CN105942405A - Spicy and hot sesame paste and making method thereof - Google Patents
Spicy and hot sesame paste and making method thereof Download PDFInfo
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- CN105942405A CN105942405A CN201610492846.0A CN201610492846A CN105942405A CN 105942405 A CN105942405 A CN 105942405A CN 201610492846 A CN201610492846 A CN 201610492846A CN 105942405 A CN105942405 A CN 105942405A
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- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 8
- 241000207961 Sesamum Species 0.000 title claims description 36
- 239000000463 material Substances 0.000 claims abstract description 32
- 239000004006 olive oil Substances 0.000 claims abstract description 18
- 235000008390 olive oil Nutrition 0.000 claims abstract description 18
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000835 fiber Substances 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- -1 sucrose ester Chemical class 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract 8
- 238000003756 stirring Methods 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000003921 oil Substances 0.000 claims description 15
- 235000019198 oils Nutrition 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 13
- 210000000582 semen Anatomy 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 235000012054 meals Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 9
- 239000010135 fructus aurantii immaturus Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims 2
- 238000000227 grinding Methods 0.000 claims 1
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 240000002853 Nelumbo nucifera Species 0.000 abstract 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 230000007774 longterm Effects 0.000 abstract 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 244000144725 Amygdalus communis Species 0.000 abstract 1
- 235000011437 Amygdalus communis Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 240000004307 Citrus medica Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 240000009023 Myrrhis odorata Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000020224 almond Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000004879 dioscorea Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 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
Landscapes
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses spicy and hot sesame paste and a making method thereof. The spicy and hot sesame paste is made of the following raw materials in parts by weight: 300-320 parts of sesame bran, 30-32 parts of olive oil, 20-22 parts of chillies, 8-9 parts of garlic, 10-11 parts of pork, 6-7 parts of almond powder, 3-4 parts of dried tangerine or orange peel, 2-3 parts of fruit of immature citron, 4-5 parts of Chinese yams, 1-2 parts of fructus amomi, 3-4 parts of yeast, 15-20 parts of wheat fiber, 0.8-1 part of monoglyceride, 0.8-1 part of sucrose ester, 20-21 parts of lotus leaf powder, 25-35 parts of anise, 8-12 parts of fennel, 5-7 parts of ginger pieces, 12-17 parts of salt, 2-4 parts of pepper and 2-4 parts of piper nigrum. As sesame bran and olive oil are taken as main materials, the spicy and hot sesame paste is low in fat content; with the lotus leaf powder, obesity caused by long-term taking of sesame paste can be prevented; in addition, due to the large amount of seasoning materials, the spicy and hot sesame paste is good in taste, and beneficial to body health in long-term use.
Description
Technical field
The disclosure relates generally to food processing technology field, is specifically related to a kind of sesame paste, particularly relates to a kind of spicy sesame paste and preparation method thereof.
Background technology
Sesame paste is a kind of flavouring agent, is extensively liked by consumer due to its aromatic flavor, nourishing the human Body.But owing to the oils and fats in sesame paste and solid particle exist density variation, lacking again emulsifier, so there will be the phenomenon of analysis oil after long-time placement, affecting product attractive in appearance.The many employings of sesame paste in the market are added hydrogenated oil and fat and are reached the solidification to beans body, thus improve the quality stability in its shelf-life, but containing substantial amounts of trans fatty acid in hydrogenated oil and fat, too much eat and can cause diabetes, hypomnesis equivalent risk.Therefore the sesame paste researching and developing a kind of energy stable for extended periods of time uniform and healthy has wide market prospect.
Summary of the invention
In view of drawbacks described above of the prior art or deficiency, it is desirable to provide a kind of spicy sesame paste and preparation method thereof, the spicy sesame paste that the present invention prepares is good in taste.
First aspect, a kind of spicy sesame paste, it is prepared by the raw materials in:
Sesame seed meal 300-320, olive oil 30-32, Fructus Capsici 20-22, Bulbus Allii 8-9, Carnis Sus domestica 10-11, Semen Armeniacae Amarum powder 6-7, Pericarpium Citri Reticulatae 3-4, Fructus Aurantii Immaturus 2-3, Rhizoma Dioscoreae 4-5, Fructus Amomi 1-2, yeast 3-4, Semen Tritici aestivi fiber 15-20, monoglyceride 0.8-1, sucrose ester 0.8-1, Folium Nelumbinis powder 20-21, Fructus Anisi Stellati 25-35, Fructus Foeniculi 8-12, Rhizoma Zingiberis 5-7, Sal 12-17, Pericarpium Zanthoxyli 2-4, Fructus Piperis 2-4.
Second aspect, the preparation method of described spicy sesame paste, said method comprising the steps of:
1) Pericarpium Citri Reticulatae, Fructus Aurantii Immaturus, Rhizoma Dioscoreae, Fructus Amomi are added water slow fire boiling 40-50 minute of 9 times, filter cleaner, obtains medicinal liquid；
2) stirring that added water by sesame seed meal made water content reach 40-45%, is subsequently adding yeast, at 35-36 DEG C of bottom fermentation 8-10 hour, gained material mixes feeding colloid mill and grinds homogeneous with medicinal liquid, then the olive oil with 80% mixes, and adds Semen Tritici aestivi fiber, stands 1 hour after mixing thoroughly；
3) monoglyceride is joined in remaining olive oil, stir to monoglyceride dissolving；
4) sucrose ester is added the warm water stirring of 10 times 50 DEG C to dissolving；
5) Fructus Capsici, Bulbus Allii, Carnis Sus domestica mixing are minced, enter oil cauldron and explode discharging after perfume (or spice), drain oil content；
6) Fructus Anisi Stellati, Fructus Foeniculi, Rhizoma Zingiberis, Pericarpium Zanthoxyli, Fructus Piperis are added soak by water 30-40 minute of 10 times, filter cleaner；
7) by step 6) in obtained by filtrate join step 2) in gained material, stir；
8) step (7) gained material will be sequentially added into step 3), 4), 5) gained material and leftover materials, stir, be homogenized 5 minutes, then through fill, sterilize, cool down, to obtain final product.
The present invention uses sesame seed meal and a small amount of olive oil as primary raw material, the fat content making the present invention is low, heat is less than traditional sesame paste, the Folium Nelumbinis powder added of arranging in pairs or groups again can be avoided being eaten for a long time the problem of obesity that sesame paste brings, more healthy, and sesame seed meal fermented after can degrade the phytate of wherein most, make the calcium existed in sesame seed meal with phytate form, the mineral such as phosphorus can be absorbed by the body, and the Semen Tritici aestivi fiber added can utilize it to have the feature of bigger specific surface area and absorption affinity thereof is adsorbed in its granule by the oils and fats in the present invention, and the dispersed characteristic being difficult to assemble oils and fats can be made to be dispersed in beans body in beans body by himself, make beans body stable, it is difficult to layering, in addition, the present invention also added Fructus Capsici, fragrant peppery good to eat, Chinese medicine ingredients in the collocation present invention can play effect of appetizing.
Detailed description of the invention
A kind of spicy sesame paste, is prepared by the raw materials in:
Sesame seed meal 300-320, olive oil 30-32, Fructus Capsici 20-22, Bulbus Allii 8-9, Carnis Sus domestica 10-11, Semen Armeniacae Amarum powder 6-7, Pericarpium Citri Reticulatae 3-4, Fructus Aurantii Immaturus 2-3, Rhizoma Dioscoreae 4-5, Fructus Amomi 1-2, yeast 3-4, Semen Tritici aestivi fiber 15-20, monoglyceride 0.8-1, sucrose ester 0.8-1, Folium Nelumbinis powder 20-21, Fructus Anisi Stellati 25-35, Fructus Foeniculi 8-12, Rhizoma Zingiberis 5-7, Sal 12-17, Pericarpium Zanthoxyli 2-4, Fructus Piperis 2-4.
The embodiment 1 of the preparation method of spicy sesame paste,
The preparation method of a kind of spicy sesame paste, said method comprising the steps of:
1) Pericarpium Citri Reticulatae, Fructus Aurantii Immaturus, Rhizoma Dioscoreae, Fructus Amomi are added the water slow fire boiling 40 minutes of 9 times, filter cleaner, obtains medicinal liquid；
2) stirring that added water by sesame seed meal made water content reach 40%, is subsequently adding yeast, 35 DEG C of bottom fermentations 8 hours, gained material mixes feeding colloid mill and grinds homogeneous with medicinal liquid, then the olive oil with 80% mixes, and adds Semen Tritici aestivi fiber, stands 1 hour after mixing thoroughly；
3) monoglyceride is joined in remaining olive oil, stir to monoglyceride dissolving；
4) sucrose ester is added the warm water stirring of 10 times 50 DEG C to dissolving；
5) Fructus Capsici, Bulbus Allii, Carnis Sus domestica mixing are minced, enter oil cauldron and explode discharging after perfume (or spice), drain oil content；
6) Fructus Anisi Stellati, Fructus Foeniculi, Rhizoma Zingiberis, Pericarpium Zanthoxyli, Fructus Piperis are added the soak by water 30 minutes of 10 times, filter cleaner；
7) by step 6) in obtained by filtrate join step 2) in gained material, stir；
8) step (7) gained material will be sequentially added into step 3), 4), 5) gained material and leftover materials, stir, be homogenized 5 minutes, then through fill, sterilize, cool down, to obtain final product.
The embodiment 2 of the preparation method of spicy sesame paste,
The preparation method of a kind of spicy sesame paste, it is characterised in that said method comprising the steps of:
1) Pericarpium Citri Reticulatae, Fructus Aurantii Immaturus, Rhizoma Dioscoreae, Fructus Amomi are added the water slow fire boiling 50 minutes of 9 times, filter cleaner, obtains medicinal liquid；
2) stirring that added water by sesame seed meal made water content reach 45%, is subsequently adding yeast, 36 DEG C of bottom fermentations 10 hours, gained material mixes feeding colloid mill and grinds homogeneous with medicinal liquid, then the olive oil with 80% mixes, and adds Semen Tritici aestivi fiber, stands 1 hour after mixing thoroughly；
3) monoglyceride is joined in remaining olive oil, stir to monoglyceride dissolving；
4) sucrose ester is added the warm water stirring of 10 times 50 DEG C to dissolving；
5) Fructus Capsici, Bulbus Allii, Carnis Sus domestica mixing are minced, enter oil cauldron and explode discharging after perfume (or spice), drain oil content；
6) Fructus Anisi Stellati, Fructus Foeniculi, Rhizoma Zingiberis, Pericarpium Zanthoxyli, Fructus Piperis are added the soak by water 40 minutes of 10 times, filter cleaner；
7) by step 6) in obtained by filtrate join step 2) in gained material, stir；
8) step (7) gained material will be sequentially added into step 3), 4), 5) gained material and leftover materials, stir, be homogenized 5 minutes, then through fill, sterilize, cool down, to obtain final product.
The embodiment 3 of the preparation method of spicy sesame paste,
The preparation method of a kind of spicy sesame paste, it is characterised in that said method comprising the steps of:
1) Pericarpium Citri Reticulatae, Fructus Aurantii Immaturus, Rhizoma Dioscoreae, Fructus Amomi are added the water slow fire boiling 45 minutes of 9 times, filter cleaner, obtains medicinal liquid；
2) stirring that added water by sesame seed meal made water content reach 42.5%, is subsequently adding yeast, 35.5 DEG C of bottom fermentations 9 hours, gained material mixes feeding colloid mill and grinds homogeneous with medicinal liquid, then the olive oil with 80% mixes, and adds Semen Tritici aestivi fiber, stands 1 hour after mixing thoroughly；
3) monoglyceride is joined in remaining olive oil, stir to monoglyceride dissolving；
4) sucrose ester is added the warm water stirring of 10 times 50 DEG C to dissolving；
5) Fructus Capsici, Bulbus Allii, Carnis Sus domestica mixing are minced, enter oil cauldron and explode discharging after perfume (or spice), drain oil content；
6) Fructus Anisi Stellati, Fructus Foeniculi, Rhizoma Zingiberis, Pericarpium Zanthoxyli, Fructus Piperis are added the soak by water 35 minutes of 10 times, filter cleaner；
7) by step 6) in obtained by filtrate join step 2) in gained material, stir；
8) step (7) gained material will be sequentially added into step 3), 4), 5) gained material and leftover materials, stir, be homogenized 5 minutes, then through fill, sterilize, cool down, to obtain final product.
The embodiment 4 of the preparation method of spicy sesame paste,
The preparation method of a kind of spicy sesame paste, it is characterised in that said method comprising the steps of:
1) Pericarpium Citri Reticulatae, Fructus Aurantii Immaturus, Rhizoma Dioscoreae, Fructus Amomi are added the water slow fire boiling 46 minutes of 9 times, filter cleaner, obtains medicinal liquid；
2) stirring that added water by sesame seed meal made water content reach 41.5%, is subsequently adding yeast, 35.8 DEG C of bottom fermentations 8 hours, gained material mixes feeding colloid mill and grinds homogeneous with medicinal liquid, then the olive oil with 80% mixes, and adds Semen Tritici aestivi fiber, stands 1 hour after mixing thoroughly；
3) monoglyceride is joined in remaining olive oil, stir to monoglyceride dissolving；
4) sucrose ester is added the warm water stirring of 10 times 50 DEG C to dissolving；
5) Fructus Capsici, Bulbus Allii, Carnis Sus domestica mixing are minced, enter oil cauldron and explode discharging after perfume (or spice), drain oil content；
6) Fructus Anisi Stellati, Fructus Foeniculi, Rhizoma Zingiberis, Pericarpium Zanthoxyli, Fructus Piperis are added the soak by water 38 minutes of 10 times, filter cleaner；
7) by step 6) in obtained by filtrate join step 2) in gained material, stir；
8) step (7) gained material will be sequentially added into step 3), 4), 5) gained material and leftover materials, stir, be homogenized 5 minutes, then through fill, sterilize, cool down, to obtain final product.
Above description is only the preferred embodiment of the application and the explanation to institute's application technology principle.Skilled artisan would appreciate that, invention scope involved in the application, it is not limited to the technical scheme of the particular combination of above-mentioned technical characteristic, also should contain in the case of without departing from described inventive concept, other technical scheme being carried out combination in any by above-mentioned technical characteristic or its equivalent feature and being formed simultaneously.Such as features described above and (but not limited to) disclosed herein have the technical characteristic of similar functions and replace mutually and the technical scheme that formed.
Claims (2)
1. a spicy sesame paste, it is characterised in that be prepared by the raw materials in:
Sesame seed meal 300-320, olive oil 30-32, Fructus Capsici 20-22, Bulbus Allii 8-9, Carnis Sus domestica 10-11,
Semen Armeniacae Amarum powder 6-7, Pericarpium Citri Reticulatae 3-4, Fructus Aurantii Immaturus 2-3, Rhizoma Dioscoreae 4-5, Fructus Amomi 1-2, yeast 3-4, Semen Tritici aestivi
Fiber 15-20, monoglyceride 0.8-1, sucrose ester 0.8-1, Folium Nelumbinis powder 20-21, Fructus Anisi Stellati 25-35,
Fructus Foeniculi 8-12, Rhizoma Zingiberis 5-7, Sal 12-17, Pericarpium Zanthoxyli 2-4, Fructus Piperis 2-4.
The preparation method of a kind of spicy sesame paste the most according to claim 1, its feature exists
In, said method comprising the steps of:
1) Pericarpium Citri Reticulatae, Fructus Aurantii Immaturus, Rhizoma Dioscoreae, Fructus Amomi are added water slow fire boiling 40-50 minute of 9 times,
Filter cleaner, obtains medicinal liquid；
2) stirring that added water by sesame seed meal makes water content reach 40-45%, is subsequently adding yeast,
35-36 DEG C of bottom fermentation 8-10 hour, gained material mix with medicinal liquid that to send into colloid mill grinding even
Matter, then the olive oil with 80% mixes, and adds Semen Tritici aestivi fiber, stands 1 hour after mixing thoroughly；
3) monoglyceride is joined in remaining olive oil, stir to monoglyceride dissolving；
4) sucrose ester is added the warm water stirring of 10 times 50 DEG C to dissolving；
5) Fructus Capsici, Bulbus Allii, Carnis Sus domestica mixing are minced, enter oil cauldron and explode discharging after perfume (or spice), drain oil content；
6) Fructus Anisi Stellati, Fructus Foeniculi, Rhizoma Zingiberis, Pericarpium Zanthoxyli, Fructus Piperis are added the soak by water 30-40 of 10 times
Minute, filter cleaner；
7) by step 6) in obtained by filtrate join step 2) in gained material, stir
Mix uniformly；
8) step (7) gained material will be sequentially added into step 3), 4), 5) gained material
And leftover materials, stir, be homogenized 5 minutes, then through fill, sterilize, cool down, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492846.0A CN105942405A (en) | 2016-06-24 | 2016-06-24 | Spicy and hot sesame paste and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610492846.0A CN105942405A (en) | 2016-06-24 | 2016-06-24 | Spicy and hot sesame paste and making method thereof |
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| CN105942405A true CN105942405A (en) | 2016-09-21 |
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| CN201610492846.0A Pending CN105942405A (en) | 2016-06-24 | 2016-06-24 | Spicy and hot sesame paste and making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387819A (en) * | 2016-09-24 | 2017-02-15 | 安徽咱家田生态农业有限公司 | Mustard zinc-supplement sesame paste |
| CN106418406A (en) * | 2016-09-24 | 2017-02-22 | 安徽咱家田生态农业有限公司 | Selenium-enriched health-care sesame seed paste |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232582A (en) * | 2011-06-29 | 2011-11-09 | 肖变化 | Tingling and hot sesame sauce |
| CN104905334A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Pungent and spicy sesame paste and preparation method thereof |
-
2016
- 2016-06-24 CN CN201610492846.0A patent/CN105942405A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232582A (en) * | 2011-06-29 | 2011-11-09 | 肖变化 | Tingling and hot sesame sauce |
| CN104905334A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Pungent and spicy sesame paste and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387819A (en) * | 2016-09-24 | 2017-02-15 | 安徽咱家田生态农业有限公司 | Mustard zinc-supplement sesame paste |
| CN106418406A (en) * | 2016-09-24 | 2017-02-22 | 安徽咱家田生态农业有限公司 | Selenium-enriched health-care sesame seed paste |
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