Curry chili sauce and preparation method thereof

Abstract

The invention relates to a curry chili sauce and a preparation method thereof. The curry chili sauce is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of dry red chili, 10-11 parts of pitayas, 9-10 parts of eggplants, 20-21 parts of curry, 3-4 parts of lotus leaves, 4-5 parts of Chinese waxgourd peel, 2-3 parts of motherwort fruits, 1-2 parts of perilla leaves, 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. In the preparation method disclosed by the invention, the dry red chili is used 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 acids and salt, the fermented chili sauce is high in quality, and an appropriated amount of CaCl2, an appropriated amount of table salt and an appropriated amount of cane sugar are added, so that chili in the curry chili sauce is moderate in hardness, good in mouth feel, good in saline taste, and good in color, milk powder added at the later state of fermentation forms gel through the fermentation to be cladded on the surface of the chili, so that stimulus to gastric mucosa is reduced, and the Chinese mesona herb can prevent people from suffering from excessive internal heat. In addition, the curry chili sauce disclosed by the invention can also be used for losing weight.

Description

technical field

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

Examples

Embodiment Construction

[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 ...

technical field

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

Examples

Embodiment Construction

[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 ...