How to make fried sweet noodle sauce?

Make sweet noodle sauce. The main raw material of sweet noodle sauce is starch, usually flour.

The ratio of sweet noodle sauce is as follows: steamed bread koji 100kg, OBE brine 14 kg.

1 Put the steamed bread koji into a fermentor, flatten it and compact it; Then naturally raise that temperature to 45-50 DEG C.

2 Add 55-70℃ hot brine, 14 OBE. The dosage of salt water is about 50% of flour, and it is stirred evenly.

3. The top layer is covered with salt and fermented. During the fermentation, the temperature of the product was kept at 53-55℃ for about 7 days. If the product temperature is too low, it can be adjusted by interlayer steam heating. After the fermented soy sauce is ripe, add the remaining 50% salt water.

And 4, mixing with compressed air to make the mixture uniform, thus obtaining the finished product.