180 results about "Cayenne pepper" patented technology

The invention relates to an oligochitosan and plant source substance-containing agricultural composition and applications, wherein the plant source substance is prepared by one or more of derris, tripterygium glycosides, tobacco, pyrethrum cinerariifolium, tagetes erecta, eupatorium adenophorum, radix stemonae, cayenne pepper, macleaya cordata, radix sophorae flavescentis, pyrethrum cinerariifolium, chinaberry, excoecaria sebifera, black nightshade herb, rhododendron sinensis sweet, coriaria sinica maxim, garlic, fruit of cubeb litsea tree, yellow flowered rhododendron, thymelaea, radix euphorbiae lantu, lysimachia foenum-graecum hance, peppermint, calamendiol, cortex cinnamomi, black pepper, artemisia scoparia, rhizoma alpiniae officinarum, mugwort, pepper, cynanchum komarovii, chinese honeylocust abnormal fruit, stramonium, ginko, camphora officinarum, caulis spatholobi, chinese mosla herb, herba asari, red sandalwood, erythrina indica, myrsine africana and fructus cnidii. The composition is low in people and livestock and non-target organism toxicity, fast degraded in the environment, low in residue, and free from environmental pollution. The oligochitosan and certain plant source substances in the composition are mixed and can achieve synergistic interaction, and the usage amount of the plant source substances can be reduced.

Methods, systems and formulations for normalizing and improving human body chemistry and the body's natural ability to heal itself. In one embodiment a system including effective amounts of a digestive enzyme, soluble and insoluble fiber, laxative, probiotics, vitamin C, potassium, protease enzymes, lipase, lysine, taurine, proline, choline, inositol, inositol hexaphosphate, policosanol, charcoal, bentonite clay, thyme, ascorbic acid, magnesium citrate, calcium citrate, methylsulfonyl methane, cayenne pepper, magnesium, potassium, ester-c, ginger and niacin, lysine calcium, stevia leaf, citric acid, a tincture of bayberry bark, juniper berries, yam root, cramp bark, golden seal root, fennel seed, uva ursi leaves, ginger root, lobelia herb, catnip herb, and peppermint leaf, golden seal root, Echinacea angustifolia root, ginger root, and licorice root, a tincture of black walnut hulls, venus fly trap, chaparral, wormwood, licorice root, slippery elm, cloves and comfrey root, burdock root, sheep sorrel, rhubarb root, slippery elm, olive leaf and yarrow flower is provided.

A pre-vaporization formulation pre-vaporization formulation for an e-vaping device, the pre-vaporization formulation including a vapor former including a combination of propylene glycol and glycerol, and an additive including at least one of capsicum, allyl isothiocyanate, piperine, isoeugenol, carvacrol, thymol, menthol, monomenthyl succinate, N-(2-hydroxyethyl)-2,3-dimethyl-2-isopropyl butanamide, horseradish oil, garlic extract, onion oil, black pepper, cayenne pepper, ginger oil, thyme oil, cinnamon bark oil, turmeric, fenugreek, cardamom, rosemary extract, grapefruit oil and andrographis extract.

The invention discloses a multi-flavor sausage. The sausage is prepared by adopting meat as a main material and mixing starch and various seasoning auxiliary materials through a conventional method. The multi-flavor sausage is characterized in that the meat comprises the following components in percentage by weight: 58.27-64.78 percent of lean and 12-13 percent of fat; and the seasoning auxiliary materials comprise the following components in percentage by weight: 4-4.5 percent of table salt, 10-12 percent of white sugar, 0.4-0.42 percent of aginomoto, 0.1-0.12 percent of white pepper powder, 2-2.5 percent of spirit, 0.12-0.13 percent of the five spices, 0.6-1 percent of fresh ginger, 6-6.1 percent of soy, 0-0.26 percent of pepper corn, 0-0.7 percent of red chilli powder and 0-1 percent of sliced cayenne pepper. The sausage with different flavors can be obtained by mixing the seasoning according to different components and is suitable for the requirements of different crowds.

The invention discloses Mi Huatang, and the formulation thereof is as follows: the following ingredients are added into every 25kg of rice: soft sugar: 10 to 20kg; lard: 15 to 25kg; caramel: 15 to 25kg; and cayenne pepper: 0.5 to 1.5kg. The invention also discloses a preparation method of Mi Huatang, which comprises the following steps: rice selection, rice soaking, rice steaming, fried rice preparation, crisp rice preparation, ingredient adding, formation and packaging. The Mi Huatang breaks through the uniqueness of variety, improves the novel taste, and promotes the development; and the preparation method of the Mi Huatang does not adopt a frying method, is healthier and the prepared Mi Huatang has unique taste, is crispy and sweet, and well received by customers.

The invention discloses a chicken soup and a preparation method thereof. The soup is prepared by boiling raw materials which comprise tender chicken, ginseng, red dates and medlar together with Astragalus mongholicus, Poria cocos, shallot, ginger, pepper, anise, cayenne pepper and salt. The preparation method comprises the steps of washing ginseng, red dates and medlar, soaking in hot water, pre-treating the tender chicken, putting the dosing and the pre-treated tender chicken into a pan, adding water to boil, taking out the boiled tender chicken and cooling, taking out the raw materials, filtering, packing the boiled tender chicken, soup and soaked ginseng, red dates and medlar, sterilizing in three sections, checking and enchasing the qualified packaged soup. The soup of the invention tastes fresh and is convenient to eat, is full of nutriments, and has the functions of benefiting the five internal organs, tonifying spleen and stomach, tonifying heart and soothing the nerves.

The invention discloses an enzyme-linked immunoassay kit for acid orange II, which belongs to the technical field of enzyme-linked immunosorbent analysis. Reagents in the kit provided by the invention comprise an enzyme label plate coated by a coupled substance of the acid orange II serving as a coating antigen and a carrier protein, standard solution of the acid orange II, solution of enzyme labeled goat-anti-rabbit antigen, antibody solution of the acid orange II, luminous solution, washing solution, coating solution and closed solution. The carrier protein of the coupled substance is bovine serum albumin or egg albumin with a molecular weight of 6.7 to 6.8 KDa. The coating antigen of the coated enzyme label plate is prepared by coupling the acid orange II and egg albumin, and an artificial immunogen for preparing the angiten is prepared by coupling the acid orange II and the bovine serum albumin. The maximum acid orange II detection range of the kit is 0.1 to 10 ng / mL. The enzyme-linked immunoassay kit of the invention has the characteristics of simplicity, quickness, accuracy and high sensitivity and can play an important role in the acid orange II detection of synthetic non-edible pigment in foods (such as marinated products and cayenne pepper) and drinks.

The invention discloses a flavoring edible vegetable oil and process for preparation, wherein the raw material and flavoring material include cooking oil 50-60%, onion 5-10%, ginger 3-8%, Chinese prickly ash 2-7%, star anise 3-7%, Chinese cinnamon 3-7%, common fennel fruit 4-9%, clove 0. 2-0. 5%, Cinnamomum cassia 0. 2-0. 5%, rhizome of galange resurrectionlily 0. 1-0. 4%, dahurian angelica root 0. 1-0. 4% and cayenne pepper 7-13%.

The invention discloses a preparation method of spicy dried beef, comprising the following processes of: raw meat thawing, raw meat cutting, boiling or marinating, frying, mixing, vacuum packaging and storing. In the mixing process, added spices contain 45-50 parts by weight of star anise, 16-18 parts by weight of fennel, 18-22 parts by weight of cassia twig, 8-10 parts by weight of liquorice, 15-17 parts by weight of dried orange peel, 25-28 parts by weight of cinnamon, 5-8 parts by weight of cayenne pepper, 5-7 parts by weight of Caryopteris incana, 3-5 parts by weight of Clematis chinensis, 4-6 parts by weight of hawthorn and 5-6 parts by weight of Piper wallichii. Compared with the prior art, the preparation method does not need to additionally add preservatives and pigments, and the prepared spicy dried beef does not swell, and the color of the meat quality does not change in the duration of storage, and the bacterial colony index meets regulations.

The invention discloses a sausage seasoning, which comprises the following components in portion by weight: 1 portion of spice powder, 20 to 40 portions of cayenne pepper, 10 to 15 portions of pericarpium zanthoxyli, 15 portions of glucose, 15 portions of white sugar, 10 portions of honey, and 30 to 50 portions of cooking wine, wherein the spice powder comprises the following components in portion by weight: 1 to 2 portions of fructus tsaoko, 3 to 5 portions of orange peel, 1 to 2 portions of angelica dahurica, 1 to 2 portions of nutmeg, 1 to 3 portions of katsumade galangal seed, 1 to 2 portions of galanga, 1 to 2 portions of lysimachia sikokiana, 2 to 5 portions of lithospermum, 1 to 2 portions of dill, 2 to 5 portions of sage, 1 to 2 portions of thyme and 5 to 25 portions of green tea. The sausage seasoning has a unique formula and mellow fragrance, ensures that pharmaceutical properties among various spices contained by the sausage seasoning supplement each other, and is favorable for the health of human bodies when the unique taste is brought to the meat quality.

The invention relates to a molecule detection technique of cayenne pepper phytophthora capsici pectin lyase (Pcpel) 1 genes, belonging to the field of molecular biology. A pair of specific primers aredesigned and synthesized by the cayenne (sweet) pepper phytophthora capsici pectin lyase (Pcpel) 1 genes, the specificity of a plurality of tested bacteria species is verified by PCR, and then the sensitivity of the specific primers is verified by carrying out quantitative molecule detection for a soil cayenne pepper phytophthora oospore and a zoospore; and on the basis, the qualitative and quantitative molecule detection and the early warning of cayenne pepper phytophthora capsici contained in cayenne pepper diseased field soil, diseased stems, diseased leaves and diseased fruits are carriedout. The invention can detect and early warn the cayenne pepper phytophthora capsici in different periods and pathopoiesia characters thereof, thereby being convenient to establish a comprehensive prevention and control technology strategy, determining and selecting an optimal prevention and control period to carry out comprehensive prevention and control and high-efficiency management for the cayenne pepper phytophthora capsici, really controlling the infection and the harm of pathogenic bacteria from a source and enhancing the comprehensive prevention and control effect of the cayenne (sweet) pepper phytophthora capsici.

The invention relates to an microbiological viable bacteria preparation for prevention and cure of cayenne pepper fungus soil transferred diseases and process for preparation and use, wherein the active constituent of the preparation is actinomycete, which can produce antibiotics and can be fixed into the rhizosphere soil and root of the cayenne pepper, its mass propagation can repress the growth of Phytophthora capsici. The preparation is produced by solid state culturing method from farm and side line products as raw material. The major objective for prevention and cure of the invention is Phytophthora capsici.

A herbal formulation that is orally administered and which affects colds or the flu in a human subject comprises beta glucans, olive leaf extract, echinacea, goldenseal, una de gato, pao d'arco, elderberry dried berries and cayenne pepper. The formulation can also include zinc lozenges if symptoms of a sore throat are present in the subject.

The invention discloses a molecule marking method for identifying the cytoplasm fertility of cayenne peppers in seedling stage, which comprises the following steps of: firstly artificially designing and synthetizing a pair of specific nucleotide sequences as primers; carrying out PCR (Polymerase Chain Reaction) amplification on mitochondria DNA (Deoxyribonucleic Acid) of the cayenne peppers by using the primers; carrying out electrophoresis on amplification products by using 0.8% of agarose gel; if a specific strip appears in the electrophoresis result, representing that the amplification products in the electrophoresis channel are sterile cytoplasm plants; and if no specific strip appears in the electrophoresis result, representing that the amplification products in the electrophoresis channel are fertile cytoplasm plants. The molecule marking method has simple and rapid steps, has stability and reliability, is especially suitable for CMS male sterile molecule marking assistant breeding of the cayenne peppers, and can improve selection efficiency well and quicken the breeding progress, and the identification result is accurate and consistent with the field floral organ fertility identification result and has good repeatability.

The invention relates to a food processing method, in particular to a processing method for producing fermented meat products by using chicken meat such as chicken breast, chicken legs with bones, chicken wing, etc. to serve as raw materials, which comprises the contents that: 1. the pickling agents used in the processing of original block type fermented chicken meat products are made by full mixing the common salt which makes up 1.5 percent to 2 percent (mass fraction, same as below) of the weight of chicken meat such as the meat of chicken breast, chicken legs, chicken wing, etc., 1.5 percent to 2 percent of cane sugar, 0.1 percent to 0.2 percent of starch sugar and 0.01 percent to 0.015 percent of sodium nitrite; 2. the spice formula of the original block type fermented chicken meat products is that: calculated by 100g chicken meat: soy sauce: 1kg to 1.5kg; mild aromatic Chinese spirits: 500g to 700g; pepper corn: 500g to 600g; cayenne pepper: 400g to 500g; bay leave: 600g to 700g; cummin seeds (powder): 500g to 600g; common fennel particles (powder): 450g to 550g; 3. the processing technique of the original block type fermented chicken meat is characterized in that the chicken meat which meets state sanitation and safety standards and is formed by cutting is added into and fully mixed with the invented pickling agents and spices and then pickled hermetically for 24 days to 36 days under the condition of 0 DEG C to 4 DEG C. After pickling, the pickled chicken meat is hung or placed horizontally to be fermented and dried for 24 hours to 36 hours under controlled temperature and humidity. The fermentation processing conditions are that: the temperature is 43 DEG C to 45 DEG C and the relative humidity is 80 percent to 90 percent.

The invention discloses a method for processing spicy chicken wings, which comprises the following steps: using chicken wings as a raw material; rinsing the chicken wings in warm water at a temperature of 40 to 50 DEG C for two times or three times; soaking the rinsed chicken wings in a mixed liquor confected by water, salt and distilled spirit for 40 to 50 minutes; performing microwave (with an output frequency of 2450 MHz and a power of 0 to 750 W) heating treatment for 2 to 10 minutes; placing the microwave heated chicken wings in brine containing seasonings of light soy sauce, the salt, white sugar, the distilled spirit, garlic, ginger, pepper, cayenne pepper, five spice powder and the like and boiling the mixture with a big fire for 8 to 10 minutes; slightly boiling the mixture for 60 to 90 minutes; vacuum-packing the cooked chicken wings; and finally carrying out pasteurization on the packed chicken wings. Therefore, the chicken wings taste fresh and tasty, salty and sweet, spicy and lasting. The method for processing the spicy chicken wings is safe and reliable and is suitable for large-scale production.

The invention discloses a chopped pepper flavoring device for processing cayenne pepper. The chopped pepper flavoring device comprises a casing, wherein a horizontal separation board is fixedly connected to the center inside the casing; a motor base is fixedly connected to the right side below the horizontal separation board; a motor is fixedly connected to the upper part of the motor base by bolts; a horizontal rotating shaft is fixedly connected to the output end of the motor; a longitudinal driving rotary rod is fixedly connected to the left end of the horizontal rotating shaft; a driving pressure lever is vertically and fixedly connected to the tail end of the longitudinal driving rotary rod and is rotationally connected with the horizontal rotating shaft; a swing pressure lever is rotationally connected with the lower part of the left side of the casing; a pressure plate is fixedly connected to the right end of the swing pressure lever and is matched with the driving pressure lever. Compared with the prior art, the chopped pepper flavoring device disclosed by the invention has the beneficial effects that simple structure and convenience in use are realized; chopped pepper is produced by a dual mode of crushing and hammering; a production flow is closer to a technological flow of manually producing the chopped pepper, and further the production efficiency of the chopper pepper is improved while the mouth feel of the chopped pepper is ensured; the chopped pepper flavoring device is worthy of being popularized.

The invention discloses a cake with cayenne pepper and poria cocos. The cake is prepared from the following raw materials in parts by weight: 36-40 parts of egg liquid, 30-33 parts of flour, 2-3 parts of cayenne pepper, 11-13 parts of poria cocos, 2-3 parts of lotus seeds, 1.2-1.8 parts of longan, 1.5-2.2 parts of notoginseng flos, 1.3-2.3 parts of orange peel, 1.3-1.5 parts of marsdenia tenacissima, 1.3-1.5 parts of ramulus mori, 2.2-2.8 parts of milk, 2-3 parts of galactooligosaccharide, 0.6-0.8 part of lactic acid bacteria, 0.4-0.6 part of sesame oil, 0.3-0.8 part of honey, 0.3-0.6 part of salt and 0.2-0.3 part of edible essence. The cake with cayenne pepper and poria cocos is rich in raw materials, sweet and sour in taste, rich in fragrance, balanced in nutrition, easy to absorb, low in fat and low in sugar, is capable of enhancing immunity, enhancing metabolism and delaying senescence, is free of chemical preservatives, and is highly popular to a large number of consumers.

The invention relates to a molecule detection technique of cayenne pepper phytophthora capsici polygalacturonase (Pcipg) 5 genes, belonging to the field of molecular biology. A pair of specific primers are designed and synthesized by the cayenne (sweet) pepper phytophthora capsici polygalacturonase (Pcipg) 5 genes, the specificity of a plurality of tested bacteria species is verified by PCR, and then the sensitivity of the specific primers is verified by carrying out quantitative molecule detection for a soil cayenne pepper phytophthora oospore and a zoospore; and on the basis, the qualitativeand quantitative molecule detection and the early warning of cayenne pepper phytophthora capsici contained in cayenne pepper diseased field soil, diseased stems, diseased leaves and diseased fruits are carried out. The invention can detect and early warn the cayenne pepper phytophthora capsici in different periods and pathopoiesia characters thereof, thereby being convenient to establish a comprehensive prevention and control technology strategy, determining and selecting an optimal prevention and control period to carry out comprehensive prevention and control and high-efficiency managementfor the cayenne pepper phytophthora capsici, really controlling the infection and the harm of pathogenic bacteria from a source and enhancing the comprehensive prevention and control effect of the cayenne (sweet) pepper phytophthora capsici.

The invention discloses purple cabbage fresh-and-tender pickles and a preparation method thereof. The purple cabbage fresh-and-tender pickles consist of purple cabbage, carrot, garlic sprout, fresh bamboo shoot, young ginger, ripe sesame, momordica grosvenori, bunge cherry seed, semen cassiae, hawthorn, poria cocos, cayenne pepper, black pepper and bean paste. The purple cabbage fresh-and-tender pickles has the beneficial effects that the pickles contain lactic acid bacteria and other substances conductive to good health, has special flavor, is convenient to store, and is deeply loved by people in autumn and winter. Lactic acid bacteria are produced in a fermentation process of the pickles, which facilitates digestion and adjusting of the function of intestines and stomach for the old.

The invention relates to a formula of a self-made chili sauce and a preparation method thereof. The formula comprises cayenne peppers, oil, salt, tomatoes, fresh ginger, garlic, white sugar and white vinegar. The preparation method of the formula comprises the following steps of (1), washing cleanly the cayenne peppers, removing seeds and bases of the cayenne peppers, and washing cleanly and peeling the tomatoes; (2), washing cleanly, cutting up and mashing respectively the fresh ginger and the garlic; (3), washing cleanly a pan, pouring oil into the pan, pouring tomato juice into the pan after the oil is hot, and frying the tomato juice to be a tomato sauce in a soft fire manner; (4), adding the salt, the white vinegar and the white sugar into the tomato sauce, frying the tomato sauce to be thick, pouring the cayenne peppers into the tomato sauce, frying an obtained mixture in the soft fire manner, pouring fresh ginger mash and garlic mash into the obtained mixture, and uniformly agitating a final obtained mixture. The chili sauce provided by the formula and the preparation method thereof is rich in nutrition and delicious and tasty in taste, and the formula and the preparation method thereof are simple and easy in operation.

The invention discloses inflammation-free chilli sauce, which is prepared from the following raw materials in parts by weight: 100 parts of thin cayenne pepper, 18-22 parts of pod pepper, 16-20 parts of table salt, 8-12 parts of fermented soya bean, 10-14 parts of Chinese prickly ash, 8-12 parts of star anise, 8-12 parts of cassia bark, 10-14 parts of clove flower, 10-14 parts of Katsumadai seed, 28-32 parts of colza oil, 10-14 parts of sunflower seed oil, 4-6 parts of sesame oil, 5-7 parts of radix scrophulariae and rhizoma anemarrhenae extractive, 5-7 parts of root of common peony and dogwood extractive, 4-6 parts of Platycodon grandiflorum extractive and 4-6 parts of chufa extractive.

The invention discloses a water-soluble fertilizer including a 5-aminolevulinic acid chemical modifier, and the water-soluble fertilizer belongs to the technical field of agricultural water-soluble fertilizers. The water-soluble fertilizer consists of the following components in percentage by weight: 50-70% of protein polypeptide, 25-40% of mixture of water-soluble chelate sucrose and trace elements, 0.1-0.75% of the 5-aminolevulinic acid chemical modifier, and 2-10% of penetration enhancer. According to the invention, the prepared water-soluble fertilizer is prepared into a water aqua in which the concentration of the 5-aminolevulinic acid chemical modifier is 1-1000 ppm, and is used in vegetable and fruit plants such as tomatoes, cayenne peppers and the like through a foliage spray way or a drip irrigation way and a spray irrigation way; in a usage aspect, the water-soluble fertilizer is used for preparing the water-soluble fertilizer, is supplied to the plants for absorption through the foliage spray way or the drip irrigation way and the spray irrigation way, and is particularly suitable to be applied to facility agricultural plantation as the water-soluble fertilizer to improve the photosynthesis of the plants; and the yield can be obviously increased by above 19%.

The invention provides a processing process for rice burger containing saute beef with cayenne pepper. The processing process comprises the following steps of: 1) raw material pretreatment; 2) beef pie preparation; 3) rice cake preparation; 4) assembling and packaging; 5) quick-freezing; 6) packaging; 7) metal detection; and 8) casing, labeling and warehousing. The process is used for preparing in-flight catering foods; and the rice burger containing saute beef with cayenne pepper, prepared by the process, is simple in processing process, high in dish quality, long in guarantee period, good in taste after heating, and capable of effectively enriching in-flight catering types.

The invention relates to a food production method, in particular to a method for preparing pickled cucumbers by fermenting with mixed cultures. The method comprises the following steps of: putting common fennel, table salt, white granulated sugar, cayenne pepper and Kaoliang spirit into clear water, adding a seed solution of leuconostoc citreum and lactobacillus plantarum, and stirring uniformly to obtain a pickled cucumber zymogen solution; selecting small dry cucumbers of 10-15 centimeters in lengths, cleaning, draining, adding into a pickle jar, adding shredded onion of which the mass is 5 percent of that of the cucumbers, and pouring the pickled cucumber zymogen solution into the pickle jar till the cucumbers are submerged; and sealing the pickle jar, fermenting at the temperature of 30 DEG C for one day, transferring to the temperature of 15-20 DEG C, and fermenting for 2-3 days to obtain a finished product. The pickled cucumbers produced by using the method disclosed by the invention have the advantages of high fermentation speed, balanced sourness, tender and crisp mouthfeel, rick nutrition, stable batch quality and suitability for large-scale industrial production.

The present invention relates to a pure Chinese medicine preparation soft capsule for effectively curing bronchial asthma and bronchitis. Said invented pure Chinese medicine soft capsule preparation is made up by using zanthoxylum seed extract and bitter apricot kenrel extract. Its preparation process includes three portions of zanthoxylum seed oil extraction, amygdalin preparation and capsulizing.

The present invention relates to a manufacture method for an edible sauce, especially to a manufacture method for a golden mushroom sauce. The golden mushroom is the edible fungi with the high nutritive value. The manufacture method of the present invention is mainly characterized in that: the golden mushroom is combined with a soybean sauce and other assistant materials. According to the manufacture method, the high quality golden mushroom is selected; the golden mushroom is firstly subjected to soaking and blanching by boiled water; after removing and cooling, the golden mushroom is cut into small pieces with the length of 2-3 cm; then the soybean sauce, edible oil, flatspine pricklyash powder, green onion, ginger, garlic, starch, sesame, spices, high quality cayenne pepper and a food additive are added, and treatments of heating and complete cooking are performed; finally a packaging treatment is performed to obtain the can.

The invention discloses spicy mutton sauce and a processing method thereof. The spicy mutton sauce is prepared from the following raw materials in parts by weight: 40-50 parts of lamb leg meat, 2-4 parts of sealwort, 2-4 parts of sea-buckthorn, 2-3 parts of Chinese wolfberry fruit, 1-3 parts of cape jasmine, 2-4 parts of ginseng leaves, 2-4 parts of catharanthus roseus, 1-3 parts of tulip bulb, 10-20 parts of shelled-melon seeds, 5-8 parts of soybean oil, 5-8 parts of cayenne pepper, 3-5 parts of chopped green onion, 5-6 parts of table salt, 2-3 parts of aginomoto, and 7-10 parts of nutritional additives. The processing method is simple to operate and simple and reasonable in formula; the spicy mutton sauce is nutritionally balanced; traditional Chinese medicine components having the effect of preventing cancers such as the sealwort, the sea-buckthorn and the cape jasmine are added to the raw materials, so that the spicy mutton sauce has the effect of preventing cancers and the characteristics of being delicious in taste, spicy, palatable and rich in nutrient.

The invention discloses sausage and a preparing method thereof. The sausage is prepared from the following raw materials in parts by weight: 10-20 parts of chicken breast meat, 10-20 parts of chicken neck skin, 2-4 parts of starch, 4-6 parts of soy isolate protein, 3-5 parts of icy water, 0.3 part of phosphate, 1-2 parts of salt, 2-3 parts of white sugar, 0.2-0.4 part of aginomoto, 0.2 part of carrageenan, 0.3-0.4 part of D-erythorbic acid and 0.002 part of pigment. The sausage has the beneficial effects that the preparing process of a low-temperature meat product is adopted in the preparing process, so that the nutrient components in the chicken meat are maintained to the maximum extent, and a product is delicious, tender and tasty; due to adoption of the chicken neck skin, the carrageenan and the D-erythorbic acid, the sausage is not only good in taste, fresh in taste and rich in nutrition, but also is beneficial to direct absorption of collagen and microelements by human bodies, can be used in hot pots, rice noodle, and fried bean curd and beef with cayenne pepper, can be steamed, boiled and fried, and is wide in market prospect.