CN104957592A - Chili sauce and making method for same - Google Patents
Chili sauce and making method for same Download PDFInfo
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- CN104957592A CN104957592A CN201510381399.7A CN201510381399A CN104957592A CN 104957592 A CN104957592 A CN 104957592A CN 201510381399 A CN201510381399 A CN 201510381399A CN 104957592 A CN104957592 A CN 104957592A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 31
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title abstract description 4
- 239000008159 sesame oil Substances 0.000 claims abstract description 18
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 18
- 235000013599 spices Nutrition 0.000 claims abstract description 15
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 14
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 14
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 12
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 12
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 12
- 239000011435 rock Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max 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
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 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 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 3
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 44
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 241001523681 Dendrobium Species 0.000 claims description 11
- 239000001390 capsicum minimum Substances 0.000 claims description 11
- 150000004676 glycans Chemical class 0.000 claims description 11
- 229920001282 polysaccharide Polymers 0.000 claims description 11
- 239000005017 polysaccharide Substances 0.000 claims description 11
- 235000020095 red wine Nutrition 0.000 claims description 11
- 235000015223 cooked beef Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 7
- 244000157790 Buglossoides arvense Species 0.000 claims description 4
- 235000004256 Buglossoides arvense Nutrition 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 240000009023 Myrrhis odorata Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 abstract description 5
- 235000019198 oils Nutrition 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000014101 wine Nutrition 0.000 abstract description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003356 anti-rheumatic effect Effects 0.000 description 1
- 239000003435 antirheumatic agent Substances 0.000 description 1
- -1 color is scarlet Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000012976 tarts 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
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses unique chili sauce, which comprises 45 to 65 parts by weight of bright red peppers, 30 to 45 parts by weight of sesame oil, 10 to 17 parts by weight of cooked diced beef, 6 to 12 parts by weight of salt, 5 to 8 parts by weight of fermented soya beans, 3 to 5 parts by weight of garlic, 4 to 6 parts by weight of sesames, 2 to 4 parts by weight of tomatoes, 1.5 to 2.5 parts by weight of monosodium glutamate, 1 to 3.5 parts by weight of wine, 1 to 2 parts by weight of gingers, 1 to 2 parts by weight of rock candies, 0.5 to 2 parts by weight of wolfberries, 0.05 to 1.5 parts by weight of polyhexose, 0.8 to 3 parts by weight of spice and the like. According to the chili sauce, a special making process of sequential pickling and frying is adopted; the finished product is bright red, sour like fermented chili sauce, free of a preservative and longer in shelf life, has aromatic flavor, oil flavor of chili sauce processed with oil and delicate fragrance of chili sauce processed with water, and can specially taste fragrant, spicy and sour, and appetite can be remarkably stimulated.
Description
Technical field
The present invention relates to field of seasoning, be specially a kind of thick chilli sauce and preparation method thereof.
Background technology
Thick chilli sauce is the appetizing food liked in people's daily life, nutritious, has and increases appetite, strengthening the spleen and stomach, wines used as antirheumatic, antipyretic-antalgic, lowering blood-fat and reducing weight, effect of prevention canceration.
At present, thick chilli sauce has oil system and water system two kinds.Oil system makes with sesame wet goods edible oil and fat and capsicum, and color is scarlet, and float one deck sesame oil above, have the salted cake fried in sesame oil of capsicum, and easily take care of, shelf life is long; Water system makes by fermentation with water and capsicum, color is scarlet, lactic acid is had to produce thus can appetite be promoted, deeply like by consumers in general, but Production Time is long, and shelf life is short, often to add anticorrisive agent and more than 10% salt to reach the object of Shelf-life, product is partially salty, and without salted cake fried in sesame oil, greatly have impact on production and the organoleptic quality of product.Market does not also have one integrate fragrant, peppery, acid, and the thick chilli sauce product that shelf life is longer.
Summary of the invention
The technical problem to be solved in the present invention is that to overcome thick chilli sauce raw material ratio in prior art more single, can not meet the defect of the taste needs of people, provide a kind of thick chilli sauce and preparation method thereof.
In order to solve the problems of the technologies described above, the invention provides following technical scheme:
A kind of thick chilli sauce, is made up of each component of following weight portion: bright red hot pepper 45 ~ 65 parts, 40 ~ 45 parts, sesame oil, cooked beef fourth 10 ~ 17 parts, salt 6 ~ 12 parts, 5 ~ 8 parts, fermented soya bean, 3 ~ 5 parts, garlic, sesame 4 ~ 6 parts, 2 ~ 4 parts, tomato, monosodium glutamate 1.5 ~ 2.5 parts, red wine 1-3.5 part, 1 ~ 2 part, ginger, 1 ~ 2 part, rock sugar, matrimony vine 0.5 ~ 2 part, dendrobium polysaccharide are 0.05 ~ 1.5 part, spice 0.8 ~ 3 part.
Preferably, this thick chilli sauce is made up of each component of following weight portion: bright red hot pepper 50 parts, 40 parts, sesame oil, cooked beef fourth 15 parts, salt 8 parts, 6 parts, fermented soya bean, 4 parts, garlic, sesame 6 parts, 4 parts, tomato, monosodium glutamate 1.5 parts, red wine 2 parts, 1.5 parts, ginger, 1.5 parts, rock sugar, matrimony vine 1 part, dendrobium polysaccharide are 1 part, spice 1.5 parts.
Further, described bright red hot pepper is the capsicum annum fasciculatum of maturity 80% ~ 100%.
Preferably, described perfume (or spice) is pungent is made up of following parts by weight: anise 6 ~ 8 parts, fennel seeds 6 ~ 8 parts, cumin 6 ~ 8 parts, Asian puccoon 1 ~ 2 part and 3 ~ 4 parts, Chinese prickly ash.
Its preparation method comprises following step:
1), by fresh capsicum and matrimony vine clean, after drying, mince, add salt, in 30 DEG C of incubators, pickle 30 ~ 45 days;
2), by sesame oil be heated to 60 ~ 80 DEG C, add spice, boil 2 ~ 3 minutes;
3), by sesame oil be heated to 70 ~ 80 DEG C, add smash to pieces garlic, ginger, boil 1 ~ 3 point;
4), add 1) in pickle after fresh capsicum and sesame at 80 ~ 100 DEG C, boil 20 ~ 50 minutes;
5), add the tomato of chopping, cooked beef fourth, fermented soya bean, monosodium glutamate, red wine, rock sugar part, dendrobium polysaccharide, add in pot and stir;
6), by after thick chilli sauce packing, soaking sterilization 40 ~ 60 points of kinds in 95 DEG C of tanks are put into.
Preferably, described step 1) in fresh capsicum and matrimony vine mince to length and width degree and be less than or equal to 3mm.
The thick chilli sauce formula uniqueness that the present invention is a kind of, manufacture craft is special, creationaryly in formula adds the compositions such as tomato, matrimony vine, rock sugar, red wine, dendrobium polysaccharide, and manufacture craft takes first to pickle fried method again, finished product color and luster is scarlet, aromatic flavour, has the oil salted cake fried in sesame oil of thick chilli sauce processed and the delicate fragrance of water thick chilli sauce concurrently, also has the tart flavour of similar fermentation pepper sauce, there is fragrant, peppery, sour particular tastes, the significant appetitive effect of energy, and not containing anticorrisive agent, shelf life is longer.
Detailed description of the invention
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
Embodiment 1
A kind of thick chilli sauce, is made up of each component of following weight portion:
Bright red hot pepper 50 parts, 30 parts, sesame oil, cooked beef fourth 15 parts, salt 8 parts, 6 parts, fermented soya bean, 4 parts, garlic, sesame 6 parts, 4 parts, tomato, monosodium glutamate 1.5 parts, red wine 2 parts, 1.5 parts, ginger, 1.5 parts, rock sugar, matrimony vine 1 part, dendrobium polysaccharide are 1 part, spice 1.5 parts.
Described perfume (or spice) is pungent to be made up of following parts by weight: anise 7g, fennel seeds 7g, cumin 7g and Asian puccoon 2g, Chinese prickly ash 3g.
Its preparation method comprises following step:
1), by fresh capsicum and matrimony vine clean, after drying, mince, add salt, in 30 DEG C of incubators, pickle 30 ~ 45 days;
2), by sesame oil be heated to 60 ~ 70 DEG C, add spice, boil 2 ~ 3 minutes;
3), by sesame oil be heated to about 75 DEG C, add smash to pieces garlic, ginger, boil 1 ~ 3 point;
4), add 1) in pickle after fresh capsicum and sesame at 80 ~ 100 DEG C, boil 20 ~ 50 minutes;
5), add the tomato of chopping, cooked beef fourth, fermented soya bean, monosodium glutamate, red wine, rock sugar part, dendrobium polysaccharide, add in pot and stir;
6), by after thick chilli sauce packing, soaking sterilization 40 ~ 60 points of kinds in 95 DEG C of tanks are put into.
Embodiment 2
A kind of thick chilli sauce, is made up of each component of following weight portion: bright red hot pepper 45 parts, 38 parts, sesame oil, cooked beef fourth 10 parts, salt 6 parts, 5 parts, fermented soya bean, 3 parts, garlic, sesame 4 parts, 2 parts, tomato, monosodium glutamate 1.5 parts, red wine 1 part, 1 part, ginger, 1 part, rock sugar, matrimony vine 0.5 part, dendrobium polysaccharide are 0.05 part, spice 0.8 part.
Its preparation method is with embodiment 1.
Embodiment 3
A kind of thick chilli sauce, is made up of each component of following weight portion: bright red hot pepper 65 parts, 45 parts, sesame oil, cooked beef fourth 17 parts, salt 12 parts, 8 parts, fermented soya bean, 5 parts, garlic, sesame 6 parts, 4 parts, tomato, monosodium glutamate 2.5 parts, red wine 3.5 parts, 2 parts, ginger, 2 parts, rock sugar, matrimony vine 2 parts, dendrobium polysaccharide are 1.5 parts, spice 3 parts.
Described perfume (or spice) is pungent to be made up of following parts by weight: anise 8 parts, fennel seeds 8 parts, cumin 6 parts, Asian puccoon 1 part, 4 parts, Chinese prickly ash.
Preparation method is with embodiment 1.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a thick chilli sauce, it is characterized in that, be made up of each component of following weight portion: bright red hot pepper 45 ~ 65 parts, 30 ~ 45 parts, sesame oil, cooked beef fourth 10 ~ 17 parts, salt 6 ~ 12 parts, 5 ~ 8 parts, fermented soya bean, 3 ~ 5 parts, garlic, sesame 4 ~ 6 parts, 2 ~ 4 parts, tomato, monosodium glutamate 1.5 ~ 2.5 parts, red wine 1-3.5 part, 1 ~ 2 part, ginger, 1 ~ 2 part, rock sugar, matrimony vine 0.5 ~ 2 part, dendrobium polysaccharide are 0.05 ~ 1.5 part, spice 0.8 ~ 3 part.
2. a kind of thick chilli sauce as claimed in claim 1, it is characterized in that, be made up of each component of following weight portion: bright red hot pepper 50 parts, 40 parts, sesame oil, cooked beef fourth 15 parts, salt 8 parts, 6 parts, fermented soya bean, 4 parts, garlic, sesame 6 parts, 4 parts, tomato, monosodium glutamate 1.5 parts, red wine 2 parts, 1.5 parts, ginger, 1.5 parts, rock sugar, matrimony vine 1 part, dendrobium polysaccharide are 1 part, spice 1.5 parts.
3. a kind of thick chilli sauce as claimed in claim 1, is characterized in that, described bright red hot pepper is the capsicum annum fasciculatum of maturity 80% ~ 100%.
4. the preparation method of a kind of thick chilli sauce as claimed in claim 1, is characterized in that, described perfume (or spice) is pungent to be made up of following parts by weight: anise 6 ~ 8 parts, fennel seeds 6 ~ 8 parts, cumin 6 ~ 8 parts, Asian puccoon 1 ~ 2 part and 3 ~ 4 parts, Chinese prickly ash.
5. the preparation method of the thick chilli sauce described in any one of Claims 1 to 4, is characterized in that, comprises following step:
1), by fresh capsicum and matrimony vine clean, after drying, mince, add salt, in 30 DEG C of incubators, pickle 30 ~ 45 days;
2), by sesame oil be heated to 60 ~ 80 DEG C, add spice, boil 2 ~ 3 minutes;
3), by sesame oil be heated to 70 ~ 80 DEG C, add smash to pieces garlic, ginger, boil 1 ~ 3 point;
4), add 1) in pickle after fresh capsicum and sesame at 80 ~ 100 DEG C, boil 20 ~ 50 minutes;
5), add the tomato of chopping, cooked beef fourth, fermented soya bean, monosodium glutamate, red wine, rock sugar part, dendrobium polysaccharide, add in pot and stir;
6), by after thick chilli sauce packing, soaking sterilization 40 ~ 60 points of kinds in 95 DEG C of tanks are put into.
6. the preparation method of a kind of thick chilli sauce as claimed in claim 5, is characterized in that, described step 1) in fresh capsicum and matrimony vine mince to length and width degree and be less than or equal to 3mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510381399.7A CN104957592A (en) | 2015-07-02 | 2015-07-02 | Chili sauce and making method for same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510381399.7A CN104957592A (en) | 2015-07-02 | 2015-07-02 | Chili sauce and making method for same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104957592A true CN104957592A (en) | 2015-10-07 |
Family
ID=54211824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510381399.7A Pending CN104957592A (en) | 2015-07-02 | 2015-07-02 | Chili sauce and making method for same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104957592A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105455104A (en) * | 2015-12-03 | 2016-04-06 | 广州聚注专利研发有限公司 | Chili sauce free from causing excessive internal heat and preparation method of chili sauce |
| CN105795447A (en) * | 2016-03-22 | 2016-07-27 | 银川高新区广煜科技有限公司 | Chinese wolfberry fruit beef fragrant and spicy sauce |
| CN105831699A (en) * | 2016-03-28 | 2016-08-10 | 和县鸡笼山调味品有限责任公司 | Semen canavaliae and watermelon chili sauce and manufacturing method thereof |
| CN105995933A (en) * | 2016-05-31 | 2016-10-12 | 马鞍山市国华农业发展有限公司 | Natto chili sauce |
| CN106072438A (en) * | 2016-06-08 | 2016-11-09 | 赵海燕 | A kind of local flavor Semen Sojae Preparatum oil Fructus Capsici sauce |
| CN106262740A (en) * | 2016-08-29 | 2017-01-04 | 许海波 | A kind of preparation method of Fructus Capsici beans |
| CN107028160A (en) * | 2017-05-23 | 2017-08-11 | 马鞍山市十月丰食品有限公司 | A kind of high nutrition land for building dish thick chilli sauce and preparation method thereof |
| CN107594478A (en) * | 2017-09-27 | 2018-01-19 | 贵州省紫云自治县绿宏农业开发有限公司 | A kind of processing method of flavor chilli sauce |
| CN107751967A (en) * | 2017-11-27 | 2018-03-06 | 福建省大田县福梅农业开发有限公司 | A kind of preparation method of good fortune plum thick chilli sauce |
| CN108112968A (en) * | 2018-02-07 | 2018-06-05 | 安徽华安食品有限公司 | A kind of thick chilli sauce and preparation method |
| CN108719954A (en) * | 2018-06-11 | 2018-11-02 | 韩浩亮 | A kind of thick chilli sauce |
| CN109043479A (en) * | 2018-07-26 | 2018-12-21 | 山东鲁味调味品有限公司 | A kind of peppery thick chilli sauce and preparation method thereof suddenly |
| CN110214930A (en) * | 2019-07-17 | 2019-09-10 | 正安县昌虞食品加工有限责任公司 | Paste flavor flavor pepper sauce and its preparation method and application |
| CN110800962A (en) * | 2019-12-12 | 2020-02-18 | 怀化市九天界生态农业科技有限公司 | Chili sauce formula |
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| CN102028185A (en) * | 2010-12-01 | 2011-04-27 | 张家港市桃源食品有限公司 | Medlar and red date chilli sauce and preparation method thereof |
| CN103340390A (en) * | 2013-06-26 | 2013-10-09 | 广州中医药大学 | Internal heat reducing and inflammation diminishing chili sauce |
| CN104323219A (en) * | 2014-11-21 | 2015-02-04 | 宁夏红山河食品股份有限公司 | Muslim spicy sauce and preparation method thereof |
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- 2015-07-02 CN CN201510381399.7A patent/CN104957592A/en active Pending
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| CN101233917A (en) * | 2008-02-22 | 2008-08-06 | 李涛 | Tomato medlar chilli garlic sauce and preparation method thereof |
| CN102028185A (en) * | 2010-12-01 | 2011-04-27 | 张家港市桃源食品有限公司 | Medlar and red date chilli sauce and preparation method thereof |
| CN103340390A (en) * | 2013-06-26 | 2013-10-09 | 广州中医药大学 | Internal heat reducing and inflammation diminishing chili sauce |
| CN104323219A (en) * | 2014-11-21 | 2015-02-04 | 宁夏红山河食品股份有限公司 | Muslim spicy sauce and preparation method thereof |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105455104A (en) * | 2015-12-03 | 2016-04-06 | 广州聚注专利研发有限公司 | Chili sauce free from causing excessive internal heat and preparation method of chili sauce |
| CN105795447A (en) * | 2016-03-22 | 2016-07-27 | 银川高新区广煜科技有限公司 | Chinese wolfberry fruit beef fragrant and spicy sauce |
| CN105831699A (en) * | 2016-03-28 | 2016-08-10 | 和县鸡笼山调味品有限责任公司 | Semen canavaliae and watermelon chili sauce and manufacturing method thereof |
| CN105995933A (en) * | 2016-05-31 | 2016-10-12 | 马鞍山市国华农业发展有限公司 | Natto chili sauce |
| CN106072438A (en) * | 2016-06-08 | 2016-11-09 | 赵海燕 | A kind of local flavor Semen Sojae Preparatum oil Fructus Capsici sauce |
| CN106262740A (en) * | 2016-08-29 | 2017-01-04 | 许海波 | A kind of preparation method of Fructus Capsici beans |
| CN107028160A (en) * | 2017-05-23 | 2017-08-11 | 马鞍山市十月丰食品有限公司 | A kind of high nutrition land for building dish thick chilli sauce and preparation method thereof |
| CN107594478A (en) * | 2017-09-27 | 2018-01-19 | 贵州省紫云自治县绿宏农业开发有限公司 | A kind of processing method of flavor chilli sauce |
| CN107751967A (en) * | 2017-11-27 | 2018-03-06 | 福建省大田县福梅农业开发有限公司 | A kind of preparation method of good fortune plum thick chilli sauce |
| CN108112968A (en) * | 2018-02-07 | 2018-06-05 | 安徽华安食品有限公司 | A kind of thick chilli sauce and preparation method |
| CN108719954A (en) * | 2018-06-11 | 2018-11-02 | 韩浩亮 | A kind of thick chilli sauce |
| CN109043479A (en) * | 2018-07-26 | 2018-12-21 | 山东鲁味调味品有限公司 | A kind of peppery thick chilli sauce and preparation method thereof suddenly |
| CN110214930A (en) * | 2019-07-17 | 2019-09-10 | 正安县昌虞食品加工有限责任公司 | Paste flavor flavor pepper sauce and its preparation method and application |
| CN110800962A (en) * | 2019-12-12 | 2020-02-18 | 怀化市九天界生态农业科技有限公司 | Chili sauce formula |
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Application publication date: 20151007 |