43results about How to "Spicy taste" patented technology

A chilli sauce with mashed garlic is prepared from the following raw materials by weight: 13-35 parts of soybean paste, 20-40 parts of salted chilli sauce, 15-25 parts salty mashed garlic, 1-2 parts of welsh onion, 8-12 parts of monosodium glutamate, 2-4 parts of white granulated sugar, 0.3-0.7 parts of edible glacial acetic acid, 0.3-0.7 parts of caramel, 0.02-0.06 parts of sodium benzoate, 0.01 parts of aniseed powder, 0.01 parts of clove powder, 0.01 parts of cassia powder, and 0.05 parts of licorice powder. The chilli sauce in the invention has the following advantages and positive effects: 1. being low in cost and scientific in preparation method; 2. being reasonable in formula and easy for popularization; 3. being high in nutrition value and easy for human absorption, wherein the chilli sauce maximally maintains nutrient composition of both chilli and garlic; and 4. tasting delicious, spicy and fresh.

The invention discloses spicy hot beef paste, which is mainly composed of the following raw materials: 40%-50% of sweet soybean paste, 10%-15% of beef, 12%-18% of edible oil, 1.5%-4% of sugar, 1%-1.5% of pepper, 0.8%-1.2% of pepper, 0.3%-0.4% of five spice powder, 2%-3% of fresh ginger, 1%-1.5% of garlic, 1%-1.5% of cooking wine, 0.3%-0.4% of monosodium glutamate, 0.02%-0.03% of I+G (IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5' bird-GMP nucleic acid sodium (DISODIUM GUANOSINE5 '-MONOPHOSPHATE)), 1.5%-2.5% of sesame, 4%-5% of peanut, 0.4%-0.6% of yeast extract, 0.05%-0.1% D-Sodium isoascorbiate, 1%-2% of salt, and the balance of water. The spicy hot beef paste is rich in nutrition and glossy in color, has unique taste of beef composite paste; tastes spicy and fresh, not only has a good taste and long-lasting aroma and aftertaste, and can effectively maintain various nutritional ingredients of the raw materials of the beef paste.

The invention specially relates to instant fresh-ginger powder and a preparation method of the instant fresh-ginger powder. The preparation method comprises the following steps: using the fresh gingers as the raw material; and performing the following processes on fresh gingers: pre-treating, extracting, filtrating, concentrating, blending and drying, so that the instant fresh-ginger powder is prepared. With respect to the process of extracting, the pre-treated fresh-ginger powder is extracted in 75% edible alcohol for 15-40 hours, wherein the material-to-solution ratio is 1: (5-20); with respect to the process of filtrating, the extracted solution is filtrated by 6-10 layers of gauzes; with respect to the process of concentrating, the filtrate is concentrated by pressure reduction until the volume of the concentrated filtrate is one sixth to one thirteenth that of the original volume; with respect to the process of blending, the dextrin is mixed with the concentrated solution, wherein the dextrin-to-solution ratio is 1: (14-40); and with respect to the process of drying, the blended mixture is dried by spraying, wherein the wind-inlet temperature is 135-160 DEG C and the material-feeding volume is 10-30%. The processes of extracting and concentrating are adopted in the invention, so that the functional component content of the prepared fresh ginger is higher than that of the fresh ginger; thus, the instant fresh-ginger powder has relatively high pharmaceutical and healthcare functions. Moreover, the preparation technology is easy to operate and economical in cost; leftover bits and pieces of processed fresh gingers can be utilized in the preparation technology and the operation process fully satisfies food health and safety requirements.

The invention discloses vegetable chili sauce which is made of green onion, chilies and vegetables as main raw materials. The vegetable chili sauce is simple in making method, fresh and spicy in taste and rich in nutrition, and nutrition components of vegetables are maintained to the maximum extent; in the making process, soup made of edible salt is adopted to adjust the taste, no other complex seasoning is used, the original taste of food can be maintained to the maximum extent, and thus the vegetable chili sauce is nutrient and healthy.

The invention relates to garlic spiced soybeans and a making method thereof, and belongs to the technical field of food processing. The garlic spiced soybeans are prepared from, by weight, 40-60 parts of refined original fermented soybeans, 25-35 parts of garlic cloves, 25-35 parts of fresh conical red pepper fruits, 3-7 parts of refined salt and 1-5 parts of white spirit or rice liquor. The making method comprises the steps of taking materials, chopping the garlic cloves, chopping the conical red pepper fruits, mixing the raw materials and conducting canning and pickling. The amount of the added garlic cloves of the raw materials is large, homemade fermented soybeans are adopted as the refined original fermented soybeans, distiller's yeast is adopted for fermenting black soybeans and the obtained strain is used as the fermented strain in the fermentation process; the quality of the soybeans is good, and the finally-obtained garlic spiced soybeans are natural in color, has the rich nutrition, and is fresh, spicy and mellow in taste, good in taste, lasting in aftertaste, free of addition of any preservatives, natural, environmentally friendly, safe, healthy and long in preservation time.

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 method for processing garlic pepper, belonging to the field of food processing technology. The invention comprises the steps of (1) pepper handling; (2) ingredients handling; (3) container handling; (4) preparing soak solution; and (5) pepper processing. The method makes soak solution by using the combination of glutinous rice water, white spirit and salt, the pepper under natural fermentation processing keeps various beneficial elements of cone pepper, which is conducive to the physical health. The method adds medium white sprite of 40-45 degree in the soak solution, which can increase pepper fragrance while not rob flavor due to strong vinosity, meanwhile, fermentation of soak solution can be accelerated. By covering a layer of purple garlic on the pepper of soak solution, not only the garlic fragrance of pepper is increased, but also the garlic has certain bactericidal effect. Pepper processed by the pepper has crisp taste, with a combination of spicy and garlicky, full-flavored, appetizing and tasty. The processing technology is very simple, suitable for industrialized production.

The invention discloses a method for preparing spicy and crispy lettuce kimchi, and belongs to the technical field of food deep processing. The method includes the following steps that (1) raw materials are processed; (2) pickling is conducted; (3) slicing and desalting are conducted; (4) soaking is conducted, (5) static pressure dehydration is conducted; (6) a fermentation agent is prepared; (7)seasoning liquid is prepared; and (8) high-pressure infiltration is conducted. The prepared lettuce kimchi is spicy and crisp and has a very good mouthfeel; the adopted fermentation seasoning liquid has a spicy formula, so that the lettuce kimchi has a spicy taste; the high-pressure infiltration is adopted to make lettuce and the fermentation seasoning liquid quickly and fully infiltrates, so thatthe lettuce is more flavorful and maintains a crispy taste, the production efficiency is improved, and method is suitable for large-scale application and popularization.

The invention discloses a preparation method of okra substituted coffee, and relates to the technical field of okra substituted coffee. The okra substituted coffee comprises the steps: with okra seedsas a raw material, firstly stir-frying, then squeezing out a part of oil, then grinding into powder, and baking to prepare the okra coffee. The prepared okra coffee has okra faint scent, and is sweetand smooth. The preparation method has the advantages of easy operation, simple preparation equipment, low energy consumption, energy saving and environmental protection, can fully retain the nutritional and functional active ingredients of okra, prolongs the storage period of okra, and improves the value of okra.

The invention discloses a method for processing an instant fish sauce. The method includes placing fish pieces in a deodorization liquid for curing and then mixing and frying rapeseed oil, garlic, fermented soya beans, chili powder, shiitake mushroom, peanut and bean paste to obtain a homemade hot sauce; adding the homemade hot sauce to the fish pieces subjected to deodorization curing, then adding oil, carrot, red pepper and the homemade hot sauce for mixing and then frying for dehydration to obtain the fish sauce. According to the method, the problem that aquatic products are soft in textureafter cured by high salt is solved by means of the synergistic effect of raw material pretreatment, frying dehydration, canning and sterilization, the product texture quality is improved, and the fish umami taste is maintained to the largest extent. Carrot raw materials are added to the product, and the effect of improving eyesight and nurturing the soul can be improved if a user eats the fish sauce frequently. The instant canned product is convenient to eat and carry, spicy in taste and rich in nutrient.

The invention discloses margarya melanoide sauce and a making method thereof. The sauce is prepared from, by mass, 39.5% of margarya melanoide flesh, 12% of plant rapeseed oil, 0.5% of chili powder, 1.3% of shiitake mushrooms, 29.5% of soybean sauce, 4% of salt, 1.7% of chicken essence, 2% of white sugar, 1.65% of cooking wine, 3% of ginger, 3% of scallion, 1% of garlic and 0.85% of special spices. The margarya melanoide flesh in the sauce is plump, the taste is spicy and delicious, and the fragrance is special.

The invention discloses spicy Carya illinoensis Koch kernels with barbeque sauce and a making method of the spicy Carya illinoensis Koch kernels. The spicy Carya illinoensis Koch kernels is made of Carya illinoensis Koch kernels, the barbeque sauce, chives flower, sesame, pig liver, astraglus polysaccharides, CodonoPsls lanceolata Benth., pineapple skin, viola diffusa ging, radix rehmanniae praeparata, trehalose, ginger juice, wheat-germ oil, ramulus cinnamomi, pine twigs, bamboo charcoal, rice vinegar, medical stone powder and rice wine. The spicy Carya illinoensis Koch kernels have the advantages that the fragrance of the ramulus cinnamomi and the pine twigs permeates the shells of the Carya illinoensis Koch kernels, the added medical stone powder and bamboo carbon powder absorb harmful substances, the shelf life of the Carya illinoensis Koch kernels is prolonged, and the trace elements of the Carya illinoensis Koch kernels are increased; the unique fragrance of the Carya illinoensis Koch kernels is locked through multilayer thermal conduction, and the Carya illinoensis Koch kernels are fragrant and crispy; extract of traditional Chinese medicine materials such as the CodonoPsls lanceolata Benth. and the radix rehmanniae praeparata is added, the extract and raw materials such as the astraglus polysaccharides are used to make thick liquid for soaking the Carya illinoensis Koch kernels, and accordingly the healthcare function of the Carya illinoensis Koch kernels is intensified, the antibacterial effect of the Carya illinoensis Koch kernels is increased, and the Carya illinoensis Koch kernels are beneficial to intestinal tract healthcare; meanwhile, nutritional components such as the barbeque sauce and the chives flower are added, so that the Carya illinoensis Koch kernels are spicy and crispy in taste, appetizing, capable of promoting digestion, capable of strengthening the brain and beneficial to intelligence.

The invention belongs to the technical field of food processing and in particular relates to a preparation method of spicy rabbit. The preparation method comprises the following steps: A, carrying out pretreatment; B, pickling; C, frying; and D, stewing. The preparation method provided by the invention has the advantage that no additive is added. The prepared spicy rabbit is bright and uniform in color and luster, has no black scorched spots, is normal in smell, has no peculiar smell and is spicy, tender and delicious in taste.

The invention discloses a daylily-containing spicy sauce, which is composed of the following raw materials by weight: 20-25 parts of dried daylily, 12-15 parts of edible oil, 15-20 parts of dried chili, 10-12 parts of tomato sauce, 12-15 parts of thick broad-bean sauce, 12-15 parts of dry yellow soybean paste, 8-10 parts of mashed garlic, 10-15 parts of maltodextrin, 12-15 parts of red wine, 3-5 parts of edible salt, and 5-8 parts of sesame oil. The daylily-containing spicy sauce provided by the invention does not involve any preservative, is safe and hygienic, has high nutritional value, cansupplement dietary fiber, and also adopts pulping, stir-frying and other steps. The prepared spicy sauce has strong soy sauce flavor, has a delicate and fresh spicy taste, and is an essential seasoning food in family and travel.

The present invention discloses chicken meat pickling materials and a preparation method thereof, and particularly discloses the chicken meat pickling materials. The chicken meat pickling materials consist of basic pickling material ingredients. The basic pickling material ingredients consist of white granulated sugar, edible salt, monosodium glutamate, spices, tripolyphosphate, silica, tea polyphenols, and capsanthin. The chicken meat pickling materials can significantly prolong the shelf life of the chicken meat and effectively reduce the food safety risks. The chicken meat prepared by using the compound chicken meat pickling materials are soft in color and luster, natural in fragrance, unique, tender and juicy in mouthfeel after the chicken meat is processed into cooked food, has pleasant natural herbal medicinal fragrance, and is pungent and spicy in mouthfeel.

The invention discloses composite spiced oil and an aquatic product composite seasoning containing the composite spiced oil. Soybean oil, scallions, ginger, garlic, Chinese prickly ash, spices and seasonings are used as raw materials, and through reasonable allocation and process control, the composite spiced oil and the spiced composite seasoning which are good in color, fragrance, taste and shape and suitable for aquatic products are made. Fragrance substances and effective components in the raw materials and the spices are given out to the maximum extent, and the composite spiced oil and the aquatic product composite seasoning containing the composite spiced oil have the characteristics of being unique in taste, appropriate in hot taste, and attractive in color, and can meet mouth feelrequirements of most of people.

The invention discloses barbecue flavor potato chips. The barbecue flavor potato chips are prepared from, by weight, 60-80 parts of potatoes, 20-30 parts of corn flour, 4-6 parts of chicken meal, 12-16 parts of peanut butter, 12-16 parts of rapeseed oil, 1-3 parts of salt, 1-3 parts of ground pepper and 4-6 parts of chilli powder. The barbecue flavor potato chips are spicy in taste and rich in nutrition.