Application of colloid mill in production of fermented bean curd and pork sauce

Fermented bean curd and pork sauce is a flavorful condiment made from soy sauce, fermented bean curd, yellow wine, and various seasonings. It has a reddish color and a unique taste that enhances the tenderness and aroma of meat without making it greasy.

**Main Equipment:**

- Double-layer pot

- Mortar mill

- Storage tank

- Filling equipment

**Process Flow:**

1. **Heating and Stirring:**

- Combine soy sauce, fermented bean curd, and sugar in a double-layer pot. Heat and stir until the mixture is uniform.

2. **Adding Seasonings:**

- Crush onion, ginger, garlic, and spices. Add these processed seasonings to the sauce.

3. **Mixing and Heating:**

- Mix the sauce and seasonings thoroughly, then continue heating until it slightly boils, stirring constantly.

4. **Thickening:**

- Add a thickener to the semi-finished product, heat until it boils, then stop heating. Add oil, MSG, and a colorant to adjust the appearance.

5. **Grinding:**

- Grind the sauce to ensure it is evenly mixed and has a fine texture, resulting in the finished product.

**Quality Standards:**

- The finished product is a red, viscous sauce with a strong fermented bean curd flavor, slightly sweet and salty.

**Precautions:**

1. Continuously stir the sauce during heating to prevent sticking.

2. Grind spices into powder and mash onion, ginger, and garlic into a paste for better flavor integration.