Chili sauce and processing method thereof

Abstract

The invention discloses a chili sauce. The chili sauce is prepared from the following raw materials in parts by weight: 100 parts of chilies, 1-5 parts of garlic kernels, 5-10 parts of table salt, 5-10 parts of beer, 0.4-0.6 part of star aniseed, 0.4-0.6 part of Chinese prickly ash, 0.5-0.6 part of fennel, 0.4-0.6 part of dried orange peel, and 0.4-0.6 part of sesame seeds. The invention further provides a processing method for preparing the chili sauce, and the processing method comprises the following steps: cleaning the chilies with clean water, drying the cleaned chilies by airing, putting the dried chilies on a cleaned chopping board without greasy dirt, chopping the dried chilies into minced chilies, putting the minced chilies in a container, adding the garlic kernels, the table salt, the star aniseed, the Chinese prickly ash, the fennel, the dried orange peel and the sesame seeds, uniformly stirring the minced chilies , the garlic kernels, the table salt, the star aniseed, the Chinese prickly ash, the fennel, the dried orange peel and the sesame seeds so as to obtain a mixture, putting the mixture in the sun to be dried for 1-2 days so as to enable the mixture to be naturally sauced, and then putting the sauced mixture in a glass bottle; and putting the beer in the glass bottle, and strictly covering the glass bottle. The prepared chili sauce disclosed by the invention is long in storage life, does not need any other preservatives, and is green and healthy, and the longer the storage life is, the better the mouth feel of the chili sauce is.

Description

technical field [0001] The invention relates to a chili sauce and a processing method thereof. Background technique [0002] Various chili sauces are popular on the market at present, and chili sauce has become one of the table foods that people like in daily life. It has the functions of antipyretic and analgesic, increasing appetite, invigorating stomach and spleen, dispelling rheumatism, preventing cancer, reducing fat and losing weight. At present, there are two types of chili sauce: oil-based and water-based. The oil-based chili sauce is mainly made from raw materials such as chili and edible oil. Water-based chili sauce is mainly made by fermenting water and peppers. It is bright red in color and produces lactic acid, which can promote appetite. However, water-based chili sauce has a short shelf life, and preservatives need to be added to prolong the shelf life, thereby destroying the taste of the product. Contents of the invention [0003] The invention provides t...

AI Technical Summary

Problems solved by technology

At present, there are two types of chili sauce: oil-based and water-based. Oil-based chili sauce is mainly made of raw materials such as chili and edible oil. The product has a fragrance of chili oil, is easy to store, and has a long shelf life, but the cost is high

Water-based chili sauce is mainly made by fermenting water and chili peppers. It is bright red in color and produces lactic acid, which can promote appetite. However, water-based chili sauce has a short shelf life, and preservatives need to be added to prolong the shelf life, thereby destroying the taste of the product