CN106262646A - Mixing chili seasoning and preparation method thereof - Google Patents
Mixing chili seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN106262646A CN106262646A CN201610749381.2A CN201610749381A CN106262646A CN 106262646 A CN106262646 A CN 106262646A CN 201610749381 A CN201610749381 A CN 201610749381A CN 106262646 A CN106262646 A CN 106262646A
- Authority
- CN
- China
- Prior art keywords
- parts
- paprika
- prepare
- capsicum frutescens
- paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 62
- 238000002156 mixing Methods 0.000 title claims abstract description 34
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 67
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 46
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 46
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 41
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 41
- 241000234314 Zingiber Species 0.000 claims abstract description 26
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 26
- 235000008397 ginger Nutrition 0.000 claims abstract description 26
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 24
- 239000004615 ingredient Substances 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000015111 chews Nutrition 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract description 2
- 239000006072 paste Substances 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Seasonings (AREA)
Abstract
Mixing chili seasoning, makes with following raw material, paprika, paste paprika, Capsicum frutescens Linn. end, bruised ginger, edible vegetable oil, Sal, Zanthoxyli Bungeani powder, chicken essence；Preparation method includes preparing major ingredient, prepares dispensing, prepares three steps of finished product, wherein major ingredient through preparing paprika, paprika is stuck with paste in preparation, prepare Capsicum frutescens Linn. end, prepare bruised ginger, mixing five steps of raw material prepare；The paste paprika through overbaking added in the present invention, makes product with sticking with paste fragrant particular tastes；Fresh Capsicum frutescens Linn. is the saline of 8% through over-richness, the sealed pickling of 10 ~ 15 days, and it is preferable that the pungent of Capsicum frutescens Linn. and natural scents retain, and after adding product, product pungent is more sufficient；Add elongated bruised ginger, make the pungent with Rhizoma Zingiberis Recens in product, and after entrance, shredded ginger chews strength, good in taste；The addition of Zanthoxyli Bungeani powder, makes product have the mouthfeel of fiber crops on the basis of pungent；This finished product makes simple, stay in grade, pungent foot, rich in taste, has the effect of appetite stimulator, facilitating digestion.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of mixing chili seasoning and preparation method thereof.
Background technology
Fructus Capsici acrid in the mouth, property heat, has raising body immunity, the effects such as tide are dispelled in appetite stimulator, facilitating digestion, resisting cold, its
The vitamin C contained in 100 grams is up to 198 milligrams, occupies the first place of vegetable, is a kind of vegetable being loved by the people and seasoning
Product.At present, product close with the present invention on the market is all kinds of Fructus Capsici sauce flavoring agent, and these Fructus Capsici sauce flavoring agent fragrance are respectively arranged with spy
Point, but it is not enough generally to there is pungent, lacks granularity, entrance without chewing strength, the shortcoming that the auxiliary fragrance material taste of interpolation is overweight.
Capsicum frutescens Linn. is the least but the pepperyyest a kind of Fructus Capsici, and it contains and causes the alkaloid capsaicin of peppery sense than most of Fructus Capsicis
Double, be typically taken as flavoring agent, there is lifting stomach temperature, orectic effect.At present, existing Capsicum frutescens Linn. process technology
In, Capsicum frutescens Linn. is typically made into Capsicum frutescens Linn. (pickled) and thick chilli sauce with millet.
Summary of the invention
The present invention is directed in prior art, it is not enough to there is pungent in chili seasoning, lacks granularity, and entrance, without chewing strength, assists
The problem that flavoring taste is overweight, it is provided that mixing chili seasoning of a kind of novel taste and preparation method thereof, concrete scheme is:
Mixing chili seasoning includes the raw material of following parts by weight, paprika 15 ~ 25 parts, paste paprika 15 ~ 25 parts, Capsicum frutescens Linn.
5 ~ 15 parts of end, bruised ginger 5 ~ 15 parts, edible vegetable oil 25 ~ 35 parts, Sal 4 ~ 6 parts, Zanthoxyli Bungeani powder 2 ~ 4 parts, chicken essence 1 ~ 3 part；
The preparation method of mixing chili seasoning comprises the following steps:
A, prepare major ingredient:
1., prepare paprika: clayed into power by red chilli flour mill, prepare paprika, standby；
2., paprika is stuck with paste in preparation: is put in pot by red chilli and toasts 5 ~ 10 minutes, after chilli is sallow, carries out cold
But, then with flour mill, the chilli of baking is clayed into power, prepare and stick with paste paprika, standby；
3. Capsicum frutescens Linn. end, is prepared: cleaned by fresh Capsicum frutescens Linn., after drying, Capsicum frutescens Linn. is put into the Pickles filling saline solution
In altar, the concentration of saline is 8%, and the Capsicum frutescens Linn. cutter pickled is cut into the smalls of 1 ~ 5 millimeter by sealed pickling 10 ~ 15 days,
Prepare Capsicum frutescens Linn. end, standby；
4., preparing bruised ginger: cleaned by fresh Rhizoma Zingiberis Recens, after peeling, cut growth is 1 ~ 3cm, the slice of a width of 0.3 ~ 0.5cm
Shape, in the edible vegetable oil of 150 ~ 200 DEG C fried 3 ~ 7 minutes, prepares bruised ginger, standby；
5., mixing raw material: by the paprika 15 ~ 25 parts prepared in said process, stick with paste paprika 15 ~ 25 parts, Capsicum frutescens Linn. end 5 ~ 15
Part, bruised ginger 5 ~ 15 parts are put in container and are stirred, and add heated edible vegetable oil 25 ~ 35 parts after mix homogeneously, edible
The temperature of vegetable oil, between 190 DEG C ~ 210 DEG C, after edible vegetable oil adds, is stirred, cools down after mix homogeneously, system
Obtain major ingredient, standby；
B, preparation dispensing: Sal 4 ~ 6 parts, Zanthoxyli Bungeani powder 2 ~ 4 parts, chicken essence 1 ~ 3 part are put in proportion container, carries out mix and blend equal
After even, prepare dispensing, standby；
C, prepare finished product: pour ingredients in major ingredient, after mixing and stirring, prepare mixing chili seasoning.
The paste paprika through overbaking added in the present invention, makes product with sticking with paste fragrant particular tastes；Fresh Semen setariae
Peppery is the saline of 8% through over-richness, and the sealed pickling of 10 ~ 15 days, it is preferable that the pungent of Capsicum frutescens Linn. and natural scents retain, and adds
After product, product pungent is more sufficient；Add elongated bruised ginger, make the pungent with Rhizoma Zingiberis Recens in product, and after entrance, shredded ginger chews strength,
Good in taste；The addition of Zanthoxyli Bungeani powder, makes product have the mouthfeel of fiber crops on the basis of pungent.This finished product makes simply, quality is steady
Fixed, pungent foot, rich in taste, have the effect of appetite stimulator, facilitating digestion.
Detailed description of the invention
Embodiment one:
Mixing chili seasoning includes the raw material of following parts by weight, paprika 15 parts, stick with paste paprika 15 parts, 5 parts of Capsicum frutescens Linn. end,
Bruised ginger 5 parts, edible vegetable oil 25 parts, Sal 4 parts, Zanthoxyli Bungeani powder 2 parts, chicken essence 1 part；
The preparation method of mixing chili seasoning comprises the following steps:
A, prepare major ingredient:
1., prepare paprika: clayed into power by red chilli flour mill, prepare paprika, standby；
2., prepare and stick with paste paprika: red chilli is put in pot and toasts 5 minutes, after chilli is sallow, cool down,
With flour mill, the chilli of baking is clayed into power again, prepare and stick with paste paprika, standby；
3. Capsicum frutescens Linn. end, is prepared: cleaned by fresh Capsicum frutescens Linn., after drying, Capsicum frutescens Linn. is put into the Pickles filling saline solution
In altar, the concentration of saline is 8%, and the Capsicum frutescens Linn. cutter pickled is cut into the smalls of 1 millimeter by sealed pickling 10 days, prepares little
The peppery end of rice, standby；
4., preparing bruised ginger: cleaned by fresh Rhizoma Zingiberis Recens, after peeling, cut growth is 1cm, the fine strip shape of a width of 0.3cm, 150
DEG C edible vegetable oil in fried 3 minutes, prepare bruised ginger, standby；
5., mixing raw material: by the paprika 15 parts prepared in said process, stick with paste paprika 15 parts, Capsicum frutescens Linn. end 5 parts, bruised ginger 5 parts
Putting in container and be stirred, add heated edible vegetable oil 25 parts after mix homogeneously, the temperature of edible vegetable oil is 190
DEG C, after edible vegetable oil adds, it is stirred, cools down after mix homogeneously, prepare major ingredient, standby；
B, preparation dispensing: Sal 4 parts, Zanthoxyli Bungeani powder 2 parts, chicken essence 1 part are put in proportion container, after carrying out mixing and stirring,
Prepare dispensing, standby；
C, prepare finished product: pour ingredients in major ingredient, after mixing and stirring, prepare mixing chili seasoning.
Embodiment two:
Mixing chili seasoning includes the raw material of following parts by weight, paprika 20 parts, paste paprika 20 parts, Capsicum frutescens Linn. end 10
Part, bruised ginger 10 parts, edible vegetable oil 30 parts, Sal 5 parts, Zanthoxyli Bungeani powder 3 parts, chicken essence 2 parts；
The preparation method of mixing chili seasoning comprises the following steps:
A, prepare major ingredient:
1., prepare paprika: clayed into power by red chilli flour mill, prepare paprika, standby；
2., prepare and stick with paste paprika: red chilli is put in pot and toasts 8 minutes, after chilli is sallow, cool down,
With flour mill, the chilli of baking is clayed into power again, prepare and stick with paste paprika, standby；
3. Capsicum frutescens Linn. end, is prepared: cleaned by fresh Capsicum frutescens Linn., after drying, Capsicum frutescens Linn. is put into the Pickles filling saline solution
In altar, the concentration of saline is 8%, and the Capsicum frutescens Linn. cutter pickled is cut into the smalls of 3 millimeters by sealed pickling 12 days, prepares little
The peppery end of rice, standby；
4., preparing bruised ginger: cleaned by fresh Rhizoma Zingiberis Recens, after peeling, cut growth is 2cm, the fine strip shape of a width of 0.4cm, 180
DEG C edible vegetable oil in oil deep fry for five minutes, prepare bruised ginger, standby；
5., mixing raw material: by the paprika 20 parts prepared in said process, stick with paste paprika 20 parts, Capsicum frutescens Linn. end 10 parts, bruised ginger 10
Part is put in container and is stirred, and adds heated edible vegetable oil 30 parts after mix homogeneously, and the temperature of edible vegetable oil exists
200 DEG C, after edible vegetable oil adds, it is stirred, cools down after mix homogeneously, prepare major ingredient, standby；
B, preparation dispensing: Sal 5 parts, Zanthoxyli Bungeani powder 3 parts, chicken essence 2 parts are put in proportion container, after carrying out mixing and stirring,
Prepare dispensing, standby；
C, prepare finished product: pour ingredients in major ingredient, after mixing and stirring, prepare mixing chili seasoning.
Embodiment three:
Mixing chili seasoning includes the raw material of following parts by weight, paprika 25 parts, paste paprika 25 parts, Capsicum frutescens Linn. end 15
Part, bruised ginger 15 parts, edible vegetable oil 35 parts, Sal 6 parts, Zanthoxyli Bungeani powder 4 parts, chicken essence 3 parts；
The preparation method of mixing chili seasoning comprises the following steps:
A, prepare major ingredient:
1., prepare paprika: clayed into power by red chilli flour mill, prepare paprika, standby；
2., prepare and stick with paste paprika: red chilli is put in pot and toasts 10 minutes, after chilli is sallow, cool down,
With flour mill, the chilli of baking is clayed into power again, prepare and stick with paste paprika, standby；
3. Capsicum frutescens Linn. end, is prepared: cleaned by fresh Capsicum frutescens Linn., after drying, Capsicum frutescens Linn. is put into the Pickles filling saline solution
In altar, the concentration of saline is 8%, and the Capsicum frutescens Linn. cutter pickled is cut into the smalls of 5 millimeters by sealed pickling 15 days, prepares little
The peppery end of rice, standby；
4., preparing bruised ginger: cleaned by fresh Rhizoma Zingiberis Recens, after peeling, cut growth is 3cm, the fine strip shape of a width of 0.5cm, 200
DEG C edible vegetable oil in fried 7 minutes, prepare bruised ginger, standby；
5., mixing raw material: by the paprika 25 parts prepared in said process, stick with paste paprika 25 parts, Capsicum frutescens Linn. end 15 parts, bruised ginger 15
Part is put in container and is stirred, and adds heated edible vegetable oil 35 parts after mix homogeneously, and the temperature of edible vegetable oil exists
210 DEG C, after edible vegetable oil adds, it is stirred, cools down after mix homogeneously, prepare major ingredient, standby；
B, preparation dispensing: Sal 6 parts, Zanthoxyli Bungeani powder 4 parts, chicken essence 3 parts are put in proportion container, after carrying out mixing and stirring,
Prepare dispensing, standby；
C, prepare finished product: pour ingredients in major ingredient, after mixing and stirring, prepare mixing chili seasoning.
Claims (2)
1. mixing chili seasoning, it is characterised in that include the raw material of following parts by weight, paprika 15 ~ 25 parts, paste paprika
15 ~ 25 parts, 5 ~ 15 parts of Capsicum frutescens Linn. end, bruised ginger 5 ~ 15 parts, edible vegetable oil 25 ~ 35 parts, Sal 4 ~ 6 parts, Zanthoxyli Bungeani powder 2 ~ 4 parts, chicken
Essence 1 ~ 3 part.
The preparation method of mixing chili seasoning the most according to claim 1, it is characterised in that preparation method includes following
Step:
A, prepare major ingredient:
1., prepare paprika: clayed into power by red chilli flour mill, prepare paprika, standby；
2., paprika is stuck with paste in preparation: is put in pot by red chilli and toasts 5 ~ 10 minutes, after chilli is sallow, carries out cold
But, then with flour mill, the chilli of baking is clayed into power, prepare and stick with paste paprika, standby；
3. Capsicum frutescens Linn. end, is prepared: cleaned by fresh Capsicum frutescens Linn., after drying, Capsicum frutescens Linn. is put into the Pickles filling saline solution
In altar, the concentration of saline is 8%, and the Capsicum frutescens Linn. cutter pickled is cut into the smalls of 1 ~ 5 millimeter by sealed pickling 10 ~ 15 days,
Prepare Capsicum frutescens Linn. end, standby；
4., preparing bruised ginger: cleaned by fresh Rhizoma Zingiberis Recens, after peeling, cut growth is 1 ~ 3cm, the slice of a width of 0.3 ~ 0.5cm
Shape, in the edible vegetable oil of 150 ~ 200 DEG C fried 3 ~ 7 minutes, prepares bruised ginger, standby；
5., mixing raw material: by the paprika 15 ~ 25 parts prepared in said process, stick with paste paprika 15 ~ 25 parts, Capsicum frutescens Linn. end 5 ~ 15
Part, bruised ginger 5 ~ 15 parts are put in container and are stirred, and add heated edible vegetable oil 25 ~ 35 parts after mix homogeneously, edible
The temperature of vegetable oil, between 190 DEG C ~ 210 DEG C, after edible vegetable oil adds, is stirred, cools down after mix homogeneously, system
Obtain major ingredient, standby；
B, preparation dispensing: Sal 4 ~ 6 parts, Zanthoxyli Bungeani powder 2 ~ 4 parts, chicken essence 1 ~ 3 part are put in proportion container, carries out mix and blend equal
After even, prepare dispensing, standby；
C, prepare finished product: pour ingredients in major ingredient, after mixing and stirring, prepare mixing chili seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610749381.2A CN106262646A (en) | 2016-08-30 | 2016-08-30 | Mixing chili seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610749381.2A CN106262646A (en) | 2016-08-30 | 2016-08-30 | Mixing chili seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262646A true CN106262646A (en) | 2017-01-04 |
Family
ID=57676340
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610749381.2A Pending CN106262646A (en) | 2016-08-30 | 2016-08-30 | Mixing chili seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262646A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467610A (en) * | 2017-08-18 | 2017-12-15 | 道真自治县辣翻天食品有限公司 | A kind of hot pepper flouring |
| CN107495283A (en) * | 2017-09-22 | 2017-12-22 | 道真自治县辣翻天食品有限公司 | A kind of preparation method for pasting capsicum |
| CN107853674A (en) * | 2017-12-07 | 2018-03-30 | 谭信冬 | It is a kind of not add thick chilli sauce of pigment and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283769A (en) * | 2008-04-28 | 2008-10-15 | 王�华 | Red pepper food and its preparation method using salted fresh red pepper as main material |
| CN101352227A (en) * | 2008-08-28 | 2009-01-28 | 李新社 | Chili oil and preparation method thereof |
| CN102356855A (en) * | 2011-09-16 | 2012-02-22 | 杨仕萍 | Scented oil capsicum |
| CN102919785A (en) * | 2012-10-25 | 2013-02-13 | 遵义市刘胡子食品有限公司 | Brown chili sauce and making method thereof |
| CN104187476A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Fried pepper sauce with flavored spicy chicken and preparation method thereof |
-
2016
- 2016-08-30 CN CN201610749381.2A patent/CN106262646A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283769A (en) * | 2008-04-28 | 2008-10-15 | 王�华 | Red pepper food and its preparation method using salted fresh red pepper as main material |
| CN101352227A (en) * | 2008-08-28 | 2009-01-28 | 李新社 | Chili oil and preparation method thereof |
| CN102356855A (en) * | 2011-09-16 | 2012-02-22 | 杨仕萍 | Scented oil capsicum |
| CN102919785A (en) * | 2012-10-25 | 2013-02-13 | 遵义市刘胡子食品有限公司 | Brown chili sauce and making method thereof |
| CN104187476A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Fried pepper sauce with flavored spicy chicken and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467610A (en) * | 2017-08-18 | 2017-12-15 | 道真自治县辣翻天食品有限公司 | A kind of hot pepper flouring |
| CN107495283A (en) * | 2017-09-22 | 2017-12-22 | 道真自治县辣翻天食品有限公司 | A kind of preparation method for pasting capsicum |
| CN107853674A (en) * | 2017-12-07 | 2018-03-30 | 谭信冬 | It is a kind of not add thick chilli sauce of pigment and preparation method thereof |
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Application publication date: 20170104 |