CN108041567A - A kind of preparation method of Poria cocos chopped hot pepper - Google Patents
A kind of preparation method of Poria cocos chopped hot pepper Download PDFInfo
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- CN108041567A CN108041567A CN201711500182.9A CN201711500182A CN108041567A CN 108041567 A CN108041567 A CN 108041567A CN 201711500182 A CN201711500182 A CN 201711500182A CN 108041567 A CN108041567 A CN 108041567A
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- hot pepper
- poria cocos
- chopped hot
- finished product
- capsicum
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- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 66
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 33
- 244000197580 Poria cocos Species 0.000 title claims abstract description 29
- 235000008599 Poria cocos Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 21
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 12
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 239000000047 product Substances 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000011265 semifinished product Substances 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000010959 steel Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 206010011224 Cough Diseases 0.000 abstract description 2
- 235000007926 Craterellus fallax Nutrition 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 206010047700 Vomiting Diseases 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 231100000614 poison Toxicity 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 230000001256 tonic effect Effects 0.000 abstract description 2
- 239000003440 toxic substance Substances 0.000 abstract description 2
- 230000008673 vomiting Effects 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 240000007175 Datura inoxia Species 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 241000576755 Sclerotia Species 0.000 description 1
- 241001619444 Wolfiporia cocos Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000003285 pharmacodynamic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation methods of Poria cocos chopped hot pepper, this Poria cocos chopped hot pepper saves the delicate flavour of capsicum, always color is fresh, delicious taste, edible at any time, and there is appetizing, this processing method is reasonable, natural food, good for health, this method extends the shelf-life of capsicum, convenient for storage and transport.Ginger and garlic, Poria cocos powder, sesame is employed herein, ginger and garlic, Poria cocos powder, sesame it is full of nutrition, including protein, multivitamin, carrotene, calcium, iron, phosphorus etc., and with expelling cold, eliminating, preventing phlegm from forming and stopping coughing, energy warming middle energizer to arrest vomiting, removing toxic substances again, with detoxicating, killing bacteria, anti-aging, promote blood circulation, whet the appetite, help digest and other effects, not only make that the Poria cocos chopped hot pepper taste of the present invention is more delicious, stereovision more horn of plenty of taste, while also add tonic effect of the present invention.
Description
Technical field
The present invention relates to vegetable product processing technique fields, and in particular to a kind of preparation method of Poria cocos chopped hot pepper.
Background technology
Poria cocos scientific name is that Wolfiporiacocos (Schw.) Ryv.etGilbn. is bracket fungus subject, Poria cocos it is different
Position has different pharmacodynamic features.The medicinal part of Poria cocos is the dry sclerotia of fungi, has abundant nutrition, containing big
Polysaccharide, various trace elements, the lecithin of amount are a kind of important Chinese medicines, and medical value is very high, are widely used in medicine, food
Product and field of health care products.As the improvement of people's living standards, health perception progressively enhances, to the demand of Poria cocos also increasingly
Greatly.
Capsicum is a kind of vegetables of people's eating, and capsicum is as seasonality agricultural product, when fresh capsicum cannot preserve longer
Between.It is that fresh capsicum is dried into chilli or further chilli with the method spontaneously dried mostly when making chilli products
Chilli powder is worn into, also fresh capsicum with brine salt marsh into the higher salt marsh capsicum salted vegetables of water content.Poria cocos powder and Poria cocos are chopped
The effect of certain dietotherapy is played in capsicum organic assembling, long-term consumption.The prior art is in Poria cocos chopped hot pepper Poria cocos product this part
Blank.
The content of the invention
It is not required in view of the deficiencies of the prior art, it is an object of the present invention to provide one kind anti-by stirring fry in oil, being not added with any chemistry
The preparation method of the Poria cocos chopped hot pepper of rotten agent.
Technical scheme is as follows：A kind of preparation method of Poria cocos chopped hot pepper, its step are as follows：
(1) fresh chilli is removed into handle and impurity elimination, and cleaned up, the fresh chilli after cleaning is then cut into 0.3-
The triangle capsicum piece of 0.5cm；Marinated and filling effect can preferably be improved by being cut into triangle capsicum piece.
(2) salt 8-10% is added in triangle capsicum piece, white wine 1-5% that alcohol concentration is 52 degree or more, is shredded
Garlic Seeds 2-5%, ginger 2-5%, vegetable oil 2-5%, Poria cocos powder 20-30%, sesame 2-5%, Chinese prickly ash 2-5% and food-grade lemon
The lemon acid 0.1-0.8% and chopped hot pepper 5-10% of fermented 5-10 days, then thoroughly mixes into finished product at the beginning of chopped hot pepper thoroughly；
(3) finished product at the beginning of chopped hot pepper is put into ceramic jar or is sealed by fermentation in rustless steel container, issued in 30-35 DEG C of condition
Ferment 3-5 days ferments 5-10 days under the conditions of 20-30 DEG C, becomes chopped hot pepper semi-finished product；
(4) the chopped hot pepper semi-finished product fermented are taken out, then adds in vegetable oil 2-5%, Poria cocos powder 20-30%, sesame
2-5%, monosodium glutamate 0.5%；Frying, packaging and sterilization are carried out after seasoning, finished product.
It is using the advantageous effect of above-mentioned technical proposal：This Poria cocos chopped hot pepper saves the delicate flavour of capsicum, and color is new always
Fresh, delicious taste is edible at any time, and has effects that appetizing, this processing method is reasonable, natural food, good for health,
This method extends the shelf-life of capsicum, convenient for storage and transport.Ginger and garlic, Poria cocos powder, sesame is employed herein,
Ginger and garlic, Poria cocos powder, sesame it is full of nutrition, including protein, multivitamin, carrotene, calcium, iron, phosphorus etc., and
And there is expelling cold, eliminating, preventing phlegm from forming and stopping coughing, and energy warming middle energizer to arrest vomiting, removing toxic substances, there is detoxicating, killing bacteria, anti-aging, promote blood circulation, open
Stomach helps digest and other effects, not only makes that the Poria cocos chopped hot pepper taste of the present invention is more delicious, stereovision more horn of plenty of taste,
Tonic effect of the present invention is also added simultaneously.
Specific embodiment
With reference to embodiment, the present invention is further described, and following embodiments are illustrative, be not it is limited,
Protection scope of the present invention cannot be limited with following embodiments.
Embodiment 1
A kind of production method of chopped hot pepper, includes the following steps：
(1) fresh chilli is removed into handle and impurity elimination, and cleaned up, the fresh chilli after cleaning is then cut into 0.3-
The triangle capsicum piece of 0.5cm；
(2) in triangle capsicum piece adds in salt 8-10%, alcohol concentration is 52 degree or more white wine 1-5%, shred
Chopping for Garlic Seeds 2-5%, ginger 2-5%, Chinese prickly ash 2-5% and food-grade citric acid 0.1-0.8% and fermented 5-10 days is peppery
Then green pepper 5-10% thoroughly mixes into finished product at the beginning of chopped hot pepper thoroughly；
(3) finished product at the beginning of chopped hot pepper is put into ceramic jar or is sealed by fermentation in rustless steel container, ferment 5 under the conditions of 30 DEG C
My god, it ferments 10 days under the conditions of 20 DEG C, becomes chopped hot pepper semi-finished product；
(4) the chopped hot pepper semi-finished product fermented are taken out, then adds in vegetable oil 2-5%, Poria cocos powder 20-30%, sesame
2-5%, monosodium glutamate 0.5%；Frying, packaging and sterilization are carried out after seasoning, finished product.
Embodiment 2
A kind of production method of chopped hot pepper, includes the following steps：
(1) fresh chilli is removed into handle and impurity elimination, and cleaned up, the fresh chilli after cleaning is then cut into 0.3-
The triangle capsicum piece of 0.5cm；
(2) salt 8%, alcohol concentration are added in as 52 degree or more of white wine 3%, the Garlic Seeds of chopping in triangle capsicum piece
3%th, ginger 3%, Chinese prickly ash 2% and food-grade citric acid 0.6% and the chopped hot pepper 8% of fermented 5-10 days, are then thoroughly mixed
It is even into finished product at the beginning of chopped hot pepper；
(3) finished product at the beginning of chopped hot pepper is put into ceramic jar or is sealed by fermentation in rustless steel container, ferment 5 under the conditions of 30 DEG C
My god, it ferments 10 days under the conditions of 20 DEG C, becomes chopped hot pepper semi-finished product；
(4) the chopped hot pepper semi-finished product fermented are taken out, then adds in vegetable oil 3%, Poria cocos powder 20%, sesame 4%, taste
Essence 0.5%；Frying, packaging and sterilization are carried out after seasoning, finished product.
The basic principle and main feature of the present invention has been shown and described above.It should be understood by those skilled in the art that
The present invention is not limited to the above embodiments, and the above embodiments and description only illustrate the principle of the present invention,
Without departing from the spirit and scope, various changes and modifications of the present invention are possible, these changes and improvements all fall
Enter in scope of the claimed invention.The scope of the present invention is defined by the appended claims and its equivalents.
Claims (1)
1. a kind of preparation method of Poria cocos chopped hot pepper, which is characterized in that its step are as follows：
(1) fresh chilli is removed into handle and impurity elimination, and cleaned up, the fresh chilli after cleaning is then cut into 0.3-0.5cm
Triangle capsicum piece；Marinated and filling effect can preferably be improved by being cut into triangle capsicum piece.
(2) salt 8-10%, alcohol concentration are added in triangle capsicum piece as 52 degree or more of white wine 1-5%, the garlic of chopping
Seed 2-5%, ginger 2-5%, vegetable oil 2-5%, Poria cocos powder 20-30%, sesame 2-5%, Chinese prickly ash 2-5% and food-grade citric acid
The 0.1-0.8% and chopped hot pepper 5-10% of fermented 5-10 days, then thoroughly mixes into finished product at the beginning of chopped hot pepper thoroughly；
(3) finished product at the beginning of chopped hot pepper is put into ceramic jar or is sealed by fermentation in rustless steel container, ferment 3- under the conditions of 30-35 DEG C
It 5 days, ferments 5-10 days under the conditions of 20-30 DEG C, becomes chopped hot pepper semi-finished product；
(4) the chopped hot pepper semi-finished product fermented are taken out, then adds in vegetable oil 2-5%, Poria cocos powder 20-30%, sesame 2-
5%th, monosodium glutamate 0.5%；Frying, packaging and sterilization are carried out after seasoning, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711500182.9A CN108041567A (en) | 2017-12-28 | 2017-12-28 | A kind of preparation method of Poria cocos chopped hot pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711500182.9A CN108041567A (en) | 2017-12-28 | 2017-12-28 | A kind of preparation method of Poria cocos chopped hot pepper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108041567A true CN108041567A (en) | 2018-05-18 |
Family
ID=62126078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711500182.9A Pending CN108041567A (en) | 2017-12-28 | 2017-12-28 | A kind of preparation method of Poria cocos chopped hot pepper |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108041567A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007670A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of camphor tree port chops peppery preparation method or process flow |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171986A (en) * | 2013-05-23 | 2014-12-03 | 梁宗成 | Preparation method of sour chopped chili |
| CN106307223A (en) * | 2016-08-29 | 2017-01-11 | 凤冈县富源茯苓有限责任公司 | Poria cocos chilies and preparing method thereof |
| CN106387775A (en) * | 2015-07-28 | 2017-02-15 | 湖南军杰食品科技有限公司 | Manufacturing method of sour chopped hot peppers |
| CN106690181A (en) * | 2015-11-14 | 2017-05-24 | 湖南德骏食品科技有限公司 | Preparation method of chopped chili peppers |
-
2017
- 2017-12-28 CN CN201711500182.9A patent/CN108041567A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171986A (en) * | 2013-05-23 | 2014-12-03 | 梁宗成 | Preparation method of sour chopped chili |
| CN106387775A (en) * | 2015-07-28 | 2017-02-15 | 湖南军杰食品科技有限公司 | Manufacturing method of sour chopped hot peppers |
| CN106690181A (en) * | 2015-11-14 | 2017-05-24 | 湖南德骏食品科技有限公司 | Preparation method of chopped chili peppers |
| CN106307223A (en) * | 2016-08-29 | 2017-01-11 | 凤冈县富源茯苓有限责任公司 | Poria cocos chilies and preparing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007670A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of camphor tree port chops peppery preparation method or process flow |
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Application publication date: 20180518 |
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| WD01 | Invention patent application deemed withdrawn after publication |