20KG Chinese Restaurant Hot Flavour Fermented Red Oil Bean Sauce For Lobster

                                                                                   Manufacturing Flow

1:The thorns choosed in Mu Ma mountain in ShuangLiu and XiChong, the chill flavour is full-bodied, the color price is high, the color is red bright.

2:The ratio of starch and protein content of broad bean in yunnan is very suitable for the production of the pixian bean paste.after fermentation, the content of the amino acid amine is high, and the flaps are crispy, and the flavor is strong and the color is good.The broad bean is fermented and then cultivated into a mature broad bean.

3:Finally, the auxiliary materials, spices, ingredients, and so on are mixed fermentation.

4:Before sunrise,people open the lid,the bean paste was soaked with dew and nourishing the sun,which procedure shoule be repeated more than 360 days!

                                                                Finished Product

How To Make Authentic Red-Hot Lobster?

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