CN104921085A - Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof - Google Patents
Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104921085A CN104921085A CN201510291501.4A CN201510291501A CN104921085A CN 104921085 A CN104921085 A CN 104921085A CN 201510291501 A CN201510291501 A CN 201510291501A CN 104921085 A CN104921085 A CN 104921085A
- Authority
- CN
- China
- Prior art keywords
- parts
- kadsura longepedunculata
- solution
- chili
- chili sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 8
- 235000015097 nutrients Nutrition 0.000 title abstract 3
- 239000000796 flavoring agent Substances 0.000 title abstract 2
- 241001506304 Kadsura japonica Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 20
- 241001506371 Kadsura Species 0.000 claims abstract description 19
- 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
- 241000220317 Rosa Species 0.000 claims abstract description 10
- 241000428813 Gomphrena Species 0.000 claims abstract description 9
- 241000628997 Flos Species 0.000 claims abstract description 7
- 235000015177 dried meat Nutrition 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 230000000050 nutritive effect Effects 0.000 claims description 9
- 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
- 239000000203 mixture 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
- 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
- 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
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 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
- 239000012530 fluid Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000001914 calming effect Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001681 protective effect Effects 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
- 244000061508 Eriobotrya japonica Species 0.000 abstract 2
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 2
- 230000002496 gastric effect Effects 0.000 abstract 2
- 244000141359 Malus pumila Species 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 235000013527 bean curd Nutrition 0.000 abstract 1
- 210000001156 gastric mucosa Anatomy 0.000 abstract 1
- 210000004072 lung Anatomy 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000002936 tranquilizing effect Effects 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 8
- 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
- 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
- 241000251468 Actinopterygii Species 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
- 230000008901 benefit Effects 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
- 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
- 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 multi-flavor nutrient kadsura longepedunculata chili sauce. The chili sauce disclosed by the invention is prepared from the following raw materials in parts by weight: 120-130 parts of red chili, 8-14 parts of mung bean starch, 12-13 parts of salt, 10-15 parts of Sanhua wine, 8-9 parts of rose flower petals, 7-9 parts of dried meat floss, 11-15 parts of thin sheets of bean curd, 8-9 parts of apples, 0.9-1.2 parts of globeamaranth, 0.9-1 part of loquat leaves and 1.4-2 parts of kadsura longepedunculata. The chili sauce prepared by the preparation method disclosed by the invention is fragrant, mellow and delicious; nutrient components of the chili are preserved to the most extent; the mung bean starch is added to the raw materials, so that after the mung bean starch is pasted, a layer of protective film can be formed on a gastric wall, direct stimulation of the chili to the gastric wall is avoided or reduced, and gastric mucosa is protected; through the addition of food materials of the globeamaranth, the loquat leaves, the kadsura longepedunculata and the like, the chili sauce disclosed by the invention has the health-care functions of benefiting qi for promoting production of fluid, nourishing the kidney, tranquilizing mind, clearing away the lung, regulating the function of the stomach, calming the liver and improving eyesight.
Description
Technical field
The present invention relates to a kind of health care flesh of fish, particularly relate to a kind of kadsura longepedunculata multiflavour nutritive thick chilli sauce 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 kadsura longepedunculata multiflavour nutritive thick chilli sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of kadsura longepedunculata multiflavour nutritive thick chilli sauce, 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, fresh rose flower lobe 8-9, dried meat floss 7-9, thousand sheets 11-15, apple 8-9, globe amaranth 0.9-1.2, loguat leaf 0.9-1, kadsura longepedunculata 1.4-2,0.015-0.02%, 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 kadsura longepedunculata multiflavour nutritive thick chilli sauce, is characterized in that comprising the following steps:
(1) globe amaranth, loguat leaf, kadsura longepedunculata are added 5-6 times after flooding 30-40 minute and consider to obtain liquid, liquid is spray-dried, obtain medicinal powder; Apple is cleaned and is drained the water, then apple is diced, after evenly mixing medicinal powder, is placed in baking oven and dries water content to 8-14%;
(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) get fresh rose flower lobe, a thousand sheets is cleaned and drained, fresh rose flower lobe is hammered into shape with dried meat floss mixing meat and beats into pureed, and mix with the thousand sheets shredded, more jointly fumigate 15-20 minute as water proof on steamer, obtain a thousand sheets, cool 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 is soaked in mixed liquor, after 4-5 minute, filters 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; 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, at utmost save the nutritional labeling of capsicum from damage, and pass through the interpolation of the food materials such as globe amaranth, loguat leaf, kadsura longepedunculata, impart nourishing generate fluid of the present invention, the health care of kidney calming, clearing lung-heat and stomach, flat liver improving eyesight.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of kadsura longepedunculata multiflavour nutritive thick chilli sauce, 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, fresh rose flower lobe 9, dried meat floss 9, a thousand sheets 15, apple 9, globe amaranth 1.2, loguat leaf 1, kadsura longepedunculata 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 kadsura longepedunculata multiflavour nutritive thick chilli sauce, is characterized in that comprising the following steps:
(1) globe amaranth, loguat leaf, kadsura longepedunculata are added 6 times of floodings and consider to obtain liquid after 40 minutes, liquid is spray-dried, obtain medicinal powder; Apple is cleaned and is drained the water, then apple is diced, after evenly mixing medicinal powder, is placed in baking oven and dries water content to 8%;
(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) get fresh rose flower lobe, a thousand sheets clean drain, fresh rose flower lobe hammer with dried meat floss mixing meat and beats into pureed, and with shred a thousand sheets mix, more common as water proof on steamer fumigate 20 minutes, obtain a thousand sheets, cool stand-by;
(4) get appropriate Tea Polyphenols solution, ginkgo biloba p.e solution, plant acid solution be placed in bottle by 1:1:6 and mix, the pimiento of chopping is soaked in mixed liquor, after 5 minutes, filters 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 6 times of volumes, and add monosodium glutamate, five-spice powder, after fully melting, little fire heating mixed liquor makes starch gelatinization, obtains thick baste; 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 kadsura longepedunculata multiflavour nutritive thick chilli sauce, 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, fresh rose flower lobe 8-9, dried meat floss 7-9, thousand sheets 11-15, apple 8-9, globe amaranth 0.9-1.2, loguat leaf 0.9-1, kadsura longepedunculata 1.4-2,0.015-0.02%, 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 kadsura longepedunculata multiflavour nutritive thick chilli sauce according to claim 1, is characterized in that comprising the following steps:
(1) globe amaranth, loguat leaf, kadsura longepedunculata are added 5-6 times after flooding 30-40 minute and consider to obtain liquid, liquid is spray-dried, obtain medicinal powder; Apple is cleaned and is drained the water, then apple is diced, after evenly mixing medicinal powder, is placed in baking oven and dries water content to 8-14%;
(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) get fresh rose flower lobe, a thousand sheets is cleaned and drained, fresh rose flower lobe is hammered into shape with dried meat floss mixing meat and beats into pureed, and mix with the thousand sheets shredded, more jointly fumigate 15-20 minute as water proof on steamer, obtain a thousand sheets, cool 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 is soaked in mixed liquor, after 4-5 minute, filters 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; 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 |
|---|---|---|---|
| CN201510291501.4A CN104921085A (en) | 2015-06-01 | 2015-06-01 | Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510291501.4A CN104921085A (en) | 2015-06-01 | 2015-06-01 | Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104921085A true CN104921085A (en) | 2015-09-23 |
Family
ID=54108791
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510291501.4A Pending CN104921085A (en) | 2015-06-01 | 2015-06-01 | Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104921085A (en) |
Cited By (11)
| 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 |
| CN105982304A (en) * | 2016-07-15 | 2016-10-05 | 合肥市龙乐食品有限公司 | Eyesight-improving spleen-tonifying pepper rose sauce and preparation method thereof |
| CN105982305A (en) * | 2016-07-15 | 2016-10-05 | 合肥市龙乐食品有限公司 | Dried meat floss chutney with effect of nourishing yin and stomach and preparation method thereof |
| CN106072381A (en) * | 2016-07-15 | 2016-11-09 | 合肥市龙乐食品有限公司 | A kind of pure and fresh pit resolving depression Fructus Capsici sauce and preparation method thereof |
| CN106107915A (en) * | 2016-07-15 | 2016-11-16 | 合肥市龙乐食品有限公司 | A kind of yin nourishing Fructus Alpiniae Oxyphyllae multi-flavor Fructus Capsici sauce and preparation method thereof |
| CN106136210A (en) * | 2016-07-18 | 2016-11-23 | 合肥市龙乐食品有限公司 | A kind of draft Fructus Capsici fish meat paste and preparation method thereof |
| CN106174414A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of Cortex Moutan peppery meat health-care sauce and preparation method thereof |
| CN106174415A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of Tonnae Sinensis duck meat nourishing chilli 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 |
| CN106213452A (en) * | 2016-07-15 | 2016-12-14 | 合肥市龙乐食品有限公司 | One moisturizes fresh spicy sauce of improving eyesight and preparation method thereof |
| CN116058490A (en) * | 2023-03-09 | 2023-05-05 | 陕西久泰农旅文化发展有限公司 | Kadsura longepedunculata tender bud hot and spicy sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300335A (en) * | 2013-06-17 | 2013-09-18 | 滁州市百年食品有限公司 | Green bean pepper and preparation method thereof |
| CN103315277A (en) * | 2013-06-17 | 2013-09-25 | 滁州市百年食品有限公司 | Flos sophorae sour-and-spicy sauce with effect of clearing away heat, and production method thereof |
| CN103330188A (en) * | 2013-06-17 | 2013-10-02 | 滁州市百年食品有限公司 | Apple chilli sauce and preparation method thereof |
| 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 CN201510291501.4A patent/CN104921085A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300335A (en) * | 2013-06-17 | 2013-09-18 | 滁州市百年食品有限公司 | Green bean pepper and preparation method thereof |
| CN103315277A (en) * | 2013-06-17 | 2013-09-25 | 滁州市百年食品有限公司 | Flos sophorae sour-and-spicy sauce with effect of clearing away heat, and production method thereof |
| CN103330188A (en) * | 2013-06-17 | 2013-10-02 | 滁州市百年食品有限公司 | Apple chilli sauce and preparation method thereof |
| 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 (11)
| 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 |
| CN105982304A (en) * | 2016-07-15 | 2016-10-05 | 合肥市龙乐食品有限公司 | Eyesight-improving spleen-tonifying pepper rose sauce and preparation method thereof |
| CN105982305A (en) * | 2016-07-15 | 2016-10-05 | 合肥市龙乐食品有限公司 | Dried meat floss chutney with effect of nourishing yin and stomach and preparation method thereof |
| CN106072381A (en) * | 2016-07-15 | 2016-11-09 | 合肥市龙乐食品有限公司 | A kind of pure and fresh pit resolving depression Fructus Capsici sauce and preparation method thereof |
| CN106107915A (en) * | 2016-07-15 | 2016-11-16 | 合肥市龙乐食品有限公司 | A kind of yin nourishing Fructus Alpiniae Oxyphyllae multi-flavor Fructus Capsici sauce and preparation method thereof |
| CN106174414A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of Cortex Moutan peppery meat health-care sauce and preparation method thereof |
| CN106174415A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of Tonnae Sinensis duck meat nourishing chilli 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 |
| CN106213452A (en) * | 2016-07-15 | 2016-12-14 | 合肥市龙乐食品有限公司 | One moisturizes fresh spicy sauce of improving eyesight and preparation method thereof |
| CN106136210A (en) * | 2016-07-18 | 2016-11-23 | 合肥市龙乐食品有限公司 | A kind of draft Fructus Capsici fish meat paste and preparation method thereof |
| CN116058490A (en) * | 2023-03-09 | 2023-05-05 | 陕西久泰农旅文化发展有限公司 | Kadsura longepedunculata tender bud hot and spicy sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104921085A (en) | Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof | |
| CN102613616A (en) | Preparation method of honey peanut kernel with strawberry flavor | |
| CN102972773B (en) | Nutrition canned food and production method thereof | |
| CN103750231A (en) | Fermented flavorbamboo shoot and preparation method thereof | |
| CN104921088A (en) | Chinese chestnut chili sauce for nourishing faces and resisting ageing and preparation method of Chinese chestnut chili sauce | |
| CN102551006A (en) | Production method for sour bamboo shoots | |
| CN104921079A (en) | Fish roe and liquorice wheat-flavored spicy and hot chilli paste and preparation method thereof | |
| KR101402079B1 (en) | Method for preparation of functional walnut steamed bread having blueberry | |
| CN103371338A (en) | Manufacturing method of vinegar-pepper green bean | |
| CN104921084A (en) | Yin-nourishing and eyesight-improving pollen chilli paste and preparation method thereof | |
| CN105146626A (en) | Production method of fresh lotus root juice beverage | |
| CN104921086A (en) | Lung moistening and brain strengthening fresh lotus root chili sauce and preparation method thereof | |
| CN104256835A (en) | A sea tangle-dendrobium solid beverage clearing heat and purging internal fire and a preparing method thereof | |
| CN104026188A (en) | Fungus-beef biscuit | |
| CN104921087A (en) | Shelled shrimp cashew chili sauce for soothing nerves and preparation method of shelled shrimp cashew chili sauce | |
| CN104921081A (en) | Lotus root powder lemon digestion-helping chilli paste and preparation method thereof | |
| CN105054026A (en) | Nutrient composite sandwich pastry fillings | |
| CN104921080A (en) | Milk-flavored pericarp blood-enriching chilli sauce and preparation method thereof | |
| CN104957563A (en) | Pickle salad and preparing method thereof | |
| CN102754869A (en) | Production process of freeze dried bean-sprout soup base rich in GABA and product thereof | |
| CN104921083A (en) | Everest eriodictyon herbaceous duck blood chili sauce and preparation method thereof | |
| CN104921082A (en) | Albizzia julibrissin flower and dried tangerine peel depression dispelling chili sauce and preparation method thereof | |
| CN104366560A (en) | Sauce flavor dried beef slice and processing method thereof | |
| CN108157806A (en) | A kind of production method of glutinous rice wrapped in lotus leaves | |
| CN101011133A (en) | Sauce cayenne and its preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150923 |