Chilli sauce condiment, chilli sauce and manufacturing method thereof

Abstract

The invention discloses a chilli sauce condiment, chilli sauce and a manufacturing method thereof. The chilli sauce condiment is prepared by the following steps: mixing 2-4 parts of honeysuckle, 2-4 parts of chrysanthemum, 4-6 parts of houttuynia cordata, 1-3 parts of liquorice, 2-5 parts of the root of kudzu vine and 2-5 parts of lophatherum gracile, adding water for soaking, adding water with the weight 10-15 times of the total weight of the Chinese herbal medicine, boiling for 10-20 minutes by using strong fire, boiling for 20-60 minutes by using slow fire, filtering while hot, adding salt, monosodium glutamate and white sugar into the filtered decoction, and stirring uniformly and preparing the chilli sauce condiment. The chilli sauce at least comprises the following raw materials: 200-400 parts of vegetable oil, 100-200 parts of hot pepper, 100-200 parts of chicken, 50-100 parts of fermented soya beans, 4-6 parts of ginger, 14-20 parts of garlic, 10-15 parts of onion, 6-8 parts of chive and 16-20 parts of chilli sauce condiment. The preparation process comprises the following steps: preparing raw materials, preparing the chilli sauce condiment, performing deep frying on the chicken, spraying hot oil on the smashed chilli to prepare hot chili oil, spraying fermented soya beans oil, preparing spice, frying the chilli sauce, preparing the chilli sauce condiment and filling.

Description

technical field [0001] The invention relates to the technical field of chili sauce food, in particular to a chili sauce seasoning; the invention also relates to a chili sauce and a preparation method thereof, in particular to a non-hot chili sauce and a preparation method thereof. Background technique [0002] Pepper is rich in vitamin C, vitamin B, β-carotene, folic acid, magnesium, potassium and trace element selenium, and the content of vitamin C ranks first among vegetables. Pepper is a spicy food. Often eating chili can appetize and eliminate food, warm stomach and dispel cold, improve heart function, promote blood circulation, beautify skin, reduce blood fat and blood sugar, reduce thrombosis, and have a certain preventive effect on cardiovascular diseases. Chili sauce is made by mixing chili peppers with various other materials. Chili sauce products are spicy and fresh, appetizing and refreshing. They can be used as a side dish, seasoning, or stir-fry. It can make foo...

AI Technical Summary

Problems solved by technology

[0003] CN101396113A discloses a pickled hot pepper sauce and a preparation method thereof. Pickled peppers made by wet fermentation are used as raw materials to lose the stimulating effect of peppers in the preparation process by wet fermentation. The technology disclosed in this patent In the case of reducing the heat, the original flavor of the hot sauce is also lost

[0004] At present, there are many products mainly produced with chili peppers, such as Guizhou Laoganma, Xiangjiamei and other series of hot sauces, as well as fermented sour chili peppers. Among these products, seasonings such as chicken essence are more common. Research has found that long-term consumption of too much chicken essence and other products is harmful to the human body and has adverse effects on human health

Simultaneously, among numerous chili products on the market, there is not a flavor product with a slightly bitter taste, which brings inconvenience to consumers who like this flavor product