Baoqing ginger silk sauce processing method

1, ingredients. 100 kg of ginger, 100 kg of red hot pepper, 34-36 kg of salt, 36 kg of wheat, 12 kg of soybeans, and 12 kg of rice.

2, production. Ginger pieces are first washed and cut into silk, dried in the sun for 1-3 days, and 30% of water is removed. Then place the salt in the cylinder, add clean cold water 45-60 liters, so that all the salt dissolved, clarified, filter out the sediment and put it in the sun for 6-7 days, so that most of the water evaporation, in order to increase the concentration of salt . The wheat and soybeans were then mixed, washed and flooded for 12-14 hours for soaking of wheat and for 4-5 hours for soaking of sufficient water. Drain the water and steam them separately in the fire to cool them. Then spread in the sauce room to 3 cm thick natural fermentation, fermentation temperature is appropriate 28-32 °C. After hyphae appearing in 2-3 days, ventilation is performed for a short time and the room temperature is appropriately lowered. Generally, wheat and soybeans can be fully fermented at 25-26°C for 6-7 days. Mildew is preferred to yellowish or pale yellow, and white mold or yellow mold is poor. At this time, the well-fermented wheat and soybeans should be allowed to air dry outdoors, crushed, and moldy ash and other debris should be blown away and then seasoned. The procedure is: first, pour the wheat into the pot, mix it with salt water, add the soybean powder, mix well and expose it to the sun for 3-5 days, then wash and steam the glutinous rice, and mix it into the wheat and soybean according to the amount. Continue exposure until the sauce is dark brown. Sun dressing is required during sunny days from July to August. It can affect the quality in the event of rainy weather. After the sauce has dried, cut the old red pepper to the handle, wash it, drain it, chop it and grind it into a sauce. Then mix it with ginger and mix it in the first sauce. After continuing exposure, dry it in the sun and mix it twice a day to prevent the color from turning black and reducing the flavor. When it rains in the sun, the cylinder must be sealed tightly to prevent deterioration of the water.

3, quality standards. The standard of good sauce is: dark red, shiny, showing black and red oil sauce, aromatic and delicious smell, spicy taste, sweet ginger with a slight salty taste.

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