174results about How to "Nutritious and delicious" patented technology

The invention provides a seafood can and a manufacturing method thereof. According to the invention, seafood is selected and washed, and is added into clear water; 2% of salt is added to the mixture, and the seafood is boiled in the salt solution; and the boiled seafood is cooled and canned. A preparation method of a broth comprises steps that: bones and chickens are added into clear water, boiled for 20 minutes, and are fetched and washed; 30kg of the bones, 10kg of the chickens, 5kg of mushrooms, and 150kg of water are mixed and boiled for 8 hours; the mixture is cooled, grease is removed, flavorings such as illicium verum are added into the soup, and the broth is heated for 2 hours; the obtained broth is screened by using a sieve of 120 meshes; the broth is fetched; flavorings such as salt and monosodium glutamate are added into the broth; the broth is sterilized, canned, and stored under constant temperature for 10 to 20 days, such that finished products are obtained. According tothe invention, odors of the seafood can be effectively removed. With the broth gel, nutrient components of the seafood can be protected. The seafood can is convenient and safe to seat, and has advantages of delicious taste, pure mouthfeel, and abundant nutrients. With the seafood can, consumer requirements can be satisfied.

The invention discloses a grape planting method. The method includes the following steps of firstly, cultivating seedlings; secondly, watering the seedlings; thirdly, applying farmyard manure; fourthly, applying potassium sulphate compound fertilizer and nitrogen fertilizer one week before sprouting; fifthly, applying 20-25 kg of potassium sulphate compound fertilizer, nitrogen fertilizer and phosphatic fertilizer after flowering; sixthly, applying nitrogen fertilizer when fruits are as large as mung beans; seventhly, covering fruits with hollow double-color mulching film covers after the fruits are borne; eighthly, applying nitrogen fertilizer and phosphorus potassium fertilizer in the fruit coloring initial period. According to the grape planting method, by covering the fruits with the double-color mulching film covers after the fruits are borne, rainwater can be prevented from immersing surfaces of grapes, the wind resistance and rain resistance are high, light permeability is high, insect removal and disease resistance are achieved, the photosynthesis strength is improved, heat preservation and moisture preservation are achieved, grape growth is accelerated, the yield and income are increased, and mature grapes are low in internal pesticide residue, rich in nutrient, fresh in color and luster, good in taste, better in color and more sufficient in sugar.

The invention belongs to the technical field of aquiculture, and particularly relates to an eel-rice symbiotic cultivation method. The eel-rice symbiotic cultivation method disclosed by the invention comprises the following steps: 1. selecting a rice field; 2. arranging fixed pound nets in a water inlet and a water outlet; 3. digging eel ditches and eel pits in the rice field; 4. defining stocking time: stocking eels after paddy rice seedlings revive; 5. three days later after the eels are stocked, starting to feed the eels; 6. fishing and selling, wherein un-fished finless eels overwinters in the rice field naturally. The method has the advantage that finless eels are the natural enemy of rice insects, and can eat a large proportion of insects to reduce the quantity of parasitic insects in paddy rice, so that no disinfestant is used during the whole growing process of the paddy rice. Therefore, rice produced according to the method is high in quality, nutritional and tasty; the yields of eels and rice produced according to the method are high.

The invention provides a fish can and a processing method thereof. The fish can which is delicious in taste, nutritious, pollution-free, safe and rich in nutrition is prepared through a series of steps including: selecting raw material of freshwater fish, and subjecting the raw material to preprocessing, curing, semi-drying, frying, dosing, bottling, exhausting, sealing and high-temperature sterilization. In the dosing step, the mud smell of the freshwater fish is removed by using cooking wine and ginger juice; by adding spice, the fish blocks are unique in fragrance; by adding plant protein, white granulated sugar and the like, the nutrition is enriched and the taste is improved; by adding peppers, the function of appetizing is achieved. Through the steps of curing and semi-drying, the taste of the food is improved. In the whole process, a reasonable process is used and no food additives are added, so that the expiration date of the food is ensured, and no pollution and safety are realized.

The invention belongs to the field of potato deep processing, and relates to fermented potato cakes and a production method of the fermented potato cakes. The fermented potato cakes are characterized in that a traditional cake making technology and a fermentation technology are combined to make the fermented potato cakes, a starter culture is selected from saccharomycetes, or lactobacilli or rhizopus oryzae, Custer bouquet yeast or active dry yeast is used as the saccharomycetes, the lactobacilli are lactobacillus plantarum, and the type of the rhizopus oryzae is Rhizopusoryzae zsm-003, the composite strains are adopted for synergistic fermentation, the defect of single strain fermentation is overcome, and the quality of the potato cakes can be improved obviously. Modified starch in ingredients is pregelatinization waxiness corn starch, or starch octenyl succinate or alpha-cyclodextrine and preferably is starch octenyl succinate, and other raw materials include mashed potatoes, low-gluten wheat flour, yolk, egg white foam and butter. According to the fermented potato cakes, potato starch, dietary fibers, vitamins, protein and wheat starch are reasonably matched, nutrition complementation is achieved, and the fermented potato cakes have good flavor and mouthfeel.

The invention discloses an instant grilled fish and a preparation method thereof. The preparation method comprises four working procedures of pickling, preparing sauce, baking and carrying out vacuum packaging. The instant grilled fish prepared by the method is attractive in color and glossy; chopped chilli, pickled chilli, sour bamboo shoots and Tom Yam Gong paste are added into the sauce, so that the product is completely free from fishy taste; lemon grass and celery are added into the grilled fish, so that the grilled fish is unique in flavor, delicious, proper, good in mouth feel, chewable and good in aftertaste; furthermore, the instant grilled fish is convenient to eat and carry, convenient to prepare and low in cost, and the production process is simple and is capable of meeting the demand of industrial production.

The invention discloses olive oil fried pepper sauce and a preparation method, relating to the field of processing of agricultural and sideline products. The product is prepared from olive oil, pepper and rapeseed oil which are used as main raw materials, as well as white granulated sugar, edible salt, monosodium glutamate, chicken essence, pricklyash peels and fructus piperis nigri. The product overcomes the defects that the nutrients of fried pepper sauce are lost in the preparation process due to a high temperature and the taste becomes weak; the fried pepper sauce is delicious by using the mouthfeel of the olive oil; by using the nutrients of the olive oil, the nutrition of the fried pepper sauce is improved, and the loss of nutrients of vegetable oil at a high temperature is reduced; the nutritional value of the fried pepper sauce is improved when the mouthfeel of the product is enriched, and nutrients required by a human body are supplemented; meanwhile, by controlling the temperature of the semi-finished fried pepper sauce in the preparation process, generation of harmful matters is reduced, and body health is benefited.

The invention provides a production method of an instant eating potato. The method comprises the steps that potatoes are selected, cleaned, dried until no bead on the surface of the potatoes, vacuum packing is carried out, then sterilization treatment follows, meanwhile, the potatoes are steamed, and the potatoes can be eaten after being unpacked. In the production method, the potatoes need not to be sliced, thus avoiding the loss of nutrients to the utmost extent; the instant eating potato is not fried, and the sterilization is carried out after the vacuum packing, therefore, the original flavor of the potatoes is maintained; the instant eating potato has the advantages of convenient eating, being nutritious and tasty, simple technology and convenient operation, which solves the problems that the potatoes are not easy for storage and inconvenient in eating, and provides an instant eating and nutritious potato product.

The invention discloses lemon flavor carbon-roasted duck prepared from the following raw materials by weight: 900-1100 parts of meat duck, 70-80 parts of lemon, 300-400 parts of sugar cane juice, 20-30 parts of honeysuckle, 10-15 parts of stevia leaves, 6-7 parts of clove, 4-5 parts of bay leavf, 8-10 parts of nutmeg, 10-12 parts of pepper, 7-8 parts of star anise, 10-15 parts of zingibermioga rosc , 4-5 parts of cumin, 10-12 parts of lemongrass, 6-7 parts of acacia rattan, and proper amount of cooking wine, salt and flavoring carbon; the meat duck is first pickled and then marinated, so that the meat duck is more tasty, paste obtained by processeing the honeysuckle, the stevia leaves, the lemon and the sugar cane juice can be brushed on the duck body, then is dried, and roasted by the specially-made flavoring carbon; the finished lemon flavor carbon-roasted duck is rich in charcoal fragrant, delicate in meat, chewy, tender, tasty, nutritious and delicious, has unique scented tea flavor and fresh lemon fragrance, and is a rare delicacy.

The invention discloses a chrysanthemum-containing heat clearing noodle and a making method thereof. The noodle is made by using wheat flour, Chrysanthemum morifolium, peeled shrimp, dried sweet potato, bergamot, pitaya, red rice, barley kernels, freeze-dried royal jelly powder, Emblica officinalis, seed of Vaccinium bracteatum Thunb., pumpkin powder, bamboo shoot, root of Rose roxburghii Tratt, lotus seeds, gynostemma pentaphylla and Cottonrose Hibiscus. The addition of liver calming, eyesight improving, heat clearing and detoxifying Chrysanthemum morifolium has a pleasant scent and a good therapeutic effect; the addition of Chinese herbal ingredients and a variety of food materials increase the health effects of the noodle; and the noodle has the advantages of simple making technology, convenient production, boiling resistance, unlikely breaking, nutrition and deliciousness.

The invention discloses a preparation method of Japanese-flavor sweet potato fried chicken. The preparation method of the Japanese-flavor sweet potato fried chicken comprises the following steps: adding chicken into a tumbling machine, adding sweet potato paste when the tumbling machine rotates, then pouring seasoning liquid, tumbling for 45-55 minutes until the seasoning liquid is absorbed completely, taking out the marinated drumsticks, adding slurry the weight of which is 15% of the weight of the drumsticks, stirring uniformly, putting on a conveying belt of a powder coating machine so that the drumsticks are coated with a layer of uniform coating powder, then frying by a frying machine, finally carrying out a quick-freezing technology, and packaging to obtain cooked products. According to the preparation method of the Japanese-flavor sweet potato fried chicken, the sweet potato paste containing a great amount of coarse fibers is added into the tumbling machine and is tumbled together with the high-protein and low-fat chicken blocks, so that the chicken blocks are uniformly coated with the sweet potato paste, the quality of chicken is increased, and the novel chicken conditioning variety with fresh and sweet potato flavor and the Japanese flavor is produced; the product has the special efficacy of nutrition matching and nutrition complementation; the interior of the prepared product is fresh, tender and juicy and the exterior of the prepared product is crisp and fragrant, and the mouthfeel of the fried product is increased via the novel technology of tumbling, slurry adding and powder coating.

The invention provides mango vinegar, mango vinegar drink and a preparation method thereof.The preparation method includes the following steps: cleaning and peeling mango, adding water, beating and filtering to obtain mango puree; adding water and pectinase into the mango puree for activated decomposition, and then sequentially performing photosynthetic bacterial fermentation, yeast fermentation and acetic fermentation to obtain the mango vinegar.The mango vinegar drink comprises 15-18 parts of the mango vinegar, 70-75 parts of clear water and 10-12 parts of mango juice concentrate.According to the preparation method of the mango vinegar, high-quality strains out of northern latitude 30 degrees are selected, sequential fermentation is performed, fermentation conditions are controlled strictly, and fermentation is sufficient.The mango vinegar with the pH value between 3.5 and 4.0 is enriched in various organic acids such as acetic acid, alpha hydroxy acid, nicotinic acid, thereby being suitable for drinking.The mango vinegar drink improves single sourness of the mango vinegar, and has the advantages of being sour and sweet, delicious, nutritional and the like, thereby being suitable for drinking.

The invention discloses a white kidney bean-multi-berry composition and a preparation method thereof. The composition is prepared from 2-20 parts of a white kidney bean extract, 0.1-6 parts of L-carnitine-L-tartrate, 30-70 parts of soluble dietary fibers, 5-30 parts of multi-berry fruit powder, 5-40 parts of sugar alcohol and 0-0.5 part of a flavoring agent. The composition contains multiple nutrient elements and achieves the effects of losing weight and shaping a body, promoting fat metabolism and being safe and healthy by selecting appropriate raw materials and proportions thereof.

The invention discloses whole wheat Chinese yam dreg dietary fiber bread and a preparation process thereof. The whole wheat Chinese yam dreg dietary fiber bread is mainly composed of whole wheat flour, AB Mauri yeast, salt, granulated sugar, water, Chinese yam dreg dietary fiber and defatted milk powder, is rich in nutrition and delicious, and has a good food therapy health care function for patients with diabetes mellitus, colon cancer and the like.

The invention discloses a rice processed food and a preparation method thereof. The rice processed food is characterized by comprising a rice bag, auxiliary materials and condiments, wherein the rice bag comprises a cushion coat, rice and an edible wafer. The preparation method comprises the following steps of: preparing the rice bag, and carrying out sealed package on the rice bag for standby after sterilization treatment; preparing the auxiliary materials, and carrying out sealed package on the auxiliary materials for standby after sterilization treatment; preparing the condiments, and carrying out sealed package on the condiments for standby after sterilization treatment; taking out the auxiliary materials and the condiments, and coating the condiments on the surfaces of the auxiliary materials, and taking out the rice bag, laying the rice bag flat with the cushion coat being downward and the edible wafer being upward, evenly spraying steam above the edible wafer, and wrapping the auxiliary materials coated with the condiments in the center position at the lateral upper part of the edible wafer, sprayed with the steam, of the rice bag, thus obtaining the product. The rice processed food has the advantages of being simple to prepare, convenient to eat and adjustable in taste, and being nutritious and delicious as well as clean and healthful.

The invention is concerned with fish jelly soup and its produce method. Clear fish stuff, cut, clear, measure, add clean water, sauce, white sugar, refined salt, chili, Chinese prickly ash, garlic, vinegar, flavoring alcohol, shallot, crude ginger, balsam, Illicium verum Hook.f. and clove in certain proportion, boil with high pressure and separate the solid and liquid. Concentrate the filtrate in vacuum, fill and close automatically, kill bacterium, store for short duration, check and produce the fish soup. Dispose residue of filtration through coarse and careful smash, and add into fish jelly soup after ultrafine milled as nutrition suspending stuff. The rest is the flavoring of fish. During the filling and close the fish jelly soup, it will produce a kind of fish jelly soup with grains by adding a few grains of garlic, crude ginger and small shallot. The fish soup becomes into fish jelly after cooled. The fish jelly is the sweetness and regale to people for its coolness, smooth and tender, sweet smelling and nutrition. It is the development of aquatic product foodstuff industry to modern times.

The present invention discloses a square seasoned duck steak and a manufacture method thereof. The square seasoned duck steak is prepared from the following raw materials: duck meat, edible salt, white granulated sugar, monosodium glutamate, super I+G, garlic powder, lemon essence, beef extract, carrageenan, shallot oil, ginger powder, rosemary, black pepper powder, glucose, soy sauce, salad oil,corn modified starch, ice water, sodium bicarbonate, sodium carbonate, sodium citrate, fructooligosaccharides, polydextrose, Chinese chestnuts, marinating materials, phosphate starch, sodium starch octenyl succinate, xanthan gum, maltodextrin, glucono-delta-lactone, trehalose and sodium alginate. Beneficial effects are as follows: non-medicine residual duck breast meat is used, and the square seasoned duck steak is rich in protein content, has effects of supplementing nutrition, and is healthy and delicious food, and in line with concepts of modern healthy life. The square seasoned duck steakis prepared by processes of rolling and still-putting, the technology is simple, and the prepared square seasoned duck steak is flexible in mouthfeel inside and strong in meat appearance.

The invention discloses whole-wheat and burdock dreg dietary fiber bread and a preparation process thereof. The whole-wheat and burdock dreg dietary fiber bread is mainly prepared from whole wheat flour, Mauri yeast, table salt, granulated sugar, water, burdock dreg dietary fiber and defatted milk powder. The whole-wheat and burdock dreg dietary fiber bread disclosed by the invention is rich in nutrition and delicious, and has better food-therapy healthcare functions on patients suffering from diabetes mellitus, colorectal cancer and the like.

The invention discloses olive oil fermented blank bean minced meat chili sauce. The olive oil fermented blank bean minced meat chili sauce is prepared from, by weight, 25-29 parts of olive oil, 20-24 parts of chili, 8-10 parts of pork, 7-8 parts of rapeseed oil, 0.5-0.8 part of white granulated sugar, 6-8 parts of fermented blank bean, 2-3 parts of ginger, 2-3 parts of garlic, 0.2-0.4 part of edible salt, 0.2-0.3 part of monosodium glutamate, 0.3-0.4 part of chicken powder and 0.15-0.25 part of Chinese prickly ash. A production method includes the steps of chili treatment, pork treatment, stir-frying, cooling and stirring and quantitative packaging. The olive oil fermented blank bean minced meat chili sauce overcomes the defects that nutritional ingredients are lost and the flavor is weakened due to high temperature in preparation of chili sauce; the flavor and nutrition of the olive oil supplement the insufficient flavor and nutrition of the chili; the temperature of semi-finished chili sauce in preparation is controlled, generated hazardous substances are reduced, and body health is promoted.

The invention discloses stirred nutrient potato balls and a preparation method thereof. The stirred nutrient potato balls are prepared from the following raw materials in parts by weight: 45-55 parts of whole potato powder, 25-35 parts of carrot grains, 8-12 parts of black soybean powder, 4-6 parts of peanut kernel, 4-6 parts of walnut kernel, 0.4-0.6 part of salt and 400-500 parts of water. The preparation method of the stirred nutrient potato balls comprises the following steps: pretreating raw materials, burdening, re-watering, filling, cleaning and packaging. With the whole potato powder as a main raw material, the integrity of potato cells is reserved to a great extent; the nutrients such as high-content VB1, VB2, VC and mineral substances including calcium, potassium and iron, and natural flavors of potatoes are fully supplemented; in addition, with the carrot grains and the black soybean powder as auxiliary materials, the defects of the potatoes in protein, vitamin A and calcium are fully supplemented; the nutrients are relatively comprehensive; meanwhile, the taste of the stirred balls is greatly improved by adding the peanut kernel, the walnut kernel and the salt; a traditional method for preparing the stirred balls is improved; and the preparation process is relatively simple, fast and convenient.

A Chinese hamburger is prepared according to the following formula: 300g-500g of diluted flour, 70g-80g of eggs, 5g-10g of chili sauce, 5g-10g of sweet soybean paste, 10ml-20ml of lemon juice, 20g-30g of oil-fried wrappers, 100g-200g of sausages, 50g-70g of meat paste, 50g-80g of cucumbers and 50g-80g of lettuces. The production method comprises the following steps: taking out the diluted flour by using a spoon and coating at the bottom of a pan; crushing the eggs and coating on a flour cake; overturning the flour cake and putting one side with the egg on the bottom side; coating a certain quantity of the chili sauce and the sweet soybean paste on the flour cake and adding the lemon juice on the flour cake; putting the oil-fried wrappers on the flour cake; putting the sausages, the cucumbers and the lettuces on the oil-fried wrappers and coating the meat paste on the surfaces of the sausages, the cucumbers and the lettuces; and folding the flour cake and putting into a dinner plate to eat. The Chinese hamburger has the beneficial effects that the Chinese hamburger is safe and sanitary, is nutritional and delicious, is easy to manufacture and is good for body, and can meet the tastes of people.

The invention discloses a delicious chafing dish special chicken powder and a making method thereof. The delicious chafing dish special chicken powder comprises the following raw materials in parts by weight: 8-12 parts of chicken, 3-7 parts of eggs, 28-37 parts of salt, 8-12 parts of white sugar, 35-37 parts of monosodium glutamate, 2-3 parts of maltodextrin, 1-1.5 parts of yeast extract, 0.5-1.5 parts of hydrolyzed vegetable protein, 1.5-2.5 parts of I and G and 5-7 parts of thermal reaction chicken meal. The delicious chafing dish special chicken powder has the advantages of high temperature resistance, freshness and taste preservation and no pasting, is suitable for being used in chafing dish, a rinsing dish and hotpot, is beneficial to the health, is nutrient and delicious, is mellow in mouthfeel, and is suitable for all crowds.

The invention discloses a method for manufacturing a seasoning for stewing a duck soup, and relates to a method for manufacturing a pickled radish stewed duck soup seasoning. The method is characterized by comprising the following steps of: (1) preparing materials; (2) preparing pickled pepper red oil; and (3) preparing the pickled radish stewed duck soup seasoning. The method is simple; the raw materials are easily available; the prepared seasoning comprises complete types of burdening; when the pickled radish duck soup is made, the seasoning prepared by using the method can be directly added into water; a cleaned duck is added into the water and is stewed, and other food materials and other seasonings are not required to be prepared, so that the prepared pickled radish duck soup is delicious and is rich in nutrition; people can conveniently prepare the pickled radish duck soup; and therefore, the method is suitable for popularization and use.

The invention relates to a method for preparing instant fish sticks by using ground fish meat and relates to the technical field of food processing. The instant fish stick product which is nutritional, convenient, tasty and chewy is prepared from a fish slice processing byproduct ground fish meat by the following steps: pre-treating; pickling; compacting; roasting; slicing; vacuum packaging; and microwave sterilizing. The product provided by the invention is a leisure food and is nutritional and tasty, rich in fragrance, convenient to carry and low in cost.

The invention relates to a traditional Chinese medicine alcoholism relieving composition, with a composite mechanism for protecting liver, improving central nerve disorder and relieving muscular flaccidity, and a preparation method thereof. A chewable tablet is easy to process, does not have side effect, good in taste, easy to accept and carry, and convenient to eat. The traditional Chinese medicine alcoholism relieving composition comprises the following components: a kudzuvine root extract, a semen hoveniae extract, a spine date seed extract, a camellia ptilophylla extract, a hawthorn extract, a lalang grass rhizome extract, a poria cocos extract, konjaku flour, carnosine, milk powder, maltodextrin, glucose, lactose and auxiliary materials.

The present invention discloses a quick-frozen preserved egg flavored sandwich sausage and a processing technology thereof. The quick-frozen preserved egg flavored sandwich sausage consists of an outer layer skin pulp and an inner core filling and is characterized in that the outer layer skin pulp consists of frozen fresh water minced fillet, skinless chicken breast meat, salad oil, soy protein isolate powder, starch, ice water, compound phosphate, edible salt, white granulated sugar, and white pepper; and the inner core filling consists of pig lean meat, pig fat, whole egg liquid, starch, compound phosphates, sodium carbonate, calcium hydroxide, edible salt, white granulated sugar, and black pepper oil. The obtained product is reasonable in protein ratio, compact in meat quality, nutritious and delicious, and safe and healthy, and the production process is simple, easy to operate, and cost saving, and also greatly reduces the labor intensity.

The invention provides a hele machine for noodles with fillings and bicolor noodles, which can be used for making noodles with fillings or noodles of which the inside and the outside are different in colors. The hele machine comprises an accommodating bucket which is divided into a filling bucket and a wrapper bucket, pressing plates, a screw rod, a screw rod handgrip arranged on the screw rod, a bracket, a washer, a handgrip, an inner needle cylinder plate, one or more inner needle cylinders arranged on the inner needle cylinder plate, an outer needle cylinder plate, one or more outer needle cylinders arranged on the outer needle cylinder plate, fastener screws, bolts, nuts and the like, wherein the washer is well fixed to the upper end of the accommodating bucket through the screws; the bracket is mounted on the washer and fixed through the nuts; the pressing plates and the screw rod are mounted in the bracket; the inner needle cylinder plate is fixed under an inner bucket; the outer needle cylinder plate is fixed under an outer bucket; each outer needle cylinder is connected to the outside of a corresponding inner needle cylinder tube in a sleeving manner; and the handgrip is fixed on the outer bucket of the accommodating bucket. When the hele machine is used, fillings which are chopped into particles are put in the filling bucket, flour materials which are well mixed are put in the wrapper bucket, the fillings and the flour materials maintain approximately the same horizontal height, the pressing plates are aligned and put in the filling bucket and the wrapper bucket, the screw rod is rotated for pushing and pressing the pressing plates so that the fillings and the flour materials are extruded, then the fillings flow out of the inner needle cylinder at a constant speed, and wrappers flow out of the outer needle cylinder at a constant speed.

The invention discloses a nutrient instant rice soup making method. According to the rice soup, with rice as the main ingredients and in match with ingredients rich in nutrition, firstly eggs are processed to obtain an egg soup, rice, meat, vegetables and sauces obtained after cleaning, disinfecting, rinsing, slitting and blanching are conducted are added into the egg soup, the mixture is obtained, putting the mixture on trays, freezing, vacuum freeze drying, and finished product packaging are conducted, and the nutrient instant rice soup is obtained. According to the nutrition instant rice soup making method, the instant rice soup can be eaten immediately after being brewed, nutrient and delicious, hygienic and safe, the rice rehydration time is short, rice grains are good in integrity, soft, tasty and refreshing, the overall flavor and taste are the same as those of the boiled fresh rice soup, and the requirement of wide consumers can be met.

The invention provides a making method of pickled chili sauce. The method includes the following steps of firstly, preparing, by weight, 250 parts of two thorns pepper, 250 parts of capsicum frutescens, 70 parts of pickling salt, 20 parts of Baijiu, 20 parts of white granulated sugar, 1.5 parts of bay leaves, 1 part of anise, 7.5 parts of cinnamon, 2.5 parts of fennel, 1.5 parts of licorice root, 1 part of clove, 5 parts of Chinese prickly ash, 1.5 parts of amomum tsao-ko, 88 parts of old ginger, 8.5 parts of garlic and 1 part of lactic acid bacteria, wherein capsicum frutescens and two thorns pepper are washed and dried after bases are removed; secondly, adding water with the weight 4 times that of two thorns pepper in a fermentation tar, and conducting sealing and fermenting for 3 days at room temperature; thirdly, taking out pickled two thorns pepper and capsicum frutescens to be juiced to obtain pepper juice, taking out chili pickling liquid in the fermentation tar, and juicing fresh lemon to obtain lemon juice; fourthly, mixing chili juice, chili pickling liquid, lemon juice and light soy sauce according to the weight ratio of 24:103:35:88. The invention further provides the pickled chili sauce made through the method. The sauce is delicious in taste and simple in making method.

The invention discloses a preparation method of a spicy and hot rabbit head. The preparation method mainly includes following steps: reshaping, cleaning, fishy odor removing, sugar-coloring material preparing, marinating, material mixing, sterilizing, cooling and finished product obtaining. With rabbit head as 100 parts, the spicy and hot rabbit head includes following components, by weight, 3-8% of soybean sauce, 5-8% of dried chilli, 0.8-1.2% of Chinese prickly ash, 0.6-1.0% of monosodium glutamate, 5%-8% of sugar, 0.2-0.5% of rhizoma kaempferiae, 0.2-0.5% of cinnamon, 0.2-0.5% of anise, 0.2-0.5% of fennel, 0.2-0.5% of bay leaves and 200-300% of water. A mixing material including 5-10% of chilli oil, 2-5% of Chinese prickly ash powder, 2-5% of soybean sauce and 0.8-1.2% of sesame. The spicy and hot rabbit head is good in sensory properties, is unique in flavor, is nutritional and delicious, can be stored for a long time and is suitable for large-scale industrial production.