CN112753996A - Minced garlic chilli sauce and preparation method thereof - Google Patents

Minced garlic chilli sauce and preparation method thereof Download PDF

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Publication number
CN112753996A
CN112753996A CN202011632530.XA CN202011632530A CN112753996A CN 112753996 A CN112753996 A CN 112753996A CN 202011632530 A CN202011632530 A CN 202011632530A CN 112753996 A CN112753996 A CN 112753996A
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parts
garlic
sauce
chilli
minced
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张黎明
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Jiangsu Liming Food Group Co ltd
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Jiangsu Liming Food Group Co ltd
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses minced garlic chili sauce and a preparation method thereof, and relates to the technical field of food processing. The chilli garlic sauce is prepared from, by mass, 40-50 parts of chili, 15-20 parts of garlic, 15-20 parts of allium chinense, 10-15 parts of soybean meal, 10-15 parts of sugared garlic, 2-5 parts of mushroom powder, 2-5 parts of mashed hot pickled mustard tuber, 3-6 parts of mashed roxburgh rose petals, 5-10 parts of ginger, 10-15 parts of vegetable oil, 5-10 parts of table salt and 5-8 parts of rice vinegar. According to the invention, red pepper, garlic, allium chinense, soybean meal and sugar garlic are taken as main raw materials, the prepared minced garlic chilli sauce reserves the nutritional ingredients of the garlic, the addition of the allium chinense and the soybean meal improves the pungent smell of the garlic and the taste of the minced garlic chilli sauce, and meanwhile, a small amount of mushroom powder and mashed roxburgh rose petals are added, and camellia oil is added for frying, so that the minced garlic chilli sauce is richer in nutrition and is a minced garlic chilli sauce with strong fragrance and unique flavor.

Description

Minced garlic chilli sauce and preparation method thereof
Technical Field
The invention belongs to the field of food processing, and particularly relates to minced garlic chili sauce and a preparation method thereof.
Background
Garlic is the bulb of plant of Allium of Liliaceae, and is rich in allicin, protein, thiamine, riboflavin, and microelements such as zinc, iron, magnesium, germanium, selenium, iodine, etc. Many researches show that the garlic has the physiological functions of resisting bacteria, diminishing inflammation, invigorating stomach, tranquilizing, relieving cough and the like, and can remove the mutton smell and the fishy smell and highlight the fragrance when cooking animal foods. The Bulbus Allii is obtained by peeling off the rhizome of Bulbus Allii, and can be used for preparing Bulbus Allii flavoring agent. The traditional garlic condiment has large garlic grain diameter, rough taste, single taste and deficient softness, three-dimensional property and diversity of flavor.
The capsicum contains abundant vitamin C, and the content of the vitamin C in per hundred grams of capsicum reaches up to 198 milligrams, and the capsicum is the top of vegetables. Vitamin B, carotene and minerals such as calcium and iron are also rich. The medical experts think that the pepper can relieve cold pain of chest and abdomen, stop dysentery, kill parasites in stomach and abdomen, and control heart disease and coronary arteriosclerosis; it also has effects in stimulating oral mucosa, promoting gastric motility, promoting salivary secretion, stimulating appetite, and promoting digestion.
The spicy food has the functions of sterilization, corrosion prevention, seasoning, nutrition, cold dispelling and the like, and plays an active role in preventing and treating diseases, improving genes and promoting human evolution. Therefore, the addition of a little pepper in the daily menu is beneficial to the health of the body.
Allium chinense is a herb of Allium of Liliaceae. The high-quality underground bulb is white in color, and the head of the underground bulb is inclined towards one direction and is in a whistle shape, and the underground bulb is the main edible part. The Chinese onion bulb is rich in nutrient substances such as sugar, protein, amino acid, calcium, phosphorus, iron, carotene, vitamin C and the like, and is an excellent healthy seasoning, and chemical components with medicinal values such as sulfur-containing compounds, saponin compounds, polysaccharide compounds, nitrogen-containing compounds and the like in the Chinese onion bulb have various physiological functions of protecting cardiovascular systems, resisting and inhibiting bacteria, resisting and preventing cancers, resisting oxidation, enhancing immunity and the like, and has the characteristics of safety, no toxicity and the like, so the Chinese onion bulb is an rare good product with homology of medicine and food.
The camellia oil is light yellow in color, clear and transparent, has light and fragrant taste, is known as 'king in oil' and 'the best edible oil discovered by human so far'. It is called "eastern olive oil" that is very similar in fatty acid composition to olive oil. The camellia oil contains functional active substances which are not contained in the olive oil, such as camellin, tea polyphenol and the like, and has good antioxidant capacity, tumor prevention, cholesterol reduction and other functional activities.
According to the invention, red pepper, garlic, allium chinense, soybean meal and sugar garlic are taken as main raw materials, the prepared minced garlic chilli sauce reserves the nutritional ingredients of the garlic, the addition of the allium chinense and the soybean meal improves the pungent smell of the garlic and the taste of the minced garlic chilli sauce, and meanwhile, a small amount of mushroom powder and mashed roxburgh rose petals are added, and camellia oil is added for frying, so that the minced garlic chilli sauce is richer in nutrition and is a minced garlic chilli sauce with strong fragrance and unique flavor.
Disclosure of Invention
Technical problem to be solved
The invention aims to prepare the minced garlic chilli sauce, which takes red pepper, garlic, allium chinense, soybean meal and sugar garlic as main raw materials, the prepared minced garlic chilli sauce reserves the nutritional ingredients of the garlic, the addition of the allium chinense and the soybean meal improves the pungent smell of the garlic and improves the taste of the minced garlic chilli sauce, and meanwhile, a small amount of mushroom powder and roxburgh rose petal paste are added, and camellia oil is added for stir-frying, so that the minced garlic chilli sauce is richer in nutrition and is a minced garlic chilli sauce with strong fragrance and unique flavor.
(II) technical scheme
In order to achieve the above purpose, the invention provides the following technical scheme: a minced garlic chilli sauce is prepared from the following raw materials in parts by weight: 40-50 parts of red pepper, 15-20 parts of garlic, 15-20 parts of allium chinense, 10-15 parts of soybean meal, 10-15 parts of sugar-preserved garlic, 2-5 parts of mushroom powder, 2-5 parts of mashed pickle, 3-6 parts of roxburgh rose petal paste, 5-10 parts of ginger, 10-15 parts of vegetable oil, 5-10 parts of salt and 5-8 parts of rice vinegar.
Preferably: the minced garlic chilli sauce is prepared from the following raw materials in parts by mass: 50 parts of red pepper, 20 parts of garlic, 20 parts of allium chinense, 15 parts of soybean meal, 10 parts of sugared garlic, 2 parts of mushroom powder, 3 parts of pickled mustard tuber paste, 3 parts of roxburgh rose petal paste, 8 parts of ginger, 15 parts of vegetable oil, 10 parts of salt and 5 parts of rice vinegar.
The preparation method of the minced garlic chili comprises the following steps:
(1) pretreating chili paste: cleaning red pepper, drying, and mincing;
(2) stirring and uniformly mixing the soybean meal and the edible salt with the smashed peppers according to the proportion, so that the smashed peppers are uniformly wrapped by the soybean meal;
(3) pretreatment of garlic: peeling Bulbus Allii, cleaning, blanching in 90 deg.C salt solution to remove odor;
(4) preparing the allium chinense and minced garlic: adding rice vinegar into the allium chinense, garlic and sugared garlic, and carrying out colloid milling to obtain allium chinense mashed garlic;
(5) adding vegetable oil into a pan, heating the vegetable oil, adding Bulbus Allii Macrostemi, rhizoma Zingiberis recens, Lentinus Edodes powder, mashed hot pickled mustard tuber and mashed Rosa roxburghii petal, parching, adding semen glycines and Capsici fructus, parching for 3-4min, and stopping heating.
(6) Filling: and cooling and filling the minced garlic chilli sauce to obtain the minced garlic chilli sauce.
Preferably: in the step (3), the garlic deodorization blanching time is 2 min.
Preferably: the concentration of the salt solution for deodorizing, blanching and scalding the garlic in the step (3) is 10 percent.
Preferably: and (4) after the allium chinense and the garlic are subjected to rubber grinding for multiple times, controlling the granularity below 0.3 mm.
Preferably: the wild Allium chinense bulbs are used in the Allium chinense in the step (4).
Preferably: the vegetable oil in the step (5) is camellia oil.
Preferably: the heating temperature of the vegetable oil in the step (5) is 150-170 ℃.
(III) advantageous effects
The invention provides minced garlic chilli sauce and a preparation method thereof, and the minced garlic chilli sauce has the following advantages and remarkable progress:
1. the garlic adopted by the invention is subjected to high-temperature deodorization pretreatment, so that the garlic odor of the garlic is removed.
2. According to the invention, red pepper, garlic, allium chinense, soybean meal and sugar garlic are taken as main raw materials, the prepared minced garlic chilli sauce reserves the nutritional ingredients of the garlic, the addition of the allium chinense and the soybean meal improves the pungent smell of the garlic and the taste of the minced garlic chilli sauce, and meanwhile, a small amount of mushroom powder and mashed roxburgh rose petals are added, and camellia oil is added for frying, so that the minced garlic chilli sauce is richer in nutrition and is a minced garlic chilli sauce with rich fragrance and unique flavor.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a minced garlic chilli sauce is prepared from the following raw materials in parts by weight: 50 parts of hot pepper, 20 parts of garlic, 20 parts of allium chinense, 15 parts of soybean meal, 10 parts of sugared garlic, 2 parts of mushroom powder, 5 parts of mashed hot pickled mustard tuber, 6 parts of mashed roxburgh rose petals, 8 parts of ginger, 15 parts of vegetable oil, 10 parts of salt and 5 parts of rice vinegar.
The preparation method of the minced garlic chili sauce comprises the following steps:
(1) pretreating chili paste: cleaning Capsici fructus, air drying, and mincing;
(2) stirring and uniformly mixing the soybean meal and the edible salt with the smashed peppers according to the proportion, so that the smashed peppers are uniformly wrapped by the soybean meal;
(3) pretreatment of garlic: peeling Bulbus Allii, cleaning, blanching in 10% salt solution at 90 deg.C for 2min to remove odor of Bulbus Allii;
(4) preparing the allium chinense and minced garlic: adding rice vinegar into Allium chinense, Bulbus Allii, and Bulbus Allii sugar, and colloid milling for several times to obtain Allium chinense minced garlic with particle size below 0.3 mm;
(5) adding oleum Camelliae Japonicae into a pan, heating to 170 deg.C, adding Bulbus Allii Macrostemi, rhizoma Zingiberis recens, Lentinus Edodes powder, mashed hot pickled mustard tuber and mashed Rosa roxburghii petal, parching, adding semen glycines and Capsici fructus, parching for 3min, and stopping heating;
(6) filling: and cooling and filling the minced garlic chilli sauce to obtain the minced garlic chilli sauce.
Example 2:
a minced garlic chilli sauce is prepared from the following raw materials in parts by weight: 40 parts of hot pepper, 15 parts of garlic, 20 parts of allium chinense, 10 parts of soybean meal, 15 parts of sugared garlic, 5 parts of mushroom powder, 5 parts of mashed hot pickled mustard tuber, 5 parts of mashed roxburgh rose petals, 5 parts of ginger, 12 parts of vegetable oil, 8 parts of salt and 7 parts of rice vinegar.
The preparation method of the minced garlic chili sauce comprises the following steps:
(1) pretreating chili paste: cleaning Capsici fructus, air drying, and mincing;
(2) stirring and uniformly mixing the soybean meal and the edible salt with the smashed peppers according to the proportion, so that the smashed peppers are uniformly wrapped by the soybean meal;
(3) pretreatment of garlic: peeling Bulbus Allii, cleaning, blanching in 10% salt solution at 90 deg.C for 2min to remove odor of Bulbus Allii;
(4) preparing the allium chinense and minced garlic: adding rice vinegar into Allium chinense, Bulbus Allii, and Bulbus Allii sugar, and colloid milling for several times to obtain Allium chinense minced garlic with particle size below 0.3 mm;
(5) adding oleum Camelliae Japonicae into a pan, heating to 150 deg.C, adding Bulbus Allii Macrostemi, rhizoma Zingiberis recens, Lentinus Edodes powder, mashed hot pickled mustard tuber and mashed Rosa roxburghii petal, parching, adding semen glycines and Capsici fructus, parching for 4min, and stopping heating;
(6) filling: and cooling and filling the minced garlic chilli sauce to obtain the minced garlic chilli sauce.
The chilli garlic sauce prepared in the above embodiment is tested, wherein the test standards comprise sensory requirements and microbiological indicators:
1. sensory requirements
The shape is semisolid, no mildew exists, and no foreign impurities can be seen in normal vision; the color is reddish brown and brown; has obvious peculiar smell of garlic and hot pepper and no peculiar smell.
2. Microbiological indicator
(1) The total number of colonies is less than or equal to 5000CFU/g, (2) the coliform group is less than or equal to 30MPN/100g, and (3) the pathogen-free salmonella, shigella and staphylococcus aureus.
After the chilli garlic sauce prepared in the above embodiment is tested, the chilli garlic sauce meets the above test standards.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.

Claims (9)

1. The minced garlic chilli sauce is characterized by being prepared from the following raw materials in parts by mass: 40-50 parts of red pepper, 15-20 parts of garlic, 15-20 parts of allium chinense, 10-15 parts of soybean meal, 10-15 parts of sugar-preserved garlic, 2-5 parts of mushroom powder, 2-5 parts of mashed pickle, 3-6 parts of roxburgh rose petal paste, 5-10 parts of ginger, 10-15 parts of vegetable oil, 5-10 parts of salt and 5-8 parts of rice vinegar.
2. The chilli garlic sauce and the preparation method thereof according to claim 1, wherein the chilli garlic sauce is prepared from the following raw materials in parts by mass: 50 parts of hot pepper, 20 parts of garlic, 20 parts of allium chinense, 15 parts of soybean meal, 10 parts of sugared garlic, 2 parts of mushroom powder, 3 parts of pickled mustard tuber paste, 3 parts of roxburgh rose petal paste, 8 parts of ginger, 15 parts of vegetable oil, 10 parts of salt and 5 parts of rice vinegar.
3. The chilli garlic sauce and the preparation method thereof according to claim 1, wherein the preparation method comprises the following steps:
(1) pretreating chili paste: cleaning red pepper, drying, and mincing;
(2) stirring and uniformly mixing the soybean meal and the edible salt with the smashed peppers according to the proportion, so that the smashed peppers are uniformly wrapped by the soybean meal;
(3) pretreatment of garlic: peeling Bulbus Allii, cleaning, blanching in 90 deg.C salt solution to remove odor;
(4) preparing the allium chinense and minced garlic: adding rice vinegar into the allium chinense, garlic and sugared garlic, and carrying out colloid milling to obtain allium chinense mashed garlic;
(5) adding vegetable oil into a pan, heating the vegetable oil, adding Bulbus Allii Macrostemi, rhizoma Zingiberis recens, Lentinus Edodes powder, mashed hot pickled mustard tuber and mashed Rosa roxburghii petal, parching, adding semen glycines and Capsici fructus, parching for 3-4min, and stopping heating.
(6) Filling: and cooling and filling the minced garlic chilli sauce to obtain the minced garlic chilli sauce.
4. The chilli garlic sauce as claimed in claim 3, wherein the garlic is deodorized and blanched for 2min in the step (1).
5. The chilli garlic sauce as claimed in claim 3, wherein the concentration of the salt solution for deodorizing and blanching garlic in the step (3) is 10%.
6. The chilli garlic sauce as claimed in claim 3, wherein the particle size of the allium chinense and garlic in the step (4) is controlled below 0.3mm after being subjected to multiple colloid milling.
7. The chilli garlic sauce as claimed in claim 3, wherein the Allium chinense of step (4) is prepared from wild Allium chinense bulb.
8. The chilli garlic sauce as claimed in claim 3, wherein the vegetable oil in the step (5) is camellia oil.
9. The chilli garlic sauce as claimed in claim 3, wherein the temperature of the vegetable oil heated in the step (5) is 150-170 ℃.
CN202011632530.XA 2020-12-31 2020-12-31 Minced garlic chilli sauce and preparation method thereof Pending CN112753996A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114376204A (en) * 2022-01-26 2022-04-22 扬州大学 White beech mushroom chili sauce and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101218972A (en) * 2008-01-19 2008-07-16 王向东 Production method for flavour thick chilli sauce
CN102960709A (en) * 2012-11-26 2013-03-13 贵州旭阳食品（集团）有限公司 Chili garlic sauce and production process thereof
CN102987184A (en) * 2011-09-19 2013-03-27 唐俊 Roxburgh rose petal sauce and preparation method thereof
CN103300352A (en) * 2013-07-08 2013-09-18 文山华博贸易有限责任公司 Red capsicum frutescens sauce and production method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101218972A (en) * 2008-01-19 2008-07-16 王向东 Production method for flavour thick chilli sauce
CN102987184A (en) * 2011-09-19 2013-03-27 唐俊 Roxburgh rose petal sauce and preparation method thereof
CN102960709A (en) * 2012-11-26 2013-03-13 贵州旭阳食品（集团）有限公司 Chili garlic sauce and production process thereof
CN103300352A (en) * 2013-07-08 2013-09-18 文山华博贸易有限责任公司 Red capsicum frutescens sauce and production method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114376204A (en) * 2022-01-26 2022-04-22 扬州大学 White beech mushroom chili sauce and preparation method thereof

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