CN113017069A - Chili sauce and preparation method thereof - Google Patents
Chili sauce and preparation method thereof Download PDFInfo
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- CN113017069A CN113017069A CN202010044148.0A CN202010044148A CN113017069A CN 113017069 A CN113017069 A CN 113017069A CN 202010044148 A CN202010044148 A CN 202010044148A CN 113017069 A CN113017069 A CN 113017069A
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
Abstract
The application discloses chilli sauce which comprises the following raw material components in parts by weight: 90-100 parts of fresh red pepper, 3-5 parts of salt, 3-5 parts of white spirit, 3-5 parts of sweet wine and 2-3 parts of rock candy. The application also discloses a preparation method of the chili sauce, which comprises the following steps of raw material pretreatment: removing pedicel of fresh red pepper, cleaning, and pulverizing; and (3) first fermentation: proportionally placing the crushed hot peppers, the salt and the white spirit into a container, uniformly stirring, and fermenting for 20-30 days in a sealing manner at normal temperature; and (3) secondary fermentation: adding sweet wine according to a certain proportion, stirring uniformly, and fermenting for 50-60 days in a sealing way at normal temperature; and (3) fermenting for the third time: adding rock sugar according to a certain proportion, stirring uniformly, and fermenting for 80-90 days in a sealing way at normal temperature; and (3) fourth fermentation: grinding the chili sauce fermented for the third time into paste, filling the paste into a container, and sealing and fermenting for 150-180 days at normal temperature. The method solves the problems of short shelf life and unstable quality of the product due to the adoption of high-temperature sterilization and the influence of additives on the nutritional ingredients and flavor of the product.
Description
Technical Field
The application relates to the field of foods, in particular to chili sauce and a preparation method thereof.
Background
Chili is pungent in flavor and hot in nature, and can warm the middle-jiao, invigorate the stomach, dispel cold, dry dampness and induce sweating. The content of vitamin C in each hectogram of capsicum is up to 198 mg, which is the first of vegetables, and the contents of vitamin B, carotene, calcium, iron and other minerals are also rich. The spicy product made from the pepper 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 the evolution of human beings.
The chili sauce is a sauce material prepared from chili, and is a common seasoning on a dining table. The chili sauce prepared by naturally fermenting with microorganism attached to chili surface has good taste, and has effects of invigorating stomach and resolving food stagnation. In actual production, fermented peppers are industrially produced, high-salt pickling is adopted to preserve semi-finished products, and desalting treatment and fermentation are carried out during production, so that flavor substances of food materials are largely damaged. In addition, the fermented chili sauce is generally sterilized by high temperature sterilization or chemical preservatives (such as potassium sorbate and sodium benzoate) and even added with acidulants such as citric acid and glacial acetic acid, thickeners such as gelatin and xanthan gum, hardeners such as calcium chloride and calcium lactate, color fixatives such as sodium erythorbate and lauric acid to improve the quality guarantee period and sensory properties of the product.
Disclosure of Invention
The main purpose of the application is to provide a novel chili sauce and a preparation method thereof, and solve the problems that the nutritional ingredients and the flavor of a product are influenced by adopting high-temperature sterilization and adding additives, and the quality guarantee period is short and the quality is unstable after the product is opened in the existing technology for producing the chili sauce by fermentation.
In order to achieve the above object, according to one aspect of the present application, there is provided a chili paste comprising the following raw material components in parts by weight: 90-100 parts of fresh red pepper, 3-5 parts of salt, 3-5 parts of white spirit, 3-5 parts of sweet wine and 2-3 parts of rock candy.
Further, the chili sauce comprises the following raw material components in parts by weight: 100 parts of fresh red pepper, 5 parts of salt, 5 parts of white spirit, 5 parts of sweet wine and 3 parts of rock candy.
Further, the chili sauce comprises the following raw material components in parts by weight: 90 parts of fresh red pepper, 3 parts of salt, 3 parts of white spirit, 3 parts of sweet wine and 2 parts of rock candy.
Further, the chili sauce comprises the following raw material components in parts by weight: 100 parts of fresh red pepper, 5 parts of salt, 3 parts of white spirit, 5 parts of sweet wine and 3 parts of rock candy.
Further, the chili sauce comprises the following raw material components in parts by weight: 96 parts of fresh red pepper, 4 parts of salt, 4 parts of white spirit, 4 parts of sweet wine and 3 parts of rock candy.
According to another aspect of the present application, there is provided a method for preparing the above chili paste, comprising the steps of:
pretreatment of raw materials: removing pedicel of fresh red pepper, cleaning, and pulverizing;
and (3) first fermentation: proportionally placing the crushed hot peppers, the salt and the white spirit into a container, uniformly stirring, and fermenting for 20-30 days in a sealing manner at normal temperature;
and (3) secondary fermentation: on the basis of the first fermentation, adding sweet wine or fermented glutinous rice in proportion, uniformly stirring, and fermenting for 50-60 days in a sealing manner at normal temperature;
and (3) fermenting for the third time: adding crystal sugar in proportion on the basis of the second fermentation, uniformly stirring, and fermenting for 80-90 days in a sealing manner at normal temperature;
and (3) fourth fermentation: grinding the chili sauce fermented for the third time into paste, filling the paste into a container, and sealing and fermenting at normal temperature for 150-180 days to obtain the chili sauce.
Further, the time of the first fermentation is 30 days, the time of the second fermentation is 60 days, the time of the third fermentation is 90 days, and the time of the fourth fermentation is 180 days.
Further, the time of the first fermentation is 20 days, the time of the second fermentation is 50 days, the time of the third fermentation is 80 days, and the time of the fourth fermentation is 150 days.
Further, the time of the first fermentation is 30 days, the time of the second fermentation is 50 days, the time of the third fermentation is 90 days, and the time of the fourth fermentation is 180 days.
Further, the time of the first fermentation is 20 days, the time of the second fermentation is 60 days, the time of the third fermentation is 80 days, and the time of the fourth fermentation is 180 days.
The chili sauce does not adopt high-temperature sterilization, does not use any chemical preservative, acid additive, thickening agent, hardening agent, color fixative and other additives, can completely maintain the characteristic flavor and the nutritional ingredients of the chili, has stable product quality, long sealing quality guarantee period of five years and long unsealing quality guarantee period of two years, and can be stored for a long time, transported for a long distance and produced in a large scale.
Detailed Description
In order to make the technical solutions in the embodiments of the present application better understood, the technical solutions in the embodiments of the present application will be clearly and completely described below, and it is obvious that the described embodiments are only some embodiments of the present application, 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 application.
It is to be noted that the term "comprising" in the description and claims of this application is intended to cover a non-exclusive inclusion, e.g. a list of steps or materials is not necessarily limited to those steps or materials explicitly listed, but may include other steps or materials not explicitly listed or inherent to such products.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present application will be described in detail with reference to examples.
Example 1:
the chili sauce comprises the following raw material components in parts by weight: 100 parts of fresh red pepper, 5 parts of salt, 5 parts of white spirit, 5 parts of sweet wine and 3 parts of rock candy.
The preparation method of the chili sauce comprises the following steps:
pretreatment of raw materials: removing pedicel of fresh red pepper, cleaning, and pulverizing;
and (3) first fermentation: proportionally placing the crushed hot peppers, the salt and the white spirit into a container, uniformly stirring, and fermenting for 30 days in a sealing way at normal temperature;
and (3) secondary fermentation: on the basis of the first fermentation, adding sweet wine in proportion, stirring uniformly, and fermenting for 60 days in a sealing way at normal temperature;
and (3) fermenting for the third time: adding crystal sugar in proportion on the basis of the second fermentation, uniformly stirring, and fermenting for 90 days in a sealing way at normal temperature;
and (3) fourth fermentation: grinding the chili sauce obtained by the third fermentation into paste, filling the paste into a container, and sealing and fermenting at normal temperature for 180 days to obtain the chili sauce.
Example 2:
the chili sauce comprises the following raw material components in parts by weight: 90 parts of fresh red pepper, 3 parts of salt, 3 parts of white spirit, 3 parts of sweet wine and 2 parts of rock candy.
The preparation method of the chili sauce comprises the following steps:
pretreatment of raw materials: removing pedicel of fresh red pepper, cleaning, and pulverizing;
and (3) first fermentation: proportionally placing the crushed hot peppers, the salt and the white spirit into a container, uniformly stirring, and fermenting for 20 days in a sealed manner at normal temperature;
and (3) secondary fermentation: on the basis of the first fermentation, adding sweet wine in proportion, stirring uniformly, and fermenting for 50 days in a sealing way at normal temperature;
and (3) fermenting for the third time: adding crystal sugar in proportion on the basis of the second fermentation, uniformly stirring, and fermenting for 80 days in a sealing way at normal temperature;
and (3) fourth fermentation: grinding the chili sauce obtained by the third fermentation into paste, filling the paste into a container, and sealing and fermenting at normal temperature for 150 days to obtain the chili sauce.
Example 3:
the chili sauce comprises the following raw material components in parts by weight: 100 parts of fresh red pepper, 5 parts of salt, 3 parts of white spirit, 5 parts of sweet wine and 3 parts of rock candy.
The preparation method of the chili sauce comprises the following steps:
pretreatment of raw materials: removing pedicel of fresh red pepper, cleaning, and pulverizing;
and (3) first fermentation: proportionally placing the crushed hot peppers, the salt and the white spirit into a container, uniformly stirring, and fermenting for 30 days in a sealing way at normal temperature;
and (3) secondary fermentation: on the basis of the first fermentation, adding sweet wine in proportion, stirring uniformly, and fermenting for 50 days in a sealing way at normal temperature;
and (3) fermenting for the third time: adding crystal sugar in proportion on the basis of the second fermentation, uniformly stirring, and fermenting for 90 days in a sealing way at normal temperature;
and (3) fourth fermentation: grinding the chili sauce obtained by the third fermentation into paste, filling the paste into a container, and sealing and fermenting at normal temperature for 180 days to obtain the chili sauce.
Example 4:
the chili sauce comprises the following raw material components in parts by weight: 96 parts of fresh red pepper, 4 parts of salt, 4 parts of white spirit, 4 parts of sweet wine and 3 parts of rock candy.
The preparation method of the chili sauce comprises the following steps:
pretreatment of raw materials: removing pedicel of fresh red pepper, cleaning, and pulverizing;
and (3) first fermentation: proportionally placing the crushed hot peppers, the salt and the white spirit into a container, uniformly stirring, and fermenting for 20 days in a sealed manner at normal temperature;
and (3) secondary fermentation: on the basis of the first fermentation, adding sweet wine in proportion, stirring uniformly, and fermenting for 60 days in a sealing way at normal temperature;
and (3) fermenting for the third time: adding crystal sugar in proportion on the basis of the second fermentation, uniformly stirring, and fermenting for 80 days in a sealing way at normal temperature;
and (3) fourth fermentation: grinding the chili sauce obtained by the third fermentation into paste, filling the paste into a container, and sealing and fermenting at normal temperature for 180 days to obtain the chili sauce.
Example 5:
the chili sauce comprises the following raw material components in parts by weight: 98 parts of fresh red pepper, 4 parts of salt, 3 parts of white spirit, 4 parts of sweet wine and 2 parts of rock sugar.
The preparation method of the chili sauce comprises the following steps:
pretreatment of raw materials: removing pedicel of fresh red pepper, cleaning, and pulverizing;
and (3) first fermentation: proportionally placing the crushed hot peppers, the salt and the white spirit into a container, uniformly stirring, and fermenting for 20 days in a sealed manner at normal temperature;
and (3) secondary fermentation: on the basis of the first fermentation, adding sweet wine in proportion, stirring uniformly, and fermenting for 50 days in a sealing way at normal temperature;
and (3) fermenting for the third time: adding crystal sugar in proportion on the basis of the second fermentation, uniformly stirring, and fermenting for 90 days in a sealing way at normal temperature;
and (3) fourth fermentation: grinding the chili sauce obtained by the third fermentation into paste, filling the paste into a container, and sealing and fermenting at normal temperature for 150 days to obtain the chili sauce.
Fermentation refers to the process by which a person produces the microbial cells themselves, or direct or secondary metabolites, by virtue of the life activities of the microorganism under aerobic or anaerobic conditions. Anaerobic respiration of microorganisms such as yeast and lactic acid bacteria is also called fermentation. The production process of the fermented food mainly utilizes lactic acid bacteria for fermentation to generate lactic acid, and the special flavor of the fermented food is formed.
When bacteria capable of producing lactic acid in the fermentation process of glucose or lactose are collectively called as lactic acid bacteria, continuous nutrition supply is needed in the fermentation process of the lactic acid bacteria, white sugar is usually added in the actual production to provide sufficient nutrients for the growth of the lactic acid bacteria, but the taste of the product is influenced by adding excessive white sugar, so that the quality of the product is reduced, and the value-added speed and the acid production quality of the lactic acid bacteria are influenced by adding too little white sugar.
In the traditional fermentation process, a plurality of raw materials are added at one time, so that the lack of nutrient substances required by the growth and the reproduction of microbial cells at the later stage of fermentation is easily caused, the fermentation effect is poor, but if too many nutrient substances are added at one time, the quality and the flavor of the product are influenced. The method comprises four times of fermentation, wherein salt, white spirit, sweet wine and rock sugar are sequentially added in the first three times of fermentation, so that the whole fermentation process of the product is carried out in stages.
And (3) first fermentation: adding 3-5 parts of salt and 3-5 parts of white spirit together with 90-100 parts of fresh red peppers at the beginning of fermentation, wherein the salt mainly has the effect of adjusting the flavor and simultaneously has a certain function of inhibiting mixed bacteria, and excessive addition of the salt can inhibit the growth of lactic acid bacteria and influence the fermentation speed, so that the product is excessively salty and has poor flavor. The method has the advantages that low-salt fermentation is adopted, so that the flavor of the food materials is guaranteed; the white spirit can be used for improving the flavor of food, and the ethanol in the white spirit has the function of corrosion prevention, can inhibit the growth of putrefying bacteria and can kill harmful bacteria in a container, so that the quality guarantee period of the product is prolonged; the synergistic effect of ethanol and salt can reduce the use amount of salt and ensure the flavor of the product. Meanwhile, the harmful mixed bacteria in the fermentation can convert nitrate in the food materials into nitrite, so that the human health is damaged, the production of the nitrite can be greatly reduced by killing the harmful bacteria by adding the salt and the white spirit, and the lactic acid bacteria in the white spirit also provide a basis for the fermentation. The ethanol in the white spirit and the organic acid such as lactic acid generated by fermentation are subjected to esterification reaction to generate aromatic substances such as ethyl acetate and the like, so that the fragrance of the product is improved.
And (3) secondary fermentation: and 3-5 parts of sweet wine is added on the basis of the first fermentation to continue fermentation. Sweet wine, also known as fermented glutinous rice, is a food prepared from glutinous rice or rice by yeast fermentation, and has very low alcoholic strength and high calorie. Sweet wine contains a large amount of sugar including glucose, and further contains organic acids, proteins and amino acids, vitamins and various minerals. The nutrients required by the lactobacillus fermentation in the first fermentation are mainly provided by the pepper and sugar contained in the white spirit, and the content is low, so that the first fermentation time is short and is 20-30 days. And (3) supplementing the sweet wine in the second fermentation, wherein the flora contained in the sweet wine is beneficial to further fermentation, a large amount of sugar contained in the sweet wine can continuously provide nutrients for the fermentation, and the second fermentation lasts for 50-60 days. Similarly, the ethanol in the sweet wine also undergoes an esterification reaction with organic acids such as lactic acid generated by fermentation, so that aromatic substances such as ethyl acetate are generated, and the aroma of the product is improved.
And (3) fermenting for the third time: and 2-3 parts of rock sugar is added on the basis of the second fermentation for continuous fermentation. The crystal sugar can increase sweetness and neutralize excessive acidity. The rock sugar has pure quality and is not easy to deteriorate, and can be used as a high-grade food sweetening agent, a prepared medicine for soaking wines, a nourishing adjuvant and the like besides being eaten as a candy. When the nutrients provided by the sweet wine are not enough to provide the nutrients required by the continuous fermentation of the lactic acid bacteria, the rock sugar is supplemented in time, and the fermentation lasts for 80-90 days.
And (3) fourth fermentation: grinding the chili sauce fermented for the third time into paste, continuing to ferment, grinding the paste, and then mixing the raw materials with lactic acid bacteria more fully and uniformly, fermenting more fully, and fermenting for 150-180 days.
The shelf life of the product obtained by the method is determined by an accelerated test, and the shelf life is 2 years after the package is opened and 5 years after the package is sealed. The quality guarantee period of the chili sauce sold in supermarkets is investigated, the sealed quality guarantee period is generally different from 4 to 24 months, most domestic products are only required to be refrigerated after being opened, the quality guarantee period after being opened is not marked, and the quality guarantee period after being opened of foreign products is different from several days to dozens of days. The comparison shows that the chili sauce has stable quality, and the quality guarantee period after the product is unsealed and the sealed quality guarantee period are greatly prolonged.
Because the invention does not adopt high-temperature sterilization and does not use any chemical preservative and artificial additive components such as acid, thickening agent, hardening agent, color fixative and the like, the nutrient components and the characteristic flavor of the fermented chili can be completely maintained, and in addition, the addition of the white spirit and the sweet wine adds unique flavor to the chili sauce.
The four times of fermentation is adopted, so that the fermentation time of the chilli sauce is greatly prolonged, nutrients required by the fermentation are supplemented in stages, sufficient time and nutrition are provided for the growth of lactic acid bacteria in the fermented chilli sauce, the formation of dominant flora is promoted, the purpose of inhibiting the growth of mould and other harmful bacteria is achieved, the quality guarantee period of the product is greatly prolonged, the quality guarantee period is up to 5 years under the sealing condition at normal temperature, the quality guarantee period is up to 2 years after the sealing is opened, and favorable conditions are created for long-term storage, long-distance transportation and large-scale production.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (10)
1. The chili sauce is characterized by comprising the following raw material components in parts by weight: 90-100 parts of fresh red pepper, 3-5 parts of salt, 3-5 parts of white spirit, 3-5 parts of sweet wine and 2-3 parts of rock candy.
2. The chili sauce according to claim 1, comprising the following raw material components in parts by weight: 100 parts of fresh red pepper, 5 parts of salt, 5 parts of white spirit, 5 parts of sweet wine and 3 parts of rock candy.
3. The chili sauce according to claim 1, comprising the following raw material components in parts by weight: 90 parts of fresh red pepper, 3 parts of salt, 3 parts of white spirit, 3 parts of sweet wine and 2 parts of rock candy.
4. The chili sauce according to claim 1, comprising the following raw material components in parts by weight: 100 parts of fresh red pepper, 5 parts of salt, 3 parts of white spirit, 5 parts of sweet wine and 3 parts of rock candy.
5. The chili sauce according to claim 1, comprising the following raw material components in parts by weight: 96 parts of fresh red pepper, 4 parts of salt, 4 parts of white spirit, 4 parts of sweet wine and 3 parts of rock candy.
6. A method of preparing a chili paste according to any one of claims 1 to 5, comprising the steps of:
pretreatment of raw materials: removing pedicel of fresh red pepper, cleaning, and pulverizing;
and (3) first fermentation: proportionally placing the crushed hot peppers, the salt and the white spirit into a container, uniformly stirring, and fermenting for 20-30 days in a sealing manner at normal temperature;
and (3) secondary fermentation: adding sweet wine in proportion on the basis of the first fermentation, uniformly stirring, and fermenting for 50-60 days in a sealing manner at normal temperature;
and (3) fermenting for the third time: adding crystal sugar in proportion on the basis of the second fermentation, uniformly stirring, and fermenting for 80-90 days in a sealing manner at normal temperature;
and (3) fourth fermentation: grinding the chili sauce fermented for the third time into paste, filling the paste into a container, and sealing and fermenting at normal temperature for 150-180 days to obtain the chili sauce.
7. The method for preparing a chili paste according to claim 6, wherein the time for the first fermentation is 30 days, the time for the second fermentation is 60 days, the time for the third fermentation is 90 days, and the time for the fourth fermentation is 180 days.
8. The method for preparing a chili paste according to claim 6, wherein the time for the first fermentation is 20 days, the time for the second fermentation is 50 days, the time for the third fermentation is 80 days, and the time for the fourth fermentation is 150 days.
9. The method for preparing a chili paste according to claim 6, wherein the time for the first fermentation is 30 days, the time for the second fermentation is 50 days, the time for the third fermentation is 90 days, and the time for the fourth fermentation is 180 days.
10. The method for preparing a chili paste according to claim 6, wherein the time for the first fermentation is 20 days, the time for the second fermentation is 60 days, the time for the third fermentation is 80 days, and the time for the fourth fermentation is 180 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010044148.0A CN113017069A (en) | 2020-01-15 | 2020-01-15 | Chili sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010044148.0A CN113017069A (en) | 2020-01-15 | 2020-01-15 | Chili sauce and preparation method thereof |
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| CN113017069A true CN113017069A (en) | 2021-06-25 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114947104A (en) * | 2022-05-23 | 2022-08-30 | 青岛天祥食品集团调味品有限公司 | Production process of fresh chilli sauce and fresh chilli sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982106A (en) * | 2010-10-22 | 2011-03-02 | 石华明 | Chilli sauce and preparation method thereof |
| CN104643018A (en) * | 2014-06-18 | 2015-05-27 | 刘之源 | Preparation method for chili sauce |
| CN106235285A (en) * | 2016-08-10 | 2016-12-21 | 广南县辣磨坊种植农民专业合作社 | A kind of processing technology of Fructus Capsici sauce |
| CN108077891A (en) * | 2017-12-15 | 2018-05-29 | 青岛大丰食品有限公司 | A kind of production method and thick chilli sauce of the thick chilli sauce for being easy to health |
-
2020
- 2020-01-15 CN CN202010044148.0A patent/CN113017069A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982106A (en) * | 2010-10-22 | 2011-03-02 | 石华明 | Chilli sauce and preparation method thereof |
| CN104643018A (en) * | 2014-06-18 | 2015-05-27 | 刘之源 | Preparation method for chili sauce |
| CN106235285A (en) * | 2016-08-10 | 2016-12-21 | 广南县辣磨坊种植农民专业合作社 | A kind of processing technology of Fructus Capsici sauce |
| CN108077891A (en) * | 2017-12-15 | 2018-05-29 | 青岛大丰食品有限公司 | A kind of production method and thick chilli sauce of the thick chilli sauce for being easy to health |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114947104A (en) * | 2022-05-23 | 2022-08-30 | 青岛天祥食品集团调味品有限公司 | Production process of fresh chilli sauce and fresh chilli sauce |
| CN114947104B (en) * | 2022-05-23 | 2023-05-12 | 青岛天祥食品集团调味品有限公司 | Production process of fresh chilli sauce and fresh chilli sauce |
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Application publication date: 20210625 |