| abstract |
The application discloses a spiced five-kernel oil chili sauce and a preparation method thereof, and belongs to the technical field of food processing. The chili sauce comprises the following components in parts by weight: 100-150 parts of chilli oil, 40-60 parts of pepper, 5-10 parts of onion, 1-5 parts of ginger, 5-10 parts of garlic, 10-20 parts of thick broad-bean sauce, 1-5 parts of chilli powder, 10-30 parts of peanut kernel, 10-30 parts of broad bean kernel, 5-20 parts of pea kernel, 10-20 parts of white sesame seed, 10-20 parts of sunflower seed kernel, 1-2 parts of edible salt, 1-2 parts of monosodium glutamate, 2-4 parts of isomaltooligosaccharide and 0.1-0.3 part of food additive, wherein the food additive comprises tert-butyl hydroquinone, ascorbic acid and potassium sorbate. The chili sauce can effectively prevent oil rancidity and rancid taste, and prolong shelf life; meanwhile, the composition can promote intestinal peristalsis, enhance the immunity of the organism and reduce cholesterol and blood fat. |