Chili sauce making method

Abstract

The invention discloses a food processing method, and particularly relates to a chili sauce making method. The operation method includes the following steps that A, materials are prepared, wherein flour and herba artemisiae scopariae are taken and made into dough, and the dough is steamed into an initial blank; B, fermentation is carried out, wherein the blank is cut into slices, plant leaves are attached to the inner wall of a fermentation device, the cut blank is placed in the fermentation device, the surface of the cut blank is covered with the plant leaves and sealed, the cut blank is fermented for 5-15 days in the fermentation environment at the temperature of 20-40 DEG C, and an initial fermented blank is obtained; C, burdening is carried out, wherein chilies, soybeans, lima beans and peanuts are obtained, smashed into 50-mesh particles, added into the initial fermented blank and fermented for 5-15 days, and a final fermented blank is obtained; D, sun-curing is carried out, wherein when the final fermented blank is white and ropy in the lifting process, the fermented blank is taken out, seasoning liquid is added and stirred evenly, the mixture is placed in the sun to be aired for 5-20 days, and a finished product is obtained. Chili sauce made through the making method can protect gastrointestinal mucosa, people do not feel discomfortable after eating the chili sauce, and the chili sauce is easy to pick up.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing chili sauce. Background technique [0002] Capsicum is a plant of the genus Capsicum in the family Solanaceae. It is an annual herb, conical, conical, and slightly curved. The surface is orange-red, red or deep red, smooth or shrunken, oily, the base is slightly rounded, often with green-brown, 5-lobed persistent calyx and fruit stalk, the flesh is thin and brittle, and the central axis can be seen in the cross-section Placenta, the fruit is divided into 2 to 3 compartments by a thin septum, containing many seeds, with a specific gas, pungent and spicy taste. Chili sauce is a common condiment on the table, and each region has different local flavor chili sauce. The usual chili sauce is minced chili and pickled together with seasonings. The seasonings are usually salt, ginger and garlic. The pickled chili sauce is bright in color and can be eaten directly or...

AI Technical Summary

Problems solved by technology

But the common ingredient of existing chili sauce is single, and taste is single; It is a big taboo for people with gastrointestinal diseases, but it is difficult to resist the temptation of taste, which leads to more stomach injury; in addition, the existing chili sauce usually contains most of the liquid after fermentation, and after the liquid is fused with chili, or chili The fineness is finer, and it is more difficult to pick up, usually with a spoon

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