“Fushun Spicy Sauce”, Sichuan Fushun local famous products, the first batch was included in the national “Spark” plan, which was made from natural raw materials such as high-quality peppers. It has a unique flavor of pure, fresh, spicy and delicious. Dishes, bean curd, pasta seasoning or direct consumption, have a significant effect of adding fragrant and appetizing food. It is a gift for friends, relatives and families.

Fushun spicy sauce GI products are protected in the administrative area of ​​Fushun County, Sichuan Province. Merlot brand spicy sauce is a spicy, Sichuan Fushun local famous product, the first batch of the national "Spark" plan, the use of high-quality pepper and other natural raw materials refined, with a pure, fresh, spicy and delicious flavor It is used as a variety of dishes, bean curd, pasta seasoning or direct consumption. It has a significant effect of adding fragrant and appetizing. It is a gift for friends, relatives and families. Development status Some places call the spicy sauce for drowning. It is a favorite food of the Sichuan people for a long time. It can be eaten directly, served with rice, and can be used as seasoning in frying, braised, stuffy and mixed dishes. The spicy sauce produced in Fushun County, Zigong City, Sichuan Province is different from other similar products in other parts of Sichuan. It is a kind of dish called “Fushun Bean Flower” which is favored by the Zigong people. Improved made. Fushun Spicy Sauce is the foundation of the production of “bean pupa”, which combines modern technology with traditional techniques. It was the first new high-grade compound seasoning in China in the 1980s. Awarded “Sichuan Province Customer Satisfaction Product” by the Sichuan Provincial Government; won the National Agricultural Department, Sichuan Province, “Ministry of the Ministry and Provincial Quality Products”, and the 5th International Food Expo Gold Award, etc., etc. The name of "Fushun a must, the crown of the spicy". More famous are the "Merical", "Tianzhou", "Knife Knife" and other spicy sauce brands. How to make it The method is to cut off the dried sea peppers, use a mild boiled water, and put them in the armpits. The martial arts of the cockroaches have to come home, always have to be sturdy and harmonious, just like cockroaches, so it is called 糍粑海椒. Then use the fried vegetable oil and add the appropriate amount of pepper and pour it into the sea bream, so that it is crispy. The second used soybean oil is specially made. Put the common soybean oil and some spice drugs in the pot for a suitable time until a certain concentration is reached. One dish of water is prepared by mixing half a spoonful of sea bream and two spoonfuls of special soybean oil, and then pouring some sesame oil, sprinkling some shallots or fish scented silk. The bean curd water produced in this way is of course rich in flavor and excellent in taste. Therefore, there is a compliment that "Fushun beancurd tastes long and eats a mouthful forever." Because it is used for drowning, it is more concentrated in the taste of hemp, spicy and fragrant, and the aftertaste is longer.

Fushun spicy sauce quality technical requirements (A) raw and auxiliary materials. 1. Chili: The Chaotian pepper and the second Jingjiao red pepper produced in the protection zone are harvested from July of each year to 15 days after the beginning of autumn. The color is required to be red and bright, and the meat is full, without mildew, insects and impurities. 2. Brewing soy sauce: use the small soybeans produced in the protected area, using the local special brewing process to produce the “women's oil”. 3. Edible salt: high quality well salt produced in Zigong City. 4. Production water: underground drinking water in the protected area. (2) Processing technology requirements. 1. Process: (1) Chili sauce (糍粑海椒): Chili→Cleaning and finishing→Pre-cooking→Wake up (2) Soy sauce: Small soybeans→Special brewing→A variety of spices extraction→Boil→Condition (3) Fushun Spicy sauce: chili sauce + soy sauce + cooked vegetable oil, etc. → blending → stirring proofing → sterilization → filling 2. Process points: (1) pre-cooking: using groundwater in the protected area, temperature 90 ° C to 100 ° C, time 20 Up to 30 minutes. (2) 醒 醒 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : (3) Mixing and stirring: temperature 30 ° C to 40 ° C, time 15 to 20 minutes. (3) Quality characteristics. 1. Sensory features: reddish brown, oily and lustrous, fragrant, pleasant, fragrant, sticky, delicate, spicy and delicious. 2. Physical and chemical indicators: moisture / (g / 100g) ≤ 57.00, amino acid nitrogen (in terms of nitrogen) / (g / 100g) ≥ 0.40. 3. Safety requirements: product safety indicators must meet the national requirements for similar products.

Apply to：
Producers of the Fushun Spicy Sauce Geographical Indication Product Protection Area may apply to the Fushun County Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and approved by the AQSIQ. Announcement approval. The statutory testing agency for Fushun Spicy Sauce is designated by the Sichuan Quality and Technical Supervision Bureau.