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 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 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 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 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 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 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 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.