CN106262708A - A kind of fermented type Fructus Capsici sauce of resolving heat and reducing pathogenic fire - Google Patents
A kind of fermented type Fructus Capsici sauce of resolving heat and reducing pathogenic fire Download PDFInfo
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- CN106262708A CN106262708A CN201610660300.1A CN201610660300A CN106262708A CN 106262708 A CN106262708 A CN 106262708A CN 201610660300 A CN201610660300 A CN 201610660300A CN 106262708 A CN106262708 A CN 106262708A
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- fructus capsici
- fructus
- juice
- capsici sauce
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 230000001717 pathogenic effect Effects 0.000 title claims abstract description 17
- 241000628997 Flos Species 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 10
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 10
- 239000011425 bamboo Substances 0.000 claims abstract description 10
- 210000000582 semen Anatomy 0.000 claims abstract description 10
- 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
- 241000222336 Ganoderma Species 0.000 claims abstract description 8
- 241000186660 Lactobacillus 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
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 6
- 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
- 239000000203 mixture Substances 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 9
- 238000003756 stirring Methods 0.000 claims description 9
- 244000046146 Pueraria lobata Species 0.000 claims description 8
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 241001116389 Aloe Species 0.000 claims description 6
- 244000293323 Cosmos caudatus Species 0.000 claims description 6
- 235000005956 Cosmos caudatus Nutrition 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
- 235000011399 aloe vera Nutrition 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
- 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
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 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
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 208000027418 Wounds and injury Diseases 0.000 abstract 1
- 230000006378 damage Effects 0.000 abstract 1
- 208000014674 injury Diseases 0.000 abstract 1
- 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
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 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
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 fermented type Fructus Capsici sauce of a kind of resolving heat and reducing pathogenic fire, is made up of following raw material: towards sky Fructus Capsici 120 130, Leuconostoc mesenteroides fermentation liquid 34, Radix Puerariae 30 35, yeast mycopowder 12, lactobacillus powder 34, sweet soybean paste 30 40, Herba Rosmarini Officinalis juice 10 15, Rhizoma Nelumbinis 30 35, bamboo sprout 30 35, kernel of Semen Castaneae Mollissimae 25 30, Folium Nelumbinis juice 15 20 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；It is known that edible Fructus Capsici sauce is easily got angry, therefore the special standby food adding the resolving heat and reducing pathogenic fire such as Rhizoma Nelumbinis of the present invention, the Chinese medicine extract such as Ganoderma, Fructus Mori, Fructus Momordicae of arranging in pairs or groups, have effect of good resolving heat and reducing pathogenic fire, and can improve body immunity, good for health.
Description
Technical field
The present invention relates to the fermented type Fructus Capsici sauce of a kind of resolving heat and reducing pathogenic fire, particularly relate to the fermented type Fructus Capsici of a kind of resolving heat and reducing pathogenic fire
Beans and preparation method thereof.
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 fermented type Fructus Capsici sauce of a kind of resolving heat and reducing pathogenic fire.
The present invention is achieved by the following technical solutions:
The fermented type Fructus Capsici sauce of a kind of resolving heat and reducing pathogenic fire, is made up of following raw material: towards sky Fructus Capsici 120-130, the bright string of goldbeater's skin
Pearl fermented liquid 3-4, Radix Puerariae 30-35, yeast mycopowder 1-2, lactobacillus powder 3-4, sweet soybean paste 30-40, Herba Rosmarini Officinalis juice 10-15, lotus
Rhizoma Nelumbinis 30-35, bamboo sprout 30-35, kernel of Semen Castaneae Mollissimae 25-30, Folium Nelumbinis juice 15-20, Ganoderma 1-2, Fructus Mori 4-5, Fructus Momordicae 3-4, Margarita 1-2,
Herba Lycopodii 1-2, Aloe 3-4, Flos Hibisci Mutabilis 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 fermented type Fructus Capsici sauce of resolving heat and reducing pathogenic fire, 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 Rhizoma Nelumbinis, blend and be placed in pot, pour sweet soybean paste, Herba Rosmarini Officinalis juice, appropriate water into, heating simmers, heated
Journey stirs 3-5 time, treats that Rhizoma Nelumbinis boils, take out Rhizoma Nelumbinis, standby；
(4) bamboo sprout, kernel of Semen Castaneae Mollissimae being cleaned, put in pulper and blend, be placed in steamer, pour Folium Nelumbinis juice into, heating is stewing steams, and cooks
Rear taking-up bamboo sprout, kernel of Semen Castaneae Mollissimae, enter to dry in baking box moisture standby；
(5) by Ganoderma, Fructus Mori, Fructus Momordicae, Margarita, Herba Lycopodii, Aloe, the Flos Hibisci Mutabilis water heating extraction of 5-10 times amount, filter,
Obtain 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, 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
A kind of fermented type Fructus Capsici sauce of the resolving heat and reducing pathogenic fire of the present invention, by being prepared from carrying out fermentation towards sky Fructus Capsici, its color and luster
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 completing, 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 spy of Fructus Capsici
Different fragrance, 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 with many
Different mouthfeels and fragrance, and there is certain health-caring function, the present invention is in order to reduce the nitrite wound to health
Evil, 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；Many institutes
Known, edible Fructus Capsici sauce is easily got angry, therefore the special standby food adding the resolving heat and reducing pathogenic fire such as Rhizoma Nelumbinis of the present invention, collocation Ganoderma, Fructus Mori,
The Chinese medicine extract such as Fructus Momordicae, have effect of good resolving heat and reducing pathogenic fire, and can improve body immunity, good for health.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The fermented type Fructus Capsici sauce of a kind of resolving heat and reducing pathogenic fire, is made up of following weight portion (Kg) raw material: towards sky Fructus Capsici 120, the bright string of goldbeater's skin
Pearl fermented liquid 3, Radix Puerariae 30, yeast mycopowder 1, lactobacillus powder 3, sweet soybean paste 30, Herba Rosmarini Officinalis juice 10, Rhizoma Nelumbinis 30, bamboo sprout 30, Semen Castaneae
Core 25, Folium Nelumbinis juice 15, Ganoderma 1, Fructus Mori 4, Fructus Momordicae 3, Margarita 1, Herba Lycopodii 1, Aloe 3, Flos Hibisci Mutabilis 1, milk powder 25, Flos Osmanthi Fragrantis 25,
95% appropriate amount of ethanol, sucrose 40, Sal 50, sodium glutamate 7-8, water are appropriate.
A kind of preparation method of the fermented type Fructus Capsici sauce of resolving heat and reducing pathogenic fire, 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 Rhizoma Nelumbinis, blend and be placed in pot, pour sweet soybean paste, Herba Rosmarini Officinalis juice, appropriate water into, heating simmers, heated
Journey stirs 3 times, treats that Rhizoma Nelumbinis boils, take out Rhizoma Nelumbinis, standby；
(4) bamboo sprout, kernel of Semen Castaneae Mollissimae being cleaned, put in pulper and blend, be placed in steamer, pour Folium Nelumbinis juice into, heating is stewing steams, and cooks
Rear taking-up bamboo sprout, kernel of Semen Castaneae Mollissimae, enter to dry in baking box moisture standby；
(5) by Ganoderma, Fructus Mori, Fructus Momordicae, Margarita, Herba Lycopodii, Aloe, the Flos Hibisci Mutabilis 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 fermented type Fructus Capsici sauce of a resolving heat and reducing pathogenic fire, it is characterised in that be made up of following raw material: towards sky Fructus Capsici 120-
130, Leuconostoc mesenteroides fermentation liquid 3-4, Radix Puerariae 30-35, yeast mycopowder 1-2, lactobacillus powder 3-4, sweet soybean paste 30-40, fan are repeatedly
Fragrant juice 10-15, Rhizoma Nelumbinis 30-35, bamboo sprout 30-35, kernel of Semen Castaneae Mollissimae 25-30, Folium Nelumbinis juice 15-20, Ganoderma 1-2, Fructus Mori 4-5, Fructus Momordicae
3-4, Margarita 1-2, Herba Lycopodii 1-2, Aloe 3-4, Flos Hibisci Mutabilis 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 fermented type Fructus Capsici sauce of a kind of resolving heat and reducing pathogenic fire the most as claimed in claim 1, it is characterised in that include with
Lower 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 Rhizoma Nelumbinis, blend and be placed in pot, pour sweet soybean paste, Herba Rosmarini Officinalis juice, appropriate water into, heating simmers, heated
Journey stirs 3-5 time, treats that Rhizoma Nelumbinis boils, take out Rhizoma Nelumbinis, standby；
(4) bamboo sprout, kernel of Semen Castaneae Mollissimae being cleaned, put in pulper and blend, be placed in steamer, pour Folium Nelumbinis juice into, heating is stewing steams, and cooks
Rear taking-up bamboo sprout, kernel of Semen Castaneae Mollissimae, enter to dry in baking box moisture standby；
(5) by Ganoderma, Fructus Mori, Fructus Momordicae, Margarita, Herba Lycopodii, Aloe, the Flos Hibisci Mutabilis water heating extraction of 5-10 times amount, filter,
Obtain 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, 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.
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| CN201610660300.1A CN106262708A (en) | 2016-08-12 | 2016-08-12 | A kind of fermented type Fructus Capsici sauce of resolving heat and reducing pathogenic fire |
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| CN201610660300.1A CN106262708A (en) | 2016-08-12 | 2016-08-12 | A kind of fermented type Fructus Capsici sauce of resolving heat and reducing pathogenic fire |
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Cited By (7)
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| CN106820084A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of onion head thick chilli sauce and preparation method thereof |
| CN107028152A (en) * | 2017-01-13 | 2017-08-11 | 宜春市芊浔谷生态农业开发有限公司 | A kind of herbal thick chilli sauce of chrysanthemum-flavored and health-preserving function |
| CN107173785A (en) * | 2017-05-16 | 2017-09-19 | 马鞍山市晶翔食品有限公司 | A kind of Curcurbitaceae melon and fruit thick chilli sauce and preparation method thereof |
| CN107668659A (en) * | 2017-10-26 | 2018-02-09 | 浠ｆ旦 | A kind of thick chilli sauce preparation method |
| CN108523091A (en) * | 2018-04-11 | 2018-09-14 | 李超 | A kind of thick chilli sauce and preparation method thereof |
| CN108719950A (en) * | 2018-05-23 | 2018-11-02 | 江口县厚谊科技开发有限责任公司 | A kind of storage endurance thick chilli sauce and preparation method thereof |
| CN108740975A (en) * | 2018-05-24 | 2018-11-06 | 合肥市龙乐食品有限公司 | A kind of thick chilli sauce to reduce internal heat and production method |
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| CN106820084A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of onion head thick chilli sauce and preparation method thereof |
| CN107028152A (en) * | 2017-01-13 | 2017-08-11 | 宜春市芊浔谷生态农业开发有限公司 | A kind of herbal thick chilli sauce of chrysanthemum-flavored and health-preserving function |
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| CN107668659A (en) * | 2017-10-26 | 2018-02-09 | 浠ｆ旦 | A kind of thick chilli sauce preparation method |
| CN108523091A (en) * | 2018-04-11 | 2018-09-14 | 李超 | A kind of thick chilli sauce and preparation method thereof |
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Application publication date: 20170104 |