CN112167591A - Sour and hot hotpot condiment and preparation method thereof - Google Patents
Sour and hot hotpot condiment and preparation method thereof Download PDFInfo
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- CN112167591A CN112167591A CN202010948701.3A CN202010948701A CN112167591A CN 112167591 A CN112167591 A CN 112167591A CN 202010948701 A CN202010948701 A CN 202010948701A CN 112167591 A CN112167591 A CN 112167591A
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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 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
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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 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
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Abstract
The invention discloses a sour and hot hotpot condiment and a preparation method thereof, wherein the sour and hot hotpot condiment comprises the following components in parts by weight: 20-40 parts of fresh pepper, 40-80 parts of dry red pepper, 30-60 parts of green lemon, 500 parts of tomato, 10-20 parts of garlic, 5-8 parts of green Chinese onion, 8-12 parts of mushroom, 30-60 parts of pepper, 30-60 parts of spice, 8-15 parts of sea salt, 5-10 parts of salt, 2-6 parts of white granulated sugar, 20-40 parts of vegetable oil and 5-10 parts of soy sauce. The sour and hot chafing dish seasoning can fully integrate sour taste and hot taste, has soft and non-irritating mouthfeel, is good in color, aroma and taste, and simultaneously can not bring excessive irritation to a body.
Description
Technical Field
The invention relates to a sour and hot hotpot condiment and a preparation method thereof, belongs to the technical field of food processing, and particularly relates to a formula and a preparation process of the sour and hot hotpot condiment.
Background
The chafing dish is a kind of food which is popular among people, and the taste of the chafing dish changes more along with the expansion of the eating scope of the chafing dish, wherein the chafing dish with sour and hot taste is also an important one. At present, sour and spicy food materials and seasonings are only added into common sour and spicy hot pots according to a certain proportion, the two tastes cannot be fully mixed, the sour and spicy stimulation is strong, and the common sour and spicy hot pots are easy to cause harm to human bodies.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a sour and spicy hotpot condiment and a preparation method thereof, and solves the problems of poor fusion of sour taste and spicy taste and strong irritation in a sour and spicy hotpot.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a sour and hot hotpot condiment and a preparation method thereof are as follows:
the sour and hot hotpot condiment comprises the following components in parts by weight: 20-40 parts of fresh pepper, 40-80 parts of dry red pepper, 30-60 parts of green lemon, 500 parts of tomato, 10-20 parts of garlic, 5-8 parts of green Chinese onion, 8-12 parts of mushroom, 30-60 parts of pepper, 30-60 parts of spice, 8-15 parts of sea salt, 5-10 parts of salt, 2-6 parts of white granulated sugar, 20-40 parts of vegetable oil and 5-10 parts of soy sauce.
Preferably, the fresh pepper is two-twig chaste tree, and the dry red pepper is pod pepper.
Preferably, the spice is star anise, bay leaf, cassia bark, dried orange peel, fructus amomi, tsaoko amomum fruit, Chinese angelica and liquorice in a ratio of 2:1:1.5:1:2:1:1: 1.
Preferably, the vegetable oil is a mixture of rapeseed oil and peanut oil in a ratio of 1: 2.
Preferably, the composition comprises the following components in parts by weight: 30 parts of fresh pepper, 60 parts of dry red pepper, 45 parts of green lemon, 400 parts of tomato, 15 parts of garlic, 6 parts of green Chinese onion, 10 parts of mushroom, 45 parts of pepper, 45 parts of spice, 10 parts of sea salt, 7 parts of salt, 4 parts of white granulated sugar, 30 parts of vegetable oil and 7 parts of soy sauce.
Preferably, the following method is adopted for preparation:
(1) cleaning green lemon, air drying, cutting into pieces with thickness of 2-3mm, and removing seeds in the middle of the fruit;
(2) cleaning a glass container, drying in the air, placing a layer of lemon slice and a layer of sea salt in the container, placing the lemon slice and the sea salt layer by layer, sealing the container, and fermenting for 5-10 days;
(3) peeling half of Bulbus Allii, cleaning Bulbus Allii and fresh Capsici fructus, mincing with pickled fructus Citri Limoniae into 1-2mm powder, adding white sugar, and sealing and fermenting in a clean container for 10-20 days;
(4) cutting the surfaces of the tomatoes into cross shapes, putting the tomatoes into boiling water for 1-2min, fishing out, cooling, peeling, cutting into small pieces, and pulping together with the fermented lemon peppers in the step (3);
(5) cleaning herba Alii Fistulosi and Lentinus Edodes, cutting into strips of about 2cm, peeling the other half of Bulbus Allii, cleaning, and cutting into Bulbus Allii granules;
(6) adding vegetable oil into the pot, heating to oil temperature of 200 deg.C, parching herba Alii Fistulosi, Bulbus Allii granules, dry Capsici fructus, and spice in the pot, parching to give out fragrance, then placing the slurry obtained in step 4 into the pot, stewing with slow fire for 20-30min, adding Lentinus Edodes, adding salt and soy sauce for flavoring, heating with strong fire, and evaporating the soup to original 1/3;
preferably, the fermentation time of the lemons is 8 days;
preferably, the fermentation time of the lemon peppers is 15 days.
(III) advantageous effects
The invention provides a sour and hot hotpot condiment and a preparation method thereof. The method has the following beneficial effects:
(1) the hot pepper and the lemon are pickled together in the sour and spicy hotpot seasoning, the faint scent of the lemon is fully combined with the hot pepper, the sour taste and the spicy taste are better fused, and the sour taste and the spicy taste are softer after pickling and are more easily accepted by people.
(2) The sour and hot hotpot condiment fully stimulates and fuses the taste of food materials in the preparation process in the modes of pickling, crushing, stewing and the like, so that the taste is more harmonious.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The sour and hot hotpot condiment comprises the following components in parts by weight: 40 parts of fresh pepper, 80 parts of dry red pepper, 60 parts of green lemon, 500 parts of tomato, 10 parts of garlic, 5 parts of green Chinese onion, 8 parts of mushroom, 30 parts of pepper, 30 parts of spice, 8 parts of sea salt, 5 parts of salt, 2 parts of white granulated sugar, 20 parts of vegetable oil and 5 parts of soy sauce.
The fresh pepper is two chaste tree twigs, and the dry red pepper is pod pepper.
The spice is star anise, bay leaf, cassia bark, dried orange peel, fructus amomi, tsaoko amomum fruit, Chinese angelica and liquorice in a ratio of 2:1:1.5:1:2:1:1: 1.
The vegetable oil is a mixture of rapeseed oil and peanut oil in a ratio of 1: 2.
The sour and hot hotpot condiment is prepared by the following steps:
(1) cleaning green lemon, air drying, cutting into pieces with thickness of 2-3mm, and removing seeds in the middle of the fruit;
(2) cleaning a glass container, drying in the air, placing a layer of lemon slice and a layer of sea salt in the container, placing the lemon slice and the sea salt layer by layer, sealing the container, and fermenting for 5 days;
(3) peeling half of Bulbus Allii, cleaning Bulbus Allii and fresh Capsici fructus, mincing with pickled fructus Citri Limoniae into 1-2mm powder, adding white sugar, and sealing and fermenting in a clean container for 10 days;
(4) cutting the surfaces of the tomatoes into cross shapes, putting the tomatoes into boiling water for 1-2min, fishing out, cooling, peeling, cutting into small pieces, and pulping together with the fermented lemon peppers in the step (3);
(5) cleaning herba Alii Fistulosi and Lentinus Edodes, cutting into strips of about 2cm, peeling the other half of Bulbus Allii, cleaning, and cutting into Bulbus Allii granules;
(6) adding vegetable oil into the pot, heating to oil temperature of 200 deg.C, parching herba Alii Fistulosi, Bulbus Allii granules, dry Capsici fructus, and spice in the pot, adding the slurry obtained in step 4 into the pot, stewing with slow fire for 20-30min, adding Lentinus Edodes, adding salt and soy sauce for flavoring, heating with strong fire, and evaporating the soup to original 1/3.
Example 2
The sour and hot hotpot condiment comprises the following components in parts by weight: 20 parts of fresh pepper, 40 parts of dry red pepper, 30 parts of green lemon, 300 parts of tomato, 20 parts of garlic, 8 parts of green Chinese onion, 12 parts of mushroom, 60 parts of pepper, 60 parts of spice, 15 parts of sea salt, 10 parts of salt, 6 parts of white granulated sugar, 40 parts of vegetable oil and 10 parts of soy sauce.
The fresh pepper is two chaste tree twigs, and the dry red pepper is pod pepper.
The spice is star anise, bay leaf, cassia bark, dried orange peel, fructus amomi, tsaoko amomum fruit, Chinese angelica and liquorice in a ratio of 2:1:1.5:1:2:1:1: 1.
The vegetable oil is a mixture of rapeseed oil and peanut oil in a ratio of 1: 2.
The sour and hot hotpot condiment is prepared by the following steps:
(1) cleaning green lemon, air drying, cutting into pieces with thickness of 2-3mm, and removing seeds in the middle of the fruit;
(2) cleaning a glass container, drying in the air, placing a layer of lemon slice and a layer of sea salt in the container, placing the lemon slice and the sea salt layer by layer, sealing the container, and fermenting for 10 days;
(3) peeling half of Bulbus Allii, cleaning Bulbus Allii and fresh Capsici fructus, mincing with pickled fructus Citri Limoniae into 1-2mm powder, adding white sugar, and fermenting in a sealed container for 20 days;
(4) cutting the surfaces of the tomatoes into cross shapes, putting the tomatoes into boiling water for 1-2min, fishing out, cooling, peeling, cutting into small pieces, and pulping together with the fermented lemon peppers in the step (3);
(5) cleaning herba Alii Fistulosi and Lentinus Edodes, cutting into strips of about 2cm, peeling the other half of Bulbus Allii, cleaning, and cutting into Bulbus Allii granules;
(6) adding vegetable oil into the pot, heating to oil temperature of 200 deg.C, parching herba Alii Fistulosi, Bulbus Allii granules, dry Capsici fructus, and spice in the pot, adding the slurry obtained in step 4 into the pot, stewing with slow fire for 20-30min, adding Lentinus Edodes, adding salt and soy sauce for flavoring, heating with strong fire, and evaporating the soup to original 1/3.
Example 3
The sour and hot hotpot condiment comprises the following components in parts by weight: 40 parts of fresh pepper, 40 parts of dry red pepper, 60 parts of green lemon, 300 parts of tomato, 20 parts of garlic, 5 parts of green Chinese onion, 12 parts of mushroom, 30 parts of pepper, 60 parts of spice, 8 parts of sea salt, 10 parts of salt, 2 parts of white granulated sugar, 40 parts of vegetable oil and 5 parts of soy sauce.
The fresh pepper is two chaste tree twigs, and the dry red pepper is pod pepper.
The spice is star anise, bay leaf, cassia bark, dried orange peel, fructus amomi, tsaoko amomum fruit, Chinese angelica and liquorice in a ratio of 2:1:1.5:1:2:1:1: 1.
The vegetable oil is a mixture of rapeseed oil and peanut oil in a ratio of 1: 2.
The sour and hot hotpot condiment is prepared by the following steps:
(1) cleaning green lemon, air drying, cutting into pieces with thickness of 2-3mm, and removing seeds in the middle of the fruit;
(2) cleaning a glass container, drying in the air, placing a layer of lemon slice and a layer of sea salt in the container, placing the lemon slice and the sea salt layer by layer, sealing the container, and fermenting for 10 days;
(3) peeling half of Bulbus Allii, cleaning Bulbus Allii and fresh Capsici fructus, mincing with pickled fructus Citri Limoniae into 1-2mm powder, adding white sugar, and sealing and fermenting in a clean container for 10 days;
(4) cutting the surfaces of the tomatoes into cross shapes, putting the tomatoes into boiling water for 1-2min, fishing out, cooling, peeling, cutting into small pieces, and pulping together with the fermented lemon peppers in the step (3);
(5) cleaning herba Alii Fistulosi and Lentinus Edodes, cutting into strips of about 2cm, peeling the other half of Bulbus Allii, cleaning, and cutting into Bulbus Allii granules;
(6) adding vegetable oil into the pot, heating to oil temperature of 200 deg.C, parching herba Alii Fistulosi, Bulbus Allii granules, dry Capsici fructus, and spice in the pot, adding the slurry obtained in step 4 into the pot, stewing with slow fire for 20-30min, adding Lentinus Edodes, adding salt and soy sauce for flavoring, heating with strong fire, and evaporating the soup to original 1/3.
Example 4
The sour and hot hotpot condiment comprises the following components in parts by weight: 30 parts of fresh pepper, 60 parts of dry red pepper, 45 parts of green lemon, 400 parts of tomato, 15 parts of garlic, 6 parts of green Chinese onion, 10 parts of mushroom, 45 parts of pepper, 45 parts of spice, 10 parts of sea salt, 7 parts of salt, 4 parts of white granulated sugar, 30 parts of vegetable oil and 7 parts of soy sauce.
The fresh pepper is two chaste tree twigs, and the dry red pepper is pod pepper.
The spice is star anise, bay leaf, cassia bark, dried orange peel, fructus amomi, tsaoko amomum fruit, Chinese angelica and liquorice in a ratio of 2:1:1.5:1:2:1:1: 1.
The vegetable oil is a mixture of rapeseed oil and peanut oil in a ratio of 1: 2.
The sour and hot hotpot condiment is prepared by the following steps:
(1) cleaning green lemon, air drying, cutting into pieces with thickness of 2-3mm, and removing seeds in the middle of the fruit;
(2) cleaning a glass container, drying in the air, placing a layer of lemon slice and a layer of sea salt in the container, placing the lemon slice and the sea salt layer by layer, sealing the container, and fermenting for 7 days;
(3) peeling half of Bulbus Allii, cleaning Bulbus Allii and fresh Capsici fructus, mincing with pickled fructus Citri Limoniae into 1-2mm powder, adding white sugar, and fermenting in a sealed container for 15 days;
(4) cutting the surfaces of the tomatoes into cross shapes, putting the tomatoes into boiling water for 1-2min, fishing out, cooling, peeling, cutting into small pieces, and pulping together with the fermented lemon peppers in the step (3);
(5) cleaning herba Alii Fistulosi and Lentinus Edodes, cutting into strips of about 2cm, peeling the other half of Bulbus Allii, cleaning, and cutting into Bulbus Allii granules;
(6) adding vegetable oil into the pot, heating to oil temperature of 200 deg.C, parching herba Alii Fistulosi, Bulbus Allii granules, dry Capsici fructus, and spice in the pot, adding the slurry obtained in step 4 into the pot, stewing with slow fire for 20-30min, adding Lentinus Edodes, adding salt and soy sauce for flavoring, heating with strong fire, and evaporating the soup to original 1/3.
Comparative example 1
The sour and hot hotpot condiment comprises the following components in parts by weight: 10 parts of fresh pepper, 30 parts of dry red pepper, 20 parts of green lemon, 280 parts of tomato, 8 parts of garlic, 9 parts of green Chinese onion, 6 parts of mushroom, 25 parts of pepper, 45 parts of spice, 16 parts of sea salt, 12 parts of table salt, 1 part of white granulated sugar, 15 parts of vegetable oil and 4 parts of soy sauce.
The fresh pepper is two chaste tree twigs, and the dry red pepper is pod pepper.
The spice is star anise, bay leaf, cassia bark, dried orange peel, fructus amomi, tsaoko amomum fruit, Chinese angelica and liquorice in a ratio of 2:1:1.5:1:2:1:1: 1.
The vegetable oil is a mixture of rapeseed oil and peanut oil in a ratio of 1: 2.
The sour and hot hotpot condiment is prepared by the following steps:
(1) cleaning green lemon, air drying, cutting into pieces with thickness of 2-3mm, and removing seeds in the middle of the fruit;
(2) cleaning a glass container, drying in the air, placing a layer of lemon slice and a layer of sea salt in the container, placing the lemon slice and the sea salt layer by layer, sealing the container, and fermenting for 4 days;
(3) peeling half of Bulbus Allii, cleaning Bulbus Allii and fresh Capsici fructus, mincing with pickled fructus Citri Limoniae into 1-2mm powder, adding white sugar, and fermenting in a sealed container for 6 days;
(4) cutting the surfaces of the tomatoes into cross shapes, putting the tomatoes into boiling water for 1-2min, fishing out, cooling, peeling, cutting into small pieces, and pulping together with the fermented lemon peppers in the step (3);
(5) cleaning herba Alii Fistulosi and Lentinus Edodes, cutting into strips of about 2cm, peeling the other half of Bulbus Allii, cleaning, and cutting into Bulbus Allii granules;
(6) adding vegetable oil into the pot, heating to oil temperature of 200 deg.C, parching herba Alii Fistulosi, Bulbus Allii granules, dry Capsici fructus, and spice in the pot, adding the slurry obtained in step 4 into the pot, stewing with slow fire for 20-30min, adding Lentinus Edodes, adding salt and soy sauce for flavoring, heating with strong fire, and evaporating the soup to original 1/3.
Comparative example 2
The sour and hot hotpot condiment comprises the following components in parts by weight: 50 parts of fresh pepper, 90 parts of dry red pepper, 70 parts of green lemon, 550 parts of tomato, 8 parts of garlic, 4 parts of green Chinese onion, 7 parts of mushroom, 25 parts of pepper, 65 parts of spice, 6 parts of sea salt, 4 parts of table salt, 7 parts of white granulated sugar, 50 parts of vegetable oil and 12 parts of soy sauce.
The fresh pepper is two chaste tree twigs, and the dry red pepper is pod pepper.
The spice is star anise, bay leaf, cassia bark, dried orange peel, fructus amomi, tsaoko amomum fruit, Chinese angelica and liquorice in a ratio of 2:1:1.5:1:2:1:1: 1.
The vegetable oil is a mixture of rapeseed oil and peanut oil in a ratio of 1: 2.
The sour and hot hotpot condiment is prepared by the following steps:
(1) cleaning green lemon, air drying, cutting into pieces with thickness of 2-3mm, and removing seeds in the middle of the fruit;
(2) cleaning a glass container, drying in the air, placing a layer of lemon slice and a layer of sea salt in the container, placing the lemon slice and the sea salt layer by layer, sealing the container, and fermenting for 15 days;
(3) peeling half of Bulbus Allii, cleaning Bulbus Allii and fresh Capsici fructus, mincing with pickled fructus Citri Limoniae into 1-2mm powder, adding white sugar, and fermenting in a sealed container for 25 days;
(4) cutting the surfaces of the tomatoes into cross shapes, putting the tomatoes into boiling water for 1-2min, fishing out, cooling, peeling, cutting into small pieces, and pulping together with the fermented lemon peppers in the step (3);
(5) cleaning herba Alii Fistulosi and Lentinus Edodes, cutting into strips of about 2cm, peeling the other half of Bulbus Allii, cleaning, and cutting into Bulbus Allii granules;
(6) adding vegetable oil into the pot, heating to oil temperature of 200 deg.C, parching herba Alii Fistulosi, Bulbus Allii granules, dry Capsici fructus, and spice in the pot, adding the slurry obtained in step 4 into the pot, stewing with slow fire for 20-30min, adding Lentinus Edodes, adding salt and soy sauce for flavoring, heating with strong fire, and evaporating the soup to original 1/3.
Examples of the experiments
Selecting 50 eaters as evaluation personnel, carrying out sensory evaluation on the hot and sour hotpot condiment in the examples 1-4 and the comparative examples 1-2, randomly numbering the hot and sour hotpots, then grading the color, shape, taste and flavor of the chilli sauce by the evaluation personnel, and rinsing the mouth by the evaluation personnel during the evaluation period. The scoring parts are divided into 100 parts, wherein the weight of each part is 0.25 color, 0.2 shape, 0.3 taste and 0.25 flavor, the scoring standard is shown in table 1, and the scoring results of different hot and sour hotpot seasonings are shown in table 2. The results are as follows:
TABLE 1 evaluation criteria of the wild mushroom and medlar residue-free hotpot condiment
TABLE 2 Scoring situation of different hot and sour hotpot seasoning
Claims (8)
1. A sour and hot hotpot condiment is characterized in that: the paint comprises the following components in parts by weight: 20-40 parts of fresh pepper, 40-80 parts of dry red pepper, 30-60 parts of green lemon, 500 parts of tomato, 10-20 parts of garlic, 5-8 parts of green Chinese onion, 8-12 parts of mushroom, 30-60 parts of pepper, 30-60 parts of spice, 8-15 parts of sea salt, 5-10 parts of salt, 2-6 parts of white granulated sugar, 20-40 parts of vegetable oil and 5-10 parts of soy sauce.
2. The hot and sour hotpot condiment according to claim 1, wherein: the fresh pepper is two chaste tree twigs, and the dry red pepper is pod pepper.
3. The hot and sour hotpot condiment according to claim 1, wherein: the spice is star anise, bay leaf, cassia bark, dried orange peel, fructus amomi, tsaoko amomum fruit, Chinese angelica and liquorice in a ratio of 2:1:1.5:1:2:1:1: 1.
4. The hot and sour hotpot condiment according to claim 1, wherein: the vegetable oil is a mixture of rapeseed oil and peanut oil in a ratio of 1: 2.
5. The hot and sour hotpot condiment according to claim 1, wherein: the paint comprises the following components in parts by weight: 30 parts of fresh pepper, 60 parts of dry red pepper, 45 parts of green lemon, 400 parts of tomato, 15 parts of garlic, 6 parts of green Chinese onion, 10 parts of mushroom, 45 parts of pepper, 45 parts of spice, 10 parts of sea salt, 7 parts of salt, 4 parts of white granulated sugar, 30 parts of vegetable oil and 7 parts of soy sauce.
6. The method for preparing a hot and sour hotpot condiment according to any one of claims 1-5, wherein: the method comprises the following steps:
(1) cleaning green lemon, air drying, cutting into pieces with thickness of 2-3mm, and removing seeds in the middle of the fruit;
(2) cleaning a glass container, drying in the air, placing a layer of lemon slice and a layer of sea salt in the container, placing the lemon slice and the sea salt layer by layer, sealing the container, and fermenting for 5-10 days;
(3) peeling half of Bulbus Allii, cleaning Bulbus Allii and fresh Capsici fructus, mincing with pickled fructus Citri Limoniae into 1-2mm powder, adding white sugar, and sealing and fermenting in a clean container for 10-20 days;
(4) cutting the surfaces of the tomatoes into cross shapes, putting the tomatoes into boiling water for 1-2min, fishing out, cooling, peeling, cutting into small pieces, and pulping together with the fermented lemon peppers in the step (3);
(5) cleaning herba Alii Fistulosi and Lentinus Edodes, cutting into strips of about 2cm, peeling the other half of Bulbus Allii, cleaning, and cutting into Bulbus Allii granules;
(6) adding vegetable oil into the pot, heating to oil temperature of 200 deg.C, parching herba Alii Fistulosi, Bulbus Allii granules, dry Capsici fructus, and spice in the pot, adding the slurry obtained in step 4 into the pot, stewing with slow fire for 20-30min, adding Lentinus Edodes, adding salt and soy sauce for flavoring, heating with strong fire, and evaporating the soup to original 1/3.
7. The method for preparing a hot and sour hotpot condiment according to claim 6, wherein the method comprises the following steps: the fermentation time of the lemons is 8 days.
8. The method for preparing a hot and sour hotpot condiment according to claim 6, wherein the method comprises the following steps: the fermentation time of the lemon peppers is 15 days.
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Application publication date: 20210105 |