CN105852046A - Scallop-sturgeon seafood chilli sauce and making method - Google Patents
Scallop-sturgeon seafood chilli sauce and making method Download PDFInfo
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- CN105852046A CN105852046A CN201610241209.6A CN201610241209A CN105852046A CN 105852046 A CN105852046 A CN 105852046A CN 201610241209 A CN201610241209 A CN 201610241209A CN 105852046 A CN105852046 A CN 105852046A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a scallop-sturgeon seafood chilli sauce and a making method, and belongs to the field of seasoning. The scallop-sturgeon seafood chilli sauce comprises sturgeons, chillies, scallops, sesame, soybeans, mulberries, cashew nuts, watermelons, chrysanthemums, boat-fruited sterculia seeds, radix scrophulariae, lonicera japonica, hawthorns, sea lettuce, peanuts, star aniseed powder, paprika powder, garlic, white sugar and salt. The scallop-sturgeon seafood chilli sauce is delicious is taste, and has the rich nutritional ingredients, the human body can not generate internal heat during eating, the making method is simple, cost is low, operation is convenient, and the scallop-sturgeon seafood chilli sauce and the making method are suitable for large-scale industry popularization.
Description
Technical field
The present invention relates to field of seasoning, be specifically related to a kind of dried scallop sturgeon seafood chilli sauce and
Preparation method.
Background technology
Thick chilli sauce is flavouring relatively common on dining table, is the most universal a kind of popular pair
Food, its main component is capsicum and flavouring.Capsicum is rich in capsaicine, capsorubin, carbon
Hydrate, substantial amounts of vitamin C and calcium, the mineral matter such as phosphorus, have Appetizing spleen-tonifying, aid digestion,
Prevention gall stone, the effect such as hypotensive.Thick chilli sauce has oil system and water system two kinds in the market,
Oil system sesame oil and capsicum are made, and color is scarlet, floats one layer of sesame oil above, easily
Preserve；Water system is made with water and capsicum, and color is scarlet, addition garlic, ginger, sugar, and salt is permissible
Long-term preservation, taste is more delicious.
Although thick chilli sauce taste delicious, but eat the mucous membrane that can stimulate digestion, lure
Tacky film epithelial tissue ulcer, canker sore, abscess of throat, gastritis, gastric ulcer, 12 fingers
The health problems such as enterelcosis.In addition, a lot of people can draw because having eaten too much thick chilli sauce
Playing constipation, the symptom of defecation hurt like hell, these are all " getting angry " symptoms described in the traditional Chinese medical science.
Therefore on the basis of retaining the original delicious food of thick chilli sauce, a kind of nutritious and edible of invention
To cause the get angry thick chilli sauce of symptom of human body to be necessary.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of dried scallop sturgeon seafood chilli sauce with
And preparation method so that made dried scallop sturgeon seafood chilli sauce has nutritious, and food
Use and human body will not be caused to get angry the advantage of symptom.
For realizing object above, the present invention is achieved by the following technical programs:
The present invention provides a kind of dried scallop sturgeon seafood chilli sauce, by the raw material group of following parts by weight
Become: sturgeon 40-60 part, capsicum 35-55 part, dried scallop 20-30 part, sesame 20-30 part, Huang
Beans 8-14 part, mulberries 1-8 part, cashew nut kernel 2-6 part, watermelon 8-14 part, chrysanthemum 2-8 part,
Sterculia seed 1-9 part, radix scrophulariae 8-15 part, honeysuckle 5-6 part, hawthorn 5-10 part, sea lettuce 4-5
Part, peanut 1-6 part, star aniseed powder 5-10 part, zanthoxylum powder 6-15 part, garlic 4-5 part, white sugar
3-7 part, salt 1-8 part.
Preferably, it is made up of the raw material of following parts by weight: sturgeon 45-55 part, capsicum 40-50
Part, dried scallop 22-28 part, sesame 22-28 part, soya bean 10-12 part, mulberries 2-6 part, cashew nut
Benevolence 4-5 part, watermelon 10-12 part, chrysanthemum 4-5 part, sterculia seed 4-5 part, radix scrophulariae 10-13 part,
Honeysuckle 5-6 part, hawthorn 6-8 part, sea lettuce 4-5 part, peanut 2-5 part, star aniseed powder 6-9
Part, zanthoxylum powder 8-12 part, garlic 4-5 part, white sugar 6-7 part, salt 5-6 part.
Preferably, be made up of the raw material of following parts by weight: sturgeon 45 parts, 40 parts of capsicum,
22 parts of dried scallop, sesame 22 parts, soya bean 10 parts, mulberries 4 parts, cashew nut kernel 4 parts, watermelon 10
Part, chrysanthemum 4 parts, the sterculia seed 4 parts, radix scrophulariae 10 parts, honeysuckle 5 parts, hawthorn 6 parts, sea
Chinese cabbage 4 parts, peanut 3 parts, star aniseed powder 6 parts, zanthoxylum powder 8 parts, 4 parts of garlic, white sugar 6
Part, salt 5 parts.
The preparation method of a kind of dried scallop sturgeon seafood chilli sauce, comprises the following steps:
(1) it is first according to formula ratio and weighs raw material sturgeon, capsicum, dried scallop, sesame, soya bean chrysanthemum
Flower, the sterculia seed, radix scrophulariae, honeysuckle, hawthorn, sea lettuce, peanut, cashew nut kernel, at the beginning of carrying out
Put into, after step cleaning, the 1-3h that carries out stir-frying in multi-functional frying pan；
(2) pulverizing 1-2h in blade grinder put into by the raw material after stir-frying, and obtains mixed material
A；
(3) weigh mulberries, watermelon respectively according to formula ratio, put in juice extractor and squeeze the juice, complete
After fruit juice standby；
(4) star aniseed powder, zanthoxylum powder, garlic, white sugar, salt are weighed respectively according to formula ratio,
Put into the mixer mixing 30-40min to dried and clean together with mixed material A, wherein shake
Number of times is 70 times/min, and number of revolutions is 80 times/min, makes mixed material B；
(5) fruit juice of step (3) is poured in mixed material B, be subsequently adding water, uniformly stir
After mixing 2-3h, airtight standing 2-3 days, obtain dried scallop sturgeon seafood chilli sauce；
Preferably, the frying pan temperature described in step (5) is 50-90 DEG C.
Preferably, amount is mixed material B a times that adds water described in step (5).
The method have the benefit that
Dried scallop sturgeon seafood chilli sauce of the present invention is main seafood raw material with sturgeon, sturgeon not only taste
Road is delicious, nutritious, itself contains abundant unrighted acid, can effectively reduce blood
Fat and cholesterolemia, prevention and cure of cardiovascular disease, additionally possibly together with the antioxidant-shrimp of very strength
Blue or green element, the most edible have strengthen brain function, prevent senile dementia and effect of prevention hypopsia；
Dried scallop is nutritious, containing protein be fish, egg, several times to tens times of milk, possibly together with abundant
Potassium, iodine, magnesium, mineral matter and the composition such as vitamin A, aminophylline such as phosphorus, and its meat pine
Soft, easily by human consumption；Chrysanthemum, the sterculia seed, honeysuckle have fall fire heat-clearing, moisturize and promote the production of body fluid
Effect, add in the present invention and can alleviate the symptom of getting angry caused because of edible capsicum, make people
Enjoy thick chilli sauce delicious taste while will not feel not quite the thing；Sea lettuces etc. contain
A kind of algin and selenium element, be eaten for a long time can reduce breast cancer, coronary heart disease, cardiopathic
Sick risk.The mulberries of present invention addition, cashew nut kernel, watermelon can increase the fragrant of thick chilli sauce
Road and mouthfeel, additionally watermelon can decomposing protein, help digest, dissolve block in tissue in
Fibrin and blood clot, improve local blood circulation, dilute blood fat, diminish inflammation and
Oedema, it is possible to promote blood circulation.The present invention by raw material components reasonable mixture ratio, makes to produce
Flavouring not only delicious flavour, and rich in multivitamin, supply the nutrition required for human body.
Preparation method the most of the present invention is scientific and effective, simple process, can preferably meet the need in market
Ask, be suitable for industrially large-scale promotion.
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 dried scallop sturgeon seafood chilli sauce, is made up of the raw material of following parts by weight:
Sturgeon 45 parts, 40 parts of capsicum, 22 parts of dried scallop, sesame 22 parts, soya bean 10 parts, mulberry
Shen 4 parts, cashew nut kernel 4 parts, watermelon 10 parts, chrysanthemum 4 parts, the sterculia seed 4 parts, honeysuckle 5
Part, hawthorn 6 parts, sea lettuce 4 parts, peanut 3 parts, star aniseed powder 6 parts, zanthoxylum powder 8 parts,
4 parts of garlic, white sugar 6 parts, salt 5 parts.
The preparation method of a kind of dried scallop sturgeon seafood chilli sauce, comprises the following steps
(1) it is first according to formula ratio and weighs raw material sturgeon, capsicum, dried scallop, sesame, soya bean chrysanthemum
Flower, the sterculia seed, honeysuckle, hawthorn, sea lettuce, peanut, cashew nut kernel, tentatively clear up
After put into the 1h that carries out stir-frying in multi-functional frying pan, wherein frying pan temperature is 50 DEG C；
(2) pulverizing 1h in blade grinder put into by the raw material after stir-frying, and obtains mixed material A；
(3) weigh mulberries, watermelon respectively according to formula ratio, put in juice extractor and squeeze the juice, complete
After fruit juice standby；
(4) star aniseed powder, zanthoxylum powder, garlic, white sugar, salt are weighed respectively according to formula ratio,
The mixer mixing 30min to dried and clean, wherein shake time is put into together with mixed material A
Number is 70 times/min, and number of revolutions is 80 times/min, makes mixed material B；
(5) fruit juice of step (3) is poured in mixed material B, be subsequently adding mixed material B
The water of a times amount, airtight standing 2 days after uniform stirring 2h, obtain dried scallop sturgeon seafood chilli sauce；
Embodiment 2:
A kind of dried scallop sturgeon seafood chilli sauce, is made up of the raw material of following parts by weight:
Sturgeon 45 parts, 40 parts of capsicum, 25 parts of dried scallop, sesame 24 parts, soya bean 10 parts, mulberry
Shen 3 parts, cashew nut kernel 4 parts, watermelon 10 parts, chrysanthemum 4 parts, the sterculia seed 4 parts, honeysuckle 5
Part, hawthorn 6 parts, sea lettuce 4 parts, peanut 3 parts, star aniseed powder 7 parts, zanthoxylum powder 10 parts,
4 parts of garlic, white sugar 6 parts, salt 5 parts.
The preparation method of a kind of dried scallop sturgeon seafood chilli sauce, comprises the following steps:
(1) it is first according to formula ratio and weighs raw material sturgeon, capsicum, dried scallop, sesame, soya bean chrysanthemum
Flower, the sterculia seed, honeysuckle, hawthorn, sea lettuce, peanut, cashew nut kernel, tentatively clear up
After put into the 2h that carries out stir-frying in multi-functional frying pan, wherein frying pan temperature is 60 DEG C；
(2) pulverizing 1h in blade grinder put into by the raw material after stir-frying, and obtains mixed material A；
(3) weigh mulberries, watermelon respectively according to formula ratio, put in juice extractor and squeeze the juice, complete
After fruit juice standby；
(4) star aniseed powder, zanthoxylum powder, garlic, white sugar, salt are weighed respectively according to formula ratio,
The mixer mixing 35min to dried and clean, wherein shake time is put into together with mixed material A
Number is 70 times/min, and number of revolutions is 80 times/min, makes mixed material B；
(5) fruit juice of step (3) is poured in mixed material B, be subsequently adding mixed material B
The water of a times amount, airtight standing 2 days after uniform stirring 2h, obtain dried scallop sturgeon seafood chilli sauce；
Embodiment 3:
A kind of dried scallop sturgeon seafood chilli sauce, is made up of the raw material of following parts by weight:
Sturgeon 50 parts, 42 parts of capsicum, 24 parts of dried scallop, sesame 25 parts, soya bean 10 parts, mulberry
Shen 4 parts, cashew nut kernel 4 parts, watermelon 10 parts, chrysanthemum 4 parts, the sterculia seed 4 parts, honeysuckle 6
Part, hawthorn 8 parts, sea lettuce 5 parts, peanut 3 parts, star aniseed powder 7 parts, zanthoxylum powder 8 parts,
4 parts of garlic, white sugar 6 parts, salt 5 parts.
The preparation method of a kind of dried scallop sturgeon seafood chilli sauce, comprises the following steps:
(1) it is first according to formula ratio and weighs raw material sturgeon, capsicum, dried scallop, sesame, soya bean chrysanthemum
Flower, the sterculia seed, honeysuckle, hawthorn, sea lettuce, peanut, cashew nut kernel, tentatively clear up
After put into the 2h that carries out stir-frying in multi-functional frying pan, wherein frying pan temperature is 70 DEG C；
(2) pulverizing 2h in blade grinder put into by the raw material after stir-frying, and obtains mixed material A；
(3) weigh mulberries, watermelon respectively according to formula ratio, put in juice extractor and squeeze the juice, complete
After fruit juice standby；
(4) star aniseed powder, zanthoxylum powder, garlic, white sugar, salt are weighed respectively according to formula ratio,
The mixer mixing 40min to dried and clean, wherein shake time is put into together with mixed material A
Number is 70 times/min, and number of revolutions is 80 times/min, makes mixed material B；
(5) fruit juice of step (3) is poured in mixed material B, be subsequently adding mixed material B
The water of a times amount, airtight standing 2 days after uniform stirring 2h, obtain dried scallop sturgeon seafood chilli sauce；
Embodiment 4:
A kind of dried scallop sturgeon seafood chilli sauce, is made up of the raw material of following parts by weight:
Sturgeon 45 parts, 40 parts of capsicum, 24 parts of dried scallop, sesame 23 parts, soya bean 10 parts, mulberry
Shen 4 parts, cashew nut kernel 4 parts, watermelon 10 parts, chrysanthemum 4 parts, the sterculia seed 4 parts, honeysuckle 5
Part, hawthorn 7 parts, sea lettuce 5 parts, peanut 3 parts, star aniseed powder 7 parts, zanthoxylum powder 8 parts,
4 parts of garlic, white sugar 6 parts, salt 5 parts.
The preparation method of a kind of dried scallop sturgeon seafood chilli sauce, comprises the following steps:
(1) it is first according to formula ratio and weighs raw material sturgeon, capsicum, dried scallop, sesame, soya bean chrysanthemum
Flower, the sterculia seed, honeysuckle, hawthorn, sea lettuce, peanut, cashew nut kernel, tentatively clear up
After put into the 2h that carries out stir-frying in multi-functional frying pan, wherein frying pan temperature is 80 DEG C；
(2) pulverizing 2h in blade grinder put into by the raw material after stir-frying, and obtains mixed material A；
(3) weigh mulberries, watermelon respectively according to formula ratio, put in juice extractor and squeeze the juice, complete
After fruit juice standby；
(4) star aniseed powder, zanthoxylum powder, garlic, white sugar, salt are weighed respectively according to formula ratio,
The mixer mixing 40min to dried and clean, wherein shake time is put into together with mixed material A
Number is 70 times/min, and number of revolutions is 80 times/min, makes mixed material B；
(5) fruit juice of step (3) is poured in mixed material B, be subsequently adding mixed material B
The water of a times amount, airtight standing 2 days after uniform stirring 3h, obtain dried scallop sturgeon seafood chilli sauce；
Embodiment 5:
A kind of dried scallop sturgeon seafood chilli sauce, is made up of the raw material of following parts by weight:
Sturgeon 52 parts, 43 parts of capsicum, 24 parts of dried scallop, sesame 24 parts, soya bean 12 parts, mulberry
Shen 4 parts, cashew nut kernel 5 parts, watermelon 12 parts, chrysanthemum 5 parts, the sterculia seed 5 parts, honeysuckle 5
Part, hawthorn 6 parts, sea lettuce 4 parts, peanut 3 parts, star aniseed powder 6 parts, zanthoxylum powder 8 parts,
4 parts of garlic, white sugar 6 parts, salt 6 parts.
The preparation method of a kind of dried scallop sturgeon seafood chilli sauce, comprises the following steps:
(1) it is first according to formula ratio and weighs raw material sturgeon, capsicum, dried scallop, sesame, soya bean chrysanthemum
Flower, the sterculia seed, honeysuckle, hawthorn, sea lettuce, peanut, cashew nut kernel, tentatively clear up
After put into the 2h that carries out stir-frying in multi-functional frying pan, wherein frying pan temperature is 70 DEG C；
(2) pulverizing 2h in blade grinder put into by the raw material after stir-frying, and obtains mixed material A；
(3) weigh mulberries, watermelon respectively according to formula ratio, put in juice extractor and squeeze the juice, complete
After fruit juice standby；
(4) star aniseed powder, zanthoxylum powder, garlic, white sugar, salt are weighed respectively according to formula ratio,
The mixer mixing 30min to dried and clean, wherein shake time is put into together with mixed material A
Number is 70 times/min, and number of revolutions is 80 times/min, makes mixed material B；
(5) fruit juice of step (3) is poured in mixed material B, be subsequently adding mixed material B
The water of a times amount, airtight standing 2 days after uniform stirring 3h, obtain dried scallop sturgeon seafood chilli sauce；
Embodiment 6:
A kind of dried scallop sturgeon seafood chilli sauce, is made up of the raw material of following parts by weight:
Sturgeon 48 parts, 42 parts of capsicum, 24 parts of dried scallop, sesame 24 parts, soya bean 10 parts, mulberry
Shen 3 parts, cashew nut kernel 4 parts, watermelon 10 parts, chrysanthemum 4 parts, the sterculia seed 5 parts, honeysuckle 6
Part, hawthorn 7 parts, sea lettuce 5 parts, peanut 4 parts, star aniseed powder 7 parts, zanthoxylum powder 8 parts,
4 parts of garlic, white sugar 6 parts, salt 6 parts.
The preparation method of a kind of dried scallop sturgeon seafood chilli sauce, comprises the following steps:
(1) it is first according to formula ratio and weighs raw material sturgeon, capsicum, dried scallop, sesame, soya bean chrysanthemum
Flower, the sterculia seed, honeysuckle, hawthorn, sea lettuce, peanut, cashew nut kernel, tentatively clear up
After put into the 2h that carries out stir-frying in multi-functional frying pan, wherein frying pan temperature is 80 DEG C；
(2) pulverizing 1h in blade grinder put into by the raw material after stir-frying, and obtains mixed material A；
(3) weigh mulberries, watermelon respectively according to formula ratio, put in juice extractor and squeeze the juice, complete
After fruit juice standby；
(4) star aniseed powder, zanthoxylum powder, garlic, white sugar, salt are weighed respectively according to formula ratio,
The mixer mixing 30min to dried and clean, wherein shake time is put into together with mixed material A
Number is 70 times/min, and number of revolutions is 80 times/min, makes mixed material B；
(5) fruit juice of step (3) is poured in mixed material B, be subsequently adding mixed material B
The water of a times amount, airtight standing 2 days after uniform stirring 2h, obtain dried scallop sturgeon seafood chilli sauce；
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 dried scallop sturgeon seafood chilli sauce, it is characterized in that, be made up of the raw material of following parts by weight: sturgeon 40-60 part, capsicum 35-55 part, dried scallop 20-30 part, sesame 20-30 part, soya bean 8-14 part, mulberries 1-8 part, cashew nut kernel 2-6 part, watermelon 8-14 part, chrysanthemum 2-8 part, sterculia seed 1-9 part, honeysuckle 5-6 part, hawthorn 5-10 part, sea lettuce 4-5 part, peanut 1-6 part, star aniseed powder 5-10 part, zanthoxylum powder 6-15 part, garlic 4-5 part, white sugar 3-7 part, salt 1-8 part.
2. dried scallop sturgeon seafood chilli sauce as described in claim 1, it is characterized in that, be made up of the raw material of following parts by weight: sturgeon 45-55 part, capsicum 40-50 part, dried scallop 22-28 part, sesame 22-28 part, soya bean 10-12 part, mulberries 2-6 part, cashew nut kernel 4-5 part, watermelon 10-12 part, chrysanthemum 4-5 part, sterculia seed 4-5 part, honeysuckle 5-6 part, hawthorn 6-8 part, sea lettuce 4-5 part, peanut 2-5 part, star aniseed powder 6-9 part, zanthoxylum powder 8-12 part, garlic 4-5 part, white sugar 6-7 part, salt 5-6 part.
3. dried scallop sturgeon seafood chilli sauce as described in claim 2, it is characterized in that, be made up of the raw material of following parts by weight: sturgeon 45 parts, 40 parts of capsicum, 22 parts of dried scallop, sesame 22 parts, soya bean 10 parts, mulberries 4 parts, cashew nut kernel 4 parts, watermelon 10 parts, chrysanthemum 4 parts, the sterculia seed 4 parts, honeysuckle 5 parts, hawthorn 6 parts, sea lettuce 4 parts, peanut 3 parts, star aniseed powder 6 parts, zanthoxylum powder 8 parts, 4 parts of garlic, white sugar 6 parts, salt 5 parts.
4. the preparation method of the dried scallop sturgeon seafood chilli sauce as described in any one of claim 1-3, it is characterised in that comprise the following steps:
(1) it is first according to formula ratio and weighs raw material sturgeon, capsicum, dried scallop, sesame, soya bean chrysanthemum, the sterculia seed, honeysuckle, hawthorn, sea lettuce, peanut, cashew nut kernel, after tentatively clearing up, put into the 1-3h that carries out stir-frying in multi-functional frying pan；
(2) pulverizing 1-2h in blade grinder put into by the raw material after stir-frying, and obtains mixed material A；
(3) weigh mulberries, watermelon respectively according to formula ratio, put in juice extractor and squeeze the juice, after fruit juice standby；
(4) star aniseed powder, zanthoxylum powder, garlic, white sugar, salt are weighed respectively according to formula ratio, the mixer mixing 30-40min to dried and clean is put into together with mixed material A, wherein shake number of times is 70 times/min, and number of revolutions is 80 times/min, makes mixed material B；
(5) being poured in mixed material B by the fruit juice of step (3), be subsequently adding water, after uniform stirring 2-3h, airtight standing 2-3 days, obtain dried scallop sturgeon seafood chilli sauce.
5. the fabrication processing of dried scallop sturgeon seafood chilli sauce as claimed in claim 4, it is characterised in that the frying pan temperature described in step (1) is 50-90 DEG C.
6. the fabrication processing of dried scallop sturgeon seafood chilli sauce as claimed in claim 4, it is characterised in that amount is mixed material B a times that adds water described in step (5).
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107028152A (en) * | 2017-01-13 | 2017-08-11 | 宜春市芊浔谷生态农业开发有限公司 | A kind of herbal thick chilli sauce of chrysanthemum-flavored and health-preserving function |
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| CN102246952A (en) * | 2011-04-06 | 2011-11-23 | 浙江正味食品有限公司 | Method for making chilli sauce containing fire-clearing factor |
| CN102987347A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Seafood chilli sauce |
| CN104687002A (en) * | 2013-12-09 | 2015-06-10 | 王文浩 | Dried scallop chilli sauce |
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| CN102246952A (en) * | 2011-04-06 | 2011-11-23 | 浙江正味食品有限公司 | Method for making chilli sauce containing fire-clearing factor |
| CN102987347A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Seafood chilli sauce |
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| CN107028152A (en) * | 2017-01-13 | 2017-08-11 | 宜春市芊浔谷生态农业开发有限公司 | A kind of herbal thick chilli sauce of chrysanthemum-flavored and health-preserving function |
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Application publication date: 20160817 |