Traditional Chinese medicine chili sauce and preparation method thereof

Abstract

The invention relates to a traditional Chinese medicine chilli sauce and a preparation method thereof, and relates to the technical field of food, and the traditional Chinese medicine chilli sauce comprises the following components in parts by weight: 2400-2600 parts of chilli, 550-650 parts of sweet soybean paste, 240-350 parts of garlic, 120-180 parts of white granulated sugar, 300-400 parts of vinegar, 120-180 parts of salt, 15-45 parts of monosodium glutamate, 2-9 parts of bighead atractylodes rhizome, 2-9 parts of astragalus membranaceus, 10-20 parts of hawthorn and 10-20 parts of orange peel. According to the chili sauce disclosed by the invention, by introducing selected traditional Chinese medicine components, on the basis of keeping the original peppery taste, rich fragrance and layering sense are added, the mouth feel is fuller, and the flavor and mouth feel are improved. Meanwhile, the addition of the traditional Chinese medicine ingredients endows the chili sauce with various healthy effects such as spleen and stomach warming and tonifying, heat clearing and detoxifying, the health benefits are enhanced, and the chili sauce is suitable for wider crowds.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a Chinese medicinal chili sauce and a preparation method thereof. Background Art

[0002] At present, chili sauces on the market are popular among consumers for their rich and diverse flavors and types. From spicy, fragrant and spicy to sweet and spicy, from fresh chili sauce, dry chili sauce to mixed chili sauce, various brands and products fully meet the growing and diverse needs of consumers with their unique formulas and processes. However, with the improvement of health awareness and the change of eating habits, consumers have put forward higher requirements for the quality and taste of chili sauces, especially young consumers, who are more inclined to explore novel and interesting taste experiences.

[0003] In order to adapt to this market trend, some technologies have tried to incorporate selected Chinese medicinal ingredients into traditional chili sauce. This innovation not only significantly improves the flavor and taste of the chili sauce, but also gives it unique health benefits, making Chinese medicinal chili sauce not only suitable as a daily condiment, but also has certain health benefits.

[0004] However, the production process of Chinese herbal chili sauce is relatively complicated, involving multiple steps such as decoction, extraction and careful mixing of Chinese herbal medicine with other condiments. It mainly has the following defects:

[0005] (1) Complex process: The production process of Chinese herbal chili sauce is relatively complicated, involving multiple steps such as decoction, extraction and mixing of Chinese herbal medicine with other condiments. If the process is not properly controlled, the quality of the chili sauce may be unstable.

[0006] (2) Sanitary conditions do not meet standards: During the production process of Chinese herbal chili sauce, if the sanitary conditions do not meet standards, impurities and microorganisms are easily introduced, affecting the safety and shelf life of the chili sauce.

[0007] (3) Poor ingredient stability: Some Chinese herbal ingredients are prone to changes during processing, such as oxidation and decomposition, which can lead to a reduction in or ineffectiveness of the medicinal ingredients in the hot sauce.

[0008] (4) Low taste acceptance: Although Chinese herbal chili sauce combines the characteristics of Chinese medicine and chili peppers, some consumers may not be used to its unique taste and flavor, which affects its market acceptance.

[0009] (5) Unclear market positioning: The market positioning of some Chinese herbal chili sauces is not clear enough. They want to highlight their medicinal value while also satisfying consumers' seasoning needs, resulting in weak product competitiveness in the market.

[0010] (6) Imperfect regulations: Currently, the laws and regulations regarding new condiments such as Chinese herbal chili sauce are still incomplete, and some production links may lack clear regulatory standards. Summary of the invention

[0011] In order to solve the above problems, the present invention provides a Chinese medicinal chili sauce and a preparation method thereof.

[0012] In a first aspect, the present invention provides a Chinese medicinal chili sauce, which comprises the following components in parts by weight:

[0013] 2400-2600 parts of chili peppers, 550-650 parts of sweet noodle sauce, 240-350 parts of garlic, 120-180 parts of white sugar, 300-400 parts of vinegar, 120-180 parts of salt, 15-45 parts of MSG, 2-9 parts of Atractylodes macrocephala, 2-9 parts of Astragalus, 10-20 parts of hawthorn, and 10-20 parts of tangerine peel.

[0014] Furthermore, the Chinese medicinal chili sauce comprises the following components in parts by weight:

[0015] 2470-2520 parts of chili peppers, 580-610 parts of sweet noodle sauce, 270-315 parts of garlic, 140-160 parts of white sugar, 320-360 parts of vinegar, 135-160 parts of salt, 25-35 parts of MSG, 4-6 parts of Atractylodes macrocephala, 4-6 parts of Astragalus, 12-16 parts of hawthorn, and 11-15 parts of tangerine peel.

[0016] Furthermore, the Chinese medicinal chili sauce comprises the following components in parts by weight:

[0017] 2500 parts of chili, 600 parts of sweet noodle sauce, 300 parts of garlic, 150 parts of white sugar, 350 parts of vinegar, 150 parts of salt, 30 parts of MSG, 6 parts of Atractylodes macrocephala, 6 parts of Astragalus, 15 parts of Hawthorn, and 12 parts of orange peel.

[0018] Furthermore, the pepper includes red pepper.

[0019] In a second aspect, the present invention provides a method for preparing the Chinese medicinal chili sauce according to any one of the first aspects, the preparation method comprising the following steps:

[0020] Mix and grind pepper, Atractylodes macrocephala, Astragalus membranaceus, Hawthorn fruit and orange peel to obtain pepper paste;

[0021] The remaining components are added to the chili sauce paste and stirred, and then boiled under continuous stirring to obtain the Chinese medicinal chili sauce.

[0022] Furthermore, the working condition parameters of the mixed grinding include: a grinding speed of 100 to 200 rpm and a grinding time of 20 to 60 minutes.

[0023] Furthermore, the boiling step includes the following process: boiling at a speed of 100 to 200 rpm over a low heat for 15 to 35 minutes until the mixture becomes thick.

[0024] Furthermore, the preparation method further comprises:

[0025] Before the mixing and grinding, the components in the Chinese medicinal chili sauce are pretreated to ensure that the components are clean and free of impurities; the pretreatment includes at least one of removing the stems, washing, airing and drying.

[0026] The above technical solution provided by the embodiment of the present invention has at least the following advantages compared with the prior art:

[0027] The embodiment of the present invention provides a Chinese herbal chili sauce and a preparation method thereof. The present invention introduces selected Chinese herbal ingredients to make the chili sauce have a rich aroma and layered texture while maintaining the original spicy taste, making the taste fuller and improving the flavor. At the same time, the addition of Chinese herbal ingredients gives the chili sauce multiple health effects, such as warming the spleen and stomach, clearing away heat and detoxifying, etc., which enhances the health benefits and is suitable for a wider range of people. Specifically:

[0028] (1) Unique flavor: By adding a variety of Chinese medicinal ingredients that can be used as both medicine and food, the flavor of the chili sauce is made more unique and rich.

[0029] (2) Health benefits: It has many health benefits such as warming the spleen and stomach, clearing away heat and detoxifying, and removing phlegm, and is suitable for a wide range of people.

[0030] (3) High hygiene standards: The traditional handmade process is combined with modern hygiene standards to ensure the cleanliness and hygiene of the chili sauce during the production process.

[0031] (4) Broad market prospects: With the increasing demand for healthy diet, this Chinese herbal chili sauce has broad market prospects and development potential. DETAILED DESCRIPTION

[0032] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0034] In a first aspect, the present invention provides a Chinese medicinal chili sauce, which comprises the following components in parts by weight:

[0035] 2400-2600 parts of chili peppers, 550-650 parts of sweet noodle sauce, 240-350 parts of garlic, 120-180 parts of white sugar, 300-400 parts of vinegar, 120-180 parts of salt, 15-45 parts of MSG, 2-9 parts of Atractylodes macrocephala, 2-9 parts of Astragalus, 10-20 parts of hawthorn, and 10-20 parts of tangerine peel.

[0036] The embodiment of the present invention provides a Chinese herbal chili sauce. By introducing selected Chinese herbal ingredients, the present invention adds rich aroma and layering to the chili sauce while maintaining the original spicy taste, making the taste fuller and improving the flavor. At the same time, the addition of Chinese herbal ingredients gives the chili sauce multiple health effects, such as warming the spleen and stomach, clearing away heat and detoxifying, etc., which enhances the health benefits and is suitable for a wider range of people. Specifically:

[0037] (1) Unique flavor: By adding a variety of Chinese medicinal ingredients that can be used as both medicine and food, the flavor of the chili sauce is made more unique and rich.

[0038] (2) Health benefits: It has many health benefits such as warming the spleen and stomach, clearing away heat and detoxifying, and removing phlegm, and is suitable for a wide range of people.

[0039] (3) High hygiene standards: The traditional handmade process is combined with modern hygiene standards to ensure the cleanliness and hygiene of the chili sauce during the production process.

[0040] (4) Broad market prospects: With the increasing demand for healthy diet, this Chinese herbal chili sauce has broad market prospects and development potential.

[0041] The raw material of the present invention is Anjihai pepper from Shawan City. The fresh pepper of Anjihai pepper has bright red appearance, thin skin, thick flesh, smooth and slender, and obvious characteristics of line pepper. The weight of a single fruit is between 5 and 6 grams, and the longitudinal diameter is 7 cm. The dried pepper has many wrinkles in appearance, bright red color, excellent quality, and good commercial quality.

[0042] Atractylodes macrocephala: a tonic medicine. Atractylodes macrocephala has multiple pharmacological effects, including anti-peptic ulcer, promoting gastrointestinal motility, protecting the liver, promoting bile secretion, enhancing the body's immune function, anti-oxidation, anti-tumor, lowering blood sugar, anti-coagulation, and antibacterial.

[0043] Astragalus: Qi-tonifying medicine. Astragalus has many pharmacological effects, including enhancing the body's immune function, delaying aging, anti-oxidation, promoting hematopoiesis, expanding peripheral blood vessels, improving microcirculation, lowering blood pressure, regulating sugar metabolism, anti-virus, anti-cancer, and protecting the liver.

[0044] Hawthorn: Hawthorn is rich in vitamin C, carbohydrates, multiple minerals, carotene, etc. It has the effects of invigorating the stomach and digestion, promoting qi and relieving blood stasis, clearing turbidity and reducing fat.

[0045] Tangerine peel: Tangerine peel has the effect of promoting qi and strengthening the spleen. It can be used for spleen and stomach qi stagnation, abdominal distension, loss of appetite, indigestion, etc.

[0046] In some specific embodiments, the Chinese medicinal chili sauce includes the following components: 2500g chili, 600g sweet bean paste, 300g garlic, 150g white sugar, 350g vinegar, 150g salt, 30g MSG, 6g Atractylodes macrocephala, 6g Astragalus membranaceus, 15g Hawthorn, and 12g orange peel.

[0047] In some specific embodiments, the Chinese medicinal chili sauce comprises the following components in parts by weight:

[0048] 2470-2520 parts of chili peppers, 580-610 parts of sweet noodle sauce, 270-315 parts of garlic, 140-160 parts of white sugar, 320-360 parts of vinegar, 135-160 parts of salt, 25-35 parts of MSG, 4-6 parts of Atractylodes macrocephala, 4-6 parts of Astragalus, 12-16 parts of hawthorn, and 11-15 parts of tangerine peel.

[0049] In some specific embodiments, the Chinese medicinal chili sauce comprises the following components in parts by weight:

[0050] 2500 parts of chili, 600 parts of sweet noodle sauce, 300 parts of garlic, 150 parts of white sugar, 350 parts of vinegar, 150 parts of salt, 30 parts of MSG, 6 parts of Atractylodes macrocephala, 6 parts of Astragalus, 15 parts of Hawthorn, and 12 parts of orange peel.

[0051] In some specific embodiments, the pepper includes red pepper.

[0052] In a second aspect, the present invention provides a method for preparing the Chinese medicinal chili sauce according to any one of the first aspects, the preparation method comprising the following steps:

[0053] Mix and grind pepper, Atractylodes macrocephala, Astragalus membranaceus, Hawthorn fruit and orange peel to obtain pepper paste;

[0054] The remaining components are added to the chili sauce paste and stirred, and then boiled under continuous stirring to obtain the Chinese medicinal chili sauce.

[0055] In some specific embodiments, the working condition parameters of the mixed grinding include: a grinding speed of 100 to 200 rpm, and a grinding time of 20 to 60 minutes.

[0056] In some specific embodiments, the boiling step comprises the following process: boiling at a speed of 100 to 200 rpm over a low heat for 15 to 35 minutes until the mixture becomes thick.

[0057] In some specific embodiments, the preparation method further comprises:

[0058] Before the mixing and grinding, the components in the Chinese medicinal chili sauce are pretreated to ensure that the components are clean and free of impurities; the pretreatment includes at least one of removing the stems, washing, airing and drying.

[0059] In some specific embodiments, the above preparation method comprises the following steps:

[0060] Raw material pretreatment: Remove the stems of fresh red peppers, wash them, and dry them for later use. At the same time, wash, dry or dry various Chinese medicinal ingredients separately to ensure that they are clean and free of impurities.

[0061] Mixing and grinding: Mix the processed chili peppers and Chinese medicinal ingredients evenly in proportion, and then grind them using a stone mill or blender to form a fine chili sauce paste.

[0062] Seasoning and boiling: Add appropriate amount of salt, sauce, sugar and other seasonings to the chili sauce paste, stir evenly, and slowly boil over low heat until it thickens. Stir constantly during the boiling process to prevent sticking to the pan.

[0063] Bottling and storage: The cooked chili sauce should be bottled in clean glass bottles while hot and sealed immediately to prevent bacterial contamination. Store in a cool and dry place, away from direct sunlight and high temperatures to extend the shelf life.

[0064] It should be noted that the components and raw materials involved in the Chinese medicinal chili sauce and the preparation method thereof provided in the embodiments of the present invention, unless otherwise specified or specifically described, can be directly commercially available products or homemade using existing public preparation methods; at the same time, the steps and parameters involved, unless otherwise specified or specifically described, can be carried out according to existing processing techniques or directly using existing equipment, and the present invention document will not describe them one by one.

[0065] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples that do not specify specific conditions are usually measured according to national standards. If there is no corresponding national standard, then the conditions recommended by the manufacturer are followed.

[0066] Example 1

[0067] This example provides a Chinese medicinal chili sauce, which includes the following components in parts by weight:

[0068] 2500 parts of chili, 600 parts of sweet noodle sauce, 300 parts of garlic, 150 parts of white sugar, 350 parts of vinegar, 150 parts of salt, 30 parts of MSG, 6 parts of Atractylodes macrocephala, 6 parts of Astragalus, 15 parts of Hawthorn, and 12 parts of orange peel.

[0069] The preparation method of the above-mentioned Chinese medicinal chili sauce comprises the following steps:

[0070] Raw material pretreatment: Remove the stems of fresh red peppers, wash them, and dry them for later use. At the same time, wash, dry or dry various Chinese medicinal ingredients separately to ensure that they are clean and free of impurities;

[0071] Mixing and grinding: the processed pepper and Chinese medicine (i.e., Atractylodes macrocephala, Astragalus membranaceus, Hawthorn fruit and orange peel) are mixed evenly according to a certain proportion, and then ground using a stone mill or a blender at a grinding speed of 150 rpm for 40 minutes to form a fine pepper paste;

[0072] Seasoning and boiling: add the remaining components to the chili sauce paste, stir evenly, and slowly boil over low heat until it becomes thick. Stir constantly during the boiling process at a stirring speed of 150 rpm to prevent sticking to the pan.

[0073] Bottling and storage: The cooked chili sauce should be bottled in clean glass bottles while hot and sealed immediately to prevent bacterial contamination. Store in a cool and dry place, away from direct sunlight and high temperatures to extend the shelf life.

[0074] Example 2

[0075] This example provides a Chinese medicinal chili sauce, which includes the following components in parts by weight:

[0076] 2600 parts of chili, 650 parts of sweet noodle sauce, 350 parts of garlic, 180 parts of white sugar, 400 parts of vinegar, 180 parts of salt, 45 parts of MSG, 9 parts of Atractylodes macrocephala, 9 parts of Astragalus, 20 parts of Hawthorn, and 20 parts of orange peel.

[0077] The preparation method of the above-mentioned Chinese medicinal chili sauce comprises the following steps:

[0078] Raw material pretreatment: Remove the stems of fresh red peppers, wash them, and dry them for later use. At the same time, wash, dry or dry various Chinese medicinal ingredients separately to ensure that they are clean and free of impurities;

[0079] Mixing and grinding: the processed pepper and Chinese medicine (i.e., Atractylodes macrocephala, Astragalus membranaceus, Hawthorn fruit and orange peel) are mixed evenly according to a certain proportion, and then ground using a stone mill or a blender at a grinding speed of 150 rpm for 40 minutes to form a fine pepper paste;

[0080] Seasoning and boiling: add the remaining components to the chili sauce paste, stir evenly, and slowly boil over low heat until it becomes thick. Stir constantly during the boiling process at a stirring speed of 150 rpm to prevent sticking to the pan.

[0081] Bottling and storage: The cooked chili sauce should be bottled in clean glass bottles while hot and sealed immediately to prevent bacterial contamination. Store in a cool and dry place, away from direct sunlight and high temperatures to extend the shelf life.

[0082] Example 3

[0083] This example provides a Chinese medicinal chili sauce, which includes the following components by weight:

[0084] 2400 parts of chili, 550 parts of sweet noodle sauce, 240 parts of garlic, 120 parts of white sugar, 300 parts of vinegar, 120 parts of salt, 15 parts of MSG, 2 parts of Atractylodes macrocephala, 2 parts of Astragalus, 10 parts of hawthorn, and 10 parts of tangerine peel.

[0085] The preparation method of the above-mentioned Chinese medicinal chili sauce comprises the following steps:

[0086] Raw material pretreatment: Remove the stems of fresh red peppers, wash them, and dry them for later use. At the same time, wash, dry or dry various Chinese medicinal ingredients separately to ensure that they are clean and free of impurities;

[0087] Mixing and grinding: the processed pepper and Chinese medicine (i.e., Atractylodes macrocephala, Astragalus membranaceus, Hawthorn fruit and orange peel) are mixed evenly according to a certain proportion, and then ground using a stone mill or a blender at a grinding speed of 150 rpm for 40 minutes to form a fine pepper paste;

[0088] Seasoning and boiling: add the remaining components to the chili sauce paste, stir evenly, and slowly boil over low heat until it becomes thick. Stir constantly during the boiling process at a stirring speed of 150 rpm to prevent sticking to the pan.

[0089] Bottling and storage: The cooked chili sauce should be bottled in clean glass bottles while hot and sealed immediately to prevent bacterial contamination. Store in a cool and dry place, away from direct sunlight and high temperatures to extend the shelf life.

[0090] Comparative Example 1

[0091] This example provides a Chinese medicinal chili sauce and a preparation method thereof, which is different from Example 1 only in that: 0 portion of Atractylodes macrocephala is used (i.e., no Atractylodes macrocephala is added); the remaining steps and parameters are the same.

[0092] Comparative Example 2

[0093] This example provides a Chinese medicinal chili sauce and a preparation method thereof, which is different from Example 1 only in that: 0 parts of astragalus are used (ie, no astragalus is added); the remaining steps and parameters are the same.

[0094] Comparative Example 3

[0095] This example provides a Chinese medicinal chili sauce and a preparation method thereof, which is different from Example 1 only in that: the amount of orange peel is 0 (ie, no orange peel is added); the remaining steps and parameters are the same.

[0096] Comparative Example 4

[0097] This example provides a Chinese medicinal chili sauce and a preparation method thereof, which is different from Example 1 only in that: the amount of hawthorn is 0 (ie, no hawthorn is added); the remaining steps and parameters are the same.

[0098] Test Case

[0099] In this example, the Chinese herbal chili sauces provided in the above-mentioned Examples 1 to 3 and Comparative Examples 1 to 4 were subjected to sensory testing and evaluation, and the color, aroma, and taste were scored and counted with 1 to 10 points respectively. The higher the score, the better the obtained Chinese herbal chili sauce.

[0100] The test results are shown in Table 1.

[0101] Table 1

[0102]

[0103]

[0104] In summary, the embodiment of the present invention provides a Chinese medicinal chili sauce and a preparation method thereof. The present invention introduces selected Chinese medicinal ingredients to make the chili sauce have a rich aroma and layered texture while maintaining the original spicy taste, and the taste is fuller and the flavor is improved. At the same time, the addition of Chinese medicinal ingredients gives the chili sauce multiple health effects, such as warming the spleen and stomach, clearing away heat and detoxifying, etc., which enhances the health benefits and is suitable for a wider range of people.

[0105] Various embodiments of the present invention may be presented in the form of a range; it should be understood that the description in the form of a range is only for convenience and brevity, and should not be understood as a rigid limitation on the scope of the present invention; therefore, the range description should be considered to have specifically disclosed all possible sub-ranges and single numerical values ​​within the range. For example, the range description from 1 to 6 should be considered to have specifically disclosed sub-ranges, such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6, etc., as well as single numbers within the range, such as 1, 2, 3, 4, 5 and 6, which apply regardless of the range. In addition, whenever a numerical range is indicated herein, it is meant to include any cited number (fractional or integer) within the indicated range.

[0106] The foregoing is merely a specific embodiment of the present invention, which enables those skilled in the art to understand or implement the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A Chinese medicinal chili sauce, characterized in that: The Chinese medicinal chili sauce comprises the following components in parts by weight: 2400-2600 parts of chili peppers, 550-650 parts of sweet noodle sauce, 240-350 parts of garlic, 120-180 parts of white sugar, 300-400 parts of vinegar, 120-180 parts of salt, 15-45 parts of MSG, 2-9 parts of Atractylodes macrocephala, 2-9 parts of Astragalus, 10-20 parts of hawthorn, and 10-20 parts of tangerine peel.

2. The Chinese medicinal chili sauce according to claim 1, characterized in that The Chinese medicinal chili sauce comprises the following components in parts by weight: 2470-2520 parts of chili peppers, 580-610 parts of sweet noodle sauce, 270-315 parts of garlic, 140-160 parts of white sugar, 320-360 parts of vinegar, 135-160 parts of salt, 25-35 parts of MSG, 4-6 parts of Atractylodes macrocephala, 4-6 parts of Astragalus, 12-16 parts of hawthorn, and 11-15 parts of tangerine peel.

3. The Chinese medicinal chili sauce according to claim 1, characterized in that The Chinese medicinal chili sauce comprises the following components in parts by weight: 2500 parts of chili, 600 parts of sweet noodle sauce, 300 parts of garlic, 150 parts of white sugar, 350 parts of vinegar, 150 parts of salt, 30 parts of MSG, 6 parts of Atractylodes macrocephala, 6 parts of Astragalus, 15 parts of Hawthorn, and 12 parts of orange peel.

4. The Chinese medicinal chili sauce according to any one of claims 1 to 3, characterized in that: The peppers include red peppers.

5. A method for preparing the Chinese medicinal chili sauce according to any one of claims 1 to 4, characterized in that: The preparation method comprises the following steps: Mix and grind pepper, Atractylodes macrocephala, Astragalus membranaceus, Hawthorn fruit and orange peel to obtain pepper paste; The remaining components are added to the chili sauce paste and stirred, and then boiled under continuous stirring to obtain the Chinese medicinal chili sauce.

6. The method for preparing the Chinese medicinal chili sauce according to claim 5, characterized in that: The working condition parameters of the mixed grinding include: a grinding speed of 100 to 200 rpm and a grinding time of 20 to 60 minutes.

7. The method for preparing the Chinese medicinal chili sauce according to claim 5, characterized in that: The boiling step comprises the following process: boiling at a speed of 100 to 200 rpm for 15 to 35 minutes with a slow fire until the mixture becomes thick.

8. The method for preparing the Chinese medicinal chili sauce according to claim 5, characterized in that: The preparation method further comprises: Before the mixing and grinding, the components in the Chinese medicinal chili sauce are pretreated to ensure that the components are clean and free of impurities; the pretreatment includes at least one of removing the stems, washing, airing and drying.

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