CN109875008A - A kind of less salt chopped chilli preparation process - Google Patents
A kind of less salt chopped chilli preparation process Download PDFInfo
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- CN109875008A CN109875008A CN201910317105.2A CN201910317105A CN109875008A CN 109875008 A CN109875008 A CN 109875008A CN 201910317105 A CN201910317105 A CN 201910317105A CN 109875008 A CN109875008 A CN 109875008A
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Abstract
The invention discloses a kind of less salt chopped chilli preparation process, includes the following steps: 1) to preselect: choosing fresh chilli, dried after being cleaned after fresh chilli stalk；2) fresh chilli is shredded to obtain and crushes capsicum；3) it is calculated according to mass parts, takes 45~60 parts of crushing capsicums to place in the mixing container, then add 4~7 parts of white wine, be finally uniformly mixed sealing and place 1~2h；4) 30~50 parts of pure water then are added into crushing capsicum again and are sealed placement to crushing 7~10 portions of salt of addition in capsicum and stirring evenly again；5) it is poured into after taking 0.01~0.03 part of compound lactobacillus powder to be dissolved in 30~40 DEG C of suitable warm water and crushes in capsicum and be uniformly mixed；6) crushing capsicum is encased in be sealed fermentation 20~35 days in fermentation altar and obtains chopped chilli.Zymotechnique of the invention is simple, so that the color of fermentation chopped chilli is uniform, chopped chilli taste flavor is good, and the chopped chilli after fermenting does not need to carry out secondary seasoning blending, realizes the health of chopped chilli.
Description
Technical field
The present invention relates to field of food fermentation, more particularly, to a kind of chopped chilli preparation process.
Background technique
To meet the diversified taste of people, present chopped chilli has become a kind of popular food and condiment.Chopped chilli
Be it is a kind of capsicum is subjected to pickled fermented obtained food, there are two types of the mode of present chopped chilli fermentation is general: one is traditional
High salt fermentation mainly puts enough salt in chopped chilli, chopped chilli is then sealed by fermentation maturation, fermentation period is long, and this
The salt content in chopped chilli that fermentation method obtains is up to 15% or more；Therefore chopped chilli fermentation process will appear content of nitrite
Exceeded problem causes the safety of chopped chilli food low；Fermentation can also generate a large amount of pickling waste water in this way, not only can be to environment
Serious pollution is caused, large-scale production chopped chilli is also not suitable for；In addition, the chopped chilli color due to this fermentation method, after fermenting
Pool is obscure, and chopped chilli hardness and taste are all unstable, and the resting period is also shorter；Therefore it also needs to carry out the chopped chilli after fermentation secondary
Processing, for example need to add toner adjustment chopped chilli color into chopped chilli, addition preservative increases the time of chopped chilli storage；Also need
Various condiment are added to reduce the salinity of chopped chilli and guarantee the brittleness and mouthfeel of chopped chilli；And the chopped chilli after fermentation is in solid-state
Then shape also needs to add water being diluted when secondary operation, it is also necessary to add flavoring agent to increase the bubble green pepper wind of chopped chilli
Taste；Secondary operation not only wastes time in this way, also not can guarantee the hygienic issues of chopped chilli；In addition adding a large amount of additive can not
Guarantee the safety of food.Present people gradually have found the defect of traditional fermentation methods, and therefore, somebody starts using strain
To the high salt fermentation of chopped chilli progress less salt fermentation substitution chopped chilli, but now chopped chilli ferment existing using strain and much be asked
Topic, such as: 1, minimal amount of moisture is therefore added in chopped chilli fermentation process in order to avoid chopped chilli fermentation generates pickling waste water,
So that the chopped chilli color of fermentation is obscure, and the chopped chilli fermented is not crisp, and mouthfeel is softer, is unable to reach mouthfeel expected from fermentation chopped chilli
And property；Therefore after chopped chilli fermenting-ripening, it is still desirable to according to carrying out secondary toning and seasoning the case where chopped chilli；2, it uses now
Strain fermentation chopped chilli all carries out interminable pretreatment process to capsicum, and in addition fermentation uses a variety of fermenting microbes, some need now
Strain is cultivated in advance, some strains need to add sodium ethylene diamine tetracetate, sorbic acid in strain before fermentation
The many kinds of substance such as potassium, sodium pyrosulfite and sodium dehydroacetate are compounded to obtain fermentation liquid；The process not only fermented in this way is multiple
It is miscellaneous, it is often more important that, the culture medium of strain and the additive in strain require to be added in chopped chilli, and chopped chilli is caused to be fermented
External additive is excessive in journey, not only makes the pickled pepper flavor of fermentation chopped chilli insufficient, and the quality of chopped chilli and safety not can guarantee yet,
Also greatly increase the fermentation costs of chopped chilli.
Summary of the invention
For the above problem in the prior art, the invention proposes a kind of less salt chopped chilli preparation process, solve now
Content of nitrite in the chopped chilli of fermentation is high, and using the chopped chilli color of strain fermentation, obscure, flavor and brittleness are poor now,
The various toners of secondary addition, flavoring agent and preservative etc. is also needed to carry out toning seasoning after fermentation, along with now using bacterium
Kind fermentation not only needs interminable pretreatment workshop section, it is also necessary to need to be added a variety of fermentation additives or fermentation into chopped chilli
Liquid, so that the safety of fermentation chopped chilli such as not can guarantee at the technical problems.
The technical solution of the present invention is as follows: a kind of less salt chopped chilli preparation process, includes the following steps:
1) it preselects: choosing good fresh chilli, will be cleaned up after fresh chilli stalk with pure water, it then will be fresh
The water naturally dry on capsicum surface；Guarantee the clean-up performance of fresh chilli in this way.
2) fresh chilli dried chopping in cutmixer is added to obtain crushing capsicum；
3) it is calculated according to mass parts, 45~60 parts of crushing capsicums is taken to place in the mixing container, then into crushing capsicum
4~7 parts of white wine are added, then will crush capsicum and salt is uniformly mixed sealing and places 1~2h；Making in this way can not only be by powder
Broken capsicum carries out sterilizing, and white wine can also be immersed in the interior tissue for crushing capsicum, so that the subsequent fermentation to chopped chilli
Effect is more preferable, guarantees that flavor, mouthfeel and the brittleness of chopped chilli fermentation can get a desired effect.
4) 7~10 portions of salt are added into the crushing capsicum that step 3) obtains again and stir evenly, it is then peppery to crushing again
30~50 parts of pure water are added in green pepper to carry out being sealed placement after uniformly diluting；Salt to be sufficiently submerged in this way to chop
In green pepper interior tissue；In addition suitable pure water is added during the fermentation, not only makes the chopped chilli after strain fermentation in this way
Color will not vary widely substantially, and the brittleness after chopped chilli fermentation can satisfy requirement, it is often more important that after fermenting in this way
Chopped chilli there is strong pickled chilli flavor, avoid and be now in chopped chilli and add water, toner and flavoring agent etc. after fermentation,
The process for producing chopped chilli is simpler, so that the flavor of the chopped chilli of fermentation is more authentic and strong.
5) it takes 0.01~0.03 part of compound lactobacillus powder to be dissolved in 30~40 DEG C of suitable warm water, then will answer again
Lactic acid bacteria solution is closed to pour into crushing capsicum obtained in step 4) and be uniformly mixed；In this way by compound lactobacillus powder in optimum
Warm water in so that compound lactobacillus powder activity is activated, without compound lactobacillus addition various reagents are compounded；Also side
Just compound lactobacillus powder is evenly dispersed in chopped chilli；So that compound lactobacillus powder is more preferable to the ferment effect of chopped chilli, ferment color
While pool is uniform, the safety of chopped chilli product ensure that.
6) crushing capsicum obtained in step 5) is encased in fermentation altar and is sealed fermentation, control every fermentation temperature
At 25~30 DEG C, it is sealed by fermentation 20~35 days and obtains chopped chilli.So that in the case that fermentation period shortens, moreover it is possible to guarantee that chopped chilli is fermented
Work well.
Preferably, 50~55 parts of crushing capsicums is taken to place in the mixing container, then to crushing in the step 3)
5~6 parts of white wine are added in capsicum.Brittleness just, does not have vinosity, and chopped chilli is fermented after making chopped chilli ferment in this way in chopped chilli
Pickled pepper flavor and improved flavour later.
Preferably, capsicum sealing will be crushed in the step 3) place 1.5h；Capsicum can will be crushed in this way to carry out
Preliminary sterilization, and guarantee white wine in capsicum tissue dispersion effect just so that guaranteeing chopped chilli ferment effect and to chop
The flavor of green pepper fermentation.
Preferably, want to crush in the step 4) and 8-9 portions of salt are added in capsicum, then add again into crushing capsicum
Enter 35~45 parts of pure water；Such salt proportion and pure water match so that the water content after chopped chilli fermentation just, chopped chilli
Pickled chilli flavor it is more rich, the taste of bubble green pepper is more preferable, chopped chilli fermentation color do not change substantially, therefore do not need it is secondary plus
Flavoring agent and plus water chopped chilli is modulated.
Preferably, to take 0.02 part of compound lactobacillus powder to carry out in the step 5) in 35 DEG C of suitable warm water molten
Solution.It can guarantee chopped chilli in this way when just starting fermentation, compound lactobacillus can become dominant bacteria, on the one hand guarantee fermentation
Effect shortens fermentation period；Still further aspect is the growth that compound lactobacillus is able to suppress other miscellaneous bacterias, it is most important that can be with
It may refrain from nitrate reduction bacterium from fermentation initial stage, can guarantee the generation of content of nitrite in entire fermentation process in this way, protect
The safety and stability of fermentation chopped chilli food is demonstrate,proved.
Preferably, it is sealed by fermentation 25~30 days in the step 6) and obtains chopped chilli.Make fermentation of the invention in this way
Cycle time allows to the industrialized production fermented for chopped chilli.
Compared with prior art, the beneficial effects of the present invention are:
1, the present invention by proportion to chopped chilli fermentation process salt, pure water and strain and to the fermentation step of chopped chilli into
Row research will not generate pickling waste water, so that the chopped chilli product to ferment so that the moisture content of chopped chilli fermentation is suitable
Moisture just, the strong orthodox school of the pickled chilli flavor of chopped chilli product；In addition such proportion, so that not needed after chopped chilli fermentation secondary
Processing, in the case where not needing addition various additives, it is only necessary to which sterilizing, which carries out packaging, can be obtained chopped chilli product；The present invention obtains
The fermentation taste of the chopped chilli product arrived is more preferably；The proportion of salt and strain is so that chopped chilli inhibits nitrite during the fermentation
It generates, so that chopped chilli fermentation Central Asia nitric acid content meets the requirement (ite content is lower than 20mg/kg) of national standard in the present invention, because
This, the chopped chilli product that the present invention is fermented does not need secondary addition various additives and is adjusted to the moisture of chopped chilli, ferments
Content of nitrite in journey meets national standard production requirement, and the present invention really realizes the health of fermentation chopped chilli, so that protecting
The safety and stability of fermentation chopped chilli is demonstrate,proved.
2, pass through the research of salt, pure water and inoculating proportion in the present invention, so that the color of the chopped chilli after fermentation is fresh
Red vivid uniform, the brittleness of the chopped chilli of fermentation is preferable, and the taste flavor for chopped chilli of fermenting is good, and the chopped chilli of this method fermentation
The persistence of flavor is more preferable.
3, the chopped chilli zymotechnique in the present invention is not needed to carry out interminable disinfection and sterilization technique to chopped chilli, is in addition not required to
Various additives are added to compound lactobacillus to be compounded to obtain fermentation liquid, therefore avoid adding into chopped chilli various other
Additive, therefore zymotechnique of the invention is simple, and fermenting stability is good, the chopped chilli of fermentation gives off a strong fragrance, is Nutrious fermented
Equilibrium, fermenting speed is fast, shortens the period of fermentation, and the persistence of the flavor of obtained chopped chilli product is more preferable, ensure that fermentation
The safety of chopped chilli product can be suitble to industrialize large-scale chopped chilli fermentation.
Specific embodiment
The technical solution in the present invention is further illustrated below with reference to embodiment.
Embodiment 1
A kind of less salt chopped chilli preparation process, includes the following steps:
1) it preselects: choosing good fresh chilli, will be cleaned up after fresh chilli stalk with pure water, it then will be fresh
The water naturally dry on capsicum surface；
2) fresh chilli dried chopping in cutmixer is added to obtain crushing capsicum；
3) it is calculated according to mass parts, 45 parts of crushing capsicums is taken to place in the mixing container, be then added 4 into crushing capsicum
Part white wine, then will crush capsicum and salt is uniformly mixed sealing placement 1h；
4) 7 portions of salt are added into the crushing capsicum that step 3) obtains again and stir evenly, then again into crushing capsicum
30 parts of pure water are added to carry out being sealed placement after uniformly diluting；
5) 0.01 part of compound lactobacillus powder is taken to be dissolved in 30 DEG C of suitable warm water, it is then again that compound lactobacillus is molten
Liquid is poured into crushing capsicum obtained in step 4) and is uniformly mixed；
6) crushing capsicum obtained in step 5) is encased in fermentation altar and is sealed fermentation, control every fermentation temperature
At 25 DEG C, it is sealed by fermentation 35 days and obtains chopped chilli.
Embodiment 2
1) it preselects: choosing good fresh chilli, will be cleaned up after fresh chilli stalk with pure water, it then will be fresh
The water naturally dry on capsicum surface；
2) fresh chilli dried chopping in cutmixer is added to obtain crushing capsicum；
3) it is calculated according to mass parts, 50 parts of broken capsicums is taken to place in the mixing container, be then added 5 parts into crushing capsicum
White wine, then will crush capsicum and salt is uniformly mixed sealing and places 1.5h；
4) 8 portions of salt are added into the crushing capsicum that step 3) obtains again and stir evenly, then again into crushing capsicum
35 parts of pure water are added to carry out being sealed placement after uniformly diluting；
5) 0.02 part of compound lactobacillus powder is taken to be dissolved in 35 DEG C of suitable warm water, it is then again that compound lactobacillus is molten
Liquid is poured into crushing capsicum obtained in step 4) and is uniformly mixed；
6) crushing capsicum obtained in step 5) is encased in fermentation altar and is sealed fermentation, control every fermentation temperature
At 26 DEG C, it is sealed by fermentation 30 days and obtains chopped chilli.
Embodiment 3
A kind of less salt chopped chilli preparation process, includes the following steps:
1) it preselects: choosing good fresh chilli, will be cleaned up after fresh chilli stalk with pure water, it then will be fresh
The water naturally dry on capsicum surface；
2) fresh chilli dried chopping in cutmixer is added to obtain crushing capsicum；
3) it is calculated according to mass parts, 52 parts of crushing capsicums is taken to place in the mixing container, be then added into crushing capsicum
5.5 parts of white wine, then will crush capsicum and salt is uniformly mixed sealing and places 1.5h；
4) 8.5 portions of salt are added into the crushing capsicum that step 3) obtains again and stir evenly, then again to crushing capsicum
Middle be added after 40 parts of pure water carry out uniformly dilution is sealed placement；
5) 0.02 part of compound lactobacillus powder is taken to be dissolved in 35 DEG C of suitable warm water, it is then again that compound lactobacillus is molten
Liquid is poured into crushing capsicum obtained in step 4) and is uniformly mixed；
6) crushing capsicum obtained in step 5) is encased in fermentation altar and is sealed fermentation, control every fermentation temperature
At 27.5 DEG C, it is sealed by fermentation 27 days and obtains chopped chilli.
Embodiment 4
1) it preselects: choosing good fresh chilli, will be cleaned up after fresh chilli stalk with pure water, it then will be fresh
The water naturally dry on capsicum surface；
2) fresh chilli dried chopping in cutmixer is added to obtain crushing capsicum；
3) it is calculated according to mass parts, 55 parts of crushing capsicums is taken to place in the mixing container, be then added 6 into crushing capsicum
Part white wine, then will crush capsicum and salt is uniformly mixed 1~2h of sealing placement；
4) 9 portions of salt are added into the crushing capsicum that step 3) obtains again and stir evenly, then again into crushing capsicum
45 parts of pure water are added to carry out being sealed placement after uniformly diluting；
5) 0.02 part of compound lactobacillus powder is taken to be dissolved in 35 DEG C of suitable warm water, it is then again that compound lactobacillus is molten
Liquid is poured into crushing capsicum obtained in step 4) and is uniformly mixed；
6) crushing capsicum obtained in step 5) is encased in fermentation altar and is sealed fermentation, control every fermentation temperature
At 29 DEG C, it is sealed by fermentation 25 days and obtains chopped chilli.
Embodiment 5
A kind of less salt chopped chilli preparation process, includes the following steps:
1) it preselects: choosing good fresh chilli, will be cleaned up after fresh chilli stalk with pure water, it then will be fresh
The water naturally dry on capsicum surface；
2) fresh chilli dried chopping in cutmixer is added to obtain crushing capsicum；
3) it is calculated according to mass parts, 60 parts of crushing capsicums is taken to place in the mixing container, be then added 7 into crushing capsicum
Part white wine, then will crush capsicum and salt is uniformly mixed sealing placement 2h；
4) 10 portions of salt are added into the crushing capsicum that step 3) obtains again and stir evenly, then again into crushing capsicum
50 parts of pure water are added to carry out being sealed placement after uniformly diluting；
5) 0.03 part of compound lactobacillus powder is taken to be dissolved in 40 DEG C of suitable warm water, it is then again that compound lactobacillus is molten
Liquid is poured into crushing capsicum obtained in step 4) and is uniformly mixed；
6) crushing capsicum obtained in step 5) is encased in fermentation altar and is sealed fermentation, control every fermentation temperature
At 30 DEG C, it is sealed by fermentation 20 days and obtains chopped chilli.
Chopped chilli is fermented respectively according to the zymotechnique of embodiment 1,2,3,4,5 to obtain chopped chilli sample 1,2,3,4,5, is passed through
Observation is carried out to sample 1,2,3,4,5 and detection obtains following table:
In conclusion it follows that the color of the 1, chopped chilli fermented using zymotechnique of the invention
Vivid, the capsicum after fermenting does not change substantially with the color for crushing capsicum, so that the stability of the product of fermentation chopped chilli is more
It is good；2, it is detected by the content of nitrite to each sample, the content of nitrite of the chopped chilli of fermentation is both less than country
Standard≤20mg/kg so that fermentation chopped chilli product safety more preferably and healthierization；3, in the present invention after salinity fermentation,
The changes of contents of salinity is little, realizes less salt fermentation, and the content of salinity can satisfy the requirement of chopped chilli taste；4, of the invention
The total acid content of chopped chilli product is higher and more stable after middle fermentation, and difference is not after the fermentation fermentation of the content of capsaicine
Greatly, so that the taste and flavor of the chopped chilli of fermentation is more preferably.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of less salt chopped chilli preparation process, which comprises the steps of:
1) it preselects: choosing good fresh chilli, will be cleaned up after fresh chilli stalk with pure water, then by fresh chilli
The water naturally dry on surface；
2) fresh chilli dried chopping in cutmixer is added to obtain crushing capsicum；
3) it is calculated according to mass parts, 45~60 parts of crushing capsicums is taken to place in the mixing container, be then added 4 into crushing capsicum
~7 parts of white wine, then will crush capsicum and salt is uniformly mixed sealing and places 1~2h；
4) 7~10 portions of salt are added into the crushing capsicum that step 3) obtains again and stir evenly, then again into crushing capsicum
30~50 parts of pure water are added to carry out being sealed placement after uniformly diluting；
5) 0.01~0.03 part of compound lactobacillus powder is taken to be dissolved in 30~40 DEG C of suitable warm water, then again by Composite Milk
Sour bacterium solution is poured into crushing capsicum obtained in step 4) and is uniformly mixed；
6) crushing capsicum obtained in step 5) is encased in fermentation altar and is sealed fermentation, control every fermentation temperature 25
It~30 DEG C, is sealed by fermentation 20~35 days and obtains chopped chilli.
2. a kind of less salt chopped chilli preparation process as described in claim 1, it is characterised in that: take 50~55 parts in the step 3)
It crushes capsicum to place in the mixing container, 5~6 parts of white wine then is added into crushing capsicum.
3. a kind of less salt chopped chilli preparation process as described in claim 1, it is characterised in that: capsicum will be crushed in the step 3)
1.5h is placed in sealing.
4. a kind of less salt chopped chilli preparation process as described in claim 1, it is characterised in that: want to crush capsicum in the step 4)
Then 35~45 parts of pure water are added into crushing capsicum again in 8-9 portions of salt of middle addition.
5. a kind of less salt chopped chilli preparation process as described in claim 1, it is characterised in that: take 0.02 part to answer in the step 5)
Lactic acid bacteria powder is closed to be dissolved in 35 DEG C of suitable warm water.
6. a kind of less salt chopped chilli preparation process as described in claim 1, it is characterised in that: be sealed by fermentation 25 in the step 6)
Obtain chopped chilli within~30 days.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690182A (en) * | 2016-11-23 | 2017-05-24 | 安顺市平坝区万佳农产品开发有限公司 | Preparation method of chopped chillies |
| CN110521981A (en) * | 2019-10-09 | 2019-12-03 | 湖南农业大学 | Low peppery degree amber light cage chopped chilli of one kind and preparation method thereof |
| CN110584067A (en) * | 2019-10-23 | 2019-12-20 | 四川天味食品集团股份有限公司 | Chopped chili fish steaming seasoning and preparation method thereof |
| CN111011813A (en) * | 2019-10-30 | 2020-04-17 | 重庆德庄农产品开发有限公司 | Chopped chili flavor oil chili and preparation method thereof |
| CN111034965A (en) * | 2020-01-02 | 2020-04-21 | 樊善源 | Preparation method of hot and sour pepper |
| CN112106966A (en) * | 2020-09-29 | 2020-12-22 | 安徽省徽菜园食品有限公司 | Pickling process of tasty and refreshing type radix ginseng |
| CN114271471A (en) * | 2022-01-06 | 2022-04-05 | 李焱 | Chopped chili sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106690181A (en) * | 2015-11-14 | 2017-05-24 | 湖南德骏食品科技有限公司 | Preparation method of chopped chili peppers |
| CN107348431A (en) * | 2017-08-28 | 2017-11-17 | 湖南农业大学 | A kind of method of multi-strain fermentation production less salt chopped hot pepper |
| CN109090568A (en) * | 2018-07-27 | 2018-12-28 | 成都市盈宇食品有限公司 | A kind of preparation method of quick-fried chopped chilli |
| CN109527478A (en) * | 2017-09-21 | 2019-03-29 | 李海利 | A kind of preparation method of Tujia's high mountain chopped chilli |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690181A (en) * | 2015-11-14 | 2017-05-24 | 湖南德骏食品科技有限公司 | Preparation method of chopped chili peppers |
| CN107348431A (en) * | 2017-08-28 | 2017-11-17 | 湖南农业大学 | A kind of method of multi-strain fermentation production less salt chopped hot pepper |
| CN109527478A (en) * | 2017-09-21 | 2019-03-29 | 李海利 | A kind of preparation method of Tujia's high mountain chopped chilli |
| CN109090568A (en) * | 2018-07-27 | 2018-12-28 | 成都市盈宇食品有限公司 | A kind of preparation method of quick-fried chopped chilli |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690182A (en) * | 2016-11-23 | 2017-05-24 | 安顺市平坝区万佳农产品开发有限公司 | Preparation method of chopped chillies |
| CN110521981A (en) * | 2019-10-09 | 2019-12-03 | 湖南农业大学 | Low peppery degree amber light cage chopped chilli of one kind and preparation method thereof |
| CN110584067A (en) * | 2019-10-23 | 2019-12-20 | 四川天味食品集团股份有限公司 | Chopped chili fish steaming seasoning and preparation method thereof |
| CN111011813A (en) * | 2019-10-30 | 2020-04-17 | 重庆德庄农产品开发有限公司 | Chopped chili flavor oil chili and preparation method thereof |
| CN111034965A (en) * | 2020-01-02 | 2020-04-21 | 樊善源 | Preparation method of hot and sour pepper |
| CN112106966A (en) * | 2020-09-29 | 2020-12-22 | 安徽省徽菜园食品有限公司 | Pickling process of tasty and refreshing type radix ginseng |
| CN114271471A (en) * | 2022-01-06 | 2022-04-05 | 李焱 | Chopped chili sauce and preparation method thereof |
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