1. Raw and auxiliary materials

1. Dried peppers: Select dried peppers of Chaotian pepper, Erjingtiao and other varieties produced within the production area.

2. Brewed soy sauce: soy sauce brewed from small soybeans produced within the production area.

3. Edible salt: The high-quality well salt produced in Zigong City meets the quality, safety and hygiene requirements of edible salt.

4. Sesame: high-quality sesame within the production area.

5. Production water: Groundwater within the production area, the water quality meets the national drinking water standards.

2. Processing technical requirements

1. Process flow:

(1) Chili sauce: chili → cleaning and sorting → pre-cooking → pounding and proofing.

(2) Dip in soy sauce: brew soy sauce + spices, Chinese herbal medicine → soak → boil → cool.

(3) Fushun bean curd dipped in water: chili sauce + dipping soy sauce + cooked vegetable oil, etc. → Preparation → Stirring and proofing → Sterilization → Filling.

2. Process points:

(1) Pre-cooking: water temperature 90℃ to 100℃, time 20 to 30 minutes.

(2) Pounding and proofing: Use a locally produced special pounding tool, with a temperature of 50°C to 60°C and a time of 30 to 50 minutes.

(3) Soaking: Soak various spices such as Sichuan peppercorns, pepper, cloves, and Chinese herbal medicines such as licorice, cinnamon, and tangerine peel for 24 hours.

(4) Preparation and stirring: temperature 30℃ to 40℃, time 15 to 20 minutes.

3. Quality characteristics

1. Sensory characteristics: reddish brown, oily and shiny, with sesame seeds on the surface, fragrant and pleasant aroma, sticky texture, delicate taste, Spicy, delicious and long-lasting umami.

2. Physical and chemical indicators: moisture/(g/100g) ≤ 50, amino acid nitrogen (calculated as nitrogen)/(g/100g) ≥ 0.5.

3. Safety and other quality and technical requirements: Product safety and other quality and technical requirements must comply with relevant national regulations.