CN109090598A - A kind of processing technology of capsicum - Google Patents
A kind of processing technology of capsicum Download PDFInfo
- Publication number
- CN109090598A CN109090598A CN201810790253.1A CN201810790253A CN109090598A CN 109090598 A CN109090598 A CN 109090598A CN 201810790253 A CN201810790253 A CN 201810790253A CN 109090598 A CN109090598 A CN 109090598A
- Authority
- CN
- China
- Prior art keywords
- capsicum
- parts
- processing
- ash
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
This programme discloses a kind of processing technology of capsicum, the following steps are included: Step 1: 8~12 parts of cinnamomum camphora tree branches and leaves and 5~8 parts of dried peppermint leaf are put into 1~2h of tanning in 80~100 parts of water in parts by weight, then filtered fluid is obtained by filtration, tanning temperature is 80~100 DEG C；The white wine that parts by weight are 15~20 parts is added in filtered fluid and obtains soak；Step 2: fresh capsicum is put into closed immersion 2~3 days in soak, soaking temperature is 15~30 DEG C；Step 3: it is 30~40% that the capsicum after immersion, which is dried to water content, drying temperature is 60~80 DEG C；Step 4: the capsicum after step 3 is dried, which is put into processing ash, processes 20~30min, it is 90~100 DEG C that the temperature for processing ash is kept during processing；Ash is processed to be burned by cypress branches and leaves and obtained；Step 5: the processing ash on the capsicum surface that removal cooks, then by Capsicum crushing up to chilli powder.Chilli powder made from this programme, each raw material is more fully merged, while capsaicine is largely lost in capsicum, so that its acid is lower, has better flavor.
Description
Technical field
The invention belongs to agricultural product to produce and process technical field, in particular to a kind of processing technology of capsicum.
Background technique
Chilli powder be as chilli and part pepper bar it is fine ground made of mixture hear with the intrinsic peppery fragrance of capsicum
Pungent sneezing.Chilli is mainly pounded powder by using stone mortar by traditional chilli powder；It is primarily now that will do
Capsicum is placed on insolation under the sun or is pounded powdery after being dried in pot with mild fire.
The chilli powder for smashing out through the above way has the distinctive peppery fragrance of capsicum itself, excessively single but there are tastes
One, excessively pungent problem.In response to this, presently mainly by admixed in chilli powder various other toppings into
Row solves.Such as Publication No. CN104783114A, the patent application of entitled " a kind of chilli powder and preparation method thereof " is disclosed
A kind of production method of chilli powder, include the following steps: 1) to take capsicum go, clean after be put into the baking that temperature is 100~115 DEG C
3~6h is toasted in dry machine makes its water content 5~8%, is crushed to 125~150 mesh and obtains chilli powder；2) safflower is put into
8~12h is toasted in the dryer that temperature is 70~80 DEG C makes its water content 4~8%, is crushed to 170~180 mesh and obtains safranine
Pollen end；3) taking sesame to be put into 2~5h of baking in the dryer that temperature is 110~140 DEG C makes its water content 4~6%, crushes
Sesame powder is obtained to 130~160 mesh；4) chilli powder, corn flour, saffron crocus powder, sesame powder, salt is sufficiently mixed
It closes, mix thoroughly and obtain chilli powder.
Such mode is superimposed the smell of capsicum, corn, safflower and sesame, enriches to a certain extent
The flavor of chilli powder.But since various smells are not merged, the acid of chilli powder is caused to admix tune in chilli powder
The front and back of taste powder does not change, and the acid of chilli powder can stimulate the gustatory receptor of people's tongue, cause reflexively
Blood pressure rises；Chilli powder pungent is overweight to be easy that eater's lung qi is made to cross Sheng, consumes yin of feeling frustrated, immunity is caused to reduce and suffer from sense
Emit, occur pharyngodynia with dryness, two be envious red, nasal cavity warm, " excessive internal heat " symptom such as dry glossalgia and angular chilitis, nose is bleeding, toothache.
The damp and hot pungent easy exacerbation of exacerbation overfeeding is damp and hot in vivo, shows as skin acne, blood pressure raising, hemorrhoid exacerbation and nosebleed etc..
Summary of the invention
It is only simple to solve chilli powder production in the prior art the invention is intended to provide a kind of processing technology of capsicum
Plurality of raw materials is pulverized and mixed, the problem for causing chilli powder acid obtained heavier.
The processing technology of one of this programme capsicum, comprising the following steps:
Step 1: 8~12 parts of cinnamomum camphora tree branches and leaves and 5~8 parts of dried peppermint leaf are put into 80~100 parts in parts by weight
1~2h is boiled in water, filtered fluid is then obtained by filtration, and tanning temperature is 80~100 DEG C；It is 15 that parts by weight are added in filtered fluid
~20 parts of white wine obtains soak；
Step 2: fresh capsicum is put into closed immersion 2~3 days in soak, soaking temperature is 15~30 DEG C；
Step 3: it is 30~40% that the capsicum after immersion, which is dried to water content, drying temperature is 60~80 DEG C；
Step 4: the capsicum after step 3 is dried, which is put into processing ash, processes 20~30min, keep processing during processing
The temperature of ash is 90~100 DEG C；The processing ash is burned by cypress branches and leaves and is obtained；
Step 5: the processing ash on the capsicum surface that removal cooks, then by Capsicum crushing up to chilli powder.
This programme the utility model has the advantages that when this programme prepares chilli powder, capsicum is placed in soak impregnates 2~3 first
It, is added white wine after being boiled into the water due to soak by cinnamomum camphora tree branches and leaves, dried peppermint leaf and obtained；Cinnamomum camphora tree branches and leaves, dried peppermint leaf
In benefit materials be dissolved into filtered fluid.Wherein, camphor, 1, 8-Cineole, α-pine are contained in the ingredient of cinnamomum camphora tree branches and leaves
Oleyl alcohol, nopinene, australene, Mang geranial, α-phellandrene, lauro lene, dragon and and neral etc., with special aroma
Taste, can be effectively reduced the pungent sense of capsicum, and promote the flavor of capsicum.Dried peppermint leaf is containing peppermint oil, menthol and menthones, different
The compositions such as menthones, Rosmarinic acid have stomach invigorating wind-dispelling, eliminating the phlegm, cholagogue, improve throat, swelling and pain and other effects, by dried peppermint leaf
Beneficiating ingredient, can significantly reduce stimulation of the capsicum to user's throat and stomach；Meanwhile dried peppermint leaf also there is refrigerant throat-moistening and
The pleasant smell of fragrance, can significantly reduce the pungent sense of capsicum.In addition, since cinnamomum camphora tree branches and leaves and dried peppermint leaf are by boiling,
Benefit materials can be more fully dissolved in filtered fluid；And then it is enable to impregnate link and capsicum progress more fully substance friendship
It changes, promotes its merging with capsicum.
Capsicum is in soaking process, the substance in cinnamomum camphora tree branches and leaves, dried peppermint leaf and white wine that contains in soak；White wine one
Aspect helps to kill bacterium, and then reduces the rotten risk of capsicum.Meanwhile white wine can effectively neutralize it is peppery in capsicum
Green pepper element, and then reduce the acid of capsicum.It in soaking process, impregnates 2~3 days, soaking temperature is 15~30 DEG C, ensure that immersion
Substance in liquid in turn avoids capsicum and is excessively acidified well into capsicum.
Capsicum is dried to water content after impregnating be 30~40%, so that in capsicum concocting process, it is a large amount of in capsicum
Moisture is distributed, and in dissemination process, in water evaporation process, partially by the blocking for processing ash, is processing ash
It is moved back and forth between capsicum, promotes the mass exchange processed between ash and capsicum.And it processes ash and is burned by cypress branches and leaves
And obtain, containing chemical substances such as thujene, absinthol, fenchone, firpene, carypohyllenes in cypress branches and leaves；There is fragrant citrus in flavonoids
Element, Quercetin, myricetin, hinokiflavone, amentoflavone etc., the aroma gases distributed can releive human body anxiety
Mood makes one to reach the state loosened；After its part is merged with capsicum, the pungent sense of capsicum can be effectively reduced, while increasing peppery
The flavor of green pepper.
Further, in step 2, before capsicum is impregnated, first the epidermis of capsicum is scratched to itself and connects with the internal cavities.
By scratching capsicum, so that soak can be contacted more fully with capsicum in urgent link, and then promote substance between the two
It merges and exchanges.
Further, in step 3, it is 35% that capsicum, which is dried to water content,.It is 35% that capsicum, which is dried to water content, a side
Face avoids excess moisture, causes to process the stage in capsicum, moisture will process grey humidifying, and influence the mouthfeel of capsicum.Have again simultaneously
Conducive to ingredient in capsicum and processing ash with the mobile carry out mass exchange of moisture, and then reduces the pungent sense of capsicum and promote it
Flavor.
Further, in step 4, in capsicum concocting process, guarantee that the surface of capsicum is processed ash covering.Processing ash will
Capsicum is fully wrapped around, the moisture in capsicum in evaporation process, due to process ash blocking, can more fully guarantee process ash with
Mass exchange between capsicum.
Further, in step 2, in capsicum soaking process, soak floods capsicum completely.Soak floods capsicum completely,
So that capsicum each section can be in contact with soak, be conducive to that each section is more balanced to exchange substance with soak.
Further, in step 2, capsicum soaking temperature is 20 DEG C, and soaking time is 2 days.Using 20 DEG C of soaking temperature, 2
It soaking time avoids lactobacter growth too fast, so that the tart flavour that capsicum generates is limited, avoids prolonged fermentation
Cause chilli powder tart flavour obtained overweight.
Specific embodiment
Below by the further details of explanation of specific embodiment:
Embodiment 1:
A kind of processing technology of capsicum, it is characterised in that: the following steps are included:
2h is boiled Step 1: 9 parts of cinnamomum camphora tree branches and leaves and 8 parts of dried peppermint leaf are put into 90 parts of water in parts by weight,
Then filtered fluid is obtained by filtration, tanning temperature is 90 DEG C；The white wine that parts by weight are 18 parts is added in filtered fluid and obtains soak；
Step 2: scratching the epidermis of fresh chilli to itself and connects with the internal cavities, then put it into close in soak
Immersion 2 days is closed, soaking temperature is 20 DEG C；In capsicum soaking process, soak floods capsicum completely；
Step 3: it is 35% that the capsicum after immersion, which is dried to water content, drying temperature is 70 DEG C；
Step 4: the capsicum after step 3 is dried, which is put into processing ash, processes 25min, keep processing ash during processing
Temperature is 90 DEG C；The processing ash is burned by cypress branches and leaves and is obtained；In capsicum concocting process, guarantee that the surface of capsicum is processed
Ash covering；
Step 5: the processing ash on the capsicum surface that removal cooks, then by Capsicum crushing up to chilli powder.
Embodiment 2:
A kind of processing technology of capsicum, it is characterised in that: the following steps are included:
2h is boiled Step 1: 12 parts of cinnamomum camphora tree branches and leaves and 5 parts of dried peppermint leaf are put into 80 parts of water in parts by weight,
Then filtered fluid is obtained by filtration, tanning temperature is 80 DEG C；The white wine that parts by weight are 15 parts is added in filtered fluid and obtains soak；
Step 2: scratching the epidermis of fresh chilli to itself and connects with the internal cavities, then put it into close in soak
Immersion 3 days is closed, soaking temperature is 15 DEG C；In capsicum soaking process, soak floods capsicum completely；
Step 3: it is 40% that the capsicum after immersion, which is dried to water content, drying temperature is 60 DEG C；
Step 4: the capsicum after step 3 is dried, which is put into processing ash, processes 30min, keep processing ash during processing
Temperature is 95 DEG C；The processing ash is burned by cypress branches and leaves and is obtained；In capsicum concocting process, guarantee that the surface of capsicum is processed
Ash covering；
Step 5: the processing ash on the capsicum surface that removal cooks, then by Capsicum crushing up to chilli powder.
Embodiment 3:
A kind of processing technology of capsicum, it is characterised in that: the following steps are included:
1h is boiled Step 1: 8 parts of cinnamomum camphora tree branches and leaves and 6 parts of dried peppermint leaf are put into 100 parts of water in parts by weight,
Then filtered fluid is obtained by filtration, tanning temperature is 100 DEG C；The white wine that parts by weight are 20 parts is added in filtered fluid to be impregnated
Liquid；
Step 2: scratching the epidermis of fresh chilli to itself and connects with the internal cavities, then put it into close in soak
Immersion 2 days is closed, soaking temperature is 30 DEG C；In capsicum soaking process, soak floods capsicum completely；
Step 3: it is 30% that the capsicum after immersion, which is dried to water content, drying temperature is 80 DEG C；
Step 4: the capsicum after step 3 is dried, which is put into processing ash, processes 20min, keep processing ash during processing
Temperature is 100 DEG C；The processing ash is burned by cypress branches and leaves and is obtained；In capsicum concocting process, guarantee the surface of capsicum by big gun
System ash covering；
Step 5: the processing ash on the capsicum surface that removal cooks, then by Capsicum crushing up to chilli powder.
Embodiment 4 the difference is that only with embodiment 1, when capsicum is impregnated, directly impregnate capsicum without drawing
It is broken.
Comparative example 1 the difference is that only with embodiment 1, after capsicum is impregnated, without drying link, directly progress big gun
System.
Comparative example 2 the difference is that only that capsicum is without impregnating, directly by cinnamomum camphora tree branches and leaves, peppermint with embodiment 1
Leaf and cypress branches and leaves are burned at ash is processed, and are then processed using processing ash to fresh chilli.
Comparative example 3 the difference is that only with embodiment 1, without impregnating and processing, by Capsicum crushing Cheng Fenhou with
The particle that cinnamomum camphora tree branches and leaves, dried peppermint leaf and cypress branches and leaves are ground into is mixed.
The chilli powder of comparative example 4 is directly obtained by Capsicum crushing.
Test: the mouthfeel in order to test chilli powder is eaten using the chilli powder of Examples 1 to 4 and comparative example 1~4,
Please 50 experience personnel eat 10g, score.Impression more favorable comment point is higher, and acid is heavier, scores lower；10 points is most
High score is averaged, as a result as shown in the table.
From experimental data it is found that the chilli powder prepared using the method for Examples 1 to 4, acid are lower；Smell and mouth
Sense is preferable, simultaneously because the reduction of capsaicine, while having been merged in chilli powder in cinnamomum camphora tree branches and leaves, dried peppermint leaf and cypress branches and leaves
Benefit materials, so that it substantially reduces the irritation of human stomach.
It is peppery due to directly being processed after impregnating although 1 acid of comparative example is lower, and smaller to the stimulation of human stomach
Water content in green pepper is excessive, causes chilli powder smell obtained and mouthfeel poor.
Chilli powder indices in comparative example 2 are preferable, but due to directly being processed, leading to capsicum and being processed in ash
It takes in the too late use Examples 1 to 4 of degrees of fusion between benefit materials and first impregnates, then dry, the mode finally processed again.
Chilli powder in comparative example 3 is due to being mixed with plurality of raw materials, and mouthfeel and smell are preferable, but due between each raw material
Degrees of fusion is poor, so that the acid of capsicum is still serious, although the substance in cinnamomum camphora tree branches and leaves, dried peppermint leaf and cypress branches and leaves is to peppery
The capsaicine of green pepper has certain inhibiting effect, but since degrees of fusion is poor, the capsaicin content in capsicum is not reduced, to food
The gastrointestinal stimulation of user is still larger.
Claims (6)
1. a kind of processing technology of capsicum, it is characterised in that: the following steps are included:
Step 1: 8~12 parts of cinnamomum camphora tree branches and leaves and 5~8 parts of dried peppermint leaf are put into 80~100 parts of water in parts by weight
1~2h is boiled, filtered fluid is then obtained by filtration, tanning temperature is 80~100 DEG C；It is 15~20 that parts by weight are added in filtered fluid
The white wine of part obtains soak；
Step 2: fresh capsicum is put into closed immersion 2~3 days in soak, soaking temperature is 15~30 DEG C；
Step 3: it is 30~40% that the capsicum after immersion, which is dried to water content, drying temperature is 60~80 DEG C；
Step 4: the capsicum after step 3 is dried, which is put into processing ash, processes 20~30min, keep processing ash during processing
Temperature is 90~100 DEG C；The processing ash is burned by cypress branches and leaves and is obtained；
Step 5: the processing ash on the capsicum surface that removal cooks, then by Capsicum crushing up to chilli powder.
2. the processing technology of capsicum according to claim 1, it is characterised in that: in step 2, before capsicum is impregnated, first
The epidermis of capsicum is scratched to itself and connects with the internal cavities.
3. the processing technology of capsicum according to claim 1 or 2, it is characterised in that: in step 3, capsicum is dried to aqueous
Amount is 35%.
4. the processing technology of capsicum according to claim 3, it is characterised in that: in step 4, in capsicum concocting process, protect
The surface for demonstrate,proving capsicum is processed ash covering.
5. the processing technology of capsicum according to claim 4, it is characterised in that: in step 2, in capsicum soaking process, leaching
Bubble liquid floods capsicum completely.
6. the processing technology of capsicum according to claim 4 or 5, it is characterised in that: in step 2, capsicum soaking temperature is
20 DEG C, soaking time is 2 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810790253.1A CN109090598A (en) | 2018-07-18 | 2018-07-18 | A kind of processing technology of capsicum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810790253.1A CN109090598A (en) | 2018-07-18 | 2018-07-18 | A kind of processing technology of capsicum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109090598A true CN109090598A (en) | 2018-12-28 |
Family
ID=64846712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810790253.1A Pending CN109090598A (en) | 2018-07-18 | 2018-07-18 | A kind of processing technology of capsicum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109090598A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567778A (en) * | 2020-05-29 | 2020-08-25 | 江苏美鑫食品科技有限公司 | Preparation process of slag-free hotpot condiment |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334017A (en) * | 2000-07-13 | 2002-02-06 | 禹东鹏 | Hot pepper-fruit drops and preparing process thereof |
| JP4037591B2 (en) * | 2000-03-22 | 2008-01-23 | 茂彰 畑田 | seven spice blend |
| CN103549318A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing process of flavored pepper crisp chips/shreds |
| CN103549317A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method for grain-dipped flavor chili |
| CN104938744A (en) * | 2015-04-13 | 2015-09-30 | 贵州天运科技有限责任公司 | Chili candy and preparation method thereof |
| CN105011039A (en) * | 2014-04-21 | 2015-11-04 | 胡乐平 | Manufacturing process of excessive-internal-heat-free fried pepper sauce |
| CN105768053A (en) * | 2016-04-21 | 2016-07-20 | 容县金利源商贸有限公司 | Making method for black olive chili sauce |
| CN106307273A (en) * | 2016-08-24 | 2017-01-11 | 赵青娇 | Method for processing garlic pepper |
| CN106579279A (en) * | 2016-11-29 | 2017-04-26 | 贵州省关岭布依族苗族自治县易和食品厂 | Preparation method for burnt chilli |
| CN106690152A (en) * | 2016-11-17 | 2017-05-24 | 贵州省民旺食品有限公司 | Preparation method of chili powder |
| CN107440065A (en) * | 2017-09-15 | 2017-12-08 | 道真自治县辣翻天食品有限公司 | A kind of preparation method of the burnt capsicum of garlic taste |
-
2018
- 2018-07-18 CN CN201810790253.1A patent/CN109090598A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4037591B2 (en) * | 2000-03-22 | 2008-01-23 | 茂彰 畑田 | seven spice blend |
| CN1334017A (en) * | 2000-07-13 | 2002-02-06 | 禹东鹏 | Hot pepper-fruit drops and preparing process thereof |
| CN103549318A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing process of flavored pepper crisp chips/shreds |
| CN103549317A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method for grain-dipped flavor chili |
| CN105011039A (en) * | 2014-04-21 | 2015-11-04 | 胡乐平 | Manufacturing process of excessive-internal-heat-free fried pepper sauce |
| CN104938744A (en) * | 2015-04-13 | 2015-09-30 | 贵州天运科技有限责任公司 | Chili candy and preparation method thereof |
| CN105768053A (en) * | 2016-04-21 | 2016-07-20 | 容县金利源商贸有限公司 | Making method for black olive chili sauce |
| CN106307273A (en) * | 2016-08-24 | 2017-01-11 | 赵青娇 | Method for processing garlic pepper |
| CN106690152A (en) * | 2016-11-17 | 2017-05-24 | 贵州省民旺食品有限公司 | Preparation method of chili powder |
| CN106579279A (en) * | 2016-11-29 | 2017-04-26 | 贵州省关岭布依族苗族自治县易和食品厂 | Preparation method for burnt chilli |
| CN107440065A (en) * | 2017-09-15 | 2017-12-08 | 道真自治县辣翻天食品有限公司 | A kind of preparation method of the burnt capsicum of garlic taste |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567778A (en) * | 2020-05-29 | 2020-08-25 | 江苏美鑫食品科技有限公司 | Preparation process of slag-free hotpot condiment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104957298B (en) | Health-preserving jasmine tea | |
| CN100459892C (en) | Cigarette smoking taste improver and its preparation and use method | |
| CN103988958B (en) | A kind of preparation method of assorted black tea | |
| CN102742861A (en) | Processing method of special type wild boar bacon | |
| CN105053363B (en) | A kind of production method of health-care tea made of mulberry leaves | |
| CN104187769A (en) | Preserved meat preparation method capable of effectively controlling generation of benzopyrene | |
| CN102511589A (en) | Pine needle tea bag and preparation method thereof | |
| CN107087761A (en) | A kind of processing technology of clearing away the heart fire and tranquillizing pressed salted duck | |
| CN102265957B (en) | Dalbergia wood tea and preparation method thereof | |
| CN105941714A (en) | Herbal tea beverage capable of clearing away heat and removing fire and preparation method of herbal tea beverage | |
| CN109090598A (en) | A kind of processing technology of capsicum | |
| KR100952581B1 (en) | A cooking mathods for the duck soup | |
| CN100553502C (en) | A kind of harmless cigarette | |
| KR101518412B1 (en) | The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof | |
| CN107373558A (en) | A kind of Yin nourishing and lung moistening food and preparation method thereof | |
| CN105582335A (en) | Dendrobe healthcare product | |
| CN105231389B (en) | Cold spiced duck taste flavoring and preparation method thereof | |
| CN104798957A (en) | Preparation method of mallotus furetianus green tea | |
| KR102761326B1 (en) | Method for manufacturing dried pollack and dried pollack produced thereby | |
| CN110692777A (en) | Healthy rose tea and its production method | |
| KR101724825B1 (en) | Helpful agent contaiend chicory and aconitie tuber for prohibit smoking | |
| CN109221513A (en) | A processing method of jasmine white tea for improving immunity | |
| CN103549653B (en) | The application of fragrant plantain lily flower ethanol extract in cigarette | |
| CN109125428A (en) | Traditional Chinese medicinal liquor and preparation method thereof | |
| CN109744563A (en) | A kind of fresh flower steamed stuffed bun and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181228 |
|
| RJ01 | Rejection of invention patent application after publication |