1. Raw material preparation: 100 kg of ginger, 100 kg of fresh red pepper, 34-36 kg of salt, 36 kg of wheat, 12 kg of soybean, 12 kg of glutinous rice. Before the production, the washed ginger pieces are cut into ginger and placed in the sun for 1-3 days, and 30% of water is evaporated.
2, salt water preparation: first put 34-36 kg of salt into the tank, then add 45-60 kg of clean cold water, so that all dissolve, clarify, filter off the sediment and let the sun shine for 6-7 days, make the big Part of the water evaporates to increase the salt concentration.
3. Excipient fermentation: The wheat and soybeans are separately mixed and washed, the wheat is immersed for 12-14 hours, and the soybeans are immersed for 4-5 hours. After draining the water, steam it with steam, spread it to cool, then put it into the mold room and spread it 3 cm thick, let it ferment naturally, the temperature is 28-32 °C. When hyphae appear in 2-3 days, it is necessary to open the window for a short time to properly reduce the temperature inside the room. Generally 25-26 ° C, 6-7 days, wheat and soybeans can be fully fermented (the mold can be evenly distributed). The mildew is yellow or light yellow, and the white mold or yellow mold is poor. At this time, put it outside and dry it thoroughly, crush it, and use a windmill to blow off the miscellaneous materials such as mildew.
4, ginger silk sauce: first pour the wheat into the pot, mix with salt water, then mix the soy flour, put it in the sun for 3-5 days. Then wash and steam the glutinous rice, mix it into the wheat and soy sauce according to the amount, and intermittently expose to the dark brown brown sauce. It is best to carry the sun-dried sauce on sunny days from July to August. Otherwise, it will affect the quality in rainy days. After the first sauce is dried, cut 100 kg of the old red pepper into the handle, wash and drain, chop it, grind it into a sauce, then mix it with ginger and mix it into the sauce, and continue to dry the sauce.
5, sauce exposure: after the addition of the mixture to continue exposure, require drying through the sun, mixing twice a day to prevent the color from blackening and reduce flavor. In this case, if it is raining, it should be tightly sealed in time to be deteriorated after waterproofing.
6, good sauce standard: dark red, shiny, black and red oil juice, the smell is delicious, spicy and spicy, ginger is slightly salty and sweet. (