86results about How to "Appetite" patented technology

The invention discloses an edible grain, bean and potato coarse cereal rice composition and a preparing method thereof and belongs to the technical field of grain deep processing. According to the edible grain, bean and potato coarse cereal rice composition, broken rice is used as a main raw material, after ultrasonic cleaning, microwave curing, drying and sterilizing of the broken rice, the broken rice, grain powder with a special flavor, enzymatic hydrolysate and other functional raw materials are pelletized, and then grain arrangement and processing through a microwave drying device are carried out, so that the edible grain, bean and potato coarse cereal rice composition is obtained. The edible grain, bean and potato coarse cereal rice composition has a tissue structure, granularity, hardness and viscosity which are similar to those of rice, can be boiled and cooked with rice, has the taste and chewiness, which are similar to those of cooked rice, is unique in flavor, soft in fragrance, high in appetite attractiveness, easy to digest and comprehensive in nutrition, and can improve the immunity and disease resistance of the human bodies and improve the gastrointestinal function. The guarantee period is three times of that of commercial rice. More importantly, a shortcut is developed for the efficient value-added comprehensive utilization of the broken rice, the road for the deep processing of the broken rice is broadened, and the economical value of the broken rice is increased. Better social benefits and economic benefits are realized and a sustainable development road for the deep processing of agricultural byproducts and the effective solving of Three-Rural problems is explored.

The invention discloses a preparation method of marinated goose meat. The preparation method comprises the following processes: treating goose meat, blending brine, marinating the goose meat, cutting the goose meat into pieces and dishing off. The marinated goose meat prepared according to the preparation method is bright in color, mellow in soy-sauce fragrance, smooth in texture as well as fat but not greasy; and the marinated goose meat not only retains nutrition of the goose meat to a large degree, but also has a relatively good taste; thus, the marinated goose meat is capable of obviously stimulating and opening the appetite. The marinated goose meat is suitable for people of all ages to eat.

The invention relates to a pickled pepper chicken hotpot condiment and a preparation method. The pickled pepper chicken hotpot condiment comprises the following active ingredients by weight: 50g of Pixian thick broad-bean sauce, 20g of dry chili segments, 10g of dried pepper, 5g of star anise, 4g of cinnamon, 5g of white cardamom, 4g of fructus amomi, 2g of clove, 2g of fennel, 1g of radix angelicae, 5g of fermented soybeans, 30g of green onion sections, 15g of ginger slices, 80g of garlic flakes, 150g of bubble ginger slices, 300g of pickled pepper, 35g of preserved Szechuan pickle, 10g of rock sugar, and 600g of cooked vegetable oil, as well as seasoning active ingredients: 5g of edible salt, 20g of rice wine juice, 30g of rice wine, 2g of ground pepper, 3g of chicken essence and 5g of caraway sections. All active ingredients in hotpot soup are different from nutritional effects, and have the efficacies of nourishing and building body, eliminating cold and dampness and promoting appetite. The pickled pepper chicken hotpot condiment has the characteristics of being bright in color, tender in chicken, acid and slightly spicy, as well as positive effects of increasing fragrance, spice, color and saltiness, deodorizing, cleansing the palate, being delicious in taste, and promoting appetite.

The invention relates to the field of health food, specifically to rice bran oil with lung-moistening and stomach-harmonizing health-care effects. The rice bran oil is prepared from the following raw materials by weight: 1350 to 1500 parts of rice bran, 38 to 40 parts of hickory nut kernel, 55 to 58 parts of pine nut, 20 to 25 parts of camellia seed, 15 to 18 parts of mint, 14 to 16 parts of Indian trumpetflower seed, 12 to 16 parts of coriander seed, 13 to 16 parts of dried orange peel, 12 to 15 parts of perilla leaf and 10 to 12 parts of barley malt. According to the invention, the rice oil is prepared by using carbon dioxide subcritical extraction technology, production process is environment friendly and highly efficient, extraction temperature is low, and a plurality of beneficial biologically-active components in the raw materials are not destroyed; a compound of rice bran and oil plants with a great edible value like the hickory nut kernel, the pine nut and the camellia seed is used as a carrier, active substances in Chinese herbal medicines are extracted into oil, so the rice bran oil provided by the invention has comprehensive nutrients and rich and unique fragrance, greatly whets the appetite of people smelling the fragrance of the rice bran oil, can moisten the lung, calm panting, soothe the liver, harmonize the stomach, invigorate the spleen, promote digestion, etc., and is a good health preserving and health-care product.

The invention provides a clear oil hotpot condiment and a preparation method thereof. The clear oil hotpot condiment comprises the following raw materials by weight: 150g of dry chillies, 30g of dry Chinese prickly ash, 150g of Pixian broad bean sauce, 6g of anise, 6g of cinnamon, 6g of round cardamom fruit, 4g of amomum tsaoko, 4g of rhizoma kaempferiae, 2g of dahurian angelica root, 2g of lysimachia sikokiana, 3g of fennel, 3g of myristica fragrans, 4g of bay leaves and 400g of cooked rapeseed oil, and seasoning raw materials including 15g of diced onions, 3g of salt, 4g of pepper powder, 25g of old gingers, 15g of garlic cloves, 15g of chicken essence and 15g of rock sugar. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The clear oil hotpot condiment has the characteristics that the clear oil hotpot condiment has strong oil fragrance, is spicy, irritating, fresh, mellow and tempting and has unique flavor, and can achieve the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness and promoting appetite when eaten.

The present invention discloses a rice product with a long shelf life and a preparation method thereof, which belongs to the technical field of rice deep processing. The rice product uses broken rice as main raw material and is prepared by ultrasonic cleaning, microwave cooking, drying and sterilizing, and conducting granulation and granulation arrangement with fried soybean meal with a special flavor and other functional raw materials, and microwave drying. The rice product has similar organizational structure, particle size, hardness and viscosity with rice, thus can be cooked together with rice, has similar taste and chewing sense with boiled rice, has unique flavor and soft aroma, is seductive, has strong appetite, is easy to digest, has comprehensive nutrition, can enhance human immunity and disease resistance ability and improve gastrointestinal function, and has a shelf life three times than the market rice. More importantly, the broken rice product opens a shortcut for high-efficient and value-added use of the broken rice, widens the road of the broken rice deep processing, improves the economic value of the broken rice, has relative good social and economic benefits, and explores a sustainable development road for the deep processing of agricultural and sideline products and effective solution of the three agricultural problems.

The invention relates to a cattle stomach hotpot condiment and a preparation method thereof. The cattle stomach hotpot condiment is prepared from the raw materials by weight: 50g of dried red pepper, 25g of pepper, 150g of Pixian bean sauce, 6g of anise, 9g of cinnamon, 4g of amomum tsao-ko, 4g of kaempferia galanga, 3g of Amomum cardamomum, 1g of syzygium aromaticum, 3g of foeniculum vulgare, 100g of cooked vegetable oil and 300g of beef tallow, and the seasoning raw materials including 3g of salt, 5g of ground pepper, 5g of candy sugar and 15g of chicken powder. The nutritious effects of all the selected raw materials in the hotpot soup are different, so that the hotpot condiment has the effects of nourishing and building body, expelling cold and dampness and stimulating appetite and digestion, and has the positive effects of aroma increasing, pungency improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating while eating.

The invention discloses a breeding method for high-quality beef cattle. The breeding method comprises the following steps: driving beef cattle to a sports field to do exercise for 40 to 60 minutes at5: 30 every morning, and carrying feeding and grazing; scrubbing and washing the beef cattle with a wormwood extract, and massaging the beef cattle. The breeding method also comprises the steps of calf breeding, breeding in an earlier fattening period, breeding in a medium fattening period, breeding in a later fattening period, timely marketing, etc. According to the invention, the beef cattle isregularly scrubbed, washed and massaged, so skin diseases of the beef cattle are prevented from occurrence; blood circulation of the beef cattle is promoted; the appetite of the beef cattle is improved; through exercise, the development of all functions of the beef cattle is effectively promoted; the food intake of the beef cattle is improved; the resistance of the beef cattle is reinforced; the survival rate of the beef cattle is increased; the toughness and quality of beef are improved; the beef quality and taste of the beef cattle are enhanced; the deposition form of fat in the beef is improved; a feed has scientific and reasonable combination and high nutritional value; gastrointestinal and skeletal development of the beef cattle are effectively promoted; the resistance of the beef cattle is enhanced; the appetite of the beef cattle is mainly met; sufficient nutritional substances are provided for the beef cattle; meanwhile, the beef cattle is not fed on any antibiotic drugs in thefeeding process, so the quality of the beef is guaranteed.

The invention discloses a rice mate and a preparation method thereof, and belongs to the technical field of rice deep processing. The rice mate is prepared by the following steps: with broken rice as a main raw material, carrying out ultrasonic cleaning, micro-wave curing, drying and sterilizing; pelletizing and arranging together with fried bean flour with a special flavor and other functional raw materials; carrying out micro-wave drying, so as to prepare the rice mate. The texture structure, the granularity, the hardness and the viscosity of the rice mate are similar to those of rice; the rice mate can be cooked together with the rice; the taste and the chewiness of the rice mate are similar to those of the rice; the rice mate is unique in flavor, soft and appetizing in aroma, high in appetite, easy to digest and abundant and comprehensive in nutrient; the immunity and the disease resistance of a human body can be improved; the gastrointestinal functions can be improved; the quality guarantee period of the rice mate is three times of that of commercial rice. More importantly, a shortcut is opened up for efficient appreciation and comprehensive utilization of the broken rice; the road for deep processing of the broken rice is broadened; the economic value of the broken rice is improved; the rice mate has relatively good social benefits and economic benefits; a sustainable development road is explored for deep processing of agricultural and sideline products and effective solution of 'three agriculture-related issues'.

The present invention relates to an animal husbandry feed, and particularly relates to a nutrition and health-care feed for breeding cattle and sheep adopting a medicinal and edible plant "giant knotweed rhizome". According to the present invention, the giant knotweed rhizome is used as an edible feed for cattle and sheep; the edible feed is characterized in high biomass yield, high safety, good palatability and high basic nutritional value, and has a prominent health-care function, such that the edible feed is a pollution-free feed. As an edible feed, the giant knotweed rhizome is simple in cultivation technique, long in feeding period and convenient in usage. The giant knotweed rhizome is a treasure, the repeatedly-cut tender stems on the ground are mainly used as green fodder for feeding cattle and sheep; old stems subjected to drying, powdering and storage are also available as supplements for concentrated food; underground rhizomes can be also processed into feed additives. By using the giant knotweed rhizome as the cattle and sheep feed, the feed has unique characteristics of being nutritional, healthy, delicious and safe, and can reduce reliance on chemical additives. The feed has very important significance for the development of efficient, high quality and safe ecological breeding.

The invention relates to a full beef tallow hotpot condiment and a preparation method thereof. The full beef tallow hotpot condiment is prepared from the raw materials by weight: 50g of dried red pepper, 30g of dried pepper, 150g of Pixian bean sauce, 6g of anise, 7g of cinnamon, 3g of kaempferia galanga, 3g of myristica fragrans, 2g of syzygium aromaticum, 3g of foeniculum vulgare, 4g of bay leaves, 2g of glycyrrhiza uralensis, 15g of fermented soybeans and 300g of beef tallow, and the seasoning raw materials including 12g of spring onion sections, 3g of salt, 25g of old ginger, 20g of ginger slices, 120g of pickled pepper, 15g of monosodium glutamate, 25g of rock candy and 40g of rice wine. The nutritious effects of all the selected raw materials in the hotpot soup are different, so that the hotpot condiment has the effects of nourishing and building body, expelling cold and dampness and stimulating appetite and digestion, has the characteristics of mellowness in oil flavor, spicy and hot taste, fresh, mellow and attractive mouthfeel and unique flavor and has the positive effects of aroma increasing, pungency improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating while eating.

The invention relates to a technology for producing capsicum frutescens, which comprises the following steps: 1)choosing a material, 2)desalinating, 3)arranging, pricking holes, selecting to remove stalks, 4) blanching, 5)infusing, 6)packaging, and 7)sterilizing. The technology for producing capsicum frutescens has the advantages of reasonable arrangement and convenient processing, the capsicum frutescens prepared by the technology is palatable, and has the advantages of rich sauce fragrance, has taste of medium level of spiciness and slightly sweet, and crisp mouthfeel, is helpful to appetite, has unique taste, and is suitable for general population, the shelf-life is long, and the deterioration is easily generated.

The invention discloses a hotpot seasoning containing sliced fishes in hot chili oil and a preparation method of the hotpot seasoning. The hotpot seasoning containing sliced fishes in hot chili oil comprises the following raw materials by weight: 250g of Pixian pea sauce, 50g of dry red pepper, 35g of dry zanthoxylum, 4g of amomum tsaoko, 4g of rhizoma kaempferiae, 7g of cassia barks, 2g of cloves, 6g of lllicium verum, 3g of myrcia, 10g of fermented soybeans, 20g of chopped shallots, 25g of ginger slices, 20g of garlic cloves, 18g of rock candy, 200g of lard and 200g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 30g of cooking wine, 5g of ground pepper, 40g of egg white starch slurry and 10g of chicken powder. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing sliced fishes in hot chili oil has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing sliced fishes in hot chili oil has the characteristics of exquisite fragrance suffused all around, red bright color and luster, strong spicy and hot tastes as well as tender, fresh and pure fish meat, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention relates to a fish fry hotpot condiment and a preparation method thereof. The fish fry hotpot condiment is prepared from the following raw materials in parts by weight: 100g of fried chopped chili, 40g of dried pericarpium zanthoxyli, 150g of Pixian thick broad-bean sauce, 5g of anise, 5g of cinnamons, 2g of galanga resurrectionlily rhizome, 2g of syzygium aromaticum, 1g of bay leaf, 5g of amomum cardamomum, 5g of amomum tsao-ko, 3g of fennel, 5g of fermented soya beans, 30g of green onion sections, 20g of ginger slices, 20g of garlic cloves, 35g of pickled tender ginger slices, 60g of pickled chili sections, 15g of rock candies, 300g of lard oil and 150g of cured rapeseed oil. Seasoning raw materials comprise 5g of salt, 20g of cooking wine, 5g of ground pepper, 20g of rice wine juice, 15g of fermented bean curd, 3g of coriander herb sections and 5g of chicken powder. The nutritious functions of all the raw materials in selected hotpot soup are different so that the fish fry hotpot condiment has the effects of nourishing and building body, dispelling cold and draining dampness, and appetizing and helping to digest. The fish fry hotpot condiment has the characteristics of red and bright color and luster, spicy, hot and delicious taste, tender fish meat and unique flavor; and the fish fry hotpot condiment has the active effects of increasing aroma, increasing spicy taste, increasing color, reducing salty taste, removing fish smell, removing greasy taste, blending taste and promoting appetite.

The invention discloses flavored pickling vegetables and a making method thereof.The flavored pickling vegetables include main materials, auxiliary materials and pickling liquid, and are made from the main materials including, by weight, 90-125 parts of radish, 30-45 parts of garlic, 20-30 parts of onion and 20-40 parts of chilli, the auxiliary materials including, by weight, 0.5-1 part of ginger, 4-6 parts of Chinese onion and 3.5-5 parts of fine powder, and the pickling liquid including, by weight, 100-120 parts of radish juice, 100-120 parts of pear juice, 5-6 parts of little fish sauce, 2.5-3.5 parts of glutinous rice congee, 4-5 parts of refined salt, 2-4 parts of white sugar, 1.5-2.5 parts of aginomoto, 12-14 parts of fish sauce and 18-22 parts of shrimp sauce.The vegetables are spicy and delicious, meanwhile do not acutely stimulate sensation, are rich in lactic acid, moderate in salty and sour taste, delicious, tender and crispy, and can whet the appetite, assist in digestion and better promote healthy diet and scientific life of people.

The invention discloses cereal rice for improving immunity and a preparation method thereof, and belongs to the technical field of deep processing of grains. As a main raw material, broken rice is treated with the steps of ultrasound cleaning, microwave curing, drying and sterilizing, and the cereal rice is prepared by pelletizing, granulating and microwave drying the treated broken rice together with farina with a special flavor, enzymatic hydrolysate and other functional raw materials. The cereal rice is similar to rice in tissue structure, particle size, rigidity and viscosity, can be cooked well along with rice, is similar to rice in taste and chewing feeling, unique in flavor, mild in fragrance, high in appetite property, easy to digest, and rich and comprehensive in nutrition, and can improve the immunity and disease resistance of human bodies and gastrointestinal function; the shelf life is 3 times as that of commercially available rice; more importantly, the cereal rice provides a shortcut for the efficient appreciation and overall utilization of broken rice, broadens the road of the deep processing of broken rice, improves the economic value of broken rice, has relatively good social benefits and economic benefits, and explores a sustainable development road for the deep processing of agricultural and sideline products and effectively solving three rural issues.

The invention discloses a hotpot seasoning containing fried fishes with bean sauce and a preparation method of the hotpot seasoning. The hotpot seasoning containing fried fishes with bean sauce comprises the following raw materials by weight: 150g of Pixian pea sauce, 100g of dry red pepper, 30g of dry zanthoxylum, 3g of rhizoma kaempferiae, 4g of cassia barks, 6g of lllicium verum, 2g of fructus amomi, 2g of cloves, 5g of amomum tsaoko, 3g of myrcia, 4g of amomum cardamomum, 25g of chopped shallots, 20g of ginger slices, 10g of garlic cloves, 7g of rock candy, 250g of lard and 150g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 5g of ground pepper, 20g of rice wine and 5g of monosodium glutamate. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing fried fishes with bean sauce has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing fried fishes with bean sauce has the characteristics of piquancy and slight tingling, red bright color and luster, tender and fresh fish meat and long aftertaste, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention provides a cold pot fish hotpot condiment and a preparation method thereof. The cold pot fish hotpot condiment comprises the following raw materials by weight: 50g of dry chillies, 35g of dry Chinese prickly ash, 5g of anise, 6g of cinnamon, 4g of rhizoma kaempferiae, 3g of lysimachia sikokiana, 2g of radix glycyrrhiza, 5g of fructus amomi, 3g of fennel, 3g of fermented soya beans, 30g of spring onion sections, 25g of ginger slices, 20g of garlic cloves, 35g of pickled ginger slices, 100g of pickled chillies, 15g of rock sugar, 300g of lard and 150g of cooked rapeseed oil, and seasoning raw materials including 5g of salt, 35g of cooking wine, 25g of rice wine juice, 5g of pepper powder and 5g of chicken essence. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The cold pot fish hotpot condiment has the characteristics that the cold pot fish hotpot condiment has red bright color, is fresh, fragrant and spicy and is tender in meat and mellow in taste, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

The invention discloses a hotpot seasoning containing spicy and hot escargots and a preparation method of the hotpot seasoning. The hotpot seasoning containing spicy and hot escargots is prepared from the following raw materials by weight: 350g of Pixian pea sauce, 120g of chopped dry red pepper, 40g of dry zanthoxylum, 5g of lllicium verum, 5g of cassia barks, 5g of fructus amomi, 3g of rhizoma kaempferiae, 5g of amomum cardamomum, 5g of myristica fragrans, 2g of myrcia, 3g of fennel, 3g of radix angelicae, 3g of lysimachia sikokiana, 15g of fermented soybeans, 30g of chopped shallots, 30g of ginger slices, 40g of garlic cloves, 30g of pickled ginger slices, 50g of pickled capsicums, 10g of rock candy and 550g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 10g of salt, 50g of cooking wine, 30g of rice wine, 3g of ground pepper, 5g of chicken powder and 3g of chopped caraways. All the raw materials selected in a hotpot soup have different nutritive effects, so that the hotpot seasoning containing spicy and hot escargots has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing spicy and hot escargots has the characteristics of spicy, hot, fresh and aromatic tastes, fine and tender snail meat, strong flavor and aromatic soup, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The present invention discloses a coarse cereal rice prepared by broken rice and a preparation method thereof, which belongs to the technical field of rice deep processing. The broken rice product uses broken rice as main raw material and is prepared by ultrasonic cleaning, microwave cooking, drying and sterilizing, and conducting granulation and granulation arrangement with special flavored cereal powder, enzymatic hydrolysate other functional raw materials, and conducting microwave drying. The coarse cereal rice has similar organizational structure, particle size, hardness and viscosity with rice, thus can be cooked together with rice, has similar taste and chewing sense with boiled rice, has unique flavor and soft aroma and strong appetite, is easy to digest, has comprehensive nutrition, can enhance human immunity and disease resistance ability and improve gastrointestinal function, and has a shelf life three times than the saled rice. More importantly, the coarse cereal rice opens a shortcut for high-efficient and value-added full use of the broken rice, widens the road of the broken rice deep processing, improves the economic value of the broken rice, has relative good social and economic benefits, and explores a sustainable development road for the deep processing of agricultural and sideline products and effective solution of the three agricultural problems.

The invention discloses a griddle cooked eel hotpot condiment and a preparation method thereof. The griddle cooked eel hotpot condiment respectively comprises the following raw materials by weight: 150g of Pixian pea sauce, 200g of bright red capsicum frutescens, 35g of fresh Chinese prickly ash, 5g of anise, 5g of cinnamon, 3g of fennel, 3g of myrcia, 3g of radix angelicae, 4g of fructus amomi, 3g of Lysimachia sikokiana, 30g of mashed fermented soya beans, 50g of green onion sections, 40g of ginger slices, 30g of garlic flakes, 30g of pickled tender ginger slices, 50g of pickled peppers, 10g of rock candy, 400g of lard oil, 100g of cured rapeseed oil; and the conditioning raw materials comprise 10g of salt, 30g of cooking wine, 50g of crisp peanut kernels, 5g of chicken powder and 10g of processed sesame. The previous various raw materials selected in hotpot soup have different trophic actions, and the hotpot condiment has the effects of nourishing and building the body, eliminating cold and dampness and improving appetite and promoting food intake. The hotpot condiment has the characteristics of fresh, delicious and attractive taste, strong spicy flavor and eel tenderness and has the positive effects of enhancing the aroma, increasing the spicy flavor, increasing the color, salting, removing the fishy smell, cleansing the palate, harmonizing the taste and improving the appetite.

The invention discloses a hotpot seasoning containing griddle cooked chicken with peppers and a preparation method of the hotpot seasoning. The hotpot seasoning containing griddle cooked chicken with peppers is prepared from the following raw materials by weight: 150g of Pixian pea sauce, 80g of chopped dry red pepper, 40g of dry zanthoxylum, 5g of lllicium verum, 4g of cassia barks, 5g of amomum cardamomum, 4g of fructus amomi, 2g of cloves, 2g of myrcia, 1g of radix glycyrrhiza, 20g of fermented soybeans, 45g of chopped shallots, 30g of ginger slices, 20g of garlic cloves, 40g of pickled ginger slices, 30g of chopped pickled capsicums, 5g of rock candy and 450g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 45g of crisp peanut kernels, 30g of cooking wine, 10g of cooked sesame, 3g of chicken powder and 5g of white sugar. All the raw materials selected in a hotpot soup have different nutritive effects, so that the hotpot seasoning containing griddle cooked chicken with peppers has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing griddle cooked chicken with peppers has the characteristics of brownish red color, spicy, hot and aromatic tastes, softness and slag smelting, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention discloses a chicken wing roasting method. The chicken wing roasting method comprises the following steps: selecting materials, pickling, performing primary processing, stirring and processing, wherein auxiliary materials in the step of stirring comprise the following components: sophora flower honey, mint powder, loquat powder, pomegranate wine, mountain spring water and table salt. According to the chicken wing roasting method, a finished chicken wing can be prepared after the steps of selecting the materials, pickling, performing the primary processing, stirring and processing; the finished chicken wing has the beneficial effects that spice penetrability is high and the appetite is good; moreover, the overall preparation process is suitable for industrial production, and the chicken wing roasting method has a high economic value.

The invention relates to a hot-pot condiment for pickled fish and a preparation method of the hot-pot condiment. The hot-pot condiment for the pickled fish is prepared from the raw materials by weight: 40g of dry hot peppers, 40g of dry pericarpium zanthoxyli, 6g of aniseed, 5g of cumin, 100g of capsicum frutescens var, 200g of marinaded green vegetable stems, 20g of spring onion segments, 20g of ginger slices, 20g of garlic pieces, 10g of crystal sugar and 200g of pig oil and the flavoring raw materials by weight: 5g of salt, 5g of pepper powder, 30g of rice wine, 30g of egg-white starch slurry and 5g of chicken essence. The nutritious effects of all the selected raw materials in the hot-pot condiment are various, so that the hot-pot condiment has the effects of body nourishing and building, cold and dampness expelling and appetite and digestion stimulating, has the characteristics of attractive color and luster, strong aroma and tender, slightly-spicy, sour and fresh fish and has the positive effects of aroma increasing, hotness improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating.

The invention relates to a boiling fish hot pot seasoning and a preparation method thereof. The boiling fish hot pot seasoning comprises the following raw materials by weight: 30g of dried chili, 15g of dry pricklyash peel, 150g of Pixian pea sauce, 2g of star anise, 2g of cassia bark, 3g of vanilla, 2g of clove, 2g of galanga resurrectionlily rhizome, 1g of bay leaves, 2g of villous amomum fruits, 50g of minced fermented soybeans, 10g of spring onion sections, 30g of ginger pieces, 20g of pickled ginger pieces, 55g of pickled hot pepper, 7g of crystal sugar, 100g of pig oil and 300g of cooked rapeseed oil; and seasoning raw materials comprise 5g of salt, 4g of pepper powder, 30g of cooking wine, 40g of egg white starch slurry, 20g of rice wine juice and 5g of chicken essence. Raw materials in hot pot soup have different nutritional effects and have the effects of nourishing, building the body, dispelling cold, eliminating dampness and promoting appetite. The boiling fish hot pot seasoning has the characteristics of overflowing fragrance, red and bright color and luster and rich spicy taste, and has the positive effects of flavoring, increasing spicy taste, increasing color, increasing salty taste, removing fishy taste, removing greasy taste, harmonizing taste and promoting appetite.

The invention relates to a capsicum frutescens production formula which includes the following components: 95-105g of water, 100-120g of capsicum frutescens, 20-30g of fermented soya bean oil, 0.1-0.15g of fish sauce, 0.2-0.3g of sesame oil, 3-4g of wine, 0.4-0.8g of caramel, 10-11g of edible salt, 6.5-8g of monosodium glutamate, 3-4g of white granulated sugar, 0.2-0.3g of yeast juice, 3-4g of disodium 5-inosinate, 3-4g of guanosine-5-monophosphate disodium salt, 0.1-0.15g of sodium benzoate, 0.3-0.4g of sodium dehydroacetate and 2-3g of an additional material. The invention has the advantages of reasonable material collocation and convenient manufacturing, prepared capsicum frutescens is palatable in degree of saltiness, rich in sauce taste, mid-spicy, slightly sweet, salty, fresh, delicious, crisp, tender, conductive to appetite, unique in taste, suitable for children, teenager, youth, middle-aged people, the elderly and patients with various diseases to eat, and broader in edible population.

The invention discloses a hotpot seasoning containing fried shrimps with chilli and a preparation method of the hotpot seasoning. The hotpot seasoning containing fried shrimps with chilli comprises the following raw materials by weight: 200g of Pixian pea sauce, 120g of chopped dry red pepper, 35g of dry zanthoxylum, 2g of lllicium verum, 2g of cassia barks, 3g of fructus amomi, 2g of myrcia, 3g of angelica dahurica, 3g of lysimachia sikokiana, 15g of fermented soybeans, 50g of chopped shallots, 35g of ginger slices, 25g of garlic cloves, 30g of pickled ginger slices, 30g of pickled capsicums, 20g of chopped onions, 10g of rock candy and 400g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 10g of salt, 40g of cooking wine, 3g of white sugar, 3g of ground pepper, 30g of crisp peanut kernels and 5g of chicken powder. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing fried shrimps with chilli has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing fried shrimps with chilli has the characteristics of attractive fragrance, tender and fresh meat as well as moderate spicy and hot tastes, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention discloses a hotpot seasoning containing braised chicken with peppers and a preparation method of the hotpot seasoning. The hotpot seasoning containing braised chicken with peppers is prepared from the following raw materials by weight: 150g of Pixian pea sauce, 150g of bright red rice chilli, 150g of bright green rice chilli, 40g of chopped dry red pepper, 20g of dry zanthoxylum, 4g of lllicium verum, 5g of cassia barks, 5g of fructus amomi, 5g of amomum cardamomum, 2g of radix glycyrrhiza, 2g of radix angelicae, 2g of myrcia, 20g of fermented soybeans, 50g of chopped shallots, 40g of ginger slices, 15g of garlic cloves, 50g of pickled ginger slices, 60g of pickled capsicums, 15g of rock candy and 450g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 45g of crisp peanut kernels, 30g of cooking wine, 10g of cooked sesame, 3g of chicken powder and 20g of rice wine. All the raw materials selected in a hotpot soup have different nutritive effects, so that the hotpot seasoning containing braised chicken with peppers has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing braised chicken with peppers has the characteristics of fine and tender chicken, strong aroma, pungency, freshness and palatability, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention discloses a hotpot seasoning containing sauteed fishes in chili sauce and a preparation method of the hotpot seasoning. The hotpot seasoning containing sauteed fishes in chili sauce comprises the following raw materials by weight: 150g of Pixian pea sauce, 6g of lllicium verum, 2g of cloves, 7g of cassia barks, 4g of amomum tsaoko, 3g of rhizoma kaempferiae, 170g of bright red hot pepper soaked in vinegar, 40g of fresh pepper, 25g of chopped shallots, 20g of ginger slices, 30g of pickled pepper, 20g of pickled ginger slices, 100g of garlic cloves, 10g of fermented soybeans, 15g of rock candy, 250g of lard and 150g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 50g of cooking wine, 3g of ground pepper, 20g of rice wine, 5g of monosodium glutamate and 100g of dry and fine starch. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing sauteed fishes in chili sauce has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing sauteed fishes in chili sauce has the characteristics of red bright color and luster, strong spicy and hot tastes, tender and fresh fish meat and beckoning fragrance, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.