Production of Yongfeng Hot Sauce

Yongfeng Chili sauce is a traditional product with a long history in Shuangfeng County, Hunan Province. According to the Records of Shuangfeng County, as early as16th century (Chongzhen period of Ming Dynasty), people in Yongfeng Town of Shuangfeng County (formerly Xiangxiang County) began to bask in Yongfeng Chili sauce, with fresh and thick lantern pepper as the main raw material. First, wheat is cooked, fermented, ground, salted and transferred to water, and exposed to the sun to form a paste.

/kloc-In the middle of the 7th century, the Chua brothers successively opened three sauce gardens, namely Cai Guangxiang, Cai Guangyi and Cai Shunyi, in Yongfeng Town. Later, some people opened many hot sauce workshops, such as Sheng Yixing and Long Shengtai 10, and began to produce commercial hot sauce on a large scale. Among them, Cai Guangxiang Store is the most famous, with an annual output of more than 40 tons of sauce. Yongfeng Chili sauce became famous, and the products were sold farther and farther. /kloc-In the first half of the 9th century (Xianfeng period of Qing Dynasty), Zeng Guofan, the leader of Xiang Army, once brought his hometown specialty Yongfeng Chili sauce to Beijing and dedicated it to Emperor Xianfeng. The emperor's old son was tired of eating delicacies, tasted this kind of spicy sauce full of pastoral flavor, had a great appetite, praised it and listed it as a court tribute. Therefore, Yongfeng Hot Sauce became famous in China from the capital. By the end of 19 (the end of Qing dynasty), the annual output of commercial hot sauce in China was about 200 tons. During the period of the Republic of China from 65438 to the beginning of the 9th century, the local sun-dried sauce in Yongfeng was popular and sold in Changsha, Shaoyang, Xiangtan and other places. Cai Hesen, one of the early outstanding leaders in China, was an apprentice for three years in Cai Guangxiang Sauce Garden run by his uncle. Cai Hesen broadened his horizons here, then went to Changsha to study, initiated the establishment of Xinmin Society together with Mao Zedong, and began to explore the revolutionary road of saving the country and the people.

After 1949, Yongfeng Chili sauce developed rapidly, with a sharp increase in output and continuous improvement in quality. 1954, Shuangfeng county grocery company built the first pickled Chili sauce factory in the county, and gradually changed the production of Chili sauce from family workshop to factory production, and changed the raw materials and ingredients from manual grinding to mechanical grinding, which greatly improved the work efficiency. Since then, mechanical grinding has been widely used. 1965, Hongqi Brigade of Yongfeng Town built a hot sauce factory with an annual output of 25 tons of hot sauce. 198 1 County Vegetable Company established a soy sauce factory with an annual output of 40 tons.

1986 Shuangfeng County established Yongfeng Hot Sauce Corporation and organized a loose federation of hot sauce production enterprises. The state has invested more than 3 million yuan to expand and transform hot sauce enterprises, changing the original preserved hot sauce factory into Yongfeng Hot Sauce Factory No.1, Hongqi Village Hot Sauce Factory No.2 and County Vegetable Company Sauce Factory No.3.. ?

In the 1990s, with the advancement of enterprise reform, Yongfeng Hot Sauce formed leading enterprises such as Cai Laoban Kimchi Food Industry Co., Ltd. and Yongfeng Sauce Garden. The scientific and technological content of hot sauce production is increasing day by day, and a fully enclosed transparent glass drying factory has been built, which has improved the nutritional and sanitary level of hot sauce drying. The packaging of hot sauce products is diversified. In addition to the traditional large-capacity pottery jar packaging, glass bottles and blow-molded bottles are generally used for medium and small capacity, and advanced filling and packaging production lines are introduced, temperature and humidity control and ultraviolet sterilization are adopted, and vacuum packaging is implemented, which greatly prolongs the shelf life of products. There are more and more varieties of hot sauce. Based on the traditional Yongfeng hot sauce, more than 20 varieties have been developed, including seedless hot sauce, lobster sauce, ground silkworm hot sauce, garlic hot sauce, lobster sauce, spiced sauce, babao sauce, assorted sauce, beef sauce, fish prince sauce and so on.

In 2 1 century, Shuangfeng county developed Yongfeng Chili sauce as a pillar industry, and implemented the strategy of "leading, regional development, professional production and brand effect", forming an industrialization pattern of market leading, base leading and base connecting farmers. Yongfeng Hot Sauce Development Office was established, and Yongfeng Town established Yongfeng Hot Sauce Industry Association. The production license system shall be implemented for hot sauce production enterprises, all enterprises that do not meet the production conditions shall stop production for rectification, and all products that do not meet the quality requirements shall be strictly prohibited from being listed.

By the end of 2009, there were more than 100 hot sauce production enterprises in Yongfeng County, of which 3 had an annual production capacity of over 2,000 tons, with an annual output of nearly 10,000 tons. 666.7 hectares of perennial pepper, soybean and wheat processing bases have been built. A hot sauce sales street with a length of about 5 kilometers has been built in the county section of National Highway 320, and offices and general agents have been set up in Beijing, Shanghai, Tianjin, Guangzhou, Changsha and other places, and a relatively stable sales network has been established. At the same time, the supply and demand information of Yongfeng hot sauce has been published online for online trading. In 2000, the sales revenue of Yongfeng Chili sauce reached 1 100 million yuan, with profits and taxes of more than 30 million yuan.