Production of pepper sauce

Production process: Select the thick and tender eggplant, remove the handle and bracts, wash into boiling water, cover and cook until the eggplant becomes soft and discolored but not fully boiled, immediately heat the pan. Then cut the eggplant into two petals, each of which is marked with 3 to 4 small flaps, but do not cut it completely. Place it in the sun, without turning, and take it back in the evening. Sprinkle salt on the cross section of the eggplant at a rate of 2.5 kilograms per 50 kilograms of sun-dried eggplant, and pave it in clay pots overnight. On the second day, it was taken out again to make the eggplant darker and it became a semi-finished product. 50 kg of dry eggplant soaked in clean water for 20 minutes, remove and air dry when inflated, when sunning to 45% to 50% of semi-finished products, cut into pieces. For every 50 kilograms of dried eggplant, add 1.5 kg of salt, 10 kg of red pepper, and 20 kg of soybean meal. Stir well and put it in the altar. It is stuffed with stuffed meat. The altar is isolated from the air outside the altar, and it is finished after 15 days of fermentation.

HPV Nucleic Acid Detection Solution

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