Special flavor chili sauce and production method thereof

Abstract

The invention discloses a special flavor chili sauce and a production method thereof, relating to the field of food processing. The special flavor chili sauce is processed from the following raw materials in parts by weight through a series of special processes: 25-35 parts of chili, 25-35 parts of water, 10-20 parts of soybeans, 5-15 parts of wheat, 6-12 parts of common salt and 4-10 parts of a spice, wherein all the raw materials are in the form of flour or powder; the processes are unique: natural fermentation is carried out for two times, fermentation strains of the second time are those produced in the first time, the generation of putrefaction bacteria is controlled under moderate salinity, and a strong special flavor chili sauce is produced at a lower fermentation temperature and a longer fermentation time; the quality of the special flavor chili sauce is outstanding: because the natural fermentation is used for producing lactic acid bacteria and the common salt is used for controlling fermentation of putrefaction bacteria, the unique quality of the chili sauce which has special qualities of richness, delicate fragrance and fresh hotness of Qiubei chilies can be generated through medium-low temperature and long-term fermentation; and the taste of the special flavor chili sauce is unique: the special flavor chili sauce mixes the sauce fragrance with unique quality fragrance of the Qiubei chilies in Yunnan province, and embodies the local features of Yunnan province.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the formula and processing technology of chili sauce. Background technique [0002] Qiubei peppers are small in size, uniform in shape, bright in color, high in oil and vitamin content, strong in spicy flavor, and good in taste. It is also rich in protein, fat, sugar, vitamins, amino acids and other essential nutrients for the human body. It is also the best pollution-free condiment. According to the inspection by Yunnan Import and Export Inspection and Quarantine Bureau, the content of vitamin C, protein, capsicum, organic acid, carotene, and color of Qiubei peppers are all higher than those of the well-known Chaoyang hot peppers, Japanese Sanying spicy peppers, and Henan fragrant flowers. Pepper is recognized as one of the best edible peppers. Since 1954, Qiubei pepper has been exported to Hong Kong, Macau, the United States, Sri Lanka, Mauritius, Malaysia, Singapore, Japan, th...

AI Technical Summary

Problems solved by technology

[0006] At present, due to the rapid development of the country's economy, the taste of traditional chili sauce cannot meet people's taste needs, and people's requirements for chili sauce are also increasing. Traditional chili sauce represents Axiangpo chili sauce, Pixian bean paste, etc., and now According to the requirements of the market, a kind of chili sauce with unique flavor is needed to meet the needs of people's gourmet tastes.