1242 results about "Capsicum baccatum" patented technology

The invention discloses chili sauce produced by fermentation of pure lactic acid bacteria and a production method for chili sauce. The method comprises the following steps of: picking, cleaning and pulping a chili raw material, and inoculating pure lactic acid bacteria for fermentation, wherein the pure lactic acid bacteria consist of lactobacillus planetarium and leuconostoc mesenteroides in a ratio of 2:1; and blending, sterilizing, cooling and storing the fermented chili sauce, and thus obtaining pure lactic acid bacteria fermented chili sauce. Chili is used as the raw material, and a purestrain fermentation technology is adopted, so that the fermentation process is stable and easy to accurately control, and quick production can be realized; and the prepared fermented chili sauce has moderate sourness, proper flavor, good and stable quality, complete nutritional components and soft piquancy, is rich in fermented aroma, and is suitable for industrialized large-scale production.

The invention discloses a trichoderma viride fungi strain and a method for preparing a bio-control fungicide thereof and application. The strain is named as trichoderma viride strain ZBS6 and collected in the CGMCC, and the collection number is CGMCC No.3538. The microbial fungicide is liquid or solid fungicide, and is prepared from the trichoderma viride ZBS6 strain. The ZBS6 strain and the fungicide thereof have wide bacteriostatic spectrum and good bacteriostatic effect, and have strong inhibiting effect on botrytis cirerea, rhizoctonia solani, rhizocto-nia cerealis, gaeumannomyces grami, marssonina coronaria, fusarium oxysporum and the like; and the fungicide can be used for control of botrytis cirerea, cucumber downy mildew, rhizocto-nia cerealis, wheat soil-borne disease and wheat powdery mildew, is efficient, non-toxic and simple to use, and does not cause environmental pollution.

The invention relates to the field of planting of vegetables, in particular to a method for growing pepper. The method comprises the following steps: firstly, seedling management, namely, seedling raising nutrient soil is used for cultivating pepper seedlings; and secondly, planting management, namely, cultivated pepper seedlings are planted and then the planted seedlings and pepper in different growth periods are sprayed and/or irrigated with pepper nutrient solution. With the pepper growing method provided by the invention, pepper can be prolific for a long time and particularly on saline-alkali soil in Pearl River delta area of Guangdong, red cluster pepper can be picked for three consecutive months, the yield can reach 2000 to 3000 kilograms per mu and can be increased by 30 to 50%, and meanwhile, the quality of pepper can be improved by a big margin, reaching export standards.

The invention discloses a red sour soup hotpot condiment, belongs to food seasoning, and aims at providing a hotpot condiment rich in nutrition and mellow in taste. The red sour soup hotpot condiment is made of the raw materials including, by weight, 45-65 parts of fresh chillies, 35-50 parts of tomatoes, two to four parts of sticky rice, two to four parts of fresh ginger, two to three parts of garlic, three to four parts of salt, 52-degree white wine and two to three parts of pungent litse fruits. A preparation method comprises the steps that 70 percent of the sticky rice is steamed to be five to eight mature, and the sticky rice is heated in a sectioned mode to be boiled into porridge after cold water soaking; the rest of the sticky rice is steamed to be five to eight mature, and is steamed to be mature and fermented after cold water soaking, and fermented glutinous rice is obtained; the fresh chillies and the tomatoes are smashed and mixed, the salt, the ginger and the white wine are added, fermentation is carried out after even stirring, and primary fermentation liquor is obtained; the primary fermentation liquor, the porridge and the fermented glutinous rice are mixed, and are sealed after even stirring for normal-temperature fermentation, and secondary fermentation liquor is obtained; the secondary fermentation liquor, the garlic and the pungent litse fruits are mixed evenly and ground into pulps.

The invention discloses a garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce. The sauce is prepared from main materials and auxiliary materials through the steps of combining the main materials and the auxiliary materials, and then, adding seasonings including white sugar, stevia rebaudiana, table salt, shallot, ginger, garlic and pepper, wherein the main materials include one or more selected from fresh fruits, fresh vegetables, botanical spices and edible flowers, and the auxiliary materials include marine fishes and shrimps. According to the invention, the main materials including fruits, vegetables, botanical spices and edible flowers are rich in various celluloses, vitamins, enzymes, polysaccharides, polyphenol and other natural nutritional ingredients, botanical spices provide special fragrance for the sauce, the delicate flavor of the sauce is increased through adding the marine fish and shrimp components, and the protein component is additionally provided, so that the nutritional value of the sauce is increased. The garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce is prepared from pure natural raw materials, is high in nutritional value, sweet, sour, hot and delicious in flavor through natural fermentation, free of additives and special in taste, and can be eaten instantly, dipped, used for cold dressing and cooking and eaten with rice or bread.

The invention discloses a making method of a dried tofu, which is prepared from the following raw materials in parts by weight: 1500-1600 parts of soybean, 10-12 parts of asparagus, 60-80 parts of peanut kernels, 10-15 parts of the roots of red-rooted salvia, 10-12 parts of fresh rhizoma phragmitis, 10-12 parts of horsetail, 10-12 parts of coprinus comatus, 10-12 parts of shanlu vegetable, 10-12 parts of radix angelicae, 10-12 parts of cress, 10-12 parts of cushaw flower, 10-12 parts of potentilla chinensis, 20-30 parts of chilli and 5-8 parts of pitaya flower; a plurality of wild vegetables and medicinal and edible traditional Chinese medicine health care components are added in raw materials of the dried tofu, wherein the roots of red-rooted salvia have the function of invigorating the circulation of blood and no side effects even if being taken for a long time and is capable of preventing and treating cardiovascular and cerebrovascular diseases and preventing and resisting cancers and good for health. Meanwhile, the repeated milling techniques are used in the invention, bean dregs are reduced, and the dietary fiber in the bean dregs is added in the soybean milk, so that the dried tofu is good for human gastrointestinal peristalsis and helpful to defecating; the brine is provided with various traditional spices and is also provided with ginseng and the like, so that the dried tofu has the effects of enhancing the human body immunity and prolonging the life.

A method for producing a spicy chicken product includes the following steps: a, selecting a live chicken, killing the chicken, removing chicken feathers, dressing the chicken, washing the chicken and cutting the chicken to square chips about 2 centimeters to 4 centimeters, and then adding old ginger and cooking wine for pickling for at least 30 minutes; b, removing handles of fresh red hot peppers and cleaning the hot peppers, boiling the hot peppers for 5 minutes with boiled water, then soaking the hot peppers for 1 hour, adding ginger and garlic into the hot pepper, mashing the mixture into paste to prepare Ciba chili; c, heating rapeseed oil to 90% mature, putting the chicken chips for stir-frying, and then taking the chicken chips out of the pot; d, heating rapeseed oil to nine mature, putting the Ciba chili to nine mature, placing the stirred chicken chips into the pot for frying to enable the chicken chips to fully mix with the peppers and enable the color to be uniform; e, placing the mixture into a pressure cooker, adding appropriate cold water, as well as refined salt, soy sauce, white granulated sugar, garlic cloves for seasoning, cooking with the pressure cooker until the water is dried and finally obtaining the spicy chicken product; f, vacuum packing the product. The method is simple, easy for family to make and also suitable for scale production and the spicy chicken processed by the method is good in nutrition and in color and spicy, and the meat is like soft glutinous rice, the flavor can keep long and the spicy chicken can be preserved for a long time.

A beef soybean paste comprises the following components in parts by weight: 6-14 parts of beef granules, 28-32 parts of salad oil, 30-38 parts of soybean, 4-12 parts of flour paste, 2-4 parts of ginger, 3-6 parts of garlic, 1-5 parts of chilli, 2-4 parts of gourmet powder, 1-2 parts of five-spice powder, 1-3 parts of pepper, 2.5-4 parts of edible salt, 2-4 parts of white sugar, and 2-5 parts of cooking wine. A manufacturing method of the beef soybean paste comprises the following steps: 1), pulping ginger and garlic respectively, and then mixing; 2), preparing beef granules; 3), preparing soybean; 4), preparing chilli; 5), cooking to be paste; and 6), packaging and sterilizing, thereby obtaining the beef soybean paste. The beef soybean paste provided by the invention is prepared based on an organic combination of plant protein and animal protein, so that the beef soybean paste is bright and shining in color, is hot but not dry, and is capable of enhancing appetite. The invention further provides a method for manufacturing the beef soybean paste, and with the adoption of the method, the protein in the soybean is completely degraded to be small-molecular substances which are more likely to be digested and adsorbed by human body.

The invention relates to application and preparation of bacillus amyloliquefaciens subsp. plantarum and a bacterial agent thereof. An XH-9 bacterial strain is identified as bacillus amyloliquefaciens subsp. plantarum according to mycelial morphology, colony characteristics, physiological and biochemical indexes and 16S rDNA sequence analysis and is preserved in the China General Microbiological Culture Collection Center, and a preservation number is CGMCC NO.13151. The strain is high in antagonistic effect on pathogenic fungi such as fusarium oxysporum, bipolaris sorokiniana, fusarium pseudograminearum, colletotrichum gloeosporioides, botryosphaeria dothidea and alternaria alternata and is capable of generating heteroauxin and 1-aminocyclopropanecarboxylic acid (ACC) deaminase to stimulate plant growth and capable of degrading celluloses and can be stably colonized at rhizospheres of crops such as wheat, corn, peppers and the like. The bacterial agent prepared from the bacterial strain can be applied to prevention and treatment of root rot diseases or other soil-borne fungal diseases of crops such as wheat, corn, peppers and the like and has dual functions of disease prevention and growth promotion. The bacterial agent is simple in preparation process, short in fermentation period, low in cost and beneficial to industrial production and transport.

The invention belongs to the field of food processing, and relates to a process for preparing fragrant and crisp bamboo shoots. The preparation process comprises the following steps of: removing bamboo shells; boiling for removing green; squeezing and fermenting: performing natural fermentation for over 1 month in a squeezing state till the discharge of white pulp is stopped; taking out and airing or drying; slicing: slicing along the fiber direction; cleaning and soaking; digesting for the second time; cleaning and drying; and sterilizing in vacuum and packing. Specifically, the preparation process for the fragrant and crisp bamboo shoots comprises the following steps of: heating 8 to 12 parts of chili oil to 150 DEG C, putting 0.1 to 0.3 part of capsanthin into the chili oil, pouring 0.2 to 0.4 part of ginger, 0.2 to 0.4 part of garlic, 0.05 to 0.12 part of white pepper powder and 0.05 to 0.15 part of fennel into the chili oil and the capsanthin after 50 to 70 seconds, frying the mixture for 50 to 70 seconds, putting 100 parts of dried bamboo shoot slices into the mixture for frying, putting 2 to 3 parts of edible salt, 0.5 to 1.2 parts of monosodium glutamate and 0.5 to 0.8 part of chili extract during frying, frying uniformly, taking out the fried bamboo shoots from the pot after 15 to 25 minutes, and performing vacuum sterilization and packing. The semi-finished product prepared by the process is crisp, lightly fragrant and delicious, namely the fragrant and crisp bamboo shoots are fragrant, crisp, delicious and hot.

The invention discloses a fermented chili seasoning and a production method thereof. The formula and content of the fermented chili seasoning include 100 kg of fresh red chili, 6-10 kg of garlic, 5-8 kg of fresh ginger, 6-10 kg of salt, and 2-4 kg of liquor. The production method of the fermented chili seasoning includes: washing the fresh red chili, removing stems and pedicles of the fresh red chili, draining water, adding the peeled garlic and the peeled fresh ginger, adding the salt and the liquor, then cutting as turning, cutting into squares of 3-6 mm, placing and sealing the chili in enamel pots or soil jars after cutting, fermenting naturally for 30-60 days to get the product, and then repackaging in accordance with specifications. The fermented chili seasoning is simple in operation process, easy in industrial production, bright red in color, thick fragrant and fresh spicy, and spicy and sour; has unique flavors of fragrant, spicy, fresh, sour, tender, salty, and crisp; is favorite for both young and old; and is essential in nice foods.

The invention discloses a beef tallow hotpot condiment and a preparation method thereof. The beef tallow hotpot condiment is prepared from raw materials in parts by weight as follows: 200-300 parts ofbeef tallow, 100-150 parts of glutinous rice cake chili, 15-20 parts of fresh ginger, 10-20 parts of garlic, 15-20 parts of green Chinese onion, 3-6 parts of fermented soybeans, 15-20 parts of Chinese prickly ash, 10-18 parts of table salt, 2-5 parts of rock candy, 8-15 parts of baijiu, 20-40 parts of rapeseed oil, 10-15 parts of oyster oil, 5-15 parts of celery, 15-25 parts of spices and 4-7 parts of monosodium glutamate. The hotpot condiment prepared with the method has the characteristics of being spicy, hot, fresh and fragrant, has strong fragrance and moderate taste, has no residues, andtastes healthier, safer and more delicious.

The invention discloses a special organic-inorganic compound fertilizer for pepper. The special organic-inorganic compound fertilizer for pepper is prepared from the following raw materials in parts by weight: 180-220 parts of sugar residue, 20-50 parts of potassium fulvate, 15-30 parts of humic acid, 20-50 parts of magnesium sulfate, 230-260 parts of potassium chloride, 50-80 parts of an adhesive, 180-220 parts of carbamide, 100-130 parts of monoammonium phosphate, 90-120 parts of ammonium sulfate and 20-50 parts of a traditional Chinese herbal medicine pesticide. The traditional Chinese herbal medicine pesticide is prepared from the following raw materials: pyrethrum, mint leaf, pepper leaf, clove and neem. The special organic-inorganic compound fertilizer for pepper is reasonable in formula and is capable of improving soil, evenly releasing nutrients, improving resistance of plants; the traditional Chinese herbal medicine pesticide is added, so that the physiological diseases which are easily generated on the pepper can be prevented; the resistance to the diseases and resistance to pests are improved; the pepper quality can be improved; the pepper yield is increased; the special organic-inorganic compound fertilizer for pepper is a residue-free, pollution-free and environmental-friendly fertilizer which is integrated with the pesticide.

The invention provides bacillus subtilis and preparation and application of a microbial inoculum thereof. The invention mainly relates to a Bacillus subtilis Y-1 of which the preservation number is CGMCC No.6539, and also relates to the microbial inoculum which is prepared from the bacillus subtilis, and application of the microbial inoculum. The Y-1 strain can be colonized on an apple tree, a polar tree, a cucumber and the rhizosphere of capsicums and in an apple tree, and has efficient and broad-spectrum antibacterial activity on fusarium, rhizoctonia solani, pestallozzia theae, phytophthora and the like; the microbial inoculum of the bacillus subtilis can be used for controlling diseases and continuous cropping obstacles of an apple tree, a polar tree, a cucumber and capsicums caused by those disease fungi. The preparation method of the microbial inoculum is simple in process, short in fermentation cycle, low in cost, and favorable for industrial production.

The invention relates to a preparation method of pepper sour soup. The preparation method comprises the following steps: trimming and cleaning pepper, mixing the pepper with ginger, garlic and other auxiliary materials, carrying out primary crushing, adding white spirits and sweet wine into the crushed slurry, canning and sealing for fermentation; taking the slurry out after fermentation, carrying out fine grinding again, and canning and sealing again for fermentation; and after the repeated fermentation, taking the slurry out for tempering sterilization and filling. The preparation method is characterized in that the primary crushing is completed when 10mm-15mm visible blocky particles are formed, and the repeated fine grinding is completed when the granularity of 60-65 meshes reaches; the tempering sterilization of the slurry comprises the steps of placing preheated colza oil, which is taken as a medium, in a pot, heating to 200-220 DEG C, adding the slurry, carrying out stir frying for 10-12 minutes, adding pungent litse fruit oil and controlling the frying temperature at 100-120 DEG C. The pepper sour soup prepared by the preparation method has the advantages of being complete in fermentation, rich in nutrition, proper in hot and sour taste, pure in flavor, fine and smooth in mouthfeel, short in production period and long in shelf life.