CN108402447A - A kind of colored flavor pepper sauce and preparation method thereof - Google Patents
A kind of colored flavor pepper sauce and preparation method thereof Download PDFInfo
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- CN108402447A CN108402447A CN201810547498.1A CN201810547498A CN108402447A CN 108402447 A CN108402447 A CN 108402447A CN 201810547498 A CN201810547498 A CN 201810547498A CN 108402447 A CN108402447 A CN 108402447A
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a kind of colored flavor pepper sauce and preparation method thereof, the raw material of flower flavor pepper sauce includes by weight：130 200 parts of capsicum, 20 65 parts of garlic, 20 50 parts of beef, 10 35 parts of scallop, 3 15 parts of clam meat, 4 15 parts of chicken bone, 20 42 parts of nutrient powder, 3 15 parts of sesame, composite plant spend 8 20 parts, 3 16 parts of matsutake, 5 17 parts of jerusalem artichoke, 4 14 parts of purslane, 3 14 parts of lily, 11 30 parts of compound fruit, 4 16 parts of Chinese toon, 20 43 parts of salt, 10 25 parts of ginger, 30 45 parts of vegetable oil；It is 3 10 by weight that composite plant flower, which is rose, sophora flower, Michelia figo, Roselle, plum blossom,：1‑5：1‑9：3‑8：5 12 mixture.Colored flavor pepper sauce proposed by the present invention and preparation method thereof, process is simple, and obtained thick chilli sauce flower taste is strong, be not easy to get angry, shelf life is long.
Description
Technical field
The present invention relates to thick chilli sauce technical fields more particularly to a kind of colored flavor pepper sauce and preparation method thereof.
Background technology
Capsicum contains abundant vitamin, is one of the important sources of vitamin needed for health, with anticancer, town
The health-care efficacies such as pain anti-inflammatory, the generation of pre- preventing obesity, it is that food is cooked as the main flavouring of acid to use the thick chilli sauce that it is prepared
It prepares food indispensable seasoning good merchantable brand in processing, has become the favorite food of countries in the world people at present.But existing thick chilli sauce its
Raw material is fairly simple, and taste is often relatively simple, not unique enough, can not meet the needs of a variety of consumers.
Invention content
Technical problems based on background technology, the present invention propose a kind of colored flavor pepper sauce and preparation method thereof, institute
State that preparation method process is simple, obtained thick chilli sauce flower taste is strong, be not easy to get angry, shelf life is long.
A kind of colored flavor pepper sauce proposed by the present invention, raw material include by weight：130-200 parts of capsicum, garlic 20-65
Part, 20-50 parts of beef, 10-35 parts of scallop, 3-15 parts of clam meat, 4-15 parts of chicken bone, 20-42 parts of nutrient powder, sesame 3-15
Part, 8-20 parts of composite plant flower, 3-16 parts of matsutake, 5-17 parts of jerusalem artichoke, 4-14 parts of purslane, 3-14 parts of lily, compound fruit 11-
30 parts, 4-16 parts of Chinese toon, 20-43 parts of salt, 10-25 parts of ginger, 30-45 parts of vegetable oil；
Wherein, composite plant flower is the mixture of rose, sophora flower, Michelia figo, Roselle, plum blossom, and rose,
Sophora flower, Michelia figo, Roselle, plum blossom weight ratio be 3-10：1-5：1-9：3-8：5-12.
Preferably, the garlic is selenium-enriched garlic.
Preferably, it is 3-15 by weight that the nutrient powder, which is peanut powder, walnut powder, cashew nut powder,：2-9：The mixing of 1-5
Object.
Preferably, the compound fruit be Chinese grooseberry, gold bead fruit, prickly pear, hill gooseberry, strawberry, mango mixture.
Preferably, Chinese grooseberry, gold bead fruit, prickly pear, hill gooseberry, strawberry, mango weight ratio be 2-10：1-3：3-9：
2-6：10-17：5-16.
A kind of preparation method for colored flavor pepper sauce that the present invention also proposes, includes the following steps：
S1, freezing 30-50min is carried out at -18~-15 DEG C after cleaning chicken bone, material A is obtained after crushing；
S2, composite plant flower, matsutake, jerusalem artichoke, purslane, lily and Chinese toon are dried under 40-60 DEG C of microwave condition,
It is uniformly mixed with nutrient powder, material A after grinding, material B is obtained after frying；
S3, beef is cleaned after pelletizing, be added boiling water in, cook 1-2h, then be added cleaning after scallop and clam
Meat cooks 20-35min, pulls out and drain away the water, obtain material C；
S4, it is added to the water after cleaning sesame, impregnates 50-75min at 28-30 DEG C, is then transferred to 28-30 DEG C of perseverance
2-2.8h is sprouted in constant temperature and humidity case, microwave treatment to water content is 1-3wt% under the power of 300-400W, is ground after cooling
To material D；
S5, compound fruit takes to after meat boiling 10-25min obtains material E at 70-85 DEG C；
S6, it is shredded after cleaning capsicum, ginger and garlic, vegetable oil is heated to 5-6 maturations, is added peppery after chopping
Material B, material C and material D is added in green pepper, ginger and garlic after boiling, cook 10-25min, and material E is added and salt stirring is equal
It is even, the colored flavor pepper sauce is obtained after sterilizing.
Preferably, in S6, the sterilizing includes ultra-high pressure sterilization and hydro-thermal sterilizing；The pressure of the ultra-high pressure sterilization is
480-550MPa, temperature are 10-12 DEG C, time 3-8min；The temperature of hydro-thermal sterilizing is 88-95 DEG C, time 13-30min.
Colored flavor pepper sauce of the present invention adds beef, scallop, clam meat, chicken bone in raw material, assigns thick chilli sauce
Abundant nutrition and the unique fresh taste of perfume make gained thick chilli sauce rich in minerals such as colloid albumen, Phospholipids, calcium, phosphorus, simultaneously
Add nutrient powder, sesame and composite plant flower, assigns thick chilli sauce abundant nutrition, while assigning its strong floral odor, pole
The big flavor and taste for improving traditional chili sauce enable gained thick chilli sauce preferably to season and have additional nutrients, while coordinating and adding
Enter matsutake, jerusalem artichoke, purslane, lily, compound fruit, Chinese toon, further enriches the taste of thick chilli sauce, and have centainly
Heat-clearing and fire-reducing and oxidation resistant effect avoid the phenomenon that easily getting angry after gained thick chilli sauce is eaten, while extending gained capsicum
The shelf life of sauce；It in the preparation process of thick chilli sauce, is sprouted after sesame is impregnated, changes the nutrition knot in sesame
Structure reduces the content of crude fat in sesame, improves the content of wherein vitamin E and calcium, while controlling the frying of sesame
Technique, uses the drying mode of microwave treatment, remains the nutriment in sesame to greatest extent, so as to get thick chilli sauce
Low fat, high calcium homovitamin E；In preferred embodiment, sterilization process uses ultra-high pressure sterilization and the united mode of hydro-thermal sterilizing,
The temperature for reducing sterilization shortens the total time of sterilization, at the same maintain to greatest extent the color of each raw material in thick chilli sauce,
Fragrant, taste, and keep gained thick chilli sauce nutrient composition content high, it ensure that the effect of sterilization, extend shelf life, improve economic effect
Benefit.
Specific implementation mode
In the following, technical scheme of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of colored flavor pepper sauce proposed by the present invention, raw material include by weight：200 parts of capsicum, 20 parts of garlic, beef
50 parts, 10 parts of scallop, 15 parts of clam meat, 4 parts of chicken bone, 42 parts of nutrient powder, 3 parts of sesame, composite plant spend 20 parts, 3 parts of matsutake,
17 parts of jerusalem artichoke, 4 parts of purslane, 14 parts of lily, 11 parts of compound fruit, 16 parts of Chinese toon, 20 parts of salt, 25 parts of ginger, vegetable oil 30
Part；
Wherein, composite plant flower is the mixture of rose, sophora flower, Michelia figo, Roselle, plum blossom, and rose,
Sophora flower, Michelia figo, Roselle, plum blossom weight ratio be 3：5：1：8：5.
A kind of preparation method for colored flavor pepper sauce that the present invention also proposes, includes the following steps：
S1, freezing 30min is carried out at -15 DEG C after cleaning chicken bone, material A is obtained after crushing；
S2, composite plant flower, matsutake, jerusalem artichoke, purslane, lily and Chinese toon are dried under 60 DEG C of microwave condition, is ground
It is uniformly mixed with nutrient powder, material A after mill, material B is obtained after frying；
S3, beef is cleaned after pelletizing, be added boiling water in, cook 1h, then be added cleaning after scallop and clam meat,
35min is cooked, pulls out and drains away the water, obtain material C；
S4, it is added to the water after cleaning sesame, impregnates 75min at 28 DEG C, is then transferred to 28 DEG C of climatic chamber
Middle sprouting 2.8h, microwave treatment to water content is 3wt% under the power of 300W, is ground after cooling and obtains material D；
S5, compound fruit takes to after meat boiling 25min obtains material E at 70 DEG C；
S6, will capsicum, ginger and garlic cleaning after shred, by vegetable oil be heated to 5 maturation, be added chopping after capsicum,
Material B, material C and material D is added in ginger and garlic after boiling, cook 25min, and material E is added and salt stirs evenly, goes out
The colored flavor pepper sauce is obtained after bacterium.
Embodiment 2
A kind of colored flavor pepper sauce proposed by the present invention, raw material include by weight：130 parts of capsicum, 65 parts of garlic, beef
20 parts, 35 parts of scallop, 3 parts of clam meat, 15 parts of chicken bone, 20 parts of nutrient powder, 15 parts of sesame, composite plant spend 8 parts, matsutake 16
Part, 5 parts of jerusalem artichoke, 14 parts of purslane, 3 parts of lily, 30 parts of compound fruit, 4 parts of Chinese toon, 43 parts of salt, 10 parts of ginger, vegetable oil 45
Part；
Wherein, composite plant flower is the mixture of rose, sophora flower, Michelia figo, Roselle, plum blossom, and rose,
Sophora flower, Michelia figo, Roselle, plum blossom weight ratio be 10：1：9：3：12.
A kind of preparation method for colored flavor pepper sauce that the present invention also proposes, includes the following steps：
S1, freezing 50min is carried out at -18 DEG C after cleaning chicken bone, material A is obtained after crushing；
S2, composite plant flower, matsutake, jerusalem artichoke, purslane, lily and Chinese toon are dried under 40 DEG C of microwave condition, is ground
It is uniformly mixed with nutrient powder, material A after mill, material B is obtained after frying；
S3, beef is cleaned after pelletizing, be added boiling water in, cook 2h, then be added cleaning after scallop and clam meat,
20min is cooked, pulls out and drains away the water, obtain material C；
S4, it is added to the water after cleaning sesame, impregnates 50min at 30 DEG C, is then transferred to 30 DEG C of climatic chamber
Middle sprouting 2h, microwave treatment to water content is 1wt% under the power of 400W, is ground after cooling and obtains material D；
S5, compound fruit takes to after meat boiling 10min obtains material E at 85 DEG C；
S6, will capsicum, ginger and garlic cleaning after shred, by vegetable oil be heated to 6 maturation, be added chopping after capsicum,
Material B, material C and material D is added in ginger and garlic after boiling, cook 10min, and material E is added and salt stirs evenly, goes out
The colored flavor pepper sauce is obtained after bacterium.
Embodiment 3
A kind of colored flavor pepper sauce proposed by the present invention, raw material include by weight：185 parts of capsicum, 30 parts of garlic, beef
43 parts, 14 parts of scallop, 13 parts of clam meat, 7 parts of chicken bone, 40 parts of nutrient powder, 6 parts of sesame, composite plant spend 17 parts, 7 parts of matsutake,
13 parts of jerusalem artichoke, 7 parts of purslane, 13 parts of lily, 17 parts of compound fruit, 13 parts of Chinese toon, 28 parts of salt, 21 parts of ginger, vegetable oil 38
Part；
Wherein, composite plant flower is the mixture of rose, sophora flower, Michelia figo, Roselle, plum blossom, and rose,
Sophora flower, Michelia figo, Roselle, plum blossom weight ratio be 5：4：3：7：7；
The garlic is selenium-enriched garlic；
The nutrient powder is that peanut powder, walnut powder, cashew nut powder are 3 by weight：9：1 mixture；
The compound fruit be Chinese grooseberry, gold bead fruit, prickly pear, hill gooseberry, strawberry, mango mixture；
Chinese grooseberry, gold bead fruit, prickly pear, hill gooseberry, strawberry, mango weight ratio be 2：3：3：6：10：16.
A kind of preparation method for colored flavor pepper sauce that the present invention also proposes, includes the following steps：
S1, freezing 37min is carried out at -16 DEG C after cleaning chicken bone, material A is obtained after crushing；
S2, composite plant flower, matsutake, jerusalem artichoke, purslane, lily and Chinese toon are dried under 56 DEG C of microwave condition, is ground
It is uniformly mixed with nutrient powder, material A after mill, material B is obtained after frying；
S3, beef is cleaned after pelletizing, be added boiling water in, cook 1.3h, then be added cleaning after scallop and clam
Meat cooks 32min, pulls out and drain away the water, obtain material C；
S4, it is added to the water after cleaning sesame, impregnates 57min at 29 DEG C, is then transferred to 28 DEG C of climatic chamber
Middle sprouting 2.2h, microwave treatment to water content is 1.4wt% under the power of 380W, is ground after cooling and obtains material D；
S5, compound fruit takes to after meat boiling 14min obtains material E at 82 DEG C；
S6, will capsicum, ginger and garlic cleaning after shred, by vegetable oil be heated to 6 maturation, be added chopping after capsicum,
Material B, material C and material D is added in ginger and garlic after boiling, cook 13min, and material E is added and salt stirs evenly, goes out
The colored flavor pepper sauce is obtained after bacterium；
Wherein, in S6, the sterilizing includes ultra-high pressure sterilization and hydro-thermal sterilizing；The pressure of the ultra-high pressure sterilization is
550MPa, temperature are 10 DEG C, time 8min；The temperature of hydro-thermal sterilizing is 88 DEG C, time 30min.
Embodiment 4
A kind of colored flavor pepper sauce proposed by the present invention, raw material include by weight：150 parts of capsicum, 60 parts of garlic, beef
28 parts, 31 parts of scallop, 6 parts of clam meat, 13 parts of chicken bone, 28 parts of nutrient powder, 13 parts of sesame, composite plant spend 11 parts, matsutake 14
Part, 7 parts of jerusalem artichoke, 12 parts of purslane, 5 parts of lily, 26 parts of compound fruit, 8 parts of Chinese toon, 40 parts of salt, 17 parts of ginger, vegetable oil 42
Part；
Wherein, composite plant flower is the mixture of rose, sophora flower, Michelia figo, Roselle, plum blossom, and rose,
Sophora flower, Michelia figo, Roselle, plum blossom weight ratio be 8：2：8：4：11；
The garlic is selenium-enriched garlic；
The nutrient powder is that peanut powder, walnut powder, cashew nut powder are 15 by weight：2：5 mixture；
The compound fruit be Chinese grooseberry, gold bead fruit, prickly pear, hill gooseberry, strawberry, mango mixture；
Chinese grooseberry, gold bead fruit, prickly pear, hill gooseberry, strawberry, mango weight ratio be 10：1：9：2：17：5.
A kind of preparation method for colored flavor pepper sauce that the present invention also proposes, includes the following steps：
S1, freezing 43min is carried out at -17 DEG C after cleaning chicken bone, material A is obtained after crushing；
S2, composite plant flower, matsutake, jerusalem artichoke, purslane, lily and Chinese toon are dried under 48 DEG C of microwave condition, is ground
It is uniformly mixed with nutrient powder, material A after mill, material B is obtained after frying；
S3, beef is cleaned after pelletizing, be added boiling water in, cook 1.8h, then be added cleaning after scallop and clam
Meat cooks 26min, pulls out and drain away the water, obtain material C；
S4, it is added to the water after cleaning sesame, impregnates 70min at 28 DEG C, is then transferred to 29 DEG C of climatic chamber
Middle sprouting 2.6h, microwave treatment to water content is 2.6wt% under the power of 330W, is ground after cooling and obtains material D；
S5, compound fruit takes to after meat boiling 21min obtains material E at 75 DEG C；
S6, will capsicum, ginger and garlic cleaning after shred, by vegetable oil be heated to 5 maturation, be added chopping after capsicum,
Material B, material C and material D is added in ginger and garlic after boiling, cook 21min, and material E is added and salt stirs evenly, goes out
The colored flavor pepper sauce is obtained after bacterium；
Wherein, in S6, the sterilizing includes ultra-high pressure sterilization and hydro-thermal sterilizing；The pressure of the ultra-high pressure sterilization is
480MPa, temperature are 12 DEG C, time 3min；The temperature of hydro-thermal sterilizing is 95 DEG C, time 13min.
Embodiment 5
A kind of colored flavor pepper sauce proposed by the present invention, raw material include by weight：175 parts of capsicum, 43 parts of garlic, beef
29 parts, 18 parts of scallop, 11 parts of clam meat, 9 parts of chicken bone, 31 parts of nutrient powder, 9 parts of sesame, composite plant spend 16 parts, 8 parts of matsutake,
9 parts of jerusalem artichoke, 8 parts of purslane, 8 parts of lily, 18 parts of compound fruit, 10 parts of Chinese toon, 29 parts of salt, 18 parts of ginger, 36 parts of vegetable oil；
Wherein, composite plant flower is the mixture of rose, sophora flower, Michelia figo, Roselle, plum blossom, and rose,
Sophora flower, Michelia figo, Roselle, plum blossom weight ratio be 7：3：6：7：8；
The garlic is selenium-enriched garlic；
The nutrient powder is that peanut powder, walnut powder, cashew nut powder are 9 by weight：7：3 mixture；
The compound fruit be Chinese grooseberry, gold bead fruit, prickly pear, hill gooseberry, strawberry, mango mixture；
Chinese grooseberry, gold bead fruit, prickly pear, hill gooseberry, strawberry, mango weight ratio be 7：2：6：4：12：11.
A kind of preparation method for colored flavor pepper sauce that the present invention also proposes, includes the following steps：
S1, freezing 40min is carried out at -16 DEG C after cleaning chicken bone, material A is obtained after crushing；
S2, composite plant flower, matsutake, jerusalem artichoke, purslane, lily and Chinese toon are dried under 50 DEG C of microwave condition, is ground
It is uniformly mixed with nutrient powder, material A after mill, material B is obtained after frying；
S3, beef is cleaned after pelletizing, be added boiling water in, cook 1.5h, then be added cleaning after scallop and clam
Meat cooks 28min, pulls out and drain away the water, obtain material C；
S4, it is added to the water after cleaning sesame, impregnates 63min at 29 DEG C, is then transferred to 29 DEG C of climatic chamber
Middle sprouting 2.4h, microwave treatment to water content is 2wt% under the power of 350W, is ground after cooling and obtains material D；
S5, compound fruit takes to after meat boiling 18min obtains material E at 77 DEG C；
S6, will capsicum, ginger and garlic cleaning after shred, by vegetable oil be heated to 6 maturation, be added chopping after capsicum,
Material B, material C and material D is added in ginger and garlic after boiling, cook 18min, and material E is added and salt stirs evenly, goes out
The colored flavor pepper sauce is obtained after bacterium；
Wherein, in S6, the sterilizing includes ultra-high pressure sterilization and hydro-thermal sterilizing；The pressure of the ultra-high pressure sterilization is
500MPa, temperature are 11 DEG C, time 6min；The temperature of hydro-thermal sterilizing is 90 DEG C, time 24min.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (7)
1. a kind of colored flavor pepper sauce, which is characterized in that its raw material includes by weight：130-200 parts of capsicum, 20-65 parts of garlic,
20-50 parts of beef, 3-15 parts of clam meat, 4-15 parts of chicken bone, 20-42 parts of nutrient powder, 3-15 parts of sesame, is answered at 10-35 parts of scallop
Close 8-20 parts of plant flowers, 3-16 parts of matsutake, 5-17 parts of jerusalem artichoke, 4-14 parts of purslane, 3-14 parts of lily, it is fruit 11-30 parts compound,
4-16 parts of Chinese toon, 20-43 parts of salt, 10-25 parts of ginger, 30-45 parts of vegetable oil；
Wherein, composite plant flower is the mixture of rose, sophora flower, Michelia figo, Roselle, plum blossom, and rose, Chinese scholartree
Flower, Michelia figo, Roselle, plum blossom weight ratio be 3-10：1-5：1-9：3-8：5-12.
2. spending flavor pepper sauce according to claim 1, which is characterized in that the garlic is selenium-enriched garlic.
3. colored flavor pepper sauce according to claim 1 or claim 2, which is characterized in that the nutrient powder is peanut powder, walnut powder, waist
Fruit powder is 3-15 by weight：2-9：The mixture of 1-5.
4. according to any one of the claim 1-3 colored flavor pepper sauce, which is characterized in that the compound fruit be Chinese grooseberry,
Gold bead fruit, prickly pear, hill gooseberry, strawberry, mango mixture.
5. spending flavor pepper sauce according to claim 4, which is characterized in that Chinese grooseberry, gold bead fruit, prickly pear, hill gooseberry, grass
The certain kind of berries, mango weight ratio be 2-10：1-3：3-9：2-6：10-17：5-16.
6. a kind of preparation method of the flower flavor pepper sauce as described in any one of claim 1-5, which is characterized in that including following step
Suddenly：
S1, freezing 30-50min is carried out at -18~-15 DEG C after cleaning chicken bone, material A is obtained after crushing；
S2, composite plant flower, matsutake, jerusalem artichoke, purslane, lily and Chinese toon are dried under 40-60 DEG C of microwave condition, is ground
It is uniformly mixed afterwards with nutrient powder, material A, material B is obtained after frying；
S3, beef is cleaned after pelletizing, be added boiling water in, cook 1-2h, then be added cleaning after scallop and clam meat, boil
20-35min processed, pulls out and drains away the water, and obtains material C；
S4, it is added to the water after cleaning sesame, impregnates 50-75min at 28-30 DEG C, it is permanent is then transferred to 28-30 DEG C of constant temperature
2-2.8h is sprouted in wet tank, microwave treatment to water content is 1-3wt% under the power of 300-400W, is ground after cooling and obtains object
Expect D；
S5, compound fruit takes to after meat boiling 10-25min obtains material E at 70-85 DEG C；
S6, it is shredded after cleaning capsicum, ginger and garlic, vegetable oil is heated to 5-6 maturations, the capsicum after chopping, life is added
Material B, material C and material D is added in ginger and garlic after boiling, cook 10-25min, and material E is added and salt stirs evenly, goes out
The colored flavor pepper sauce is obtained after bacterium.
7. spending the preparation method of the preparation method of flavor pepper sauce according to claim 6, which is characterized in that described in S6
Sterilizing includes ultra-high pressure sterilization and hydro-thermal sterilizing；The pressure of the ultra-high pressure sterilization is 480-550MPa, and temperature is 10-12 DEG C,
Time is 3-8min；The temperature of hydro-thermal sterilizing is 88-95 DEG C, time 13-30min.
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| CN110236174A (en) * | 2019-06-27 | 2019-09-17 | 江苏大学 | A kind of Corbicula fluminea thick chilli sauce and preparation method thereof |
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| CN110236174A (en) * | 2019-06-27 | 2019-09-17 | 江苏大学 | A kind of Corbicula fluminea thick chilli sauce and preparation method thereof |
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Application publication date: 20180817 |
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