Chili sauce and preparing method thereof

Abstract

The invention relates to a chili sauce. The chili sauce is prepared from chilies, edible oil, minced garlic, dry yellow soybean sauce, edible salt, edible sugar, vinegar and monosodium glutamate; the preparing method comprises the following steps of mincing the chilies into blocks to obtain blocky chilies for ready use; heating the edible oil, adding the minced garlic, the blocky chilies, the dry yellow soybean sauce, the edible salt and the edible sugar into the hot edible oil, stirring evenly, and then conducting decoction to obtain an intermediate product; adding mature vinegar into the intermediate product, continuing the decoction, and adding the monosodium glutamate after the decoction to obtain the chili sauce. The chili sauce has the advantages that no additive of a preservative, an essence and the like are added in the chili sauce, the original mouthfeel and nutrition of the chilies are maintained, the salt content of the chili sauce is low, that is, the original mouthfeel and nutrition of the chilies are maintained, no side effect can be exerted on a body after long-term taking, excessive internal heat cannot be resulted in, and the safety is relatively high.

Description

technical field

[0001] The invention belongs to the technical field of chili deep processing, and in particular relates to chili sauce and a preparation method thereof. Background technique

[0002] Peppers (chillies), dicotyledonous Solanaceae, annual or perennial herb, native to the tropical regions of South America, and introduced to Hunan and Chu in China at the end of the Ming Dynasty; it has a spicy taste and is edible; peppers like temperature and water , hi fat; pepper nutrition is very rich, vitamin C it contains ranks first in vegetables, it is also rich in carotene, a pepper also contains about 5,000 international units of vitamin A, which can fully meet the daily needs of each person. demand. In addition, peppers also contain capsaicin, and in red and yellow peppers, sweet peppers, there is also a kind of capsanthin (capsanthin), these two components are unique to peppers, capsaicin exists in the pepper pulp, and peppers Red pigment exists in the pepper skin, w...