Method for preparing acid-proof mildew-proof anti-deterioration chili seasoning

Abstract

The invention discloses a method for preparing an acid-proof mildew-proof anti-deterioration chili seasoning. The method is characterized in that the chili seasoning and plant boiling water extracts are mixed and contained in a jar or tank or bottle, wherein the plant boiling water extracts are obtained in the mode that water, butterflybush flowers and maple leaves are mixed and boiled for half an hour and then filtered when hot. The chili seasoning processed through the method is more delicious in taste and resistant to acid, mildew and deterioration, and the shelf life is one year or longer. Chemical food additives can be replaced, so the chili seasoning becomes a green food without chemical food additives and has health-care functions. The chili seasoning is an optimal natural plant additive during manufacturing, and the method can be used in the processing and using process of the chili seasoning.

Description

technical field [0001] The present invention relates to a seasoning, more specifically, the present invention relates to a chili seasoning. Background technique [0002] The chili condiments on the market can be said to be a dazzling array, of all kinds, and everything that one expects to find. Specifically, it can be divided into fermented and non-fermented. However, whether it is fermented or non-fermented, its products are generally easy to become sour, moldy, and deteriorate during storage and use. Even if chemical additives are added, this process cannot be prevented, but only the speed of the process. , Generally speaking, this process is only a few days fast, and up to three months slow. Due to the serious existence of this defect, the mouthfeel of capsicum condiment is gradually degraded, and the quality gets worse and worse. So far, there is no capsicum condiment that effectively prevents sourness, mold, and deterioration. Contents of the invention [0003] Th...

AI Technical Summary

Problems solved by technology

However, whether it is fermented or non-fermented, its products are generally easy to become sour, moldy, and deteriorate during storage and use. Even if chemical additives are added, this process cannot be prevented, but only the speed of the process. , generally speaking, this process is only a few days fast, and slow at most three months

Due to the serious existence of this defect, the mouthfeel of chili condiments gradually deteriorates, and the quality becomes worse as you eat.

So far, there is no chili seasoning that effectively prevents sourness, mold, and deterioration