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Pumpkin sauce making technique
(1) Formula pumpkin: 10kg, sugar: moderate amount, flour: 2kg, star anise seed: moderate amount, salt: 5kg, sodium benzoate: moderate amount. (b) Preparation of the method Peel the pumpkin, remove it, pound it, seed it, chop it and dry it for 2 days, steam it, add flour and mix well, spread flat, cover it with gauze (or thin paper) and let it ferment. After about one week, you will be able to mold a layer of flower cream. At this time, you should remove the gauze in time and dry it in the sun. 1kg melon dry Add 2g salt and 8g water, stir to dissolve the salt, concrete evenly. Place it in the sun and mix it once a day. After about a week's exposure, the water gradually turns dark brown and produces a soy sauce. Then, continue the sun exposure, evaporate the water, and add cold water to the amount of raw material until the remaining amount of the feed liquid reaches approximately half. Continue drying in the sun and evaporate water. When about half of the feed solution is left, the residue is filtered with a filter cloth. Add a small amount of white sugar and star anise to the filtrate, then heat it and boil for about 2 hours. Stop heating. Add a small amount of aqueous solution of benzoic acid and mix well to obtain finished soy sauce. Description: sodium benzoate and preservatives, according to the provisions of China's food additives health standards, per 1000kg soy sauce, the maximum amount of sodium benzoate added 1kg.