Fish chili sauce and preparation method thereof

Abstract

The present invention relates to a food seasoning material and particularly discloses a fish chili sauce and a preparation method thereof. The fish chili sauce consists of the following raw materialsin parts by weight: 5-15 kg of red chilies, 0.2-0.35 kg of rapeseed oil, 25-50 kg of fish, 0.15-0.25 kg of fresh ginger, 0.2-0.25 kg of soybean paste, 1-2 kg of edible salt, 0.1-0.2 kg of soy sauce, 0.05-0.2 kg of Chinese prickly ash, 0.15-0.25 kg of cooking wine and 0.15-0.25 kg of pungent litse fruit. The present invention also discloses the preparation method of the fish chili sauce. The fish chili sauce retains the original aroma of the fish meat and chilies, has characteristics of being pungent, spicy, fresh and fragrant, and can increase color, fragrance and taste of cooked dishes and does not cover the taste of the cooked dishes during the manufacturing of the cooked dishes. The fish is replaced into other meat to manufacture a variety of meat chili sauces which are more suitable for the public consumption. During packaging, an ultraviolet germicidal lamp is used for sterilization, so that the fish chili sauce has an advantage of long shelf life. At the same time, the fish chilisauce also has the advantage of not adding any preservatives.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a fish chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a sauce made from chili peppers, which is a common condiment on the table. Most of them are in Hunan, and there are two kinds of oil and water. The oil system is made of sesame oil and chili pepper, the color is bright red, and there is a layer of sesame oil floating on it, which is easy to preserve. [0003] The water system is made of water and chili, the color is bright red, garlic, ginger, sugar, salt are added, it can be preserved for a long time, and the taste is more delicious. [0004] Each region has different local flavor chili sauce. Generally, chili sauce is made at home, put the chili in a pot, sauté until fragrant (without adding oil), and grind it into powder (it can be cut with a knife, the more crushed the better, the pepper powder (also cooked in a non-oily pot, it has a fragr...

AI Technical Summary

Problems solved by technology

[0005] In the prior art, because the taste of its chili sauce is relatively single, when making dishes, it is often necessary to make dishes with different tastes according to different diners. Chinese patent, the invention patent with application number 201310107076.X discloses a small fish chili sauce and the preparation method thereof, the chili sauce is composed of the following components by weight: 45% to 55% of small fish, 5% to 15% of chili powder, 15% to 25% of soybean paste, 5% to 15% of soybean oil, Edible salt 0.5%-1.5%, monosodium glutamate 0.3%-0.8%, chicken essence 0.3%-0.8%, cooking wine 0.3%-0.8%, thirteen spices 0.3%-0.8%, ginger 0.3%-0.8%, green onions 1.5%-2.5% %, soy sauce 1.5% to 2.5%, water balance; this kind of small fish chili sauce is prepared by frying; it is rich in nutrition, moderately spicy, suitable for the taste of the public, and without any additives or antiseptic ingredients , green and environmental protection, low cost, simple production methods, etc., but when making dishes, diners often need to make dishes that are spicy and delicious, and they are added with green onions, thirteen spices, chicken essence, monosodium glutamate, etc., which completely cover up the taste. The original taste of the chili sauce affects the taste of the dishes