Da'an chili sauce [a specialty of Pingnan, Guangxi]

What is Da'an chili sauce? Authentic Guangxi Pingnan specialty: Da'an chili sauce

Content summary:Do you want to know what Da'an chili sauce is? This article is a detailed introduction to the local specialty of Pingnan, Guangxi - Da'an Chili Sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Da'an Chili Sauce. The full text takes about 5 minutes to read, mainly including the basic introduction of Da'an Chili Sauce and its nutritional value? What are the product characteristics of Da'an chili sauce? The production method of Da'an chili sauce, etc

Basic Introduction to Da'an Chili Sauce

Da'an Garlic Chili Sauce is mainly famous in Yulin, Wuzhou, and even Guangdong and Guangxi provinces. Belonging to the category of Cantonese chili sauce. Chili sauce is made from high-quality chili peppers. Made by washing, sorting, crushing and boiling. Therefore, the color is bright red, and the red color of chili sauce comes from the natural color of chili peppers. During the cooking process, it has the characteristics of coloring and good sensory experience, which gives people a strong sense of appetite

What are the nutritional values of Da'an chili sauce

1. Antipyretic and analgesic: Chili peppers are warm and can lower body temperature and relieve muscle pain by sweating, therefore they have strong antipyretic and analgesic effects Preventing cancer: Capsaicin, the effective ingredient in chili peppers, is an antioxidant that can prevent the metabolism of related cells, thereby terminating the process of cancer transformation in cellular tissues and reducing the incidence of cancer cells Increase appetite and aid digestion: The strong spicy flavor of chili peppers can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and help digestion Lipid lowering and weight loss: Capsaicin contained in chili peppers can promote fat metabolism, prevent fat accumulation in the body, and be beneficial for lipid-lowering, weight loss, and disease prevention

The garlic aroma is rich, the spicy taste is fresh, and the unique spiciness with a sweet and sour taste is particularly appetizing when eaten

Method of making Da'an chili sauce

1. Ingredients: garlic, fresh or dried red chili, thickener, salt, etc

2. Raw material processing: Fresh garlic cloves are peeled and crushed. Fresh red chili peppers can be washed and mashed into a paste, or mixed with garlic. The ratio of the two can vary depending on local tastes. For those who prefer garlic flavor, add more garlic, and for those who prefer spicy flavor, use more chili. The ratio of garlic to red chili is generally 1:1 or 0.5:1, and after mixing and making a paste, it needs to be heated<3. Heating and concentration: Thickener can be 1-2% carrageenan or 0.7-1% sodium alginate. Sodium alginate should be soaked in five times the amount of water and heated over low heat to form a uniform colloid. If it is carrageenan, it can be directly added to garlic chili sauce in powder form and heated to boiling. Sodium alginate needs to be in a uniform colloidal state to be mixed with garlic chili sauce and heated. Add 4-5% salt, 0.2-0.3% saccharin, and 0.05% potassium sorbate to the paste, mix and heat until boiling to form a sauce, and then bottle

4. Bottling: Using a 200g four turn glass bottle. Be careful not to contaminate the bottle mouth during bottling, as there is a distance of about 0.8-1 centimeters between the bottle mouth and the top of the raw material. After bottling, add 2-3 millimeters thick sesame oil on top of the raw materials, then cover and seal

5. Sterilization: Heat in boiling water at 100 degrees Celsius for 15-20 minutes

6. Cooling: Use a step-by-step cooling method to obtain the finished product