Production Methods and Techniques for Mushroom Noodle Sauce
1. Preparing the raw materials
Mushroom trimmings (substandard mushrooms, broken mushrooms, mushroom stems, mushroom scraps, etc.) 30 kg, flour 100 kg, salt 3.5 kg, five-spice powder 0.2 kg, saccharin 0.1 kg, citric acid 0.3 kg, sodium benzoate 0.1 kg, water 30 kg.
2. Production techniques
1. Mixing the dough. Take 100 kg of flour, add 30 kg of water, and mix evenly to form slender strips or broad-bean-sized granules, then place in a steamer and steam. The standard is that the steamed dough cake is jade-colored, does not stick to the teeth, and has a sweet taste; inoculate when cooled to 25°C.
2. Making the koji. After inoculating the koji cake, promptly place it in a koji pool or koji tray for culturing at a culturing temperature of 38-42°C. Once mature, it becomes koji cake surface.
3. Making the mushroom liquid. Remove impurities and sand from the mushroom trimmings, add a certain amount of salt, boil for 30 minutes, cool, then filter and set aside for later use.
4. Making the sauce mash. Send the koji cake surface into a fermentation vat, level it with a sterilized rod to let it rise in temperature naturally, and slowly pour in 14 Baume-degree hot mushroom juice brine from the surface layer, in an amount of 100% of the dough cake, while pressing the surface layer firmly and covering the vat mouth tightly for insulated fermentation. During fermentation, maintain the temperature at 53-55°C; stir once after 2 days, then stir once daily thereafter; after 4-5 days it has saccharified, and after 8-10 days it becomes mature sauce mash.
5. Making the noodle sauce. Grind the mature sauce mash fine and sift it, while introducing steam to raise the temperature to 60-70°C, then add 300 ml of dissolved five-spice powder, saccharin, and citric acid, and finally add sodium benzoate, stirring evenly to obtain mushroom noodle sauce.
3. Quality standards
1. Sensory indicators. Yellowish-brown or reddish-brown, glossy; has a mushroom aroma; sweet and savory, with a palatable level of saltiness, free of mold spots and impurities.
2. Physicochemical indicators. Moisture below 50%, sodium chloride 7%, amino acids above 0.3%, reducing sugars above 20%, total acid below 2%.