CN108523091A - A kind of thick chilli sauce and preparation method thereof - Google Patents
A kind of thick chilli sauce and preparation method thereof Download PDFInfo
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- CN108523091A CN108523091A CN201810319143.7A CN201810319143A CN108523091A CN 108523091 A CN108523091 A CN 108523091A CN 201810319143 A CN201810319143 A CN 201810319143A CN 108523091 A CN108523091 A CN 108523091A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 240000004160 Capsicum annuum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 64
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 40
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 40
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 235000020097 white wine Nutrition 0.000 claims abstract description 22
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000021419 vinegar Nutrition 0.000 claims abstract description 19
- 239000000052 vinegar Substances 0.000 claims abstract description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 18
- 239000008158 vegetable oil Substances 0.000 claims abstract description 18
- 241000208293 Capsicum Species 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 239000012467 final product Substances 0.000 claims abstract description 3
- 238000010025 steaming Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 240000006677 Vicia faba Species 0.000 claims description 2
- 235000010749 Vicia faba Nutrition 0.000 claims description 2
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 5
- 239000011707 mineral Substances 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 5
- 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 4
- 239000000463 material Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 241000522215 Dipteryx odorata Species 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 230000035900 sweating Effects 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000002440 hydroxy compounds Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000013311 vegetables 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
A kind of thick chilli sauce and preparation method thereof, belongs to food technology field, the raw material which is made of following weight is made：Capsicum is 300 parts broken, 75~90 parts of soy sauce, 100~120 parts of vegetable oil, 20~24 parts of salt, 15~18 parts of vinegar, 12~14 parts of white sugar, 1.5~1.8 parts of white wine.20~30 minutes will be steamed after raw material mixing to obtain the final product.The thick chilli sauce made from this method, mouthfeel is spicy fresh, and rich in the various vitamin and minerals in capsicum and soy sauce, nutritive value is high and is not easy to get angry.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of thick chilli sauce and preparation method thereof.
Background technology
Capsicum is rich in vitamin and various minerals because it is with unique mouthfeel, and also have promote appetite,
Help digest, sweating dispelling cold, strengthening the spleen and stomach the effect of, therefore deep liked by consumers in general.And soy sauce is as traditional beans system
Ferment vegetable, is rich in protein, vitamin and minerals, therefore often goes with rice or bread and eat or be used as cooking dispensing.Science
Research assert that the protein of soybean has indissolubility, but after being made as soy sauce, the protein of non-solubility become it is solvable simultaneously
Generate amino acid, and will produce various ferment during soy sauce ferment, can be excluded after eating internal body portion cholesterol,
Acidification type lipid in decomposer.Capsicum coordinates sauce processed with soy sauce, can either provide unique mouthfeel, and be capable of providing abundant
Nutrition.
However, thick chilli sauce currently on the market is mostly fried thick chilli sauce, this thick chilli sauce color is scarlet, is easy to allow eater
It has a very good appetite, but fried thick chilli sauce is easily got angry, often allowing love to eat peppery friend cannot enjoy oneself to heart's content.Also, existing thick chilli sauce is being made
When making, usually by chilli, either fresh chilli is put in edible oil thick chilli sauce is made by the method fried or boiled,
This preparation method can be such that the part nutriment in capsicum is lost in, and cause the various nutriments in capsicum cannot be good
It utilizes.Therefore, if a new capsicum jam products can be designed, solving that fried thick chilli sauce is easy to get angry, nutrition leak is serious etc. asks
Topic, will have the extensive market demand.
Invention content
The present invention is intended to provide a kind of nutritive value is high and is not easy the thick chilli sauce got angry, providing corresponding production method is then
Another object of the present invention.
To achieve the above object, technical scheme is as follows：The raw material of a kind of thick chilli sauce, thick chilli sauce includes mainly peppery
Green pepper is broken and soy sauce；20~30 minutes will be steamed after raw material mixing to obtain the final product.
Further, the broken fourth for being 3~6mm of capsicum, soy sauce are perfume (or spice) thick broad-bean sauce in June.
Further, in raw material, the broken weight composition with soy sauce of capsicum is respectively：Capsicum is 300 parts broken, soy sauce 75~
90 parts.
Further, raw material further includes vegetable oil, salt, vinegar, white sugar and white wine.
Further, the weight group of raw material becomes：Capsicum is 300 parts broken, 75~90 parts of soy sauce, vegetable oil 100~120
Part, 20~24 parts of salt, 15~18 parts of vinegar, 12~14 parts of white sugar, 1.5~1.8 parts of white wine.
Further, production method is as follows：
1）Fresh chilli wash clean is drained, the fourth for being cut into 3~6mm is put in clean container；
2）Prepare soy sauce, by soy sauce and step 1）In the broken mixing of capsicum after be placed in pot together with container, steam 20~
Stop working after 30 minutes 2 minutes stewing.
Further, raw material further includes vegetable oil, salt, vinegar, white sugar and white wine；By salt, vinegar, white sugar and white wine
Pour into step 2）Soy sauce in, after mixing with step 1）In the broken mixing of capsicum, be eventually adding vegetable oil, stir and evenly mix
It is placed in pot, stops working after steaming 20~30 minutes 2 minutes stewing together with container afterwards.
Further, the weight group of raw material becomes：Capsicum is 300 parts broken, 75~90 parts of soy sauce, vegetable oil 100~120
Part, 20~24 parts of salt, 15~18 parts of vinegar, 12~14 parts of white sugar, 1.5~1.8 parts of white wine.
Thick chilli sauce in the present invention can be instant after steaming, or bottles after cooling spare.If needs suitably prolong
Long shelf life can at once bottle after steaming；The food of the national regulations such as preservative can also be added in thick chilli sauce
Additive.
Compared with prior art, the device have the advantages that it is as follows：
1. steaming, keeping flavor of chili sauce obtained unique and being not easy after capsicum is broken, soy sauce and various auxiliary materials and mixings
Fire；
2. using the method steamed, the nutritional ingredient in capsicum can be lockked to greatest extent, solve to make battalion when thick chilli sauce
Support losing issue；
3. being rich in vitamin and various minerals in capsicum, and also has and promote appetite, help digest, sweating dispelling cold, be good for
The effect of taste, and protein, vitamin and minerals are rich in soy sauce, and there is soluble albumen in soy sauce
Matter, amino acid and ferment can exclude internal body portion cholesterol, acidification type lipid in decomposer after edible, thus by capsicum it is broken with
Soy sauce combines manufactured thick chilli sauce that can incorporate various wind while ensureing the mouthfeel of thick chilli sauce " spicy fresh " for thick chilli sauce
Effect of taste substance and uniqueness；
4. adding white wine in raw material, during steaming, esters, alcohols, phenols and hydroxy compounds in white wine volatilize
Come, the fragrance of thick chilli sauce can be increased；In addition, addition white wine can also play bactericidal effect, Shelf-life；
5. will be first then added to after auxiliary material salt, vinegar, white sugar, white wine and soy sauce mixing in the production process capsicum it is broken in,
The taste caused by auxiliary material with the broken localized contact of capsicum can be avoided uneven, and can be avoided due to caused by localized contact
The broken dehydration of part capsicum ensures that the broken mouthfeel of capsicum in thick chilli sauce is consistent；
6. added after salt, vinegar, white sugar, white wine, soy sauce and the broken mixing of capsicum vegetable oil can tart up and
Various raw materials are wrapped up into oil molecule, due to one layer of oil molecule of raw material outer wrapping during steaming, thus original can be reduced
The interior heat of material distributes, and then shortens steaming time, locks the nutritional ingredient in raw material, nutritional ingredient is made not to be lost in；
7. water proof steams after various raw materials are mixed, manufacturing process is simply not cumbersome, safe, easily operated.
Specific implementation mode
With reference to specific embodiment, technical scheme of the present invention is described further：
Embodiment 1
A kind of thick chilli sauce is made of the raw material that following weight forms：Capsicum is 300 parts broken, 75 parts of soy sauce, 100 parts of vegetable oil, eats
20 parts of salt, 15 parts of vinegar, 12 parts of white sugar, 1.5 parts of white wine；The wherein broken fourth for being 3~6mm of capsicum, soy sauce are tonka-bean valve in June
Sauce.
Its production method is as follows：
1）Fresh chilli wash clean is drained, the fourth for being cut into 3~6mm is put in clean container；
2）Feeding salt, vinegar, white sugar and white wine are added in soy sauce and are sufficiently stirred, then again with step 1）In capsicum it is broken mixed
It is even, vegetable oil is then added, is placed in pot together with container after stirring and evenly mixing, steams to stop working after twenty minutes and boil in a covered pot over a slow fire 2 minutes.
Embodiment 2
A kind of thick chilli sauce is made of the raw material that following weight forms：Capsicum is 300 parts broken, 80 parts of soy sauce, 110 parts of vegetable oil, eats
22 parts of salt, 16 parts of vinegar, 13 parts of white sugar, 1.6 parts of white wine；The wherein broken fourth for being 3~6mm of capsicum, soy sauce are tonka-bean valve in June
Sauce.
Its production method is as follows：
1）Fresh chilli wash clean is drained, the fourth for being cut into 3~6mm is put in clean container；
2）Feeding salt, vinegar, white sugar and white wine are added in soy sauce and are sufficiently stirred, then again with step 1）In capsicum it is broken mixed
It is even, vegetable oil is then added, is placed in pot together with container after stirring and evenly mixing, stops working after steaming 25 minutes 2 minutes stewing.
Embodiment 3
A kind of thick chilli sauce is made of the raw material that following weight forms：Capsicum is 300 parts broken, 90 parts of soy sauce, 120 parts of vegetable oil, eats
24 parts of salt, 18 parts of vinegar, 14 parts of white sugar, 1.8 parts of white wine；The wherein broken fourth for being 3~6mm of capsicum, soy sauce are tonka-bean valve in June
Sauce.
Its production method is as follows：
1）Fresh chilli wash clean is drained, the fourth for being cut into 3~6mm is put in clean container；
2）Feeding salt, vinegar, white sugar and white wine are added in soy sauce and are sufficiently stirred, then again with step 1）In capsicum it is broken mixed
It is even, vegetable oil is then added, is placed in pot together with container after stirring and evenly mixing, stops working after steaming 30 minutes 2 minutes stewing.
Claims (8)
1. a kind of thick chilli sauce, it is characterised in that：The raw material of the thick chilli sauce includes mainly that capsicum is broken and soy sauce；By raw material mixing
After steam 20~30 minutes to obtain the final product.
2. thick chilli sauce as described in claim 1, it is characterised in that：In the raw material, the broken fourth for being 3~6mm of capsicum, soy sauce
For perfume (or spice) thick broad-bean sauce in June.
3. thick chilli sauce as described in claim 1, it is characterised in that：In the raw material, the broken weight with soy sauce of capsicum forms
Respectively：Capsicum is 300 parts broken, 75~90 parts of soy sauce.
4. the thick chilli sauce as described in claims 1 or 2 or 3, it is characterised in that：The raw material further includes vegetable oil, salt, food
Vinegar, white sugar and white wine.
5. thick chilli sauce as claimed in claim 4, which is characterized in that the weight group of the raw material becomes：Capsicum is 300 parts broken, big
75~90 parts of beans sauce, 100~120 parts of vegetable oil, 20~24 parts of salt, 15~18 parts of vinegar, 12~14 parts of white sugar, white wine 1.5
~1.8 parts.
6. the thick chilli sauce as described in claims 1 or 2 or 3, production method are as follows：
1）Fresh chilli wash clean is drained, the fourth for being cut into 3~6mm is put in clean container；
2）Take soy sauce and step 1）In the broken mixing of capsicum after be placed in pot together with container, steam 20~30 minutes after stop working
It is 2 minutes stewing.
7. thick chilli sauce as claimed in claim 6, it is characterised in that：The raw material further includes vegetable oil, salt, vinegar, white sugar
And white wine；First by salt, vinegar, white sugar and white wine be added soy sauce in, then again with step 1）In the broken mixing of capsicum, then
Vegetable oil is added, is placed in pot together with container after stirring and evenly mixing, stops working after steaming 20~30 minutes 2 minutes stewing.
8. thick chilli sauce as claimed in claim 7, it is characterised in that：The weight group of the raw material becomes：Capsicum is 300 parts broken, big
75~90 parts of beans sauce, 100~120 parts of vegetable oil, 20~24 parts of salt, 15~18 parts of vinegar, 12~14 parts of white sugar, white wine 1.5
~1.8 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810319143.7A CN108523091A (en) | 2018-04-11 | 2018-04-11 | A kind of thick chilli sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810319143.7A CN108523091A (en) | 2018-04-11 | 2018-04-11 | A kind of thick chilli sauce and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN108523091A true CN108523091A (en) | 2018-09-14 |
Family
ID=63479883
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810319143.7A Pending CN108523091A (en) | 2018-04-11 | 2018-04-11 | A kind of thick chilli sauce and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111543621A (en) * | 2020-05-09 | 2020-08-18 | 黑龙江大学 | Perilla frutescens chili sauce with health-care function and preparation method thereof |
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| CN104146235A (en) * | 2014-06-13 | 2014-11-19 | 武民 | Aroma-extracting spicy hot sauce and preparation process thereof |
| CN104207103A (en) * | 2014-07-21 | 2014-12-17 | 安徽省思杰食品有限公司 | Spicy and hot beef sauce in red chilli oil and processing method thereof |
| CN106262708A (en) * | 2016-08-12 | 2017-01-04 | 合肥市金乡味工贸有限责任公司 | A kind of fermented type Fructus Capsici sauce of resolving heat and reducing pathogenic fire |
| CN107028160A (en) * | 2017-05-23 | 2017-08-11 | 马鞍山市十月丰食品有限公司 | A kind of high nutrition land for building dish thick chilli sauce and preparation method thereof |
| CN107183663A (en) * | 2017-05-23 | 2017-09-22 | 马鞍山市十月丰食品有限公司 | A kind of assorted thick chilli sauce of beef vegetable and preparation method thereof |
-
2018
- 2018-04-11 CN CN201810319143.7A patent/CN108523091A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461875A (en) * | 2010-11-12 | 2012-05-23 | 巩雪 | Black soya bean cooking wine chilli sauce |
| CN103494176A (en) * | 2013-10-23 | 2014-01-08 | 黄龙干 | Health-care chili sauce and preparation method thereof |
| CN104146235A (en) * | 2014-06-13 | 2014-11-19 | 武民 | Aroma-extracting spicy hot sauce and preparation process thereof |
| CN104207103A (en) * | 2014-07-21 | 2014-12-17 | 安徽省思杰食品有限公司 | Spicy and hot beef sauce in red chilli oil and processing method thereof |
| CN106262708A (en) * | 2016-08-12 | 2017-01-04 | 合肥市金乡味工贸有限责任公司 | A kind of fermented type Fructus Capsici sauce of resolving heat and reducing pathogenic fire |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111543621A (en) * | 2020-05-09 | 2020-08-18 | 黑龙江大学 | Perilla frutescens chili sauce with health-care function and preparation method thereof |
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