CN111000214A - Health-preserving spicy sauce baked by traditional process - Google Patents

Health-preserving spicy sauce baked by traditional process Download PDF

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Publication number
CN111000214A
CN111000214A CN202010020673.9A CN202010020673A CN111000214A CN 111000214 A CN111000214 A CN 111000214A CN 202010020673 A CN202010020673 A CN 202010020673A CN 111000214 A CN111000214 A CN 111000214A
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health
crushed
spicy sauce
chicken
weight portion
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杨烈国
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L3/3499—Organic compounds containing oxygen with doubly-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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention relates to health-preserving hot and spicy sauce baked by a traditional process, which is prepared by adopting peanuts, black beans, wheat, corn, Yangjiang fermented soya beans, chilli powder, beef, pork, chicken, shrimp meat, seasonings and blend oil as raw materials in a proper weight ratio through baking by the traditional process, and finally the hot and spicy sauce which is delicious in taste, good in mouthfeel, rich in nutrition and long in quality guarantee period is prepared. The health preserving hot and spicy sauce baked by the traditional process is not added with preservative, so that the safety of the product is ensured, and the quality guarantee period is as long as 12 months; the cooking pot is suitable for various cooking preparations and has wide application range; can effectively strengthen the spleen and stomach, dispel wind-damp, help digestion and improve appetite, and is popular with consumers. The health-preserving hot and spicy sauce baked by the traditional process has the advantages of easily available raw materials, simple preparation method and short preparation period, and is not only suitable for home-making, but also suitable for large-scale mass production.

Description

Health-preserving spicy sauce baked by traditional process
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to health-preserving hot and spicy sauce baked by a traditional process.
Background
The pepper is warm in nature, pungent in taste, and slightly toxic, enters spleen and stomach channels, has the effects of strengthening spleen and stomach and dispelling wind-damp, and is mainly used for treating diseases such as dyspepsia, cold stomachache, rheumatalgia, lumbocrural pain and the like. The chili sauce is a sauce material prepared from chili, and is a common seasoning on a dining table. There are two kinds of products, oil production and water production, which are most suitable for Hunan. Can be eaten by general people, and is particularly suitable for people with symptoms of dyspepsia, cold stomachache, rheumatalgia, lumbocrural myalgia and the like. However, the existing chili sauce in the market has single raw material and cannot meet the taste requirements of people.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides the health-preserving hot and spicy sauce which is delicious in taste, good in mouthfeel, rich in nutrition and long in quality guarantee period. The health-preserving hot and spicy sauce baked by the traditional process has the advantages of easily available raw materials, simple preparation method and short preparation period, and is not only suitable for home-making, but also suitable for large-scale mass production.
The technical scheme adopted by the invention is as follows:
a health preserving hot and spicy sauce baked by a traditional process comprises the following raw material components:
0.1 to 0.164 weight portion of peanut, 0.1 to 0.164 weight portion of black bean, 0.1 to 0.164 weight portion of wheat, 0.1 to 0.164 weight portion of corn, 0.1 to 0.164 weight portion of Yangjiang black bean, 0.1 to 0.164 weight portion of chili powder, 0.1 to 0.252 weight portion of beef, 0.1 to 0.252 weight portion of pork, 0.1 to 0.252 weight portion of chicken, 0.1 to 0.252 weight portion of shrimp meat, 3.7 to 3.852 weight portions of flavoring and 1 to 1.128 weight portions of blend oil.
Further preferably, the raw material components of the health-preserving hot and spicy sauce baked by the traditional process comprise:
0.132 part of peanut, 0.132 part of black bean, 0.132 part of wheat, 0.132 part of corn, 0.132 part of Yangjiang black bean, 0.132 part of chilli powder, 0.176 part of beef, 0.176 part of pork, 0.176 part of chicken, 0.176 part of shrimp meat, 3.776 parts of seasoning and 1.064 parts of blend oil.
Further, the seasoning comprises chicken powder, salt, monosodium glutamate and white sugar, wherein the mass ratio of the chicken powder to the salt to the monosodium glutamate to the white sugar is 1 (7-9) to (7-9).
A method for preparing the health preserving hot and spicy sauce baked by the traditional process comprises the following steps:
(1) removing impurities from the peanuts, the black beans, the wheat and the corns in parts by weight, cleaning, air-drying, baking and crushing in sequence to obtain crushed peanuts, crushed black beans, crushed wheat and crushed corns for later use;
(2) taking the beef, the pork, the chicken and the shrimp in parts by weight, and sequentially cleaning, air-drying, baking and mincing to obtain beef paste, pork paste, chicken paste and shrimp paste for later use;
(3) uniformly mixing the crushed peanuts, the crushed black beans, the crushed wheat and the crushed corns obtained in the step (1), the mashed beef, the mashed pork, the mashed chicken, the mashed shrimp obtained in the step (2) and the rest raw materials, frying, and fermenting to obtain the health-preserving hot and spicy sauce baked in the traditional process.
Further, in the step (1), the air drying temperature is 24-26 ℃, and the air drying time is 40-80 min; the baking temperature is 85-95 ℃, and the baking time is 50-70 min.
Further, in the step (1), the particle size of the crushed peanut, the crushed black bean, the crushed wheat and the crushed corn is 900-1100 meshes.
Further, in the step (2), the air drying temperature is 23-25 ℃, and the air drying time is 50-90 min.
Further, in the step (2), the baking temperature is 85-95 ℃, and the baking time is 60-80 min.
Further, in the step (3), the frying temperature is 50-70 ℃, and the frying time is 2-4 h.
Further, in the step (3), the fermentation time is 5-9 days, and the fermentation temperature is 24-26 ℃.
Peanut contains protein, fat, saccharide, vitamin A, vitamin B6, vitamin E, vitamin K, mineral calcium, phosphorus, iron and other nutrients, 8 kinds of amino acids and unsaturated fatty acids essential for human body, lecithin, choline, carotene, coarse fiber and other matters, vitamin B2, PP, A, D, E, calcium, iron and other matters, thiamine, riboflavin, nicotinic acid and other vitamins. Has effects in promoting brain cell development, resisting aging, promoting blood coagulation, stopping bleeding, improving memory, reducing cholesterol, and preventing tumor.
The black beans are rich in nutrient elements. The black bean contains high-quality protein, unsaturated fatty acid, carotene, dietary fiber, various vitamins, minerals, etc. It is rich in nutrients and is popular with people. Has effects in invigorating kidney, invigorating spleen, preventing constipation, resisting oxidation, resisting aging, improving immunity, promoting cholesterol metabolism, and clearing blood vessel.
Wheat and wheat are rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, nicotinic acid, vitamin A and the like. Eating whole wheat can reduce the content of estrogen in blood circulation, thereby achieving the purpose of preventing and treating breast cancer, and for climacteric women, eating unrefined wheat can also relieve climacteric syndrome. Has effects in nourishing heart, tranquilizing mind, and relieving restlessness.
The content of vitamins in corn is very high, 5-10 times of that of rice and wheat, and the nutritive value and the health care effect of the corn are the highest in all staple foods. The high-nutrient substances such as riboflavin contained in the corn are very beneficial to human bodies. Sweet and neutral without toxicity can regulate middle energizer and stimulate appetite.
Yangjiang fermented soya beans, a special product in Yangjiang City of Guangdong province, and a Chinese geographical indication product. Has the effects of promoting appetite, promoting digestion, eliminating food stagnation, inducing sweat, relieving exterior syndrome, and relieving vexation and asthma. Contains a large amount of urine hormone capable of dissolving thrombus, can effectively prevent cerebral thrombosis, and has effects of improving cerebral blood flow and preventing and treating senile dementia. The fermented soya beans taken frequently not only help digestion, but also have various effects of improving disease resistance, slowing down aging, eliminating diseases and the like.
The invention has the beneficial effects that:
the health-preserving hot and spicy sauce baked by the traditional process is prepared by adopting peanuts, black beans, wheat, corns, Yangjiang fermented soya beans, chili powder, beef, pork, chicken, shrimp meat, seasonings and blend oil as raw materials in a proper weight ratio and baking by the traditional process, and finally the hot and spicy sauce which is delicious in taste, good in mouthfeel, rich in nutrition and long in quality guarantee period is prepared. The health preserving hot and spicy sauce baked by the traditional process is not added with preservative, so that the safety of the product is ensured, meanwhile, the blend oil in the raw materials plays a role in sealing, the contact between the hot and spicy sauce and air is blocked, and the quality guarantee period of the hot and spicy sauce is ensured to be as long as 12 months; the cooking pot is suitable for various cooking preparations and has wide application range; can effectively strengthen the spleen and stomach, dispel wind-damp, help digestion and improve appetite, and is popular with consumers. The health-preserving hot and spicy sauce baked by the traditional process has the advantages of easily available raw materials, simple preparation method and short preparation period, and is not only suitable for home-making, but also suitable for large-scale mass production.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
In the following examples, 1 part by weight represents 1 kg.
Example 1
The embodiment provides a health preserving hot and spicy sauce baked by a traditional process, which comprises the following raw material components:
0.1 part of peanut, 0.1 part of black bean, 0.1 part of wheat, 0.1 part of corn, 0.1 part of Yangjiang black bean, 0.1 part of chili powder, 0.1 part of beef, 0.1 part of pork, 0.1 part of chicken, 0.1 part of shrimp meat, 0.168 part of chicken powder, 1.772 parts of salt, 1.772 parts of monosodium glutamate, 1.772 parts of white sugar and 1 part of blend oil.
The embodiment also provides a preparation method of the health preserving hot and spicy sauce baked by the traditional process, which comprises the following steps:
(1) removing impurities of the peanuts, the black beans, the wheat and the corns in parts by weight, cleaning, air-drying at 24 ℃ for 80min, baking at 85 ℃ for 70min, and crushing to obtain crushed peanuts, crushed black beans, crushed wheat and crushed corns with the particle size of 900 meshes for later use;
(2) taking the beef, the pork, the chicken and the shrimp in parts by weight, respectively and sequentially cleaning, air-drying at 23 ℃ for 90min, baking at 85 ℃ for 80min, and mincing to obtain beef paste, pork paste, chicken paste and shrimp paste for later use;
(3) uniformly mixing the crushed peanuts, the crushed black beans, the crushed wheat and the crushed corns obtained in the step (1), the mashed beef, the mashed pork, the mashed chicken, the mashed shrimp obtained in the step (2) and the rest raw materials, frying for 4 hours at 50 ℃, and fermenting for 9 days at 24 ℃ to obtain the health-preserving spicy sauce baked by the traditional process.
Example 2
The embodiment provides a health preserving hot and spicy sauce baked by a traditional process, which comprises the following raw material components:
0.164 part of peanut, 0.164 part of black bean, 0.164 part of wheat, 0.164 part of corn, 0.164 part of Yangjiang black bean, 0.164 part of chili powder, 0.252 part of beef, 0.252 part of pork, 0.252 part of chicken, 0.252 part of shrimp meat, 0.138 part of chicken powder, 1.238 parts of salt, 1.238 parts of monosodium glutamate, 1.238 parts of white sugar and 1.128 parts of blend oil.
The embodiment also provides a preparation method of the health preserving hot and spicy sauce baked by the traditional process, which comprises the following steps:
(1) removing impurities of the peanuts, the black beans, the wheat and the corns in parts by weight, cleaning, air-drying at 26 ℃ for 40min, baking at 95 ℃ for 50min, and crushing to obtain crushed peanuts, crushed black beans, crushed wheat and crushed corns with the particle size of 1100 meshes for later use;
(2) taking the beef, the pork, the chicken and the shrimp in parts by weight, respectively and sequentially cleaning, air-drying at 25 ℃ for 50min, baking at 95 ℃ for 60min, and mincing to obtain beef paste, pork paste, chicken paste and shrimp paste for later use;
(3) uniformly mixing the crushed peanuts, the crushed black beans, the crushed wheat and the crushed corns obtained in the step (1), the mashed beef, the mashed pork, the mashed chicken, the mashed shrimp obtained in the step (2) and the rest raw materials, frying for 2 hours at 70 ℃, and fermenting for 5 days at 26 ℃ to obtain the health-preserving spicy sauce baked by the traditional process.
Example 3
The embodiment provides a health preserving hot and spicy sauce baked by a traditional process, which comprises the following raw material components:
0.132 part of peanut, 0.132 part of black bean, 0.132 part of wheat, 0.132 part of corn, 0.132 part of Yangjiang black bean, 0.132 part of chilli powder, 0.176 part of beef, 0.176 part of pork, 0.176 part of chicken, 0.176 part of shrimp meat, 0.151 part of chicken powder, 1.208 parts of salt, 1.208 parts of monosodium glutamate, 1.208 parts of white sugar and 1.064 parts of blend oil.
The embodiment also provides a preparation method of the health preserving hot and spicy sauce baked by the traditional process, which comprises the following steps:
(1) removing impurities of the peanuts, the black beans, the wheat and the corns in parts by weight, cleaning, drying in the air at 25 ℃ for 60min, baking at 90 ℃ for 60min, and crushing to obtain crushed peanuts, crushed black beans, crushed wheat and crushed corns with the particle size of 1000 meshes for later use;
(2) taking the beef, the pork, the chicken and the shrimp in parts by weight, respectively and sequentially cleaning, air-drying at 24 ℃ for 70min, baking at 90 ℃ for 70min, and mincing to obtain beef paste, pork paste, chicken paste and shrimp paste for later use;
(3) uniformly mixing the crushed peanuts, the crushed black beans, the crushed wheat and the crushed corns obtained in the step (1), the mashed beef, the mashed pork, the mashed chicken, the mashed shrimp obtained in the step (2) and the rest raw materials, frying for 3 hours at the temperature of 60 ℃, and fermenting for 7 days at the temperature of 25 ℃ to obtain the health-preserving spicy sauce baked by the traditional process.
Comparative example
The difference from example 3 is only that the raw material components are different, the hot and spicy sauce of this comparative example does not contain Yangjiang fermented soya beans and chicken powder, and the other operations are the same as example 3.
Examples of the experiments
Taste testing of the Hot and spicy sauces obtained in example 3 and comparative example
10 volunteers, sequentially coded 1-10, each of whom consumed the hot and spicy sauces obtained in example 3 and the comparative example in sequence, and then the volunteers rated the two groups of hot and spicy sauces; grade judgment standard: (1) and (3) excellent: the taste is delicious, the appetite is improved, and the taste is excellent; (2) good: fresh and fragrant, and good taste; (3) difference: the taste is poor and not delicious; and (3) testing results: see table 1.
TABLE 1 test results
Figure BDA0002360652390000061
As can be seen from Table 1, 80% of the volunteers rated excellent for the hot and spicy sauce obtained in example 3 of the present invention, and 20% rated good; in the comparative example tasting, 70% of volunteers rated good, and 30% rated poor, it can be fully demonstrated that the formula of the hot and spicy sauce obtained in example 3 can achieve the best taste and the best eating experience.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (10)

1. The health-preserving hot and spicy sauce baked by the traditional process is characterized by comprising the following raw material components:
0.1 to 0.164 weight portion of peanut, 0.1 to 0.164 weight portion of black bean, 0.1 to 0.164 weight portion of wheat, 0.1 to 0.164 weight portion of corn, 0.1 to 0.164 weight portion of Yangjiang black bean, 0.1 to 0.164 weight portion of chili powder, 0.1 to 0.252 weight portion of beef, 0.1 to 0.252 weight portion of pork, 0.1 to 0.252 weight portion of chicken, 0.1 to 0.252 weight portion of shrimp meat, 3.7 to 3.852 weight portions of flavoring and 1 to 1.128 weight portions of blend oil.
2. The health preserving hot and spicy sauce as claimed in claim 1, wherein the raw material components comprise:
0.132 part of peanut, 0.132 part of black bean, 0.132 part of wheat, 0.132 part of corn, 0.132 part of Yangjiang black bean, 0.132 part of chilli powder, 0.176 part of beef, 0.176 part of pork, 0.176 part of chicken, 0.176 part of shrimp meat, 3.776 parts of seasoning and 1.064 parts of blend oil.
3. A health-preserving hot and spicy sauce as claimed in any one of claims 1 to 2, wherein the seasoning comprises chicken powder, salt, monosodium glutamate and white sugar, and the mass ratio of the chicken powder, the salt, the monosodium glutamate and the white sugar is 1 (7-9) to (7-9).
4. The preparation method of the health preserving hot and spicy sauce as claimed in any one of claims 1 to 3, which is characterized by comprising the following steps:
(1) removing impurities from the peanuts, the black beans, the wheat and the corns in parts by weight, cleaning, air-drying, baking and crushing in sequence to obtain crushed peanuts, crushed black beans, crushed wheat and crushed corns for later use;
(2) taking the beef, the pork, the chicken and the shrimp in parts by weight, and sequentially cleaning, air-drying, baking and mincing to obtain beef paste, pork paste, chicken paste and shrimp paste for later use;
(3) uniformly mixing the crushed peanuts, the crushed black beans, the crushed wheat and the crushed corns obtained in the step (1), the mashed beef, the mashed pork, the mashed chicken, the mashed shrimp obtained in the step (2) and the rest raw materials, frying, and fermenting to obtain the health-preserving hot and spicy sauce baked in the traditional process.
5. The preparation method of the health preserving hot and spicy sauce as claimed in claim 4, wherein in the step (1), the air drying temperature is 24-26 ℃, and the air drying time is 40-80 min; the baking temperature is 85-95 ℃, and the baking time is 50-70 min.
6. The preparation method of the health preserving hot and spicy sauce as claimed in claim 4, wherein in the step (1), the particle size of the crushed peanut, the crushed black bean, the crushed wheat and the crushed corn is 900-1100 meshes.
7. The preparation method of the health-preserving hot and spicy sauce according to claim 4, wherein in the step (2), the air drying temperature is 23-25 ℃, and the air drying time is 50-90 min.
8. The preparation method of the health-preserving hot and spicy sauce as claimed in claim 4, wherein in the step (2), the baking temperature is 85-95 ℃, and the baking time is 60-80 min.
9. The preparation method of the health preserving hot and spicy sauce as claimed in claim 4, wherein in the step (3), the frying temperature is 50-70 ℃, and the frying time is 2-4 h.
10. The preparation method of the health-preserving hot and spicy sauce according to claim 4, wherein in the step (3), the fermentation time is 5 to 9 days, and the fermentation temperature is 24 to 26 ℃.
CN202010020673.9A 2020-01-09 2020-01-09 Health-preserving spicy sauce baked by traditional process Pending CN111000214A (en)

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Citations (4)

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Publication number Priority date Publication date Assignee Title
CN104222922A (en) * 2014-08-28 2014-12-24 湖北岭上人家生态食品有限公司 Spicy pickles with beef and fermented soybean and preparation method thereof
CN107114756A (en) * 2017-05-26 2017-09-01 四川省郫县豆瓣股份有限公司 Bean cotyledon mushroom sauce and preparation method
CN108813550A (en) * 2018-06-28 2018-11-16 卢化纳 Peanut preserved black bean chilli paste and preparation method thereof
CN109393439A (en) * 2018-12-24 2019-03-01 黄晓伟 A kind of fermented soya bean thick chilli sauce and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104222922A (en) * 2014-08-28 2014-12-24 湖北岭上人家生态食品有限公司 Spicy pickles with beef and fermented soybean and preparation method thereof
CN107114756A (en) * 2017-05-26 2017-09-01 四川省郫县豆瓣股份有限公司 Bean cotyledon mushroom sauce and preparation method
CN108813550A (en) * 2018-06-28 2018-11-16 卢化纳 Peanut preserved black bean chilli paste and preparation method thereof
CN109393439A (en) * 2018-12-24 2019-03-01 黄晓伟 A kind of fermented soya bean thick chilli sauce and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
姚明华等主编: "《辣椒高产栽培与加工技术》", 31 January 2007, 湖北科学技术出版社 *

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