CN115191592A - Tea-flavored sauce and preparation method thereof - Google Patents
Tea-flavored sauce and preparation method thereof Download PDFInfo
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- CN115191592A CN115191592A CN202210789851.3A CN202210789851A CN115191592A CN 115191592 A CN115191592 A CN 115191592A CN 202210789851 A CN202210789851 A CN 202210789851A CN 115191592 A CN115191592 A CN 115191592A
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- tea
- parts
- pepper
- oil
- meat
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- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000013585 weight reducing agent Substances 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Tea And Coffee (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food preparation, in particular to a tea flavor sauce and a preparation method thereof, wherein the tea flavor sauce comprises the following raw materials in parts by weight: red pepper, sweet pepper powder, thai pepper, pickled pepper, corn oil, ginger, garlic, fermented soya beans, tomato sauce, meat, pine nuts, tea leaves, tea stems, green pepper powder, red pepper powder and yeast extract. The tea-flavored sauce and the preparation method thereof have the following beneficial effects: according to the tea flavor paste obtained by the application, salt is not additionally added, fermented soybeans are added, the standard is reached only by the salinity of food materials, the health is facilitated, and the bad smell of the raw materials such as fermented soybeans is alleviated by adding yeast extracts and the like; the tea flavor sauce creatively uses the combination of tea leaves and tea stalks, so that the tea flavor is rich and is different from the traditional sauces; the obtained tea flavor sauce belongs to low GI food, has small fluctuation of blood sugar and is more beneficial to health.
Description
Technical Field
The invention relates to the technical field of food preparation, and particularly relates to a tea-flavored sauce and a preparation method thereof.
Background
Meat paste is one kind of seasoning paste, and is very popular among people because of its delicious taste and special flavor. At present, meat paste is mainly prepared from meat as a main ingredient and auxiliary ingredients such as soybean paste, sweet fermented flour paste, tomato paste, hot pepper and the like and auxiliary various food additives.
Chinese invention patent with application number 201610747464.8 discloses a salt black bean pork blood beef paste, which comprises the following raw materials in parts by weight: 8-15 parts of salt black bean, 18-28 parts of pig blood, 1-3 parts of rice wine, 1-3 parts of lotus leaf powder, 0.5-2 parts of salt, 2-6 parts of sesame oil, 4-9 parts of green tea leaves, 1-3 parts of lemon juice, 14-24 parts of beef, 0.1-0.3 part of tsaoko amomum fruit, 0.2-0.5 part of liquorice, 14-24 parts of star anise, 0.1-0.3 part of rhizoma kaempferiae, 8-16 parts of corn oil, 69-89 parts of broad bean paste, 4-10 parts of pepper powder, 1-4 parts of sweet flour paste, 1-5 parts of thirteen spices and 0-3 parts of traditional Chinese medicine concentrated solution; by adding the salt black bean, the pig blood, the rice wine, the lotus leaf powder, the beef, the thirteen spices and the like, the prepared beef paste has good taste, and has the health-care effects of strengthening spleen and nourishing stomach, enriching blood and tonifying qi, promoting appetite, enhancing resistance and the like.
However, the meat paste has poor nutrition, high salinity and traditional taste, and has the problems of difficult digestion, easy rise of blood sugar and the like after being eaten.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides the tea-flavored meat paste with rich nutrition, high health care value, good taste, unique flavor and low salinity and the preparation method thereof.
In order to solve the technical problems, the invention adopts the technical scheme that: the tea flavor sauce is prepared from the following raw materials in parts by weight: 150-200 parts of red pepper, 50-100 parts of sweet pepper, 20-50 parts of sweet pepper powder, 10-30 parts of Thai pepper, 20-40 parts of pickled pepper, 80-120 parts of corn oil, 2-10 parts of ginger, 5-80 parts of garlic, 10-40 parts of fermented soya beans, 0-40 parts of tomato sauce, 0-300 parts of meat, 5-25 parts of pine nuts, 3-8 parts of tea leaves, 6-12 parts of tea stems, 0.2-0.8 part of green pepper powder, 0.2-0.8 part of red pepper powder and 0.1-0.5 part of yeast extract.
Preferably, in the tea flavor sauce, the meat is one of beef, chicken, pork, shrimp meat or abalone; the tea is one of white tea, green tea, black tea, oolong tea, black tea, yellow tea or scented tea.
Preferably, the tea flavor sauce further comprises the following raw materials in parts by weight: 1-30 parts of vegetables, 1-20 parts of mushroom and 0-40 parts of soybean oil.
Preferably, in the tea flavor sauce, the vegetables are celery or lotus roots, and the mushroom is shiitake or pleurotus eryngii.
Preferably, the tea flavor sauce further comprises the following raw materials in parts by weight: 0.1-1 part of chlorella pyrenoidosa, 10-20 parts of canola oil, 10-20 parts of camellia seed oil and 2-5 parts of lemon juice.
Preferably, the tea flavor sauce further comprises the following raw materials in parts by weight: 1-10 parts of a glycoconjugate; the sugar complex is formed by mixing fructo-oligosaccharide, arabinose and galactomannan.
The other technical scheme provided by the invention is as follows: the preparation method of the tea flavor sauce comprises the following steps:
(1) Weighing tea leaves and water, performing ultrasonic extraction, and filtering to obtain tea leaves and tea water;
(2) Weighing corn oil, heating, respectively frying the pine nuts, the tea stems and the tea leaves obtained in the step (1), and keeping the fried pine nuts, the tea leaves and the oil for later use;
(3) Cutting meat into diced meat;
(4) Mincing red pepper, sweet pepper, tai pepper and pickled pepper;
(5) Putting ginger, garlic and fermented soya beans into a meat grinder to prepare paste;
(6) Slightly heating the oil fried in the step (2) with slow fire, adding the materials obtained in the steps (4) and (5) and sweet pepper powder, frying, adding diced meat obtained in the step (3), frying, adding red pepper powder, green pepper powder, yeast extract, the tea water obtained in the step (1) and the tea leaves and the pine nuts in the step (2), frying, cooling and sterilizing to obtain the tea fragrant sauce.
The invention provides another technical scheme as follows: the preparation method of the tea flavor sauce comprises the following steps:
(1) Weighing tea and water, leaching for 30 minutes at 85 ℃ under ultrasonic wave of 200W, and filtering to obtain tea and tea water;
(2) Weighing corn oil, frying pine nuts for 3-6min when the oil temperature reaches 100-110 ℃, taking out pine nuts, frying tea stems for 15-18min, taking out tea leaves obtained in the step (1), frying tea leaves for 4-7 min, taking out fried pine nuts, tea leaves and oil for later use;
(3) Cleaning meat, removing impurities, and cutting into 0.5 × 0.5cm meat dices;
(4) Putting red pepper, sweet pepper, thai pepper and pickled pepper into a meat grinder and grinding;
(5) Putting ginger, garlic and fermented soya beans into a meat grinder to prepare paste;
(6) Slightly heating the oil, the canola oil and the camellia seed oil fried in the step (2) by slow fire, adding the materials obtained in the steps (4) and (5) and sweet pepper powder, frying for 5-8 minutes, adding the diced meat obtained in the step (3), frying for 1-2 minutes, adding red pepper powder, green pepper powder, fructo-oligosaccharide, arabinose, galactomannan, chlorella pyrenoidosa, yeast extract, lemon juice and the tea water obtained in the step (1), adding the tea leaves and the pine nuts in the step (2), frying for 2-5 minutes, cooling, canning, sterilizing at 116 ℃ for 20 minutes, and sealing to obtain the tea fragrant sauce.
Preferably, in the preparation method of the tea flavor paste, the weight ratio of the tea leaves to the water in the step (1) is 1:30.
preferably, in the above preparation method of tea flavor paste, the steps (3) and (4) are specifically:
(3) Cleaning meat, removing impurities, cutting into 0.5 × 0.5cm pieces, scalding in water for 1-2min, and taking out;
(4) Mincing red pepper, sweet pepper, thai pepper and pickled pepper with meat mincer with orifice plate diameter of 10 mm.
The invention has the beneficial effects that: the existing meat paste has the advantages of poor nutrition, high salinity, traditional taste and difficult digestion after being eaten. Therefore, the sauce with rich nutrition, unique taste and low salinity is provided to meet the living needs of people at present. The tea-flavored sauce obtained by the application has the following advantages: 1. according to the tea fragrant sauce, salt is not additionally added, fermented soya beans are added, the standard is achieved only by means of salinity of food materials, the tea fragrant sauce is more beneficial to health, and the bad smell of the raw materials such as the fermented soya beans is alleviated by adding yeast extracts and the like; 2. the tea flavor sauce creatively uses the combination of tea leaves and tea stalks, so that the tea flavor is rich and is different from the traditional sauces; 3. the obtained tea-flavored sauce belongs to low GI food, and the blood sugar fluctuation is small, so that the tea-flavored sauce is more beneficial to health.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
Example 1
The tea flavor sauce is prepared from the following raw materials in parts by weight: 150 parts of red pepper, 100 parts of sweet pepper, 20 parts of sweet pepper powder, 20 parts of Thai pepper, 30 parts of pickled pepper, 100 parts of corn oil, 2 parts of ginger, 10 parts of garlic, 15 parts of fermented soya beans, 0 part of tomato sauce, 150 parts of beef, 10 parts of pine nuts, 5 parts of green tea, 0.5 part of green pepper powder, 0.5 part of red pepper powder and 0.2 part of yeast extract;
also comprises a nutrient agent: 0.5 part of chlorella pyrenoidosa, 10 parts of canola oil, 20 parts of camellia seed oil and 2 parts of lemon juice; 6 parts of fructo-oligosaccharide, arabinose and galactomannan complex. The weight ratio of the fructo-oligosaccharide to the arabinose to the galactomannan is as follows: 50:35:15;
the preparation method of the tea flavor sauce comprises the following steps:
(1) According to the weight ratio of 1: weighing tea and water according to the ratio of 30 materials to water, leaching for 30 minutes at 85 ℃ under the condition of ultrasonic wave of 200W, and filtering to obtain the tea and the tea water.
(2) Weighing corn oil and soybean oil according to weight, frying pine nuts for 3-6min and fishing out when the oil temperature reaches 100-110 ℃, frying tea stems for 15-18min and fishing out tea leaves obtained in the step (1) after frying for 4-7 min, and frying pine nuts, tea leaves and oil for later use.
(3) Cleaning meat, removing impurities, cutting into 0.5 × 0.5cm pieces, blanching in water for 1-2min, and taking out.
(4) Mincing red pepper, sweet pepper, thai pepper and pickled pepper with meat mincer with orifice plate diameter of 10 mm.
(5) Adding rhizoma Zingiberis recens, bulbus Allii, and semen Sojae Preparatum into meat grinder to obtain paste.
(6) Slightly heating the oil fried in the step (2), the canola oil and the camellia seed oil with slow fire, adding the materials obtained in the step (4) and the step (5) and sweet pepper powder, frying for 5-8 minutes, adding the material obtained in the step (3), frying for 1-2 minutes, adding red pepper powder, green pepper powder, fructo-oligosaccharide, arabinose, galactomannan, chlorella pyrenoidosa, yeast extract, lemon juice and the tea water obtained in the step (1), adding the tea leaves and the pine nuts in the step (2), frying for 3-6 minutes, cooling, canning, sterilizing at 116 ℃ for 30 minutes, and sealing to obtain the tea fragrant sauce.
The tea flavor sauce and the preparation method thereof have the following beneficial effects: the existing meat paste has the advantages of poor nutrition, high salinity, traditional taste and difficult digestion after being eaten. Therefore, the sauce with rich nutrition, unique taste and low salinity is provided to meet the living needs of people at present.
1. According to the tea flavor paste, salt is not additionally added, fermented soya beans are added, the standard is reached only by the salinity of food materials, the tea flavor paste is more beneficial to health, and yeast extract and the like are added to alleviate the bad smell of raw materials such as fermented soya beans and the like;
a. the yeast extract has rich nutrition and good processing performance, enhances the freshness, the deliciousness and the mellow feeling of the tea fragrant sauce, simultaneously relieves the bad smells of the product, such as salty taste, sour taste and the like, covers the peculiar smell and stabilizes the fragrance. b. The taste of the tea fragrant sauce is improved, and the use of sodium and monosodium glutamate is effectively reduced.
2. The tea-flavored sauce is characterized in that the combination of tea leaves and tea stalks is creatively used, so that the tea-flavored sauce is rich in tea flavor and is different from the traditional sauce;
the tea stem is fried mainly for tea fragrance, the tea stem contains a considerable amount of fragrant substances, the tea fragrance gradually decreases from the first leaf to the third leaf, and the tea stem has the highest fragrance. The tea aroma substances are mainly in the main veins of tea stalks and tender leaves, and the amino acid in the tender stalks is higher than that in the tender leaves. The vascular bundles in the stalks are the main transport tissues of nutrients and aroma, most of substances contained in the stalks are water-soluble, the aroma is evaporated from the stalks to the leaves along with water during the processing of the tea, and the substances are combined with effective substances of the leaves and converted to form higher and stronger aroma quality after being transferred to the leaves. In addition, the cost of the tea stem is low.
The tea leaves are fried for two purposes, one is to quickly fry the moisture of the dried tea leaves, and the other is to keep the faint scent of the tea leaves. The tea stalks are discarded after being fried, and the tea leaves are used in meat paste after being fried.
3. The tea flavor sauce obtained by the application uses the nutritional agent and is more nutritional
Tea flower seed oil:
according to the discussion of traditional Chinese medicine, the tea oil can reduce cholesterol in human serum after being eaten for a long time, and has obvious curative effects on diseases such as hypertension, cardiovascular and cerebrovascular diseases, obesity and the like. Meanwhile, the health-care oil has the effects of beautifying and protecting skin, has the digestibility of over 99 percent, particularly has good health-care effect on the post-recovery of puerperae, and is the king in oil.
a. And (3) nutrition supplement: the camellia seed oil is rich in vitamins and trace elements, contains polyunsaturated fatty acid and amino acid components, can supplement nutrient components required by a body, and is beneficial to the body health.
b. Lubricating the intestinal tract: the camellia seed oil has high oleic acid content, is easy to digest and absorb by human bodies, is beneficial to discharging substances in intestinal tracts, avoids excessive accumulation of food in the intestinal tracts, can play a certain role in preventing constipation, but only can play an auxiliary effect and cannot be used as a medicament.
c. The tea oil is clear in color, delicious and fragrant, the health of human body is benefited by eating the tea oil, and the tea oil is durable to store and not easy to rancidity, so the tea oil is a good storage substance.
Canola oil:
a. the canola oil contains a beneficial component, namely linolenic acid (also called as omega 3), can be metabolized into DHA (brain gold) and EPA after entering a human body, can help brain development and retina health, has mono-unsaturated and polyunsaturated fatty acids which are most suitable for the growth environment proportion of the human body, and can fundamentally keep the nutrition balance of the human body.
b. The canola oil has super health care effect, and has the golden ratio content of 93 percent of unsaturated fat and 7 percent of saturated fat. And 100% does not contain cholesterol. Through scientific demonstration: the long-term consumption of the canola oil in daily diet can not only prevent blood from coagulating into blocks, but also prevent and reduce the risk of heart disease, stroke, coronary heart disease and other diseases to the utmost extent.
c. Light and refreshing. The canola oil is processed by dozens of decoloration and deodorization processes, the greasy feeling of the oil is completely filtered, and only 100 percent of nutrient substances and mellow taste are retained
d. Has skin caring effect. The canola oil contains the most natural vitamin E, and the natural vitamin E has the effects of resisting oxidation and aging, beautifying and nourishing faces, and has certain effects on female irregular menstruation and infertility, male hormone secretion regulation and the like.
4. The tea flavor sauce obtained by the application is not added with sucrose, and is mainly added with a compound of fructo-oligosaccharide, arabinose and galactomannan. In addition, the proportion of the fructo-oligosaccharide, the arabinose and the galactomannan compound is obtained through experiments, and digestion and defecation are facilitated under the proportion.
Fructooligosaccharides (prebiotics): a. regulating intestinal flora, and maintaining intestinal microecological balance. The fructo-oligosaccharide promotes the growth and metabolism of beneficial bacteria such as bifidobacterium and the like in intestinal tracts, and generates short-chain fatty acid (acetic acid, propionic acid, butyric acid) and the like, and the short-chain fatty acid can inhibit the growth of pathogenic bacteria. b. Improving intestinal function, loosening bowel to relieve constipation, and preventing and treating diarrhea. c. Mineral absorption is promoted, the fructo-oligosaccharide is utilized by beneficial bacteria in intestinal tracts to generate short-chain fatty acid, the pH value is reduced, the dissolution of calcium and the like is promoted, and the absorption is facilitated. d. Reducing blood lipid, reducing cholesterol synthesis, and promoting cholesterol excretion.
Arabinose: a. reducing blood sugar, inhibiting sucrose decomposition and absorption in small intestine, and reducing glucose concentration in blood. b. It can assist weight reduction, and can be used for producing organic acid in large intestine by glycolysis, reducing energy intake, and inhibiting single lipogenesis and accumulation. c. Relaxing bowels, being used by microorganism in large intestine, promoting intestinal peristalsis, and increasing intestinal water content under osmotic pressure.
Galactomannan (prebiotic): a. improve the intestinal microbial balance, increase beneficial bacteria in the intestinal tract and produce short-chain fatty acid. The short-chain fatty acid is beneficial to promoting intestinal villus growth, simultaneously reducing pH value in colon and inhibiting harmful bacteria growth. b. Controlling postprandial blood sugar level, effectively controlling postprandial blood sugar rise phenomenon, and improving the current situation of high GI diet. If the rice is eaten together with the rice, the influence of carbohydrate in the rice on the postprandial blood sugar of a human body can be reduced. c. Can promote mineral absorption, and can effectively increase the intake of iron and magnesium ions by taking galactomannan. d. Can improve constipation and diarrhea, and has good application, no flatulence, and no diarrhea. e. Protect liver and effectively avoid alcohol damage. f. Delaying aging, increasing antioxidant activity, and improving oxygen free radical metabolism.
5. The obtained tea-flavored sauce belongs to low GI food, and the blood sugar fluctuation is small, so that the tea-flavored sauce is more beneficial to health.
Example 2
The tea-flavored sauce is prepared from the following raw materials in parts by weight:
120 parts of red pepper, 80 parts of sweet pepper, 20 parts of sweet pepper powder, 10 parts of Thai pepper, 10 parts of pickled pepper, 120 parts of corn oil, 20 parts of soybean oil (the cost can be reduced by properly adding soybean oil), 2 parts of ginger, 70 parts of garlic, 10 parts of fermented soya beans, 100 parts of chicken, 8 parts of pine nuts, 8 parts of black tea, 0.6 part of green pepper powder, 0.4 part of red pepper powder and 0.1 part of yeast extract.
Also comprises a nutrient agent: 0.8 part of chlorella pyrenoidosa, 5 parts of canola oil, 15 parts of camellia seed oil and 0.5 part of lemon juice. 5 parts of fructo-oligosaccharide, arabinose and galactomannan complex. The weight ratio of the fructo-oligosaccharide to the arabinose to the galactomannan is as follows: 45:30:10;
the preparation method of the tea flavor sauce comprises the following steps:
(1) Weighing tea leaves and water according to the ratio of the tea leaves to the water, leaching for 30 minutes at 85 ℃ by ultrasonic waves of 200W, and filtering to obtain the tea leaves and the tea water.
(2) Weighing corn oil and soybean oil according to weight, frying pine nuts for 3-6min and taking out when the oil temperature reaches 100-110 ℃, frying tea stalks for 15-18min and taking out tea leaves obtained in the step (1) after frying for 4-7 min, and taking out the fried pine nuts, tea leaves and oil for later use.
(3) Cleaning meat, removing impurities, and cutting into 0.5 × 0.5cm meat cubes.
(4) Putting red pepper, sweet pepper, thai pepper and pickled pepper into a meat grinder with a pore plate diameter of 10mm, and grinding.
(5) Adding rhizoma Zingiberis recens, bulbus Allii, and semen Sojae Preparatum into meat grinder to obtain paste.
(6) Slightly heating the oil fried in the step (2), the canola oil and the camellia seed oil with slow fire, adding the materials obtained in the step (4) and the step (5) and sweet pepper powder, frying for 5-8 minutes, adding the material obtained in the step (3), frying for 1-2 minutes, adding red pepper powder, green pepper powder, fructo-oligosaccharide, arabinose, galactomannan, chlorella pyrenoidosa, yeast extract, lemon juice and the tea water obtained in the step (1), adding the tea leaves and the pine nuts in the step (2), frying for 2-5 minutes, cooling, canning, sterilizing at 116 ℃ for 20 minutes, and sealing to obtain the tea fragrant sauce.
Example 3
The tea-flavored sauce is prepared from the following raw materials in parts by weight:
100 parts of red pepper, 100 parts of sweet pepper, 20 parts of sweet pepper powder, 10 parts of Thai pepper, 20 parts of pickled pepper, 80 parts of corn oil, 40 parts of soybean oil (the cost can be reduced by properly increasing the soybean oil), 3 parts of ginger, 15 parts of garlic, 50 parts of fermented soya beans, 0.5 part of tomato sauce, 100 parts of pork, 5 parts of pine nuts, 4 parts of white tea, 0.3 part of green pepper powder, 0.2 part of red pepper powder and 0.3 part of yeast extract.
Also comprises a nutrient agent: 1 part of chlorella pyrenoidosa, 10 parts of canola oil, 20 parts of camellia seed oil and 1 part of lemon juice.
4 parts of fructo-oligosaccharide, arabinose and galactomannan complex.
The preparation method of the tea flavor sauce comprises the following steps:
(1) Weighing tea leaves and water according to the ratio of the tea leaves to the water, leaching for 30 minutes at 85 ℃ by ultrasonic waves of 200W, and filtering to obtain the tea leaves and the tea water.
(2) Weighing corn oil and soybean oil according to weight, frying pine nuts for 3-6min and fishing out when the oil temperature reaches 100-110 ℃, frying tea stems for 15-18min and fishing out tea leaves obtained in the step (1) after frying for 4-7 min, and frying pine nuts, tea leaves and oil for later use.
(3) Cleaning meat, removing impurities, cutting into 0.5 × 0.5cm pieces, scalding in water for 1-2min, and taking out.
(4) Adding red pepper, sweet pepper, thai pepper and pickled pepper into a meat grinder with a pore plate diameter of 10mm, and mincing.
(5) Adding rhizoma Zingiberis recens, bulbus Allii, and semen Sojae Preparatum into meat grinder to obtain paste.
(6) Slightly heating the oil fried in the step (2), the canola oil and the camellia seed oil with slow fire, adding the materials obtained in the steps (4) and (5) and sweet pepper powder, frying for 5-8 minutes, adding the material obtained in the step (3), frying for 1-2 minutes, adding red pepper powder, green pepper powder, fructo-oligosaccharide, arabinose, galactomannan, pyrenoid nucleus, yeast extract, lemon juice and the tea water obtained in the step (1), frying the tea leaves and the pine nuts in the step (2) for 3-6 minutes, cooling, canning, sterilizing at 121 ℃ for 30 minutes, and sealing to obtain the tea flavor sauce.
Example 4
The tea-flavored sauce is prepared from the following raw materials in parts by weight:
120 parts of red pepper, 100 parts of sweet pepper, 20 parts of sweet pepper powder, 15 parts of Thai pepper, 15 parts of pickled pepper, 110 parts of corn oil, 4 parts of ginger, 12 parts of garlic, 10 parts of fermented soya beans, 10 parts of tomato sauce, 110 parts of beef, 7 parts of pine nuts, 2 parts of clear tea, 0.3 part of green pepper powder, 0.3 part of red pepper powder and 0.2 part of yeast extract.
Also comprises a nutrient agent: 0.8 part of chlorella pyrenoidosa, 7 parts of canola oil, 18 parts of camellia seed oil and 3 parts of lemon juice.
3 parts of fructo-oligosaccharide, arabinose and galactomannan complex.
The preparation method of the tea-flavored sauce comprises the following steps:
(1) Weighing tea and water according to the ratio of the materials to the water, leaching for 30 minutes at 85 ℃ under the condition of ultrasonic wave of 200W, and filtering to obtain the tea and the tea water.
(2) Weighing corn oil according to weight, frying pine nuts for 3-6min when the oil temperature reaches 100-110 ℃, fishing out tea stems for 15-18min, frying tea leaves obtained in the step (1) for 4-7 min, fishing out the fried pine nuts, tea leaves and oil for later use.
(3) Cleaning meat, removing impurities, mincing with meat mincer with pore plate diameter of 10mm, blanching in water for 1-2min, and taking out.
(4) Adding red pepper, sweet pepper, thai pepper and pickled pepper into a meat grinder with a pore plate diameter of 10mm, and mincing.
(5) Adding rhizoma Zingiberis recens, bulbus Allii, and semen Sojae Preparatum into meat grinder to obtain paste.
(6) Slightly heating the oil fried in the step (2), the canola oil and the camellia seed oil with slow fire, adding the materials obtained in the step (4) and the step (5) and sweet pepper powder, frying for 5-8 minutes, adding the material obtained in the step (3), frying for 1-2 minutes, adding red pepper powder, green pepper powder, fructo-oligosaccharide, arabinose, galactomannan, chlorella pyrenoidosa, yeast extract, lemon juice and the tea water obtained in the step (1), adding the tea leaves and the pine nuts in the step (2), frying for 3-6 minutes, cooling, canning, sterilizing at 121 ℃ for 40 minutes, and sealing to obtain the tea fragrant sauce.
Example 5
The tea flavor sauce is prepared from the following raw materials in parts by weight:
120 parts of red pepper, 80 parts of sweet pepper, 40 parts of sweet pepper powder, 20 parts of Thai pepper, 10 parts of pickled pepper, 110 parts of corn oil, 1 part of ginger, 12 parts of garlic, 12 parts of fermented soya beans, 12 parts of pine nuts, 8 parts of black tea, 0.5 part of green Chinese prickly ash powder, 0.3 part of red Chinese prickly ash powder and 0.2 part of yeast extract.
Also comprises a nutrient agent: 0.4 part of chlorella pyrenoidosa, 15 parts of canola oil, 25 parts of camellia seed oil and 0.5 part of lemon juice.
5 parts of fructo-oligosaccharide, arabinose and galactomannan complex.
The preparation method of the tea-flavored sauce comprises the following steps:
(1) Weighing tea leaves and water according to the ratio of the tea leaves to the water, leaching for 30 minutes at 85 ℃ by ultrasonic waves of 200W, and filtering to obtain the tea leaves and the tea water.
(2) Weighing corn oil according to weight, frying pine nuts for 3-6min when the oil temperature reaches 100-110 ℃, taking out, frying tea stalks for 15-18min, taking out tea leaves obtained in the step (1) after frying for 4-7 min, and taking out the fried pine nuts, tea leaves and oil for later use.
(3) Adding red pepper, sweet pepper, thai pepper and pickled pepper into a meat grinder with a pore plate diameter of 10mm, and mincing.
(4) Adding rhizoma Zingiberis recens, bulbus Allii, and semen Sojae Preparatum into meat grinder to obtain paste.
(5) Slightly heating the oil fried in the step (2), the canola oil and the camellia seed oil with slow fire, adding the materials obtained in the step (3) and the step (4) and sweet pepper powder, frying for 5-8 minutes, adding red pepper powder, green pepper powder, fructo-oligosaccharide, arabinose, galactomannan, chlorella pyrenoidosa, yeast extract, lemon juice and the tea water obtained in the step (1), frying the tea leaves and the pine nuts in the step (2) for 3-8 minutes, cooling, canning, sterilizing at 100 ℃ for 30 minutes, and sealing to obtain the tea fragrant sauce.
Example 6
The tea flavor sauce is prepared from the following raw materials in parts by weight:
80 parts of red pepper, 100 parts of sweet pepper, 20 parts of sweet pepper powder, 10 parts of Thai pepper, 10 parts of pickled pepper, 106 parts of corn oil, 3 parts of ginger, 10 parts of garlic, 10 parts of fermented soya beans, 0.5 part of tomato sauce, 60 parts of shelled shrimps, 8 parts of pine nuts, 4 parts of scented tea, 0.2 part of green pepper powder, 0.2 part of red pepper powder and 0.3 part of yeast extract.
Also comprises a nutrient agent: 0.6 part of chlorella pyrenoidosa, 25 parts of canola oil, 25 parts of camellia seed oil and 1 part of lemon juice.
3 parts of fructo-oligosaccharide, arabinose and galactomannan complex.
The preparation method of the tea flavor sauce comprises the following steps:
(1) Weighing tea leaves and water according to the ratio of the tea leaves to the water, leaching for 30 minutes at 85 ℃ by ultrasonic waves of 200W, and filtering to obtain the tea leaves and the tea water.
(2) Weighing corn oil according to weight, frying pine nuts for 3-6min when the oil temperature reaches 100-110 ℃, fishing out tea stems for 15-18min, frying tea leaves obtained in the step (1) for 4-7 min, fishing out the fried pine nuts, tea leaves and oil for later use.
(3) Cleaning shelled shrimps, removing impurities, and mincing in a meat mincer.
(4) Adding red pepper, sweet pepper, thai pepper and pickled pepper into a meat grinder with a pore plate diameter of 10mm, and mincing.
(5) Adding rhizoma Zingiberis recens, bulbus Allii, and semen Sojae Preparatum into meat grinder to obtain paste.
(6) Slightly heating the oil fried in the step (2), the canola oil and the camellia seed oil with slow fire, adding the materials obtained in the step (4) and the step (5) and sweet pepper powder, frying for 5-8 minutes, adding the material obtained in the step (3), frying for 1-2 minutes, adding red pepper powder, green pepper powder, fructo-oligosaccharide, arabinose, galactomannan, chlorella pyrenoidosa, yeast extract, lemon juice and the tea water obtained in the step (1), adding the tea leaves and the pine nuts in the step (2), frying for 3-6 minutes, cooling, canning, sterilizing at 121 ℃ for 30 minutes, and sealing to obtain the tea fragrant sauce.
Example 7
The tea flavor sauce is prepared from the following raw materials in parts by weight:
80 parts of red pepper, 100 parts of sweet pepper, 20 parts of sweet pepper powder, 10 parts of Thai pepper, 10 parts of pickled pepper, 80 parts of corn oil, 2 parts of ginger, 12 parts of garlic, 8 parts of fermented soya beans, 20 parts of abalone, 10 parts of pine nuts, 4 parts of green tea, 0.2 part of green pepper powder, 0.1 part of red pepper powder and 0.2 part of yeast extract.
Also comprises a nutrient agent: 1 part of chlorella pyrenoidosa, 25 parts of canola oil, 25 parts of camellia seed oil and 1 part of lemon juice.
3 parts of fructo-oligosaccharide, arabinose and galactomannan complex.
The preparation method of the tea-flavored sauce comprises the following steps:
(1) Weighing tea leaves and water according to the ratio of the tea leaves to the water, leaching for 30 minutes at 85 ℃ by ultrasonic waves of 200W, and filtering to obtain the tea leaves and the tea water.
(2) Weighing corn oil according to weight, frying pine nuts for 3-6min when the oil temperature reaches 100-110 ℃, taking out, frying tea stalks for 15-18min, taking out tea leaves obtained in the step (1) after frying for 4-7 min, and taking out the fried pine nuts, tea leaves and oil for later use.
(3) Cleaning abalone, removing impurities, and mincing with meat mincer.
(4) Putting red pepper, sweet pepper, thai pepper and pickled pepper into a meat grinder with a pore plate diameter of 10mm, and grinding.
(5) Adding rhizoma Zingiberis recens, bulbus Allii, and semen Sojae Preparatum into meat grinder to obtain paste.
(6) Slightly heating the oil fried in the step (2), the canola oil and the camellia seed oil with slow fire, adding the materials obtained in the steps (4) and (5) and sweet pepper powder, frying for 5-8 minutes, adding the material obtained in the step (3), frying for 1-2 minutes, adding red pepper powder, green pepper powder, fructo-oligosaccharide, arabinose, galactomannan, pyrenoid nucleus, yeast extract, lemon juice and the tea water obtained in the step (1), frying the tea leaves and the pine nuts in the step (2) for 3-6 minutes, cooling, canning, sterilizing at 116 ℃ for 30 minutes, and sealing to obtain the tea fragrant sauce.
Example 8
The tea-flavored sauce is prepared from the following raw materials in parts by weight:
85 parts of red pepper, 75 parts of sweet pepper, 30 parts of sweet pepper powder, 5 parts of Thai pepper, 5 parts of pickled pepper, 115 parts of corn oil, 10 parts of mushroom, 2 parts of ginger, 6 parts of garlic, 10 parts of fermented soya beans, 8 parts of pine nuts, 3 parts of green tea, 0.1 part of green pepper powder, 0.2 part of red pepper powder and 0.3 part of yeast extract.
Also comprises a nutrient agent: 0.6 part of chlorella pyrenoidosa, 12 parts of canola oil, 18 parts of camellia seed oil and 1 part of lemon juice.
3 parts of fructo-oligosaccharide, arabinose and galactomannan complex.
The preparation method of the tea-flavored sauce comprises the following steps:
(1) Weighing tea leaves and water according to the ratio of the tea leaves to the water, leaching for 30 minutes at 85 ℃ by ultrasonic waves of 200W, and filtering to obtain the tea leaves and the tea water.
(2) Weighing corn oil according to weight, frying pine nuts for 3-6min when the oil temperature reaches 100-110 ℃, taking out, frying tea stalks for 15-18min, taking out tea leaves obtained in the step (1) after frying for 4-7 min, and taking out the fried pine nuts, tea leaves and oil for later use.
(3) Cleaning Lentinus Edodes, removing impurities, and dicing with a dicing machine.
(4) Adding red pepper, sweet pepper, thai pepper and pickled pepper into a meat grinder with a pore plate diameter of 10mm, and mincing.
(5) Adding rhizoma Zingiberis recens, bulbus Allii, and semen Sojae Preparatum into meat grinder to obtain paste.
(6) Slightly heating the oil fried in the step (2), the canola oil and the camellia seed oil with slow fire, adding the materials obtained in the step (4) and the step (5) and sweet pepper powder, frying for 5-8 minutes, adding the material obtained in the step (3), frying for 1-2 minutes, adding red pepper powder, green pepper powder, fructo-oligosaccharide, arabinose, galactomannan, chlorella pyrenoidosa, yeast extract, lemon juice and the tea water obtained in the step (1), adding the tea leaves and the pine nuts in the step (2), frying for 3-6 minutes, cooling, canning, sterilizing at 116 ℃ for 30 minutes, and sealing to obtain the tea fragrant sauce.
Example 9
The tea-flavored sauce is prepared from the following raw materials in parts by weight:
90 parts of red pepper, 80 parts of sweet pepper, 30 parts of sweet pepper powder, 8 parts of Thai pepper, 15 parts of pickled pepper, 100 parts of corn oil, 30 parts of lotus root, 2 parts of ginger, 8 parts of garlic, 12 parts of fermented soya beans, 8 parts of pine nuts, 3 parts of black tea, 0.1 part of green pepper powder, 0.1 part of red pepper powder and 0.3 part of yeast extract.
Also comprises a nutrient agent: 0.6 part of chlorella pyrenoidosa, 15 parts of canola oil, 25 parts of camellia seed oil and 2 parts of lemon juice.
2 parts of fructo-oligosaccharide, arabinose and galactomannan complex.
The preparation method of the tea-flavored sauce comprises the following steps:
(1) The purpose of tea extraction is to fully extract tea polyphenol in tea, and tea water after extraction contains rich tea polyphenol, and the tea water is finally added into meat paste. Table 1 below is an orthogonal test table for tea polyphenol extraction in tea.
TABLE 1
The material-water ratio, the leaching time and temperature of the tea leaves in the ultrasonic environment and the power of the ultrasonic waves are all determined to be the best conditions through a single-factor test and an orthogonal test, and the tea polyphenol content is the highest under the conditions.
The specific optimal conditions are as follows: the material-water ratio is 1:30 weighing tea leaves and water, leaching for 30 minutes at 85 ℃ by ultrasonic waves of 200W, and filtering to obtain the tea leaves and the tea water;
(2) Weighing corn oil according to weight, frying pine nuts for 3-6min when the oil temperature reaches 100-110 ℃, taking out, frying tea stalks for 15-18min, taking out tea leaves obtained in the step (1) after frying for 4-7 min, and taking out the fried pine nuts, tea leaves and oil for later use.
(3) Cleaning rhizoma Nelumbinis, peeling, and cutting into blocks.
(4) Adding red pepper, sweet pepper, thai pepper and pickled pepper into a meat grinder with a pore plate diameter of 10mm, and mincing.
(5) Adding rhizoma Zingiberis recens, bulbus Allii, and semen Sojae Preparatum into meat grinder to obtain paste.
(6) Slightly heating the oil fried in the step (2), the canola oil and the camellia seed oil with slow fire, adding the materials obtained in the step (4) and the step (5) and sweet pepper powder, frying for 5-8 minutes, adding the material obtained in the step (3), frying for 1-2 minutes, adding red pepper powder, green pepper powder, fructo-oligosaccharide, arabinose, galactomannan, chlorella pyrenoidosa, yeast extract, lemon juice and the tea water obtained in the step (1), adding the tea leaves and the pine nuts in the step (2), frying for 3-6 minutes, cooling, canning, sterilizing at 121 ℃ for 30 minutes, and sealing to obtain the tea fragrant sauce.
Performance testing
1. Sensory test
100 people in different areas with different tastes are selected, each person scores each index of sensory quality of examples 1-9 in a separate small compartment according to the requirements of sensory evaluation (a sensory evaluation table of table 2), an average value is taken, each person tastes a meat paste to rinse the mouth during evaluation, the evaluation is continued after 10 minutes of rest, and the result is shown in table 3.
TABLE 2 sensory evaluation Table
Table 3 example sensory scoring
2. Digestion test
100 subjects with normal spleen and stomach functions are selected and randomly divided into 10 groups, 10 subjects in each group eat the common meat paste in the examples 1-9 and the market respectively, 15 g of the common meat paste is eaten every day together with 200 g of low-fat buckwheat noodles, the common meat paste is observed and checked after being continuously eaten for one week, the number of people with dyspepsia and the time of the dyspepsia are recorded, and the dyspepsia is represented by the phenomena of spleen and stomach function reduction, intestinal discomfort, food separation, constipation and the like. The test results are shown in table 4.
TABLE 4 digestible conditions
3. Glycemic index test
Selecting 100 subjects, and testing regular work and rest of the subjects in the first three days to obtain normal diet; the evening meal avoided high dietary fiber and high sugar food, no alcohol, before testing, fasting started before 22; the day morning of the assay was determined to avoid vigorous exercise. Volunteers arrived at the test site and stood still for 10min before starting the test feeding assay. Collecting fasting blood sample for 1 time, starting to eat after the collection is finished, eating all the test substances within 5-10 min, timing from the first time of eating, and collecting the blood sample after 60 min. The measurement interval of each independent test food is more than or equal to 48 hours. Based on the test results (as in table 5), it was found that examples 1-9 had a smaller GI index rise than the commercial regular meat pastes, and that examples 1-9 were all low GI foods.
TABLE 5
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (10)
1. The tea flavor sauce is characterized by comprising the following raw materials in parts by weight: 150-200 parts of red pepper, 50-100 parts of sweet pepper, 20-50 parts of sweet pepper powder, 10-30 parts of Thai pepper, 20-40 parts of pickled pepper, 80-120 parts of corn oil, 2-10 parts of ginger, 5-80 parts of garlic, 10-40 parts of fermented soya beans, 0-40 parts of tomato sauce, 0-300 parts of meat, 5-25 parts of pine nuts, 3-8 parts of tea leaves, 6-12 parts of tea stems, 0.2-0.8 part of green pepper powder, 0.2-0.8 part of red pepper powder and 0.1-0.5 part of yeast extract.
2. The tea flavor sauce according to claim 1, wherein the meat is one of beef, chicken, pork, shrimp meat or abalone; the tea is one of white tea, green tea, black tea, oolong tea, black tea, yellow tea or scented tea.
3. The tea flavor sauce according to claim 1, further comprising the following raw materials in parts by weight: 1-30 parts of vegetables, 1-20 parts of mushroom and 20-40 parts of soybean oil.
4. The tea flavor paste as claimed in claim 3, wherein the vegetable is celery or lotus root, and the mushroom is shiitake or pleurotus eryngii.
5. The tea flavor sauce according to claim 1, further comprising the following raw materials in parts by weight: 0.1-1 part of chlorella pyrenoidosa, 10-20 parts of canola oil, 10-20 parts of camellia seed oil and 2-5 parts of lemon juice.
6. The tea flavor sauce according to claim 4, further comprising the following raw materials in parts by weight: 1-10 parts of glycoconjugate; the sugar complex is formed by mixing fructo-oligosaccharide, arabinose and galactomannan.
7. A method for preparing the tea flavor paste according to claim 1, comprising the steps of:
(1) Weighing tea leaves and water, performing ultrasonic extraction, and filtering to obtain tea leaves and tea water;
(2) Weighing corn oil, heating, respectively frying the pine nuts, the tea stalks and the tea leaves obtained in the step (1), and reserving the fried pine nuts, the tea leaves and the oil for later use;
(3) Cutting meat into diced meat;
(4) Mincing red pepper, sweet pepper, thai pepper and pickled pepper;
(5) Putting ginger, garlic and fermented soya beans into a meat grinder to prepare paste;
(6) Slightly heating the oil fried in the step (2) with slow fire, adding the materials obtained in the steps (4) and (5) and sweet pepper powder, frying, adding diced meat obtained in the step (3), frying, adding red pepper powder, green pepper powder, yeast extract, the tea water obtained in the step (1) and the tea leaves and the pine nuts in the step (2), frying, cooling and sterilizing to obtain the tea fragrant sauce.
8. A method of preparing a tea flavor paste according to claim 5, comprising the steps of:
(1) Weighing tea and water, leaching for 30 minutes at 85 ℃ under ultrasonic wave of 200W, and filtering to obtain tea and tea water;
(2) Weighing corn oil, frying pine nuts for 3-6min when the oil temperature reaches 100-110 ℃, taking out, frying tea stalks for 15-18min, taking out, frying tea leaves obtained in the step (1) for 4-7 min, taking out, and keeping the fried pine nuts, tea leaves and oil for later use;
(3) Cleaning meat, removing impurities, and cutting into 0.5 × 0.5cm meat dices;
(4) Putting red pepper, sweet pepper, thai pepper and pickled pepper into a meat grinder and grinding;
(5) Putting ginger, garlic and fermented soya beans into a meat grinder to prepare paste;
(6) Slightly heating the oil, the canola oil and the camellia seed oil fried in the step (2) by slow fire, adding the materials obtained in the steps (4) and (5) and sweet pepper powder, frying for 5-8 minutes, adding the diced meat obtained in the step (3), frying for 1-2 minutes, adding red pepper powder, green pepper powder, fructo-oligosaccharide, arabinose, galactomannan, chlorella pyrenoidosa, yeast extract, lemon juice and the tea water obtained in the step (1), adding the tea leaves and the pine nuts in the step (2), frying for 2-5 minutes, cooling, canning, sterilizing at 116 ℃ for 20 minutes, and sealing to obtain the tea fragrant sauce.
9. The method for preparing tea flavor paste according to claim 8, wherein the weight ratio of the tea leaves to the water in the step (1) is 1:30.
10. the preparation method of tea flavor paste according to claim 8, wherein the steps (3) and (4) are specifically:
(3) Cleaning meat, removing impurities, cutting into 0.5 × 0.5cm pieces, scalding in water for 1-2min, and taking out;
(4) Mincing red pepper, sweet pepper, thai pepper and pickled pepper with meat mincer with orifice plate diameter of 10 mm.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333345A (en) * | 2016-08-29 | 2017-01-18 | 桐城市雨润生物科技有限公司 | Beef paste with fermented soya bean and swine blood |
| CN106690265A (en) * | 2017-01-18 | 2017-05-24 | 安徽鸡笼山食品有限公司 | Flavored preserved black bean chilli paste and preparation method thereof |
| CN109480194A (en) * | 2018-11-26 | 2019-03-19 | 遵义市刘胡子食品有限公司 | A kind of dehumidifying noise reduction spicy fermented black bean sauce and preparation method thereof |
| CN112042923A (en) * | 2020-08-24 | 2020-12-08 | 湖南军浩绿色食品股份有限公司 | Seafood-flavor chili sauce not prone to causing internal heat and preparation method thereof |
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2022
- 2022-07-05 CN CN202210789851.3A patent/CN115191592A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333345A (en) * | 2016-08-29 | 2017-01-18 | 桐城市雨润生物科技有限公司 | Beef paste with fermented soya bean and swine blood |
| CN106690265A (en) * | 2017-01-18 | 2017-05-24 | 安徽鸡笼山食品有限公司 | Flavored preserved black bean chilli paste and preparation method thereof |
| CN109480194A (en) * | 2018-11-26 | 2019-03-19 | 遵义市刘胡子食品有限公司 | A kind of dehumidifying noise reduction spicy fermented black bean sauce and preparation method thereof |
| CN112042923A (en) * | 2020-08-24 | 2020-12-08 | 湖南军浩绿色食品股份有限公司 | Seafood-flavor chili sauce not prone to causing internal heat and preparation method thereof |
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