Chili sauce processing and preparing method

Abstract

The present invention discloses a chili sauce processing and preparing method. After processing according to the steps, mouthfeel and nutritional effects of a finished product are greatly improved compared with traditional products, wherein capsaicine contained in chili fruit peels and placenta is a spicy source, the content of the capsaicine is different according to the variety, the general content is about 17%-27%, the content of the capsaicine in red chilies with J-shaped hooks is up to 27% or more, every 100 gram of fresh chilies contain 1.56 mg of carotene and 105 mg of ascorbic acid, which is higher than contents in common vegetables, the chili sauce is fragrant, spicy and delicious, moderate in spiciness, heavy in oil content, rich in vitamin C, proteins, carotene, fatty oil, capsaicin, human body essential nutrient elements and substances of volatile oil, calcium, phosphorus, iron, ascorbic acid, etc., disodium 5'-ribonucleotide enables the chili sauce to be richer in freshness, and the chili sauce is more delicious in taste and richer in taste layering sense, and meanwhile, also increased in a dietetic invigoration effect.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a method for processing and preparing chili sauce. Background technique

[0002] Pepper belongs to Solanaceae, an annual or perennial vegetable, native to tropical South America, and introduced to my country in the Ming Dynasty. It is produced in all parts of my country, with Sichuan, Chongqing, Hunan, Hubei and Guizhou producing the most, and it is available in all seasons. Chili sauce is made from fresh chili peppers. It is a kind of seasoning that people generally like to use. Fragrance, specifically, has the following effects: 1. Antipyretic and analgesic: pepper is pungent and warm, which can lower body temperature through sweating and relieve muscle pain. Yingying has strong antipyretic and analgesic effects; 2. Prevent cancer: pepper The active ingredient capsaicin is an antioxidant substance, which can organize the metabolism of relevant cells, thereby terminating ...