56results about How to "Moderately spicy" patented technology

The invention provides chilli sauce, which is prepared from a raw material composition by boiling, wherein the raw material composition contains capsicum, flour paste, sugar, vinegar, salt, monosodium glutamate, fruits, peanuts, gingers, garlic and oil. The invention further provides a preparation method of chilli sauce. Capsicum, flour paste, sugar, vinegar, salt, monosodium glutamate, fruits, peanuts, gingers, garlic and oil are used as raw materials, which are boiled to obtain the chilli sauce after mixed. The chilli sauce not only has advantages of brilliant color, delicious taste, abundant nutrition, moderate pungent taste, long aftertaste, but also has a long shelf-life, and can be preserved for two years without deterioration by seal and normal temperature preservation in a condition without adding any preservatives. Furthermore, the chilli sauce can be prepared only by mixing the raw materials and then boiling the raw materials without fermentation, has advantages of simple preparation technology and short preparation period, and is not only suitable for household self-made and edible, but also suitable for large scale production.

The invention provides a method for marinating chicken feet products quickly and safely. The method comprises the following steps: (1) unfreezing, cutting, cleaning, pre-cooking and cooling frozen chickens feet products in sequence; (2) adding salt, monosodium, acetic acid and wild chili into water to prepare marinating liquid after stirring, heating and dissolving; (3) adding marinating liquid and the pre-treated chicken feet products into a vacuum curing jar to cure after being evacuated; and (4) fishing out the marinated chicken feet products, draining off the marinating liquid and performing vacuum packages after adding wild chili. The method has the advantages of simple processing, quickness, safety, and multiple flavor, and is suitable for producing various marinated products.

The invention relates to randia cochinchinensis paste for stimulating the appetite. The randia cochinchinensis paste is prepared from the following medicines in parts by weight: 135-145 parts of randia cochinchinensis fruits, 80-95 parts of dried orange peel, 65-70 parts of water chestnuts, 50-65 parts of collybia albuminosa, 45-60 parts of haws, 40-55 parts of pseudo-ginseng, 40-45 parts of radix astragali, 30-35 parts of chili paste, 30-40 parts of red jujubes, 35-50 parts of Chinese wolfberry fruits, 5-10 parts of a soy sauce, 5-10 parts of distilled liquor, 1-5 parts of rice vinegar, 5-10 parts of vegetable oil, 10-15 parts of garlic cloves, 10-15 parts of fresh ginger and 1-5 parts of table salt. The invention further discloses a preparation method of the randia cochinchinensis paste. The randia cochinchinensis paste disclosed by the invention is outstanding in mouth feel, outstanding in nutrition, unique in taste, rich in mouth feel and appropriate in pepperiness; the eating field of randia cochinchinensis is greatly extended, and the randia cochinchinensis paste can be widely used for cooking means of steaming, frying, mixing, dipping and the like; the randia cochinchinensis paste has the effects of stimulating the appetite and promoting digestion; and the preparation method is simple and practicable, and convenient to operate, and specific efficacies and fragrance of the randia cochinchinensis are reserved.

The invention discloses a spicy salad dressing, which is prepared from the following raw materials in percentage by weight: 60 percent of salad oil, 1.75 percent of white granulated sugar, 10 percent of egg liquid, 0.25 percent of xanthan gum powder, 0.03 percent of edible salt, 0.03 percent of mustard oil, 0.03 percent of chili oil, 0.015 percent of horseradish powder, 0.001 percent of monosodium glutamate and 27.89 percent of purified water. The spicy salad dressing is processed by taking refined salad oil, superior white granulated sugar and chilled egg liquid as main raw materials according to a scientific proportion by using advanced process equipment. The spicy salad dressing tastes delicious and moderately spicy, has unique flavor and high nutrient value, and is suitable for restaurants and households.

The invention discloses little fish chili sauce and a preparation method thereof. The chili sauce is prepared from the following ingredients in proportion by weight: 45%-55% of little fish, 5%-15% of cayenne pepper, 15%-25% of sauce, 5%-15% of soybean oil, 0.5%-1.5% of edible salt, 0.3%-0.8% of monosodium glutamate, 0.3%-0.8% of chicken essence, 0.3%-0.8% of cooking wine, 0.3%-0.8% of thirteen spices, 0.3%-0.8% of ginger, 1.5%-2.5% of welsh onion, 1.5%-2.5% of soy sauce and the balance of water. The little fish chili sauce is prepared by means of frying and has the advantages of being rich in nutrition, proper in pungency, suitable for mass tastes, free from any additive or preservative ingredient, environment-friendly, low in cost, simple in preparation method and the like.

The invention relates to a preparation method of a ginger fermented dry wine. The preparation method is used for solving the technical problems that an existing ginger wine production process is simple, the stability of a product is poor, the functional component extraction rate is low, the alcohol content is high and the product quality standardization is difficult. The preparation method comprises the following steps: sugar liquor preparation, young ginger slice preparation, young ginger soaking sugar liquor preparation, fermentation liquor blending, inoculated fermentation, and clarification and filtering of the aged wine. The preparation method is widely applied to producing the ginger wine.

The invention discloses a shiitake mushroom sauce, and a preparation method thereof. According to the preparation method, shiitake mushroom is taken as a combination raw material, is subjected to pelletizing, and is subjected to mixing, canning, sterilizing, and cooling with other ingredients. The formula of the shiitake mushroom sauce is scientific and reasonable; the preparation method is simple; shiitake mushroom sauce flavor is improved; the optimal rehydration conditions and the reasonable composite crispness-keeping liquid ratio of the preparation method are capable of ensuring the excellent palatability of shiitake mushroom, and improving shiitake mushroom sauce mouthfeel; low temperature treatment of shiitake mushroom is capable of maintaining nutrients in shiitake mushroom stem such as proteins, amino acids, and trace elements, improving the toughness and chewiness of shiitake mushroom; and appropriate salt / sugar ratio is capable of inhibiting generation of microorganisms, and prolonging self life.

The invention discloses an old Chenzhou fish meal seasoning. The old Chenzhou fish meal seasoning comprises the preparation raw materials in parts by weight are as follows: a sauce pack including 40 parts of palm oil, 5 parts of rapeseed oil, 10 parts of linseed oil, 5 parts of raw ginger, 5 parts of garlic, 5 parts of yellow wine, 8 parts of salt, and 10 parts of fresh fish; a powder pack including 58 parts of salt, 5 parts of white granulated sugar, 16 parts of sodium glutamate, 2.5 parts of white pepper powder, 3 parts of raw ginger powder, 4 parts of nucleotide disodium, 2 parts of youxiantai (a pure natural flavor agent), 3 parts of small chilli powder, 3 parts of pod pepper powder, 10 parts of flatfish powder, 4 parts of chive, and 1 part of red dates; and a chili oil pack including 40 parts of palm oil, 6 parts of garlic, 10 parts of red pepper powder, 1 part of star aniseed powder, 1 part of orange meal, 0.4 part of seed powder of Chinese prickly ash, 1 part of raw ginger, 20 parts of pod pepper powder, 0.5 part of semen myristicae and 0.15 part of capsanthin. The invention discloses a method for preparing the peppery chicken seasoning.

The invention discloses a lamium barbatum spicy sauce and a preparation method thereof. The lamium barbatum spicy sauce comprises the components of, by mass, 55-65 parts of chili, 40-50 parts of sweet fermented flour sauce, 15-18 parts of lamium barbatum, and 45-55 parts of sesame oil. The preparation method comprises the steps that: (1) materials are prepared; (2) lamium-barbatum-flavored sesame oil is prepared by frying; (3) lamium barbatum is fried; (4) chili sesame oil is prepared by frying; (5) sweet fermented flour sauce is fried; and (6) the finished product lamium barbatum spicy sauce is prepared. The method provided by the invention has the advantages that lamium barbatum is adopted as a flavoring, and is cooked with a unique process, such that a unique fragrance is provided, and appetite can be promoted; sesame oil is used for preparing the spicy sauce, such that spicy sauce nutritive value is greatly improved; and with the cooperation of the raw materials and with the reasonable preparation process, the product has the advantages of rich nutrients, moderate spicy taste, and delicious taste. With the spicy sauce, mass taste can be satisfied.

The invention discloses a low-salt sauced radish and a preparation method thereof. The low-salt sauced radish is prepared from white radish, cucurbita pepo, cantaloupe, honey dew melon, pineapple, pawpaw, green olive, apple, prepared rehmannia root, radix moridae officinalls, rhizoma cyperi, common cruculigo rhizome, shaddock peel, anise, bay leaf, fennel, cooking wine, low-sodium salt, white granulated sugar, soy sauce, sweet sauce made of fermented flour and the like. The low-salt sauced radish obtained by the preparation method maximally retains white radish nutrients, has moderate salinity and a pungency degree, has a crisp and tasty taste, has good toughness and can promote appetite and tonify spleen.

The invention relates to the technology of food processing, in particular to a preparation method of a low-salt white dried turnip pickle. The method comprises the following steps of: (1) selecting and cleaning fresh white turnip without plant diseases and insect pests, cutting into the shapes of pieces with the thickness of 1.5-2cm, and drying to obtain the white dried turnip; (2) soaking the white dried turnip prepared by the step (1) with water, withdrawing, dewatering, and cutting into the shapes of blocks with the volume about 1cm<3>; (3) weighing the white dried turnip blocks prepared by the step (2), adding condiments, stirring in a mixing way to obtain the low-salt white dried turnip pickle; (4) packing the low-salt white dried turnip pickle prepared by the step (3) into a compound package bag, and sealing in a vacuumizing way; and (5) carrying out pasteurization on the low-salt white dried turnip pickle packed by the step (4), and quickly cooling to room temperature after sterilization, so that a finished product can be prepared. According to the low-salt white dried turnip pickle processed by the preparation method provided by the invention, the nutritional ingredients of the white turnip can be furthest reserved, and the low-salt white dried turnip pickle is proper in pungency degree and salinity, crisp, tender and refreshing, and has chewing feeling, the appetite can be stimulated, the spleen can be strengthened, and the appetite can be enhanced.

The invention discloses a beef fat hot pot condiment, and belongs to the field of food. The beef fat hotpot condiment comprises 450-500 parts of edible beef fat, 80-100 parts of shortening, 70-90 parts of glutinous rice cake capsicum annuum L., 10-20 parts of dry capsicum annuum L., 10-20 parts of piperis Dahongpao, 10-20 parts of thick broad-bean sauces, 1-10 parts of fermented soya beans, 10-20parts of rhizoma zingiberis, 5-10 parts of allium cepa L., 5-10 parts of Allium. fistulosum L. var. gigantum Makino, 1-10 parts of foeniculi fructus, 1-5 parts of rock candies, 10-15 parts of chickenpowders, 1-5 parts of yeast extracts, 0.5-3 parts of ethyl maltol and 1-10 parts of liquor and spirits. The beef fat hot pot condiment is clear and bright, is free from impurities and has a thick fatfragrance and good oil wettability and stability, the taste of the beef fat hot pot condiment is natural and is emitted for a long time, the beef fat hot pot condiment is smooth to eat, has a good taste, is not greasy, is free from soup turbidity, is health to eat and is environmentally-friendly, and in addition, the beef fat hot pot condiment has few additives and small ingredients and has a lowcost.

The invention relates to a spicy olive pomace compound sauce. The compound sauce contains the following components in parts by weight: 38-42 parts of soybean paste, 14-20 parts of fermented olive pomace, 12-20 parts of drinking water, 14-16 parts of vegetable oil, 4-5 parts of a chicken essence seasoning, 2-3 parts of white granulated sugar, 0.8-1.2 parts of bruised ginger, 0.8-1.2 parts of chopped garlic, 0.8-1.2 parts of chopped onion, 0.8-1.2 parts of chili powder and 0.8-1.2 parts of five-spice powder. A preparation method of the spicy olive pomace compound sauce comprises the steps of heating the vegetable oil to 230-240 DEG C, cooling to 130-135 DEG C, adding the bruised ginger, the chopped garlic and the chopped onion, carrying out stir-frying until fragrance comes out, sequentially adding the fermented olive pomace, the chili powder, the five-spice powder and the soybean paste, continuously carrying out stir-frying for 3-5 minutes, adding the drinking water, boiling, cooking with small fire for 5-10 minutes, adding the white granulated sugar and the chicken essence seasoning, and uniformly stir-frying, so as to obtain the spicy olive pomace compound sauce.

The invention provides an edible fungi table vegetable and a making method thereof. The table vegetable is made from, by weight, 145-160 parts of vegetable oil, 28-35 parts of pickled red pepper, 13-17 parts of pickled vegetables, 15-18 parts of pickled ginger, 7-10 parts of pickled rice chili, 58-65 parts of fried dry shiitake mushrooms, 85-90 parts of salted pleurotus eryngii, 3-5 parts of preserved pickle, 2.5-3.5 parts of onions, 11-15 parts of pickled garlic, 2-2.3 parts of chili powder and 2.5-3 parts of salt. The edible fungi table vegetable is rich in nutrition, has strong flavor and few additives, is green, healthy and excellent in gastronomic performance, and the raw materials are low in cost.

The invention relates to a Muslim pearl-like naturally-dried pepper, which belongs to the technical field of food production. The Muslim pearl-like naturally-dried pepper comprises the following raw materials: 50 kg of fresh and tender peppers, 2.5 kg of glutinous rice batter, 20 kg of glutinous rice flour, a proper amount of Chinese prickly ash powder, a proper amount of refined salt and a proper amount of seasonings. The Muslim pearl-like naturally-dried pepper is prepared through the following steps: (1) carefully choosing fresh and tender peppers, removing bases of the peppers, splitting the peppers, discarding cores of the peppers and cleaning the peppers; (2) uniformly mixing the fresh and tender peppers with 2.5 kg of the prepared glutinous rice batter; (3) steaming a uniform mixture of the peppers and the glutinous rice batter in an electrothermal steam coach; (4) taking the steamed mixture of the peppers and the glutinous rice batter out from the electrothermal steam coach, uniformly spraying the glutinous rice flour and a proper amount of Chinese prickly ash powder, refined salt and seasonings on the steamed mixture, carrying out uniform stirring and baking an obtained mixture; and (5) carrying out packaging after sterilization and disinfection. According to the invention, original spicy taste of the peppers is retained, and pure fragrant but not greasy taste of the glutinous rice batter and the glutinous rice flour is increased, which enables the naturally-dried pepper to have moderate spicy taste.

The invention discloses a preparation method of sour-and-hot flammulina velutipes and belongs to the field of food processing. The preparation method is characterized by including following steps: selecting raw materials, rinsing and reshaping the raw materials, pickling the raw materials, sun-drying the raw materials, preparing components, storing the raw materials and after-aging the raw materials, filling bags with the processed flammulina velutipes, vacuumizing and sealing the bags, sterilizing and cooling the product and performing temperature-maintained inspection. The sour-and-hot flammulina velutipes has a mellow fragrance, is moderated in sour and hot taste, is soft and elastic in mouthfeel, has a delicious flavor of flammulina velutipes, is rich in nutrition and is rich in lysine, can promote intelligence growth of children, and has the functions of inhibiting blood fat raising, reducing cholesterol and preventing and treating cardiovascular and cerebrovascular diseases.

The invention discloses a making method of sour and hot agrocybe cylindracea, and belongs to the field of food processing. The making method is characterized by adopting the following processing technology flows: selecting fresh agrocybe cylindracea, rinsing the selected agrocybe cylindracea, blanching the rinsed agrocybe cylindracea, trimming the blanched agrocybe cylindracea, preserving the trimmed agrocybe cylindracea, airing the preserved agrocybe cylindracea, compounding the aired agrocybe cylindracea with seasonings, storing the agrocybe cylindracea compounded with the seasonings so as to obtain mature sour and hot agrocybe cylindracea, packing the mature sour and hot agrocybe cylindracea in bags, pumping the bags, sealing the bags, disinfecting the sealed bags in which the mature sour and hot agrocybe cylindracea is loaded, cooling the disinfected bags, performing heat preservation, performing inspection and obtaining finished products. The agrocybe cylindracea made by the making method disclosed by the invention has the benefits that the products are rich in fragrance, moderate in sour and hot taste, and soft and elastic in texture, and has the fragrant and fresh flavor of the agrocybe cylindracea. The sour and hot agrocybe cylindracea not only is rich in nutrition and lysine, can promote the intelligence development of children, and also has the efficacies of restraining the rising of the blood fat, reducing cholesterol, and preventing and treating cardiovascular diseases and cerebrovascular diseases.

The invention discloses special fertilizer for over-summer pepper capable of reducing the incidence rate of diseases and pests. The special fertilizer is prepared from the following raw materials in parts by weight: 60 to 80 parts of ammonium sulphate, 10 to 20 parts of sodium nitrate, 40 to 50 parts of cement kiln dust, 90 to 100 parts of organic fertilizer, 2 to 4 parts of talcum powder, 2 to 4parts of light calcium carbonate, 1 to 2 parts of zeolite powder, 4 to 8 parts of trace element fertilizer, 4 to 8 parts of sweet potato starch, 2 to 4 parts of xanthan gum and 4 to 8 parts of an antibacterial coating agent. The antibacterial coating agent is prepared by adopting a process which comprises the following steps: stirring chitosan, soybean protein and a formic acid solution; adding copper nitrate and continuing stirring; adding glutaraldehyde to perform cross-linking to obtain the antibacterial coating agent. The pepper planted by adopting the special fertilizer is moderate in piquancy, high in quality, high in average yield per mu, high in specification uniformity, and low in incidence rate of diseases and pests; the good survival rate and growth rate of the pepper can be ensured, so that the using amount of a pesticide, and the growth quality of the pepper can be improved; the yield of the pepper can be improved; the planting cost of the pepper can be reduced.

The present invention discloses spicy and hot beef tendons. The beef tendons are composed of the following raw materials in parts by weight: 80-120 parts of beef tendons, 1-3 parts of edible salt, 1-2 parts of Chinese prickly ash, 1-3 parts of chilies, 1-2 parts of white pepper, 1-3 parts of fennels, 0.5-1 part of cassia bark, 1-2 parts of dried ginger slices, 1-2 parts of star anises, 0.5-1 part of amomum tsao-ko. The beef tendons are the tendons of cattle slaughtered in accordance with a halal slaughtering specification. The invention also provides the preparation technology of the spicy and hot beef tendons. The provided spicy and hot beef tendons are marinated and boiled by a marinating and boiling technology, moderate in spiciness and hotness, better in mouthfeel, and not greasy, can well stimulate human's taste buds, and are an excellent snack food, free of any chemical freshness preservation materials and food additives, and a healthy snack food with very high nutritious values.

The invention relates to the technical field of food product manufacturing, and particularly relates to a preparation method of dried, low salt white radish pickle. The preparation method includes the following steps: (1) selecting white radish that is fresh and clean, with no pest damage, cutting with knife into 1.5-2cm pieces, airing and sunning to obtain white radish pickle; (2) adding and soaking with water the white radish pieces obtained from step (2), then taking out and dehydrating, cutting into dice shape of about 1cm3; (3) weighing the dice-shaped white radish obtained from step (2), then adding condiments, mixing and stirring to obtain the dried, low-salt white radish pickle; (4) putting the dried, low-salt white radish pickle obtained from step (3), into a composite packaging bag, vacuuming and sealing; (5) pasteurizing the packaged dried, low-salt white radish, after pasteurizing quickly cooling to room temperature, to have the finished product. The dried, low-salt white radish pickle, prepared by the present method preserves to the largest extent the nutritional content of white radish, with medium hot flavor and saltiness. The white radish pickle is crisp and refreshing, with a satisfying crunch. The white radish pickle is appetizing and good for stomach.

The invention discloses strip-shaped beef granules. The strip-shaped beef granules are made by the following making method. The making method comprises the following steps of firstly immersing cattlerear leg meat in a saline solution of which the mass percentage is 30-40% and the temperature is 30-40 DEG C, then cleaning the immersed cattle rear leg meat with lukewarm water of 30-40 DEG C, performing quick freezing on the cattle rear leg meat, storing the cattle rear leg meat in a freezer of minus 18 DEG C to perform freezing for 10-12h, then putting the frozen cattle rear leg meat in a microwave oven for unfreezing, adding ice for keeping fresh of the unfrozen cattle rear leg meat, massaging the cattle rear leg meat, putting the massaged cattle rear leg meat in boiling seasoning and preserving solutions for seasoning and preservation, putting the seasoned and preserved cattle rear leg meat in a pressure cooker containing cooking seasonings for cooking, cutting the cooked cattle rearleg meat into beef granules, wrapping the beef granules with wrapping pulp, putting the beef granules wrapped with the wrapping pulp in a middle layer of an oven for baking, and finally, making the strip-shaped beef granules. The strip-shaped beef granules disclosed by the invention have the technical advantages of being fresh, delicious and mellow in flavor, moderate in spicy degree, moderate insweet and salty degree and rich in aftertaste.

The invention relates to a process for preparing sauce pepper, wherein the raw materials include (in 100 weight parts of pepper): water 42-48, soy sauce 30-38, table salt 2-3, edible vinegar 3-6, white sugar 10-15, and refined sugar 0.06-0.08. The pepper is prepared through pickling.

The invention discloses a flavor-improving Capsicum frutescens seasoning product and a preparation method thereof. The flavor-improving Capsicum frutescens seasoning product comprises the following raw materials: Capsicum frutescens, highland barley, peanut kernels, dried fig, capsicum leaves, corn flour, pineapple juice, pumpkin seed kernel, kidney beans, mint leaves, etc. The invention has the following beneficial effects: Capsicum frutescens is used as a main food material, food materials with delicate flavor like the dried fig, pineapple juice and mint leaves are added, so the prepared seasoning product has moderate peppery taste and abundant nutrients, a cooked dish is fragrant and tasty, and the seasoning product has small irritation to the stomach, is natural and healthy and is applicable to most people.

The invention relates to the technical field of food processing and discloses nutrition and healthcare pepper leaf sauce. The nutrition and healthcare pepper leaf sauce comprises pepper leaves, pepper, German-type lactobacillus, xylooligosaccharide, white granulated sugar, table salt, chive, fresh ginger, clove, anise, cumin, black pepper, chinnamon, radix aucklandiae, sparerib powder and vegetable oil. The nutrition and healthcare paper leaf sauce is bright in color, moderate in peppery taste, rich in nutrition, free from any additives, safe and health, comprehensive in healthcare function, capable of boosting immunity, preventing cardiovascular disease, promoting gastrointestinal function, protecting eyes, antioxidant, antiaging, anticancer and edible for both the old and children; the pepper leaves and the pepper are subjected to short fermentation through the lactobacillus, flexibility is sustained, acidity is moderate, soft and full taste is achieved, and nutrition uptake is promoted; stir-fried in the vegetable oil, the pepper leaves and the pepper are crisp in taste, and the taste changes from crispness into flexibility via high-pressure steam sterilization; the sparerib powder subjected to high-pressure high-temperature stewing of pork marrowbones is natural and nutrient, and production cost is saved by 13.2%.

The invention provides a method for cultivating a novel species of capsicums by distant hybridization grafting, and relates to the method for cultivating the novel species of the capsicums. The methodincludes the following steps: a, selecting Fujian Yong'an yellow capsicums as male parents and Hunan yellow tributary capsicums as female parents; b, taking stamens of the male parents when flower buds of the male parents firstly bloom; c, collecting male pollen for standby application; d, removing stamens of the female parents; and completing pollination of the male parents and the female parents; e, performing picking when the capsicums are all yellow, and performing full ripening; and f, performing skin-seed separation, and performing removing to form hybrid capsicum seeds. The method further includes the following steps: g, planting the hybrid seeds described in the step f to form scions; h, forming rootstock by using Huangjin capsicum frutescens; i, inserting the scions into the rootstock; and j, taking out hybrid grafted capsicum seedlings, transplanting the seedlings into a field until maturity, and taking seeds to obtain the novel species-Huangzhonghuang. The method has the following beneficial effects: the novel species-Huangzhonghuang has the characteristics of early maturity, disease resistance, high spicy, a good taste, a high yield and the like; the yield is high, andthe average fresh capsicums produced per mu is 2800-3000 kg; and both dried and fresh capsicums can be used, so that a gap in dry and fresh dual purpose of species of yellow capsicums in China is filled.

The invention discloses a nutritive health-care appetite-promoting spicy sauce suitable for middle-aged and aged people. The spicy sauce comprises the following raw materials: chili, oatmeal, sunflower seeds, almonds, beef, raw ginger, garlic, sesame seeds, walnuts, laver, hawthorn fruits, lentinus edodes, lotus root starch, compound vitamins, a Chinese herb extractant, egg yolk lecithin, vegetable oil, salt, a sweetener, and a preservative. The nutritive health-care appetite-promoting spicy sauce suitable for middle-aged and aged people has a reasonable formula and rich and balanced nutrients, and is suitable for digestion and absorption of the middle-aged and aged people. The spicy sauce has a moderate spicy taste and a delicious taste with a lasting time, and has the efficacy of delaying aging, beautifying skins, improving cell activity, promoting tissue regeneration, enhancing organism immunity, nourishing blood and tonifying the body, and simultaneously has the effects of loweringblood sugar, blood lipid and cholesterol and preventing diseases such as atherosclerosis and cirrhosis. Long-term consumption of the sauce can prolong life span.

The invention discloses a preparation method of spicy sunflower seeds and relates to the field of foods. The spicy sunflower seeds are prepared from the following raw materials: table salt, brown granulated sugar, white granulated sugar, sodium cyclamate, sodium saccharin, sucralose, acesulfame, sunflower seeds, water, essence and spice; the spice is prepared by grinding through airflow impact grinding equipment; the preparation method comprises the following steps: S1, selecting the sunflower seeds; S2, boiling until the sunflower seeds are tasty; S3, improving the aroma through the essence;S4, baking; S5, mixing; S6, packaging and storing. The preparation method disclosed by the invention is simple and feasible and is suitable for industrialized production; Indian chilies are adopted, so that the produced sunflower seeds have a sufficient original flavor, also have a spicy taste and are palatable, and furthermore, the requirements of consumers are met; an airflow impact grinding technology is adopted so that the sunflower seeds easily become tasty; meanwhile, the dosage of the spice is reduced and the formation of material dreg is avoided; a treatment procedure of the material dreg is omitted and extremely great convenience is brought to production.

The present invention relates to a mashed garlic flavored burnt chili dipping liquid which consists of the following raw materials in weight percentage: 45-60% of burnt chili powder, 10-30% of small garlic cloves, 10-15% of salt sauce, 5-8% of distilled water, 5-8% of soy sauce and 5-8% of monosodium glutamate. The preparation method of the above formula prepared mashed garlic flavored burnt chili dipping liquid is as follows: (1) an appropriate amount of the local small garlic cloves, salt sauce, soy sauce and monosodium glutamate are selected and smashed into a mashed garlic sauce for standby application; (2) high-quality dried chilies are selected and stir-fried into almost burnt in a high-temperature roller pot at 70-80 DEG C, and the burnt chilies are ground into granules with a diameter of less than 2 mm; (3) an appropriate amount of distilled water and the burnt chili powder is added into the prepared mashed garlic sauce in the step (1), the mixture is boiled in a stir-fry pot at 90-95 DEG C, and the boiled mixture is cooled to a temperature of 30 DEG C without being moving out from the pot; (4) the prepared mashed garlic sauce in the step (1) is added into the cooled mixture prepared in the step (3) in a proportion, and the mixture is stirred evenly to obtain the mashed garlic flavored burnt chili dipping liquid; and (5) the prepared mashed garlic flavored burnt chili dipping liquid is taken out from the pot and subjected to sterilizing and bottling.

The invention discloses a mustard salad sauce and a production method thereof. The mustard salad sauce comprises the following ingredients: 60 wt% of salad oil, 1.75 wt% of white sugar, 10 wt% of egg pulp, 0.25 wt% of xanthan powder, 0.03 wt% of salt, 0.06 wt% of mustard oil, 0.001 wt% of monosodium glutamate, and 27.89 wt% of purified water. The mustard salad sauce is produced by using the refined salad oil, high-quality white sugar, and refrigerated egg pulp as main raw materials, and using scientific proportion and advanced devices. The produced product has delicious taste, moderate peppery taste, unique flavor, and high nutritional values, and is suitable for eating with a meal in restaurant and home.

The invention discloses tom yum kung essence and a preparation method thereof. The tom yum kung essence is prepared from the following components: citronella oil, curry oil, lemon oil, cold pressed ginger oil, chili oil, 1-octene-3-alcohol, dimethyl disulfide, tetrahydropyrrole, 2-acetylpyridine, 4-methyl-5-beta-hydroxyethyl thiazole, pyridine, trimethylamine, 2-methyl-3(5 or 6)-methylthiopyrazine, cis-4-heptenal, nutmeg oil, dimethyl sulfide, an anti-oxidizing agent and salad oil. The preparation method of the tom yum kung essence comprises the steps that the citronella oil, the curry oil, the lemon oil, the cold pressed ginger oil, the chili oil, the 1-octene-3-alcohol, the dimethyl disulfide, the tetrahydropyrrole, the 2-acetylpyridine, the 4-methyl-5-beta-hydroxyethyl thiazole, the pyridine, the trimethylamine, the 2-methyl-3(5 or 6)-methylthiopyrazine, the cis-4-heptenal, the nutmeg oil, the dimethyl sulfide and the anti-oxidizing agent are weighed and added to the salad oil, andthe mixture is stirred evenly to get the tom yum kung essence.