How to process the sweet noodle sauce bought in the supermarket to make the taste of the hotel?

Stir-fry, peanut oil and green peppers, stir-fry over high heat. It has the taste of a restaurant, and you can also add diced meat and stir-fry it into meat sauce.

High-quality sweet pasta sauce should be yellow-brown or reddish-brown, shiny, and exude a sauce aroma and ester aroma. No acidity, bitterness, burnt and other peculiar smells, moderate viscosity, no impurities. Attention should be paid to cleanliness in storage, to prevent high temperature, avoid raw water, and stir well with cooked vegetable oil to prevent mold.

The shelf life is generally 3 months. Sweet noodle sauce is a unique flavor seasoning that is especially common in the north. In fact, in the production of sweet noodle sauce, the production of steamed bread is the first procedure, so if there are no sold out steamed bread, it can be used to make sweet noodle sauce.

The main raw material of sweet noodle sauce is starchy raw materials, generally flour, and the production process is not much different from that of general sauces, which can be summarized as follows: Raw materials - washing - impregnation - steaming - cold cutting - planting koji - making koji - adding brine - fermentation - post-ripening - finished product koji: The biggest difference between the making of sweet noodle sauce and other sauces is that there is a big difference between koji-making.

The raw material of making koji of sweet noodle sauce mainly uses flour, and its specific process is: take 2 3 of the amount of raw flour, add water and yeast and form a dough, ferment at 28 30 o'clock, add the remaining 1 3 amount of flour after the dough ferments, carry out the second dough and dough, after 3-4 hours, cut the dough into small pieces, put it into a steamer and steam. Then take it out and let it cool, tear it into pieces, and put it in a curved bed; And evenly sow Aspergillus oryzae, so that you can make noodles, which can also be called steamed bread canal.

In fact, the main process mentioned above is to make steamed bread by the secondary fermentation method, so the steamed bread that cannot be sold can be used to make steamed bread koji. The sweet noodle sauce is as follows: 100kg of steamed bread, 100kg of 14obe brine.

Put the steamed bread koji into the fermentation tank, shovel and compact; Then let it naturally warm up to 45-50 and add 55-70 14obe of hot salt water. The amount of brine is about 50% of the flour and mix well. The surface layer is covered with reconstituted salt, and the fermentation temperature is maintained at 53-55 during the fermentation period, and the time is about 7 days.

If the product temperature is too low, the product temperature can be adjusted by sandwich steam heating. When the fermented sauce is ripe, add the remaining 50% brine. Then through the compressed air to stir and make it uniform, that is, the finished product.

The key to making sweet noodle sauce is the preparation of steamed bread koji, which requires an in-depth understanding of the growth characteristics of Aspergillus oryzae, especially the ventilation and temperature control of the koji layer during the koji making process.

Stir-fry, peanut oil and green peppers, stir-fry over high heat.

The things to prepare are very simple, oil, a little flour, soy sauce, sugar, all ready-made at home.

Heat the pan with a little oil, and when it's 50% hot, add the flour, and I used a stainless steel spoon to fill a spoonful. Stir-fry well, add soy sauce, mainly soy sauce, so that the color looks better, add a small amount of water, to the consistency you are satisfied with, soy sauce is salty, you don't need to put salt, if you are afraid that it is too light, add some salt.

Then I put a lot of sugar on it, and then it's time to get out of the pot. It's as simple as that.

Add water, add oyster sauce, add soy sauce and mix noodles.

Sweet noodle sauce is one of the traditional Chinese condiments, which is a thick sauce made of flour, soybean paste, bran, etc., and is often used with barbecue food, hot pot, etc. However, there has been some controversy about whether the production process of the sweet noodle sauce factory is toxic.

First of all, it is important to note that sweet pasta sauce is made through multiple processes such as cooking and fermentation, and if there is improper handling or improper ingredients in this process, it may cause sweet pasta sauce to contain toxins.

Secondly, the soybean paste used in the production process of the sweet noodle sauce factory is one of the key raw materials. In some places, expired and spoiled soybean paste may contain harmful substances such as microorganisms or other heavy metals, which may cause harm to the health of consumers; At the same time, in order to shorten the fermentation time, some factories add flavoring agents such as monosodium glutamate, which may cause allergies or cause diseases in consumers.

In addition, the color of sweet pasta sauce is very important, and many manufacturers choose to use chemical dyes to enhance the color. These dyes may contain carcinogens such as benzene, which pose a significant health hazard to consumers.

In general, there are certain safety risks in the production process of sweet noodle sauce factories, and consumers should choose products with brand certification, testing and other guarantees when buying sweet noodle sauce, and at the same time, they should also pay attention to buying in regular places and beware of counterfeit and shoddy products.

The production process of the sweet noodle sauce factory is relatively safe, its brewing adopts the natural fermentation method, which is made of flour as the main raw material, steamed and then made of koji and other auxiliary materials such as salt, fermented under natural conditions and made by sun and night dew.

Personally, I think that as long as the food is processed by the factory, it will carry some toxins to a greater or lesser extent, and at least the additives are harmful to the human body.

Add water to the flour and stir into a paste, add chicken essence, salt, dark soy sauce, oil, sugar and stir well, heat oil in a pot, pour in the batter over low heat and stir well, and cook until it is viscous.

Buy the flour and yeast powder and make it yourself. Put a spoonful of flour into yeast powder and form a dough, cut it into pieces, steam it in a pot, mash it after steaming, put it into a special mold powder and put it in a jar to ferment to complete.