Minced garlic chilli sauce and preparation method thereof

Abstract

The invention discloses a minced garlic chilli sauce and a preparation method thereof, and relates to the technical field of food processing. The minced garlic chilli sauce consists of the following raw materials in parts by weight: 40-50 parts of Capsicum annuum L., 15-20 parts of Allium sativum L., 15-20 parts of Allium chinense G. Don, 10-15 parts of Glycine max (Linn.) Merr. powder, 10-15 parts of sugared Allium sativum L., 2-5 parts of Lentinus edodes (Berk.) sing powder, 2-5 parts of preserved mustard paste, 3-6 parts of Ribes burejense Fr. Schmidt petal paste, 5-10 parts of Zingiber officinale Roscoe, 10-15 parts of plant oil, 5-10 parts of table salt and 5-8 parts of rice vinegar. The minced garlic chilli sauce takes the Capsicum annuum L., the Allium sativum L., the Allium chinense G. Don, the Glycine max (Linn.) Merr. powder and the sugared Allium sativum L. as main raw materials, the prepared minced garlic chilli sauce keeps the nutrient ingredients of the Allium sativum L., due to adding of the Allium chinense G. Don and the Glycine max (Linn.) Merr. powder, the pungent smell of the Allium sativum L. is eliminated, the taste of the minced garlic chilli sauce is improved, meanwhile, a small quantity of Lentinus edodes (Berk.) sing powder and Ribes burejense Fr. Schmidt petal paste is added and is matched with camellia oil to carry out stir-frying, and therefore, the minced garlic chilli sauce has rich nutrients and is the minced garlic chilli sauce with rich fragrance and a unique flavour.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a garlic chili sauce and a preparation method thereof. Background technique [0002] Garlic is the bulb of the Allium plant in the Liliaceae family, and is rich in allicin, protein, thiamine, riboflavin, and trace elements such as zinc, iron, magnesium, germanium, selenium, and iodine. Many studies have shown that garlic has physiological functions such as antibacterial, anti-inflammatory, stomachic, sedative, and cough-relieving. Garlic head is obtained by peeling the rhizome of garlic, which can be used to prepare garlic seasoning. Traditional garlic condiments have large particle size, rough taste, single taste, and lack of softness, three-dimensionality and diversity of flavor. [0003] Peppers are rich in vitamin C, and the vitamin C content per hectogram of peppers is as high as 198 mg, ranking first among vegetables. It is also rich in vitamin B, carotene, calcium, iron a...

AI Technical Summary

Problems solved by technology

Traditional garlic condiments have large particle size, rough taste, single taste, lack of softness, three-dimensionality and diversity of flavor