159 results about "White bean" patented technology

The invention relates to a nutritional balanced vegetarian diet which is characterized by comprising components A, B and C. The component A comprises brown rice, fragrant rice, black rice, cooked brown rice, glutinous rice, oats, sorghum, millet, corn, soybeans, black beans, red beans, white beans, mung beans, peanuts, sesame seeds, barley, apple, banana, mango, orange, strawberry, tomato, carrot, pumpkin, celery, konjac, broccoli, cabbage, mushroom, undaria pinnatifida, seaweed, lily, green tea and pueraria. The component B comprises lecithin, oligosaccharide alcohol prebiotics, and rice bran. The component C comprises nutritional yeast and probiotics. Compared with the prior art, the nutritional balanced vegetarian diet provides all the essential nutrients to the human body.

The invention discloses a processing method of a fermented bean curd. The method comprises the following steps of: soaking, pulping, filtering and boiling high quality soybeans; depositing an obtained pulp by using a plant coagulant when the pulp is slightly cooled, so as to obtain a white bean curd; cutting the white bean curd into big blocks; loading the big blocks into a wood box; squeezing water from the big blocks; and then cutting the big blocks into small blocks; inoculating the small blocks by using mucor and Rhizopus chinentis; fermenting the inoculated blocks for 3-4 days at the first time, so as to obtain a fermented bean curd blank; after sterilizing the fermented bean curd blank, uniformly scattering a mixed flavoring material, a proper amount of pure grain white spirit and salt on the fermented bean curd blank; loading a mixture into a bottle; sending the bottle into a heat insulating chamber at 15-25 DEG C to carry out second fermentation on the mixture for 6-8 days. The plant coagulant comprises any one wild vegetable squeezed and sterilized juice with high calcium content and a mixed solution of a plurality of wild vegetable squeezed and sterilized juices with high calcium contents, including Agrimonia pilosa, capsicum leaves, rapes and shepherd's purses. The processing method of the fermented bean curd, disclosed by the invention, has the advantages of simplicity, standardability, short production period, capability of achieving a large-scale perennial production, delicate mouth feel of the fermented bean curd, delicious taste, slightly peppery taste, stable quality, greenness, health and capability of obtaining quality guarantee period of 24 months.

The present invention relates to a diet composition comprising brown rice, job's tear, red beans, buckwheat, Italian millet, Indian millet, white beans, black beans, black rice, barley, brown rice sprouts, kale, matured pumpkin (Curcurbia moschata), carrot, Angelica, cabbage, wild Lanceolate root, Lotus root, radish, green radish, mugwort, pine needles, laver, sea mustard, sea tagle, Shiitake mushroom, Reishi mushroom, soy peptide, isolated soy protein, L-carnitine, Hibiscus extract, green tea extract and solomon's seal extract. The composition is useful in reducing body weight and body fat; controlling body shape; and lowering serum cholesterol and neutral fat.

A multicomponent bean milk comprises components of soybeans, black beans, white beans, mung beans, red beans, adzuki beans and peanuts; and the multicomponent bean milk is characterized by further comprising almonds, lotus seeds, Gorgon fruit, walnuts, sunflower seeds, black glutinous rice, black sesames, white sesame seeds, red dates, wolfberry, millets, corns, white fungus and gingko. The multicomponent bean milk provided by the invention selects fine materials, and has effects of strengthening physical health, detoxifying, preventing and treating hypertension, coronary heart disease, stroke and cancer prevention, and preventing aging. Belonging to natural food, the multicomponent bean milk can be ground on site, can supplement the shortage of too fine and single nutrient composition in people's daily diet, and is low-cost for manufacture and convenient for operation and popularization.

The invention relates to a powdery nutritional food, in particular to a powdery nutritional food prepared from five kinds of beans, namely black soya bean, red bean, soya bean, mung bean and white bean. According to the traditional Chinese medicine theory, a fine and smooth powdery product containing fine particles is refined from the five kinds of carefully selected beans by nine technological processes, namely sorting and blending, soaking with warm water, steaming and drying at high temperature, baking at low temperature, bulking in vacuum, accurately grinding, sieving and filtering, drying at low temperature as well as packaging and moulding, and the nutritional effects of all the beans are mutually replenished, the side effects are mutually restrained, thus a powdery bean product with new herbal cuisine function and new nutritional function is formed. The product is rich in various amino acids, minerals and vitamins as well as trace elements such as Ca, P, Fe, Zn, Cu, Mg, Mo, Se and F necessary to a human body, is balanced in function, has the efficacies of strengthening physical health by nourishing, tonifying spleen and stomach, moistening lung and eliminating dryness, enriching blood and calming nerves, tonifying kidney and improving eyesight, expelling wind and eliminating paralysis, clearing damp, promoting blood circulation and eliminating swelling as well as clearing heat and detoxicating, can meet daily diet nursing requirement of general people, the elderly, the young, women and children; in addition, raw materials are easy to get, and the powdery nutritional food is easy to produce and convenient to take and has low cost, wide market prospect and high economic value.

The invention discloses a compound nutritious food and a biotechnical processing method thereof. The compound nutritious food takes corns as a main raw material, takes waxy corns, rice, soy protein powder, green beans, red beans, black beans, white beans, pumpkin powder, dehydrated potato powder and the like as auxiliary materials, and is processed and refined by the special production processes of superfine pulverization, mixing and stirring, biological enzymolysis, modification, extrusion, drying, sterilization and the like. In the method, a biological engineering technology is combined, local enzymolysis is performed on corn proteins by adopting a microbiological enzymolysis technology and simultaneously corn starch is modified and gelatinized by adopting a high temperature and high pressure technology, thereby improving the mouthfeel and taste of the product. The product is easy to digest, rich in nutrition and convenient to eat, and has improved toughness. Finally cooked nutritious rice has the mouthfeel better than that of ordinary rice, and completely can be popularized as the daily staple food of people.

The invention relates to five-bean five-element totally nutrient wine prepared from soybean, black bean, mung bean, white bean and red bean serving as main raw materials. The alcoholic strength of the wine is 8 to 24 degrees and the wine comprises the following beneficial substances in percentage by weight: 1 to 6 percent of peptide amino acid, more than or equal to 0.1 percent of organic acid, more than or equal to 0.05 percent of bifidus factor, more than or equal to 0.1mg/100ml of phospholipids and the like. A preparation method comprises the following steps of: firstly, grinding the five beans into skin-containing turbid slurry, grinding by using a grinder of over 500 meshes, performing steam treatment under the pressure of 0.5 to 0.65MPa and treating by using a high-pressure homogenizer under the pressure of 0.7 to 0.8MPa; secondly, adding cellulase and glucoamylase for biochemical treatment at the temperature of between 45 and 65 DEG C at the PH value of 3.5 to 5.0, adding lipase for biochemical treatment at the temperature of between 35 and 45 DEG C, and adding neutral protease for biochemical treatment at the constant temperature of between 35 and 45 DEG C successively; and finally, performing primary fermentation treatment and secondary fermentation treatment, and filtering to obtain the five-bean five-element totally nutrient wine.

The invention discloses a cereal leaching solution herbal tea and a method for preparing the same. The herbal tea prepared through a cereal leaching solution and Chinese herbal medicine according to a mixing ratio is prepared through the following method: weighing pawpaw, arillus longan, wolfberries, gardenia, medicinal herb, Common selfheal fruit-spike, lalang grass rhizome and folium mori; mixing the materials, adding water and boiling the mixture for 10 minutes; adding white beans, green beans, black beans, soy beans, red beans, pumpkins, black rice, wheat, millet and brown rice according to a ratio, and boiling the mixture for 17 minutes; adding chrysanthemum, honeysuckle, mint and red rice according to a ratio, boiling the mixture continuously for 3 minutes, and filtering the mixture to obtain a filter solution; and adding flavoring agents to mix the mixture, and performing diatomite filtration, microporous membrane filtration, filling, sealing and sterilization to obtain the herbal tea. According to the cereal leaching solution herbal tea, nutrients are abundant, nutritional ingredients contained in the herbal tea have synergistic effects, so that not only effects of supplementing energy and benefiting bloods, tonifying spleen and clearing damps, clearing heat and resolving thirsty, reducing internal heat and nourishing the stomach and protecting liver and improving vigor can be provided, but also cardiovascular diseases can be prevented.

The invention provides a processing process of soybean milk powder. The processing process comprises the following steps of: preparing the following five raw material beans in percentage by weight: 15% of red beans, 20% of soybeans, 15% of mung beans, 20% of white beans, 15% of black beans and 15% of maltodextrin; finely sorting the five raw material beans and removing impurities; removing iron substances out of the raw material beans by using an ion-removing device; sorting all the raw material beans and removing the impurities of all the beans; washing by using pure water to remove dust and removing bean surface dust from the raw material beans; drying all the raw material beans separately and frying the beans to be 60% cooked; peeling separately; removing hilums: collecting bean hilums of all the raw material beans in a hilum collection bucket by using a hot steam peeling process; mixing all the the raw material beans without hilums and agitating uniformly; carrying out inactivation and enzyme deactivation on the agitated raw material beans; carrying out rough milling and fine milling: carrying out the rough milling after the inactivation and enzyme deactivation processes and then carrying out the fine milling; filtering; proportioning materials; homogenizing; deodorizing and removing bean smell; sterilizing at a high temperature; cooling: instantly reducing the temperature of soybean milk by a plate type heat exchanger and reducing the temperature to 60 DEG C from 110 DEG C; preparing the soybean milk powder; enabling the soybean milk powder in a tower to automatically fall down by using an external vibration hammer; collecting the soybean milk powder in vacuum. According to the processing process of the five-bean soybean milk powder provided by the invention, the prepared soybean milk powder has good mouth feel and high nutritive value.

The invention belongs to the technical field of food ferment, in particular to thick broad-bean sauce and an energy-saving making method thereof. The making method mainly comprises the following steps: mildewed beans are obtained after white dry beans go through the procedure of washing, hot water soaking, draining, inoculating and starter propagation; the mildewed beans are directly washed in water; salt water, white wine, chili fermented grains and soybean paste are added in the mildewed beans to form cooked beans; the mixture are directly moved to a sunning ground for exposure drying and fermenting. The making method of the thick broad-bean sauce omits the heat-preserving fermenting procedure of salted white beans in the traditional technology, saves a large amount of manpower, a large number of material resources and a large number of financial resources, can be used for scale production easily, shortens a production cycle, improves economic benefits of enterprises, and meets the requirements of development of market economy. Moreover, the quality of obtained products is good.

The invention discloses a pork tripe medicated diet and its making process. The pork tripe medicated diet comprises the following raw materials according to the following ratio by weight: 1000g of pork tripe, 50-60g of corn silk, 50-60g of sargassum fusiforme, 30-40g of dioscorea rhizome, 10-20g of Radix Rehmanniae Preparata, 10-20g of matrimony vine, 10-20g of Cornus officinalis, 3-6g of Chinese cassia tree, 20-30g of leek, 5-10g of red bean, 5-10g of white bean, 5-10g of soya bean, 10-20g of walnut kernel, 5-10g of asparagus tuber and 5-10g of tuber of dwarf lilyturf. As the formula mostly contains natural traditional Chinese medicinal materials which are used as medicine and food and have no toxic or side-effect, the pork tripe medicated diet is original in flavor and safe to eat, has obvious effects of tonifying kidney and reducing blood glucose, can be eaten for a long time, and is a medicated diet for both tonifying kidney and treating yin-yang deficiency. As the pork tripe medicated diet can reduce blood glucose, the pork tripe medicated diet is applicable to be eaten by diabetic patients every day.

The invention relates to a five-bean five-element Chinese distilled spirit which is directly prepared by taking soybean, black soya bean, mung bean, white bean and red bean. The Chinese distilled spirit has alcoholic strength of 35-60 degrees, contains 0.05-0.9% of peptide amino acid, more than or equal to 0.01% of organic acid and other beneficial substances. The preparation method has the following steps: soaking the five beans and then grinding the five beans into turbid serous fluid containing bean skins; then grinding the turbid serous fluid by a sieve with more than 500 meshes; carrying out vapour treatment under the pressure of 0.5-0.65Mpa and treatment by a high pressure homogenizer under the pressure of 0.7-0.8 Mpa; then adding cellulase and diastatic enzyme for performing biochemical treatment at a temperature of 45DEG C-65 DEG C and a pH value of 3.5-5.0; adding lipase for performing biochemical treatment at a temperature of 35DEG C-45 DEG C, then adding neutral protease for performing constant temperature biochemical treatment at a temperature of 35DEG C-45 DEG C; and finally, carrying out pre-fermentation treatment, post-fermentation treatment, distillation and ageing to obtain the five-bean five-element Chinese distilled spirit.

The invention discloses a multi-cereal nutritional health food. The multi-cereal nutritional health food is prepared from a vegetable composition, a rhizome composition, a fruit composition, a nut composition, an aquatic composition, a fungus composition, a meat, egg and milk composition and one or more of highland barley, millet, black rice, coix seeds, wheat, small red beans, mung beans, broad beans, tartary buckwheat, sorghum, white beans, soybeans, black soya beans, green soya beans and oats. The multi-cereal nutritional health food has the advantage that the effect of improving the memoryis achieved through proportioning of different types of medicinal and edible food materials.

The invention relates to nutrient porridge using spotted deer antlers and rice as main raw materials and a preparation method thereof. The nutrient porridge containing the spotted deer antlers and the rice comprises the following components in percentage by weight: 0.2-1.0% of the spotted deer antler, 35-45% of the rice, 0.5-1.5% of red jujube, 0.5-1.5% of red bean, 0.5-1.5% of green bean, 0.5-1.5% of yellow bean, 0.5-1.5% of white bean, 0.5-1.5% of black bean, 0.1-1.1% of Chinese wolfberry and 45-60% of water. The preparation method comprises the following steps: (1) taking 0.2-1.0% of the spotted deer antler, and drying and grinding the spotted deer antler; (2) respectively taking the other raw materials, and cleaning the raw materials for standby; and (3) adding 45-60% of water in one time, boiling the water with strong fire, then adding the raw materials, and boiling the raw materials with soft fire for 0.4-1 hour. In the invention, the nutrient porridge containing spotted deer antler and rice contains multiple vitamins and bioactive factors and has the functions of promoting vital essence and nourishing marrow, replenishing qi and nourishing the blood, nourishing the liver to improve visual acuity, moistening the lung and relieving the cough, strengthening the spleen and stomach, and the like.

The invention discloses lemon and chrysanthemum tea and a preparation method thereof. The lemon and chrysanthemum tea comprises the following raw materials in parts by weight: 50-60 parts of lemon slice, 50-60 parts of chrysanthemum, 20-30 parts of hawthorn, 20-30 parts of Chinese wolfberry, 20-30 parts of mint leaves, 20-30 parts of lily flower, 20-30 parts of tea leaves, 20-30 parts of crystal sugar, 10-12 parts of plum blossom juice, 3-4 parts of leek shoot, 9-11 parts of walnut oil,7-8 parts of white shrimp, 5-6 parts of scallion cake, 4-5 parts of glutinous rice flour, 2-3 parts of sweet potato strips, 10-12 parts of amaranth sauce, 2-4 parts of white bean, 4-5 parts of duck liver, 0.5-1 part of pitaya flower, 0.5-1 part of rose flower, 1-2 parts of red peony bark, 1-2 parts of radix bupleuri, 1-2 parts of coked medicated leaven, a proper amount of water and 40-50 parts of a nutritional additive. The lemon and chrysanthemum tea can calm the mind and remove dryness, and has effects on heatstroke, chronic illness-caused cough, stomach pain and muscle pain; the added Chinese herbs has the efficacies of clearing away heat, cooling blood, promoting blood circulation, removing stasis and removing deficiency-heat.

The invention discloses a buckwheat tea paste with mango flavor. The buckwheat tea paste is made from the following raw materials by weight: 160-170 parts of buckwheat kernel, 20-25 parts of glutinous rice, 5-6 parts of sweet scented osmanthus, 10-13 parts of large leaf type of tea seed oil, 9-12 parts of white beans, 2-4 parts of ginseng flower, 1-3 parts of glossy privet fruit, 6-9 parts of puffing Chinese yam powder, 4-6 parts of chocolate powder, 1-2 parts of Uncaria, 1-3 parts of Acacia leaves, 6-7 parts of jasmine buds, 4-5 parts of pickled cabbage stem, 2-3 parts of lavender, 9-11 parts of vegetable fat powder, 14-16 parts of mango juice, 11-13 parts of palm fruit, 7-9 parts of black bone chicken bones, 15-17 parts of an auxiliary agent and a proper amount of water. The tea paste provided by the invention uses tartary buckwheat kernel as the main raw material, also contains glutinous rice with effects of supplementing vacuity, enriching blood, invigorating spleen and warming the stomach, Chinese yam powder capable of improving hearing, brightening eyesight, benefiting the five internal organs, and strengthening bones and muscles, and fruit juice rich in nutrient and the extraction of traditional Chinese medicine; therefore, the tea paste has the advanategs of good taste, rich nutrition and good health preserving practicality.

The invention discloses a prescription for soothing the liver, dispelling stagnation, removing freckles and nourishing the skin and a preparation method thereof. The prescription is prepared from the following components in parts by weight: 10-25 parts of mulberry leaves, 2-8 parts of donkey-hide gelatin , hemp seed 1-5 parts, Polygonatum 2-8 parts, Poria cocos 2-8 parts, citron 2-8 parts, bergamot 2-8 parts, longan meat 5-16 parts, white lentils 2-8 parts, honeysuckle 2 ~8 servings, 5-12 servings of coix seed, 5-16 servings of yam, and 30-70 servings of honey. On the basis of balance, it can soothe the liver and dissipate stagnation, reduce jaundice and light spots, invigorate the spleen and remove dampness, and achieve the effect of treatment and health care. The present invention has the effects of sootheing the liver and dissipating stagnation, regulating qi and invigorating the spleen, and beautifying and beautifying the skin through nourishing food. The method is simple and easy to operate.

The invention discloses a making and vacuum packaging storing process of fermented bean curd. The making and vacuum packaging storing process is characterized by comprising the following steps: fermenting diced white bean curd, which is placed on a screen, in a room with the temperature of 5-25 DEG C and the humidity of more than 90 percent; when white hairs grow from the surface of the sliced bean curd, adding chilli powder and edible salt onto the diced fermented bean curd for surface mixing; and charging the mixed fermented bean curd in a vacuum bag, and exhausting air in the vacuum bag to ensure that the fermented bean curd is continuously fermented and stored under the conditions of normal temperature and no oxygen, wherein 5g-8g of chilli powder and 10g-25g of edible salt are added into each 100g of fermented bean curd. The making and vacuum packaging storing process has the beneficial effects of being simple in process and easy to operate, obtaining the mellow and delicious mouth feel through natural fermentation because the chilli powder and the edible salt are added only without other seasonings and anaerobic fermentation is performed in the packaging bag, facilitating the packaging and transportation, and reducing the production cost.

The invention relates to the field of medicine, in particular to a cervical vertebra healthcare pillow formula. For the multiple and treating characteristics of cervical vertebra, the cervical vertebra healthcare pillow formula comprises, by weight, 50-60 parts of panax notoginseng, 50-60 parts of carthamus tinctorius, 50-60 parts of drynaria rhizome, 50-60 parts of gastrodia elata, 50-60 parts of bombyx batryticatus, 50-60 parts of fructus piperis longi, 50-60 parts of folium artemisiae argyi, 30-40 parts of asarum sieboldii, 30-40 parts of angelica dahurica, 50-60 parts of saposhnicovia divaricata, 50-60 parts of radix ligustici sinensis, 50-60 parts of schizonepeta, 50-60 parts of mint, 50-60 parts of fructus viticis, 50-60 parts of chrysanthemum, 5-7 parts of borneol, 50-60 parts of lavender, 50-60 parts of selfheal balls, 30-40 parts of Chinese honeylocust fruits, 50-60 parts of magnets, 100-120 parts of red beans, 100-120 parts of black beans, 60-80 parts of white beans, 150-180 parts of soybeans and 50-60 parts of mung beans.

The invention discloses a lotus root-water chestnut fragrant soymilk. A preparation method comprises the following steps of: cleaning and peeling main ingredients and auxiliary ingredients by a cleaning machine, according to a base rate of 10, weighing the main ingredients of lotus roots, water chestnuts, soybeans, black beans and white beans in a ratio of (6 to 5): (4 to 3): (3 to 4): (1 to 3): (3 to 1), and pouring the main ingredients in a crushing machine, and crushing and thinning the main ingredients into a main ingredient slurry; weighing the auxiliary ingredients of mint, sesame and clove in a ratio of (2 to 3): (3 to 2): (2 to 3), and crushing and thinning the auxiliary ingredients into an auxiliary ingredients slurry; and according to a base rate of 100, weighing the main ingredient slurry, the auxiliary ingredients slurry, spring water and a flavouring agent in a ratio of (8 to 6): (2 to 3): (3 to 4): (0.3 to 0.2), and uniformly stirring by a stirring machine, filtering by a filtering machine, then filling the mixture in special sanitary bottles and cans by a filling machine, then heating and sterilizing the mixture for 50-60 minutes by a cooking machine, sealing and upgrading for 5 to 7 days, and unsealing, thus obtaining the needed lotus root-water chestnut fragrant soymilk which is excellent in colour, aroma and taste.

The invention relates to a fresh chili sauce with New Orleans taste, and belongs to the technical field of the fresh chili sauce. The invention aims to provide the chili sauce which is prepared by using fresh chili as a main material.The fresh chili sauce with the New Orleans taste adopts the technical scheme that the fresh chili sauce consists of main materials and auxiliary materials in the mass ratio of the main materials to the auxiliary materials being 100:1-1.1, wherein the main materials consist of the following raw materials in percentage by weight: 40-42% of bright red chili, 14-16% of tomatoes, 4-7% of soybean sauce, 4-7% of dry yellow soybean sauce, 16-22% of peanuts and 13-16% of white beans; the auxiliary materials consist of edible oil, edible salt, white sugar and gourmet powder in the mass ratio of the edible oil to the edible salt, the white sugar and the gourmet powder being 10:3:3:0.5. In the fresh chili sauce disclosed by the invention, the materials of the fresh chili only account for about 40% of all the main materials, and the tomatoes and the chili are stir-fried for a short time through hot oil, so that the sweet taste of the tomatoes and the hot taste of the chili can be well stimulated, the fresh mouth feel of the fresh chili is not influenced, and the fresh fragrance and the hot taste of the fresh chili sauce are both excellent.

The invention discloses an original-taste cheese crisp. The original-taste cheese crisp takes wheat flour, butter, syrup, cream cheese, water-based white bean paste, salted egg yolk and the like as main components. The invention further provides a preparation method of the original-taste cheese crisp. The preparation method comprises the steps of kneading dough, preparing stuffing, performing crisping, making a cake blank, performing baking and the like. Semi-mechanized production is adopted; the stirring speed, the baking temperature and the baking time are strictly controlled in the preparation process; the problems and defects that in the prior art, the taste is poor, the moisture loss of the stuffing is fast, the working intensity is high, the efficiency is low and the cost is high aresolved and overcome; and the original-taste cheese crisp is suitable for semi-mechanized small-batch production by small and medium-sized food enterprises. A flavor evaluation test shows that the finished original-taste cheese crisp has excellent performance in the aspects of shape, color, texture, taste, mouthfeel and impurities. The purposes of improving the taste, reducing the working intensity, improving the efficiency, reducing the cost and keeping the quality consistent are achieved.

The invention discloses a grafting method for red, white and yellow bean yews on arbor yews. The grafting method specifically comprises the following steps of selecting shoots, growing in the currentyear, of adult female red, white and yellow bean yews as scions, cutting the scions into sheets and forming grooves; selecting new branches of adult male arbor yews as rootstocks, cutting the rootstocks to form grooves matched with the scions; applying auxin, inserting the scions into the grooves of the rootstocks, using plastic wrap for wrapping, then using wet gauze for winding and wrapping, andfinally using binding bands for bundling; after cuts are healed and bud spores and young leaves grow out, removing the plastic wrap and performing certain post-treatment to obtain grafted red, whiteand yellow bean yews. By means of the method, the red bean yews, the white bean yews and the yellow bean yews are grafted on arbor yew trees so that not only can the ornamental value of the yew treesbe increased, the market potential of the yew trees is developed, but also excellent traits and plants can be reserved, blossom of the multi-color yew trees is accelerated, more fruits are obtained, the economic potential of the yew trees is improved, and the medicinal value of the yew trees is increased.

The invention relates to a hot and spicy sauce, belonging to the technical field of fresh chili sauces. The invention aims to provide a chili sauce mainly prepared from fresh chilies. The technical scheme is as follows: the hot and spicy fresh chili sauce is composed of a main material and an auxiliary material in a mass ratio of 100:(1-1.1). The main material is prepared from the following raw materials in percentage by weight: 38-44% of fresh red chili, 12-16% of tomato, 4-7% of soybean sauce, 4-7% of dry yellow soybean sauce, 16-22% of peanut and 13-16% of white bean. The auxiliary material is composed of edible oil, table salt, white sugar and monosodium glutamate in a mass ratio of 10:3:1:0.5. In the fresh chili sauce, the fresh chilies only account for 40% or so of the whole main material; after the fresh chilies are stir-fried with hot oil shortly, the spice of the chilies can be well activated without influencing the fresh mouthfeel; and thus, the hot and spicy sauce has favorable palatable taste and spicy taste.