CN1452899A - Fragrant chilli paste and its making process - Google Patents
Fragrant chilli paste and its making process Download PDFInfo
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- CN1452899A CN1452899A CN02116892A CN02116892A CN1452899A CN 1452899 A CN1452899 A CN 1452899A CN 02116892 A CN02116892 A CN 02116892A CN 02116892 A CN02116892 A CN 02116892A CN 1452899 A CN1452899 A CN 1452899A
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Abstract
The fragrant chili paste is compounded with broad bean sauce, red small chili, chili paste, peanut paste, peanut, peanut oil, sea food paste, sugar, garlic, seasoning juice, rice vinegar, dried shrimp, sweet fermented flour paste, etc. and through mixing and boiling out. It may be served widely and suitable for various crowds with different flavors.
Description
Technical field
The present invention relates to a kind of food seasoning, specifically is a kind of fragrant chilli paste and preparation method thereof.
Background technology
Along with the greatly abundant raising day by day that reaches people's living standard of the means of livelihood, putting various a feast for the eyes commodity on the shelf of market, especially aspect diet condiment, its acid, sweet, bitter, peppery, all complete complete, because region and weather is different, people's diet hobby also has great difference, and general southern Guangdong, Jiangsu and Zhejiang Provinces one are with sweet partially, and Hunan, Sichuan one band are liked hot and spicy food, the good acid of Shanxi one band, the northerner likes salty.But, people's taste of diet is also constantly changing in recent years, no longer be to need " pure " vinegar-pepper sweet condiment, a kind of instant of demand, contain the condiment of various tastes, as existing thick chilli sauce, generally all exist the problem that pungent is too quickly, fragrance lacks, saline taste is not enough, thereby when edible, need to add multiple condiment and allocate, be not convenient for very much the consumer.
Summary of the invention
The object of the present invention is to provide a kind of instant, contain the fragrant thick chilli sauce of various tastes, it has salty, little sour-sweet, flavor is strong, the look reddish brown taste characteristics of fragrant peppery aquatic foods, has promoted appetite of people greatly.
The object of the present invention is achieved like this: a kind of fragrant chilli paste, and it is mixed with by following raw material and weight portion: thick broad-bean sauce 140-160 part, extra dry red wine point green pepper 45-55 part, thick chilli sauce 45-55 part, peanut butter 45-55 part, shelled peanut 140-160 part, peanut oil 450-550 part, hoisin sauce 70-80 part, white sugar 45-55 part, garlic 185-215 part, U.S. utmost point delicious sauce 23-27 part, rice vinegar 45-55 part, dried shrimps 45-55 part, sweet fermented flour sauce 23-27 part, dried yellow bean sauce 45-55 part, sesame paste 45-55 part, white sesameseed 45-55 part, chu-hou paste 36-44 part, caraway 185-215 part, onion 185-215 part, monosodium glutamate 36-44 part, light soy sauce king 45-55 part, chicken powder 13-17 part and clear water 450-550 part.
Its preparation method is as follows: (1) at first takes by weighing above-mentioned each parts by weight of raw materials; (2) dried shrimps are put into pot and do, mince stand-by then with low baking temperature stir-fry in 10 minutes; (3) earlier sweet fermented flour sauce, dried yellow bean sauce, hoisin sauce, chu-hou paste are mixed, add light soy sauce king and half clear water again, white sugar is mixed resulting mixture thoroughly, add 1/3rd peanut oil in the pot, be heated to 100 degree, add the mixture that mixes by sweet fermented flour sauce, dried yellow bean sauce, hoisin sauce, chu-hou paste then and carry out little fire and endured 30 minutes, take out stand-by; (4) get residue clear water 3/5ths and be heated into 90 degree, sesame paste and peanut butter are put together stirs into pasty state with this hot water, stand-by; (5) extra dry red wine point green pepper and shelled peanut were carried out fried 5 minutes with 90-100 degree, 80-90 degree deep fat respectively, take out, dry in the air and mince after cold, stand-by; (6) white sesameseed benevolence is fried perfume (or spice) with low baking temperature and be little Huang, the grind up shape; (7) thick broad-bean sauce and thick chilli sauce are mixed, add residue clear water 2/5ths, stir; (8) garlic, onion are removed the peel separately clean, cut to become a meter shape respectively, be fried into golden yellow with 100-120 degree heat respectively, take out stand-by; (9) caraway is cleaned, is cut into a meter shape, do, take out stand-by with 100-110 degree deep fat is fried; (10) put into remaining peanut oil in the pot and be heated to 90 degree, add the broken end of dried shrimps, fried fragrant back adds the mixture of thick broad-bean sauce and thick chilli sauce, changeing little fire endures and puts into fried good onion rice, garlic rice, fragrant Lay rice after 15 minutes and endured 10 minutes, put into remaining half white sugar infusion 3 minutes, add mixtures such as the sweet fermented flour sauce of enduring the front, dried yellow bean sauce then, infusion is 8 minutes again; (11) put into and endured 5 minutes after exploding the extra dry red wine point green pepper of mincing, add the sesame paste and the peanut butter that mix pasty state again and endured 7 minutes; (12) add U.S. utmost point delicious sauce more successively, the chicken powder was endured 3 minutes, add the white sesameseed the benevolence explode shelled peanut that minces and stir-fry face powder shape then and put into pot together and endured 3 minutes; (13) put into monosodium glutamate and endured 2 minutes, stop heating then, rice vinegar being put into and is stirred into product again is edible.
In the above-mentioned various raw material, its hoisin sauce, U.S. utmost point delicious sauce, chu-hou paste, light soy sauce king (soy sauce) are originated from wide by thirty; Thick broad-bean sauce originates from the Pixian County, Sichuan Province; Peanut oil originates from Shandong; Peppery lobe sauce originates from Guilin; All the other raw material open markets are on sale.
Fragrant thick chilli sauce of the present invention can be used for dipping in food, mixes meal, smears steamed bun bread, mixes cool Lay, fries Lay etc.
That advantage of the present invention is that raw material is easily purchased, processed is simple, instant, use are extensive, is applicable to multiple crowd's taste, and it is edible to be particularly suitable for the northern area crowd.
The specific embodiment
Be described in further detail the present invention below in conjunction with embodiment.
Embodiment 1
(1) at first takes by weighing above-mentioned each parts by weight of raw materials: 140 parts of thick broad-bean sauce by proportioning, 55 parts of extra dry red wine point greens pepper, 45 parts of thick chilli sauce, 45 parts of peanut butter, 160 parts in shelled peanut, 450 parts of peanut oil, 80 parts of hoisin sauces, 45 parts of white sugars, 185 parts in garlic, 27 parts of U.S. utmost point delicious sauces, 45 parts of rice vinegars, 55 parts of dried shrimps, 27 parts of sweet fermented flour sauces, 55 parts of dried yellow bean sauce, 45 parts in sesame paste, 55 parts of white sesameseed benevolence, 44 parts of chu-hou pastes, 185 parts in caraway, 215 parts of onions, 44 parts of monosodium glutamates, light soy sauce king 45,550 parts in chicken powder 17 and clear water; (2) 55 portions of dried shrimps are put into pot and do, mince stand-by then with low baking temperature stir-fry in 10 minutes; (3) earlier 27 portions of sweet fermented flour sauces, 55 portions of dried yellow bean sauce, 80 parts of hoisin sauces, 44 parts of chu-hou pastes are mixed, add 45 parts of light soy sauce kings and 275 parts of clear water again, 22.5 parts of white sugars are mixed resulting mixture thoroughly, add 135 portions of peanut oil in the pot, be heated to 100 degree, add the mixture that mixes by sweet fermented flour sauce, dried yellow bean sauce, hoisin sauce, chu-hou paste then and carry out little fire and endured 30 minutes, take out stand-by; (4) get 165 parts of clear water and be heated into 90 degree, 45 parts of sesame paste and 45 portions of peanut butter are put together stirs into pasty state with this hot water, stand-by; (5) 55 portions of extra dry red wines point greens pepper and 160 portions of shelled peanuts were carried out fried 5 minutes with 90-100 degree, 80-90 degree deep fat respectively, take out, dry in the air and mince after cold, stand-by; (6) 55 parts of white sesameseed benevolence are fried perfume (or spice) with low baking temperature and be little Huang, the grind up shape; (7) 140 portions of thick broad-bean sauce and 45 portions of thick chilli sauce are mixed, add 110 parts of clear water of residue, stir; (8) 185 portions of garlics, 215 portions of onions are removed the peel separately clean, cut to become a meter shape respectively, be fried into golden yellow with 100-120 degree heat respectively, take out stand-by; (9) a meter shape is cleaned, is cut into to 185 portions of caraways, do, take out stand-by with 100-110 degree deep fat is fried; (10) put into remaining 225 portions of peanut oil in the pot and be heated to 90 degree, add the broken end of dried shrimps, fried fragrant back adds the mixture of thick broad-bean sauce and thick chilli sauce, changeing little fire endures and puts into fried good onion rice, garlic rice, fragrant Lay rice after 15 minutes and endured 10 minutes, put into remaining 22.5 parts of white sugar infusions 3 minutes, add mixtures such as the sweet fermented flour sauce of enduring the front, dried yellow bean sauce then, infusion is 8 minutes again; (11) put into and endured 5 minutes after exploding the extra dry red wine point green pepper of mincing, add the sesame paste and the peanut butter that mix pasty state again and endured 7 minutes; (12) add 27 parts of U.S. utmost point delicious sauces more successively, 17 parts of chicken powder were endured 3 minutes, add the white sesameseed the benevolence explode shelled peanut that minces and stir-fry face powder shape then and put into pot together and endured 3 minutes; (13) put into 44 portions of monosodium glutamates and endured 2 minutes, stop heating then, again product is put into and be stirred into to 45 portions of rice vinegars is edible.
Embodiment 2
(1) at first takes by weighing above-mentioned each parts by weight of raw materials: 150 parts of thick broad-bean sauce by proportioning, 50 parts of extra dry red wine point greens pepper, 50 parts of thick chilli sauce, 50 parts of peanut butter, 150 parts in shelled peanut, 500 parts of peanut oil, 75 parts of hoisin sauces, 50 parts of white sugars, 200 parts in garlic, 25 parts of U.S. utmost point delicious sauces, 50 parts of rice vinegars, 50 parts of dried shrimps, 25 parts of sweet fermented flour sauces, 50 parts of dried yellow bean sauce, 50 parts in sesame paste, 50 parts of white sesameseeds, 40 parts of chu-hou pastes, 200 parts in caraway, 200 parts of onions, 40 parts of monosodium glutamates, light soy sauce king 50,500 parts in chicken powder 15 and clear water; (2) 50 portions of dried shrimps are put into pot and do, mince stand-by then with low baking temperature stir-fry in 10 minutes; (3) earlier 25 portions of sweet fermented flour sauces, 50 portions of dried yellow bean sauce, 75 parts of hoisin sauces, 40 parts of chu-hou pastes are mixed, add 50 parts of light soy sauce kings and 250 parts of clear water again, 25 parts of white sugars are mixed resulting mixture thoroughly, add 150 portions of peanut oil in the pot, be heated to 100 degree, add the mixture that mixes by sweet fermented flour sauce, dried yellow bean sauce, hoisin sauce, chu-hou paste then and carry out little fire and endured 30 minutes, take out stand-by; (4) get 150 parts of clear water and be heated into 90 degree, 50 parts of sesame paste and 50 portions of peanut butter are put together stirs into pasty state with this hot water, stand-by; (5) 50 portions of extra dry red wines point greens pepper and 150 portions of shelled peanuts were carried out fried 5 minutes with 90-100 degree, 80-90 degree deep fat respectively, take out, dry in the air and mince after cold, stand-by; (6) 50 parts of white sesameseed benevolence are fried perfume (or spice) with low baking temperature and be little Huang, the grind up shape; (7) 150 portions of thick broad-bean sauce and 50 portions of thick chilli sauce are mixed, add 100 parts of clear water of residue, stir; (8) 200 portions of garlics, 200 portions of onions are removed the peel separately clean, cut to become a meter shape respectively, be fried into golden yellow with 100-120 degree heat respectively, take out stand-by; (9) a meter shape is cleaned, is cut into to 200 portions of caraways, do, take out stand-by with 100-110 degree deep fat is fried; (10) put into remaining 250 portions of peanut oil in the pot and be heated to 90 degree, add the broken end of dried shrimps, fried fragrant back adds the mixture of thick broad-bean sauce and thick chilli sauce, changeing little fire endures and puts into fried good onion rice, garlic rice, fragrant Lay rice after 15 minutes and endured 10 minutes, put into remaining 25 parts of white sugar infusions 3 minutes, add mixtures such as the sweet fermented flour sauce of enduring the front, dried yellow bean sauce then, infusion is 8 minutes again; (11) put into and endured 5 minutes after exploding the extra dry red wine point green pepper of mincing, add the sesame paste and the peanut butter that mix pasty state again and endured 7 minutes; (12) add 25 parts of U.S. utmost point delicious sauces more successively, 15 parts of chicken powder were endured 3 minutes, add the white sesameseed the benevolence explode shelled peanut that minces and stir-fry face powder shape then and put into pot together and endured 3 minutes; (13) put into 40 portions of monosodium glutamates and endured 2 minutes, stop heating then, again product is put into and be stirred into to 50 portions of rice vinegars is edible.
Embodiment 3
(1) at first takes by weighing above-mentioned each parts by weight of raw materials: 160 parts of thick broad-bean sauce by proportioning, 45 parts of extra dry red wine point greens pepper, 55 parts of thick chilli sauce, 55 parts of peanut butter, 140 parts in shelled peanut, 550 parts of peanut oil, 70 parts of hoisin sauces, 55 parts of white sugars, 215 parts in garlic, 23 parts of U.S. utmost point delicious sauces, 55 parts of rice vinegars, 45 parts of dried shrimps, 23 parts of sweet fermented flour sauces, 45 parts of dried yellow bean sauce, 55 parts in sesame paste, 45 parts of white sesameseed benevolence, 44 parts of chu-hou pastes, 215 parts in caraway, 185 parts of onions, 36 parts of monosodium glutamates, light soy sauce king 55,450 parts in chicken powder 13 and clear water; (2) 45 portions of dried shrimps are put into pot and do, mince stand-by then with low baking temperature stir-fry in 10 minutes; (3) earlier 23 portions of sweet fermented flour sauces, 45 portions of dried yellow bean sauce, 70 parts of hoisin sauces, 44 parts of chu-hou pastes are mixed, add 55 parts of light soy sauce kings and 225 parts of clear water again, 27.5 parts of white sugars are mixed resulting mixture thoroughly, add 165 portions of peanut oil in the pot, be heated to 100 degree, add the mixture that mixes by sweet fermented flour sauce, dried yellow bean sauce, hoisin sauce, chu-hou paste then and carry out little fire and endured 30 minutes, take out stand-by; (4) get 135 parts of clear water and be heated into 90 degree, 55 parts of sesame paste and 55 portions of peanut butter are put together stirs into pasty state with this hot water, stand-by; (5) 45 portions of extra dry red wines point greens pepper and 140 portions of shelled peanuts were carried out fried 5 minutes with 90-100 degree, 80-90 degree deep fat respectively, take out, dry in the air and mince after cold, stand-by; (6) 45 parts of white sesameseed benevolence are fried perfume (or spice) with low baking temperature and be little Huang, the grind up shape; (7) 160 portions of thick broad-bean sauce and 55 portions of thick chilli sauce are mixed, add 90 parts of clear water of residue, stir; (8) 215 portions of garlics, 185 portions of onions are removed the peel separately clean, cut to become a meter shape respectively, be fried into golden yellow with 100-120 degree heat respectively, take out stand-by; (9) a meter shape is cleaned, is cut into to 215 portions of caraways, do, take out stand-by with 100-110 degree deep fat is fried; (10) put into remaining 275 portions of peanut oil in the pot and be heated to 90 degree, add the broken end of dried shrimps, fried fragrant back adds the mixture of thick broad-bean sauce and thick chilli sauce, changeing little fire endures and puts into fried good onion rice, garlic rice, fragrant Lay rice after 15 minutes and endured 10 minutes, put into remaining 27.5 parts of white sugar infusions 3 minutes, add mixtures such as the sweet fermented flour sauce of enduring the front, dried yellow bean sauce then, infusion is 8 minutes again; (11) put into and endured 5 minutes after exploding the extra dry red wine point green pepper of mincing, add the sesame paste and the peanut butter that mix pasty state again and endured 7 minutes; (12) add 23 parts of U.S. utmost point delicious sauces more successively, 13 parts of chicken powder were endured 3 minutes, add then explode the shelled peanut that minces and the white sesameseed benevolence of frying the face powder shape-put into pot to endure 3 minutes; (13) put into 36 portions of monosodium glutamates and endured 2 minutes, stop heating then, again product is put into and be stirred into to 55 portions of rice vinegars is edible.
Claims (3)
1. a fragrant chilli paste is characterized in that it is mixed with by following raw material and weight portion: thick broad-bean sauce 140-160 part, extra dry red wine point green pepper 45-55 part, thick chilli sauce 45-55 part, peanut butter 45-55 part, shelled peanut 140-160 part, peanut oil 450-550 part, hoisin sauce 70-80 part, white sugar 45-55 part, garlic 185-215 part, U.S. utmost point delicious sauce 23-27 part, rice vinegar 45-55 part, dried shrimps 45-55 part, sweet fermented flour sauce 23-27 part, dried yellow bean sauce 45-55 part, sesame paste 45-55 part, white sesameseed 45-55 part, chu-hou paste 36-44 part, caraway 185-215 part, onion 185-215 part, monosodium glutamate 36-44 part, light soy sauce king 45-55 part, chicken powder 13-17 part and clear water 450-550 part.
2. a kind of fragrant chilli paste according to claim 1 is characterized in that it is mixed with by following raw material and weight portion: 500 parts in 50 parts of 150 parts of thick broad-bean sauce, extra dry red wine point greens pepper, 50 parts of thick chilli sauce, 50 parts of peanut butter, 150 parts in shelled peanut, 500 parts of peanut oil, 75 parts of hoisin sauces, 50 parts of white sugars, 200 parts in garlic, 25 parts of U.S. utmost point delicious sauces, 50 parts of rice vinegars, 50 parts of dried shrimps, 25 parts of sweet fermented flour sauces, 50 parts of dried yellow bean sauce, 50 parts in sesame paste, 50 parts of white sesameseeds, 40 parts of chu-hou pastes, 200 parts in caraway, 200 parts of onions, 40 parts of monosodium glutamates, light soy sauce king 50, chicken powder 15 and clear water.
3. preparation method of fragrant chilli paste as claimed in claim 1 or 2, it is characterized in that it makes by following operation: (1) at first takes by weighing above-mentioned each parts by weight of raw materials; (2) dried shrimps are put into pot and do, mince stand-by then with low baking temperature stir-fry in 10 minutes; (3) earlier sweet fermented flour sauce, dried yellow bean sauce, hoisin sauce, chu-hou paste are mixed, add light soy sauce king and half clear water again, white sugar is mixed resulting mixture thoroughly, add 1/3rd peanut oil in the pot, be heated to 100 degree, add the mixture that mixes by sweet fermented flour sauce, dried yellow bean sauce, hoisin sauce, chu-hou paste then and carry out little fire and endured 30 minutes, take out stand-by; (4) get residue clear water 3/5ths and be heated into 90 degree, sesame paste and peanut butter are put together stirs into pasty state with this hot water, stand-by; (5) extra dry red wine point green pepper and shelled peanut were carried out fried 5 minutes with 90-100 degree, 80-90 degree deep fat respectively, take out, dry in the air and mince after cold, stand-by; (6) white sesameseed benevolence is fried perfume (or spice) with low baking temperature and be little Huang, the grind up shape; (7) thick broad-bean sauce and thick chilli sauce are mixed, add residue clear water 2/5ths, stir; (8) garlic, onion are removed the peel separately clean, cut to become a meter shape respectively, be fried into golden yellow with 100-120 degree heat respectively, take out stand-by; (9) caraway is cleaned, is cut into a meter shape, do, take out stand-by with 100-110 degree deep fat is fried; (10) put into remaining peanut oil in the pot and be heated to 90 degree, add the broken end of dried shrimps, fried fragrant back adds the mixture of thick broad-bean sauce and thick chilli sauce, changeing little fire endures and puts into fried good onion rice, garlic rice, fragrant Lay rice after 15 minutes and endured 10 minutes, put into remaining half white sugar infusion 3 minutes, add mixtures such as the sweet fermented flour sauce of enduring the front, dried yellow bean sauce then, infusion is 8 minutes again; (11) put into and endured 5 minutes after exploding the extra dry red wine point green pepper of mincing, add the sesame paste and the peanut butter that mix pasty state again and endured 7 minutes; (12) add U.S. utmost point delicious sauce more successively, the chicken powder was endured 3 minutes, add the white sesameseed the benevolence explode shelled peanut that minces and stir-fry face powder shape then and put into pot together and endured 3 minutes; (13) put into monosodium glutamate and endured 2 minutes, stop heating then, rice vinegar being put into and is stirred into product again is edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02116892XA CN1166313C (en) | 2002-04-24 | 2002-04-24 | Fragrant chilli paste and its making process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02116892XA CN1166313C (en) | 2002-04-24 | 2002-04-24 | Fragrant chilli paste and its making process |
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| CN1452899A true CN1452899A (en) | 2003-11-05 |
| CN1166313C CN1166313C (en) | 2004-09-15 |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366500B (en) * | 2008-09-28 | 2012-08-01 | 杜述岭 | Method for making fresh thick chilli sauce |
| CN102726705A (en) * | 2012-06-22 | 2012-10-17 | 桐乡市高介湾酱菜厂 | Chilli sauce and its preparation method |
| CN103859356A (en) * | 2014-04-01 | 2014-06-18 | 澜沧拉祜人家食品有限公司 | Soy sauce and preparation method thereof |
| CN103907901A (en) * | 2013-11-18 | 2014-07-09 | 苏州厦都贸易有限公司 | Instant chutney and preparation method thereof |
| CN103948086A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Chinese prickly ash bud stomach-invigorating yoghourt-containing sesame paste |
| CN103948081A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Chinese toon-fleece flower root beauty-treatment sesame paste |
| CN104223021A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of composite multi-flavor seafood sauce |
| CN104872621A (en) * | 2015-04-17 | 2015-09-02 | 无为县老兵坛子食品有限公司 | Hot and spicy sauce with dried peeled shrimp and mint and preparation method of hot and spicy sauce |
| CN104886534A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A preparation method of a spicy and hot small river fish sauce |
| CN105495544A (en) * | 2015-12-24 | 2016-04-20 | 成都易盟数字科技发展有限公司 | Hot and spicy hoisin sauce |
| CN105639268A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of seasoning sauce convenient to compound quickly |
| CN107173788A (en) * | 2017-07-04 | 2017-09-19 | 大连民族大学 | A kind of medlar chilli sauce without any additive and preparation method thereof |
| CN107647360A (en) * | 2017-10-19 | 2018-02-02 | 旌德县三合绿色食品开发有限公司 | A kind of seafood taste peanut butter and preparation method thereof |
| CN107865399A (en) * | 2017-12-22 | 2018-04-03 | 安徽王仁和米线食品有限公司 | A kind of easily storage-type hoisin sauce production technology |
| CN109984328A (en) * | 2019-04-16 | 2019-07-09 | 张强 | A kind of sauce and preparation method thereof |
| CN112971106A (en) * | 2021-03-24 | 2021-06-18 | 边江 | Sauce bag with rich mouthfeel |
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2002
- 2002-04-24 CN CNB02116892XA patent/CN1166313C/en not_active Expired - Fee Related
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366500B (en) * | 2008-09-28 | 2012-08-01 | 杜述岭 | Method for making fresh thick chilli sauce |
| CN102726705A (en) * | 2012-06-22 | 2012-10-17 | 桐乡市高介湾酱菜厂 | Chilli sauce and its preparation method |
| CN103907901A (en) * | 2013-11-18 | 2014-07-09 | 苏州厦都贸易有限公司 | Instant chutney and preparation method thereof |
| CN103948086A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Chinese prickly ash bud stomach-invigorating yoghourt-containing sesame paste |
| CN103948081A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Chinese toon-fleece flower root beauty-treatment sesame paste |
| CN103948081B (en) * | 2014-03-19 | 2015-12-30 | 合肥市金乡味工贸有限责任公司 | A kind of Chinese toon tuber of multiflower knotweed beauty treatment sesame paste |
| CN103859356A (en) * | 2014-04-01 | 2014-06-18 | 澜沧拉祜人家食品有限公司 | Soy sauce and preparation method thereof |
| CN103859356B (en) * | 2014-04-01 | 2015-09-16 | 澜沧拉祜人家食品有限公司 | A kind of beans sauce and preparation method thereof |
| CN104886534A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A preparation method of a spicy and hot small river fish sauce |
| CN104223021A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of composite multi-flavor seafood sauce |
| CN104872621A (en) * | 2015-04-17 | 2015-09-02 | 无为县老兵坛子食品有限公司 | Hot and spicy sauce with dried peeled shrimp and mint and preparation method of hot and spicy sauce |
| CN105639268A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of seasoning sauce convenient to compound quickly |
| CN105495544A (en) * | 2015-12-24 | 2016-04-20 | 成都易盟数字科技发展有限公司 | Hot and spicy hoisin sauce |
| CN107173788A (en) * | 2017-07-04 | 2017-09-19 | 大连民族大学 | A kind of medlar chilli sauce without any additive and preparation method thereof |
| CN107647360A (en) * | 2017-10-19 | 2018-02-02 | 旌德县三合绿色食品开发有限公司 | A kind of seafood taste peanut butter and preparation method thereof |
| CN107865399A (en) * | 2017-12-22 | 2018-04-03 | 安徽王仁和米线食品有限公司 | A kind of easily storage-type hoisin sauce production technology |
| CN109984328A (en) * | 2019-04-16 | 2019-07-09 | 张强 | A kind of sauce and preparation method thereof |
| CN112971106A (en) * | 2021-03-24 | 2021-06-18 | 边江 | Sauce bag with rich mouthfeel |
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| Publication number | Publication date |
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| CN1166313C (en) | 2004-09-15 |
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