CN103689518B - 油泼辣子的配方及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明特别涉及一种口感好、色泽佳、营养性高的油泼辣子的配方及其制备方法,通过下列原料:葱、姜、味精、红辣椒、盐、芝麻、花生、野蘑菇、黄豆、食用油、醋、薄荷叶、花椒、八角、蒜、枸杞子制作而成,本发明清热去火,健胃消食,营养丰富,省去油炸辣椒工序,并且调料在油中翻炒时间短,有益人体健康,另外,本发明采用的都是精选辣椒,色泽鲜亮,口感很好,成品中无任何杂质。
Description
技术领域
本发明特别涉及一种口感好、色泽佳、营养性高的油泼辣子的配方及其制备方法。
背景技术
油泼辣子是一种调料,其制作方法相当讲究,一般将辣椒和各种配料用油炸后制得,传统的油泼辣子制作方法过于繁琐,制作时间长,且成品中的杂质较多,口感较差,传统油泼辣子中配料仅有辣椒,营养单一,易上火,由于传统的做法是将辣椒放在高温油里油炸,经常吃油炸食品容易致癌,由于油炸食品经高温处理容易产生亚硝酸盐类物质,而且油炸食品不易消化,比较油腻,容易引起胃病,油炸食品热量高,含有较高的油脂和氧化物质,经常进食易导致肥胖,是导致高脂血症和冠心病的危险食品,且不论油脂中的维生素A、E等营养在高温下受到破坏,大大降低了油脂的营养价值,单在油炸过程中,就产生大量的致癌物质,已经有研究表明,常吃油炸食物的人,其部分癌症的发病率远远高于不吃或极少进食油炸食物的人群,油炸后的食品不容易消化,多吃油炸食物的孩子会感到胸口发闷发胀,甚至恶心、呕吐,或者消化不良,个别孩子吃了油炸食物后还会连续几顿吃不下饭,所以人在长期食用传统用高温油炸的辣椒后,对人体健康不利。
发明内容
本发明的目的在于克服现有技术中存在的不足而提供一种口感好、色泽佳、营养性高的油泼辣子的配方及其制备方法。
本发明的目的是这样实现的:
一种油泼辣子的配方,其特征在于:包括以下重量份数的原料:
葱 0.5—1.5份
姜 0.5—1.5份
味精 0.1—1.2份
红辣椒 10—100份
盐 1—10份
芝麻 1—20份
花生 1—20份
野蘑菇 1—20份
黄豆 1—20份
食用油 30—250份
醋 0.1—0.9份
薄荷叶 1—20份
花椒 0.5—1.5份
八角 0.5—1.5份
蒜 0.5—1.5份。
一种上述的油泼辣子的制作方法,其特征在于:
步骤1)、用含有微量NaHCO3的清水浸泡红辣椒5 min -10min,然后用清水清洗掉将红辣椒上的浮灰;
步骤2)、人工将红辣椒头部的杆剪去,然后将红辣椒从中间剪开,剪成两瓣;
步骤3)、将修剪好的红辣椒放进烘干房晾晒,时间为3天-5天;
步骤4)、将发黑、霉变等质量不好的红辣椒挑出丢弃;
步骤5)、将通过精选后的合格红辣椒放入粉碎机粉碎、研磨,形成辣椒面即可;
步骤6)、按上述重量份数取花生、野蘑菇、黄豆、薄荷叶在锅中煮熟,然后再将花生、野蘑菇、黄豆、薄荷叶切碎,并与辣椒面搅拌混合均匀,放入盛饭容器中;
步骤7)、加热食用油,油温100℃-150℃;
步骤8)、按上述重量份数取葱、姜、蒜、花椒、八角,并放入食用油中翻炒30s后,再将葱、姜、蒜、花椒、八角过滤;
步骤9)、将过滤后的食用油冷却,温度至70℃-80℃;
步骤10)、将冷却后的食用油泼入步骤6的盛饭容器中,然后加入上述重量份数的味精,搅拌均匀,即可得到成品。
野蘑菇,也称蕈子、野生蘑菇,属真菌植物,性味:咸,性温,祛风散寒,舒筋活络;主风寒湿痹,腰腿疼痛,手足麻木。
黄豆,味甘,性寒,能健脾利湿,益血补虚,解毒,用于脾虚气弱,消瘦少食,或贫血、营养不良,湿痹拘挛,或水肿,小便不利,寻常疣等。含丰富的蛋白质,其中含人体必需的多种氨基酸,尤以赖氨酸含量最高,除主要能补充有关营养素外,由于含铁量多,并且易为人体吸收,故对儿童生长发育及缺铁性贫血极有益。所含不饱和脂肪酸有降低胆固醇的作用,而所含皂甙的黄豆纤维质能吸收胆酸,减少体内胆固醇的沉积。
花椒,味辛,性温,有小毒,归脾、胃、肾经,具有温中止痛、杀虫止痒的功能,中医认为花椒性温,有温中散寒、除湿、止痛、杀虫的作用,春季适度食用,有助于人体阳气的生发,同时春季各种细菌病毒开始繁殖,是流行病的多发季节,而花椒中的挥发油可提高体内巨噬细胞的吞噬活性,进而可增强机体的免疫能力,并且花椒对白喉杆菌、肺炎双球菌、金黄色葡萄球菌和某些皮肤真菌有抑制作用,此外,南方的春季雨水较多,脾胃虚弱的人非常容易受到湿邪的困扰,导致消化不良,而花椒具有温中除湿的作用,尤其是脾胃虚寒、食欲不振的朋友更应吃点花椒,花椒气味芳香,可以除各种肉类的腥臊臭气,改变口感,能促进唾液分泌,增加食欲,医学研究发现,花椒能使血管扩张,从而能起到降低血压的作用,服食花椒水能驱除寄生虫。
枸杞子,味甘;性平,归肝经;肾经;肺经,养肝;滋肾;润肺,主治滋补肝肾,益精明目,用于虚劳精亏,腰膝酸痛,眩晕耳鸣,内热消渴,血虚萎黄,目昏不明,枸杞子中含有14种氨基酸,并含有甜菜碱、玉蜀黄素、酸浆果红素等特殊营养成分,使其具有不同凡响的保健功效,枸杞子含有丰富的胡萝卜素、多种维生素和钙、铁等健康眼睛的必需营养物质,故有明目之功,俗称“明眼子”,历代医家治疗肝血不足、肾阴亏虚引起的视物昏化和夜盲症,常常使用枸杞子,此外,枸杞子还可以提高机体免疫力,在补气强精、滋补肝肾、延缓衰老等各方面都颇有功效。
薄荷,土名叫“银丹草”,是中华常用中药之一,它是辛凉性发汗解热药,治流行性感冒、头疼、目赤、身热、咽喉、牙床肿痛等症,外用可治神经痛、皮肤瘙痒、皮疹和湿疹等,温室采摘的薄荷又是春节餐桌上的鲜菜,清爽可口,平常以薄荷代茶,清心明目,燃烧脂肪还可用以减肥功效:所含的薄荷醇能加速体内循环、去油腻、缓解腹胀感并达到分解、燃烧体脂肪、轻身减肥的目的,养颜美容:从薄荷中提炼出来的精油可用于芳香疗法以及制作香水和化妆品,保护皮肤,缓解压力抚平情绪:薄荷含有挥发油、薄荷精以及单宁等物质,有助于抚平愤怒、沮丧等负面情绪。
本发明具有如下积极效果:
本发明与传统油泼辣子比较如下:
类型 | 色泽 | 口感 | 评价 |
本发明 | 色泽好,鲜亮,红色的辣椒油中,配有薄荷叶的绿 | 油而不腻,香辣爽口 | 好 |
传统油泼辣子 | 色泽暗淡,暗红色,有杂质 | 油腻,口感差 | 不好 |
本发明清热去火,健胃消食,营养丰富,省去油炸辣椒工序,并且调料在油中翻炒时间短,有益人体健康,另外,本发明采用的都是精选辣椒,色泽鲜亮,口感很好,成品中无任何杂质。
具体实施方式
实施例1,具体配方:葱1.5份,姜0.5份,味精0.1份,红辣椒10份,盐1份,芝麻1份,花生1份,野蘑菇1份,黄豆1份,食用油30份,醋0.1份,薄荷叶1份,花椒0.5份,八角0.5份,蒜0.5份,枸杞子1份。
实施例2,具体配方:葱0.5份,姜1.5份,味精0.1份,红辣椒10份,盐1份,芝麻1份,花生1份,野蘑菇1份,黄豆1份,食用油30份,醋0.1份,薄荷叶1份,花椒0.5份,八角0.5份,蒜0.5份,枸杞子1份。
实施例3,具体配方:葱0.5份,姜0.5份,味精1.2份,红辣椒10份,盐1份,芝麻1份,花生1份,野蘑菇1份,黄豆1份,食用油30份,醋0.1份,薄荷叶1份,花椒0.5份,八角0.5份,蒜0.5份,枸杞子1份。
实施例4,具体配方:葱0.5份,姜0.5份,味精0.1份,红辣椒100份,盐1份,芝麻1份,花生1份,野蘑菇1份,黄豆1份,食用油30份,醋0.1份,薄荷叶1份,花椒0.5份,八角0.5份,蒜0.5份,枸杞子1份。
实施例5,具体配方:葱0.5份,姜0.5份,味精0.1份,红辣椒10份,盐10份,芝麻1份,花生1份,野蘑菇1份,黄豆1份,食用油30份,醋0.1份,薄荷叶1份,花椒0.5份,八角0.5份,蒜0.5份,枸杞子1份。
实施例6,具体配方:葱0.5份,姜0.5份,味精0.1份,红辣椒10份,盐1份,芝麻20份,花生1份,野蘑菇1份,黄豆1份,食用油30份,醋0.1份,薄荷叶1份,花椒0.5份,八角0.5份,蒜0.5份,枸杞子1份。
实施例7,具体配方:葱0.5份,姜0.5份,味精0.1份,红辣椒10份,盐1份,芝麻1份,花生20份,野蘑菇1份,黄豆1份,食用油30份,醋0.1份,薄荷叶1份,花椒0.5份,八角0.5份,蒜0.5份,枸杞子1份。
实施例8,具体配方:葱0.5份,姜0.5份,味精0.1份,红辣椒10份,盐1份,芝麻1份,花生1份,野蘑菇20份,黄豆1份,食用油30份,醋0.1份,薄荷叶1份,花椒0.5份,八角0.5份,蒜0.5份,枸杞子1份。
实施例9,具体配方:葱0.5份,姜0.5份,味精0.1份,红辣椒10份,盐1份,芝麻1份,花生1份,野蘑菇1份,黄豆20份,食用油30份,醋0.1份,薄荷叶1份,花椒0.5份,八角0.5份,蒜0.5份,枸杞子1份。
实施例10,具体配方:葱0.5份,姜0.5份,味精0.1份,红辣椒10份,盐1份,芝麻1份,花生1份,野蘑菇1份,黄豆1份,食用油250份,醋0.1份,薄荷叶1份,花椒0.5份,八角0.5份,蒜0.5份,枸杞子1份。
实施例11,具体配方:葱0.5份,姜0.5份,味精0.1份,红辣椒10份,盐1份,芝麻1份,花生1份,野蘑菇1份,黄豆1份,食用油30份,醋0.9份,薄荷叶1份,花椒0.5份,八角0.5份,蒜0.5份,枸杞子1份。
实施例12,具体配方:葱0.5份,姜0.5份,味精0.1份,红辣椒10份,盐1份,芝麻1份,花生1份,野蘑菇1份,黄豆1份,食用油30份,醋0.1份,薄荷叶20份,花椒0.5份,八角0.5份,蒜0.5份,枸杞子1份。
实施例13,具体配方:葱0.5份,姜0.5份,味精0.1份,红辣椒10份,盐1份,芝麻1份,花生1份,野蘑菇1份,黄豆1份,食用油30份,醋0.1份,薄荷叶1份,花椒1.5份,八角0.5份,蒜0.5份,枸杞子1份。
实施例14,具体配方:葱0.5份,姜0.5份,味精0.1份,红辣椒10份,盐1份,芝麻1份,花生1份,野蘑菇1份,黄豆1份,食用油30份,醋0.1份,薄荷叶1份,花椒0.5份,八角1.5份,蒜0.5份,枸杞子1份。
实施例15,具体配方:葱0.5份,姜0.5份,味精0.1份,红辣椒10份,盐1份,芝麻1份,花生1份,野蘑菇1份,黄豆1份,食用油30份,醋0.1份,薄荷叶1份,花椒0.5份,八角0.5份,蒜1.5份,枸杞子1份。
实施例16,具体配方:葱0.5份,姜0.5份,味精0.1份,红辣椒10份,盐1份,芝麻1份,花生1份,野蘑菇1份,黄豆1份,食用油30份,醋0.1份,薄荷叶1份,花椒0.5份,八角0.5份,蒜0.5份,枸杞子20份。
实施例17,具体配方:葱0.5份,姜1.5份,味精1.2份,红辣椒100份,盐10份,芝麻20份,花生20份,野蘑菇20份,黄豆20份,食用油250份,醋0.9份,薄荷叶20份,花椒1.5份,八角1.5份,蒜1.5份,枸杞子20份。
实施例18,具体配方:葱1.5份,姜0.5份,味精1.2份,红辣椒100份,盐10份,芝麻20份,花生20份,野蘑菇20份,黄豆20份,食用油250份,醋0.9份,薄荷叶20份,花椒1.5份,八角1.5份,蒜1.5份,枸杞子20份。
实施例19,具体配方:葱1.5份,姜1.5份,味精0.1份,红辣椒100份,盐10份,芝麻20份,花生20份,野蘑菇20份,黄豆20份,食用油250份,醋0.9份,薄荷叶20份,花椒1.5份,八角1.5份,蒜1.5份,枸杞子20份。
实施例20,具体配方:葱1.5份,姜1.5份,味精1.2份,红辣椒10份,盐10份,芝麻20份,花生20份,野蘑菇20份,黄豆20份,食用油250份,醋0.9份,薄荷叶20份,花椒1.5份,八角1.5份,蒜1.5份,枸杞子20份。
实施例21,具体配方:葱1.5份,姜1.5份,味精1.2份,红辣椒100份,盐1份,芝麻20份,花生20份,野蘑菇20份,黄豆20份,食用油250份,醋0.9份,薄荷叶20份,花椒1.5份,八角1.5份,蒜1.5份,枸杞子20份。
实施例22,具体配方:葱1.5份,姜1.5份,味精1.2份,红辣椒100份,盐10份,芝麻1份,花生20份,野蘑菇20份,黄豆20份,食用油250份,醋0.9份,薄荷叶20份,花椒1.5份,八角1.5份,蒜1.5份,枸杞子20份。
实施例23,具体配方:葱1.5份,姜1.5份,味精1.2份,红辣椒100份,盐10份,芝麻20份,花生1份,野蘑菇20份,黄豆20份,食用油250份,醋0.9份,薄荷叶20份,花椒1.5份,八角1.5份,蒜1.5份,枸杞子20份。
实施例24,具体配方:葱1.5份,姜1.5份,味精1.2份,红辣椒100份,盐10份,芝麻20份,花生20份,野蘑菇1份,黄豆20份,食用油250份,醋0.9份,薄荷叶20份,花椒1.5份,八角1.5份,蒜1.5份,枸杞子20份。
实施例25,具体配方:葱1.5份,姜1.5份,味精1.2份,红辣椒100份,盐10份,芝麻20份,花生20份,野蘑菇20份,黄豆1份,食用油250份,醋0.9份,薄荷叶20份,花椒1.5份,八角1.5份,蒜1.5份,枸杞子20份。
实施例26,具体配方:葱1.5份,姜1.5份,味精1.2份,红辣椒100份,盐10份,芝麻20份,花生20份,野蘑菇20份,黄豆20份,食用油30份,醋0.9份,薄荷叶20份,花椒1.5份,八角1.5份,蒜1.5份,枸杞子20份。
实施例27,具体配方:葱1.5份,姜1.5份,味精1.2份,红辣椒100份,盐10份,芝麻20份,花生20份,野蘑菇20份,黄豆20份,食用油250份,醋0.1份,薄荷叶20份,花椒1.5份,八角1.5份,蒜1.5份,枸杞子20份。
实施例28,具体配方:葱1.5份,姜1.5份,味精1.2份,红辣椒100份,盐10份,芝麻20份,花生20份,野蘑菇20份,黄豆20份,食用油250份,醋0.9份,薄荷叶1份,花椒1.5份,八角1.5份,蒜1.5份,枸杞子20份。
实施例29,具体配方:葱1.5份,姜1.5份,味精1.2份,红辣椒100份,盐10份,芝麻20份,花生20份,野蘑菇20份,黄豆20份,食用油250份,醋0.9份,薄荷叶20份,花椒0.5份,八角1.5份,蒜1.5份,枸杞子20份。
实施例30,具体配方:葱1.5份,姜1.5份,味精1.2份,红辣椒100份,盐10份,芝麻20份,花生20份,野蘑菇20份,黄豆20份,食用油250份,醋0.9份,薄荷叶20份,花椒1.5份,八角0.5份,蒜1.5份,枸杞子20份。
实施例31,具体配方:葱1.5份,姜1.5份,味精1.2份,红辣椒100份,盐10份,芝麻20份,花生20份,野蘑菇20份,黄豆20份,食用油250份,醋0.9份,薄荷叶20份,花椒1.5份,八角1.5份,蒜0.5份,枸杞子20份。
实施例32,具体配方:葱1.5份,姜1.5份,味精1.2份,红辣椒100份,盐10份,芝麻20份,花生20份,野蘑菇20份,黄豆20份,食用油250份,醋0.9份,薄荷叶20份,花椒1.5份,八角1.5份,蒜1.5份,枸杞子1份。
上述实施例的具体工艺如下:
一种所述的油泼辣子的制作方法,
步骤1)、用含有微量NaHCO3的清水浸泡红辣椒5 min -10min,然后用清水清洗掉将红辣椒上的浮灰;
步骤2)、人工将红辣椒头部的杆剪去,然后将红辣椒从中间剪开,剪成两瓣;
步骤3)、将修剪好的红辣椒放进烘干房晾晒,时间为3天-5天;
步骤4)、将发黑、霉变等质量不好的红辣椒挑出丢弃;
步骤5)、将通过精选后的合格红辣椒放入粉碎机粉碎、研磨,形成辣椒面即可;
步骤6)、按上述重量份数取花生、野蘑菇、黄豆、薄荷叶、枸杞子在锅中煮熟,然后再将花生、野蘑菇、黄豆、薄荷叶、枸杞子切碎,并与辣椒面搅拌混合均匀,放入盛饭容器中;
步骤7)、加热食用油,油温100℃-150℃;
步骤8)、按上述重量份数取葱、姜、蒜、花椒、八角,并放入食用油中翻炒30s后,再将葱、姜、蒜、花椒、八角过滤;
步骤9)、将过滤后的食用油冷却,温度至70℃-80℃;
步骤10)、将冷却后的食用油泼入步骤6的盛饭容器中,然后加入上述重量份数的味精,搅拌均匀,即可得到成品。
Claims (2)
1.一种油泼辣子调料,其特征在于: 由以下重量份数的原料制成:
葱0.5—1.5份、姜0.5—1.5份、味精0.1—1.2份、红辣椒10—100份、盐1—10份、芝麻 1—20份、花生1—20份、野蘑菇1—20份、黄豆1—20份、
食用油30—250份、醋0.1—0.9份、薄荷叶1—20份、花椒0.5—1.5份、八角0.5—1.5份、蒜0.5—1.5份、枸杞子1—20份。
2.一种如权利要求1所述的油泼辣子调料的制备方法,其特征在于:
步骤1)、用含有微量NaHCO3的清水浸泡红辣椒5 min -10min,然后用清水清洗掉将红辣椒上的浮灰;
步骤2)、人工将红辣椒头部的杆剪去,然后将红辣椒从中间剪开,剪成两瓣;
步骤3)、将修剪好的红辣椒放进烘干房晾晒,时间为3天-5天;
步骤4)、将发黑、霉变等质量不好的红辣椒挑出丢弃;
步骤5)、将通过精选后的合格红辣椒放入粉碎机粉碎、研磨,形成辣椒面即可;
步骤6)、按上述重量份数取花生、野蘑菇、黄豆、薄荷叶、枸杞子在锅中煮熟,然后再将花生、野蘑菇、黄豆、薄荷叶、枸杞子切碎,并与辣椒面搅拌混合均匀,放入盛饭容器中;
步骤7)、加热食用油,油温100℃-150℃;
步骤 8)、按上述重量份数取葱、姜、蒜、花椒、八角,并放入食用油中翻炒 30s后,再将葱、姜、蒜、花椒、八角过滤;
步骤9)、将过滤后的食用油冷却,温度至70℃-80℃;
步骤 10)、将冷却后的食用油泼入步骤 6的盛饭容器中,然后加入上述重量份数的味精,搅拌均匀,即可得到成品。
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CN108669513A (zh) * | 2018-04-03 | 2018-10-19 | 周妮 | 一种油泼酱辣子产品及其加工方法 |
CN108835505A (zh) * | 2018-05-31 | 2018-11-20 | 李石平 | 一种富含ω-3多不饱和脂肪酸的油泼辣子配方和制作方法 |
CN108740946A (zh) * | 2018-06-08 | 2018-11-06 | 四川省川南酿造有限公司 | 一种油辣子的配方及其制备方法 |
CN109170782A (zh) * | 2018-09-13 | 2019-01-11 | 韩城市金太阳花椒油脂药料有限责任公司 | 一种油泼辣椒的制作方法 |
CN112273631A (zh) * | 2020-10-28 | 2021-01-29 | 重庆德庄农产品开发有限公司 | 一种新型佐餐麻辣调料的制备方法 |
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