30results about How to "Moderate spiciness" patented technology

The invention discloses a spicy fish ingredient and a making method thereof. The spicy fish ingredient is prepared from, by weight, 105-120 parts of soybean oil, 55-65 parts of rapeseed oil, 40-50 parts of monosidum glutanate, 35-40 parts of edible salt, 3-4 parts of white granulated sugar, 2-3 parts of I+G, 85-95 parts of chili shaped like a glutinous rice cake, 35-45 parts of garlic, 27-32 parts of ginger, 20-25 parts of thick broad-bean sauce, 20-25 parts of fermented soybeans, 2-4 parts of red pepper, 2-4 parts of green pepper, 15-20 parts of two-thorn chili, 5-10 parts of pod pepper, 0.3-1 part of white pepper powder, 0.01-0.03 part of citric acid, 1.5-2 parts of fennel, 0.3-1 part of pepper oil and 3-8 parts of pepper powder. The making method comprises the steps of material selecting, material preparing, material weighing, material stir-frying and after-processing.

The invention discloses a method for making fish head, which comprises the following steps: taking the freshwater fish head and washing, taking wine and water mixed liquor, adding scallion, ginger and caraway in the mixed liquor, placing fish head in the mixed liquor for immersing and seasoning; preparing the burdening, taking plant oil and heating, adding scallion, ginger, garlic and onion for frying, adding capsicum frutescens for frying, then adding pickled chilli, chicken powder, monosodium glutamate, thirteen spice, malt, lard and chicken oil and uniformly stirring; finally taking immersed fish head, placing the ingredients on the fish head, dropping seasoned soy sauce, and placing in a food steamer for steaming. The made fish head integrates fresh taste and health functions, the peppery degree is moderate, and the fish head accords with requirements of customers.

The invention relates to a Qiamagu chili shreds and a processing method therefor. The Qiamagu chili shreds includes following raw materials by weight: 30-50% of chili shreds, 10-20% of Qiamagu, 20-30% of edible oil, 1% Chinese red pepper and 0.1% of pepper, 2-5% of gourment powder, 3-5% of salt, 5-10% of sauce and the balance of water. The Qiamagu chili shreds have various nutrient ingredients, moderate hot and faint scent taste.

The invention relates to a big dish in chicken and a processing method thereof. The big dish in chicken comprises the following raw material by weight percentage: 2-3% of hot pepper, 0.5-0.8% of aniseed, 0.4-0.6% of fructus tsaoko, 8-10% of edible oil, 1-1.5% of garlic, 0.3-0.5% of pepper, 1.0-1.2% of bruised ginger, 0.4-0.6% of monosodium glutamate, 4-6% of edible salt, 2-2.5% of white sugar and the balance of chicken. The processing method for the big dish in chicken is simple and technologically, the chicken is semi-fried and semi-steamed; the chicken is fried for 10-12 minutes at high temperature and is sterilized by steam for 30-40 minutes after being vacuumized, so as to form the finished product. In the traditional processing method, the chicken is fried for 30-35 minutes at high temperature, so that the nutrition is lost due to long processing time at high temperature; the processing time of the method in the invention is short, so that a large quantity of nutrition is preserved, the chicken tastes fragrant and refreshing and moderately spicy, and the chicken is convenient for storing and carrying.

The invention discloses a clear oil hotpot seasoning and a making method thereof. Raw materials of the clear oil hotpot seasoning comprise, by weight, 35-45 parts of soybean oil, 40-50 parts of rapeseed oil, 4-5 parts of Ciba capsicum, 1-3 parts of ginger, 5-10 parts of broad beans, 0.5-1.5 parts of Zanthoxylum schinifolium powder, 0.05-0.1 parts of Java amomum fruit powder, 0.05-0.1 parts of aniseed powder, 0.05-0.2 parts of Fructus Tsaoko powder, 0.1-0.3 parts of Fructus Foeniculi powder, 0.1-0.3 parts of Fructus Amomi powder, 1-3 parts of baijiu, 0.2-0.5 parts of monosodium glutamate, 0.2-0.5 parts of capsanthi, 0.2-0.5 parts of cooked, spicy and hot oil and 0.2-0.5 parts of capsicum essential oil. The making method comprises the steps of sequentially choosing materials, preparing materials, weighing materials, stir-frying materials, and post-processing the materials.

The invention discloses fresh and crisp walnut chili sauce and a preparation method thereof. The walnut sauce is prepared from the following components by weight: 75-95 parts of peeled walnut kernels,150-190 parts of dried chilies, 30-50 parts of beef, 30-50 parts of dried turnips with the water content of 10%-30%, 5-9 parts of rapeseed oil, 1-5 parts of white sesame seeds, 1-5 parts of chives, 2-7 parts of jerusalem artichoke, 1-5 parts of fresh ginger, 1-5 parts of black garlic, 10-14 parts of soybean paste, 1-5 parts of seafood sauce and 1-5 parts of lemon juice. The preparation method comprises the following steps: rehydration, dicing, baking, pre-frying, pickling, stir-frying and radiation sterilization. The fresh and crisp walnut chili sauce is dark red in sauce, uniform and consistent in color, outstanding in walnut kernel and chili fragrance, harmonious and rich in fragrance, moderate in salinity and pungency degree, smooth and not greasy in taste, rich in aftertaste, fresh and crisp in taste and rich in hierarchy, remarkably improves the taste of products, prolongs the shelf life of the products, has huge development value, and is suitable for large-scale production. Andthe fresh and crisp walnut chili sauce and the method have wide practicability and development value in the field of food processing.

According to the minced garlic chilli sauce and the preparation method thereof, chilli, soybean paste, salt, white sugar, vinegar, garlic and monosodium glutamate are fused, and the minced garlic chilli sauce obtained after boiling is delicious and pure in taste, moderate in pungency degree and rich in nutrition; no preservative or additive is added, the safety of the product is ensured, and the product can be stored for more than 12 months after being bottled and sealed since the raw materials are reasonably proportioned and the storage time is longer.

The invention belongs to the technical field of food processing and particularly relates to a method for processing dried chili from oyster shell. The method comprises the steps as follows: raw material preparation, raw material cleaning, steaming, primary co-preparation, chili drying, secondary co-preparation, oyster shell grinding, chili stir-frying and mixing. Oyster shell powder is added to the raw materials to serve as a flavoring agent for producing dried chili to replace monosodium glutamate in traditional chili processing, the content of sodium glutamate in finished dry chili productsis reduced, and the freshness of the chili is improved. Oyster shell contains rich calcium, also contains microelements such as copper, magnesium, potassium, molybdenum, phosphorus, manganese, iron and zinc necessary for the human body and can effectively increase nutrient substances in finished dried chili products after being added to dried chili as a raw material.

The invention discloses a preparation method of a spicy sauce and application in vegetable dish oil thereof, and relates to the filed of vegetable dish oil. Pod peppers are used as a raw material, after the pod peppers are crashed into powder, water is added for reflux, after filtering is conducted, pod pepper powder is collected, and is added into olive oil, meanwhile, minced garlic and bruised ginger are added, the olive oil is fried on a slow fire until a spicy smell oozes, frying is conducted continuously for 8-10 min, after cooling is conducted, filtering is conducted, olive oil filter liquor is taken, and finally, the olive oil filter liquor and rice vinegar are mixed, boiled and subjected to centrifugation to prepare the spicy sauce. The prepared spicy sauce is mediate in pungency degree, and is suitable for people of all ages, and by applying the spicy sauce to the vegetable dish oil, not only is the application field of the spicy sauce expanded, but also flavor is added to thevegetable dish oil, so that the vegetable dish oil is suitable for frying vegetable dishes and making cold vegetable dishes.

The invention discloses a preparation method of crispy chilies. The preparation method comprises the following steps: (1) cleaning chilies, and cutting the chilies into segments for later use; (2) uniformly stirring the cleaned and cut chili peppers with composite pickling materials, oyster sauce and salt, and then performing pickling to obtain pickled chilies; (3) frying scallions, ginger, garlic, Chinese prickly ash, aniseed, bay leaves and cassia bark in edible oil to obtain material oil; and (4) adding the pickled chilies into the material oil, and then performing stir-frying to obtain thecrispy chilies. The preparation method of the crispy chilies has the beneficial effects that the chilies are pickled under limited conditions, and then the pickled chilies are stir-fried with specially-made material oil; pickling seasoning and raw material adopted by the stir-fried material oil are reasonably proportioned, and pickling and stir-drying process conditions are controlled, so that the crispy chilies are prepared. The prepared crispy chilies are moderate in pungency degree, crisp in taste, rich in fragrance, rich in nutrition, capable of promoting appetite and digestion, and verysuitable for being eaten together with rice or bread.

The invention provides a method for preparing acacia beef sauce. Put the beef pieces into the marinade containing soy sauce, lemon juice, cooking wine, filtrate II, chicken essence, salt and cumin powder for ultrasonication. After ultrasonication, the ultrasonicated Add the beef cubes into the seasoning oil and stir-fry, then add water, flour, powdered material, pear pulp, apple pulp and bean paste to cook, then add Dutch pea pods to cook, and then add acacia flower, rice The steamed vegetables prepared by filtering the rice wine and the peeled steamed buns are stirred evenly, boiled, cooled, added salt, crushed peanuts, a mixture of sesame seeds and melon seeds, and the filtrate II, stirred evenly, and the preparation process is completed after sterilization; the acacia flower Beef sauce not only has fruit flavor, sophora flower fragrance and chewy feeling, but also has multi-element nutrients, which is delicious and fragrant, rich in raw materials, safe and healthy.

The invention discloses a vinegar-processed chili and a preparation method thereof. The vinegar-processed chili comprises, by weight, 40 parts of rice flour, 10 parts of corn flour, 5 parts of glutinous rice flour, 28.5 parts of chilies, 5 parts of diced mushrooms, 5 parts of shredded sweet potatoes, 2.1 parts of Baijiu, 1.2 parts of white vinegar, 1 part of white granulated sugar, 1.5 parts of salt, 0.8 part of paprika powder, 0.3 part of fennel powder and 3 parts of bacterium solution. The preparation method of the vinegar-processed chili includes the steps: blanching the mushrooms by boiling water, and dicing the blanched mushrooms for standby application; shredding the sweet potatoes, and drying the shredded sweet potatoes for standby application; uniformly mixing the rice flour, the corn flour and the glutinous rice flour for standby application; chopping the chilies, adding other raw materials into the chopped chilies except bacterium solution, uniformly stirring the raw materials, and sealing and storing the materials; repeatedly spreading mixed rice flour onto the mixed materials, uniformly and repeatedly mixing the materials until the mixed rice flour is used up, spraying lactic acid bacterium solution onto mixture, and uniformly mixing the mixture; filling a disinfected pickle jar with the mixture, and fermenting the mixture to prepare the vinegar-processed chili. The vinegar-processed chili effectively solves the problems of long production cycle, single flavor and instability of an existing vinegar-processed chili.

The invention relates to flavored pepper and a preparation method thereof, and belongs to the technical field of food processing. The flavored pepper is prepared from the following raw materials in parts by weight: 8 to 12 parts of pepper, 2 to 5 parts of oil, 0.5 to 10 parts of glutinous rice flour, and 0.5 to 10 parts of fermented bean curd. The preparation method at least comprises the following steps: 1) selection; 2) cleaning and dust removal; 3) cutting; 4) mixing; and 5) frying. The flavored pepper has unique flavor, tastes delicious and crisp with moderate pungency, has pure taste andgood mouthfeel, is unlikely to go soft due to moisture absorption, has long storage time, can be eaten directly when people drink, have a meal or eats beef or mutton with rice noodles, is rich in nutrients, is free of or has little aginomoto and chicken essence, does not affect human health and thus is very popular with people.