638 results about "Amomum tsaoko" patented technology

The invention provides nutrition noodles containing Chinese medicine components and a preparation method thereof; the nutrition noodles are prepared from the raw materials which comprise flour and the following Chinese medicine components, wherein every 5kg of flour is mixed with the Chinese medicine components by weight: 4 to 10g of ginseng, 3 to 6g of radix codonopsitis, 3 to 6g of astragalus, 4 to 8g of polygonatum, 2 to 5g of atractylode, 10 to 20g of yam, 3 to 6g of rehmannia, 4 to 8g of polygonum, 3 to 8g of angelica, 4 to 10g of donkey-hide gelatin, 5 to 10g of medlar, 4 to 6g of root of herbaceous peony, 4 to 8g of radix, 3 to 6g of asparagine, 4 to 8g of polygonatum, 4 to 8g of root of straight ladybell, 10 to 15g of lily, 4 to 8g of ligustrum lucidum, 5 to 8g of psoralen, 4 to 8g of cistanche, 3 to 8g of morinda, 4 to 7g of dodder, 5 to 10g of cornus, 3 to 7g of schisandra, 3 to 7g of poria, 5 to 8g of coix seed, 3 to 6g of clove, 4 to 8g of nutmeg, 3 to 6g of fructus tsaoko, 4 to 8g of rhizoma gastrodiae, 4 to 8g of kidney tonifying nut, 3 to 6g of fructus momordicae, 10 to 20g of lotus seeds and 3 to 7g of notoginseng. The nutrition noodles have various health care effects.

An auxiliary material and a method for preparing sliced dried beef by the aid of the auxiliary material relate to the technical field of meat processing. The auxiliary material comprises galangal, myrcia, anise, black pepper, wild pepper, spicy pepper, cinnamon, fennel, glycyrrhiza, myristica fragrans, amomum tsao-ko, lemongrass and chilli. The method for preparing sliced dried beef by the aid of the auxiliary material includes raw material selecting and neatening; a curing procedure; an air drying procedure; a neatening procedure; a cooking procedure; a baking procedure; a primary packaging procedure; a sterilizing procedure; and a secondary packaging procedure. A traditional production process including salting and natural air drying is combined with an industrial production process including microwave drying and sterilizing and high-temperature and high-pressure sterilization in the method for preparing the sliced dried beef, advantages of the traditional production process and the industrial production process are complemented, so that moistures of different layers of the sliced dried beef are distributed uniformly, production energy consumption is reduced effectively, color, fragrance, taste and nutritional substances of the sliced dried beef are kept well, a sterilizing effect is realized, storage and quality guarantee of the sliced dried beef are facilitated, a non-fried baking process is adopted, the original nutritional substances of beef are kept effectively, protein loss is reduced, coking is stopped, carbohydrate is avoided, and needs of different people groups are met to the greatest extent.

The invention discloses a brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: beef, salad oil, butter, palm oil, white sugar, water, old ginger, green onion, garlic, star anise, cumin, fructus amomi, tsao-ko amomum fruit, dried tangerine peel, cinnamon, licorice, white buckle, rose pelargonium herb, angelica archang lica, kaempferiae, flatspine pricklyash, clove, whitefruit amomum fruit, edible salt, monosodium glutamate, I+G, ethyl maltol, maltodextrin, a yeast extract, HVP, a beef extract paste, and thermal reaction beef powder. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, I+G, HVP, black pepper powder, creamer, yeast extract, beef powder, and turmeric powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, carrot, green onion, and caraway. The seasoning packet provided by the invention has the advantages of distinctive flavor, rich fragrance, and delicious taste. The production method is simple and is easy to command, the technology is mature, and the method provided by the invention is suitable for popularization.

The invention discloses a production method of sauce fragrant duck neck. A sauce fragrant duck neck product comprises the following raw material: duck neck, refined salt, sauce, beer, white granulated sugar, pepper, red pepper, star anise, cassia bark, common fennel, amomum fruit, common nutmeg, tsaoko, galanga, rhizome of galange resurrectionlily and fresh ginger. Marinade in the novel sauce fragrant duck neck adopts the beer and more than ten types of spices, and the beer is coordinated with the spices and has synergistic effect with the spices, so that the sauce fragrant duck neck product has strong sauce fragrance, and also has unique fragrance of the beer, the smell of meat is mellow, the taste of the product is enriched, and the nutrition of the product is improved. No artificial preservative is added when the product is produced, and only purely natural spices and seasoners are selected, so that the product has good taste, unique flavor and unique flavor and efficacy of the beer.

An edible mixed oil is prepared from peanut oil, soybean oil, sesame oil, and 10 spices including Chinese prickly ash, anise, cinammon bark, clove etc through proportioning, mixing peanut oil with soybean oil, heating to 120 deg.C, frying said spices for 1-5 min, cooling, mixing with sesame oil, and filtering.

The invention relates to hotpot seasoning of fried shrimp in hot spicy sauce. The hotpot seasoning is made from abutilon pepper, anise, fennel, jambolan, momordica grosvenori swingle, cinnamon, cumin, clove, radix angelicae dahuricae sheets, costusroot and fructus amomi, netmeg, falangal, amomum tsao-ko, rock candy, round cardamom fruit, Murraya paniculata(L.)Jack, fructus amomi, bay leaves, costusroot, beef tallow, salad oil, hot spicy sauce, Lao Ganma chilli with soya, thick broad-bean sauce, La Meizi chilli sauce, green Chinese onion, ginger, garlic and 56-degree Er Guotou. The hotpot seasoning made through the method is convenient to eat, rich in nutrient, delicious in taste, capable of whetting the appetite and tonifying spleens, safe and healthy.

The invention relates to the technical field of fodders, and particularly relates to a sheep fodder capable of reducing morbidity. The sheep fodder is prepared from the following raw materials in percentage by weight: corn 55-65%, barley 35-45%, wheat bran 15-18%, maize straw 12-15%, peanut shell 8-10%, mung bean pod 8-10%, peanut 8-10%, cotton stalk 8-10%, isatis root stem leaf 6-10%, mint leaf 6-8%, the root bark of white mulberry 2-3%, pea seedlings 6-8%, lophatherum gracile 2-3%, dried bamboo fungus 2-3%, amomum tsao-ko 2-3%, tomato stem leaf 5-6%, Chenopodium album L 4-5%, an appropriate amount of salt, and an attractant 0.2-0.5%. The sheep fodder provided by the invention contains no chemical drugs, is rich in raw materials, and sufficient in nutrition, the components such as isatis root stem leaf and root bark of white mulberry contain natural active drug components, the sheep fodder can be used for enhancing disease-resisting and antibacterial capacities and reducing occurrence probability of diseases.

Accessories and a method for making marinated products using the accessories relate to the technical field of meat processing. The accessories include galangal, dried bay leaves, star anise, pepper, Chinese red pepper, Sichuan pepper, cassia bark, fennel seeds, licorice root, nutmeg, amomum fruits, lemongrass and chili pepper. The method for making marinated products using the accessories mainly includes the steps of raw material selection and sorting, pre-boiling, stewing the accessories, re-boiling to season the raw material, primary packaging, sterilization and secondary packaging. The method combining traditional production process and industrial production process has complementary advantages of the traditional production process and the industrial production process, marinated products made by the method well retain color, fragrance, flavor and nutrients of sliced dried beef, the storage and quality guarantee of the products are facilitated , high chewiness of the products is maintained, and the products have the characteristics of uniform color, high yield and the like. The products produced by the method can meet needs of different people to the maximum extent.

The present invention discloses a milk flavored pumpkin seed preparation method which comprises the following steps: boiling tea leaves for 5-15 min, filtering the boiled tea leaves, and adding sodium bicarbonate into the filtrate to obtain the tea liquid; adding star anises, fennel, cinnamomum cassia, angelica dahurica, cynanchum otophyllum, alpinia tonkinensis, amomum tsaoko, rhizoma kaempferiae, alpinia officinarum, alpinia hainanensis, bay leaves, angelica sinensis, astragalus membranaceus, dried tangerine peels, liquorice, eriobotrya japonica leaves, and mentha haplocalyx are added into water to conduct boiling, and filtering the boiled materials to obtain the material filtrate; screening pumpkin seeds and removing impurities of the pumpkin seeds, then putting the impurity removed pumpkin seeds into the tea liquid to conduct boiling, cooling and keeping the boiled pumpkin seeds still until the surface soft skins fall off, then put into a stripping machine for stripping to obtain material A; washing the material A, soaking in a citric acid solution, removing the material A out and washing the material A to be neutral, then placing the material A in milk to conduct boiling and cooling and keeping the boiled material A still for 22-26 h to obtain material B; adding edible salt, white granulated sugar, sucralose, acesulfame and whipping cream into the material filtrate to conduct boiling, then adding the material B to conduct boiling, and filtering the above materials to obtain material C; and air-drying the material C at cool place, and followed by conducting hot air-drying, and cold-air temperature lowering to obtain the flavored pumpkin seeds.

The invention relates to soup stock stretched noodles and a preparation method thereof. The soup stock stretched noodles are characterized by consisting of stretched noodles and soup stock, wherein the stretched noodles consist of flour, water and a Lanzhou stretched noodle agent; the soup stock is prepared from the following materials: soy sauce, refined lard oil, refined chicken oil, water, salt, white sugar, ginger, green onion, cassia bark, pepper, dahurian angelica root, aniseed, fennel, myrcia, clove, netmeg, galangal, dried orange peel, amomum tsaoko, liquoric root, cardamun, gourmet powder. The preparation method comprises the following steps of: fusing the refined lard oil and the refined chicken oil, adding the green onion and ginger into the mixed oil, adding the soy sauce, water and seasoning into the mixed material, adding the white sugar and decocting over a small fire, adding the gourmet powder into the mixture, stopping firing and obtaining the soup stock; and cooling the soup stock, removing soup stock oil, mixing the soup stock, the soup stock oil and the water, heating the mixed material, adding cooked stretched noodles into the mixture and obtaining the soup stock stretched noodles.

The present invention discloses a litsea cubeba spicy and hot sauce and a production method thereof. Fresh litsea cubeba has a very strong seasonality, is easily damaged and deteriorated, and has a short fresh consuming time. The litsea cubeba spicy and hot sauce includes the following raw materials: 40-60 parts of sun-dried and grounded litsea cubeba, 90-110 parts of fresh litsea cubeba, 1000-1200 parts of soybeans, 30-50 parts of edible salt, 2-8 parts of Chinese prickly ash, 5-7 parts of pepper, 8-12 parts of sesame seeds, 18-25 parts of amomum tsaoko, 20-25 parts of star anises, 80-120 parts of chilies, 8-12 parts of fructus amomi, 20-30 parts of foeniculum vulgare, 5-15 parts of white granulated sugar, 150-220 parts of litsea cubeba oil, and 280-350 parts of first-grade soybean oil. The litsea cubeba spicy and hot sauce not only saves the unique functional role of the litsea cubeba, but also has no pungent taste and smell of the fresh litsea cubeba. The sauce is even to enable fast taste permeation of food ingredients, is delicious in taste, is mellow, and is more likely to be accepted by consumers.

The invention relates to the application of amomum tsao-ko essential oil and an emulsion thereof as pesticides. The amomum tsao-ko essential oil and the emulsion thereof can be widely applied to control of pathogenic bacteria of crops in agriculture, forestry and animal husbandry. The amomum tsao-ko essential oil contains the following characteristic components in percent by weight: (1) 45-65% of1, 8-cineole and (2) 1-3.5% of citral. The amomum tsao-ko essential oil emulsion comprises the following components in parts by weight: (1) 10 parts of amomum tsao-ko essential oil, (2) 20-35 parts ofa solvent, (3) 5-15 parts of an auxiliary agent and (4) 40-55 parts of water.

The invention relates to seasoning for cooking, comprising the following raw materials in parts by weight: 50 g of elecampane, 75 g of amomum tsaoko, 25 g of syzygium aromaticum, 125 g of cinnamon, 100 g of nutmeg, 75 g of amomum cardamomum, 75 g of anisum stellatum, 150 g of galangal, 175 g of dried tangerine or orange peel, 200 g of Chinese-date, 50 g of fructus amomi, 100 g of alpinia katsumadai, 100 g of radix angelicae, 50 g of myrcia, 150 g of codonopsis pilosula, 50 g of schisandra chinensis cane, 75 g of white sesameseed, 150 g of perillaseed, 150 g of pepper and 25 g of white pepper; and the seasoning is prepared by crushing and mixing the raw materials. The seasoning is matched with Changbai Mountain all-natural herbal medicinal plants containing beautifying and nourishing ingredients, thereby being good seasoning integrated with seasoning and health protecting functions; and the seasoning is delicious in taste and can remove fishy smell and inhibit foreign flavor, thus fatness of meat can be effectively reduced, food cooked by the seasoning is tasty and the nutrient is easier to be absorbed by human body so as to be beneficial for human health.

The invention discloses a beef tallow hotpot condiment and a preparation method thereof, and belongs to the technical field of hotpot condiments. The beef tallow hotpot condiment comprises main materials, seasonings and auxiliary materials, wherein the main materials comprise the following ingredients in parts by weight: 1400-1600 parts of beef tallow, 950-1100 parts of plant oils, 900-1100 partsof Pixian thick broad-bean sauce, 40-170 parts of ciba capsicum annuum L., 60-120 parts of fermented capsicum annuum L., 85-115 parts of fermented glutinous rice and 80-110 parts of fermented soya beans; the seasonings comprise the following ingredients in parts by weight: 72-85 parts of fresh ginger with peels, 60-78 parts of garlic, 30-60 parts of allium fistulosum L., 10-15 parts of sodium glutamate, 80-130 parts of table salt, 30-70 parts of rock candies and 5-10 parts of liquor and spirits; and the auxiliary materials comprise the following ingredients in parts by weight: 8-12 parts of zanthoxylum bungeanum maxim., 7-10 parts of cortex cinnamomi, 6-8 parts of fructus tsaoko, 5-8 parts of flos caryophylli, 4-6 parts of cymbopogon citratus., 4-7 parts of semen myristicae, 4-6 parts of rhizoma kaempferiae, 4-6 parts of rhizoma nardostachyos, 4-6 parts of folium et cacumen murrayae, 4-6 parts of laurus nobilis leaves, 4-6 parts of fructus anisi stellate, 4-6 parts of pericarpium citrireticulatae, 4-6 parts of glycyrrhizae radix, 1-3 parts of dried fructus crataegi, 4-8 parts of siraitiae fructus and 4-7 parts of rhizoma polygonati odorati. The beef tallow hotpot condiment has aneffect that people who eat the hotpot condiment are unlikely to get inflamed.

The invention discloses a flavoring composition for cold food in sauce and method for preparing flavoring oil and uses of flavoring oil. The composition contains Chinese red pepper, cassia bark, mique, anise tree, round cardamon, cloves, tsaoko, fenugreek seed, myrcia, angelia and holy grass. The preparation method includes cleaning and baking composition raw materials, pulverizing, baking, and grinding pepper into pepper powder; heating and naturally cooling pure natural vegetable oil, adding groomwell root; adding flavouring composition; adding pepper powder; cooling the product by cold quenching to room temperature, filtering and drawing liquid, and packing airtightly. The product is made from natural plant ingredients without any chemical additives, and the product has no residues, so the product can be eaten safely and used conveniently. The product is prepared by high-temperature cold extract method, thereby maintaining low-boiling point volatile components, and extracting high-boiling point local flavor components which are hard to extract. Furthermore the product has the characteristics of good taste, fresh, slight peppery and delicious flavors for improving appetite. The product can be widely used for big or small hotels and families to cook various kinds of edible cold foods in sauce such as pot-stewed meat, rice sheet jelly, wheat sheet jelly, dough sheet, cold noodles, heluo and other cold foods in sauce.

The invention provides ingredient-added seasoning soybean sauce and a preparation method thereof. The ingredient-added seasoning soybean sauce aims to solve the problems that existing soybean sauce is relatively low in content of amino acids, protein and sugar, and is not rich enough in nutrition, not strong enough in flavor and not mellow enough in taste due to insufficient fermentation. The ingredient-added seasoning soybean sauce is prepared by adding the following ingredients including brown sugar, caramel, maltose, tsaoko amomum fruit, anise, halogen powder and table salt into fermented and filtered sauce water; and the preparation method comprises the following steps: (1) raw material treatment, (2) mixed inoculation, (3) koji-making through ventilation, (4) fermentation, (5) secondary fermentation, (6) leaching, (7) compounding and decoction, and (8) filtration and packaging. The seasoning soybean sauce prepared by using the method provided by the invention is added with the caramel, so that the seasoning soybean sauce has brown black and bright color, strong sauce flavor, palatable saltiness and sweetness, mellow taste, delicious taste and blended and lasting flavor, and is suitable for preparing soybean sauce chicken, braised foods in soybean sauce and cold foods in sauce.

The invention relates to a processing process of a special-flavor sauced and pressed wild duck. A main material comprises wild duck, and auxiliary materials comprise a flavoring A and a spice B. The flavoring A comprises edible salt, soy sauce, bean paste, matured vinegar, white sugar, monosodium glutamate, and prickly ash oil. The spice B comprises anise seed, prickly ash seed, cinnamon, tsao-ko amomum fruit, kaempferia galangal, villous amonmum fruit, ginger, chili, and fennel. A process flow comprises the steps of: raw material duck selecting, slaughtering and separating, salt stir-frying, salting, washing, material wet preserving, fermenting, bake-drying, trimming and packaging, high-temperature sterilizing, and finished product examining. The method has the advantages of simple process and easy operation. The product has the advantages of good and full appearance, compact surface skin, compact muscle texture, bright and maroon color, chewy meat texture, rich and fragrant aftertaste, and a unique flavor. The process is suitable for large-scale productions.