CN106174416A - A kind of balanced health chilli sauce with sweet and sour flavor and preparation method thereof - Google Patents
A kind of balanced health chilli sauce with sweet and sour flavor and preparation method thereof Download PDFInfo
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- CN106174416A CN106174416A CN201610557724.5A CN201610557724A CN106174416A CN 106174416 A CN106174416 A CN 106174416A CN 201610557724 A CN201610557724 A CN 201610557724A CN 106174416 A CN106174416 A CN 106174416A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 16
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 11
- 235000019634 flavors Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000004160 Capsicum annuum Species 0.000 title abstract 2
- 241000251468 Actinopterygii Species 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 108010059892 Cellulase Proteins 0.000 claims abstract description 6
- 229940106157 cellulase Drugs 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 15
- 240000008574 Capsicum frutescens Species 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 4
- 229960002504 capsaicin Drugs 0.000 abstract description 4
- 235000017663 capsaicin Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 210000004877 mucosa Anatomy 0.000 abstract description 3
- 239000001814 pectin Substances 0.000 abstract description 3
- 229920001277 pectin Polymers 0.000 abstract description 3
- 235000010987 pectin Nutrition 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 230000002411 adverse Effects 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 229940079593 drug Drugs 0.000 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000000832 Ayote Nutrition 0.000 abstract 1
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 1
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- 235000015136 pumpkin Nutrition 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000012010 growth Effects 0.000 description 3
- 241000186016 Bifidobacterium bifidum Species 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010006784 Burning sensation Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 206010070840 Gastrointestinal tract irritation Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000001842 enterocyte Anatomy 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
A kind of balanced health chilli sauce with sweet and sour flavor and preparation method thereof, be made up of the raw material of following weight portion: Fructus Capsici 120 130, Rhizoma Zingiberis Recens are broken 68, Caulis Sacchari sinensis juice 8 12, Pericarpium Zanthoxyli 35, Radix Raphani 78, fish roe 10 15, Radix Ophiopogonis 2.8 3, the Radix Angelicae Dahuricae 3 3.1, Fructus Cucurbitae moschatae, cellulase, Petiolus Trachycarpi oil, salt, monosodium glutamate, Oleum Caryophylli are appropriate；The pumpkin pectin that the present invention adds can protect Wei Jiao road mucosa, stimulates from food, is effectively improved capsaicin adverse effect produced to beneficial bacteria of intestinal tract fermentation；The present invention has been also added with the Chinese crude drug such as Radix Ophiopogonis, the Radix Angelicae Dahuricae, gives YIN nourishing and the production of body fluid promoting of the present invention, health-care effect that lung moistening clears away heart-fire, and beans of the present invention is moderately salted, and entrance is aromatic, long times of aftertaste.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of health chilli beans, a kind of balanced health with sweet and sour flavor
The preparation method of chilli sauce.
Background technology
Fructus Capsici originates in Central and South America torrid areas, incoming China of the Ming Dynasty.The most all there is production, mainly concentrate
In Hunan, Hubei, Jiangxi, Sichuan, Chongqing, Yunnan, the province such as Guizhou, all there are supply in the four seasons.It is raw that Fructus Capsici contains abundant dimension
Element C and carotene, and have antipyretic-antalgic, increase appetite, help digest, edible effect of lowering blood-fat and reducing weight, for ease of storage,
Fructus Capsici is commonly used to make beans.
Although Fructus Capsici is delicious but excessive amount can cause getting angry even is detrimental to health, along with the increasing of health of people consciousness
By force, and nutrition science and the development of medical science, about the edible Fructus Capsici topic to the Positive and Negative Aspects of health, become people
The focus paid close attention to.The consumers of the edible Fructus Capsicis of many there will be intestinal discomfort, and especially first edible or excess eats
Consumer, it may appear that suffer from abdominal pain, draw the symptom such as tripe, anus portion burning sensation.After deliberation, the capsaicin inside Fructus Capsici can severe irritation gastrointestinal
Mucosa, can significantly affect the probiotics growths such as intestinal fermentation environment, suppression intestinal lactic acid bacteria, bacillus bifidus, reduce intestinal short chain
Fatty acid produces.Capsaicin can cause the discomfort of intestinal.
Summary of the invention
Instant invention overcomes the deficiency of existing Fructus Capsici sauce, it is provided that a kind of balanced health chilli sauce with sweet and sour flavor and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of balanced health chilli sauce with sweet and sour flavor and preparation method thereof, is made up of the raw material of following weight portion:
The broken 6-8 of Fructus Capsici 120-130, Rhizoma Zingiberis Recens, Caulis Sacchari sinensis juice 8-12, Pericarpium Zanthoxyli 3-5, Radix Raphani 7-8, fish roe 10-15,2.8-3 Radix Ophiopogonis,
Radix Angelicae Dahuricae 3-3.1, Fructus Cucurbitae moschatae, cellulase, Petiolus Trachycarpi oil, salt, monosodium glutamate, Oleum Caryophylli are appropriate；
The preparation method of described balanced health chilli sauce a kind of with sweet and sour flavor, it is characterised in that comprise the following steps:
(1) medicinal liquid is considered to obtain after Radix Ophiopogonis, the Radix Angelicae Dahuricae being added 5-6 times of flooding 30-40 minute, medicinal liquid is spray-dried, obtain medicated powder；Trailing plants
Bu Gan dices, and mixes with fish roe and pours in pot mixing into and stir-fry 2-3 minute,
(2) Fructus Capsici drains after cleaning, and clean without being chopped into smalls on the chopping board of greasy dirt, is squeezed slightly by Fructus Capsici smalls
Pressure, separates Fructus Capsici meat and Tabasco；
(3) appropriate Petiolus Trachycarpi oil is heated to 100-110 DEG C, adds Pericarpium Zanthoxyli, the broken mixing parch of Fructus Capsici meat 8-10 minute, adds life
Rhizoma Zingiberis Recens is broken, Radix Raphani fourth, fish roe and Caulis Sacchari sinensis juice continue to stir-fry 4-5 minute, and temperature controls, when 95-100 DEG C, finally to close the lid,
Mixing simmers 8-10 minute, adds appropriate salt, monosodium glutamate stirs, and keeps 1-1.5 minute, and taking the dish out of the pot, it is stand-by to cool down；
(4) drain chopping after being cleaned by Fructus Cucurbitae moschatae, keep completing for 8-10 minute at 105-110 DEG C, be dried also afterwards
Pulverize, obtain Fructus Cucurbitae moschatae powder；Take Fructus Cucurbitae moschatae powder, be that 25:1ml/g is blended into capsicum solution and appropriate distilled water benefit in Fructus Cucurbitae moschatae powder by liquid ratio
Topping up, obtains Fructus Cucurbitae moschatae solution, then toward the cellulase of addition solution quality 0.4%-0.5% in solution, adjusting pH value of solution is 4.5, in temperature
Under the conditions of spending 50-55 DEG C, mixed enzymolysis 2-2.5 hour；
(5) enzymolysis solution of Fructus Cucurbitae moschatae solution is uniformly admixed in step (3) gained mixture, and mix medicated powder and remain each thing
Material, last sterilizing, fill, and last layer Oleum Caryophylli is sealed on sauce top layer, beans bottle is sealed and get final product.
The invention have the benefit that
The Fructus Cucurbitae moschatae enzymolysis solution that the present invention adds, rich in there being abundant pectin, accounts for the 7%-17% of Fructus Cucurbitae moschatae dry weight.This pectin can be protected
Wei Jiao road mucosa, stimulates from food, is effectively improved capsaicin adverse effect produced to beneficial bacteria of intestinal tract fermentation；Fructus Cucurbitae moschatae fruit
Glue, as the growth of lactic acid bacteria, bacillus bifidus in intestinal probiotics factor, beneficially intestinal, produces abundant SCFA and improves intestinal pH
Value, promotes enterocyte growth, suppression colon cancer etc..Wherein Fructus Cucurbitae moschatae other compositions contained can also promote bile secretion, strengthens gastrointestinal
Wriggle, help food digestion etc..
The present invention is added with and increases fresh Caulis Sacchari sinensis juice to chilli sauce, and Caulis Sacchari sinensis juice is cool in nature, can be nourshing Yin and drynsessmoistening prescription, and helps temper, profit large intestine,
The taste of human body are nursed one's health, it is possible to reduce Fructus Capsici zest, it is not necessary to worry that Wen Jinwu goes out；The present invention uses Flos Caryophylli oil sealing
Mouthful, there is the effect of sterilization fresh-keeping, effectively extend the shelf life of beans；
The present invention has been also added with the Chinese crude drug such as Radix Ophiopogonis, the Radix Angelicae Dahuricae, gives YIN nourishing and the production of body fluid promoting of the present invention, health-care effect that lung moistening clears away heart-fire；This
Invention beans is moderately salted, and entrance is aromatic, long times of aftertaste.
Detailed description of the invention
A kind of balanced health chilli sauce with sweet and sour flavor and preparation method thereof, is made up of the raw material of following weight portion (kilogram):
Fructus Capsici 120, Rhizoma Zingiberis Recens are broken 6, Caulis Sacchari sinensis juice 8, Pericarpium Zanthoxyli 5, Radix Raphani 7, fish roe 10, Radix Ophiopogonis 2.8, the Radix Angelicae Dahuricae 3, Fructus Cucurbitae moschatae, cellulose
Enzyme, Petiolus Trachycarpi oil, salt, monosodium glutamate, Oleum Caryophylli are appropriate；
The preparation method of described balanced health chilli sauce a kind of with sweet and sour flavor, it is characterised in that comprise the following steps:
(1) medicinal liquid is considered to obtain after Radix Ophiopogonis, the Radix Angelicae Dahuricae being added 6 times of floodings 40 minutes, medicinal liquid is spray-dried, obtain medicated powder；Radix Raphani is cut
Fourth, mixes with fish roe and pours in pot mixing into and stir-fry 2 minutes,
(2) Fructus Capsici drains after cleaning, and clean without being chopped into smalls on the chopping board of greasy dirt, is squeezed slightly by Fructus Capsici smalls
Pressure, separates Fructus Capsici meat and Tabasco；
(3) appropriate Petiolus Trachycarpi oil is heated to 110 DEG C, adds Pericarpium Zanthoxyli, the broken mixing parch of Fructus Capsici meat 10 minutes, add Rhizoma Zingiberis Recens broken,
Radix Raphani fourth, fish roe and Caulis Sacchari sinensis juice continue to stir-fry 5 minutes, and temperature controls, when 100 DEG C, finally to close the lid, and mixing simmers 10
Minute, adding appropriate salt, monosodium glutamate stirs, and keeps 1.5 minutes, the cooling that takes the dish out of the pot is stand-by；
(4) drain chopping after being cleaned by Fructus Cucurbitae moschatae, keep completing for 10 minutes at 110 DEG C, be dried afterwards and pulverize,
Fructus Cucurbitae moschatae powder；Take Fructus Cucurbitae moschatae powder, be that 25:1ml/g is blended into capsicum solution and appropriate distilled water replenisher in Fructus Cucurbitae moschatae powder by liquid ratio,
Fructus Cucurbitae moschatae solution, then toward the cellulase of addition solution quality 0.5% in solution, adjusting pH value of solution is 4.5, in 55 DEG C of conditions of temperature
Under, mixed enzymolysis 2.5 hours；
(5) enzymolysis solution of Fructus Cucurbitae moschatae solution is uniformly admixed in step (3) gained mixture, and mix medicated powder and remain each thing
Material, last sterilizing, fill, and last layer Oleum Caryophylli is sealed on sauce top layer, beans bottle is sealed and get final product.
Claims (2)
1. balanced health chilli sauce with sweet and sour flavor and preparation method thereof, it is characterised in that be made up of the raw material of following weight portion:
The broken 6-8 of Fructus Capsici 120-130, Rhizoma Zingiberis Recens, Caulis Sacchari sinensis juice 8-12, Pericarpium Zanthoxyli 3-5, Radix Raphani 7-8, fish roe 10-15,2.8-3 Radix Ophiopogonis,
Radix Angelicae Dahuricae 3-3.1, Fructus Cucurbitae moschatae, cellulase, Petiolus Trachycarpi oil, salt, monosodium glutamate, Oleum Caryophylli are appropriate.
The preparation method of a kind of balanced health chilli sauce with sweet and sour flavor the most according to claim 1, it is characterised in that include following step
Rapid:
(1) medicinal liquid is considered to obtain after Radix Ophiopogonis, the Radix Angelicae Dahuricae being added 5-6 times of flooding 30-40 minute, medicinal liquid is spray-dried, obtain medicated powder；Trailing plants
Bu Gan dices, and mixes with fish roe and pours in pot mixing into and stir-fry 2-3 minute,
(2) Fructus Capsici drains after cleaning, and clean without being chopped into smalls on the chopping board of greasy dirt, is squeezed slightly by Fructus Capsici smalls
Pressure, separates Fructus Capsici meat and Tabasco；
(3) appropriate Petiolus Trachycarpi oil is heated to 100-110 DEG C, adds Pericarpium Zanthoxyli, the broken mixing parch of Fructus Capsici meat 8-10 minute, adds life
Rhizoma Zingiberis Recens is broken, Radix Raphani fourth, fish roe and Caulis Sacchari sinensis juice continue to stir-fry 4-5 minute, and temperature controls, when 95-100 DEG C, finally to close the lid,
Mixing simmers 8-10 minute, adds appropriate salt, monosodium glutamate stirs, and keeps 1-1.5 minute, and taking the dish out of the pot, it is stand-by to cool down；
(4) drain chopping after being cleaned by Fructus Cucurbitae moschatae, keep completing for 8-10 minute at 105-110 DEG C, be dried also afterwards
Pulverize, obtain Fructus Cucurbitae moschatae powder；Take Fructus Cucurbitae moschatae powder, be that 25:1ml/g is blended into capsicum solution and appropriate distilled water benefit in Fructus Cucurbitae moschatae powder by liquid ratio
Topping up, obtains Fructus Cucurbitae moschatae solution, then toward the cellulase of addition solution quality 0.4%-0.5% in solution, adjusting pH value of solution is 4.5, in temperature
Under the conditions of spending 50-55 DEG C, mixed enzymolysis 2-2.5 hour；
(5) enzymolysis solution of Fructus Cucurbitae moschatae solution is uniformly admixed in step (3) gained mixture, and mix medicated powder and remain each thing
Material, last sterilizing, fill, and last layer Oleum Caryophylli is sealed on sauce top layer, beans bottle is sealed and get final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610557724.5A CN106174416A (en) | 2016-07-15 | 2016-07-15 | A kind of balanced health chilli sauce with sweet and sour flavor and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610557724.5A CN106174416A (en) | 2016-07-15 | 2016-07-15 | A kind of balanced health chilli sauce with sweet and sour flavor and preparation method thereof |
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| CN106174416A true CN106174416A (en) | 2016-12-07 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107455729A (en) * | 2017-08-24 | 2017-12-12 | 宁夏红山河食品股份有限公司 | A kind of taste fast food culinary art dip with sweet and sour flavor and preparation method thereof |
Citations (3)
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|---|---|---|---|---|
| CN104770707A (en) * | 2015-04-22 | 2015-07-15 | 陈旭 | Preparation method for chili sauce |
| CN104921085A (en) * | 2015-06-01 | 2015-09-23 | 滁州市百年食品有限公司 | Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof |
| CN104921079A (en) * | 2015-06-01 | 2015-09-23 | 滁州市百年食品有限公司 | Fish roe and liquorice wheat-flavored spicy and hot chilli paste and preparation method thereof |
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2016
- 2016-07-15 CN CN201610557724.5A patent/CN106174416A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770707A (en) * | 2015-04-22 | 2015-07-15 | 陈旭 | Preparation method for chili sauce |
| CN104921085A (en) * | 2015-06-01 | 2015-09-23 | 滁州市百年食品有限公司 | Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof |
| CN104921079A (en) * | 2015-06-01 | 2015-09-23 | 滁州市百年食品有限公司 | Fish roe and liquorice wheat-flavored spicy and hot chilli paste and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吕娇等: "果胶改善辣椒素对肠道发酵环境的影响", 《食品科学》 * |
| 徐雅琴等: "南瓜果胶不同提取方法的研究", 《食品科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455729A (en) * | 2017-08-24 | 2017-12-12 | 宁夏红山河食品股份有限公司 | A kind of taste fast food culinary art dip with sweet and sour flavor and preparation method thereof |
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Application publication date: 20161207 |