A, raw petal scalding method: first dry or wet peeled after the bean pieces in baskets and then in the mouth of the barrel pot along the horizontal set a stick, to be the water boiled, the bean petals into the pot with the basket, the basket rope tied to the mouth of the barrel on the horizontal set of the wooden stick. At this time, pay attention not to make the beans floating scattered in the bottom of the pot. Bean into the water with a shovel in the basket constantly stirring, so that it is frustrated uniformly, scalding 1 ~ 2 minutes to reach the degree of maturity of the two can be quickly taken out, soaked in cold water to cool down, and then drained of water, poured into the mixing of curves together.

Two, the production of bean curd: will be scalded without obvious water, with a finger pinch off the bean and visible white traces of bean curd mixed into the raw material weight 0.03% of the Cuiwei sauce curd and 20% of the standard flour, fully mixed and loaded in the curd chamber of the bamboo tray, the thickness of the 2 ~ 3 cm is appropriate to maintain the room temperature of 28 ~ 30 ° C, to be the product temperature to 36 ° C when the turn of the curve for the first time and the cake will be rubbed loose curd blocks, and then spread. Later so that the maximum product temperature does not exceed 30 ℃. And up and down, left and right interchangeable crank plate position to regulate the product temperature, 2~3 days can be into the bean paste song.

Three, bean paste qu fermentation: according to every 10 kilograms of bean paste qu, add 10 kilograms of water, salt 2.5 kilograms of the proportion of the preparation of the fermentation brine, the first brine boiling, and then into the bag containing a small number of peppercorns, pepper, star anise, dry greed; chennai, fennel, cinnamon, cinnamon, Chenpi spices such as boiling, 3 ~ 5 minutes after the removal of the bag, the boiling solution is poured into the preparation of the melted brine in the tank or barrel, the Pour the soybean paste curd into the fermentation tank or bucket and let it ferment. The fermentation tank or bucket will be heated up to about 40℃ soon after the fermentation of the bean curd. At this time, we should pay attention to every 2 hours or so with both hands will be the surface layer and the bottom layer of the tank of the bean paste stirring and turning evenly, to be naturally exposed to the sun after 1 day of fermentation, to lift the sauce 2 to 3 times a week. Setting off the sauce will be after the sun, drier, darker color sauce spirits concentration, and then pressed down into the sauce mash deep fermentation, the color of the sauce with the growth of the fermentation time and gradually become reddish-brown, sun and night dew 2 ~ 3 months after the sweet soybean paste. According to the proportion of 18% by weight of chili peppers add salt, mixing and breaking, even the juice of a well in the fermentation tank (or pool), and then sprinkled with 10% of the salt on the tank surface. Then paved with polyethylene film, and then add salt cover, strictly prohibit the leaking of soaked juice, sealed anaerobic fermentation for 3 months after becoming mature chili sauce.