39results about How to "Spicy and delicious" patented technology

The invention relates to a condiment for boiled fish with pickled cabbage and chilli. The condiment comprises the components as follows in parts by weight: 90-110 parts of pickled green vegetables, a fish salting material, a frying material and a soup producing material, wherein the fish salting material comprises a powder bag, the powder bag is composed of starch, iodized salt, aginomoto, ground pepper, paprika powder and white granulated sugar; the frying material is formed by mixing 18-22 parts of dried shredded green onion, 18-22 parts of dried shredded ginger and 18-22 parts of dried garlic powder; and the soup producing material comprises 20-25 parts of thick broad-bean sauce, 20-25 parts of dried chilli, 20-25 parts of black fungus, 10-20 parts of ground powder, 3-8 parts of iodized salt, 3-5 parts of citric acid, 28-32 parts of fermented glutinous rice and 8-10 parts of vinegar. In the invention, various condiments required by cooking boiled fish with pickled cabbage and chilli are packed in groups, thus being convenient for cooks, and the boiled fish with pickled cabbage and chilli cooked by utilizing the condiment has the advantages that fish is spicy, hot, fresh and fragrant and is not greasy, soup is scour and delicious and the fish is memorable.

The invention provides a hotpot condiment and a preparation method thereof. The hotpot condiment is prepared from the following components in parts by weight: 60-150 parts of animal oil, 30-50 parts of vegetable oil, 2-6 parts of garlic, 1-5 parts of thick broad-bean sauce, 1-5 parts of fresh gingers, 0.5-2 parts of cloves, 2-6 parts of cinnamons, 2-6 parts of anises, 0.1-1 part of pepper, 0.5-2 parts of cardamoms, 0.5-2 parts of white wine, 0.5-2 parts of fermented glutinous rice, 60-80 parts of chilies, 2-10 parts of Chinese prickly ash, 10-20 parts of chicken essence, 1-10 parts of monosodium glutamate and 1-5 parts of rocky candies. The hotpot condiment provided by the invention has the advantages of being spicy and delicious, having a good taste and the like, and also has the effects of nourishing stomach, protecting stomach and promoting digestion. The preparation method of the hotpot condiment, provided by the invention, adopts a supercritical CO2 extraction method so that oil and residues are separated; the preparation method has the advantages of convenience, simplicity, easiness of operation and the like; and the hotpot condiment produced by the method has a relatively good taste, and is relatively pure and sanitary.

The invention discloses spicy low-salt duck eggs. The spicy low-salt duck eggs are prepared from, by weight, 60-70 parts of fresh duck eggs, 8-10 parts of red pepper, 6-8 parts of green red pepper, 4-5 parts of vanilla powder, 5-6 parts of pepper leaves, 2-3 parts of common cnidium fruit, 1-2 parts of hairyvein agrimonia herb and buds, 4-5 parts of pericarpium granati, 1-2 parts of herba polygoni avicularis, 2-3 parts of sessile stemona roots, 3-4 parts of elm seeds, 20-30 parts of hot pepper oil, 30-40 parts of high-degree baijiu, an appropriate amount of yellow sand, an appropriate amount of white vinegar and an appropriate amount of salt. The duck eggs are soaked the white vinegar, and small holes are formed in egg shells, so that exchange of substances of salt and the like is facilitate; the duck eggs are pickled through pickling liquid and pickling wine of which the salt content is the same as that of the pickling liquid, due to the fact that the osmotic pressure of egg white is in accordance with that outside the shells , the salt penetrates into egg yolks to make the egg yolks dewatered, and the effects of achieving looseness and oil formation are achieved; the salt content of the egg white does not rise any more, decompressing pickling is adopted to enable the first stage to be completed rapidly, baijiu is added, protein coagulation is accelerated, oil is rapidly generated in the egg yolks, and the cooked salted duck eggs are appropriate in mouthfeel, the egg yolks are loose and rich in oil, wine fragrance is rich, and the spicy low-salt duck eggs are spicy and delicious.

The invention discloses industrialized spicy crawfishes. The spicy crawfishes are spicy, fresh and aromatic, spicy but not dry, and not easy to cause excessive inner heat. The invention also disclosesa manufacturing method of the industrialized spicy crawfishes, wherein the method comprises the following technical steps: cooking crawfishes; and pouring crawfishes seasoning soup base onto the cooked crawfishes. The method has the advantages of simple process and convenient operation, can be used for batch industrial production, and promotes large-scale earnings of the spicy crawfishes.

The invention belongs to the technical field of foods or food materials, and specifically discloses a preparation method of pricklyash peel oil. The preparation method of the pricklyash peel oil comprises the following steps: (1) preparing raw materials; (2) adding rapeseed oil into a material barrel, carrying out heating until the temperature reaches 170-180 DEG C, stopping heating, adding greenpricklyash peel meal, carrying out stirring, and carrying out filtering when the rapeseed oil is cooled so as to obtain pricklyash peel oil; (3) taking salad oil, carrying out heating, adding garlic granules, old ginger slices and yellow scallion sections into the heated salad oil, carrying out decocting and stirring, stopping heating when fragrance is produced, and carrying out filtrating so as to obtain fragrant oil; and (4) taking an aroma improver for spiced chicken with chili sauce, mixing the pricklyash peel oil and the fragrant oil with the aroma improver for spiced chicken with chili sauce by performing stirring while carrying out heating, and stopping heating when the mixture is uniform so as to obtain the pricklyash peel oil. The pricklyash peel oil prepared by adopting the technical scheme is free of chemical reagent residues, green, and environmentally friendly; moreover, the pricklyash peel oil has mellow aroma and numbing taste, as well as good mouth feel and flavor.

The invention discloses a preparation method of spicy Xiang pork and belongs to the technical field of food processing. The preparation method of the spicy Xiang pork comprises the following steps: in a preprocessing process, butchering Xiang pigs, then finishing, segmenting, washing and slicing; in a pickling process, putting the Xiang pork in a container, and adding pickle seasonings for pickling; in a frying process, firstly taking the Xiang pork out and airing, then stir-frying and adding chilli powder, cooking wine, table vinegar and soybean sauce; firstly cooling the Xiang pork, then sterilizing and packing during cooling and packing. The preparation method of the spicy Xiang pork is simple, short in production period, low in cost and suitable for mass production; the finally prepared spicy Xiang pork is pink rose in color, spicy and delicious in flavor and pure in taste.

The invention relates to sauce for stewed beancurd with minced pork in pepper sauce. The sauce is prepared from the following raw materials in parts by weight: 20-35 parts of salad oil, 0.5-2 parts of fresh ginger, 1.5-3 parts of garlic, 20-35 parts of Pi county thick broad-bean sauce, 1.5-3 part of fermented soya beans, 4-10 parts of minced beef, 1-3 parts of cooking liquor, 1-3 parts of fermented glutinous rice juice, 0.3-1 parts of soybean sauce, 1.5-3.3 parts of spices, 1-5 parts of table salt, 1-5 parts of monosodium glutamate and 0.1-1 part of rock candy powder. The sauce provided by the invention is scientific and reasonable in formula and convenient to use, and the product has a unique flavor of numbness, pungency, freshness and fragrance. The product is abundant in nutrients and rich in anthocyanin and dietary fiber, and has a good health-care function.

The invention relates to the field of cooked meat product making, and discloses spicy and hot beef food and a making method thereof. The method comprises the steps of 1 beef preprocessing, wherein diced beef is soaked in water, baking soda water is injected into the beef after the beef is soaked, and then the beef is refrigerated for standby application; 2 quick-boiling, wherein water is added in a pot and heated, and then the beef is put in the pot for quick-boiling; 3 dry stir-frying, wherein the beef is put in a hot dry pot to be stir-fried in a dry mode; 4 sauce preparing, wherein chili, Chinese prickly ash, minced garlic, bruised ginger, white granulated sugar, monosidum glutamate, salt, cooking wine, light soy sauce and vegetable oil are mixed to prepare sauce; 5 stewing, wherein the water, the beef and the sauce are added in a stew pot one after another for first-stage stewing, then second-stage stewing is performed, and lastly fire is turn down for braising; 6 packaging and sterilizing, wherein the food is packaged and sterilized. The made spicy and hot beef food can be preserved for a long time and does not contain chemical preservative components, and meanwhile the beef is spicy, hot and tasty in taste and good in mouthfeel.

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 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 present invention discloses a pickled pepper flavored bamboo shoot processing method. The processing method includes the concrete steps as follows: a. bamboo shoot raw material processing; b. desalination treating; c. desulfurization and deacidification treating; d. slicing; e. accessory material blending; f. marinating; g. vacuum packaging; h. pasteurizing after packaging; and i. box packing. The special food is spicy, delicious, fragrant and instant.

The invention discloses a preparation method of a spicy chicken hotpot. The method comprises the following steps: weighing the following raw materials in parts by weight: 80-220 parts of dry red chilli, 180-320 parts of chicken leg meat slices, 0.3-1.2 parts of salt, 1-5 parts of minced garlic, 0.05-1 part of cinnamon leaf, 0.1-1 part of fructus piperis powder, 0-0.4 part of herb of mongolian thyme, 0-0.4 part of origanum majorana leaf, 0-0.4 part of origanum vulgare herb, 0-0.4 part of parsley leaf, 0-0.4 part of salvia japonica herb, 0-0.4 part of rosemary herb, 0-0.4 part of mentha spicata herb, 1-30 parts of thick broad-bean sauce, 1-5 parts of scallion and 1-5 parts of ginger; adding vegetable oil into a heated pan, heating, then adding the scallion, ginger, minced garlic, dry red chilli and thick broad-bean sauce into the heated pan and stir-frying till fragrance is generated, then adding the chicken leg meat slices and other raw materials and frying until the chicken leg meat slices are 80% cooked to obtain the spicy chicken hotpot. Through the preparation method of the spicy chicken hotpot, multiple traditional Chinese herbal medicine auxiliary materials are added on the original basis, so that the spicy chicken hotpot is spicy, delicious, fragrant and more attractive, and is more obvious in nourishing effects; the taste and the fragrance of the spicy chicken hotpot can be more effectively improved; the nutrition of the spicy chicken hotpot is enriched.

The invention relates to a preparation method of an extra tasty crispy ham. The method comprises the following steps of: (1) unfreezing No.2 and No.4 meat serving as raw material meat and fat meat, removing tendons and cartilage, twisting the No.2 and No.4 meat without tendons and cartilage by using an orifice plate with diameter of 8 millimeters, putting twisted meat into a rolling kneader, adding ice water, isolated soy protein, salt, glucose, white sugar, monosodium glutamate, phosphate, carrageenan, D-sodium erythorbate, sodium nitrite, spice, meat flavor, chili oil like essence, sodium lactate, nisin and sodium diacetate, vacuumizing, and intermittently kneading the mixture for 7 hours, wherein kneading is stopped for 10 minutes once 20 minutes; (2) pre-boiling pig skin by using hot water of 90 DEG C, removing hair and grease, mincing the pig skin into granules with rice size by using a mincing machine, adding the pig skin granules into the rolling kneader, scattering, adding corn starch, vacuumizing, and performing continuous kneading for 50 minutes to form stuffing; (3) filling the stuffing into a nylon casing with folding diameter of 50 millimeters; and (4) cooling for 50 minutes at the temperature of 90 DEG C, and thus obtaining the extra tasty crispy ham. The method has the advantages of simplicity in preparation, high finished product quality, low production cost and the like.

The invention relates to unfermented dried turnip beef shrimp paste. The dried turnip beef shrimp paste is prepared from the following components in parts by mass: 50-200 parts of shrimp meat, 50-200 parts of beef, 25-100 parts of dried turnip, 25-100 parts of sugar, 75-300 parts of blend oil, 100-400 parts of Pixian bean paste and 5-20 parts of conelike redpepper. A preparation method of the unfermented dried turnip beef shrimp paste comprises the following steps: heating the blend oil, and uniformly stir-frying the raw materials until the raw materials are very fragrant, thus obtaining the dried turnip beef shrimp paste. According to the unfermented dried turnip beef shrimp paste provided by the invention, by adopting the shrimp meat, the beef and the dried turnip as main raw materials and the assistant seasonings and base paste, the prepared dried turnip beef paste has moderate salinity, the shortcoming of single taste of traditional shrimp paste is overcome, the taste needs of different people can be met, and the paste also realizes a healthcare effect. The dried turnip beef shrimp paste provided by the invention is prepared by a stir-frying method, the operation time is short, and the technology is simple; moreover, according to the technology, the heat control and the collocation of the raw materials are emphasized, and a new kind of shrimp paste is provided.

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 spicy dried clam and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of the clam. The dried clam can be enjoyed by people at different ages, is convenient to eat, and enriches types of clam snap food.

The invention discloses a hotpot seasoning containing braised chicken with peppers and a preparation method of the hotpot seasoning. The hotpot seasoning containing braised chicken with peppers is prepared from the following raw materials by weight: 150g of Pixian pea sauce, 150g of bright red rice chilli, 150g of bright green rice chilli, 40g of chopped dry red pepper, 20g of dry zanthoxylum, 4g of lllicium verum, 5g of cassia barks, 5g of fructus amomi, 5g of amomum cardamomum, 2g of radix glycyrrhiza, 2g of radix angelicae, 2g of myrcia, 20g of fermented soybeans, 50g of chopped shallots, 40g of ginger slices, 15g of garlic cloves, 50g of pickled ginger slices, 60g of pickled capsicums, 15g of rock candy and 450g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 45g of crisp peanut kernels, 30g of cooking wine, 10g of cooked sesame, 3g of chicken powder and 20g of rice wine. All the raw materials selected in a hotpot soup have different nutritive effects, so that the hotpot seasoning containing braised chicken with peppers has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing braised chicken with peppers has the characteristics of fine and tender chicken, strong aroma, pungency, freshness and palatability, 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 fresh crisp ham and a making method thereof, wherein the fresh crisp ham comprises the following raw materials in parts by weight: meat No.2-4, fat, pig skin, corn starch, soybean protein isolate, ice water, table salt, glucose, white sugar, monosodium glutamate, phosphate, carrageenan, D-sodium isoascorbate, sodium nitrite, spice, meaty flavoring, spicy oil-shaped flavoring, sodium lactate, nisin and sodium diacetate. A product made in the invention has the characteristics of crisp and tender taste, good biting feel, full meat flavor, spicy and delicious taste andrich nutrition.

The invention provides a Tong bamboo shoot and oriental weatherfish hotpot condiment and a preparation method thereof. The Tong bamboo shoot and oriental weatherfish hotpot condiment is prepared from the following raw materials by weight: 150g of Pixian broad bean paste, 80g of dried chilli sections, 35g of dried Chinese prickly ash, 6g of anise, 6g of cinnamon, 3g of fennel, 4g of fructus amomi, 3g of bay leaves, 3g of kaempferia galanga, 15g of fermented soybeans, 20g of scallion sections, 30g of ginger slices, 55g of garlic cloves, 60g of pickled chilli powder, 70g of pickled tender ginger slices, 10g of rock sugar, 400g of lard and 200g of boiled rapeseed oil. Seasoning raw materials include 10g of salt, 50g of cooking wine, 3g of pepper powder, 5g of chicken essence, 50g of fried crisp broad beans and 20g of rice wine juice. 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 Tong bamboo shoot and oriental weatherfish hotpot condiment has the characteristics that the Tong bamboo shoot and oriental weatherfish hotpot condiment has red bright color, is tender in oriental weatherfish and crisp and refreshing in Tong bamboo shoots and is pungent, spicy, fresh and fragrant, 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 provides a manufacturing method for a Jiangbianla flavored foodstuff. The manufacturing method is characterized by comprising the steps of main material cleaning, main material pretreatment, boiling and stewing, and packaging, wherein the step of main material pretreatment comprises the following substeps: (1) placing pig intestines into a pot filled with cold water, adding a littleseasonings, carrying out boiling, then adding pig liver, carrying out braising on a low fire for 1.6 to 2.2 hours, taking the pig intestines and the pig liver out of the pot, and cutting obtained pigintestines and pig liver into pieces for subsequent usage; and (2) adding pig skin into the pot, carrying out deep-frying until the pig skin is golden yellow, taking the deep-fried pig skin out of thepot, then placing the deep-fried pig skin into clear water for soaking until the deep-fried pig skin is softened, and cutting the softened pig skin into pieces for subsequent usage; and the step of boiling and stewing comprises the following substeps: heating oil in the pot, adding a small amount of white sugar into the heated oil, carrying out stir-frying until the white sugar is completely dissolved, then adding seasonings and prepared pig intestines, carrying out continuous stir-frying until the pig intestines are uniformly colored, then adding prepared pig liver, pork skin and peppers, carrying out stir-frying for 2 to 5 minutes, then adding hot water until food materials are completely immersed, carrying out boiling on a high fire, then adding a small amount of table salt and lard oil, and carrying out slow stewing on a low fire for 1.2 to 1.8 hours. The Jiangbianla flavored foodstuff manufactured by using the method provided by the invention has the advantages of short flavoringtime, fresh and bright appearance, moderate pungency and low processing cost.

High-protein snack food comprises fish ball wrappers, fish ball cores and a proper quantity of seasoning, wherein the fish ball wrappers and the fish ball cores are processed in the mass ratio being (4-5):(1-2), the fish ball wrappers are prepared from raw materials in parts by weight as follows: 20-30 parts of fish, 15-20 parts of mutton, 5-10 parts of isolated soy protein powder, 5-10 parts of wheat protein powder, 5-10 parts of phosphate modified starch, 0.1-0.3 part of transglutaminase, 0.3-0.6 part of konjac flour, 0.3-0.6 part of carrageenan and 40-50 parts of water; the fish ball coresare prepared from raw materials in parts by weight as follows: 15-20 parts of pork, 5-10 parts of cordyceps mushrooms and 1-2 parts of an auxiliary, the auxiliary is formed by mixing table salt, monosodium glutamate, white sugar, disodium succinate, composite phosphate, spices, dark soy sauce, light soy sauce and pork extract in the ratio being 1.4:0.6:0.4:0.06:0.12:0.02:0.04:0.3:0.8. The snack food is high in protein content and low in cholesterol content and fat content, tastes elastic, fragrant, spicy and delicious and is rich in nutrition, convenient to eat and longer in storage life.