Cinnamomum camphora oil paste

Cinnamomum camphora oil cream is well-known far and near because of its unique characteristics: 1. It is only made of black beans and sugar, without adding spices, and it is black, shiny and fragrant. 2, salty and light, easy to dissolve, non-stick, no burnt taste. When used in cook the meat, it tastes delicious. Cooking fish removes the smell. 3, long-term preservation of oily as before, not moldy, not stale, not moist, not rotten. The characteristics of Cinnamomum camphora oil paste are closely related to the selection of production technology. The glossy, plump, thin-skinned and even-grained black beans are selected as the main materials. The production process is as follows: firstly, the black beans are put in a pot and boiled with water, and when the rotten beans are taken out, they are spread on a sieve with a thickness of 2-3 cm, moved to a fermentation chamber and stacked in layers. At this time, attention should be paid to adjusting the temperature of the fermentation chamber, which is suitable for the rapid propagation of yeast; After the rotten beans are fully fermented naturally, take them out and wash off the mildew on the bean noodles; Put it into a pot, add appropriate amount of water, sugar and salt to boil out thick juice, remove bean dregs, continue to cook with slow fire, and concentrate into paste; After cooling, scoop into the container.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)