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.