Chili sauce for reducing blood pressure and preparation method of chili sauce

Abstract

The invention relates to a chili sauce for reducing blood pressure and a preparation method of the chili sauce. The chili sauce for reducing blood pressure is characterized by being prepared from the following raw materials in parts by weight: 200-220 parts of dry red chili, 20-21 parts of dried bean curds, 10-11 parts of lotus seed, 3-4 parts of soybean oil, 8-9 parts of dry pineapple jelly powder, 4-5 parts of corn stigmas, 2-3 parts of gynostemma herb, 1-2 parts of radix salviae miltiorrhizae, 2-3 parts of radix rehmanniae, 11-12 parts of Chinese mesona herb, 35-40 parts of milk powder, 10-11 parts of plant bacterium lacticum, 30-35 parts of table salt, 25-30 parts of cane sugar and 0.4-0.5 part of CaCl2. The chili sauce disclosed by the invention uses the dry red chili as the raw materials, so that the technological process of concentration can be omitted, the plant bacterium lacticum for fermenting the chili sauce is resistant to acid and salt, and the quality of the fermented chili sauce is high, the amount of added CaCl2, the amount of the added table salt and the amount of the added cane sugar are moderate, so that the hardness of peppers in the chili sauce is moderate, the mouth feel is good, and the saline taste and the color are good; the milk powder which is added in the later stage of fermentation forms gel through fermentation, and the gel coats the surface of the chili, so that stimulus to gastric mucosa is reduced; the Chinese mesona herb can prevent people from suffering from excessive internal heat; in addition, the chili sauce can reduce blood pressure.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sauce, in particular to a hypotensive 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 bacteri...

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