Alcohol-dispelling chilli sauce and preparation method thereof

Abstract

The invention relates to alcohol-dispelling chilli sauce and a preparation method thereof. The alcohol-dispelling chilli sauce is preparation from the following raw materials in parts by weight: 200-210 parts of dry chilli, 4-5 parts of honey, 8-9 parts of walnut powder, 10-11 parts of purslane, 30-32 parts of ground beef, 2-3 parts of flowers of kudzu vines, 1-2 parts of radix polygonati officinalis, 4-5 parts of radix ophiopogonis, 2-3 parts of dandelion, 10-12 parts of Chinese mesona herb, 35-40 parts of milk powder, 10-11 parts of lactobacillus plantarum, 30-35 parts of table salt, 25-30 parts of saccharose and 0.4-0.5 part of CaCl2. According to the alcohol-dispelling chilli sauce provided by the invention, by using the dry chilli as a raw material, the concentration technical process can be canceled. The lactobacillus plantarum for fermenting the chilli sauce is acid-resistant and salt-resistant. The fermented chilli sauce is high in quality. The amount of the added CaCl2, table salt and saccharose is proper, so that the chilli in the chilli sauce is moderate in hardness, and the chilli sauce is good in taste, salty and good in color and luster. The milk powder added in the later period of fermentation is fermented to form a gel which is coated on the surfaces of the chilli so as to reduce the stimulation to gastric mucosa. The Chinese mesona herb can be used for preventing from suffering from excessive internal heat. In addition, the alcohol-dispelling chilli sauce can be further used for dispelling alcohol.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sauce, in particular to a hangover-relief chili sauce and a preparation method thereof. Background technique [0002] With the development of my country's economy and the improvement of people's living standards, the nutrition and health care functions of people's coat condiments have been further understood, and the demand for condiments has gradually increased. As the main seasoning agent of spicy taste, chili sauce is an indispensable condiment in food cooking. Fermented chili sauce is both nutritious and unique in flavor, but at present, the production of fermented chili sauce in my country mostly adopts traditional natural fermentation, the fermentation speed is slow, and it is difficult to achieve consistent quality of each batch of products, which is difficult to meet the needs of industrialized mass production. The chili sauce fermented by pure lactic acid bac...

AI Technical Summary

Problems solved by technology

Fermented chili sauce is both nutritious and unique in flavor, but at present, the production of fermented chili sauce in my country mostly adopts traditional natural fermentation, the fermentation speed is slow, and it is difficult to achieve consistent quality of each batch of products, which is difficult to meet the needs of industrialized mass production. The chili sauce fermented by pure lactic acid bacteria can shorten the fermentation cycle and ensure stable and safe product quality, which is of great significance