CN105455103A - Canned Chiles Serrano sauce and preparation method thereof - Google Patents
Canned Chiles Serrano sauce and preparation method thereof Download PDFInfo
- Publication number
- CN105455103A CN105455103A CN201510811626.5A CN201510811626A CN105455103A CN 105455103 A CN105455103 A CN 105455103A CN 201510811626 A CN201510811626 A CN 201510811626A CN 105455103 A CN105455103 A CN 105455103A
- Authority
- CN
- China
- Prior art keywords
- chilli sauce
- thick chilli
- taberpsychine
- canned
- obtains
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 27
- 240000002234 Allium sativum Species 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000004611 garlic Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 235000021552 granulated sugar 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
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 58
- HKVAGGQESSDYDU-UHFFFAOYSA-N 15-ethylidene-13-methyl-19-oxa-3,13-diazapentacyclo[14.3.1.02,10.04,9.012,17]icosa-2(10),4,6,8-tetraene Chemical compound C12COC3CC1C(=CC)CN(C)C2CC1=C3NC2=CC=CC=C12 HKVAGGQESSDYDU-UHFFFAOYSA-N 0.000 claims description 45
- HKVAGGQESSDYDU-OYSPMZIOSA-N anhydrovobasinediol Natural products CC=C1CN(C)[C@H]2Cc3c([nH]c4ccccc34)[C@H]5C[C@@H]1[C@@H]2CO5 HKVAGGQESSDYDU-OYSPMZIOSA-N 0.000 claims description 45
- 241000234314 Zingiber Species 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 5
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 5
- 235000013734 beta-carotene Nutrition 0.000 claims description 5
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 5
- 239000011648 beta-carotene Substances 0.000 claims description 5
- 229960002747 betacarotene Drugs 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 5
- 239000011669 selenium Substances 0.000 claims description 5
- 229910052711 selenium Inorganic materials 0.000 claims description 5
- 239000011701 zinc Substances 0.000 claims description 5
- 229910052725 zinc Inorganic materials 0.000 claims description 5
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 5
- 241000208293 Capsicum Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a canned Chiles Serrano sauce and its preparation method. Raw materials comprise, by weight, 80-85 parts of Chiles Serrano, 10-15 parts of garlic, 10-15 parts of ginger, 20-25 parts of edible oil, 0.5-1 part of monosodium glutamate, 5-6 parts of edible salt, 3-4 parts of white granulated sugar and 1-2 parts of a food additive. The preparation method of the canned Chiles Serrano sauce comprises steps of raw materials choosing, cleaning, immersing, mashing, standing, oil spraying, sterilization, canning and sealing. Through craftsmanship, the prepared Chiles Serrano sauce has rich nutrition, good mouthfeel and long shelf life.
Description
Technical field
The present invention relates to thick chilli sauce and preparation method thereof, particularly relate to a kind of canned high mountain thick chilli sauce and preparation method thereof.
Background technology
Thick chilli sauce is the course that numerous people like always, more because of the taste that the peppery most people of being like, without peppery not joyous, Chinese especially side by north, but the way of traditional thick chilli sauce is: capsicum and batching are cleaned, dry, mince, stir, salt adding, with wine, mix thoroughly, bottled, thick chilli sauce obtained like this, nutrition is single, mouthfeel is bad, the shelf-life is shorter.In view of above-mentioned defect, be necessary that a kind of canned high mountain thick chilli sauce of design and preparation method thereof solves problem in fact.
Summary of the invention
Object of the present invention is exactly to solve above-mentioned deficiency, provides a kind of canned high mountain thick chilli sauce and preparation method thereof, solves the problem that thick chilli sauce nutrition is single, mouthfeel is bad, the shelf-life is shorter.
In order to solve the problem, technical scheme of the present invention is a kind of canned high mountain thick chilli sauce, comprises high taberpsychine 80-85, garlic 10-15 part, ginger 10-15 part, edible oil 20-25 part, monosodium glutamate 0.5-1 part, edible salt 5-6 part, white granulated sugar 3-4 part, edible additive 1-2 part.
The production method of canned high mountain thick chilli sauce of the present invention is made up of following steps:
1) select, select pulp thick, fruit shape is complete, and look bright-coloured is, glossy, and smooth-skined high taberpsychine is as raw material;
2) clean, first high taberpsychine is positioned in supersonic wave cleaning machine and cleans 20min, higher taberpsychine is positioned in flushed channel rinses 30min;
3) soak, first high mountain capsicum head is cut 2-3mm, goodbye height taberpsychine afterbody removes 2-3mm, is finally positioned in warm water water by high taberpsychine and soaks 2-3 hour;
4) smash to pieces, high taberpsychine, garlic, ginger are positioned over and smash in tank, re-use waddy by high taberpsychine, garlic, ginger ramming 50-60min, finally add monosodium glutamate, edible salt, white granulated sugar continuation ramming 20-30min;
5) leaving standstill, by step 4) thick chilli sauce that obtains places standing 4-5 days fresh-keeping room in;
6) oil drenches, and is first heated by edible oil, more slowly pours edible oil into step 5) in the thick chilli sauce that obtains, constantly stir in the process that edible oil is poured into;
7) sterilization, puts into steam groove high temperature sterilization 20-30min by tank and lid;
8) tinning, until step 6) thick chilli sauce that obtains and step 7) after the tank that obtains is cooled to room temperature, use bottle placer by step 6) to load specification be in the tank of 146 grams/tank for the thick chilli sauce that obtains;
9) sealing, by step 8) the canned high mountain thick chilli sauce that obtains carries out vacuum seal, gets product.
Further, described step 3) in warm water temperature be 30 DEG C-35 DEG C.
Further, described step 3) in warm water in also containing 0.03% beta carotene, 0.01% selenium, 0.01% zinc.
Further, described step 4) smash to pieces while use stirring rod ceaselessly stir.
Further, described step 6) in the temperature of edible oil be 530 DEG C-550 DEG C.
Beneficial effect of the present invention: being immersed in of truncating of being decaptitated by high taberpsychine is contained in micro-warm water, the pungent of high taberpsychine is not only made to be tending towards gentle, and due to high mountain Absorption By Hot Pepper Plant trace element, nutrition is abundanter, advantageously in the health of human body, simultaneously, use traditional means by high taberpsychine, garlic, ginger is smashed to pieces, at utmost protect capsicum, garlic, nutrient in ginger is not destroyed, and the edible oil of heating is joined the fragrance that can excite high taberpsychine in high mountain thick chilli sauce further, the pungent of the high taberpsychine of further alleviation, pass through high temperature sterilization, make the extended shelf-life of high mountain thick chilli sauce.This high mountain thick chilli sauce, nutritious, mouthfeel is good, shelf-life limit for length.
Accompanying drawing explanation
Fig. 1 is the flow chart of the canned high mountain thick chilli sauce of the present invention and preparation method thereof
Detailed description of the invention
Embodiment 1
The canned high mountain thick chilli sauce of one as shown in Figure 1, comprises high taberpsychine 80, garlic 10 parts, 10 parts, ginger, edible oil 20 parts, monosodium glutamate 0.5 part, edible salt 5 parts, white granulated sugar 3 parts, edible additive 1 part.
The production method of canned high mountain thick chilli sauce of the present invention is made up of following steps:
1) select, select pulp thick, fruit shape is complete, and look bright-coloured is, glossy, and smooth-skined high taberpsychine is as raw material;
2) clean, first high taberpsychine is positioned in supersonic wave cleaning machine and cleans 20min, higher taberpsychine is positioned in flushed channel rinses 30min;
3) soak, first high mountain capsicum head is cut 2mm, goodbye height taberpsychine afterbody removes 2mm, is finally positioned over by high taberpsychine in warm water water and soaks 2 hours;
4) smash to pieces, high taberpsychine, garlic, ginger are positioned over and smash in tank, re-use waddy by high taberpsychine, garlic, ginger ramming 50min, finally add monosodium glutamate, edible salt, white granulated sugar continuation ramming 20min;
5) leaving standstill, by step 4) thick chilli sauce that obtains to place standing 4 days in fresh-keeping the room in;
6) oil drenches, and is first heated by edible oil, more slowly pours edible oil into step 5) in the thick chilli sauce that obtains, constantly stir in the process that edible oil is poured into;
7) sterilization, puts into steam groove high temperature sterilization 20-30min by tank and lid;
8) tinning, until step 6) thick chilli sauce that obtains and step 7) after the tank that obtains is cooled to room temperature, use bottle placer by step 6) to load specification be in the tank of 146 grams/tank for the thick chilli sauce that obtains;
9) sealing, by step 8) the canned high mountain thick chilli sauce that obtains carries out vacuum seal, gets product.
Step 3 of the present invention) in warm water temperature be 30 DEG C, described step 3) in warm water in also containing 0.03% beta carotene, 0.01% selenium, 0.01% zinc, described step 4) smash to pieces while use stirring rod ceaselessly to stir, described step 6) in the temperature of edible oil be 530 DEG C.
Embodiment 2
The canned high mountain thick chilli sauce of one as shown in Figure 1, comprises high taberpsychine 80-85, garlic 13 parts, 13 parts, ginger, edible oil 23 parts, monosodium glutamate 0.8 part, edible salt 5.5 parts, white granulated sugar 3.5 parts, edible additive 1.5 parts.
The production method of canned high mountain thick chilli sauce of the present invention is made up of following steps:
1) select, select pulp thick, fruit shape is complete, and look bright-coloured is, glossy, and smooth-skined high taberpsychine is as raw material;
2) clean, first high taberpsychine is positioned in supersonic wave cleaning machine and cleans 20min, higher taberpsychine is positioned in flushed channel rinses 30min;
3) soak, first high mountain capsicum head is cut 2.5mm, goodbye height taberpsychine afterbody removes 2.5mm, is finally positioned over by high taberpsychine in warm water water and soaks 2.5 hours;
4) smash to pieces, high taberpsychine, garlic, ginger are positioned over and smash in tank, re-use waddy by high taberpsychine, garlic, ginger ramming 55min, finally add monosodium glutamate, edible salt, white granulated sugar continuation ramming 20-30min;
5) leaving standstill, by step 4) thick chilli sauce that obtains to place standing 4.5 days in fresh-keeping the room in;
6) oil drenches, and is first heated by edible oil, more slowly pours edible oil into step 5) in the thick chilli sauce that obtains, constantly stir in the process that edible oil is poured into;
7) sterilization, puts into steam groove high temperature sterilization 25min by tank and lid;
8) tinning, until step 6) thick chilli sauce that obtains and step 7) after the tank that obtains is cooled to room temperature, use bottle placer by step 6) to load specification be in the tank of 146 grams/tank for the thick chilli sauce that obtains;
9) sealing, by step 8) the canned high mountain thick chilli sauce that obtains carries out vacuum seal, gets product.
Step 3 of the present invention) in warm water temperature be 33 DEG C, described step 3) in warm water in also containing 0.03% beta carotene, 0.01% selenium, 0.01% zinc, described step 4) smash to pieces while use stirring rod ceaselessly to stir, described step 6) in the temperature of edible oil be 540 DEG C.
Embodiment 3
The canned high mountain thick chilli sauce of one as shown in Figure 1, comprises high taberpsychine 85, garlic 15 parts, 15 parts, ginger, edible oil 25 parts, monosodium glutamate 1 part, edible salt 6 parts, white granulated sugar 4 parts, edible additive 2 parts.
The production method of canned high mountain thick chilli sauce of the present invention is made up of following steps:
1) select, select pulp thick, fruit shape is complete, and look bright-coloured is, glossy, and smooth-skined high taberpsychine is as raw material;
2) clean, first high taberpsychine is positioned in supersonic wave cleaning machine and cleans 20min, higher taberpsychine is positioned in flushed channel rinses 30min;
3) soak, first high mountain capsicum head is cut 3mm, goodbye height taberpsychine afterbody removes 3mm, is finally positioned over by high taberpsychine in warm water water and soaks 3 hours;
4) smash to pieces, high taberpsychine, garlic, ginger are positioned over and smash in tank, re-use waddy by high taberpsychine, garlic, ginger ramming 60min, finally add monosodium glutamate, edible salt, white granulated sugar continuation ramming 30min;
5) leaving standstill, by step 4) thick chilli sauce that obtains to place standing 5 days in fresh-keeping the room in;
6) oil drenches, and is first heated by edible oil, more slowly pours edible oil into step 5) in the thick chilli sauce that obtains, constantly stir in the process that edible oil is poured into;
7) sterilization, puts into steam groove high temperature sterilization 30min by tank and lid;
8) tinning, until step 6) thick chilli sauce that obtains and step 7) after the tank that obtains is cooled to room temperature, use bottle placer by step 6) to load specification be in the tank of 146 grams/tank for the thick chilli sauce that obtains;
9) sealing, by step 8) the canned high mountain thick chilli sauce that obtains carries out vacuum seal, gets product.
Step 3 of the present invention) in warm water temperature be 35 DEG C, described step 3) in warm water in also containing 0.03% beta carotene, 0.01% selenium, 0.01% zinc, described step 4) smash to pieces while use stirring rod ceaselessly to stir, described step 6) in the temperature of edible oil be 550 DEG C.
Above three embodiments of the present invention have been described in detail, but described content being only the preferred embodiment of the invention, the practical range for limiting the invention can not being considered to.All equalizations done according to the invention application range change and improve, and still all should belong to patent covering scope of the present invention.
Claims (6)
1. a canned high mountain thick chilli sauce, is characterized in that comprising high taberpsychine 80-85, garlic 10-15 part, ginger 10-15 part, edible oil 20-25 part, monosodium glutamate 0.5-1 part, edible salt 5-6 part, white granulated sugar 3-4 part, edible additive 1-2 part.
2. canned high mountain thick chilli sauce preparation method according to claim 1, it is characterized in that, the method comprises the following steps:
1) select, select pulp thick, fruit shape is complete, and look bright-coloured is, glossy, and smooth-skined high taberpsychine is as raw material;
2) clean, first high taberpsychine is positioned in supersonic wave cleaning machine and cleans 20min, higher taberpsychine is positioned in flushed channel rinses 30min;
3) soak, first high mountain capsicum head is cut 2-3mm, goodbye height taberpsychine afterbody removes 2-3mm, is finally positioned in warm water water by high taberpsychine and soaks 2-3 hour;
4) smash to pieces, high taberpsychine, garlic, ginger are positioned over and smash in tank, re-use waddy by high taberpsychine, garlic, ginger ramming 50-60min, finally add monosodium glutamate, edible salt, white granulated sugar continuation ramming 20-30min;
5) leaving standstill, by step 4) thick chilli sauce that obtains places standing 4-5 days fresh-keeping room in;
6) oil drenches, and is first heated by edible oil, more slowly pours edible oil into step 5) in the thick chilli sauce that obtains, constantly stir in the process that edible oil is poured into;
7) sterilization, puts into steam groove high temperature sterilization 20-30min by tank and lid;
8) tinning, until step 6) thick chilli sauce that obtains and step 7) after the tank that obtains is cooled to room temperature, use bottle placer by step 6) to load specification be in the tank of 146 grams/tank for the thick chilli sauce that obtains;
9) sealing, by step 8) the canned high mountain thick chilli sauce that obtains carries out vacuum seal, gets product.
3. the canned high mountain thick chilli sauce of one according to claim 2, is characterized in that described step 3) in warm water temperature be 30 DEG C-35 DEG C.
4. the canned high mountain thick chilli sauce of one according to claim 2, is characterized in that described step 3) in warm water in also containing 0.03% beta carotene, 0.01% selenium, 0.01% zinc.
5. the canned high mountain thick chilli sauce of one according to claim 2, is characterized in that described step 4) smash to pieces while use stirring rod ceaselessly stir.
6. the canned high mountain thick chilli sauce of one according to claim 2, is characterized in that described step 6) in the temperature of edible oil be 530 DEG C-550 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510811626.5A CN105455103A (en) | 2015-11-20 | 2015-11-20 | Canned Chiles Serrano sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510811626.5A CN105455103A (en) | 2015-11-20 | 2015-11-20 | Canned Chiles Serrano sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105455103A true CN105455103A (en) | 2016-04-06 |
Family
ID=55593661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510811626.5A Pending CN105455103A (en) | 2015-11-20 | 2015-11-20 | Canned Chiles Serrano sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105455103A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174420A (en) * | 2016-07-25 | 2016-12-07 | 易家贺 | A kind of Fructus Capsici sauce formula and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697023A (en) * | 2010-11-12 | 2012-10-03 | 巩雪 | Nutritious chili sauce |
| CN102919819A (en) * | 2012-11-23 | 2013-02-13 | 贵州神奇集团控股有限公司 | Tomato chili sauce and preparation method thereof |
| CN102972744A (en) * | 2012-12-29 | 2013-03-20 | 黄山市牯牛降酿造食品有限责任公司 | Chilli sauce preparing method |
| CN103621978A (en) * | 2013-12-18 | 2014-03-12 | 丹江口市丹江红食品有限公司 | Glutinous rice cake chili sauce and preparation method thereof |
| CN104172105A (en) * | 2013-05-22 | 2014-12-03 | 王婷婷 | Preparation method of chilli sauce |
| CN104305160A (en) * | 2014-11-18 | 2015-01-28 | 杨宁 | Method for manufacturing mountain chili sauce |
| CN105011095A (en) * | 2015-06-30 | 2015-11-04 | 李耀宗 | Chili sauce and production process thereof |
| CN105029366A (en) * | 2015-07-24 | 2015-11-11 | 桐乡市高介湾酱菜厂 | Making method of thick chili sauce |
-
2015
- 2015-11-20 CN CN201510811626.5A patent/CN105455103A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697023A (en) * | 2010-11-12 | 2012-10-03 | 巩雪 | Nutritious chili sauce |
| CN102919819A (en) * | 2012-11-23 | 2013-02-13 | 贵州神奇集团控股有限公司 | Tomato chili sauce and preparation method thereof |
| CN102972744A (en) * | 2012-12-29 | 2013-03-20 | 黄山市牯牛降酿造食品有限责任公司 | Chilli sauce preparing method |
| CN104172105A (en) * | 2013-05-22 | 2014-12-03 | 王婷婷 | Preparation method of chilli sauce |
| CN103621978A (en) * | 2013-12-18 | 2014-03-12 | 丹江口市丹江红食品有限公司 | Glutinous rice cake chili sauce and preparation method thereof |
| CN104305160A (en) * | 2014-11-18 | 2015-01-28 | 杨宁 | Method for manufacturing mountain chili sauce |
| CN105011095A (en) * | 2015-06-30 | 2015-11-04 | 李耀宗 | Chili sauce and production process thereof |
| CN105029366A (en) * | 2015-07-24 | 2015-11-11 | 桐乡市高介湾酱菜厂 | Making method of thick chili sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174420A (en) * | 2016-07-25 | 2016-12-07 | 易家贺 | A kind of Fructus Capsici sauce formula and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960708B (en) | Production method of Clausena indica (Datz.) Oliv. sauce | |
| CN103054004A (en) | Wild mushroom beef paste and preparation method thereof | |
| CN102871151A (en) | Manufacturing method of mandarin fish product | |
| CN103734675A (en) | Chili sauce and preparation method thereof | |
| CN107048334A (en) | A kind of processing method of olive fish meat paste | |
| CN103125910A (en) | Chilli sauce with sauce fragrant flavor | |
| CN103976201A (en) | Preparation method for seasoning by utilizing ghost crab | |
| CN106923303A (en) | A kind of preparation method of garlic chilli paste | |
| CN105455103A (en) | Canned Chiles Serrano sauce and preparation method thereof | |
| CN107568631A (en) | A kind of spiced Salted duck egg method for salting | |
| CN104705670A (en) | Curry flavored donkey meat can and processing technology thereof | |
| CN106579077A (en) | Making method of sauced portunus trituberculatus | |
| CN106307273A (en) | Method for processing garlic pepper | |
| CN105361087A (en) | Pickled cabbage fish soup packet | |
| CN105901600A (en) | Intestine-moistening toxin-expelling grapefruit jam | |
| CN103393080A (en) | Sipunculus nudus sauce food and manufacturing method thereof | |
| CN109222051A (en) | Thick chilli sauce and its production method | |
| CN103355649A (en) | Allium chinense thick broad-bean sauce and preparation method therefor | |
| CN108338334A (en) | A kind of preparation process of halogen canned meat | |
| CN106490550A (en) | A kind of root-mustard manufacture craft | |
| CN106901231A (en) | A kind of preparation method of spiced mutton | |
| CN106343446A (en) | Preparation method of spicy diced papayas | |
| CN106135827A (en) | A kind of fragrant peppery wild bamboo sprout and preparation method thereof | |
| CN105995851A (en) | Preparation method for ginkgo honey-stewed can | |
| CN104522588A (en) | Preparation method of pickled fiddlehead with radix zanthoxyli |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160406 |
|
| WD01 | Invention patent application deemed withdrawn after publication |