CN114680201A - Chili oil and preparation method thereof - Google Patents

Chili oil and preparation method thereof Download PDF

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Publication number
CN114680201A
CN114680201A CN202210493281.3A CN202210493281A CN114680201A CN 114680201 A CN114680201 A CN 114680201A CN 202210493281 A CN202210493281 A CN 202210493281A CN 114680201 A CN114680201 A CN 114680201A
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China
Prior art keywords
parts
oil
chili
powder
fine
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CN202210493281.3A
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Chinese (zh)
Inventor
马华
哈博洋
哈博文
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Beijing Hamai Food Technology Co ltd
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Beijing Hamai Food Technology Co ltd
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Priority to CN202210493281.3A priority Critical patent/CN114680201A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Edible Oils And Fats (AREA)

Abstract

The application relates to the field of seasonings, and particularly discloses chili oil and a preparation method thereof, wherein the chili oil is prepared from main materials and auxiliary materials, and the main materials comprise the following raw materials in parts by weight: 40-60 parts of coarse chili powder, 15-25 parts of fine chili powder and 80-110 parts of vegetable oil; the auxiliary materials comprise the following raw materials in parts by weight: 5-10 parts of green Chinese onion, 5-10 parts of fresh ginger, 2-8 parts of Dahongpao pepper, 5-10 parts of onion, 1-4 parts of white sesame seed and 1-4 parts of chopped peanut; the chili oil prepared by the method has the advantages of being clear and transparent and good in transparency.

Description

Chili oil and preparation method thereof
Technical Field
The application relates to the field of seasonings, in particular to chili oil and a preparation method thereof.
Background
The capsicum is a vegetable with high vitamin C content, contains capsaicin, has pungent taste, and can increase appetite, and has effects of reducing weight, delaying atherosclerosis, and reducing heart disease. The hot pepper is not easy to store due to high moisture content, and the hot pepper is generally dried to obtain the dry hot pepper for storage, but the dry hot pepper has the defects of lower added value, large storage space, simple product form and the like. The chili oil processed from the chili can not only keep the original nutrient components and taste of the chili, but also make the chili more delicious and easy to store.
However, with the increasing improvement of living standard of people, the requirements of people on color, fragrance, taste and health of foods are higher and higher, and people not only expect the taste to be more delicious, but also expect the color of the chili oil to be better while enjoying the chili oil.
In view of the above-mentioned related technologies, the inventors believe that the conventional chili oil is basically in a slightly turbid state after being fried at a high temperature during the preparation, and generally has transparency, and is delaminated or precipitated after being left for a long time.
Disclosure of Invention
In order to improve the transparency of the chili oil, the application provides the chili oil and a preparation method thereof.
In a first aspect, the application provides a chili oil, which adopts the following technical scheme:
the chili oil is prepared from main materials and auxiliary materials, wherein the main materials comprise the following raw materials in parts by weight: 40-60 parts of coarse chili powder, 15-25 parts of fine chili powder and 80-110 parts of vegetable oil; the auxiliary materials comprise the following raw materials in parts by weight: 5-10 parts of green Chinese onion, 5-10 parts of fresh ginger, 2-8 parts of Dahongpao pepper, 5-10 parts of onion, 1-4 parts of white sesame seed and 1-4 parts of chopped peanut.
By adopting the technical scheme, the chili oil is prepared from the main materials and the auxiliary materials, the thick chili powder and the thin chili powder in the main materials ensure the pungency degree of the chili oil, and the two chili powders are used simultaneously in the application, so that the transparency, the smell, the taste and the pungency degree of the obtained chili oil are better than those of the chili oil prepared by singly using the thick chili powder or the thin chili powder; the auxiliary materials comprise green Chinese onion, fresh ginger, Dahongpao zanthoxylum and onion, and after the green Chinese onion is fried by vegetable oil, the chili oil is endowed with unique flavor except spicy flavor, and the chili oil can be kept clear and transparent, so that the chili oil is not layered and precipitated; the white sesame and the chopped peanuts can increase the flavor of the chili oil, so that the appetite of eaters is improved.
Preferably, the main material comprises the following raw materials in parts by weight: 45-55 parts of coarse chili powder, 18-22 parts of fine chili powder and 90-100 parts of vegetable oil; the auxiliary materials comprise the following raw materials in parts by weight: 6-8 parts of green Chinese onion, 6-8 parts of fresh ginger, 4-6 parts of Dahongpao pepper, 6-8 parts of onion, 1.5-2.5 parts of white sesame seed and 2-3 parts of crushed peanut.
By adopting the technical scheme, the dosage of each raw material of the chili oil is optimized, so that when the dosage of each raw material of the chili oil is in the range, the prepared chili oil is clear and transparent, has the inherent fragrance and the inherent taste of the chili oil, and has better pungency.
Preferably, the vegetable oil comprises the following components in parts by weight: 8-20 parts of rapeseed oil, 5-10 parts of soybean oil and 6-15 parts of corn oil.
By adopting the technical scheme, the oil in the application adopts vegetable oil, the main component of the vegetable oil is ester generated by straight-chain higher fatty acid and glycerol, and the fatty acid contains various unsaturated acids besides palmitic acid, stearic acid and oleic acid; the vegetable oil mainly contains mineral substances such as vitamin E, vitamin K, calcium, iron, phosphorus, potassium and the like, fatty acid and the like, and the vegetable oil can increase the nutrient components of the chili oil.
Preferably, the fine capsicum powder has an average particle size of 40-70 mesh.
By adopting the technical scheme, the prepared chili oil has the advantages that the average size of fine chili powder particles is limited.
Preferably, the onion is onion.
Through adopting above-mentioned technical scheme, the onion that adopts compares with other onions such as onion, dry shallot in this application, is rich in a large amount of dietary fiber, and the onion in this application can give the unique flavor of chilli oil after handling.
Preferably, the auxiliary material also comprises 2-5 parts by weight of fermented soya beans.
By adopting the technical scheme, the fermented soya beans are bean food and are generally prepared by soaking and steaming or cooking soybeans or black beans and then fermenting, so that the fermented soya beans are added into the chili oil to season the chili oil and endow the chili oil with unique flavor.
In a second aspect, the application provides a preparation method of chili oil, which adopts the following technical scheme:
a preparation method of chili oil comprises the following steps:
1) preparing auxiliary materials: cutting scallion, fresh ginger and onion into fine pieces for later use, and grinding the Dahongpao pepper into pepper powder;
2) preparing ground peanuts: adding cold oil into a hot pot, simultaneously adding semen Arachidis Hypogaeae, parching with slow fire to make semen Arachidis Hypogaeae uniformly stick with the oil, rapidly parching with medium fire for 5-10min, turning off fire, parching with residual temperature for 3-6min, draining oil, peeling, and grinding to obtain semen Arachidis Hypogaeae pieces;
3) oil boiling: heating the vegetable oil to 110-;
4) boiling chili oil: heating the decocted oil to 140 ℃ and 160 ℃, and then adding pepper powder; then 1/2 crude pepper powder and 1/2 fine pepper powder are added when the oil temperature reaches 150-180 ℃, and are stirred and mixed evenly, and then the rest crude pepper powder and fine pepper powder are added when the oil temperature is reduced to 100-120 ℃, and are mixed evenly, so as to obtain the pepper oil.
By adopting the technical scheme, the auxiliary materials are prepared firstly in the application, then the green Chinese onions, the fresh gingers and the onion heads in the auxiliary materials are added into the vegetable oil to be boiled, so that the vegetable oil has unique fragrance, the boiled oil is obtained, then the crude chili powder and the fine chili powder are sequentially added by controlling the oil temperature, and the fragrance of the chili is fried.
Preferably, 1/2 coarse chili powder is added in the step 4), and then 1/2 fine chili powder is added.
By adopting the technical scheme, the thick chili powder is added firstly, and then the thin chili powder is added, so that the fragrance of the chili can be better excited under the condition of high oil temperature.
In summary, the present application has the following beneficial effects:
1. the chili oil is prepared from the main materials and the auxiliary materials, the thick chili powder and the thin chili powder in the main materials guarantee the pungency degree of the chili oil, and the two chili powders are used simultaneously, so that the transparency, the smell, the taste and the pungency degree of the chili oil are better than those of the chili oil obtained by singly using the thick chili powder or the thin chili powder; the auxiliary materials comprise green Chinese onion, fresh ginger, Dahongpao zanthoxylum and onion, and after the green Chinese onion is fried by vegetable oil, the chili oil is endowed with unique flavor except spicy flavor, and the chili oil can be kept clear and transparent, so that the chili oil is not layered and precipitated; the white sesame and the chopped peanuts can increase the flavor of the chili oil, thereby enhancing the appetite of eaters.
2. The oil in the application adopts vegetable oil, the main component of the vegetable oil is ester generated by straight chain higher fatty acid and glycerin, and the fatty acid contains various unsaturated acids besides palmitic acid, stearic acid and oleic acid; the vegetable oil mainly contains mineral substances such as vitamin E, vitamin K, calcium, iron, phosphorus, potassium and the like, fatty acid and the like, and the vegetable oil can increase the nutrient components of the chili oil.
3. The chili oil prepared by the method is clear and transparent, has the inherent fragrance and the pungency of the chili oil and also has better taste through the evaluation of detection personnel, the pungency degree is about 200mg/kg, and the pungency degree is moderate.
Detailed Description
The present application will be described in further detail with reference to examples.
Raw materials
Coarse chili powder: is western Mahua thick chili powder; fine chili powder: is western Mahua fine chili powder; the rest raw materials are common commercial materials.
Preparation example
Preparation examples 1 to 3
The vegetable oil of preparation examples 1-3, the raw materials and the amounts of the raw materials are shown in table 1, and the preparation steps are as follows:
weighing the raw materials according to the dosage in the table 1, and then uniformly stirring the raw materials to obtain the vegetable oil.
TABLE 1 preparation of vegetable oils of examples 1 to 3 raw materials and amounts (kg) of raw materials
Preparation example 1 Preparation example 2 Preparation example 3
Rapeseed oil 8 15 20
Soybean oil 10 8 5
Corn oil 6 10 15
Examples
Examples 1 to 4
The capsicol of examples 1-4, the raw materials and the amounts of the raw materials are shown in Table 2, and the preparation steps are as follows:
1) preparing auxiliary materials: cutting scallion, fresh ginger and onion into fine pieces for later use, and grinding the Dahongpao pepper into pepper powder;
2) preparing ground peanuts: adding cold oil into a hot pot, simultaneously adding peanut kernels, baking with slow fire to make the peanut kernels uniformly stick with the oil, then quickly stir-frying with medium fire for 8min, then turning off the fire, continuously stir-frying with residual temperature for 5min, then draining the oil, peeling and grinding to obtain chopped peanut;
3) oil boiling: heating vegetable oil to 120 ℃, adding the green Chinese onions, the fresh gingers and the onion cut in the step 1), frying until water is dried, fragrance is emitted, and fishing out when the color is dark yellow to obtain boiled oil;
4) boiling chili oil: heating the decocted oil to 150 ℃, and then adding pepper powder; then adding 1/2 coarse chili powder when the oil temperature reaches 160 deg.C, stir-frying for 2min, adding 1/2 fine chili powder, stirring, mixing, adding the rest coarse chili powder and fine chili powder when the oil temperature is reduced to 110 deg.C, stirring, and mixing to obtain chili oil.
Wherein the vegetable oil is obtained from preparation example 1, and the average particle size of the fine chili powder is 40 mesh.
TABLE 2 materials and amounts (kg) of materials of examples 1-4
Example 1 Example 2 Example 3 Example 4
Coarse chili powder 40 45 55 60
Fine chili powder 25 25 25 25
Vegetable oil 80 90 100 110
Green Chinese onion 10 8 6 5
Fresh ginger 5 6 8 10
Dahongpao zanthoxylum bungeanum maxim 8 6 4 2
Onion head 5 6 8 10
White sesame seed 4 2.5 1.5 1
Crushed peanut 1 2 3 4
Example 5
A capsicum oil, which is different from the capsicum oil obtained in example 3 in that the vegetable oil is obtained from preparation example 2, and the rest steps are the same as those of example 3.
Example 6
A capsicum oil, which is different from the capsicum oil obtained in example 3 in that the vegetable oil is obtained from preparation example 3, and the rest steps are the same as those of example 3.
Example 7
A chili oil, which is different from example 5 in that the average particle size of fine chili powder is 50 meshes, was prepared by the same steps as example 5.
Example 8
A capsicol which is different from example 5 in that the average particle size of fine capsicum powder is 70 mesh, and the rest of the procedure is the same as example 5.
Example 9
A chili oil was prepared in the same manner as in example 8 except that 22kg of fine chili powder was added.
Example 10
A capsicol which is different from that of example 8 in that the addition amount of fine capsicum powder is 18kg, and the rest of the procedure is the same as that of example 8.
Example 11
A chili oil was prepared in the same manner as in example 8 except that 15kg of fine chili powder was added.
Example 12
A chili oil is different from that in example 10 in that the auxiliary materials also comprise 2kg of fermented soya beans, and the rest steps are the same as those in example 10.
Example 13
A chili oil is different from that in example 10 in that auxiliary materials also comprise 3kg of fermented soya beans, and the rest steps are the same as those in example 10.
Example 14
A chili oil is different from that in example 10 in that 5kg of fermented soya beans are further included in auxiliary materials, and the rest steps are the same as those in example 10.
Comparative example
Comparative example 1
A chili oil is different from that of the embodiment 1 in that coarse chili powder is adopted as chili powder, and the rest steps are the same as those of the embodiment 1.
Comparative example 2
A chili oil is different from that in example 1 in that fine chili powder is adopted as chili powder, and the rest steps are the same as those in example 1.
Performance test
Detection method/test method
The capsicum oil was prepared according to the preparation methods of the capsicum oils prepared in examples 1 to 14 and comparative examples 1 to 2, and then examined according to the following examination methods, and the examination results thereof are shown in table 3.
And (3) detecting the transparency: the transparency of the capsicum oil prepared in examples 1-14 and comparative examples 1-2 was measured according to the test method described in GB/T5525-2008 "identification method of transparency, smell and taste of vegetable oil & fat".
And (3) detecting smell and taste: the odor of the capsicum oil prepared in examples 1-14 and comparative examples 1-2 was examined according to the test method described in GB/T5525-2008 "identification method of transparency, odor and taste of vegetable oil & fat".
And (3) detecting the pungency degree: the hot degree of the capsicum oil prepared in examples 1-14 and comparative examples 1-2 was measured according to the test method described in GB/T21226-2007 method for measuring capsaicin in capsicum and capsicum products and indicating hot degree.
TABLE 3 test results of examples 1 to 14 and comparative examples 1 to 2
Figure BDA0003632534390000061
According to the detection data of the embodiments 1 to 4, the raw materials of the embodiment 3 are better, and the prepared chili oil is clear and transparent, has the inherent fragrance and the inherent taste of the chili oil and has better pungency.
According to the test data of the embodiment 3 and the embodiments 5-6, the vegetable oil of the preparation example 2 is better in proportioning, the capsicum oil prepared by the vegetable oil of the preparation example 2 is clear and transparent, and the capsicum oil has the inherent fragrance and taste of the capsicum oil and the pungency degree reaches 195mg/kg after being evaluated by testers.
As can be seen by combining the test data of example 5 and examples 7-8, the larger the average mesh number of the fine capsicum powder particles, the smaller the particle size, and the better the transparency, smell, taste and pungency of the prepared capsicum oil. When the average particle size of the fine chili powder is 70 meshes, the prepared chili oil is clear and transparent, and the prepared chili oil has the inherent fragrance and the peppery taste of the chili oil and better taste through evaluation of detection personnel, and the peppery degree reaches 202 mg/kg.
Combining the detection data of example 8 and examples 9-11, it can be seen that when the addition amount of the fine chili powder reaches 15kg, the prepared chili oil is clear and transparent, and the obtained chili oil has the inherent fragrance and pungency of the chili oil, the taste is better, and the pungency reaches 208mg/kg, which indicates that the addition amount of the fine chili powder can make the overall flavor of the chili oil better.
As can be seen by combining the test data of example 10 and examples 12-14, the addition of a certain amount of fermented soya beans to the raw material of the chili oil is beneficial to increasing the flavor of the chili oil, and has no obvious influence on the transparency, smell, taste and pungency of the chili oil.
As can be seen from the results of the tests of example 1 and comparative examples 1-2, the chili oil prepared by using all the chili powder as the coarse chili powder or all the chili powder as the fine chili powder has inferior transparency, smell, taste and pungency to the chili oil prepared in the present application, which indicates that the chili oil prepared in the present application has better flavor.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims (8)

1. The chili oil is characterized by being prepared from main materials and auxiliary materials, wherein the main materials comprise the following raw materials in parts by weight: 40-60 parts of coarse chili powder, 15-25 parts of fine chili powder and 80-110 parts of vegetable oil; the auxiliary materials comprise the following raw materials in parts by weight: 5-10 parts of green Chinese onion, 5-10 parts of fresh ginger, 2-8 parts of Dahongpao pepper, 5-10 parts of onion, 1-4 parts of white sesame seed and 1-4 parts of crushed peanut.
2. The chili oil of claim 1, wherein: the main material comprises the following raw materials in parts by weight: 45-55 parts of coarse chili powder, 18-22 parts of fine chili powder and 90-100 parts of vegetable oil; the auxiliary materials comprise the following raw materials in parts by weight: 6-8 parts of green Chinese onion, 6-8 parts of fresh ginger, 4-6 parts of Dahongpao pepper, 6-8 parts of onion, 1.5-2.5 parts of white sesame seed and 2-3 parts of crushed peanut.
3. The chili oil of claim 1, wherein: the vegetable oil comprises the following components in parts by weight: 8-20 parts of rapeseed oil, 5-10 parts of soybean oil and 6-15 parts of corn oil.
4. The chili oil of claim 1, wherein: the average size of the fine chili powder particles is 40-70 meshes.
5. The chili oil of claim 1, wherein: the onion is scallion.
6. The chili oil of claim 1, wherein: the auxiliary materials also comprise 2-5 parts by weight of fermented soya beans.
7. A method of preparing a chilli oil according to any one of claims 1 to 6, comprising: the method comprises the following steps:
1) preparing auxiliary materials: cutting scallion, fresh ginger and onion into fine pieces for later use, and grinding the Dahongpao pepper into pepper powder;
2) preparing ground peanuts: adding cold oil into a hot pot, simultaneously adding peanut, parching with slow fire to make peanut uniformly stick with oil, rapidly parching with medium fire for 5-10min, turning off fire, parching with residual temperature for 3-6min, draining oil, peeling, and grinding to obtain chopped peanut;
3) oil boiling: heating the vegetable oil to 110-;
4) boiling chili oil: heating the boiled oil to 140-160 ℃, and then adding pepper powder; then adding 1/2 coarse chili powder and 1/2 fine chili powder when the oil temperature reaches 150-180 ℃, stirring and mixing uniformly, and then adding the rest coarse chili powder and fine chili powder when the oil temperature is reduced to 100-120 ℃, and mixing uniformly to obtain the chili oil.
8. The method for preparing chili oil according to claim 7, wherein the method comprises the following steps: in the step 4), 1/2 coarse chili powder is added, and then 1/2 fine chili powder is added.
CN202210493281.3A 2022-05-07 2022-05-07 Chili oil and preparation method thereof Pending CN114680201A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115336639A (en) * 2022-08-18 2022-11-15 湖北海顺达食品科技有限公司 Seasoning chili oil and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050038095A (en) * 2003-10-21 2005-04-27 김영용 Red pepper oil and manufacturing process thereof
CN108740946A (en) * 2018-06-08 2018-11-06 四川省川南酿造有限公司 A kind of formula and preparation method thereof of oil spicy
CN109497171A (en) * 2016-03-03 2019-03-22 华中农业大学 A kind of multiple groups part chilli oil and preparation method thereof
CN109938117A (en) * 2019-04-29 2019-06-28 罗远孺 A kind of drifting fragrance chilli oil and preparation method thereof
CN110012943A (en) * 2018-01-06 2019-07-16 王国钦 A kind of chilli oil seasoning secret formula and preparation method thereof
CN111053123A (en) * 2018-10-16 2020-04-24 李倩 Chili oil and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050038095A (en) * 2003-10-21 2005-04-27 김영용 Red pepper oil and manufacturing process thereof
CN109497171A (en) * 2016-03-03 2019-03-22 华中农业大学 A kind of multiple groups part chilli oil and preparation method thereof
CN110012943A (en) * 2018-01-06 2019-07-16 王国钦 A kind of chilli oil seasoning secret formula and preparation method thereof
CN108740946A (en) * 2018-06-08 2018-11-06 四川省川南酿造有限公司 A kind of formula and preparation method thereof of oil spicy
CN111053123A (en) * 2018-10-16 2020-04-24 李倩 Chili oil and preparation method thereof
CN109938117A (en) * 2019-04-29 2019-06-28 罗远孺 A kind of drifting fragrance chilli oil and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115336639A (en) * 2022-08-18 2022-11-15 湖北海顺达食品科技有限公司 Seasoning chili oil and preparation method thereof

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Application publication date: 20220701