Allium mongolicum chilli sauce and preparation method thereof

Abstract

The invention discloses allium mongolicum chilli sauce and a preparation method thereof. The allium mongolicum chilli sauce is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of dry chilli, 20-21 parts of allium mongolicum, 2-3 parts of corn oil, 4-5 parts of oat, 8-9 parts of grape seeds, 3-4 parts of lucid ganoderma, 1-2 parts of polygonum multiflorum, 1-2 parts of rhodiola rosea, 2-3 parts of acanthopanax, 10-11 parts of Mesona chinensis Benth, 35-40 parts of milk powder, 10-11 parts of lactobacillus plantarum, 30-35 parts of edible salt, 25-30 parts of saccharose and 0.4-0.5 part of CaCl2. The dry chilli is used as a raw material, so that the technical process of concentration can be reduced; the lactobacillus plantarum for fermenting the chilli sauce has anti-acid and salt-resistant properties, so that the fermented chilli sauce is high in quality; the amounts of added CaCl2, edible salt and saccharose are proper, so that the hardness of the chilli in the chilli sauce is proper, the chilli sauce tastes good, and the salt taste and the color are good; at the later stage of fermentation, the added milk powder is made into gel through fermentation, and the gel covers the surface of the chilli, so that irritation to the gastric mucosa is reduced; the Mesona chinensis Benth can prevent a user from getting internal heat; furthermore, the chilli sauce can resist aging.

Description

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

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