CN106235286A - A kind of Fructus Capsici sauce of health preserving resisting fatigue - Google Patents
A kind of Fructus Capsici sauce of health preserving resisting fatigue Download PDFInfo
- Publication number
- CN106235286A CN106235286A CN201610660293.5A CN201610660293A CN106235286A CN 106235286 A CN106235286 A CN 106235286A CN 201610660293 A CN201610660293 A CN 201610660293A CN 106235286 A CN106235286 A CN 106235286A
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- Prior art keywords
- fructus capsici
- fructus
- capsici sauce
- standby
- sufficiently stirred
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 35
- 241000628997 Flos Species 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 235000019991 rice wine Nutrition 0.000 claims abstract description 12
- 210000000582 semen Anatomy 0.000 claims abstract description 12
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 241000186660 Lactobacillus Species 0.000 claims abstract description 8
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 8
- 241000169546 Lycium ruthenicum Species 0.000 claims abstract description 8
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 8
- 239000000049 pigment Substances 0.000 claims abstract description 8
- 239000003814 drug Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 244000046146 Pueraria lobata Species 0.000 claims description 8
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 241001672694 Citrus reticulata Species 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 229940073490 sodium glutamate Drugs 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000000832 Ayote Nutrition 0.000 claims description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000015136 pumpkin Nutrition 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 240000001980 Cucurbita pepo Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 3
- 208000027418 Wounds and injury Diseases 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 230000006378 damage Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 208000014674 injury Diseases 0.000 abstract description 2
- 238000012423 maintenance Methods 0.000 abstract description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 235000016761 Piper aduncum Nutrition 0.000 description 4
- 235000017804 Piper guineense Nutrition 0.000 description 4
- 235000008184 Piper nigrum Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 240000004244 Cucurbita moschata Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000004575 stone Substances 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
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The Fructus Capsici sauce of a kind of health preserving resisting fatigue, is made up of following raw material: towards sky Fructus Capsici 120 125, Leuconostoc mesenteroides fermentation liquid 34, Radix Puerariae 30 35, yeast mycopowder 12, lactobacillus powder 34, Semen Sojae Preparatum 35 40, Oleum sesami 78, Fructus Cucurbitae moschatae 40 45, rice wine 35 40, Flos Lonicerae 34 etc.；The present invention, in order to reduce the nitrite injury to health, is especially added with the Flos Osmanthi Fragrantis pigment prepared by Flos Osmanthi Fragrantis, it is possible to effectively remove nitrite, improves the safety of Fructus Capsici sauce；The Fructus Capsici sauce of the present invention adds Oleum Sesami Semen Sojae Preparatum, rice wine Fructus Cucurbitae moschatae etc., increases the fragrance of Fructus Capsici sauce, is more liked by people, also it is especially added with the Chinese medicine extract such as Flos Lonicerae, Herba Dendrobii, Radix Panacis Quinquefolii, Lycium ruthenicum Murr., there is certain enhancing body immunity, resisting fatigue, antioxidative health maintenance effect are useful to health.
Description
Technical field
The present invention relates to the Fructus Capsici sauce of a kind of health preserving resisting fatigue, particularly relate to Fructus Capsici sauce and the system thereof of a kind of health preserving resisting fatigue
Preparation Method.
Background technology
Fructus Capsici sauce is one most popular in people's traditional condiment, and it is in good taste, and taste is peppery, can whet the appetite, particularly
Some fermentation pepper sauces, have special local flavor, are loved by the people.Guo Lin, Meng Meng etc. deliver " inoculating lactic acid bacterium improve peppery
The research of green pepper beans local flavor " literary composition is mentioned, use Leuconostoc mesenteroides and lactic acid bacteria mixed fermentation Fructus Capsici to obtain fermentation pepper sauce,
Can shorten the fermentation period of Fructus Capsici sauce, and the local flavor of Fructus Capsici sauce can be made unique, bright in colour, good stability, peace
Full property is the highest.But traditional fermentation pepper sauce, its local flavor and health care are more single, the most more innovate, and
Having the generation of nitrite during making Fructus Capsici sauce unavoidably, nitrite is a kind of carcinogen, harmful,
More not having more health care, so, the process modification for fermentation pepper sauce is to be badly in need of.
Summary of the invention
Instant invention overcomes prior art not enough, it is provided that the Fructus Capsici sauce of a kind of health preserving resisting fatigue.
The present invention is achieved by the following technical solutions:
The Fructus Capsici sauce of a kind of health preserving resisting fatigue, is made up of following raw material: towards sky Fructus Capsici 120-125, Leuconostoc mesenteroides
Fermentation liquid 3-4, Radix Puerariae 30-35, yeast mycopowder 1-2, lactobacillus powder 3-4, Semen Sojae Preparatum 35-40, Oleum sesami 7-8, Fructus Cucurbitae moschatae 40-45, rice
Wine 35-40, Flos Lonicerae 3-4, Herba Dendrobii 2-3, Radix Panacis Quinquefolii 2-3, Lycium ruthenicum Murr. 1-2, blossom of Mandarin orange 2-3, Herba Commelinae 1-2, milk powder 25-
30, Flos Osmanthi Fragrantis 25-30,95% appropriate amount of ethanol, sucrose 40-50, Sal 50-55, sodium glutamate 7-8, water are appropriate.
A kind of preparation method of the Fructus Capsici sauce of health preserving resisting fatigue, including following technique:
(1) being cleaned by Flos Osmanthi Fragrantis, dry under the conditions of 80 DEG C, pulverize, cross 80 mesh sieves, 95% ethanol solution with 20 times mixes, stirring
Uniformly, at 60 DEG C, under the microwave condition of 600W, extract 6min, extract after terminating, extracting solution sucking filtration under vacuum, removal filter
Liquid, is centrifuged 15min in centrifuge under 3000r/min, evaporates, obtain Flos Osmanthi Fragrantis pigment standby under the conditions of 80 DEG C；
(2) being cleaned by Radix Puerariae, drain the water, pulverize after drying, cross 100 mesh sieves, mix making beating with the water of 10 times of quality, steaming and decocting 2 is little
It is cooled to room temperature time after, then by 6 layers of filtered through gauze, obtains kudzuvine root juice, standby；
(3) being cleaned by Semen Sojae Preparatum, blend and be placed in pot, pour Oleum sesami into, be sufficiently stirred for, heating stir-fries, and treats that Semen Sojae Preparatum are fried, takes
In Guo, all materials are standby；
(4) being cleaned by Fructus Cucurbitae moschatae, remove seed, be cut into block, be placed in pot, pour rice wine, appropriate water into, heating simmers, and treats Fructus Cucurbitae moschatae
Well-done, mashed, continue heating, treat that moisture is blotted, take all materials in pot, be again sufficiently stirred for, obtain rice wine minced pumpkin
Standby；
(5) by Flos Lonicerae, Herba Dendrobii, Radix Panacis Quinquefolii, Lycium ruthenicum Murr., blossom of Mandarin orange, the Herba Commelinae water heating extraction of 5-10 times amount, mistake
Filter, obtains Chinese medicine extraction liquid, spray-dried, obtains medicated powder standby；
(6) pulverizing will be placed in pulverizer towards sky Fructus Capsici soaking and washing, and take out and be placed in container, add Sal, add after mixing thoroughly
Add Leuconostoc mesenteroides fermentation liquid, sucrose, be again stirring for mixing, enter fermenting tank for fermentation, after fermenting 10 days, add kudzuvine root juice, milk
Powder, is sufficiently stirred for, and adds yeast mycopowder, lactobacillus powder, sodium glutamate, ferments 15-20 days after mixing thoroughly again, must mix and send out after mixing
Ferment Fructus Capsici sauce, is sufficiently stirred for, and pours Flos Osmanthi Fragrantis pigment into, be sufficiently stirred for after rolling, and stands 8-10 hour after mixing, removes nitrite
After Fructus Capsici sauce standby；
(7) merge step (3), (4), (5), (6) process the material obtained, be sufficiently stirred for, mix homogeneously, close after sterilizing
Package fills.
Compared with prior art, the invention have the advantage that
The Fructus Capsici sauce of a kind of health preserving resisting fatigue of the present invention, by being prepared from carrying out fermentation towards sky Fructus Capsici, its color and luster is more
Bright-coloured, freshness improves, and stability is more preferable, during the fermentation, adds kudzuvine root juice and yeast powder, lactobacillus powder mixed fermentation to complete
Become, it is possible to shorten the fermentation period of Fructus Capsici sauce and the quality of Fructus Capsici sauce can be improved, it is possible to forming the intrinsic special perfume (or spice) of Fructus Capsici
Gas, the kudzuvine root juice of interpolation is under the fermentation of lactic acid and yeast, it is possible to form multiple fruital, it is possible to make Fructus Capsici sauce have unusual
Mouthfeel and fragrance, and there is certain health-caring function, the present invention is in order to reduce the nitrite injury to health, special
Do not add the Flos Osmanthi Fragrantis pigment prepared by Flos Osmanthi Fragrantis, it is possible to effectively remove nitrite, improve the safety of Fructus Capsici sauce；The present invention's is peppery
Green pepper beans adds Oleum Sesami Semen Sojae Preparatum, rice wine Fructus Cucurbitae moschatae etc., increases the fragrance of Fructus Capsici sauce, is more liked by people, is also especially added with Flos Lonicerae, stone
The Chinese medicine extract such as dry measure used in former times, Radix Panacis Quinquefolii, Lycium ruthenicum Murr., have certain enhancing body immunity, resisting fatigue, antioxidative health maintenance effect,
Useful to health.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The Fructus Capsici sauce of a kind of health preserving resisting fatigue, is made up of following weight portion (Kg) raw material: towards sky Fructus Capsici 120, Leuconostoc mesenteroides
Fermentation liquid 3, Radix Puerariae 30, yeast mycopowder 1, lactobacillus powder 3, Semen Sojae Preparatum 35, Oleum sesami 7, Fructus Cucurbitae moschatae 40, rice wine 35, Flos Lonicerae 3, Herba Dendrobii
2, Radix Panacis Quinquefolii 2, Lycium ruthenicum Murr. 1, blossom of Mandarin orange 2, Herba Commelinae 1, milk powder 25, Flos Osmanthi Fragrantis 25,95% appropriate amount of ethanol, sucrose 40, Sal 50,
Sodium glutamate 7, water are appropriate.
A kind of preparation method of the Fructus Capsici sauce of health preserving resisting fatigue, including following technique:
(1) being cleaned by Flos Osmanthi Fragrantis, dry under the conditions of 80 DEG C, pulverize, cross 80 mesh sieves, 95% ethanol solution with 20 times mixes, stirring
Uniformly, at 60 DEG C, under the microwave condition of 600W, extract 6min, extract after terminating, extracting solution sucking filtration under vacuum, removal filter
Liquid, is centrifuged 15min in centrifuge under 3000r/min, evaporates, obtain Flos Osmanthi Fragrantis pigment standby under the conditions of 80 DEG C；
(2) being cleaned by Radix Puerariae, drain the water, pulverize after drying, cross 100 mesh sieves, mix making beating with the water of 10 times of quality, steaming and decocting 2 is little
It is cooled to room temperature time after, then by 6 layers of filtered through gauze, obtains kudzuvine root juice, standby；
(3) being cleaned by Semen Sojae Preparatum, blend and be placed in pot, pour Oleum sesami into, be sufficiently stirred for, heating stir-fries, and treats that Semen Sojae Preparatum are fried, takes
In Guo, all materials are standby；
(4) being cleaned by Fructus Cucurbitae moschatae, remove seed, be cut into block, be placed in pot, pour rice wine, appropriate water into, heating simmers, and treats Fructus Cucurbitae moschatae
Well-done, mashed, continue heating, treat that moisture is blotted, take all materials in pot, be again sufficiently stirred for, obtain rice wine minced pumpkin
Standby；
(5) by Flos Lonicerae, Herba Dendrobii, Radix Panacis Quinquefolii, Lycium ruthenicum Murr., blossom of Mandarin orange, the Herba Commelinae water heating extraction of 5 times amount, filter,
Chinese medicine extraction liquid, spray-dried, obtain medicated powder standby；
(6) pulverizing will be placed in pulverizer towards sky Fructus Capsici soaking and washing, and take out and be placed in container, add Sal, add after mixing thoroughly
Add Leuconostoc mesenteroides fermentation liquid, sucrose, be again stirring for mixing, enter fermenting tank for fermentation, after fermenting 10 days, add kudzuvine root juice, milk
Powder, is sufficiently stirred for, and adds yeast mycopowder, lactobacillus powder, sodium glutamate, ferment 15 days again, obtain mixed fermentation after mixing thoroughly after mixing
Fructus Capsici sauce, is sufficiently stirred for, and pours Flos Osmanthi Fragrantis pigment into, be sufficiently stirred for after rolling, and stands 8 hours after mixing, obtains after removing nitrite
Fructus Capsici sauce is standby；
(7) merge step (3), (4), (5), (6) process the material obtained, be sufficiently stirred for, mix homogeneously, close after sterilizing
Package fills.
Claims (2)
1. the Fructus Capsici sauce of a health preserving resisting fatigue, it is characterised in that be made up of following raw material: towards sky Fructus Capsici 120-125,
Leuconostoc mesenteroides fermentation liquid 3-4, Radix Puerariae 30-35, yeast mycopowder 1-2, lactobacillus powder 3-4, Semen Sojae Preparatum 35-40, Oleum sesami 7-8,
Fructus Cucurbitae moschatae 40-45, rice wine 35-40, Flos Lonicerae 3-4, Herba Dendrobii 2-3, Radix Panacis Quinquefolii 2-3, Lycium ruthenicum Murr. 1-2, blossom of Mandarin orange 2-3, Herba Commelinae
1-2, milk powder 25-30, Flos Osmanthi Fragrantis 25-30,95% appropriate amount of ethanol, sucrose 40-50, Sal 50-55, sodium glutamate 7-8, water are appropriate.
The preparation method of the Fructus Capsici sauce of a kind of health preserving resisting fatigue the most as claimed in claim 1, it is characterised in that include following work
Skill:
(1) being cleaned by Flos Osmanthi Fragrantis, dry under the conditions of 80 DEG C, pulverize, cross 80 mesh sieves, 95% ethanol solution with 20 times mixes, stirring
Uniformly, at 60 DEG C, under the microwave condition of 600W, extract 6min, extract after terminating, extracting solution sucking filtration under vacuum, removal filter
Liquid, is centrifuged 15min in centrifuge under 3000r/min, evaporates, obtain Flos Osmanthi Fragrantis pigment standby under the conditions of 80 DEG C；
(2) being cleaned by Radix Puerariae, drain the water, pulverize after drying, cross 100 mesh sieves, mix making beating with the water of 10 times of quality, steaming and decocting 2 is little
It is cooled to room temperature time after, then by 6 layers of filtered through gauze, obtains kudzuvine root juice, standby；
(3) being cleaned by Semen Sojae Preparatum, blend and be placed in pot, pour Oleum sesami into, be sufficiently stirred for, heating stir-fries, and treats that Semen Sojae Preparatum are fried, takes
In Guo, all materials are standby；
(4) being cleaned by Fructus Cucurbitae moschatae, remove seed, be cut into block, be placed in pot, pour rice wine, appropriate water into, heating simmers, and treats Fructus Cucurbitae moschatae
Well-done, mashed, continue heating, treat that moisture is blotted, take all materials in pot, be again sufficiently stirred for, obtain rice wine minced pumpkin
Standby；
(5) by Flos Lonicerae, Herba Dendrobii, Radix Panacis Quinquefolii, Lycium ruthenicum Murr., blossom of Mandarin orange, the Herba Commelinae water heating extraction of 5-10 times amount, mistake
Filter, obtains Chinese medicine extraction liquid, spray-dried, obtains medicated powder standby；
(6) pulverizing will be placed in pulverizer towards sky Fructus Capsici soaking and washing, and take out and be placed in container, add Sal, add after mixing thoroughly
Add Leuconostoc mesenteroides fermentation liquid, sucrose, be again stirring for mixing, enter fermenting tank for fermentation, after fermenting 10 days, add kudzuvine root juice, milk
Powder, is sufficiently stirred for, and adds yeast mycopowder, lactobacillus powder, sodium glutamate, ferments 15-20 days after mixing thoroughly again, must mix and send out after mixing
Ferment Fructus Capsici sauce, is sufficiently stirred for, and pours Flos Osmanthi Fragrantis pigment into, be sufficiently stirred for after rolling, and stands 8-10 hour after mixing, removes nitrite
After Fructus Capsici sauce standby；
(7) merge step (3), (4), (5), (6) process the material obtained, be sufficiently stirred for, mix homogeneously, close after sterilizing
Package fills.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610660293.5A CN106235286A (en) | 2016-08-12 | 2016-08-12 | A kind of Fructus Capsici sauce of health preserving resisting fatigue |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610660293.5A CN106235286A (en) | 2016-08-12 | 2016-08-12 | A kind of Fructus Capsici sauce of health preserving resisting fatigue |
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| CN106235286A true CN106235286A (en) | 2016-12-21 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107668659A (en) * | 2017-10-26 | 2018-02-09 | 浠ｆ旦 | A kind of thick chilli sauce preparation method |
| CN107712835A (en) * | 2017-11-23 | 2018-02-23 | 桂林满梓玉农业开发有限公司 | A kind of preparation method of Guilin thick chilli sauce |
| CN107751960A (en) * | 2017-11-09 | 2018-03-06 | 贵州独山布依山地生态农业开发有限公司 | A kind of thick chilli sauce and its manufacture craft |
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| CN102652558A (en) * | 2012-03-15 | 2012-09-05 | 陈其钢 | Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce |
| CN104921078A (en) * | 2015-05-26 | 2015-09-23 | 合肥市龙乐食品有限公司 | Chili sauce capable of reducing blood sugar and preparation method of chili sauce |
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| CN104921078A (en) * | 2015-05-26 | 2015-09-23 | 合肥市龙乐食品有限公司 | Chili sauce capable of reducing blood sugar and preparation method of chili sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668659A (en) * | 2017-10-26 | 2018-02-09 | 浠ｆ旦 | A kind of thick chilli sauce preparation method |
| CN107751960A (en) * | 2017-11-09 | 2018-03-06 | 贵州独山布依山地生态农业开发有限公司 | A kind of thick chilli sauce and its manufacture craft |
| CN107712835A (en) * | 2017-11-23 | 2018-02-23 | 桂林满梓玉农业开发有限公司 | A kind of preparation method of Guilin thick chilli sauce |
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Application publication date: 20161221 |
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