CN104921079A - Fish roe and liquorice wheat-flavored spicy and hot chilli paste and preparation method thereof - Google Patents
Fish roe and liquorice wheat-flavored spicy and hot chilli paste and preparation method thereof Download PDFInfo
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- CN104921079A CN104921079A CN201510291409.8A CN201510291409A CN104921079A CN 104921079 A CN104921079 A CN 104921079A CN 201510291409 A CN201510291409 A CN 201510291409A CN 104921079 A CN104921079 A CN 104921079A
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- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000004160 Capsicum annuum Species 0.000 title abstract 7
- 244000303040 Glycyrrhiza glabra Species 0.000 title abstract 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 title abstract 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 title abstract 4
- 235000011477 liquorice Nutrition 0.000 title abstract 4
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 14
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 10
- 240000004385 Centaurea cyanus Species 0.000 claims abstract description 9
- 235000005940 Centaurea cyanus Nutrition 0.000 claims abstract description 9
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 27
- 244000298715 Actinidia chinensis Species 0.000 claims description 9
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 235000021028 berry Nutrition 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 244000194101 Ginkgo biloba Species 0.000 claims description 7
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 7
- 235000013824 polyphenols Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000012286 potassium permanganate Substances 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000008504 concentrate Nutrition 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 241000251468 Actinopterygii Species 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000001681 protective effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 240000004922 Vigna radiata Species 0.000 abstract 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract 3
- 244000298697 Actinidia deliciosa Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 235000005135 Micromeria juliana Nutrition 0.000 abstract 1
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 235000007315 Satureja hortensis Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 210000001156 gastric mucosa Anatomy 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 description 11
- 241000219051 Fagopyrum Species 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010006784 Burning sensation Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010070840 Gastrointestinal tract irritation Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses fish roe and liquorice wheat-flavored spicy and hot chilli paste which is prepared from the following raw materials in parts by weight: 120-130 parts of red pepper, 8-14 parts of mung bean starch, 12-13 parts of salt, 10-15 parts of Sanhua liquor, 3-4 parts of oatmeal, 12-15 parts of sweet water cans, 13-15 parts of fish roe, 13-14 parts of kiwi fruits, 0.7-1.2 parts of cornflowers, 0.9-1 part of liquorice and 1-2 parts of buckwheat leaves. The chilli paste disclosed by the invention is savory and mellow and delicious and maintains the nutritional components of chilli intact to the maximum extent. As the mung bean starch is added into the raw materials, the mung bean starch which is gelatinized can form a protective film on the stomach wall to prevent or reduce direct stimulation of chilli on the stomach wall and protect the gastric mucosa. Moreover, by adding food materials such as the cornflowers, liquorice, buckwheat leaves and the like, the chilli paste disclosed by the invention is endowed with the health-care functions of tonifying spleen and qi and relieving cough and moistening lung.
Description
Technical field
The present invention relates to a kind of health care flesh of fish, particularly relate to a kind of roe Radix Glycyrrhizae wheat chilli paste and preparation method thereof.
Background technology
Pimiento originates in Central and South America torrid areas, and China is imported in the Ming Dynasty.Now all have production all over China, mainly concentrate on the provinces such as Hunan, Hubei, Jiangxi, Sichuan, Chongqing, Yunnan, Guizhou, all there are supply in the four seasons.Pimiento contains abundant vitamin C and carrotene, and there is antipyretic-antalgic, increase appetite, help digest, edible effect of lowering blood-fat and reducing weight.
For ease of preserving storage, pimiento is commonly used to make sauce.In capsicum, ascorbic content occupies first in vegetables, but in sauce grinding processed, the stirring capsicum oxidation with machinery is more obvious, and traditional heating concentration method, VC is lost just even more serious, simultaneously thick chilli sauce in put procedure prolongation VC in time also in continuous loss.
Although the delicious but excessive amount of thick chilli sauce can cause getting angry and even be detrimental to health, the consumer of many edible thick chilli sauce there will be enteron aisle discomfort, especially first edible or excessive edible consumer, there will be stomachache, draws tripe, the symptom such as anus portion burning sensation.After deliberation, the capsicim meeting severe irritation gastrointestinal mucosa inside capsicum, can obviously affect intestinal fermentation environment.Capsicim can cause the discomfort of enteron aisle.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of roe Radix Glycyrrhizae wheat chilli paste and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of roe Radix Glycyrrhizae wheat chilli paste, be made up of the raw material of following weight portion:
The Tea Polyphenols solution of pimiento 120-130, green starch 8-14, salt 12-13, three-flower wine 10-15, oatmeal 3-4, can syrup 12-15, roe 13-15, Kiwi berry 13-14, corn flower 0.7-1.2, Radix Glycyrrhizae 0.9-1, buckwheat leaf 1-2,0.015-0.02%, the ginkgo biloba p.e solution of 0.015-0.02%, the plant acid solution of 0.015-0.02%, the KMnO4 solution of 0.04-0.05%, monosodium glutamate, five-spice powder are appropriate;
The preparation method of described a kind of roe Radix Glycyrrhizae wheat chilli paste, is characterized in that comprising the following steps:
(1) corn flower, Radix Glycyrrhizae, buckwheat leaf are added 5-6 times after flooding 30-40 minute and consider to obtain liquid, liquid is spray-dried, obtain medicinal powder;
(2) select maturation, harmless, the more uniform pimiento of size, cut the root of capsicum, clean up with appropriate KMnO4 solution, and drain away the water, diced shape is stand-by;
(3) oatmeal, can syrup, roe are poured in pot, and mixing decocts to pastel, cools stand-by; Kiwi berry peeling stripping and slicing, enters to coil stand-by;
(4) get appropriate Tea Polyphenols solution, ginkgo biloba p.e solution, plant acid solution be placed in bottle by 1:1-2:5-6 and mix, the pimiento of chopping and Kiwi berry block are soaked in mixed liquor, after 4-5 minute, filter to obtain vial material;
(5) step (3), (4) gained material are drained be placed on homogenizer and stir, obtain pastel;
(6) dissolved by green starch with the warm water of green starch 5-6 times volume, and add monosodium glutamate, five-spice powder, after fully melting, little fire heating mixed liquor makes starch gelatinization, obtains thick baste;
(7) by each for above-mentioned steps gained material and to remain each mixing of materials even, and jointly concentrate as in low-temperature vacuum thickener, finally carry out sealing filling, to obtain final product.
Advantage of the present invention is:
The present invention is added with the green starch of gelatinization in thick chilli sauce, and starch is by the polysaccharide polymer of multiple glucose molecule condensation, it can with hydrochloric acid in gastric juice effect, form colloidal fluid, be attached on coat of the stomach, form layer protecting film, prevent or reduce the direct stimulation of thick chilli sauce to coat of the stomach, protection stomach lining; Starch can increase the adhesive force of flavoring to thick chilli sauce simultaneously, improves color and luster and the taste of thick chilli sauce;
The present invention adopts mixing antioxidant to process raw material, different antioxidants shows different antioxidant characteristics, such as plant acid solution can make OH obviously reduce, the special molecular structure of phytic acid and effect make it to have compared with Tea Polyphenols, antioxidation that silver-colored ginkgo biloba p.e is stronger, but adopt mixing antioxidant to make it in the antioxidation of thick chilli sauce, the order reaching remarkable synergy can be made up mutually, make the protective capability with stronger antioxidation and the VC to capsicum; The method that last portion of the present invention adopts cryogenic vacuum concentrated, can available protecting capsicum Vitamin C content.
The aromatic delicious food of the thick chilli sauce that the present invention obtains, long times of aftertaste, taste quality is good, has at utmost saved the nutritional labeling of capsicum from damage, and by the interpolation of the food materials such as corn flower, Radix Glycyrrhizae, buckwheat leaf, imparts that the present invention invigorates the spleen and benefits qi, the health care of relieving cough and moistening lung.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of roe Radix Glycyrrhizae wheat chilli paste, be made up of the raw material of following weight portion (jin):
The Tea Polyphenols solution of pimiento 130, green starch 14, salt 13, three-flower wine 10, oatmeal 4, can syrup 15, roe 15, Kiwi berry 14, corn flower 1.2, Radix Glycyrrhizae 1, buckwheat leaf 2,0.02%, the ginkgo biloba p.e solution of 0.02%, 0.02% plant acid solution, 0.05% KMnO4 solution, monosodium glutamate, five-spice powder appropriate;
The preparation method of described a kind of roe Radix Glycyrrhizae wheat chilli paste, is characterized in that comprising the following steps:
(1) corn flower, Radix Glycyrrhizae, buckwheat leaf are added 6 times of floodings and consider to obtain liquid after 40 minutes, liquid is spray-dried, obtain medicinal powder;
(2) select maturation, harmless, the more uniform pimiento of size, cut the root of capsicum, clean up with appropriate KMnO4 solution, and drain away the water, diced shape is stand-by;
(3) oatmeal, can syrup, roe are poured in pot, and mixing decocts to pastel, cools stand-by; Kiwi berry peeling stripping and slicing, enters to coil stand-by;
(4) get appropriate Tea Polyphenols solution, ginkgo biloba p.e solution, plant acid solution be placed in bottle by 1:1:5 and mix, the pimiento of chopping and Kiwi berry block are soaked in mixed liquor, after 5 minutes, filter to obtain vial material;
(5) step (3), (4) gained material are drained be placed on homogenizer and stir, obtain pastel;
(6) dissolved by green starch with the warm water of green starch 5-6 times volume, and add monosodium glutamate, five-spice powder, after fully melting, little fire heating mixed liquor makes starch gelatinization, obtains thick baste;
(7) by each for above-mentioned steps gained material and to remain each mixing of materials even, and jointly concentrate as in low-temperature vacuum thickener, finally carry out sealing filling, to obtain final product.
Claims (2)
1. a roe Radix Glycyrrhizae wheat chilli paste, is characterized in that being made up of the raw material of following weight portion:
The Tea Polyphenols solution of pimiento 120-130, green starch 8-14, salt 12-13, three-flower wine 10-15, oatmeal 3-4, can syrup 12-15, roe 13-15, Kiwi berry 13-14, corn flower 0.7-1.2, Radix Glycyrrhizae 0.9-1, buckwheat leaf 1-2,0.015-0.02%, the ginkgo biloba p.e solution of 0.015-0.02%, the plant acid solution of 0.015-0.02%, the KMnO4 solution of 0.04-0.05%, monosodium glutamate, five-spice powder are appropriate.
2. the preparation method of a kind of roe Radix Glycyrrhizae wheat chilli paste according to claim 1, is characterized in that comprising the following steps:
(1) corn flower, Radix Glycyrrhizae, buckwheat leaf are added 5-6 times after flooding 30-40 minute and consider to obtain liquid, liquid is spray-dried, obtain medicinal powder;
(2) select maturation, harmless, the more uniform pimiento of size, cut the root of capsicum, clean up with appropriate KMnO4 solution, and drain away the water, diced shape is stand-by;
(3) oatmeal, can syrup, roe are poured in pot, and mixing decocts to pastel, cools stand-by; Kiwi berry peeling stripping and slicing, enters to coil stand-by;
(4) get appropriate Tea Polyphenols solution, ginkgo biloba p.e solution, plant acid solution be placed in bottle by 1:1-2:5-6 and mix, the pimiento of chopping and Kiwi berry block are soaked in mixed liquor, after 4-5 minute, filter to obtain vial material;
(5) step (3), (4) gained material are drained be placed on homogenizer and stir, obtain pastel;
(6) dissolved by green starch with the warm water of green starch 5-6 times volume, and add monosodium glutamate, five-spice powder, after fully melting, little fire heating mixed liquor makes starch gelatinization, obtains thick baste;
(7) by each for above-mentioned steps gained material and to remain each mixing of materials even, and jointly concentrate as in low-temperature vacuum thickener, finally carry out sealing filling, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510291409.8A CN104921079A (en) | 2015-06-01 | 2015-06-01 | Fish roe and liquorice wheat-flavored spicy and hot chilli paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510291409.8A CN104921079A (en) | 2015-06-01 | 2015-06-01 | Fish roe and liquorice wheat-flavored spicy and hot chilli paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104921079A true CN104921079A (en) | 2015-09-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510291409.8A Pending CN104921079A (en) | 2015-06-01 | 2015-06-01 | Fish roe and liquorice wheat-flavored spicy and hot chilli paste and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104921079A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831698A (en) * | 2016-03-28 | 2016-08-10 | 倪志辉 | Wheat-flavor chili sauce and preparation method thereof |
| CN106174416A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of balanced health chilli sauce with sweet and sour flavor and preparation method thereof |
| CN106235290A (en) * | 2016-08-12 | 2016-12-21 | 合肥市金乡味工贸有限责任公司 | A kind of fermented type Fructus Capsici sauce of the spleen reinforcing that dehumidifies |
| CN107136475A (en) * | 2017-05-23 | 2017-09-08 | 马鞍山市十月丰食品有限公司 | A kind of beauty fruit thick chilli sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999707A (en) * | 2010-10-21 | 2011-04-06 | 丹东鸿洋食品有限公司 | Tomato caviar and preparation method thereof |
| CN103652812A (en) * | 2013-11-21 | 2014-03-26 | 阜阳九珍食品有限公司 | Mushroom pepper sauce |
| CN103989141A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Healthy chilli sauce and preparation method thereof |
-
2015
- 2015-06-01 CN CN201510291409.8A patent/CN104921079A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999707A (en) * | 2010-10-21 | 2011-04-06 | 丹东鸿洋食品有限公司 | Tomato caviar and preparation method thereof |
| CN103652812A (en) * | 2013-11-21 | 2014-03-26 | 阜阳九珍食品有限公司 | Mushroom pepper sauce |
| CN103989141A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Healthy chilli sauce and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831698A (en) * | 2016-03-28 | 2016-08-10 | 倪志辉 | Wheat-flavor chili sauce and preparation method thereof |
| CN106174416A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of balanced health chilli sauce with sweet and sour flavor and preparation method thereof |
| CN106235290A (en) * | 2016-08-12 | 2016-12-21 | 合肥市金乡味工贸有限责任公司 | A kind of fermented type Fructus Capsici sauce of the spleen reinforcing that dehumidifies |
| CN107136475A (en) * | 2017-05-23 | 2017-09-08 | 马鞍山市十月丰食品有限公司 | A kind of beauty fruit thick chilli sauce |
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Application publication date: 20150923 |
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