32results about How to "Improve spicy taste" patented technology

The invention relates to the technical field of food processing, in particular to spicy chilli oil and a preparation method thereof. The spicy chilli oil is prepared from the following raw materials in parts by weight: 70 to 90 parts of vegetable oil, 5 to 10 parts of chilli, 5 to 10 parts of Sichuan pepper, 1 to 2 parts of shallot, 1 to 2 parts of ginger, 0.1 to 0.5 part of myrcia, 0.3 to 0.8 part of fructus amomi, 0.5 to 1 part of star anise, 0.1 to 0.5 part of cinnamon, 0.3 to 0.8 part of amomum tsao-ko, 0.3 to 0.8 part of cumin, 0.1 to 0.5 part of fennel, 0.1 to 0.5 part of kaempferiae, 0.1 to 0.5 part of pepper, 0.1 to 0.5 part of radix angelica sinensis, 0.1 to 0.5 part of pericarpium citri reticulatae, 0.1 to 0.5 part of clove and 0.05 to 0.15 part of radix angelicae. Under the synergistic effect of the raw materials for preparing the chilli oil, the chilli oil has full and durable fragrance, and spicy and fresh mouthfeel. Under combination of the limited oil temperature and the raw material adding sequence in the preparation method provided by the invention, the fragrance and the moutfeel of the chilli oil are further improved.

The invention provides a crayfish paste and a method for stewing the crayfish paste. The crayfish paste is obtained by stewing a crayfish meat ball by using spice powder, shallot, scallop, curry powder, lentinus edodes, shrimp meat and tea. According to the crayfish paste, on one hand, the self earthy taste of the crayfish meat ball is eliminated; on the other hand, the fresh and sweet taste and spicy and hot taste of the crayfish meat ball are increased. The crayfish paste provided by the invention can be kept uncorroded for a long time under the condition that a preservative agent is not used, thereby preventing the adverse effect of the preservative agent on the taste of the crayfish paste.

The invention relates to the technical field of nutritional food and specifically relates to spicy truffle paste. The spicy truffle paste is prepared from the following raw materials in parts by weight: 1 to 3 parts of truffle, 40 to 50 parts of mushroom, 20 to 30 parts of vegetable oil, 2 to 3 parts of sugar, 10 to 12 parts of seasoner and 14 to 16 parts of chili oil; optimally, the spicy trufflepaste is prepared from 2 parts of truffle, 46 parts of mushroom, 23 parts of vegetable oil, 2.8 parts of sugar, 10.4 parts of seasoner and 15.8 parts of chili oil. The invention further discloses a method for making the spicy truffle paste. The method comprises the steps of pretreating raw materials, heating the mushroom, frying sugar color, making spicy mushroom paste and making spicy truffle paste. The truffle is added after other food materials are heated and fire is turned off. The spicy truffle paste prepared by the preparation method disclosed by the invention has a durable flavor and rich nutrients and is nutritional food for people of all ages.

The present invention provides a manufacture method of oil termitornyces albuminosus. The manufacture method comprises the following steps: edible oil is poured into a pot, the edible oil is heated in high heat, seasoning materials of spices and onions are put into the pot to be fried, and when the seasoning materials disperse an onion flavor, the seasoning materials of the spices and onions are taken out; the termitornyces albuminosus is put into the pot, the termitornyces albuminosus is oil-fried using low heat, edible salt is sprayed, and the termitornyces albuminosus is taken out for a standby application when the termitornyces albuminosus is oil-fried to present a golden color; one part of oil in the pot is spooned out for a standby application and another part of the oil is left in the pot; spices are sprayed on the pot, the spices are stir-fried using low heat until the spices disperse a flavor, and the spices are taken out; the oil-fried termitornyces albuminosus is put into the pot, then edible salt, pepper, honey, dried scallops, marine small shrimps, perilla seeds, Xuanwei hams and chicken powder are added, the termitornyces albuminosus is stir-fried evenly, the stir-fried termitornyces albuminosus is taken out from the pot to be loaded into a dish, the termitornyces albuminosus is cooled, the spooned out prepared oil is poured into the dish, and the termitornyces albuminosus is soaked into oil to obtain finished products of the oil termitornyces albuminosus. Beneficial effects are as follows: the delicious taste of the termitornyces albuminosus is preserved, so that the oil termitornyces albuminosus can enhance appetite; and the oil termitornyces albuminosus is rich in nutrients, can reach the efficacies of beautifying features and nourishing skin and improving immunity, is long in shelf life and does not contain any preservatives.

The invention discloses flavor oil-fried chili, and belongs to the field of seasoning foods. The flavor oil-fried chili comprises the following raw materials in parts by weight: 4-6 parts of dried chili, 3-6 parts of tofu dregs, 4-6 parts of edible oil, 0.05-0.1 part of edible salt, 0.05-0.1 part of aginomoto, 1-2 parts of mashed garlic, 1-2 parts of bruised ginger and 1-2 parts of Chinese prickly ash. Tofu dregs are added into the oil-fried chili, dried chili are boiled and pounded, the tofu dregs are heated and dehydrated, the chili and the tofu dregs are mixed and fired with oil, and on the basis of the raw material matching, and with the combination of a making process provided by the invention, when the obtained oil-fried chili are used as a seasoning, the edible oil can be promoted to flow out due to loosened gaps among the tofu dregs in a dried material part of the oil-fried chili, then the amount of the edible oil brought into a food is reduced, and the situation that people feel greasy if a lot of the food is taken can be avoided. Meanwhile, the tofu dregs adsorb the color, the fragrance and the taste of the chili, then the fragrant and spicy taste of the food can be enhanced by the tofu dregs instead of the chili, and the food can be spicy and fragrant without greasiness.

The invention provides a production process for spicy and hot dried bean curds, and relates to the technical field of food processing. The production process comprises the following steps: producing white bodies; immersing soybeans and peeling off; washing and grinding the soybeans into soybean milk; curdling by using bittern with the ratio of being one tenth of the weight of the soybeans; then preparing into small squeezed white bodies with the sizes of four square centimeters and the thickness of three to four millimeters; and adding cinnamon, anise, ligusticum chuanxiong hort, syzygium aromaticum, peppers, fennel, angelica dahurica benth and chili slices into a pot and boiling. The production process for the spicy and hot dried bean curds has the beneficial effects that the spicy and hot taste is increased so that the dried bean curds are multi-flavor; the spicy and hot dried bean curds are unique in taste, have good color, cluster and taste, and are adaptive to the taste requirements of modern people.

The invention discloses acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy with a function of preventing hepatic fibrosis. The acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy comprises, by weight, fresh rhizoma zingiberis recens, lactulose, protamine, ginkgo leaf superfine powder, schisandrin, schizandin, mangiferin, fructus mori extract, black rice extract, 16-18 parts of whey protein powder and 10-12 parts of acetic ester starch. The acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy has the advantages that the schisandrin, the schizandin, the mangiferin, the black rice extract and selenium yeast are matched with rhizoma zingiberis recens slices for preparing low-sugar rhizoma zingiberis recens blanks, accordingly, the acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy is excellent in anti-hepatic fibrosis activity, and hepatic fibrosis symptoms can be improved; the rhizoma zingiberis recens slices are subjected to soaking treatment by the aid of color protection solution, accordingly, colors can be protected, and pungent taste can be improved; the color protection solution is added into film liquid mainly with the whey protein powder after the rhizoma zingiberis recens slicers are soaked in the color protection solution, and accordingly nutritional components in the rhizoma zingiberis recens can be reused; nutrition in the acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy can be enriched owing to film-coated and multilayer sandwich structures, effects of the acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy can be strengthened, and taste of the acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy can be improved.

The invention relates to the technical field of food processing, in particular to a fish dipping seasoning and a preparation method. The fish dipping seasoning comprises the raw materials, 25-35g of sesamum indicum L., 0.2-1g of amomum tsaoko Crevost et Lemarie powder, 0.5-2g of Chinese prickly ash powder, 35-45g of chilli powder, 120-160g of minced garlic, 100-160g of edible oil, 15-22g of salt,8-15g of monosodium glutamate and 20-60g of minced ginger. According to the fish dipping seasoning and the preparation method, the fish dipping seasoning is delicious in taste, can be used as a fish dipping seasoning, can remove fishy smell of fish, can increase spicy taste of fish meat, especially Chinese herring, increases high special taste of the Chinese herring, is made into a seasoning bag,and is time-saving, labor-saving, convenient and rapid.

The invention discloses a ginger tablet and a preparation technology thereof. The ginger tablet contains the following raw materials: 5-50 parts of ginger extract or superfine ginger powder, 10-30 parts of white sugar, 10-20 parts of maltodextrin, 5-30 parts of vegetable fat powder, 1-10 parts of vitamin C, 0.5-5 parts of natural flavoring agent and 2-10 parts of magnesium stearate. The preparation technology for the ginger tablet comprises the following steps: S1) treating the fresh ginger raw materials, thereby acquiring the ginger extract or superfine ginger powder; S2) mixing the ginger extract or superfine ginger powder with accessories and crushing, thereby acquiring mixed powder; S3) drying the mixed powder; S4) sheeting the dried mixed powder and screening, thereby acquiring the ginger tablet. The ginger tablet is capable of effectively enhancing appetite and preventing vomit and car sickness.

The invention discloses a slightly spicy gelled candy and a preparation process thereof. According to the key points of the technical scheme, the slightly spicy gelled candy comprises the following components in percentage by weight of 50-60% of white granulated sugar, 30-35% of glucose syrup, 0.2-0.3% of edible salt, 0.2-0.3% of spice, and the balance of food additives. The slightly spicy gelledcandy produced by the preparation process of the slightly spicy gelled candy has spicy taste, pure taste and good mouthfeel; and in addition, the production process is high in production efficiency, small in investment and simple.

The invention relates to a fish sauce which is prepared from the following raw materials in parts by weight: main ingredients: 100 to 150 parts of fish meat, 100 to 120 parts of tomatoes, 40 to 80 parts of Chinese olives, and 10 to 20 parts of herba houttuyniae; and seasoners: 0.5 to 4 parts of pepper, 6 to 7 parts of green onions, 0.5 to 6 parts of garlics, 0.5 to 4 parts of ginger rhizome, 2 to5 parts of fish pelargonium, 4 to 6 parts of soy sauce, 4 to 6 parts of vinegar, 0.5 to 4 parts of perilla frutescens, 0.5 to 4 parts of anise, 5 to 10 parts of table salt, and 5 to 10 parts of sweetwine. The invention further discloses a preparation method of the fish sauce. The fish sauce adopts the fish meat, the tomatoes, the Chinses olives and the herba houttuyniae as the main ingredients, the multiple seasoners are further added, and the fish sauce is prepared by adopting a specific process under the appropriate dosage ratio; the herba houttuyniae has the effects on resisting bacteria and viruses, improving the body immunity and promoting urination, so that the influence on a human body caused by spicy ingredients in the seasoners is effectively reduced; and meanwhile, by matching with the multiple seasoners, the fish sauce is comprehensive in nutrition and fine and smooth in taste.

The invention discloses a preparation method of crispy chilies. The preparation method comprises the following steps: 1. removing initial and tail ends of fresh chilies as well as white ribs and seeds inside the fresh chilies, and chopping the fresh chilies into segments to obtain fresh chili rings; 2. mixing the following ingredients in parts by weight: corn flour, sesame, edible salt, paprika powder, monosodium glutamate, edible vegetable oil and egg together, to obtain semi-solid seasoning; 3. putting the fresh chili rings into clear water and filtering once, so as to lead the inner surfaces and outer surfaces of the fresh chili rings to be wetted; 4. putting the wet fresh chili rings into semi-solid seasoning and filtering once, so that the inner surfaces and outer surfaces of the fresh chili rings are evenly smeared with a layer of semi-solid seasoning; and 5. placing the edible vegetable oil into a pot and heating to 200DEG C, cooling the temperature of oil to 160-180DEG C, and then putting the fresh chili rings soaked with the semi-solid seasoning into the pot for frying for 4-5 minutes, to obtain crispy chilies. The crispy chilies prepared by adopting the scheme not only have hot and crispy taste, but also have the prolonged shelf life by two months compared with common fried food.

The invention discloses polyanion polysaccharide coated laminated healthcare ginger candy for patients suffering from stomach cold and a preparation method of the polyanion polysaccharide coated laminated healthcare ginger candy. The candy is prepared from soybean oligosaccharides, cholic acid, xylitol aliphatic ester, soybean whey protein, polyanion polysaccharides, linoleic acid, hypomethylated pectin, vital gluten, paeonia lactiflora puffed powder, gingers, radix astragali, ground pepper, fructus crataegi ultrafine powder, fructus jujubae puffed ultrafine powder and the like. By appropriate matching of the gingers, the radix astragali and the like for preparing the ginger candy, healthcare efficacies of stomach warming and nourishing are achieved; in a preparation process, the gingers are directly sliced, and efficacies of color protection and pungent taste improvement are achieved by adoption of soybean oligosaccharides and cholic acid mixed solution for soaking; by emulsion coating for preparing low-sugar ginger blanks, damages caused by excessive thinness of ginger slices are avoided; coatings rich in polyanion polysaccharides are laminated to prepare the ginger candy finally. Due to addition of other nutrient substances and antibacterial substances and lowering of water activity of an environment where the ginger slices are positioned, shelf life prolonging can be realized.

The invention discloses opisthoplatia orientalis burmister leisure food which comprises, by weight, 300-500 parts of pretreated opisthoplatia orientalis burmisters, 40-57 parts of beef paste, 30-50 parts of vegetable oil, 25-40 parts of dry red pepper, 20-32 parts of sugar, 2-3 parts of Sichuan pepper, 2-4 parts of anise, 3 parts of vanilla, 3-5 parts of white sesame seeds, 3-5 parts of pepper powder and 8-13 parts of salt. The pretreated opisthoplatia orientalis burmisters are pickled opisthoplatia orientalis burmisters. The opisthoplatia orientalis burmister leisure food is rich in nutrient substances, crisp, fragrant and the like in taste and suitable for wide consumer and has high market promotion values.