CN108719954A - A kind of thick chilli sauce - Google Patents
A kind of thick chilli sauce Download PDFInfo
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- CN108719954A CN108719954A CN201810595016.XA CN201810595016A CN108719954A CN 108719954 A CN108719954 A CN 108719954A CN 201810595016 A CN201810595016 A CN 201810595016A CN 108719954 A CN108719954 A CN 108719954A
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- chilli sauce
- kilograms
- thick chilli
- kilogram
- capsicum
- Prior art date
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- Pending
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 48
- 240000004160 Capsicum annuum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 77
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 39
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 26
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 17
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 17
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 17
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 17
- 235000020232 peanut Nutrition 0.000 claims abstract description 17
- 241000353135 Psenopsis anomala Species 0.000 claims abstract description 12
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 12
- 235000020997 lean meat Nutrition 0.000 claims abstract description 11
- 244000291564 Allium cepa Species 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 7
- 239000000312 peanut oil Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 235000012041 food component Nutrition 0.000 claims abstract description 3
- 239000005417 food ingredient Substances 0.000 claims abstract description 3
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 235000001667 Vitex agnus castus Nutrition 0.000 claims description 5
- 244000063464 Vitex agnus-castus Species 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 235000019789 appetite Nutrition 0.000 abstract description 7
- 230000036528 appetite Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013599 spices Nutrition 0.000 abstract description 4
- 206010000087 Abdominal pain upper Diseases 0.000 abstract description 3
- 208000008035 Back Pain Diseases 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 208000008930 Low Back Pain Diseases 0.000 abstract description 3
- 238000004040 coloring Methods 0.000 abstract description 3
- 201000006549 dyspepsia Diseases 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 210000000697 sensory organ Anatomy 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 241000207961 Sesamum Species 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 241000722363 Piper Species 0.000 description 5
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000004544 sputter deposition Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of thick chilli sauce, as unit of weight, food ingredient includes 13 kilograms of capsicum, 1.5 kilograms of sesame, 6 kilograms of lean meat, 13 kilograms of peanut oil, 3 kilograms of peanut, 3 kilograms of green onion, 3 kilograms of shelled melon seed, 0.02 kilogram of salt, 0.23 kilogram of monosodium glutamate, 0.25 kilogram of chickens' extract, 0.24 kilogram of white sugar, 0.05 kilogram of pepper powder；The thick chilli sauce holding time prepared by the present invention is long, thick chilli sauce is green and healthy, the delicate mouthfeel of thick chilli sauce, perfume (or spice) is without peppery, it is oily but not greasy, it is full of nutrition, and there is spleen benefiting and stimulating the appetite, the characteristics of food is not got angry long, and to indigestion, cold stomachache, rheumatalgia, the illnesss such as lumbago have the function of alleviation and auxiliary treatment, color and luster is scarlet, the red true qualities from capsicum of thick chilli sauce, there is colouring in gastronomical process, the good feature of sense organ, make one a kind of strong appetite sense, this product is formed by a variety of spices brewings, therefore taste organoleptic made one after eating, long times of aftertaste, bear in mind constantly.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of thick chilli sauce.
Background technology
Thick chilli sauce is the sauce being fabricated to capsicum, is flavouring relatively common on dining table.It is more with Hunan, there is oily system
With two kinds of water system.Oil system is made of sesame oil and capsicum, and color is scarlet, floats one layer of sesame oil above, is easy to preserve.
Thick chilli sauce has two kinds of oil system and water system, oil thick chilli sauce to be mainly made of the raw materials such as capsicum and practicality oil, product
There is chilli oil fragrance, is easy to preserve and the holding time is long, but manufacturing cost is higher, water thick chilli sauce mainly uses water and capsicum to pass through
Everfermentation is made, and color is scarlet, has lactic acid to generate so as to promote appetite, but the water thick chilli sauce pot-life is short, and
It also needs to addition preservative and carrys out extended shelf life, to destroy the mouthfeel of product.
Invention content
The purpose of the present invention is to provide a kind of thick chilli sauce, to solve oil capsicum sauced mentioned above in the background art
Cause this higher, and water thick chilli sauce storage life is short, and the problem of preservative destroys mouthfeel again is added.
To achieve the above object, the present invention provides the following technical solutions：A kind of thick chilli sauce, as unit of weight, dispensing
Ingredient includes 13 kilograms of capsicum, 1.5 kilograms of sesame, 6 kilograms of lean meat, 13 kilograms of peanut oil, 3 kilograms of peanut, 3 kilograms of green onion, melon seeds
3 kilograms of benevolence, 0.02 kilogram of salt, 0.23 kilogram of monosodium glutamate, 0.25 kilogram of chickens' extract, 0.24 kilogram of white sugar, 0.05 kilogram of pepper powder.
Preferably, we are made thick chilli sauce method and include：Sorting, processing, tanning.
Preferably, in sorting, capsicum selects two twigs of the chaste tree capsicums, peanut that full fresh peanut, shallot is selected to use green onion
White part.
Preferably, in processing, capsicum shredded after brewed 20 days it is spare, after peanut is excessively fried peeling be crushed to seven, eight valves
Graininess it is spare, sesame stir-fries spare on fire, and Bulbus Allii Fistulosi chopping is spare, and shelled melon seed is fried fragrant spare, and the lean meat processed is cut into
Small pieces are spare.
Preferably, in tanning, it is put into peanut oil heating in pot, the capsicum of chopping and Bulbus Allii Fistulosi are endured to capsicum and Bulbus Allii Fistulosi hair
When going out fragrance, it is put into condiments monosodium glutamate, chickens' extract, salt, pepper powder, white sugar and the peanut fried is broken, shelled melon seed and sesame seed slow boiling
It is boiled into.
Preferably, program proportion scale is provided as proportion scale using the thick chilli sauce of 100 bottles and 210 grams every bottle.
Compared with prior art, the beneficial effects of the invention are as follows：The thick chilli sauce holding time prepared by the present invention is long, without adding
Add any preservative, thick chilli sauce is green and healthy, the delicate mouthfeel of thick chilli sauce, fragrant without peppery, oily but not greasy, full of nutrition, and has
There is the characteristics of spleen benefiting and stimulating the appetite, food is not got angry long, and to indigestion, cold stomachache, rheumatalgia, the illnesss such as lumbago, which have, to be alleviated
With the effect of auxiliary treatment, color and luster is scarlet, and the red true qualities from capsicum of thick chilli sauce have colouring, sense in gastronomical process
The good feature of official, makes one a kind of strong appetite sense, and this product is to be formed by a variety of spices brewings, therefore taste organoleptic makes
After people ate, long times of aftertaste is born in mind constantly.
Specific implementation mode
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on this
Embodiment in invention, every other reality obtained by those of ordinary skill in the art without making creative efforts
Example is applied, shall fall within the protection scope of the present invention.
The present invention provides a kind of technical solution：A kind of thick chilli sauce, as unit of weight, food ingredient includes capsicum 13,000
Gram, 1.5 kilograms of sesame, 6 kilograms of lean meat, 13 kilograms of peanut oil, 3 kilograms of peanut, 3 kilograms of green onion, 3 kilograms of shelled melon seed, salt 0.02 thousand
Gram, 0.23 kilogram of monosodium glutamate, 0.25 kilogram of chickens' extract, 0.24 kilogram of white sugar, 0.05 kilogram of pepper powder.
Further, we are made thick chilli sauce method and include：Sorting, processing, tanning.
Further, in sorting, capsicum selects two twigs of the chaste tree capsicums, peanut that full fresh peanut, shallot is selected to use
Bulbus Allii Fistulosi part.
Further, in processing, capsicum shredded after brewed 20 days it is spare, after peanut is excessively fried peeling be crushed to seven, eight
The graininess of valve is spare, and sesame stir-fries spare on fire, and Bulbus Allii Fistulosi chopping is spare, and shelled melon seed is fried fragrant spare, and the lean meat processed is cut
It is spare at small pieces.
Further, in tanning, it is put into peanut oil heating in pot, the capsicum of chopping and Bulbus Allii Fistulosi are endured to capsicum and Bulbus Allii Fistulosi
When sending out fragrance, it is put into condiments monosodium glutamate, chickens' extract, salt, pepper powder, white sugar and the peanut fried is broken, shelled melon seed and sesame seed text
Fire is boiled into.
Further, program proportion scale is provided as proportion scale using the thick chilli sauce of 100 bottles and 210 grams every bottle.
Food materials in the present invention：The capsicum of this thick chilli sauce selects two twigs of the chaste tree capsicums, it decocts the glow of oil colours pool, and red oil can be automatic
It swashes to the sputtering of disk side, the peppery degree of mouthfeel is moderate, savory, and the capsaicine that two twigs of the chaste tree capsicums are contained is up to 27% or more, than common
The high 1%-10% of capsicum；
The shallot of this thick chilli sauce selects Bulbus Allii Fistulosi part, Bulbus Allii Fistulosi to have the effect of inducing sweat and dispelling exogenous evils, sensible yang-energy；
Lean meat is added in this thick chilli sauce, abundant inorganic salts is contained in lean meat, while being also the good source of vitamin B, this is peppery
Add lean meat in green pepper sauce, enrich the nutrition of thick chilli sauce, while comparing fat meat, fat meat is very greasy, and it is cool had with rear surface it is solidifying
Solid oil, influence the edible of thick chilli sauce and beautiful, lean meat has the function of putting forward fresh and cohesive dispensing；
Salt, monosodium glutamate, chickens' extract, white sugar and pepper powder, these seasonings are added in this thick chilli sauce to be seasoned thick chilli sauce, and
Except the fishy smell of fleshing；
Add sesame, peanut and shelled melon seed in this thick chilli sauce, in peanut, sesame and shelled melon seed containing abundant protein, fat,
Carbohydrate, vitamin and minerals, while increasing the fragrance of thick chilli sauce.
In summary：The thick chilli sauce holding time prepared by the present invention is long, and without adding any preservative, thick chilli sauce green is strong
Health, the delicate mouthfeel of thick chilli sauce is fragrant without peppery, oily but not greasy, full of nutrition, and has spleen benefiting and stimulating the appetite, eats the spy not got angry long
Point, and to indigestion, cold stomachache, rheumatalgia, the illnesss such as lumbago have the function of alleviating and auxiliary treatment, color and luster are fresh
Red, the red true qualities from capsicum of thick chilli sauce have the characteristics that colouring, sense organ are good in gastronomical process, have made one one kind
Strong appetite sense, this product are to be formed by a variety of spices brewings, therefore taste organoleptic made one after eating, long times of aftertaste, are read
It always keeps in mind.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of thick chilli sauce, it is characterised in that：As unit of weight, food ingredient includes 13 kilograms of capsicum, sesame 1.5 thousand
Gram, 6 kilograms of lean meat, 13 kilograms of peanut oil, 3 kilograms of peanut, 3 kilograms of green onion, 3 kilograms of shelled melon seed, 0.02 kilogram of salt, monosodium glutamate 0.23 thousand
Gram, 0.25 kilogram of chickens' extract, 0.24 kilogram of white sugar, 0.05 kilogram of pepper powder.
2. a kind of thick chilli sauce according to claim 1, it is characterised in that：Thick chilli sauce method is made in we：Sorting adds
Work, tanning.
3. a kind of thick chilli sauce according to claim 2, it is characterised in that：In sorting, capsicum selects two twigs of the chaste tree capsicums, flower
It is raw that full fresh peanut, shallot is selected to use Bulbus Allii Fistulosi part.
4. a kind of thick chilli sauce according to claim 2, it is characterised in that：In processing, capsicum is shredded standby after brewed 20 days
With, peanut after excessively fried peeling be crushed to seven, eight valves graininess it is spare, sesame stir-fries spare on fire, and Bulbus Allii Fistulosi chopping is spare,
Shelled melon seed is fried fragrant spare, and it is spare that the lean meat processed is cut into small pieces.
5. a kind of thick chilli sauce according to claim 1 and 2, it is characterised in that：Peanut oil is put into tanning, in pot to add
Heat endures the capsicum of chopping and Bulbus Allii Fistulosi when sending out fragrance to capsicum and Bulbus Allii Fistulosi, is put into condiments monosodium glutamate, chickens' extract, salt, pepper powder, white
The sugar and peanut fried is broken, shelled melon seed and sesame seed slow boiling are boiled into.
6. a kind of thick chilli sauce according to claim 5, it is characterised in that：Program proportion scale is with 100 bottles and every bottle
210 grams of thick chilli sauce provides for proportion scale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810595016.XA CN108719954A (en) | 2018-06-11 | 2018-06-11 | A kind of thick chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810595016.XA CN108719954A (en) | 2018-06-11 | 2018-06-11 | A kind of thick chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719954A true CN108719954A (en) | 2018-11-02 |
Family
ID=63932843
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810595016.XA Pending CN108719954A (en) | 2018-06-11 | 2018-06-11 | A kind of thick chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108719954A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114098044A (en) * | 2020-08-26 | 2022-03-01 | 蓝志强 | Mint chili sauce seasoning |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101167565A (en) * | 2006-10-26 | 2008-04-30 | 天津中英纳米科技发展有限公司 | Method for making delicious pepper sauce |
| CN101933603A (en) * | 2010-07-29 | 2011-01-05 | 江苏大学 | Chilli sauce and preparation method thereof |
| CN103734685A (en) * | 2013-12-27 | 2014-04-23 | 肖刚 | Red oil chilli sauce and preparation method thereof |
| CN104489626A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation process for chopped oily chili sauce |
| CN104957592A (en) * | 2015-07-02 | 2015-10-07 | 江西龙津实业有限公司 | Chili sauce and making method for same |
| CN106858549A (en) * | 2015-12-14 | 2017-06-20 | 福泉市保利食品有限公司 | A kind of husk sesame chili sauce and preparation method thereof |
| CN107397205A (en) * | 2017-09-08 | 2017-11-28 | 杨佳佳 | A kind of thick chilli sauce |
-
2018
- 2018-06-11 CN CN201810595016.XA patent/CN108719954A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101167565A (en) * | 2006-10-26 | 2008-04-30 | 天津中英纳米科技发展有限公司 | Method for making delicious pepper sauce |
| CN101933603A (en) * | 2010-07-29 | 2011-01-05 | 江苏大学 | Chilli sauce and preparation method thereof |
| CN103734685A (en) * | 2013-12-27 | 2014-04-23 | 肖刚 | Red oil chilli sauce and preparation method thereof |
| CN104489626A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation process for chopped oily chili sauce |
| CN104957592A (en) * | 2015-07-02 | 2015-10-07 | 江西龙津实业有限公司 | Chili sauce and making method for same |
| CN106858549A (en) * | 2015-12-14 | 2017-06-20 | 福泉市保利食品有限公司 | A kind of husk sesame chili sauce and preparation method thereof |
| CN107397205A (en) * | 2017-09-08 | 2017-11-28 | 杨佳佳 | A kind of thick chilli sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114098044A (en) * | 2020-08-26 | 2022-03-01 | 蓝志强 | Mint chili sauce seasoning |
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Application publication date: 20181102 |