| 摘要 |
The present invention relates to a fermented liquid pepper. The fermented liquid pepper is prepared by mixing 50-60 parts by weight of raw peppers, 6-16 parts by weight of pepper yeast fungus, 28-38 parts by weight of sugar, and 0.1-5 parts by weight of bay salt; fermenting the resultant mixture for 3-4 months; filtering pepper residues; and fermenting the resultant product for 5-7 months. By removing a spicy flavor of the pepper, the fermented liquid pepper provides a seasoning used to flavor or season the food with the fermented liquid pepper while maintaining efficacy of peppers. |
