Tangchi old sauce is a specialty of Yiliang County in Yunnan Province and has a long history. As early as in the Ming Chongzhen years, the folks in Tangchi Town prevailed in the folk customs of steaming old sauces. The sauce shops opened by the ancestors of the Zhao family were the most famous. During the Qing Dynasty, the old sauce of the "Zhao's Sauce House" in Tangchi was tribute to the capital of Yunnan by the government officials, and was dedicated to the emperor. It was listed as a court tribute. Today's "Yiliang County Yuquan Food Factory" was created by the descendants of Zhao's Sauce Factory.

Technical requirements for quality of Tangchi old sauce I. Raw and auxiliary materials Wheat flour: The wheat is made from local wheat, and the wheat flour meets the requirements of GB 1355. Production and processing water: collected from the Yinyang water vein of Yongjin Wanfu Temple in Tangchi Street, treated by the waterworks, in line with the national drinking water standards. Paprika, edible salt, pepper, star anise, etc.: in line with the corresponding national food safety standards and related regulations. Second, the production process requirements 1. Process: selected raw materials → dough → cooking → one nest fermentation → grinding → pickling → secondary nest fermentation → finished product 2. Process points: (1) dough: Pour the noodles into the container, the ratio of surface water is 3:1, and stir evenly for 3-5 minutes. (2) Cooking: Pour the good side into a stainless steel steamer, cook for about 30 minutes, and keep the temperature above 100 °C. (3) One-time nest fermentation: put the cooked noodles into the container and place them in the fermentation room. The temperature is maintained at 35 ° C, the humidity is 85%, and the natural fermentation is 5-7 days. The sugar content and viscosity are in accordance with the process requirements. (4) Grinding: Add the sauce surface finished by one nest to the water and grind it. (5) Pickling: salt, chili powder, octagonal powder, and pepper powder are thoroughly mixed and marinated according to the prescribed ratio. (6) Secondary nest fermentation: The marinated sauce is placed in the fermentation tank, the humidity is maintained at about 50%, and it is placed at room temperature for 5-6 months to carry out natural fermentation of the secondary nest. Third, the quality characteristics 1. Sensory features: should meet the requirements of Table 1. Table 1 Sensory features are required to be brownish red to bluish and shiny. The aroma has the unique sauce aroma of the product. The taste is spicy and palatable, sweet and odorless. The tissue morphology has a characteristic form of the product, and the viscosity is moderate and paste-like. Impurities are not visible to the naked eye. 2. Item index moisture, g/100g ≤ 50 salt (in terms of NaCl), g/100g ≤ 15 amino acid nitrogen, g/100g ≥ 0.3 total acid (calculated as lactic acid), g/100g ≤ 2.0 Table 2 Physical and chemical indicators 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must meet the relevant national regulations for similar products.

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Producers within the scope of Tangchi old sauce production area may apply to the Yangzonghai Scenic Spots Bureau of Kunming Quality and Technical Supervision Bureau for the use of “Special Marks for Geographical Indication Products”, which are reviewed by the Yunnan Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. After the announcement. The detection mechanism of Tangchi old sauce is selected by the Yunnan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.