CN104172000A - Preparation method of chili sauce - Google Patents
Preparation method of chili sauce Download PDFInfo
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- CN104172000A CN104172000A CN201410343505.8A CN201410343505A CN104172000A CN 104172000 A CN104172000 A CN 104172000A CN 201410343505 A CN201410343505 A CN 201410343505A CN 104172000 A CN104172000 A CN 104172000A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a preparation method of chili sauce. The preparation method comprises the following steps: firstly, adding a prepared chili raw material and broad bean paste into rapeseed blend oil with temperature of 180-200 DEG C, frying for 5-8 minutes, adding ginger, onions and garlic, frying for 5-8 minutes, adding sweet bean sauce, monosodium glutamate, vinegar and salt, frying, turning off the heat when the material temperature is 120-125 DEG C, adding sesame oil, uniformly stirring, and discharging from a pan to obtain fried chili sauce; secondly, filling the fried chili sauce in a glass bottle subjected to steam sterilization; finally, sealing in vacuum to obtain the packaged finished chili sauce. The chili sauce prepared by adopting the method is unique in flavor, rich in fragrance, proper in spiciness, good in mouth feel and long in shelf time, can be used for hot pot condiments, also can be directly used for making cold dishes or is used when other dishes are cooked.
Description
Technical field
The present invention relates to seasoned food manufacture field, particularly the preparation method of a kind of oily capsicum.
Background technology
Capsicum, is again chilly, hot pepper, spicy, peppery angle, long and thin hot pepper etc., is a kind of Solanaceae capsicum plants.Capsicum is 1 year or limited herbaceos perennial, and capsicum itself contains abundant vitamin C, the nutriments such as carrotene, folic acid, magnesium, potassium, capsicim, and the fruit of capsicum has pungent because pericarp contains capsicim, can improve a poor appetite.Capsicum is hot in nature, pungent, there is stomach invigorating in temperature, the effect of loose cold eliminating dampness, oil capsicum is that capsicum and edible oil mixing are stir-fried, add flavouring to make, the features such as hot pepper fried in oil is tasty with it, easy to carry are subject to consumers in general's favor, and the taste of hot pepper fried in oil is along with people's needs also constantly change, innovate to obtain meeting the hot pepper fried in oil of people's needs.Therefore the selection of hot pepper fried in oil raw material, flavoring and consumption, manufacture craft are directly restricting taste and the mouthfeel of oily capsicum.Due to oily capsicum, it contains certain moisture in addition, the feature that oil content is higher, determine may cause microbial reproduction and Oxidation of Fat and Oils in processing, storage, transportation, so microbial contamination and Oxidation of Fat and Oils are also the two large principal elements that affect hot pepper fried in oil quality.
At present, on market, is no lack of the oily capsicum of various tastes, in order to ensure the quality of oily capsicum, in manufacturing process, in oily capsicum, add various anticorrisive agents, antioxidant, even if adding according to national standard of anticorrisive agent and antioxidant used, also can bring injury to health; Add the materials such as essence and flavoring agent in order to increase the fragrance of hot pepper fried in oil.These measures can not be guaranteed the security of oily capsicum and nutritive value, in order to make, original color hot pepper fried in oil color so not scarlet and pungent is scarlet to be had pungent and adds capsicum red pigment, because capsanthin content in capsicum is less, restricted by extraction process, make the red cost of natural capsicum higher.
The preparation method of a kind of oily capsicum is disclosed in the patent that one section of application number is CN201010300384.0, it comprises the following steps: (1) once refines oil: oil is poured in frying pan, heating refining stops heating after oil temperature reaches 190 DEG C-210 DEG C, is cooled to 34 DEG C-36 DEG C; (2) secondary oil refining: will be heated to 165 DEG C-175 DEG C through the oil of once oil refining; (3) refining capsicum; (4) seasoning, the method for this invention by oily twice intensification, to reduce the loss of nutriment in capsicum, makes the oily capsicum making be not easy to dissolve in other materials, can long-term storage free from extraneous odour again.But there are some problems in the preparation method of this oil capsicum, the cooking process of edible oil can generate trans-fatty acid, there are some researches prove that high temperature will cause edible oil to generate trans-fatty acid, along with the rising of temperature, unsaturated composition reduces transisomer and increases, and the excessive absorption trans-fatty acid of human body can cause that the rising of serum total cholesterol and LDL-C has the possibility that causes or increase the weight of coronary heart disease to have the danger that increases angiocardiopathy and diabetes.This invention for being greater than in 200 DEG C of situations, will make the trans-fatty acid in oil roll up in oil temperature for the first time, in the oily capsicum finally making, contains a large amount of trans-fatty acids, becomes another the large factor being detrimental to health.In addition in general chemical reaction, in the temperature-rise period of oil, 10 DEG C of the every risings of temperature, its oxidation rate doubles, and visible this mode also can be aggravated oil oxidation.
summary of the invention
The invention provides the preparation method of a kind of oily capsicum, adopt the method oily capsicum of preparing not adding anticorrisive agent, in the situation of the additives such as antioxidant, capsanthin, still can guarantee the quality, anti-oxidant, ensure oily spicy quality, and the scarlet light of this oil spicy product color, aromatic flavour is fragrant peppery suitable.
For solving the problems of the technologies described above, the present invention is achieved through the following technical solutions:
A preparation method for oily capsicum, its processing step is as follows:
(1) prepare raw material of hot pepper: get ripely without worm post, without the sub warhead chilli after the fresh capsicum of mould sub warhead or boiling, after cleaning out, being twisted into length and width is respectively the capsicum piece of 5mm-8mm size;
(2) frying: take 20-30 part vegetable seed ready-mixed oil, when oil temperature is elevated to 180-200 DEG C, add after capsicum piece 35-40 part frying 5-8min that thick broad-bean sauce 5-10 part and step (1) handle well, add the garlic frying 5-8min of 0.1-0.3 part ginger, 0.1-0.3 part green onion, 0.4-0.6 part, then add 2-5 part sweet fermented flour sauce, 0.1-0.5 part monosodium glutamate, 0.1-0.3 part vinegar, 1-2 part salt, frying cause temperature of charge reach 120 DEG C-125 DEG C close fire take the dish out of the pot, before taking the dish out of the pot, add 0.4-0.8 part sesame oil, stir, obtain the oily capsicum that frying is good;
(3) packaging: get intact vial and clean up, after moise-heat sterilization, oily capsicum good frying in step (2) is at once filling in the vial of sterilization with the speed of 4-6kg/min, after filling completing, get product at vacuum condition lower sealing.
Sub warhead chilli after boiling described in step (1) is the capsicum of sub warhead chilli being boiled in boiling water to 4-8min gained.
Sesame oil described in step (2) is little mill sesame oil.
Moise-heat sterilization described in step (3) is the 15-18min that sterilizes under 110 DEG C of steam conditions.
Described in step (3), the vacuum of vacuum condition lower sealing is 0.02-0.04MPa.
Beneficial effect of the present invention is:
1, compared with prior art, the preparation technology of oily capsicum of the present invention, is once heated to 180-200 DEG C by vegetable seed ready-mixed oil, do not need oil to carry out twice intensification, and oil temperature is up to 200 DEG C, reduce greatly the content of trans-fatty acid in the oily capsicum making, reduce oily oxidation.The distinctive stir-frying-technology of the present invention, by controlling feeding quantity and charging sequence, frying temperature and time makes oily capsicum color glow, with rich flavor, fragrant peppery suitable, solve in traditional handicraft color and luster in order to ensure oily capsicum, quality and the food additives such as the capsanthin of adding, anticorrisive agent, antioxidant, the harm of having avoided food additives to bring, the oily capsicum of producing is like this safer, and red without adding expensive natural capsicum, can reduce production costs.Wherein capsicum being broken into the capsicum piece that length and width are 5-8mm size, is that capsicum piece fully contacts with oil, can ensure that the capsicum piece color and luster glow after frying is even, can make again the capsicum piece mouthfeel delicious and crisp in oily capsicum.By the pot temperature that goes out of oily capsicum is controlled to 120-125 DEG C, filling with the speed of 4-6kg/min subsequently, avoid oily capsicum easily contaminated at low temperatures, the problem of microbiological contamination, so, the combination of stir-frying-technology of the present invention and technology of the package can further ensure oily Quality of Capsicum and shelf-life in the situation that not adding the food additives such as anticorrisive agent, antioxidant.
The present invention selects sub warhead capsicum, hot phycoerythrobilin (haematochrome) content 3% left and right, it is the capsicum that hot phycoerythrobilin content is higher, like this under preparation process condition of the present invention, the color and luster of the oily capsicum that this kind of capsicum of energy guarantee employing makes, be 0.8% left and right because select the capsaicin content of capsicum in the present invention again, taste is extremely peppery, so added appropriate vinegar in oily spicy, neutralize a part of pungent, make oily spicy fragrant peppery in suitable, these are several in as flavoring to select ginger, green onion, garlic, vinegar, also have the effect of sterilization and anticorrosion; Select sweet fermented flour sauce, thick broad-bean sauce to there is the distinctive local flavor of this kind, improved the sauce fragrance of oily capsicum.
2, sub warhead chilli in boiling water, is boiled 4-8 minute by the present invention, chilli water content is increased, the capsicum that has avoided directly chilli being joined to frying in oil and cause is extracted problem on the low side by pigment in fried and capsicum, in oil capsicum, do not have burning, the color and luster glow of oily capsicum is even.
3, the present invention intact vial is sterilized under 110 DEG C of steam conditions 15min-18 min, to the abundant sterilizing of vial, ensures that oily capsicum meets product standard requirement.
4, the present invention is at vacuum 0.02-0.04MPa lower sealing, so when the oily capsicum cool to room temperature after filling and sealing, can formation be not less than to 0.03MPa natural vacuum at the bottom clearance of bottleneck 1-2cm, improve the security of product, prevent the Oxidation of Fat and Oils of oily capsicum tank face.
5, the little mill sesame oil that the present invention selects, can not destroy fragranced material and the functional nutrient composition in oil because it grinds process at stone mill, has increased the fragrance of oily capsicum, and at normal temperatures the shelf-life longer.
Detailed description of the invention
Embodiment 1
A kind of oily capsicum preparation method: its processing step is as follows:
(1) prepare raw material of hot pepper: get ripely without worm post, after cleaning out without the fresh capsicum of mould sub warhead, being twisted into length and width is respectively the capsicum piece of 5mm-8mm size;
(2) frying: take 20 portions of vegetable seed ready-mixed oils, when oil temperature is elevated to 180 DEG C, add after 35 parts of frying 5min of capsicum that 5 parts of thick broad-bean sauce and step (1) handle well, add 0.1 portion of ginger, 0.1 portion of green onion, the garlic frying 5min of 0.4 part, then add 2 portions of sweet fermented flour sauces, 0.1 portion of monosodium glutamate, 0.1 portion of vinegar, 1 portion of salt, frying cause temperature of charge reach 120 DEG C close fire take the dish out of the pot, before taking the dish out of the pot, add 0.4 part of sesame oil, stir, obtain the oily capsicum that frying is good;
(3) packaging: get intact vial and clean up, after moise-heat sterilization, oily capsicum good frying in step (2) is at once filling in the vial of sterilization with the speed of 5kg/min, after filling completing, get product at vacuum condition lower sealing.
Embodiment 2
A kind of oily capsicum preparation method: its processing step is as follows:
(1) prepare raw material of hot pepper: get ripely without worm post, without the sub warhead chilli after mould boiling, after cleaning out, being twisted into length and width is the capsicum piece of 5mm-8mm size;
(2) frying: take 30 portions of vegetable seed ready-mixed oils, when oil temperature is elevated to 200 DEG C, after the 40 parts of frying 8min of capsicum that add 10 parts of thick broad-bean sauce and step (1) to handle well, add 0.3 portion of ginger, 0.3 portion of green onion, the garlic frying 8min of 0.6 part, then add 5 portions of sweet fermented flour sauces, 0.5 portion of monosodium glutamate, 0.3 portion of vinegar, 2 portions of salt, frying cause temperature of charge reach 125 DEG C close fire take the dish out of the pot, before taking the dish out of the pot, add 0.8 part of sesame oil, stir and obtain the oily capsicum that frying is good;
(3) packaging: get intact vial and clean up, after moise-heat sterilization, oily capsicum good frying in step (2) is at once filling in the vial of sterilization with 6kg/min speed, after filling completing, get product at vacuum condition lower sealing.
Embodiment 3
A kind of oily capsicum preparation method: its processing step is as follows:
(1) prepare raw material of hot pepper: get ripely without worm post, without the fresh capsicum of mould sub warhead, cleaning out and being twisted into length and width is respectively the capsicum piece of 5mm-8mm size;
(2) frying: take 25 portions of vegetable seed ready-mixed oils, when oil temperature is elevated to 190 DEG C, add after 38 parts of frying 7min of capsicum that 8 parts of thick broad-bean sauce and step (1) handle well, add 0.2 portion of ginger, 0.2 portion of green onion, the garlic frying 6min of 0.5 part, then add 3 portions of sweet fermented flour sauces, 0.3 portion of monosodium glutamate, 0.2 portion of vinegar, 1.5 portions of salt, frying causes temperature of charge and reaches 123 DEG C and close fire and take the dish out of the pot, and adds 0.6 part of sesame oil before taking the dish out of the pot, and stirs and obtains the oily capsicum that frying is good;
(3) packaging: get intact vial and clean up, after moise-heat sterilization, oily capsicum good frying in step (2) is at once filling in the vial of sterilization with the speed of 5kg/min, after filling completing, get product at vacuum condition lower sealing.
Embodiment 4
A kind of oily capsicum preparation method: its processing step is as follows:
(1) prepare raw material of hot pepper: get ripe without worm post, without mould, the sub warhead chilli after boiling, after cleaning is dry, being only twisted into length and width is respectively the capsicum piece of 5mm-8mm size;
(2) frying: take 20 portions of vegetable seed ready-mixed oils, when oil temperature is elevated to 180 DEG C, add after 35 parts of frying 5min of capsicum that 5 parts of thick broad-bean sauce and step (1) handle well, add 0.1 portion of ginger, 0.1 portion of green onion, the garlic frying 5min of 0.4 part, then add 2 portions of sweet fermented flour sauces, 0.1 portion of monosodium glutamate, 0.1 portion of vinegar, 1 portion of salt, frying causes temperature of charge and reaches 120 DEG C and close fire and take the dish out of the pot, and adds 0.4 part of sesame oil before taking the dish out of the pot, and stirs and obtains the oily capsicum that frying is good;
(3) packaging: get intact vial and clean up, after moise-heat sterilization, oily capsicum good frying in step (2) is at once filling in the vial of sterilization with the speed of 4kg/min, after filling completing, get product at vacuum condition lower sealing.
Sub warhead chilli after boiling described in step (1) is the capsicum of sub warhead chilli being boiled in boiling water to 4-8min gained.
Embodiment 5
A kind of oily capsicum preparation method: its processing step is as follows:
(1) prepare raw material of hot pepper: get ripely without worm post, without the fresh capsicum of mould sub warhead, cleaning out and being twisted into length and width is respectively the capsicum piece of 5mm-8mm size;
(2) frying: take 20 portions of vegetable seed ready-mixed oils, when oil temperature is elevated to 180 DEG C, add after 35 parts of frying 5min of capsicum that 5 parts of thick broad-bean sauce and step (1) handle well, add 0.1 portion of ginger, 0.1 portion of green onion, the garlic frying 5min of 0.4 part, then add 2 portions of sweet fermented flour sauces, 0.1 portion of monosodium glutamate, 0.1 portion of vinegar, 1 portion of salt, frying causes temperature of charge and reaches 120 DEG C and close fire and take the dish out of the pot, and adds 0.60 part of sesame oil before taking the dish out of the pot, and stirs and obtains the oily capsicum that frying is good;
(3) packaging: get intact vial and clean up, after moise-heat sterilization, oily capsicum good frying in step (2) is at once filling in the vial of sterilization with the speed of 4kg/min, after filling completing, get product at vacuum condition lower sealing.
Sesame oil described in step (2) is little mill sesame oil.
Embodiment 6
A kind of oily capsicum preparation method: its processing step is as follows:
(1) prepare raw material of hot pepper: get ripely without worm post, without the fresh capsicum of mould sub warhead, after cleaning out, being twisted into length and width is respectively the capsicum piece of 5mm-8mm size;
(2) frying: take 30 portions of vegetable seed ready-mixed oils, when oil temperature is elevated to 200 DEG C, after the 40 parts of frying 8min of capsicum that add 10 parts of thick broad-bean sauce and step (1) to handle well, add 0.3 portion of ginger, 0.3 portion of green onion, the garlic frying 8min of 0.6 part, then add 5 portions of sweet fermented flour sauces, 0.5 portion of monosodium glutamate, 0.3 portion of vinegar, 2 portions of salt, frying cause temperature of charge reach 125 DEG C close fire take the dish out of the pot, before taking the dish out of the pot, add 0.60 part of sesame oil, stir and obtain the oily capsicum that frying is good;
(3) packaging: get intact vial and clean up, after moise-heat sterilization, oily capsicum good frying in step (2) is at once filling in the vial of sterilization with the speed of 6kg/min, after filling completing, get product at vacuum condition lower sealing.
Moise-heat sterilization described in step (3) is the 15-18 min that sterilizes under 110 DEG C of steam conditions.
Embodiment 7
A kind of oily capsicum preparation method: its processing step is as follows:
(1) prepare raw material of hot pepper: get ripely without worm post, without mould, the sub warhead chilli after boiling is twisted into length and width after cleaning out be the each capsicum piece for 5mm-8mm size;
(2) frying: take 25 portions of vegetable seed ready-mixed oils, when oil temperature is elevated to 190 DEG C, add after 38 parts of frying 7min of capsicum piece that 8 parts of thick broad-bean sauce and step (1) handle well, add 0.2 portion of ginger, 0.2 portion of green onion, the garlic frying 6min of 0.5 part, then add 3 portions of sweet fermented flour sauces, 0.3 portion of monosodium glutamate, 0.2 portion of vinegar, 1.5 portions of salt, frying causes temperature of charge and reaches 123 DEG C and close fire and take the dish out of the pot, and adds 0.6 part of sesame oil before taking the dish out of the pot, and stirs and obtains the oily capsicum that frying is good;
(3) packaging: get intact vial and clean up, after moise-heat sterilization, oily capsicum good frying in step (2) is at once filling in the vial of sterilization with the speed of 5kg/min, after filling completing, get product at vacuum condition lower sealing.
Described in step (3), the vacuum of vacuum condition lower sealing is 0.02-0.04MPa.
The national standard relevant according to flavoring detects the oily capsicum product preparing in embodiment 1-7, and testing result is as following table 1, table 2;
Table 1
Table 2
Thick broad-bean sauce in embodiment 1-7 selects bean paste sauce better, and bean paste sauce adds and makes oil chilli sauce aromatic flavour, sweet fermented flour sauce select commercially available any sweet fermented flour sauce that food hygiene requires that meets.
The oily capsicum color and luster glow making by embodiment 1-7 technique, unique flavor, gives off a strong fragrance, fragrant peppery suitable, good mouthfeel, the time of guaranteeing the quality is long.
Claims (5)
1. a preparation method for oily capsicum, is characterized in that: its processing step is as follows:
(1) prepare raw material of hot pepper: get ripely without worm post, without the sub warhead chilli after the fresh capsicum of mould sub warhead or boiling, after cleaning out, being twisted into length and width is the capsicum piece of 5mm-6mm size;
(2) frying: take 20-30 part vegetable seed ready-mixed oil, when oil temperature is elevated to 180-200 DEG C, add after capsicum 35-40 part frying 5-8min that thick broad-bean sauce 5-10 part and step (1) handle well, add the garlic frying 5-8min of 0.1-0.3 part ginger, 0.1-0.3 part green onion, 0.4-0.6 part, then add 2-5 part sweet fermented flour sauce, 0.1-0.5 part monosodium glutamate, 0.1-0.3 part vinegar, 1-2 part salt, frying cause temperature of charge reach 120 DEG C-125 DEG C close fire take the dish out of the pot, before taking the dish out of the pot, add 0.4-0.8 part sesame oil, stir and obtain the oily capsicum that frying is good;
(3) packaging: get intact vial and clean up, after moise-heat sterilization, oily capsicum good frying in step (2) is at once filling in the vial of sterilization with the speed of 4-6kg/min, after filling completing, get product at vacuum condition lower sealing.
2. the preparation method of a kind of oily capsicum according to claim 1, is characterized in that: the sub warhead chilli after the boiling described in step (1) is the capsicum of sub warhead chilli being boiled in boiling water to 4-8min gained.
3. the preparation method of a kind of oily capsicum according to claim 1, is characterized in that: sesame oil described in step (2) is little mill sesame oil.
4. the preparation method of a kind of oily capsicum according to claim 1, is characterized in that: the moise-heat sterilization described in step (3) is the 15-18 min that sterilizes under 110 DEG C of steam conditions.
5. the preparation method of a kind of oily capsicum according to claim 1, is characterized in that: described in step (3), the vacuum of vacuum condition lower sealing is 0.02-0.04MPa.
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| CN201410343505.8A CN104172000A (en) | 2014-07-18 | 2014-07-18 | Preparation method of chili sauce |
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| CN201410343505.8A CN104172000A (en) | 2014-07-18 | 2014-07-18 | Preparation method of chili sauce |
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| CN104187478A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Preparation method of fried pepper sauce with dry-fried shredded meat |
| CN105192649A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Olive oil boneless spicy diced chicken chili sauce and production method thereof |
| CN106036742A (en) * | 2016-06-08 | 2016-10-26 | 赵海燕 | Fried chili sauce |
| CN107668655A (en) * | 2017-08-31 | 2018-02-09 | 大连华海调味食品有限公司 | A kind of thick chilli sauce production technology |
| CN108634276A (en) * | 2018-04-23 | 2018-10-12 | 新疆凯都河食品有限责任公司 | A kind of chili oil production method and a kind of chili oil |
| CN108719942A (en) * | 2018-03-29 | 2018-11-02 | 成都市百宝袋文化传媒有限公司 | A kind of pre-packaged preparation method for mixing meat sauce |
| CN109259184A (en) * | 2018-11-21 | 2019-01-25 | 贵州旭阳食品（集团）有限公司 | A kind of method that secondary oil refining prepares green pepper sauce |
| CN110447936A (en) * | 2019-09-06 | 2019-11-15 | 贵州高原山乡有机食品有限公司 | A kind of condiment deployment device and its method for being used to prepare chili oil |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187478A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Preparation method of fried pepper sauce with dry-fried shredded meat |
| CN105192649A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Olive oil boneless spicy diced chicken chili sauce and production method thereof |
| CN106036742A (en) * | 2016-06-08 | 2016-10-26 | 赵海燕 | Fried chili sauce |
| CN107668655A (en) * | 2017-08-31 | 2018-02-09 | 大连华海调味食品有限公司 | A kind of thick chilli sauce production technology |
| CN108719942A (en) * | 2018-03-29 | 2018-11-02 | 成都市百宝袋文化传媒有限公司 | A kind of pre-packaged preparation method for mixing meat sauce |
| CN108634276A (en) * | 2018-04-23 | 2018-10-12 | 新疆凯都河食品有限责任公司 | A kind of chili oil production method and a kind of chili oil |
| CN109259184A (en) * | 2018-11-21 | 2019-01-25 | 贵州旭阳食品（集团）有限公司 | A kind of method that secondary oil refining prepares green pepper sauce |
| CN109259184B (en) * | 2018-11-21 | 2022-07-22 | 遵义椒源食品有限公司 | Method for preparing green pepper sauce through secondary oil refining |
| CN110447936A (en) * | 2019-09-06 | 2019-11-15 | 贵州高原山乡有机食品有限公司 | A kind of condiment deployment device and its method for being used to prepare chili oil |
| CN110447936B (en) * | 2019-09-06 | 2021-08-24 | 贵州高原山乡有机食品有限公司 | Seasoning blending device and method for preparing oil chili by using seasoning blending device |
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Application publication date: 20141203 |