CN108095016A - A kind of formula of spicy seafood condiment and preparation method thereof - Google Patents
A kind of formula of spicy seafood condiment and preparation method thereof Download PDFInfo
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- CN108095016A CN108095016A CN201810028666.6A CN201810028666A CN108095016A CN 108095016 A CN108095016 A CN 108095016A CN 201810028666 A CN201810028666 A CN 201810028666A CN 108095016 A CN108095016 A CN 108095016A
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- 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
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Abstract
The invention belongs to food technology fields, more particularly to a kind of formula of spicy seafood condiment and preparation method thereof, the formula include clear water, salt, monosodium glutamate, cloves, tsaoko, cassia bark, ginger, capsicum, rock sugar, level-one soybean oil, malt flour, hundred buttons, fructus amomi, aniseed, finish group, galingal, brigand, nutmeg, the root of Dahurain angelica, fragrant sand, spiceleaf, fennel, numb green pepper, the production method includes：Above-mentioned food materials are put into pot by the first step, big to burn to boiling；Second step, then again small fire carry out tanning 34 it is small when；Then 3rd step closes fire, the temperature in pot is cooled；4th step, after cooling, the water in pot is sunk in the following, oil float is above, then by oil taking-up above；5th step is put into each several drops of chickens' extract, monosodium glutamate, oyster sauce, rosolio, bechamel, soy sauce, food flavor in chilli oil, is stirred；Pass through condiment made from the technical program, not only sweet-smelling, but also without additive, long-term consumption is securely and reliably.
Description
Technical field
The invention belongs to food technology fields more particularly to a kind of formula of spicy seafood condiment and preparation method thereof.
Background technology
Main component is chilli oil in spicy seafood condiment, and chilli oil is not only exhausted a, system in a kind of condiment and food
It is very exquisite to make method, will be usually made after capsicum and the frying of various dispensings, it is very popular.For most people
For, the peppery degree of capsicum is only that gustatory organ can be experienced, but in fact, peppery degree or is linked up with nutrition.In capsicum
Containing abundant vitamin C, β-carrotene, folic acid, magnesium and potassium, the capsaicine in capsicum also there is anti-inflammatory and antioxygen to be turned into
With the risk for the chronic disease for contributing to reduction heart disease, some tumours and some other increase with the age and occurring；In several individuals
It is found in body experimental study, the food for having capsicum can increase the energy expenditure of human body, help to lose weight；2011 one be published in
《Britain's nutrition magazine》On article also indicate that, often feed capsicum can effectively delay atherosclerosis development and
The oxidation of lipoprotein in blood.In addition, people will be considered that stomach may be stimulated or even cause gastric ulcer by often eating capsicum in the past.
It is but true just opposite.Capsaicine not but not causes the increase of gastric acid secretion, instead can gastric acid inhibitory secretion, stimulate alkalescence
The secretion of mucus helps to prevent and treat gastric ulcer.
The spicy seafood condiment actually used currently on the market is typically all to be modulated by flavoring agent, and not only mouthfeel is very
Difference, and long-term consumption also has human body certain harm.
The content of the invention
The present invention provides a kind of formula of spicy seafood condiment and preparation method thereof, to solve to propose in above-mentioned background technology
Poor taste, insalubrious problem.
Technical problem solved by the invention is realized using following technical scheme：
A kind of formula of spicy seafood condiment, the formula include clear water, salt, monosodium glutamate, cloves, tsaoko, cassia bark, ginger, peppery
Green pepper, rock sugar, level-one soybean oil, malt flour, hundred buttons, fructus amomi, aniseed, finish dial, galingal, brigand, nutmeg, the root of Dahurain angelica, fragrant sand, spiceleaf,
Fennel, numb green pepper.
Further include chickens' extract, monosodium glutamate, oyster sauce, rosolio, bechamel, soy sauce, food flavor.
The formula includes 28-30 jins of clear water, 2-4 jins of salt, 1-2 jins of monosodium glutamate, cloves 0.04-0.06 two, tsaoko 0.4-
0.6 liang, cassia bark 2-3 two, 2-3 jins of ginger, 3-4 jins of capsicum, rock sugar 3-4 two, 10-12 jins of level-one soybean oil, malt flour 0.1-0.3
Twoth, hundred button 1.5-1.8 two, fructus amomi 0.3-0.5 two, aniseed 1.2-1.7 two, complete group of 0.3-0.5 two, galingal 0.3-0.5 two, brigand
0.08-0.1 two, nutmeg 0.08-0.1 two, root of Dahurain angelica 3-4 two, fragrant sand 0.4-0.6 two, spiceleaf 0.05-0.1 two, fennel 2-3 two, fiber crops
Green pepper 4-6 two, remaining be clear water.
The formula includes 28 jin of clear water, 2 jin of salt, 1 jin of monosodium glutamate, 0.04 liang of cloves, 0.4 liang of tsaoko, 2 liang of cassia bark, life
2 jin of ginger, 3 jin of capsicum, 3 liang of rock sugar, 10 jin of level-one soybean oil, 0.1 liang of malt flour, hundred 1.5 liang of buttons, 0.3 liang of fructus amomi, aniseed 1.2
Twoth, finish dial 0.3 liang, 0.3 liang of galingal, 0.08 liang of brigand, 0.08 liang of nutmeg, 3 liang of the root of Dahurain angelica, 0.4 liang of fragrant sand, 0.05 liang of spiceleaf, fennel
Fragrant 2 liang, 4 liang of numb green pepper, remaining be clear water.
The formula includes 29 jin of clear water, 3 jin of salt, 1.5 jin of monosodium glutamate, 0.05 liang of cloves, 0.5 liang of tsaoko, cassia bark 2.5
Twoth, 2.5 jin of ginger, 3.5 jin of capsicum, 3.5 liang of rock sugar, 11 jin of level-one soybean oil, 0.2 liang of malt flour, hundred button 1.6 liang, fructus amomis 0.4
Twoth, 1.5 liang of aniseed, finish dial 0.4 liang, 0.4 liang of galingal, 0.09 liang of brigand, 0.09 liang of nutmeg, 3.5 liang of the root of Dahurain angelica, 0.5 liang of fragrant sand, perfume
0.08 liang of leaf, 2.5 liang of fennel, 4.5 liang of numb green pepper, remaining be clear water.
The formula includes 30 jin of clear water, 4 jin of salt, 2 jin of monosodium glutamate, 0.06 liang of cloves, 0.6 liang of tsaoko, 3 liang of cassia bark, life
3 jin of ginger, 4 jin of capsicum, 4 liang of rock sugar, 12 jin of level-one soybean oil, 0.3 liang of malt flour, hundred 1.8 liang of buttons, 0.5 liang of fructus amomi, aniseed 1.7
Twoth, finish dial 0.5 liang, 0.5 liang of galingal, 0.1 liang of brigand, 0.1 liang of nutmeg, 4 liang of the root of Dahurain angelica, 0.6 liang of fragrant sand, 0.1 liang of spiceleaf, fennel 3
Twoth, 6 liang of numb green pepper, remaining be clear water.
A kind of production method of spicy seafood condiment, comprises the following steps：
The first step makes chilli oil first, and clear water, salt, monosodium glutamate, cloves, tsaoko, cassia bark, ginger, capsicum, rock sugar, level-one is big
Soya-bean oil, malt flour, hundred buttons, fructus amomi, aniseed, finish dial, galingal, brigand, nutmeg, the root of Dahurain angelica, fragrant sand, spiceleaf, fennel, numb green pepper are put into pot
It is interior, it is big to burn to boiling；
Second step, then again small fire carry out tanning 3-4 it is small when；
Then 3rd step closes fire, the temperature in pot is cooled；
4th step, after cooling, the water in pot is sunk in the following, oil float is above, then by oil taking-up above, chilli oil system
It completes, remaining soup may be used as long-used soup and uses next time；
5th step is put into each several drops of chickens' extract, monosodium glutamate, oyster sauce, rosolio, bechamel, soy sauce, food flavor in chilli oil,
It is stirred, you can the condiment of spicy seafood is made；
6th step finally processes in the seafood food materials being cooked after controlling water in early period and is put into condiment, carry out cold and dressed with sauce, you can is edible.
Beneficial effects of the present invention are：
It is that true, good food materials are made by spicy seafood condiment made from the technical program, institute is flavoursome to be passed through
Food materials distribute naturally, not only sweet-smelling, but also without any additive, human body are not injured, long-term consumption safety can
It leans on, it is suitable for people of all ages, it is deep to be liked by many people, it is the essential diatery supplement that goes with rice.
Specific embodiment
A kind of formula of spicy seafood condiment, the formula include clear water, salt, monosodium glutamate, cloves, tsaoko, cassia bark, life
Ginger, capsicum, rock sugar, level-one soybean oil, malt flour, hundred buttons, fructus amomi, aniseed, finish dial, galingal, brigand, nutmeg, the root of Dahurain angelica, fragrant sand,
Spiceleaf, fennel, numb green pepper.
Further include chickens' extract, monosodium glutamate, oyster sauce, rosolio, bechamel, soy sauce, food flavor.
The formula includes 28-30 jins of clear water, 2-4 jins of salt, 1-2 jins of monosodium glutamate, cloves 0.04-0.06 two, tsaoko 0.4-
0.6 liang, cassia bark 2-3 two, 2-3 jins of ginger, 3-4 jins of capsicum, rock sugar 3-4 two, 10-12 jins of level-one soybean oil, malt flour 0.1-0.3
Twoth, hundred button 1.5-1.8 two, fructus amomi 0.3-0.5 two, aniseed 1.2-1.7 two, complete group of 0.3-0.5 two, galingal 0.3-0.5 two, brigand
0.08-0.1 two, nutmeg 0.08-0.1 two, root of Dahurain angelica 3-4 two, fragrant sand 0.4-0.6 two, spiceleaf 0.05-0.1 two, fennel 2-3 two, fiber crops
Green pepper 4-6 two, remaining be clear water.
A kind of production method of spicy seafood condiment, comprises the following steps：
The first step makes chilli oil first, and clear water, salt, monosodium glutamate, cloves, tsaoko, cassia bark, ginger, capsicum, rock sugar, level-one is big
Soya-bean oil, malt flour, hundred buttons, fructus amomi, aniseed, finish dial, galingal, brigand, nutmeg, the root of Dahurain angelica, fragrant sand, spiceleaf, fennel, numb green pepper are put into pot
It is interior, it is big to burn to boiling；
Second step, then again small fire carry out tanning 3-4 it is small when；
Then 3rd step closes fire, the temperature in pot is cooled；
4th step, after cooling, the water in pot is sunk in the following, oil float is above, then by oil taking-up above, chilli oil system
It completes, remaining soup may be used as long-used soup and uses next time；
5th step is put into each several drops of chickens' extract, monosodium glutamate, oyster sauce, rosolio, bechamel, soy sauce, food flavor in chilli oil,
It is stirred, you can the condiment of spicy seafood is made；
6th step finally processes in the seafood food materials being cooked after controlling water in early period and is put into condiment, carry out cold and dressed with sauce, you can is edible.
Embodiment one：
The formula includes 28 jin of clear water, 2 jin of salt, 1 jin of monosodium glutamate, 0.04 liang of cloves, 0.4 liang of tsaoko, 2 liang of cassia bark, ginger 2
Jin, 3 jin of capsicum, 3 liang of rock sugar, 10 jin of level-one soybean oil, 0.1 liang of malt flour, hundred button 1.5 liang, 0.3 liang of fructus amomi, 1.2 liang of aniseed,
Finish dial 0.3 liang, 0.3 liang of galingal, 0.08 liang of brigand, 0.08 liang of nutmeg, 3 liang of the root of Dahurain angelica, 0.4 liang of fragrant sand, 0.05 liang of spiceleaf, fennel 2
Twoth, 4 liang of numb green pepper, remaining be clear water.
Further include chickens' extract, monosodium glutamate, oyster sauce, rosolio, bechamel, soy sauce, food flavor.
A kind of manufacturing method of spicy seafood condiment, comprises the following steps：
The first step makes chilli oil first, and clear water, salt, monosodium glutamate, cloves, tsaoko, cassia bark, ginger, capsicum, rock sugar, level-one is big
Soya-bean oil, malt flour, hundred buttons, fructus amomi, aniseed, finish dial, galingal, brigand, nutmeg, the root of Dahurain angelica, fragrant sand, spiceleaf, fennel, numb green pepper are put into pot
It is interior, it is big to burn to boiling；
Second step, then again small fire carry out tanning 3-4 it is small when；
Then 3rd step closes fire, the temperature in pot is cooled；
4th step, after cooling, the water in pot is sunk in the following, oil float is above, then by oil taking-up above, chilli oil system
It completes, remaining soup may be used as long-used soup and uses next time；
5th step is put into each several drops of chickens' extract, monosodium glutamate, oyster sauce, rosolio, bechamel, soy sauce, food flavor in chilli oil,
It is stirred, you can the condiment of spicy seafood is made；
6th step finally processes in the seafood food materials being cooked after controlling water in early period and is put into condiment, carry out cold and dressed with sauce, you can is edible.
Embodiment two：
The formula includes 29 jin of clear water, 3 jin of salt, 1.5 jin of monosodium glutamate, 0.05 liang of cloves, 0.5 liang of tsaoko, 2.5 liang of cassia bark, life
It is 2.5 jin of ginger, 3.5 jin of capsicum, 3.5 liang of rock sugar, 11 jin of level-one soybean oil, 0.2 liang of malt flour, hundred 1.6 liang of buttons, 0.4 liang of fructus amomi, big
Material 1.5 liang, finish dial 0.4 liang, 0.4 liang of galingal, 0.09 liang of brigand, 0.09 liang of nutmeg, 3.5 liang of the root of Dahurain angelica, 0.5 liang of fragrant sand, spiceleaf
0.08 liang, 2.5 liang of fennel, 4.5 liang of numb green pepper, remaining be clear water.
Further include chickens' extract, monosodium glutamate, oyster sauce, rosolio, bechamel, soy sauce, food flavor.
A kind of manufacturing method of spicy seafood condiment, comprises the following steps：
The first step makes chilli oil first, and clear water, salt, monosodium glutamate, cloves, tsaoko, cassia bark, ginger, capsicum, rock sugar, level-one is big
Soya-bean oil, malt flour, hundred buttons, fructus amomi, aniseed, finish dial, galingal, brigand, nutmeg, the root of Dahurain angelica, fragrant sand, spiceleaf, fennel, numb green pepper are put into pot
It is interior, it is big to burn to boiling；
Second step, then again small fire carry out tanning 3-4 it is small when；
Then 3rd step closes fire, the temperature in pot is cooled；
4th step, after cooling, the water in pot is sunk in the following, oil float is above, then by oil taking-up above, chilli oil system
It completes, remaining soup may be used as long-used soup and uses next time；
5th step is put into each several drops of chickens' extract, monosodium glutamate, oyster sauce, rosolio, bechamel, soy sauce, food flavor in chilli oil,
It is stirred, you can the condiment of spicy seafood is made；
6th step finally processes in the seafood food materials being cooked after controlling water in early period and is put into condiment, carry out cold and dressed with sauce, you can is edible.
Embodiment three：
The formula includes 30 jin of clear water, 4 jin of salt, 2 jin of monosodium glutamate, 0.06 liang of cloves, 0.6 liang of tsaoko, 3 liang of cassia bark, ginger 3
Jin, 4 jin of capsicum, 4 liang of rock sugar, 12 jin of level-one soybean oil, 0.3 liang of malt flour, hundred button 1.8 liang, 0.5 liang of fructus amomi, 1.7 liang of aniseed,
Finish dial 0.5 liang, 0.5 liang of galingal, 0.1 liang of brigand, 0.1 liang of nutmeg, 4 liang of the root of Dahurain angelica, 0.6 liang of fragrant sand, 0.1 liang of spiceleaf, 3 liang of fennel,
6 liang of numb green pepper, remaining be clear water.
Further include chickens' extract, monosodium glutamate, oyster sauce, rosolio, bechamel, soy sauce, food flavor.
A kind of manufacturing method of spicy seafood condiment, comprises the following steps：
The first step makes chilli oil first, and clear water, salt, monosodium glutamate, cloves, tsaoko, cassia bark, ginger, capsicum, rock sugar, level-one is big
Soya-bean oil, malt flour, hundred buttons, fructus amomi, aniseed, finish dial, galingal, brigand, nutmeg, the root of Dahurain angelica, fragrant sand, spiceleaf, fennel, numb green pepper are put into pot
It is interior, it is big to burn to boiling；
Second step, then again small fire carry out tanning 3-4 it is small when；
Then 3rd step closes fire, the temperature in pot is cooled；
4th step, after cooling, the water in pot is sunk in the following, oil float is above, then by oil taking-up above, chilli oil system
It completes, remaining soup may be used as long-used soup and uses next time；
5th step is put into each several drops of chickens' extract, monosodium glutamate, oyster sauce, rosolio, bechamel, soy sauce, food flavor in chilli oil,
It is stirred, you can the condiment of spicy seafood is made；
6th step finally processes in the seafood food materials being cooked after controlling water in early period and is put into condiment, carry out cold and dressed with sauce, you can is edible.
The embodiment of the present invention is described in detail above, but the content is only presently preferred embodiments of the present invention,
Should not be construed as limiting the present invention practical range, any changes and modifications in accordance with the scope of the present application,
It should all still belong within the patent covering scope of the present invention.
Claims (7)
1. a kind of formula of spicy seafood condiment, it is characterised in that：The formula includes chilli oil, and the chilli oil includes clear
Water, salt, monosodium glutamate, cloves, tsaoko, cassia bark, ginger, capsicum, rock sugar, level-one soybean oil, malt flour, hundred buttons, fructus amomi, aniseed, finish
Dial, galingal, brigand, nutmeg, the root of Dahurain angelica, fragrant sand, spiceleaf, fennel, numb green pepper.
2. a kind of formula of spicy seafood condiment according to claim 1, it is characterised in that：Further include chickens' extract, monosodium glutamate, oyster
Oil, rosolio, bechamel, soy sauce, food flavor.
3. a kind of formula of spicy seafood condiment according to claim 2, it is characterised in that：The formula includes clear water
28-30 jins, 2-4 jins of salt, 1-2 jins of monosodium glutamate, cloves 0.04-0.06 two, tsaoko 0.4-0.6 two, cassia bark 2-3 two, 2-3 jins of ginger,
3-4 jins of capsicum, rock sugar 3-4 two, 10-12 jins of level-one soybean oil, malt flour 0.1-0.3 two, hundred detain 1.5-1.8 two, fructus amomi 0.3-
0.5 liang, aniseed 1.2-1.7 two, finish dial 0.3-0.5 two, galingal 0.3-0.5 two, brigand 0.08-0.1 two, nutmeg 0.08-0.1
Twoth, root of Dahurain angelica 3-4 two, fragrant sand 0.4-0.6 two, spiceleaf 0.05-0.1 two, fennel 2-3 two, numb green pepper 4-6 two, remaining be clear water.
4. a kind of formula of spicy seafood condiment according to claim 3, it is characterised in that：The formula includes clear water
28 jin, 2 jin of salt, 1 jin of monosodium glutamate, 0.04 liang of cloves, 0.4 liang of tsaoko, 2 liang of cassia bark, 2 jin of ginger, 3 jin of capsicum, 3 liang of rock sugar, level-one
10 jin of soybean oil, 0.1 liang of malt flour, hundred button 1.5 liang, 0.3 liang of fructus amomi, 1.2 liang of aniseed, finish dial 0.3 liang, 0.3 liang of galingal, brigand
0.08 liang, 0.08 liang of nutmeg, 3 liang of the root of Dahurain angelica, 0.4 liang of fragrant sand, 0.05 liang of spiceleaf, 2 liang of fennel, 4 liang of numb green pepper, remaining be clear water.
5. a kind of formula of spicy seafood condiment according to claim 3, it is characterised in that：The formula includes clear water
29 jin, 3 jin of salt, 1.5 jin of monosodium glutamate, 0.05 liang of cloves, 0.5 liang of tsaoko, 2.5 liang of cassia bark, 2.5 jin of ginger, 3.5 jin of capsicum, rock sugar
3.5 liang, 11 jin of level-one soybean oil, 0.2 liang of malt flour, hundred button 1.6 liang, 0.4 liang of fructus amomi, 1.5 liang of aniseed, finish dial 0.4 liang, galingal
0.4 liang, 0.09 liang of brigand, 0.09 liang of nutmeg, 3.5 liang of the root of Dahurain angelica, 0.5 liang of fragrant sand, 0.08 liang of spiceleaf, 2.5 liang of fennel, numb green pepper 4.5
Twoth, remaining is clear water.
6. a kind of formula of spicy seafood condiment according to claim 3, it is characterised in that：The formula includes clear water
30 jin, 4 jin of salt, 2 jin of monosodium glutamate, 0.06 liang of cloves, 0.6 liang of tsaoko, 3 liang of cassia bark, 3 jin of ginger, 4 jin of capsicum, 4 liang of rock sugar, level-one
12 jin of soybean oil, 0.3 liang of malt flour, hundred button 1.8 liang, 0.5 liang of fructus amomi, 1.7 liang of aniseed, finish dial 0.5 liang, 0.5 liang of galingal, brigand
0.1 liang, 0.1 liang of nutmeg, 4 liang of the root of Dahurain angelica, 0.6 liang of fragrant sand, 0.1 liang of spiceleaf, 3 liang of fennel, 6 liang of numb green pepper, remaining be clear water.
7. a kind of production method of spicy seafood condiment, it is characterised in that：Comprise the following steps：
The first step makes chilli oil first, and clear water, salt, monosodium glutamate, cloves, tsaoko, cassia bark, ginger, capsicum, rock sugar, level-one is big
Soya-bean oil, malt flour, hundred buttons, fructus amomi, aniseed, finish dial, galingal, brigand, nutmeg, the root of Dahurain angelica, fragrant sand, spiceleaf, fennel, numb green pepper are put into pot
It is interior, it is big to burn to boiling；
Second step, then again small fire carry out tanning 3-4 it is small when；
Then 3rd step closes fire, the temperature in pot is cooled；
4th step, after cooling, the water in pot is sunk in the following, oil float is above, then by oil taking-up above, chilli oil system
It completes, remaining soup may be used as long-used soup and uses next time；
5th step is put into each several drops of chickens' extract, monosodium glutamate, oyster sauce, rosolio, bechamel, soy sauce, food flavor in chilli oil,
It is stirred, you can the condiment of spicy seafood is made；
6th step finally processes in the seafood food materials being cooked after controlling water in early period and is put into condiment, carry out cold and dressed with sauce, you can is edible.
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| CN201810028666.6A CN108095016A (en) | 2018-01-12 | 2018-01-12 | A kind of formula of spicy seafood condiment and preparation method thereof |
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| CN104783110A (en) * | 2015-04-03 | 2015-07-22 | 广西大学 | Chili oil |
| CN105076503A (en) * | 2015-08-31 | 2015-11-25 | 朱爱群 | Chili oil and processing method for same |
| CN105146440A (en) * | 2015-09-18 | 2015-12-16 | 魏洁 | Preparing method for spicy gumbo pickle |
| CN105341852A (en) * | 2015-12-04 | 2016-02-24 | 刘楚玲 | Fragrant chili oil and preparation method thereof |
| CN107494772A (en) * | 2017-10-23 | 2017-12-22 | 王鹏 | A kind of chilli oil and preparation method thereof |
-
2018
- 2018-01-12 CN CN201810028666.6A patent/CN108095016A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783110A (en) * | 2015-04-03 | 2015-07-22 | 广西大学 | Chili oil |
| CN105076503A (en) * | 2015-08-31 | 2015-11-25 | 朱爱群 | Chili oil and processing method for same |
| CN105146440A (en) * | 2015-09-18 | 2015-12-16 | 魏洁 | Preparing method for spicy gumbo pickle |
| CN105341852A (en) * | 2015-12-04 | 2016-02-24 | 刘楚玲 | Fragrant chili oil and preparation method thereof |
| CN107494772A (en) * | 2017-10-23 | 2017-12-22 | 王鹏 | A kind of chilli oil and preparation method thereof |
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Application publication date: 20180601 |