1731 results about "Chili powder" patented technology

The invention discloses a laying-hen feed additive. Hawthorn power with obvious lipid-reducing function in western China, tea powder (processed byproducts), eucommia leaf powder, gynostemma pentaphyllum powder (processed byproducts), mulberry leaf powder, ginkgo leaf powder, seabuckthorn leaf powder, chili powder (processed byproducts) and other plant resources are optimized, matched and combined through a functional complementation principle to be taken as the laying-hen feed additive for low-cholesterol health eggs. The additive has the advantages of ensuring that the cholesterol content of eggs is lower than a normal level by over 35 percent, obviously improving the color of egg yolk, ensuring longer retention period of the eggs and obviously reducing non-viral diseases of laying hens in feeding period.

The invention relates to a seasoning sauce and a preparation method thereof. The seasoning sauce comprises main materials, auxiliary materials, seasonings and blend oil. The preparation method comprises the following steps: cooking the blend oil to 80 DEG C, putting 1 to 3 parts of dry chili powder into a pot, and constantly stirring in moderate heat for 10 seconds; adding fermented blank beans into the pot, and stirring for 20 seconds in moderate heat; putting cooked beef dices with bean size into the pot, and frying for 15 seconds in moderate heat; mixing powdered broad bean paste, pickled chilies and chopped chilies for 3-4 times, and constantly stirring in the pot with a scoop; putting 0.5 to 1.0 part of edible salt, 0.7 to 1.2 parts of monosodium glutamate, 1.0 to 1.2 parts of chicken essence powder, 0.2 to 0.5 part of concentrated chicken broth and 2.5 to 4.5 parts of white sugar into the pot for seasoning when the temperature is 80 DEG C; and putting the rest main materials simultaneously into the pot, cooking for 40 minutes, and cooling and packaging. The seasoning sauce has the beneficial effects of transparent and bright color, pure and rich flavor and emphasized freshness, is suitable for cooked wheaten foods, rice, rice noodles, coarse cereals and the like, can be particularly used for cooking, household and business trip, can be presented for friends, and is convenient to carry.

The invention provides fish sauce seasoning adopting whitebait as a main raw material and a preparation method thereof. The whitebait sauce is made of the following raw and auxiliary materials in parts by weight: 35 to 50 parts of whitebait, 45 to 60 parts of water, 3 to 10 parts of pepper powder, 2 to 5 parts of black sesames, 1 to 3 parts of small sesame oil, 5 to 10 parts of vegetable oil, 0.1 to 0.5 part of aginomoto, 3 to 5 parts of garlic, 0.3 to 0.8 part of sugar, 8 to 15 parts of edible salt, 0.5 to 2 parts of white pepper, 0.25 to 0.40 part of guar gum, 0.10 to 0.12 part of carboxymethylcellulose and 6 to 12 parts of a deodorization agent. The preparation method comprises the following steps of after selecting, washing and salting the raw materials, primarily soaking the raw material in the deodorization agent, seasoning and stewing, deodorizing the raw material, and finally canning and sterilizing the whitebait. The whitebait sauce has the advantages that the natural anchovies is adopted, and the whitebait sauce is red brown and bright in color; the whitebait sauce is reasonable in formula, the deodorization agent is stable in performance, safe and toxic-free, the deodorization effect is good, and the flavor is unique; the nutrients are abundant, and functions of tonifying the deficiency, invigorating stomach, moistening the lung and alleviating the water can be realized; meanwhile, the production process is simple and reasonable, and the cost is low.

The invention belongs to the technical field of poultry feed and especially relates to a Chinese herbal medicine feed additive for laying hen and a preparation method thereof. The preparation method of the Chinese herbal medicine feed additive for laying hen comprises the following steps of respectively carrying out reflux extraction of motherwort, prepared rehmannia root, cape jasmine fruit, malaytea scurfpea fruit and dried orange peel orderly by 60 to 90% of ethanol and drinking water, merging extract, mixing the merged extract and water extract solutions of radix astragali, barbary wolfberry fruit, root of pilose asiabell, Chinese angelica, cape jasmine fruit, rhizoma atractylodis macrocephalae, cortex eucommiae, haw, isatis root, raspberry, ligusticum chuanxiong hort and white peony root, concentrating the mixed solution, drying , carrying out processing to obtain dry powder, uniformly mixing the dry powder, crushed pine needle powder and crushed hot pepper powder, and carrying out packaging. The preparation method provided by the invention adopts the scientific and reasonable raw materials and has strong operationality in preparation. The Chinese herbal medicine feed additive for laying hen allows a trace dose, has high efficiency and good palatability, is safe and nontoxic, and improves laying performances of laying hen, egg quality and nutritive values, and economic benefits of a laying hen culture.

The invention discloses a rice fruit. The formula of the rice fruit comprises the following components in parts by weight: 20-25 parts of rice, 15-20 parts of sticky rice, 15-20 parts of white granulated sugar, 1-2 parts of modified starch, 1-2 parts of wheat flour, 1-2 parts of corn flour, 1-2 parts of sorghum flour, 1-2 parts of red bean flour, 1-2 parts of oat flour, 1-2 parts of soybean flour, 1-2 parts of sesame flour and 0.5-1.5 parts of red chilli powder. The invention also discloses a preparing method of the rice fruit. The rice fruit disclosed by the invention is unique in taste, crispy and sweet; and the fillings are soft and have long aftertaste. The preparing method of the rice fruit is suitable for industrial production.

The invention discloses deep-fried broad beans, the formula of which comprises 25-35 portions of broad beans, 20-25 portions of soft sugar, 5-10 portions of modified starch, 5-10 portions of wheat flour, 2-5 portions of corn flour, 2-5 portions of sorghum flour, 2-5 portions of ormosia flour, 2-5 portions of oat flour, 0.5-1.5 portion of cayenne powder, and 0.5-1.5 portion of powder. The powder consists of pepper powder, star anise powder, common fennel powder, salt powder, white granulated sugar and sodium glutamate which are mixed together and have a ratio of 1:1:1:1:1:1. The invention also discloses a preparation method for the deep-fried broad beans, which is simple and easy to operate, is suitable for industrialized production and promotes the development of the deep-fried broad beans.

The rice crust is produced with rice and glutinous rice in the weight ratio of 5-7 to 1-4 as main material and through adding water, steaming, lowering temperature, pressing into sheet and roasting. Into the main material, millet, mung bean, potato, carrot, beef, etc. may be added, and melon seed kernel, chili powder, salt, pepper and others may be used as supplementary material. The rice crust of the present invention has unique flavor, good taste, rich nutrients, no additive and preservative, and is crisp and savoury. The production process of the rice crust is also disclosed.

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 relates to a processing method for fishbone sauce, and belongs to the technical field of fish byproduct processing. The fishbone sauce is characterized by comprising the following components in percentage by mass: 60 to 80 percent of fishbone paste, 4 to 6 percent of edible salt, 3 to 5 percent of soft sugar, 0.3 to 0.5 percent of cooked white sesame seed, 0.5 to 2 percent of red chilli powder, 1 to 2 percent of cooked ground peanut, 1 to 3 percent of fermented soy sauce, 0.2 to 0.4 percent of thickener, 0.1 to 0.5 percent of dried shallot powder, 0.1 to 0.5 percent of dried ginger powder, 0.1 to 0.5 percent of five spice powder, 5 to 8 percent of wheatmeal, 3 to 10 percent of soybean flour and the balance of water. The processing method comprises the following steps of: 1, processing raw materials; 2, removing fishy smell of the fishbone, and adjusting pH; 3, performing vacuum centrifugal defatting; 4, crushing, and homogenizing under high pressure; 5, seasoning; 6, heating and pressurizing for sterilization; and 7, cooling and packaging. The processing method has the advantages that: the fish resources can be fully utilized, and deteriorated fishbone is prevented from polluting the environment. The fishbone sauce produced by the technology has fine and smooth mouthfeel, unique flavor, a little sediment and uniform color, and is easy to store.

The invention relates to cooking seasonings, in particular to a composite seasoning easing barbecue and hot pot caused excessive internal heat. The composite seasoning comprises the following raw materials by weight: 2-9 parts of anemarrhena asphodeloides, 2-9 parts of Lonicera japonica, 2-9 parts of chrysanthemum, 5-25 parts of cumin powder, 5-25 parts of chili powder, 5-25 parts of Chinese prickly ash powder, 5-25 parts of five spice powder, 2-9 parts of black sesame, 2-9 parts of perilla powder, and 5-25 parts of ground pepper. After many trials, an optimal proportion and combination is found, the taste function of traditional barbecue and hot pot is retained, also the characteristics of Chinese herbal medicines are put to good use perfectly, thus providing people the unique taste, natural and health care composite seasoning easing barbecue and hot pot caused excessive internal heat. The composite seasoning provided by the invention has the function of neutralizing and easing excessive internal heat, also has no influence to the original taste of barbecue and hot pot, is convenient to use, can be added into barbecue and hot pot arbitrarily, satisfies the needs of most people for diversity, health and nutrition of barbecue and hot pot, and is conducive to enhancing people's living and diet quality and life happiness index.

The invention discloses a coated broad bean which comprises the following formula: 25-35 portions of broad bean petal, 20-25 portions of soft sugar, 5-10 portions of modified starch, 5-10 portions of wheat flour, 2-5 portions of corn flour, 2-5 portions of sorghum flour, 2-5 portions of red bean flour, 2-5 portions of oat flour and 0.5-1.5 portions of paprika. The invention also discloses a manufacturing method of the coated broad bean. The coated broad bean has unique taste, is crispy and sweet and has high quality, low price and convenient carrying; and the manufacturing method has the advantage of simple operation, and is applicable to industrialized production.

The instant freeze dried hot and spicy food consists of staple food and auxiliary food. The staple food is freeze dried and may be served simply after being scalded in hot water. The auxiliary food includes sauce and seasoning, the sauce is cooked with butter, Pixian County broad bean paste, beef, sesame and peanut paste, chili powder, ginger, garlic and prickleash; and the seasoning is mixture of salt, monosodium glutamate and chili powder. The staple food, the sauce and the seasoning in the weight ratio of 1 to 1-1.2 to 0.25-0.35 are packed separately and set inside one outer package. The instant freeze dried hot and spicy food is produced through an industrial process and convenient in eating.

The invention relates to chilli oil and a preparation method thereof, and belongs to the technical field of edible chilli oil. The technical problem to be solved is to provide the chilli oil and the preparation method thereof. The technical scheme includes that: the chilli oil comprises by weight 220-250 parts of rapeseed oil, 40-60 parts of bean paste, 15-25 parts of chili powder, 8-15 parts of fermented soya beans, 15-20 parts of accessories and 3-5 parts of condiments, wherein the accessories include ginger, garlic, cumin with a weight ratio of 1:1:1, and pepper, star anise, Chinese wolfberry with a weight ratio of 1:1:1. The chilli oil is prepared by the steps of stewing the condiments, brewing the accessories and the fermented soya beans, immersing bean paste with oil, mixing and hot dipping with the dry chilli powder.

The invention discloses am amphipathy carbon quantum dot and a preparation method thereof. The amphipathy carbon quantum dot is prepared by virtue of the following steps: carrying out pyrolysis on chili powder which is adopted as a carbon source in an air atmosphere, and then carrying out the extraction and purification by virtue of ethanol. The particle size of the carbon quantum dot prepared in the method is 0.5nm to 4.5nm, and the surface of the carbon quantum dot is not only provided with hydrophilic groups such as hydroxyl, carboxyl, formyl groups and amino groups but also provided with hydrophobic groups such as methyl, methylene and phenyl, so the carbon quantum dot is amphipathic. The fluorescent quantum yield of the carbon quantum dot is 70 to 75 percent. The preparation method is simple to operate, and raw materials are low in price and easy to obtain and can be used for preparing the amphipathy carbon quantum dots in a large scale. Compared with other single hydrophilic and single hydrophobic carbon quantum dots, the prepared amphipathy carbon quantum dot is better in biological compatibility, the cell developing effect is better, and the amphipathy carbon quantum dot can be well applied to the fields such as biological developing, biological medical imaging and fluorescent detection.

The invention relates to a mushroom dietary fiber compound seasoning and a production method thereof, which are characterized in that the compound seasoning is prepared by taking mushroom as a raw material through the steps of carrying out selecting, washing, microwave enzyme deactivation, homogenizing, enzymolysis, concentration, microwave drying, extruding, superfine grinding and the like on the mushroom so as to obtain mushroom dietary fiber powder; compounding the mushroom dietary fiber powder with salt, white granulated sugar, chicken essence, beta-Cyclodextrins, CMC-Na, garlic powder, ginger powder, chili powder, paprika powder, curry powder, and then sterilizing and packaging to obtain the product. The mushroom dietary fiber compound seasoning prepared according to the invention is rich in nutrition, delicious in flavor and good in dispersibility; the dietary fiber content of the product is 5-20%, therefore, the mushroom dietary fiber compound seasoning is a health-care seasoning.

The invention discloses flour coated peanuts, which comprise the following components in part by weight according to a formula: 20 to 25 parts of peanut kernels, 15 to 20 parts of caster sugar, 10 to 20 parts of modified starch, 10 to 20 parts of wheat flour, 5 to 10 parts of corn flour, 5 to 10 parts of sorghum flour, 5 to 10 parts of azuki bean powder, 5 to 10 parts of oat flour, 2 to 8 parts of soybean flour, 2 to 8 parts of sesame powder, and 0.5 to 1.5 parts of red chili powder. The invention simultaneously discloses a method for preparing the flour coated peanuts. The flour coated peanuts have unique flavor, are crisp, sweet and hot, are enriched with a plurality of coarse food grains, improve the nutritional value, and increase dietary fibers and a plurality of trace elements.

The invention provides a preparation method of a dreg-free hot pot stock. The method comprises the following steps: preparing materials, namely processing chili powder, spice and Chinese prickly ash for later use; extracting, namely heating mixed vegetable oil, and respectively adding the chilli powder, bitter spice, fragrant spice and the Chinese prickly ash step by step, removing dregs and reserving oil; frying, namely heating the oil, sequentially adding green onion, ginger, garlic, hot and spicy sauce, thick broad-bean sauce, fermented soya beans, Chinese white spirit and rock candy, finally separating out oil to form dreg-free hot pot red oil, and reserving dreg-free hot pot condiments; decocting, namely decocting a soup-stock, boiling, adding the dreg-free hot pot condiments, adding salt, chicken essence and Chinese white spirit, removing the turbid part on a bottom layer, and reserving the dreg-free hot pot stock; and finally preparing the hot pot condiments. By virtue of the mode of the dreg-free hot pot red oil and the dreg-free hot pot stock, the more and more fragrant effect is fully finished by pungent, spicy and fragrant tastes of the dreg-free hot pot red oil, comprehensive fragrances of the green onion, ginger and garlic in the dreg-free hot pot stock, and the sauce flavors of thick broad-bean sauce and fermented soya beans.

The invention provides a chicken cutlet with fresh vegetables and a production method of the chicken cutlet. The chicken cutlet with the fresh vegetables comprises the following steps of: a) processing chicken stuffing by using chicken breast and chicken legs, and mixing the chicken stuffing with the vegetables, so as to obtain a mixed stuffing; b) mixing the mixed stuffing with an ingredient solution, and standing and salting, wherein material liquid comprises salt, sugar, chili powder, ginger powder, essence and water; c) forming and processing the salted stuffing to obtain the chicken cutlet and then steaming; and d) quickly freezing the steamed chicken cutlet. The chicken cutlet with the fresh vegetables provided by the invention is obtained by salting the stuffing prepared by mixing the chicken breast, the chicken legs and the vegetables after mixing and standing, has sufficient taste and delicious taste, and is applicable to consumers for eating. According to the chicken cutlet with the fresh vegetables provided by the invention, the salted stuffing is steamed after being processed to be the chicken cutlet; the steaming process not only can keep water in the chicken cutlet so that the chicken cutlet has the advantages of full appearance, freshness and delicious taste, but also is not oily; and the health of eaters is not influenced even if the chicken cutlet is eaten for long time.

The invention relates to chili oil and a preparation method thereof. The chili oil is prepared from the following raw materials in parts by weight: a component A comprises 200-300 parts of oil, 50-70 parts of chili powder, 5-10 parts of mashed peanuts, 5-10 parts of white sesames, 1-5 parts of aromatic vinegar, 5-10 parts of white wine, 0.1-1 part of roots of Sinkiang arnebia, 1-5 parts of table salt and 1-5 parts of chicken paste; the chili powder is a mixture composed of pod peppers, Erjintiao chilis and capsicum frutescens at the ratio of 2 to 2 to 1, and the chili powder is averagely divided into three parts and is packaged; a component B comprises 10-15 parts of green Chinese onions, 20-40 parts of onions and 20-40 parts of fresh gingers; and a component C comprises 0.1-1 part of anises, 1-5 parts of Chinese prickly ash, 0.1-1 part of rhizoma kaempferiae, 0.1-1 part of tsaoko amomum fruits without seeds, 0.1-1 part of cardamoms, 0.1-1 part of bay leaves, 0.1-1 part of fennels, 0.1-0.5 part of cinnamons, 0.1-0.5 part of lysimachia sikokiana and 0.1-0.5 part of lemongrass.

The invention relates to a prescription of a hotpot soup base material which is well received. The prescription comprises 250g of beef tallow, 100g of rapeseed oil, 150g of Pixian watercress, 50g of Yongchuan soy sauce, 10g of rock candy, 5g of pepper, 2g of black pepper, 30g of dried chilli, 20g of fermented juice, 20g of Shaoxing wine, 10g of ginger rice, 100g of refined salt, 10g of fructus amomi rihizoma, 10g of cassia bark, 10g of lysimachia sikokiana, 10g of white mushroom, 250g of chili powder, 10g of white galangal, 5g of fragrant sand, 10g of fennel, 10g of anise, 15g of cumin, 10g of clove, 15g of myrcia and 10g of cool ginger. The prescription of the hotpot soup base material is convenient and fast to use, and pure in taste, thereby being a good food for the household party.

The invention relates to a mushroom sauce and a preparation method thereof. The mushroom sauce comprises, by weight, 10-50% of vegetable oil, 5-25% of mushroom roots, 0-3% of dry chili powder, 1-3% of green onions, 2-5% of ginger, 2-4% of garlic, 2-10% of soybean paste, 2-10% of fermented soya beans, 2-10% of sweet bean sauce, 2-5% of white granulates sugar, 1-3% of aginomoto and 0.5-3% of spice. The mushroom sauce and the preparation method have the advantages that a recipe is scientific and reasonable, a preparation technology is overall simple and high in implementability, nutrient substances contained in the mushroom roots can be kept greatly, seasoning ingredients are enabled to deeply reach to the interior of diced mushrooms, people's requirements on healthy, nutrient, tasty and convenient food are met, the nutrient substances such as protein, amino acid, microelements and the like contained in the mushroom roots can be locked, the prepared mushroom sauce is healthy, unique in flavor, good in taste, beneficial to consumption, rich in nutriments and beneficial to body health, and the problems that an existing mushroom sauce is bad is taste, poor in nutritional ingredients, complex in production technology and high in cost are solved.

The invention relates to a dried turnip made by salting white turnip, which is characterized by comprising the following raw materials in weight percent: white turnip 85-95, common salt 5-6, granulated sugar 1-3, soy sauce 1-5, cooking wine 5-10, sesame oil 1-3, white vinegar 1-2, chili powder 1-3, edible oil 1-3, gourmet powder 0.1-1, wild pepper 0.01-0.05, and condiment 0.1-0.3. The inventive dried turnip made by salting white turnip not only is gentle in color, assailing in fragrance, tasty in flavor, and crisp and refreshing in mouth feel, but also preserves nutrients benefiting the humanbody in the white turnip, and the dried turnip made by salting white turnip is a good product for going with dishes and between meals.

The invention discloses whitebait crispy oily hot pepper and a preparation method thereof. The whitebait crispy oily hot pepper comprises the following raw materials: whitebait, fragrance oil, fried peanuts, red chili powder, chili sauce, white sesame seed, table salt, white granulated sugar, monosodium glutamate, pickled mashed garlic, fragrance of ten ingredients and fishiness essence. The preparation method comprises the following steps of: washing the whitebait, and pickling the whitebait after drainage; adding the pickled whitebait into the fragrance oil for frying until the whitebait is yellowish, and taking the fired whitebait out as reserved fish materials; adding the chili powder and the chili sauce into the fragrance oil respectively for frying, adding the reserved fish materials and the table salt, and turning off a gas cooker and stirring; and adding the rest components such as fried peanuts and the like, stirring uniformly, bottling while the mixture is hot, and sterilizing and cooling to obtain a finished product of the whitebait crispy oily hot pepper. The whitebait crispy oily hot pepper has rich nutriments, and is fragrant, crisp and palatable, and simultaneously, promotes the high-efficiency and comprehensive utilization of freshwater fish.

The invention discloses a ready-to-eat shrimp sauce which is prepared from following components including, by mass, 10-20% of fermented soya bean sauce, 5-10% of peanut sauce, 5-10% of cooking wine, 3-5% of salad oil, 1-3% of salt, 5-10 of sugar, 0.5-1% of pepper powder, 1-3% of chilli powder, 1-3% of chicken essence powder, 3-5% of juice of green Chinese onion and ginger, 3-5% of a composite stabilizing agent and the balance shrimp paste. The shrimp sauce is oil-glossy and bright in color, is moderate in thickness, is fine and uniform in shape and form, is free of a layering phenomenon, is low in salinity and is good in color, mouthfeel and flavor. The invention also provides a preparation method of the ready-to-eat shrimp sauce. The preparation method includes following steps: (1) preparing the shrimp paste; (2) preparing a flavoring liquid; and (3) carrying out a flavoring and boiling process. The preparation method is simple in processing steps, is short in preparing period, is low in cost and is suitable for a large-scale industrial production. The shrimp sauce is not liable to be polluted during the preparation method and the preparation method is high in safety.

The invention relates to an edible kelp food, namely a kelp sauce, and a making method thereof. The kelp sauce is made by taking pretreated kelp as base material, making the base material into kelp paste, mixing the kelp paste with flour paste, minced meat, chili powder and seasoning and stir-frying the mixture with hot oil, wherein the weight percentages of the components are: 70 to 80 percent of kelp paste, 2 to 5 percent of flour paste, 6 to 10 percent of minced meat, 0.8 to 2 percent of chili powder, 5 to 12 percent of seasoning, and 3 to 5 percent of oil. The kelp sauce is reddish brown in color, spicy in taste, rich in nutrition, high in iodine content and convenient to eat, and has certain efficacy in preventing renal failure, arteriosclerosis, hypertension, diabetes and the like. The kelp sauce has the advantages of reasonable making process, readily available raw material, making convenience, low cost and strong operability.

The invention discloses a reshaped pleurotus eryngii and grape skin compound crisp chip and a method for making the same, which belong to the field of food production. The crisp chip comprises the following raw materials in parts by weight: 20 parts-24 parts of pleurotus eryngii powder, 1 part-2 parts of grape skin powder, 46 parts-54 parts of high gluten flour, 27 parts-33 parts of water and 0.7 parts-2.4 parts of seasonings (one or the combination of two or more than two of soft sugar, salt, chilli powder and five-spice powder is selected according to the flavors); the specific making steps are that the pleurotus eryngii powder, the grape skin powder, the high gluten flour and the water are made into a paste at first; then, reshaping and water balancing are carried out; and finally, through microwave puffing, spraying the seasoning, drying and packaging, the reshaped pleurotus eryngii and grape skin compound crisp chip is obtained. A reshaping technology is adopted, so that the utilization rate of the reshaped pleurotus eryngii and grape skin compound crisp chip is greatly improved, and the method is convenient and quick to operate; moreover, the defect that fried puffing food have high oil content is also overcome, and the non quick -fried puffing of the reshaped crisp chip is realized; and the made crisp chip product has a better crisp taste and strong pleurotus eryngii and grape skin flavor.

The invention provides a method for preparing capsanthin powder from red peppers, belonging to the field of coloring agent in food additives or feed additives. The method comprises the following steps of drying red pepper with a drying machine, pulverizing into 60-80 mesh powder, adding into a pressure extractor, adding antifoaming agent and antioxidant, vacuuming to -0.06 to -0.1 MPa, adding compressed No.4 solvent oil, extracting under pressure of 0.3-1MPa for 20-60 min for 3-6 times to obtain mixed oil, heating, and concentrating under reduced pressure to obtain capsanthin resin; and mixing the capsanthin resin with alkaline solution, heating for saponifying, mixing the saponified capsanthin resin with adsorbent at a weight ratio of 1:(0.4-10) to obtain capsanthin powder, and embedding with starch by using fluidized bed. The inventive capsanthin powder has the advantages of good fluidity, stable quality, high yield, and no pollution.

The invention relates to spicy Taiwanese-style grilled sausage which is made from the following ingredients in percentage by weight: raw material meat, auxiliary materials, flavorings, 0.5 to 1 percent of red chili powder, 0.001 to 0.003 percent of hot chili oil, 20 to 30 percent of ice water, and 0.3 to 0.7 percent of salad oil. The sum of weight percentages of all the ingredients is 100%. The spicy Taiwanese-style grilled sausage provided by the invention is new spicy Taiwanese-style grilled sausage modified from the common Taiwanese-style grilled sausage, has the characteristics of unique taste and wide target populations; in addition, with elegant small package, the spicy Taiwanese-style grilled sausage is very suitable for the meat product market in China.