Health preserving anti-fatigue chili sauce

Abstract

The invention relates to a health preserving anti-fatigue chili sauce, which is prepared from the following raw materials by weight part: 120-125 of capsicum annuum, 3-4 of a leuconostoc mesenteroides fermentation broth, 30-35 of kudzuvine root, 1-2 of yeast powder, 35-40 of fermented soya beans, 7-8 of sesame oil, 40-45 of pumpkin, 35-40 of rice wine, and 3-4 of honeysuckle, etc. In order to reduce the harm of nitrite on human body, the osmanthus fragrans pigment prepared from osmanthus fragrans is especially added to effectively eliminate nitrite and improve the chili sauce safety. Sesame oil, fermented soya beans, rice wine, pumpkin and the like are added to increase the chili sauce fragrance, so that the chili sauce can be more popular with people. Also, the chili sauce is also especially added with honeysuckle, dendrobium, American ginseng, black Chinese wolfberry and other Chinese herbal extracts, has certain health preserving efficacy of enhancing body immunity, resisting fatigue and resisting oxidation, and is beneficial to the body.

Description

technical field [0001] The invention relates to a health-preserving and anti-fatigue chili sauce, in particular to a health-preserving and anti-fatigue chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is one of the most popular traditional condiments. It has a good taste, is spicy, and can appetize, especially some fermented chili sauces, which have a special flavor and are loved by people. Guo Lin, Meng Meng, etc. published the article "Research on Improving the Flavor of Chili Sauce by Inoculating Lactic Acid Bacteria" and mentioned that using Leuconostoc enterococcus and lactic acid bacteria to ferment chili peppers to obtain fermented chili sauce can shorten the fermentation cycle of chili sauce and make Chili sauce has a more unique flavor, bright color, good stability and higher safety. However, the traditional fermented chili sauce has a single flavor and health function, and there is no more innovation, and in the process of ma...

AI Technical Summary

Problems solved by technology

However, the traditional fermented chili sauce has a single flavor and health function, and there is no more innovation, and in the process of making chili sauce, it is inevitable that nitrite will be produced. Nitrite is a carcinogen and harmful to the human body. , more without more health functions, so, it is urgently needed for the technological improvement of fermented chili sauce