44results about How to "Increase spiciness" patented technology

The invention discloses a peanut butter and its preparing process, wherein the raw materials include (by weight ratio) peanut 45-55 parts, dried soybean paste 15-25 parts, refined pork 30-50 parts, fermented soybean 35-45 parts, dried pepper 10-30 parts, soaked pepper 45-55 parts, chilli-paste with broad bean 45-55 parts, sesame 10-20 parts, catsup 25-35 parts, Chinese prickly ash 3-6 parts, white sugar 15-25 parts, green onion 10-20 parts, fresh ginger 10-20 parts, garlic 10-20 parts, cooking oil 80-120 parts, water or soup 200-300 parts.

The invention discloses a compound enzyme preparation for improving quality of tobaccos and application thereof. The compound enzyme preparation comprises is prepared from liquid glucoamylase, acid proteinase, pectinase and compound cellulase according toby a weight ratio of (1-2) to (1-3) to (1-3) to (2-4). Through the compound enzyme preparation for improving quality of the tobaccos and the application method thereof, the sensory quality of the tobaccos can be improved; the application range of the tobacco raw material in the formula of the compound active enzyme preparation can be expanded; the defects of offensive odor, hot feeling, insufficient sweetness and insufficient aroma of the tobaccos can be improved; the availability and the use value of the tobaccos can be expanded.

The present invention belongs to the field of health food, and is especially one kind of natural beverage liquid with sober-up function and its preparation. The beverage liquid consists of high grade squeezed olive oil and high grade cold milled lemon oil as the main components, and has no toxic side effect. It is delicious, and is drunk directly. It can protect stomach, liver and gall bladder and minimize the damage of alcohol on human body.

A chili and sour mango dried tofu comprises the following components in parts by weight: soy bean 100-120, kidney bean 10-14, dried mango 3-5, chopped pepper 1-2, water shield 3-4, pumpkin flower 1-2, water chestnut starch 2-4, loofah 1-2, sorghum rice 4-6, gynostemma pentaphyllum 1-2, tree peony bark 1-2, Ixeris chinensis 1-2, Dendrobium flower 1-2, carrot 5-7, wild jujude seed 6-10, Codonopsis pilosula 1-2, and nutritional additives 5-7. The dried tofu blank is pickled in the chopped pepper and the nutritional additives to increase the chili flavor of the dried tofu and provide richer nutrition, wherein mango has the effects of benefiting the stomach, satisfying thirst and promoting urination, and tree peony bark has the effects of tranquilizing, cooling and ever reducing.

The invention discloses a making method of rehydrated seasoned dried leaf mustard. The making method comprises the following steps: (1) selecting leaf mustard; (2) sorting and cleaning the selected leaf mustard; (3) cutting the cleaned leaf mustard into filaments, and drying the filaments in sunshine so as to obtain dried leaf mustard; (4) rehydrating the dried leaf mustard: weighing the dried leaf mustard, adding running water, wherein the weight ratio of the dried leaf mustard to the running water is 1:10, soaking the dried leaf mustard in the running water for 2-8 hours, and dehydrating the soaked dried leaf mustard; (5) seasoning the dehydrated dried leaf mustard: weighing the dried leaf mustard, adding seasonings, and uniformly mixing and stirring the weighed dried leaf mustard and the seasonings, wherein the seasonings comprise the following components in percentage by weight by using the weight of the dried leaf mustard as a standard: 0.3-1.0% of gourmet powder, 0.01-0.1% of mint oil, 0.2-0.3% of ascorbic acid, 1-2% of table salt, 0.005-0.01% of proteoglycan, 2% of peanut oil, 0.1-0.2% of white vinegar and 0.2-0.8% of pepper corn; (6) packaging the seasoned dried leaf mustard; (7) performing heat preservation: putting the packaged dried leaf mustard in steam of 45-55 DEG C for heat preservation for 4-6 hours; and (8) disinfecting the dried leaf mustard after heat preservation. According to the making method of the rehydrated seasoned dried leaf mustard made by the making method disclosed by the invention, nutrient components of the leaf mustard are furthest reserved; the made seasoned dried leaf mustard is convenient to eat, is sweet and fresh in mouth feel, is strong in hot taste, can stimulate appetite, invigorate spleens and enhance appetite, and is long in quality guarantee period.

The invention relates to the technical field of food processing, and discloses seafood-flavor chilli sauce not easy to cause internal heat and a preparation method thereof. The chilli sauce includes,by weight ratio, 50-70 parts of dried capsicum frutescens, 70-100 parts of dried bell pepper, 100-150 parts of fresh erjingtiao chilli (a kind of pepper in Sichuan Province), 60-80 parts of dried shrimps, 20-40 parts of mung beans and 20-40 parts of lemons. Through the cooperation of the dried capsicum frutescens, the dried bell pepper, the fresh erjingtiao chilli and the dried shrimps, the pungency degree of the chilli sauce can be increased by the dried capsicum frutescens, the spicy degree of the chilli sauce can be improved by the dried bell pepper, the freshness of the chilli sauce can beimproved by the fresh erjingtiao chilli, and the dried shrimps can increase the seafood flavor of the chilli sauce, so that the peppery taste of the chilli sauce can be further improved, and the taste of the chilli sauce is better and richer than that of traditional chilli sauce; and the chilli sauce can have the effect of decreasing internal heat by adding zanthoxylum armatum, the mung beans, the lemons and green tea, so that the probability of acne breakouts of eaters due to internal heat can be further reduced.

The invention discloses a making method of yolk yellow pepper sauce. The method is characterized in that salted yolk which is preserved and fresh yellow peppers are used as raw materials, and garlic, ginger and the like are assisted as ingredients to develop the novel pepper sauce. The production technology is simple, and the sauce is suitable for batch processing. The preparation method disclosed by the invention comprises the following steps: mashing the salted yolk, then matching the salted yolk mashed with the fresh yellow peppers which are cut in cubes, mixing and frying the salted yolk which is mashed, and the fresh yellow peppers which are cut and other auxiliary materials, adding food additives to the mixture which is fried in a frying process, filling and sterilizing the mixture of the salted yolk which is mashed, the fresh yellow peppers which are cut, the auxiliary materials and the food additives after the mixture of the salted yolk which is mashed, the fresh yellow peppers which are cut, the auxiliary materials and the food additives are fried to mature, finally packing and inspecting the mixture of the salted yolk which is mashed, the fresh yellow peppers which are cut, the auxiliary materials and the food additives which are filled and sterilized, and the finished products are the yolk yellow pepper sauce. The yolk yellow pepper sauce disclosed by the invention has unique and refreshing pepperiness and aromatic of the salted yolk, the inherent eggy of the salted yolk is conceal by simultaneously adding both the yolk and the yellow peppers, the nutrient value of pure yellow pepper sauce is improved, and the colour after mixing is golden, so that the appetite of people is more enhanced. Because of the bright colour and the unique mouth feel, the sauce can be used in the cooking processes of high grade dishes such as seafood, pizza and pastry, and at the same time, the sauce can also be used as ready-to-eat instant food.

The present invention relates to a method for making black garlic and, more specifically, to a method for making black garlic, wherein coffee, lemon, Japanese apricot, and a Sarcodon aspratus extract, which are natural materials, are used so that the functionalities of the natural materials are given to the black garlic and a distinctive pungent aroma of the garlic is mitigated. The method for making the black garlic according to the present invention comprises the steps of: a first step of washing whole bulbs of garlic; a second step of immersing the whole bulbs of garlic in a mixed solution; a third step of drying the whole bulbs of garlic, which have been immersed in the mixed solution, together with eucalyptus leaves; a fourth step of dividing the dried whole bulbs of garlic into cloves of garlic; a fifth step of aging the cloves of garlic at a low temperature; a sixth step of fermenting and aging the cloves of garlic, which have been aged at a low temperature, at a temperature condition of 70-75[deg.C] for 15 days; and a seventh step of drying the fermented and aged cloves of garlic, wherein the mixed solution is prepared by mixing 0.5 parts by weight of lemon, 1 part by weight of Japanese apricot, and 8 parts by weight of a Sarcodon aspratus extract, on the basis of 1 part by weight of a pure coffee liquid.

The invention discloses a child ibuprofen taste masking dry suspension and a preparation method thereof. The suspension comprises an ibuprofen solid dispersion and pharmaceutically acceptable ingredients. The ibuprofen solid dispersion is composed of ibuprofen and a macromolecular carrier; the pharmaceutically acceptable ingredients include a suspending aid, a wetting agent, a flocculating agent,a filling agent and a flavoring agent, wherein the ibuprofen taste masking dry suspension is prepared form, by mass, 1-25% of ibuprofen, 58-95% of the macromolecular carrier, 1-1.5% of the suspendingaid, 2-5% of the wetting agent, 0.5-3% of the flocculating agent, 2-9% of the filling agent and 0.5-1% of the flavoring agent. Stomach dissolving type macromolecular materials and water dissolvent macromolecular materials are adopted as carriers, the ibuprofen is dispersed into the macromolecular carrier materials in a single-molecule mode, after oral administration, medicine is rapidly released and absorbed in the gastric juice environment, rapid and effective fever abatement is achieved, and individual differences of child or baby working time can be remarkably reduced.

The invention discloses sauced nut spicy sauce and a preparation method thereof. The sauced nut spicy sauce is prepared from the following raw materials: 45 to 55 parts of nuts, 15 to 25 parts of dryyellow soybean paste, 30 to 50 parts of lean meat, 35 to 45 parts of fermented soybeans, 10 to 30 parts of dry chilli, 45 to 55 parts of pickled chilli, 45 to 55 parts of Pixian bean spicy paste, 10 to 20 parts of sesame, 25 to 35 parts of tomato sauce, 3 to 6 parts of pericarpium zanthoxyli, 15 to 25 parts of white sugar, 10 to 20 parts of green Chinese onion, 10 to 20 parts of fresh ginger, 10 to 20 parts of garlic, 80 to 120 parts of edible oil, 200 to 300 parts of water or soup stock, 25 to 35 parts of watermelon sauce and 10 to 20 parts of dried blueberries. The sauced nut spicy sauce disclosed by the invention takes the nuts and the sesame as the raw materials, so that a sauce flavor of the sauced nut spicy sauce is added, a sweet taste, a spicy taste, a saline taste and a sour tasteare integrated, the flavor is unique, and the sauced nut spicy sauce is particularly suitable for the taste of northerners; the sauced nut spicy sauce has the advantages that the preparation is simple, the raw materials are easy to purchase, the nutrition is abundant, the color is bright and the like, and the appetite of people can be promoted from either color or taste; in addition, by appropriately regulating the proportions of all components, for example, changing the amount of the chilli or the pericarpium zanthoxyli, the spicy taste or a numb taste of the sauced nut spicy sauce can be increased, spicy sauce in different tastes of the spicy taste, the numb taste and the like can be prepared, and the taste of different people can be met.

The invention discloses a red palm oil hotpot condiment and a preparation method thereof, and belongs to the technical field of hotpot condiment preparation. The red palm oil is used for completely replacing beef tallow to serve as the unique grease raw material of the hotpot condiment, by adopting the method of segmented feeding, segmented stir-frying and segmented cooling, the problems that beef tallow is adopted as grease in the existing hotpot condiment to affect human health and severely remain taste, and the hotpot condiment prepared by the traditional processing method can destroy the nutritional ingredients of the red palm oil and change the color of the grease are effectively solved, the nutritional value of the hotpot condiment, especially the content of carotene in the product, is increased, the hotpot condiment is endowed with red and bright color, the use of capsanthin and stir-frying of glutinous rice cake chili are avoided, and the red palm oil hotpot condiment with both color, aroma and taste and nutritional value is prepared.

The invention discloses a making method of fried stuffed pepper. The method comprises the steps of: pepper treatment, pickling, cleaning, stuffing, flour coating, frying and other steps. The pepper made by the method provided by the invention is fragrant, crisp, delicious and rich in nutrition, can increase appetite, is simple to store and does not spoil easily, can be eaten directly, is free of chemical additive, is simple to make, and is beneficial to human body health.

The invention provides a wild kiwi fruit / onion health-preserving wine and a preparation method thereof. Onion juice with lower acidity is added into the wild kiwi fruit unblended wine, thereby effectively lowering the overall acidity of the finished wine. Besides, the onions have favorable piquancy, so the wine has richer mouthfeel and longer aftertaste. The onions have the advantages of lower market price, high storability and high juice yield, so the product cost is greatly lowered. The onion juice is added at the time of semifinished wine fining, thereby maintaining the natural color of the onions, and avoiding the loss of nutrients and flavor in the fermentation process. The onion juice participates in the semifinished product cold-treating process, thereby enhancing the non-biological stability of the finished wine. The onion juice can enhance the health-care effect of the wild kiwi fruit wine; allyl disulfides and small mounts of sulfur amino acids contained in the onion juice have the function of lowering blood pressure; and the allyl disulfides and sulfur amino acids belong to glycosides, have the effect of resisting artery blood vessels from hardening, and can prevent thrombosis from formation; and sulfoureido butyric acid contained in the onions can obviously lower the blood sugar content.

The invention belongs to the technical field of edible oil processing, and relates to a cold pressing technology for composite flaxseed oil. The cold pressing technology includes the following steps:1, using and screening of flax seeds and composite plant seeds as raw materials; 2, drying; 3, mixing of the raw materials in proportion; 4, crushing using a high speed crusher; 5, addition of brine,and standing; 6, pressing using a hydraulic oil press; and 7, separation using a high speed centrifuge to obtain the composite flaxseed oil. The cold pressing technology for composite flaxseed oil hasthe advantages of safety, no pollution, low operation cost and high oil yield, and the pressed product oil has the advantages of effectiveness in maintaining of the nutritional values of the flax seeds, good taste, good quality and wide suitable public range.

The invention belongs to a flavoring specially used for an earthen pot in the field of flavoring materials of food; the flavoring has the raw material components in weight proportion: 15-20% of nineteen fragrances, 25-30% of Chinese red pepper, 25-30% of pepper, 10-15% of essence of chicken and 10-15% of monosodium glutamate. The composition and technique of the flavoring are simpler, the collocation is scientific and reasonable, and the flavoring can be used together with mutton chop, beef, chicken nuggets, and the like in a matching way, thus enhancing different tastes of the earthen pot, improving the nutrient content of the food in the earthen pot, having strong numbing and flaky taste, effectively improving the mouthfeel of the earthen pot, increasing the appetite of people and promoting the health of people.

The present invention relates to meat food and a making method, in particular to the fish food and the making method. The present invention discloses an omophagy fish food and the making method; the material of the omophagy fish food is fresh water live fish, loach, garlic, ginger, grain-type pepper, coriander, fresh fennel leaves, fresh lemon, salt, monosodium glutamate, white granulated sugar and vinegar, which are processed in a certain ration and making procedure; the omophagy fish food not only retains the nutrition ingredient of the live fish, but also has great favor, being a delicious and food good in color, smell, taste and rich in nutrition.

An in-bag black tea oral cigarette comprehensive processing method belongs to the technical field of tea processing. The comprehensive processing method includes the following steps: fresh tea leaf and mashed tobacco leaf mixing, natural withering, rolling, fermentation, primary hot processing, acid-base adjustment, secondary hot processing, cold storage and alcoholization, packaging, and in-bag black tea oral cigarette acquisition. According to the in-bag black tea oral cigarette comprehensive processing method, the acquired in-bag blank tea oral cigarette is strong in fermented black tea local l flavor; the bitterness and the biting taste of the tobacco can be eliminated, the mouth feeling comfort of the in-bag black tea oral cigarette is improved, and the use amount of additives such as essence and fragrances, correctives, and antioxidants can be effectively reduced.

The invention discloses a processing method of pickled peppers. The processing method comprises the following steps that 1, the pickled peppers are washed, and then are put into clear water to be immersed for 5-8 minutes; 2, the immersed pickled peppers are cut apart, and then pickled pepper seeds are removed; 3, the seeded pickled peppers are put into a wall breaking machine, and then clear wateris added, the proportion of the seeded pickled peppers to the clear water is 70-75 parts by weight to 25-30 parts by weight, and after vacuum wall breaking is conducted, pickled pepper paste is obtained; and 4, auxiliary materials are washed and peeled, then the auxiliary materials, prickly ash and sesame oil are poured into the pickled pepper mud, the pickled pepper paste is poured into the wallbreaking machine again, after vacuum wall breaking is conducted, the pickled pepper mud is poured into a sealing tank and sealed and stored at the low temperature of 1-5 DEG C for 3-5 days, and pickled pepper sauce is obtained. The pickled peppers have the characteristics of anti-oxidation, nutrient locking, easier absorption and high ability of improving the shelf life.

The invention provides cooking oil composition with a peppery taste enhancing effect. Specifically, the oil composition contains 1-150 ppm of 2-methylallylcyanide in terms of the weight of a base oil material of the oil composition. The invention further provides a method for preparing the oil composition with the peppery taste enhancing effect. The method comprises a step of mixing the 2-methylallylcyanide and the base oil material. The invention further provides an application of the 2-methylallylcyanide in enhancing the peppery taste of peppery dishes as well as an application of the 2-methylallylcyanide in preparation of the composition with the peppery taste enhancing effect. When the oil composition is used for cooking, the peppery taste of the peppery dishes can be enhanced and no irritant foreign tastes are introduced.

The invention discloses a preparation method of a deep-fried stuffed eggplant. The preparation method comprises the steps of treating an eggplant, pickling, cleaning, stuffing, wrapping with powder, deep-frying and the like. The eggplant prepared by the method is fragrant, crisp, delicious, abundant in nutrition, simple in storage and not easy to deteriorate; appetite is increased; the eggplant can be directly eaten; in addition, no chemical additive is used; preparation procedures are simple; the eggplant is beneficial to the health of a human body.

Belonging to fruit tree pesticides, the invention discloses a fruit tree biopesticide, and aims to provide a pollution-free fruit tree pesticide without residue. The biopesticide is prepared from fresh red capsicum annuum, garlic, sodium carbonate and water in a weight ratio of 10:7:3:100. The method includes: pulping fresh red capsicum annuum, mashing garlic into mashed garlic, then mixing the substances with water evenly, conducting standing for 10-12h, adding sodium carbonate into filtrate, and mixing the materials evenly. The fruit tree biopesticide provided by the invention has the advantages of low cost, good control effect, no harm to human and livestock, environment protection and safety, no residue and no drug resistance, etc., and is a biopesticide for fruit trees.

The invention provides a wild kiwi fruit / maca health-preserving wine and a preparation method thereof. Since the maca has favorable piquancy, after the maca is used as an auxiliary material for manufacturing, the wine tastes piquant on the basis of the original sourness, bitterness and astringency, and thus, has richer mouthfeel and longer aftertaste. The maca juice is added before the semifinished wine fining, thereby maintaining the natural color of the maca, and avoiding the loss of nutrients and flavor in the fermentation process. The maca juice participates in the semifinished product cold-treating process, thereby enhancing the non-biological stability of the finished wine. The maca juice can enhance the health-care effect of the wild kiwi fruit wine, improve the sleep, enhance the immunity and balance the hormone secretion in the human body.

The invention discloses a tobacco taste modification essence which mainly consists of the following components: 2-5 parts of maltol, 5-15 parts of trans-cinnamic acid, 1-5 parts of capric acid ethyl ester, 2-6 parts of glacial acetic acid, 40-60 parts of a date extract, 2-6 parts of an angelica dahurica tincture, 5-15 parts of a fenugreek extract, 5-15 parts of a tamarindus extract and 3-10 partsof propylene glycol. The tobacco taste modification essence disclosed by the invention is prepared from extracts prepared from natural plant raw materials such as the fenugreek extract, the tamarindusextract, sclareolide and the date extract, and common flavor enhancers such as maltol and capric acid ethyl ester as main components. The tobacco taste modification essence disclosed by the inventioncan be applied to a tobacco liquid and is capable of effectively removing spicy taste of tobacco smell, then cigarette can be relatively good in smoke satisfaction, high in fragrance quality and relatively soft and mellow and has the pleasant specific fragrance of tobacco and fragrance of nuts.

The invention discloses piquant freshwater mussel meat. The piquant freshwater mussel meat is prepared by using the following raw materials: freshwater mussel, papain, seasoning sauce, table salt, ginger, monosodium glutamate, cooking wine, pickled chili, chili infused oil and pepper powder. The invention further provides a production process of the piquant freshwater mussel meat, which comprises the following steps: unfreezing, agitation, vibration, slicing, bumbling, stir-frying, vacuum packaging and sterilization. The purpose of the invention is to provide piquant freshwater mussel meat and a production process thereof, the production efficiency is greatly improved by adopting a mechanized production process, the problems that the raw materials are difficult to cut and residues cannot be fully removed are solved, softening treatment is also performed, various seasonings are added, fishy smell is removed, the taste is improved and the loss of nutrients is effectively prevented.

The invention relates to a spicy flavor chicken extract and production method thereof, belonging to the food field. A seasoning, namely the spicy flavor chicken extract is prepared by the steps of mixing a main material with a first auxiliary material, carrying out enzymolysis by virtue of compound protease, and blending with second auxiliary materials, wherein the main material contains chicken and beef; the first auxiliary material contains pepper-flavored substances and spicy flavor substances; and the second auxiliary material include five-spice juice, onion oil, ethyl maltol, table salt, sugar and monosodium glutamate. The spicy flavor chicken extract has fresh and fragrant meat, strong taste and spicy flavor and is rich in high-quality proteins, amino acid and polypeptide, the protein loss is low, the nutrition is rich, and the extract does not contain cancerogen, namely monochloropropanol. The production method comprises the steps of mixing the main material and the first auxiliary material, cooking to obtain a cooked material, cooling, carrying out enzymolysis on the cooked material by virtue of compound protease, filtering to obtain an extracting solution, blending the extracting solution with the second auxiliary materials, and carrying out enzyme deactivation and sterilization, so as to obtain the spicy flavor chicken extract. The production method is simple, rapid, safe and sanitary, and the process is easily controlled.

The invention discloses pork sausage which is prepared from the following raw materials in parts by weight: 400-500 parts of fore hock, 20-25 parts of white sugar, 25-30 parts of crude salt, 10-15 parts of ground pepper, 25-35 parts of Sanhua liquor of which the concentration is more than 56 degrees, and 75-90 parts of small intestines of pigs. A preparation method of the pork sausage comprises the following steps of material preparation, pickling, sausage filling, airing, storing and the like. The prepared sausage is free of chemical additives and simple in preparation process and is nutritional and delicious.

The invention relates to the technical field of preparation of pickled garlic, in particular to a rapid preparation method of pickled garlic. The method pricks holes for injecting clear water and performs quick freezing at low temperature, so that the clear water can rapidly form ice crystals in garlic cloves, the internal puncturing of the garlic cloves is realized, the cell walls of the garlic cloves are broken, and cell liquid shows up. Besides, the thawing is performed under the action of color protection liquid so as to avoid browning of the garlic cloves. Then salt, composite bacteria and amino acids are combined and added into the boiled and cooled clear water, and the sealing anaerobic fermentation is performed, so that the fermentation speed of the garlic cloves is greatly improved. The pickled garlic is rich in nutrient components and crisp and tender in taste, the content of garlicin is greatly reduced, and the quality of the pickled garlic is improved.

The invention relates to a half-dried kohlrabi making method. The half-dried kohlrabi making method includes the steps that fresh kohlrabies are cleaned, selected and cut; the kohlrabies are blanched in a 90-100 DEG C salt solution with the concentration of 1-5% for 10-40 seconds; the kohlrabies are soaked in 10-30 DEG C salt pickling liquid with the concentration of 6-10% and the material-liquid ratio of 1:2 to 1:9; the kohlrabies are dried with hot air of 40-70 DEG C, till the moisture content is 20%-40%; processing is performed under the ultrahigh pressure condition of 200-400 MPa for 5-25 minutes, the kohlrabies are taken out and are subjected to vacuum package to obtain a half-dried kohlrabi product. According to the method, color-protecting and antiseptic food additives are not added, the product is low in salt content, the water activity is low, the preservation time under the normal temperature condition is long, the product has rich flavor, is rich in nutrition and easy to digest and absorb after being eaten, can be eaten after bag opening and can be also used as a seasoning and a side dish.