CN105831699A - Semen canavaliae and watermelon chili sauce and manufacturing method thereof - Google Patents

Semen canavaliae and watermelon chili sauce and manufacturing method thereof Download PDF

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Publication number
CN105831699A
CN105831699A CN201610192400.6A CN201610192400A CN105831699A CN 105831699 A CN105831699 A CN 105831699A CN 201610192400 A CN201610192400 A CN 201610192400A CN 105831699 A CN105831699 A CN 105831699A
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China
Prior art keywords
parts
sauce
semen
semen canavaliae
fructus capsici
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CN201610192400.6A
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Chinese (zh)
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李杰忠
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和县鸡笼山调味品有限责任公司
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Priority to CN201610192400.6A priority Critical patent/CN105831699A/en
Publication of CN105831699A publication Critical patent/CN105831699A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to the technical field of food processing and particularly relates to a semen canavaliae and watermelon chili sauce and a manufacturing method thereof. The chili sauce consists of the following raw materials in parts by weight: 100 parts of red chilies, 20-30 parts of semen canavaliae, 10-20 parts of watermelons, 1-5 parts of abelmoschus esculentus, 1-5 parts of broad beans, 2-8 parts of carrots, 5-10 parts of soybean paste, 1-3 parts of sesame oil, 5-10 parts of rapeseed oil, 1-2 parts of cloves, 1-3 parts of cumin, 10-18 parts of salt, 2-5 parts of white sugar, 1-3 parts of rice vinegar, 1-2 parts of soybean meal, 2-4 parts of garlics and 3-5 parts of gingers. The manufacturing method includes the following steps: material pretreating, sterilizing, pickling, fermenting, packaging, etc. The provided chili sauce is delicate in mouthfeel, rich in nutrition, and unique in flavor.

Description

A kind of Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce and preparation method thereof
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce, And its manufacture method.
Background technology
People the most often use flavoring agent to increase the color of dish, promote Appetite.At present, the flavoring agent that market is sold is of a great variety, but it the most only possesses seasoning merit Can, nutrition is single, can not meet the demand that consumer is growing.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of delicate mouthfeel, nutritious, The Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce of unique flavor, and its manufacture method.
For realizing object above, the present invention is achieved by the following technical programs:
A kind of Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce, is made up of the raw material of following weight portion: Capsicum tetragonum 100 parts, Semen Canavaliae 20-30 part, Exocarpium Citrulli 10-20 part, Flos abelmoschi manihot 1-5 part, Semen Viciae fabae 1-5 part, Radix Dauci Sativae 2-8 Part, bean sauce 5-10 part, Oleum sesami 1-3 part, Oleum Brassicae campestris 5-10 part, Flos Caryophylli 1-2 part, Fructus Foeniculi Fragrant 1-3 part, salt 10-18 part, white sugar 2-5 part, rice vinegar 1-3 part, bean cake 1-2 part, Bulbus Allii 2-4 part, Rhizoma Zingiberis Recens 3-5 part.
Further, described Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce, it is made up of the raw material of following weight portion: Capsicum tetragonum 100 parts, Semen Canavaliae 25-28 part, Exocarpium Citrulli 12-16 part, Flos abelmoschi manihot 2-3 part, Semen Viciae fabae 3-4 Part, Radix Dauci Sativae 5-6 part, bean sauce 6-8 part, Oleum sesami 1-2 part, Oleum Brassicae campestris 6-8 part, Flos Caryophylli 1-2 part, Fructus Foeniculi 2-3 part, salt 15-16 part, white sugar 3-4 part, rice vinegar 1-2 part, bean cake 1-2 part, Bulbus Allii 3-4 part, Rhizoma Zingiberis Recens 3-4 part.
Further, described Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce, it is made up of the raw material of following weight portion: Capsicum tetragonum 100 parts, Semen Canavaliae 25 parts, Exocarpium Citrulli 12 parts, Flos abelmoschi manihot 2 parts, Semen Viciae fabae 3 parts, Hu Luo Foretell 5 parts, bean sauce 6 parts, Oleum sesami 1 part, Oleum Brassicae campestris 6 parts, Flos Caryophylli 1 part, Fructus Foeniculi 2 Part, salt 15 parts, white sugar 3 parts, rice vinegar 1 part, bean cake 1 part, 3 parts of Bulbus Allii, Rhizoma Zingiberis Recens 3 parts.
Further, described Capsicum tetragonum is Guizhou qi xing paprika, in Changsha Capsicum frutescens L.Var.1o m Bail and big angle, Shaanxi green pepper At least one.
The manufacture method of a kind of Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce, comprises the steps:
S1, weigh raw material, and raw material is carried out pretreatment;
A. by Capsicum tetragonum sorting, stalk, clean, shred, be poured onto with the Oleum Brassicae campestris burnt to 8 ninety percent heat On Capsicum tetragonum, obtain A material;
B. by Bulbus Allii, Rhizoma Zingiberis Recens sorting, cleaning, stripping and slicing, dry after, with the quick-fried perfume (or spice) of Oleum Brassicae campestris, obtain B Material;
C. by Flos abelmoschi manihot, Exocarpium Citrulli, Semen Viciae fabae, Radix Dauci Sativae, Semen Canavaliae, Flos Caryophylli and Fructus Foeniculi sorting, go Skin, cleans, stripping and slicing as in pot, Steam by water bath 5-15min, then stir-fry 3-6 time with Oleum Brassicae campestris, Cooling, obtains C material;
S2, A step S1 obtained material and B material mixing, put into after grinding in levigator, Pouring bean cake and rice vinegar into, then with bean sauce, C expects mixing, adds white sugar and 50-70% weight portion Salt, stir;
S3, by step S2 process mixed material be placed under uviol lamp irradiation 5-10min;
S4, spill one layer of salt pickling bottom vessel paving, add the mixed material after sterilization, then Surface covers one layer of remaining salt, covers with Oleum sesami, sealing and fermenting 2-7 days, obtains Fructus Capsici sauce.
Further, in described step S4, Fructus Capsici sauce, after fermentation ends, also includes according to peppery Green pepper examination criteria NY/T1070-2006 tests, and then weighs, packs, finally puts in storage.
The beneficial effects of the present invention is:
1, food reasonable mixture ratio science of the present invention, improves quality and the mouthfeel of Fructus Capsici sauce;Increase Citrullus vulgaris and Semen Canavaliae so that product sweet peppery clear acid, delicate mouthfeel is unique, contributes to appetite stimulator; Thus improve the use value of Fructus Capsici sauce, the people being suitable for each age group eats;
2, the present invention with the addition of rice vinegar and bean cake in Fructus Capsici sauce, and ferments so that product It is easier to digested.
Detailed description of the invention
For making the purpose of the embodiment of the present invention, technical scheme and advantage clearer, below will knot Close embodiments of the invention, the technical scheme in the embodiment of the present invention is carried out clearly and completely Describe.Based on the embodiment in the present invention, those of ordinary skill in the art are not making creation The every other embodiment obtained under property work premise, broadly falls into the scope of protection of the invention.
Embodiment 1:
A kind of Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce, is made up of the raw material of following weight portion: Guizhou seven-star Capsicum tetragonum 100 parts, Semen Canavaliae 20 parts, Exocarpium Citrulli 10 parts, Flos abelmoschi manihot 1 part, Semen Viciae fabae 1 part, Radix Dauci Sativae 2 Part, bean sauce 5 parts, Oleum sesami 1 part, Oleum Brassicae campestris 5 parts, Flos Caryophylli 1 part, Fructus Foeniculi 1 part, Salt 10 parts, white sugar 2 parts, rice vinegar 1 part, bean cake 1 part, 2 parts of Bulbus Allii, Rhizoma Zingiberis Recens 3 parts.
Its manufacture method, comprises the steps:
S1, weigh raw material, and raw material is carried out pretreatment;
A. by Capsicum tetragonum sorting, stalk, clean, shred, be poured onto with the Oleum Brassicae campestris burnt to 8 ninety percent heat On Capsicum tetragonum, obtain A material;
B. by Bulbus Allii, Rhizoma Zingiberis Recens sorting, cleaning, stripping and slicing, dry after, with the quick-fried perfume (or spice) of Oleum Brassicae campestris, obtain B Material;
C. by Flos abelmoschi manihot, Exocarpium Citrulli, Semen Viciae fabae, Radix Dauci Sativae, Semen Canavaliae, Flos Caryophylli and Fructus Foeniculi sorting, go Skin, cleans, stripping and slicing as in pot, Steam by water bath 5min, then stir-fry 6 times with Oleum Brassicae campestris, cooling, Obtain C material;
S2, A step S1 obtained material and B material mixing, put into after grinding in levigator, Pouring bean cake and rice vinegar into, then with bean sauce, C expects mixing, addition white sugar and 50% weight portion Salt, stirs;
S3, by step S2 process mixed material be placed under uviol lamp irradiation 5min;
S4, spill one layer of salt pickling bottom vessel paving, add the mixed material after sterilization, then Surface covers one layer of remaining salt, covers with Oleum sesami, sealing and fermenting 2 days, obtains Fructus Capsici sauce, Then according to Fructus Capsici examination criteria NY/T1070-2006 tests, finally carry out weighing, wrapping Dress, warehouse-in.
Embodiment 2:
A kind of Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce, is made up of the raw material of following weight portion: Changsha Cornu Bovis seu Bubali Capsicum tetragonum 100 parts, Semen Canavaliae 25 parts, Exocarpium Citrulli 12 parts, Flos abelmoschi manihot 2 parts, Semen Viciae fabae 3 parts, Radix Dauci Sativae 5 Part, bean sauce 6 parts, Oleum sesami 1 part, Oleum Brassicae campestris 6 parts, Flos Caryophylli 1 part, Fructus Foeniculi 2 parts, Salt 15 parts, white sugar 3 parts, rice vinegar 1 part, bean cake 1 part, 3 parts of Bulbus Allii, Rhizoma Zingiberis Recens 3 parts.
Its manufacture method, comprises the steps:
S1, weigh raw material, and raw material is carried out pretreatment;
A. by Capsicum tetragonum sorting, stalk, clean, shred, be poured onto with the Oleum Brassicae campestris burnt to 8 ninety percent heat On Capsicum tetragonum, obtain A material;
B. by Bulbus Allii, Rhizoma Zingiberis Recens sorting, cleaning, stripping and slicing, dry after, with the quick-fried perfume (or spice) of Oleum Brassicae campestris, obtain B Material;
C. by Flos abelmoschi manihot, Exocarpium Citrulli, Semen Viciae fabae, Radix Dauci Sativae, Semen Canavaliae, Flos Caryophylli and Fructus Foeniculi sorting, go Skin, cleans, stripping and slicing as in pot, Steam by water bath 8min, then stir-fry 5 times with Oleum Brassicae campestris, cooling, Obtain C material;
S2, A step S1 obtained material and B material mixing, put into after grinding in levigator, Pouring bean cake and rice vinegar into, then with bean sauce, C expects mixing, addition white sugar and 55% weight portion Salt, stirs;
S3, by step S2 process mixed material be placed under uviol lamp irradiation 6min;
S4, spill one layer of salt pickling bottom vessel paving, add the mixed material after sterilization, then Surface covers one layer of remaining salt, covers with Oleum sesami, sealing and fermenting 4 days, obtains Fructus Capsici sauce, Then according to Fructus Capsici examination criteria NY/T1070-2006 tests, finally carry out weighing, wrapping Dress, warehouse-in.
Embodiment 3:
A kind of Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce, is made up of the raw material of following weight portion: big angle, Shaanxi Capsicum tetragonum 100 parts, Semen Canavaliae 28 parts, Exocarpium Citrulli 16 parts, Flos abelmoschi manihot 3 parts, Semen Viciae fabae 4 parts, Radix Dauci Sativae 6 Part, bean sauce 8 parts, Oleum sesami 2 parts, Oleum Brassicae campestris 8 parts, Flos Caryophylli 2 parts, Fructus Foeniculi 3 parts, Salt 16 parts, white sugar 4 parts, rice vinegar 2 parts, bean cake 2 parts, 4 parts of Bulbus Allii, Rhizoma Zingiberis Recens 4 parts.
Its manufacture method, comprises the steps:
S1, weigh raw material, and raw material is carried out pretreatment;
A. by Capsicum tetragonum sorting, stalk, clean, shred, be poured onto with the Oleum Brassicae campestris burnt to 8 ninety percent heat On Capsicum tetragonum, obtain A material;
B. by Bulbus Allii, Rhizoma Zingiberis Recens sorting, cleaning, stripping and slicing, dry after, with the quick-fried perfume (or spice) of Oleum Brassicae campestris, obtain B Material;
C. by Flos abelmoschi manihot, Exocarpium Citrulli, Semen Viciae fabae, Radix Dauci Sativae, Semen Canavaliae, Flos Caryophylli and Fructus Foeniculi sorting, go Skin, cleans, stripping and slicing as in pot, Steam by water bath 10min, then stir-fry 4 times with Oleum Brassicae campestris, cooling, Obtain C material;
S2, A step S1 obtained material and B material mixing, put into after grinding in levigator, Pouring bean cake and rice vinegar into, then with bean sauce, C expects mixing, addition white sugar and 60% weight portion Salt, stirs;
S3, by step S2 process mixed material be placed under uviol lamp irradiation 8min;
S4, spill one layer of salt pickling bottom vessel paving, add the mixed material after sterilization, then Surface covers one layer of remaining salt, covers with Oleum sesami, sealing and fermenting 6 days, obtains Fructus Capsici sauce, Then according to Fructus Capsici examination criteria NY/T1070-2006 tests, finally carry out weighing, wrapping Dress, warehouse-in.
Embodiment 4:
A kind of Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce, is made up of the raw material of following weight portion: Capsicum tetragonum 100 parts, Semen Canavaliae 30 parts, Exocarpium Citrulli 20 parts, Flos abelmoschi manihot 5 parts, Semen Viciae fabae 5 parts, 8 parts of Radix Dauci Sativae, bean sauce 10 parts, Oleum sesami 3 parts, Oleum Brassicae campestris 10 parts, Flos Caryophylli 2 parts, Fructus Foeniculi 3 parts, salt 18 parts, White sugar 5 parts, rice vinegar 3 parts, bean cake 2 parts, 4 parts of Bulbus Allii, Rhizoma Zingiberis Recens 5 parts.
Its manufacture method, comprises the steps:
S1, weigh raw material, and raw material is carried out pretreatment;
A. by Capsicum tetragonum sorting, stalk, clean, shred, be poured onto with the Oleum Brassicae campestris burnt to 8 ninety percent heat On Capsicum tetragonum, obtain A material;
B. by Bulbus Allii, Rhizoma Zingiberis Recens sorting, cleaning, stripping and slicing, dry after, with the quick-fried perfume (or spice) of Oleum Brassicae campestris, obtain B Material;
C. by Flos abelmoschi manihot, Exocarpium Citrulli, Semen Viciae fabae, Radix Dauci Sativae, Semen Canavaliae, Flos Caryophylli and Fructus Foeniculi sorting, go Skin, cleans, stripping and slicing as in pot, Steam by water bath 15min, then stir-fry 3 times with Oleum Brassicae campestris, cooling, Obtain C material;
S2, A step S1 obtained material and B material mixing, put into after grinding in levigator, Pouring bean cake and rice vinegar into, then with bean sauce, C expects mixing, addition white sugar and 70% weight portion Salt, stirs;
S3, by step S2 process mixed material be placed under uviol lamp irradiation 10min;
S4, spill one layer of salt pickling bottom vessel paving, add the mixed material after sterilization, then Surface covers one layer of remaining salt, covers with Oleum sesami, sealing and fermenting 7 days, obtains Fructus Capsici sauce, Then according to Fructus Capsici examination criteria NY/T1070-2006 tests, finally carry out weighing, wrapping Dress, warehouse-in.
Above example only in order to technical scheme to be described, is not intended to limit;Although With reference to previous embodiment, the present invention is described in detail, those of ordinary skill in the art It is understood that the technical scheme described in foregoing embodiments still can be modified by it, Or wherein portion of techniques feature is carried out equivalent;And these amendments or replacement, not The essence making appropriate technical solution departs from the spirit and scope of various embodiments of the present invention technical scheme.

Claims (6)

1. a Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce, it is characterised in that be made up of the raw material of following weight portion: Capsicum tetragonum 100 parts, Semen Canavaliae 20-30 part, Exocarpium Citrulli 10-20 part, Flos abelmoschi manihot 1-5 part, Semen Viciae fabae 1-5 Part, Radix Dauci Sativae 2-8 part, bean sauce 5-10 part, Oleum sesami 1-3 part, Oleum Brassicae campestris 5-10 part, fourth Fragrant 1-2 part, Fructus Foeniculi 1-3 part, salt 10-18 part, white sugar 2-5 part, rice vinegar 1-3 part, bean Dregs of rice 1-2 part, Bulbus Allii 2-4 part, Rhizoma Zingiberis Recens 3-5 part.
2. Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce as claimed in claim 1, it is characterised in that by weighing as follows The raw material composition of amount part: Capsicum tetragonum 100 parts, Semen Canavaliae 25-28 part, Exocarpium Citrulli 12-16 part, Flos abelmoschi manihot 2-3 part, Semen Viciae fabae 3-4 part, Radix Dauci Sativae 5-6 part, bean sauce 6-8 part, Oleum sesami 1-2 part, dish Seed oil 6-8 part, Flos Caryophylli 1-2 part, Fructus Foeniculi 2-3 part, salt 15-16 part, white sugar 3-4 part, Rice vinegar 1-2 part, bean cake 1-2 part, Bulbus Allii 3-4 part, Rhizoma Zingiberis Recens 3-4 part.
3. Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce as claimed in claim 2, it is characterised in that by weighing as follows The raw material composition of amount part: Capsicum tetragonum 100 parts, Semen Canavaliae 25 parts, Exocarpium Citrulli 12 parts, Flos abelmoschi manihot 2 parts, Semen Viciae fabae 3 parts, 5 parts of Radix Dauci Sativae, bean sauce 6 parts, Oleum sesami 1 part, Oleum Brassicae campestris 6 parts, Flos Caryophylli 1 Part, Fructus Foeniculi 2 parts, salt 15 parts, white sugar 3 parts, rice vinegar 1 part, bean cake 1 part, Bulbus Allii 3 Part, Rhizoma Zingiberis Recens 3 parts.
4. Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce as claimed in claim 3, it is characterised in that described Capsicum tetragonum For at least one in Guizhou qi xing paprika, Changsha Capsicum frutescens L.Var.1o m Bail and big angle, Shaanxi green pepper.
5. a method for making Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce as described in any one of claim 1-4, It is characterized in that, comprise the steps:
S1, weigh raw material, and raw material is carried out pretreatment;
A. by Capsicum tetragonum sorting, stalk, clean, shred, be poured onto with the Oleum Brassicae campestris burnt to 8 ninety percent heat On Capsicum tetragonum, obtain A material;
B. by Bulbus Allii, Rhizoma Zingiberis Recens sorting, cleaning, stripping and slicing, dry after, with the quick-fried perfume (or spice) of Oleum Brassicae campestris, obtain B Material;
C. by Flos abelmoschi manihot, Exocarpium Citrulli, Semen Viciae fabae, Radix Dauci Sativae, Semen Canavaliae, Flos Caryophylli and Fructus Foeniculi sorting, go Skin, cleans, stripping and slicing as in pot, Steam by water bath 5-15min, then stir-fry 3-6 time with Oleum Brassicae campestris, Cooling, obtains C material;
S2, A step S1 obtained material and B material mixing, put into after grinding in levigator, Pouring bean cake and rice vinegar into, then with bean sauce, C expects mixing, adds white sugar and 50-70% weight portion Salt, stir;
S3, by step S2 process mixed material be placed under uviol lamp irradiation 5-10min;
S4, spill one layer of salt pickling bottom vessel paving, add the mixed material after sterilization, then Surface covers one layer of remaining salt, covers with Oleum sesami, sealing and fermenting 2-7 days, obtains Fructus Capsici sauce.
6. the manufacture method of Semen Canavaliae Citrullus vulgaris Fructus Capsici sauce as claimed in claim 5, it is characterised in that In described step S4, Fructus Capsici sauce, after fermentation ends, also includes according to Fructus Capsici examination criteria NY/T1070-2006 tests, and then weighs, packs, finally puts in storage.
CN201610192400.6A 2016-03-28 2016-03-28 Semen canavaliae and watermelon chili sauce and manufacturing method thereof CN105831699A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106262725A (en) * 2016-08-19 2017-01-04 梁相斌 The manufacture method of a kind of Bellamya quadrata flavor pepper beans and Bellamya quadrata flavor pepper beans
CN106722561A (en) * 2016-12-14 2017-05-31 湖南有味农业开发有限公司 A kind of preparation method of Jerusalem artichoke/sword bean local flavor chopped Huang tribute green pepper
CN107581548A (en) * 2017-09-28 2018-01-16 江永特色农副产品开发有限公司 A kind of bubble green pepper perfume (or spice) ginger and preparation method thereof
CN107668656A (en) * 2017-09-28 2018-02-09 江永特色农副产品开发有限公司 A kind of sword bean sauce and preparation method thereof
CN108112968A (en) * 2018-02-07 2018-06-05 安徽华安食品有限公司 A kind of thick chilli sauce and preparation method
CN109730277A (en) * 2019-01-31 2019-05-10 陶莉 Watermelon jam and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104336582A (en) * 2013-07-30 2015-02-11 陈梦慰 Sword bean chili sauce and its making method
CN104719871A (en) * 2015-03-31 2015-06-24 马鞍山市十月丰食品有限公司 Kidney tonifying sweet capsicum sauce and preparation method thereof
CN104957592A (en) * 2015-07-02 2015-10-07 江西龙津实业有限公司 Chili sauce and making method for same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104336582A (en) * 2013-07-30 2015-02-11 陈梦慰 Sword bean chili sauce and its making method
CN104719871A (en) * 2015-03-31 2015-06-24 马鞍山市十月丰食品有限公司 Kidney tonifying sweet capsicum sauce and preparation method thereof
CN104957592A (en) * 2015-07-02 2015-10-07 江西龙津实业有限公司 Chili sauce and making method for same

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106262725A (en) * 2016-08-19 2017-01-04 梁相斌 The manufacture method of a kind of Bellamya quadrata flavor pepper beans and Bellamya quadrata flavor pepper beans
CN106722561A (en) * 2016-12-14 2017-05-31 湖南有味农业开发有限公司 A kind of preparation method of Jerusalem artichoke/sword bean local flavor chopped Huang tribute green pepper
CN107581548A (en) * 2017-09-28 2018-01-16 江永特色农副产品开发有限公司 A kind of bubble green pepper perfume (or spice) ginger and preparation method thereof
CN107668656A (en) * 2017-09-28 2018-02-09 江永特色农副产品开发有限公司 A kind of sword bean sauce and preparation method thereof
CN108112968A (en) * 2018-02-07 2018-06-05 安徽华安食品有限公司 A kind of thick chilli sauce and preparation method
CN109730277A (en) * 2019-01-31 2019-05-10 陶莉 Watermelon jam and preparation method thereof

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Application publication date: 20160810