The red sauce is produced with wheat flour 88-92 wt%, red rice 0.3-0.7 wt%, yellow bran koji 2-5 wt% and salt 1-4 wt%. The production process includex mixing, steaming, heat insulating fermentation and milling. Compared with available technological process, the production process of the present invention has reduced koji producing equipment and raised product quality. The addition of red rice makes the red sauce exhibit comfortable red, spread rice fragrance and possess bacteriostasis, cardiac vascular disease preventing and treating and other health functions. |