CN107259501A - A kind of capsicum paste and preparation method thereof - Google Patents
A kind of capsicum paste and preparation method thereof Download PDFInfo
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- CN107259501A CN107259501A CN201710659572.4A CN201710659572A CN107259501A CN 107259501 A CN107259501 A CN 107259501A CN 201710659572 A CN201710659572 A CN 201710659572A CN 107259501 A CN107259501 A CN 107259501A
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- capsicum paste
- sauce
- powder
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- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 103
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 84
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 58
- 235000015067 sauces Nutrition 0.000 claims abstract description 54
- 240000006677 Vicia faba Species 0.000 claims abstract description 52
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 52
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 52
- 239000012634 fragment Substances 0.000 claims abstract description 43
- 235000013599 spices Nutrition 0.000 claims abstract description 37
- 229910052739 hydrogen Inorganic materials 0.000 claims abstract description 36
- 239000001257 hydrogen Substances 0.000 claims abstract description 36
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 32
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000012907 honey Nutrition 0.000 claims abstract description 31
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 29
- 235000008397 ginger Nutrition 0.000 claims abstract description 29
- 239000000284 extract Substances 0.000 claims abstract description 28
- 235000004347 Perilla Nutrition 0.000 claims abstract description 26
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 24
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 23
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 23
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 23
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 23
- 241000220317 Rosa Species 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- 230000000694 effects Effects 0.000 claims abstract description 22
- 244000068988 Glycine max Species 0.000 claims abstract description 21
- 235000007457 Jasminum sambac Nutrition 0.000 claims abstract description 21
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 19
- 241000251468 Actinopterygii Species 0.000 claims abstract description 18
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 18
- 244000203593 Piper nigrum Species 0.000 claims abstract description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 17
- 238000004321 preservation Methods 0.000 claims abstract description 16
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 15
- 229940029982 garlic powder Drugs 0.000 claims abstract description 15
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 56
- 238000009835 boiling Methods 0.000 claims description 30
- 229910052742 iron Inorganic materials 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 239000003921 oil Substances 0.000 claims description 23
- 235000019198 oils Nutrition 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 238000007654 immersion Methods 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 17
- 241000894006 Bacteria Species 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000002245 particle Substances 0.000 claims description 13
- 240000006439 Aspergillus oryzae Species 0.000 claims description 12
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 12
- 238000009413 insulation Methods 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 11
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 11
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 8
- 244000082204 Phyllostachys viridis Species 0.000 claims description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 239000011425 bamboo Substances 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 7
- 240000002943 Elettaria cardamomum Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 7
- 244000270834 Myristica fragrans Species 0.000 claims description 7
- 240000009023 Myrrhis odorata Species 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 238000004458 analytical method Methods 0.000 claims description 7
- 235000005300 cardamomo Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 239000001702 nutmeg Substances 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000003651 drinking water Substances 0.000 claims description 6
- 235000020188 drinking water Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 235000019486 Sunflower oil Nutrition 0.000 claims description 4
- 239000002600 sunflower oil Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 229920003266 Leaf® Polymers 0.000 claims 3
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 244000040738 Sesamum orientale Species 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 11
- 239000003755 preservative agent Substances 0.000 abstract description 11
- 230000002335 preservative effect Effects 0.000 abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 24
- 230000009286 beneficial effect Effects 0.000 description 10
- 241000207961 Sesamum Species 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 6
- 241000209140 Triticum Species 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 150000002431 hydrogen Chemical class 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000021268 hot food Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- RUMOYJJNUMEFDD-UHFFFAOYSA-N perillyl aldehyde Chemical compound CC(=C)C1CCC(C=O)=CC1 RUMOYJJNUMEFDD-UHFFFAOYSA-N 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 241000109329 Rosa xanthina Species 0.000 description 2
- 235000004789 Rosa xanthina Nutrition 0.000 description 2
- 239000002115 aflatoxin B1 Substances 0.000 description 2
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 2
- 229930020125 aflatoxin-B1 Natural products 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000196 olfactory nerve Anatomy 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of capsicum paste and preparation method thereof, belong to food processing field, capsicum paste is used to be flushed with hydrogen and packed, and contains edible vegetable oil, thick broad-bean sauce, chilli powder, sesame, perilla leaf fragment, fermented soya bean, fresh ginger fragment, garlic powder, pericarpium zanthoxyli schinifolii end, pepper powder, kelp residue, edible salt, honey, Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and spice extract solution；Its preparation method is：A, hot pot, B, frying are C, off the pot, D, are flushed with hydrogen and pack；Product of the present invention is nutritious, fresh pungent foot, aromatic flavour, lovely luster, more preferably, mouthfeel is more preferable for flavor effect, and on the premise of without any preservative, the preservation time is permanent, and monosodium glutamate and spice body is not used, more green and healthy are eaten, more preferable the demand of consumers in general can must be met, its preparation method is simple to operate, local flavor, quality and the mouthfeel of capsicum paste are substantially improved, and input cost is not high, is adapted to industrialized production.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of capsicum paste and preparation method thereof.
Background technology
Thick chilli sauce is, using capsicum as primary raw material, to mix the sauce shape flavouring that other various materials are boiled, with delicious
Color is fresh, long times of aftertaste, Appetizing spleen-tonifying, orectic function, at the same because it is edible, easy to carry, it is widely used, and it is deep by people
Like, the research about thick chilli sauce is also increasingly valued by people.
It is not reasonable but existing spicy sauce formulation is excessively simple, make obtained thick chilli sauce nutrition unbalanced, or need
Seafood or other meats ensure the nutrition of thick chilli sauce, while needing to use the drinks such as grape wine to render palatable and remove have a strong smell flavouring, Huo Zhexu
Largely to carry fresh using fresheners such as monosodium glutamates, the growing demand of broad masses of the people can not have been met.
In addition, country has strict dose requirements, potassium sorbate, sodium benzoate addition mistake to chemical preservative addition
Low, product preservation effect is bad, easily it is putrid and deteriorated, and if potassium sorbate, sodium benzoate are too high, will exceed national standard, and
Even and if added chemical preservative, do not carry out sterilisation process, in preserving process still have secondary fermentation flatulence,
Post mouth feel turns sour, shortened shelf life.
Therefore, develop it is a kind of be free of meat, without using fresheners such as monosodium glutamates, without using preservative, without using drinks, and fresh
The capsicum paste that fragrance is beautiful, preservation is permanent, while taking into account the demand of not eating meat crowd, enriches the species of thick-chilli sauce product, is drink
Eclipse boundary urgent problem to be solved.
The content of the invention
The technical problems to be solved by the invention be to provide nutritious, mouthfeel more preferably, aromatic flavour, fresh pungent foot, not
Any preservative and a kind of capsicum paste of preservation time length are added, its preparation method is simple to operate, can be effectively improved spicy
Local flavor, quality and the mouthfeel of sauce, and input cost is not high, is adapted to industrialized production.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：
A kind of capsicum paste, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：100~150 portions of foods
With vegetable oil, 60~90 portions of thick broad-bean sauce, 15~30 portions of chilli powder, 10~20 portions of sesames, 10~20 parts of perilla leaf fragments, 4~8 parts
Fermented soya bean, 5~10 parts of fresh ginger fragments, 6~12 parts of garlic powders, 2~4 parts of pericarpium zanthoxyli schinifolii ends, 1~3 portion of pepper powder, 12~24 parts of kelp residues,
16~26 parts of edible salts, 5~10 parts of honey, 4~8 parts of Steamed fish soy sauces, 1~3 part of rose liquid distilled from honeysuckle flowers or lotus leaves, 1~3 part of arabian jasmine flower distillate and 2~6
Part spice extract solution.
Compared with prior art, the beneficial effects of the invention are as follows：
Product of the present invention is nutritious, fresh pungent foot, aromatic flavour, lovely luster, and more preferably, mouthfeel is more preferable for flavor effect,
Various single product raw materials are in that fragrant colouring effect obtains ultimate attainment presentation, not only retain the original local flavor of various Seasoning Ingredients, also utilize
The mutual synergy of various Seasoning Ingredients, is effectively improved local flavor, quality and the mouthfeel of capsicum paste, and honey, edible salt, sea
It is combined with powder, perilla leaf fragment, Steamed fish soy sauce and the hydrogen that is dissolved in product, can effectively plays anti-oxidant and anti-corruption and become
The synergy of matter, greatly prolongs the shelf-life of product, makes it on the premise of without any preservative, and preservation, which is obtained, more to be lengthened
Long, and monosodium glutamate and spice body is not used, eats more green and healthy, more preferable can must meet the demand of consumers in general.
On the basis of above-mentioned technical proposal, the present invention can also do following improvement.
As a kind of preferred embodiment of the present invention, the edible vegetable oil uses peanut oil, sesame oil or sunflower seeds
Oil, the chilli powder is made after using Guizhou strip green pepper drying and crushing, and the pericarpium zanthoxyli schinifolii end uses fresh Sichuan South Road zanthoxylum powder
It is made after broken, the honey uses honey of various flowers.
Beneficial effect using above-mentioned preferred scheme is：
Using peanut oil, sesame oil or sunflower oil advantageously in the nutrition and fragrance that improve capsicum paste；South Road Chinese prickly ash
Abound with Hanyuan County, sichuan Province, thick, the oily heavy of the gorgeous meat of full grains, color is good, numb thick flavor, there is the appellation of " tribute green pepper ", to remove fishy smell,
Increase spicy hot taste excellent；And Guizhou strip chillies dried capsicum is Guizhou special product, not only peppery but also perfume (or spice), with the Seasoning Ingredients such as South Road Chinese prickly ash
Use cooperatively, mouthfeel is more preferably；More balanced using honey of various flowers nutrition, mouthfeel and effect are more preferably.
As another preferred embodiment of the present invention, the perilla leaf fragment is shredded to 1cm2Hereinafter, the fresh ginger
The size controlling at end, garlic powder and kelp residue is in below 5mm, and the size controlling at the pericarpium zanthoxyli schinifolii end is in below 1mm.
Beneficial effect using above-mentioned preferred scheme is：
Not only advantageously in frying so that raw material is in that fragrant colouring effect obtains ultimate attainment presentation, and can be made spicy
The mouthfeel of sauce is more preferable.
As another preferred embodiment of the present invention, the rose liquid distilled from honeysuckle flowers or lotus leaves is according to body by new fresh-rose and boiling water
Product is than being 1:4~6 mix redistillation after immersion and are made, and the arabian jasmine flower distillate is according to volume ratio by new fresh Jasmine and boiling water
For 1:4~6 mix redistillation after immersion and are made.
Beneficial effect using above-mentioned preferred scheme is：
Distilled after being soaked using boiling water, both the extracts active ingredients in rose and Jasmine can be made more complete, used
A small amount of rose and Jasmine are cost-effective with regard to the liquid distilled from honeysuckle flowers or lotus leaves that can be given off a strong fragrance, and will not make rose and Jasmine
In the water insoluble impurity incorporation product such as pollen and influence product quality.
As another preferred embodiment of the present invention, the spice extract solution is by anise, radix glycyrrhizae, cassia bark, fourth
Perfume, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black pepper, fennel seeds and boiling water are according to weight than 0.12~0.18：0.06~
0.12：0.04~0.06：0.2~0.3：0.12~0.18：0.06~0.12：0.06~0.12：0.06~0.12：0.12~
0.18：0.06~0.12：0.12~0.18：Distill and be made after 50 mixing immersions.
Beneficial effect using above-mentioned preferred scheme is：
Because aflatoxin B1 does not have volatility, spice extract solution soaks redistilled technique using boiling water, not only may be used
To avoid entering in distillation juice because spice stores aflatoxin B1 that is improper and producing, food will not be more caused into product
Product potential safety hazard, and spice and water distilled together so that the extracts active ingredients in spice are more complete, with a small amount of
Spice is cost-effective with regard to the spice extract solution that can be given off a strong fragrance, and the materials such as the grease in spice will not also entered
Enter product and influence product quality, enter because if still suffering from the materials such as grease if spice usage amount is too many, after distillation
Enter distillate, influence product quality.
As another preferred embodiment of the present invention, soak time is 3~6h.
Beneficial effect using above-mentioned preferred scheme is：
Both it is fragrant pungent with regard to what can be given off a strong fragrance with a small amount of spice so that the extracts active ingredients in spice are more complete
Expect extract solution, it is cost-effective, it must can save the time to greatest extent again.
The preparation method of capsicum paste as described above, it comprises the following steps：
A, hot pot
The iron frying pan after cleaning first is taken, and one layer of fresh ginger juice is wiped in the inner surface of iron frying pan, is then heated iron
Frying pan, cooks edible vegetable oil according still further to parts by weight, and oil temperature is heated into 220~240 DEG C；
B, frying
When oil temperature reaches 220~240 DEG C, it is 250~350 DEG C to control heating-up temperature, first according to parts by weight by thick broad-bean sauce
Cook, and stir-fry 12~18 minutes together with fermented soya bean；Then according to parts by weight by chilli powder, fresh ginger fragment, garlic powder and pericarpium zanthoxyli schinifolii
End is cooked together, and is stir-fried 8~12 minutes；According still further to parts by weight are by sesame, perilla leaf fragment, pepper powder, kelp residue and eat
Salt is cooked together, and is stir-fried 10~20 minutes；It is last according to parts by weight successively by Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and
Spice extract solution is cooked respectively, and every time cook after stir-fry 4~8 minutes；
It is C, off the pot
Frying stops heating after terminating, when iron frying pan temperature is reduced to 70~90 DEG C, according to parts by weight by under honey
Pot, and stir-fries 2~4 minutes, it is off the pot after be cooled to room temperature, that is, obtain capsicum paste in bulk；
D, it is flushed with hydrogen and packs
Hydrogen is filled with the capsicum paste in bulk that ratio according to 16~24ml/kg is obtained into step B, then sealed bundle
Dress, sterilization obtains described capsicum paste.
Compared with prior art, the beneficial effects of the invention are as follows：
The inventive method is simple to operate, and input cost is not high, is adapted to industrialized production, its stir-frying-technology is using special
Fixed blanking order, frying temperature and frying time, not only avoid raw material do not fry with outside stir-bake to brown, moreover it is possible to make various single product raw materials
Obtain ultimate attainment presentation in fragrant colouring effect, not only retain the original local flavor of various Seasoning Ingredients, also utilize various Seasoning Ingredients
Mutual synergy, be effectively improved local flavor, quality and the mouthfeel of capsicum paste, obtain the various capsicum paste of color；And
It is advantageously broken in honey, edible salt, Kelp Powder, perilla leaf using unique hot pot, frying, off the pot and pack technique
Piece, Steamed fish soy sauce and the hydrogen being dissolved in product are combined, and effectively play anti-oxidant and anti-putrid and deteriorated synergy, greatly
The shelf-life of big extension product, make it on the premise of without any preservative, preservation obtains more permanent, and monosodium glutamate is not used
With spice body, more green and healthy are eaten, more preferable the demand of consumers in general can must be met.
On the basis of above-mentioned technical proposal, the present invention can also do following improvement.
As a kind of preferred embodiment of the present invention, in step D, to step C under conditions of pressure is 1~2MPa
In be filled with hydrogen in obtained capsicum paste in bulk.
Beneficial effect using above-mentioned preferred scheme is：
What is be flushed with hydrogen is better, and more hydrogen can be made to be dissolved in capsicum paste, anti-oxidant and anti-putrid and deteriorated performance
More preferably, the shelf-life of capsicum paste is greatly prolonged, makes its preservation more permanent.
As another preferred embodiment of the present invention, in step D, seal packing method is filling rear discharge air
It is flushed with hydrogen and packs again.
Beneficial effect using above-mentioned preferred scheme is：
Pack effect more preferably, anti-oxidant and anti-putrid and deteriorated performance more preferably, greatly prolongs the shelf-life of capsicum paste, made
Its preservation is more permanent.
As another preferred embodiment of the present invention, the preparation method of the thick broad-bean sauce comprises the following steps：
A, pretreatment and starch gelatinization
Take full dried broad bean to be cooked after peeling to crush, that is, obtain broad bean particle；According to 20~30:4~6:1~2:2~3:1
~2:Broad bean particle, wheat flour, analysis for soybean powder, salt, chilli powder are well mixed by 5~8 weight ratio with drinking water, and while stirring
While heating, and 2~4min is first heated under conditions of temperature is 40~60 DEG C, then added under conditions of temperature is 65~85 DEG C
4~6min of heat, then heats 3~5min under conditions of temperature is 90~100 DEG C, that is, obtains mixed fermentation material；
B, heat-preservation fermentation
The mixed fermentation material obtained in step a is placed in container made of bamboo and is cooled to 50~54 DEG C, then first according to 60~
90：1 weight is than addition aspergillus oryzae, according still further to 45~65：1 weight is heated than addition lactic acid bacteria, and using immersion method, in temperature
Spend and fermented 30~40d for sealing thermal insulation under conditions of 50~54 DEG C, it is ensured that aspergillus oryzae and the prolease activity of lactic acid bacteria >=
25000u/g, saccharifying enzymic activity >=25000u/g, that is, obtain being incubated speed wine sauce；
C, ferment in nature
The insulation speed that step b is obtained makes sauce 65~75d of ferment in nature, then according to 10~20:1 weight is than addition
Boiling hot edible oil, is well mixed, and the thick broad-bean sauce is obtained after cooling.
Beneficial effect using above-mentioned preferred scheme is：
Prepare that thick broad-bean sauce is simple to operate using the method, input cost is not high, first using step up temperature etc.
Warm heating promotes the starch gelatinization expansion in wheat flour and soy meal, then it is mixed with broad bean particle, edible salt and chilli powder
It is placed in container made of bamboo, and is fermented by the way of heat-preservation fermentation and ferment in nature are combined after conjunction, then adds boiling hot food
With oil, cooled down after mixing, and be flushed with hydrogen and pack, can not only effectively improved gelatinization degree, the digestibility of starch, improve thick broad-bean sauce
Local flavor and quality, shorten the production time of thick broad-bean sauce, and thick broad-bean sauce can be made to carry the delicate fragrance of bamboo, and without monosodium glutamate and any
Preservative, eats more green and healthy, more preferably, fresh fragrance foot more preferable can must meet the demand of consumers in general to mouthfeel.
The better embodiment to the present invention is described in further details below.
A kind of capsicum paste, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：100~150 portions of foods
With vegetable oil, 60~90 portions of thick broad-bean sauce, 15~30 portions of chilli powder, 10~20 portions of sesames, 10~20 parts of perilla leaf fragments, 4~8 parts
Fermented soya bean, 5~10 parts of fresh ginger fragments, 6~12 parts of garlic powders, 2~4 parts of pericarpium zanthoxyli schinifolii ends, 1~3 portion of pepper powder, 12~24 parts of kelp residues,
16~26 parts of edible salts, 5~10 parts of honey, 4~8 parts of Steamed fish soy sauces, 1~3 part of rose liquid distilled from honeysuckle flowers or lotus leaves, 1~3 part of arabian jasmine flower distillate and 2~6
Part spice extract solution；
The edible vegetable oil uses peanut oil, sesame oil or sunflower oil, and the chilli powder uses Guizhou strip chillies dried
It is made after dry crushing, the pericarpium zanthoxyli schinifolii end is made after being crushed using fresh Sichuan South Road Chinese prickly ash, and the honey uses honey of various flowers；
The perilla leaf fragment is shredded to 1cm2Hereinafter, the size controlling of the fresh ginger fragment, garlic powder and kelp residue is in 5mm
Hereinafter, the size controlling at the pericarpium zanthoxyli schinifolii end is in below 1mm；
It by new fresh-rose and boiling water according to volume ratio is 1 that the rose liquid distilled from honeysuckle flowers or lotus leaves, which is,:Steamed again after 4~6 3~6h of mixing immersion
Evaporate and be made, it by new fresh Jasmine and boiling water according to volume ratio is 1 that the arabian jasmine flower distillate, which is,:After 4~6 3~6h of mixing immersion again
Distill and be made；
The spice extract solution is by anise, radix glycyrrhizae, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black Hu
Green pepper, fennel seeds and boiling water are according to weight than 0.12~0.18：0.06~0.12：0.04~0.06：0.2~0.3：0.12~
0.18：0.06~0.12：0.06~0.12：0.06~0.12：0.12~0.18：0.06~0.12：0.12~0.18：50 mixing
Distill and be made after 3~6h of immersion.
The preparation method of capsicum paste as described above, it comprises the following steps：
A, hot pot
The iron frying pan after cleaning first is taken, and one layer of fresh ginger juice is wiped in the inner surface of iron frying pan, is then heated iron
Frying pan, cooks edible vegetable oil according still further to parts by weight, and oil temperature is heated into 220~240 DEG C；
B, frying
When oil temperature reaches 220~240 DEG C, it is 250~350 DEG C to control heating-up temperature, first according to parts by weight by thick broad-bean sauce
Cook, and stir-fry 12~18 minutes together with fermented soya bean；Then according to parts by weight by chilli powder, fresh ginger fragment, garlic powder and pericarpium zanthoxyli schinifolii
End is cooked together, and is stir-fried 8~12 minutes；According still further to parts by weight are by sesame, perilla leaf fragment, pepper powder, kelp residue and eat
Salt is cooked together, and is stir-fried 10~20 minutes；It is last according to parts by weight successively by Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and
Spice extract solution is cooked respectively, and every time cook after stir-fry 4~8 minutes；
It is C, off the pot
Frying stops heating after terminating, when iron frying pan temperature is reduced to 70~90 DEG C, according to parts by weight by under honey
Pot, and stir-fries 2~4 minutes, it is off the pot after be cooled to room temperature, that is, obtain capsicum paste in bulk；
D, it is flushed with hydrogen and packs
The capsicum paste in bulk that ratio according to 16~24ml/kg is obtained under conditions of pressure is 1~2MPa into step C
In be filled with hydrogen, then pack (for example：It is filling after discharge air be flushed with hydrogen again pack or it is filling after vacuum packaging etc. side
Formula), then sterilize (for example：The method such as microwave disinfection or ultraviolet-sterilization), that is, obtain described capsicum paste.
Wherein, the preparation method of the thick broad-bean sauce comprises the following steps：
A, pretreatment and starch gelatinization
Take full dried broad bean to be cooked after peeling to crush, that is, obtain broad bean particle；According to 20~30:4~6:1~2:2~3:1
~2:Broad bean particle, wheat flour, analysis for soybean powder, salt, chilli powder are well mixed by 5~8 weight ratio with drinking water, and while stirring
While heating, and 2~4min is first heated under conditions of temperature is 40~60 DEG C, then added under conditions of temperature is 65~85 DEG C
4~6min of heat, then heats 3~5min under conditions of temperature is 90~100 DEG C, that is, obtains mixed fermentation material；
B, heat-preservation fermentation
The mixed fermentation material obtained in step a is placed in container made of bamboo and is cooled to 50~54 DEG C, then first according to 60~
90：1 weight is than addition aspergillus oryzae, according still further to 45~65：1 weight is heated than addition lactic acid bacteria, and using immersion method, in temperature
Spend and fermented 30~40d for sealing thermal insulation under conditions of 50~54 DEG C, it is ensured that aspergillus oryzae and the prolease activity of lactic acid bacteria >=
25000u/g, saccharifying enzymic activity >=25000u/g, that is, obtain being incubated speed wine sauce；
C, ferment in nature
The insulation speed that step b is obtained makes sauce 65~75d of ferment in nature, then according to 10~20:1 weight is than addition
Boiling hot edible oil, is well mixed, and the thick broad-bean sauce is obtained after cooling.
In perilla leaf in the present invention rich in perillaldehyde (Perillaldehyde) can stimulate olfactory nerves make gastric secretion,
Improve a poor appetite, be also can serve as natural antiseptic agent, for the preservative as food materials such as soy sauce, pickled things, with prevention food
Poison, the effect of prolonging storage period etc..
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of capsicum paste, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：125 portions of food plants
Oil, 75 portions of thick broad-bean sauce, 23 portions of chilli powders, 15 portions of sesames, 15 portions of perilla leaf fragments, 6 portions of fermented soya bean, 7.5 portions of fresh ginger fragments, 9 portions of garlics
End, 3 portions of pericarpium zanthoxyli schinifolii ends, 2 portions of pepper powders, 18 portions of kelp residues, 21 portions of edible salts, 7.5 portions of honey, 6 portions of Steamed fish soy sauces, 2 portions of roses
Liquid distilled from honeysuckle flowers or lotus leaves, 2 parts of arabian jasmine flower distillates and 4 parts of spice extract solutions；
The edible vegetable oil uses sesame oil, the chilli powder to be made after using Guizhou strip green pepper drying and crushing, described
Pericarpium zanthoxyli schinifolii end is made after being crushed using fresh Sichuan South Road Chinese prickly ash, and the honey uses honey of various flowers；
The perilla leaf fragment is shredded to 1cm2Hereinafter, the size controlling of the fresh ginger fragment, garlic powder and kelp residue is in 5mm
Hereinafter, the size controlling at the pericarpium zanthoxyli schinifolii end is in below 1mm；
It by new fresh-rose and boiling water according to volume ratio is 1 that the rose liquid distilled from honeysuckle flowers or lotus leaves, which is,:5 mixing are soaked redistillation after 6h and made
, it by new fresh Jasmine and boiling water according to volume ratio is 1 that the arabian jasmine flower distillate, which is,:5 mixing are soaked redistillation after 6h and are made；
The spice extract solution is by anise, radix glycyrrhizae, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black Hu
Green pepper, fennel seeds and boiling water compare 0.15 according to weight：0.09：0.05：0.25：0.15：0.09：0.09：0.09：0.15：0.09：
0.15：Distill and be made after 50 mixing immersion 6h.
The preparation method of capsicum paste as described above, it comprises the following steps：
A, hot pot
The iron frying pan after cleaning first is taken, and one layer of fresh ginger juice is wiped in the inner surface of iron frying pan, is then heated iron
Frying pan, cooks edible vegetable oil according still further to parts by weight, and oil temperature is heated into 230 DEG C；
B, frying
When oil temperature reaches 230 DEG C, it is 300 DEG C to control heating-up temperature, first according to parts by weight by thick broad-bean sauce and fermented soya bean together
Cook, and stir-fry 15 minutes；Then chilli powder, fresh ginger fragment, garlic powder and pericarpium zanthoxyli schinifolii end are cooked together according to parts by weight, and turned over
Fry 10 minutes；Sesame, perilla leaf fragment, pepper powder, kelp residue and edible salt are cooked together according still further to parts by weight, and stir-fry 15
Minute；Finally Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and spice extract solution are cooked respectively successively according to parts by weight, and
Stir-fried 6 minutes after cooking every time；
It is C, off the pot
Frying stops heating after terminating, and when iron frying pan temperature is reduced to 80 DEG C, honey is cooked according to parts by weight, and
Stir-fry 3 minutes, it is off the pot after be cooled to room temperature, that is, obtain capsicum paste in bulk；
D, it is flushed with hydrogen and packs
Filled according to 20ml/kg ratio in the capsicum paste in bulk obtained under conditions of pressure is 1.5MPa into step C
Enter hydrogen, then filling rear discharge air is flushed with hydrogen again packs, then microwave disinfection, that is, obtains described capsicum paste.
Wherein, the preparation method of the thick broad-bean sauce comprises the following steps：
A, pretreatment and starch gelatinization
Take full dried broad bean to be cooked after peeling to crush, that is, obtain broad bean particle；According to 25:5:1.5:2.5:1.5:6.5
Broad bean particle, wheat flour, analysis for soybean powder, salt, chilli powder are well mixed by weight ratio with drinking water, and are stirred while heat,
And 3min is first heated under conditions of temperature is 50 DEG C, then 5min is heated under conditions of temperature is 75 DEG C, then it is in temperature
4min is heated under conditions of 95 DEG C, that is, obtains mixed fermentation material；
B, heat-preservation fermentation
The mixed fermentation material obtained in step a is placed in container made of bamboo and is cooled to 52 DEG C, then first according to 75：1 weight
Amount is than addition aspergillus oryzae, according still further to 55：1 weight is heated than addition lactic acid bacteria, and using immersion method, in the bar that temperature is 52 DEG C
Sealing thermal insulation ferments 35d under part, it is ensured that and aspergillus oryzae and prolease activity >=25000u/g of lactic acid bacteria, saccharifying enzymic activity >=
25000u/g, that is, obtain being incubated speed wine sauce；
C, ferment in nature
The insulation speed that step b is obtained makes sauce ferment in nature 70d, then according to 15:1 weight is than adding boiling hot food
With oil, it is well mixed, the thick broad-bean sauce is obtained after cooling.
Embodiment 2
A kind of capsicum paste, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：100 portions of food plants
Oil, 60 portions of thick broad-bean sauce, 15 portions of chilli powder, 10 portions of sesames, 10 parts of perilla leaf fragments, 4 parts of fermented soya bean, 5 parts of fresh ginger fragments, 6 parts of garlic powders,
2 parts of pericarpium zanthoxyli schinifolii ends, 1 part of pepper powder, 12 parts of kelp residues, 16 parts of edible salts, 5 parts of honey, 4 parts of Steamed fish soy sauces, 1 part of rose liquid distilled from honeysuckle flowers or lotus leaves, 1
Part arabian jasmine flower distillate and 2 parts of spice extract solutions；
The edible vegetable oil uses peanut oil, the chilli powder to be made after using Guizhou strip green pepper drying and crushing, described
Pericarpium zanthoxyli schinifolii end is made after being crushed using fresh Sichuan South Road Chinese prickly ash, and the honey uses honey of various flowers；
The perilla leaf fragment is shredded to 1cm2Hereinafter, the size controlling of the fresh ginger fragment, garlic powder and kelp residue is in 5mm
Hereinafter, the size controlling at the pericarpium zanthoxyli schinifolii end is in below 1mm；
It by new fresh-rose and boiling water according to volume ratio is 1 that the rose liquid distilled from honeysuckle flowers or lotus leaves, which is,:4 mixing are soaked redistillation after 3h and made
, it by new fresh Jasmine and boiling water according to volume ratio is 1 that the arabian jasmine flower distillate, which is,:4 mixing are soaked redistillation after 3h and are made；
The spice extract solution is by anise, radix glycyrrhizae, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black Hu
Green pepper, fennel seeds and boiling water compare 0.12 according to weight：0.06：0.04：0.2：0.12：0.06：0.06：0.06：0.12：0.06：
0.12：Distill and be made after 50 mixing immersion 3h.
The preparation method of capsicum paste as described above, it comprises the following steps：
A, hot pot
The iron frying pan after cleaning first is taken, and one layer of fresh ginger juice is wiped in the inner surface of iron frying pan, is then heated iron
Frying pan, cooks edible vegetable oil according still further to parts by weight, and oil temperature is heated into 220 DEG C；
B, frying
When oil temperature reaches 220 DEG C, it is 250 DEG C to control heating-up temperature, first according to parts by weight by thick broad-bean sauce and fermented soya bean together
Cook, and stir-fry 18 minutes；Then chilli powder, fresh ginger fragment, garlic powder and pericarpium zanthoxyli schinifolii end are cooked together according to parts by weight, and turned over
Fry 12 minutes；Sesame, perilla leaf fragment, pepper powder, kelp residue and edible salt are cooked together according still further to parts by weight, and stir-fry 20
Minute；Finally Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and spice extract solution are cooked respectively successively according to parts by weight, and
Stir-fried 8 minutes after cooking every time；
It is C, off the pot
Frying stops heating after terminating, and when iron frying pan temperature is reduced to 70 DEG C, honey is cooked according to parts by weight, and
Stir-fry 4 minutes, it is off the pot after be cooled to room temperature, that is, obtain capsicum paste in bulk；
D, it is flushed with hydrogen and packs
It is filled with according to 16ml/kg ratio in the capsicum paste in bulk obtained under conditions of pressure is 1MPa into step C
Hydrogen, then filling rear vacuum packaging, then ultraviolet-sterilization, that is, obtain described capsicum paste.
Wherein, the preparation method of the thick broad-bean sauce comprises the following steps：
A, pretreatment and starch gelatinization
Take full dried broad bean to be cooked after peeling to crush, that is, obtain broad bean particle；According to 20:4:1:2:1:5 weight ratio will
Broad bean particle, wheat flour, analysis for soybean powder, salt, chilli powder are well mixed with drinking water, and are stirred while heating, and elder generation is in temperature
Spend to heat 4min under conditions of 40 DEG C, then 6min is heated under conditions of temperature is 65 DEG C, then in the bar that temperature is 90 DEG C
5min is heated under part, that is, obtains mixed fermentation material；
B, heat-preservation fermentation
The mixed fermentation material obtained in step a is placed in container made of bamboo and is cooled to 50 DEG C, then first according to 90：1 weight
Amount is than addition aspergillus oryzae, according still further to 65：1 weight is heated than addition lactic acid bacteria, and using immersion method, in the bar that temperature is 50 DEG C
Sealing thermal insulation ferments 40d under part, it is ensured that and aspergillus oryzae and prolease activity >=25000u/g of lactic acid bacteria, saccharifying enzymic activity >=
25000u/g, that is, obtain being incubated speed wine sauce；
C, ferment in nature
The insulation speed that step b is obtained makes sauce ferment in nature 65d, then according to 20:1 weight is than adding boiling hot food
With oil, it is well mixed, the thick broad-bean sauce is obtained after cooling.
Embodiment 3
A kind of capsicum paste, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：150 portions of food plants
Oil, 90 portions of thick broad-bean sauce, 30 portions of chilli powders, 20 portions of sesames, 20 portions of perilla leaf fragments, 8 portions of fermented soya bean, 10 portions of fresh ginger fragments, 12 portions of garlics
End, 4 portions of pericarpium zanthoxyli schinifolii ends, 3 portions of pepper powders, 24 portions of kelp residues, 26 portions of edible salts, 10 portions of honey, 8 portions of Steamed fish soy sauces, 3 portions of roses
Dew, 3 parts of arabian jasmine flower distillates and 6 parts of spice extract solutions；
The edible vegetable oil uses sunflower oil, the chilli powder to be made after using Guizhou strip green pepper drying and crushing, institute
State after pericarpium zanthoxyli schinifolii end is crushed using fresh Sichuan South Road Chinese prickly ash and be made, the honey uses honey of various flowers；
The perilla leaf fragment is shredded to 1cm2Hereinafter, the size controlling of the fresh ginger fragment, garlic powder and kelp residue is in 5mm
Hereinafter, the size controlling at the pericarpium zanthoxyli schinifolii end is in below 1mm；
It by new fresh-rose and boiling water according to volume ratio is 1 that the rose liquid distilled from honeysuckle flowers or lotus leaves, which is,:6 mixing immersion 4.5h after redistillation and
It is made, it by new fresh Jasmine and boiling water according to volume ratio is 1 that the arabian jasmine flower distillate, which is,:6 mixing are soaked redistillation after 4.5h and made
；
The spice extract solution is by anise, radix glycyrrhizae, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black Hu
Green pepper, fennel seeds and boiling water compare 0.18 according to weight：0.12：0.06：0.3：0.18：0.12：0.12：0.12：0.18：0.12：
0.18：Distill and be made after 50 mixing immersion 4.5h.
The preparation method of capsicum paste as described above, it comprises the following steps：
A, hot pot
The iron frying pan after cleaning first is taken, and one layer of fresh ginger juice is wiped in the inner surface of iron frying pan, is then heated iron
Frying pan, cooks edible vegetable oil according still further to parts by weight, and oil temperature is heated into 240 DEG C；
B, frying
When oil temperature reaches 240 DEG C, it is 350 DEG C to control heating-up temperature, first according to parts by weight by thick broad-bean sauce and fermented soya bean together
Cook, and stir-fry 12 minutes；Then chilli powder, fresh ginger fragment, garlic powder and pericarpium zanthoxyli schinifolii end are cooked together according to parts by weight, and turned over
Fry 8 minutes；Sesame, perilla leaf fragment, pepper powder, kelp residue and edible salt are cooked together according still further to parts by weight, and stir-fry 10
Minute；Finally Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and spice extract solution are cooked respectively successively according to parts by weight, and
Stir-fried 4 minutes after cooking every time；
It is C, off the pot
Frying stops heating after terminating, and when iron frying pan temperature is reduced to 90 DEG C, honey is cooked according to parts by weight, and
Stir-fry 2 minutes, it is off the pot after be cooled to room temperature, that is, obtain capsicum paste in bulk；
D, it is flushed with hydrogen and packs
It is filled with according to 24ml/kg ratio in the capsicum paste in bulk obtained under conditions of pressure is 2MPa into step C
Hydrogen, then filling rear discharge air is flushed with hydrogen again packs, then sterilizes, that is, obtains described capsicum paste.
Wherein, the preparation method of the thick broad-bean sauce comprises the following steps：
A, pretreatment and starch gelatinization
Take full dried broad bean to be cooked after peeling to crush, that is, obtain broad bean particle；According to 30:6:2:3:2:8 weight ratio will
Broad bean particle, wheat flour, analysis for soybean powder, salt, chilli powder are well mixed with drinking water, and are stirred while heating, and elder generation is in temperature
Spend to heat 2min under conditions of 60 DEG C, then 4min is heated under conditions of temperature is 85 DEG C, then in the bar that temperature is 100 DEG C
3min is heated under part, that is, obtains mixed fermentation material；
B, heat-preservation fermentation
The mixed fermentation material obtained in step a is placed in container made of bamboo and is cooled to 54 DEG C, then first according to 60：1 weight
Amount is than addition aspergillus oryzae, according still further to 45：1 weight is heated than addition lactic acid bacteria, and using immersion method, in the bar that temperature is 54 DEG C
Sealing thermal insulation ferments 30d under part, it is ensured that and aspergillus oryzae and prolease activity >=25000u/g of lactic acid bacteria, saccharifying enzymic activity >=
25000u/g, that is, obtain being incubated speed wine sauce；
C, ferment in nature
The insulation speed that step b is obtained makes sauce ferment in nature 75d, then according to 10:1 weight is than adding boiling hot food
With oil, it is well mixed, the thick broad-bean sauce is obtained after cooling.
Embodiment 4
A kind of capsicum paste, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：120 portions of food plants
Oil, 70 portions of thick broad-bean sauce, 20 portions of chilli powder, 15 portions of sesames, 12 parts of perilla leaf fragments, 5 parts of fermented soya bean, 7 parts of fresh ginger fragments, 8 parts of garlic powders,
2 parts of pericarpium zanthoxyli schinifolii ends, 2 parts of pepper powders, 15 parts of kelp residues, 20 parts of edible salts, 7 parts of honey, 6 parts of Steamed fish soy sauces, 2 parts of rose liquid distilled from honeysuckle flowers or lotus leaves, 2
Part arabian jasmine flower distillate and 4 parts of spice extract solutions；
The perilla leaf fragment is shredded to 1cm2Hereinafter, the size controlling of the fresh ginger fragment, garlic powder and kelp residue is in 5mm
Hereinafter, the size controlling at the pericarpium zanthoxyli schinifolii end is in below 1mm；
It by new fresh-rose and boiling water according to volume ratio is 1 that the rose liquid distilled from honeysuckle flowers or lotus leaves, which is,:5 mixing are soaked redistillation after 5h and made
, it by new fresh Jasmine and boiling water according to volume ratio is 1 that the arabian jasmine flower distillate, which is,:5 mixing are soaked redistillation after 5h and are made；
The spice extract solution is by anise, radix glycyrrhizae, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black Hu
Green pepper, fennel seeds and boiling water compare 0.15 according to weight：0.09：0.05：0.25：0.15：0.09：0.08：0.07：0.15：0.08：
0.15：Distill and be made after 50 mixing immersion 5h.
The preparation method of capsicum paste as described above, it comprises the following steps：
A, hot pot
The iron frying pan after cleaning first is taken, and one layer of fresh ginger juice is wiped in the inner surface of iron frying pan, is then heated iron
Frying pan, cooks edible vegetable oil according still further to parts by weight, and oil temperature is heated into 230 DEG C；
B, frying
When oil temperature reaches 230 DEG C, it is 290 DEG C to control heating-up temperature, first according to parts by weight by thick broad-bean sauce and fermented soya bean together
Cook, and stir-fry 15 minutes；Then chilli powder, fresh ginger fragment, garlic powder and pericarpium zanthoxyli schinifolii end are cooked together according to parts by weight, and turned over
Fry 9 minutes；Sesame, perilla leaf fragment, pepper powder, kelp residue and edible salt are cooked together according still further to parts by weight, and stir-fry 15
Minute；Finally Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and spice extract solution are cooked respectively successively according to parts by weight, and
Stir-fried 5 minutes after cooking every time；
It is C, off the pot
Frying stops heating after terminating, and when iron frying pan temperature is reduced to 80 DEG C, honey is cooked according to parts by weight, and
Stir-fry 2 minutes, it is off the pot after be cooled to room temperature, that is, obtain capsicum paste in bulk；
D, it is flushed with hydrogen and packs
It is filled with according to 20ml/kg ratio in the capsicum paste in bulk obtained under conditions of pressure is 1MPa into step C
Hydrogen, is then packed, then is sterilized, that is, obtains described capsicum paste.
Wherein, the thick broad-bean sauce is using the commercially available thick broad-bean sauce for being not added with preservative.
Comparative example
10 judging panel's composition evaluation groups are invited, respectively to the capsicum paste (1 to No. 4) in the embodiment of the present invention 1 to 4, biography
Color, the body of system frying capsicum paste (No. 5) carry out subjective appreciation, and sensory evaluation scores are finally averaged, specific score by rules
As shown in table 1, appraisal result is as shown in table 2.
The sensory evaluation scores table of table 1
The capsicum paste Analyses Methods for Sensory Evaluation Results of table 2
The capsicum paste shelf-life of table 3
From table 1 to table 2, using the inventive method prepare capsicum paste can make various single product raw materials in fragrant colouring effect
Ultimate attainment presentation is obtained, not only retains the original local flavor of various Seasoning Ingredients, also using the mutual synergy of various Seasoning Ingredients,
Local flavor, quality and the mouthfeel of capsicum paste are effectively improved, the various capsicum paste of color is obtained；
The present invention is using unique hot pot, frying, off the pot and pack technique as shown in Table 3, advantageously in honey,
Edible salt, Kelp Powder, perilla leaf fragment, Steamed fish soy sauce and the hydrogen that is dissolved in product are combined, effectively play it is anti-oxidant and
Anti- putrid and deteriorated synergy, greatly prolongs the shelf-life of product, makes it on the premise of without any preservative, preservation
It is more permanent to obtain, and monosodium glutamate and spice body is not used, and eats more green and healthy, more preferable can must meet consumers in general
Demand.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit is required rather than described above is limited, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (10)
1. a kind of capsicum paste, it is characterised in that it uses to be flushed with hydrogen and packed, in parts by weight, it includes following components：100
~150 parts of edible vegetable oils, 60~90 parts of thick broad-bean sauce, 15~30 parts of chilli powders, 10~20 parts of sesames, 10~20 parts of perilla leafs are broken
Piece, 4~8 parts of fermented soya bean, 5~10 parts of fresh ginger fragments, 6~12 parts of garlic powders, 2~4 parts of pericarpium zanthoxyli schinifolii ends, 1~3 part of pepper powder, 12~24
Part kelp residue, 16~26 portions of edible salts, 5~10 portions of honey, 4~8 portions of Steamed fish soy sauces, 1~3 portion of rose liquid distilled from honeysuckle flowers or lotus leaves, 1~3 portion of jasmine
Liquid distilled from honeysuckle flowers or lotus leaves and 2~6 parts of spice extract solutions.
2. capsicum paste according to claim 1, it is characterised in that the edible vegetable oil using peanut oil, sesame oil or
Sunflower oil, the chilli powder is made after using Guizhou strip green pepper drying and crushing, and the pericarpium zanthoxyli schinifolii end uses fresh Sichuan South Road
Chinese prickly ash is made after crushing, and the honey uses honey of various flowers.
3. capsicum paste according to claim 1, it is characterised in that the perilla leaf fragment is shredded to 1cm2Hereinafter, it is described fresh
The size controlling of bruised ginger, garlic powder and kelp residue is in below 5mm, and the size controlling at the pericarpium zanthoxyli schinifolii end is in below 1mm.
4. capsicum paste according to claim 1, it is characterised in that the rose liquid distilled from honeysuckle flowers or lotus leaves be by new fresh-rose and boiling water by
It is 1 according to volume ratio:4~6 mix redistillation after immersion and are made, and the arabian jasmine flower distillate is according to body by new fresh Jasmine and boiling water
Product is than being 1:4~6 mix redistillation after immersion and are made.
5. capsicum paste according to claim 1, it is characterised in that the spice extract solution is by anise, radix glycyrrhizae, osmanthus
Skin, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black pepper, fennel seeds and boiling water are according to weight than 0.12~0.18：0.06
~0.12：0.04~0.06：0.2~0.3：0.12~0.18：0.06~0.12：0.06~0.12：0.06~0.12：0.12~
0.18：0.06~0.12：0.12~0.18：Distill and be made after 50 mixing immersions.
6. the capsicum paste according to claim 4 or 5, it is characterised in that soak time is 3~6h.
7. the preparation method of a kind of capsicum paste as described in claim 1 to 6, it is characterised in that it comprises the following steps：
Hot pot
The iron frying pan after cleaning first is taken, and one layer of fresh ginger juice is wiped in the inner surface of iron frying pan, iron frying pan is then heated,
Edible vegetable oil is cooked according still further to parts by weight, and oil temperature is heated to 220~240 DEG C；
B, frying
When oil temperature reaches 220~240 DEG C, it is 250~350 DEG C to control heating-up temperature, first according to parts by weight by thick broad-bean sauce and beans
Fermented soya beans, salted or other wise is cooked together, and is stir-fried 12~18 minutes；Then according to parts by weight by chilli powder, fresh ginger fragment, garlic powder and pericarpium zanthoxyli schinifolii end one
Rise and cook, and stir-fry 8~12 minutes；According still further to parts by weight by sesame, perilla leaf fragment, pepper powder, kelp residue and edible salt one
Rise and cook, and stir-fry 10~20 minutes；It is last successively that Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and perfume (or spice) is pungent according to parts by weight
Material extract solution cook respectively, and every time cook after stir-fry 4~8 minutes；
It is C, off the pot
Frying stops heating after terminating, and when iron frying pan temperature is reduced to 70~90 DEG C, honey is cooked according to parts by weight, and
Stir-fry 2~4 minutes, it is off the pot after be cooled to room temperature, that is, obtain capsicum paste in bulk；
D, it is flushed with hydrogen and packs
Hydrogen is filled with the capsicum paste in bulk that ratio according to 16~24ml/kg is obtained into step B, then packs, kills
Bacterium, that is, obtain described capsicum paste.
8. the preparation method of capsicum paste according to claim 7, it is characterised in that in step D, pressure be 1~
Hydrogen is filled with the capsicum paste in bulk obtained under conditions of 2MPa into step C.
9. the preparation method of capsicum paste according to claim 7, it is characterised in that in step D, seal packing method is
Discharge air is flushed with hydrogen again after filling packs.
10. the preparation method of the capsicum paste according to any one of claim 7 to 9, it is characterised in that the thick broad-bean sauce
Preparation method comprises the following steps：
A, pretreatment and starch gelatinization
Take full dried broad bean to be cooked after peeling to crush, that is, obtain broad bean particle；According to 20~30:4~6:1~2:2~3:1~2:
Broad bean particle, wheat flour, analysis for soybean powder, salt, chilli powder are well mixed by 5~8 weight ratio with drinking water, and stir while
Heating, and 2~4min is first heated under conditions of temperature is 40~60 DEG C, then heat 4 under conditions of temperature is 65~85 DEG C
~6min, then heats 3~5min under conditions of temperature is 90~100 DEG C, that is, obtains mixed fermentation material；
B, heat-preservation fermentation
The mixed fermentation material obtained in step a is placed in container made of bamboo and is cooled to 50~54 DEG C, then first according to 60~90：1
Weight than addition aspergillus oryzae, according still further to 45~65：1 weight is heated than addition lactic acid bacteria, and using immersion method, is in temperature
Sealing thermal insulation ferments 30~40d under conditions of 50~54 DEG C, it is ensured that aspergillus oryzae and prolease activity >=25000u/g of lactic acid bacteria,
Saccharifying enzymic activity >=25000u/g, that is, obtain being incubated speed wine sauce；
C, ferment in nature
The insulation speed that step b is obtained makes sauce 65~75d of ferment in nature, then according to 10~20:1 weight is more boiling hot than adding
Edible oil, be well mixed, after cooling i.e. obtain the thick broad-bean sauce.
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| CN108125211A (en) * | 2017-12-28 | 2018-06-08 | 新疆笑厨食品有限公司 | A kind of capsicum paste and preparation method thereof |
| CN109222049A (en) * | 2018-09-11 | 2019-01-18 | 四川省郫县豆瓣股份有限公司 | A kind of pericarpium zanthoxyli schinifolii flavor chilli sauce and preparation method thereof |
| CN111000210A (en) * | 2019-12-28 | 2020-04-14 | 楚雄云泉酱园有限责任公司 | Quick-fried hoisin sauce and preparation method thereof |
| CN111184206A (en) * | 2020-02-01 | 2020-05-22 | 张皓 | Special seasoning sauce with plain flavor and preparation method thereof |
| CN112931852A (en) * | 2020-11-18 | 2021-06-11 | 宁夏塞外香食品有限公司 | Method for making spicy dry pot dish |
| CN112971038A (en) * | 2021-03-31 | 2021-06-18 | 王桂华 | Heat-clearing and appetite-promoting thick broad-bean sauce and preparation method thereof |
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Application publication date: 20171020 |