CN115381056A - Formula and preparation process of sweet pepper snacks - Google Patents
Formula and preparation process of sweet pepper snacks Download PDFInfo
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- CN115381056A CN115381056A CN202210933159.3A CN202210933159A CN115381056A CN 115381056 A CN115381056 A CN 115381056A CN 202210933159 A CN202210933159 A CN 202210933159A CN 115381056 A CN115381056 A CN 115381056A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The scheme discloses a sweet pepper snack formula in the technical field of food processing, which comprises the following raw materials in parts by weight: 100 to 150 parts of sweet pepper, 25 to 33 parts of malt flour, 20 to 30 parts of yam flour, 8 to 12 parts of white sesame, 2 to 7 parts of hawthorn middling and 2 to 7 parts of white sugar. The preparation method comprises the following steps: step one, mixing: chopping sweet pepper, and then uniformly mixing the sweet pepper, malt flour, yam flour, white sesame, hawthorn middle powder and white sugar to obtain a mixture; step two, pre-freezing: pre-freezing the mixture at-42 to-37 ℃ for 2.5 to 4.5 hours; pre-freezing for 0.5 to 1.5 hours at the temperature of between 40 ℃ below zero and 20 ℃ below zero by using a vacuum freeze dryer; step three, vacuum freeze drying: and (3) placing the pre-frozen mixture in a pre-frozen vacuum freeze dryer for vacuum freeze drying. The sweet pepper snack can effectively reduce the influence of peppers on the spleen and stomach of an eater.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a formula and a preparation process of sweet pepper snacks.
Background
The pepper is a common food in daily life and is popular with people. From the aspect of the existing pepper products, the pepper products mainly relate to more than 200 varieties of 7 series such as oil pepper, pickled pepper, thick broad-bean sauce, chopped pepper, pickled pepper, pepper sauce, pepper, dried pepper and the like, and the pepper serving as snacks only has three varieties of crispy pepper, crispy pepper and is fried products.
For example, patent publication No. CN107853644A discloses a method for producing instant crispy pepper food, which comprises soaking pepper in low concentration ozone water, cleaning, cutting or not cutting, salting, mixing with oil, pre-freezing, and freeze-drying to obtain instant crispy pepper. The instant crispy pepper has the characteristics of uniform salting taste, fresh and fragrant flavor, salty taste, palatable spicy taste, no bad peculiar smell and rich original taste and smell of the pepper; however, the instant crispy pepper is the same as the current pepper snacks, and although the pepper product is crispy, the spicy and hot pepper has strong acrid taste and heat property, so that the spleen and the stomach of a user are adversely affected.
Therefore, the development of the hot pepper food not only retains the spicy characteristic of hot peppers, but also relieves the spicy property of hot peppers, solves the worries of vast people who like to eat hot peppers and fear to get inflamed, and has positive significance.
Disclosure of Invention
The invention aims to provide a formula of sweet pepper snacks, so as to reduce the influence of peppers on the spleen and stomach of a user.
The formula of the sweet pepper snack comprises the following raw materials in parts by weight: 100 to 150 parts of sweet pepper, 25 to 33 parts of malt flour, 20 to 30 parts of yam flour, 8 to 12 parts of white sesame, 2 to 7 parts of hawthorn middling flour and 2 to 7 parts of white sugar.
The beneficial effect of this scheme: the product is prepared from Chinese medicinal materials and hot pepper which have the functions of tonifying spleen, nourishing stomach and eliminating food retention and are homologous to yam powder and malt powder. The yam flour and the malt flour belong to digestant drugs, and the yam flour is sweet and neutral in taste; enter spleen and stomach meridians to promote digestion and invigorate the spleen; the malt flour is sweet in taste and neutral in nature, and has the functions of promoting digestion, tonifying spleen and returning milk, and the spleen and stomach channels are entered. The Chinese yam powder and the malt powder are similar in digestion promoting effect, but the Chinese yam powder and the malt powder are used together, so that the Chinese yam powder and the malt powder have good prevention and treatment effects on starch-type dyspepsia; meanwhile, the yam flour has the functions of tonifying spleen and nourishing stomach after being stir-fried with bran. And the white sesame, the hawthorn middle powder and the white sugar are matched, so that the mouthfeel of the sweet pepper snack can be obviously improved.
Further, the malt flour and the yam flour are sieved by a 80-mesh sieve.
Further, the sweet pepper snack comprises the following raw materials in parts by weight: 110-120 parts of sweet pepper, 28-30 parts of malt flour, 25-28 parts of yam flour, 10-11 parts of white sesame, 5-6 parts of hawthorn middling flour and 5-6 parts of white sugar. The sweet pepper snack prepared by the proportion has relatively better taste.
Based on the formula of the sweet pepper snack, the application also provides a preparation process of the sweet pepper snack, which comprises the following steps:
step one, mixing: chopping sweet peppers, then uniformly mixing the sweet peppers with malt flour, yam flour, white sesame, hawthorn middling flour and white sugar to obtain a mixture, and carrying out extrusion forming;
step two, pre-freezing: pre-freezing the mixture at-42 to-37 ℃ for 2.5 to 4.5 hours; pre-freezing for 0.5 to 1.5 hours at the temperature of between 40 ℃ below zero and 20 ℃ below zero by using a vacuum freeze dryer;
step three, vacuum freeze drying: placing the pre-frozen mixture in a pre-frozen vacuum freeze dryer for vacuum freeze drying, wherein the vacuum freeze drying comprises three stages, and the specific parameters are as follows: the first stage is as follows: vacuumizing for 18-22 h at the temperature of-25 to-15 ℃; and a second stage: vacuumizing for 8-12 h at the temperature of-15 to-5 ℃; and a third stage: vacuumizing for 5-7 h at the temperature of-5-0 ℃; the upper limit of vacuum pressure is 40pa, the lower limit is 30pa, and the temperature of the cold trap is-69 ℃.
The beneficial effect of this scheme: the freeze drying is to cool and freeze the material containing a large amount of water into solid in advance, and then to sublimate the solid ice directly under the vacuum condition. Solid-state ice will absorb the heat when sublimating, arouses the decline of product temperature itself and the sublimation rate that slows down, and this scheme has increased solid-state ice's sublimation rate through adopting gradient intensification and in the lower environment of temperature, shortens drying time. The drying process is carried out at low temperature and in a vacuum state, so that the water (ice) in the mixture is directly sublimated from a solid state to a gas state, the original form of the dried product is kept, the nutritional value is not lost, the components are not damaged, the stability is good, and the color, the fragrance, the taste, the shape and the nutritional value of the food material are kept to the maximum extent. The product adopts a formula formed by edible and medicinal food materials and the peppers for the first time, relieves the pungent taste and the heat of the peppers, and has the functions of tonifying spleen, nourishing stomach and promoting digestion. In addition, the sweet pepper snacks can be stored for a long time without adding preservatives through vacuum freeze drying, and are not easy to rot.
Further, when pre-freezing is carried out in the second step, the pre-freezing temperature of the mixture is-39 ℃, and the pre-freezing time is 4 hours; the vacuum freeze drier is pre-frozen for 2h at the temperature of-30 ℃. After the mixture is uniformly mixed, the mixture is pre-frozen for 4 hours at the temperature of minus 39 ℃, so that the water in the mixture can be rapidly solidified, the compactness of various raw materials in the mixture is further enhanced, and the loosening in the later period is avoided.
Further, the specific parameters of vacuum freeze-drying are as follows: the first stage is as follows: vacuumizing for 20h at the temperature of minus 20 ℃; and a second stage: vacuumizing for 10h at the temperature of minus 10 ℃; and a third stage: vacuumizing for 6h at the temperature of 0 ℃; the upper limit of vacuum pressure is 40pa, the lower limit is 30pa, and the temperature of the cold trap is-69 ℃. By adopting the vacuum freeze-drying parameters, the sweet pepper snacks can be effectively ensured to be fully dried and the nutrient substances of the food materials can be kept.
Drawings
FIG. 1 is a photograph of a sweet pepper snack product made according to example 1 of the present invention;
FIG. 2 is a product photograph of a snack prepared from Capsicum annuum of comparative example 1;
figure 3 is a product photograph of a chili snack prepared in comparative example 2.
Detailed Description
The following is further detailed by way of specific embodiments:
example 1: a preparation process of sweet pepper snacks comprises the following steps:
1. preparing materials: selecting one sweet pepper, 28.36g of malt flour, 25.03g of yam flour, 10.00g of white sesame, 5.00g of hawthorn powder and 5.00g of white sugar; sieving the malt flour and the yam flour with a 80-mesh sieve;
2. selecting raw materials: selecting fresh sweet peppers without rot and peculiar smell as raw materials;
3. cleaning: cleaning sweet peppers to remove impurities;
4. chopping: chopping sweet peppers to have a particle size of 0.3-1 cm;
5. mixing the ingredients: mixing sweet pepper with adjuvants (malt flour, rhizoma Dioscoreae powder, semen Sesami Indici, fructus crataegi powder and white sugar) to obtain mixture;
6. molding: packaging the mixture with a decorating bag, laying a layer of Chinese yam powder on a square plate (preventing the mixture from adhering on the placing plate), and extruding the peppers in the decorating bag into the square plate;
7. pre-freezing: placing the sweet peppers after the ingredients are finished in a temperature of minus 39 ℃ for pre-freezing for 4 hours, and pre-freezing for 2 hours in a vacuum freeze drier at the temperature of minus 30 ℃;
8. and (3) vacuum freeze drying: placing the mixture after the prefreezing into a vacuum freeze dryer after the prefreezing for vacuum freeze drying, wherein the vacuum freeze drying comprises three stages, and the specific parameters are as follows: the first stage is as follows: vacuumizing for 20h at the temperature of minus 20 ℃; and a second stage: vacuumizing for 10h at the temperature of minus 10 ℃; and a third stage: vacuumizing for 6h at the temperature of 0 ℃; the starting temperature of the vacuum pump is set to be 30 ℃, the upper limit of the vacuum air pressure is 40pa, the lower limit is 30pa, and the temperature of the cold trap is-69 ℃.
9. Packaging: and (4) filling the sweet pepper snacks subjected to vacuum freeze drying into a sealing bag, and sealing for storage.
The sweet pepper snack prepared using example 1 is shown in figure 1, with the end product conclusion: the prepared sweet pepper snack is in the shape of a cookie biscuit, is very crisp, has similar mouthfeel to the cookie biscuit, is micro-powder in color, is not irritant, and is suitable for the public.
Comparative example 1: preparation process of chili snacks
The formula (I) is as follows: red pepper, green pepper, capsicum frutescens, sweet pepper
(II) the process flow comprises the following steps: preparing, selecting raw materials, cleaning, cutting into blocks, forming, dishing, pre-freezing, vacuum freeze drying, quality testing, packaging and obtaining a finished product;
(III) operation steps:
1. selecting fresh, rotten and odor-free red peppers, linear peppers, green peppers, capsicum frutescens and sweet peppers as raw materials;
2. cleaning and drying the peppers;
3. cutting sweet pepper into blocks of about 3 × 3 cm; cutting one part of the cayenne pepper green pepper into strips with the length of about 3 cm; the capsicum frutescens and the red pepper are kept in a whole;
4. putting the prepared peppers into a square plate, and pre-freezing for 5 hours in a low-temperature refrigerator at minus 39 ℃; pre-freezing for 1h at-40 ℃ by using a vacuum freeze dryer;
5. the method comprises the following steps of putting the pre-frozen hot pepper into a vacuum freeze dryer for vacuum freeze drying, wherein the vacuum freeze drying comprises three stages, and the specific parameters are as follows: starting a vacuum pump at 40 ℃, the upper limit and the lower limit of vacuum pressure being 50pa and 30pa, cold trapping (at-59 ℃), and performing a first stage (vacuumizing, at-15 ℃ for 30 hours); (the second to third stages, each increased by 5 ℃ for 1.5 hours, were all in a vacuum state).
6. And (4) quality inspection and packaging: and (4) inspecting the quality of the sweet pepper snacks subjected to vacuum freeze drying, and then placing the snacks in a sealed bag for sealed storage.
The fabricated snack made using comparative example 1 is shown in figure 2, with the end product conclusion: only the color of the chopped linear pepper green pepper has a whitish phenomenon, and the rest is not changed; the taste of the hot pepper is the same as that of the fresh pepper; no fragrance; the freeze-drying failed.
Comparative example 2: preparation process of chili snacks
1. Pickled pepper
The formula (I) is as follows: fructus Capsici, fructus Zanthoxyli, semen Sesami Niger, semen Sesami Indici, pericarpium Citri Tangerinae fine powder, medicinal fructus crataegi fine powder, edible fructus crataegi fine powder, and Mel;
(II) the process flow is as follows: preparing materials, selecting raw materials, cleaning, cutting, weighing, mixing, forming, pre-freezing, vacuum freeze drying, quality testing, packaging and obtaining finished products;
(III) operation steps:
1. selecting large and complete peppers as raw materials;
2. cleaning Capsici fructus with purified water, and air drying;
3. cutting hot pepper to take out hot pepper seeds;
4. weighing 0.498g of dried orange peel fine powder required by pickled Japanese pepper, 0.499g of medicinal hawthorn fine powder, 1.004g of edible hawthorn fine powder, 2.00g of black sesame and 3.04g of honey;
and (3) proportioning and weighing lantern peppers: 0.499g of fine dried orange peel powder, 0.500g of medicinal fine hawthorn powder, 1.006g of edible coarse hawthorn powder, 2.00g of white sesame and 2.99g of honey;
5. uniformly mixing the auxiliary materials, and then stuffing the mixture into the pepper without seeds;
6. putting the prepared peppers into a square plate, and pre-freezing for 6 hours in a low-temperature refrigerator at minus 39 ℃; pre-freezing for 70min at-30 deg.C with vacuum freeze dryer;
7. the method comprises the following steps of putting the pre-frozen hot pepper into a vacuum freeze dryer for vacuum freeze drying, wherein the vacuum freeze drying comprises three stages, and the specific parameters are as follows: setting the starting temperature of a vacuum pump at 25 ℃, setting the upper limit and the lower limit of vacuum pressure at 30pa and 5pa, and setting a cold trap (the temperature is-65 ℃); the first stage (vacuum pumping, temperature is-20 ℃ for 20 h), the second stage (vacuum pumping, temperature is-10 ℃ for 10 h), and the third stage (vacuum pumping, temperature is 0 ℃ for 5 h).
8. And (4) quality inspection and packaging: and (4) inspecting the quality of the sweet pepper snacks subjected to vacuum freeze drying, and then putting the snacks into a sealed bag for sealed storage.
(IV) conclusion of the product
The fabricated snack made using comparative example 2 was as shown in figure 3, with the final conclusion: the pickled Japanese pepper is discolored and whitish, has chocking and irritating mouthfeel, and is very spicy after being eaten. The color of the Lantern pepper is unchanged, the mouth feel is just right, the Lantern pepper is not irritated when being eaten, and the Lantern pepper is very salty and very spicy.
The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several variations and modifications can be made, which should also be considered as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the utility of the patent. The scope of the claims of the present application shall be defined by the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several variations and modifications can be made, which should also be considered as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the utility of the patent. The scope of the claims of the present application shall be defined by the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (6)
1. The formula of the sweet pepper snack is characterized in that: comprises the following raw materials in parts by weight: 100 to 150 parts of sweet pepper, 25 to 33 parts of malt flour, 20 to 30 parts of yam flour, 8 to 12 parts of white sesame, 2 to 7 parts of hawthorn middling and 2 to 7 parts of white sugar.
2. The sweet pepper snack food formulation of claim 1, wherein: the malt flour and the yam flour are sieved by a 80-mesh sieve.
3. The sweet pepper snack food formulation of claim 2, wherein: comprises the following raw materials in parts by weight: 110-120 parts of sweet pepper, 28-30 parts of malt flour, 25-28 parts of yam flour, 10-11 parts of white sesame, 5-6 parts of hawthorn middling flour and 5-6 parts of white sugar.
4. A process for preparing a sweet pepper snack as claimed in any one of the claims 1 to 3, characterized in that: the method comprises the following steps:
step one, mixing: chopping sweet pepper, then uniformly mixing the sweet pepper with malt flour, yam flour, white sesame, hawthorn middle flour and white sugar to obtain a mixture, and carrying out extrusion forming on the mixture;
step two, pre-freezing: pre-freezing the mixture at-42 to-37 ℃ for 2.5 to 4.5 hours; pre-freezing for 0.5 to 1.5 hours at the temperature of between 40 ℃ below zero and 20 ℃ below zero by using a vacuum freeze dryer;
step three, vacuum freeze drying: placing the pre-frozen mixture into a pre-frozen vacuum freeze dryer for vacuum freeze drying, wherein the vacuum freeze drying comprises three stages, and the specific parameters are as follows: the first stage is as follows: vacuumizing for 18-22 h at the temperature of-25 to-15 ℃; and a second stage: vacuumizing for 8-12 h at the temperature of-15 to-5 ℃; and a third stage: vacuumizing for 5-7 h at the temperature of-5-0 ℃; the upper limit of vacuum pressure is 40pa, the lower limit is 30pa, and the temperature of the cold trap is-69 ℃.
5. The process of claim 4 for preparing a sweet pepper snack, wherein: when pre-freezing is carried out in the second step, the pre-freezing temperature of the mixture is-39 ℃, and the pre-freezing time is 4 hours; the vacuum freeze drier is pre-frozen for 2h at the temperature of-30 ℃.
6. The process of claim 5 for preparing a sweet pepper snack, wherein: the specific parameters of the vacuum freeze drying are as follows: the first stage is as follows: vacuumizing for 20h at the temperature of minus 20 ℃; and a second stage: vacuumizing for 10h at the temperature of minus 10 ℃; and a third stage: vacuumizing for 6h at the temperature of 0 ℃; the upper limit of vacuum pressure is 40pa, the lower limit is 30pa, and the temperature of the cold trap is-69 ℃.
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| CN202210933159.3A CN115381056A (en) | 2022-08-04 | 2022-08-04 | Formula and preparation process of sweet pepper snacks |
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| CN202210933159.3A CN115381056A (en) | 2022-08-04 | 2022-08-04 | Formula and preparation process of sweet pepper snacks |
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| EP0642742A1 (en) * | 1993-08-13 | 1995-03-15 | Kraft Foods, Inc. | Method for producing vegetable pasta |
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| CN105124464A (en) * | 2015-09-24 | 2015-12-09 | 威海圣奥罗生物科技有限公司 | Preparing method of green pepper chips |
| CN107411031A (en) * | 2017-04-28 | 2017-12-01 | 叶明利 | A kind of preparation method of nutrition thick chilli sauce |
| CN110934273A (en) * | 2019-12-23 | 2020-03-31 | 四川江茂食品有限公司 | Composite fruit and vegetable crisp chips and preparation method thereof |
| CN113940411A (en) * | 2020-07-16 | 2022-01-18 | 天津科技大学 | Method for making aged snack-vegetable protein crisp |
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2022
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| Publication number | Priority date | Publication date | Assignee | Title |
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| EP0642742A1 (en) * | 1993-08-13 | 1995-03-15 | Kraft Foods, Inc. | Method for producing vegetable pasta |
| CN1593204A (en) * | 2004-07-06 | 2005-03-16 | 哈尔滨商业大学 | Nutritious vegetable sheet processing method |
| CN105124464A (en) * | 2015-09-24 | 2015-12-09 | 威海圣奥罗生物科技有限公司 | Preparing method of green pepper chips |
| CN107411031A (en) * | 2017-04-28 | 2017-12-01 | 叶明利 | A kind of preparation method of nutrition thick chilli sauce |
| CN110934273A (en) * | 2019-12-23 | 2020-03-31 | 四川江茂食品有限公司 | Composite fruit and vegetable crisp chips and preparation method thereof |
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