Introduction of old methods of noodle sauce.

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

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 starter is stacked in the container, it is soaked in salt water, and the fermentation temperature is controlled at 50 ~ 55℃. This is the fermentation process of fermented grains, similar to soy sauce.

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.