Chilli sauce and preparation method thereof

Abstract

The invention relates to a chilli sauce and a preparation method thereof, in particular to a salted chilli sauce and a preparation method thereof. The chilli sauce in the invention is prepared from the raw materials in parts by weight: 30-40 parts of fresh red chilli, 30-50 parts of bluish red chilli, 5-10 parts of salt, 1-5 parts of garlic, 1-5 parts of ginger, 1-3 parts of white spirit, 0.5-3 parts of white granulated sugar, 0.5-2 parts of paprika powder, 0.5-2 parts of Fructus Tsaoko powder, 0.5-2 parts of star aniseed powder and 6-12 parts of water. The preparation method of the chili sauce comprises the following steps: 1), selecting and washing the fresh red chilli and the bluish red chilli; 2), washing the garlic and the ginger, and utilizing a stirrer to pulp the garlic and the ginger for later use; 3) adding cold boiled water in the taken fresh red chilli, and utilizing a grinder to grind the mixture into a chilli sauce shape, wherein the ratio of the materials to the water is 1:(0.2-0.3); 4), dosing and preparing the fresh chilli sauce; 5) canning and fermenting; and 6) preparing the finished product. The chilli sauce provided by the invention has the advantages that thewhole appearance of the chilli is maintained, the color and mouthfeel of the chilli sauce are good, the salting time is short, and the durability time is long.

Description

technical field [0001] The invention relates to an edible condiment, in particular to a pickled chili sauce and a preparation method thereof. Background technique [0002] Pepper is a kind of condiment that people in Southwest my country generally like. In order to be able to eat fresh chili at any time, the method commonly used by the people is to mix and chop fresh red pepper with auxiliary materials such as ginger and garlic, and marinate it with salt. Storage, commonly known as bad pepper in Yunnan, Guizhou and other places. Chinese invention patent discloses a bad chili seasoning and its production process, its publication number is "CN1334027A", and the disclosure date is "February 6, 2002". This bad chili seasoning is made of fresh red pepper, old ginger, salt, Cooking wine, peanuts, pepper powder, salad oil, monosodium glutamate, and sesame oil. The production process is to cut the fresh red pepper into 0.5-1cm pieces, cut the old ginger into 0.5cm granules, and...

AI Technical Summary

Problems solved by technology

The disadvantages of this kind of bad pepper seasoning are: the pepper is in fragments of 0.5-1cm, there is no complete structure of the pepper fruit, the shape and color are not good, the meat of the pepper is thin and weak, not brittle, the taste is not delicious, and the pickling time is as long as 4~ 6 months, the storage time is not long