The invention discloses a chilli sauce capable of preventing
sour taste change and a preparation method thereof, and relates to the technical field of chilli sauce. The chili sauce is prepared from the following raw materials in parts by weight: 200 to 400 parts of fresh chilies, 50 to 120 parts of
vegetable oil, 5 to 10 parts of spices, 5 to 20 parts of white granulated
sugar, 5 to 30 parts of dandelions, 10 to 50 parts of herba portulacae, 30 to 60 parts of pickled
bamboo shoots, 20 to 50 parts of edible salt, 3 to 5 parts of green onion sections, 3 to 8 parts of tender ginger and 5 to 10 parts of garlic. According to the chili sauce capable of preventing acid
flavor change and the preparation method of the chili sauce, the
dandelion has a relatively strong
bactericidal effect on
staphylococcus aureus
drug-resistant strains and
hemolytic streptococcus, has a certain
bactericidal effect on
diplococcus pneumoniae, meningococcus, various
bacilli and catarrha cocci, can inhibit bacterium breeding, and has a good effect on preventing acid
flavor change. In addition, the purslane has a relatively strong inhibition effect on
escherichia coli,
shigella dysenteriae,
typhoid bacillus and the like, and the purslane and the chilli sauce are matched for use, so that the chilli sauce can be prevented from going bad and changing taste, and the
shelf life of the chilli sauce is prolonged.