阅读说明：本技术 一种赤松茸辣椒酱制备方法 (Preparation method of red pine antler chili sauce ) 是由 彭甫静 于 2021-09-06 设计创作，主要内容包括：本发明属于食品加工技术领域,具体涉及一种赤松茸辣椒酱制备方法,包括以下步骤：S1.原料预处理；S2.混料；S3.压榨与粉磨；S4.膨化；S5.拌料；S6.浸渍；S7.包装与灭菌。本发明采用将朝天椒与香料及调料制成酱料,再将酱料进行固液分离后,通过先固后液的方式,使酱料充分的渗入膨化后的赤松茸,同时采用多次小幅度降压的方式,使赤松茸的香味以及包含的营养物质充分释放出来,从而使制得的赤松茸辣椒酱口感好,由于加热温度低,时间短,故赤松茸营养大部分未被破坏,故营养依然丰富,且在原料中未加入化学合成食品添加剂(如防腐剂等),故安全健康。(The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a red pine and antler chili sauce, which comprises the following steps: s1, pretreating raw materials; s2, mixing materials; s3, squeezing and grinding; s4, puffing; s5, mixing materials; s6, dipping; and S7, packaging and sterilizing. The invention adopts the technical scheme that the pod pepper, spice and seasoning are prepared into sauce, then the sauce is subjected to solid-liquid separation, the sauce is fully infiltrated into the puffed red pine mushroom in a mode of first solid and then liquid, and meanwhile, the flavor of the red pine mushroom and contained nutrient substances are fully released in a mode of reducing the pressure for a plurality of times in small amplitude, so that the prepared red pine mushroom chili sauce has good taste, and the nutrition of the red pine mushroom is mostly not destroyed due to low heating temperature and short time, so that the nutrition is still rich, and the raw materials are not added with chemical synthesis food additives (such as preservative and the like), so the red pine mushroom chili sauce is safe and healthy.)

1. The preparation method of the red pine antler chili sauce is characterized by comprising the following steps:

s1, raw material pretreatment: soaking fresh and mildew-free and cleaned tricholoma matsutake in 2% saline water for 10-15 minutes, taking out, washing, draining, and cutting into tricholoma matsutake particles for later use; chopping the pod pepper and the garlic respectively for later use; grinding the spices into powder respectively for later use;

s2, mixing materials: taking the raw materials pretreated in the step S1 as a selection object, uniformly mixing pod pepper, garlic, spice, salt, chicken powder and white spirit according to a sauce formula, filling the mixture into a container, sealing and refrigerating the container for more than 24 hours, and taking out the container to prepare the sauce;

s3, squeezing and grinding: wrapping the sauce prepared in the step S2 with filter press cloth, squeezing, and mixing the squeezed juice with water according to the proportion of 1 (1-3) to obtain sauce for later use; then, the residue of the filter press cloth is fried and ground into ultrafine powder;

s4, puffing: putting the tricholoma matsutake particles obtained in the step S1 into a closed pressure tank, heating to continuously evaporate the moisture in the tricholoma matsutake, opening a pressure release valve of the pressure tank after the pressure in the pressure tank is 80-120kpa, and flashing the moisture to obtain a puffed material;

s5, mixing materials: placing the expanded material and the ultrafine powder obtained in the step S3 into a high-pressure stirring tank according to the weight ratio of 1 (0.2-0.9) and stirring for 3-8 minutes under normal pressure, then injecting low-temperature nitrogen into the high-pressure stirring tank, stirring for 2-5 minutes under low pressure, and then carrying out multiple times of low-amplitude pressure reduction until the pressure is reduced to normal pressure and then taking out to prepare a premix;

s6, dipping: uniformly mixing the premix and the sauce collected in the step S3 according to the weight ratio of 1 (1-3), and storing at low temperature for more than 12 hours to prepare the semi-finished product chili sauce of the tricholoma matsutake;

s7, packaging and sterilizing: and (3) putting the semi-finished product of the red pine mushroom chili sauce into a packaging bag or a packaging bottle, filling nitrogen, sealing and packaging, and performing ultraviolet disinfection and sterilization to obtain the finished product of the red pine mushroom chili sauce.

2. The method for preparing a red pine mushroom-chili sauce as claimed in claim 1, wherein the temperature of the sealed refrigeration of step S2 is-5 ℃ to-1 ℃.

3. The method for preparing the red pine antler chili sauce as claimed in claim 1, wherein the fineness of the ultrafine powder in the step S3 is 180-200 meshes.

4. The method of preparing a red pine mushroom-chili sauce as claimed in claim 1, wherein the weight ratio of the puffed material to the ultra-fine powder in step S5 is 1: 0.2.

5. The method for preparing red pine antler chili sauce according to claim 1, wherein the temperature of the low-temperature nitrogen gas in the step S5 is-15 ℃ to-5 ℃; when the pressure is increased and the stirring is carried out, the pressure in the high-pressure stirring tank is 120kpa, the frequency of carrying out low-amplitude pressure reduction is 4 times, the interval is 1-3 minutes, the amplitude of each pressure reduction is 30kpa, and the stirring is not carried out in the pressure reduction process.

6. The method of preparing a Chirong chili sauce as claimed in claim 1, wherein the weight ratio of the premix to the sauce in step S6 is 1: 1.5.

7. The method for preparing the Korean pine antler chilli sauce as claimed in any one of claims 1 to 6, wherein the grain diameter of the Korean pine antler grains in step S1 is 2-5mm, and the grain diameter of the spice is 120-200 meshes.

8. The method of claim 7, wherein the spices of step S1 include at least three of pepper, anise, tsaoko cardamon, fennel, and cinnamon.

9. The preparation method of the Korean pine antler chili sauce as claimed in claim 8, wherein the sauce formula in step S2 comprises, by weight, 100 parts of pod pepper, 6-15 parts of garlic, 3-8 parts of pepper, 1-3 parts of star anise, 1-3 parts of tsaoko amomum fruit, 1-3 parts of fennel, 1-3 parts of cassia bark, 2-5 parts of salt, 2-5 parts of chicken powder and 6-15 parts of white spirit.

10. The method for preparing the Korean pine antler chili sauce as claimed in claim 9, wherein the formula of the sauce in step S2 comprises, by weight, 100 parts of pod pepper, 7 parts of garlic, 5 parts of pepper, 1.5 parts of star anise, 1.5 parts of tsaoko amomum fruit, 1.5 parts of fennel, 1.5 parts of cassia bark, 2.5 parts of salt, 3 parts of chicken powder and 12 parts of white spirit.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a red pine and antler chili sauce.

Background

The tricholoma matsutake is a wild edible fungus growing at the root of a red pine tree and symbiotic with the root, also called crinkled cap fungus and russula vinosa cap fungus, is successfully cultivated in recent years and starts to be popularized and applied, and the tricholoma matsutake is a new mushroom species recommended to developing countries by the food and agriculture organization of the united nations and is also one of ten large varieties in the international mushroom trading market. The red tricholoma matsutake has the characteristics of large size, bright color, tender meat, crisp cover handle, faint scent, delicious taste, beautiful color, fresh taste, tenderness, crispness, good mouthfeel and the like, and is rich in various essential amino acids and vitamins for human bodies. The tricholoma matsutake is rich in nutrition, aromatic in flavor, fragrant in flavor of lip and tooth, comparable with wild tricholoma matsutake, and rich in various essential amino acids and vitamins for human bodies, and according to the determination, each 100 g of dry product contains 29 g of crude protein, 0.66 g of fat, 54.9 g of carbohydrate, 19.6 g of total amino acids, and 17 kinds of all the essential amino acids and other amino acids for human bodies. It also contains various minerals essential to human body such as phosphorus, calcium, iron, magnesium, etc. The content of the vitamin PP is 10 times of that of cabbage, tomatoes and cucumbers, the content of protein and amino acid is higher than that of the edible fungi such as black fungus, mushrooms and oyster mushrooms, the content of the protein is 25.75%, the average level of the protein content of other edible fungi is higher, the variety of the amino acid is complete, the content of crude fiber is higher, and rich dietary fiber can be provided. The fruiting body contains multiple mineral elements such as K.Na, Ca, P, Cu, Zn, Fe, Mn, etc., and has high phosphorus and potassium contents. Contains rich saponin, taurine, total flavone, polyphenol, vitamin C and other bioactive substances.

Based on the excellent taste and rich nutrition of the red pine antler, the red pine antler is deeply favored by people. The novel eating method of the red tricholoma matsutake is quite necessary for developing the novel eating method of the red tricholoma matsutake, and the novel eating method needs to meet the requirements of unique flavor, rich nutrition, safety and health.

Disclosure of Invention

In view of the above problems, it is an object of the present invention to provide a method for preparing red pine mushroom-chili sauce, which can sufficiently emit the fragrance of red pine mushroom, and make the prepared red pine mushroom-chili sauce have good taste, rich nutrition, safety and health.

The purpose of the invention is realized by the following technical scheme:

a preparation method of a red pine antler chili sauce comprises the following steps:

s1, raw material pretreatment: soaking fresh and mildew-free and cleaned tricholoma matsutake in 2% saline water for 10-15 minutes, taking out, washing, draining, and cutting into tricholoma matsutake particles for later use; chopping the pod pepper and the garlic respectively for later use; grinding the spices into powder respectively for later use.

S2, mixing materials: taking the raw materials pretreated in the step S1 as selection objects, uniformly mixing the pod pepper, the garlic, the spice, the salt, the chicken powder and the white spirit according to the sauce formula, putting the mixture into a container, sealing and refrigerating the container for more than 24 hours, and taking the container out to prepare the sauce.

S3, squeezing and grinding: wrapping the sauce prepared in the step S2 with filter press cloth, squeezing, and mixing the squeezed juice with water according to the proportion of 1 (1-3) to obtain sauce for later use; then, the residue left on the filter press cloth is fried and ground into ultrafine powder.

S4, puffing: and (4) putting the tricholoma matsutake particles obtained in the step (S1) into a closed pressure tank, heating (the heating temperature is 85-95 ℃) to continuously evaporate the moisture in the tricholoma matsutake, opening a pressure release valve of the pressure tank (the pressure release valve on the pressure tank is communicated with a vacuum tank which is vacuumized and has the volume 5-8 times of the volume of the pressure tank) after the pressure in the pressure tank is 80-120kpa, and flashing the moisture to obtain the puffed material. The puffed red pine mushroom has been aged and has many honeycomb holes.

S5, mixing materials: and (3) putting the expanded material and the ultrafine powder obtained in the step (S3) into a high-pressure stirring tank according to the weight ratio of 1 (0.2-0.9) and stirring for 3-8 minutes under normal pressure, then filling low-temperature nitrogen into the high-pressure stirring tank, carrying out low-amplitude pressure reduction for multiple times after carrying out pressure stirring for 2-5 minutes under low temperature, and taking out until the pressure is reduced to normal pressure to prepare the premix. The step aims to press the seasoning superfine powder into the superfine holes of the expanded material by low-temperature pressurized stirring, and simultaneously, the pore diameter of the superfine holes can be shrunk at low temperature, so that the superfine powder can be better embedded into the red pine mushroom particles of the expanded material, the fragrance and the spicy taste are deeply inserted into the red pine mushroom particles, and the taste is better. And adopt many times low-amplitude step-down, avoid suddenly reducing the pressure process by a wide margin and make the popped condition of grow in micropore aperture take place, the low-amplitude step-down can the time the pine antler granule slightly puff (be not enough to make the superfine powder fall out from the pine antler granule space), strengthen its taste, let pine antler fragrant smell fully distribute simultaneously.

S6, dipping: and (4) uniformly mixing the premix and the sauce collected in the step (S3) according to the weight ratio of 1 (1-3), and storing at low temperature for more than 12 hours to prepare the semi-finished product of the red tricholoma matsutake chili sauce. The purpose of this step is, further richen the flavor of chinese red pine antler granule, make its taste more fragrant and crisp, the taste is more even, and fragrance and nutrient composition can fully distribute, make fragrance more strong to make the cooking juice inhale in the chinese red pine antler granule, make chinese red pine antler granule fuller, low temperature impregnation can promote the fragility of chinese red pine antler granule, also can not make the popped grow in micropore aperture on the chinese red pine antler granule simultaneously.

S7, packaging and sterilizing: and (3) putting the semi-finished product of the red pine mushroom chili sauce into a packaging bag or a packaging bottle, filling nitrogen, sealing and packaging, and performing ultraviolet disinfection and sterilization to obtain the finished product of the red pine mushroom chili sauce.

Preferably, the sealed refrigeration temperature of step S2 is-5 deg.C to-1 deg.C, and the low temperature refrigeration can inhibit bacterial growth on one hand and rupture pod pepper cells of Capsicum annuum to fully separate out water and Capsicum annuum components in the cells on the other hand.

Preferably, the fineness of the superfine powder in the step S3 is 180-200 meshes, and the superfine spice powder can be well filled into the honeycomb holes of the expanded red pine antler particles and continuously and stably exert the fragrance of the red pine antler particles.

More preferably, the weight ratio of the expanded material to the ultrafine powder in the step S5 is 1: 0.2.

Preferably, the temperature of the low-temperature nitrogen in the step S5 is-15 ℃ to-5 ℃; when the pressure is increased and the stirring is carried out, the pressure in the high-pressure stirring tank is 120kpa, the frequency of carrying out low-amplitude pressure reduction is 4 times, the interval is 1-3 minutes, the amplitude of each pressure reduction is 30kpa, and the stirring is not carried out in the pressure reduction process.

Preferably, the weight ratio of the premix to the sauce in the step S6 is 1:1.5

Further, in step S1, the grain size of the Pinus densiflora particles is 2-5mm, and the grain size of the spice is 120-200 meshes.

Further, the spices in step S1 include at least three of pepper, anise, tsaoko cardamon, fennel and cinnamon, and all the spices are selected and used in the present application.

Further, the formula of the sauce material in the step S2 comprises, by weight, 100 parts of pod pepper, 6-15 parts of garlic, 3-8 parts of pepper, 1-3 parts of star anise, 1-3 parts of tsaoko amomum fruit, 1-3 parts of fennel, 1-3 parts of cassia bark, 2-5 parts of salt, 2-5 parts of chicken powder and 6-15 parts of white spirit.

Preferably, the formula of the sauce material in the step S2 comprises, by weight, 100 parts of pod pepper, 7 parts of garlic, 5 parts of pepper, 1.5 parts of star anise, 1.5 parts of tsaoko amomum fruit, 1.5 parts of fennel, 1.5 parts of cassia bark, 2.5 parts of salt, 3 parts of chicken powder and 12 parts of white spirit.

The invention adopts the technical scheme that the pod pepper, spice and seasoning are prepared into sauce, then the sauce is subjected to solid-liquid separation, the sauce is fully infiltrated into the puffed red pine mushroom in a mode of first solid and then liquid, and meanwhile, the flavor of the red pine mushroom and contained nutrient substances are fully released in a mode of reducing the pressure for a plurality of times in small amplitude, so that the prepared red pine mushroom chili sauce has good taste, and the nutrition of the red pine mushroom is mostly not destroyed due to low heating temperature and short time, so that the nutrition is still rich, and the raw materials are not added with chemical synthesis food additives (such as preservative and the like), so the red pine mushroom chili sauce is safe and healthy.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure. The described embodiments are only some embodiments of the invention, not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The first embodiment is as follows:

a preparation method of a red pine antler chili sauce comprises the following steps:

s1, raw material pretreatment: soaking fresh and mildew-free and cleaned tricholoma matsutake in 2% saline water for 12 minutes, taking out, washing, draining, and cutting into tricholoma matsutake particles for later use; chopping the pod pepper and the garlic respectively for later use; grinding the spices into powder respectively for later use. The grain diameter of the red pine antler grains is 2-5mm, and the grain diameter of the spice is 180 meshes. The spice comprises fructus Piperis, fructus Anisi Stellati, fructus Tsaoko, fructus Foeniculi, and cortex Cinnamomi Japonici.

S2, mixing materials: taking the raw materials pretreated in the step S1 as selection objects, taking 100 parts of pod pepper, 9 parts of garlic, 5 parts of pepper, 1.5 parts of star anise, 1.5 parts of tsaoko amomum fruit, 1.5 parts of fennel, 1.5 parts of cassia bark, 2.5 parts of salt, 3 parts of chicken powder and 12 parts of white spirit according to the formula of the sauce by weight, uniformly mixing, filling into a container, sealing and refrigerating for 36 hours, and taking out to obtain the sauce. The temperature of the sealed refrigeration is-3 ℃, and the low-temperature refrigeration can inhibit the growth of bacteria on one hand and break the pod pepper cells of the pepper on the other hand, so that the water and pepper components in the cells are fully separated out. The degree of the white spirit is 28 degrees or 33 degrees.

S3, squeezing and grinding: wrapping the sauce prepared in the step S2 with filter press cloth, squeezing, and mixing the squeezed juice and water at a ratio of 1:1.5 to obtain sauce for later use; and then, frying the residue of the filter press cloth and grinding the residue into ultrafine powder (by frying the residue, the fragrance in the residue can be fully emitted). The superfine powder has the fineness of 200 meshes, and the superfine spice powder can be well filled into honeycomb holes of the expanded red pine antler particles and can continuously and stably exert the fragrance of the red pine antler particles.

S4, puffing: and (4) putting the tricholoma giganteum particles obtained in the step (S1) into a closed pressure tank, heating (the heating temperature is 85-95 ℃) to continuously evaporate the moisture in the tricholoma giganteum, opening a pressure release valve of the pressure tank (the pressure release valve on the pressure tank is communicated with a vacuum tank which is vacuumized and has the volume 5-8 times of the volume of the pressure tank) after the pressure in the pressure tank is changed to 90kpa, and flashing the moisture of the tricholoma giganteum to obtain the puffed material. The puffed red pine mushroom has been aged and has many honeycomb holes.

S5, mixing materials: and (3) placing the expanded material and the superfine powder obtained in the step (S3) into a high-pressure stirring tank according to the weight ratio of 1:0.2, stirring for 5 minutes under normal pressure, then injecting low-temperature nitrogen gas at a temperature of between 15 ℃ below zero and 5 ℃ below zero into the high-pressure stirring tank, pressurizing and stirring for 3 minutes at a low temperature and under a pressure of 120kpa, carrying out four times of low-amplitude depressurization, wherein the interval between two adjacent depressurization is 2 minutes, the depressurization amplitude is 30kpa, and the stirring is not carried out in the depressurization process until the pressure is reduced to the normal pressure, and then taking out to obtain the premix. The step aims to press the seasoning superfine powder into the superfine holes of the expanded material by low-temperature pressurized stirring, and simultaneously, the pore diameter of the superfine holes can be shrunk at low temperature, so that the superfine powder can be better embedded into the red pine mushroom particles of the expanded material, the fragrance and the spicy taste are deeply inserted into the red pine mushroom particles, and the taste is better. And adopt many times low-amplitude step-down, avoid suddenly reducing the pressure process by a wide margin and make the popped condition of grow in micropore aperture take place, the low-amplitude step-down can the time the pine antler granule slightly puff (be not enough to make the superfine powder fall out from the pine antler granule space), strengthen its taste, let pine antler fragrant smell fully distribute simultaneously.

S6, dipping: and (4) uniformly mixing the premix and the sauce collected in the step (S3) according to the weight ratio of 1:1.5, and storing at low temperature for 18 hours to prepare the semi-finished product of the red tricholoma matsutake chili sauce. The purpose of this step is, further richen the flavor of chinese red pine antler granule, make its taste more fragrant and crisp, the taste is more even, and fragrance and nutrient composition can fully distribute, make fragrance more strong to make the cooking juice inhale in the chinese red pine antler granule, make chinese red pine antler granule fuller, low temperature impregnation can promote the fragility of chinese red pine antler granule, also can not make the popped grow in micropore aperture on the chinese red pine antler granule simultaneously.

S7, packaging and sterilizing: and (3) putting the semi-finished product of the red pine mushroom chili sauce into a packaging bag or a packaging bottle, filling nitrogen, sealing and packaging, and performing ultraviolet disinfection and sterilization to obtain the finished product of the red pine mushroom chili sauce.

The red pine antler chili sauce prepared by the embodiment has unique flavor, good mouthfeel, less soup, moderate spicy taste and slightly light salty taste, and is suitable for people who like light to eat.

Example two:

a preparation method of a red pine antler chili sauce comprises the following steps:

s1, raw material pretreatment: soaking fresh and mildew-free and cleaned tricholoma matsutake in 2% saline water for 15 minutes, taking out, washing, draining, and cutting into tricholoma matsutake particles for later use; chopping the pod pepper and the garlic respectively for later use; grinding the spices into powder respectively for later use. The grain diameter of the red pine antler grains is 2-5mm, and the grain diameter of the spice is 200 meshes. The spice comprises fructus Piperis, fructus Anisi Stellati, fructus Tsaoko, fructus Foeniculi, and cortex Cinnamomi Japonici.

S2, mixing materials: taking the raw materials pretreated in the step S1 as selection objects, taking 100 parts of pod pepper, 15 parts of garlic, 7 parts of pepper, 2.5 parts of star anise, 2.5 parts of tsaoko amomum fruit, 2.5 parts of fennel, 2.5 parts of cassia bark, 4.5 parts of salt, 3 parts of chicken powder and 12 parts of white spirit according to the formula of the sauce by weight, uniformly mixing, filling into a container, sealing and refrigerating for 48 hours, and taking out to obtain the sauce. The temperature of the sealed refrigeration is-5 ℃, and the low-temperature refrigeration can inhibit the growth of bacteria on one hand and break the pod pepper cells of the pepper on the other hand, so that the water and pepper components in the cells are fully separated out. The degree of the white spirit is 38 degrees or 39 degrees.

S3, squeezing and grinding: wrapping the sauce prepared in the step S2 with filter press cloth, squeezing, and mixing the squeezed juice and water at a ratio of 1:2.5 to obtain sauce for later use; then, the residue left on the filter press cloth is fried and ground into ultrafine powder. The superfine powder has the fineness of 200 meshes, and the superfine spice powder can be well filled into honeycomb holes of the expanded red pine antler particles and can continuously and stably exert the fragrance of the red pine antler particles.

S4, puffing: and (4) putting the tricholoma matsutake particles obtained in the step (S1) into a closed pressure tank, heating (the heating temperature is 85-95 ℃) to continuously evaporate the moisture in the tricholoma matsutake, opening a pressure release valve of the pressure tank (the pressure release valve on the pressure tank is communicated with a vacuum tank which is vacuumized and has the volume 5-8 times of the volume of the pressure tank) after the pressure in the pressure tank is changed to 120kpa, and flashing the moisture of the tricholoma matsutake to obtain the puffed material. The puffed red pine mushroom has been aged and has many honeycomb holes.

S5, mixing materials: and (3) putting the expanded material and the superfine powder obtained in the step (S3) into a high-pressure stirring tank according to the weight ratio of 1:0.8, stirring for 3-8 minutes under normal pressure, then filling low-temperature nitrogen at-15 ℃ into the high-pressure stirring tank, pressurizing and stirring for 5 minutes at low temperature and under the pressure of 120kpa, carrying out six times of low-amplitude depressurization, wherein the interval between two adjacent depressurization is 1 minute, the depressurization amplitude is 20kpa each time, and the stirring is not carried out in the depressurization process until the pressure is reduced to the normal pressure, and then taking out to obtain the premix. The step aims to press the seasoning superfine powder into the superfine holes of the expanded material by low-temperature pressurized stirring, and simultaneously, the pore diameter of the superfine holes can be shrunk at low temperature, so that the superfine powder can be better embedded into the red pine mushroom particles of the expanded material, the fragrance and the spicy taste are deeply inserted into the red pine mushroom particles, and the taste is better. And adopt many times low-amplitude step-down, avoid suddenly reducing the pressure process by a wide margin and make the popped condition of grow in micropore aperture take place, the low-amplitude step-down can the time the pine antler granule slightly puff (be not enough to make the superfine powder fall out from the pine antler granule space), strengthen its taste, let pine antler fragrant smell fully distribute simultaneously.

S6, dipping: and (4) uniformly mixing the premix and the sauce collected in the step (S3) according to the weight ratio of 1:2.5, and storing at low temperature for 24 hours to prepare the semi-finished product of the red tricholoma matsutake chili sauce. The purpose of this step is, further richen the flavor of chinese red pine antler granule, make its taste more fragrant and crisp, the taste is more even, and fragrance and nutrient composition can fully distribute, make fragrance more strong to make the cooking juice inhale in the chinese red pine antler granule, make chinese red pine antler granule fuller, low temperature impregnation can promote the fragility of chinese red pine antler granule, also can not make the popped grow in micropore aperture on the chinese red pine antler granule simultaneously.

S7, packaging and sterilizing: and (3) putting the semi-finished product of the red pine mushroom chili sauce into a packaging bag or a packaging bottle, filling nitrogen, sealing and packaging, and performing ultraviolet disinfection and sterilization to obtain the finished product of the red pine mushroom chili sauce.

The red pine mushroom chili sauce prepared by the embodiment has unique and strong flavor, good taste, more cooking liquor, strong peppery taste and slightly salty taste, and is suitable for people who like peppery food.

It is to be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

The scope of the present invention is not limited to the technical solutions disclosed in the embodiments, and any modifications, equivalent substitutions, improvements, etc. made to the above embodiments according to the technical spirit of the present invention fall within the scope of the present invention.