The invention discloses a composition for chili bean dreg sauce and a manufacturing method thereof, belonging to the
food industry field. The compositions by weight percentage of the raw materials of the chili bean dreg sauce are: 40 to 50 percent of
edible oil, 40 to 50 percent of soybean curb residue and 5 to 10 percent of flavoring substances, wherein, besides edible salt and
monosodium glutamate, other flavoring substances are all pungent raw materials, namely chili, pepper, ginger and garlic. The manufacturing method comprises the following steps: firstly, the soybean curb residue is fried in a cooking pot, laid open, cooled, heaped and tightly hit, and then fermented under the environment between 8 and 20 DEG C until the soybean curb residue has
aroma; secondly, the fermented soybean curb residue is baked, blown and dried in the sun, and
firewood is optimally used for baking; thirdly, the dried fermented soybean curb residue is crushed and added with the flavoring substances for uniform stirring, and then the
edible oil between 200 and 300 DEG C is poured into the soybean curb residue for uniform stirring and then naturally cooled; and fourthly, after bottling, the chili bean dreg sauce finished product is obtained. The method is simple and unique in manufacturing; and the manufactured chili bean dreg sauce not only has rich
nutrition but also contains a great deal of
cellulose, is suitable for being eaten together with rice or bread as a cole in a household, is used for adjusting the taste and adjusting
stomach and intestine functions, and is favorable for weight-loss and bodybuilding.