CN107668663A - A kind of mushroom carrot thick chilli sauce - Google Patents
A kind of mushroom carrot thick chilli sauce Download PDFInfo
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- CN107668663A CN107668663A CN201711070386.3A CN201711070386A CN107668663A CN 107668663 A CN107668663 A CN 107668663A CN 201711070386 A CN201711070386 A CN 201711070386A CN 107668663 A CN107668663 A CN 107668663A
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- 244000000626 Daucus carota Species 0.000 title claims abstract description 47
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 47
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 42
- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 240000004160 Capsicum annuum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 54
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 27
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 26
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 18
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 239000008187 granular material Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 235000012054 meals Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 210000000697 sensory organ Anatomy 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 10
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013479 Amaranthus retroflexus Nutrition 0.000 description 1
- 241000208173 Apiaceae Species 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 240000005674 Ceanothus americanus Species 0.000 description 1
- 235000014224 Ceanothus americanus Nutrition 0.000 description 1
- 235000001904 Ceanothus herbaceus Nutrition 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000010375 Talinum crassifolium Species 0.000 description 1
- 235000015055 Talinum crassifolium Nutrition 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of mushroom carrot thick chilli sauce, it is prepared from the following raw materials in parts by weight：8 12 parts of mushroom, 15 22 parts of carrot, 10 15 parts of fresh capsicum, 40 55 parts of rapeseed oil, 79 parts of dry fermented soya bean, 35 parts of soy sauce, 12 parts of five-spice powder, 0.1 0.3 parts of bruised ginger, 0.1 0.3 parts of garlic granule, 12 parts of edible salt.The present invention utilizes naturally occurring pigment in capsicum to reach the purpose of color development, so as to not influence the sense organ of product；In soy sauce, salt and capsicum it is pungent, addition bruised ginger, garlic granule, fermented soya bean then assign product unique fragrance, mushroom and carrot improve the flavor of thick chilli sauce and strengthen its nutritive value, so that no matter product is in outward appearance and color, or good state is all presented on flavour and smell, is a safety, nutrition and delicious jam product.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of mushroom carrot thick chilli sauce.
Background technology
Thick chilli sauce is a kind of more traditional flavouring, there is long production history in China.Now to thick chilli sauce
Research is generally concentrated on more traditional seasoning function, and most of thick chilli sauce is all added with food additives on the market, this
Undoubtedly its edible safety is had a certain impact.With the improvement of people ' s living standards and the attention to diet conservancy, more
More to need a not only nutrition but also delicious thick chilli sauce.
Capsicum, one kind of spice contain protein, carbohydrate, carrotene, multivitamin and capsaicine etc.
Nutritional ingredient, there are the effects such as increase blood circulation, clearing damp of dispeling cold, activating blood circulation and reducing swelling, suppression tumour, anti-inflammation, analgesic and fat-reducing.
Mushroom is with high protein, low fat, polysaccharide, several amino acids and multivitamin mushroom food.It is often edible to reduce
Cholesterol in blood, atherosclerosis is all effective to preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes, mushroom
Polysaccharide is the effective active composition extracted from quality xianggu fructification, is the principle active component of mushroom, is that a kind of host exempts from
Epidemic disease reinforcing agent, clinic show that lentinan has antiviral, antitumor, regulation immunologic function and stimulates interference with pharmacological research
The effects such as element formation.Carrot, a Jin Sun, red root, cloves radish are called, are the draft of Dicotyledoneae Carrot family Rhaphanus
Plant, always there are " longevity greens/mustard green ", the laudatory title of " Talinum crassifolium ".Carrot nutritional value is higher, except containing carbohydrate, albumen
Outside the basic nutrition elements such as matter, fat, also containing abundant active material and carrotene.Research display：The carrotene of carrot
Content is 9-10mg/100g.Carrot is except with enhancing body cancer-resisting, anti-oxidant, anti-aging, strengthen immunity, protection
Outside the effect of eyesight, moreover it is possible to maintain skin health, reduce cholesterol, the treasure of the dietotherapeutic also therefore to be gained great popularity as people
Your food materials.Mushroom, carrot are fabricated into thick chilli sauce can not only lift the market value of its own, create bigger profit, more may be used
To meet people to nutrition, the pursuit of delicious pepper sauce.
The content of the invention
For above-mentioned, it is an object of the invention to provide a kind of mushroom carrot thick chilli sauce.
The present invention adopts the technical scheme that：
A kind of mushroom carrot thick chilli sauce, is prepared from the following raw materials in parts by weight：Mushroom 8-12 parts, carrot 15-22 parts,
Fresh capsicum 10-15 parts, rapeseed oil 40-55 parts, dry fermented soya bean 7-9 parts, soy sauce 3-5 parts, five-spice powder 1-2 parts, bruised ginger 0.1-0.3 parts,
Garlic granule 0.1-0.3 parts, edible salt 1-2 parts.
Preferably, described mushroom carrot thick chilli sauce, is prepared from the following raw materials in parts by weight：10 parts of mushroom, carrot
18.5 parts, 12.5 parts of fresh capsicum, 47.5 parts of rapeseed oil, 8 parts of dry fermented soya bean, 4 parts of soy sauce, 1.5 parts of five-spice powder, 0.2 part of bruised ginger, garlic granule
0.2 part, 1.5 parts of edible salt.
Present invention also offers the preparation method of above-mentioned mushroom carrot thick chilli sauce, comprise the following steps：
(1) it is carrot cleaning is clean, it is cut into bulk and is put into steamer and cook, then dries and wear into powdery, obtain carrot meal
It is standby；
(2) fresh capsicum, mushroom are respectively washed totally, chopping is standby；
(3) by dry fermented soya bean grinds, it is standby to obtain fermented soya bean powder；
(4) rapeseed oil is poured into pot, broken capsicum, bruised ginger, garlic granule, frying 5-10 minutes is poured into after heating, is subsequently poured into
Broken capsicum, mushroom, soy sauce, edible salt boil 10-20 minutes, carrot meal, five-spice powder stir-frying 3-6 minutes are finally poured into again, in temperature
Sterilized 15 minutes under the conditions of 100 DEG C of degree, dispensed after letting cool, produce thick chilli sauce.
Preferably, rapeseed oil is heated to 80-90 DEG C by heating described in step (4).
It is an advantage of the invention that：The present invention reaches the purpose of color development using naturally occurring pigment in capsicum, so that not shadow
Ring the sense organ of product；In soy sauce, salt and capsicum it is pungent, addition bruised ginger, garlic granule, fermented soya bean then assign product unique fragrance,
Mushroom and carrot improve the flavor of thick chilli sauce and strengthen its nutritive value, so that no matter product is in outward appearance and color, still
Good state is all presented on flavour and smell, is a safety, nutrition and delicious jam product.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly defined so as to be made to protection scope of the present invention.
Embodiment 1
A kind of mushroom carrot thick chilli sauce, is prepared from the following raw materials in parts by weight：8 parts of mushroom, 15 parts of carrot, fresh capsicum
10 parts, 40 parts of rapeseed oil, 7 parts of dry fermented soya bean, 3 parts of soy sauce, 1 part of five-spice powder, 0.1 part of bruised ginger, 0.1 part of garlic granule, 1 part of edible salt.
The preparation method of above-mentioned mushroom carrot thick chilli sauce, comprises the following steps：
(1) it is carrot cleaning is clean, it is cut into bulk and is put into steamer and cook, then dries and wear into powdery, obtain carrot meal
It is standby；
(2) fresh capsicum, mushroom are respectively washed totally, chopping is standby；
(3) by dry fermented soya bean grinds, it is standby to obtain fermented soya bean powder；
(4) rapeseed oil is poured into pot, heats to broken capsicum, bruised ginger, garlic granule, frying 5 minutes is poured into after 80 DEG C, then fall
Enter broken capsicum, mushroom, soy sauce, edible salt to boil 10 minutes, carrot meal, five-spice powder stir-frying 3 minutes is finally poured into again, in temperature
Sterilized 15 minutes under the conditions of 100 DEG C, dispensed after letting cool, produce thick chilli sauce.
Embodiment 2
A kind of mushroom carrot thick chilli sauce, is prepared from the following raw materials in parts by weight：It is 10 parts of mushroom, 18.5 parts of carrot, fresh
12.5 parts of capsicum, 47.5 parts of rapeseed oil, 8 parts of dry fermented soya bean, 4 parts of soy sauce, 1.5 parts of five-spice powder, 0.2 part of bruised ginger, 0.2 part of garlic granule, food
With 1.5 parts of salt.
The preparation method of above-mentioned mushroom carrot thick chilli sauce, comprises the following steps：
(1) it is carrot cleaning is clean, it is cut into bulk and is put into steamer and cook, then dries and wear into powdery, obtain carrot meal
It is standby；
(2) fresh capsicum, mushroom are respectively washed totally, chopping is standby；
(3) by dry fermented soya bean grinds, it is standby to obtain fermented soya bean powder；
(4) rapeseed oil is poured into pot, heated to broken capsicum, bruised ginger, garlic granule, frying 7.5 minutes is poured into after 85 DEG C, then
Pour into broken capsicum, mushroom, soy sauce, edible salt to boil 15 minutes, finally pour into carrot meal, five-spice powder stir-frying 4.5 minutes again,
Sterilized 15 minutes under the conditions of 100 DEG C of temperature, dispensed after letting cool, produce thick chilli sauce.
Embodiment 3
A kind of mushroom carrot thick chilli sauce, is prepared from the following raw materials in parts by weight：It is 12 parts of mushroom, 22 parts of carrot, fresh peppery
15 parts of green pepper, 55 parts of rapeseed oil, 9 parts of dry fermented soya bean, 5 parts of soy sauce, 2 parts of five-spice powder, 0.3 part of bruised ginger, 0.3 part of garlic granule, 2 parts of edible salt.
The preparation method of above-mentioned mushroom carrot thick chilli sauce, comprises the following steps：
(1) it is carrot cleaning is clean, it is cut into bulk and is put into steamer and cook, then dries and wear into powdery, obtain carrot meal
It is standby；
(2) fresh capsicum, mushroom are respectively washed totally, chopping is standby；
(3) by dry fermented soya bean grinds, it is standby to obtain fermented soya bean powder；
(4) rapeseed oil is poured into pot, heated to broken capsicum, bruised ginger, garlic granule, frying 10 minutes is poured into after 90 DEG C, then
Pour into broken capsicum, mushroom, soy sauce, edible salt to boil 20 minutes, carrot meal, five-spice powder stir-frying 6 minutes is finally poured into again, in temperature
Sterilized 15 minutes under the conditions of 100 DEG C of degree, dispensed after letting cool, produce thick chilli sauce.
Claims (4)
1. a kind of mushroom carrot thick chilli sauce, it is characterised in that be prepared from the following raw materials in parts by weight：Mushroom 8-12 parts, carrot
15-22 parts, fresh capsicum 10-15 parts, rapeseed oil 40-55 parts, dry fermented soya bean 7-9 parts, soy sauce 3-5 parts, five-spice powder 1-2 parts, bruised ginger
0.1-0.3 parts, garlic granule 0.1-0.3 parts, edible salt 1-2 parts.
2. mushroom carrot thick chilli sauce according to claim 1, it is characterised in that be prepared from the following raw materials in parts by weight：
10 parts of mushroom, 18.5 parts of carrot, 12.5 parts of fresh capsicum, 47.5 parts of rapeseed oil, 8 parts of dry fermented soya bean, 4 parts of soy sauce, 1.5 parts of five-spice powder,
0.2 part of bruised ginger, 0.2 part of garlic granule, 1.5 parts of edible salt.
3. the preparation method of mushroom carrot thick chilli sauce according to claim 1 or 2, it is characterised in that comprise the following steps：
(1) it is carrot cleaning is clean, it is cut into bulk and is put into steamer and cook, then dries and wear into powdery, it is standby to obtain carrot meal；
(2) fresh capsicum, mushroom are respectively washed totally, chopping is standby；
(3) by dry fermented soya bean grinds, it is standby to obtain fermented soya bean powder；
(4) rapeseed oil is poured into pot, broken capsicum, bruised ginger, garlic granule, frying 5-10 minutes is poured into after heating, is subsequently poured into broken peppery
Green pepper, mushroom, soy sauce, edible salt boil 10-20 minutes, carrot meal, five-spice powder stir-frying 3-6 minutes are finally poured into again, in temperature
Sterilized 15 minutes under the conditions of 100 DEG C, dispensed after letting cool, produce thick chilli sauce.
4. preparation method according to claim 3, it is characterised in that rapeseed oil is heated to by heating described in step (4)
80-90℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711070386.3A CN107668663A (en) | 2017-11-03 | 2017-11-03 | A kind of mushroom carrot thick chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711070386.3A CN107668663A (en) | 2017-11-03 | 2017-11-03 | A kind of mushroom carrot thick chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668663A true CN107668663A (en) | 2018-02-09 |
Family
ID=61145553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711070386.3A Withdrawn CN107668663A (en) | 2017-11-03 | 2017-11-03 | A kind of mushroom carrot thick chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668663A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740987A (en) * | 2018-06-25 | 2018-11-06 | 湖北治铮健康科技有限公司 | A kind of preparation method of pungent konjaku sauce |
| CN109198596A (en) * | 2018-11-12 | 2019-01-15 | 哈尔滨农耕食品有限公司 | A kind of production method of thick chilli sauce |
| CN115226881A (en) * | 2022-06-30 | 2022-10-25 | 渤海大学 | Dried turnip and shiitake mushroom sauce and preparation method thereof |
-
2017
- 2017-11-03 CN CN201711070386.3A patent/CN107668663A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740987A (en) * | 2018-06-25 | 2018-11-06 | 湖北治铮健康科技有限公司 | A kind of preparation method of pungent konjaku sauce |
| CN109198596A (en) * | 2018-11-12 | 2019-01-15 | 哈尔滨农耕食品有限公司 | A kind of production method of thick chilli sauce |
| CN115226881A (en) * | 2022-06-30 | 2022-10-25 | 渤海大学 | Dried turnip and shiitake mushroom sauce and preparation method thereof |
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Application publication date: 20180209 |