CN114259036A

CN114259036A - Lactic acid bacteria chili sauce and preparation method thereof

Info

Publication number: CN114259036A
Application number: CN202210007325.7A
Authority: CN
Inventors: 倪晓霞; 卢生才
Original assignee: Thank You Sauce Shanghai Fermented Food Co ltd
Current assignee: Xinjiang Xie Xie Sauce Fermented Food Co ltd
Priority date: 2022-01-06
Filing date: 2022-01-06
Publication date: 2022-04-01

Abstract

The invention relates to a lactic acid bacteria chilli sauce and a preparation method thereof, wherein the lactic acid bacteria chilli sauce comprises the following raw materials: 90-110 parts of pepper, 3-5 parts of kaoliang spirit, 15-25 parts of tomato sauce, 15-25 parts of edible oil, 3-5 parts of ginger, 5-9 parts of garlic, 10-15 parts of sugar, 1.5-2.5 parts of sodium glutamate, 20-40 parts of onion, 7-13 parts of spice, 0.004-0.006 part of lactobacillus and a proper amount of salt. Wherein, the lactobacillus chilli sauce can also comprise the following raw materials: 20-40 parts of beef. Lactic acid bacteria are widely used in the feed, medical, biological control, food and fermentation industries, and the produced bacteriocins have certain bacteriostatic or food-pathogenic microorganism and spoilage microorganism killing effects and are nontoxic and side-residue, so that the food safety is protected, and the produced bacteriocins are gradually paid attention to by people and utilized to develop natural biological preservatives. The lactobacillus enriched in the invention can add a nutrient and safe anticorrosion barrier to the natural fermentation raw sauce.

Description

Lactic acid bacteria chili sauce and preparation method thereof

Technical Field

The invention belongs to the technical field of food seasoning, and particularly relates to lactic acid chili sauce and a preparation method thereof.

Background

At present, most of the common chili sauce on the market is prepared by a high-salt and high-oil method, and the chili sauce is prepared in two forms of oil preparation and water preparation. The oil-prepared chili sauce mainly adopts dry chili and various spices, and after a large amount of oil is fried, the upper layer of floating oil can be preserved and the storage period can be prolonged. The water-made chili sauce is prepared by adding fresh chili and water, adding a large amount of salt (at least over 12% salt content), rapidly fermenting for a certain period of time, and desalting to obtain the final product. The two types of chili sauce preparation methods have more defects: 1. in order to prevent food deterioration, the traditional high-salt fermentation process can cause a large amount of accumulation of nitrite and slow growth of natural microorganisms, and meanwhile, the nitrite can be further converted into carcinogenic ammonium nitrite under the action of mixed bacteria; 2. besides the use of a large amount of salt, a certain amount of preservative is also added to prolong the storage time of the product; 3. the product fried at high temperature has extremely high heat, and can cause great harm to human health after long-term eating.

The two chili pastes are high in oil and salt, so that the product is excessively salty and poor in flavor, can be thirsty for a long time after being eaten, and is uncomfortable in throat and intestines and stomach. Therefore, there is a need to develop a new chili sauce which is not prepared by a high-oil and high-salt method, can meet the seasoning requirement of people, and is beneficial to human health.

Disclosure of Invention

In order to solve the problems, the invention provides the lactic acid bacteria chili sauce and the preparation method of the lactic acid bacteria chili sauce, which can reduce adverse effects on human health, are beneficial to intestines and stomach and have good taste.

The invention mainly adopts the following technical scheme:

on the one hand, the lactic acid bacteria chili sauce is prepared from the following raw materials in parts by weight: 90-110 parts of pepper, 3-5 parts of kaoliang spirit, 15-25 parts of tomato sauce, 15-25 parts of edible oil, 3-5 parts of ginger, 5-9 parts of garlic, 10-15 parts of sugar, 1.5-2.5 parts of sodium glutamate, 20-40 parts of onion, 7-13 parts of spice, 0.004-0.006 part of lactobacillus and a proper amount of salt.

Further, the preferable raw material ratio of the chili sauce is as follows: 100 parts of chili, 4 parts of kaoliang spirit, 18 parts of tomato sauce, 20 parts of edible oil, 4 parts of ginger, 7 parts of garlic, 12 parts of sugar, 2 parts of monosodium glutamate, 30 parts of onion, 10 parts of spice, 0.005 part of lactobacillus and a proper amount of salt.

Further, the spice comprises: 1-2 parts of anise, 1-2 parts of cassia bark, 2-4 parts of pepper granules and 3-5 parts of pepper powder.

Further, the pepper comprises pig large intestine pepper and four flat head pepper, and the weight ratio of the pig large intestine pepper to the four flat head pepper is preferably 6: 4 to 9.5: 0.5, and preferably 9: 1.

Further, the chili paste further comprises: 20-40 parts of beef, preferably 30 parts. Other single meats, or mixtures of meats, may be included, depending on taste requirements.

Further, the lactobacillus comprises 0.002-0.003 part of lactobacillus plantarum and 0.002-0.003 part of lactobacillus helveticus.

The invention also provides a preparation method of the lactic acid bacteria chili sauce, which comprises the following steps: cutting the pepper into diced pepper with the length of 0.6-1 cm, and preferably selecting the pepper with the length of 0.8 cm; mixing diced capsicum and kaoliang spirit, adding 6-10 parts of salt, preferably 8 parts of salt, uniformly mixing, and putting into a fermentation tank for primary fermentation; putting the primarily fermented pepper into a sealing bag, putting the sealing bag into a fermentation container, and performing secondary fermentation until the pepper is broken; mixing and frying the treated chili with the tomato sauce, the edible oil, the ginger, the garlic, the sugar, the sodium glutamate, the onion, the spices and the beef or adding the beef, adding the lactobacillus into the chili sauce after mixing and frying, and stirring uniformly to obtain the chili sauce. The preparation method is mainly characterized in that lactic acid bacteria are further added after the chili sauce is fried.

Further, during secondary fermentation, the fermentation container is stored at the environment temperature of 10-30 ℃ and naturally fermented until the pepper is broken.

Further, the secondary fermentation is carried out for at least 100 days.

Further, the time for the primary fermentation is generally 2 to 5 days, preferably 3 to 4 days.

Further, when frying, adding 18-22 parts of edible oil, preferably 20 parts of edible oil, into a frying pan, and heating to 140-160 ℃, preferably 150 ℃; adding the onion, frying to obtain a fragrance, taking out, adding 2-4 parts, preferably 3 parts, of the pepper granules in the spice, and taking out after frying to obtain the fragrance; after the frying pan is cooled to 50-70 ℃, preferably 60 ℃, adding the fermented chili, tomato sauce, ginger, garlic, sugar, sodium glutamate, residual spices and a proper amount of salt, frying until the temperature reaches 90-110 ℃, preferably 100 ℃, and keeping for 8-12 minutes, preferably 10 minutes; standing and cooling the mixed and fried chili sauce to room temperature, and adding lactobacillus to prepare the lactobacillus chili sauce.

When preparing the lactobacillus chili sauce containing beef, adding 18-22 parts of edible oil, preferably 20 parts of edible oil, into a frying pan, and heating to 140-160 ℃, preferably 150 ℃; adding the onion, frying to obtain a fragrance, taking out, adding 2-4 parts, preferably 3 parts, of the pepper granules in the spice, and taking out after frying to obtain the fragrance; heating the edible oil to 170-190 ℃, preferably 180 ℃, pouring the beef and the ginger into the frying pan, and stir-frying for 6-10 minutes, preferably 8 minutes; after the frying pan is cooled to 50-70 ℃, preferably 60 ℃, adding the fermented chili, tomato sauce, ginger, garlic, sugar, sodium glutamate, residual spices and a proper amount of salt, frying until the temperature reaches 90-110 ℃, preferably 100 ℃, and keeping for 8-12 minutes, preferably 10 minutes; standing and cooling the mixed and fried chili sauce to room temperature, and adding lactobacillus to prepare the lactobacillus chili sauce.

Further, the raw materials also comprise: 0.5-1.5 parts of pod pepper, which is added during mixing and frying.

Further, during stir-frying, lactobacillus is added, and the lactobacillus comprises a lactobacillus mixed solution, wherein the lactobacillus mixed solution is prepared by the following method: stirring 0.4-0.6 part of purified water, preferably 0.5 part of purified water and edible oil with the same volume as the purified water by using a stirrer until an oil-water emulsion is formed; adding 0.002-0.003 part, preferably 0.0025 part of lactobacillus plantarum and 0.002-0.003 part, preferably 0.0025 part of lactobacillus helveticus into the oil-water emulsion, and uniformly stirring; standing for 8-12 minutes to prepare the lactic acid bacteria mixed solution.

According to the lactic acid bacteria chili sauce and the preparation method provided by the invention, the traditional high-oil and high-salt oil preparation or water preparation method of the chili sauce is not used, the chili sauce is prepared by natural fermentation, no additive or preservative is added, lactic acid bacteria beneficial to intestines and stomach of a human body are added, the taste is soft, fragrant and mellow, and the lactic acid bacteria chili sauce is beneficial to human health.

According to the chili sauce prepared by the technical scheme, in the fermentation process, local chili is slowly fermented in a natural state by utilizing various beneficial bacteria such as lactobacillus pentosus, pediococcus ethanolicus, digestive associated lactobacillus, and lactobacillus nomurae. The lactobacillus has special physiological functions through organic acids, special enzyme systems, acidomycin and other substances generated by fermentation. And, in the process of preparing the chili sauce, the prepared lactic acid bacteria mixed solution is further added. A large amount of research data show that the substances can effectively regulate the normal flora of the gastrointestinal tract and optimize the intestinal microecological state, thereby improving the gastrointestinal tract function, improving the food utilization rate, reducing serum cholesterol, controlling endotoxin, inhibiting the growth of putrefying bacteria in the intestinal tract, improving the immunity of the organism and the like. For example, the lactein generated in the fermentation process is a commonly used digestant, and is attached to the intestinal mucosa to form a natural protective barrier, inhibit intestinal pathogenic bacteria and promote the growth of normal flora. Lactein decomposes sugar in intestine to generate lactic acid, increases intestinal acidity, promotes conversion of pepsinogen into pepsin, and improves pepsin activity. Meanwhile, the feed additive can inhibit the propagation of putrefying bacteria, prevent protein fermentation and reduce the gas production in intestines, thereby regulating the ecological balance of intestinal microorganisms, inhibiting intestinal pathogenic bacteria such as escherichia coli, dysentery bacillus and the like, and preventing harmful substances from being accumulated in the large intestine, thereby being beneficial to delaying the aging of organisms and promoting the gastrointestinal motility and the gastric secretion. Therefore, the chili sauce is different from the chili sauce prepared by the traditional high-oil and high-salt method, does not cause throat discomfort and gastrointestinal discomfort of a human body, is rich in lactic acid bacteria, and is beneficial to the intestines and the stomach of the human body.

Detailed Description

The lactic acid bacteria chili sauce and the preparation method thereof according to the present invention will be further described with reference to examples. It should be understood that the following examples are illustrative of the present invention and do not constitute all possible ways of carrying out the invention. The scope of the present invention is not limited to the contents of the following examples.

Example 1:

in the embodiment, the lactobacillus chili sauce is prepared from the following raw materials in parts by weight: 90-110 parts of pepper, 3-5 parts of kaoliang spirit, 15-25 parts of tomato sauce, 15-25 parts of edible oil, 3-5 parts of ginger, 5-9 parts of garlic, 10-15 parts of sugar, 1.5-2.5 parts of sodium glutamate, 20-40 parts of onion, 7-13 parts of spice, 0.004-0.006 part of lactobacillus and a proper amount of salt. Wherein, the parts of the raw materials are used for representing the weight ratio of the raw materials to each other; for example, the raw materials include 100 kg of pepper, 4 kg of kaoliang spirit and 5 g of lactobacillus, and the weight proportions are converted into 100 parts of pepper, 4 parts of kaoliang spirit and 0.005 part of lactobacillus in the embodiment, and the rest raw materials are similar.

In this embodiment, a proper amount of salt is used to adjust the taste of the chili paste, and if the chili paste needs to be salty, some salt components can be added; if the chili sauce is slightly tastier, the salt content can be reduced. For example, at a weight ratio of 90-110 parts of pepper, a proper amount of salt may be 8-10 parts, for example, 8 parts of salt may be selected to reduce the taste; 10 parts of salt can be selected to increase the salty taste; salt may be selected in 9 parts to adjust to a moderate taste.

In one embodiment, the weight ratio of each raw material can be: 90 parts of chili, 3 parts of kaoliang spirit, 15 parts of tomato sauce, 15 parts of edible oil, 3 parts of ginger, 5 parts of garlic, 10-15 parts of sugar, 1.5 parts of sodium glutamate, 20 parts of onion, 7 parts of spice, 0.004 part of lactobacillus and 8 parts of salt.

In another embodiment, the weight ratio of each raw material can be as follows: 110 parts of chili, 5 parts of kaoliang spirit, 25 parts of tomato sauce, 25 parts of edible oil, 5 parts of ginger, 9 parts of garlic, 15 parts of sugar, 2.5 parts of sodium glutamate, 40 parts of onion, 13 parts of spice, 0.006 part of lactobacillus and 10 parts of salt.

The spice can comprise 1-2 parts of aniseed, 1-2 parts of cinnamon, 2-4 parts of pepper granules and 3-5 parts of pepper powder.

The present example will be schematically described below with respect to the raw materials in the weight ratios of the following embodiments; it will be appreciated that some of the further schematic illustrations in this embodiment may still be applied to the weight proportions of the other embodiments within the corresponding weight proportion ranges. The chili sauce comprises the following raw materials in percentage by weight: 100 parts of chili, 4 parts of kaoliang spirit, 20 parts of tomato sauce, 20 parts of edible oil, 4 parts of ginger, 7 parts of garlic, 12 parts of sugar, 2 parts of sodium glutamate, 30 parts of onion, 10 parts of spice, 0.005 part of lactobacillus and 9 parts of salt. The chili sauce prepared from the raw materials in the weight ratio can meet the condition of natural fermentation and can meet the requirements of good taste and flavor.

The raw material of the chili paste of the embodiment can also comprise 0.5-1.5 parts of pod pepper, for example, 0.5 part, 1 part and 1.5 parts can be selected. Taking 1 part as an example, the pod pepper is added into the chili sauce raw material, so that the spicy taste of the chili sauce can be increased, and the requirements of different people on the spicy taste can be met. In this embodiment, the spices may include 1.5 parts of anise, 1.5 parts of cinnamon, 3 parts of pepper granules, and 4 parts of pepper powder.

In this embodiment, one kind of pepper may be used, or two or more kinds of pepper may be used, and a combination of two kinds of pepper, namely, a pig large intestine pepper and a four-head pepper, is preferable. The pig large intestine pepper is mainly characterized by crisp and tender taste, thick spicy flavor and thick fruit flesh, and the four-flat head pepper is mainly produced in Xinjiang and is mainly characterized by thick meat, thin skin and heavy spicy flavor. The pig large intestine pepper is selected to provide the fragrance of the pepper, the four flat head pepper is selected to provide the peppery taste of the pepper, and the fragrance and the peppery taste of the pepper sauce can be well complemented by matching the two. According to different requirements on the fragrance and the piquancy of the chilli sauce, the pig large intestine chilli and the four plain-headed chilli in different weight proportions can be selected to adjust the fragrance and the piquancy of the chilli sauce. Preferably, the weight ratio of the porcine large intestine pepper and the four plain head pepper is between 6: 4 and 9.5: 0.5, preferably 9: 1. It should be noted that the pepper in the present invention refers to a pepper to be fermented, and the specific fermentation process will be described in other embodiments; the pod pepper of some embodiments of the present invention, which is not fermented, is mainly used to adjust the pungency of the chili paste.

In order to achieve better taste and nutrition, the capsicum in this embodiment can be selected from bohu capsicum, especially from bohu capsicum of the source zanthoxylum No. 3 (one kind of pig large intestine capsicum) and new capsicum No. 3 (one kind of cayenne pepper), and the weight ratio is preferably 9: 1. The bochu pepper is produced from bochu county in Xinjiang, has high nutritive value and is rich in beta-carotene, magnesium, potassium, calcium, iron and other nutritive substances. The content of capsaicin is 2.9-4.2(mg/100g), the content of carotene is 0.3-0.5(mg/100g), and particularly, the content of reduced vitamin C and calcium is high, the content of vitamin C can reach 110-140(mg/100g), and the content of calcium can reach 70-80 (mg/g). In contrast, the vitamin C content of Piper kaki is about 72(mg/100g) and the calcium content is about 14(mg/100 g). The adoption of the Bohu chili can obtain the nutrient components which are 1 to 4 times higher than the nutrient components of the bell peppers. It can be understood that the selection of the pepper of the invention is not limited to the pepper of Bohu lake, and the technical scheme of the invention can be realized by selecting other types or producing areas of pepper.

The lactic acid bacteria of this embodiment may be one kind of lactobacillus, or two or more kinds thereof, preferably lactobacillus plantarum

6009 and Lactobacillus helveticus

6024. The lactobacillus plantarum has the functions of regulating immunity, regulating chronic metabolic diseases, regulating intestinal functions, eliminating harmful factors in the intestinal tract and the like; the Lactobacillus helveticus has the probiotic functions of hydrolyzing peptide and extracellular polysaccharide, and has the functions of resisting hypertension, regulating immunity, resisting inflammation, resisting oxidation and the like. Preferably, the weight ratio of the lactobacillus plantarum to the lactobacillus helveticus is 0.9: 1-1.1: 1, and preferably 1: 1.

According to the chilli sauce prepared by the raw materials in the weight ratio, on one hand, natural fermentation can be realized, the traditional chilli sauce preparation method with high oil content and high salt content or water preparation is not needed, the chilli sauce is beneficial to human health, on the other hand, the fragrance and the piquancy of the chilli sauce and the mellow taste can be considered, and the chilli sauce is rich in lactic acid bacteria beneficial to human health.

Example 2:

in this embodiment, the lactic acid bacteria chili sauce can be prepared from the raw materials including the raw materials in the weight ratio in embodiment 1, and the details are not repeated herein. Further, the present embodiment also includes the following preparation method:

(1) firstly, cutting the hot pepper into diced hot pepper with the thickness of 0.6-1 cm

The peppers are illustrated here schematically as source pepper king No. 3 and new pepper No. 3 peppers in a weight ratio of 9: 1.

The chili sauce is selected, so that the chili of the first stubbles can be picked to improve the quality of the chili sauce. The first crop is the first crop of hot pepper which can be picked after the hot pepper grows to be mature. As the selected pepper is taken as an example, the pepper can be picked when the planting period of the pepper reaches 90-120 days. The first crop of pepper is naturally mature and has the best nutrition. Of course, if the conditions are limited, picked stubbles or other batches of peppers can be used, and the invention is not limited in this regard.

After the peppers are picked, picking out the peppers with unqualified quality (such as shrivelled peppers or peppers with rotten phenomena), completely manually removing pepper handles, cleaning the peppers with water, drying the peppers with the water, and cutting the peppers into small pepper dices with the diameter of 0.6-1 cm. The size range of the diced capsicum herein refers to the range of the length and width of the diced capsicum, that is, the shape of the dice cut into which the processed vegetables are generally cut. Preferably, the diced pepper can be diced pepper with the length and the width of 0.8 cm. The diced chili is cut into the size range, so that the chili sauce has the mouthfeel of thin chili skin and thick chili meat and does not have rough mouthfeel due to overlarge chili blocks. The chili sauce in the current market is mostly in a pasty, muddy or dry-skin chili sauce shape, and the chili sauce has no taste and texture of the chili sauce when being eaten; the chili paste of the present embodiment can provide the taste and texture of the chili itself.

(2) Mixing diced capsicum and kaoliang spirit, adding 6-10 parts of salt, uniformly mixing, putting into a fermentation tank, and performing primary fermentation

After the pepper is diced in the step (1), the diced pepper and the kaoliang spirit are mixed according to the weight proportion, for example, 100 parts of diced pepper which is diced from the pepper is mixed with 4 parts of kaoliang spirit, then 6-10 parts of salt is added, and the mixture is uniformly mixed. The salt is used for participating in the fermentation process and also for adjusting the taste of the chili paste, and for example, 6 parts, 8 parts, 10 parts, preferably 8 parts of salt may be added. The diced capsicum, the kaoliang spirit and the salt are evenly mixed according to the weight proportion and then can be put into a large fermentation tank for primary natural fermentation. For example, the fermentation can be carried out for 2 to 5 days, preferably 3 to 4 days. After the fermentation process is finished, the primarily fermented pepper is filled into a sealing bag for secondary fermentation. The fermentation tank can be a large outdoor or indoor fermentation tank, and can contain a large amount of pepper for fermentation, such as thousands or even tens of thousands of pepper.

(3) Placing the primarily fermented Capsici fructus into a sealed bag, placing the sealed bag into a fermentation container, performing secondary fermentation until the Capsici fructus is broken

And (3) after primary fermentation is carried out on the chili in the fermentation tank in the step (2), the chili is filled into a sealing bag, and the sealing bag is filled into a fermentation container for secondary natural fermentation. And (3) during secondary fermentation, storing the fermentation container at the environment temperature of 10-30 ℃ for natural fermentation until the pepper is broken. The step can well mix the diced capsicum, the kaoliang spirit and the salt uniformly, and the problem that the fermentation effect is influenced by nonuniform mixing possibly caused by directly loading the diced capsicum, the kaoliang spirit and the salt into a fermentation container is avoided.

After the bag is placed into a sealing bag, the opening of the bag is sealed, and then the bag is placed into a fermentation container, and then the fermentation container is sealed. The sealing bag can also be a sterile bag or a waterproof bag which is sleeved in the fermentation container; the specific process of loading into the container may include: cleaning and sterilizing the fermentation container, internally sleeving a sterile bag and a waterproof bag, then filling the uniformly mixed raw materials into the sterile bag, putting the sterile bag into the fermentation container, sealing the opening of the bag, and then sealing the fermentation container.

In some embodiments, the fermentation vessel may be a fermenter, for example, a 200 liter steel fermenter meeting the national standard GB/T325.4-2015 may be used. The fermentation container may also be a container made of other materials, such as a plastic barrel, and the like, which is not limited herein.

The fermentation mode adopted by the invention is natural fermentation, so that in the embodiment, the raw materials are bagged and placed in the fermentation container, and the fermentation container is stored under the ambient temperature condition for natural fermentation. Illustratively, in some embodiments, the fermentation tank for the primary fermentation may be a semi-underground cement tank, which may keep the temperature relatively constant, close to ambient temperature; the secondary fermentation can be carried out by placing the fermentation container in a fermentation room or a storehouse, wherein the fermentation room or the storehouse does not use facilities such as a constant temperature room or a constant temperature box and the like, and the environmental temperature is kept. The ambient temperature may be 10-30 ℃.

After the natural fermentation is started, the natural fermentation can be finished after the natural fermentation of the pepper is stopped. The natural fermentation process of the secondary fermentation should be no less than 100 days; less than 100 days may affect the taste of the final chili paste.

(4) Mixing the processed Capsici fructus with tomato sauce, edible oil, rhizoma Zingiberis recens, Bulbus Allii, sugar, sodium glutamate, Bulbus Allii Cepae and spices, and parching

And (4) after the natural fermentation of the chili is finished in the step (3), taking out the fermented chili, mixing the tomato sauce, the edible oil, the ginger, the garlic, the sugar, the sodium glutamate, the onion and the spices, and frying to obtain the chili sauce. In this embodiment, the stir-frying process of the chili paste can be completed by the following steps:

(4.1) adding 18-22 parts of edible oil into a frying pan, and heating to 140-160 DEG C

After the steps of pepper fermentation, taking out and washing are completed, the stir-frying can be started to prepare. Firstly, 18-22 parts of edible oil by weight can be added into a frying pan, and the oil temperature is heated to 140-160 ℃. In some embodiments, 18 parts, 20 parts, 22 parts of edible oil may be added, preferably 20 parts may be added, and may be heated to 140, 150, 160 degrees celsius, preferably may be heated to 150 degrees celsius. This example is illustrated below with the addition of 20 parts of edible oil and heating to 150 degrees celsius.

(4.2) adding the onion, fishing out the onion after the onion is fried out of the fragrance, adding 2-4 parts of pepper granules, fishing out the pepper granules after the fragrance is fried out

After the edible oil is heated to about 150 ℃, the 20-40 parts of onion, for example 30 parts of onion, can be added, and the onion is taken out after being fried to have fragrance; and then 2-4 parts of pepper granules are placed, preferably 3 parts of pepper granules are placed, and the pepper granules are fried to have fragrance and then fished out.

It can be understood that, in the actual industrial process, it is impossible to accurately ensure and maintain the temperature of the edible oil at 150 ℃ during frying, so that the 150 ℃ and the 150 ℃ mentioned in the technical scheme of the invention have the same meaning, and refer to a small range of the temperature of 150 ℃ or higher in the actual frying process. The specific temperature and the expression around the specific temperature in other parts of the present application are similar to those herein, and the description of other parts is omitted.

(4.3) after the frying pan is cooled to 50-70 ℃, putting the fermented chili, tomato sauce, garlic, sugar, sodium glutamate, residual spices and a proper amount of salt into the frying pan, frying until the temperature reaches 90-110 ℃, and keeping for 8-12 minutes to prepare the chili sauce

And after the temperature in the frying pan is reduced to 50-70 ℃, further frying can be started. Preferably to 60 degrees celsius. Adding fermented Capsici fructus, tomato sauce, Bulbus Allii, sugar, sodium glutamate, residual spicery and appropriate amount of salt, and parching

After the raw materials are added, the raw materials are fried together until the temperature reaches 90-110 ℃. For example, the mixture may be fried to a temperature of 90, 100, 110 degrees centigrade. Preferably, the mixture can be fried to 100 ℃. After the raw materials are fried to 100 ℃, keeping the temperature and continuously frying for 8-12 minutes, and then completing frying, so as to obtain the chili sauce. The holding time here may be 8, 10, 12 minutes, and preferably may be 10 minutes.

(5) Adding lactobacillus into the above mixed parched chili paste, and stirring to obtain chili paste

After the frying of the chili sauce is finished, the fried chili sauce is kept stand and cooled, and can be cooled to room temperature, such as 15-30 ℃. In the process of cooling the chili paste, a lactic acid bacteria preparation to which the chili paste is added may be prepared. Or preparing lactobacillus preparation in advance, and directly adding the cooled chili sauce. The lactic acid bacteria agent (lactic acid bacteria mixture) added here is the lactic acid bacteria in example 1, including lactobacillus plantarum and lactobacillus helveticus, for example. The lactic acid bacteria mixture can be prepared by the following method: 0.004-0.006 part of lactobacillus which can be lactobacillus plantarum 0.002-0.003 part, preferably 0.0025 part, and lactobacillus helveticus 0.002-0.003 part, preferably 0.0025 part are prepared for every 100 parts of fermented chilli sauce; before preparing the lactic acid bacteria mixed solution, adding 0.4-0.6 part of purified water, preferably 0.5 part of purified water and edible oil with the same volume as the purified water into a stirrer, and then stirring by using the stirrer until a stable opaque oil-water emulsion is formed, wherein the stirrer can be a high-speed stirrer, for example, 12500 revolutions per minute, and stirring for 3 times, each time for 1 minute; after the oil-water emulsion is obtained, adding the lactobacillus plantarum and the lactobacillus helveticus in parts, namely 0.004-0.006 part of lactobacillus into 0.8-1.2 parts of the oil-water emulsion after stirring; then stirring the mixture by hand until the mixture is uniform; standing for 8-12 minutes, preferably 10 minutes to form the lactic acid bacteria mixed solution.

And then, adding the prepared lactic acid bacteria mixed solution into the fried chili sauce which is kept stand and cooled, and uniformly stirring to obtain the lactic acid bacteria chili sauce.

In the process of adding the raw materials for stir-frying, a proper amount of salt can be added to adjust the taste of the lactic acid bacteria chilli sauce. Illustratively, 0.5-1.5 parts of salt can be added, for example, 0.5, 1, 1.5 parts of salt can be added to adjust the salty taste of the lactic acid bacteria chili sauce, and the specific amount of salt used can be determined according to the taste condition during actual stir-frying.

Example 3:

the embodiment provides a lactic acid bacteria chilli sauce, the main raw materials of which are the same as those in embodiment 1, and are not described again here, except that the lactic acid bacteria chilli sauce further comprises 20-40 parts of beef. For example, 20, 25, 30, 35, 40 parts of beef may be added. Preferably, 30 parts beef may be added.

This example differs from example 1 in that the addition of beef results in a beef lactic acid bacteria chili sauce that also retains the superior taste and benefits human health benefits of the present invention, while providing a different taste lactic acid bacteria chili sauce to humans than that of the beef-free sauce.

Example 4:

this example provides a method for preparing lactic acid bacteria chili sauce, the main raw materials and preparation method thereof are the same as those in example 2, and the details are not repeated herein. The difference between this example and example 2 will be described below, and the rest of the raw materials and the preparation method can be used in example 2.

In the embodiment, 20-40 parts of beef is added into the raw materials. For example, 20, 25, 30, 35, 40 parts of beef may be added. Preferably, 30 parts of beef can be added, so that the beef lactobacillus chili sauce can be prepared.

In the preparation process, the steps of cutting diced capsicum, mixing kaoliang spirit and salt, naturally fermenting the prepared capsicum and the like are the same as those in the embodiment 2, and the difference of the embodiment lies in the frying process.

In this embodiment, the steps (4.2) and (4.3) in embodiment 2 further include:

(4.2) heating the edible oil to 170-190 ℃, pouring the beef and the ginger into the frying pan, and stir-frying for 6-10 minutes

After the fried onion and pepper particles are fished out, the oil is further heated to 170-190 ℃, for example, 170, 180, 190 ℃. Preferably 180 degrees celsius. After the oil temperature is heated to 180 ℃, beef and ginger in the raw materials are placed into the oil, and stir-frying is carried out for 6-10 minutes, for example, stir-frying can be carried out for 6, 8 and 10 minutes. Preferably, the stir-frying time is 8 minutes. After the stir-frying in this step is completed, the subsequent step (4.3) in example 2 is continued.

The lactic acid bacteria chili sauce prepared in this example is beef lactic acid bacteria chili sauce, and also maintains the advantages of the present invention in terms of taste and good for human health, while providing people with a different taste of chili sauce than that without meat.

According to the lactic acid bacteria chilli sauce and the beef lactic acid bacteria chilli sauce in different embodiments, on the basis of utilizing natural fermentation to contain various natural and healthy lactic acid bacteria and natural preservation, lactobacillus beneficial to human health is additionally added, including lactobacillus plantarum and lactobacillus helveticus, bacteriocins generated by the lactic acid bacteria are natural bacteriostatic polypeptides or proteins synthesized by the lactic acid bacteria in a metabolic process, the lactic acid bacteria chilli sauce is a natural biological preservative, pathogenic microorganisms and putrefying microorganisms in food can be inhibited or killed, so that the food safety is guaranteed, and no toxic or side residues are left. Meanwhile, the lactic acid bacteria can also generate some special enzyme systems to maintain the ecological balance of intestinal tracts and improve the flavor of products, and the thallus components or extracellular metabolites of the lactic acid bacteria contain anti-cholesterol factors, so that the absorption of cholesterol by intestinal tracts can be obviously reduced, and the lactic acid bacteria can absorb part of the cholesterol and convert the cholesterol into cholate to be discharged from the body. In addition to lactic acid bacteria generated in the natural fermentation process of the chili sauce, sufficient lactobacillus is additionally added in the preparation process of the chili sauce, so that the content of lactic acid bacteria in the chili sauce is further increased, and the chili sauce is better beneficial to human health.

Various modifications and alterations to this invention will become apparent to those skilled in the art. The technical features of the various embodiments of the invention may, without conflict, be combined with each other to form new embodiments. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the claims of the present invention should be included in the protection scope of the present invention.

Claims

1. The lactic acid bacteria chili sauce is characterized by being prepared from the following raw materials in parts by weight: 90-110 parts of pepper, 3-5 parts of kaoliang spirit, 15-25 parts of tomato sauce, 15-25 parts of edible oil, 3-5 parts of ginger, 5-9 parts of garlic, 10-15 parts of sugar, 1.5-2.5 parts of sodium glutamate, 20-40 parts of onion, 7-13 parts of spice, 0.004-0.006 part of lactobacillus and a proper amount of salt.

2. The lactic acid bacteria chili paste of claim 1, wherein: 100 parts of chili, 4 parts of kaoliang spirit, 18 parts of tomato sauce, 20 parts of edible oil, 4 parts of ginger, 7 parts of garlic, 12 parts of sugar, 2 parts of sodium glutamate, 30 parts of onion, 10 parts of spice, 0.005 part of lactobacillus and a proper amount of salt.

3. The lactic acid bacteria chili sauce of claim 1, wherein the spice comprises: 1-2 parts of anise, 1-2 parts of cassia bark, 2-4 parts of pepper granules and 3-5 parts of pepper powder.

4. The lactic acid bacteria chili sauce according to claim 1, wherein the chili comprises porcine large intestine chili and tetrapanacis chili pepper in a weight ratio of 6: 4 to 9.5: 0.5.

5. The lactic acid bacteria chili sauce according to any one of claims 1 to 4, wherein the raw material further comprises: 20-40 parts of beef.

6. A lactic acid bacteria chili sauce according to any one of claims 1 to 4, wherein the lactobacillus comprises lactobacillus plantarum in an amount of 0.002 to 0.003 parts and lactobacillus helveticus in an amount of 0.002 to 0.003 parts.

7. The lactic acid bacteria chili sauce according to claim 5, wherein the lactobacillus comprises lactobacillus plantarum in an amount of 0.002-0.003 parts and lactobacillus helveticus in an amount of 0.002-0.003 parts.

8. A method for preparing the lactic acid bacteria chili sauce according to any one of claims 1 to 7,

cutting the hot pepper into diced hot peppers with the length and the width of 0.6-1 cm;

mixing diced capsicum with the kaoliang spirit, adding 6-10 parts of salt, uniformly mixing, and putting into a fermentation tank for primary fermentation;

putting the primarily fermented pepper into a sealing bag, putting the sealing bag into a fermentation container, and performing secondary fermentation until the pepper is broken;

mixing and frying the treated chili with the tomato sauce, the edible oil, the ginger, the garlic, the sugar, the sodium glutamate, the onion and the spices;

adding lactobacillus into the mixed and fried chili sauce, and stirring uniformly to obtain the chili sauce.

9. The preparation method according to claim 8, wherein in the secondary fermentation, the pepper is naturally fermented until the pepper is cut off when the fermentation container is stored at an ambient temperature of 10-30 ℃.

10. The method of claim 8, wherein the secondary fermentation is for at least 100 days.

11. The method according to claim 10, wherein the time for the primary fermentation is generally 2 to 5 days.

12. The process according to any one of claims 8 to 11, wherein, when the stir-frying is carried out,

adding 18-22 parts of edible oil into a frying pan, and heating to 140-160 ℃;

adding the onion, taking out after frying the onion to obtain fragrance, adding 2-4 parts of pepper granules in the spice, and taking out after frying the onion to obtain the fragrance;

when the temperature of the frying pan is reduced to 50-70 ℃, adding the fermented chili, tomato sauce, ginger, garlic, sugar, sodium glutamate, the rest spices and a proper amount of salt, frying until the temperature reaches 90-110 ℃, and keeping for 8-12 minutes;

and standing and cooling the mixed and fried chili sauce to room temperature, and adding lactobacillus to prepare the chili sauce.

13. A method for preparing the lactic acid bacteria chili paste according to claim 5,

mixing and frying the treated chili with the tomato sauce, the edible oil, the ginger, the garlic, the sugar, the sodium glutamate, the onion, the spices and the beef;

14. The method according to claim 13, wherein the step of preparing the resin composition,

when frying, adding 18-22 parts of edible oil into a frying pan, and heating to 140-160 ℃;

heating the edible oil to 170-190 ℃, and pouring the beef and the ginger into a frying pan to stir-fry for 6-10 minutes;

standing and cooling the mixed and fried chili sauce to room temperature, and adding lactobacillus to prepare the lactobacillus chili sauce.

15. The lactic acid bacteria chili sauce according to claim 1, wherein the raw material further comprises 0.5 to 1.5 parts of pod pepper.

16. The method of claim 8 or 13, wherein the adding of the lactobacillus comprises adding a lactic acid bacteria mixture, wherein the lactic acid bacteria mixture is prepared by:

stirring 0.4-0.6 part of purified water and edible oil with the same volume as the purified water by using a stirrer until an oil-water emulsion is formed;

adding 0.002-0.003 part of lactobacillus plantarum and 0.002-0.003 part of lactobacillus helveticus into the oil-water emulsion, and uniformly stirring;

standing for 8-12 minutes to prepare the lactic acid bacteria mixed solution.