The process and production principle of fermented hot pot bottom

The fermented hot pot bottom material improves the process from the source. First, the dried red peppers are made into right peppers;

Human yeast bacteria liquid, mix well, seal fermentation, heating again, heat preservation, and a fermented Wei Baba pepper; add lactic acid bacteria liquid to the first fermented nuclear pepper to mix, closed fermentation, and the second fermentation of cricum pepper ; Heat the mixed oil, and then add two

Sub -fermented chili pepper and hot pot ingredients are made, vacuum packaging and cooling, and it must be used to produce hot pot bottom material with dried pepper.

 The difference between traditional hot pot base and fermented hot pot base mainly comes from its process processing method of core raw materials.

The bottom material is cooked after soaking thousand peppers, crushed into criccs, and then add Danxian Douban and spices to stir fry

The bottom of the hot pot.

Fermented hot pot bottom material product sensory features Due to the fermentation of the question when they pass by. the fermented hot pot bottom material products have more peppers, the color is more vivid, the aroma is more, the taste is more full, the spicy taste is sufficient, and the spicy taste is more spicy, and the spicy taste is more spicy.