Fermentation tanks are used in the production of seafood chili sauce.

Seafood chili sauce is a flavorful condiment made from shrimp oil, chili sauce, and spices. It is bright red, delicate, spicy, and delicious, making it a popular side dish and seasoning for instant noodles.

**Main Equipment:**

- Crusher

- Fermentation tank

- Batching tank

- Filling machine

- Sealing machine

- Sterilizer

**Process Flow:**

1. **Shrimp Oil Production:**

- Use 30 kg of salt for every 100 kg of shrimp.

- Sun-dry the shrimp to ensure a pure taste.

2. **Pickling Peppers:**

- Poke holes in red peppers, rinse, and pickle in salt water.

- Turn the peppers every 12 hours for 4–5 days.

- Continue pickling with 25% coarse salt for 40 days to create semi-finished peppers.

3. **Grinding:**

- Soak semi-finished peppers, wash off salt mud, and crush them with ginger and a small amount of salt water into a paste.

4. **Crushing Spices:**

- Grind cinnamon, Sichuan peppercorns, fennel, and other spices into powder.

5. **Mixing and Maturing:**

- Combine shrimp oil, sugar, MSG, spices, cooking wine, vinegar, and chili paste in a vat.

- Stir daily and let mature for 15 days.

6. **Bag Sterilization:**

- Heat the sauce to 85°C for 10 minutes, then fill and seal while hot.

**Quality Standards:**

1. **Sensory Indicators:**

- Bright red color, viscous semi-solid, fresh and spicy flavor with a unique seafood taste.

2. **Physical and Chemical Indicators:**

- Water content ≤ 50%, salt ≥ 15%, amino acid nitrogen ≥ 0.8%.

3. **Hygiene Indicators:**

- Coliform bacteria ≤ 30/100 g, no pathogenic bacteria detected.

This process ensures a high-quality, flavorful seafood chili sauce with excellent sensory and hygiene standards.