CN104323218A - Production of special flavor chili sauce - Google Patents
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- CN104323218A CN104323218A CN201410671379.9A CN201410671379A CN104323218A CN 104323218 A CN104323218 A CN 104323218A CN 201410671379 A CN201410671379 A CN 201410671379A CN 104323218 A CN104323218 A CN 104323218A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 31
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 title claims description 15
- 235000019634 flavors Nutrition 0.000 title claims description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 241000238557 Decapoda Species 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 13
- 240000006677 Vicia faba Species 0.000 claims abstract description 13
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 239000006002 Pepper Substances 0.000 claims abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 239000008159 sesame oil Substances 0.000 claims abstract description 11
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 11
- 235000019640 taste Nutrition 0.000 claims abstract description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 8
- 241001247145 Sebastes goodei Species 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000009566 rice Nutrition 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 239000003755 preservative agent Substances 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 14
- 241000722363 Piper Species 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 235000019654 spicy taste Nutrition 0.000 claims description 4
- 241000231392 Gymnosiphon Species 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 235000021395 porridge Nutrition 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 241000143060 Americamysis bahia Species 0.000 claims 1
- 241000894006 Bacteria Species 0.000 claims 1
- 230000003203 everyday effect Effects 0.000 claims 1
- 239000004744 fabric Substances 0.000 claims 1
- 239000002932 luster Substances 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 claims 1
- 238000005057 refrigeration Methods 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 235000012046 side dish Nutrition 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 7
- 238000000034 method Methods 0.000 description 4
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
一种传统辣椒酱的特色创新及其制作方法,其属于食品加工技术领域。原料包括朝天椒、豆瓣酱、盐、巢湖干百米虾仁、菜籽油、芝麻油、大蒜、生姜、白糖、味精、芝麻;其最佳配方中朝天椒∶蚕豆酱∶食盐∶巢湖干白米虾仁配比约为16:8:1:3,其他配料按重量配比称料加入。本发明产品颜色呈红棕色,鲜艳而有光泽,不添加任何色素和防腐剂,保持了新鲜朝天椒的营养成分和香脆口感,有独特的酱香味和鲜香味,味道醇厚,口感辣爽,开胃下饭,既可作为佐餐食品又可作为调味料用于烹调加工。A characteristic innovation of traditional chili sauce and a preparation method thereof belong to the technical field of food processing. Raw materials include Chaotian pepper, bean paste, salt, Chaohu dried 100-meter shrimp, rapeseed oil, sesame oil, garlic, ginger, sugar, monosodium glutamate, and sesame; the best formula is Chaotian pepper: broad bean paste: salt: Chaohu dried white rice and shrimp The ratio is about 16:8:1:3, and other ingredients are weighed and added according to the weight ratio. The color of the product of the present invention is reddish brown, bright and shiny, does not add any pigments and preservatives, maintains the nutritional content and crispy taste of fresh chili peppers, has a unique sauce aroma and fresh aroma, mellow taste, spicy and refreshing taste, appetizing Served with rice, it can be used as a side dish or as a seasoning for cooking and processing.
Description
技术领域 technical field
本发明涉及一种特色风味辣椒酱的制作,其属于食品加工技术领域。 The invention relates to the production of special flavor chili sauce, which belongs to the technical field of food processing.
背景技术 Background technique
在我国传统的饮食文化中,以辣椒作为主要原料的辣味调味品深受广大人民所喜爱。辣椒酱能够祛风散寒,舒筋活络并有杀虫、止痒等功效;目前市场上辣椒酱制品多采用干辣椒制成,强调辣味的同时忽略了新鲜辣椒独特的辣味和口感,另外口味单调,营养单一,含盐量较高,加工过程中发酵周期长,质量不稳定,而且为延长保质期添加防腐剂,不利于人体健康。 In my country's traditional food culture, the spicy condiment with capsicum as the main raw material is very popular among the people. Chili sauce can dispel wind and cold, relax tendons, and has the effects of killing insects and relieving itching. Currently, chili sauce products on the market are mostly made of dried chili peppers, which emphasizes the spiciness while ignoring the unique spiciness and taste of fresh chili peppers. In addition, the taste is monotonous, the nutrition is single, the salt content is high, the fermentation cycle is long in the processing process, the quality is unstable, and preservatives are added to prolong the shelf life, which is not conducive to human health.
发明内容 Contents of the invention
本发明的目的在于提供一种营养均衡、健康、鲜辣、爽口且具有地方特色的虾仁酱香风味的辣椒酱及其制备方法。 The object of the present invention is to provide a kind of chilli sauce with shrimp sauce flavor with balanced nutrition, healthy, fresh and spicy, refreshing and local characteristics and its preparation method.
本发明提供的特色风味辣椒酱,其特征在于:原料包括朝天椒、蚕豆酱、盐、巢湖干百米虾仁、菜籽油、麻油、大蒜、生姜、白糖、味精、芝麻;其成分比例为每500g成品中,朝天椒为167-174g,蚕豆酱为87-94g,食盐为11-18g,巢湖干百米虾仁为29-36g,菜籽油为85-90g,麻油少许,大蒜25-30g,生姜25-29g,白糖25-29g,味精4-6g,芝麻10-12g。 The special flavor chili sauce provided by the invention is characterized in that: the raw materials include chili pepper, broad bean paste, salt, Chaohu dried 100-meter shrimp, rapeseed oil, sesame oil, garlic, ginger, white sugar, monosodium glutamate, and sesame; Among the 500g finished products, there are 167-174g of Chaotian pepper, 87-94g of broad bean paste, 11-18g of table salt, 29-36g of Chaohu dried 100-meter shrimp, 85-90g of rapeseed oil, a little sesame oil, 25-30g of garlic, Ginger 25-29g, sugar 25-29g, monosodium glutamate 4-6g, sesame 10-12g.
本发明选用蚕豆酱为底酱,蚕豆酱的制备是将蚕豆和小麦面粉混合密封自然发霉。晒干后,再加入冷却后的糯米粥,按照酱盐比10:1加入食盐,冷却搅拌晾晒半个月左右制成。用此制得的特色辣椒酱蚕豆酱咸味适中,香味浓郁,口感绵长。 The present invention selects the broad bean paste as the base sauce, and the preparation of the broad bean paste is to mix the broad bean and wheat flour and seal it to mold naturally. After drying, add the cooled glutinous rice porridge, add salt according to the sauce-to-salt ratio of 10:1, cool, stir and dry for about half a month. The special chili sauce and broad bean sauce prepared by this method have moderate saltiness, strong fragrance and long mouthfeel.
本发明通过在辣椒酱中增添了干百米虾仁的成分,所选的原料中干百米虾仁为安徽巢湖本地特色虾种,一般3-6厘米,肉白籽黄,甲壳甚薄,微有棕斑。巢湖虾米具有很高的营养价值和经济价值。每百克含蛋白质47.6克、脂肪0.5克,以及大量无机盐和多种维生素。不仅提高了辣椒酱的营养成分,而且使辣椒酱的口感更鲜美。 In the present invention, ingredients of dried 100-meter shrimp are added to the chili sauce. Among the selected raw materials, the dried 100-meter shrimp is a local characteristic shrimp species in Chaohu, Anhui, generally 3-6 cm, with white flesh and yellow seeds, very thin carapace, and slightly brown spots. Chaohu dried shrimp has high nutritional value and economic value. Every hectogram contains 47.6 grams of protein, 0.5 grams of fat, and a large amount of inorganic salts and multivitamins. Not only the nutritional content of the chili sauce is improved, but also the taste of the chili sauce is more delicious.
本发明产品颜色呈红棕色,鲜艳而有光泽,不添加任何色素和防腐剂,从而进一步提高了辣酱的品质,基本保持朝天椒的营养成分,也保持了新鲜朝天椒的香脆口感,有独特的酱香味和虾仁的鲜香味,口感辣爽,促进食欲,既可作为佐餐食品又可作为调味料用于烹调做菜等过程中。底酱为发酵酱,保质时间长,从而间接地确保了制得辣椒酱的保质时间。 The color of the product of the present invention is reddish brown, bright and shiny, without adding any pigment and preservative, thereby further improving the quality of chili sauce, basically maintaining the nutritional content of chili peppers, and also maintaining the crispy taste of fresh chili peppers, which has a unique flavor. The sauce aroma and the fresh aroma of shrimp, the taste is spicy and refreshing, and it can promote appetite. It can be used as a food or as a seasoning for cooking and other processes. The base sauce is a fermented sauce with a long shelf life, thereby indirectly ensuring the shelf life of the prepared chili sauce.
本发明的制备方法:选择色泽鲜红,无霉变,无杂质,个体完好,辣味足的新鲜朝天椒。洗净后沥干,将朝天椒剔除虫蛀及霉烂部分,去柄、去蒂后,切成约1cm 小段,置于碗中,撒盐腌制2h。将姜去皮切碎,将干蒜进行剥皮,去根,剁碎。将所有原辅料进行混合炒制10min左右,搅拌均匀,趁热灌装于经过热烫的玻璃瓶中,再用麻油封口,撒上炒熟的芝麻,封盖,冷却后杀菌即得到成品。 The preparation method of the present invention: select fresh chili peppers with bright red color, no mildew, no impurities, intact individuals and sufficient spicy taste. Wash and drain, remove the moth-eaten and moldy parts of the Chaotian pepper, remove the stalk and stalk, cut into small pieces of about 1 cm, put it in a bowl, sprinkle with salt and marinate for 2 hours. Peel and chop the ginger, peel the dried garlic, remove the roots, and chop. Mix and fry all the raw and auxiliary materials for about 10 minutes, stir evenly, fill them in hot glass bottles while they are hot, seal them with sesame oil, sprinkle with fried sesame seeds, seal the lids, and sterilize after cooling to get the finished product.
具体实施方式 Detailed ways
以下是本发明的几个具体实施例,进一步说明本发明,但是本发明不仅限于此实施。 Below are several specific embodiments of the present invention, further illustrate the present invention, but the present invention is not limited to this implementation.
实施例1 Example 1
制作500g特色风味辣椒酱,由以下成分按重量配比组成,朝天椒为174g,蚕豆酱为94g,食盐为11g,巢湖干百米虾仁为36g,菜籽油为87g,芝麻油少许,大蒜29g,生姜29g,白糖29g,味精6g,芝麻12g。 Make 500g of special flavor chili sauce, which is composed of the following ingredients according to the weight ratio: Chaotian pepper is 174g, broad bean paste is 94g, salt is 11g, Chaohu dried 100-meter shrimp is 36g, rapeseed oil is 87g, a little sesame oil, garlic 29g, Ginger 29g, sugar 29g, monosodium glutamate 6g, sesame 12g.
该特色风味辣酱的具体制备方法如下: The concrete preparation method of this special flavor chili sauce is as follows:
选择色泽鲜红,无霉变,无杂质,个体完好,辣味足的新鲜朝天椒。洗净后沥干,将朝天椒剔除虫蛀及霉烂部分,去柄、去蒂后称取174g,切成约1cm 小段,置于碗中,撒11g盐腌制2h。将姜29g去皮切碎,将剥皮,去根后干蒜29g剁碎。将所有原辅料100℃左右进行混合炒制10min左右,搅拌均匀,趁热灌装于经过热烫的玻璃瓶中,撒上炒熟的芝麻12g,再用麻油封口,封盖,冷却后杀菌即得到成品。 Choose fresh Chaotian peppers with bright red color, no mildew, no impurities, intact individuals, and sufficient spicy taste. Wash and drain, remove the moth-eaten and moldy parts of Chaotian pepper, remove the stalk and stalk, weigh 174g, cut into small pieces of about 1cm, put it in a bowl, sprinkle 11g of salt and marinate for 2 hours. Peel and chop 29g of ginger, and chop 29g of dried garlic after peeling and removing the roots. Mix and fry all the raw and auxiliary materials at about 100°C for about 10 minutes, stir evenly, fill them in hot glass bottles while they are hot, sprinkle 12g of fried sesame seeds, seal the lid with sesame oil, and sterilize after cooling. to get the finished product.
实施例2 Example 2
制作500g特色风味辣椒酱,由以下成分按重量配比组成,朝天椒为167g,蚕豆酱为87g,食盐为18g,巢湖干百米虾仁为29g,菜籽油为85g,芝麻油少许,大蒜25g,生姜25g,白糖25g,味精5g,芝麻10g。 Make 500g of special flavor chili sauce, which is composed of the following ingredients according to the weight ratio: Chaotian pepper is 167g, broad bean paste is 87g, salt is 18g, Chaohu dried 100-meter shrimp is 29g, rapeseed oil is 85g, a little sesame oil, garlic 25g, Ginger 25g, sugar 25g, monosodium glutamate 5g, sesame 10g.
该特色风味辣椒酱的具体制备方法如下: The concrete preparation method of this special flavor chili sauce is as follows:
选择色泽鲜红,无霉变,无杂质,个体完好,辣味足的新鲜朝天椒。洗净后沥干,将朝天椒剔除虫蛀及霉烂部分,去柄、去蒂后称取167g,切成约1cm 小段,置于碗中,撒18g盐腌制2h。将姜25g去皮切碎,将剥皮,去根后干蒜25g剁碎。将所有原辅料100℃左右进行混合炒制10min左右,搅拌均匀,趁热灌装于经过热烫的玻璃瓶中,撒上炒熟的芝麻10g,再用麻油封口,封盖,冷却后杀菌即得到成品。 Choose fresh Chaotian peppers with bright red color, no mildew, no impurities, intact individuals, and sufficient spicy taste. Wash and drain, remove the moth-eaten and mildewed parts of Chaotian pepper, remove the stalk and stalk, weigh 167g, cut into small pieces of about 1cm, put it in a bowl, sprinkle 18g of salt and marinate for 2 hours. Peel and chop 25g of ginger, and chop 25g of dried garlic after peeling and removing the roots. Mix and fry all the raw and auxiliary materials at about 100°C for about 10 minutes, stir evenly, fill them in hot glass bottles while they are hot, sprinkle 10g of fried sesame seeds, seal them with sesame oil, seal the caps, and sterilize after cooling. to get the finished product.
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CN105495482A (en) * | 2015-12-24 | 2016-04-20 | 成都易盟数字科技发展有限公司 | Pickled chili seasoning and preparation method thereof |
CN105533646A (en) * | 2015-12-31 | 2016-05-04 | 苗娥 | Naga jolokia health-care spicy sauce and preparation method thereof |
CN106262711A (en) * | 2016-08-12 | 2017-01-04 | 合肥市金乡味工贸有限责任公司 | A kind of fermentation pepper sauce of clearing away liver-fire |
CN106820013A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of method for salting of capsicum annum fasciculatum |
CN107048214A (en) * | 2017-06-06 | 2017-08-18 | 四川饭扫光食品股份有限公司 | A kind of preparation method of bean paste |
CN107136481A (en) * | 2017-06-14 | 2017-09-08 | 罗广义 | A kind of preparation method of pickled hot pepper sauce |
CN107373616A (en) * | 2017-08-23 | 2017-11-24 | 无为黄老头风味食品有限公司 | A kind of health is healthy and strong the preparation method of thick chilli sauce |
CN107692170A (en) * | 2017-08-23 | 2018-02-16 | 无为黄老头风味食品有限公司 | A kind of preparation method of nutrition and health care thick chilli sauce |
CN109170596A (en) * | 2018-09-26 | 2019-01-11 | 四川省食品发酵工业研究设计院 | A kind of preparation method of the peppery beans sauce of instant butter |
CN109744527A (en) * | 2019-03-14 | 2019-05-14 | 楚雄高新区楚一锅餐馆 | A kind of sauce of unique flavor and preparation method thereof |
CN109953315A (en) * | 2019-04-03 | 2019-07-02 | 黑龙江八一农垦大学 | A kind of raw vegetable chili sauce and its making process |
CN110800987A (en) * | 2019-07-22 | 2020-02-18 | 重庆饭遭殃食品有限公司 | Processing and preparation method of chili sauce |
CN116918961A (en) * | 2023-06-14 | 2023-10-24 | 仲恺农业工程学院 | A low nitrite content Hericium chili sauce and its preparation method |
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CN109170596A (en) * | 2018-09-26 | 2019-01-11 | 四川省食品发酵工业研究设计院 | A kind of preparation method of the peppery beans sauce of instant butter |
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CN109953315A (en) * | 2019-04-03 | 2019-07-02 | 黑龙江八一农垦大学 | A kind of raw vegetable chili sauce and its making process |
CN110800987A (en) * | 2019-07-22 | 2020-02-18 | 重庆饭遭殃食品有限公司 | Processing and preparation method of chili sauce |
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