Lactic acid bacteria chili sauce and preparation method thereof

Abstract

The invention relates to a lactic acid bacteria chilli sauce and a preparation method thereof. The lactic acid bacteria chilli sauce comprises the following raw materials: 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 sodium glutamate, 20-40 parts of onion, 7-13 parts of spice, 0.004-0.006 part of lactobacillus and a proper amount of salt. The lactic acid bacteria chili sauce can also comprise the following raw materials: 20-40 parts of beef. At present, lactic acid bacteria are widely applied to feed, medical treatment, biological control, food and fermentation industries, and bacteriocin generated by the lactic acid bacteria has a certain effect of inhibiting bacteria or killing pathogenic microorganisms and spoilage microorganisms in food and is free of toxic and side residues, so that the safety of the food is protected, and the lactic acid bacteria are gradually paid attention to people; and the natural biological preservative can be developed by utilizing the natural biological preservative. The rich lactic acid bacteria can provide a nutrition and safety preservative barrier for the natural fermentation raw sauce.

Description

technical field [0001] The invention belongs to the technical field of food seasoning, in particular to a lactic acid 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 lar...

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.