Special spice chilli sauce

Abstract

The invention discloses special spice chilli sauce, which is prepared by the following steps: taking 100kg of fresh chilli as a raw material, adding 2kg of ginger, 2kg of shallot, 1kg of garlic and 0.2kg of litsea cubeba, grinding into thick liquid, adding 10kg of table salt, performing fermentation for 30 days, and stirring every 3 to 5 days; and after the fermentation, adding 2kg of white spirit with 52 alcoholic strength into each 100kg of the chilli sauce, evenly stirring, packaging into a package barrel, sealing the opening of the barrel by a food grade plastic film, making the film closely contacted with the liquid level of the chilli sauce in the barrel and form a concave space with the upper edge of the opening of the barrel, pouring white spirit with more than 52 alcoholic strength into the concave space, and screwing the upper cover of the package barrel for sealing and disinfection so as to realize long-term storage. The special spice chilli sauce has stable quality, bright red color, no deterioration and blackening, consistent taste and more than 3-year quality guarantee period.

Description

Technical field [0001] The present invention relates to the technology of food processing, in particular to the processing of vegetable non-staple food condiments, in particular to the special condiment chili sauce which is specially used as an important condiment for the production of spicy sauce, grass and silkworm flavored food. Background technique [0002] The existing production and production of ordinary chili sauce is mainly produced in small family workshops, which are difficult to meet the requirements of large-scale industrial production. The recipes are different, the quality standards are different, and the quality of the chili sauces produced varies from good to bad and different in taste. Large, short storage time, shorter shelf life, easy to cause rancidity and deterioration, this production process ingredients provide a large-scale industrialized production method, so that the product quality and flavor are stable and consistent during the shelf life, and the stor...

AI Technical Summary

Problems solved by technology

[0002] The production and production of the existing ordinary chili sauce are mostly produced in small family workshops, which are difficult to meet the production requirements of large-scale industrialization. The formulas are different and the quality standards are different. The quality of the chili sauce produced is uneven, and the taste is different. Large size, short storage time, shorter shelf life, and easy to cause rancidity. The ingredients of this production process provide a large-scale industrial production method, so that the quality and flavor of the product are stable and consistent during the shelf life, and the storage time is extended.