Fermented chili sauce and its making and storing method

Abstract

The present application relates to the field of food technology, in particular to a fermented sour and spicy sauce and a preparation and preservation method thereof.The preparation method is as follows: peppers are crushed to obtain pepper fragments; the pepper fragments and corn flour are prepared; Lactobacillus plantarum, Lactobacillus and Marinobacter are prepared; the corn flour and the pepper fragments are mixed to obtain a mixture, salt is added, stirred, sterilized, and a pre-fermented product is obtained; the pre-fermented product is mixed with the Lactobacillus plantarum, Lactobacillus and Marinobacter, sealed, fermented, sterilized, and the fermented sour and spicy sauce is obtained.The present application improves the fermentation efficiency, significantly shortens the fermentation time, and stabilizes the quality of the chili sauce product; simplifies the production process, discards the traditional single lactic acid bacteria fermentation technology, reduces the production cost, is more suitable for small workshops and family-style production, and is more suitable for large-scale production; can meet the taste needs of different groups of people and protect the health of consumers.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a fermented hot and sour seasoning sauce and its preparation and preservation methods. Background Technology

[0002] The traditional fermentation process for hot and sour sauces relies on naturally occurring microorganisms. This process is not only time-consuming, but the fermentation effect is also affected by environmental microorganisms. To obtain stable product quality, the requirements for technology and equipment are high, which increases production costs.

[0003] Lactic acid bacteria, as a highly efficient and stable starter culture for chili sauce, can quickly initiate the fermentation process, improving fermentation efficiency and exhibiting greater adaptability to the fermentation environment. However, due to the anaerobic nature of lactic acid bacteria, their cultivation and propagation are quite challenging. Therefore, using a single lactic acid bacteria strain for fermentation to prepare condiments presents significant drawbacks.

[0004] Furthermore, chemical preservatives are often used to extend the shelf life of condiments. While this solves the preservation problem, it poses certain health risks to consumers.

[0005] Given the shortcomings of traditional fermentation processes for hot and sour sauces, the limitations of lactic acid bacteria powder (a food additive) in food fermentation, and the deficiencies in sauce preservation techniques, a lower-cost process, distinct from solely using lactic acid bacteria for fermentation, is needed to prepare fermented hot and sour sauces and to provide a safer method for preserving chili sauces. This is a key technical challenge that requires resolution. Summary of the Invention

[0006] To address the aforementioned technical problems, the inventors have proposed an innovative hot and sour seasoning sauce product, its production process, and its preservation method. This invention promotes the fermentation process of the hot and sour seasoning sauce by adding *Lactobacillus plantarum* (a food additive) in combination with *Lactobacillus acidophilus* and a small amount of *Bacillus cereus*, thereby improving fermentation efficiency, significantly shortening fermentation time, and making the chili sauce product more stable in quality. This innovative process not only simplifies the production process, abandoning the traditional single-lactic acid bacteria fermentation method and reducing production costs, but also makes the production of the hot and sour seasoning sauce more suitable for small workshops and home-based production, as well as large-scale production in traditional food factories. Furthermore, the process is adjusted and optimized according to health needs and consumer tastes to meet the taste preferences of different groups and ensure the health of consumers. Simultaneously, this invention also provides a method for preserving the chili sauce, making the chili sauce provided by this invention even more beneficial to human health.

[0007] This invention provides a method for preparing a fermented hot and sour seasoning sauce, the preparation steps of which are as follows:

[0008] Step 1: Crush the chili peppers to obtain chili flakes; prepare the chili flakes and cornstarch;

[0009] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus, and Bacillus cereus;

[0010] Step 3: Mix corn flour and chili flakes to obtain a mixture, add salt, stir, sterilize, and obtain a pre-fermented product;

[0011] Step 4: Mix the pre-fermented material with Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus cereus, seal, ferment, and sterilize to obtain the fermented hot and sour seasoning sauce.

[0012] Preferably, in step 2, the strain number of *Lactobacillus plantarum* is CI CC 24936; the strain number of *Lactobacillus acidophilus* is ACCC 19955; and the *Marine-derived Bacillus* is *Marine-derived Bacillus* from sediments, with strain number CI CC 10319.

[0013] Preferably, in step 3, the mass ratio of corn flour to chili flakes is 0.67-1.5:1.

[0014] Preferably, in step 3, the salt content is 2-4% of the mass of the mixture.

[0015] Preferably, in step 3, sterilization is performed by ultraviolet sterilization or pasteurization.

[0016] Preferably, in step 4, the amounts of *Lactobacillus plantarum*, *Lactobacillus acidophilus*, and *Bacillus marineii* are 2.2 × 10⁻⁶. 9 -5.8×10 9 CFU / g preferment, 1.3 × 10 9 -2.5×10 9 CFU / g preferment and 1.1×10 8 -2.5×10 8 cfu / g prefermentation product.

[0017] Preferably, the ratio of Lactobacillus plantarum to Lactobacillus is 2-5:1.

[0018] Preferably, in step 4, the sealing method is a water seal in a jar.

[0019] Preferably, in step 4, fermentation is carried out at room temperature for 4-6 days.

[0020] Preferably, in step 4, sterilization is performed by ultraviolet sterilization or pasteurization.

[0021] The present invention also provides a fermented hot and sour sauce prepared according to the described method.

[0022] The present invention also provides a method for preserving the fermented hot and sour sauce, comprising the step of mixing the fermented hot and sour sauce with at least one of cinnamon oil, thyme oil, oregano oil and basil oil.

[0023] Preferably, the preservation method includes a step of storing at room temperature.

[0024] Preferably, the preservation method includes a vacuuming step.

[0025] The beneficial effects of this invention are:

[0026] The fermented spicy and sour seasoning sauce prepared by this invention is rich in acid and ammonia nitrogen, with low histamine content, and contains no sodium benzoate or sodium dehydroacetate chemical preservatives. This seasoning sauce has a rich acidity, balancing excellent sour and spicy flavors; it is rich in ammonia nitrogen and high in amino acids, offering good nutritional benefits; its low histamine content is beneficial to health; and its absence of chemical preservatives indicates promising application prospects.

[0027] The seasoning sauce prepared by this invention has a total acid content of 9.66‰, an ammonia nitrogen content of 1.65‰, and a histamine content as low as 1.97 mg / Kg.

[0028] The process described in this invention shows that extending the fermentation time does not significantly increase the total acid content and ammonia nitrogen content, nor does it significantly reduce the histamine content, indicating that fermentation is essentially complete by day 4-6, and the fermentation process is significantly shortened. Compared to traditional fermentation, this reduces the original fermentation time from about one month to 4-6 days, greatly improving fermentation efficiency.

[0029] The specific amount of bacteria used in the fermentation process has a significant impact on the taste, flavor, nutrition, and health benefits of the condiment sauce.

[0030] The specific process of this invention selects an added salt amount of 2-4%; however, increasing the salt addition amount significantly reduces the total acid content, lowers the ammonia nitrogen content, and increases the histamine content, indicating that excessive salt addition will affect the fermentation process and the content of active substances in the seasoning sauce.

[0031] In the presence of *Lactobacillus plantarum*, this invention uses a specific strain, *Lactobacillus plantarum* (CI CC 24936), and a strain, *Lactobacillus acidophilus* (ACCC 19955), in combination to synergistically enhance the total acid and ammonia nitrogen content of the sauce while reducing histamine content. The combination of these two strains, along with fermentation using *Lactobacillus plantarum*, significantly improves the efficacy of the sauce while reducing the amount of lactic acid bacteria required. Furthermore, the effect is even better when the ratio of *Lactobacillus plantarum* to *Lactobacillus acidophilus* is 2-5:1.

[0032] This invention, based on the addition of *Lactobacillus plantarum* strain number CI CC 24936 and *Lactobacillus acidophilus* strain number ACCC 19955, further adds *Bacillus cereus* for fermentation, which can further increase the total acid and ammonia nitrogen content and reduce histamine.

[0033] This invention promotes the fermentation process of a hot and sour seasoning sauce by adding *Lactobacillus plantarum* (a food additive) in combination with *Lactobacillus acidophilus* and a small amount of *Bacillus cereus*, thereby improving fermentation efficiency, significantly shortening fermentation time, and making the chili sauce product quality more stable. This innovative process not only simplifies the production process, abandoning the traditional single-lactic acid bacteria fermentation method and reducing production costs, but also makes the production of the hot and sour seasoning sauce more suitable for small workshops and home-based production, as well as large-scale production in traditional food factories. Furthermore, the process is adjusted and optimized according to health needs and consumer tastes to meet the taste preferences of different groups and ensure the health of consumers. Simultaneously, this invention also provides a method for preserving the chili sauce, making the chili sauce provided by this invention even more beneficial to human health. Detailed Implementation

[0034] The present invention will be described below with reference to specific embodiments, thereby making the various effects of the invention clearer. Those skilled in the art should understand that these specific embodiments are for illustrative purposes only and not for limiting the invention.

[0035] *Bacillus subtilis*, strain number CICC 10319, was purchased from the China Industrial Microbiological Culture Collection Center. *Lactobacillus plantarum*, strain number CICC 24936, was purchased from the China Industrial Microbiological Culture Collection Center. *Lactobacillus acidophilus*, strain number ACCC 19955, was purchased from the China Agricultural Microbiological Culture Collection Center.

[0036] I. Preparation of Seasoning Sauce

[0037] 1. Seasoning sauce

[0038] The production method is as follows:

[0039] Step 1: Crush the chili peppers to obtain chili flakes; prepare the chili flakes and cornstarch;

[0040] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus, and Bacillus cereus;

[0041] Step 3: Mix corn flour and chili flakes at a mass ratio of 1:1 to obtain a mixture. Add 4% salt by mass of the mixture, stir well, and sterilize with ultraviolet light to obtain a pre-fermented product.

[0042] Step 4: Mix the pre-fermented material with Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus cereus, put it into a jar and seal it with water, ferment it at room temperature for 5 days, and then sterilize it with ultraviolet light to obtain the fermented hot and sour seasoning sauce.

[0043] Among them, *Lactobacillus plantarum* strain number CICC 24936; *Lactobacillus acidophilus* strain number ACCC 19955; and *Bacillus marineii*, specifically *Bacillus marineii* from sediments, strain number CICC 10319; the dosages of *Lactobacillus plantarum*, *Lactobacillus acidophilus*, and *Bacillus marineii* were 5.1 × 10⁻⁶. 9 CFU / g preferment, 1.5 × 10 9 CFU / g preferment and 1.72×10 8 CFU / g of pre-fermented product; the ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 3.4:1.

[0044] 2. Seasoning sauce 2

[0045] The production method is as follows:

[0046] Step 1: Crush the chili peppers to obtain chili flakes; prepare the chili flakes and cornstarch;

[0047] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus, and Bacillus cereus;

[0048] Step 3: Mix corn flour and chili flakes at a mass ratio of 1:1 to obtain a mixture. Add 3.9% salt by mass of the mixture, stir well, and sterilize with ultraviolet light to obtain a pre-fermented product.

[0049] Step 4: Mix the pre-fermented material with Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus cereus, put it into a jar and seal it with water, ferment it at room temperature for 5 days, and then sterilize it with ultraviolet light to obtain the fermented hot and sour seasoning sauce.

[0050] Among them, *Lactobacillus plantarum* strain number CICC 24936; *Lactobacillus acidophilus* strain number ACCC 19955; and *Bacillus marineii*, a sediment-borne bacterium, strain number CICC 10319; the dosage of *Lactobacillus plantarum*, *Lactobacillus acidophilus*, and *Bacillus marineii* was 4.95 × 10⁻⁶. 9 CFU / g preferment, 1.65 × 10 9 CFU / g preferment and 1.73 × 10 8 CFU / g of pre-fermented product; the ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 3:1.

[0051] 3. Seasoning sauce 3

[0052] The production method is as follows:

[0053] Step 1: Crush the chili peppers to obtain chili flakes; prepare the chili flakes and cornstarch;

[0054] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus, and Bacillus cereus;

[0055] Step 3: Mix corn flour and chili flakes at a mass ratio of 1:1 to obtain a mixture. Add 4% salt by mass of the mixture, stir well, and sterilize with ultraviolet light to obtain a pre-fermented product.

[0056] Step 4: Mix the pre-fermented material with Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus cereus, seal in a jar with water, ferment at room temperature for 7 days, and then sterilize with ultraviolet light to obtain the fermented hot and sour seasoning sauce.

[0057] Among them, *Lactobacillus plantarum* strain number CICC 24936; *Lactobacillus acidophilus* strain number ACCC 19955; and *Bacillus marineii*, specifically *Bacillus marineii* from sediments, strain number CICC 10319; the dosages of *Lactobacillus plantarum*, *Lactobacillus acidophilus*, and *Bacillus marineii* were 5.1 × 10⁻⁶. 9 CFU / g preferment, 1.5 × 10 9 CFU / g preferment and 1.72×10 8 CFU / g of pre-fermented product; the ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 3.4:1.

[0058] 4. Seasoning sauce

[0059] The production method is as follows:

[0060] Step 1: Crush the chili peppers to obtain chili flakes; prepare the chili flakes and cornstarch;

[0061] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus, and Bacillus cereus;

[0062] Step 3: Mix corn flour and chili flakes at a mass ratio of 1:1 to obtain a mixture. Add 4% salt by mass of the mixture, stir well, and sterilize with ultraviolet light to obtain a pre-fermented product.

[0063] Step 4: Mix the pre-fermented material with Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus cereus, put it into a jar and seal it with water, ferment it at room temperature for 5 days, and then sterilize it with ultraviolet light to obtain the fermented hot and sour seasoning sauce.

[0064] Among them, *Lactobacillus plantarum* strain number CICC 24936; *Lactobacillus acidophilus* strain number ACCC 19955; and *Bacillus marineii*, specifically *Bacillus marineii* from sediments, strain number CICC 10319; the dosages of *Lactobacillus plantarum*, *Lactobacillus acidophilus*, and *Bacillus marineii* were 1.02 × 10⁻⁶. 9 CFU / g preferment, 0.3×10 9 CFU / g preferment and 0.344×108 CFU / g of pre-fermented product; the ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 3.4:1.

[0065] 5. Seasoning sauce

[0066] The production method is as follows:

[0067] Step 1: Crush the chili peppers to obtain chili flakes; prepare the chili flakes and cornstarch;

[0068] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus, and Bacillus cereus;

[0069] Step 3: Mix corn flour and chili flakes at a mass ratio of 1:1 to obtain a mixture. Add 6% salt by mass of the mixture, stir well, and sterilize with ultraviolet light to obtain a pre-fermented product.

[0070] Step 4: Mix the pre-fermented material with Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus cereus, put it into a jar and seal it with water, ferment it at room temperature for 5 days, and then sterilize it with ultraviolet light to obtain the fermented hot and sour seasoning sauce.

[0071] Among them, *Lactobacillus plantarum* strain number CICC 24936; *Lactobacillus acidophilus* strain number ACCC 19955; and *Bacillus marineii*, specifically *Bacillus marineii* from sediments, strain number CICC 10319; the dosages of *Lactobacillus plantarum*, *Lactobacillus acidophilus*, and *Bacillus marineii* were 5.1 × 10⁻⁶. 9 CFU / g preferment, 1.5 × 10 9 CFU / g preferment and 1.72×10 8 CFU / g of pre-fermented product; the ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 3.4:1.

[0072] 6. Seasoning sauce

[0073] The production method is as follows:

[0074] Step 1: Crush the chili peppers to obtain chili flakes; prepare the chili flakes and cornstarch;

[0075] Step 2: Prepare Lactobacillus plantarum and Bacillus aquaticus;

[0076] Step 3: Mix corn flour and chili flakes at a mass ratio of 1:1 to obtain a mixture. Add 4% salt by mass of the mixture, stir well, and sterilize with ultraviolet light to obtain a pre-fermented product.

[0077] Step 4: Mix the pre-fermented material with Lactobacillus plantarum and Bacillus cereus, seal the mixture in a jar with water, ferment at room temperature for 5 days, and then sterilize with ultraviolet light to obtain the fermented hot and sour seasoning sauce.

[0078] Among them, *Lactobacillus plantarum* strain number CICC 24936; *Bacillus marineii*, a sediment-borne bacterium, strain number CICC 10319; the dosage of *Lactobacillus plantarum* and *Bacillus marineii* was 6.6 × 10⁻⁶. 9 CFU / g preferment and 1.72×10 8 cfu / g prefermentation product.

[0079] 7. Seasoning sauce

[0080] The production method is as follows:

[0081] Step 1: Crush the chili peppers to obtain chili flakes; prepare the chili flakes and cornstarch;

[0082] Step 2: Prepare Lactobacillus and marine-derived bacteria;

[0083] Step 3: Mix corn flour and chili flakes at a mass ratio of 1:1 to obtain a mixture. Add 4% salt by mass of the mixture, stir well, and sterilize with ultraviolet light to obtain a pre-fermented product.

[0084] Step 4: Mix the pre-fermented material with Lactobacillus and Bacillus subtilis, seal it in a jar with water, ferment at room temperature for 5 days, and then sterilize with ultraviolet light to obtain the fermented hot and sour seasoning sauce.

[0085] The strain of *Lactobacillus* was numbered ACCC 19955; the *Marine-derived Bacillus* strain was CICC 10319; the dosage of *Lactobacillus* and *Marine-derived Bacillus* was 6.6 × 10⁻⁶. 9 CFU / g preferment and 1.72×10 8 cfu / g prefermentation product.

[0086] 8. Seasoning sauce

[0087] The production method is as follows:

[0088] Step 1: Crush the chili peppers to obtain chili flakes; prepare the chili flakes and cornstarch;

[0089] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus, and Bacillus cereus;

[0090] Step 3: Mix corn flour and chili flakes at a mass ratio of 1:1 to obtain a mixture. Add 4% salt by mass of the mixture, stir well, and sterilize with ultraviolet light to obtain a pre-fermented product.

[0091] Step 4: Mix the pre-fermented material with Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus cereus, put it into a jar and seal it with water, ferment it at room temperature for 5 days, and then sterilize it with ultraviolet light to obtain the fermented hot and sour seasoning sauce.

[0092] Among them, *Lactobacillus plantarum* strain number CICC 24936; *Lactobacillus acidophilus* strain number ACCC 19955; and *Bacillus marineii*, specifically *Bacillus marineii* from sediments, strain number CICC 10319; the dosages of *Lactobacillus plantarum*, *Lactobacillus acidophilus*, and *Bacillus marineii* were 2.2 × 10⁻⁶. 9 CFU / g preferment, 4.4 × 10 9 CFU / g preferment and 1.72×10 8 CFU / g of pre-fermented product; the ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 0.5:1.

[0093] 9. Seasoning sauce

[0094] The production method is as follows:

[0095] Step 1: Crush the chili peppers to obtain chili flakes; prepare the chili flakes and cornstarch;

[0096] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus, and Bacillus cereus;

[0097] Step 3: Mix corn flour and chili flakes at a mass ratio of 1:1 to obtain a mixture. Add 4% salt by mass of the mixture, stir well, and sterilize with ultraviolet light to obtain a pre-fermented product.

[0098] Step 4: Mix the pre-fermented material with Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus cereus, put it into a jar and seal it with water, ferment it at room temperature for 5 days, and then sterilize it with ultraviolet light to obtain the fermented hot and sour seasoning sauce.

[0099] Among them, *Lactobacillus plantarum* strain number CICC 24936; *Lactobacillus acidophilus* strain number ACCC 19955; and *Bacillus marineii*, a sediment-borne bacterium, strain number CICC 10319; the dosages of *Lactobacillus plantarum*, *Lactobacillus acidophilus*, and *Bacillus marineii* were 5.94 × 10⁻⁶. 9 CFU / g preferment, 0.66 × 10 9 CFU / g preferment and 1.72×10 8 CFU / g of pre-fermented product; the ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 9:1.

[0100] 10. Seasoning sauce 10

[0101] The production method is as follows:

[0102] Step 1: Crush the chili peppers to obtain chili flakes; prepare the chili flakes and cornstarch;

[0103] Step 2: Prepare Lactobacillus plantarum and Lactobacillus acidophilus;

[0104] Step 3: Mix corn flour and chili flakes at a mass ratio of 1:1 to obtain a mixture. Add 4% salt by mass of the mixture, stir well, and sterilize with ultraviolet light to obtain a pre-fermented product.

[0105] Step 4: Mix the pre-fermented material with Lactobacillus plantarum and Lactobacillus acidophilus, seal the mixture in a jar with water, ferment at room temperature for 5 days, and then sterilize with ultraviolet light to obtain the fermented hot and sour seasoning sauce.

[0106] The strain number of *Lactobacillus plantarum* was CICC 24936; the strain number of *Lactobacillus acidophilus* was ACCC 19955; and the dosages of *Lactobacillus plantarum* and *Lactobacillus acidophilus* were 5.1 × 10⁻⁶. 9 CFU / g preferment and 1.5×10 9 CFU / g of pre-fermented product; the ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 3.4:1.

[0107] II. Performance Testing of Seasoning Sauce

[0108] 1. Total acid and ammonia nitrogen content test

[0109] Total acid content: Refer to the method specified in national standard GB12456-2021.

[0110] Ammonia nitrogen content (amino acid nitrogen content): Refer to the method specified in national standard GB 5009.235-2016.

[0111] The specific test results are shown in Table 1.

[0112] Table 1: Tests for total acid and ammonia nitrogen content

[0113]

[0114]

[0115] 2. Histamine, sodium benzoate, and sodium dehydroacetate content tests

[0116] Histamine content (mg / Kg) was quantitatively determined by high performance liquid chromatography-triple quadrupole mass spectrometry. Sodium benzoate content (g / Kg, requirement ≤1.0 g / Kg) was determined according to the method described in GB5009.28-2016. Sodium dehydroacetate content (g / Kg, requirement ≤0.5 g / Kg) was determined according to the method described in GB5009.121-2016. The test results are shown in Table 2.

[0117] Table 2: Content Tests for Histamine, Sodium Benzoate, and Sodium Dehydroacetate

[0118] Seasoning sauce 1 1.97 Not detected Not detected Seasoning sauce 2 2.05 Not detected Not detected Seasoning sauce 3 1.89 Not detected Not detected Seasoning sauce 4 12.35 Not detected Not detected 5 seasoning sauces 10.46 Not detected Not detected Seasoning sauce 6 2.83 Not detected Not detected Seasoning sauce 7 2.71 Not detected Not detected Seasoning sauce 8 2.46 Not detected Not detected Seasoning sauce 9 2.27 Not detected Not detected 10 servings of seasoning sauce 4.74 Not detected Not detected

[0119] The test results in Tables 1-2 show that the fermented spicy and sour seasoning sauce prepared by this invention is rich in acid and ammonia nitrogen, with low histamine content, and contains no sodium benzoate or sodium dehydroacetate chemical preservatives. Therefore, the seasoning sauce of this invention has rich acidity, balancing excellent sour and spicy flavors; high ammonia nitrogen content and high amino acid content, providing good nutritional benefits; low histamine content, which is beneficial to health; and no chemical preservatives, indicating good application prospects.

[0120] The seasoning sauce prepared by this invention has a total acid content of 9.66‰, an ammonia nitrogen content of 1.65‰, and a histamine content as low as 1.97 mg / Kg.

[0121] Tests 1 and 3 of the seasoning sauce showed that extending the fermentation time did not significantly increase the total acid content and ammonia nitrogen content, nor did it significantly decrease the histamine content. This indicates that fermentation was basically completed by day 4-6, and the fermentation process was significantly shortened.

[0122] Tests 1 and 4 of the seasoning sauce showed that when the amount of fermentation bacteria added decreased, the total acid content and ammonia nitrogen content decreased significantly, while the histamine content increased significantly. This indicates that using the specific amount of bacteria used in this invention for fermentation has a significant impact on the taste, flavor, nutrition, and health benefits of the seasoning sauce.

[0123] Tests 1 and 5 of the seasoning sauce showed that increasing the amount of salt significantly reduced the total acid content, decreased the ammonia nitrogen content, and increased the histamine content. This indicates that excessive salt addition can affect the fermentation process and the content of active substances in the seasoning sauce.

[0124] Tests on seasoning sauces 1, 6-9 showed that, in the presence of *Lactobacillus plantarum*, the combination of *Lactobacillus plantarum* strain CI CC 24936 and *Lactobacillus acidophilus* strain ACCC 19955 in this invention synergistically enhances the total acid and ammonia nitrogen content of the seasoning sauce while reducing histamine content. The combination of these two strains, along with fermentation using *Lactobacillus plantarum*, significantly improves the efficacy of the seasoning sauce of this invention, while also reducing the amount of lactic acid bacteria required. Furthermore, the effect is even better when the ratio of *Lactobacillus plantarum* to *Lactobacillus acidophilus* is 2-5:1.

[0125] Tests on seasoning sauces 1 and 10 showed that, based on the addition of *Lactobacillus plantarum* strain CICC 24936 and *Lactobacillus acidophilus* strain ACCC 19955, further addition of *Bacillus cereus* for fermentation can further increase the total acid and ammonia nitrogen content and reduce histamine levels.

[0126] III. Preservation of Seasoning Sauce

[0127] Example of storage method: Mix seasoning sauce 1 with 0.1% cinnamon oil, 0.15% thyme oil, 0.1% oregano oil and 0.1% basil oil by weight of seasoning sauce 1, sterilize, vacuum and store at room temperature.

[0128] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. Therefore, if these modifications and variations fall within the scope of the claims of this invention and their equivalents, this invention also intends to include these modifications and variations.

Claims

1. A method for preparing a fermented hot and sour seasoning sauce, characterized in that, The preparation steps are as follows: Step 1: Crush the chili peppers to obtain chili flakes; prepare the chili flakes and cornstarch; Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus, and marine protozoa; Lactobacillus plantarum is Lactobacillus plantarum CICC 24936, Lactobacillus acidophilus is Lactobacillus acidophilus ACCC 19955, and marine protozoa is marine protozoa from sediment CICC 10319; Step 3: Mix corn flour and chili flakes to obtain a mixture, add salt, stir, sterilize, and obtain a pre-fermented product; Step 4: Mix the pre-fermented material with Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus cereus, seal, ferment, and sterilize to obtain the fermented hot and sour seasoning sauce; Salt constitutes 2-4% of the mass of the mixed ingredients; Fermentation takes place at room temperature for 4-6 days. The mass ratio of corn flour to chili flakes is 0.67-1.5:1; In step 4, the dosages of Lactobacillus plantarum, Lactobacillus acidophilus, and Bacillus aquatilis were 2.2 × 10⁻⁶. 9 -5.8×10 9 cfu / g preferment, 1.3×10 9 -2.5×10 9 CFU / g preferment and 1.1×10 8 -2.5×10 8 cfu / g prefermentation product; The ratio of Lactobacillus plantarum to Lactobacillus is 2-5:

1.

2. The manufacturing method according to claim 1, characterized in that, In step 4, the sealing method is to use a water seal in a jar.

3. A fermented hot and sour seasoning sauce prepared by the method according to any one of claims 1-2.

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