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CN101816408A - High-nutrition oil chilli sauce - Google Patents

High-nutrition oil chilli sauce Download PDF

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Publication number
CN101816408A
CN101816408A CN201010173370A CN201010173370A CN101816408A CN 101816408 A CN101816408 A CN 101816408A CN 201010173370 A CN201010173370 A CN 201010173370A CN 201010173370 A CN201010173370 A CN 201010173370A CN 101816408 A CN101816408 A CN 101816408A
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parts
oil
sauce
minute
minutes
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CN101816408B (en
Inventor
胡文忠
杨茂义
姜爱丽
王艳颖
姜波
何煜波
田密霞
刘程惠
金黎明
马占秋
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TAONAN CITY BEIFANG JINTA INDUSTRY Co Ltd
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TAONAN CITY BEIFANG JINTA INDUSTRY Co Ltd
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Abstract

The invention discloses a high-nutrition oil chilli sauce, which is prepared from dry red pepper powder, sunflower seed oil, white granulated sugar, ginger, garlic, onion, soybean paste, soybean lobster sauce, monosodium glutamate, soybean meal, peanut powder, salt, pork or beef and the like serving as raw materials. The method comprises the following steps of: putting the sugar into the sunflower seed oil at the temperature of between 50 and 90 DEG C, boiling the sunflower seed oil for 2 to 3 minutes with ceaseless stirring; then regulating the oil temperature to between 100 and 120 DEG C, adding the pork or dried small shrimps powder, frying the mixture for 2 to 3minutes; raising the oil temperature to between 120 and140 DEG C, sequentially adding the ginger, the garlic, and a mixture of the soybean sauce and the soybean lobster sauce, wherein the next material is added after one spice is boiled for 1 minute; adding the dry red pepper powder after boiling for 3 to 5 minutes, adding the mixed spices after boiling for 2 to 3 minutes, and boiling the mixture for 3 minutes; and then filling, sterilizing and cooling the mixture to obtain the product. The high-nutrition oil chilli sauce has the characteristics of spicy incense palatability, aromatic flavor, soft mouthfeel, long aftertaste, good color, fragrance and taste, abundant nutrients, good economic and social benefits, and suitability for industrial production.

Description

A kind of high-nutrition oil chilli sauce
Technical field
The present invention relates to flavouring, belong to appetizing food, especially relate to a kind of oil chilli sauce that better nutritivity is worth that has.
Background technology
Ascorbic content occupies first in the capsicum in vegetables, general contains abundanter vitamin C, iron, calcium, phosphorus and vitamin B complex than orange, restrains in the fresh red hot pepper as per 100, and Vit C contents is 144 milligrams, occupies the first place of fresh vegetables.Abundant vitamin C can be controlled heart disease and crown artery sclerosis, reduces cholesterol.Content beta-carotene in the capsicum is 1390 micrograms, it is preferably one of the source that obtains carotenoid, lutein, zeaxanthin and β-zeaxanthin, they all are one of effective anti-oxidants, can make respiratory smooth, and the effect of prevention anemofrigid cold is arranged.Thick chilli sauce is used to bread food in Germany among the food that the U.S. is used to mix colours, in cream cheese and the canned fish manufacturing industry, be widely used in many countries.Capsicim in the capsicum also has anti-inflammatory and antioxidation, helps to reduce the risk of some other chronic diseases that occur with age growth of heart disease, some tumour and; The research report, the capsicum of often taking food can effectively delay the oxidation of lipoprotein in development of atherosclerosis and the blood.Recently, Japanese scientific research personnel studies show that, adds the metabolism that capsicum can be improved human body in the food, accelerates the consumption of heat, makes to lose weight and lose weight.Hawaii, America university research report, the carrotene in the capsicum plays an important role on pre-anti-cancer.The expert infers that capsicum can be in order to reduce LDL-C (LDL).Capsicim has similar effect to cold drug, the cough medicine that sell in some pharmacies in the pimiento, can make respiratory smooth, reduces the cholesterol in the blood, can prevent to cause heart attack and apoplexy.Capsaicine has multiple efficacies such as lipopenicillinase, fat-reducing, inhibition bacterium, and is more safer than synthetic preservative as natural antiseptic agent, also can be used for anti-inflammatory, analgesia, anesthesia and drug rehabilitation, and very big value of exploiting and utilizing is arranged.
Have no appetite, when appetite reduces, in dish, put some capsicums and just can improve appetite, increase appetite.Capsicum has the strong effect that stimulates circulation, can improve be afraid of cold, symptom such as frostbite, vascular headache.It contains a kind of particular matter, can quicken metabolism with reach the burning body fat remarkable result, thereby play antiobesity action.This material can also promote hormone secretion, and skin is had good beauty and health care functions, is women's " tonic ".
Present existing thick chilli sauce kind is more, and the oil chilli sauce kind is also too numerous to enumerate.But the oily capsicum product on the market mainly extends the shelf life by the method for adding a large amount of anticorrisive agents and high salt, high oil, and by adding methods raising product special flavour qualities such as multiple essence and flavoring agent and antioxidant, preventing grease oxidation rancid, its security and nutritive value are troubling.Simultaneously, the scarlet inadequately gloss of existing thick chilli sauce color and luster, form is rarer, and fermentation fragrance is relatively poor, and smell harmony is relatively poor.
Summary of the invention
The technical problem to be solved in the present invention be produce a kind ofly be of high nutritive value, the oil chilli sauce of unique flavor, by adding the nutritive value that slaking soy meal and peanut powder improve product; Another technical problem that solves is to produce a kind ofly under the prerequisite of not adding any artificial synthetic essence and flavoring agent and antioxidant, the thick chilli sauce that have still that aromatic flavour is long, grease is difficult for characteristics such as oxidized.Can make product have the bioactive chilli sauce of longer shelf-life when guaranteeing less salt and not adding any chemical preservative.And overcome the scarlet inadequately gloss of existing thick chilli sauce color and luster in the prior art, and form is rarer, and fermentation fragrance is relatively poor, and the relatively poor shortcoming of smell harmony.
High-nutrition oil chilli sauce provided by the present invention, raw materials used kind and quality proportioning thereof are:
Chilli pepper 30-50 part
Sunflower oil 90-110 part
White granulated sugar 2-4 part
Ginger 10-30 part
Garlic 10-30 part
Onion 10-30 part
Soya sauce 60-80 part
Soya bean fermented soya bean 5-15 part
Monosodium glutamate 2-4 part
Soy meal 15-25 part
Peanut powder 7-9 part
Meat (pork or beef) 25-35 part
Salt 4-6 part
Product the best of gained when raw materials used quality proportioning is following:
40 parts of chilli peppers
100 parts of sunflower oils
3 parts of white granulated sugars
20 parts of ginger
20 parts in garlic
20 parts of onions
70 parts of soya sauces
10 parts in soya bean fermented soya bean
3 parts of monosodium glutamates
20 parts of soy meals
8 parts in peanut powder
30 parts of meat (pork or beef)
5 parts of salt.
When making, described high-nutrition oil chilli sauce earlier sugar is put into sunflower oil, rise the oil temperature to 50-90 ℃, endured 2-3 minute, need during this time constantly to stir, this moment, sugar was endured out burnt sugar coloring, give out caramel fragrance simultaneously, then that thermal transfer is big to oily temperature 100-120 ℃, with meat, fry in shallow oil and be warming up to oily temperature 120-140 ℃ after 2-3 minute, put into ginger successively, garlic, the mixture of soya sauce and soya bean fermented soya bean, whenever adding a kind of condiment all will endure and put down a kind of material about 1 minute again, endured 3-5 minute after adding last a kind of material, put into chilli pepper, endure again and put into mixed spices in 2-3 minute, boiled 3 minutes, and played pot then, can, sterilization, cooling gets final product; When oil is not warm, add the color, smell and taste that caramel fragrance that the special boiling method of white granulated sugar produces and caramel colorant have more increased product; Garlic, ginger, onion are natural antiseptic agents, both can be effectively anticorrosion, guaranteed the security of food, and be again indispensable flavoring, increased flavor quality.The flavor quality of product has been strengthened in the adding of raw material soya bean fermented soya bean.
Described mixed spices is formed by soy meal, peanut powder, salt, monosodium glutamate and the 3/5 water mixing that accounts for the mixed spices gross weight.
Described soy meal be with the raw soybean particle earlier with 70-100 ℃ of low-temperature frying, time 10-15 minute, treat that color changes yellow, dry in the air after the slaking cold, the soy meal that grinds with pulverizer then fully.The bean powder that the preparation method of raw soybean particle low-temperature frying can prepare is not stuck with paste Jiao, is not produced bitter taste, simultaneously, the slaking soy meal not only provides fragrance, has good nutritive value in the preparation process of product, and be good naturally occurring emulsifying agent and thickener, retention ability is strong, makes finished product have good tissue state and water content, thickness within reason, also not desaturation has unique local flavor and mouthfeel; Make product have the good tissue state.
Described peanut powder be with living peanut particle earlier with 70-100 ℃ low-temperature frying 10-15 minute, treat dry in the air after the annesl slaking cold, the peanut powder that grinds with pulverizer then.
Described meat (pork or beef) is earlier meat (pork or beef) to be cut into the square fritter in the 3mm left and right sides, and water-bath steams 20-25 minute and makes under the normal pressure then.Raw meat directly added the outside drying shrinkage sclerosis of the cube meat that causes in the oil when this steaming method can avoid the band meat thick chilli sauce that occurs existing in the prior art to produce, internal moisture content height, defective such as the later stage is apt to deteriorate.
Feed temperature during can will remain on about 80 ℃, and container filling also will be preheating to about 80 ℃, and top gas is 5% of a container volume after the can.But definite both energy savings of heat filling method of the present invention and can amount, the heat demand amount of reduction sterilization can guarantee the jar that do not rise again, can effectively control the generation of skin product oxidizing brown stain simultaneously, makes product that good exterior quality be arranged.
Also 30 portions of meat in the above-mentioned oil chilli sauce can be removed, change 8 parts of dried small shrimp powder into.
Described soya bean fermented soya bean are a kind of bean product, with soybeans soaking, boiling, koji, mix batching again, as salt, soy sauce etc., ferment at last, dry.Last fermented soya bean product contains several amino acids, can be used as garnishes and hots plate, and also can directly eat.
Beneficial effect
The invention provides a kind ofly be of high nutritive value, the oil chilli sauce of unique flavor, by adding the nutritive value that slaking soy meal and peanut powder improve product; Under the prerequisite of not adding any artificial essence and flavoring agent that synthesizes and antioxidant, still have characteristics such as aromatic flavour is long, grease is not oxidized; Traditional oil chilli sauce is compared, and at aspects such as color and quality stability, security, controllabilitys qualitative leap is arranged all.(seeing Table 1)
Table 1-thick chilli sauce subjective appreciation standard scale
Figure GSA00000101922900051
The specific embodiment
Below concrete embodiment the present invention is described in further detail, but the protection domain of this law invention is not limited to this.
Embodiment 1
Earlier the 2kg white granulated sugar is put into the 110kg sunflower oil, rise the oil temperature to 50 ℃, endured 3 minutes, need during this time constantly to stir, then that thermal transfer is big to 100 ℃ of oil temperature, add 35kg pork or beef, fry in shallow oil and be warming up to 140 ℃ of oil temperature after 2 minutes, put into the mixture of 10kg ginger, 30kg garlic, 60kg soya sauce and 15kg soya bean fermented soya bean successively, whenever adding a kind of condiment all will endure and put down a kind of material about 1 minute again, endured 3 minutes after adding last a kind of material, put into chilli pepper 110kg, endure again and put into mixed spices in 2 minutes, boiled 3 minutes, and played pot, can, sterilization, cooling then and get final product; Described mixed spices is formed by 25kg soy meal, 7kg peanut powder, 6kg salt, 2kg monosodium glutamate and the 3/5 water mixing that accounts for the mixed spices gross weight.
Described soy meal be with the raw soybean particle earlier with 70 ℃ of low-temperature fryings, 15 minutes time, treat that color changes dry in the air after yellow, the complete slaking cold, the soy meal that grinds with pulverizer then.
Described peanut powder be with living peanut particle earlier with 70 ℃ of low-temperature fryings 15 minutes, treat dry in the air after the annesl slaking cold, the peanut powder that grinds with pulverizer then.Described meat (pork or beef) is earlier meat (pork or beef) to be cut into the square fritter in the 3mm left and right sides, and water-bath steams 20 minutes and makes under the normal pressure then.Feed temperature during can will remain on about 80 ℃, and container filling also will be preheating to about 80 ℃, and top gas is 5% of a container volume after the can.
Embodiment 2
Earlier the 4kg white granulated sugar is put into the 90kg sunflower oil, rise the oil temperature to 90 ℃, endured 2 minutes, need during this time constantly to stir, then that thermal transfer is big to 120 ℃ of oil temperature, add 25kg pork or beef, fry in shallow oil and be warming up to 120 ℃ of oil temperature after 3 minutes, put into the mixture of 30kg ginger, 10kg garlic, 80kg soya sauce and 5kg soya bean fermented soya bean successively, whenever adding a kind of condiment all will endure and put down a kind of material about 1 minute again, endured 5 minutes after adding last a kind of material, put into chilli pepper 90kg, endure again and put into mixed spices in 3 minutes, boiled 3 minutes, and played pot, can, sterilization, cooling then and get final product; Described mixed spices is formed by 15kg soy meal, 9kg peanut powder, 4kg salt, 4kg monosodium glutamate and the 3/5 water mixing that accounts for the mixed spices gross weight.
Described soy meal be with the raw soybean particle earlier with 100 ℃ of low-temperature fryings, 10 minutes time, treat that color changes dry in the air after yellow, the complete slaking cold, the soy meal that grinds with pulverizer then.
Described peanut powder be with living peanut particle earlier with 100 ℃ of low-temperature fryings 10 minutes, treat dry in the air after the annesl slaking cold, the peanut powder that grinds with pulverizer then.Described meat (pork or beef) is earlier meat (pork or beef) to be cut into the square fritter in the 3mm left and right sides, and water-bath steams 25 minutes and makes under the normal pressure then.Feed temperature during can will remain on about 80 ℃, and container filling also will be preheating to about 80 ℃, and top gas is 5% of a container volume after the can.
Embodiment 3
Earlier the 3kg white granulated sugar is put into the 100kg sunflower oil, rise the oil temperature to 85 ℃, endured 2.5 minutes, need during this time constantly to stir, then that thermal transfer is big to 110 ℃ of oil temperature, add 30kg pork or beef, fry in shallow oil and be warming up to 130 ℃ of oil temperature after 2.5 minutes, put into 20kg ginger successively, the 20kg garlic, the mixture of 70kg soya sauce and 10kg soya bean fermented soya bean, whenever adding a kind of condiment all will endure and put down a kind of material about 1 minute again, endured 4 minutes after adding last a kind of material, put into chilli pepper 100kg, endure again and put into mixed spices in 2.5 minutes, boiled 3 minutes, and played pot then, can, sterilization, cooling gets final product; Described mixed spices is formed by 20kg soy meal, 8kg peanut powder, 5kg salt, 3kg monosodium glutamate and the 3/5 water mixing that accounts for the mixed spices gross weight.
Described soy meal be with the raw soybean particle earlier with 90 ℃ of low-temperature fryings, 13 minutes time, treat that color changes dry in the air after yellow, the complete slaking cold, the soy meal that grinds with pulverizer then.
Described peanut powder be with living peanut particle earlier with 90 ℃ of low-temperature fryings 14 minutes, treat dry in the air after the annesl slaking cold, the peanut powder that grinds with pulverizer then.Described meat (pork or beef) is earlier meat (pork or beef) to be cut into the square fritter in the 3mm left and right sides, and water-bath steams 22 minutes and makes under the normal pressure then.Feed temperature during can will remain on about 80 ℃, and container filling also will be preheating to about 80 ℃, and top gas is 5% of a container volume after the can.
Embodiment 4
Earlier the 2kg white granulated sugar is put into the 110kg sunflower oil, rise the oil temperature to 50 ℃, endured 3 minutes, need during this time constantly to stir, then that thermal transfer is big to 100 ℃ of oil temperature, add 8 parts of dried small shrimp powder, fry in shallow oil and be warming up to 140 ℃ of oil temperature after 2 minutes, put into the mixture of 10kg ginger, 30kg garlic, 60kg soya sauce and 15kg soya bean fermented soya bean successively, whenever adding a kind of condiment all will endure and put down a kind of material about 1 minute again, endured 3 minutes after adding last a kind of material, put into chilli pepper 110kg, endure again and put into mixed spices in 2 minutes, boiled 3 minutes, and played pot, can, sterilization, cooling then and get final product; Described mixed spices is formed by 25kg soy meal, 7kg peanut powder, 6kg salt, 2kg monosodium glutamate and the 3/5 water mixing that accounts for the mixed spices gross weight.
Described soy meal be with the raw soybean particle earlier with 70 ℃ of low-temperature fryings, 15 minutes time, treat that color changes dry in the air after yellow, the complete slaking cold, the soy meal that grinds with pulverizer then.
Described peanut powder be with living peanut particle earlier with 70 ℃ of low-temperature fryings 15 minutes, treat dry in the air after the annesl slaking cold, the peanut powder that grinds with pulverizer then.Feed temperature during can will remain on about 80 ℃, and container filling also will be preheating to about 80 ℃, and top gas is 5% of a container volume after the can.
Embodiment 5
Earlier the 4kg white granulated sugar is put into the 90kg sunflower oil, rise the oil temperature to 90 ℃, endured 2 minutes, need during this time constantly to stir, then that thermal transfer is big to 120 ℃ of oil temperature, add 8 parts of dried small shrimp powder, fry in shallow oil and be warming up to 120 ℃ of oil temperature after 3 minutes, put into the mixture of 30kg ginger, 10kg garlic, 80kg soya sauce and 5kg soya bean fermented soya bean successively, whenever adding a kind of condiment all will endure and put down a kind of material about 1 minute again, endured 5 minutes after adding last a kind of material, put into chilli pepper 90kg, endure again and put into mixed spices in 3 minutes, boiled 3 minutes, and played pot, can, sterilization, cooling then and get final product; Described mixed spices is formed by 15kg soy meal, 9kg peanut powder, 4kg salt, 4kg monosodium glutamate and the 3/5 water mixing that accounts for the mixed spices gross weight.
Described soy meal be with the raw soybean particle earlier with 100 ℃ of low-temperature fryings, 10 minutes time, treat that color changes dry in the air after yellow, the complete slaking cold, the soy meal that grinds with pulverizer then.
Described peanut powder be with living peanut particle earlier with 100 ℃ of low-temperature fryings 10 minutes, treat dry in the air after the annesl slaking cold, the peanut powder that grinds with pulverizer then.Feed temperature during can will remain on about 80 ℃, and container filling also will be preheating to about 80 ℃, and top gas is 5% of a container volume after the can.

Claims (7)

1. high-nutrition oil chilli sauce, it is characterized in that: its raw materials used kind and quality proportioning thereof are:
Chilli pepper 30-50 part
Sunflower oil 90-110 part
White granulated sugar 2-4 part
Ginger 10-30 part
Garlic 10-30 part
Onion 10-30 part
Soya sauce 60-80 part
Soya bean fermented soya bean 5-15 part
Monosodium glutamate 2-4 part
Soy meal 15-25 part
Peanut powder 7-9 part
Meat (pork or beef) 25-35 part
Salt 4-6 part
When making, described high-nutrition oil chilli sauce earlier sugar is put into sunflower oil, rise the oil temperature to 50-90 ℃, endured 2-3 minute, need during this time constantly to stir, then that thermal transfer is big to oily temperature 100-120 ℃, with meat, fry in shallow oil and be warming up to oily temperature 120-140 ℃ after 2-3 minute, put into the mixture of ginger, garlic, soya sauce and soya bean fermented soya bean successively, whenever adding a kind of condiment all will endure and put down a kind of material about 1 minute again, endured 3-5 minute after adding last a kind of material, put into chilli pepper, endure again and put into mixed spices in 2-3 minute, boiled 3 minutes, and played pot, can, sterilization, cooling then and get final product;
Described mixed spices is formed by soy meal, peanut powder, salt, monosodium glutamate and the 3/5 water mixing that accounts for the mixed spices gross weight.
2. a kind of high-nutrition oil chilli sauce as claimed in claim 1, it is characterized in that: described soy meal is earlier with 70-100 ℃ of low-temperature frying with the raw soybean particle, time 10-15 minute, treat that color changes yellow, dry in the air after the slaking cold, the soy meal that grinds with pulverizer then fully.
3. a kind of high-nutrition oil chilli sauce as claimed in claim 1 or 2 is characterized in that: described peanut powder be with living peanut particle earlier with 70-100 ℃ low-temperature frying 10-15 minute, treat dry in the air after the annesl slaking cold, the peanut powder that grinds with pulverizer then.
4. a kind of high-nutrition oil chilli sauce as claimed in claim 1 is characterized in that: described meat (pork or beef) is earlier meat (pork or beef) to be cut into the square fritter in the 3mm left and right sides, and water-bath steams 20-25 minute and makes under the normal pressure then.
5. a kind of high-nutrition oil chilli sauce as claimed in claim 1 is characterized in that: the feed temperature during can will remain on about 80 ℃, and container filling also will be preheating to about 80 ℃, and top gas is 5% of a container volume after the can.
6. a kind of high-nutrition oil chilli sauce as claimed in claim 1 is characterized in that: raw materials used kind and quality proportioning thereof are:
40 parts of chilli peppers
100 parts of sunflower oils
3 parts of white granulated sugars
20 parts of ginger
20 parts in garlic
20 parts of onions
70 parts of soya sauces
10 parts in soya bean fermented soya bean
3 parts of monosodium glutamates
20 parts of soy meals
8 parts in peanut powder
30 parts of meat (pork or beef)
5 parts of salt.
7. a kind of high-nutrition oil chilli sauce as claimed in claim 1 is characterized in that: raw materials used meat removes, and changes 8 parts of dried small shrimp powder into.
CN2010101733707A 2010-05-14 2010-05-14 High-nutrition oil chilli sauce Expired - Fee Related CN101816408B (en)

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CN101933608A (en) * 2010-09-26 2011-01-05 美德（四川）佬香王食品有限公司 Fine chili sauce and preparation method thereof
CN102067985A (en) * 2010-12-17 2011-05-25 艾海提·阿不都热合曼 A kind of chili sauce and its production process
CN102488183A (en) * 2011-12-01 2012-06-13 余家友 Special flavor diced meat oily chili and preparation method thereof
CN102488185A (en) * 2011-12-29 2012-06-13 罗宁 Making method of chili sauce
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CN101933608B (en) * 2010-09-26 2012-11-21 美德（四川）佬香王食品有限公司 Fine chili sauce and preparation method thereof
CN102067985A (en) * 2010-12-17 2011-05-25 艾海提·阿不都热合曼 A kind of chili sauce and its production process
CN102488183A (en) * 2011-12-01 2012-06-13 余家友 Special flavor diced meat oily chili and preparation method thereof
CN102488185A (en) * 2011-12-29 2012-06-13 罗宁 Making method of chili sauce
CN102687848A (en) * 2012-05-24 2012-09-26 马胜清 Pig brain hot and spicy sauce
CN102845734A (en) * 2012-10-01 2013-01-02 柳州市京阳节能科技研发有限公司 Preparation method for high-quality multi-flavored pickled sauce
CN102987346A (en) * 2012-10-18 2013-03-27 阳良明 Sweet chili sauce
CN103844240A (en) * 2012-11-28 2014-06-11 杨�嘉 A kind of minced garlic chili sauce with health care effect and preparation method thereof
CN103330188A (en) * 2013-06-17 2013-10-02 滁州市百年食品有限公司 Apple chilli sauce and preparation method thereof
CN103461959A (en) * 2013-09-09 2013-12-25 江苏恒顺醋业股份有限公司 Formula and preparing method of instant dried small shrimp sauce
CN103461959B (en) * 2013-09-09 2015-01-21 江苏恒顺醋业股份有限公司 Formula and preparing method of instant dried small shrimp sauce
CN103919117A (en) * 2014-04-28 2014-07-16 柳芳菲 Method for preparing chilli sauce and chilli sauce
CN103919117B (en) * 2014-04-28 2016-04-20 柳芳菲 The preparation method of thick chilli sauce and thick chilli sauce
CN104305160A (en) * 2014-11-18 2015-01-28 杨宁 Method for manufacturing mountain chili sauce
CN104351741A (en) * 2014-11-21 2015-02-18 天津市傲绿农副产品集团股份有限公司 Black garlic beef flavored chili sauce and preparation method thereof
CN106690071A (en) * 2016-11-23 2017-05-24 广西大学 Gui type braised fermented soya bean and preparation method thereof
CN106722799A (en) * 2016-11-24 2017-05-31 广西大学 A kind of clearing heat and detoxicating thick chilli sauce and preparation method thereof
CN107048337A (en) * 2017-04-18 2017-08-18 李东海 A kind of thick chilli sauce and its preparation method and application
CN112869113A (en) * 2021-02-01 2021-06-01 王兆磊 Minced garlic chili sauce and preparation method thereof

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