A duck liver chili sauce and a preparation method thereof

Abstract

The present invention discloses a duck liver chili sauce and a preparation method thereof. The duck liver chili sauce is characterized by being prepared by the following raw materials in parts by weight: 200-210 parts of dried red chilies, 10-11 parts of coix lacryma-jobi, 8-9 parts of carrots, 20-22 parts of duck liver, 2-3 parts of dendranthema morifolium, 1-2 parts of mulberry leaves, 3-4 parts of cuscuta chinensis, 1-2 parts of celosia argentea, 13-15 parts of mesona chinensis, 35-40 parts of milk powder, 10-11 parts of lactobacillus plantarum, 30-35 parts of edible salt, 25-30 parts of sucrose and 0.4-0.5 parts of CaCl<2>. The duck liver chili sauce uses dried red chilies as raw materials to reduce concentrated technological processes, the lactobacillus plantarum used for fermentation of chili sauce is acid-resistant and salt-resistant, the fermented chili sauce has high quality, the added CaCl<2>, edible salt and sucrose have moderate amount, and thus the chilies have moderate hardness, good taste, and good salty taste and color and luster. The milk powder added in the late fermentation can be fermented into a gel to coat the surfaces of chilies, reduce stimulation to gastric mucoca, and the mesona chinensis can avoid excessive internal heat, and in addition the duck liver chili sauce can also improve eye sight.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sauce, in particular to a duck liver 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 bacteria...

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