(1) yeast dough preparation: 5% of the total amount of raw flour with water to mix, while adding pre-prepared into packets of yeast liquid 2% or so, insulation 30 ° C, let it rise, standby.

(2) steaming material: flour with water (winter with warm water), while adding yeast dough, kneaded, placed for about 1 hour, cut into pieces on the retort steaming, but also can be added to the flour with water and then directly steamed.

(3) Qu: after the cake steamed, the appearance of puffy, cooling broken, inoculated with rice variegated mold seed song, into the qu room as usual law qu, about 96 hours, out of the old song.

(4) the system of fermentation of grains: into the quartz in the container stacked with 16 ~ 17 ° Bé brine soaking, fermentation temperature control 50 ~ 55 ℃. Management is similar to soy sauce production.

(5) grinding: the fermentation of mature grains of soy sauce in the steel mill grinding (or then sieve), and steam heating sterilization, that is, the finished product. If necessary, adjust the dryness and thinness.

2, the practice of hot sauce:

Materials: fresh red pepper per 100kg plus salt 10-15kg, alum 0.1kg Mixed, loaded into the kimchi altar, about 10d can be eaten.

Additionally inside the pepper can be added pepper, five-spice powder, sesame oil, ginger ding monosodium glutamate, edamame, etc., its flavor is more unique.

(1) chili sauce: choose mature fresh, red chili peppers as raw materials, cut off the tip handle, poured into the water, with a bamboo pole constantly stirring, wash away the adherence of the mud veil and other dirt,

(2) fished out to load the roe drained, poured into the electric chopping machine, add salt pickle.