Sour and sweet chilli sauce and making method thereof

Abstract

The invention discloses a sweet and sour flavored chili sauce, which is prepared from the following raw materials: pig skin, red pepper, lemon vinegar, tomato, carrot, dragon fruit flower, cherry blossom, konjac gum, mulberry juice, wheat germ oil, Snake vine fruit, suzi powder, sand jujube flower, ginkgo biloba leaf, elm leaf, black tea, salt. For the sweet and sour chili sauce prepared by the invention, the pig skin treatment and konjac gum are compounded into a colloidal slurry and added, which not only makes the sauce body more delicate, thick and slippery, but also has more stable and uniform nutrients, and at the same time forms an encapsulated structure to prevent or It reduces the direct stimulation of the chili sauce to the stomach wall and protects the gastric mucosa. It not only has the spicy taste of chili, but also combines the fragrant and smooth flavor of pork skin. It is also compatible with tomato, mulberry juice and other ingredients to impart sweet and sour taste, neutralize the spicy taste, and at the same time Increase appetite, promote metabolism, synergize with the functional components of traditional Chinese medicine, have the functions of nourishing the heart and calming the nerves, moistening the intestines and laxatives, inhibiting bacteria and detoxifying, and eliminating food restrictions.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sweet and sour chili sauce and a preparation method thereof. Background technique [0002] Chili peppers originated in the tropical regions of Central and South America and were introduced to China in the Ming Dynasty. Now it is produced all over China, mainly concentrated in Hunan, Hubei, Jiangxi, Sichuan, Chongqing, Yunnan, Guizhou and other provinces, and it is available in all seasons. Red pepper is rich in vitamin C and carotene, and has the edible effects of antipyretic and analgesic, increasing appetite, helping digestion, reducing fat and losing weight. For the convenience of preservation and storage, red pepper is often used as sauce. The content of vitamin C in pepper ranks first among vegetables, but in the process of making sauce and grinding, the oxidation of pepper is more obvious with mechanical agitation, and the traditional heating and concentration method makes...

AI Technical Summary

Problems solved by technology

However, due to the peculiar smell of pork skin, inconvenient processing, relatively low digestion and absorption rate, etc., except for a small part used to make gelatin, emulsified pig skin, pig skin powder, skin jelly paste and pork belly, it is often used Abandoned, the nutritional value and function of pigskin have not been fully utilized