Curry chili sauce and preparation method thereof
A technology of chili sauce and curry, applied in food preparation, bacteria used in food preparation, functions of food ingredients, etc., can solve problems such as difficulty in achieving consistent product quality, difficulty in meeting industrialized large-scale production, and slow fermentation speed, etc., to achieve reduction Concentrated process, moderate hardness, reducing irritation effect
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[0014] A kind of curry chilli sauce is characterized in that being made from the raw material of following weight portion (kg):
[0015] Dried red pepper 200, dragon fruit 10, eggplant 9, curry 20, lotus leaf 3, wax gourd peel 4, fennel seeds 2, perilla leaf 1, jelly grass 11, milk powder 35, Lactobacillus plantarum 10, salt 30, sucrose 25 , CaCl 2 0.4.
[0016] The preparation method of described curry chilli sauce, comprises the following steps:
[0017] (1) Add lotus leaf, wax gourd rind, sage, basil leaves, and jelly grass to 5-6 times the water and boil for 40-50 minutes, filter to remove residue, and the obtained filtrate is spray-dried to make powder;
[0018] (2) Crush the dried red pepper, add 2-2.5 times of water, then add salt, sucrose, CaCl 2 , fully stirred evenly, sterilized at 100°C for 15 minutes, put into an altar, inserted Lactobacillus plantarum, fermented at 37°C for 8 days, then added milk powder and mixed well, and continued to ferment ...
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