Sour sauce method of noodle sauce

Paste noodles (also called sour noodles, because the fermented pulp is full of sour taste) are traditional Henan cuisine. The most important thing in making batter is beating. Green soybean milk and batter are commonly used in the paste (others are sweet potato paste, so we must wait until the season changes). The best green soybean milk is the most commonly used batter at home. In fact, the process of pulping is fermentation. Add the fermented product, add appropriate amount of water, add a little distiller's yeast, and then let it stand for 24-48 hours. It can be used when the fermented product is dissolved or the pulp tastes mellow.

Noodles are ordinary noodles, and of course there are exquisite non-handmade noodles that you don't eat. The water for cooking noodles must be made into thick noodle soup, and then a proper amount of pulp is added, which is more sour according to personal taste. Then, after the noodle soup is boiled, add noodles to cook. When the noodles are cooked, add the side dishes fried in advance, such as Chinese cabbage and green vegetables. Don't fry it too well, and don't put it in the pot too early, or the cooked noodles won't taste like vegetables. It doesn't take long to cook noodles, 15 minutes is enough. Add salt, minced garlic, chopped green onion (you can also add a small amount if you like leeks), a little pepper powder, and the most crucial monosodium glutamate before cooking! Remember, don't put soy sauce in this rice to spoil the color.

Also adde prepared salty peanut bean (which can be mixed with some mung beans) and celery segments (which can remove astringency with hot wat once). People who like spicy food have three choices. First, garlic cloves are chewed raw; Second, stir the Chili oil; Third, local products, leek Chili sauce, especially leek Chili sauce, are the best! Most people eat in Jiaozuo and Luoyang.

Fermentation source

The phenomenon of fermentation has been known for a long time, but it is nearly 200 years to understand its essence. The word fermentation in English comes from Latin fervere, which means "stirring". It describes the phenomenon when yeast acts on juice or malt extract. Boiling phenomenon is caused by carbon dioxide produced by sugar degradation in leachate under anoxic conditions. In biochemistry, the anaerobic respiration process of yeast is called fermentation. The fermentation we are talking about now has been given different meanings for a long time. Fermentation is a chemical reaction and physiological change of life, and it is a process in which various biochemical reactions are continuously decomposed and synthesized according to the genetic information of life itself to obtain energy to maintain life activities. Fermentation products refer to substances that can regulate metabolism to achieve balance during the reaction process or when the reaction reaches the end point. In fact, fermentation is also a kind of breathing, but breathing eventually produces CO2 and water, and fermentation eventually obtains various metabolites. So the modern definition of fermentation should be: the reaction process of producing and accumulating a large number of specialized metabolites through the growth, culture and chemical changes of microorganisms (or animal and plant cells).

Definition of fermentation

The Chinese word "fermentation" represents a process as a noun and an action as a verb.

(1) "fermentation" strictly defined by microbial physiology;

The process that organic matter is degraded into oxidation products by biological oxidation and releases energy is collectively called biological oxidation.

Microbial physiology divides biological oxidation into respiration and fermentation, and respiration can be further divided into aerobic respiration and anaerobic respiration. Therefore, fermentation is a way of biological oxidation.

Fermentation is a biological oxidation mode: under the condition of no exogenous final electron acceptor, the oxidation of energy organic compounds by heterotrophic microbial cells is coupled with the reduction of endogenous organic compounds (which have been metabolized by cells). Generally, metabolic energy ATP is obtained by horizontal phosphorylation of substrates (substrates of kinases) instead of electron transfer and electron transfer phosphorylation in electron transfer chains including cytochrome. The primary electron carrier NAD, which releases electrons from energy organic compounds, directly donates electrons to endogenous organic electron acceptors in the form of NADH, thus regenerating NAD and reducing the latter to fermentation products (products of incomplete oxidation).

NAD in cells is limited. If NAD, as a primary electron carrier, can't be regenerated, it can't be recycled, and there will be fewer and fewer effective electron carriers, so the dehydrogenation reaction can't continue. Therefore, the regeneration of coenzyme NAD is a necessary condition for biological oxidation (including fermentation) to continue.

(2) Fermentation defined in industrial production-"industrial fermentation"

In industrial production, any industrial production realized through microbial life activities is generally called "fermentation". Fermentation as defined in this way is "industrial fermentation". Industrial fermentation depends on the life activities of microorganisms, which are supported by metabolic energy provided by biological oxidation, so industrial fermentation should cover all the ways of biological oxidation in microbial physiology: aerobic respiration, anaerobic respiration and fermentation.

In the past century, with the progress of science and technology, the fermentation technology has undergone epoch-making changes, from the stage of using the original microorganisms in nature to the new stage of transforming them into microorganisms with special properties according to human wishes to produce fermented products that human needs.

(3) The technical term "fermentation"

In life, the word "fermentation" is often associated with cakes, fried dough sticks, steamed buns and steamed buns made of dough, or with moldy and rotten food.

As a professional vocabulary, "fermentation" not only covers the production of cakes, fried dough sticks, steamed bread and steamed buns, but also refers to the industrial production of alcohol and alcoholic beverages, food and food additives, feed and feed additives, medicines and chemical raw materials through fermentation.

Fermentation characteristics

The biggest difference between fermentation and other chemical industries is that it is a chemical reaction carried out by organisms. Its main features are as follows:

1, the fermentation process is generally a biochemical reaction at normal temperature and pressure, which is safe and requires simple conditions.

2. The raw materials used in fermentation are usually starch, molasses or other agricultural and sideline products, and the reaction can be carried out only by adding a small amount of organic and inorganic nitrogen sources. Microorganisms can selectively use the nutrients they need, because there are different kinds. Based on this characteristic, wastewater and waste can be used as raw materials for fermentation to transform and renew biological resources.

3. The fermentation process is completed by biological automatic regulation, and the reaction is specific, so relatively single metabolites can be obtained.

4. Because of the biological reaction mechanism itself, it can carry out chemical conversion reactions such as oxidation and reduction on specific parts of some complex compounds with high selectivity, and can also generate more complex polymer compounds.

5. It is very important to prevent and control the pollution of miscellaneous bacteria in the fermentation process. In addition to strict disinfection and air filtration, the reaction must be carried out under aseptic conditions. If mixed bacteria are polluted, the production will suffer huge economic losses, and if phage is infected, it will cause greater harm to fermentation. Therefore, maintaining aseptic conditions is the key to the success or failure of fermentation.

6. Microbial strains are the basic factors of fermentation. Through mutation and strain screening, high-yield excellent strains can be obtained, and products that are difficult to produce by conventional methods can be obtained by making full use of production equipment.

7. Compared with other industries, industrial fermentation has the advantages of less investment, quick effect and remarkable economic benefits.

Based on the above characteristics, industrial fermentation has attracted more and more attention. Compared with traditional fermentation technology, modern fermentation engineering has more advantages than the above fermentation characteristics. In addition to using microorganisms, animal and plant cells and enzymes can also be used, and artificial "engineering bacteria" can also be used for reaction; The reaction equipment is not only a conventional fermentor, but a variety of bioreactors are used instead, with high degree of automation and continuity, which improves and innovates the fermentation level on the original basis.

Types of fermentation

According to the characteristics of fermentation and the different requirements of microorganisms for oxygen, fermentation can be divided into several types:

1, which can be divided into sugar fermentation, petroleum fermentation and wastewater fermentation according to fermentation raw materials.

2. According to fermentation products: such as amino acid fermentation, organic acid fermentation, antibiotic fermentation, alcohol fermentation, vitamin fermentation, etc.

3. According to the fermentation forms, there are solid fermentation and liquid submerged fermentation.

4. According to the fermentation process, there are batch fermentation, continuous fermentation and fed batch fermentation.

5. According to the different demand for oxygen in the fermentation process, it can be generally divided into anaerobic fermentation and aeration fermentation.

The phrase "you can't drink paste noodles after crossing the Dashiqiao in Luoyang" has been widely circulated in Luoyang for a hundred years, which profoundly shows people's preference for paste noodles. Paste noodles have a long history in Luoyang, the ancient capital, and are one of the famous cuisines in Luoyang.

Batter is a popular snack in Luoyang, which is both economical and delicious. Put the soybean milk at a suitable temperature, ferment and turn sour, then put it in a pot and heat it to about 80 degrees, and there will be a mushroom-like pulp bath on the liquid surface. At this time, add a little sesame oil, stir repeatedly until it boils, and add noodles, preferably mixed noodles. Stir the batter to make it look like a lake. Then, add the prepared salt, chopped green onion, green beans, celery, leeks and peppers.

Luoyang batter is simple to make, low in cost, delicious and easy to digest. It has been deeply loved by people since ancient times and has become a famous local food with strong local characteristics.

The most important thing is to beat the batter (also called sour noodles, because the fermented batter is full of sour taste). Generally, green soybean milk and batter are used for the paste (others include sweet potato paste, which must wait until the season changes), and the best green soybean milk is batter. In fact, the process of pulping is fermentation. Add the fermented product, add appropriate amount of water, add a little distiller's yeast, and then let it stand for 24-48 hours. It can be used when the fermented product is dissolved or the pulp tastes mellow.

Noodles are ordinary noodles, and of course there are exquisite non-handmade noodles that you don't eat. The water for cooking noodles must be made into thick noodle soup, and then a proper amount of pulp is added, which is more sour according to personal taste. Then, after the noodle soup is boiled, add noodles to cook. When the noodles are cooked, add the side dishes fried in advance, such as Chinese cabbage and green vegetables. Don't fry it too well, and don't put it in the pot too early, or the cooked noodles won't taste like vegetables. It doesn't take long to cook noodles, 15 minutes is enough. Add salt, minced garlic, chopped green onion (you can also add a small amount if you like leeks), a little pepper powder, and the most crucial monosodium glutamate before cooking! Remember, don't put soy sauce in this rice to spoil the color.

You can put it in a bowl. Remember to add the prepared salted peanut beans (you can mix some green beans) and celery pieces (you can get rid of the astringency by scalding them with hot water once). This was invented by my mother, and it can't be eaten in any hotel. Just put a small amount of Pogostemon leaves, chop them up and put them in the pot. Smell it. The unique fragrance of Pogostemon Pogostemon is mixed with the fragrance of pulp. The fragrance of Pogostemon Pogostemon Pogostemon, sour pulp and garlic make people's appetite open. The noodles are crystal clear, the soup is hot, the vegetables are green and yellow, and peanuts are dotted during the period; The noodles used are soft and supple, the soup is sour and mellow, round and moist, the food is fresh and fragrant, the fragrance can be full of cheeks, and the taste can be soaked in six dirty. These delicacies are hard to find in the sky.

People who like spicy food have three choices. First, garlic cloves are chewed raw; Second, stir the Chili oil; Third, local products, leek Chili sauce, especially leek Chili sauce are the best.