Seafood-flavor chilli sauce not easy to cause internal heat and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses seafood-flavor chilli sauce not easy to cause internal heat and a preparation method thereof. The chilli sauce includes,by weight ratio, 50-70 parts of dried capsicum frutescens, 70-100 parts of dried bell pepper, 100-150 parts of fresh erjingtiao chilli (a kind of pepper in Sichuan Province), 60-80 parts of dried shrimps, 20-40 parts of mung beans and 20-40 parts of lemons. Through the cooperation of the dried capsicum frutescens, the dried bell pepper, the fresh erjingtiao chilli and the dried shrimps, the pungency degree of the chilli sauce can be increased by the dried capsicum frutescens, the spicy degree of the chilli sauce can be improved by the dried bell pepper, the freshness of the chilli sauce can beimproved by the fresh erjingtiao chilli, and the dried shrimps can increase the seafood flavor of the chilli sauce, so that the peppery taste of the chilli sauce can be further improved, and the taste of the chilli sauce is better and richer than that of traditional chilli sauce; and the chilli sauce can have the effect of decreasing internal heat by adding zanthoxylum armatum, the mung beans, the lemons and green tea, so that the probability of acne breakouts of eaters due to internal heat can be further reduced.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a seafood-flavored chili sauce that is not easy to get angry and a preparation method thereof. Background technique

[0002] Chili sauce is a common condiment on the table. It is a very popular non-staple food. Its main ingredients are chili and seasoning. Chili is rich in capsaicin, capsanthin, carbohydrates, a large amount of vitamin C and calcium, Minerals such as phosphorus have the functions of appetizing, invigorating the spleen, helping digestion, preventing gallstones, and lowering blood pressure. At present, there are two types of chili sauce on the market: oil and water. The oil is made of sesame oil and chili, and the color is bright red. There is a layer of sesame oil floating, and the chili sauce is easy to preserve. The water system is made of water and capsicum, and the color is bright red. Add garlic, ginger, sugar and salt, and the chili sauce can be pres...