Shrimp chili sauce and preparation method thereof

Abstract

The invention discloses a shrimp chili sauce and a preparation method thereof. The shrimp chili sauce is characterized by being prepared from the following raw materials in parts by weight: 200-220 parts of dry chili, 30-35 parts of shrimp flesh, 10-11 parts of white vinegar, 9-10 parts of orange peel, 10-11 parts of red kojic rice, 4-5 parts of astragalus membranaceus, 2-3 parts of rehmannia glutinosa, 2-3 parts of Chinese wolfberry fruits, 4-5 parts of polygonum multiflorum, 10-11 parts of mesona chinensis, 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 CaC12. According to the shrimp chili sauce disclosed by the invention, because the red chili is used as raw materials, 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; the adding amount of the CaC12, the table salt and the cane sugar is appropriate, so that the shrimp chili sauce is moderate in hardness, tastes salty and delicious, and has a good color; the milk powder, which is added in the later period of fermentation, is fermented and formed into gel coating the surface of chili, so that the stimulation to gastric mucous membranes can be decreased; the mesona chinensis can avoid internal heat; in addition, the shrimp chili sauce disclosed by the invention can strengthen the immunity of human bodies.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sauce, in particular to a fresh shrimp chili sauce and a preparation method thereof. Background technique [0002] With the development of my country's economy and the improvement of people's living standards, the nutrition and health care functions of people's coat condiments have been further understood, and the demand for condiments has gradually increased. As the main seasoning agent of spicy taste, chili sauce is an indispensable condiment in food cooking. Fermented chili sauce is both nutritious and unique in flavor, but at present, the production of fermented chili sauce in my country mostly adopts traditional natural fermentation, the fermentation speed is slow, and it is difficult to achieve consistent quality of each batch of products, which is difficult to meet the needs of industrialized mass production. The chili sauce fermented by pure lactic acid bacter...

AI Technical Summary

Problems solved by technology

Fermented chili sauce is both nutritious and unique in flavor, but at present, the production of fermented chili sauce in my country mostly adopts traditional natural fermentation, the fermentation speed is slow, and it is difficult to achieve consistent quality of each batch of products, which is difficult to meet the needs of industrialized mass production. The chili sauce fermented by pure lactic acid bacteria can shorten the fermentation cycle and ensure stable and safe product quality, which is of great significance