The invention relates to the technical field of food, and discloses a chili
enzyme for
seasoning, which is prepared from fermenting the following raw materials in parts by weight in a fermenting liquid: 1000 to 1300 parts of chili, 200 to 300 parts of garlic, 180 to 300 parts of soybean, 100 to 150 parts of sesame, 70 to 120 parts of shredded ginger, 150 to 200 parts of pepper, 150 to 200 parts of Chinese prickly ash, 100 to 150 parts of
foeniculum vulgare, 100 to 150 parts of
cedrela sinensis leaves, 0.05 to 0.1 part of
cellulase, and 0.05 to 0.1 part of
carnosol. The fermenting liquid is prepared from mixing the following components in parts by weight: 100 parts to 190 parts of half-dry yellow
wine, 80 parts to 150 parts of glutinous rice
wine, 70 parts to 150 parts of rock candy, and 500 parts to 660 parts of
purified water. The chili
enzyme for
seasoning provided by the invention adopts
plant fruits as raw materials and avoids introducing a
chemical addition agent, and is safe to eat.