Fermented chili sauce and preparation method thereof

Abstract

The invention relates to a fermented chilli sauce and a preparation method thereof. The fermented chilli sauce comprises the following raw materials of 90-110 parts of chilli, 3-5 parts of kaoliang spirit, 15-25 parts of tomato sauce, 15-25 parts of edible oil, 3-5 parts of ginger, 5-9 parts of garlic, 10-15 parts of sugar, 1.5-2.5 parts of monosodium glutamate, 20-40 parts of onion, 7-13 parts of spice and a proper amount of salt, wherein the fermented chili sauce can also comprise the following raw materials in parts by weight of 15-30 parts of beef. According to the fermented chili sauce, the chili is fermented twice and is naturally fermented, so that the taste is softer and mellower; and in the preparation process of the chilli sauce, high oil and high salt are not used, any additive or preservative is not needed, adverse effects on human health are reduced, meanwhile, various probiotic strains can be formed, and the chilli sauce is beneficial to the intestines and stomach of the human body.

Description

technical field [0001] The invention belongs to the technical field of food seasoning, in particular to a fermented chili sauce and a preparation method thereof. Background technique [0002] At present, most of the common chili sauces on the market are made by high-salt and high-oil methods, usually in two forms: oil-based and water-based. Oil-based chili sauce mainly uses dried chili and various spices. After cooking and frying in a large amount of oil, the upper layer of slick oil can be preserved and the storage period can be extended. Water-based chili sauce mainly adopts fresh chili and water, adds a large amount of salt (at least 12% or more of salt content) and ferments quickly for a certain period of time, and then obtains the finished product through desalination. There are many disadvantages in the production methods of these two types of chili sauce: 1. In order to prevent food from deteriorating, the traditional high-salt fermentation process will cause a large...

AI Technical Summary

Problems solved by technology

There are many disadvantages in the production methods of these two types of chili sauce: 1. In order to prevent food from deteriorating, the traditional high-salt fermentation process will cause a large amount of accumulation of nitrite and slow growth of natural microorganisms. It can also be further converted into carcinogenic amine nitrite; 2. In addition to the use of a large amount of salt, in order to prolong the storage time of the product, a certain amount of preservatives need to be added; 3. The product after high-temperature frying has extremely high heat , long-term consumption will cause great harm to human health

[0003] These two kinds of chili sauce are made with high oil and salt, which will cause the product to be too salty and have a bad flavor. After eating, you will feel thirsty for a long time, and your throat and stomach will feel uncomfortable.