Hericium erinaceus chili sauce with low nitrite content and preparation method thereof

• Main Authors: QIAN MIN, LI XIANGLUAN, BAI WEIDONG, ZHAO XIAOJUAN, DONG HAO, ZHANG YONGXING, ZENG XIAOFANG, XIE HAO, YAN KANGLING
• Format: Patent
• Language: Chinese; English
• Published: 24.10.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention belongs to the technical field of food processing, and discloses hericium erinaceus chili sauce with low nitrite content and a preparation method of the hericium erinaceus chili sauce. The formula of the hericium erinaceus chili sauce comprises 250-300 parts of red chili flakes, 90-110 parts of shredded hericium erinaceus, 40-50 parts of shrimp meat granules, 280-320 parts of vegetable oil, 5-7 parts of soybean paste, 9-13 parts of minced ginger, 10-15 parts of minced garlic, 8-12 parts of an exogenous additive, 4-8 parts of table salt, 2-4 parts of white sugar and 4-6 parts of white spirit. A preparation method of the hericium erinaceus chili sauce comprises the following steps: pretreating the raw materials, adding the vegetable oil to stir-fry the bruised ginger and the bruised garlic, then sequentially adding the red pepper slices, the shredded hericium erinaceus, the shrimp meat granules and the exogenous additive, stir-frying, then adding the table salt, the white sugar and the soybean sau