CN107080229A - Thick chilli sauce and preparation method thereof - Google Patents
Thick chilli sauce and preparation method thereof Download PDFInfo
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- CN107080229A CN107080229A CN201710417761.0A CN201710417761A CN107080229A CN 107080229 A CN107080229 A CN 107080229A CN 201710417761 A CN201710417761 A CN 201710417761A CN 107080229 A CN107080229 A CN 107080229A
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- thick chilli
- chilli sauce
- edible oil
- soya bean
- sesame
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Abstract
The present invention relates to a kind of thick chilli sauce and preparation method thereof, wherein, the raw material components of thick chilli sauce in terms of every 5L edible oils, including：Soya bean 500g, pyrus nivalis 125g, ginger 125g, celery 200g, orange peel 50g, leek 150g, shallot 250g, capsicum 1250g, onion 300g, garlic 400g, ginger 400g, white sugar 200g, salt 200g, soy sauce 500g, peanut 500g, hot pepper face 500g, chickens' extract 150g, zanthoxylum powder 60g, pepper powder 45g and sesame 300g.The thick chilli sauce of the present invention contains that fruits and vegetables composition, fragrance are tasty, color is tempting, pungent is soft, remain the nutritional ingredient of capsicum in itself to greatest extent, and avoid the use of various additives, the thick chilli sauce prepared looks good, smell good and taste good, and is difficult to get angry when edible；In addition, the easy preservation of thick chilli sauce for preparing of the present invention and with the longer shelf-life.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of thick chilli sauce and preparation method thereof.
Background technology
Capsicum is as Solanaceae, Capsicum 1 year or limited herbaceos perennial, rich in multiple nutritional components：Every 100 grams
85.5 grams of moisture content in capsicum, 1.9 grams of protein, 0.3 gram of fat, 11.6 grams of carbohydrate, 20 milligrams of calcium, 40 milligrams of phosphorus,
1.2 milligrams of iron, 1.43 milligrams of carrotene, 171 milligrams of vitamin C；In addition, also containing thiamine, riboflavin, Ni Ke in capsicum
The Multiple components such as acid, malic acid, citric acid and capsorubin.
It is well known that capsicum has many merits：Containing abundant vitamin etc., capsicum is eaten, appetite can be increased, strengthened
Muscle power, improves the symptoms such as cold, frostbite, vascular headache；Capsicum contains a kind of different material of thing, can accelerate metabolism, promotes
Hormone secretion, skin care；Rich in vitamin C, heart disease and coronary sclerosis can be controlled, cholesterol is reduced；Contain
More polyphenoils, can pre- anti-cancer and other chronic diseases；Respiratory smooth can be made, to treat cough, flu；It is peppery
Green pepper can also kill the parasite in suppression stomach abdomen.At the same time, capsicum easily causes body uncomfortable there is also shortcomings；For example：Excessively
Have a preference for pungent, easily cause internal organs imbalance of yin and yang, produce disease；Lung qi, which crosses Sheng pungent, the functions such as diverging, promoting the circulation of qi, promoting blood circulation, eats many
Lung qi is easily set to cross Shengs, consumption is felt frustrated the moon, causes immunity to reduce and suffer from flu, pharyngodynia with dryness, two furious red, nasal cavities occurs
Warm, " excessive internal heat " symptom such as dry glossalgia and angular chilitis, nose is bleeding, toothache；The damp and hot pungent easy exacerbation of exacerbation overfeeding is wet in vivo
Heat, shows as skin acne, blood pressure rise, hemorrhoid exacerbation and nosebleed etc..
Thick chilli sauce enjoys great popularity as common flavouring.Traditional chili sauce preparation method generally comprises following two：First,
By frying pan by after rusting to hyperpyrexia again cool to 4 one-tenth heat, by all material include spice, chilli powder and zanthoxylum powder (salt, monosodium glutamate are removed
It is put into pot, adds water a bit, small fire is endured slowly outside), and with shovel constantly stirring, after about 10 minutes, puts salt, monosodium glutamate, food additive
Plus agent etc. just can take the dish out of the pot.The maximum shortcoming of the method is：The nutritional ingredient of capsicum in itself can not be retained, can only by plus toner,
Fumet, preservative, plasticiser etc. realize the color of thick chilli sauce, can not have the original taste of fresh chilli and nutrition, and
And eaten easy excessive internal heat.2nd, capsicum and garlic, ginger wash clean will be dried, will be blended capsicum and garlic, ginger respectively with mixer, then
Stirred with capsicum, afterwards salting, plus spice, high wine, food additives etc., material is all mixed thoroughly；The method is prepared
Thick chilli sauce poor taste and can not preserve for a long time.
Based on people's doting on and eat shortcomings present in capsicum process to thick chilli sauce, how to be prevented effectively from scarce
The advantage of capsicum is simultaneously given full play to and will had very important significance by point.
The content of the invention
For defect of the prior art, the present invention is intended to provide a kind of thick chilli sauce and preparation method thereof.The present invention's is peppery
Green pepper sauce contains that fruits and vegetables composition, fragrance are tasty, color is tempting, pungent is soft, remain capsicum to greatest extent in itself
Nutritional ingredient, and the use of various additives is avoided, the thick chilli sauce prepared looks good, smell good and taste good, and is difficult when edible
Fire；The easy preservation of thick chilli sauce that the present invention is prepared and with the longer shelf-life.In addition, the capsicum sauced that the present invention is provided
Preparation Method is simple, and production cost is relatively low, with good commercial promise.
Therefore, the present invention provides following technical scheme：
In a first aspect, the present invention provides a kind of thick chilli sauce, the raw material components of thick chilli sauce in terms of every 5L edible oils, including：It is yellow
400~600g of beans, 450~550g of peanut, 1000~1500g of capsicum, 250~350g of sesame, 50~70g of zanthoxylum powder, pepper powder
40~50g, 150~250g of 400~600g of hot pepper face and salt.Wherein, green pepper can select peppery green pepper, and hot pepper face is paprika.
In the further embodiment of the present invention, in addition to：100~150g of pyrus nivalis, 100~150g of ginger, celery 175
~225g, 35~65g of orange peel, 140~160g of leek, 200~300g of shallot, 250~350g of onion, 300~500g of garlic, ginger
One or more mixtures in 350~450g, 150~250g of white sugar, 100~200g of 400~600g of soy sauce and chickens' extract.
In the further embodiment of the present invention, including：Soya bean 500g, pyrus nivalis 125g, ginger 125g, celery 200g,
Orange peel 50g, leek 150g, shallot 250g, capsicum 1250g, onion 300g, garlic 400g, ginger 400g, white sugar 200g, salt 200g,
Soy sauce 500g, peanut 500g, hot pepper face 500g, chickens' extract 150g, zanthoxylum powder 60g, pepper powder 45g and sesame 300g.
Second aspect, the present invention provides a kind of preparation method of thick chilli sauce, comprises the following steps：Sorting and pretreatment：Press
Ratio weighs each raw material components, and the soya bean of select is soaked in water 8h~24h afterwards；Frying and infusion：Respectively with the first food
With manufacture-yellow beans, peanut, green pepper and the sesame of stirring fry in oil, then the product after frying is well mixed with surplus stock component, using
Two edible oils carry out infusion；Fermentation：The product obtained after infusion is fermented, thick chilli sauce is obtained.Specifically, by raw material components
In edible oil be divided into two parts, portion is used for frying soya bean, peanut etc., and another is used for during infusion.Fermentation time is preferred
For 30h~35h.
In the further embodiment of the present invention, step is also included after being fermented：Product after fermentation is carried out
Filling process, carries out sealing treatment and sterilization treatment by the product after filling process afterwards.
In the further embodiment of the present invention, sterilization treatment is specially：By product in sterilizing at 110 DEG C~115 DEG C
25min~30min.
In the further embodiment of the present invention, have respectively with the first edible oil frying soya bean, peanut, green pepper and sesame
Body includes：First edible oil is equally divided into three parts, using first part of first edible oil frying soya bean, using second part of first food
With oily frying peanut at high temperature, so as to carry color chilli oil, the peanut is to heat latter made ripe peanut using salt, using the 3rd
The first edible oil pepper (parched) of part and sesame, afterwards clay into power the capsicum after frying and sesame.
In the further embodiment of the present invention, the volume ratio of the first edible oil and the second edible oil is 1：(10~
100)；It is soaked in water during soya bean, the addition of water is 3~5 times of soya bean quality；The time of infusion be 20min~
35min, the temperature of infusion is 115 DEG C~120 DEG C.
The above-mentioned technical proposal that the present invention is provided has advantages below：
(1) applicant has found by numerous studies：The present invention thick chilli sauce contain fruits and vegetables composition, fragrance it is tasty,
Color is tempting, pungent is soft, remain the nutritional ingredient of capsicum in itself to greatest extent, and avoids making for various additives
With the thick chilli sauce prepared looks good, smell good and taste good, and is difficult to get angry when edible；In addition, the thick chilli sauce that the present invention is prepared holds
Easy preservation and with the longer shelf-life.In addition, the thick chilli sauce preparation method that the present invention is provided is simple, production cost is relatively low, tool
There is good commercial promise.
(2) the joyful discovery of applicant：The preparation method provided using the present invention, each original can be being retained to greatest extent
While expecting active component in component, the active ingredient in raw material components is fully discharged, so that finally preparing
Thick chilli sauce look good, smell good and taste good.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Embodiment
The embodiment to technical solution of the present invention is described in detail below.Following examples are only used for clearer
Explanation technical scheme, therefore be only used as example, and can not be limited the scope of the invention with this.
Experimental method in following embodiments, is conventional method unless otherwise specified.
Test material used, is to be commercially available from conventional reagent shop unless otherwise specified in following embodiments.
Quantitative test in following examples, is respectively provided with three repetition experiments, and data are the average value of three repetition experiments
Or mean+SD.
The present invention provides a kind of thick chilli sauce, the raw material components of thick chilli sauce in terms of every 5L edible oils, including：Soya bean 400~
600g, 450~550g of peanut, 1000~1500g of green pepper, 250~350g of sesame, 50~70g of zanthoxylum powder, 40~50g of pepper powder,
150~250g of 400~600g of hot pepper face and salt.
Preferably, in addition to：100~150g of pyrus nivalis, 100~150g of ginger, 175~225g of celery, orange peel 35~
65g, 140~160g of leek, 200~300g of shallot, 250~350g of onion, 300~500g of garlic, 350~450g of ginger, white sugar 150
One or more mixtures in~250g, 100~200g of 400~600g of soy sauce and chickens' extract.
In addition, the present invention specially devises the method for preparing thick chilli sauce, comprise the following steps：
Sorting and pretreatment：Each raw material components are weighed in proportion, and the soya bean of select is soaked in water 8h~24h afterwards.
Wherein, it is soaked in water during soya bean, the addition of water is 3~5 times of soya bean quality.
Frying and infusion：Respectively with the first edible oil frying soya bean, peanut, green pepper and sesame, then by the production after frying
Thing is well mixed with surplus stock component, and infusion is carried out using the second edible oil.Wherein, it is yellow with the first edible oil frying respectively
Beans, peanut, green pepper and sesame are specifically included：First edible oil is equally divided into three parts, using first part of first edible oil frying
Soya bean, using second part of first edible oil frying peanut at high temperature, so as to carry color chilli oil, the peanut is using after salt heating
The ripe peanut made, using the 3rd part of first edible oil pepper (parched) and sesame, afterwards wears into the capsicum after frying and sesame
Powder.The volume ratio of first edible oil and the second edible oil is 1：(10~100)；The time of infusion is 20min~35min, is endured
The temperature boiled is 115 DEG C~120 DEG C.
Fermentation：The product obtained after infusion is fermented, thick chilli sauce is obtained.
Preferably, step is also included after being fermented：Product after fermentation is subjected to filling process, afterwards by filling place
Product after reason carries out sealing treatment and sterilization treatment.Wherein, sterilization treatment is specially：By product at 110 DEG C~115 DEG C
Sterilize 25min~30min.
Illustrated with reference to embodiment：
Embodiment one
The present invention provides a kind of thick chilli sauce, the raw material components of thick chilli sauce in terms of every 5L edible oils, including：Soya bean 400g, flower
Raw 550g, green pepper 1000g, sesame 350g, zanthoxylum powder 50g, pepper powder 50g, hot pepper face 400g and salt 250g.
By above-mentioned raw materials component, the preparation method of the thick chilli sauce provided using the present invention prepares thick chilli sauce：
Sorting and pretreatment：Each raw material components are weighed in proportion, and the soya bean of select is soaked in water 8h afterwards.Wherein,
It is soaked in water during soya bean, the addition of water is 5 times of soya bean quality.
Frying and infusion：Respectively with the first edible oil frying soya bean, peanut, green pepper and sesame, then by the production after frying
Thing is well mixed with surplus stock component, and infusion is carried out using the second edible oil.Wherein, it is yellow with the first edible oil frying respectively
Beans, peanut, green pepper and sesame are specifically included：First edible oil is equally divided into three parts, using first part of first edible oil frying
Soya bean, using second part of first edible oil frying peanut at high temperature, so as to carry color chilli oil, the peanut is using after salt heating
The ripe peanut made, using the 3rd part of first edible oil pepper (parched) and sesame, afterwards wears into the capsicum after frying and sesame
Powder.The volume ratio of first edible oil and the second edible oil is 1：20；The time of infusion is 20min, and the temperature of infusion is 120
℃。
Fermentation：By the product fermentations 30h obtained after infusion, the product after fermentation is subjected to filling process, afterwards will be filling
Product after processing carries out sealing treatment, after the 30min that sterilized at 110 DEG C, obtain thick chilli sauce and sterilization treatment.
Embodiment two
The present invention provides a kind of thick chilli sauce, the raw material components of thick chilli sauce in terms of every 5L edible oils, including：Soya bean 400g, flower
Raw 550g, green pepper 1000g, sesame 350g, zanthoxylum powder 50g, pepper powder 50g, hot pepper face 400g, salt 250g, pyrus nivalis 100g, ginger
150g, celery 175g, orange peel 65g, leek 140, shallot 300g, onion 250g, garlic 500g, ginger 350g, white sugar 250g, soy sauce
400g and chickens' extract 100g.
By above-mentioned raw materials component, the preparation method of the thick chilli sauce provided using the present invention prepares thick chilli sauce：
Sorting and pretreatment：Each raw material components are weighed in proportion, and the soya bean of select is soaked in water 8h afterwards.Wherein,
It is soaked in water during soya bean, the addition of water is 5 times of soya bean quality.
Frying and infusion：Respectively with the first edible oil frying soya bean, peanut, green pepper and sesame, then by the production after frying
Thing is well mixed with surplus stock component, and infusion is carried out using the second edible oil.Wherein, it is yellow with the first edible oil frying respectively
Beans, peanut, green pepper and sesame are specifically included：First edible oil is equally divided into three parts, using first part of first edible oil frying
Soya bean, using second part of first edible oil frying peanut at high temperature, so as to carry color chilli oil, the peanut is using after salt heating
The ripe peanut made, using the 3rd part of first edible oil pepper (parched) and sesame, afterwards wears into the capsicum after frying and sesame
Powder.The volume ratio of first edible oil and the second edible oil is 1：20；The time of infusion is 20min, and the temperature of infusion is 120
℃。
Fermentation：By the product fermentations 30h obtained after infusion, the product after fermentation is subjected to filling process, afterwards will be filling
Product after processing carries out sealing treatment, after the 30min that sterilized at 110 DEG C, obtain thick chilli sauce and sterilization treatment.
Embodiment three
The present invention provides a kind of thick chilli sauce, the raw material components of thick chilli sauce in terms of every 5L edible oils, including：Soya bean 500g, snow
Pears 125g, ginger 125g, celery 200g, orange peel 50g, leek 150g, shallot 250g, green pepper 1250g, onion 300g, garlic
400g, ginger 400g, white sugar 200g, salt 200g, soy sauce 500g, peanut 500g, hot pepper face 500g, chickens' extract 150g, zanthoxylum powder 60g,
Pepper powder 45g and sesame 300g.
By above-mentioned raw materials component, the preparation method of the thick chilli sauce provided using the present invention prepares thick chilli sauce：
Sorting and pretreatment：Each raw material components are weighed in proportion, and the soya bean of select is soaked in water 15h afterwards.Wherein,
It is soaked in water during soya bean, the addition of water is 3 times of soya bean quality.
Frying and infusion：Respectively with the first edible oil frying soya bean, peanut, green pepper and sesame, then by the production after frying
Thing is well mixed with surplus stock component, and infusion is carried out using the second edible oil.Wherein, it is yellow with the first edible oil frying respectively
Beans, peanut, green pepper and sesame are specifically included：First edible oil is equally divided into three parts, using first part of first edible oil frying
Soya bean, using second part of first edible oil frying peanut at high temperature, so as to carry color chilli oil, the peanut is using after salt heating
The ripe peanut made, using the 3rd part of first edible oil pepper (parched) and sesame, afterwards wears into the capsicum after frying and sesame
Powder.The volume ratio of first edible oil and the second edible oil is 1：80；The time of infusion is 30min, and the temperature of infusion is 115
℃。
Fermentation：By the product fermentations 35h obtained after infusion, the product after fermentation is subjected to filling process, afterwards will be filling
Product after processing carries out sealing treatment, after the 25min that sterilized at 115 DEG C, obtain thick chilli sauce and sterilization treatment.
In addition, the thick chilli sauce that various embodiments of the present invention are obtained, carries out following sensory evaluations；Standards of grading are specific as follows：
Experienced subjective appreciation personnel 100 are collected, the thick chilli sauce of each embodiment is scored respectively, it is specific such as table
Shown in 1.
The appraisal result of each embodiment thick chilli sauce of table 1
| Color and luster/20 point | Form/30 point | Fragrance/25 point | Mouthfeel/25 point | |
| Embodiment one | 18.5 | 26 | 24.5 | 24.1 |
| Embodiment two | 19.8 | 30 | 25 | 25 |
| Embodiment three | 19.9 | 30 | 25 | 25 |
| Old foster-mother's board like product | 16.5 | 23.2 | 19.3 | 21 |
Certainly, except the situation that embodiment one is enumerated to embodiment three, the species and usage percentage of other raw material components,
Preparation condition etc. is also possible.
The thick chilli sauce of the present invention contains that fruits and vegetables composition, fragrance are tasty, color is tempting, pungent is soft, to greatest extent
Remain the nutritional ingredient of capsicum in itself, and avoid the use of various additives, the thick chilli sauce color, smell and taste prepared are all
Entirely, and when edible it is difficult to get angry；In addition, the easy preservation of thick chilli sauce for preparing of the present invention and with the longer shelf-life.This
Outside, the thick chilli sauce preparation method that the present invention is provided is simple, and production cost is relatively low, with good commercial promise.
In the description of the invention, it is to be understood that term " first ", " second " are only used for describing purpose, and can not
It is interpreted as indicating or implies relative importance or the implicit quantity for indicating indicated technical characteristic.Thus, define " the
One " ,~individual or more this feature can be expressed or be implicitly included to the feature of " second ".In the description of the invention,
" multiple " are meant that two or more, unless otherwise specifically defined.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means to combine specific features, structure, material or the spy that the embodiment or example are described
Point is contained at least one embodiment of the present invention or example.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.Moreover, specific features, structure, material or the feature of description can be with office
Combined in an appropriate manner in one or more embodiments or example.In addition, in the case of not conflicting, the skill of this area
Art personnel can be tied the not be the same as Example or the feature of example and non-be the same as Example or example described in this specification
Close and combine.It should be noted that for each condiment ratio used in thick chilli sauce of the present invention, there is no particular restriction by the present invention,
Those skilled in the art can be combined according to taste.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changed, replacing and modification.
Claims (8)
1. a kind of thick chilli sauce, it is characterised in that the raw material components of the thick chilli sauce in terms of every 5L edible oils, including：
400~600g of soya bean, 450~550g of peanut, 1000~1500g of green pepper, 250~350g of sesame, 50~70g of zanthoxylum powder,
40~50g of pepper powder, 150~250g of 400~600g of hot pepper face and salt.
2. thick chilli sauce according to claim 1, it is characterised in that also include：
It is 100~150g of pyrus nivalis, 100~150g of ginger, 175~225g of celery, 35~65g of orange peel, 140~160g of leek, big
200~300g of green onion, 250~350g of onion, 300~500g of garlic, 350~450g of ginger, 150~250g of white sugar, 400~600g of soy sauce
And one or more mixtures in 100~200g of chickens' extract.
3. thick chilli sauce according to claim 2, it is characterised in that including：
Soya bean 500g, pyrus nivalis 125g, ginger 125g, celery 200g, orange peel 50g, leek 150g, shallot 250g, green pepper
1250g, onion 300g, garlic 400g, ginger 400g, white sugar 200g, salt 200g, soy sauce 500g, peanut 500g, hot pepper face 500g, chicken
Smart 150g, zanthoxylum powder 60g, pepper powder 45g and sesame 300g.
4. the preparation method of any one of claims 1 to 3 thick chilli sauce, it is characterised in that comprise the following steps：
Sorting and pretreatment：Each raw material components are weighed in proportion, and the soya bean of select is soaked in water 8h~24h afterwards；
Frying and infusion：Respectively with the first edible oil frying soya bean, peanut, green pepper and sesame, then by the product after frying with
Surplus stock component is well mixed, and infusion is carried out using the second edible oil；
Fermentation：The product obtained after the infusion is fermented, the thick chilli sauce is obtained.
5. the preparation method of thick chilli sauce according to claim 4, it is characterised in that it is described fermented after also include step
Suddenly：
Product after the fermentation is subjected to filling process, the product after filling process is subjected to sealing treatment and sterilizing afterwards
Processing.
6. the preparation method of thick chilli sauce according to claim 5, it is characterised in that：
The sterilization treatment is specially：By product in the 25min~30min that sterilized at 110 DEG C~115 DEG C.
7. the preparation method of thick chilli sauce according to claim 4, it is characterised in that：
It is described to be specifically included respectively with the first edible oil frying soya bean, peanut, green pepper and sesame：First edible oil is averaged
It is divided into three parts, using first part of the first edible oil frying soya bean, using second portion of the first edible oil frying peanut, adopts
With the 3rd part of the first edible oil pepper (parched) and sesame, the capsicum after the frying and sesame are clayed into power afterwards.
8. the preparation method of thick chilli sauce according to claim 4, it is characterised in that：
The volume ratio of first edible oil and second edible oil is 1：(10~100)；
Described to be soaked in water during soya bean, the addition of the water is 3~5 times of the soya bean quality；
The time of the infusion is 20min~35min, and the temperature of the infusion is 115 DEG C~120 DEG C.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853674A (en) * | 2017-12-07 | 2018-03-30 | 谭信冬 | It is a kind of not add thick chilli sauce of pigment and preparation method thereof |
| CN107853675A (en) * | 2017-12-07 | 2018-03-30 | 谭信冬 | It is a kind of not add thick chilli sauce of essence and preparation method thereof |
| CN107927588A (en) * | 2017-12-28 | 2018-04-20 | 王丹朵 | A kind of thick chilli sauce and preparation method thereof |
| CN108013432A (en) * | 2017-12-07 | 2018-05-11 | 谭信冬 | A kind of thick chilli sauce for being not easy to get angry, being not easy long acne and preparation method thereof |
| CN108740955A (en) * | 2018-05-18 | 2018-11-06 | 许自立 | A kind of capsicum sauce formulation and technological process |
| CN109480265A (en) * | 2018-11-26 | 2019-03-19 | 遵义市刘胡子食品有限公司 | A kind of fermented type day green pepper thick chilli sauce and preparation method thereof |
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| CN104939028A (en) * | 2015-01-13 | 2015-09-30 | 来安县阿净环保科技产品贸易有限公司 | Production method of natural chilli sauce |
| CN105942472A (en) * | 2016-06-06 | 2016-09-21 | 宋军兴 | Chilli sauce preparing method and chilli sauce |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104939028A (en) * | 2015-01-13 | 2015-09-30 | 来安县阿净环保科技产品贸易有限公司 | Production method of natural chilli sauce |
| CN105942472A (en) * | 2016-06-06 | 2016-09-21 | 宋军兴 | Chilli sauce preparing method and chilli sauce |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853674A (en) * | 2017-12-07 | 2018-03-30 | 谭信冬 | It is a kind of not add thick chilli sauce of pigment and preparation method thereof |
| CN107853675A (en) * | 2017-12-07 | 2018-03-30 | 谭信冬 | It is a kind of not add thick chilli sauce of essence and preparation method thereof |
| CN108013432A (en) * | 2017-12-07 | 2018-05-11 | 谭信冬 | A kind of thick chilli sauce for being not easy to get angry, being not easy long acne and preparation method thereof |
| CN107927588A (en) * | 2017-12-28 | 2018-04-20 | 王丹朵 | A kind of thick chilli sauce and preparation method thereof |
| CN108740955A (en) * | 2018-05-18 | 2018-11-06 | 许自立 | A kind of capsicum sauce formulation and technological process |
| CN109480265A (en) * | 2018-11-26 | 2019-03-19 | 遵义市刘胡子食品有限公司 | A kind of fermented type day green pepper thick chilli sauce and preparation method thereof |
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Application publication date: 20170822 |