CN107397202A - A kind of processing method for being dehydrated lindera glauca thick chilli sauce - Google Patents
A kind of processing method for being dehydrated lindera glauca thick chilli sauce Download PDFInfo
- Publication number
- CN107397202A CN107397202A CN201710783238.XA CN201710783238A CN107397202A CN 107397202 A CN107397202 A CN 107397202A CN 201710783238 A CN201710783238 A CN 201710783238A CN 107397202 A CN107397202 A CN 107397202A
- Authority
- CN
- China
- Prior art keywords
- lindera glauca
- thick chilli
- chilli sauce
- quick
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000245109 Lindera glauca Species 0.000 title claims abstract description 47
- 235000001577 Lindera glauca Nutrition 0.000 title claims abstract description 47
- 235000015067 sauces Nutrition 0.000 title claims abstract description 39
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 title abstract 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 230000014759 maintenance of location Effects 0.000 claims abstract description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 39
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 16
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 11
- 244000273928 Zingiber officinale Species 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 235000004611 garlic Nutrition 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 240000000902 Diospyros discolor Species 0.000 claims description 10
- 235000003115 Diospyros discolor Nutrition 0.000 claims description 10
- 235000014121 butter Nutrition 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000004927 clay Substances 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000005108 dry cleaning Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 241000722363 Piper Species 0.000 description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 239000010692 aromatic oil Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses a kind of processing method for being dehydrated lindera glauca thick chilli sauce, this method comprises the following steps：1) fermentation pepper sauce is prepared；2) fresh lindera glauca raw material is prepared；4) it is quick-frozen：Lindera glauca thick chilli sauce after obtained color retention is carried out in quick freezing unit quick-frozen；5) vacuum freeze drying：Lindera glauca thick chilli sauce after will be quick-frozen is quickly placed into vacuum freeze.
Description
Technical field
The invention belongs to food auxiliary material field, specifically a kind of processing method for being dehydrated lindera glauca thick chilli sauce.
Background technology
Thick chilli sauce is flavour product that is widely known and liking, is added when being generally used for cooking as condiment, also there is consumption
Person is directly as snack.In the season of pimiento listing, there are many families all to make thick chilli sauce, with canned preservation.But it is guaranteed the quality
Phase is general only in or so half a year, and rear color starts brown stain, and taste starts also gradually have peculiar smell, turns into and likes thick chilli sauce consumer's
A kind of shortcoming.
Lindera glauca, it is a kind of fruit for the xylophyta for being grown in mountain area, containing aromatic oil, there is invigorating the spleen, eliminating dampness, tune
The effect of gas and stomach help digestion.But due to containing not degradable tannin and pectin in lindera glauca, it is easily damaged rotten, eat raw
Time is short.
The traditional drying mode of lindera glauca is to dry, and product is black, rough surface, rehydration poor performance, poor taste, quality
It is low.Also have at present and lindera glauca is processed by the way of vacuum freeze-drying, but due to being that directly fresh lindera glauca is carried out very
The lyophilized processing of sky, although the material of processing easily brown stain, product in vacuum freeze-drying process are not pickled by salt not to be had
Shrinkage, but color is also black, have impact on the quality of product.
The lindera glauca finished product aromatic oil volatilization after processing is dried, color and luster is dim, loses fragrance, edibility greatly drops
It is low, its unique original flavor can not be kept.
Just because of disadvantage mentioned above all the time so that thick chilli sauce does not produce big brand, does not do this industry greatly
Run business into strong one.Meanwhile the xylophyta of lindera glauca cannot function as the economic tree of agricultural cultivation and widelys popularize for a long time, be unfavorable for agriculture
Industry expanding economy.
The content of the invention
For overcome the deficiencies in the prior art, the present invention provides a kind of processing method for being dehydrated lindera glauca thick chilli sauce.
Present invention employs following technical scheme：It is a kind of be dehydrated lindera glauca thick chilli sauce processing method, this method include with
Lower step：
A kind of processing method for being dehydrated lindera glauca thick chilli sauce, it is characterised in that this method comprises the following steps：
1) fermentation pepper sauce is prepared, is calculated as mass fraction, its component is 25~35 parts of butter fruit pulp, gumbo dry 20
~30 parts, 18~20 parts of edible oil, 3~5 parts of ginger, 3~5 parts of garlic, 4~6 parts of salt, 1~2 part of sesame oil and five-spice powder
3~5 parts；
2) fresh lindera glauca raw material is prepared：By fresh and tender lindera glauca raw material that maturity is 25~40% is cleaned, sterilization, clear
The fresh lindera glauca raw material handled well is made after water rinsing；
3) color protection is mixed：Fresh lindera glauca raw material made from step 2) is mixed with fermentation pepper sauce made from step 1),
20~40 hours lindera glauca thick chilli sauce obtained after color retention are pickled after stirring；
4) it is quick-frozen：Lindera glauca thick chilli sauce after color retention made from step 3) is carried out to quick-frozen, speed in quick freezing unit
The temperature of jelly is -28 DEG C~-32 DEG C, quick-frozen 3~5 hours time；
5) vacuum freeze drying：Lindera glauca thick chilli sauce after will be quick-frozen is quickly placed into vacuum freeze, adjustment
Vacuum in equipment starts to be thermally dried lindera glauca thick chilli sauce after being quickly down to 50pa, and heating-up temperature is 50~90
DEG C, the vacuum of equipment is 30~50pa in drying process, -28 DEG C~-32 DEG C of the condenser temperature of equipment, is dried to raw material
Dehydration lindera glauca thick chilli sauce is made less than 3% for moisture.
Further, in step 1), the method for preparing fermentation pepper sauce is：
A, the clay work of butter fruit：Pureed will be pounded after butter fruit decortication core, be put into aeration-drying baking oven, in temperature 110-
Dried at 120 DEG C and obtain butter puree within 10 minutes and butter puree is placed under Sterile vacuum environment；
B, capsicum fritter makes：Progress pulverization process in pulverizer will be placed in after chilli stalk, cleaning, drying and obtains 16
Purpose capsicum fritter；
C, gumbo fritter makes：It will be placed in after the dry cleaning of gumbo, drying in pulverizer and carry out pulverization process and obtain 60 purposes
Gumbo fritter；
D, raw mixture：Step B is obtained into capsicum fritter and step C gumbos fritter uniformly mixes, then adds step
The butter puree that rapid A is obtained carries out uniformly grinding and obtains raw mixture；
E, ginger garlic mixture makes：Ginger garlic mixture is mixed to form by being minced after ginger and garlic cleaning.
Using such a component, consider in butter fruit pulp containing soluble fibre, folic acid, oleic acid；Soluble fibre contents are high,
Cholesterol unnecessary in vivo, the effect of Constipation can be removed；Folic acid can reduce cancer and cardiopathic probability；Oleic acid can
Instead of saturated fat, so as to play a part of reducing cholesterol；Gumbo powder can reduce demand of the human body to insulin, suppress courage
Sterol absorption, blood fat can be improved, exclude toxin and other effects；So mayonnaise is prepared using butter fruit and gumbo dry-mate connection, undoubtedly
People's cholesterol level internal after edible salad can be substantially reduced, is easy to exclude toxin, prevents constipation.
Embodiment
With reference to embodiment, the present invention will be further described：
Embodiment：
A kind of processing method for being dehydrated lindera glauca thick chilli sauce, this method comprise the following steps：
1st, the clay work of butter fruit：Pureed will be pounded after butter fruit decortication core, be put into aeration-drying baking oven, in temperature 110-
Dried at 120 DEG C and obtain butter puree within 10 minutes and butter puree is placed under Sterile vacuum environment；
2nd, capsicum fritter makes：Progress pulverization process in pulverizer will be placed in after chilli stalk, cleaning, drying and obtains 16
Purpose capsicum fritter；
3rd, gumbo fritter makes：It will be placed in after the dry cleaning of gumbo, drying in pulverizer and carry out pulverization process and obtain 60 purposes
Gumbo fritter；
4th, raw mixture：Step B is obtained into capsicum fritter and step C gumbos fritter uniformly mixes, then adds step
The butter puree that rapid A is obtained carries out uniformly grinding and obtains raw mixture；
5th, ginger garlic mixture makes：Ginger garlic mixture is mixed to form by being minced after ginger and garlic cleaning.
6th, fresh lindera glauca raw material is prepared：By fresh and tender lindera glauca raw material that maturity is 25~40% is cleaned, sterilization, clear
The fresh lindera glauca raw material handled well is made after water rinsing；
7th, color protection is mixed：Fresh lindera glauca raw material made from step 6 is mixed with fermentation pepper sauce made from step 1-5,
20~40 hours lindera glauca thick chilli sauce obtained after color retention are pickled after stirring；
8th, it is quick-frozen：Lindera glauca thick chilli sauce after color retention made from step 7 is carried out in quick freezing unit it is quick-frozen, it is quick-frozen
Temperature be -28 DEG C~-32 DEG C, quick-frozen 3~5 hours time；
9th, vacuum freeze drying：Lindera glauca thick chilli sauce after will be quick-frozen is quickly placed into vacuum freeze, adjustment
Vacuum in equipment starts to be thermally dried lindera glauca thick chilli sauce after being quickly down to 50pa, and heating-up temperature is 50~90
DEG C, the vacuum of equipment is 30~50pa in drying process, -28 DEG C~-32 DEG C of the condenser temperature of equipment, is dried to the water of raw material
Divide content that dehydration lindera glauca thick chilli sauce is made less than 3%.
Claims (2)
1. a kind of processing method for being dehydrated lindera glauca thick chilli sauce, it is characterised in that this method comprises the following steps：
1) fermentation pepper sauce is prepared, is calculated as mass fraction, its component is 25~35 parts of butter fruit pulp, gumbo dry 20~30
Part, 18~20 parts of edible oil, 3~5 parts of ginger, 3~5 parts of garlic, 4~6 parts of salt, 1~2 part of sesame oil and five-spice powder 3~5
Part；
2) fresh lindera glauca raw material is prepared：By maturity be 25~40% fresh and tender lindera glauca raw material it is cleaned, sterilization, clear water drift
The fresh lindera glauca raw material handled well is made after washing；
3) color protection is mixed：Fresh lindera glauca raw material made from step 2) is mixed with fermentation pepper sauce made from step 1), stirred
20~40 hours lindera glauca thick chilli sauce obtained after color retention are pickled after uniformly；
4) it is quick-frozen：Lindera glauca thick chilli sauce after color retention made from step 3) is carried out in quick freezing unit it is quick-frozen, it is quick-frozen
Temperature is -28 DEG C~-32 DEG C, quick-frozen 3~5 hours time；
5) vacuum freeze drying：Lindera glauca thick chilli sauce after will be quick-frozen is quickly placed into vacuum freeze, adjusting device
In vacuum be quickly down to 50pa after start to be thermally dried lindera glauca thick chilli sauce, heating-up temperature be 50~90 DEG C, do
The vacuum of equipment is 30~50pa during dry, -28 DEG C~-32 DEG C of the condenser temperature of equipment, dries to the moisture of raw material and contains
Dehydration lindera glauca thick chilli sauce is made less than 3% for amount.
A kind of 2. processing method for being dehydrated lindera glauca thick chilli sauce according to claim 1, it is characterised in that in step 1), system
It is for the method for fermentation pepper sauce：
A, the clay work of butter fruit：Pureed will be pounded after butter fruit decortication core, be put into aeration-drying baking oven, in temperature 110-120
Dried at DEG C and obtain butter puree within 10 minutes and butter puree is placed under Sterile vacuum environment；
B, capsicum fritter makes：Progress pulverization process in pulverizer will be placed in after chilli stalk, cleaning, drying and obtains 16 purposes
Capsicum fritter；
C, gumbo fritter makes：It will be placed in after the dry cleaning of gumbo, drying in pulverizer and carry out pulverization process and obtain the gumbo of 60 mesh
Fritter；
D, raw mixture：Step B is obtained into capsicum fritter and step C gumbos fritter uniformly mixes, step A is then added and obtains
To butter puree carry out uniformly grinding obtain raw mixture；
E, ginger garlic mixture makes：Ginger garlic mixture is mixed to form by being minced after ginger and garlic cleaning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710783238.XA CN107397202A (en) | 2017-09-03 | 2017-09-03 | A kind of processing method for being dehydrated lindera glauca thick chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710783238.XA CN107397202A (en) | 2017-09-03 | 2017-09-03 | A kind of processing method for being dehydrated lindera glauca thick chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107397202A true CN107397202A (en) | 2017-11-28 |
Family
ID=60398043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710783238.XA Pending CN107397202A (en) | 2017-09-03 | 2017-09-03 | A kind of processing method for being dehydrated lindera glauca thick chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107397202A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366440A (en) * | 2014-11-19 | 2015-02-25 | 湖北特妙食品股份有限公司 | Processing method of dehydrated lindera glauca chilli sauce |
| CN105919035A (en) * | 2016-04-11 | 2016-09-07 | 侯蒙蒙 | Flavored chilli sauce and preparation method thereof |
-
2017
- 2017-09-03 CN CN201710783238.XA patent/CN107397202A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366440A (en) * | 2014-11-19 | 2015-02-25 | 湖北特妙食品股份有限公司 | Processing method of dehydrated lindera glauca chilli sauce |
| CN105919035A (en) * | 2016-04-11 | 2016-09-07 | 侯蒙蒙 | Flavored chilli sauce and preparation method thereof |
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Application publication date: 20171128 |