KR930003577B1 - Process for making seasonings of fish - Google Patents
Process for making seasonings of fish Download PDFInfo
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- KR930003577B1 KR930003577B1 KR1019900016417A KR900016417A KR930003577B1 KR 930003577 B1 KR930003577 B1 KR 930003577B1 KR 1019900016417 A KR1019900016417 A KR 1019900016417A KR 900016417 A KR900016417 A KR 900016417A KR 930003577 B1 KR930003577 B1 KR 930003577B1
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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Abstract
Description
제 1 도는 본 발명에 따른 제조공정을 총괄적으로 나타낸 것이다.Figure 1 collectively shows the manufacturing process according to the present invention.
본 발명의 조기, 갈치, 삼치 등 각종 생선의 조림 또는 구이의 요리 또는 두부 및 어묵의 부침요리를 손쉽고, 맛이 좋고 간편하게 만들 수 있도록 고추가루, 간장, 마늘, 양파, 생강, 파 등의 천연 양념과 각종 조미료 및 감미료 등을 이상적으로 배합하여 생선 요리시 독특한 비린내 제거와 제품의 품질향상 및 보존기간을 연장한 생선요리용 양념장의 제조방법에 관한 것이다.Natural seasonings such as red pepper powder, soy sauce, garlic, onion, ginger, green onion, etc. to make easy, delicious and convenient to cook stew or grilled fish or tofu and fish paste of various kinds of fish such as early, cutlass and mackerel of the present invention And a variety of seasonings and sweeteners ideally removes the unique fishy when cooking fish, and improves the quality of the product and extends the shelf life of fish sauce seasoning.
근래, 소득의 중가와 더불어 국민 식생활도 영양지향, 건강중심, 편의 지향적으로 식생활 패턴이 바뀌어, 육류와 함께 생선류의 소비도 증가하고 있으며, 또한 고급화와 간편화가 요구되고 있다. 이에 따라, 가공식품의 경우에는 간편, 신속하게 요리할 수 있는 즉석 편의 식품이 개발되고 조리방법도 다양하게 개발 이용되고 있다.In recent years, along with the increase in income, the dietary habits of the national diet have also changed in a nutrition-oriented, health-oriented, and convenience-oriented manner, and the consumption of fish along with meat is also increasing. Accordingly, in the case of processed foods, instant foods that can be cooked simply and quickly have been developed, and various cooking methods have been developed and used.
한편, 양질의 단백질과 각종영양소가 풍부한 생선류에도 독특한 어취(생선의 비린맛 포함)와 어육조직의 연약함 등으로 인하여 조리가 용이하지 않아 생선을 싫어하고 과다한 양념의 첨가조리 등이 단점으로 남아 있다.On the other hand, fish, which are rich in high-quality protein and various nutrients, are not easy to cook due to the unique fish smell (including fishy fish flavor) and the weakness of fish tissue.
즉, 생선에는 피페리딘(Piperidine)계 화합물이 함유되어 있어 생선의 선도저하에 따라 어취의 주요성분인 트리메칠아민(Trimethylamine)이 증가하고, 암모니아, 인돌(Indol), 스케톨(Skatole), 머켑탄(Mercaptan), 황화수소 등 염기성 물질이 어취를 더욱 증가시킨다. 특히 피페리딘이 분해되어 δ-아미노발레린산(δ-amino Valeric acid)이 생성되면 생선특유의 어취중 비린내를 증가시키게 된다.In other words, fish contains piperidine-based compounds, which increases trimethylamine, which is a major component of fish odors, and increases ammonia, indole, skatole, Basic substances such as mercaptan and hydrogen sulfide increase the odor further. In particular, if piperidine is decomposed to generate δ-amino valeric acid, the fishy fishy odor is increased.
또한 생선은 어육조직이 연약하여 자기소화 등으로 인해 풍미가 떨어지는 경우가 많으며, 자기소화의 진행으로 육단백질이 분해되어 가용성 화합물이 증가되고 이로 인해 육질이 피에이취(pH)가 상승하게 되면 세균 증식에 알맞는 조건이 형성되어 부패를 속성시키게 된다. 따라서 통상 생선류의 요리에는 비린맛과 냄새 등 어취를 제거하기 위하여 마늘, 양파, 생강, 파, 고추가루 등 양념류를 과다하게 사용함은 물론 간장, 설탕, 참기름, 소금 등 여러가지를 준비해야 하는 번거로움과 함께 시간, 노력 등을 요하게 되는데 비하여 비린맛 등 어취의 제거, 육질의 연화방지, 미생물에 의한 부패 억제 등은 용이하지 않다.In addition, fish are often weak in flavor due to self-extinguishment due to the weak fish tissue, and the protein breaks down due to the self-extinguishing, so that the soluble compounds are increased. Conditions are formed that will cause corruption. Therefore, in order to remove fishy smells such as fishy taste and smell, fish is usually used excessively for seasonings such as garlic, onion, ginger, green onion, and red pepper powder, and hassles to prepare various things such as soy sauce, sugar, sesame oil, salt, etc. In addition, it requires time, effort, etc., but it is not easy to remove fishy smell such as fishy taste, to prevent softening of meat, and to suppress corruption by microorganisms.
따라서 본 발명은 상기와 같은 결점을 보완하여 생선특유의 비린내 제거는 물론 육질을 경화시켜 탄력성을 부여하고 미생물의 증식억제로 보존성을 향상시킨 생선요리용 양념장의 제조방법을 제공하는 것이다.Therefore, the present invention is to provide a manufacturing method of fish sauce seasoning to improve the preservation by supplementing the deficiency as described above to remove fishy fishy as well as the meat quality to give elasticity and inhibit the growth of microorganisms.
즉, 생선에 어취의 주원인인 트리메칠아민, 암모니아, 인돌, 스케톨, 미켑탄, 황화수소 등은 염기성(鹽基性) 물질이므로 구연산 또는 호박산 등을 첨가하여 산성화(酸性化)하므로서 냄새를 제거함은 물론 피에이취(pH)를 낮춰 어육의 탄력을 부여함과 동시에 잔탄검 등의 안정제와 함께 작용하여 어육의 보수성(保水性)을 좋게 하고, 미생물의 증식력도 피에이취(pH) 5 이하에서 약해지거나 사멸 또는 활동이 정지되는 정균작용도 부여하는 것이다.That is, since trimethylamine, ammonia, indole, sketol, crushed coal, and hydrogen sulfide, which are the main causes of fish odor, are basic substances, they are acidified by adding citric acid or succinic acid to remove odor. Of course, by lowering the pH, it gives elasticity to the fish and at the same time works with stabilizers such as xanthan gum to improve the water retention of the fish, and the proliferation of microorganisms is also weakened at or below pH5. It also gives bacteriostatic action that kills or ceases activity.
본 발명의 생선요리용 양념장의 제조방법에 따르면, 식염, 설탕, 글루타민산나트륨과 유기산 및 안정제를 혼합하고, 여기에 양조간장 및 과당을 첨가하여 균질화시키고, 분쇄한 고추가루, 생강가루 및 후추가루 등의 혼합 양념을 첨가 및 교반한 후 살균하고, 이어 고추장, 참기름 및 주정을 첨가하여 생선요리용 양념장을 제조한다.According to the manufacturing method of the seasoning for fish dishes of the present invention, salt, sugar, sodium glutamate and organic acids and stabilizers are mixed, homogenized by adding brewed soy sauce and fructose, crushed red pepper powder, ginger powder and black pepper, etc. After adding and stirring the mixed seasoning, sterilization, and then add red pepper paste, sesame oil and alcohol to prepare a sauce for cooking fish.
본 발명에 사용되는 유기산은 구연산(Citric acid)과 호박산(Succinic acid)으로 이들은 감귤 또는 조개류에 함유되어 있으며, 조리시 0.1~0.3% 첨가로 맛의 상승효과가 높았으며, 잔탄검 및 구아검 등의 안정제는 양념중 천연양념류의 분리를 방지하여 균일한 혼합과 생선구이 등에 고루 양념이 묻혀져 조리후 생선에 고른 맛이 부여되고 조리시 생선 자신의 수분 증발을 제어하므로서 보수성이 향상되었다.The organic acids used in the present invention are citric acid and succinic acid, which are contained in citrus or shellfish, and have a high synergistic effect by adding 0.1-0.3% when cooked, xanthan gum and guar gum. Stabilizer of the prevents the separation of natural spices in seasonings, evenly mixed and evenly seasoned with grilled fish, giving the fish a uniform taste after cooking and improved the water retention by controlling the evaporation of the water itself during cooking.
본 발명자는 상기 원료와 각종양념 및 조미료를 혼합, 조화성이 우수한 조건을 찾기 위하여 하기 주 1)과 같은 조성의 각 양념류를 배합하여 갈치를 조리하고 5점평점법으로 관능평가를 실시하였으며 그 실험결과는 다음과 같다.The present inventors mixed the above ingredients with various seasonings and seasonings, and mixed each seasoning with the same composition as in Note 1) to cook cutlass, and carried out sensory evaluation by the 5-point scoring method. Is as follows.
[실험 1][Experiment 1]
[실험 2][Experiment 2]
유기산의 첨가 적정농도를 측정하기 위하여 조기요리에 적용한 결과 다음과 같은 실험결과를 얻었다.In order to measure the proper concentration of organic acid, the result of the early cooking was obtained.
본 발명의 제조방법은 식염, 설탕, 글루타민산나트륨 등 조미료와 잔탄검, 구아검 등의 안정제, 구연산, 호박산 등의 유기산 등을 혼합하고 과당 및 간장을 첨가하여 호모게나이저로 균질화하는 제 1공정과 제 1공정에서 제조한 균질액에 마늘, 파, 생강, 고추, 후추, 참깨 등의 각종 양념을 첨가하여 가열산균하는 제 2공정 및 살균된 중간제품에 멸균된 고추장, 참기름 및 주정(에틸알콜)을 첨가 혼합하여 제품화하는 제 3공정으로 이루어져 있다.The manufacturing method of the present invention is a first step of homogenizing with a homogenizer by mixing a seasoning such as salt, sugar, sodium glutamate, stabilizers such as xanthan gum, guar gum, organic acids such as citric acid and succinic acid, and adding fructose and soy sauce. Sterilized red pepper paste, sesame oil and alcohol (ethyl alcohol) in the second process and sterilized intermediate products by adding various seasonings such as garlic, green onion, ginger, pepper, pepper, and sesame to the homogeneous liquid prepared in the first process And a third step of adding and mixing the product into a product.
본 발명의 각 공정을 보다 상세히 설명하면 다음과 같다.Each process of the present invention will be described in detail as follows.
[제 1 공정(균질화)][First Process (Homogenization)]
식염, 설탕, 글루타민산나트륨, 안정제, 식용산미료를 미리 혼합하고, 여기에 과당 및 일정 숙성된 간장을 첨가한 후 호모게나이저로 균질화 한다.Salt, sugar, sodium glutamate, stabilizer, and edible acidic acid are mixed in advance, and fructose and some aged soy sauce are added thereto, followed by homogenization with a homogenizer.
여기서 안정제를 단독으로 용해할 때는 안정제가 액체와 접촉되면 덩어리가 발생하여 용해하는데 장시간을 요하기 때문에, 설탕, 소금, 글루타민산나트륨 등과 안정제를 미리 균일하게 혼합하므로서 용이하게 용해할 수 있다. 또한 식용 산미료를 첨가하는 것은 최종제품의 pH를 5 이하로 하므로서 제품 보존기간 연장은 물론 생선특유의 비린내를 제거하기 위해서이다.In the case of dissolving the stabilizer alone, when the stabilizer is in contact with a liquid, lumps are generated and it takes a long time to dissolve. Thus, the stabilizer can be easily dissolved by uniformly mixing the stabilizer with sugar, salt, sodium glutamate and the like beforehand. In addition, the addition of edible acidulant in order to remove the fishy smell of fish as well as to extend the shelf life of the product by reducing the pH of the final product to 5 or less.
본 발명에서 사용하는 각종 원료의 양은 완제품 100g에 대하여 식염 8~9g, 설탕 4~9g, 글루타민산나트륨 1.5~3g, 식용산미료 0.2~0.3g, 안정제 0.1~0.3g, 간장 15~37g, 과당 6~15g을 사용하는 것이 좋다.The amount of various raw materials used in the present invention is 8-9 g of salt, 4-9 g of sugar, 1.5-3 g of sodium glutamate, 0.2-0.3 g of edible acidulant, 0.1-0.3 g of soy sauce, 15-37 g of soy sauce, and 6-6 of fructose. It is recommended to use 15g.
[제 2 공정(살균)]Second Process (Sterilization)
제 1 공정에서 제조한 균질액에 5~20mesh로 파쇄한 마늘, 양파, 파 등 천연양념과 50mesh 이하의 고추가루, 후추가루, 생강 건조분말 및 참깨 등 각종 양념을 넣고 교반하면서 50℃~80℃에서 30분간 살균한다. 양념류를 5~20mesh로 파쇄하는 이유는 생선 요리후의 시각적 효과 및 천연의 이미지를 강조할 수 있기 때문이며 50mesh 이하의 고추가루, 생강 건조분말, 후추가루 등의 첨가는 향신료의 고른 분산 및 외관, 그리고 생선 특유의 비린내를 마스킹하는 효과 때문이다. 또한 살균전에 양념을 넣으므로써 가열살균시 양념성분의 추출효과가 생겨 양념류의 외형을 그대로 유지하며, 천연의 양념성분은 양념장에 고루 분산되게 된다.50 ℃ ~ 80 ℃ while adding a mixture of natural spices such as garlic, onion, green onion, crushed to 5 ~ 20mesh, pepper powder, black pepper, black pepper powder, ginger dry powder, and sesame seeds. Sterilize for 30 minutes at. The reason for crushing the spices to 5 ~ 20mesh is to emphasize the visual effect and natural image after cooking fish. The addition of red pepper powder, ginger powder and black pepper powder of 50mesh or less adds even dispersion and appearance of spices and fish. This is because of the masking effect of the unique fishy. In addition, by adding the seasoning before sterilization, the extraction effect of the seasoning ingredient is generated during heat sterilization, and the appearance of the seasoning is maintained as it is, and the natural seasoning ingredient is dispersed evenly in the seasoning sauce.
본 발명에서 사용하는 상기 양녀의 양은 완제품 100g에 대하여 23 내지 26g을 사용하는 것이 적당하며 마늘, 파, 양파 등은 5~20mesh로 고추가루, 후추가루 등은 50mesh 이하로 분쇄한 것이 좋다.The amount of the foster used in the present invention is suitable to use 23 to 26g with respect to 100g of the finished product, garlic, green onions, onions, etc. 5 ~ 20mesh pepper powder, pepper powder, etc. is preferably crushed to 50mesh or less.
[제 3 공정(냉각, 혼합)][3rd process (cooling, mixing)]
살균이 끝난 제 2 공정의 중간 제품을 냉각시키고, 여기에 일정 숙성후 멸균된 고추장 및 참기름, 주정(에틸알콜)을 첨가하여 혼합한 후 제품화 한다. 주정은 생성 요리시 생선육을 연화시키고 비린내의 제거 및 방부 효과도 가지고 있어 본 발명품의 보존 연장 역할도 한다. 상기의 원료를 첨가하는 양은 완제품 100g에 대하여 고추장 5~7g, 참기름 1~2g, 주정 1g을 첨가하는 것이 좋다.After sterilization, the intermediate product of the second process is cooled, and after aging, sterilized red pepper paste, sesame oil, and ethanol (ethyl alcohol) are added, mixed, and commercialized. The spirit softens the fish meat during cooking, and also has a fishy removal and antiseptic effect, thus extending the preservation of the present invention. The amount of the above added raw materials is preferably added 5 ~ 7g of kochujang, 1 ~ 2g of sesame oil, 1g of alcohol per 100g of finished product.
본 발명을 실시예에 따라 자세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to Examples.
[실시예 1]Example 1
식염 8g, 설탕 4g, 글루타민산나트륨 1.5g, 잔탄검 0.1g, 구연산 0.3g를 미리 혼합하고, 일정 숙성된 양조간장 36.6g, 과당 17g을 첨가하여 50℃로 가열하면서 5,000rpm으로 10분간 균질화하고, 분쇄기 등으로 5~20mesh로 파쇄한 마늘, 양파, 파 등 천연양념과 참깨 및 50mesh 이하의 고추가루, 후추가루, 생강 건조분말 등의 혼합양념 25.8g을 첨가하여 50℃에서 30분 살균후 상온으로 냉각하고, 여기에 고추장 5g, 참기름 1g, 주정 1g을 첨가한 후 10분간 교반혼합하여 생선요리용 양념장 100g을 제조하였다.8 g of salt, 4 g of sugar, 1.5 g of sodium glutamate, 0.1 g of xanthan gum, and 0.3 g of citric acid are mixed in advance, and 36.6 g of fermented soy sauce and 17 g of fructose are added and homogenized at 5,000 rpm for 10 minutes while heating to 50 ° C. Natural seasonings such as garlic, onion, and green onions, crushed into 5 ~ 20mesh with a grinder, and 25.8g of mixed seasoning such as red pepper powder, black pepper, and ginger powder below 50mesh are added and sterilized at 50 ℃ for 30 minutes. After cooling, 5 g of kochujang, 1 g of sesame oil, and 1 g of alcohol were added thereto, and then stirred and mixed for 10 minutes to prepare 100 g of fish sauce.
[실시예 2]Example 2
식염 9g, 설탕 9g, 글루타민산나트륨 3g, 잔탄검 0.1g, 호박산 0.2g를 미리 혼합하고, 일정 숙성된 양조간장 32g, 과당 6g, 물 8.1g을 첨가한 후, 실시예 1의 방법과 동일하게 균질화 시킨 후 혼합양념 23.6g을 첨가 60℃에서 30분 살균후, 실온냉각하고 고추장 7g, 참기름 1g, 주정 1g을 첨가하여 생선요리용 양념장 100g을 제조하였다.9 g of salt, 9 g of sugar, 3 g of sodium glutamate, 0.1 g of xanthan gum, and 0.2 g of succinic acid were mixed in advance, and 32 g of aging soy sauce, 6 g of fructose, and 8.1 g of water were added, followed by homogenization in the same manner as in Example 1. After adding 23.6 g of mixed seasoning and sterilizing for 30 minutes at 60 ° C., the mixture was cooled to room temperature, and 7 g of red pepper paste, 1 g of sesame oil, and 1 g of ethanol were added to prepare 100 g of fish sauce.
[실시예 3]Example 3
실시예 1의 잔탄검 0.1g 대신 구아검 0.3g과 간장 36.1g을 첨가하고, 실시예 1과 동일하게 하여 생선요리용 양념장 100g을 제조하였다.Instead of 0.1 g of xanthan gum of Example 1, 0.3 g of guar gum and 36.1 g of soy sauce were added, and in the same manner as in Example 1, 100 g of fish sauce was prepared.
[실시예 4]Example 4
실시예 1에서 간장 15g과 식물성 가수분해물(HVP) 5g, 효모 추출물 10g를 사용 실시예 1과 동일하게 제조하였다.In Example 1, 15g of soy sauce, 5g of plant hydrolyzate (HVP), and 10g of yeast extract were prepared in the same manner as in Example 1.
[실시예 5]Example 5
실시예 1에서 살균시 온도를 70℃로 조정한 것 외에는 동일하게 하여 제조하였다.Except that in Example 1 sterilization temperature was adjusted to 70 ℃ was prepared in the same manner.
[시험예 1][Test Example 1]
본 발명 생선요리용 양념장의 관능검사 결과Sensory test result of the seasoning for fish dishes of the present invention
관능검사는 선발한 50명의 판넬원을 이용하여 실시예 1의 방법으로 제조한 양념장으로 갈치조림 요리를 제조하여 비교하였다.The sensory test was compared to prepare the cutlass stew cooked with seasoning sauce prepared by the method of Example 1 using 50 panel members selected.
1) 일반 가정의 갈치조림 요리와의 비교1) Comparison with cutlass stew of general household
2) 산미료 첨가 유무에 따른 관능검사2) Sensory test according to the addition of acidulant
[시험예 2][Test Example 2]
본 발명 생선요리용 양념장의 보존실험 결과Preservation test results of seasoning for fish dishes of the present invention
보존실혐은 37℃±2℃의 항온기에서 실시하였고, 대조구는 3℃±2℃ 냉장고에 넣어 보존한 것과 비교한 결과이다.Storage room was carried out in a thermostat of 37 ℃ ± 2 ℃, the control was compared with the result stored in a 3 ℃ ± 2 ℃ refrigerator.
1) 보존후 관능비교1) Sensory comparison after preservation
* A : 대조구와 거의 유사함.* A: almost similar to the control.
B : 대조구보다 약간 떨어지나 먹을 수 있음.B: It is slightly lower than the control, but can be eaten.
C : 대조구와 차이가 많이 남.C: much different from the control.
2) 중균현상 비교2) Comparison of fungal phenomena
* 시료 (가) 실시예 1의 방법으로 제조한 제품* Sample (A) The product manufactured by the method of Example 1
(나) 실시예 1에 있어서 원료를 단순히 혼합한 제품(B) The product which simply mixed raw materials in Example 1
(다) (나)의 제품에 합성보존제인 안식향산나트륨 0.2% 및 솔빈산칼륨 0.1% 첨가품(C) Add 0.2% of sodium benzoate and 0.1% of potassium sorbate as synthetic preservatives
* + : 중균현상 발생* +: Fungal phenomenon
- : 중균현상 없음-: No germs
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KR1019900016417A KR930003577B1 (en) | 1990-10-16 | 1990-10-16 | Process for making seasonings of fish |
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KR1019900016417A KR930003577B1 (en) | 1990-10-16 | 1990-10-16 | Process for making seasonings of fish |
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KR930003577B1 true KR930003577B1 (en) | 1993-05-08 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100900147B1 (en) * | 2007-09-19 | 2009-06-01 | 김영희 | Powder souce for fish cooking and that making method |
CN101711590A (en) * | 2009-07-10 | 2010-05-26 | 邱建忠 | Golden pepper fish pot formulation and processing method thereof |
CN102273615A (en) * | 2011-06-24 | 2011-12-14 | 湖州丁莲芳食品有限公司 | Red oil chili sauce and preparation method thereof |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19990073079A (en) * | 1999-04-06 | 1999-10-05 | 고원윤 | kejang seasoning composition and process for preparation the same |
KR101229081B1 (en) * | 2010-08-10 | 2013-02-04 | (주)청룡수산 | A preparing process of seasoning souce for boiled cutlassfish |
KR20210121493A (en) | 2020-03-30 | 2021-10-08 | 주식회사 올레마켓 | The manufacturing method of the sauce of hard boiled cutlass fish and sauce manufactured by the method thereof |
-
1990
- 1990-10-16 KR KR1019900016417A patent/KR930003577B1/en not_active IP Right Cessation
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100900147B1 (en) * | 2007-09-19 | 2009-06-01 | 김영희 | Powder souce for fish cooking and that making method |
CN101711590A (en) * | 2009-07-10 | 2010-05-26 | 邱建忠 | Golden pepper fish pot formulation and processing method thereof |
CN101711590B (en) * | 2009-07-10 | 2012-09-05 | 邱建忠 | Golden pepper fish pot formulation and processing method thereof |
CN102273615A (en) * | 2011-06-24 | 2011-12-14 | 湖州丁莲芳食品有限公司 | Red oil chili sauce and preparation method thereof |
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KR920007556A (en) | 1992-05-27 |
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