Faint scent chilli sauce

Abstract

The invention relates to the technical field of food seasonings and discloses a faint scent chilli sauce which comprises the following components in parts by weight: 50-60 parts of chili, 20-32 partsof soybeans, 0.3-0.4 part of rohdea japonica, 0.6-0.9 part of fructus forsythia, 0.3-0.5 part of aloe, 0.5-0.6 part of pseudo-ginseng, 0.8-1.2 parts of thyme, 0.7-0.9 part of rock candies, 5-8 parts of ginger, 4-6 parts of garlic and 16-25 parts of edible salt. Compared with the prior art, the faint scent chilli sauce has the advantages that due to mutual actions of the chilli, the soybeans, the rohdea japonica, the thyme and the fructus forsythia, fermentation of the soybeans can be promoted by using the fructus forsythia, fermentation of the soybeans and the chilli can be promoted through matching of the thyme and the rohdea japonica, then the fermentation time can be shortened, the fermentation time is generally about 25 days, and the fermentation time is shortened by 3.2-5.2 months; according to the scheme, due to addition of the rohdea japonica, the fructus forsythia, the aloe, the pseudo-ginseng and the thyme, and due to an antibacterial function of different raw materials, and with the combination of the ginger, the garlic and the edible salt, the preservation function of the chilli sauce is greatly improved, and the preservation time can be about 1.5 years.

Description

technical field [0001] The invention belongs to the field of food condiments, in particular to a fragrant chili sauce. Background technique [0002] Pepper is a kind of condiment that people in Southwest my country generally like. It is convenient and practical to make a kind of umami chili sauce from raw chili. Mix and chop, pickle with salt for fermentation and storage, commonly known as bad pepper in Yunnan, Guizhou and other places, bad pepper generally needs to be fermented for 8-10 months before eating, and the fermentation time is too long. [0003] In order to solve the above problems, a Chinese invention patent discloses a bad chili seasoning and its production process, its publication number is CN1334027A, the above bad chili seasoning is made of fresh red pepper, ginger, salt, cooking wine, peanuts, pepper powder, salad oil , monosodium glutamate, and sesame oil. The production process is to cut the fresh red pepper into 0.5-1cm pieces, cut the old ginger into gra...

AI Technical Summary

Problems solved by technology

[0004] The above scheme has shortened the fermentation time through sealed fermentation, but the above scheme still has the following problems: the fermentation time of the above scheme is as long as 4 to 6 months, and the fermentation time is still relatively long; The storage time of the sauce, but the storage time of the chili sauce can only reach half a year, the storage time is not long enough, and it does not use industrial production

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