CN109170714A - It is a kind of to sting the peppery method for salting of mouth - Google Patents
It is a kind of to sting the peppery method for salting of mouth Download PDFInfo
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- CN109170714A CN109170714A CN201811256946.9A CN201811256946A CN109170714A CN 109170714 A CN109170714 A CN 109170714A CN 201811256946 A CN201811256946 A CN 201811256946A CN 109170714 A CN109170714 A CN 109170714A
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- peppery
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The peppery method for salting of mouth is stung the invention discloses a kind of, the specific steps are as follows: (1) stock up: hand picking goes out fresh grass plum capsicum, while preparing preceding ingredient, rear ingredient and ingredient again, and individually store；Wherein fresh grass plum capsicum uses that machine is cut to cut and cleans after, is finally smashed using beater；(2) material enters tank: fresh grass plum capsicum and preceding ingredient being carried out tinning, sterilized using pasteurization to Jar used for making before tinning, sterilizing time 20-30min；(3) management during pickling: a, material must stir once daily after entering tank 19-21 days, stir once within every 2 days after 29-31 days, and stirring is primary weekly after 50-70 days and opens the marinated mature condition of peep hole observation material, acquisition semi-finished product；B, finished product is obtained after 90 days.The present invention selects the release time according to different supplementary material features, utmostly plays the peculiar flavour of various spices；Generally be added without wild bundle fragrance in traditional approximation product, be added after wild bundle fragrance have effects that unique fragrance and.
Description
Technical field
It is specifically a kind of to sting the peppery method for salting of mouth the present invention relates to food processing field.
Background technique
Thick chilli sauce is the sauce being fabricated to capsicum, is flavouring relatively common on dining table.Be with Hunan it is more, have 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 save.Water system
It is made of water and capsicum, color is scarlet, garlic is added, ginger, sugar, salt can be with long-term preservation, and taste is more delicious.Each area is all
There is different lacol flavor thick chilli sauce.General production thick chilli sauce at home, capsicum is put in pot, stir-fry (non-refuelling), grind up
End (the more broken cut with knife can also be the better, Chinese prickly ash end (and do ripe with the pot of oily dirt free, it is savory, then do into end), garlic (according to
The number and personal preference of capsicum).The above condiment, garlic and vinegar finally put be put into pot oil (it is oily number how much determined according to capsicum
Fixed, do not had capsicum), it is good directly to put sesame oil, and it is better after heating, after oil is cooled, it is blended into capsicum and then stirs,
It is put into garlic and vinegar, after mixing up, is put into vial with eating with taking, cold vegetable dish in sauce, noodles, the condiments of cooking.
It is peppery to sting mouth: with the fresh green pepper (local people claims hot millet) of the strawberry capsicum of the local tradition plantation in Nanhua and high quality soybean sauce
Oil is primary raw material, and soy sauce, salt, monosodium glutamate and garlic, ginger, Chinese prickly ash, tsaoko, wild bundle are equipped with after fresh chilli is smashed
The seasoned food that equal natural flavors are made, the great achievement of the seasoned food collection Yi nationality, distributed over Yunnan, Sichuan and Guizhou tradition cuisines and modern technology,
It is deep to be liked by the majority of consumers with fragrant, acid, peppery palatable aesthetic feeling.
Wild bundle: wild bundle is a kind of medicinal plant of Yunnan some areas growth, and Chuxiong open country bundle honey has won fame both at home and abroad.
There is the wild bundle of the length and breadth of land to be distributed for Chuxiong region, and " China book on Chinese herbal medicine " indicates, wild bundle have it is clearing heat and detoxicating, it is main flu, unknown swollen
The medicinal efficacies such as tumor, infection with swollen head, premature ejaculation, impotence, irregular menstruation.Chuxiong locals has the habit of traditional consumption to wild bundle, will
Open country cotyledon as tealeaves it is soaked drink, boiled chicken are cooked meat, make pickles when be put into appropriate wild bundle etc..It is peppery using wild bundle as tune to sting mouth
Taste substance has vinegar-pepper, faint scent dietary function.
So using sting mouth it is peppery obtain unique sauce and can obtain be different from existing sauce, the selection to extend one's service.
Summary of the invention
The purpose of the present invention is to provide one kind to have peculiar flavour, and differently flavoured according to the acquisition of different fermentations time
The peppery method for salting of mouth is stung, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme:
It is a kind of to sting the peppery method for salting of mouth, the specific steps are as follows:
(1) stock up: hand picking goes out fresh grass plum capsicum and (unabroken fresh grass plum capsicum is selected as far as possible, to avoid
Raw material with virus or other fungies enters reaction inside, causes unnecessary harm, and avoid to final products
The influence of flavor), while preparing preceding ingredient, rear ingredient and ingredient again, and individually store；Wherein fresh grass plum capsicum uses and cuts
Machine cut after clean, finally smashed using beater, wherein preceding ingredient, rear ingredient and again each ingredient in ingredient more need
It is smashed and separates individually storage, in case using；
(2) material enters tank: fresh grass plum capsicum and preceding ingredient being carried out tinning, using pasteurization to Jar used for making before tinning
It is sterilized, sterilizing time 20-30min, to guarantee the influence without miscellaneous bacteria；
(3) management during pickling:
A, it must be stirred daily after material enters tank 19-21 days once, stirring in every 2 days is primary after 29-31 days, after 50-70 days
Stirring is primary weekly and opens the marinated mature condition of peep hole observation material, and obtains and sting the peppery semi-finished product of mouth, observation original before stirring
Material is in bronzing, it is dilute it is thick uniformly, taste it is almost the same with finished product taste, while after stirring with stirring preceding color, dilute thick, mouthfeel
Almost the same is maturation, is otherwise prematurity；And it is described sting sterilized after the peppery semi-finished product of mouth take out and with containing wild bundle after
Ingredient, again ingredient mixing after it is off the pot can pack it is edible；Wherein sterilization high temperature sterilization by the way of boiling, while rear ingredient exists
It is added while sterilization；
B, it is peppery to sting mouth for finished product: keeping stirring weekly primary after 80-100 days processed and must not open peep hole (according to last
The case where secondary observation, reaches the requirement of semi-finished product), avoid extraneous gas from entering in tank, while the material storing time limit is no less than 3
Year can be obtained finished product, and to sting mouth peppery.
As a further solution of the present invention: the parts by weight of component of each raw material in the step (1) are as follows: fresh grass plum capsicum
5000-6000 parts, it is latter ingredient 180-300 parts, ingredient 603-805 parts again ingredient 2600-3900 parts first, containing wild bundle.
As a further solution of the present invention: the parts by weight of component of each raw material of the preceding ingredient are as follows: soy sauce 2000-3000
Part, 300-400 parts of salt, 200-300 parts of garlic, 100-200 parts of ginger.
As a further solution of the present invention: the parts by weight of component of each raw material of the rear ingredient containing wild bundle are as follows:
50-100 parts of Chinese prickly ash, 20-30 parts of tsaoko, 20-30 parts of illiciumverum, 20-30 parts of fennel, wild 20-30 parts of bundle, 20-30 parts of cassia bark, sand
10-20 parts of benevolence, 20-30 parts of spiceleaf.
As a further solution of the present invention: the parts by weight of component of each raw material of the ingredient again are as follows: monosodium glutamate 400-500
Part, 200-300 parts of chicken fine powder, 3-5 parts of edible additive.
As a further solution of the present invention: the application method of the rear ingredient containing wild bundle are as follows: in sterilization process
Tsaoko, illiciumverum, Chinese prickly ash, fennel, wild bundle, cassia bark, fructus amomi, spiceleaf is added.
As a further solution of the present invention: the application method that the ingredient again waits for are as follows: the taste of addition in first 3~5 minutes off the pot
Essence, chicken fine powder, edible additive.
As a further solution of the present invention: edible additive is potassium sorbate.
Preceding ingredient participates in fresh grass plum capsicum and pickles together, both play bacteriostasis, delay peppery in stining the peppery preparation process of mouth
The generation of green pepper tart flavour, but garlic can be given full play to, ginger is merged with capsicum fragrance.
Ingredient afterwards: the intrinsic perfume (or spice) for being sufficiently reserved various natural flavors is added in sterilization process stining the peppery semi-finished product of mouth and taking out
Taste will lead to admittedly dulcet scatter and disappear if these fragrance are added if stining in the peppery semi-finished product preparation process of mouth.
Ingredient again: it the peppery semi-finished product of mouth is stung takes out monosodium glutamate, chicken fine powder, edible additive, Neng Gouchong are added in sterilization process
Code insurance stays monosodium glutamate, the fragrant delicate flavour of chicken fine powder and effective component, can be sufficiently reserved in later period addition edible additive anti-oxidant
Effect.
Compared with prior art, the beneficial effects of the present invention are:
1, the present invention selects the release time according to different supplementary material features, that is, passes through preceding ingredient, rear ingredient and ingredient again
Using the peculiar flavour for utmostly playing various spices, keep its strong and brisk in taste, whets the appetite and harmless；
2, wild bundle fragrance is generally added without in the approximate product of tradition, the present invention is only by having after the wild bundle fragrance of addition
The function of special fragrance and dietotherapy has wild bundle to the beneficial functional of human body.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
It is a kind of to sting the peppery method for salting of mouth in the embodiment of the present invention, the specific steps are as follows:
(1) stock up: hand picking goes out fresh grass plum capsicum, while preparing preceding ingredient, rear ingredient and ingredient again, and individually
Storage；Wherein fresh grass plum capsicum uses that machine is cut to cut and cleans after, is finally smashed using beater；
(2) material enters tank: fresh grass plum capsicum and preceding ingredient being carried out tinning, using pasteurization to Jar used for making before tinning
It is sterilized, sterilizing time 20min；
(3) management during pickling:
A, material must stir once daily after entering tank 19 days, and stirring in every 2 days is primary after 29 days, stir one weekly after 50 days
It is secondary and open peep hole observation material and pickle mature condition, and obtain and sting the peppery semi-finished product of mouth, observation raw material is in bronzing before stirring,
It is dilute it is thick uniformly, taste it is almost the same with finished product taste, while after stirring with the preceding color of stirring, it is dilute it is thick, mouthfeel is almost the same is
Otherwise maturation is prematurity；And it is described sting sterilized after the peppery semi-finished product of mouth take out and with the rear ingredient containing wild bundle, again ingredient
After mixing it is off the pot can pack it is edible；Wherein sterilization high temperature sterilization by the way of boiling, while rear ingredient is while sterilization
It is added；
B, it is peppery to sting mouth for finished product: system keeps stirring weekly primary and must not open peep hole after 80 days, avoid extraneous gas into
Enter in tank, while the material storing time limit is no less than and can be obtained within 3 years finished product to sting mouth peppery.
The peppery component including following weight point of mouth of stining: 5000 parts of fresh grass plum capsicum, 2000 parts of soy sauce, 300 parts of salt,
200 parts of garlic, 100 parts of ginger, 50 parts of Chinese prickly ash, 20 parts of tsaoko, 20 parts octagonal, 20 parts of fennel, wild 20 parts of bundle, 20 parts of cassia bark,
10 parts of fructus amomi, 20 parts of spiceleaf, 400 parts of monosodium glutamate, 200 parts of chicken fine powder, 3 parts of edible additive.
The application method of the rear ingredient containing wild bundle are as follows: in sterilization process be added tsaoko, illiciumverum, Chinese prickly ash, fennel,
Wild bundle, cassia bark, fructus amomi, spiceleaf.The application method that the ingredient again waits for are as follows: the monosodium glutamate of addition in first 3 minutes off the pot, chicken fine powder,
Edible additive.
Embodiment 2
It is a kind of to sting the peppery method for salting of mouth in the embodiment of the present invention, the specific steps are as follows:
(1) stock up: hand picking goes out fresh grass plum capsicum, while preparing preceding ingredient, rear ingredient and ingredient again, and individually
Storage；Wherein fresh grass plum capsicum uses that machine is cut to cut and cleans after, is finally smashed using beater；
(2) material enters tank: fresh grass plum capsicum and preceding ingredient being carried out tinning, using pasteurization to Jar used for making before tinning
It is sterilized, sterilizing time 25min；
(3) management during pickling:
A, material must stir once daily after entering tank 20 days, and stirring in every 2 days is primary after 30 days, stir one weekly after 60 days
It is secondary and open peep hole observation material and pickle mature condition, and obtain and sting the peppery semi-finished product of mouth, observation raw material is in bronzing before stirring,
It is dilute it is thick uniformly, taste it is almost the same with finished product taste, while after stirring with the preceding color of stirring, it is dilute it is thick, mouthfeel is almost the same is
Otherwise maturation is prematurity；And it is described sting sterilized after the peppery semi-finished product of mouth take out and with the rear ingredient containing wild bundle, again ingredient
After mixing it is off the pot can pack it is edible；Wherein sterilization high temperature sterilization by the way of boiling, while rear ingredient is while sterilization
It is added；
B, it is peppery to sting mouth for finished product: system keeps stirring weekly primary and must not open peep hole after 90 days, avoid extraneous gas into
Enter in tank, while the material storing time limit is no less than and can be obtained within 3 years finished product to sting mouth peppery.
The peppery component including following weight point of mouth of stining: 5500 parts of fresh grass plum capsicum, 2500 parts of soy sauce, 350 parts of salt,
250 parts of garlic, 150 parts of ginger, 75 parts of Chinese prickly ash, 25 parts of tsaoko, 25 parts octagonal, 25 parts of fennel, wild 25 parts of bundle, 25 parts of cassia bark,
15 parts of fructus amomi, 25 parts of spiceleaf, 450 parts of monosodium glutamate, 250 parts of chicken fine powder, 4 parts of edible additive.
The application method of the rear ingredient containing wild bundle are as follows: in sterilization process be added tsaoko, illiciumverum, Chinese prickly ash, fennel,
Wild bundle, cassia bark, fructus amomi, spiceleaf.The application method that the ingredient again waits for are as follows: the monosodium glutamate of addition in first 4 minutes off the pot, chicken fine powder,
Edible additive.
Embodiment 3
It is a kind of to sting the peppery method for salting of mouth in the embodiment of the present invention, the specific steps are as follows:
(1) stock up: hand picking goes out fresh grass plum capsicum, while preparing preceding ingredient, rear ingredient and ingredient again, and individually
Storage；Wherein fresh grass plum capsicum uses that machine is cut to cut and cleans after, is finally smashed using beater；
(2) material enters tank: fresh grass plum capsicum and preceding ingredient being carried out tinning, using pasteurization to Jar used for making before tinning
It is sterilized, sterilizing time 30min；
(3) management during pickling:
A, material must stir once daily after entering tank 21 days, and stirring in every 2 days is primary after 31 days, stir one weekly after 70 days
It is secondary and open peep hole observation material and pickle mature condition, and obtain and sting the peppery semi-finished product of mouth, observation raw material is in bronzing before stirring,
It is dilute it is thick uniformly, taste it is almost the same with finished product taste, while after stirring with the preceding color of stirring, it is dilute it is thick, mouthfeel is almost the same is
Otherwise maturation is prematurity；And it is described sting sterilized after the peppery semi-finished product of mouth take out and with the rear ingredient containing wild bundle, again ingredient
After mixing it is off the pot can pack it is edible；Wherein sterilization high temperature sterilization by the way of boiling, while rear ingredient is while sterilization
It is added；
B, it is peppery to sting mouth for finished product: system keeps stirring weekly primary and must not open peep hole after 100 days, avoid extraneous gas into
Enter in tank, while the material storing time limit is no less than and can be obtained within 3 years finished product to sting mouth peppery.
The peppery component including following weight point of mouth of stining: 6000 parts of fresh grass plum capsicum, 3000 parts of soy sauce, 400 parts of salt,
300 parts of garlic, 200 parts of ginger, 100 parts of Chinese prickly ash, 30 parts of tsaoko, 30 parts octagonal, 30 parts of fennel, wild 30 parts of bundle, 30 parts of cassia bark,
20 parts of fructus amomi, 30 parts of spiceleaf, 500 parts of monosodium glutamate, 300 parts of chicken fine powder, 5 parts of edible additive.
The application method of the rear ingredient containing wild bundle are as follows: in sterilization process be added tsaoko, illiciumverum, Chinese prickly ash, fennel,
Wild bundle, cassia bark, fructus amomi, spiceleaf.The application method that the ingredient again waits for are as follows: the monosodium glutamate of addition in first 5 minutes off the pot, chicken fine powder,
Edible additive.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (8)
1. a kind of sting the peppery method for salting of mouth, which is characterized in that specific step is as follows:
(1) stock up: hand picking goes out fresh grass plum capsicum, while preparing preceding ingredient, rear ingredient and ingredient again, and individually store up
It deposits；Wherein fresh grass plum capsicum uses that machine is cut to cut and cleans after, is finally smashed using beater；
(2) material enters tank: fresh grass plum capsicum and preceding ingredient being carried out tinning, carried out using pasteurization to Jar used for making before tinning
Sterilization, sterilizing time 20-30min；
(3) management during pickling:
A, it must be stirred daily after material enters tank 19-21 days once, stirring in every 2 days is primary after 29-31 days, after 50-70 days weekly
Stirring is primary and opens the marinated mature condition of peep hole observation material, and obtains and sting the peppery semi-finished product of mouth, and observation raw material is in front of stirring
Bronzing, it is dilute it is thick uniformly, taste it is almost the same with finished product taste, while after stirring with the preceding color of stirring, it is dilute it is thick, mouthfeel is basic
Consistent is maturation, is otherwise prematurity；And it is described sting sterilized after the peppery semi-finished product of mouth take out and with the rear ingredient containing wild bundle,
Again ingredient mixing after it is off the pot can pack it is edible；Wherein sterilization high temperature sterilization by the way of boiling, while rear ingredient is being sterilized
While be added；
B, it is peppery to sting mouth for finished product: keep stirring weekly primary after 80-100 days processed and peep hole must not be opened, avoid extraneous gas into
Enter in tank, while the material storing time limit is no less than and can be obtained within 3 years finished product to sting mouth peppery.
2. according to claim 1 sting the peppery method for salting of mouth, which is characterized in that the weight of each raw material in the step (1)
Measure part component are as follows: 5000-6000 parts of fresh grass plum capsicum, ingredient 2600-3900 parts first rear ingredient 180-300 containing wild bundle
Part, ingredient 603-805 parts again.
3. according to claim 1 sting the peppery method for salting of mouth, which is characterized in that the weight of each raw material of the preceding ingredient
Part component are as follows: 2000-3000 parts of soy sauce, 300-400 parts of salt, 200-300 parts of garlic, 100-200 parts of ginger.
4. according to claim 1 sting the peppery method for salting of mouth, which is characterized in that the rear ingredient containing wild bundle
The parts by weight of component of each raw material are as follows: 50-100 parts of Chinese prickly ash, 20-30 parts of tsaoko, 20-30 parts of illiciumverum, 20-30 parts of fennel, wild bundle
20-30 parts, 20-30 parts of cassia bark, 10-20 parts of fructus amomi, 20-30 parts of spiceleaf.
5. according to claim 1 sting the peppery method for salting of mouth, which is characterized in that the weight of each raw material of the ingredient again
Part component are as follows: 400-500 parts of monosodium glutamate, 200-300 parts of chicken fine powder, 3-5 parts of edible additive.
6. according to claim 1 or 4 sting the peppery method for salting of mouth, which is characterized in that described to match containing the rear of wild bundle
The application method of material are as follows: tsaoko, illiciumverum, Chinese prickly ash, fennel, wild bundle, cassia bark, fructus amomi, spiceleaf are added in sterilization process.
7. stining the peppery method for salting of mouth according to claim 1 or 5, which is characterized in that the user that the ingredient again waits for
Method are as follows: the monosodium glutamate of addition in first 3~5 minutes off the pot, chicken fine powder, edible additive.
8. according to claim 7 sting the peppery method for salting of mouth, which is characterized in that edible additive is potassium sorbate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811256946.9A CN109170714A (en) | 2018-10-26 | 2018-10-26 | It is a kind of to sting the peppery method for salting of mouth |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811256946.9A CN109170714A (en) | 2018-10-26 | 2018-10-26 | It is a kind of to sting the peppery method for salting of mouth |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109170714A true CN109170714A (en) | 2019-01-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811256946.9A Pending CN109170714A (en) | 2018-10-26 | 2018-10-26 | It is a kind of to sting the peppery method for salting of mouth |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558862A (en) * | 2008-04-17 | 2009-10-21 | 新疆中亚食品研发中心(有限公司) | Seasoning chili sauce |
| US20110274814A1 (en) * | 2010-05-07 | 2011-11-10 | Amit Shah | Garlic Based Pepper Vegetarian Sauce |
| CN102763828A (en) * | 2011-05-05 | 2012-11-07 | 岳杰 | Fermented chili seasoning and production method thereof |
| CN103300337A (en) * | 2013-07-04 | 2013-09-18 | 贵州省遵义县贵三红食品有限责任公司 | Formula of zao pepper and processing method of zao pepper |
| CN108030059A (en) * | 2017-12-07 | 2018-05-15 | 武盛 | A kind of fresh chilli sauce |
-
2018
- 2018-10-26 CN CN201811256946.9A patent/CN109170714A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558862A (en) * | 2008-04-17 | 2009-10-21 | 新疆中亚食品研发中心(有限公司) | Seasoning chili sauce |
| US20110274814A1 (en) * | 2010-05-07 | 2011-11-10 | Amit Shah | Garlic Based Pepper Vegetarian Sauce |
| CN102763828A (en) * | 2011-05-05 | 2012-11-07 | 岳杰 | Fermented chili seasoning and production method thereof |
| CN103300337A (en) * | 2013-07-04 | 2013-09-18 | 贵州省遵义县贵三红食品有限责任公司 | Formula of zao pepper and processing method of zao pepper |
| CN108030059A (en) * | 2017-12-07 | 2018-05-15 | 武盛 | A kind of fresh chilli sauce |
Non-Patent Citations (2)
| Title |
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| 夏桂珍: "辣油椒酱罐头的腌制与加工", 《中国调味品》 * |
| 雨希: "辣椒加工十六招", 《农家致富》 * |
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Application publication date: 20190111 |