A composite starter culture and a method for preparing red paste using the same

Abstract

This invention relates to the field of food fermentation technology, and aims to provide a compound fermenting agent and a method for preparing red sauce using the compound fermenting agent. The compound fermenting agent includes acid-producing bacteria, aroma-producing bacteria, and enzyme-producing bacteria; the acid-producing bacteria is *Lactobacillus plantarum*, the aroma-producing bacteria is *Saccharomyces rouxii*, and the enzyme-producing bacteria is *Aspergillus oryzae*; the ratio of the number of viable bacteria of *Lactobacillus plantarum*, *Saccharomyces rouxii*, and *Aspergillus oryzae* is (1-3):(1-2):(1-4); the total number of viable bacteria in the compound fermenting agent is 10. 8 ~10 10 CFU / g. This allows for synergistic production of acid, aroma, and enzymes during fermentation, resolving the issue of large batch-to-batch quality fluctuations inherent in traditional natural fermentation. *Lactobacillus plantarum* rapidly produces acid, inhibits the growth of unwanted microorganisms, reduces nitrite content, and improves product safety.

Description

Technical Field

[0001] This invention relates to the field of food fermentation technology, specifically to a compound fermenting agent and a method for preparing red sauce using the compound fermenting agent. Background Technology

[0002] Traditional red sauces (such as chili sauce and fermented soybean paste) usually rely on natural fermentation by microorganisms in the environment, but this method has drawbacks.

[0003] First, the succession of the microbial community during natural fermentation is uncontrollable and is affected by multiple factors such as raw material variety, environmental temperature and humidity, and salt concentration, resulting in significant differences in flavor and quality between different batches of products. Studies have shown that the amino acid content of naturally fermented chili sauce can vary by more than 30% between batches. Second, natural fermentation has a long cycle, typically requiring several months, and is susceptible to contamination by other microorganisms during the fermentation process, posing potential food safety risks. Summary of the Invention

[0004] The purpose of this invention is to provide a compound fermentation agent and a method for preparing red sauce using the compound fermentation agent. The technical problem to be solved is that traditional naturally fermented red sauce has large batch-to-batch quality fluctuations, long fermentation cycles, and is susceptible to contamination by miscellaneous bacteria. The invention aims to achieve targeted control of the red sauce fermentation process and stable production of flavor and quality.

[0005] This invention is achieved through the following technical solution:

[0006] The first aspect provides a compound fermentation agent, including acid-producing bacteria, aroma-producing bacteria and enzyme-producing bacteria; the acid-producing bacteria is Lactobacillus plantarum, the aroma-producing bacteria is Saccharomyces rouxii, and the enzyme-producing bacteria is Aspergillus oryzae; the ratio of the number of viable Lactobacillus plantarum, Saccharomyces rouxii and Aspergillus oryzae is (1-3):(1-2):(1-4).

[0007] The total viable count of this compound fermentation agent is 10. 8 ~10 10 CFU / g.

[0008] Preferably, the ratio of viable Lactobacillus plantarum, Saccharomyces rouxii, and Aspergillus oryzae is 2:1:2.

[0009] Preferably, the aforementioned Aspergillus oryzae is Aspergillus oryzae 3.042. Aspergillus oryzae 3.042, Lactobacillus plantarum, and Saccharomyces rouxii are all commercially available.

[0010] Preferably, the compound fermentation agent further includes a protectant, wherein the protectant is at least one of skim milk powder and glycerin;

[0011] The amount of the aforementioned protective agent added is 5% to 15% of the total weight of the compound fermentation agent. Adding the protective agent can improve the survival rate of live bacteria in the compound fermentation agent during freeze-drying and storage.

[0012] Preferably, the above-mentioned protective agent is composed of skim milk powder and glycerin in a weight ratio of (2-4):1.

[0013] The second aspect provides a method for preparing red sauce using the above-mentioned compound fermentation agent, comprising the following steps:

[0014] Step 1: Crush the chili pepper raw material and mix it with salt. The amount of salt added should be 8% to 15% of the weight of the chili pepper raw material to obtain chili pepper blanks.

[0015] Step 2: Add the compound fermentation agent to the above-mentioned chili flakes. The amount of the compound fermentation agent added is 0.5% to 3% of the weight of the chili flakes. Mix evenly to obtain fermented material.

[0016] Step 3: Place the above fermented materials in a fermentation container and ferment in a sealed container at 25℃~37℃ for 20~60 days to obtain red sauce.

[0017] Preferably, in step 1, the above-mentioned chili raw material is pulverized to a particle size of 2-5 mm.

[0018] Preferably, the fermentation temperature in step 3 is controlled at 30℃ to 37℃ for 0-15 days and 25℃ to 30℃ for 15-60 days. Using a higher temperature in the early stage helps Aspergillus oryzae secrete proteases and saccharifying enzymes, accelerating the hydrolysis of proteins and starches; lowering the temperature in the later stage helps Saccharomyces rouxii produce aroma and Lactobacillus plantarum slowly produce acid, resulting in a harmonious flavor.

[0019] Preferably, in step 3, the fermentation process is stirred once every 5 to 7 days, with each stirring lasting 3 to 5 minutes. Regular stirring ensures even oxygen distribution in the fermentation material and prevents localized overheating or uneven salt distribution.

[0020] Preferably, the amount of the compound fermentation agent added in step 2 is 1% to 2% of the weight of the chili flakes.

[0021] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0022] This invention uses a compound fermentation agent made of Lactobacillus plantarum, Saccharomyces rouxii, and Aspergillus oryzae in a specific ratio to replace natural fermentation. It clarifies the microbial community in the fermentation stage, so that acid production, aroma production, and enzyme production work together in the fermentation process, thus solving the problem of large batch-to-batch quality fluctuations in traditional natural fermentation.

[0023] This invention improves product safety by rapidly producing acid and inhibiting the growth of other bacteria through the above-mentioned *Lactobacillus plantarum*, reducing nitrite content; producing alcohols and esters as aroma substances through the above-mentioned *Saccharomyces rouxii*; and secreting proteases and saccharifying enzymes from *Aspergillus oryzae* to decompose proteins and starches to generate flavor precursors such as amino acids and reducing sugars.

[0024] This invention uses a compound fermentation agent for controlled fermentation, which can be completed in 20 to 60 days, thus improving fermentation efficiency compared to traditional natural fermentation. Attached Figure Description

[0025] To more clearly illustrate the technical solutions of the exemplary embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly described below. It should be understood that the following drawings only show some embodiments of the present invention and should not be considered as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort. In the drawings:

[0026] Figure 1 This is a flowchart of the method for preparing red sauce. Detailed Implementation

[0027] To make the objectives, technical solutions, and advantages of the present invention clearer, the present invention will be further described in detail below with reference to the embodiments and accompanying drawings. The illustrative embodiments and descriptions of the present invention are only used to explain the present invention and are not intended to limit the present invention.

[0028] First embodiment:

[0029] A compound fermentation agent is composed of *Lactobacillus plantarum*, *Saccharomyces rouxii*, and *Aspergillus oryzae*, with a viable cell ratio of 2:1:2. The total viable cell count of the compound fermentation agent is 5 × 10⁻⁶. CFU / g.

[0030] The above-mentioned compound fermenting agent was used to prepare red sauce, combined with... Figure 1 The steps are as follows:

[0031] Step 1: Select red chili peppers (Erjingtiao variety), remove rotten peppers and pepper stems, wash and dry them, then crush them to a particle size of 3mm, add 10% salt by weight of the chili pepper raw material, mix well, and obtain chili pepper blanks;

[0032] Step 2: Add 1.5% of the compound fermentation agent by weight of the chili pepper blanks to the chili pepper blanks, mix well, and obtain the fermented material;

[0033] Step 3: Place the fermentation material in a fermentation container and ferment it in a sealed container at 35°C for 45 days to obtain red sauce.

[0034] Second embodiment:

[0035] A compound fermentation agent is composed of *Lactobacillus plantarum*, *Saccharomyces rouxii*, and *Aspergillus oryzae*, with a viable cell ratio of 1:1:3. The total viable cell count of the compound fermentation agent is 1× CFU / g.

[0036] The method for preparing red sauce is the same as in the first embodiment, except that:

[0037] In step 1, the amount of salt added is 12% of the weight of the raw chili peppers, and the chili peppers are crushed to a particle size of 5mm;

[0038] In step 2, the amount of compound fermentation agent added is 3% of the weight of the chili pepper blanks;

[0039] In step 3, the fermentation temperature is 30℃ and the fermentation time is 60 days.

[0040] Third embodiment:

[0041] A compound fermentation agent is composed of *Lactobacillus plantarum*, *Saccharomyces rouxii*, and *Aspergillus oryzae*, with a viable cell ratio of 3:2:4. The total viable cell count of the compound fermentation agent is 8 × 10⁻⁶. CFU / g.

[0042] The method for preparing red sauce is the same as in the first embodiment, except that:

[0043] In step 3, the temperature is controlled at 35℃ for the first 12 days of fermentation, and then at 28℃, with a total fermentation time of 50 days; the mixture is stirred once every 6 days during the fermentation process, and each stirring lasts for 4 minutes.

[0044] Fourth embodiment

[0045] A compound fermentation agent is composed of *Lactobacillus plantarum*, *Saccharomyces rouxii*, *Aspergillus oryzae*, and a protectant, with a viable cell ratio of 2:1:2 and a total viable cell count of 5× CFU / g. The preservative is composed of skim milk powder and glycerin in a weight ratio of 3:1, and the amount of preservative added is 10% of the total weight of the compound fermentation agent.

[0046] The method for preparing the red sauce is the same as in the first embodiment.

[0047] Fifth embodiment:

[0048] A compound fermentation agent is composed of *Lactobacillus plantarum*, *Saccharomyces rouxii*, and *Aspergillus oryzae*, with a viable cell ratio of 2:1:3. The total viable cell count of the compound fermentation agent is 3 × 10⁻⁶. CFU / g.

[0049] The steps for preparing red sauce are as follows:

[0050] Step 1: Select red chili peppers (the variety is facing heaven chili), crush them to a particle size of 2mm, add 15% salt by weight of the chili pepper raw material, mix well, and obtain chili pepper blanks;

[0051] Step 2: Add 0.5% of the compound fermentation agent by weight of the chili pepper blanks to the chili pepper blanks, mix well, and obtain the fermented material;

[0052] Step 3: Place the fermentation material in a fermentation container and ferment it in a sealed container at 25°C for 60 days to obtain red sauce.

[0053] Sixth embodiment:

[0054] A compound fermentation agent is composed of *Lactobacillus plantarum*, *Saccharomyces rouxii*, and *Aspergillus oryzae*, with a viable cell ratio of 1:1:2. The total viable cell count of the compound fermentation agent is 1× CFU / g.

[0055] The steps for preparing red sauce are as follows:

[0056] Step 1: Select fresh red chili peppers (the variety is long pepper), crush them to a particle size of 4mm, add 8% salt by weight of the chili pepper raw material, mix well, and obtain chili pepper blanks;

[0057] Step 2: Add 2.5% of the weight of the chili pepper blanks to the compound fermentation agent, mix well, and obtain the fermented material;

[0058] Step 3: Place the fermentation material in a fermentation container. Control the temperature at 37℃ for the first 15 days and at 30℃ for the next 25 days. The total fermentation time is 40 days. Stir the mixture once every 5 days during the fermentation process, stirring for 5 minutes each time, to obtain the red sauce.

[0059] Seventh embodiment:

[0060] A compound fermentation agent is composed of *Lactobacillus plantarum*, *Saccharomyces rouxii*, and *Aspergillus oryzae*, with a viable cell ratio of 2:2:1. The total viable cell count of the compound fermentation agent is 6 × 10⁻⁶. CFU / g.

[0061] The steps for preparing red sauce are as follows:

[0062] Step 1: Select fresh red chili peppers (a 1:1 mixture of Erjingtiao and Chaotianjiao varieties), grind them to a particle size of 3mm, add 8% salt by weight of the chili pepper raw materials, mix well, and obtain chili pepper blanks;

[0063] Step 2: Add 2% of the compound fermentation agent by weight of the chili pepper blanks to the chili pepper blanks, mix well, and obtain the fermented material;

[0064] Step 3: Place the fermentation material in a fermentation container and ferment it in a sealed container at 32°C for 35 days to obtain red sauce.

[0065] First comparison example:

[0066] Select fresh red chili peppers (Erjingtiao variety), crush them to a particle size of 3mm, do not add salt, place them directly in a fermentation container, and ferment at room temperature for 90 days.

[0067] Second comparison:

[0068] Select fresh red chili peppers (Erjingtiao variety), crush them to a particle size of 3mm, add 10% salt by weight of the chili pepper raw materials, mix well, and place them in a fermentation container. Ferment in a sealed container at room temperature for 90 days.

[0069] Third comparison:

[0070] Select fresh red chili peppers (Erjingtiao variety), crush them to a particle size of 3mm, add 10% salt by weight of the chili pepper raw material, and then add 1.5% pure Lactobacillus plantarum fermentation liquid (live bacteria count approximately 5×) by weight of the chili pepper blanks. After mixing thoroughly, the mixture was fermented in a sealed container at 35°C for 45 days (CFU / g).

[0071] Fourth comparison:

[0072] Select fresh red chili peppers (Erjingtiao variety), crush them to a particle size of 3mm, add 10% salt by weight of the chili pepper raw material, and then add 1.5% pure Aspergillus oryzae spore suspension by weight of the chili pepper blanks (spore quantity approximately 5×). After mixing thoroughly, the mixture is fermented in a sealed container at 30°C for 45 days (CFU / g).

[0073] Fifth example:

[0074] Select fresh red chili peppers (Erjingtiao variety), crush them to a particle size of 3mm, add 10% salt by weight of the chili pepper raw materials, and then add a compound fermentation agent (composed of Lactobacillus plantarum and Saccharomyces rouxii in a 1:1 live bacteria ratio, with a total live bacteria count of 5×). The amount of CFU / g added is 1.5% of the weight of the chili blanks. After mixing evenly, the mixture is fermented in a sealed container at 35℃ for 45 days.

[0075] Sixth pair of proportions:

[0076] Select fresh red chili peppers (Erjingtiao variety), crush them to a particle size of 3mm, add 10% salt by weight of the chili pepper raw materials, and then add a compound fermentation agent (composed of Aspergillus oryzae and Lactobacillus plantarum in a live bacteria ratio of 2:1, with a total live bacteria count of 5×). The amount of CFU / g added is 1.5% of the weight of the chili blanks. After mixing evenly, the mixture is fermented in a sealed container at 35°C for 45 days.

[0077] Seventh parallel example:

[0078] Select fresh red chili peppers (Erjingtiao variety), crush them to a particle size of 3mm, add 10% salt by weight of the chili pepper raw materials, and then add a compound fermentation agent (composed of Lactobacillus plantarum, Saccharomyces roximatee, and Aspergillus oryzae in a live bacteria ratio of 5:1:1, with a total live bacteria count of 5×). The amount of CFU / g added is 1.5% of the weight of the chili blanks. After mixing evenly, the mixture is fermented in a sealed container at 35℃ for 45 days.

[0079] Eighth parallel example:

[0080] Select fresh red chili peppers (Erjingtiao variety), crush them to a particle size of 3mm, add 10% salt by weight of the chili pepper raw materials, and then add a compound fermentation agent (composed of Lactobacillus plantarum, Saccharomyces roximatee, and Aspergillus oryzae in a live bacteria ratio of 1:1:5, with a total live bacteria count of 5×). The amount of CFU / g added is 1.5% of the weight of the chili blanks. After mixing evenly, the mixture is fermented in a sealed container at 35℃ for 45 days.

[0081] The red sauces prepared in the first to seventh embodiments and the first to eighth comparative embodiments were monitored for indicators including amino acid nitrogen content, total acid content, reducing sugar content, and nitrite content. The monitoring data are shown in the table below:

[0082] amino acid nitrogen Total acid reducing sugars nitrite First Embodiment 0.82±0.04 0.91±0.05 3.82±0.15 1.8±0.3 Second Embodiment 0.76±0.05 0.83±0.06 3.51±0.18 2.1±0.4 Third Embodiment 0.79±0.04 0.88±0.04 3.67±0.14 2.0±0.3 Fourth embodiment 0.85±0.03 0.93±0.05 3.95±0.12 1.6±0.2 Fifth Embodiment 0.73±0.06 0.78±0.07 3.28±0.20 2.4±0.4 Sixth Embodiment 0.81±0.04 0.90±0.05 3.78±0.13 1.9±0.3 Seventh Embodiment 0.77±0.05 0.85±0.06 3.42±0.16 2.2±0.3 First comparison 0.35±0.08 0.52±0.10 2.01±0.25 12.6±1.8 Second pair of proportions 0.61±0.07 0.74±0.08 2.85±0.22 4.3±0.8 Third pair of proportions 0.58±0.06 1.12±0.07 2.51±0.20 3.5±0.6 Fourth comparison 0.72±0.05 0.42±0.06 3.45±0.18 5.8±1.0 Fifth Proportion 0.46±0.07 0.95±0.08 2.38±0.22 2.8±0.5 Sixth pair proportion 0.75±0.05 0.72±0.07 3.52±0.17 4.2±0.7 Seventh Proportion 0.62±0.06 1.35±0.09 2.65±0.23 1.9±0.3 Eighth Comparison 0.78±0.05 0.51±0.07 3.58±0.19 4.5±0.8

[0083] Based on the monitoring data, the analysis results are as follows:

[0084] The amino acid nitrogen content of the embodiments of the present invention is 0.73-0.85 g / 100g, significantly higher than that of the second comparative example (natural fermentation, 0.61 g / 100g) and the third comparative example (single lactic acid bacteria, 0.58 g / 100g), and slightly higher than that of the fourth comparative example (single Aspergillus oryzae, 0.72 g / 100g). This indicates that Aspergillus oryzae fully degrades proteins into amino acids, giving the red sauce its rich umami flavor. The slightly higher amino acid nitrogen content of the embodiments compared to the single Aspergillus oryzae group (fourth comparative example) indicates that the metabolic activities of *Lactobacillus plantarum* and *Saccharomyces rouxii* can further promote protein hydrolysis or amino acid release. The amino acid nitrogen content of the fifth comparative example (lacking Aspergillus oryzae) is only 0.46 g / 100g, significantly lower than all groups containing Aspergillus oryzae, confirming the irreplaceable role of Aspergillus oryzae in protein hydrolysis.

[0085] The total acid content in the embodiments of this invention is 0.78–0.93 g / 100g, which is within a suitable range for flavor harmony. The third comparative example (single lactic acid bacteria) has a total acid content as high as 1.12 g / 100g, resulting in an overly sour taste; the fourth comparative example (single Aspergillus oryzae) has a total acid content of only 0.42 g / 100g, resulting in a bland taste lacking tartness; the seventh comparative example (excessive proportion of Lactobacillus plantarum) has a total acid content as high as 1.35 g / 100g, further confirming the problem of excessive sourness caused by an imbalance in the proportion of bacteria; while the eighth comparative example (excessive proportion of Aspergillus oryzae) has a total acid content of only 0.51 g / 100g, indicating insufficient acidity. This invention, through a reasonable ratio of lactic acid bacteria to other bacteria, controls the total acidity within a moderate range, giving the red sauce a tart and refreshing taste without masking other flavor layers.

[0086] The reducing sugar content in this embodiment of the invention is 3.28–3.95 g / 100 g, which is higher than that of the naturally fermented group (2.85 g / 100 g) and the single lactic acid bacteria group (2.51 g / 100 g), and slightly higher than that of the single Aspergillus oryzae group (3.45 g / 100 g), but lower than that of the salt-free naturally fermented group (the first comparative example, where the reducing sugar content was as low as 2.01 g, which was related to the disordered microbial community and abnormal metabolism). The saccharifying enzyme secreted by Aspergillus oryzae breaks down starch into reducing sugars, providing substrates for the subsequent Maillard reaction and the aroma-producing metabolism of yeast. This is also an important reason for the rich flavor of the red sauce of this invention.

[0087] The nitrite content in this embodiment of the invention is 1.6–2.4 mg / kg, significantly lower than that of the naturally fermented group (second comparative example, 4.3 mg / kg) and the single Aspergillus oryzae group (fourth comparative example, 5.8 mg / kg), and slightly lower than that of the single lactic acid bacteria group (third comparative example, 3.5 mg / kg). Lactobacillus plantarum rapidly produces acid to lower the pH value, effectively inhibiting the growth of nitrate-reducing bacteria, thereby reducing nitrite accumulation. The first comparative example (salt-free natural fermentation) has the highest nitrite content (12.6 mg / kg), posing a significant food safety risk.

[0088] The pH value and total acid content of the first embodiment and the second comparative embodiment were monitored during the fermentation process. Sampling was conducted on days 0, 5, 10, 15, 20, 30, and 45 of fermentation. The results are shown in the table below:

[0089] Fermentation time (days) First embodiment pH value Total acidity (g / 100g) in the first embodiment Second comparative pH value Second comparative example: total acidity (g / 100g) 0 5.82 0.15 5.78 0.14 5 4.95 0.52 5.2 0.28 10 4.52 0.78 5.21 0.45 15 4.38 0.85 4.95 0.58 20 4.31 0.88 4.78 0.65 30 4.28 0.90 4.65 0.71 45 4.25 0.91 4.58 0.74

[0090] The analysis results are as follows:

[0091] In the first embodiment, the pH value decreased from 5.82 to 4.52 in the first 10 days of fermentation, and the total acid rapidly accumulated to 0.78 g / 100 g, indicating that *Lactobacillus plantarum* quickly initiated acid production and established an acidic environment. In contrast, the pH value of the second comparative example (natural fermentation) decreased slowly, only from 5.78 to 5.21 in the first 10 days, providing a window period for the growth of other microorganisms.

[0092] After 10 days of fermentation, the pH value of the first embodiment gradually decreased and eventually stabilized at around 4.25, while the total acid slowly increased to 0.91 g / 100 g. This indicates that there is a synergistic relationship between the three strains in the compound fermentation agent of this invention. In the early stage, the protease and saccharifying enzyme of Aspergillus oryzae decompose proteins and starches, providing nutrient substrates for lactic acid bacteria and yeast. In the middle and late stages, the lactic acid bacteria produce acid at a moderate level, and the yeast produces aroma rapidly, working together to complete the accumulation of flavor substances.

[0093] The specific embodiments described above further illustrate the purpose, technical solution, and beneficial effects of the present invention. It should be understood that the above description is only a specific embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A compound fermentation agent, characterized in that, It includes acid-producing bacteria, aroma-producing bacteria, and enzyme-producing bacteria; the acid-producing bacteria is *Lactobacillus plantarum*, the aroma-producing bacteria is *Saccharomyces rouxii*, and the enzyme-producing bacteria is *Aspergillus oryzae*; the ratio of the number of viable bacteria of *Lactobacillus plantarum*, *Saccharomyces rouxii*, and *Aspergillus oryzae* is (1-3):(1-2):(1-4). The total viable count of this compound fermentation agent is 10. 8 ~10 10 CFU / g.

2. The compound fermentation agent according to claim 1, characterized in that, The ratio of viable Lactobacillus plantarum, Saccharomyces rouxii, and Aspergillus oryzae is 2:1:

2.

3. The compound fermentation agent according to claim 1, characterized in that, The Aspergillus oryzae mentioned is Aspergillus oryzae 3.

042.

4. The compound fermentation agent according to claim 1, characterized in that, The compound fermentation agent also includes a protectant, which is at least one of skim milk powder and glycerin; The amount of the protective agent added is 5% to 15% of the total weight of the compound fermentation agent.

5. The compound fermentation agent according to claim 1, characterized in that, The protective agent is composed of skim milk powder and glycerin in a weight ratio of (2-4):

1.

6. A method for preparing red sauce using the compound fermenting agent according to any one of claims 1 to 5, characterized in that, Includes the following steps: Step 1: Crush the chili pepper raw material and mix it with salt. The amount of salt added should be 8% to 15% of the weight of the chili pepper raw material to obtain chili pepper blanks. Step 2: Add a compound fermentation agent to the chili flakes. The amount of compound fermentation agent added is 0.5% to 3% of the weight of the chili flakes. Mix evenly to obtain fermented material. Step 3: Place the fermented material in a fermentation container and ferment it in a sealed container at 25℃~37℃ for 20~60 days to obtain red sauce.

7. The method for preparing red sauce according to claim 6, characterized in that, The chili raw material mentioned in step 1 is crushed to a particle size of 2-5 mm.

8. The method for preparing red sauce according to claim 6, characterized in that, In step 3, the temperature is controlled at 30℃ to 37℃ during fermentation from day 0 to 15, and at 25℃ to 30℃ during day 15 to 60.

9. The method for preparing red sauce according to claim 6, characterized in that, In step 3, the mixture should be stirred every 5 to 7 days during fermentation, with each stirring session lasting 3 to 5 minutes.

10. The method for preparing red sauce according to claim 6, characterized in that, The amount of compound fermentation agent added in step 2 is 1% to 2% of the weight of the chili flakes.

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