Chili sauce and making method thereof

Abstract

The invention relates to a chili sauce and a making method thereof. The chili sauce comprises the following raw material components in parts by weight of 26 parts by weight of red Sichuan chilies, 33parts by weight of refined lean meat, 10 parts by weight of edible salt, 10 parts by weight of monosodium glutamate, 10 parts by weight of a soybean sauce, 10 parts by weight of garlic, 10 parts by weight of tomatoes, 10 parts by weight of peanut oil, 15 parts by weight of tablet vinegar and 10 parts by weight of white sugar. The making method comprises the following steps of preparing the raw material components, pouring the edible oil into a frying pan, heating the edible oil, putting the other raw material components, and performing cooking so as to obtain the chili sauce. The chili sauce provided by the invention is natural in material selection, scientific in proportion of seasonings, scientific in seasoning method, delicious in taste, rich in meat fragrance, rich in nutrients, spicy,capable of stimulating the appetite, rich in various nutrient components necessary for human bodies, capable of effectively promoting digestion of the intestine and the stomach, and capable of stimulating the appetite, and is a daily necessary of modern people. The making method of the chili sauce is simple and easy to operate, meat fragrance is improved, and besides, the mouth feel and the nutrient components of the chili sauce are greatly promoted and improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chili sauce and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's material and cultural living standards, food condiments such as chili sauce have become people's favorite food, and adding some chili sauce when cooking or frying the bottom of the pot can make the spicy taste of the stir-fried dishes and the bottom of the pot more fresh. Strong fragrance. At present, there are many types of chili sauce on the market, and the methods are varied; at the same time, there are many types of raw materials and condiments contained in chili sauce, and when most food companies make chili sauce, in order to make the chili sauce more delicious, they often use it during the cooking process of the sauce. Adding various additives, such as flavoring powder, food additives such as sodium benzoate, etc., not only greatly reduce...

AI Technical Summary

Problems solved by technology

At present, there are many types of hot sauce on the market, and the methods are varied; at the same time, there are many types of raw materials and seasonings contained in the hot sauce, and when most food companies make the hot sauce, in order to make the hot sauce more delicious, they often add it during the cooking process of the sauce. Adding various additives, such as flavoring powder, food additives such as sodium benzoate, etc., not only greatly reduces the nutritional value of this type of hot sauce, but also has potential food safety problems.

[0003] In addition, the hot sauce currently on the market has serious product homogeneity, consumers' enthusiasm for consumption gradually decreases, market share gradually decreases, and the nutritional value of the product is not high. Such products are gradually being pursued by consumers with high nutritional value and high-quality food. consumers abandon