CN105410783A - Lactic acid bacterium fermented chopped chili processing method - Google Patents
Lactic acid bacterium fermented chopped chili processing method Download PDFInfo
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- CN105410783A CN105410783A CN201510743077.2A CN201510743077A CN105410783A CN 105410783 A CN105410783 A CN 105410783A CN 201510743077 A CN201510743077 A CN 201510743077A CN 105410783 A CN105410783 A CN 105410783A
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- green pepper
- lactic acid
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- pepper base
- acid bacteria
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 50
- 241000894006 Bacteria Species 0.000 title claims abstract description 35
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 25
- 239000004310 lactic acid Substances 0.000 title claims abstract description 25
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 56
- 150000003839 salts Chemical class 0.000 claims abstract description 39
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- 238000005554 pickling Methods 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 238000011068 loading method Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 51
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000004364 calculation method Methods 0.000 claims description 15
- 238000005520 cutting process Methods 0.000 claims description 15
- 238000003860 storage Methods 0.000 claims description 12
- 238000007493 shaping process Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000004952 Polyamide Substances 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 244000144987 brood Species 0.000 claims description 5
- 239000004568 cement Substances 0.000 claims description 5
- 229910010293 ceramic material Inorganic materials 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 229920006334 epoxy coating Polymers 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 5
- 231100000252 nontoxic Toxicity 0.000 claims description 5
- 230000003000 nontoxic effect Effects 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 5
- 229920002647 polyamide Polymers 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 14
- 238000012545 processing Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000021110 pickles Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 description 27
- 239000001390 capsicum minimum Substances 0.000 description 26
- 230000000694 effects Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000021404 traditional food Nutrition 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
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention discloses a lactic acid bacterium fermented chopped chili processing method, including the following specific steps: selecting and grinding, high temperature soaking and sterilizing, pool loading, lactic acid bacterium fermenting agent adding, fermenting and pickling, and salt adding and storing. The dried chilies are used as raw materials and fermented by artificially inoculating lactic acid fermentation liquid, and the obtained product has a special flavor, aroma and health-care function of fermented chili products. The processing method can improve product quality stability and chili product nutritional value, at the same time solve the raw material problem in annual production of pickles, and save the fermentation time compared to the traditional fermentation. However, the method uses dried red chilies as raw materials and the materials are readily available and suitable for industrial production of the raw material preservation requirements, and the raw material quality can be well controlled. In the processing of the chopped chilies, only about 10%-11% of edible salt is added, which saves energy and lower production costs.
Description
Technical field
The invention belongs to food-processing method, particularly relate to a kind of processing method of lactobacillus-fermented type chopped hot pepper.
Background technology
In recent years, along with the social bond of people, economic association and cultural exchanges are day by day frequent, pungent cooking culture and custom of liking hot and spicy food are able to wide-scale distribution and infiltration, effectively facilitate the universal of domestic capsicum consumption and development, eat peppery crowd and quantity constantly increases, the domestic capsicum market demand maintains vigorous growth, and contains huge potential of demand; As the country that global capsicum output is maximum, Chinese Capsicum output has accounted for nearly 50% of Gross World Product, and capsicum variety is many, Functionality, quality and appealing design, the capsicum Relying on Resource Superiority while meeting domestic capsicum consumer market demand and trade exports needs produced, Devoting Major Efforts To Developing capsicum deep processed product, has vast potential for future development.The major consumers of whole world capsicum eats raw, but fresh capsicum export trade proportion is little, and be Main Trade object with neighbouring country.Along with the continuous expansion of capsicum purposes, capsicum deep processed product DEVELOPMENT PROSPECT is wide.
Broken fresh capsicum fermented product is commonly called as chopped hot pepper, a kind of traditional food and flavouring of having much characteristic, be the Typical Representative of fermented capsicum goods, it had both remained the form of fresh chilli, brittleness, pungent and color and luster, had again the distinctive local flavor of fermented capsicum goods, fragrance and health-care effect; Both direct-edible, be again seasoning good merchantable brand.At present, domestic modal chopped chilli industrialization technology is that people utilize high salt (salt content more than 20%) to pickle method pickled hot pepper, although the color and luster of capsicum, pungent and brittleness can be retained, but product does not only have the distinctive local flavor of fermented capsicum goods, fragrance and health-care effect, and have to pass through desalting processing before processing and eating, so not only increase production cost, and cause environmental pollution.The salt marsh pepper blank filter liquor that domestic most capsicum processing factory directly drains, it is the Tabasco of high salinity, and environmental pollution is larger.Major part makes chopped hot pepper its raw material and all selects fresh chilli, or does raw material with the green pepper base that fresh chilli is pickled, and the cost of fresh chilli is higher, not easily preserves, transport, and can not year-round provision.
The traditional diamond-making technique of chopped hot pepper be fresh chilli through stalk, wash, dry, after fragmentation, with the spice such as salt, cooking wine, reenter altar and pickle.Traditional diamond-making technique is processed owing to mainly utilizing the spontaneous fermentation of lactic acid bacteria and salt preservation effect, therefore, there are problems, one is that product quality difficulty controls, and the processing initial stage is as higher in temperature, due to miscellaneous bacteria breeding, not only local flavor be not just for product, and easy to change and forfeiture brittleness, when particularly producing in enormous quantities, this problem is more outstanding; Two is that product storage life is short, and in order to ensure good local flavor, general chopped hot pepper adds man-hour, add the salt of 10%, but the shelf-life of product only has about one month, be unsuitable for the requirement that suitability for industrialized production is preserved raw material, more can not meet the requirement of market to shelf life of products.
Summary of the invention
The object of the present invention is to provide a kind of processing method of lactobacillus-fermented type chopped hot pepper, thus solve Problems existing in background technology.
Technical problem solved by the invention realizes by the following technical solutions:
A processing method for lactobacillus-fermented type chopped hot pepper, specifically comprises the steps:
(1) select pulverizing: the chilli of select is put into cut machine cutting shaping, be that the standard cutting of 0.50cm × 0.50cm-0.75cm × 0.75cm is even according to block grain size, obtain green pepper base;
(2) high temperature soaking sterilization: by green pepper base shaping for cutting, add green pepper base total amount 3-5 95-100 DEG C of boiling water doubly and soak 2-3h, kill the brood body of most of miscellaneous bacteria or microorganism, for lactic acid bacteria pure-blood ferment creates good conditions, with green pepper base calculation of total, the salt adding 10%-11% is fully mixed thoroughly;
(3) pond is filled: the pickling pool make gained compound loading stainless steel or ceramic material in step (2) or inwall scribble in the non-toxic coatings cement pit of Polyamide Epoxy coating;
(4) lactic acid bacteria fermenting agent is added: with green pepper base calculation of total, add the lactic acid bacteria fermenting agent of 0.1%, with the warm water of about 30-35 DEG C, amount of water be the 5-10 of leavening doubly, fully dissolve and after leaving standstill 20-30 minute, bacterial classification fully activated, add pump circulation again and water pouring, evenly water according to one deck green pepper base one deck lactic acid bacteria fermenting agent and drench on green pepper base, stir back and forth, bacterium liquid is fully mixed;
(5) fermentation is pickled: paved in pickling pool by green pepper base, sprinkle one deck salt on the surface, salt is 1% of green pepper base weight, cover plastic sheeting, film surrounding salt compacting sealing and fermenting 30-40 days, pickling pool must not outdoorly be placed, and face, pond is above the ground level more than 30cm, the safeguard procedures be provided with covering, preventing animal from invading and rainproof measure;
(6) salt adding storage: with green pepper base calculation of total, add the salt of 8%-9%, stir back and forth, stops fermentation, with long storage periods.
The present invention has following beneficial effect:
The present invention take chilli as raw material, adopts artificial infection lactobacillus suspension to ferment, has the distinctive local flavor of fermented type chilli products, fragrance and health-care effect.The stability of not only improving the quality of products and the nutritive value of chilli products, solve the raw material problem of throughout the year producing catsup and pickled vegetables simultaneously, compare saving fermentation time with traditional zymotic.And this law chilli does raw material, raw material is easy to get and is suitable for the requirement that suitability for industrialized production preserves raw material, and material quality can control very well.Compared with fresh capsicum, transport, the storage of chilli are relatively easy, and be the main object that capsicum directly consumes, also be the primary raw material carrying out capsicum deep processing, although it is imported and exported the proportion accounting for dry, fresh yield of hot pepper and does not give prominence to, but be the main product in capsicum international trade, its value of international trade is much higher than fresh capsicum always.In capsicum fabricated product, whole world year consumption figure reaches ton up to a million, and based on oily capsicum, thick chilli sauce, capsicum wet goods chili seasoning.During the inventive method processing and fabricating chopped hot pepper, only add the salt of about 10%-11%, saved the energy, reduced production cost.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reach object and effect is easy to understand.
Embodiment 1:
A processing method for lactobacillus-fermented type chopped hot pepper, specifically comprises the steps:
(1) select pulverizing: the chilli of select is put into cut machine cutting shaping, be that the standard cutting of 0.50cm × 0.50cm-0.75cm × 0.75cm is even according to block grain size, obtain green pepper base;
(2) high temperature soaking sterilization: by green pepper base shaping for cutting, the 95 DEG C of boiling water adding green pepper base total amount 3 times soak 2h, kill the brood body of most of miscellaneous bacteria or microorganism, for lactic acid bacteria pure-blood ferment creates good conditions, with green pepper base calculation of total, the salt adding 10% is fully mixed thoroughly;
(3) pond is filled: the pickling pool make gained compound loading stainless steel or ceramic material in step (2) or inwall scribble in the non-toxic coatings cement pit of Polyamide Epoxy coating;
(4) lactic acid bacteria fermenting agent is added: with green pepper base calculation of total, add the lactic acid bacteria fermenting agent of 0.1%, with the warm water of about 30 DEG C, amount of water is 5 times of leavening, fully dissolves and after leaving standstill 20 minutes, bacterial classification is fully activated, add pump circulation again and water pouring, evenly water according to one deck green pepper base one deck lactic acid bacteria fermenting agent and drench on green pepper base, stir back and forth, bacterium liquid is fully mixed;
(5) fermentation is pickled: paved in pickling pool by green pepper base, sprinkle one deck salt on the surface, salt is 1% of green pepper base weight, cover plastic sheeting, film surrounding salt compacting sealing and fermenting 30 days, pickling pool must not outdoorly be placed, and face, pond is above the ground level more than 30cm, the safeguard procedures be provided with covering, preventing animal from invading and rainproof measure;
(6) salt adding storage: with green pepper base calculation of total, add the salt of 8%, stir back and forth, stops fermentation, with long storage periods.
Embodiment 2:
(1) select pulverizing: the chilli of select is put into cut machine cutting shaping, be that the standard cutting of 0.50cm × 0.50cm-0.75cm × 0.75cm is even according to block grain size, obtain green pepper base;
(2) high temperature soaking sterilization: by green pepper base shaping for cutting, the 97 DEG C of boiling water adding green pepper base total amount 4 times soak 2.5h, kill the brood body of most of miscellaneous bacteria or microorganism, for lactic acid bacteria pure-blood ferment creates good conditions, with green pepper base calculation of total, the salt adding 10.5% is fully mixed thoroughly;
(3) pond is filled: the pickling pool make gained compound loading stainless steel or ceramic material in step (2) or inwall scribble in the non-toxic coatings cement pit of Polyamide Epoxy coating;
(4) lactic acid bacteria fermenting agent is added: with green pepper base calculation of total, add the lactic acid bacteria fermenting agent of 0.1%, with the warm water of about 32 DEG C, amount of water is 7 times of leavening, fully dissolves and after leaving standstill 25 minutes, bacterial classification is fully activated, add pump circulation again and water pouring, evenly water according to one deck green pepper base one deck lactic acid bacteria fermenting agent and drench on green pepper base, stir back and forth, bacterium liquid is fully mixed;
(5) fermentation is pickled: paved in pickling pool by green pepper base, sprinkle one deck salt on the surface, salt is 1% of green pepper base weight, cover plastic sheeting, film surrounding salt compacting sealing and fermenting 35 days, pickling pool must not outdoorly be placed, and face, pond is above the ground level more than 30cm, the safeguard procedures be provided with covering, preventing animal from invading and rainproof measure;
(6) salt adding storage: with green pepper base calculation of total, add the salt of 8.5%, stir back and forth, stops fermentation, with long storage periods.
Embodiment 3:
(1) select pulverizing: the chilli of select is put into cut machine cutting shaping, be that the standard cutting of 0.50cm × 0.50cm-0.75cm × 0.75cm is even according to block grain size, obtain green pepper base;
(2) high temperature soaking sterilization: by green pepper base shaping for cutting, the 100 DEG C of boiling water adding green pepper base total amount 5 times soak 3h, kill the brood body of most of miscellaneous bacteria or microorganism, for lactic acid bacteria pure-blood ferment creates good conditions, with green pepper base calculation of total, the salt adding 10%-11% is fully mixed thoroughly;
(3) pond is filled: the pickling pool make gained compound loading stainless steel or ceramic material in step (2) or inwall scribble in the non-toxic coatings cement pit of Polyamide Epoxy coating;
(4) lactic acid bacteria fermenting agent is added: with green pepper base calculation of total, add the lactic acid bacteria fermenting agent of 0.1%, with the warm water of about 35 DEG C, amount of water is 10 times of leavening, fully dissolves and after leaving standstill 30 minutes, bacterial classification is fully activated, add pump circulation again and water pouring, evenly water according to one deck green pepper base one deck lactic acid bacteria fermenting agent and drench on green pepper base, stir back and forth, bacterium liquid is fully mixed;
(5) fermentation is pickled: paved in pickling pool by green pepper base, sprinkle one deck salt on the surface, salt is 1% of green pepper base weight, cover plastic sheeting, film surrounding salt compacting sealing and fermenting 40 days, pickling pool must not outdoorly be placed, and face, pond is above the ground level more than 30cm, the safeguard procedures be provided with covering, preventing animal from invading and rainproof measure;
(6) salt adding storage: with green pepper base calculation of total, add the salt of 9%, stir back and forth, stops fermentation, with long storage periods.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. a processing method for lactobacillus-fermented type chopped hot pepper, is characterized in that: specifically comprise the steps:
(1) select pulverizing: the chilli of select is put into cut machine cutting shaping, be that the standard cutting of 0.50cm × 0.50cm-0.75cm × 0.75cm is even according to block grain size, obtain green pepper base;
(2) high temperature soaking sterilization: by green pepper base shaping for cutting, add green pepper base total amount 3-5 95-100 DEG C of boiling water doubly and soak 2-3h, kill the brood body of most of miscellaneous bacteria or microorganism, for lactic acid bacteria pure-blood ferment creates good conditions, with green pepper base calculation of total, the salt adding 10%-11% is fully mixed thoroughly;
(3) pond is filled: the pickling pool make gained compound loading stainless steel or ceramic material in step (2) or inwall scribble in the non-toxic coatings cement pit of Polyamide Epoxy coating;
(4) lactic acid bacteria fermenting agent is added: with green pepper base calculation of total, add the lactic acid bacteria fermenting agent of 0.1%, with the warm water of about 30-35 DEG C, amount of water be the 5-10 of leavening doubly, fully dissolve and after leaving standstill 20-30 minute, bacterial classification fully activated, add pump circulation again and water pouring, evenly water according to one deck green pepper base one deck lactic acid bacteria fermenting agent and drench on green pepper base, stir back and forth, bacterium liquid is fully mixed;
(5) fermentation is pickled: paved in pickling pool by green pepper base, sprinkle one deck salt on the surface, salt is 1% of green pepper base weight, cover plastic sheeting, film surrounding salt compacting sealing and fermenting 30-40 days, pickling pool must not outdoorly be placed, and face, pond is above the ground level more than 30cm, the safeguard procedures be provided with covering, preventing animal from invading and rainproof measure;
(6) salt adding storage: with green pepper base calculation of total, add the salt of 8%-9%, stir back and forth, stops fermentation, with long storage periods.
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| CN201510743077.2A CN105410783A (en) | 2015-11-05 | 2015-11-05 | Lactic acid bacterium fermented chopped chili processing method |
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| CN201510743077.2A CN105410783A (en) | 2015-11-05 | 2015-11-05 | Lactic acid bacterium fermented chopped chili processing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279880A (en) * | 2017-06-06 | 2017-10-24 | 四川饭扫光食品股份有限公司 | A kind of pot type fermentation preparation of capsicum green pepper embryo |
| CN110178960A (en) * | 2019-07-03 | 2019-08-30 | 贵州省贵三红食品有限公司 | A kind of frozen fermentation pepper sauce coating, fermentation pepper sauce ice cream and preparation method thereof |
| CN110663932A (en) * | 2019-06-04 | 2020-01-10 | 陳泳嶠 | Aged chopped chili sauce and preparation method thereof |
| CN111802616A (en) * | 2020-08-07 | 2020-10-23 | 广东海天创新技术有限公司 | Preparation method of glutinous rice cake chili without causing excessive internal heat and application of glutinous rice cake chili in hotpot condiment |
| CN112438391A (en) * | 2020-11-16 | 2021-03-05 | 成都大学 | Method for producing hotpot condiment by using secondary fermentation of dried peppers |
| CN114271471A (en) * | 2022-01-06 | 2022-04-05 | 李焱 | Chopped chili sauce and preparation method thereof |
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| CN102318803A (en) * | 2011-06-16 | 2012-01-18 | 四川高福记生物科技有限公司 | Make the accessory formula of lactobacillus-fermented chilli bean cotyledon and the preparation method of goods |
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- 2015-11-05 CN CN201510743077.2A patent/CN105410783A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102318803A (en) * | 2011-06-16 | 2012-01-18 | 四川高福记生物科技有限公司 | Make the accessory formula of lactobacillus-fermented chilli bean cotyledon and the preparation method of goods |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279880A (en) * | 2017-06-06 | 2017-10-24 | 四川饭扫光食品股份有限公司 | A kind of pot type fermentation preparation of capsicum green pepper embryo |
| CN110663932A (en) * | 2019-06-04 | 2020-01-10 | 陳泳嶠 | Aged chopped chili sauce and preparation method thereof |
| CN110178960A (en) * | 2019-07-03 | 2019-08-30 | 贵州省贵三红食品有限公司 | A kind of frozen fermentation pepper sauce coating, fermentation pepper sauce ice cream and preparation method thereof |
| CN111802616A (en) * | 2020-08-07 | 2020-10-23 | 广东海天创新技术有限公司 | Preparation method of glutinous rice cake chili without causing excessive internal heat and application of glutinous rice cake chili in hotpot condiment |
| CN112438391A (en) * | 2020-11-16 | 2021-03-05 | 成都大学 | Method for producing hotpot condiment by using secondary fermentation of dried peppers |
| CN114271471A (en) * | 2022-01-06 | 2022-04-05 | 李焱 | Chopped chili sauce and preparation method thereof |
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