Pickled pepper sauce and preparation method thereof

Abstract

The invention belongs to the technical field of sauces, and particularly relates to a pickled pepper sauce and a preparation method thereof. Comprising the following raw materials: 100-200 parts of soybean oil, 3-10 parts of Indian pepper, 3-10 parts of spicy spicy edge, 1-10 parts of green prickleyash, 1-10 parts of capsicum frutescens, 30-50 parts of garlic, 5-10 parts of onion, 2-5 parts of green Chinese onion, 5-10 parts of celery, 2-5 parts of coriander, 30-50 parts of pickled Erjingtiao, 50-60 parts of pickled rod chilli, 10-20 parts of pickled ginger, 30-40 parts of pickled bell pepper, 5-10 parts of bean halves, 10-20 parts of glutinous rice cake chili seasoning, 2-5 parts of white vinegar, 1-5 parts of lindera glauca oil, 1-3 parts of monosodium glutamate, 1-3 parts of white granulated sugar, 1-3 parts of The chili, the garlic, the pickled ginger and the like in the pickled chili sauce generate rich antibacterial and antioxidant substances such as lactic acid and bacteriocin in the lactic acid bacteria fermentation process, and meanwhile, the food materials contain rich active substances such as vitamin C and the like, so that the growth of harmful microorganisms can be inhibited, and the shelf life of the sauce is prolonged.

Description

Technical Field

[0001] The invention belongs to the technical field of sauces, and in particular relates to a pickled pepper sauce and a preparation method thereof. Background Art

[0002] Sauce is a condiment that is usually used in cooking or as a dipping sauce for food to increase the flavor and taste. There are many kinds of sauces, which are often used in cooking, hot pot, etc., and can add spiciness and fragrance to food. In addition to ciba chili sauce, there are various other sauces, such as bean paste, chili sauce, sweet noodle sauce, etc. They have their own characteristics and are suitable for different cooking scenarios and taste requirements. For example, bean paste is often used in Sichuan cuisine, which can increase the umami and fragrance of dishes; chili sauce is suitable for people who like spicy food and can bring a stimulating taste to food; and sweet noodle sauce is often used as a dipping sauce for dishes such as roast duck, which can add sweetness and flavor to food.

[0003] In general, sauces are an indispensable part of cooking. They can bring rich taste and flavor to food and satisfy people's pursuit of delicious food. However, as consumers' demand for healthy and natural food increases, consumers are more inclined to choose products that contain no or less chemical preservatives. At present, most sauces contain preservatives, which affect their taste and flavor. Summary of the invention

[0004] In order to solve the above technical problems, an embodiment of the present invention provides a pickled pepper sauce and a preparation method thereof.

[0005] To achieve the above object, the embodiments of the present invention adopt the following technical solutions: On the one hand, the present invention provides a pickled pepper sauce, which comprises the following raw materials in parts by weight: 100-200 parts of soybean oil, 3-10 parts of Indian pepper, 3-10 parts of spicy spice, 1-10 parts of green pepper, 1-10 parts of chili pepper, 30-50 parts of garlic, 5-10 parts of onion, 2-5 parts of green onion, 5-10 parts of celery, 2-5 parts of coriander, 30-50 parts of pickled erjingtiao, 50-60 parts of pickled wild mountain pepper, 10-20 parts of pickled ginger, 30-40 parts of pickled lantern pepper, 5-10 parts of bean paste, 10-20 parts of ciba pepper seasoning, 2-5 parts of white vinegar, 1-5 parts of mountain pepper oil, 1-3 parts of monosodium glutamate, 1-3 parts of white granulated sugar, 1-3 parts of white wine, and 1-5 parts of spices.

[0006] In some embodiments, the following raw materials are included, by weight: 120-180 parts of soybean oil, 3-8 parts of Indian pepper, 3-8 parts of spicy pepper, 3-10 parts of green pepper, 3-10 parts of chili pepper, 30-40 parts of garlic, 6-10 parts of onion, 2-4 parts of green onion, 6-10 parts of celery, 2-5 parts of coriander, 30-50 parts of pickled erjingtiao, 50-60 parts of pickled wild pepper, 10-20 parts of pickled ginger, 30-40 parts of pickled lantern pepper, 5-10 parts of bean paste, 10-20 parts of ciba chili seasoning, 2-5 parts of white vinegar, 1-5 parts of mountain pepper oil, 1-3 parts of monosodium glutamate, 1-3 parts of white sugar, 1-3 parts of white wine, and 1-5 parts of spices.

[0007] In some embodiments, the following raw materials are included, by weight: 150-180 parts of soybean oil, 5-10 parts of Indian pepper, 6-10 parts of spicy pepper, 6-10 parts of green pepper, 3-10 parts of chili pepper, 30-45 parts of garlic, 6-10 parts of onion, 2-5 parts of green onion, 5-10 parts of celery, 2-5 parts of coriander, 30-50 parts of pickled erjingtiao, 50-60 parts of pickled wild pepper, 10-20 parts of pickled ginger, 30-40 parts of pickled lantern pepper, 5-10 parts of bean paste, 10-20 parts of ciba chili seasoning, 2-5 parts of white vinegar, 1-5 parts of mountain pepper oil, 1-3 parts of monosodium glutamate, 1-3 parts of white sugar, 1-3 parts of white wine, and 1-5 parts of spices.

[0008] In some embodiments, the following raw materials are included, by weight: 160-180 parts of soybean oil, 5-10 parts of Indian pepper, 8-10 parts of spicy pepper, 6-10 parts of green pepper, 6-10 parts of chili pepper, 30-50 parts of garlic, 5-8 parts of onion, 2-5 parts of green onion, 5-10 parts of celery, 2-5 parts of coriander, 30-50 parts of pickled erjingtiao, 50-60 parts of pickled wild pepper, 15-20 parts of pickled ginger, 35-40 parts of pickled lantern pepper, 5-10 parts of bean paste, 15-20 parts of ciba chili seasoning, 2-5 parts of white vinegar, 2-5 parts of mountain pepper oil, 1-3 parts of MSG, 1-3 parts of white sugar, 1-3 parts of white wine, and 3-5 parts of spices.

[0009] In some embodiments, the Indian pepper is prepared by frying with oil and salt, the mass ratio of the Indian pepper to the oil is 20:1, and the mass of the salt accounts for 1% of the total mass of the Indian pepper and the oil.

[0010] In some embodiments, the spicy aroma source is composed of wrinkled pepper, two-jingtiao pepper and millet pepper in a mass ratio of 1:1:1.

[0011] In some embodiments, the spices include a mixture of equal masses of star anise, cinnamon, cardamom, bay leaf, amomum villosum, galangal, fennel, tangerine peel and tsaoko.

[0012] In another aspect, the present invention provides a method for preparing a pickled pepper sauce, comprising the following steps: A. Heat soybean oil to 150°C, add coriander, celery and green onion to enhance the flavor, fry until both sides of coriander, celery and green onion are golden and slightly dry, then remove and obtain flavored soybean oil; B. Soak the Indian pepper, spicy spice, spices and green pepper with white wine, add part of the flavoring soybean oil in step A and stir continuously, and set aside; C. Heat another portion of the flavored soybean oil to 155°C, then slowly add garlic, onion, chili pepper, pickled erjingtiao, pickled wild pepper, pickled ginger, pickled lantern pepper, broad bean and ciba pepper seasoning into the pot, stir-fry until the broad bean and pepper are shiny and fragrant, and when the temperature drops to 107°C, add the materials stirred in step B and white vinegar into the pot, bring to a boil and simmer on low heat for 3 minutes, and when it drops to 100°C, add monosodium glutamate, white sugar and mountain pepper oil, turn off the heat and stir for 10 minutes to obtain the pickled pepper sauce.

[0013] In some embodiments, the chili pepper, garlic, onion, scallion, celery, and coriander need to be de-stalked, picked, washed, soaked, rinsed, and drained; wherein the garlic, onion, and chili pepper are mixed and crushed into 0.05-0.1 cm, the pickled erjingtiao, pickled wild pepper, pickled ginger, pickled lantern pepper, and bean paste are crushed into 0.1-0.3 cm for use, and the spices are crushed to pass through a 0.3 cm sieve.

[0014] The present invention has the following beneficial effects: The peppers, garlic, pickled ginger and the like in the pickled pepper sauce of the present invention produce abundant antibacterial and antioxidant substances such as lactic acid and bacteriocins during the lactic acid bacteria fermentation process. Meanwhile, the ingredients themselves contain abundant active substances such as vitamin C, which can inhibit the growth of harmful microorganisms, thereby extending the shelf life of the sauce.

[0015] Capsaicin in Indian pepper, wrinkled pepper, erjingtiao, and millet pepper, allicin in garlic, and gingerol in ginger all have significant antibacterial effects. They can destroy bacterial cell walls and inhibit bacterial reproduction, thereby maintaining the freshness of the sauce and improving the taste. DETAILED DESCRIPTION

[0016] The technical solutions in some embodiments of the present disclosure are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present disclosure, not all of the embodiments. Based on the embodiments provided by the present disclosure, all other embodiments obtained by ordinary technicians in this field belong to the scope of protection of the present disclosure.

[0017] The existing sauces contain more or less additives such as preservatives, which are not good for health and are difficult to meet taste requirements.

[0018] Based on this, the present invention proposes a pickled pepper sauce, in which the peppers, garlic, pickled ginger, etc. in the pickled pepper sauce produce abundant antibacterial and antioxidant substances such as lactic acid and bacteriocins during the fermentation process by lactic acid bacteria. At the same time, the ingredients themselves contain abundant active substances such as vitamin C, which can inhibit the growth of harmful microorganisms, thereby extending the shelf life of the sauce.

[0019] Capsaicin in Indian pepper, wrinkled pepper, erjingtiao, and millet pepper, allicin in garlic, and gingerol in ginger all have significant antibacterial effects. They can destroy bacterial cell walls and inhibit bacterial reproduction, thereby maintaining the freshness of the sauce and improving the taste.

[0020] The invention provides a pickled pepper sauce, which comprises the following raw materials in parts by weight: 100-200 parts of soybean oil, 3-10 parts of Indian pepper, 3-10 parts of spicy fragrant edge, 1-10 parts of green pepper, 1-10 parts of chili pepper, 30-50 parts of garlic, 5-10 parts of onion, 2-5 parts of green onion, 5-10 parts of celery, 2-5 parts of coriander, 30-50 parts of pickled erjingtiao, 50-60 parts of pickled wild mountain pepper, 10-20 parts of pickled ginger, 30-40 parts of pickled lantern pepper, 5-10 parts of bean paste, 10-20 parts of ciba pepper seasoning, 2-5 parts of white vinegar, 1-5 parts of mountain pepper oil, 1-3 parts of monosodium glutamate, 1-3 parts of white sugar, 1-3 parts of white wine, and 1-5 parts of spices. The amount of each of the above raw materials can be any value between the ranges.

[0021] Based on the above, it should be noted that: The Indian pepper needs to be prepared by frying with oil and salt, the mass ratio of the Indian pepper to the oil is 20:1, and the mass of the salt accounts for 1% of the total mass of the Indian pepper and the oil.

[0022] The spicy and fragrant source is composed of wrinkled pepper, two-violet thorns and millet pepper in a mass ratio of 1:1:1.

[0023] The spice comprises star anise, cinnamon bark, cardamom, bay leaf, amomum villosum, galangal, fennel, tangerine peel and tsaoko of equal mass.

[0024] The chili pepper, garlic, onion, green onion, celery and coriander need to be stalked, picked, washed, soaked, rinsed and drained; wherein the garlic, onion and chili pepper are mixed and crushed to 0.05-0.1 cm, illustratively, 0.05 cm, 0.06 cm, 0.08 cm and 0.1 cm, which is not specifically limited in this application. The pickled erjingtiao, pickled wild pepper, pickled ginger, pickled lantern pepper and bean curd are crushed to 0.1-0.3 cm for standby use, illustratively, 0.1 cm, 0.15 cm, 0.2 cm, 0.25 cm and 0.3 cm, which is not specifically limited in this application. The spices are crushed to pass through a 0.3 cm sieve.

[0025] The manufacturer of Ciba Chili Seasoning is Guizhou Yuchunyuan Food Co., Ltd.

[0026] Based on this, the present invention provides a method for preparing pickled pepper sauce, comprising the following steps: A. Heat soybean oil to 150°C, add coriander, celery and green onion to enhance the flavor, fry until both sides of coriander, celery and green onion are golden and slightly dry, then remove and obtain flavored soybean oil; B. Soak the Indian pepper, spicy spice, spices and green pepper with white wine, add part of the flavoring soybean oil in step A and stir continuously, and set aside; C. After heating another part of the flavoring soybean oil to 155°C, slowly put garlic, onion, millet pepper, pickled erjingtiao, pickled wild pepper, pickled ginger, pickled bell pepper, bean curd and ciba pepper seasoning into the pot, stir until the bean curd and pepper are shiny and fragrant, and the temperature drops to 107°C, and add the materials stirred in step B and white vinegar into the pot, boil and simmer for 3 minutes on low heat, and when it drops to 100°C, add monosodium glutamate, white sugar and mountain pepper oil, turn off the heat and stir for 10 minutes, and obtain pickled pepper sauce. The mass ratio of the flavoring soybean oil used in step B to the flavoring soybean oil used in step C is 1:10.

[0027] In order to further understand the present invention, the pickled pepper sauce and the preparation method thereof provided by the present invention are described below in conjunction with embodiments, and the protection scope of the present invention is not limited by the following embodiments.

[0028] Example 1

[0029] A. Heat 100 kg of soybean oil to 150° C., add 2.5 kg of coriander, 6.5 kg of celery and 3.5 kg of green onion to enhance the flavor, fry until both sides of the coriander, celery and green onion are golden and slightly dry, and then remove them to obtain flavored soybean oil; B. Soak 3kg of Indian pepper, 3.5kg of spicy edge, 2kg of spices and 1kg of green prickly ash with 1.2kg of white wine, add some of the flavoring soybean oil in step A and stir continuously, and set aside; C. After heating another part of the flavoring soybean oil to 155°C, 21kg of garlic, 6kg of onion, 6kg of millet pepper, 33.5kg of pickled erjingtiao, 50kg of pickled wild pepper, 15kg of pickled ginger, 34kg of pickled lantern pepper, 5kg of bean curd and 14.5kg of ciba pepper seasoning are slowly put into the pot, stir-fried until the bean curd and pepper are shiny and fragrant, and the temperature drops to 107°C, and the materials stirred in step B and 3kg of white vinegar are added to the pot, boiled and simmered on low heat for 3min, and when it drops to 100°C, 1kg of monosodium glutamate, 1kg of white sugar and 1.5kg of mountain pepper oil are added, and the heat is turned off and stirred for 10min to obtain pickled pepper sauce. The mass ratio of the flavoring soybean oil used in step B to the flavoring soybean oil used in step C is 1:10.

[0030] The preparation methods of Examples 2-6 are the same as those of Example 1, except that the amounts of raw materials added are different, as shown in Table 1 below: Table 1 raw material Example 2 Example 3 Example 4 Example 5 Example 6 Soybean Oil 115kg 150kg 170kg 180kg 180kg Indian pepper 3kg 5kg 8.5kg 10kg 8.5kg Spicy Fragrant 4.6kg 6kg 6.6kg 8kg 10kg Green pepper 3kg 6kg 8kg 6kg 9kg Chili 7kg 5kg 7.1kg 8.3kg 9.4kg garlic 22kg 30kg 41kg 45kg 47.1kg onion 5kg 4kg 7kg 8kg 10kg Green onion 3.5kg 3.8kg 3.8kg 4kg 3.5kg celery 7.5kg 8.0kg 9.2kg 8.0kg 7.5kg coriander 2.5kg 3.5kg 4.0kg 3.5kg 4.0kg Bubble Vitex 40.5kg 33.5kg 42.5kg 42.5kg 35.5kg Pickled wild sansho pepper 53.8kg 53.8kg 55.9kg 55.9kg 58kg Pickled ginger 18.5kg 15.0kg 18.5kg 19.0kg 18.5kg Pickled bell peppers 35.0kg 35.0kg 38.2kg 35.0kg 38.2kg Douban 7kg 8kg 10kg 9kg 6kg Ciba Chili Seasoning 16.0kg 16.0kg 17.5kg 18.2kg 18.2kg White vinegar 3.2kg 3.5kg 4kg 3.5kg 3.2kg Mountain pepper oil 2.6kg 3.8kg 3.8kg 4.2kg 4.2kg MSG 1.8kg 2.3kg 2.8kg 2.3kg 3.0kg white sugar 1.3kg 2.4kg 2.5kg 2.5kg 2.7kg Liquor 1.6kg 2.4kg 3.0kg 2.4kg 3.0kg spices 2.1kg 3.1kg 3.2kg 2.5kg 3.5kg The pickled pepper sauces prepared in Examples 1-6 were subjected to sensory evaluation and preference evaluation (20 chefs with sensory evaluation qualifications were asked to evaluate the pickled pepper sauces in Examples 1-6 and score them according to their preference, with a score range of 1-10 points and the average score was taken). The results are shown in Table 2: Table 2 Sensory evaluation and preference evaluation results of pickled peppers in Examples 1-6 Example Sensory evaluation Likeability Example 1 The oil is bright red in color, with a good redness, average glossiness and good viscosity; it has a strong spicy aroma, a more obvious pickled pepper flavor, a more harmonious flavor, and a longer-lasting aroma; the spiciness is mild and non-irritating, and the taste is harmonious. 7.75±0.85 Example 2 The oil is bright red in color, with average redness, average glossiness, and good viscosity; it has a strong spicy aroma, a more harmonious flavor, and a longer lasting aroma. 7.65±0.93 Example 3 The oil is bright red, with average redness, average glossiness, and good consistency; it has a strong spicy aroma, a harmonious flavor, and a long-lasting aroma; it has a light taste 7.30±0.86 Example 4 The oil is reddish brown in color, with a good redness, average glossiness and good viscosity; the aroma is appropriate, with a strong spicy aroma, a more obvious pickled pepper flavor, a long-lasting aroma, and a good overall flavor. 8.00±0.92 Example 5 The oil is dark red in color, with good rosiness, glossiness and thickness; it has a strong and prominent spicy aroma, a mellow and heavy fragrance, a distinct fermentation flavor, a long-lasting aroma and a good overall flavor. 8.35±0.59 Example 6 The oil is bright red in color, with a good redness, average glossiness, and good viscosity; it is spicy and stimulating, with a long-lasting aroma and a good overall flavor. 8.53±0.79 From the results of analysis in Table 2, it can be seen that the pickled peppers in Examples 1-6 of the present invention have a rich and mellow aroma and a high overall score, among which Example 6 is the best example.

[0031] The pickled pepper sauce of the present invention is usually made of natural raw materials, some of which are fermented by traditional lactic acid bacteria. In addition to better retaining the nutrients, it can restore the original taste of the ingredients and provide a purer taste experience. At the same time, the sauce does not contain any artificial additives, which can ensure the naturalness and health of the food. This is an important advantage for those who pursue a healthy diet. In the description of this specification, specific features, structures, materials or characteristics may be combined in an appropriate manner in any one or more embodiments or examples.

[0032] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art can easily think of changes or substitutions within the technical scope disclosed by the present invention, which should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A pickled pepper sauce, characterized in that: The invention comprises the following raw materials, by weight: 100-200 parts of soybean oil, 3-10 parts of Indian pepper, 3-10 parts of spicy spice, 1-10 parts of green pepper, 1-10 parts of chili pepper, 30-50 parts of garlic, 5-10 parts of onion, 2-5 parts of green onion, 5-10 parts of celery, 2-5 parts of coriander, 30-50 parts of pickled erjingtiao, 50-60 parts of pickled wild pepper, 10-20 parts of pickled ginger, 30-40 parts of pickled lantern pepper, 5-10 parts of broad bean, 10-20 parts of ciba chili seasoning, 2-5 parts of white vinegar, 1-5 parts of mountain pepper oil, 1-3 parts of monosodium glutamate, 1-3 parts of white granulated sugar, 1-3 parts of white wine, and 1-5 parts of spices.

2. The pickled pepper sauce according to claim 1, characterized in that: The invention comprises the following raw materials, by weight: 120-180 parts of soybean oil, 3-8 parts of Indian pepper, 3-8 parts of spicy spice, 3-10 parts of green pepper, 3-10 parts of chili pepper, 30-40 parts of garlic, 6-10 parts of onion, 2-4 parts of green onion, 6-10 parts of celery, 2-5 parts of coriander, 30-50 parts of pickled erjingtiao, 50-60 parts of pickled wild pepper, 10-20 parts of pickled ginger, 30-40 parts of pickled lantern pepper, 5-10 parts of broad bean, 10-20 parts of ciba chili seasoning, 2-5 parts of white vinegar, 1-5 parts of mountain pepper oil, 1-3 parts of monosodium glutamate, 1-3 parts of white granulated sugar, 1-3 parts of white wine, and 1-5 parts of spices.

3. The pickled pepper sauce according to claim 1, characterized in that: The invention comprises the following raw materials, by weight: 150-180 parts of soybean oil, 5-10 parts of Indian pepper, 6-10 parts of spicy fragrant pepper, 6-10 parts of green pepper, 3-10 parts of chili pepper, 30-45 parts of garlic, 6-10 parts of onion, 2-5 parts of green onion, 5-10 parts of celery, 2-5 parts of coriander, 30-50 parts of pickled erjingtiao, 50-60 parts of pickled wild pepper, 10-20 parts of pickled ginger, 30-40 parts of pickled lantern pepper, 5-10 parts of broad bean, 10-20 parts of ciba chili seasoning, 2-5 parts of white vinegar, 1-5 parts of mountain pepper oil, 1-3 parts of monosodium glutamate, 1-3 parts of white granulated sugar, 1-3 parts of white wine, and 1-5 parts of spices.

4. The pickled pepper sauce according to claim 1, characterized in that: The invention comprises the following raw materials, by weight: 160-180 parts of soybean oil, 5-10 parts of Indian pepper, 8-10 parts of spicy spice, 6-10 parts of green pepper, 6-10 parts of chili pepper, 30-50 parts of garlic, 5-8 parts of onion, 2-5 parts of green onion, 5-10 parts of celery, 2-5 parts of coriander, 30-50 parts of pickled erjingtiao, 50-60 parts of pickled wild pepper, 15-20 parts of pickled ginger, 35-40 parts of pickled lantern pepper, 5-10 parts of broad bean, 15-20 parts of ciba chili seasoning, 2-5 parts of white vinegar, 2-5 parts of mountain pepper oil, 1-3 parts of monosodium glutamate, 1-3 parts of white granulated sugar, 1-3 parts of white wine, and 3-5 parts of spices.

5. A pickled pepper sauce according to any one of claims 1 to 4, characterized in that: The Indian pepper needs to be prepared by frying with oil and salt, the mass ratio of the Indian pepper to the oil is 20:1, and the mass of the salt accounts for 1% of the total mass of the Indian pepper and the oil.

6. A pickled pepper sauce according to any one of claims 1 to 4, characterized in that: The spicy and fragrant source is composed of wrinkled pepper, two-jingtiao pepper and millet pepper in a mass ratio of 1:1:

1.

7. A pickled pepper sauce according to any one of claims 1 to 4, characterized in that: The spice comprises star anise, cinnamon bark, cardamom, bay leaf, amomum villosum, galangal, fennel, tangerine peel and tsaoko of equal mass.

8. A method for preparing a pickled pepper sauce as claimed in any one of claims 1 to 7, characterized in that: The following steps are involved: A. Heat soybean oil to 150°C, add coriander, celery and green onion to enhance the flavor, fry until both sides of coriander, celery and green onion are golden and slightly dry, then remove and obtain flavored soybean oil; B. Soak the Indian pepper, spicy spice, spices and green pepper with white wine, add part of the flavoring soybean oil in step A and stir continuously, and set aside; C. Heat another portion of the flavored soybean oil to 155°C, then slowly add garlic, onion, chili pepper, pickled erjingtiao, pickled wild pepper, pickled ginger, pickled lantern pepper, broad bean and ciba pepper seasoning into the pot, stir-fry until the broad bean and pepper are shiny and fragrant, and when the temperature drops to 107°C, add the materials stirred in step B and white vinegar into the pot, bring to a boil and simmer on low heat for 3 minutes, and when it drops to 100°C, add monosodium glutamate, white sugar and mountain pepper oil, turn off the heat and stir for 10 minutes to obtain the pickled pepper sauce.

9. The preparation method according to claim 8, characterized in that: The chili pepper, garlic, onion, green onion, celery and coriander need to be de-stalked, picked, washed, soaked, rinsed and drained; the garlic, onion and chili pepper are mixed and crushed to 0.05-0.1 cm, the pickled erjingtiao, pickled wild pepper, pickled ginger, pickled lantern pepper and bean paste are crushed to 0.1-0.3 cm for later use, and the spices are crushed to pass through a 0.3 cm sieve.