CN112790339A - Crisp bone fermented soya beans and preparation technology thereof - Google Patents
Crisp bone fermented soya beans and preparation technology thereof Download PDFInfo
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- CN112790339A CN112790339A CN202011467835.XA CN202011467835A CN112790339A CN 112790339 A CN112790339 A CN 112790339A CN 202011467835 A CN202011467835 A CN 202011467835A CN 112790339 A CN112790339 A CN 112790339A
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
Abstract
The invention discloses a gristle fermented soya bean and a preparation process thereof, wherein the formula comprises the following components: gristle lobster sauce, red oil and red pepper; the manufacturing process comprises the following steps of firstly, preparing the brittle bones; step two, preparing fermented soya beans; step three, mixing and stirring materials; step four, preparing red oil; step five, preparing red peppers; step six, bottling and sterilizing; step seven, labeling and boxing; the invention can effectively maintain the nutritional ingredients of the meat product, ensures that the product can be preserved for more than 12 months at normal temperature by using natural antiseptic fresh-keeping and antioxidant combined with pasteurization, not only avoids the influence of the traditional high-temperature high-pressure sterilization on the taste and the mouthfeel of the product, and keeps the original taste and flavor of the product, but also greatly improves the safety of the product by using natural and safe antiseptic fresh-keeping materials to replace the traditional chemical preservatives.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a gristle fermented soya bean and a preparation process thereof.
Background
Fermented soya beans are a traditional seasoning food which is popular among consumers in China, the processing process comprises the steps of cleaning, boiling, fermenting, seasoning, bottling and the like, although the materials are simple, the whole manufacturing process is complex, the process is delicate and flexible, and the quality of the product is greatly changed. The pig gristle is also called pig cartilage, is rich in protein, fat and vitamins, also contains a large amount of calcium phosphate, ossein, bone adhesive protein and the like, has crisp mouthfeel, and is a leisure food widely loved by consumers. Although the fermented soya beans and the gristles are favorite foods of consumers, the combination of the fermented soya beans with the gristles is a brand new product on the market, so that the design of the fermented soya beans with the gristles and the manufacturing process thereof are very necessary.
Disclosure of Invention
The invention aims to provide a gristle fermented soya bean and a manufacturing process thereof, which aim to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: the formula of the gristle fermented soya beans comprises: the bone-crisped lobster sauce comprises the following components in percentage by mass: 60-65% of gristle lobster sauce, 30-35% of red oil and 2-6% of red pepper.
A preparation process of a crisp bone black bean comprises the following steps of firstly, preparing the crisp bone; step two, preparing fermented soya beans; step three, mixing and stirring materials; step four, preparing red oil; step five, preparing red peppers; step six, bottling and sterilizing; step seven, labeling and boxing;
in the first step, the preparation of the brittle bone comprises the following steps:
1) thawing and shearing: unfreezing a pig trachea, soaking the pig trachea to remove bloody water, cleaning bloody stains, grease, fascia and other sundries attached to the surface of the pig trachea after cooking, longitudinally cutting the pig trachea into two pieces, and then cutting the pig trachea into brittle bones with the width of 4-8 mm and the length of 10-15 mm;
2) marinating: putting the prepared brine bag into a brine making machine, boiling the brine, and keeping the slightly boiling state of the brine after the brine is boiled, and decocting for 40-60 minutes; then putting the brittle bones into the decocted brine, and marinating for 6-10 minutes;
3) drying and cooling: drying the marinated brittle bones with hot air, and spreading for cooling;
4) frying: pouring sesame oil into a frying pan according to the ratio of 0.3 jin of sesame oil/jin of crisp bone, heating to 140-160 ℃, cooling to about 110-120 ℃, and then pouring the crisp bone into the frying pan to fry for 5-8 minutes;
in the second step, according to the proportion of 0.5 jin of sesame oil to 2.2 jin of fermented soya beans, pouring the sesame oil into a frying pan, heating to 140-160 ℃, cooling to about 110-120 ℃, and then pouring the fermented soya beans into the frying pan to fry for 2-3 minutes;
in the third step, the fried crisp bones and the fermented soya beans are mixed according to the proportion of 7:3, the prepared ingredients are added, and the mixture is stirred uniformly;
in the fourth step, sesame oil is poured into a frying pan, the frying pan is heated to 150-160 ℃, the capsanthin is heated according to the formula proportion, and the mixture is uniformly mixed;
in the fifth step, the capsicum frutescens is sliced, the cut capsicum frutescens and the dry chilli powder are poured into a frying pan according to the formula proportion, then the sesame oil burnt to 120-140 ℃ is added into the frying pan containing the capsicum frutescens and the dry chilli powder according to the proportion, the mixture is uniformly stirred, and the capsicum frutescens is taken out of the frying pan after about 1 minute;
in the sixth step, the bottling and sterilizing comprises the following steps:
1) according to the bottling proportion: bottling 60-65% of gristle fermented soya beans, 30-35% of red oil and 2-6% of red pepper;
2) sterilizing bottled fragile bone black bean at 100 deg.C for 15 min;
and seventhly, labeling the qualified bottled gristle lobster sauce and boxing.
According to the technical scheme, in the step one 2), the halogen medicine package is any one of commercially available halogen medicine packages.
According to the technical scheme, in the step one 3), the temperature of hot air is 40-60 ℃.
According to the technical scheme, in the third step, the ratio of the ingredients to the fermented soya beans is 5: 1, and the fermented soya beans comprise soy sauce, salt and chicken essence according to the ratio of 2: 1.
According to the technical scheme, in the fourth step, the capsanthin and the sesame oil are mixed according to the proportion of 1 g of capsanthin to 1 jin of sesame oil.
According to the technical scheme, in the fifth step, the ratio of the sesame oil to the capsicum frutescens to the dry chilli powder is 15: 4: 1.
Compared with the prior art, the invention has the following beneficial effects: according to the crisp bone fermented soya beans and the preparation process thereof, the sterilization temperature does not exceed 100 ℃ in the processing process, the nutritional ingredients of meat products can be effectively kept, the natural preservative and antioxidant are combined with pasteurization to ensure that the products can be preserved for more than 12 months at normal temperature, the influence of the traditional high-temperature and high-pressure sterilization on the taste and the mouthfeel of the products is avoided, the original taste and flavor of the products are kept, the traditional chemical preservative is replaced by the natural and safe preservative and fresh-keeping material, the safety of the products is greatly improved, the product has unique flavor, is spicy and delicious, is rich in nutrition and safe to eat, and a brand-new convenient and fast table food is provided for consumers.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
Referring to fig. 1, the present invention provides a technical solution:
example 1:
the formula of the gristle fermented soya beans comprises: the bone-crisped lobster sauce comprises the following components in percentage by mass: 60% of gristle lobster sauce, 35% of red oil and 5% of red pepper.
A preparation process of a crisp bone black bean comprises the following steps of firstly, preparing the crisp bone; step two, preparing fermented soya beans; step three, mixing and stirring materials; step four, preparing red oil; step five, preparing red peppers; step six, bottling and sterilizing; step seven, labeling and boxing;
in the first step, the preparation of the brittle bone comprises the following steps:
1) thawing and shearing: unfreezing a pig trachea, soaking the pig trachea to remove bloody water, cleaning bloody stains, grease, fascia and other sundries attached to the surface of the pig trachea after cooking, longitudinally cutting the pig trachea into two pieces, and then cutting the pig trachea into brittle bones with the width of 4-8 mm and the length of 10-15 mm;
2) marinating: putting the prepared brine bags into a brine making machine, wherein the brine bags are any one of the brine bags commonly available in the market, boiling brine, and keeping the slightly boiling state of the brine after the brine is boiled for decocting for 40-60 minutes; then putting the brittle bones into the decocted brine, and marinating for 6-10 minutes;
3) drying and cooling: drying the marinated brittle bones by hot air, and spreading for cooling, wherein the temperature of the hot air is 40-60 ℃;
4) frying: pouring sesame oil into a frying pan according to the ratio of 0.3 jin of sesame oil/jin of crisp bone, heating to 140-160 ℃, cooling to about 110-120 ℃, and then pouring the crisp bone into the frying pan to fry for 5-8 minutes;
in the second step, according to the proportion of 0.5 jin of sesame oil to 2.2 jin of fermented soya beans, pouring the sesame oil into a frying pan, heating to 140-160 ℃, cooling to about 110-120 ℃, and then pouring the fermented soya beans into the frying pan to fry for 2-3 minutes;
wherein in the third step, the fried crisp bone and the fermented soya beans are mixed according to the proportion of 7:3, the prepared ingredients are added, the proportion of the ingredients to the fermented soya beans is 5: 1, the ingredients comprise soy sauce, salt and chicken essence according to the proportion of 2: 1, and the mixture is stirred uniformly;
in the fourth step, sesame oil is poured into a frying pan, the frying pan is heated to 150-160 ℃, the capsanthin is heated according to the ratio of 1 g of capsanthin to jin of sesame oil, and the capsanthin are uniformly mixed;
in the fifth step, the capsicum frutescens is sliced, the cut capsicum frutescens and the dry chilli powder are poured into a frying pan according to the formula proportion, then the sesame oil burnt to 120-140 ℃ is added into the frying pan containing the capsicum frutescens and the dry chilli powder according to the proportion, the proportion of the sesame oil, the capsicum frutescens and the dry chilli powder is 15: 4: 1, the mixture is uniformly stirred, and the capsicum frutescens is taken out of the frying pan after about 1 minute;
in the sixth step, the bottling and sterilizing comprises the following steps:
1) according to the bottling proportion: bottling 60% of gristle lobster sauce, 35% of red oil and 5% of red pepper;
2) sterilizing bottled fragile bone black bean at 100 deg.C for 15 min;
and seventhly, labeling the qualified bottled gristle lobster sauce and boxing.
The finished product of the crisp bone black bean is more spicy, and the black bean is combined with the crisp bone, so that the crisp bone black bean is crisp and delicious, has fragrance on teeth and cheeks, and is rich in nutrition.
Example 2:
the formula of the gristle fermented soya beans comprises: the bone-crisped lobster sauce comprises the following components in percentage by mass: 62.5% of gristle lobster sauce, 33.5% of red oil and 4% of red pepper.
A preparation process of a crisp bone black bean comprises the following steps of firstly, preparing the crisp bone; step two, preparing fermented soya beans; step three, mixing and stirring materials; step four, preparing red oil; step five, preparing red peppers; step six, bottling and sterilizing; step seven, labeling and boxing;
in the first step, the preparation of the brittle bone comprises the following steps:
1) thawing and shearing: unfreezing a pig trachea, soaking the pig trachea to remove bloody water, cleaning bloody stains, grease, fascia and other sundries attached to the surface of the pig trachea after cooking, longitudinally cutting the pig trachea into two pieces, and then cutting the pig trachea into brittle bones with the width of 4-8 mm and the length of 10-15 mm;
2) marinating: putting the prepared brine bags into a brine making machine, wherein the brine bags are any one of the brine bags commonly available in the market, boiling brine, and keeping the slightly boiling state of the brine after the brine is boiled for decocting for 40-60 minutes; then putting the brittle bones into the decocted brine, and marinating for 6-10 minutes;
3) drying and cooling: drying the marinated brittle bones by hot air, and spreading for cooling, wherein the temperature of the hot air is 40-60 ℃;
4) frying: pouring sesame oil into a frying pan according to the ratio of 0.3 jin of sesame oil/jin of crisp bone, heating to 140-160 ℃, cooling to about 110-120 ℃, and then pouring the crisp bone into the frying pan to fry for 5-8 minutes;
in the second step, according to the proportion of 0.5 jin of sesame oil to 2.2 jin of fermented soya beans, pouring the sesame oil into a frying pan, heating to 140-160 ℃, cooling to about 110-120 ℃, and then pouring the fermented soya beans into the frying pan to fry for 2-3 minutes;
wherein in the third step, the fried crisp bone and the fermented soya beans are mixed according to the proportion of 7:3, the prepared ingredients are added, the proportion of the ingredients to the fermented soya beans is 5: 1, the ingredients comprise soy sauce, salt and chicken essence according to the proportion of 2: 1, and the mixture is stirred uniformly;
in the fourth step, sesame oil is poured into a frying pan, the frying pan is heated to 150-160 ℃, the capsanthin is heated according to the ratio of 1 g of capsanthin to jin of sesame oil, and the capsanthin are uniformly mixed;
in the fifth step, the capsicum frutescens is sliced, the cut capsicum frutescens and the dry chilli powder are poured into a frying pan according to the formula proportion, then the sesame oil burnt to 120-140 ℃ is added into the frying pan containing the capsicum frutescens and the dry chilli powder according to the proportion, the proportion of the sesame oil, the capsicum frutescens and the dry chilli powder is 15: 4: 1, the mixture is uniformly stirred, and the capsicum frutescens is taken out of the frying pan after about 1 minute;
in the sixth step, the bottling and sterilizing comprises the following steps:
1) according to the bottling proportion: 62.5 percent of gristle lobster sauce, 33.5 percent of red oil and 4 percent of red pepper, and bottling;
2) sterilizing bottled fragile bone black bean at 100 deg.C for 15 min;
and seventhly, labeling the qualified bottled gristle lobster sauce and boxing.
The prepared bone black bean curd product combines the black beans and the bones, is crispy and delicious, leaves fragrance on teeth and cheeks and is rich in nutrition.
Example 3:
the formula of the gristle fermented soya beans comprises: the bone-crisped lobster sauce comprises the following components in percentage by mass: 65% of gristle lobster sauce, 30% of red oil and 5% of red pepper.
A preparation process of a crisp bone black bean comprises the following steps of firstly, preparing the crisp bone; step two, preparing fermented soya beans; step three, mixing and stirring materials; step four, preparing red oil; step five, preparing red peppers; step six, bottling and sterilizing; step seven, labeling and boxing;
in the first step, the preparation of the brittle bone comprises the following steps:
1) thawing and shearing: unfreezing a pig trachea, soaking the pig trachea to remove bloody water, cleaning bloody stains, grease, fascia and other sundries attached to the surface of the pig trachea after cooking, longitudinally cutting the pig trachea into two pieces, and then cutting the pig trachea into brittle bones with the width of 4-8 mm and the length of 10-15 mm;
2) marinating: putting the prepared brine bags into a brine making machine, wherein the brine bags are any one of the brine bags commonly available in the market, boiling brine, and keeping the slightly boiling state of the brine after the brine is boiled for decocting for 40-60 minutes; then putting the brittle bones into the decocted brine, and marinating for 6-10 minutes;
3) drying and cooling: drying the marinated brittle bones by hot air, and spreading for cooling, wherein the temperature of the hot air is 40-60 ℃;
4) frying: pouring sesame oil into a frying pan according to the ratio of 0.3 jin of sesame oil/jin of crisp bone, heating to 140-160 ℃, cooling to about 110-120 ℃, and then pouring the crisp bone into the frying pan to fry for 5-8 minutes;
in the second step, according to the proportion of 0.5 jin of sesame oil to 2.2 jin of fermented soya beans, pouring the sesame oil into a frying pan, heating to 140-160 ℃, cooling to about 110-120 ℃, and then pouring the fermented soya beans into the frying pan to fry for 2-3 minutes;
wherein in the third step, the fried crisp bone and the fermented soya beans are mixed according to the proportion of 7:3, the prepared ingredients are added, the proportion of the ingredients to the fermented soya beans is 5: 1, the ingredients comprise soy sauce, salt and chicken essence according to the proportion of 2: 1, and the mixture is stirred uniformly;
in the fourth step, sesame oil is poured into a frying pan, the frying pan is heated to 150-160 ℃, the capsanthin is heated according to the ratio of 1 g of capsanthin to jin of sesame oil, and the capsanthin are uniformly mixed;
in the fifth step, the capsicum frutescens is sliced, the cut capsicum frutescens and the dry chilli powder are poured into a frying pan according to the formula proportion, then the sesame oil burnt to 120-140 ℃ is added into the frying pan containing the capsicum frutescens and the dry chilli powder according to the proportion, the proportion of the sesame oil, the capsicum frutescens and the dry chilli powder is 15: 4: 1, the mixture is uniformly stirred, and the capsicum frutescens is taken out of the frying pan after about 1 minute;
in the sixth step, the bottling and sterilizing comprises the following steps:
1) according to the bottling proportion: bottling 65% of gristle lobster sauce, 30% of red oil and 5% of red pepper;
2) sterilizing bottled fragile bone black bean at 100 deg.C for 15 min;
and seventhly, labeling the qualified bottled gristle lobster sauce and boxing.
The finished product of the gristle fermented soya beans obtained in the embodiment has more gristle fermented soya beans, less red oil, unique flavor, spicy and delicious taste and crisp and delicious taste.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. The formula of the gristle fermented soya beans comprises: brittle bone fermented soya bean, red oil and red pepper, its characterized in that: the weight percentages of the components are respectively as follows: 60-65% of gristle lobster sauce, 30-35% of red oil and 2-6% of red pepper.
2. A preparation process of a crisp bone black bean comprises the following steps of firstly, preparing the crisp bone; step two, preparing fermented soya beans; step three, mixing and stirring materials; step four, preparing red oil; step five, preparing red peppers; step six, bottling and sterilizing; step seven, labeling and boxing; the method is characterized in that:
in the first step, the preparation of the brittle bone comprises the following steps:
1) thawing and shearing: unfreezing a pig trachea, soaking the pig trachea to remove bloody water, cleaning bloody stains, grease, fascia and other sundries attached to the surface of the pig trachea after cooking, longitudinally cutting the pig trachea into two pieces, and then cutting the pig trachea into brittle bones with the width of 4-8 mm and the length of 10-15 mm;
2) marinating: putting the prepared brine bag into a brine making machine, boiling the brine, and keeping the slightly boiling state of the brine after the brine is boiled, and decocting for 40-60 minutes; then putting the brittle bones into the decocted brine, and marinating for 6-10 minutes;
3) drying and cooling: drying the marinated brittle bones with hot air, and spreading for cooling;
4) frying: pouring sesame oil into a frying pan according to the ratio of 0.3 jin of sesame oil/jin of crisp bone, heating to 140-160 ℃, cooling to about 110-120 ℃, and then pouring the crisp bone into the frying pan to fry for 5-8 minutes;
in the second step, according to the proportion of 0.5 jin of sesame oil to 2.2 jin of fermented soya beans, pouring the sesame oil into a frying pan, heating to 140-160 ℃, cooling to about 110-120 ℃, and then pouring the fermented soya beans into the frying pan to fry for 2-3 minutes;
in the third step, the fried crisp bones and the fermented soya beans are mixed according to the proportion of 7:3, the prepared ingredients are added, and the mixture is stirred uniformly;
in the fourth step, sesame oil is poured into a frying pan, the frying pan is heated to 150-160 ℃, the capsanthin is heated according to the formula proportion, and the mixture is uniformly mixed;
in the fifth step, the capsicum frutescens is sliced, the cut capsicum frutescens and the dry chilli powder are poured into a frying pan according to the formula proportion, then the sesame oil burnt to 120-140 ℃ is added into the frying pan containing the capsicum frutescens and the dry chilli powder according to the proportion, the mixture is uniformly stirred, and the capsicum frutescens is taken out of the frying pan after about 1 minute;
in the sixth step, the bottling and sterilizing comprises the following steps:
1) according to the bottling proportion: bottling 60-65% of gristle fermented soya beans, 30-35% of red oil and 2-6% of red pepper;
2) sterilizing bottled fragile bone black bean at 100 deg.C for 15 min;
and seventhly, labeling the qualified bottled gristle lobster sauce and boxing.
3. The process for making fermented soya beans with brittle bones as claimed in claim 2, wherein: in the step one 2), the halogen medicine package is any one of commercially available halogen medicine packages.
4. The process for making fermented soya beans with brittle bones as claimed in claim 2, wherein: in the first step 3), the temperature of the hot air is 40-60 ℃.
5. The process for making fermented soya beans with brittle bones as claimed in claim 2, wherein: in the third step, the ratio of the ingredients to the fermented soya beans is 5: 1, and the ingredients comprise soy sauce, salt and chicken essence according to the ratio of 2: 1.
6. The process for making fermented soya beans with brittle bones as claimed in claim 2, wherein: in the fourth step, the capsanthin and the sesame oil are mixed according to the proportion of 1 g of capsanthin/jin of sesame oil.
7. The process for making fermented soya beans with brittle bones as claimed in claim 2, wherein: in the fifth step, the ratio of the sesame oil, the capsicum frutescens and the dry chilli powder is 15: 4: 1.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907328A (en) * | 2021-10-12 | 2022-01-11 | 安徽省青创食品有限公司 | Pickled pepper chicken gristle table sauce and preparation method thereof |
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| CN110140881A (en) * | 2019-05-24 | 2019-08-20 | 韩本惠 | A kind of bottled soya beans with distinctive flavour and its manufacture craft |
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- 2020-12-14 CN CN202011467835.XA patent/CN112790339A/en active Pending
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|---|---|---|---|---|
| CN1817231A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of gristle food |
| CN101156669A (en) * | 2007-11-06 | 2008-04-09 | 代德付 | A method for preparing specialty flavor lobster sauce capsicum |
| CN103355629A (en) * | 2013-07-25 | 2013-10-23 | 山西毛大姐食品有限公司 | Chilli oil and preparation method thereof |
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| CN113907328A (en) * | 2021-10-12 | 2022-01-11 | 安徽省青创食品有限公司 | Pickled pepper chicken gristle table sauce and preparation method thereof |
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