1721 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 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 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 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 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 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 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.

The invention relates to chili dipping liquid and a manufacture method of the chili dipping liquid. The dipping liquid is proportionally prepared from the following ingredients: 88 to 92 percent of chili powder, 3 to 5 percent of common salts, 2 to 4 percent of monosodium glutamate, 1 to 2 percent of ginger, 1 to 2 percent of fennel and 0.7 to 1 percent of pepper. The manufacture method of the chili dipping liquid comprises the following steps that the dried chili is cleanly washed, stems are removed, the chili is dried in the air, is stir-fried to the burnt state and is crushed, the materials are proportioned according to the proportioning ratio, and in addition, the uniform stirring and the bag loading are carried out. The chili dipping liquid and the manufacture method have the advantages that the operation is simple, the manufacture is convenient, and eaters can relish the chili dipping liquid according to self requirements. The chili dipping liquid is very suitable for being carried when people go traveling.