CN106579183A - Preparation method of radish-flavor chopped Huanggong pepper - Google Patents
Preparation method of radish-flavor chopped Huanggong pepper Download PDFInfo
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- CN106579183A CN106579183A CN201611155569.0A CN201611155569A CN106579183A CN 106579183 A CN106579183 A CN 106579183A CN 201611155569 A CN201611155569 A CN 201611155569A CN 106579183 A CN106579183 A CN 106579183A
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- radish
- green pepper
- tribute green
- local flavor
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of radish-flavor chopped Huanggong pepper. According to the method, siebold buttercup herb, Chinese fevervine herb and root, Sheepear Inula Her, Lophatherum gracile, Serissa foetida Comm., riparian homonoia root and other herbal medicine raw materials are boiled with water, and the obtained boiled water is mixed with rice flour to prepare medicinal liquor yeast; the medicinal liquor yeast is evenly mixed with steamed and cooled sticky rice, and sealed fermentation is conducted to obtain rice liquor; the rice liquor is mixed with Huanggong pepper, radish strips and table salt, and sealed fermentation is conducted to obtain the radish-flavor chopped Huanggong pepper which is crisp and refreshing in mouthfeel, rich in nutrition, good in colour and luster and unique in flavor and has the functions of causing no excessive internal heat, promoting appetite, promoting digestion, relieving stasis, clearing away heat and toxic materials and the like. The method is simple to operate, low in cost and beneficial to industrial production.
Description
Technical field
The present invention relates to a kind of preparation method of chilli-radish bar, more particularly to one kind pickle yellow tribute green pepper by special rice wine
The method for preparing radish local flavor chopped Huang tribute green pepper, belongs to seasoned food technical field.
Background technology
Growth on distiller's yeast has substantial amounts of microorganism, the main flora comprising two kinds of keys, i.e. head mold flora and yeast flora,
Simultaneously also comprising the enzyme of these Institute of Micro-biology's secretions, such as amylase, carbohydrase and protease.Head mold flora and saccharomycete faciation
Mutually cooperation can just complete the brewing process of rice wine, and rhizopus can produce amylase, amylase can by Starch Conversion into glucose, and
Saccharomycete is under anoxic conditions mainly by saccharide converted into ethanol.Meanwhile, panoramic other enzymes of microorganism secretion have
Biocatalysis, can accelerate for protein (including enzyme itself) in cereal and distiller's yeast etc. to change into amino acid and cause fragrant
Property small molecule, is that wine adds nutrient content and fragrance, the exactly presence of different strain, determines the fragrance and local flavor of wine.Cause
This, distiller's yeast becomes the key point of the wine for brewageing different flavor, fragrance and nutrient content.
Distiller's yeast is broadly divided into wheat koji, little song, red yeast rice, Daqu and wheat bran, can be used for brewing alcohol by different distiller's yeasts
The higher Spirit of degree, i.e. white wine, it is also possible to for the relatively low rice wine of brewed wine precision.Traditionally white wine have blood circulation and channel invigorating,
Help the efficacy of a drug, improve a poor appetite, dispelling fatigue, cultivate one's taste, make one brisk and have the function that resisting cold refreshes oneself；Drink a small amount of low alcohol white spirit
Thin vessels can be expanded, reduces can the sugar content in blood, be stimulated circulation, delay the lipids such as cholesterol in vascular wall
Deposition is favourable to the circulatory system and cardiovascular and cerebrovascular.Traditional rice wine, also referred to as sweet wine, are the Jing Guozheng with glutinous rice as raw material
Boil, drench the low fermented wine that the techniques such as meal, (sweet yeast for brewing rice wine) fermentation are prepared into, it is nutritious, rich in protein, amino acid, dimension life
Element and mineral matter, with higher health value, can be promoting blood circulation and removing blood stasis, eliminate wind and clear damp, warming kidney and enhancing yang, strengthen immunity.At present,
Some are reported in a large number medicinal liquor song is prepared by Chinese herbal medicine, can be used for brewageing the rice wine with pharmacodynamic feature, such as Chinese patent
It is bent that (Application No. 201310300294.5) discloses a kind of medicinal liquor, the distiller's yeast be by new fresh rice-flour noodles and Radix Angelicae Sinensis, Radix Glycyrrhizae, the bark of eucommia,
Crotons, cassia twig, Herba Asari, Ligusticum wallichii, radix aconiti agrestis, monkshood, Chinese ephedra, rhizoma atractylodis, the root of Dahurain angelica, rde bean, cassia bark, cloves, orangeeye butterflybush branchlet and leaf or root-bark, radix bupleuri,
The herbal powders such as hippocampus are formulated, and the rice wine of brew can prevent and treat flu, alleviate headache, improves human immunity
Power.And for example Chinese patent (Application No. 201310157752.4) specifically discloses a kind of Chinese medicine distillers yeast, include by weight with
Lower component：Yeast 55-65；Koji 30-40；Traditional Chinese drug mixture 3-6；Wherein, Traditional Chinese drug mixture is by root of couch grass, Radix Glycyrrhizae and fragrant flower
In mass ratio 1: 1: 1 mixes.The wine of brew has the effects such as relieving cough and reducing sputum, clearing lung-heat moistening lung and defaecation ease constipation.
In addition to direct diet, also Jing is used frequently as condiment product, particularly white wine for white wine and rice wine etc. in daily life
In meat curing process, the mouthfeel of meat can be made more soft, while the fishy smell of meat can be removed, improve the fresh of meat
Delicious road, it is aromatic good to eat.But at present, have not yet seen using rice wine Pickle, for improving mouthfeel, the color and luster of Pickle
And local flavor, and the relevant report for giving vegetables medicinal efficacy.
The content of the invention
For the problem that prior art is present, the purpose of the present invention be provide it is a kind of have that mouthfeel is crisp and refreshing, color and luster is good,
Nutritious and unique flavor, and with not getting angry, whet the appetite, the radish local flavor chopped Huang tribute green pepper of promoting digestion and removing indigestion, heat-clearing toxin-expelling functions
Preparation method.
In order to realize above-mentioned technical purpose, the invention provides a kind of preparation method of radish local flavor chopped Huang tribute green pepper, the method
Comprise the following steps：
1) will be including 1.5～2.5 mass parts siebold buttercup herbs, 1.2～2.2 mass parts Chinese Fevervine Herbs (smelly rattan), 1.5～2.5 matter
Amount part hair radix bupleuri, 2.0～3.2 mass parts lophatherum graciles, 1.5～2.4 mass parts serissa serissoides (roadside chaste tree) and 1.3～2.7 mass parts
Adina enters water-filling and boils in interior herbal raw material, and gained is to boil water to be mixed with ground rice, makes a ball, after spontaneous fermentation, is dried, and is obtained
Medicinal liquor is bent；
2) after glutinous rice being cooked and cooled down, be well mixed with the medicinal liquor song, sealing and fermenting, fermentation materials through squeezing,
Filter and remove residue, obtains final product rice wine；
3) yellow tribute green pepper is mixed with the rice wine, preserved radish strip and salt, sealing and fermenting is obtained final product.
Technical scheme to it is critical only that and prepare special yeast for brewing rice wine song using full Chinese herbal medicine, then prepared with the medicinal liquor is bent
Aroma projects, without become sour peculiar smell, schlempe particle it is complete, without it is a large amount of it is broken be milky white and haze-free with pasty state, wine and women-sensual pursuits, and with only
Special sour-sweet taste and delicate flavour, at the same with relieving inflammation or internal heat, promoting digestion and removing indigestion, it is clearing heat and detoxicating the effects such as rice wine, then be used for using the rice wine
Pickle yellow tribute green pepper and radish made with mouthfeel is crisp and refreshing, color and luster is good and unique flavor, and with not getting angry, promoting digestion and removing indigestion, heat-clearing solution
The radish local flavor chopped Huang tribute green pepper of malicious the effects such as.The full Chinese herbal medicine formulas of medicinal liquor Qu Caiyong：1) siebold buttercup herb：With eliminating phlegm preventing malaria, removing toxic substances
Detumescence effect；2) Chinese Fevervine Herb：Smelly rattan is called, the effect of with expelling wind and removing dampness, analgesic antidotal, promoting digestion and removing indigestion, activating blood circulation and reducing swelling.For
Rheumatalgia, traumatic injury, traumatic pain, liver and gall and stomach intestinal colic, indigestion, infantile malnutrition, bronchitis；External application
In dermatitis, eczema and sore swollen toxin；3) hair radix bupleuri：With clearing heat and detoxicating, the effects such as stasis of blood, diuresis is dissipated；4) lophatherum gracile：Another name big bamboo
Leaf or the leaf of bamboo etc., with the heat of disease in the heart, cough with dyspnea, haematemesis, heat toxin wind, only quench one's thirst, press borax poison, dissolving phlegm, control fanatical unhappiness,
Apoplectic aphasia is in silence, pain head wind, stop palpitate with fear, pestilence fan is vexed, the slow spleen that kills small worm, heat extraction the effects such as；5) serissa serissoides：With wind-dispelling,
The effects such as dampness removing, heat-clearing, removing toxic substances；6) adina：The effects such as with heat-clearing and detoxifying drug, cholagogic, diuretics.And pass through inventor
Many experiments show：By siebold buttercup herb, Chinese Fevervine Herb (smelly rattan), hair radix bupleuri, lophatherum gracile (the big leaf of bamboo or the leaf of bamboo), serissa serissoides (roadside
Chaste tree) and adina etc. mix according to a certain percentage, hot water is extracted, and bent for preparing medicinal liquor, the distiller's yeast of preparation can be cultivated favorably
Head mold flora and yeast flora, there is unique local flavor and mouthfeel for the rice wine brewageed, and rich in protein, amino acid,
Vitamin and mineral matter etc., it is nutritious, particularly rice wine also have relieve inflammation or internal heat, promoting digestion and removing indigestion, it is clearing heat and detoxicating the effects such as, and adopt
The rice wine is used for the chopped chilli pickled and preserved radish strip has that mouthfeel is crisp and refreshing, nutritious, color and luster is good and unique flavor, and with not going up
Fire, appetizing, promoting digestion and removing indigestion, it is clearing heat and detoxicating the effects such as, this effect is difficult to expect.
Preferred scheme, herbal raw material is made up of following content of component：1.8～2.2 parts of siebold buttercup herb；Chinese Fevervine Herb 1.5
～2.0 parts；2.0～2.5 parts of radix bupleuri of hair；2.0～2.5 parts of lophatherum gracile；1.5～2.0 parts of serissa serissoides；2.0～2.5 parts of adina.
More preferably scheme, it is 1 that the water boils process herbal raw material with the volume ratio of water:(5～10).
Further preferred scheme, the time that the water is boiled is 1～3h.
Preferred scheme, the mass ratio with ground rice to boil water is (20～35):(65～80).
Preferred scheme, the glutinous rice is 100 with the bent mass ratio of medicinal liquor:(0.5～1).
Preferred scheme, 2) in sealing and fermenting temperature control at 25～35 DEG C.
Preferred scheme, 2) in sealing and fermenting time to control rice wine alcoholic strength as 22～28 degree.
Preferred scheme, the mass ratio of the rice wine, salt, preserved radish strip and yellow tribute green pepper is (15～20):(10～15):(30
～40):(60～70).
Preferred scheme, by 60～70 mass parts Huang tribute green pepper and 30～40 mass parts preserved radish strips, rice described in 15～20 mass parts
Wine and 10～15 mass parts salt mix, and in being fitted into tank, sealing after fermenting 5～8 days, adds 15～20 mass in the tank
Part rice wine, is again sealed off, and at a temperature of being placed in 5～18 DEG C (most preferably 10 DEG C), preserves 2～3 months, obtains final product radish local flavor
Chop yellow tribute green pepper.The radish local flavor chopped Huang tribute green pepper of the present invention after one week ferments, i.e., with mouthfeel is crisp and refreshing, color and luster is good and local flavor
Unique the characteristics of, color and luster, mouthfeel and the radish local flavor chopped that taste is better Huang tribute green pepper are obtained, most preferred scheme is：To ferment one
The radish local flavor chopped Huang tribute green pepper in week is sealed (rice wine floods radish local flavor chopped Huang tribute green pepper surface) using rice wine, and canning sealing is put
Preserve 5～6 months at 5～18 DEG C in cellar, obtain color and luster more preferably, crisp texture, the radish local flavor chopped Huang tribute green pepper that taste is better.
More preferably scheme, yellow tribute green pepper by 8～October every morning 9：00 point to 10：What is gathered between 00 point is fresh
Yellow tribute green pepper is cut into the yellow tribute green pepper section that length is 0.5～1cm.
More preferably scheme, after described radish is by fresh radish slitting, it is 10～15% to be dried to moisture content.General radish
The size of bar determines according to actual needs, and without particular/special requirement, this is that the art may be appreciated category.
Hinge structure, the Advantageous Effects that technical scheme is brought：
1) radish local flavor chopped of the invention Huang tribute green pepper prepares and adopts cheap herbal raw material, and radish, yellow tribute green pepper etc. are
Conventional vegetable raw-material, it is wide with raw material sources, it is readily available, the characteristics of low cost.
2) preparation process of radish local flavor chopped of the invention Huang tribute green pepper fully combines traditional distiller's yeast production technology, traditional rice
Wine brewage technology and traditional vegetable-pickling technique, have the advantages that mature production technology, step are simple, are conducive to extensive life
Produce.
3) the yeast for brewing rice wine song prepared by special Chinese herbal medicine in radish local flavor chopped of the invention Huang tribute green pepper preparation process can be brewageed
Go out aroma project, without become sour peculiar smell, schlempe particle it is complete, without it is a large amount of it is broken be milky white and haze-free with pasty state, wine and women-sensual pursuits, with only
Special sour-sweet taste and delicate flavour, and rich in protein, amino acid, vitamin and mineral matter etc., it is nutritious, while have relieve inflammation or internal heat,
Promoting digestion and removing indigestion, it is clearing heat and detoxicating the effects such as rice wine.And rice wine is used directly for pickling the Huang tribute of radish local flavor chopped without the need for specially treated
Green pepper, by rice wine radish and yellow tribute green pepper are pickled, and not only remain the original mouthfeel of vegetables and the nutrition such as radish and yellow tribute green pepper, and rice
Delicate chemical reaction is produced between wine and radish and yellow tribute green pepper, the unique local flavor of radish and yellow tribute green pepper and fragrance is imparted, and
Medicinal efficacy, obtains with mouthfeel is crisp and refreshing, nutritious, color and luster is good and unique flavor, and with not getting angry, whet the appetite, digestion-promoting
The radish local flavor chopped Huang tribute green pepper of long-pending, clearing heat and detoxicating the effects such as.
4) radish local flavor chopped of the invention Huang tribute green pepper color and luster is good, and particularly yellow tribute green pepper is yellow or golden yellow, is solved existing
The technology for chopping yellow pepper using yellow pepper preparation is avoided to lack because yellow pepper contains the poor capsicum uranidin of stability in technology
Fall into.
5) preparation process of radish local flavor chopped of the invention Huang tribute green pepper is by using special rice wine, without the need for adding other
What sweetener, fumet, flavor enhancement etc., is conducive to health.
Specific embodiment
Following examples are intended to further illustrate present invention, rather than limit the claim protection model of the present invention
Enclose.
Embodiment 1
1) by siebold buttercup herb 200g, Chinese Fevervine Herb 200g, hair radix bupleuri 220g, lophatherum gracile 220g, serissa serissoides 200g and adina
210g is added into 8L water, first soaks 30min at normal temperatures, and after being again heated to boiling, boiling with soft fire 2h is filtered and removes herbal medicine original
Material, obtains 6.5L to boil water or so, and in gained middle addition 13kg to boil water ground rice is newly ground, and stirs, and kneading is into a ball, ball cloth
Cover, In Shade (about 30 degrees Celsius of temperature), after spontaneous fermentation 2 days, natural light is dried, and is obtained final product.
2) glutinous rice is cooked, after cooling, with medicinal liquor bent in mass ratio 100:0.8 is well mixed, and mixed material loads in tank,
Sealed, maintained the temperature at 30 DEG C, fermented, by controlling fermentation time, make the alcoholic strength control of rice wine left at 25 degree
The right side, rice wine obtains finished rice wine through squeezing, filter and remove residue.The rice wine aroma projects, without become sour peculiar smell, schlempe particle it is complete,
Substantially without it is a large amount of broken be milky white and haze-free, the sour-sweet taste with uniqueness and delicate flavour with pasty state, wine and women-sensual pursuits, and rich in protein,
Amino acid, vitamin and mineral matter etc., it is nutritious, and with relieving inflammation or internal heat, promoting digestion and removing indigestion, it is clearing heat and detoxicating the effects such as.
3) (8mm or so capsicum sections will be cut into) after the new cadmium yellow tribute green pepper segments of 65kg and 20kg rice wine, 35kg radish (is cut into 3mm
Left and right width preserved radish strip, moisture content 12%) and the mixing of 15kg mass parts salt, in being fitted into tank, sealing, normal temperature bottom fermentation is after 7 days,
15kg rice wine is added in the tank, is again sealed off, be placed at a temperature of 10 DEG C, preserved 2 months, obtain final product radish local flavor chopped Huang tribute green pepper.
The radish local flavor chopped Huang tribute green pepper appearance luster good (yellow tribute green pepper keeps golden yellow) of preparation, nutritious, crisp texture, and with not
Get angry, whet the appetite, promoting digestion and removing indigestion, heat-clearing toxin-expelling functions.
Embodiment 2
1) by siebold buttercup herb 180g, Chinese Fevervine Herb 200g, hair radix bupleuri 220g, lophatherum gracile 220g, serissa serissoides 180g and adina
210g is added into 9L water, first soaks 30min at normal temperatures, and after being again heated to boiling, boiling with soft fire 2.5h is filtered and removes herbal medicine original
Material, obtains 5.6L to boil water or so, and in gained middle addition 11kg to boil water ground rice is newly ground, and stirs, and kneading is into a ball, ball cloth
Cover, In Shade (about 30 degrees Celsius of temperature), after spontaneous fermentation 2 days, natural light is dried, and is obtained final product.
2) glutinous rice is cooked, after cooling, with medicinal liquor bent in mass ratio 100:0.6 is well mixed, and mixed material loads in tank,
Sealed, maintained the temperature at 32 DEG C, fermented, by controlling fermentation time, make the alcoholic strength control of rice wine left at 24 degree
The right side, rice wine obtains finished rice wine through squeezing, filter and remove residue.The rice wine aroma projects, without become sour peculiar smell, schlempe particle it is complete,
Substantially without it is a large amount of broken be milky white and haze-free, the sour-sweet taste with uniqueness and delicate flavour with pasty state, wine and women-sensual pursuits, and rich in protein,
Amino acid, vitamin and mineral matter etc., it is nutritious, and with relieving inflammation or internal heat, promoting digestion and removing indigestion, it is clearing heat and detoxicating the effects such as.
3) (5mm or so capsicum sections will be cut into) after the new cadmium yellow tribute green pepper segments of 70kg and 18kg rice wine, 32kg radish (is cut into 3mm
Left and right width preserved radish strip, moisture content 10%) and the mixing of 12kg mass parts salt, in being fitted into tank, sealing, normal temperature bottom fermentation is after 7 days,
18kg rice wine is added in the tank, is again sealed off, be placed at a temperature of 10 DEG C, preserved 3 months, obtain final product radish local flavor chopped Huang tribute green pepper.
The radish local flavor chopped Huang tribute green pepper appearance luster good (yellow tribute green pepper keeps golden yellow) of preparation, nutritious, crisp texture, and with not
Get angry, whet the appetite, promoting digestion and removing indigestion, heat-clearing toxin-expelling functions.
Claims (10)
1. the preparation method of a kind of radish local flavor chopped Huang tribute green pepper, it is characterised in that：Comprise the following steps：
1) will including 1.5～2.5 mass parts siebold buttercup herbs, 1.2～2.2 mass parts Chinese Fevervine Herbs, 1.5～2.5 mass parts hair radix bupleuri,
2.0～3.2 mass parts lophatherum graciles, 1.5～2.4 mass parts serissa serissoides and 1.3～2.7 mass parts adinas are in interior herbal raw material
Enter water-filling to boil, gained is to boil water to be mixed with ground rice, makes a ball, after spontaneous fermentation, is dried, obtain medicinal liquor bent；
2) after glutinous rice being cooked and cooled down, be well mixed with the medicinal liquor song, sealing and fermenting, fermentation materials through squeezing, filter
Remove slag, obtain final product rice wine；
3) yellow tribute green pepper is mixed with the rice wine, preserved radish strip and salt, sealing and fermenting is obtained final product.
2. the preparation method of radish local flavor chopped according to claim 1 Huang tribute green pepper, it is characterised in that：Described herbal raw material
It is made up of following content of component：
1.8～2.2 parts of siebold buttercup herb；
1.5～2.0 parts of Chinese Fevervine Herb；
2.0～2.5 parts of radix bupleuri of hair；
2.0～2.5 parts of lophatherum gracile；
1.5～2.0 parts of serissa serissoides；
2.0～2.5 parts of adina.
3. the preparation method of radish local flavor chopped according to claim 1 and 2 Huang tribute green pepper, it is characterised in that：The water boils process
Herbal raw material is 1 with the volume ratio of water:(5～10).
4. the preparation method of radish local flavor chopped according to claim 3 Huang tribute green pepper, it is characterised in that：The time that the water is boiled
For 1～3h.
5. the preparation method of radish local flavor chopped according to claim 1 and 2 Huang tribute green pepper, it is characterised in that：Described to boil water and rice
The mass ratio of powder is (20～35):(65～80).
6. the preparation method of radish local flavor chopped according to claim 1 Huang tribute green pepper, it is characterised in that：The glutinous rice and medicine
The mass ratio of distiller's yeast is 100:(0.5～1).
7. the preparation method of radish local flavor chopped according to claim 1 Huang tribute green pepper, it is characterised in that：2) sealing and fermenting in
Temperature control at 25～35 DEG C；The time of sealing and fermenting is to control rice wine alcoholic strength as 22～28 degree.
8. the preparation method of radish local flavor chopped according to claim 1 Huang tribute green pepper, it is characterised in that：The rice wine, food
The mass ratio of salt, preserved radish strip and yellow tribute green pepper is (15～20):(10～15):(30～40) (60～70).
9. the preparation method of the yellow tribute green pepper of radish local flavor chopped according to claim 1 or 8, it is characterised in that：By 60～70 mass
Yellow tribute green pepper mixes part with 30～40 mass parts preserved radish strips, rice wine described in 15～20 mass parts and 10～15 mass parts salt, loads tank
In, sealing, after fermenting 5～8 days, rice wine described in 15～20 mass parts of addition, is again sealed off in the tank, is placed in 5～18 DEG C
At a temperature of, preserve 2～3 months, obtain final product radish local flavor chopped Huang tribute green pepper.
10. the preparation method of radish local flavor chopped according to claim 9 Huang tribute green pepper, it is characterised in that：
Described yellow tribute green pepper by 8～October every morning 9：00 point to 10：The yellow tribute green pepper gathered between 00 point is cut into length
For the yellow tribute green pepper section of 0.5～1cm；
After described radish is by fresh radish slitting, it is 10～15% to be dried to moisture content.
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| CN107232556A (en) * | 2017-07-24 | 2017-10-10 | 衡东县庆发食品有限公司 | It is a kind of to chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind |
| CN107232557A (en) * | 2017-07-24 | 2017-10-10 | 衡东县庆发食品有限公司 | A kind of preparation method of local flavor chopped chilli mushroom |
| CN107259456A (en) * | 2017-07-24 | 2017-10-20 | 衡东县庆发食品有限公司 | A kind of preparation method of local flavor chopped chilli hot pickled mustard tube |
| CN107279888A (en) * | 2017-07-24 | 2017-10-24 | 衡东县庆发食品有限公司 | Yellow tribute chopped chilli of a kind of sweet potato local flavor and preparation method thereof |
| CN107279856A (en) * | 2017-07-24 | 2017-10-24 | 衡东县庆发食品有限公司 | Yellow tribute chopped chilli of a kind of radish local flavor and preparation method thereof |
| CN107279887A (en) * | 2017-07-24 | 2017-10-24 | 衡东县庆发食品有限公司 | A kind of preparation method of local flavor chopped chilli lotus root piece |
| CN107319440A (en) * | 2017-07-24 | 2017-11-07 | 衡东县庆发食品有限公司 | A kind of preparation method for chopping yellow tribute green pepper soya beans with distinctive flavour |
| CN107319441A (en) * | 2017-07-24 | 2017-11-07 | 衡东县庆发食品有限公司 | Yellow tribute chopped chilli of a kind of carrot local flavor and preparation method thereof |
| CN107348465A (en) * | 2017-07-24 | 2017-11-17 | 衡东县庆发食品有限公司 | A kind of asparagus flavor Huang tribute chopped chilli and preparation method thereof |
| CN107348425A (en) * | 2017-07-24 | 2017-11-17 | 衡东县庆发食品有限公司 | A kind of preparation method of flavor chopped chilli asparagus |
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