CN106260905A - The brewing method of Fructus Capsici - Google Patents
The brewing method of Fructus Capsici Download PDFInfo
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- CN106260905A CN106260905A CN201510266089.0A CN201510266089A CN106260905A CN 106260905 A CN106260905 A CN 106260905A CN 201510266089 A CN201510266089 A CN 201510266089A CN 106260905 A CN106260905 A CN 106260905A
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- fructus capsici
- fructus
- bulbus allii
- brewing method
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
Abstract
The present invention provides the brewing method of a kind of Fructus Capsici, belongs to technical field of agricultural product process.It is made up of the raw material of following weight portion: Fructus Capsici 80～110 parts, boiled water 40～60 parts, edible rice 2～5 parts, Sal 4～7 parts, Bulbus Allii 1～2 parts, Rhizoma Zingiberis Recens 3～5 parts, dispensing 1～3 parts, spice 2～5 parts, described edible rice include Semen Maydis, rice, Semen setariae or fructus zizaniae caduciflorae one or more；Its procedure of processing include soak prepare, Feedstock treating, mix with dry, ferment and tinning preserve.The product special flavour that the present invention provides is unique, preserves for a long time, safe and sanitary.
Description
Technical field
The invention belongs to technical field of agricultural product process, be specifically related to the brewing method of a kind of Fructus Capsici.
Background technology
Fructus Capsici, is again chilly, hot pepper, spicy, peppery angle, Pericarpium Zanthoxyli etc., is a kind of Solanaceae capsicum plants.Capsicum
It is 1 year or herbaceos perennial.Fruit in cone or Long Circle, is generally green during immaturity, becomes
Cerise, yellow or purple is become after ripe, most commonly seen with redness.The fruit of Fructus Capsici contains Fructus Capsici because of peel
Element and have pungent.Can appetite stimulator.Fructus Capsici itself is nutritious, and in Fructus Capsici, ascorbic content is vegetables
Occupying first in dish, the various food with Fructus Capsici as raw material emerge in an endless stream, but to belong to water content richer due to Fructus Capsici
Rich vegetables in season, is difficult to preserve.The mode preserving Fructus Capsici now has two kinds, and one is through cold preservation, also
Have and pickle exactly.Being preserved by cold storage mode and need refrigeration plant, investment is relatively big, and needs to expend electric energy
Maintaining, and product is exactly fresh Fructus Capsici, taste is single, it is impossible to meets some consumers and wishes that taste is many
The demand of sample；There are some anticorrosion class materials of interpolation in pickled hot pepper, even has illegal businessman to add constitutional law
The illegal additive that rule is forbidden, due to the circulation of Fructus Capsici based food extensively, it is impossible to accomplish detection very and prison
Survey, it is impossible to ensure food safety, cause these Fructus Capsici based foods containing additive greatly to endanger the body of people
Body is healthy.Owing to Fructus Capsici belongs to the instant food of assisted class, people need repeatedly to open during the most edible
Packing material, due to this edibility characteristic, resulted in product repeatedly with air contact, inevitably occur
The problems such as oxidation, also illustrate that being only also not enough to solve it from the sealing improving packing material was eating simultaneously
Rotten risk is produced after journey stands secondary pollution.These problems have become restriction Fructus Capsici brewing method and have entered one
A difficult problem for step development.
Summary of the invention
The present invention provides one to preserve Fructus Capsici for a long time, it is ensured that Fructus Capsici fragrant and sweet stay-in-grade brewing method, it is achieved this purpose institute
The technical scheme used is:
It is made up of the raw material of following weight portion: Fructus Capsici 80～110 parts, boiled water 40～60 parts, edible rice 2～5 parts,
Sal 4～7 parts, Bulbus Allii 1～2 parts, Rhizoma Zingiberis Recens 3～5 parts, dispensing 1～3 parts, spice 2～5 parts, described food
With rice include Semen Maydis, rice, Semen setariae and fructus zizaniae caduciflorae one or more；
Concrete brewed step is as follows: 1) prepared by soak:
Edible rice soaks 30～60min, and the amount added water, for flooding rice 2～3cm, cooks or boils, use boiled water
Being sufficiently mixed dissolving with Sal and edible rice, after natural cooling, filter, filtrate and filtering residue are separately, standby；
2) Feedstock treating:
3) choose fresh, without disease pest, without rot, eight or nine points of ripe pepper fruits, Fructus Capsici use water is cleaned up,
Drain away the water；B. Bulbus Allii is cleaned up peeling, drain away the water, and Bulbus Allii is cut into minced Bulbus Allii, Jiang Qingxi
Totally, drain away the water, be cut into shredded ginger；3) mix and dry:
A. Fructus Capsici, minced Bulbus Allii, shredded ginger are shone 3～5 hours the most in the sun, treat that its moisture is 80～90%；
B. by step A obtain Fructus Capsici, minced Bulbus Allii and shredded ginger stir, after shine 1～2 hour in the sun；
4) fermentation
A. by step 3) Fructus Capsici that obtains mixs homogeneously with dispensing, spice, stands 2～3 hours under room temperature；B. will
The Fructus Capsici that step A obtains is placed in jar fermenter sealing and fermenting 7～10 days, every stirring in 2～3 days once；5)
Tinning preserves
A. by step 4) Fructus Capsici that obtains puts in container, is compacted by Fructus Capsici, interior without air；
B. by step 1) filtrate that obtains pours in the container of step A, and the amount of filtrate was for flooding Fructus Capsici 2～3cm；
C. Fructus Capsici step B obtained is 65～85 DEG C of sterilizations 10～15min, after naturally cool to room temperature, seals
Preserve.
The above step 1) filtering residue be used as the meter Shui that next time soaks.The above step 4) fermentation, protect
Hold the temperature of jar fermenter at 25～30 DEG C.
Above-described Fructus Capsici refers to that angle peppery, long, sky is peppery, XIAOMIJIAO, Cornu Caprae seu Ovis are peppery, Qiubei is peppery, two Vitex chinensis Mill., Fructus Capsici or
One or more of green pepper.
Above-described dispensing includes one or more of monosodium glutamate, vinegar, soy sauce, white sugar and Oleum sesami.Above-described perfume (or spice)
Material includes one or more of anise, Pericarpium Zanthoxyli, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae and Fructus Amomi.The bubble that the present invention uses
Fructus Capsici method processed is for brewed Seem Lablab Album, Semen vignae sinensis, Radix Raphani and Fructus Cucumidis sativi.
The present invention is made up of the raw material of following weight portion: Fructus Capsici 90～100 parts, boiled water 45～55 parts, edible rice
3～5 parts, Sal 5～7 parts, Bulbus Allii 1～1.5 parts, Rhizoma Zingiberis Recens 4～5 parts, dispensing 2～3 parts, spice 3～5 parts.
The present invention is made up of the raw material of following weight portion: Fructus Capsici 85～105 parts, boiled water 43～50 parts, edible rice 2～4
Part, Sal 4～5 parts, Bulbus Allii 1.5～2 parts, Rhizoma Zingiberis Recens 3～4 parts, dispensing 1～3 parts, spice 2～4 parts.
The present invention is made up of the raw material of following weight portion: Fructus Capsici 95～108 parts, boiled water 48～60 parts, edible rice 3～5
Part, Sal 5～7 parts, Bulbus Allii 1.5～2 parts, Rhizoma Zingiberis Recens 4～5 parts, dispensing 2～3 parts, spice 3～5 parts.
The prominent substantive distinguishing features of the present invention with significantly progress is: 1) preserve for a long time
The Fructus Capsici using brewing method of the present invention brewed can preserve 24～36 months, and packing box is opened, with sky in midway
During gas contact, Fructus Capsici non-oxidation blackening phenomena can be kept, keep the quality of Fructus Capsici for a long time.
2) raw material that the safe and sanitary present invention uses belongs to naturally occurring material in nature, is not required to interpolationization
Learn preservative or additive, it is ensured that the safe and sanitary of product, before tinning, carry out sterilizing, reduce finished product and take
Possibility with harmful levels of pathogens.
3) the brewed Fructus Capsici of the good present invention of mouthfeel keeps the original delicious and crisp of Fructus Capsici and sweet taste, also coordinates the alcohol fragrance of spice
Taste, the local flavor making Fructus Capsici is various, meets all kinds of consumer demand.
Detailed description of the invention
The brewing method of a kind of Fructus Capsici, is made up of the raw material of following weight portion: Fructus Capsici 80～110 parts, boiled water 40～60
Part, edible rice 2～5 parts, Sal 4～7 parts, Bulbus Allii 1～2 parts, Rhizoma Zingiberis Recens 3～5 parts, dispensing 1～3 parts,
Spice 2～5 parts, described edible rice includes one or more concrete brewed steps of Semen Maydis, rice, Semen setariae and fructus zizaniae caduciflorae
Rapid as follows: 1) prepared by soak:
Edible rice soaks 30～60min, and the amount added water, for flooding rice 2～3cm, cooks or boils, use boiled water
With Sal with；Edible rice is sufficiently mixed dissolving, after natural cooling, filters, and filtrate and filtering residue are separately, standby；
2) Feedstock treating:
A. choose fresh, without disease pest, without rot, eight or nine points of ripe pepper fruits, Fructus Capsici use water is cleaned up,
Drain away the water；B. Bulbus Allii is cleaned up peeling, drain away the water, and Bulbus Allii is cut into minced Bulbus Allii, Jiang Qingxi
Totally, drain away the water, be cut into shredded ginger；3) mix and dry:
A. Fructus Capsici, minced Bulbus Allii, shredded ginger are shone 3～5 hours the most in the sun, treat that its moisture is 80～90%；
B. by step A obtain Fructus Capsici, minced Bulbus Allii and shredded ginger stir, after shine 1～2 hour in the sun；
4) fermentation
A. by step 3) Fructus Capsici that obtains mixs homogeneously with dispensing, spice, stands 2～3 hours under room temperature；B. will
The Fructus Capsici that step A obtains is placed in jar fermenter sealing and fermenting 7～10 days, every stirring in 2～3 days once；5)
Tinning preserves
A. by step 4) Fructus Capsici that obtains puts in container, is compacted by Fructus Capsici, interior without air；
B. by step 1) filtrate that obtains pours in the container of step A, and the amount of filtrate was for flooding Fructus Capsici 2～3cm；
C. Fructus Capsici step B obtained is 65～85 DEG C of sterilizations 10～15min, after naturally cool to room temperature, seals
Preserve.
The above step 1) filtering residue be used as the meter Shui that next time soaks.
The above step 4) fermentation, keep the temperature of jar fermenter at 25～30 DEG C.
Above-described Fructus Capsici refers to that angle peppery, long, sky is peppery, XIAOMIJIAO, Cornu Caprae seu Ovis are peppery, Qiubei is peppery, two Vitex chinensis Mill., Fructus Capsici or
One or more of green pepper.
Above-described dispensing includes one or more of monosodium glutamate, vinegar, soy sauce, white sugar and Oleum sesami.
Above-described spice includes one or more of anise, Pericarpium Zanthoxyli, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae and Fructus Amomi.
The brewed Fructus Capsici method that the present invention uses is for brewed Seem Lablab Album, Semen vignae sinensis, Radix Raphani and Fructus Cucumidis sativi.
Embodiment 1
1) prepared by soak:
Edible rice 2～5 parts soak 30～60min, and the amount added water, for flooding rice 2～3cm, cooks or boils,
It is sufficiently mixed dissolving with Sal 4～7 parts with edible rice with boiled water 40～60 parts, after natural cooling, filters,
Filtrate and filtering residue are separately, standby；
2) Feedstock treating:
A. choose fresh, without disease pest, without rotting, eight or nine points of ripe pepper fruits 80～110 parts, by Fructus Capsici water
Clean up, drain away the water；
B. Bulbus Allii 1～2 parts being cleaned up peeling, drain away the water, and Bulbus Allii is cut into minced Bulbus Allii, Rhizoma Zingiberis Recens 3～5 parts are clear
Wash clean, drains away the water, and is cut into shredded ginger；
3) mix and dry:
A. Fructus Capsici, minced Bulbus Allii, shredded ginger are shone 3～5 hours the most in the sun, treat that its moisture is 80～90%；
B. by step A obtain Fructus Capsici, minced Bulbus Allii and shredded ginger stir, after shine 1～2 hour in the sun；
4) fermentation A. is by step 3) Fructus Capsici that obtains mixs homogeneously with dispensing 1～3 parts, spice 2～5 parts, room temperature
Lower standing 2～3 hours；B. the Fructus Capsici that step A obtains is placed in jar fermenter sealing and fermenting 7～10 days,
Keep the temperature of jar fermenter at 25～30 DEG C every stirring in 2～3 days once；5) tinning preserves
A. by step 4) Fructus Capsici that obtains puts in container, is compacted by Fructus Capsici, interior without air；
B. by step 1) filtrate that obtains pours in the container of step A, and the amount of filtrate was for flooding Fructus Capsici 2～3cm；
C. Fructus Capsici step B obtained is 65～85 DEG C of sterilizations 10～15min, after naturally cool to room temperature, seals
Preserve.
Embodiment 2 1) prepared by soak:
Edible rice 3～5 parts soak 30～60min, and the amount added water, for flooding rice 2～3cm, cooks or boils,
It is sufficiently mixed dissolving with Sal 5～7 parts with edible rice with boiled water 45～55 parts, after natural cooling, filters,
Filtrate and filtering residue are separately, standby；
2) Feedstock treating:
A. choose fresh, without disease pest, without rotting, eight or nine points of ripe pepper fruits 90～100 parts, by Fructus Capsici water
Clean up, drain away the water；
B. Bulbus Allii 1～1.5 parts are cleaned up peeling, drain away the water, and Bulbus Allii is cut into minced Bulbus Allii, Rhizoma Zingiberis Recens 4～5 parts
Clean up, drain away the water, be cut into shredded ginger；
3) mix and dry:
A. Fructus Capsici, minced Bulbus Allii, shredded ginger are shone 3～5 hours the most in the sun, treat that its moisture is 80～90%；
B. by step A obtain Fructus Capsici, minced Bulbus Allii and shredded ginger stir, after shine 1～2 hour in the sun；
4) fermentation
A. by step 3) Fructus Capsici that obtains mixs homogeneously with dispensing 2～3 parts, spice 3～5 parts, stands 2～3 under room temperature
Hour；B. the Fructus Capsici that step A obtains is placed in jar fermenter sealing and fermenting 7～10 days, keeps jar fermenter
Temperature at 25～30 DEG C, every 2～3 days stirring once；5) tinning preserves
A. by step 4) Fructus Capsici that obtains puts in container, is compacted by Fructus Capsici, interior without air；
B. by step 1) filtrate that obtains pours in the container of step A, and the amount of filtrate was for flooding Fructus Capsici 2～3cm；
C. Fructus Capsici step B obtained is 65～85 DEG C of sterilizations 10～15min, after naturally cool to room temperature, seals
Preserve.
Embodiment 3 1) prepared by soak:
Edible rice 2～4 parts soak 30～60min, and the amount added water, for flooding rice 2～3cm, cooks or boils,
It is sufficiently mixed dissolving with Sal 4～5 parts with edible rice with boiled water 43～50 parts, after natural cooling, filters,
Filtrate and filtering residue are separately, standby
With；
2) Feedstock treating:
A. choose fresh, without disease pest, without rotting, eight or nine points of ripe pepper fruits 85～105 parts, by Fructus Capsici water
Clean up, drain away the water；
B. Bulbus Allii 1.5～2 parts are cleaned up peeling, drain away the water, and Bulbus Allii is cut into minced Bulbus Allii, Rhizoma Zingiberis Recens 3～4 parts
Clean up, drain away the water, be cut into shredded ginger 3) mix and dry:
A. Fructus Capsici, minced Bulbus Allii, shredded ginger are shone 3～5 hours the most in the sun, treat that its moisture is 80～90%；
B. by step A obtain Fructus Capsici, minced Bulbus Allii and shredded ginger stir, after shine 1～2 hour in the sun；4)
Fermentation
A. by step 3) Fructus Capsici that obtains mixs homogeneously with dispensing 1～3 parts, spice 2～4 parts, stands 2～3 under room temperature
Hour；B. the Fructus Capsici that step A obtains is placed in jar fermenter sealing and fermenting 7～10 days, keeps jar fermenter
Temperature at 25～30 DEG C, every 2～3 days stirring once；5) tinning preserves
A. by step 4) Fructus Capsici that obtains puts in container, is compacted by Fructus Capsici, interior without air；
B. by step 1) filtrate that obtains pours in the container of step A, and the amount of filtrate was for flooding Fructus Capsici 2～3cm；
C. Fructus Capsici step B obtained is 65～85 DEG C of sterilizations 10～15min, after naturally cool to room temperature, seals
Preserve.
Embodiment 4 1) prepared by soak:
Edible rice 3～5 parts soak 30～60min, and the amount added water, for flooding rice 2～3cm, cooks or boils,
It is sufficiently mixed dissolving with Sal 5～7 parts with edible rice with boiled water 48～60 parts, after natural cooling, filters,
Filtrate and filtering residue are separately, standby；
2) Feedstock treating:
A. choose fresh, without disease pest, without rotting, eight or nine points of ripe pepper fruits 95～108 parts, by Fructus Capsici water
Clean up, drain away the water；
B. Bulbus Allii 1.5～2 parts are cleaned up peeling, drain away the water, and Bulbus Allii is cut into minced Bulbus Allii, Rhizoma Zingiberis Recens 3～4 parts
Clean up, drain away the water, be cut into shredded ginger；
3) mix and dry:
A. Fructus Capsici, minced Bulbus Allii, shredded ginger are shone 3～5 hours the most in the sun, treat that its moisture is 80～90%；
B. by step A obtain Fructus Capsici, minced Bulbus Allii and shredded ginger stir, after shine 1～2 hour in the sun；
4) fermentation
A. by step 3) Fructus Capsici that obtains mixs homogeneously with dispensing 2～3 parts, spice 3～5 parts, stands 2～3 under room temperature
Hour；B. the Fructus Capsici that step A obtains is placed in jar fermenter sealing and fermenting 7～10 days, keeps jar fermenter
Temperature at 25～30 DEG C, every 2～3 days stirring once；5) tinning preserves
A. by step 4) Fructus Capsici that obtains puts in container, is compacted by Fructus Capsici, interior without air；
B. by step 1) filtrate that obtains pours in the container of step A, and the amount of filtrate was for flooding Fructus Capsici 2～3cm；
C. Fructus Capsici step B obtained is 65～85 DEG C of sterilizations 10～15min, after naturally cool to room temperature, seals
Preserve.
Claims (10)
1. the brewing method of a Fructus Capsici, it is characterised in that include the raw material of following weight portion: Fructus Capsici
80～110 parts, boiled water
40～60 parts, edible rice 2～5 parts, Sal 4～7 parts, Bulbus Allii 1～2 parts, Rhizoma Zingiberis Recens 3～5 parts, dispensing
1～3 part, spice 2～5 parts, described edible rice includes that Semen Maydis, rice, Semen setariae or fructus zizaniae caduciflorae are a kind of or several
Kind；
Concrete brewed step is as follows: prepared by soak:
Edible rice soaks 30～60min, and the amount added water, for flooding rice 2～3cm, cooks or boils, and uses
Boiled water and Sal are sufficiently mixed dissolving with edible rice, after natural cooling, filter, and filtrate and filtering residue divide
Open, standby；
2) Feedstock treating:
A. choose fresh, without disease pest, without rotten, eight or nine points of ripe pepper fruits, by dry for the cleaning of Fructus Capsici use water
Only, drain away the water；B. Bulbus Allii is cleaned up peeling, drains away the water, and Bulbus Allii is cut into minced Bulbus Allii,
Rhizoma Zingiberis Recens cleans up, and drains away the water, and is cut into shredded ginger；
3) mix and dry: Fructus Capsici, minced Bulbus Allii, shredded ginger are shone 3～5 hours by A. the most in the sun, treat it
Moisture is 80～90%；B. by step A obtain Fructus Capsici, minced Bulbus Allii and shredded ginger stir, after
Shine 1～2 hour under sunlight；
4) fermentation A. is by step 3) Fructus Capsici that obtains mixs homogeneously with dispensing, spice, standing 2～3 under room temperature
Hour；B. the Fructus Capsici that step A obtains is placed in jar fermenter sealing and fermenting 7～10 days, every
Stirring in 2～3 days is once；
5) tinning preserves A. by step 4) Fructus Capsici that obtains puts in container, is compacted by Fructus Capsici, interior without air；
B. by step 1) filtrate that obtains pours in the container of step A, and the amount of filtrate was for flooding Fructus Capsici
2～3cm；C. by step B obtain Fructus Capsici 65～85 DEG C sterilize 10～15min, after naturally cool to
Room temperature, seals and preserves.
The brewing method of Fructus Capsici the most according to claim 1, it is characterised in that described step 1) filter
Slag is for the meter Shui soaked next time.
The brewing method of Fructus Capsici the most according to claim 1, it is characterised in that described step 4) fermentation,
Keep the temperature of jar fermenter at 25～30 DEG C.
The brewing method of Fructus Capsici the most according to claim 1, it is characterised in that described Fructus Capsici refers to sky
Angle peppery, long is peppery, XIAOMIJIAO, Cornu Caprae seu Ovis are peppery, Qiubei is peppery, two Vitex chinensis Mill., Fructus Capsici or the one of green pepper or several
Kind.
The brewing method of Fructus Capsici the most according to claim 1, it is characterised in that described dispensing includes taste
One or more of essence, vinegar, soy sauce, white sugar and Oleum sesami.
The brewing method of Fructus Capsici the most according to claim 1, it is characterised in that described spice includes eight
One or more of angle, Pericarpium Zanthoxyli, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae and Fructus Amomi.
The brewing method of Fructus Capsici the most according to claim 1, it is characterised in that it is brewed that the present invention uses
Fructus Capsici method is for brewed Seem Lablab Album, Semen vignae sinensis, Radix Raphani and Fructus Cucumidis sativi.
The brewing method of Fructus Capsici the most according to claim 1, it is characterised in that former by following weight portion
Material is made: Fructus Capsici 90～100 parts, boiled water 45～55 parts, edible rice 3～5 parts, Sal 5～7 parts,
Bulbus Allii 1～1.5 parts, Rhizoma Zingiberis Recens 4～5 parts, dispensing 2～3 parts, spice 3～5 parts.
The brewing method of Fructus Capsici the most according to claim 1, it is characterised in that by the raw material of following weight portion
Make: Fructus Capsici 85～105 parts, boiled water 43～50 parts, edible rice 2～4 parts, Sal 4～5 parts, Bulbus Allii
1.5～2 parts, Rhizoma Zingiberis Recens 3～4 parts, dispensing 1～3 parts, spice 2～4 parts.
The brewing method of Fructus Capsici the most according to claim 1, it is characterised in that former by following weight portion
Material is made: Fructus Capsici 95～108 parts, boiled water 48～60 parts, edible rice 3～5 parts, Sal 5～7 parts, greatly
Bulbus Allii 1.5～2 parts, Rhizoma Zingiberis Recens 4～5 parts, dispensing 2～3 parts, spice 3～5 parts.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247543A (en) * | 2018-10-29 | 2019-01-22 | 何开东 | A kind of bubble burns capsicum and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519106A (en) * | 2013-10-24 | 2014-01-22 | 钟启德 | Pickling method of hot pepper |
-
2015
- 2015-05-22 CN CN201510266089.0A patent/CN106260905A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519106A (en) * | 2013-10-24 | 2014-01-22 | 钟启德 | Pickling method of hot pepper |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247543A (en) * | 2018-10-29 | 2019-01-22 | 何开东 | A kind of bubble burns capsicum and preparation method thereof |
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Application publication date: 20170104 |