Pickled chili sauce and making method thereof

Abstract

The invention provides a making method of pickled chili sauce. The method includes the following steps of firstly, preparing, by weight, 250 parts of two thorns pepper, 250 parts of capsicum frutescens, 70 parts of pickling salt, 20 parts of Baijiu, 20 parts of white granulated sugar, 1.5 parts of bay leaves, 1 part of anise, 7.5 parts of cinnamon, 2.5 parts of fennel, 1.5 parts of licorice root, 1 part of clove, 5 parts of Chinese prickly ash, 1.5 parts of amomum tsao-ko, 88 parts of old ginger, 8.5 parts of garlic and 1 part of lactic acid bacteria, wherein capsicum frutescens and two thorns pepper are washed and dried after bases are removed; secondly, adding water with the weight 4 times that of two thorns pepper in a fermentation tar, and conducting sealing and fermenting for 3 days at room temperature; thirdly, taking out pickled two thorns pepper and capsicum frutescens to be juiced to obtain pepper juice, taking out chili pickling liquid in the fermentation tar, and juicing fresh lemon to obtain lemon juice; fourthly, mixing chili juice, chili pickling liquid, lemon juice and light soy sauce according to the weight ratio of 24:103:35:88. The invention further provides the pickled chili sauce made through the method. The sauce is delicious in taste and simple in making method.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to pickled pepper sauce and a preparation method thereof. Background technique [0002] Soy sauce is evolved from "soy sauce". As early as more than 3,000 years ago, there were records of making soy sauce in the Zhou Dynasty. The brewing of soy sauce was discovered purely by accident. Soy sauce originated from the seasoning used by ancient Chinese emperors. The earliest soy sauce was marinated from fresh meat, which is similar to the production process of today's fish sauce. Because of its excellent flavor, it gradually spread to the people Later, it was found that soybeans were made with similar flavor and cheap, so it was widely spread and eaten. In the early days, with the spread of Buddhist monks, it spread all over the world, such as Japan, South Korea, and Southeast Asia. The production of soy sauce was a family art and secret in the early days. The brewing was mos...

AI Technical Summary

Problems solved by technology

[0003] At present, all the soy sauces on the market have a single taste and have a good room for development

Pickled peppers also have a certain fixed shape. Many people just eat the water and discard the pepper itself, without considering the little processing and utilization of the remaining part, which causes a great waste of resources.

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