Salt 2 1 kg, soy sauce 25 kg, cooking wine 105 kg, monosodium glutamate 1.2 kg, maltose 25 kg, thickener 230 g, caramel pigment 1.3 kg, aniseed 260 g, cinnamon 530 g and pepper/kloc.

Second, the process flow

Spice → cleaning and impurity removal → crushing → mixing → reflux leaching → filtration → juice filtration → batching (adding thickener and auxiliary materials) → sterilization → inspection → bottling → sealing → finished product.

Third, the production method

(1) Finishing of spices: First, select complete raw materials to ensure no pollution and mildew, then rinse with clear water to remove impurities and crush them respectively (preferably at low temperature to avoid the loss of spice flavor).

(2) Extraction of spices: after mixing according to the formula, put them into an extraction tank and soak them in hot water at 100kg60℃ for 4 hours. Then boil for 30 minutes, filter, and filter the juice to 100 liter. The filter residue is cooked for the second time, and the filter juice is used to soak the next batch of new raw materials.

(3) batching: soaking the thickener in water in advance to dissolve. The rest raw materials are dissolved in 10 kg water, filtered and added into the batching tank. Mix and stir evenly.

(4) Sterilization: put the feed liquid into a jacketed pot, raise the temperature of the jacketed pot to 100℃, boil the feed liquid for sterilization, and keep the temperature for 5 minutes, or adopt 130℃ ultra-high temperature sterilization for 2-3 seconds.

(5) canning: keeping the feed liquid above 70℃ and canning.