546 results about "Chilli con carne" patented technology

The invention discloses chili sauce produced by fermentation of pure lactic acid bacteria and a production method for chili sauce. The method comprises the following steps of: picking, cleaning and pulping a chili raw material, and inoculating pure lactic acid bacteria for fermentation, wherein the pure lactic acid bacteria consist of lactobacillus planetarium and leuconostoc mesenteroides in a ratio of 2:1; and blending, sterilizing, cooling and storing the fermented chili sauce, and thus obtaining pure lactic acid bacteria fermented chili sauce. Chili is used as the raw material, and a purestrain fermentation technology is adopted, so that the fermentation process is stable and easy to accurately control, and quick production can be realized; and the prepared fermented chili sauce has moderate sourness, proper flavor, good and stable quality, complete nutritional components and soft piquancy, is rich in fermented aroma, and is suitable for industrialized large-scale production.

The invention discloses Muslim mushroom beef sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim mushroom beef sauce comprises the following raw materials in parts by weight: 30-300 parts of vegetable oil, 10-100 parts of diced beef, 2-20 parts of dry red peppers, 2-10 parts of chilli sauce, 20-60 parts of mushrooms, 2-50 parts of garlic, 1-10 parts of shallot, 1-20 parts of fresh ginger, 2-15 parts of table salt, 0.3-3 parts of mixed soybean sauce, 1-5 parts of white granulated sugar, 0.8-2 parts of pepper and 0.1-5 parts of spice. Beef is specially pickled, is quickly frozen and is added with oil to be fried, so that mutton smell is removed, flavor is enhanced, and the beef is rich in nutrition and crisp in taste. The Muslim mushroom beef sauce has the beneficial effects that the raw materials are finely selected, a formula is precise and scientific, various requirements on nutrition, flavor and color are met, the process is scientific and reasonable, the flavors of the beef, the mushroom, the chilli sauce and the spice are harmonious, and the Muslim mushroom beef sauce is crisp in taste and is chewable.

The invention relates to a fish skin sauce and a method for producing the fish skin sauce. The constituents of the fish skin sauce and the percentage of each constituent are as follows: fish skin accounts for 30-33%, soy bean paste 10-13%, chili sauce 1-3%, tomato sauce 5-7%, carrot 3-5%, mushroom 1-3%, pork 3-5%, onion 10-13%, white vinegar 1-3%, cooking wine 0.5-1.5%, onion powder 0.5-1.5%, ginger powder 0.1-0.5%, oyster juice 0.5-1%, sugar 1-3%, sea fish extract 0.5-1%, skipjack powder 0.2-0.6%, salad oil 7-9%, and water in balancing amount. The fish skin sauce is made by the steps of material selecting, mixing, stir-frying, filling and packing, and sterilizing. The invention has the advantage that a more rational nutrition balance is achieved by integrating the nutrients of the raw materials such as parrot, mushroom, pork, onion and the like with the nutrients of the fish skin.

The invention discloses bioactive chilli sauce, which is prepared by mixing and boiling salt, gourmet powder, chilli fermented by lactic acid bacteria and sugar, ginger, garlic, onion and soybean paste fried with sunflower seed oil. The bioactive chilli sauce is prepared by the following steps of: pulping a chilli raw material, and inoculating lactic acid bacteria for fermentation; weighting the fermented chilli, sunflower seed oil, white granulated sugar, ginger, garlic, onion, soybean paste, gourmet powder and edible salt raw materials in a certain ratio; and frying the sugar, the ginger, the garlic, the onion and the soybean paste with the oil, and then adding the pulped fermented chilli, the salt and the gourmet powder, wherein the raw materials fried with the oil also can be added with carrot. The bioactive chilli sauce product has the characteristics of mild peppery taste, suitable sour and sweet taste, aromatic flavor, and mild and long aftertaste, has good quality, good color, aroma and taste, does not contain any non-natural components, is safe and healthy for eating and suitable for industrial production, and has good economic and social benefits.

The invention relates to an edible sauce prepared by mixing fruits and chilies. The sauce is prepared from the raw materials including fresh red chilies, salt, fresh fruits, wine and the like. The sauce has a main delicate taste and a supplemented sweet and spicy taste, and is fresh and tasty. The sauce is characterized in that the sour and sweet tastes in fruits and vegetables are matched with the spicy taste of the chilies so that the sauce has a special flavor and the characteristic that the nutritive value of a traditional chili sauce is lost is corrected. Toxin caused by a traditional process is powerfully improved by introducing the sour fruits and vegetables and a processing method, so that the sauce is prone to no toxin and low salt.

The invention discloses a special flavor chili sauce and a production method thereof, relating to the field of food processing. The special flavor chili sauce is processed from the following raw materials in parts by weight through a series of special processes: 25-35 parts of chili, 25-35 parts of water, 10-20 parts of soybeans, 5-15 parts of wheat, 6-12 parts of common salt and 4-10 parts of a spice, wherein all the raw materials are in the form of flour or powder; the processes are unique: natural fermentation is carried out for two times, fermentation strains of the second time are those produced in the first time, the generation of putrefaction bacteria is controlled under moderate salinity, and a strong special flavor chili sauce is produced at a lower fermentation temperature and a longer fermentation time; the quality of the special flavor chili sauce is outstanding: because the natural fermentation is used for producing lactic acid bacteria and the common salt is used for controlling fermentation of putrefaction bacteria, the unique quality of the chili sauce which has special qualities of richness, delicate fragrance and fresh hotness of Qiubei chilies can be generated through medium-low temperature and long-term fermentation; and the taste of the special flavor chili sauce is unique: the special flavor chili sauce mixes the sauce fragrance with unique quality fragrance of the Qiubei chilies in Yunnan province, and embodies the local features of Yunnan province.

The invention relates to hotpot seasoning of fried shrimp in hot spicy sauce. The hotpot seasoning is made from abutilon pepper, anise, fennel, jambolan, momordica grosvenori swingle, cinnamon, cumin, clove, radix angelicae dahuricae sheets, costusroot and fructus amomi, netmeg, falangal, amomum tsao-ko, rock candy, round cardamom fruit, Murraya paniculata(L.)Jack, fructus amomi, bay leaves, costusroot, beef tallow, salad oil, hot spicy sauce, Lao Ganma chilli with soya, thick broad-bean sauce, La Meizi chilli sauce, green Chinese onion, ginger, garlic and 56-degree Er Guotou. The hotpot seasoning made through the method is convenient to eat, rich in nutrient, delicious in taste, capable of whetting the appetite and tonifying spleens, safe and healthy.

The invention relates to apple chilli sauce. The apple chilli sauce is prepared from the following raw materials in parts by weight: 4-5 parts of dry red pepper, 3-4 parts of red pepper, 1-2 parts of apple, 1-2 parts of soybean paste, 1-2 parts of corn starch, 1-2 parts of garlic, 0.5-1 part of onion, 0.01-0.02 part of sweet-scented osmanthus, 0.02-0.03 part of Chinese date, 0.01-0.02 part of red bean, 0.01-0.02 part of mulberry, 0.01-0.02 part of medlar, 0.01-0.02 part of Chinese herbaceous peony, 0.01-0.02 part of longyan, 0.01-0.02 part of peanut and 0.01-0.02 part of Chinese angelica. The apple chilli sauce contains various vitamins in apple and can supplement corresponding vitamins which can not be supplemented by the traditional chilli sauce; the apple chilli sauce contains traditional Chinese medicine food materials which can enrich blood, can realize a certain blood enriching effect and is applicable to people suffering from anemia.

The invention relates to a curing agent composition for a pre-fried meat product and the pre-fried meat product produced by using the composition. The curing agent composition consists of salt, granulated sugar, sauce, cooking wine, onion, barbecue powder, spice, a water retaining agent and water, and is further combined with a self-prepared coating mixed by chilli sauce and honey. After refrigeration and reheating by microwave, the curing agent composition of the invention and the microwaveable pre-fried meat product produced by the method still can keep good taste and flavor; the process of the pre-fried breading meat product is simple and convenient, which facilitates market development and produces good economic benefit.

The invention relates to chili sauce capable of reducing blood sugar and a preparation method of the chili sauce. The chili sauce is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of dry red chili, 10-11 parts of shelled corn, 8-9 parts of wild cabbages, 10-11 parts of Chinese yam, 12-13 parts of litchi flesh, 4-5 parts of mulberry leaves, 1-2 parts of radix puerariae, 3-4 parts of rhizoma anemarrhenae, 2-3 parts of corn stigmas, 12-13 parts of Chinese mesona herb, 35-40 parts of milk powder, 10-11 parts of lactobacillus plantarum, 30-35 parts of table salt, 25-30 parts of cane sugar and 0.4-0.5 part of CaCl2. The chili sauce disclosed by the invention uses the dry red chili as the raw materials, so that the technological process of concentration can be omitted; the lactobacillus plantarum for fermenting the chili sauce is resistant to acid and salt, so that the fermented chili sauce is high in quality; an appropriated amount of CaCl2, an appropriated amount of table salt and an appropriated amount of cane sugar are added, so that chili in the chili sauce is moderate in hardness, good in mouth feel, good in saline taste, and good in color; milk powder added at the later state of fermentation forms gel through the fermentation to be cladded on the surface of the chili, so that stimulation to gastric mucosa is reduced; the Chinese mesona herb can prevent people from suffering from excessive internal heat. In addition, the chili sauce disclosed by the invention can also be used for reducing the blood sugar.

The invention provides red oil chilli sauce and a preparation method thereof. The red oil chilli sauce comprises the following components: dry chilli, vegetable oil, meat pieces, monosodium glutamate, white sugar, table salt, ginger, ground pepper, sweet sauce, peanuts and sesame; and the preparation method of the red oil chilli sauce comprises the following steps: (1) treatment of the materials; (2) primary stir-frying; (3) heating and stir-frying; and (4) seasoning and taking the red oil chilli sauce out of the pot. In the invention, no additive is added in the preparation process, the dosing is simple, and the preparation is convenient; in the prepared red oil chilli sauce, the vegetable oil is adopted for processing, thus the prepared chilli sauce can be stored for long time of over two years, and the product is green and healthy; the mouthfeel of the prepared red oil chilli sauce is better along with the increase of the storage time; the sesame component is added into the red oil chilli sauce, the sesame is introduced into the prepared red oil chilli sauce, and the sesame contains a great quantity of fat and protein and rich vitamins and has a blood nourishing function.

The invention relates to chili sauce free from causing excessive internal heat and a preparation method of the chili sauce. The chili sauce free from causing excessive internal heat comprises components in parts by weight as follows: 30-100 parts of chili, 5-15 parts of dried pears, 5-35 parts of dried tangerine peels, 5-35 parts of shaddock peels, 2-5 parts of mint, 5-15 parts of black fungi, 5-20 parts of tremella fuciformis, 20-100 parts of plant oil, 5-50 parts of edible salt, 5-40 parts of xylitol and 2-10 parts of osmanthus fragrans. The chili sauce free from causing excessive internal heat and the preparation method have the benefits as follows: the chili sauce prepared with the method tastes good and delicious, and people cannot suffer from excessive internal heat after eating the chili sauce.

The invention discloses henry steudnera tuber flavor chili sauce and a preparation method thereof, and the henry steudnera tuber flavor chili sauce is characterized by being prepared from the following raw materials by weight: 3-4 parts of medlar leaf, 4-5 parts of lemon grass, 3-4 parts of pomegranate leaf, 3-4 parts of anemarrhena, 1-2 parts of tuber fleeceflower stem, 2-3 parts of pungent litse fruit root, 1-2 parts of sophora vicifolia, 300-320 parts of chilli, 25-30 parts of white vinegar, 10-12 parts of soy sauce, 30-35 parts of salt, 5-7 parts of black rice, 7-8 parts of corn starch, 7-9 parts of bread crumb, 40-45 parts of henry steudnera tuber, 10-11 parts of longan pulp, 12-15 parts of black fungus, 18-22 parts of shanmuzha, 35-40 parts of rapeseed oil and 8-10 parts of a nutritional additive. The henry steudnera tuber flavor chili sauce is good in taste, due to the addition of the chili and henry steudnera tuber with a reasonable ratio, the henry steudnera tuber flavor chili sauce is sweet, spicy and tasty, the henry steudnera tuber is rich in proteins and trace elements, can regulate qi and invigorate spleen, and the henry steudnera tuber flavor chili sauce also contains a variety of herbal ingredients, and can reach the effects of tonifying liver, benefitting kidney, warming middle, invigorating stomach, nourishing blood and soothing nerves by regular consumption.

The invention discloses chili sauce which comprises the following components: dried chilies, rice wine, gingers, garlic, peanut kernels, black sesame, tremella, salt and monosodium glutamate. A preparation method for the chili sauce comprises the following steps: 1), weighing raw materials and preprocessing the raw materials; 2), mixing and grinding the preprocessed raw materials to obtain powder with more than 100 meshes, and fermenting the powder for five days; 3), boiling the fermented powder in a boiling pot to obtain a viscous and dense chili sauce product; and 4), filling a package bag with the chili sauce product to form an extruded package product. The chili sauce prepared by the method is long in storage period, does not need to be added with other preservatives, is green and healthy, and can be better and better in mouth feel along with prolongation of the storage period; and the chili sauce prepared by the method is added with the tremella, so that the prepared chili sauce not only is smooth and thick in mouth feel but also has the effects of clearing away heat and discharging fire.

The present invention discloses a chili sauce and a production method thereof, belonging to the technical field of food processing. The chili sauce is made of the following components: line peppers and capsicum annuum, dried chili powder, scallion, ginger, garlic, bean paste, star anise powder, Chinese red pepper powder, salt, monosodium glutamate, soybean oil, white sugar, disodium 5'-ribonucleotide, chicken essence powder, D-sodium isoascorbate, maltol, Chinese red pepper oil, chili oil, beef oil and potassium sorbate. The chili sauce is prepared by brewing the fresh peppers, dried chili powder, Chinese red pepper powder, star anise powder and other raw materials in the soybean oil, which not only ensures the products to have fresh red color and luster, but also keeps the intact structure morphology of the chili fruits, and thus the products have good shape, color and luster, are attractive, and can improve appetite. After the chilies are fried in the oil until the chilies are well-done, the chilies have thick meat texture, do not get soft, and are fragrant and crisp and tasty. Besides, the fermentation time is reduced, and thus the shelf-life is extended. The chili sauce can significantly promote appetite.

The invention discloses a traditional chili sauce and a preparation method thereof, and belongs to the technical field of food processing. The traditional chili sauce provided by the invention comprises the following components in parts by weight: 100-150 parts of red chili, 20-30 parts of garlic, 6-9 parts of ginger, 6-9 parts of white sugar, 6-9 parts of vinegar, 2-3 parts of monosodium glutamate, 6-9 parts of thick broad-bean sauce, 10-15 parts of salt, 5-8 parts of apples and 5-8 parts of pears. The traditional chili sauce provided by the invention is scarlet in color, and does not add any pigment, has unique fragrant and sweet flavor, is sweet, sour and tiny spicy in mouthfeel, is appetizing in eating, and can be used in the processes of dish blending, cooking and the like.

The invention discloses a qi-regulating and liver-tonifying delicious chilli sauce. The qi-regulating and liver-tonifying delicious chilli sauce is prepared from the following raw materials in parts by weight: 70-80 parts of chilli, 5-8 parts of nutrition additives, 18-20 parts of soybean paste, 8-10 parts of eggfruit, 8-11 parts of lotus leaf, 13-15 parts of hazelnut kernel, 6-8 parts of rice vinegar, 5-8 parts of salad dressing, 15-18 parts of kale borecole, 4-5 parts of shrimp head powder, 13-15 parts of blueberry juice, 7-8 parts of sesame paste, 13-14 parts of broccoli, 1-2 parts of maltose, 1.8-2.5 parts of mulberry fruit, 1.7-2 parts of wolfberry leaf, 0.8-1.2 parts of rhizoma nardostachyos, 0.8-1 part of lyonia leaf, 2.2-2.4 parts of radix rehmanniae preparata, and 2.1-2.3 parts of poisonous buttercup fruit. The qi-regulating and liver-tonifying delicious chilli sauce disclosed by the invention takes chilli as the raw materials, and a fruit taste is added; meanwhile, the ingredients including rhizoma nardostachyos, wolfberry leaf, mulberry fruit, poisonous buttercup fruit and the like are added, so that the qi-regulating and liver-tonifying delicious chilli sauce is capable of regulating qi and alleviating pain, activating spleen and invigorating stomach, tonifying kidney and kidney, promoting saliva production and slaking thirst, nourishing yin and supplementing blood, improving eyesight and promoting saliva production, and tonifying kidney and improving eyesight, as well as has a health effect.

The invention discloses mashed garlic-flavored fresh chilli sauce and belongs to the technical field of fresh chilli sauce. The mashed garlic-flavored fresh chilli sauce is prepared from fresh chilli as a main raw material. The mashed garlic-flavored fresh chilli sauce comprises a main material and an auxiliary material according to a mass ratio of 100: 1-1.1. The main material comprises, by weight, 38-44% of fresh chilli, 8-12% of tomato, 4-7% of dry yellow soybean sauce, 13-16% of garlic, 8-12% of ginger and 16-22% of peanut. The auxiliary material comprises edible oil, table salt, white sugar and monosodium glutamate according to a mass ratio of 10: 2: 2.5: 0.5. The mashed garlic-flavored fresh chilli sauce comprises about 40% of fresh chilli. Through stir-frying in hot oil in short time, the mashed garlic-flavored fresh chilli sauce has a good chilli taste, does not influence a fresh taste and has a good delicate flavor and a pungent taste.

The invention discloses a preparation method of chili sauce. The chili sauce is prepared from the following components in parts by weight: 100-200 parts of fresh chili, 600-800 parts of sweet soybean paste, 50-100 parts of garlic kernel, 50-100 parts of peanut kernel, 10-20 parts of sesame, 10-20 parts of table salt, 100-150 parts of peanut oil and 100-150 parts of three-flower wine. The preparation method comprises the following steps of: (1) removing the stem of the chili, cleaning, airing and grinding for use; and grinding the garlic kernel and peanut kernel for use; (2) adding peanut oil into the sweet soybean paste, and stir-frying for 15-20 minutes; (3) adding the ground chili, garlic kernel and peanut kernel into the stir-fried sweet soybean paste, and stir-frying for 15-20 minutes; (4) adding the sesame and table salt, stir-frying for 20-25 minutes and then pouring out; and (5) adding the three-flower wine, stirring uniformly, and drying under sunshine for 1-2 days so that the mixture becomes sauce naturally to obtain the chili sauce. Through the invention, the prepared chili sauce maintains the unique flavor of chili, has the advantages of rich nutrition, unique flavor and the like, and has a healthcare function.

The invention relates to a chilli sauce preparing method. The method comprises the steps as follows: 1), cleaning and immersing: taking sharp pepper and chilli as raw materials, immersing the raw materials for at least three times with hot water higher than 80 DEG C, and crushing the sharp pepper and the chilli until the sharp pepper and the chilli are 1 centimeter in size; 2), curing: curing the raw materials with 17% of salt, and storing the cured raw materials in a curing tank at the room temperature lower than 35 DEG C for more than 10 days; 3), mixing and stirring: taking vegetable oil, gourmet powder, spice, ginger, garlic, bean flour and white sugar, and stirring the vegetable oil, the gourmet powder, the spice, the ginger, the garlic, the bean flour, the white sugar with the cured raw materials; and 4), stewing and disinfecting: sterilizing and disinfecting within the temperature range from 90 DEG C to 100 DEG C, and performing cyclic stirring sterilization for 20 minutes. The chilli sauce comprises 4.60% of sharp pepper, 12% of chilli, 6% of vegetable oil, 2% of gourmet powder, 0.60% of spice, 2.80% of ginger, 2.80% of garlic, 4.20% of bean flour, 4.20% of white sugar, 12.00% of salt and 48.80% of water. The chilli sauce has the advantages that the chilli sauce tastes good and the more one eats, the more delicious the chilli sauce tastes.

The invention discloses bean dreg sauce. The bean dreg sauce comprises the following main materials, base sauces and seasonings in parts by weight: main materials, comprising 35-45 parts of bean dregs, 15-25 parts of edible oil, 2-4 parts of dried shrimp, 1-3 parts of dried shiitake, 4-6 parts of green onions, 4-6 parts of garlic and 3-5 parts of capsicum frutescens; base sauces, comprising 1-3 parts of bean sauce, 6-10 parts of chili sauce, 0.5-1 part of hoisin sauce and 1-2 parts of Zhuhou sauce; seasonings, comprising 0.5-1 part of oyster oil, 0.5-1 part of chicken powder, 0.2-0.6 part of monosodium glutamate and 0.1-0.5 part of salt. The bean dreg sauce is spicy and delicious.

The invention discloses a chili sauce. The chili sauce is prepared from the following raw materials in parts by weight: 100 parts of chilies, 1-5 parts of garlic kernels, 5-10 parts of table salt, 5-10 parts of beer, 0.4-0.6 part of star aniseed, 0.4-0.6 part of Chinese prickly ash, 0.5-0.6 part of fennel, 0.4-0.6 part of dried orange peel, and 0.4-0.6 part of sesame seeds. The invention further provides a processing method for preparing the chili sauce, and the processing method comprises the following steps: cleaning the chilies with clean water, drying the cleaned chilies by airing, putting the dried chilies on a cleaned chopping board without greasy dirt, chopping the dried chilies into minced chilies, putting the minced chilies in a container, adding the garlic kernels, the table salt, the star aniseed, the Chinese prickly ash, the fennel, the dried orange peel and the sesame seeds, uniformly stirring the minced chilies , the garlic kernels, the table salt, the star aniseed, the Chinese prickly ash, the fennel, the dried orange peel and the sesame seeds so as to obtain a mixture, putting the mixture in the sun to be dried for 1-2 days so as to enable the mixture to be naturally sauced, and then putting the sauced mixture in a glass bottle; and putting the beer in the glass bottle, and strictly covering the glass bottle. The prepared chili sauce disclosed by the invention is long in storage life, does not need any other preservatives, and is green and healthy, and the longer the storage life is, the better the mouth feel of the chili sauce is.

The invention provides a method for preparing chilli sauce and the chilli sauce. The method comprises the following steps: pouring edible oil into a pan to burn to preset temperature by moderate heat; adding a first condiment to the pan, and evenly agitating, decocting by the moderate heat for 2-3 minutes; adding a second condiment to the pan, and evenly agitating, decocting by the moderate heat until oil is boiled; adding a third condiment to the pan, and evenly agitating, then decocting the third condiment to be half-cooked by the moderate heat; putting a thick broad-bean sauce and a west chili sauce into the pan, and evenly agitating, then decocting for 2-3 minutes by the moderate heat; adding the chilli raw material to the pan, and evenly agitating, then decocting for 3-5 minutes by the moderate heat; adding a fourth condiment to the pan and evenly agitating, so as to obtain the chilli sauce. According to the preparation method, the preparation process is simple, and the preparation period is short, and the chilli sauce is not only applicable to home-made eating, but also applicable to large-scale mass production, the prepared chilli sauce is delicious in flavor, the chilli can be adjusted according to the requirements, and the quality guarantee period is long.

The invention relates to a hot and spicy sauce containing Ictalurus Punctatus fishbone, and a preparation method thereof, and belongs to the technical field of food production. The raw materials of the hot and spicy sauce comprise a fishbone spicy paste, Ciba chili, pickled pepper, soy, a broad bean sauce, fermented soya bean, white sesame, white granulated sugar, monosodium glutamate, ten-medicine Xiang and potassium sorbate. The preparation method concretely comprises the following steps: heating fragrance oil, adding the pickled pepper, stir-frying, dumping the soy, heating to boiling, adding the broad bean sauce, the Ciba chili, the fishbone spicy paste, the fermented soya bean, the white sesame, the white granulated sugar, the monosodium glutamate, the fishbone spicy paste and potassium sorbate, carrying out mixing frying while continuously stirring, adding a proper amount of purified water to form a sauce, canning to a bottle the sauce while hot, sterilizing, and cooling to obtain the hot and spicy sauce. The hot and spicy sauce containing Ictalurus Punctatus fishbone enriches the kind of Ictalurus Punctatus fishbone foods, solves the present situation of the only utilization of the Ictalurus Punctatus fishbone as a feed raw material, is in favor of the culturing popularization of the Ictalurus Punctatus fishbone, improves the added values of the hot and spicy sauce, and promotes the efficient comprehensive utilization of the Ictalurus Punctatus.

The invention relates to a chilli sauce and a preparation process thereof, in particular to a healthy chilli sauce and a preparation process thereof. The healthy chilli sauce is high in nutritional ingredients, non-irritant to the stomach and intestines, and long in shelf life. The healthy chilli sauce disclosed by the invention comprises the following ingredients in parts by mass: 20 parts of chilli powder, 16-20 parts of flour or yeast flour, 16-20 parts of soybean paste, 16-20 parts of water, 4-6 parts of salt, 3-5 parts of edible alcohol, 3-5 parts of chilli seed oil, 4-6 parts of polished glutinous rice flour, 2-4 parts of sesame oil, 1.5-2.5 parts of malt syrup, 2-4 parts of an accessory A and 1.5-2.5 parts of an accessory B. The preparation process of the healthy chilli sauce disclosed by the invention comprises the following main steps: mixing the raw materials, liquefying, sterilizing and fermenting. The chilli sauce prepared by the preparation process disclosed by the invention is high in nutritional ingredients, non-irritant to the stomach and intestines and long in shelf life, and has health maintenance effects. The preparation process disclosed by the invention is applied to the field of chilli sauce production.

The invention relates to a meaty tomato chili sauce and a manufacturing method of the meaty tomato chili sauce. Raw material constitution and parts by weight of the meaty tomato chili sauce are: tomato sauce 480 to 520 parts, chili 80 to 120 parts, allium macrostemon 10 to 20 parts, edible vegetable oil 580 to 620 parts, ginger four to six parts, salt 1 to 2 parts, and gourmet powder 0.2 to 0.5 part. The manufacturing method of the meaty tomato chili sauce comprises steps as below: preparing chili sauce; frying the chili with oil; stir-frying minced meat; preparing medicines; stir-frying ingredients in a mixing mode; sterilizing in a split charging mode. The meaty tomato chili sauce contains abundant proteins, lycopene, capsorubin, and allicin and the like, and enhances the function of invigorating stomach to promote digestion. The meaty tomato chili sauce does not contain any additives, and is natural in ingredients, full of flavor, nutrient and healthy, scientific and reasonable in manufacturing method, easy to operate, and low in cost.