How to make sweet noodle sauce

Sweet noodle sauce can be made at home. Some northern aunts think they have mastered this skill, but lazy people also have lazy ways, just buy sweet noodle sauce in the supermarket. If you are still curious about how sweet noodle sauce is made, let's take a look at the following common production processes.

1. Take out about 5% flour, add water and stir it evenly, mix it with yeast liquid prepared in advance, keep the temperature at about 30 degrees, and let it grow;

2. Add a proper amount of warm water to the remaining flour, and add the yeast dough prepared in 1 at the same time, knead the flour evenly, stand for about 1 hour after kneading, and cut into blocks for steaming;

After the flour is steamed, it looks fluffy. After cooling, it was crushed, inoculated with Aspergillus oryzae seed koji, and put into koji room to make koji as usual for about 96 hours. This is the process of making music.

4. After the koji is accumulated in the container, it is soaked in 16 ~ 17 bé brine, and the fermentation temperature is controlled at 50 ~ 55℃, which is the fermentation process of fermented grains, similar to soy sauce production;

Finally, it is necessary to put the fermented soy sauce into a steel mill for grinding and steam heating for sterilization. This is the finished product. This production process is a common method. Generally, sweet noodle sauce is produced per 100 kg of flour 150 ~ 170 kg.