Low nitrite chili sauce and preparation method thereof

[0033] Mix vitamin E, vitamin C and dried cherry peppers and add 5% by mass yeast, then ferment at 25° C. for 0.5 days to obtain the chili sauce. Wherein, the mass ratio of the vitamin C to the vitamin E is 1:6, and the vitamin accounts for 1% by mass of the chili sauce. The measured nitrite content was 3ppm.

[0035] Mix vitamin E, vitamin C, dried cone pepper, Chinese prickly ash, ginger, white sugar and salt, add 1% by mass of saccharomyces, then ferment at 30° C. for 5 days to obtain the chili sauce. Wherein, the mass ratio of the vitamin C to vitamin E is 1:10, the vitamin accounts for 2% by mass of the chili sauce, the mass fraction of the Zanthoxylum bungeanum is 2%, and the mass fraction of the ginger is 3% by mass , the mass fraction of the sugar is 1 mass%, and the mass fraction of the salt is 2 mass%. The measured nitrite content was 2ppm.

[0037] Mix vitamin E, vitamin C, vitamin A and long-horned pepper dry, add 3 mass % yeast, then ferment at 20° C. for 1 day to obtain the chili sauce. Wherein, the mass ratio of the vitamin C, vitamin E and vitamin A is 1:5:4, and the vitamin accounts for 3% by mass of the chili sauce. The measured nitrite content was 1ppm.