce many variations to art personnel.

A kind of native wheat beans processed and preparation method, by weight, comprising 100 parts of Semen Tritici aestivi, Sal 5-10 parts, Chinese liquor 2-5 parts, wheat Bud sugar 3-8 parts, Oryza glutinosa 2-5 parts, Folium Perillae 1-5 parts, sweet wine 1-5 parts, Radix Glycyrrhizae 0.2-0.8 parts, Herba Pelargonii Graveolentiss 0.1-0.3 parts, Pericarpium Zanthoxyli 0.2- 0.8 part, Fructus Foeniculi 0.1-0.3 parts, Bulbus Allii 0.5-3 parts, Rhizoma Zingiberis Recenss 0.2-0.8 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1-0.3 parts and appropriate water.

The preparation method of above-mentioned soil wheat beans processed, its step is：

1）, ferment wheat：Semen Tritici aestivi full, that nothing is mildew and rot is selected, 5-10 hours are soaked after elutriation, then cooked, five-leaved chaste tree is used after cooling Leaf parcel fermentation, 20-28 DEG C of fermentation temperature, fermentation time 3-5 days.Spread 1 layer of Folium Viticis Negundo per 3-5 centimetre of ripe wheat, ferment wheat technique with It is traditional similar.

2）, dispensing：By pulverizing after the Semen Tritici aestivi drying of fermentation, fry after Oryza glutinosa grinds；In proportion by ferment flour, Oryza glutinosa Powder, mashed garlic, Folium Perillae ground product, Radix Glycyrrhizae powder, Herba Pelargonii Graveolentiss powder, Zanthoxyli Bungeani powder, Fructus Foeniculi powder, Cortex cinnamomi japonici powder, Sal, Chinese liquor, maltose, sweet wine With appropriate water in pond mix homogeneously, stir into beans shape.

3）, ferment beans：The beans being made into are loaded into Tu Tan, diaphragm seal is fermented 30 days, and 15-28 DEG C of fermentation temperature then takes out After pack or bottling, sterilizing, sealing.

Claims (2)

1. a kind of soil wheat beans processed and preparation method, by weight, is characterized in that：Comprising 100 parts of Semen Tritici aestivi, Sal 5-10 parts, Chinese liquor 2-5 parts, maltose 3-8 parts, Oryza glutinosa 2-5 parts, Folium Perillae 1-5 parts, sweet wine 1-5 parts, Radix Glycyrrhizae 0.2-0.8 parts, Herba Pelargonii Graveolentiss 0.1-0.3 parts, Pericarpium Zanthoxyli 0.2-0.8 parts, Fructus Foeniculi 0.1-0.3 parts, Bulbus Allii 0.5-3 parts, Rhizoma Zingiberis Recenss 0.2-0.8 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1-0.3 parts and appropriate Water.

2. the preparation method of soil as claimed in claim 1 wheat beans processed, its characterization step is：

1）, ferment wheat：Semen Tritici aestivi full, that nothing is mildew and rot is selected, 5-10 hours are soaked after elutriation, then cooked, five-leaved chaste tree is used after cooling Leaf parcel fermentation, 20-28 DEG C of fermentation temperature, fermentation time 3-5 days；

2）, dispensing：By pulverizing after the Semen Tritici aestivi drying of fermentation, fry after Oryza glutinosa grinds；By ferment flour, glutinous rice flour, mashed garlic, purple Soviet Union's ground product, Radix Glycyrrhizae powder, Herba Pelargonii Graveolentiss powder, Zanthoxyli Bungeani powder, Fructus Foeniculi powder, Cortex cinnamomi japonici powder, Sal, Chinese liquor, maltose, sweet wine and appropriate water are mixed Close uniform, stir into beans；

3）, ferment beans：By the beans being made into dress altar, sealing and fermenting 30 days, 15-28 DEG C of fermentation temperature, then pack or bottle, sterilize, After sealing.