CN105410875A - Preparation method of sauce bag - Google Patents
Preparation method of sauce bag Download PDFInfo
- Publication number
- CN105410875A CN105410875A CN201510875216.7A CN201510875216A CN105410875A CN 105410875 A CN105410875 A CN 105410875A CN 201510875216 A CN201510875216 A CN 201510875216A CN 105410875 A CN105410875 A CN 105410875A
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- Prior art keywords
- sauce
- wheat
- preparation
- gram
- described step
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- Pending
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 24
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 229940029982 garlic powder Drugs 0.000 claims abstract description 12
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 241000209140 Triticum Species 0.000 claims description 61
- 235000021307 Triticum Nutrition 0.000 claims description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000013717 Houttuynia Nutrition 0.000 claims description 18
- 240000000691 Houttuynia cordata Species 0.000 claims description 18
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 14
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 claims description 14
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 claims description 14
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 claims description 14
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 11
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 11
- 241000723346 Cinnamomum camphora Species 0.000 claims description 11
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 11
- 239000011425 bamboo Substances 0.000 claims description 11
- 241000949456 Zanthoxylum Species 0.000 claims description 10
- 239000008989 cinnamomi cortex Substances 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000004677 Nylon Substances 0.000 claims description 4
- 229920001778 nylon Polymers 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 4
- 239000002778 food additive Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 11
- 241001330002 Bambuseae Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 238000007789 sealing Methods 0.000 description 4
- 238000012795 verification Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a preparation method of a sauce bag. The preparation method specifically comprises the following steps: (1) cleaning; (2) thorough cooking; (3) fermentation; (4) drying in the sun; (5) grinding; (6) mixing: adding salt, sugar, white vinegar, ground herba houttuyniae, cinnamon powder, anise powder, chilli powder, raw ginger powder and garlic powder; (7) air drying. The sauce bag is prepared by a pure natural manual preparation method; no preservatives and food additives are added; by thorough cooking, hermitical fermentation, adding of materials and air drying, the shelf life of sauce is prolonged. The sauce bag prepared by the preparation method is pure natural environment-friendly food, has a unique flavor, and can meet the eating requirement of various types of people.
Description
Technical field
The present invention relates to edible paste, be specifically related to a kind of preparation method of sauce packet.
Background technology
Various sauce progresses into family's catering field, as a kind of flavouring, can not only improve appetite, and can meet demand edible at any time.Wheat nutritious, protein content is higher, and also have abundant dietary fiber, vitamin and mineral element, its nutritional labeling overall target meets the requirement of modern people to nutrition.The wheat sauce sold in the market, in order to extend the shelf life, the various additive of many interpolations, not only taste is not good enough, and too much edible, is unfavorable for healthy.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of without food additives, natural making, and there is certain shelf-life, the preparation method of the sauce packet of eating requirements can be met.
To achieve these goals, the technical solution used in the present invention is:
The preparation method of this kind of sauce packet, is characterized in that: be specially:
(1) clean: wheat is put into clear water rinsing after 3-5 minute, be put into be with on the bamboo of leaking hole sieve and spread out, place 10-15 minute;
(2) boil: the wheat after cleaning is put into after big fire is boiled in cauldron, turns moderate heat and simmer to wheat broken skin, the wheat of broken skin is got be put into band leaking hole bamboo sieve on spread cooling out;
(3) ferment: be put in vat by the wheat of cooling, place the camphortree leaf cleaned and dry at cylinder mouth, camphortree leaf covers wheat, vat seal with annular groove is placed on the indoor of 28-35 DEG C, fermentation 7-10 days;
(4) dry: vat cylinder mouth is opened, take out the wheat after fermentation, wheat is spread out on bamboo mat and dries;
(5) abrasive dust: the wheat dried is worn into wheat flour;
(6) sauce is adjusted: be put into by wheat flour and adjust in jar for making or keeping thick soya bean sauce, salt, sugar, light-coloured vinegar, cordate houttuynia end, cinnamomi cortex pulveratus, star aniseed powder, cayenne pepper, zanthoxylum powder, ginger end and garlic powder is added in wheat flour, then with cold water, while be stirred to thick with cold water limit, stop with cold water; After stirring, according to the viscosity requirement of individual to sauce, more slowly add cold water, then stir;
(7) airing: move tune jar for making or keeping thick soya bean sauce to outdoor airing, at the fine day of 28-35 DEG C, airing 72-84 hour;
(8) packing: the sauce packaging bag after airing is packed.
In described step (3), the overlay thickness of camphortree leaf is 3-5 centimetre.
In described step (3), vat cylinder mouth passes through sealed nylon.
30-40 gram of salt, 20-30 gram sugar, 35-50ml light-coloured vinegar, 20-30 gram cordate houttuynia end, 15-20 gram cinnamomi cortex pulveratus, 15-20 gram star aniseed powder, 100-150 gram cayenne pepper, 35-50 gram zanthoxylum powder, 60-80 gram ginger end and 100-150 gram of garlic powder is added in every 1000 grams of wheat flours in described step (6).
In described step (6), garlic powder length and width are all less than 3mm.
In described step (6), cayenne pepper length and width are all less than 3mm.
In described step (6), ginger end length and width are all less than 3mm.
In described step (6), cordate houttuynia end is cleaned to dry to mince by cordate houttuynia and is made.
Sauce was stirred once every 6 hours in described step (7).
The invention has the advantages that: the preparation method of this kind of sauce packet, adopt pure natural home built mode to make, do not add any anticorrisive agent and food additives, by boiling, sealing and fermenting, the mode that adds batching and airing increase shelf-life of sauce; Through verification experimental verification, the shelf-life obtaining sauce is 1-1.5 month under 28-30 degree Celsius of normal temperature, and as stored under refrigeration, the shelf-life of sauce can extend to 3-3.5 month, can meet the user demand of family and catering trade; The sweet sauce of wheat that the present invention makes is natural green food, and add cinnamomi cortex pulveratus, star aniseed powder, cayenne pepper, zanthoxylum powder and ginger end, special taste, adds cordate houttuynia end, and have additional nutrients composition and functional, can meet the eating requirements of various crowd.
Detailed description of the invention
Below by the description to optimum embodiment, the specific embodiment of the present invention is described in further detail.
The preparation method of this kind of sauce packet, is specially:
(1) clean: wheat is put into clear water rinsing after 3-5 minute, be put into be with on the bamboo of leaking hole sieve and spread out, place 10-15 minute; The dust of wheat is removed in clear water rinsing, and the leaking hole on bamboo sieve is beneficial to wet wheat draining, and wheat stirred once every 5 minutes, to realize Quick drainage on bamboo sieve;
(2) boil: the wheat after cleaning is put into after big fire is boiled in cauldron, turns moderate heat and simmer to wheat broken skin, the wheat of broken skin is got be put into band leaking hole bamboo sieve on spread cooling out; Wheat boils rear as raw material, is not easy to go bad, and under the prerequisite keeping wheat original flavor, can extend the shelf-life of the sauce that wheat makes; After wheat is boiled, Testa Tritici rises brokenly, is convenient to fermentation, can ensures ferment effect after wheat broken skin, increases the fermenting speed of wheat, can increase the sugariness of the sauce of making simultaneously;
(3) ferment: be put in vat by the wheat of cooling, place the camphortree leaf cleaned and dry at cylinder mouth, camphortree leaf covers wheat, vat seal with annular groove is placed on the indoor of 28-35 DEG C, fermentation 7-10 days; Camphortree leaf plays certain sealing effectiveness, wheat is in better sealed environment and ferments, and ensures the ferment effect of wheat;
(4) dry: vat cylinder mouth is opened, take out the wheat after fermentation, wheat is spread out on bamboo mat and dries; Wheat dries as follow-up abrasive dust is prepared;
(5) abrasive dust: the wheat dried is worn into wheat flour; After wheat fermentation, wheat and Testa Tritici combine together, together abrasive dust, ensure that the nutritional labeling of wheat does not run off;
(6) sauce is adjusted: be put into by wheat flour and adjust in jar for making or keeping thick soya bean sauce, salt, sugar, light-coloured vinegar, cordate houttuynia end, cinnamomi cortex pulveratus, star aniseed powder, cayenne pepper, zanthoxylum powder, ginger end and garlic powder is added in wheat flour, then with cold water, while be stirred to thick with cold water limit, stop with cold water; After stirring, according to the viscosity requirement of individual to sauce, more slowly add cold water, then stir; Cold water is that boiling water seethes with excitement the water put to normal temperature, makes the wheat sauce that is mixed to get not perishable; Salt and garlic have the effect of certain anti-metamorphic, and garlic can increase the fragrance of sauce simultaneously, increase the mouthfeel of sauce; Cinnamomi cortex pulveratus, star aniseed powder, cayenne pepper, zanthoxylum powder and ginger end, for improving the taste of sauce, meets the eating requirements of different crowd; Cordate houttuynia end makes sauce tool to have a certain impact composition, adds effect of cordate houttuynia; Consider according to demands of individuals and add cold water, to meet user demand;
(7) airing: move tune jar for making or keeping thick soya bean sauce to outdoor airing, at the fine day of 28-35 DEG C, airing 72-84 hour; After sauce mixes up, also need in outdoor airing, play bactericidal action on the one hand, each composition in sauce can be made fully to mix on the other hand, evaporate the portion of water in sauce simultaneously, play the effect extended the shelf life further;
(8) packing: the sauce packaging bag after airing is packed; Sauce is distributed into sauce packet and puts into instant noodles or other food, meet the demand of seasoning.
In described step (3), the overlay thickness of camphortree leaf is 3-5 centimetre; Camphortree leaf overlay thickness adjusts as required between 3-5 centimetre, and thickness is excessively thin, the sealing effectiveness that can not play.
In described step (3), vat cylinder mouth passes through sealed nylon; Under sealed nylon makes the wheat in vat be in sealed environment, ensure the effect of fermentation.
30-40 gram of salt, 20-30 gram sugar, 35-50ml light-coloured vinegar, 20-30 gram cordate houttuynia end, 15-20 gram cinnamomi cortex pulveratus, 15-20 gram star aniseed powder, 100-150 gram cayenne pepper, 35-50 gram zanthoxylum powder, 60-80 gram ginger end and 100-150 gram of garlic powder is added in every 1000 grams of wheat flours in described step (6); Wheat flour, salt, sugar, light-coloured vinegar, cordate houttuynia end, cinnamomi cortex pulveratus, star aniseed powder, cayenne pepper, zanthoxylum powder, ginger end and garlic powder, adopt rational proportioning, can ensure to have unique mouthfeel, meet eating requirements.
In described step (6), garlic powder length and width are all less than 3mm, and garlic powder is more easily tasty, and can keep the mouthfeel of entrance.
In described step (6), cayenne pepper length and width are all less than 3mm, and cayenne pepper is more easily tasty, and can keep the mouthfeel of entrance.
In described step (6), ginger end length and width are all less than 3mm, and ginger end is more easily tasty, and can keep the mouthfeel of entrance.
In described step (6), cordate houttuynia end is cleaned to dry to mince by cordate houttuynia and is made; Add cordate houttuynia, improve taste simultaneously, have additional nutrients composition.
Sauce was stirred once every 6 hours in described step (7); Sauce is enable to accept sufficient illumination, to improve the effect of sterilization.
The preparation method of this kind of sauce packet, adopts pure natural home built mode to make, does not add any anticorrisive agent and food additives, and by boiling, sealing and fermenting, the mode that adds batching and airing increase shelf-life of sauce; Through verification experimental verification, the shelf-life obtaining sauce is 1-1.5 month under 28-30 degree Celsius of normal temperature, and as stored under refrigeration, the shelf-life of sauce can extend to 3-3.5 month, can meet the user demand of family and catering trade; The sweet sauce of wheat that the present invention makes is natural green food, and add cinnamomi cortex pulveratus, star aniseed powder, cayenne pepper, zanthoxylum powder and ginger end, special taste, adds cordate houttuynia end, and have additional nutrients composition and functional, can meet the eating requirements of various crowd.
Obvious specific implementation of the present invention is not subject to the restrictions described above, as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out, all within protection scope of the present invention.
Claims (9)
1. a preparation method for sauce packet, is characterized in that: be specially:
(1) clean: wheat is put into clear water rinsing after 3-5 minute, be put into be with on the bamboo of leaking hole sieve and spread out, place 10-15 minute;
(2) boil: the wheat after cleaning is put into after big fire is boiled in cauldron, turns moderate heat and simmer to wheat broken skin, the wheat of broken skin is got be put into band leaking hole bamboo sieve on spread cooling out;
(3) ferment: be put in vat by the wheat of cooling, place the camphortree leaf cleaned and dry at cylinder mouth, camphortree leaf covers wheat, vat seal with annular groove is placed on the indoor of 28-35 DEG C, fermentation 7-10 days;
(4) dry: vat cylinder mouth is opened, take out the wheat after fermentation, wheat is spread out on bamboo mat and dries;
(5) abrasive dust: the wheat dried is worn into wheat flour;
(6) sauce is adjusted: be put into by wheat flour and adjust in jar for making or keeping thick soya bean sauce, salt, sugar, light-coloured vinegar, cordate houttuynia end, cinnamomi cortex pulveratus, star aniseed powder, cayenne pepper, zanthoxylum powder, ginger end and garlic powder is added in wheat flour, then with cold water, while be stirred to thick with cold water limit, stop with cold water; After stirring, according to the viscosity requirement of individual to sauce, more slowly add cold water, then stir;
(7) airing: move tune jar for making or keeping thick soya bean sauce to outdoor airing, at the fine day of 28-35 DEG C, airing 72-84 hour;
(8) packing: the sauce packaging bag after airing is packed.
2. the preparation method of sauce packet as claimed in claim 1, is characterized in that: in described step (3), the overlay thickness of camphortree leaf is 3-5 centimetre.
3. the preparation method of sauce packet as claimed in claim 1, is characterized in that: in described step (3), vat cylinder mouth passes through sealed nylon.
4. the preparation method of sauce packet as claimed in claim 1, is characterized in that: add 30-40 gram of salt, 20-30 gram sugar, 35-50ml light-coloured vinegar, 20-30 gram cordate houttuynia end, 15-20 gram cinnamomi cortex pulveratus, 15-20 gram star aniseed powder, 100-150 gram cayenne pepper, 35-50 gram zanthoxylum powder, 60-80 gram ginger end and 100-150 gram of garlic powder in described step (6) in every 1000 grams of wheat flours.
5. the preparation method of sauce packet as claimed in claim 1, is characterized in that: in described step (6), garlic powder length and width are all less than 3mm.
6. the preparation method of sauce packet as claimed in claim 1, is characterized in that: in described step (6), cayenne pepper length and width are all less than 3mm.
7. the preparation method of sauce packet as claimed in claim 1, is characterized in that: in described step (6), ginger end length and width are all less than 3mm.
8. the preparation method of sauce packet as claimed in claim 1, is characterized in that: in described step (6), cordate houttuynia end is cleaned to dry to mince by cordate houttuynia and is made.
9. the preparation method of sauce packet as claimed in claim 1, is characterized in that: stirred sauce once every 6 hours in described step (7).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510875216.7A CN105410875A (en) | 2015-11-30 | 2015-11-30 | Preparation method of sauce bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510875216.7A CN105410875A (en) | 2015-11-30 | 2015-11-30 | Preparation method of sauce bag |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410875A true CN105410875A (en) | 2016-03-23 |
Family
ID=55489794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510875216.7A Pending CN105410875A (en) | 2015-11-30 | 2015-11-30 | Preparation method of sauce bag |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410875A (en) |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1375227A (en) * | 2001-03-20 | 2002-10-23 | 李翠云 | Wheat jam and its making process |
| CN1488288A (en) * | 2003-08-22 | 2004-04-14 | 曹先光 | Thick spice-chilli sauce of cordate houttuynia |
| CN101019633A (en) * | 2007-03-29 | 2007-08-22 | 孙和平 | Fresh red chilli sauce and its production process |
| CN101204213A (en) * | 2006-12-18 | 2008-06-25 | 张嗣洲 | Wheat jam and manufacture process thereof |
| CN101536746A (en) * | 2008-03-21 | 2009-09-23 | 黄克文 | Wheat pickle and method for preparing same |
| CN103300350A (en) * | 2013-07-04 | 2013-09-18 | 贵州省遵义县贵三红食品有限责任公司 | Wheat sauce formula and preparing method for wheat sauce |
| CN103892251A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Preparation method of wheat paste |
| CN104012906A (en) * | 2014-05-13 | 2014-09-03 | 黄光荣 | Formula and preparation method for pickled snake melon |
| CN104431982A (en) * | 2015-01-18 | 2015-03-25 | 麻城市白果镇花山小麦酱厂 | Wheat paste production technology and wheat paste |
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-
2015
- 2015-11-30 CN CN201510875216.7A patent/CN105410875A/en active Pending
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| CN104473024A (en) * | 2014-12-22 | 2015-04-01 | 重庆尝必乐农业开发有限公司 | Processing method of sour and spicy pickledchilies |
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Application publication date: 20160323 |