Chili sauce capable of preventing sour taste change and preparation method thereof
A chili sauce and anti-acid technology, applied in the field of chili sauce, can solve the problems of product taste and quality convergence, no formula optimization combination, no addition of antibacterial materials, etc., to inhibit bacterial growth, prevent deterioration and taste, and simple ingredients. Effect
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[0041] The preparation method of pickled bamboo shoots is as follows:
[0042] S51: Fresh bamboo shoots are peeled, sliced, and blanched;
[0043] S52: placing the blanched bamboo shoots at room temperature and soaking in salt water, the concentration of the salt water is 10-20%, and the soaking time is 3-5 days;
[0044] S53: Take out bamboo shoots and cut them into diced bamboo shoots no longer than 8 mm, set aside.
[0045] In order to better show the preparation process of the chili sauce that prevents acid and staleness, the present embodiment now proposes a method for preparing the chili sauce that prevents acid and staleness, comprising the following steps:
[0046] S1 raw material treatment: wash and dry fresh peppers, purslane, dandelion, onion segments, tender ginger, garlic and spices, pickle the fresh peppers, and pretreat the purslane and dandelion respectively;
[0047] Pickling fresh chili includes the following steps:
[0048] S111: After washing the fresh p...
Embodiment 1
[0065] Take the following raw materials by weight: 200 parts of fresh peppers, 50 parts of vegetable oil, 5 parts of spices, 5 parts of white sugar, 5 parts of dandelion, 10 parts of purslane, 30 parts of pickled bamboo shoots, 20 parts of edible salt, 3 parts of shallots, 3 parts of tender ginger, 5 parts of garlic;
[0066] The chili sauce was prepared using the following method:
[0067] S1 raw material treatment: wash and dry fresh peppers, purslane, dandelion, onion segments, tender ginger, garlic and spices, pickle the fresh peppers, and pretreat the purslane and dandelion respectively;
[0068] Pickling fresh chili includes the following steps:
[0069] S111: After washing the fresh peppers, removing the seeds and stalks, and drying the fresh peppers, chop the fresh peppers into 10 mm-sized pepper particles;
[0070] S112: stir-fry chili without oil, fry chili granules until half-cooked to form a paste;
[0071] S113: Add edible salt, the ratio of edible salt and pep...
Embodiment 2
[0086] Take the following raw materials by weight: 200 parts of fresh peppers, 50 parts of vegetable oil, 5 parts of spices, 5 parts of white sugar, 5 parts of dandelion, 50 parts of purslane, 30 parts of pickled bamboo shoots, 20 parts of edible salt, 3 parts of shallots, 3 parts of tender ginger and 5 parts of garlic seeds; chili sauce is prepared by using the same method as in Example 1.
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