2051 results about "Chili pepper" patented technology

Mechanically harvested chili-pepper plants are sized into chunks and introduced into a water flotation system. Water is added at the top of a flotation vat and, for the most part, is withdrawn at the bottom using a venturi unit. The balance of the water is recovered as spillover from the top of the vat carrying the floating material. If the rate of water withdrawal at the bottom of the vessel is controlled such that it is as high as possible but less than what produces turbulence in the vat, the pulp material will drop with heavy seeds to the bottom with the extracted water while all other materials are skimmed away at the top. The very small differential in density between the pepper pulp and the rest of the plant and debris is sufficient to separate them under these specific conditions.

The invention relates to a process for getting both paprika and capsicum oleoresin by extracting through an extracting solvent taking red chilli as raw material, which comprises the following procedures: 1. processing dry red chilli, separating the skins from the seeds, pulverizing the chilli skins into powder, which will be taken as raw material; 2. adding the extracting solvent in proportion 1:2-8 to the raw material in an extractor, extracting 2-6 hours under temperature 20-60 DEG C, and then filtering; the filtered out residuals will become chilli residues after removing solvent and will be taken as a by product; 3. concentrating above filter liquid into a capsicum oleoresin; the solvent can be recycled for circulating; 4. separating the capsicum oleoresin to get paprika and capsaicine, removing the solvent respectively to get the paprika and capsicum oleoresin; 5. packing. With the invention, both paprika and capsicum oleoresin can be obtained with one extracting, the comprehensive utilization of the chilli is improved, so the efficient and hi-scale production of paprika and capsicum oleoresin becomes a possibility.

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 present invention provides one kind of sour chili sauce and its production process. The sour chili sauce is produced with fresh red chili, salt, ginger, garlic, white liquor, sugar, tomato, monosodium glutamate and water. It has unique flavor, bright color and nice sour, hot, sweet and sour taste. Besides, it has natural plant antioxidant, and no any chemical preservative and pigment added.

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 provides seed and plants of pepper hybrid 9927864 and the parent lines thereof. The invention thus relates to the plants, seeds and tissue cultures of pepper hybrid 9927864 and the parent lines thereof, and to methods for producing a pepper plant produced by crossing such plants with themselves or with another pepper plant, such as a plant of another genotype. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of such plants, including the fruit and gametes of such plants.

The invention relates to the field of bioengineering, in particular to a preparation method and an application of a microbial agent composition for enhancing secondary fermentation of a bean paste. The microbial agent composition consists of a saccharomycetes agent, an aspergillus oryzae agent and a pleospora agent; and the three microbial agents are prepared, and then the prepared microbial agents are mixed with the secondary-fermented bean paste, so as to promote the secondary fermentation of the bean paste. The whole process of the preparation method of the microbial agent composition provided by the invention is applicable to continuous industrial production; by-products (chili and radix platycodonis), from the production of Pixian bean paste, are comprehensively utilized; a production cycle can be shortened by 6 months, the content of amino nitrogen can be improved by 20% and the content of volatile aroma-producing components can be improved by more than 3 times (the contents of total ester, total acid and total aldehyde); by inoculating aflatoxin B1 with the saccharomycetes agent at a production peak (after being fermented for 30-60 days), an ester producing and aroma generating process can be enhanced, the metabolism of aspergillus flavus and partial aspergillus parasiticus can be competitively inhibited and the content of the aflatoxin B1 can be reduced, and the content of the aflatoxin B1 is lower than 0.5ppm, so that food safety is enhanced.

The invention proposes a biological drug for organic vegetables for preventing plant diseases and insect pests, wherein the biological drug comprises the following components by weight: main ingredients, including 3-6kg of radishes, 3-6kg of onions, 3-6kg of garlic, 3-6kg of hot pepper, 3-6kg of pepper and 3-6kg of pine needles, 8-12kg of plant ashes, auxiliary ingredients, including 3-5kg of cacumen biotae, 3-5kg of quispualis indica, 3-5kg of fructus cnidii, 3-5kg of fructus kochiae, 3-5kg of aloes, 3-5kg of rheum officinale, 3-5kg of white alum, 3-5kg of stone-like omphalia, 3-5kg of radix stemonae, 3-5kg of ginger and 3-5kg of cinnamon, and assistants, including 8-12kg of 10% soduim chloride water solution, 8-12kg of 10% magnesium chloride water solution and 8-12kg of 8% sodium carboxymethylcellulose water solution. The biological drug is simple in proportioning, and convenient to use, and a plurality of plant diseases and insect pests can be effectively prevented and treated.

The invention discloses special red sour soup. The special red sour soup is prepared from the following components in parts by weight: 70-80 parts of fresh tomatoes, 15-25 of fresh chili pepper, 0.15-0.25 part of sticky rice, 0.1-0.2 part of ginger, 0.1-0.2 part of garlic, 1.5-3 parts of table salt, and 0.15-0.25 part of white spirit. Through improvements on the raw materials and the material ratio of the red sour soup, the fermented sour soup is rich in nutrients and contains nutritional ingredients such as VA, VB1, VB2, VC, Ca, P, Fe, carotene, capsaicin, cellulose and multiple amino acids, fermentation products and other nutritive substances in the sour soup enable the constitution of intestinal flora to have beneficial change and can improve gastrointestinal functions of a human body, recover flora balance in human intestinal tracts and form an antibacterial biological barrier to maintain human health, and meanwhile, the improved special red sour soup is easy to store and convenient to transport, thereby making the large-scale commercial production of the red sour soup possible.

The invention discloses a mixed 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: fresh meat, palm oil, refined butter, sesame oil, soybean paste, soy sauce, old ginger, fresh garlic, shallot, chili pepper, white granulated sugar, pepper powder, and food additives. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, chili pepper powder, ginger powder, garlic powder, yeast powder, ginger powder, onion powder, maltodextrin, and pure chicken powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, caraway, and celery. The seasoning packet has the advantages that: nutrients in pork and fresh vegetables are converted into amino acids which are easy to absorb by human bodies, such that the seasoning packet is beneficial for human health. The color, fragrance, and taste are good. 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 cultivation method of greenhouse chilies in early spring. The cultivation method comprises the steps of seedling raising, field planting in due time, field management and product harvest, and a concrete operation method of each step is as follows: A, seedling raising: a, performing seed selection; b, selecting a first crop field to serve as a seedbed, and performing soil sterilization before seeding, wherein the first crop field has high terrain and fertile soil, and has no chili crop planted within five years; c, seeding in due time; and d, separating seedlings and heeling the seedlings in; B, field planting in due time; C, field management; and D, product harvest: as for plants with weak growth vigor, the first stubble of chilies is required to be harvested in advance appropriately; and as for plants with strong growth vigor, two fruits are reserved appropriately and delayed for harvest during harvesting. With the adoption of the cultivation method of the greenhouse chilies in early spring, proper seeding and fertilization applying time is selected, the applied fertilizer is scientifically controlled simultaneously, and the management method is appropriate and scientific, so that the cultivation method is scientific and reasonable, the yield is very high, the product quality is very good, the taste is good, and the requirement of people for the chilies is met.

The invention discloses a three-time harvest cultivation method for intercropping of peppers and spring Chinese cabbages and multi-cropping of the peppers and winter asparagus lettuces in two seasons. According to the three-time harvest cultivation method, transition periods are reasonably scheduled: in the first season, the peppers and the spring Chinese cabbages are intercropped, specifically, the spring Chinese cabbages are sown firstly from early February to early March, the field planting of the spring Chinese cabbages is performed in the first ten days of the March to the first ten days of the April, and the spring Chinese cabbages appear on the market from the second ten days of the April to the end of the May; the peppers are sown from the first ten days of the February to the first ten days of the March, the field planting of the peppers is performed from the beginning of the April to the last ten days of the April, and the peppers appear on the market from the middle ten days of the July to the middle ten days of the October; in the second season, the winter asparagus lettuces are sown in the last ten days of the September; soil preparation, fertilization and filed planting are performed after the peppers are harvested in the last ten days of the October; the winter asparagus lettuces are harvested from the last ten days of the February of the next year to the first ten days of the March. As proper good varieties are selected and used, and a scientific intercropping method is adopted, the seedling raising manner is improved; the sowing time, the field planting period and the listing time are earlier; the intercropping plants are increased; the output and the production value are increased; not only is the market demand satisfied, but also the economic benefit is remarkably improved.

The invention discloses spicy oil chilli containing fermented soya bean cakes. The spicy oil chilli comprises 100-110 of dry crinkly chillies, 130-140 of vegetable oil, 15-25 of fermented soya bean cakes, 20-25 of gingers, 20-25 of garlic, 20-30 of salt, 2-4 of monosodium glutamate, 0.7-0.9 of peppers and 0.4-0.6 of sugar. A production method of the spicy oil chilli containing the fermented soya bean cakes comprises the following steps of: processing the raw materials; and frying the raw materials in a pan respectively, dehydrating the raw materials, frying the raw materials, adding the salt, peppers, monosodium glutamate and sugar, dishing up the raw materials, putting the fried chillies into the raw materials, stirring the materials uniformly and subpackaging after cooling to obtain the products. The spicy oil chilli has the following advantages that: the spicy oil chilli is spicy and tasty, has long aftertaste and improve the appetite; most of the used raw materials are natural and no additive is used; and as the dry crinkly chillies, vegetable oil, fermented soya bean cakes, gingers and the like have richer nutrient components, the spicy oil chilli containing the fermented soya bean cakes is scarce nutritional and healthy condiment.

The invention relates to a low-salt compound flavored pickle of jerusalem artichoke and a preparation method of the low-salt compound flavored pickle, belonging to the technical field of food processing. The method comprises the following steps: with certain quality of jerusalem artichoke, Chinese cabbage and cowpea as main raw materials, preparing a pickling liquid from water, salt, white sugar, chilli, pricklyash peels and ginger slices; adding a brittleness-keeping agent prepared from CaCl2, gelatin and pectinase, inoculating a leavening agent prepared from lactobacillus pentosus and lactobacillus plantarum, and producing the low-salt compound flavored pickle of the jerusalem artichoke; and packing, sterilizing, cooling to prepare the low-salt compound flavored pickle. According to the method, rapid production of the low-salt and high-quality flavored pickle of the jerusalem artichoke is realized; peeling is not needed; a color retention agent or a preservative is not added; the process is simple; the cost is low; the bioactive substances such as synanthrin and fructo-oligosaccharide are preserved to the maximal extent; meanwhile, new functional factors such as functional terpene compounds are generated by fermentation; the low-salt compound flavored pickle is bright in color and luster, sour, crisp and refreshing, and unique in flavor, and has the healthcare efficacies of appetizing, helping digestion, improving digestion, preventing decayed tooth, preventing obesity, lowering blood glucose and improving the immunity.

The invention discloses a fermentative crispy pickled pepper and an application of the fermentative crispy pickled pepper in a seasoning packet of instant noodles. The fermentative crispy pickled pepper is prepared by the steps of with a fresh pepper as a raw material, fermenting the fresh pepper by virtue of brine rich in lactic acid bacteria, and adding a crisp-keeping agent compounded by alkaline calcium salt and citric acid and a composite antioxidant compounded by tea powder, curcuma powder, sodium ascorbate and the citric acid; with the fresh pepper, the crisp-keeping agent and the composite antioxidant act as the raw materials, directly carrying out vacuum packaging, pasteuring, air drying and cooling to prepare the fermentative crispy pickled pepper. With the adoption of the fermentative crispy pickled pepper, the fermentative crispy pickled pepper is prepared by virtue of a segmented temperature controlling heating technology; flavor compounds of the fermentative crispy pickled pepper can be completely kept by using an embedding and granulation technology, and a fermentative crispy pickled pepper powder packet is prepared; the preparation method is simple and is safe to operate; in addition, in the fermentative crispy pickled pepper seasoning packet of the instant noodles, the pepper is brilliant yellow, is good incrisp feeling, is good in fermentation fragrance and taste, is unique in flavor when being applied in the seasoning packet of the instant noodles, is good in taste and is longer in shelf life.

The invention relates to a tomato chili sauce which comprises the following raw materials in the formula by weight: 200-700kg of tomato, 200-700kg of colourful pepper, 50-300kg of garlic and 50-300kg of chili pepper. The preparation method comprises the following steps: grinding tomato, pepper and garlic with a meat grinder; then adding grinded raw and auxiliary materials in a concentrating pan, adding 5-25kg of table salt to fully mix, heating to 70-98 DEG C, adding 1-3L of acetic acid to ensure that the vacuum degree is 0.05-0.08MPa and the Brix is 9.5-11.5; after detecting the raw and auxiliary materials, performing hand-sorting, cleaning, pretreating; pumping the prepared sauce into a balance tank, using a tubular heater to perform circulating preheating; and filling and sealing, sterilizing, cooling, packaging and warehousing. Tomato and pepper are used as raw materials to prepare the chili sauce with special flavor, rich nutrition, moderate taste, scientific preparation technology and complete nutritional components and the tomato chili sauce of the invention is a nutrient and flavoured pepper composite seasoning which is applicable to extensive markets such as the Central Asia and the Eastern Europe.

The invention relates to a pepper seasoning making technology, in particular to a pepper seasoning shredding device. The technical aims that a spicy seasoning shredding and stirring device can fully utilize a machine, is high in automaton degree, free of hurt to the hands and eyes of people, short in spent time and high in work efficiency and can greatly facilitate daily life of people are achieved. To achieve the technical aims, the pepper seasoning shredding device comprises a bottom plate, supporting rods, top plates, bearing pedestals, rotary rods, rotary motors, shafts, cams, supports, cutters, springs, a net-shaped cutting plate, a shredding chamber, connecting rods, electric crushing wheels, electric push plates, a discharging pipe and an electric control valve. The problems that in the existing spicy seasoning making process, pepper needs to be cut manually, the eyes of people are likely to be irritated and hurt, the skin of people is likely to be corroded when in contact with shred pepper for a long time, and the hands feel scalding are solved.

The invention discloses bioactive chilli sauce, which is prepared by mixing and boiling salt, gourmet powder, chilli fermented by lactic acid bacteria and sugar, ginger, garlic, onion and soybean paste fried with sunflower seed oil. The bioactive chilli sauce is prepared by the following steps of: pulping a chilli raw material, and inoculating lactic acid bacteria for fermentation; weighting the fermented chilli, sunflower seed oil, white granulated sugar, ginger, garlic, onion, soybean paste, gourmet powder and edible salt raw materials in a certain ratio; and frying the sugar, the ginger, the garlic, the onion and the soybean paste with the oil, and then adding the pulped fermented chilli, the salt and the gourmet powder, wherein the raw materials fried with the oil also can be added with carrot. The bioactive chilli sauce product has the characteristics of mild peppery taste, suitable sour and sweet taste, aromatic flavor, and mild and long aftertaste, has good quality, good color, aroma and taste, does not contain any non-natural components, is safe and healthy for eating and suitable for industrial production, and has good economic and social benefits.

The invention discloses a special flavor chili sauce and a production method thereof, relating to the field of food processing. The special flavor chili sauce is processed from the following raw materials in parts by weight through a series of special processes: 25-35 parts of chili, 25-35 parts of water, 10-20 parts of soybeans, 5-15 parts of wheat, 6-12 parts of common salt and 4-10 parts of a spice, wherein all the raw materials are in the form of flour or powder; the processes are unique: natural fermentation is carried out for two times, fermentation strains of the second time are those produced in the first time, the generation of putrefaction bacteria is controlled under moderate salinity, and a strong special flavor chili sauce is produced at a lower fermentation temperature and a longer fermentation time; the quality of the special flavor chili sauce is outstanding: because the natural fermentation is used for producing lactic acid bacteria and the common salt is used for controlling fermentation of putrefaction bacteria, the unique quality of the chili sauce which has special qualities of richness, delicate fragrance and fresh hotness of Qiubei chilies can be generated through medium-low temperature and long-term fermentation; and the taste of the special flavor chili sauce is unique: the special flavor chili sauce mixes the sauce fragrance with unique quality fragrance of the Qiubei chilies in Yunnan province, and embodies the local features of Yunnan province.

The invention relates to a preparation method of zao pepper. The preparation method comprises the following materials in percentage by weight: 88-92% of red cluster pepper, 3-5% of salt, 2-3% ginger, 1.5-3% of garlic, 0.2-0.5% of pepper, 0.1-0.3% of cardamon, 0.1-0.3% of Chinese anise, 0.2-0.4% of sugar candy, 0.01-0.03% of yeast essence, and 0.01-0.03% of concentrating sweet wine medicine. The zao pepper with the preparation method is processed according to the following technological process: preparing a zao pepper food bag, preparing fresh pepper materials, preparing auxiliary materials, preparing the zao pepper, sterilizing, insepecting a product, packaging and placing in a bin. The preparation method provided by the invention is adopted to manufacture the zao pepper, the fermentation time is short, the holding time is long, the color can not fade, the vinegar-pepper taste is palatable, the taste is soft, the zao pepper has the functions of appetizing and tonifying spleen and increasing the appetite, and is an essential auxiliary material in a fried dish for all families in the southwest.

The invention discloses a fructus capsici pickling method. The fructus capsici pickling method comprises the following steps: (a) selecting fresh and mature red peppers without insect holes or mould rot, cleaning the red peppers, and drying; (b) chopping the red peppers; (c) adding an appropriate amount of salt, pickling for one day, and draining water; (d) adding bruised gingers, smashed garlic, white sugar and apple dices, mixing uniformly, and packaging the mixed materials into a container; and (e) filling the container with light soy sauce fully, and sealing. According to the method, the red peppers are pickled by the light soy sauce, so that the use of a preservative is avoided, the shelf life is long, and the taste is good.

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.

The invention discloses a low-phosphorus antibiotic-medicine-free complete feed for fattening pigs. The feed is prepared from a trace element premix, a vitamin premix, a mineral premix, compound enzyme, a feed attractant and a feed toxin adsorbent. According to a formula, the feed comprises the following components in percentage by weight: 60.00 percent of corn, 15.00 percent of 46 percent bean pulp, 5.00 percent of low-toxicity rapeseed meal, 5.00 percent of wheat bran, 2.00 percent of soybean phospholipid oil, 3.00 percent of garlic powder, 3.00 percent of pepper meal, 2.10 percent of lees powder, 2.00 percent of molasses, 1.05 percent of mountain flour, 0.75 percent of calcium hydrophosphate, 1.00 percent of low-phosphorus antibiotic-medicine-free core material premix special for fattening pigs, and 0.10 percent of feed mould inhibitor. The invention is characterized in that the feed is high-lysine, low-phosphorus and antibiotic-medicine-free, has comprehensive nutrition, is high in palatability and can promote the growth of the pigs; the daily gain of growing pigs can reach 706g/day; and the feed conversion rate is less than 3.02:1.

The invention relates to a zi ba pepper product and a production process of the zi ba pepper product. The zi ba pepper product is mainly prepared from the raw materials of colza oil, dried red pepper, ginger, garlic, salt, pepper and monosodium glutamate. The production process mainly comprises the following steps of: (1) selecting the dried red pepper; (2) cleaning and cooking; (3) mixing and smashing; (4) frying and quantitatively filling; (5) screwing, smearing, labeling and spraying the codes; and (6) checking, boxing and storing in warehouse. The flavor of the zi ba pepper can be kept, the cooked dried red pepper is mixed and smashed with the ginger and garlic to form pepper blocks with proper size according to a certain ratio, the colza oil is refined for frying, the zi ba pepper is thermally filled when being fried to the required degree, and the phenomenon that the product is exposed in air for a long time so as to be polluted is avoided; and moreover, the manufacturing process is scientific, reasonable, high in working efficiency and suitable for large-scale production.