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 relates to a processing technology of a salt and pepper seasoning and a preparation method thereof. Main constituents of the salt and pepper are 38-50% of refined salt, 24-40% of flavor essence, 19-30% of chicken essence, 12-25% of white sugar, 0.7-10% of dried small shrimp, 0.9-10% of dried squid and 3.8-8% of dried chilli, 0.25-2% of spicery (pepper). The raw materials are processed into powder seasoning. The seasoning has the advantages of spicy and strong flavor, delicious taste and mild peppery taste, and is suitable for popular taste. The use method is stir frying, frying, stewing, braising and adding to soup.

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 the field of health care food, and particularly provides ginger tea and a preparation method thereof. The ginger tea is prepared from the following raw materials in parts by weight: 5 to 35 parts of ginger, 100 to 260 parts of nuts, 10 to 50 parts of red dates and 50 to 250 parts of brown sugar. According to the ginger tea provided by the invention, the ginger, the nuts, the red dates and the brown sugar are reasonably matched; the synergistic effect can be sufficiently achieved; protein, various vitamins, sugar, grease, mineral substance elements, cellulose and various kinds of trace elements can be provided for the human body; the comprehensive health care effects of replenishing blood, tonifying the kidney, strengthening the brain, warming the stomach, eliminating cold and clearing dampness are achieved; meanwhile, the fatigue can be eliminated; the human body immunity is improved.

The invention discloses a method for quickly pickling salted duck eggs with a spicy lentinus edodes compound flavor. The method provided by invention comprises the following steps: firstly treating duck eggs with acetic acid solution to remove an outer film on the surface of duck egg shell to reduce the immersion resistance to the salt so that the duck eggs are easier to pickle; adopting partial potassium chloride to replace sodium chloride to prepare pickling solution, so as to reduce the penetration of sodium ions and keep the taste of the salted duck eggs intact; and drying wasted lentinus edodes pedicels, grinding the wasted lentinus edodes pedicels into powder, preparing the lentinus edodes powder and spices like chilies and star anise to into spicy lentinus edodes compound pickling materials, mixing the spicy lentinus edodes compound pickling materials with diatomaceous earth and white spirit to prepare a pickling substrate, and wrapping the first-time pickled duck eggs in the pickling substrate and pickling the duck eggs in an airtight space. Due to the addition of the white spirit, alcohol can destroy biological membrane structures, open membrane pore passages and increase the permeability of the duck egg shell to improve the penetration rate of salt, the chilies and the lentinus edodes so that the duck eggs can have diversified tastes and aromas; and the precipitation and accumulation of the protein of egg yolks occur so that dispersed extremely tiny oil drops gather together to promote the generation of egg yolk oil.

The invention discloses a potherb mustard-pickled product and a low-salt fast pickling method of the potherb mustard-pickled product. The potherb mustard-pickled product is prepared by adopting a low-salt fermentation pickling technology three times, low-salt fermentation pickling is performed at different temperatures in the first time and the second time, a mixture of garlic, ginger, red hot chili pepper and pricklyash peel is added in the third time and then lactobacillus plantarum is inoculated for performing low-salt fermentation pickling. By adopting the low-salt fermentation pickling technology three times, the content of nitrites in potherb mustard is reduced, the pickling period is shortened, and the potherb mustard and other auxiliary materials can be fully fermented, so that the quality and the flavor of the potherb mustard are improved.

A hot purple sweet potato instant noodle product is provided. The instant noodle product is prepared from following raw materials by weight: 80-100 parts of flour, 3-5 parts of plant essence, 1-1.5 parts of xanthan gum, 20-25 parts of purple sweet potato, 5-10 parts of hot powder, 6-10 parts of cocoa powder, 6-10 parts of vegetable oil, 5-9 parts of salt, 20-23 parts of water, 5-8 parts of sugar and 8-10 parts of eggs. The instant noodle product has advantages of rich nutrition, spicy taste, simple processes, novel color, and the like.

The invention belongs to food manufacture field, and concretely relates to a spicy fermented soya bean processing technology. The processing technology comprises the following steps: preparing a ginger liquid and mashed garlic, processing peanut, processing hot pepper, heating paprika oleoresin in an oil pan, at the temperature of 140 DEG C, adding fermented soya bean, peanut, mashed garlic, the ginger liquid, monosodium glutamate and perfume for frying, and finally adding the mashed garlic; dumping fried chilli sauce in a mixer for stirring, wherein the rotating speed of the mixer is 300rotation / minute, using a pasteurization method for sterilizing and processing, then packaging and sealing. The product employs a traditional processing technology, the current quantitative processing method is used, the taste is fragrant and spicy, the color is natural, and the shelf life is long. The processing process does not contain antiseptic.

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 tasty and refreshing chilli sauce. The tasty and refreshing chilli sauce is prepared from the following raw materials in part by weight: 50 to 70 parts of pickled chilli sauce, 15 to 20 parts of soy sauce, 8 to 12 parts of salty chopped garlic, 1 to 3 parts of green Chinese onion, 8 to 12 parts of monosodium glutamate, 2 to 4 parts of white granulated sugar, 0.1 to 0.3 part of edible glacial acetic acid, 0.02 to 0.06 part of sodium benzoate, 0.01 part of star aniseed powder, 0.01 part of gloves powder, 0.01 part of cinnamomi cortex pulveratus, 0.05 part of licorice powder and 8 to 12 parts of malt syrup. The tasty and refreshing chilli sauce has the advantages of low cost and scientific preparation method, reasonable formula and simplicity in popularization, high nutritional value, capacity of keeping the nutritional ingredients of chilli and garlic to the maximum extent, and fragrant, spicy and fresh mouthfeel, and the nutritional ingredients can be absorbed by a human body easily.

The invention relates to spicy pteridium aquilinum and a preparation method of the spicy pteridium aquilinum. The spicy pteridium aquilinum is prepared from the following raw materials by weight: 30-50kg of fresh pteridium aquilinum, 10-30kg of fresh chillies, 5-10kg of ginger, 1-3kg of star anise oil, 20-40kg of white wine with 40-60 alcohol by volume, 2-5kg of salt and 2-5kg of momordica grosvenori swingle. The preparation method comprises the steps as follows: cutting the fresh pteridium aquilinum into 2-5cm segments; cutting up the chillies, garlic cloves and ginger; powdering the momordica grosvenori swingle; adding star anise oil, white wine and salt; stirring the mixture to be uniform; filling the mixture in a glass container or pottery pot; and sealing the container or pottery pot to reach an airtight effect and preserving for more than ten days, thus obtaining a product. The spicy pteridium aquilinum has a unique flavor and a good mouthfeel and meets the requirements of people on aroma, spiciness, sour, appetizing, nutrient, tastiness and portability.

The invention provides a sheath tube for preventing rat and termite biting. The sheath tube comprises, by weight, 100 parts of resin, 0.5-8 parts of a stabilizer, 1-15 parts of a rat-proof tougheningagent, 0.5-5 parts of an anti-ant lubricant, 0.5-10 parts of an anti-ant additive, 0.5-10 parts of an anti-mouse additive and 0.5-5 parts of a paint; the resin is PVC resin; the stabilizer is at leastone of a calcium-zinc stabilizer, a rare earth stabilizer and an organotin stabilizer; the anti-mouse toughening agent is an ethylene-vinyl acetate copolymer; the anti-ant lubricant is at least one of orange essential oil and camphor oil; the anti-ant additive is at least one of chili powder, garlic powder, prickly heat powder, borax, mint leaves and white resin; and the anti-mouse additive is atleast one of tulip, incense and camphor balls. The invention also provides a production method of the tube. The service life of the sheath tube is prolonged, so the hidden safety troubles of a gas pipe are reduced, the service life of an optical fiber is prolonged, and the maintenance cost is reduced.

The invention discloses a processing method of garlic-flavored ginger, and belongs to the technical field of food processing. The processing method comprises the following steps of 1 tender ginger treating; 2 ingredient treating; 3 container treating; 4 soaking solution preparing; 5 tender ginger processing. A soaking solution is prepared from a combination of sticky rice water, baijiu and salt, and the garlic-flavored ginger processed through natural fermentation keeps various beneficial elements of tender ginger and is beneficial for body health. By adding the medium-degree baijiu with the 40 degrees to 45 degrees into the soaking solution, not only can the fragrance of the tender ginger be increased, but also the baijiu flavor cannot cover the fragrance of the tender ginger due to the too strong baijiu flavor, and meanwhile fermentation of the soaking solution can be accelerated. The tender ginger in the soaking solution is covered with a layer of purple skin garlic, so that the garlic fragrance of the tender ginger can be increased, and the garlic has a certain bactericidal effect. The tender ginger processed through the method is sour and cool in taste, has the garlic fragrance in hot taste and is rich in flavor, capable of promoting appetite and delicious. The processing method is quite simple in processing technology and suitable for industrialized production.

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 particularly relates to a roast pork moon cake using Luchuan pork as filling and a preparation method thereof. The roast pork moon cake includes a wrapper material and a filling material; the wrapper material is made of flour, syrup, peanut oil and water containing soda according to certain parts by weight; the filling material is made of roast pork made of Luchuan pork, five kernels, glutinous rice flour, crystal meat, wax gourd sugar, peanut oil, Clausena excavataBurm sugar, egg white, scallion pulp, white spirit, natural perfume, salt and water according to certain parts by weight. The preparation method includes: preparing the filling material and the wrapper material; using the wrapper to cover the filling according to a certain proportion; and performing baking according to a certain baking condition. The advantages of the roast pork moon cake are that the roast pork moon cake is low in heat due to the gentle auxiliary materials, and then people cannot store excessive internal heat after eating the roast pork moon cake; the roast pork moon cake is low in sugar content, and is wide in ranges of groups; the roast pork moon cake produced by the raw material formula and preparation method is long in expiration date, is fast in oil return, is unique in taste, and can meet the changing edible demands of the people.

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 present invention belongs to the technical field of food processing and particularly relates to a large roast pork moon cakes prepared by using Luchuan pork as stuffing and a preparation method thereof. The large roast pork moon cakes consist of wrapper materials and stuffing materials. The wrapper materials include flour, sugar syrup, peanut oil and alkaline water. The stuffing materials include roast pork made from the Luchuan pork, five nut kernels, cake flour, crystal like meat, candied wax gourds, peanut oil, clausena excavata sugar, egg white, shallot pulp, Baijiu, natural spices, shredded wax gourds and water. The method is as follows: the stuffing materials and wrapper materials are prepared, the wrappers are used to wrap the stuffing materials according to a certain ratio, and then the moon cakes are baked according to a certain baking condition. The advantages are as follows: the prepared large moon cakes are full in appearance, obviously angular and clear in patterns, have no obvious shrinkage, bursting, material collapsing, collapsing and stuffing leakage phenomena, and are good in taste and unique in flavor. The preparation method is simple, easily understandable and feasible.

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.

The invention discloses a fumigation therapy traditional Chinese medicine composition for treating tooth decay. The fumigation therapy traditional Chinese medicine composition is prepared from 8-15 parts of onion seed, 10-15 parts of tuber onion seed, 15-18 parts of isodon ternifolius, 10-12 parts of folium menthae, 5-8 parts of lignum cinnamomi camphorae, 5-8 parts of fructus toosendan, 3-5 partsof caulis perllae, 5-8 parts of folium nelumbinis, 5-8 parts of folium artemisiae argyl, and 1-2 parts of edible oil. Traditional Chinese medicines adopted by the invention sufficiently exert the medicinal effect in fumigation therapy, and by the combination of the functions of diminishing inflammation and repairing the tooth decay by the fumigation therapy medicines with a volatile component effect, and the functions of auxiliarily supplementing surface materials for dentine metabolism and sterilizing, the self immunity of teeth is improved. The treatment is realized through fumigation therapy after ignition, and the traditional Chinese composition is not taken orally, and is not absorbed by a digestive system, and is safe and reliable.