Fine chili sauce and preparation method thereof

Abstract

The invention discloses a fine chili sauce and a preparation method thereof. The chili sauce comprises chili, sauce yeast and flavorings serving as raw materials, and is characterized by finely grinding all the raw materials at the temperature of less than or equal to 40 DEG C, wherein the plant raw materials are grinded to be over 40 meshes to fully release active ingredients, namely nutritive materials such as alkaloid, vitamin, plant pigment and the like in the plant such as the chili and the like, so that the nutritive materials can be absorbed by a human body and the natural flavor of the sauce can be kept to the greatest extent. In the preparation method of the fine chili sauce, the rough sauce is prepared by the conventional process, and then the rough sauce is finely grinded to be over 40 meshes.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and in particular relates to fine-grained chili sauce and a preparation method thereof. Background technique [0002] Peppers are rich in vitamin C, β-carotene, folic acid, magnesium and potassium, and also contain volatile oil, protein, calcium, phosphorus, and capsanthin. The content of vitamin C in pepper ranks first among all vegetables, and the content of carotene and vitamins is also very rich. The capsaicin contained in pepper can stimulate the sense of taste, increase appetite, and promote blood circulation in the brain. In recent years, some people have found that the "spicy" taste of chili also stimulates hormones in the human body, making people energetic and active in thinking, which is very beneficial to human health. [0003] In addition to eating fresh peppers, they are usually made into sauces or table sauces. At present, this type of chili sauce is only roughly ...

AI Technical Summary

Problems solved by technology

[0003] In addition to eating fresh peppers, they are usually made into sauces or table sauces. At present, this type of chili sauce is only roughly crushed. The pepper skin is in lumps, and the pepper seeds are still whole; The seeds can be crushed, and the fineness is much better than that of dried chili. However, the fineness is still not at the level where the active ingredients in the chili can be fully released.

[0004] In addition, because the chili sauce contains fermented substances, it is easy to infect harmful microorganisms. For preservation, preservatives are usually added, which is harmful to human health.