How Lao Gan Ma makes it: Revealing the recipe and process of national hot sauce
As one of the most well-known hot sauce brands in China, Laoganma has won the love of consumers around the world for its unique taste and quality. This article will combine the hot topics and hot content on the Internet in the past 10 days to reveal the secrets of Laoganma’s production process, and display its core formula and production process through structured data.
1. The core raw materials of Laoganma
Lao Gan Ma’s success is inseparable from its carefully selected ingredients. Here are its main ingredients and their effects:
| raw materials | function | Proportion (example) |
|---|---|---|
| chili pepper | Provides spiciness and aroma | 40%-50% |
| rapeseed oil | As a base oil to enhance taste | 30%-40% |
| Tempeh | Increase savory flavor | 10%-15% |
| Zanthoxylum bungeanum | Gives a numbing taste | 2%-5% |
| salt | Seasoning and Preservation | 3%-5% |
2. Laoganma’s production process
Laoganma's production process is the guarantee of its unique taste. The following are its main production steps:
| steps | Operation content | time control |
|---|---|---|
| Raw material handling | Wash and dry peppers; ferment tempeh | 24-48 hours |
| stir-fry | Heat the rapeseed oil and add chilies and spices | 30-40 minutes |
| seasoning | Add tempeh, salt and other accessories | 10-15 minutes |
| cooling | Naturally cool down to the appropriate temperature | 2-3 hours |
| filling | Automated filling and sealing | Instant completion |
3. Taste characteristics of Laoganma
According to popular discussions on the Internet in the past 10 days, the taste characteristics of Lao Gan Ma are mainly concentrated in the following aspects:
| Taste characteristics | Consumer evaluation keywords | Heat Index (Example) |
|---|---|---|
| Moderately spicy | "Not choking", "rich aroma" | 85% |
| Balance of salty and fresh | "A great tool for serving rice", "Just the right seasoning" | 78% |
| Rich taste | "Chewy", "tempeh has a grainy texture" | 72% |
4. Nutritional value of Laoganma
Although Laoganma is a condiment, it still has certain nutritional value. The following are the main nutrients per 100 grams of Laoganma:
| Nutritional information | Content | Daily recommended volume ratio |
|---|---|---|
| heat | About 500 calories | 25% |
| fat | 40g | 60% |
| protein | 8g | 16% |
| carbohydrates | 15g | 5% |
5. How to make Lao Gan Ma at home
According to recent popular recipes on the Internet, the following are the steps for a simplified version of home-made Lao Gan Ma:
| steps | family practices | Tips |
|---|---|---|
| 1. Prepare raw materials | 100g dried chili, 50g tempeh, 200ml rapeseed oil | Chili peppers can be mixed with Erjingtiao and Chaotian peppers |
| 2. Process the peppers | Cut the peppers into sections, remove the seeds and crush them with a food processor | Do not beat into powder, keep the grainy texture |
| 3. Stir fry | Heat the oil over low heat to 180°C and pour in the chopped chili peppers | Control the heat to avoid burning |
| 4. Seasoning | Add tempeh, pepper powder, salt and other seasonings | Can be adjusted according to personal taste |
| 5. Save | After cooling, store in a clean, airtight container | Can be kept refrigerated for 1 month |
6. Laoganma’s market performance
According to recent market data, Laoganma still maintains strong market performance:
| indicator | 2023 data | year-on-year growth |
|---|---|---|
| annual sales | About 5.4 billion yuan | 6.5% |
| market share | China’s hot sauce market 35% | stable |
| Exporting country | more than 50 | 3 new countries added |
From the above analysis, we can see that Laoganma’s success is not only due to its unique formula and technology, but also due to strict quality control and keen market insights. Whether used as a condiment or as a side dish, Laoganma has demonstrated lasting appeal.
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