Low-fat flavour chilli sauce and method for making same

Abstract

A low-oil fragrant hot paste with different tastes is prepared from primary raw material, stabilizing material and fragrant hot material in weight ratio of (60-75):(24-37):(1-3) through mixing, stirring, steam heating to 50-100 deg.C, grinding by colloid mill 2-3 times, loading in sterilized containers, and sealing. Its advantages are low content of oil, rich nutrients, and optimal color, smell and taste.

Description

Technical field:

[0001] The invention relates to a daily edible condiment and a production method thereof, in particular to a multi-flavor chili sauce with low oil and fat content using chili peppers as the main raw material and a preparation method thereof. technical background:

[0002] Although there are many varieties of chili sauces currently on the market, a layer of animal and vegetable oils is often added to the upper layer when canning or packaging. Increase the roundness of the sauce, but for most consumers, this layer of oil on the surface often makes them lose their appetite, and when used to spread bread, steamed bread and other foods, the layering and viscosity are low or high, causing spread The performance is not good and can not meet people's needs, and the key problem is that the quality of the spicy sauce is not really solved and the processing method that does not delaminate after adding oil has not been found. Invention content:

[0003] The purpose o...