Rose chili sauce and preparation method thereof

Abstract

The invention discloses a rose chili sauce, consisting of the following components in mass parts: 30 to 40 parts of chili, 50 to 60 parts of leek flower, 10 to 15 parts of rose, 40 to 50 parts of celery, 1 to 5 parts of ginger, 1 to 5 parts of garlic, 25 to 30 parts of table salt, 15 to 20 parts of caraway, and 15 to 20 parts of water. The preparation method of the rose chili sauce comprises the following steps: mixing the fresh chili, the leek flower, the celery, the ginger, the garlic, the roseleaves, and the table salt which are smashed into the sauce uniformly, naturally fermenting for 60 to 90 days at the temperature of 25 to 35 DEG C, then adding the caraway which is cut into the segments with the length less than 1 mm, adding the water and stirring uniformly, putting the product into the pot, sterilizing and sealing. The rose chili sauce has the intense fragrance of the leek flower, perfect saline and peppery tastes, and is rich in the nutrition constituents of the celery. The rose chili sauce retains the health care effect of the rose, and has scented taste.

Description

technical field [0001] The invention relates to the technical field of chili sauce, in particular to a rose chili sauce and a preparation method thereof. Background technique [0002] 1) Chive flower food can promote body fluid and whet the appetite, increase appetite and promote digestion. Chives are rich in calcium, phosphorus, iron, carotene, riboflavin, ascorbic acid and other healthful ingredients. But because leek flower belongs to seasonal dish, can't satisfy the edible of people's different seasons. [0003] 2) Celery: every 100g contains water 94g, protein 2.2g, fat 0.3g, carbohydrate 1.9g, crude fiber 0.6g, ash 1g, carotene 0.11mg, vitamin B10.03mg, vitamin B20.04mg, niacin 0.3mg , vitamin C 6mg, calcium 160mg, phosphorus 61mg, iron 8.5mg, potassium 163mg, sodium 328mg, magnesium 31.2mg, chlorine 280mg. It also contains substances such as volatile oil, celery II, bergamot lactone, and organic acids. [0004] 3) The diced rose pepper disclosed in the patent 2008...

AI Technical Summary

Problems solved by technology

[0004] 3) The diced rose pepper disclosed in the patent 200810304183.0, due to the use of dried rose powder and dried pepper, fails to give full play to the umami taste of roses and peppers, and stir-fries them in cooking oil at 180°C, which will cause nutrition of roses and peppers. ingredient loss

[0005] Traditional chili sauce failed to achieve a variety of nutrient-rich mix and match, failed to achieve nutritional balance