CN105266129A - Acid fish sauce and preparation method thereof - Google Patents
Acid fish sauce and preparation method thereof Download PDFInfo
- Publication number
- CN105266129A CN105266129A CN201510671012.1A CN201510671012A CN105266129A CN 105266129 A CN105266129 A CN 105266129A CN 201510671012 A CN201510671012 A CN 201510671012A CN 105266129 A CN105266129 A CN 105266129A
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- ginger
- fish
- capsicum
- acid
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 58
- 239000002253 acid Substances 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000015067 sauces Nutrition 0.000 title abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 71
- 241000234314 Zingiber Species 0.000 claims abstract description 64
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 64
- 235000008397 ginger Nutrition 0.000 claims abstract description 64
- 238000002156 mixing Methods 0.000 claims abstract description 39
- 239000000463 material Substances 0.000 claims abstract description 35
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 235000014101 wine Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241000208293 Capsicum Species 0.000 claims description 43
- 235000002566 Capsicum Nutrition 0.000 claims description 43
- 239000001390 capsicum minimum Substances 0.000 claims description 43
- 235000019688 fish Nutrition 0.000 claims description 43
- 238000003756 stirring Methods 0.000 claims description 30
- 150000001875 compounds Chemical class 0.000 claims description 7
- 238000013019 agitation Methods 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 238000005538 encapsulation Methods 0.000 claims description 4
- 238000009210 therapy by ultrasound Methods 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 239000013505 freshwater Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 5
- 240000008574 Capsicum frutescens Species 0.000 abstract 5
- 239000000126 substance Substances 0.000 abstract 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract 1
- 229960002504 capsaicin Drugs 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000002372 labelling Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 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 relates to the technical field of foods, in particular to a folk acid fish sauce and a preparation method thereof. Small river fish, hot peppers, fresh ginger and the like are separately treated with clean water and home-made wine, so that parts of nutrient elements perform pre-reactions, further nutrient components in raw materials are improved, and the quality of the made acid fish sauce is improved; particularly in the making process, the raw materials including the hot peppers, the fresh ginger, the small river fish and the like are treated, so that capsaicine in the hot peppers and other nutrient components in the fresh ginger are uniformly mixed; raw materials including grain bran, the small river fish and the like are uniformly mixed, then water is added, the mixture A of the hot peppers and the fresh ginger is added, the grain bran, the small river fish, the water, and the mixture A of the hot peppers and the fresh ginger are mixed to form a mixture B, an appropriate amount of edible salt is added, and the temperature and the mixing speed when the edible salt is added are controlled, so that the contact time of various nutrient substances in the mixed materials is guaranteed; sealed fermentation treatment is performed on the mixed materials with a local folk traditional secret recipe, so that nutrient substances in the acid fish sauce are guaranteed, the grade and the quality of the acid fish sauce are improved, the mouth feel is improved, and the quality guarantee period is prolonged.
Description
Technical field
The present invention relates to food technology field, especially a kind of alec acid and preparation method thereof.
Background technology
Alec acid is the up-to-date rise in chafing dish food materials field, and due to its comfortable taste, taste enriches, and can be higher by obtaining a kind of nutritive value after mixing with the raw material such as capsicum by the multiple nutritional components in fish, and taste is food materials preferably.
As in prior art, the patent No. is that " a kind of preparation method of invigorating the spleen fish head sauce of invigorating blood circulation " of CN201310106106.5 is by carrying out combining a kind of fish head sauce with invigorating the spleen of invigorating blood circulation of rear making with fish head, kinds of traditional Chinese medicines, and then functionally food materials field is improved, and then when making edible alec, the health-care efficacy to human body can be reached.
But although the Chinese medicine increased enters after in fish head sauce, can reach effect of health care, bring again new raw material at this, and Chinese medicine itself has particularity, and then cause the mouthfeel of the alec acid made uncomfortable, color and luster is poor; Especially the nutritive value in fish head or fish is difficult to be stored and retain, and be also difficult in processing technology that fish Middle nutrition is worth and micro-variations occurs, and the nutritive value of the fish head sauce obtained and several kinds of Chinese medicinal materials are added with the simple of fish head, and then make the second-rate of the fish head sauce of acquisition.
Meanwhile, the product that the manufacture craft of the acid of fish head sauce of the prior art, alec or even sour soup obtains very easily produces peculiar smell, causes the shelf-life of product poor, and then affects the market prospects of product; And, the raw material components of the acid of traditional fish head sauce, alec or sour soup is comparatively complicated, and then make the taste obtaining product impure, most of crowd is caused not like its taste, reduce fish head sauce, alec acid or the further of sour soup to eat, reduce the market scope of alec acid, increase the cost of manufacture of alec acid.
Summary of the invention
In order to solve the above-mentioned technical problem existed in prior art, the invention provides the acid of a kind of alec, its appearance luster grace, comfortable taste, its taste has the combination of vinegar-pepper salty multiple mouthfeel, does not have peculiar smell.
The present invention simultaneously also provides a kind of preparation method of alec acid, the method improves the content of the nutritional labeling of alec acid, has enriched the nutritional labeling of alec acid, improve the mouthfeel of alec acid.
Be achieved particular by following technical scheme:
An alec acid, its material composition take parts by weight as fish 4-6 part, capsicum 35-45 part, ginger 0.45-0.55 part, wooden ginger 0.45-0.55 part, salt 4-6 part.
Described material composition take parts by weight as fish 5 parts, 40 parts, capsicum, 0.5 part, ginger, wooden ginger 0.5 part, salt 5 parts.
The preparation method of this alec acid, comprises the following steps:
(1) Feedstock treating: the emerge in worm water process 20-30min by fish, capsicum, ginger, wooden Jiang Caiyong water temperature being 40-50 DEG C, and taken out again, adopt temperature be 20-30 DEG C water rinse process 20-40min, to be rinsed complete after, drained process, stand-by;
(2) raw material mixing: section shape capsicum, ginger being cut into respectively 1-3mm, and the capsicum cut, ginger are mixed according to match ratio, and add the salt of the 0.2-0.3 times amount of the total number of salt wherein, and adopt mixing speed to be 45-75r/min stir process 1-3h, and add the wine of the 1-3% of capsicum and ginger gross weight wherein, and to adjust its temperature be in the environment of 5-10 DEG C, leave standstill deposit stand-by, after again fish being cut into sheet, sheet fish being placed in temperature is that the water of 30-40 DEG C soaks 1-5min, taken out after draining again, remaining salt is sprinkled into fillet surface, and be placed in agitator, mixing speed is adopted to be 50-60r/min stir process 20-30min, add wooden ginger wherein again, add the wine accounting for wooden Jiang Chongliang 1-2% simultaneously, and to adjust mixing speed be 30-40r/min stir process 1-3h, again above-mentioned stand-by capsicum is added wherein with the compound mixed of ginger, and be 40-55r/min stir process adding fashionable employing mixing speed, after material to be mixed has added, adjustment temperature is 20-30 DEG C, Keep agitation process 20-30min, again under isoperibol, adjustment mixing speed is under 90-130r/min after stir process 1-2h, again said mixture material is loaded in jar, and after jar is sealed, under being placed in normal temperature environment, place 15-20 days, the making of alec acid can be completed.
Described fish is freshwater fish.
Described wine is white wine.
The alcoholic strength of described white wine is 52%vol.
After described step also comprises mixed material adopted ultrasonic wave process, then added in jar and carry out encapsulation process, and hyperacoustic frequency is 80KHz, ultrasonic treatment time is 30-40min.
Described step also comprises the mixed material loaded in jar is placed in closed chamber, pressure in closed chamber is 0.15-0.2MPa, and in closed chamber, be provided with music player, the distance of player distance jar is 40-70cm, the audio frequency of player plays can make the vibration frequency of jar be 40-60Hz, often place 2-3 days, opening player vibration 10-20min.
Compared with prior art, technique effect of the present invention is embodied in:
Pass through Feedstock treating, fish, capsicum, ginger, wooden ginger are adopted warm water process respectively, and then make wherein part nutrient generation pre-reaction, and then the nutritional labeling improved in raw material, improve the quality of alec acid made, especially in manufacturing process, the process of the process of capsicum, ginger and fish, wooden ginger is processed separately, and then other nutritional labelings in ginger of the capsicim in capsicum are mixed, and stand-by by carrying out depositing process under certain circumstances; After again fish being mixed with wooden ginger, again capsicum is added with ginger compound and wherein mix, and control to add fashionable temperature and mixing speed, and then guarantee the time of contact of each nutriment in mixed material, nutriment in alec acid is protected, improves quality and the quality of alec acid, and add alcohol sealing and fermenting process together, mouthfeel is improved, and the shelf-life is extended.
The hydrochloric acid of alec acid of the present invention is scarlet or sauce is red, be solidliquid mixture, attractive appearance, taste is more excellent, can not produce peculiar smell in the process of cooking.
Detailed description of the invention
Below in conjunction with concrete embodiment, further restriction is done to technical scheme of the present invention, but claimed scope is not only confined to done description.
Embodiment 1
An alec acid, its material composition take parts by weight as fish 400g, capsicum 3500g, ginger 45g, wooden ginger 45g, salt 400g.
The preparation method of this alec acid, comprises the following steps:
(1) Feedstock treating: the emerge in worm water process 20min by fish, capsicum, ginger, wooden Jiang Caiyong water temperature being 40 DEG C, and being taken out again, adopts temperature to be that the water of 20 DEG C rinses process 20min, to be rinsed complete after, drained process, stand-by;
(2) raw material mixing: section shape capsicum, ginger being cut into respectively 1mm, and the capsicum cut, ginger are mixed according to match ratio, and add the salt of 0.2 times amount of the total number of salt wherein, and adopt mixing speed to be 45r/min stir process 1h, and add the wine of 1% of capsicum and ginger gross weight wherein, and to adjust its temperature be in the environment of 5 DEG C, leave standstill deposit stand-by, after again fish being cut into sheet, sheet fish being placed in temperature is that the water of 30 DEG C soaks 1min, taken out after draining again, remaining salt is sprinkled into fillet surface, and be placed in agitator, mixing speed is adopted to be 50r/min stir process 20min, add wooden ginger wherein again, add the wine accounting for wooden Jiang Chongliang 1% simultaneously, and to adjust mixing speed be 30r/min stir process 1h, again above-mentioned stand-by capsicum is added wherein with the compound mixed of ginger, and be 40r/min stir process adding fashionable employing mixing speed, after material to be mixed has added, adjustment temperature is 20 DEG C, Keep agitation process 20min, again under isoperibol, adjustment mixing speed is under 90r/min after stir process 1h, again said mixture material is loaded in jar, and after jar is sealed, under being placed in normal temperature environment, place 15 days, the making of alec acid can be completed.
Described fish is freshwater fish.
Described wine is white wine.
The alcoholic strength of described white wine is 52%vol.
Embodiment 2
On the basis of embodiment 1, other are all with embodiment 1, and a kind of alec acid, its material composition take parts by weight as fish 600g, capsicum 4500g, ginger 55g, wooden ginger 55g, salt 600g.
The preparation method of this alec acid, comprises the following steps:
(1) Feedstock treating: the emerge in worm water process 30min by fish, capsicum, ginger, wooden Jiang Caiyong water temperature being 50 DEG C, and being taken out again, adopts temperature to be that the water of 30 DEG C rinses process 40min, to be rinsed complete after, drained process, stand-by;
(2) raw material mixing: section shape capsicum, ginger being cut into respectively 3mm, and the capsicum cut, ginger are mixed according to match ratio, and add the salt of 0.3 times amount of the total number of salt wherein, and adopt mixing speed to be 75r/min stir process 3h, and add the wine of 3% of capsicum and ginger gross weight wherein, and to adjust its temperature be in the environment of 10 DEG C, leave standstill deposit stand-by, after again fish being cut into sheet, sheet fish being placed in temperature is that the water of 40 DEG C soaks 5min, taken out after draining again, remaining salt is sprinkled into fillet surface, and be placed in agitator, mixing speed is adopted to be 60r/min stir process 30min, add wooden ginger wherein again, add the wine accounting for wooden Jiang Chongliang 2% simultaneously, and to adjust mixing speed be 40r/min stir process 3h, again above-mentioned stand-by capsicum is added wherein with the compound mixed of ginger, and be 55r/min stir process adding fashionable employing mixing speed, after material to be mixed has added, adjustment temperature is 30 DEG C, Keep agitation process 30min, again under isoperibol, adjustment mixing speed is under 130r/min after stir process 2h, again said mixture material is loaded in jar, and after jar is sealed, under being placed in normal temperature environment, place 20 days, the making of alec acid can be completed.
After described step also comprises mixed material adopted ultrasonic wave process, then added in jar and carry out encapsulation process, and hyperacoustic frequency is 80KHz, ultrasonic treatment time is 30min.
Embodiment 3
On the basis of embodiment 1, other are all with embodiment 1, and a kind of alec acid, its material composition take parts by weight as fish 500g, capsicum 4000g, ginger 50g, wooden ginger 50g, salt 500g.
The preparation method of this alec acid, comprises the following steps:
(1) Feedstock treating: the emerge in worm water process 25min by fish, capsicum, ginger, wooden Jiang Caiyong water temperature being 45 DEG C, and being taken out again, adopts temperature to be that the water of 25 DEG C rinses process 30min, to be rinsed complete after, drained process, stand-by;
(2) raw material mixing: section shape capsicum, ginger being cut into respectively 2mm, and the capsicum cut, ginger are mixed according to match ratio, and add the salt of 0.25 times amount of the total number of salt wherein, and adopt mixing speed to be 55r/min stir process 2h, and add the wine of 2% of capsicum and ginger gross weight wherein, and to adjust its temperature be in the environment of 8 DEG C, leave standstill deposit stand-by, after again fish being cut into sheet, sheet fish being placed in temperature is that the water of 35 DEG C soaks 3min, taken out after draining again, remaining salt is sprinkled into fillet surface, and be placed in agitator, mixing speed is adopted to be 55r/min stir process 25min, add wooden ginger wherein again, add the wine accounting for wooden Jiang Chongliang 1.5% simultaneously, and to adjust mixing speed be 35r/min stir process 2h, again above-mentioned stand-by capsicum is added wherein with the compound mixed of ginger, and be 45r/min stir process adding fashionable employing mixing speed, after material to be mixed has added, adjustment temperature is 25 DEG C, Keep agitation process 25min, again under isoperibol, adjustment mixing speed is under 99r/min after stir process 1.5h, again said mixture material is loaded in jar, and after jar is sealed, under being placed in normal temperature environment, place 18 days, the making of alec acid can be completed.
After described step also comprises mixed material adopted ultrasonic wave process, then added in jar and carry out encapsulation process, and hyperacoustic frequency is 80KHz, ultrasonic treatment time is 40min.
Described step also comprises the mixed material loaded in jar is placed in closed chamber, pressure in closed chamber is 0.15MPa, and in closed chamber, be provided with music player, the distance of player distance jar is 40cm, the audio frequency of player plays can make the vibration frequency of jar be 40Hz, often place 2 days, opening player vibration 10min.
Embodiment 4
On the basis of embodiment 1, other are all with embodiment 1, and a kind of alec acid, its material composition take parts by weight as fish 510g, capsicum 3900g, ginger 49g, wooden ginger 51g, salt 490g.
The preparation method of this alec acid, comprises the following steps:
(1) Feedstock treating: the emerge in worm water process 23min by fish, capsicum, ginger, wooden Jiang Caiyong water temperature being 47 DEG C, and being taken out again, adopts temperature to be that the water of 27 DEG C rinses process 28min, to be rinsed complete after, drained process, stand-by;
(2) raw material mixing: section shape capsicum, ginger being cut into respectively 3mm, and the capsicum cut, ginger are mixed according to match ratio, and add the salt of 0.3 times amount of the total number of salt wherein, and adopt mixing speed to be 65r/min stir process 3h, and add the wine of 3% of capsicum and ginger gross weight wherein, and to adjust its temperature be in the environment of 9 DEG C, leave standstill deposit stand-by, after again fish being cut into sheet, sheet fish being placed in temperature is that the water of 39 DEG C soaks 4min, taken out after draining again, remaining salt is sprinkled into fillet surface, and be placed in agitator, mixing speed is adopted to be 59r/min stir process 29min, add wooden ginger wherein again, add the wine accounting for wooden Jiang Chongliang 1% simultaneously, and to adjust mixing speed be 31r/min stir process 2h, again above-mentioned stand-by capsicum is added wherein with the compound mixed of ginger, and be 43r/min stir process adding fashionable employing mixing speed, after material to be mixed has added, adjustment temperature is 23 DEG C, Keep agitation process 27min, again under isoperibol, adjustment mixing speed is under 120r/min after stir process 1h, again said mixture material is loaded in jar, and after jar is sealed, under being placed in normal temperature environment, place 19 days, the making of alec acid can be completed.
Described step also comprises the mixed material loaded in jar is placed in closed chamber, pressure in closed chamber is 0.2MPa, and in closed chamber, be provided with music player, the distance of player distance jar is 70cm, the audio frequency of player plays can make the vibration frequency of jar be 60Hz, often place 3 days, opening player vibration 20min.
It is important to point out at this, above embodiment is only limitted to be further elaborated technical scheme of the present invention and illustrate, is not the restriction to technical scheme of the present invention.
Claims (8)
1. an alec acid, is characterized in that, its material composition, take parts by weight as fish 4-6 part, capsicum 35-45 part, ginger 0.45-0.55 part, wooden ginger 0.45-0.55 part, salt 4-6 part.
2. alec acid as claimed in claim 1, it is characterized in that, described material composition, take parts by weight as fish 5 parts, 40 parts, capsicum, 0.5 part, ginger, wooden ginger 0.5 part, salt 5 parts.
3. the preparation method of the alec acid as described in any one of claim 1-2, is characterized in that, comprise the following steps:
(1) Feedstock treating: the emerge in worm water process 20-30min by fish, capsicum, ginger, wooden Jiang Caiyong water temperature being 40-50 DEG C, and taken out again, adopt temperature be 20-30 DEG C water rinse process 20-40min, to be rinsed complete after, drained process, stand-by;
(2) raw material mixing: section shape capsicum, ginger being cut into respectively 1-3mm, and the capsicum cut, ginger are mixed according to match ratio, and add the salt of the 0.2-0.3 times amount of the total number of salt wherein, and adopt mixing speed to be 45-75r/min stir process 1-3h, and add the wine of the 1-3% of capsicum and ginger gross weight wherein, and to adjust its temperature be in the environment of 5-10 DEG C, leave standstill deposit stand-by, after again fish being cut into sheet, sheet fish being placed in temperature is that the water of 30-40 DEG C soaks 1-5min, taken out after draining again, remaining salt is sprinkled into fillet surface, and be placed in agitator, mixing speed is adopted to be 50-60r/min stir process 20-30min, add wooden ginger wherein again, add the wine accounting for wooden Jiang Chongliang 1-2% simultaneously, and to adjust mixing speed be 30-40r/min stir process 1-3h, again above-mentioned stand-by capsicum is added wherein with the compound mixed of ginger, and be 40-55r/min stir process adding fashionable employing mixing speed, after material to be mixed has added, adjustment temperature is 20-30 DEG C, Keep agitation process 20-30min, again under isoperibol, adjustment mixing speed is under 90-130r/min after stir process 1-2h, again said mixture material is loaded in jar, and after jar is sealed, under being placed in normal temperature environment, place 15-20 days, the making of alec acid can be completed.
4. the alec acid as described in any one of claim 1-2 or the preparation method of alec acid according to claim 3, it is characterized in that, described fish is freshwater fish.
5. the preparation method of alec acid as claimed in claim 3, it is characterized in that, described wine is white wine.
6. the preparation method of alec acid as claimed in claim 5, it is characterized in that, the alcoholic strength of described white wine is 52%vol.
7. the preparation method of alec acid as claimed in claim 3, it is characterized in that, after described step also comprises mixed material adopted ultrasonic wave process, then added in jar and carry out encapsulation process, and hyperacoustic frequency is 80KHz, ultrasonic treatment time is 30-40min.
8. the preparation method of alec acid as claimed in claim 3, it is characterized in that, described step also comprises the mixed material loaded in jar is placed in closed chamber, pressure in closed chamber is 0.15-0.2MPa, and be provided with music player in closed chamber, the distance of player distance jar is 40-70cm, and the audio frequency of player plays can make the vibration frequency of jar be 40-60Hz, often place 2-3 days, opening player vibration 10-20min.
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| CN201510671012.1A CN105266129A (en) | 2015-10-15 | 2015-10-15 | Acid fish sauce and preparation method thereof |
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| CN201510671012.1A CN105266129A (en) | 2015-10-15 | 2015-10-15 | Acid fish sauce and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568639A (en) * | 2017-09-12 | 2018-01-12 | 贵州山水光旅游文化投资有限公司 | A kind of alec acid and its processing method and application |
| CN107981257A (en) * | 2017-11-30 | 2018-05-04 | 贵州明洋食品有限公司 | A kind of production method and technique of alec acid |
| CN108634229A (en) * | 2018-04-08 | 2018-10-12 | 镇远乐豆坊食品有限公司 | A kind of alec acid and preparation method thereof |
| CN108936564A (en) * | 2018-07-05 | 2018-12-07 | 贵州芳香园民族特色食品股份有限公司 | A kind of fish thick chilli sauce and preparation method thereof |
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Application publication date: 20160127 |