110results about How to "Spicy" patented technology

The invention relates to the technical field of agricultural cultivation, in particular to a planting method for high-yielding pepper. The method comprises the following steps of (1) raising seedlings: taking a nursery seedling plate, sterilizing, and putting a base fertilizer into the nursery seedling plate; (2) field planting: selecting sandy soil with thick soil layer, loose texture and no pollution to furrow; (3) managing after field planting: appropriately watering and spraying a foliage fertilizer to promote the pepper to grow one week after fielding plating; (4) harvesting and managing after harvesting: applying the base fertilizer again in autumn, and meanwhile, preventing and curing the leaf spot disease through 50% of topsin methyl-thiram wettable powder 800 to 1200 multiples liquid or ferrous sulfate 600 to 800 multiples liquid mist spray. The planting method for the pepper is high in pepper increase production, the root development is good, the plant diseases and insect pests are less, the pepper can be harvested in summer, autumn and winter, the planting method is simple, the cost is low, the economic benefit is obvious, not only the quality but also the yield are improved, and higher economic benefit is produced.

A pickled hot pepper is prepared from fresh hot pepper as main raw material, ginger, wine, Chinese prickly ash, peanut, table salt, gourmet powder, salad oil and sesame oil through picking and natural fermentation. Its advantages are rich nutrients, smell and hot taste and low cost.

Tianma fermented bean curd is a secondary fermented food of bean products. Tianma fermented bean curd is characterized in that water used in the preparation of bean curd billet and ingredients is Tianma spring water; curdling temperature of bean curd jelly, curdling PH value, concentration of coagulant, curdling time and water content of bean curd are reasonable; the early fermentation time is delayed by combination of artificial inoculation and natural inoculation; mycete bean curd billets are basked in airing cages to form salted bean curd billets with a cover membrane; the salted bean curd billets are covered with salt and placed in a jar layer by layer, and marinade made from tens of ingredients is poured into the jar for marinating the bean curd billets; cured fermented bean curd is placed in a disinfected open-mouthed bottle layer by layer; the marinade used during the salting procedure is poured into the bottle and specifically-made chili oil is placed at the mouth of bottle for sealing; and the mouth of bottle is sealed with a cover. Tianma fermented bean curd is prepared by procedures of specially making bean curd billets, mixed inoculating, basking, covering the bean curd billets with salt, preparing marinade and refining chili oil; and Tianma fermented bean curd is a popular bean curd with fresh flavor, strong fragrance, strong pungency, yellow color, delicate taste, long storage time, low chloride content, low alcoholic content and rich nutrition.

The invention discloses stomach-invigorating fish meat steamed stuffed bun and a preparation method of the bun. The stomach-invigorating fish meat steamed stuffed bun comprises the following raw materials in parts by weight: 750-850 parts of flour, 100-150 parts of yam powder, 90-100 parts of coix seed powder, 60-100 parts of hawthorn powder, 450-550 parts of weever, 150-200 parts of dried beancurd sticks, 300-400 parts of fatty meat, 80-150 parts of moringa leaves, 3-5 parts of pericarpium citri reticulatae, 3-6 parts of trigonotis peduncularis, 2-4 parts of Fujian medicated leaven, 2-3 parts of wheat malt, 2-3 parts of coptis chinensis, 3-5 parts of chestnut leaves, 80-90 parts of sweet potato starch, 50-60 parts of green onion dices, 30-50 parts of mashed ginger, 20-35 parts of yellow rice, 30-40 parts of mature vinegar, 25-30 parts of soybean sauce, 5-10 parts of salt, 2-4 parts of monosodium glutamate, 4-8 parts of yeast powder and a proper amount of water. According to a formula, in the raw materials of the steamed stuffed bun, the weever is rich in nutrition and has the effects of nourishing liver and kidney and invigorating spleen and stomach, the moringa leaves not only enables the taste to be fresh and spicy but also has the effects of improving strength, invigorating stomach and resisting oxidation, yams, coix seeds and hawthorns all have the functions of invigorating spleen and nourishing stomach, extracting liquid of the Fujian medicated leaven, the wheat malt and the pericarpium citri reticulatae are mixed with a dough, and the beneficial ingredients have the effects of invigorating spleen-stomach, replenishing vital energy, invigorating spleen and stomach and improving appetite; the steamed stuffed bun prepared by the method is delicious, oily but not greasy and rich in nutrition, has the functions of invigorating spleen, nourishing stomach and improving appetite, and is suitable for sub-healthy crowd with poor appetite, anorexia and apepsia.

The invention discloses a preparation method for spicy chili oil. The preparation method comprises the following steps of raw material treatment, raw material drying, chili frying, primary chili oil extraction, secondary chili oil extraction and chili oil mixing. According to the method, two kinds of chilies are matched for use, and are mixed to extract chili oil after being fried respectively, so that capsaicin in the chili raw materials can be completely extracted, and the raw materials are prevented from being wasted; moreover, the prepared spicy chili oil tastes pure, spicy and a little numb, and is popular with customers.

The invention relates to a preparation method of pepper oleoresin. According to the invention, flavor substances in pepper are quickly extracted through unique room temperature-program boosting in combination of an ultrasonic-microwave synergistic extraction method based on a field effect-accelerated solvent method, wherein the pressure range is 6-8 bars, the boosting extraction time is 10-30 minutes, the ultrasonic power is 50W, the frequency is 40KHz, the microwave power is 70-500W, the microwave frequency is 2450MHz, and the synergistic extraction time is 10-20 minutes; and the extracted flavor substances are subjected to filtering, solvent removing, drying and like processes to prepare the pepper oleoresin. The extraction method disclosed by the invention is safe and efficient, and has the advantages of short extracting time, high pepper oleoresin yield, higher piperine content, sufficient peppery taste and stronger fragrance compared with extraction methods such as ultrasonic extraction, microwave extraction, solvent extraction, Soxhlet extraction, hot reflux and the like.

The invention discloses a method for processing green peppers. The method comprises the following steps of: (1) pepper harvesting: picking fresh green pepper fruits 5-15 days before the peppers ripen; (2) washing: washing with water within 230-1,430min after being harvested to remove impurities; (3) pretreatment: scalding the fresh pepper fruits in the step (2) with hot water at 80-100 DEG C for 2-10min, cooling and drying; (4) freezing: freezing the dry fresh pepper fruits obtained in the step (3) for 240-720min at -18 DEG C; and then freeze-drying at -30 to -40 DEG C until the water content is lower than 8 percent. The method for processing the green peppers has the advantages of short time, high efficiency and better pepper rehydration property, and moreover, microorganisms are not easy to infect in the processing process, thus the hygienic quality index of the products can be guaranteed; most important, the processed peppers have seductive green skins, strong hot taste and pure fragrance; and the invention increases the varieties of pepper products in China and can earn foreign exchanges through export and promote the economic values of the peppers.

The invention relates to a pickled pepper chicken hotpot condiment and a preparation method. The pickled pepper chicken hotpot condiment comprises the following active ingredients by weight: 50g of Pixian thick broad-bean sauce, 20g of dry chili segments, 10g of dried pepper, 5g of star anise, 4g of cinnamon, 5g of white cardamom, 4g of fructus amomi, 2g of clove, 2g of fennel, 1g of radix angelicae, 5g of fermented soybeans, 30g of green onion sections, 15g of ginger slices, 80g of garlic flakes, 150g of bubble ginger slices, 300g of pickled pepper, 35g of preserved Szechuan pickle, 10g of rock sugar, and 600g of cooked vegetable oil, as well as seasoning active ingredients: 5g of edible salt, 20g of rice wine juice, 30g of rice wine, 2g of ground pepper, 3g of chicken essence and 5g of caraway sections. All active ingredients in hotpot soup are different from nutritional effects, and have the efficacies of nourishing and building body, eliminating cold and dampness and promoting appetite. The pickled pepper chicken hotpot condiment has the characteristics of being bright in color, tender in chicken, acid and slightly spicy, as well as positive effects of increasing fragrance, spice, color and saltiness, deodorizing, cleansing the palate, being delicious in taste, and promoting appetite.

The present invention discloses pungent and spicy fish oil hotpot bottom materials and a preparation method thereof. The hotpot bottom materials are prepared from the following raw materials in parts by weight: 90-120 parts of fish oil; 10-20 parts of thick broad-bean sauce; 10-30 parts of chilies; 8-10 parts of Chinese prickly ash; 3-5 parts of fresh gingers; 2-3 parts of garlic; 0.3-0.5 part of star anise; 0.2-0.3 part of cassia bark; 0.2-0.3 part of bay leaf; 0.1-0.2 part of ligusticum chuanxiong; 0.2-0.3 part of rhizoma kaempferiae; 0.3-0.8 part of fennel; 0.2-0.3 part of fructus amomi rotundus; 0.3-0.8 part of fructus tsaoko; 0.3-0.8 part of clove; 0.3-0.8 part of fructus amomi; 0.2-0.5 part of fructus gardeniae; 0.4-0.6 part of liquorice; 0.2-0.5 part of dried orange peel; 0.5-1 of Baijiu; 0.5-1 part of rock sugar; 1-3 parts of fermented soybeans; 0.5-2 parts of herba artemisiae scopariae; and 0.8-1.5 parts of osmanthus fragrans flowers. The hotpot bottom materials are red and bright in color and luster, rich in mouthfeel, and full of pungent and spicy taste, improve appetite, and are delicious in taste and endless in aftertastes.

Spicy red oil dried small shrimps and a manufacturing method thereof are provided. The method includes: frying dried small shrimps with linseed oil until the dried small shrimps are golden yellow, fishing out to obtain the fried dried small shrimps, heating linseed oil, adding ginger slices when the linseed oil foams, and fishing the ginger slices out when the oil foams disappear; stopping heating, adding chilli powder for three times with the adding amounts in the three times being the same, adding pepper, anise, myrcia, Sichuan pepper and sugar, transferring into a container, cooling naturally, digesting overnight, and picking the Sichuan pepper, the pepper, the anise, and the myrcia out to obtain spicy red oil; and pouring the spicy red oil onto the fired dried small shrimps, adding salt, stirring uniformly to obtain the spicy hot oil dried small shrimps, and filling. The spicy hot oil dried small shrimps and the preparing method thereof are advantageous in that: the formula is scientific and reasonable; the spicy hot oil dried small shrimps are fresh, fragrant, delicious, spicy, hot and crisp; the product combines advantages of high nutrition value and rich fragrance of the linseed oil, advantages of high calcium content, a crisp property after frying and easy absorption of the dried small shrimps, and advantages of being spicy, hot, appetizing, and the like of the spicy red oil; and the product is an instant food, suitable for being eaten together with rice or bread and preparing other dishes, and suitable for people of all ages.

The invention discloses a production method for low-temperature fried kelp crisp chips. The problems that existing dried and salted kelp products are inconvenient to eat and poor in taste are mainly solved. The production method includes the steps that dry kelp raw materials are cleaned after being soaked in fresh water, silt and attachments are removed, and the dry kelp raw materials are cut into pieces; the kelp pieces are soaked in sugar, dewatered, quickly frozen and then subjected to low-temperature vacuum frying, seaweed flavor powder and baked agar powder are added for flavoring, and the finished low-temperature fried kelp crisp chips are obtained after packaging is completed. The production method is simple in process, reasonable in step and convenient to operate. The low-temperature fried kelp crisp chips produced through the method are high in nutritive value, stable in quality, crisp in taste, spicy in flavor and convenient to carry and eat.

The invention relates to a cultivation method for promoting facility garlic to appear on the market early. The method is characterized by comprising steps as follows: I, varieties of proper facility garlic are screened; II, ridge preparation is performed on facility garlic planting plots; III, garlic seeds are treated; IV, the seeding period is selected; V, sun shading and cooling are performed; VI, fertilizer and water management for garlic production is performed; VII, the facility garlic soil temperature is adjusted; VIII, supplementary lighting is performed for facility garlic production; IX, the green prevention and control technology is applied, and requirements of growth and development of the facility garlic are met; X, garlic products are harvested. The key technology related to one-clove garlic production cultivation is provided, characteristic garlic which is very spicy, tastes mellow and is simple to peel and bright, clean and attractive in appearance is produced, increasing diversified demands of people's life are met, the agricultural production benefit is increased, the characteristic production cultivation level of the garlic industry is increased, and the influence of the characteristic garlic is enhanced.

The invention provides a preparation process of soybean stewed sauce. According to the preparation process, a stewing procedure is added after the conventional fermentation and drying procedures, so that the moisture in the sauce can be effectively regulated, and the balance of moisture inside and outside the sauce is ensured. Meanwhile, the stewed soybean sauce is black and bright in color, more mellow in mouthfeel and thicker in peppery taste and is particularly suitable for preparation and storage in southern areas and particularly in the southern Anhui.

The invention discloses a dried yak meat production method. The dried yak meat production method comprises the following steps of preserving yak meat by preserving seasoning for 5-8 days, then carrying out drying until water content is in a range of 20-25%, carrying out steaming / boiling on the dried yak meat, and carrying out stir-frying with linseed oil and ingredients, wherein the preserving seasoning comprises table salt, chicken essence, green Chinese prickly ash, yellow rice wine, bay leaf, rhizoma kaempferiae, tsaoko fruit, cumin, cassia bark and white sugar. The dried yak meat retains yak meat local flavor, has a Sichuan spicy local flavor, a loose, soft and delicious taste, and lasting aftertaste. The dried yak meat production method is free of salting and smoking processes of the traditional technology and avoids carcinogenic substance production caused by salting and smoking.

The invention discloses hot and spicy seafood sauce. The hot and spicy seafood sauce is prepared from the following raw materials: dried small shrimps, mussels, squid meat, minced garlic, minced ginger, chopped onions, mustard, Chinese prickly ash powder, hot pepper oil, table salt, cooking wind, edible oil, white sugar, orange juice, peanut butter, Qi-county broad bean paste, maltodextrin, xanthan gum, potassium sorbate, soybean polysaccharide and an oil-water stabilizing agent. The hot and spicy seafood sauce disclosed by the invention is mellow in flavor, delicious and palatable in taste, fine and smooth in sauce texture, hot and spicy in taste, semi-fluidic in organizational form, uniform in shape and good in stability; and the hot and spicy seafood sauce is not liable to precipitate and stratify for a long time. The invention further discloses a processing technology of the hot and spicy seafood sauce; and the processing technology is simple in processing steps, strong in operability, low in equipment requirements and suitable for industrialized production.

The invention discloses a method for domestication and biocontrol cultivation of wild asarum sieboldii, and belongs to the technical field of traditional Chinese medicine cultivation. The technical scheme is that: from a high mountain area of altitude of 1.8 km, transplanting wild asarum sieboldii downhill for altitude of 0.1 km every year, transplanting continuously for 5 years, introducing the wild asarum sieboldii to a gentle slope area under a mountain in altitude of 1.3 km, in a domestication process, through adding a mixed biocontrol bacterium agent, improving biological environment of planting soil of the asarum sieboldii, combining with field management and pest control, obtaining an asarum sieboldii domesticated cultivated species which adapts to growing environment of altitude 1.3 km. The domesticated cultivated species has characteristics of high medicinal value of a wild species, and adapts to habitat of relatively low altitude of 1.3 km on the south slope of Qinling Mountains. The domesticated cultivated species can be popularized and planted in large-scale. The method can reduce morbidity of the wild asarum sieboldii, and effectively improve yield of the asarum sieboldii while ensuring the medicinal value.

The invention relates to the technical field of plant extraction, in particular to a method for extracting pepper flavor substances by using spiked pepper fresh fruits as main raw materials. The wholespikes of pepper fresh fruits are pulped; the volatile flavor substances of the pepper are extracted by a distilling method with water; the extracted pepper pulp is subjected to ultrasonic wave-microwave cooperated extraction by using ethanol as solvents; the extraction liquid is subjected to concentration and drying to obtain non-volatile flavor substances. The method realizes the complete extraction on the pepper flavor substances; the yield of the pepper flavor substance is obviously improved; the obtained pepper flavor substances contain rich nutrition substances of polyphenol, piperineand the like. The method has the advantages that the pepper fresh fruits are used as raw materials for extraction; the work procedure of processing pepper into pepper powder is reduced; the productioncost is obviously reduced; meanwhile, the adverse effect of the pepper powder processing procedure in a conventional process on the environment is effectively avoided; after the extraction, the restpepper pulp can also be used as raw materials of pepper seasoning paste; the pepper resources can be sufficiently utilized; the pepper industry upgrading is favorably promoted.

The invention discloses a processing method of spicy dried squids. The processing method comprises the steps of: preprocessing squids, preparing spicy essential oil, pickling and drying, wherein the step of preparing the spicy essential oil comprises: placing dried red pepper seeds in a drying and frying machine, frying for 20-30min at the temperature of 60-85 DEG C, then placing the fried dry red pepper seeds in a presser to be pressed, pressing under the conditions that the temperature is 130-170 DEG C and the pressure is 0.2-0.5MPa until the ingress of oil of the dry red pepper seeds stops, collecting crude oil, refining, settling and homogenizing the crude oil to obtain the spicy essential oil. The spicy essential oil prepared by adopting the invention is pure in texture and thick in fragrance; and the processed spicy dried squids are rich in nutrients, special in taste, and full of spicy flavor, and greatly meet the demand on the taste of a hot food fan.

The invention discloses a method for processing instant spicy shredded kelp to solve the problems that existing dried kelp products and salted kelp products are not convenient to eat and not good in taste. The method comprises the steps that raw materials of salted kelp are sequentially subjected to roller washing, gas boiling washing and water channel rinsing until no mucus or other attachments is left on the surfaces; the kelp is shredded into filaments after dehydration, and edible salt and maltodextrin are added into the shredded kelp for pre-matching; then, ingredients are added, vacuum temperature control stirring mixing is conducted, and then, packaging and sterilizing are conducted, and the finished instant spicy shredded kelp is obtained. The production method is simple in technology, steps are scientific, and operation is convenient; the instant spicy shredded kelp produced through the method is stable in quality, soft in mouthful, spicy in flavor and convenient to carry and eat.

The invention discloses a production technology of spicy shredded kelp. The production technology sequentially comprises the specific steps of pretreating raw materials, performing disinfection, performing hardening, performing cleaning, performing dehydration, performing shredding, performing seasoning, performing packaging, and performing sterilization so as to obtain finished products of the ready-to-eat spicy shredded kelp. The production method of the spicy shredded kelp disclosed by the invention is simple in technology, scientific in steps and convenient to operate; and the ready-to-eat spicy shredded kelp food produced by the method is stable in quality, soft and gentle in mouth feel, spicy in taste and convenient to carry and eat.

The invention relates to skins of soybean milk with chilli oil. A preparation method of the skins of the soybean milk with the chilli oil comprises the following concrete steps: (1) pretreating the skins of the soybean milk; (2) preparing the chilli oil; (3) soaking the skins of the soybean milk at room temperature; (4) treating the soaked skins of the soybean milk; and (5) conducting vacuum packaging and sterilization so as to obtain finished products. Experiments verify that the skins of the soybean milk with the chilli oil provided by the invention are tough and chewy in mouthfeel, and after soaking at room temperature in the specially-made chilli oil, the skins of the soybean milk with the chilli oil are spicy in taste and bright in luster, and win unanimous praise. Meanwhile, the skins of the soybean milk with the chilli oil provided by the invention have a long shelf life, can effectively guarantee economic benefits of enterprises, fill the market blank of instant products of the skins of the soybean milk, and have huge market potential.

The invention discloses a hotpot seasoning containing sliced fishes in hot chili oil and a preparation method of the hotpot seasoning. The hotpot seasoning containing sliced fishes in hot chili oil comprises the following raw materials by weight: 250g of Pixian pea sauce, 50g of dry red pepper, 35g of dry zanthoxylum, 4g of amomum tsaoko, 4g of rhizoma kaempferiae, 7g of cassia barks, 2g of cloves, 6g of lllicium verum, 3g of myrcia, 10g of fermented soybeans, 20g of chopped shallots, 25g of ginger slices, 20g of garlic cloves, 18g of rock candy, 200g of lard and 200g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 30g of cooking wine, 5g of ground pepper, 40g of egg white starch slurry and 10g of chicken powder. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing sliced fishes in hot chili oil has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing sliced fishes in hot chili oil has the characteristics of exquisite fragrance suffused all around, red bright color and luster, strong spicy and hot tastes as well as tender, fresh and pure fish meat, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention relates to a fish fry hotpot condiment and a preparation method thereof. The fish fry hotpot condiment is prepared from the following raw materials in parts by weight: 100g of fried chopped chili, 40g of dried pericarpium zanthoxyli, 150g of Pixian thick broad-bean sauce, 5g of anise, 5g of cinnamons, 2g of galanga resurrectionlily rhizome, 2g of syzygium aromaticum, 1g of bay leaf, 5g of amomum cardamomum, 5g of amomum tsao-ko, 3g of fennel, 5g of fermented soya beans, 30g of green onion sections, 20g of ginger slices, 20g of garlic cloves, 35g of pickled tender ginger slices, 60g of pickled chili sections, 15g of rock candies, 300g of lard oil and 150g of cured rapeseed oil. Seasoning raw materials comprise 5g of salt, 20g of cooking wine, 5g of ground pepper, 20g of rice wine juice, 15g of fermented bean curd, 3g of coriander herb sections and 5g of chicken powder. The nutritious functions of all the raw materials in selected hotpot soup are different so that the fish fry hotpot condiment has the effects of nourishing and building body, dispelling cold and draining dampness, and appetizing and helping to digest. The fish fry hotpot condiment has the characteristics of red and bright color and luster, spicy, hot and delicious taste, tender fish meat and unique flavor; and the fish fry hotpot condiment has the active effects of increasing aroma, increasing spicy taste, increasing color, reducing salty taste, removing fish smell, removing greasy taste, blending taste and promoting appetite.

The invention discloses a fried chili sauce and a preparation method thereof. The fried chili sauce is prepared from the following raw materials in parts by weight: 40-60 parts of chilies, 37-50 parts of soy sauce, 3-7 parts of garlic, 3-7 parts of table salt, 3-5 parts of white granulated sugar and 1-5 parts of rice wine, and is prepared by carrying out pretreatment, blending and carrying out after-treatment. The preparation method comprises the steps of carrying out pretreatment, blending and carrying out after-treatment, and concretely comprises the steps of carrying out acceptance check, removing stems, removing impurities, cleaning, draining off, weighing the chilies, frying by high-temperature fire, and chopping or crushing for later use; mashing garlic into a paste state for later use; feeding the soy sauce, the table salt, the white granulated sugar, the rice wine and the pretreated mashed garlic according to the proportion, and mixing to obtain the target fried chili sauce; testing, filling, sealing, putting into a storage and storing. The fried chili sauce is prepared in an original frying way by a pure organic production process; the finished product is rich in piquancy and fragrant in sauce taste; the pure fresh and spicy flavor of the chilies can be maintained while the mouth feel of the chili sauce is improved. The production technology is simple to operate and low in production cost, and has higher economic benefit.

The invention discloses a hotpot seasoning containing fried fishes with bean sauce and a preparation method of the hotpot seasoning. The hotpot seasoning containing fried fishes with bean sauce comprises the following raw materials by weight: 150g of Pixian pea sauce, 100g of dry red pepper, 30g of dry zanthoxylum, 3g of rhizoma kaempferiae, 4g of cassia barks, 6g of lllicium verum, 2g of fructus amomi, 2g of cloves, 5g of amomum tsaoko, 3g of myrcia, 4g of amomum cardamomum, 25g of chopped shallots, 20g of ginger slices, 10g of garlic cloves, 7g of rock candy, 250g of lard and 150g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 5g of ground pepper, 20g of rice wine and 5g of monosodium glutamate. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing fried fishes with bean sauce has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing fried fishes with bean sauce has the characteristics of piquancy and slight tingling, red bright color and luster, tender and fresh fish meat and long aftertaste, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

A preparation method of spicy grilled fish comprises the following steps: 1) screening, 2) slaughtering, 3) pickling, 4) quick freezing, 5) thawing, 6) roasting and 7) packaging. According to the preparation method of grilled fish, the taste of the fish is better and the taste is full of spicy. The quick-freezing method allows the fish to be fully deacidified before marinating, making the fish taste better, and grilling on a baking tray with tin foil, the fish is not easy to burn, which improves the safety of eating.

A preparing method of spicy fish paste having different pungency degrees is disclosed. The method includes a) weighing 10 jin of bighead carps, slicing the bighead carps, cleaning the slices and keeping the slices for later use, b) preparing plant pickling auxiliary materials, and pickling the bighead carps for 8 h or above, c) taking the fish out when the fish is drained to a degree that the water content of is 40%, and keeping the fish for subsequent stir-frying, d) mixing 4 jin of sesame oil, 4 jin of red oil and 4 jin of scallion oil to obtain mixed oil, heating the oil to 80 DGE C or above, adding the fish into a pan and stir-drying the fish, e) when the fish is light yellow, adding stir-frying auxiliary materials, and stir-frying the mixture continuously until the fish is golden yellow, f) performing low-temperature refrigeration and sterilization, g) performing deoxygenation and h) subpacking and sealing a product. The method is suitable for industrial, standardized and large-scale production.

The invention provides a cold pot fish hotpot condiment and a preparation method thereof. The cold pot fish hotpot condiment comprises the following raw materials by weight: 50g of dry chillies, 35g of dry Chinese prickly ash, 5g of anise, 6g of cinnamon, 4g of rhizoma kaempferiae, 3g of lysimachia sikokiana, 2g of radix glycyrrhiza, 5g of fructus amomi, 3g of fennel, 3g of fermented soya beans, 30g of spring onion sections, 25g of ginger slices, 20g of garlic cloves, 35g of pickled ginger slices, 100g of pickled chillies, 15g of rock sugar, 300g of lard and 150g of cooked rapeseed oil, and seasoning raw materials including 5g of salt, 35g of cooking wine, 25g of rice wine juice, 5g of pepper powder and 5g of chicken essence. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The cold pot fish hotpot condiment has the characteristics that the cold pot fish hotpot condiment has red bright color, is fresh, fragrant and spicy and is tender in meat and mellow in taste, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

The invention discloses a hotpot seasoning containing spicy and hot escargots and a preparation method of the hotpot seasoning. The hotpot seasoning containing spicy and hot escargots is prepared from the following raw materials by weight: 350g of Pixian pea sauce, 120g of chopped dry red pepper, 40g of dry zanthoxylum, 5g of lllicium verum, 5g of cassia barks, 5g of fructus amomi, 3g of rhizoma kaempferiae, 5g of amomum cardamomum, 5g of myristica fragrans, 2g of myrcia, 3g of fennel, 3g of radix angelicae, 3g of lysimachia sikokiana, 15g of fermented soybeans, 30g of chopped shallots, 30g of ginger slices, 40g of garlic cloves, 30g of pickled ginger slices, 50g of pickled capsicums, 10g of rock candy and 550g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 10g of salt, 50g of cooking wine, 30g of rice wine, 3g of ground pepper, 5g of chicken powder and 3g of chopped caraways. All the raw materials selected in a hotpot soup have different nutritive effects, so that the hotpot seasoning containing spicy and hot escargots has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing spicy and hot escargots has the characteristics of spicy, hot, fresh and aromatic tastes, fine and tender snail meat, strong flavor and aromatic soup, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention relates to a hotpot seasoning with fermented beans and a preparation method of the hotpot seasoning. The hotpot seasoning with the fermented beans comprises the following raw materials: rap oil, butter, smelly fermented beans, fermented chili, prepared paste pepper similar in form of glutinous rice cake, salt and monosodium glutamate. The preparation method of the hotpot seasoning comprises the following steps of: (1) cooking soybeans thorough, and fermenting to prepare the smelly fermented beans for later use according to the conventional method; weighing the rap oil, the butter, the smelly fermented beans, the fermented chili, the prepared paste pepper similar in form of the glutinous rice cake, the salt and the monosodium glutamate which are in the recipe, as well as the smelly fermented beans prepared in the step (1) for later use, in parts by weight; (3) adding other raw materials in the rap oil to be stewed together; stirring evenly when the stewing temperature reaches over 100 DEG C, and performing sealed package after cooling. According to the hotpot seasoning with the fermented beans, and the preparation method of the hotpot seasoning, which are disclosed by the invention, the smell fermented beans are fermented, the nutrition is rich and the flavor is unique and lasts for a long time; the fermented chili and the prepared paste pepper similar in form of the glutinous rice cake are adopted in the raw materials, the taste of the hotpot seasoning with the fermented beans is more spicy and pure; the addition of the butter enables the hotpot seasoning with fermented beans to be more strong in fragrance after being added into soup; the preparation method is simple and convenient, the productive process is easy to control, the production efficiency is high, and the prepared hotpot seasoning can be stored for long time without losing nutrition and flavors.