Production technology of Baoqing shredded ginger hot sauce

Baoqing is now Shaoyang, Hunan. Shaoyang people are addicted to spicy, so a famous dish in Shaoyang-Baoqing shredded ginger hot sauce, both spicy and spicy, aroma, refreshing, now Baoqing ginger hot sauce has been popular all over the country. The production technology is introduced as follows:

1. Prepare 100kg of shredded ginger, 100kg of fresh red pepper, 34kg of salt, 36kg of salt, 12kg of soybeans and 12kg of glutinous rice. Before making, cut the washed ginger into shredded ginger and put it in the sun for 1-3 days to evaporate 30% of the water.

2. Brine preparation first put 34 kilograms of 36 kilograms of salt into the tank, then add 45 kilograms of clean cold boiled water to dissolve and clarify all of them, filter out the sediment and put it in the sun for 6 days, so that most of the water evaporates to increase the concentration of salt.

3. Wheat and soybeans are removed and washed by auxiliary material fermentation. wheat is soaked for 12 hours and soybeans for 4 hours. After draining the water, steam it over high heat, spread it until cool, and then put it into a moldy room to spread 3 centimeters thick and let it ferment naturally at a temperature of 28-32 ℃. After 2-3 days, the hyphae should be opened for ventilation for a short time and the room temperature should be reduced appropriately. Generally 25: 26 ℃, 6: 7 days, wheat and soybeans can be fully fermented (mold can be evenly distributed). The mildew color is better with yellow or light yellow, and worse with white mold or yellow mold. At this time, put it outside to fully dry, crush, and use a windmill to blow away sundries such as mildew ash and other sundries before mixing.

4. First pour the wheat into the basin with shredded ginger, mix it with salt water, then mix the soybean powder well, and expose it to the sun for 3-5 days. Then wash and steam the glutinous rice, mix it with wheat and soybean paste, and intermittently expose to the dark brown sauce. Sun sauce had better be carried out on sunny days from July to August, otherwise, cloudy and rainy days will affect the quality. After the first sauce is dried, cut off the handle of the old red pepper 100 kilograms, wash and drain, cut it into pieces, grind it into the sauce, then mix it with shredded ginger and continue to bask in the sauce.

5. after the sauce exposure mixture is added, continue to be exposed to the sun, it is required to be thoroughly tanned and mixed twice a day to prevent the color from blackening and reduce the flavor. At this time, in case of rain, it should be covered strictly in time to deteriorate after waterproof immersion.

6. Good sauce standard dark red, glossy, black-red oil juice, fragrant and delicious, spicy, chopped ginger slightly salty and sweet.