93 results about "Cumin seed" patented technology

The invention provides antibacterial masterbatches used for plastic toys and a preparation method of the antibacterial masterbatches. The antibacterial masterbatches comprises the following raw materials by weight percent: 65-85% of plastic resin, 10-25% of a natural antibacterial agent, 3-5% of cumin seed oil, 0.5-2% of polyethylene wax, and 1.5-3% of a coupling agent. According to the invention, the raw materials are prepared into the masterbatches through various processing means, the raw materials achieve synergistic interaction, and the effects of the raw materials complement each other; when applied to plastic toys, the masterbatches are wide in antibacterial spectrum, high in antibacterial rate, good in antibacterial property, and long-lasting in bacteria prevention, prevent microbes such as various harmful bacteria, moulds and viruses from breeding on toys, and have excellent aging resistance and better mechanical property, and the service life can be greatly prolonged; besides, the masterbatches slowly release fragrance and health protection components, and automatically emit far infrared rays, thereby achieving the effects of purifying the environment and eliminating peculiar smell, having the functions of self-cleaning and health care, enabling children to gain more health benefits, and having high practical value.

The present invention discloses a hot pot water-dipping chili seasoning and a manufacturing method thereof. The recipe and content of the water-dipping chili seasoning include: 100 kg of chili, 5-8 kg of garlic, 5-6 kg of green pepper, 2-3 kg of aniseed, 1.5-2.5 kg of cumin seeds, 5-6 kg of salt, 9-11 kg of peanut, 1-2 kg of dried ginger, 1-2 kg of cardamom, 1-2 kg of pepper, and 1-2 kg of dried tangerine peel. The manufacturing method for the hot pot water-dipping chili seasoning includes: smashing each raw material and blending, stirring to be uniform, sterilizing, examining, filling and sealing. The product is fragrant in smell, has the nature of acridity and warmth, invigorates spleen and warms middle, is anti-inflammatory and diuretic, and helps to improve the body resistance, while can sterilize, fend off cold, lower lipid, help to lose weight and supply vitamin C.

The invention discloses an antibacterial plastic masterbatch and a preparation method thereof. The antibacterial plastic masterbatch is composed of the following ingredients by mass: 100-120 parts of plastic resin, 20-30 parts of a natural antibacterial agent, 30-40 parts of cumin seed oil, 12-19 parts of cellulose, 3-11 parts of polyethylene, 2-9 parts of polymethyl phenolic aldehyde, 4-14 parts of polypropylene, 5-15 parts of wollastonite, 20-25 parts of inorganic pigment toner, 15-30 parts of a nano titanium dioxide antibacterial agent, 12-16 parts of a hydroxy compound, 9-17 parts of sodium tetraborate, 7-12 parts of glass fiber, 9-15 parts of liquid paraffin, 12-15 parts of an antioxidant, 8-13 parts of a dispersant, 10-17 parts of a lubricant, 5-13 parts of polycarbodiimide, 10-13 parts of an ultraviolet shielding agent, 10-15 parts of a toughening agent, and 20-25 parts of a flame retardant. The antibacterial plastic masterbatch provided by the invention has the advantages of broad antibacterial spectrum, lasting antibacterial effect, strong antibacterial properties, good thermal stability, high temperature resistance, difficult discoloration, and good compatibility and dispersibility.

The invention discloses a preparation process of steamed pork with rice flour, which comprises the following steps of: frying stalk rice, then threshing the fried stalk rice into flour, putting same amount of the stalk rice flour and glutinous rice flour into a pot, and stir frying for 10 minutes, so that the steamed pork is more cephalostachyum delicious by adopting the steps. At the same time, red chilli powder, Chinese cumin seed, paprika powder, white sugar and salt are added in the pot while stir frying, so that the flavor of the steamed port can be promoted by adding the seasonings and the spices.

The invention belongs to the field of deep processing of agricultural products, and provides a comprehensive utilization method of cumin. The comprehensive utilization method is characterized by comprising the following steps: using ultrasonic microwaves for assisting a steam distillation method and a enzymolysis-acetone combined extraction method to extract cumin essential oils and oleoresins, and then using a plurality of processes for extracting cumin polyphenols, cumin isolated proteins, cumin peptides and cumin dietary fibers from defatted cumin; using a high-pressure homogenization-assisted enzymolysis method for extracting dietary fibers from cumin straws; realizing the full utilization of seeds, branches and leaves as well as straws of cumin plants. According to the comprehensive utilization method of cumin, provided by the invention, the cumin essential oils, cumin oleoresins, cumin polyphenols, cumin isolated proteins, cumin peptides and cumin dietary fibers can be extracted from cumin seeds; the cumin straw dietary fibers can be extracted from the cumin straws, so as to effectively avoid the resource waste and environmental pollution and realize the full utilization of cumin.

The invention discloses a planting method of cumin in a greenhouse. The planting method comprises the steps of planting field treatment, seed treatment, sowing, watering during the seedling stage, and prevention and treatment of diseases and pests, and comprises the specific steps of baking a planting field, and laying the baked planting field in a layered manner; soaking seeds to accelerate germination; during sowing, sowing the seeds in drill in groups with a seed drill; strengthening illumination in the greenhouse with a reflector; during the growth period, carrying out stubble cutting and harvest on cumin seedlings in groups at intervals; during the seedling stage, ventilating the greenhouse; and the like. According to the planting method of cumin in the greenhouse, temperature and humidity in the greenhouse are reasonably controlled during the seedling stage, watering and irrigation are scientifically carried out, a nutrient solution and a nutrient liquid are matched for utilization, survival rate is high, cumin seeds are full, yield of cumin is increased, and economic benefits are increased.

The invention discloses spicy chili powder and a preparation method thereof. The spicy chili powder has the following formula and contents: 1000kg of hot pepper, 45-55kg of pepper, 28-32kg of cortex cinnamomi, 28-32kg of star anise, 13-17kg of syzygium aromaticum, 18-22kg of cumin seeds, 55-65kg of table salt, 90-110kg of peanuts, 9-11kg of rhizoma zingiberis, 13-17kg of amomum kravanh, 13-17kg of liquorice, 13-17kg of black pepper, 7-9kg of pericarpium citri reticulatae and 13-17kg of powdered garlic. The preparation method of the spicy chili powder comprises the steps that the raw materials are crushed, blended, stirred uniformly, sterilized, inspected, encapsulated and sealed to obtain the spicy chili powder. The spicy chili powder has various tastes and names, is aromatic in smell, is pungent and warm, strengthens the spleen and warms the middle warmer, diminishes inflammation and facilitates the urine, contributes to the improvement of the body resistance, simultaneously sterilizes, expels the coldness, reduces the body fat for weight loss, and supplements the vitamin C.

The invention discloses a beef-flavored seasoning soup base as well as a preparation method and application thereof, and solves the problem that when a seasoning bag is used, a sauce material and a powder material need to be mixed for use, and if one material bag is lost or damaged, the flavor is greatly reduced. The technical scheme lies in that the beef-flavored seasoning soup base is prepared by drying the following raw materials in parts by mass of 25-35 parts of white granulated sugar, 20-30 parts of edible salt, 5-15 parts of soy sauce powder, 5-10 parts of miso paste powder, 5-10 partsof hydrolyzed protein powder, 3-8 parts of composite spices, 5-10 parts of cattle essence powder, 5-10 parts of glucose, 5-10 parts of non-dairy creamer, 10-15 parts of ox bone juice powder, 10-15 parts of ox bone powder, 10-15 parts of an ox bone extract, 10-15 parts of tallow, 10-15 parts of powdered beef seasonings, 10-15 parts of a yeast extract, 10-15 parts of acid hydrolysis vegetable protein seasoning liquid, 10-15 parts of juice for beef in a brown sauce, 10-15 parts of powdered beef, 10-15 parts of rice, 10-15 parts of whole cumin seeds, 10-15 parts of sesame seeds, 10-15 parts of starch, 0.1-0.2 part of citric acid and 10-20 parts of an auxiliary material addition agent. The mouth feel is maintained, and besides, the sauce material and the powder material are integrally made, sothat using is convenient.

The invention discloses a base seasoning for chafing dish and a making method of the base seasoning. The base seasoning comprises the raw materials of beef tallow, chicken oil, salad oil, chili peppers, Chinese prickly ash, pepper fruits, a thick broad-bean sauce, fermented soya beans, fermented glutinous rice, crystal sugar, Baijiu, Chinese cinnamon, fructus tsaoko, star aniseeds, netmeg, rhizomakaempferiae, beautiful galangal fruits, cloves, Indian long peppers, rhizoma chuanxiong, radix angelicae, amomum cardamomum, a mixture of radix aucklandiae and fructus amomi, galanga, fennel fruits,licorice roots, bay leaves, cumin seeds, gardenia jasminoides, lysimachia capillipes, lysimachia foenum-graecum hance, vanilla, onions, scallions, fresh ginger, coriander, garlic and celery. The invention further provides the making method of the base seasoning. According to the base seasoning for chafing dish and the making method of the base seasoning, varied natural Chinese herbal medicines andspices are adopted, ingredients are healthy, people eat the base seasoning do not suffer from excessive internal heat easily, the base seasoning integrates nutrients and delicious taste, and has popular potential and high promotion value.

The invention belongs to the technical field of foods, and particularly relates to beef noodle thin soup and a preparation technology thereof. The beef noodle thin soup comprises main materials and auxiliary materials, and traditional Chinese medicines are also added. A specific preparation method of the beef noodle thin soup comprises the following steps of placing thoroughly-cleaned ox bones, thoroughly-cleaned beef, thoroughly-cleaned scallions and thoroughly-cleaned ginger in a pot together, putting water, and performing stewing for 20-30 hours so as to prepare thin soup; and adding the auxiliary materials namely star anise, Chinese cinnamon, cumin seeds, Chinese prickly ash, scallions, ginger, salt, gourmet powder, chicken essence, curry powder, and a spicy sauce to the made thin soup, and performing boiling over. The traditional Chinese medicines can also be added to the thin soup, namely radix codonopsis, raw radix astragali, bighead atractylodes rhizomes and glossy ganoderma are thoroughly cleaned, then dicing is performed, and the diced radix codonopsis, the diced raw radix astragali, the diced bighead atractylodes rhizomes and the diced glossy ganoderma are put into a gauze bag; and at the same time, the gauze bag is put in the thin soup for boiling over, so that the beef noodle thin soup is prepared.

The invention discloses a seasoning for cooking. The seasoning comprises the following raw materials in parts by weight: star aniseed 35, Maowen red chili 30, green pepper 25, rhizoma kaempferiae 5, amomum fruit 30, clove 50, bay leaf 20, fennel seeds 20, dried orange peel 10, fennel 35, cassia bark 20, angelica root 20, tsaoko amomum fruit 20, Ligusticum chuanxiong 25, Cardamon fruit 25, and cumin seed 20. The seasoning can be used for frying, steaming, cooking, Hong'an, Bai'an, hot pot, griddling, incense pot, soup pot, spices, and snacks, so that the food with the seasoning is more delicious and better satisfies the food requirements of people.

The invention discloses a manufacture method of roasted chicken wings. The manufacture method comprises the following steps: (1) cleaning chicken wings, removing the residual chicken feathers and marking out 2-4 lines by a knife on each chicken wing; (2) blending seasonings: adding 10-20g of crushed rock candy, 5-10g of pepper powder, 4-8g of monosodium glutamate and 4-8g of Chinese cumin seed to 15-30ml of wine, evenly stirring, sequentially adding 10-20ml of vinegar and the chicken wings until the chicken wings are immersed, and then placing the chicken wings immersed in the blended seasonings in a refrigerating chamber of a refrigerator for refrigerating for 2-3 hours; (3) taking out and placing the refrigerated chicken wings at the middle layer of a barbecue grill for roasting at the temperature of 200 DEG C for 10 minutes, turning over and then continuously roasting for 5 minutes; and (4) taking out the roasted chicken wings, coating honey and tomato sauce, and then placing the chicken wings at the middle layer of an oven for roasting for 10 minutes so as to finally obtain the roasted chicken wings. The manufacture method has the advantages of cheap and available raw materials needed, simple and learnable process, low cost and the like; and as the tastes of the wine, the vinegar, the honey and the tomato sauce are integrated together, the roasted chicken wings obtained by the method have the characteristics of spicy and delicious taste and unique flavor.

The invention relates to the field of traditional Chinese medicines, and aims to provide a formula of treating protrusion of lumbar intervertebral disc. The formula is characterized by being prepared from the following raw materials in parts by weight: 14-16 parts of angelica sinensis, 14-16 parts of dipsacus roots, 14-16 parts of eucommia ulmoides processed with salt, 4-6 parts of radix aconiti lateralis preparata, 7-9 parts of elecampane, 5-7 parts of cumin seeds, 9-11 parts of rhizoma cibotii, 9-11 parts of fructus psoraleae, 9-11 parts of radix paeoniae alba, 5-7 parts of rhizoma drynariae, 9-11 parts of immature bitter oranges, 28-32 parts of Hangzhou chrysanthemum, 28-32 parts of pawpaw, 28-32 parts of turmeric, 9-11 parts of Uzi, 2-4 parts of asarum, 9-11 parts of medicinal cyathula roots, 14-16 parts of scorpio, 9-11 parts of ephedra and 5-7 parts of liquorice. Powder of the components is prepared as preparations such as decoctions, electuaries, sprays, concentrated troches and pills. The formula which belongs to a traditional Chinese medicine formula has the functions of promoting blood circulation to remove meridian obstruction, dispelling wind and eliminating dampness, easing joint movement and tonifying kidney and waist, and has a good curative effect to protrusion of lumbar intervertebral disc. The formula is simple in preparation process and low in price.

The invention discloses equipment for mixing fennel seeds and pesticides with the soaking damage prevention function. The equipment comprises a box body, a supporting net is arranged at the bottom ofan inner cavity of the box body, a stirring mechanism is arranged in the supporting net, a spraying device is arranged on the top wall of the inner cavity of the box body, a discharging pipe matched with the supporting net is connected to the right side end of the box body in a penetrating mode, the other end of the discharging pipe is sleeved with a sealing cover, a feeding pipe matched with thesupporting net is connected to the upper part of the left side end of the box body in a penetrating mode, a plurality of supporting legs are uniformly arranged at the bottom end of the box body, a circulating pump is arranged on one supporting leg, and the bottom wall of the inner cavity of the box body is provided with a pesticide discharge port. According to the equipment, the fennel seeds are added through the feeding pipe and directly enter an inner cavity of the supporting net, the spraying device sprays the liquid pesticides and directly acts on the inner cavity of the supporting net, the fennel seeds are fully mixed with the liquid pesticides under the action of stirring blades, redundant liquid pesticides passes through the supporting net in the stirring process and enter the bottom wall of the inner cavity of the box body, and therefore the fennel seeds can be effectively prevented from being soaked by the liquid pesticides, the stirring quality of planting is improved, and the germination rate of the seeds is increased.

The invention belongs to the field of beef processing, and particularly relates to fruit-flavored hot beef jerky. The fruit-flavored hot beef jerky comprises the following raw materials of fresh yellow cow beef, beer, vegetable oil, fruit juice, table salt, Chinese prickly ash, cumin seeds, fennel fruits, dried ginger powder and chili pepper. According to the prepared beef jerky, through a certainprocessing technology, the binding power is reduced, so that the shearing force of the prepared beef jerky is as low as 28.23N, the tenderness of the beef is guaranteed, besides, the moisture contentof the beef jerky is reduced, the water activity is as low as 0.59, the preservation time of the beef jerky is prolonged, the fragrance and the flavor of the beef are improved, the loss of nutrient substances is low, and the safety is guaranteed.

The invention discloses fruit-tree charcoal grilled steak and a making method thereof. The fruit-tree charcoal grilled steak is made from the following raw materials in parts by weight: 2500-3500 parts of steak, 40-60 parts of salt, 20-30 parts of cumin seed powder, 10-20 parts of a soy sauce, 1-5 parts of sesame oil, 10-20 parts of peanut oil, 45-55 parts of sugar, 25-45 parts of zingiber officinale, 25-35 parts of alliumsativum, 15-25 parts of allium fistulosum and 10-30 parts of amino acids. The fruit tree charcoal grilled steak disclosed by the invention is rosy and fresh bright in color and compact, favorable chewiness is maintained, the quality of the fruit-tree charcoal grilled steak is obviously better than the steak made by a conventional processing manner, and the fruit-tree charcoal grilled steak is healthier and more delicious; and besides, the processing course of the steak is environmental-friendly, and the fruit-tree charcoal grilled steak is suitable for future industrialized popularization.

The invention discloses a processing technology of pork strips. According to the processing technology, pork strip cutting equipment is included, wherein pork strip cutting openings are formed in theouter side surface of the pork strip cutting equipment, a pork storing chamber is formed in the pork strip cutting equipment, and a pork strip cutting structural member is movably connected to the outer side of the pork strip cutting equipment, and comprises a fixing plate. Salt, eggs, onions, fresh ginger, black pepper powder, pricklyash peel powder, star anise powder, star aniseeds, thirteen-spice powder, cumin seeds, white sugar, cooking wine, a dark soy sauce and a soy sauce, which are often used in living, are used, so that use of food additives is reduced. The prepared pork strips are healthy and convenient; according to different taste, different tartar sauces are applied; when people love hot pork strips, a chili sauce can be applied; when people love sweet pork strips, tomato paste, honey and the like can be applied; and therefore, the advantages of being green and healthy can be achieved, and the problems that in the conventional processing course of pork strips, too many food additives are added to damage life health of eaters, and bad diseases can be caused, are solved.

The invention relates to a method for preparing an effective part in a cumin seed. The method comprises the following step: obtaining the effective part with bioactivity by virtue of a reflux and extract technology and a rapid preparing chromatographic technique, wherein the effective part can effectively inhibit the activity of fatty acid synthase, and a basis is provided for basic research on the bioactivator of Uyghur edible and pharmaceutical plant cumin and development of a corresponding product. The method is simple in preparation process, the activity of the obtained effective part for inhibiting the fatty acid synthase is high, the heat stability is good, the mass production is easy to realize, and the production cost is lowered, thus the method is ideal for preparing a biological active site. The effective part obtained by the method in the invention can be used for preparing foods and drug additives.

The invention mainly relates to the technical field of food processing, and discloses a bone-strengthening and stomach-warming soup, which is prepared from the following raw materials: raw beef, beef bone, anise, black pepper, cortex cinnamomi, pericarpium citri reticulatae, foeniculum vulgare, rhizoma kaempferiae, fructus tsaoko, herb of rose pelargonium, radix angelicae dahurioae, fructus amomi, murraya paniculata, alpinia katsumadai hayata, Chinese cumin seed, rhizoma atractylodis macrocephalae, lycoperdon pusillum, ficus carica, toona sinensis seedlings, bruised ginger, chopped green onion, shredded kelp, small gluten cubes, rock candy, iodised salt and lactic acid bacteria; the bone-strengthening and stomach-warming soup is delicious and intense in flavor, and is added with various Chinese herbal medicines for resisting germs and insects, so that the shelf life is prolonged; after fermentation through the lactic acid bacteria;, effective constituents are promoted to be leached so as to increase the fragrance and be antibacterial and anti-inflammation, so that the human immunity is enhanced, the metabolism is promoted, the stomach is warmed, the spleen is replenished, and the heart and cerebral vessels are protected; the beef and the beef bone are added, and secondary fermentation is carried out, so that the fragrance is increased, the beef is fine and tender, the calcium release of the beef bone is accelerated, growth and development are promoted, and bones are strengthened; and the bone-strengthening and stomach-warming soup is prevented from causing adverse effect on the heart and cerebral vessels, and is convenient to carry and eat, the sales volume is improved by 9.3 percent, and the economic income is improved by 11.4 percent.

The invention provides a production method of spiced donkey meat and belongs to the field of meat processing. The production method of the spiced donkey meat can mask muttony odour of donkey meat and play the delicious and tender characteristics of the donkey meat. The production method of the spiced donkey meat comprises the following main steps: cutting donkey meat into strip-shaped pieces, then putting the donkey meat pieces into water, cleaning up the donkey meat for removing bloodstain in the donkey meat, and then fishing up and putting the donkey meat into a sieve for draining off excessive moisture for later use; putting five spice powder (composed of the following ingredients in parts by weight: 3 parts of clove, 2 parts of fructus amomi rotundus, 1 part of rhizoma kaempferiae, 1 part of galangal, 10 parts of anise, 1 part of liquorice, 1 part of amomum tsao-ko, 1 part of Chinese cumin seeds, 1 part of fructus amomi, 2 parts of myrcia, 2 parts of alpinia hainanensis and 4 parts of cinnamon) into a bundle, and then sewing the bundle by virtue of a needle and threads, so that the five spice powder is prevented from being leaked from the bundle; putting the cleaned donkey meat into a pot, adding a right amount of water, then heating, adding edible salt, soy sauce, chicken powder, brown sugar, fresh ginger slices, garlic flakes and cooking wine after boiling, and then cooking with a small fire for 2-3 hours, wherein the donkey meat is completely submerged in the water, a spoon is used for stirring for 3-5 times during cooking; and then putting the five spice powder bag into the pot, taking off flame, then braising for 1 hour, and removing from heat for eating when fragrance strikes the nose. Black pepper and capsicum annuum can be conditionally added according to tastes of people.

The invention discloses cumin seed barbecue-flavored beef paste and a production technology thereof, and belongs to the technical field of food processing. The cumin seed barbecue-flavored beef pastecomprises the following raw material components of vegetable oil, beef tallow, raw seasonings, edible mushrooms, dried spices, a soybean sauce, a dark soy sauce, fresh cattle abdominal meat, beef refined paste, dietary fibers, salt, sugar, monosodium glutamate and a flavor enhancer, wherein the raw seasonings comprise fresh ginger, scallions and onions; the edible mushrooms are black wood ears; the dried spices comprise cumin seeds, Chinese prickly ash, red peppers, star aniseeds, cardamun, cloves, villous amomum fruits, dried orange peel, fructus tsaoko and sweet basil herb leaves; and the flavor enhancer is disodium 5'-ribonucleotide. The cumin seed barbecue-flavored beef paste disclosed by the invention is flavored meat paste which is produced through standardizing the raw materials anda making technology and unified in quality. The making course is controllable, the formula is stable, the situation that the cumin seed barbecue-flavored beef paste is unique in final flavor and goodin mouth feel is guaranteed, and the cumin seed barbecue-flavored beef paste authentic in flavor, which can be eaten at any time, is provided for common people.

The invention relates to essence for mutton braised in a brown sauce and a preparation method of the essence. The essence for mutton braised in a brown sauce is prepared from the following raw materials of furanone of which the concentration is 1%, maltol of which the concentration is 1%, 4-methylcyclopentenolone of which the concentration is 1%, 3-methylthiopropanol of which the concentration is10%, 3-methylthio propionaldehyde of which the concentration is 10%, furfurylmercaptan of which the concentration is 10%, octanoic acid of which the concentration is 10%, 4-mercapto-4-methylpentan-2-one of which the concentration is 10%, 4-methyloctanoicacid of which the concentration is 10%, cumin seed oil, distilled ginger oil, aniseed oil, cassia oil and salad oil, wherein the concentration refers to the mass concentration of monomer spice diluted with the salad oil. The essence for mutton braised in a brown sauce disclosed by the invention has rich fresh fragrance of the mutton braised ina brown sauce, and is mellow in fragrance and long-lasting in fragrance remaining. When the essence for the mutton braised in a brown sauce disclosed by the invention is taken and is subjected to perfuming evaluation in perfuming foods of seasoning and the like, the result lies in that when the addition quantity is about 0.2%, a good effect can be achieved, and fragrance remaining stability and heat resistance of the fragrance are good.

The invention discloses a strong-flavor-type spiced salt seasoning. The strong-flavor-type spiced salt seasoning comprises the following components of vegetable oil, salt, Chinese prickly ash, black peppers, star aniseeds, chrysanthemum morifolium, yellow wine, dried ginger, frozen silkworm chrysalis meal, dried orange peel, bay leaves, fennel seeds, cumin seeds, coriander seeds, storax and chilli. Based on a conventional spiced salt seasoning, the chrysanthemum morifolium, the storax and the frozen silkworm chrysalis meal are added, so that the strong-flavor-type spiced salt seasoning not only has the effect of improving the fragrance, but also has the effect of preventing the condition that people suffer from excessive internal heat after eating the spiced salt for a long term. Particularly, the frozen silkworm chrysalis meal is added, so that the strong-flavor-type spiced salt seasoning has a certain treatment effect on children patients with apositia. The seasoning disclosed by the invention is a stir-fried dry seasoning, so that the seasoning is easy to store, and chemical preservatives do not need to be added, but the quality guarantee period of the seasoning disclosed by the invention can achieve 18 months.

The invention discloses a formula and a making method of chili powder. The chili powder is made from the following raw materials by weight of 15g-20g of chili peppers, 3g-6g of peanuts, 2g-4g of sesame seeds, 3g-4g of garlic, 2g-3g of gourmet powder, 2g-3g of chicken essence, 5g-6g of salt, 5g-7g of Chinese prickly ash, 3g-4g of five spice powder, 2g-4g of fennel seeds, 4g-6g of white granulated sugar, 5g-6g of wheat flour, 3g-4g of Chinese cinnamon, and 3g-5g of cumin seeds. According to the formula and the making method of the chili powder, various raw material food materials in the formula are food materials conforming to national standards or local standards, the raw materials of the food materials are appropriate in price generally, the preparation process is simple and convenient, and the chili powder does not choke noses, is fragrant in taste, has aftertaste, and is long in storage time, simple in preparation method and easy to implement and popularize.

The invention discloses a leisure bean product. The leisure bean product is prepared from the following raw materials in parts by weight: 20 to 100 parts of dried tofu, 1 to 30 parts of lotus root, 1to 30 parts of bamboo shoot, 1 to 20 parts of fungi, 0.5 to 5 parts of sesame and 1 to 20 parts of condiment, wherein the condiment is prepared from table salt, sugar, five spice powder, ginger, onion, garlic, Chinese red pepper, fennel, Chinese cumin seed, mustard powder, curry powder and aginomoto. A preparation method comprises the following steps: respectively washing the dried tofu, the lotusroot, the bamboo shoot and the fungi and draining for later use; weighing all raw materials in the condiment, then taking the table salt, the sugar, the five spice powder, the ginger, the onion, thegarlic, the Chinese red pepper, the fennel, the mustard powder, the curry powder and the aginomoto and putting into water for boiling; adding the dried tofu, the lotus root, the bamboo shoot and the fungi, cooking for 20 to 40 minutes, taking out the dried tofu, the lotus root, the bamboo shoot and the fungi, scattering the Chinese red pepper, cooling and packaging, thus obtaining a finished product. The leisure soybean product disclosed by the invention has the advantages of diverse nutrients, good mouth feel, beautiful molding and unique fragrance; the leisure soybean product can be eaten aspickled vegetables or snacks, so that the edible field and range of the dried tofu are expanded.

The invention discloses a processing method of spiced walnuts. The processing method comprises the following steps of performing screening for classification, performing rinsing, and performing soaking until the walnuts are slotted but not broken; putting the slotted walnuts in seasoning juice, performing blending and cooking together for 10-30min, then pouring the walnuts and the seasoning juicein another tank, performing impregnation for 3-6h, fishing out the impregnated walnuts, and performing draining to remove the seasoning juice, wherein the mass ratio of the walnuts to the seasoning juice is 1 to (3-8), and the seasoning juice comprises the following raw materials in parts by weight: 5-20 parts of salt, 5-20 parts of white sugar, 1-10 parts of monosodium glutamate, 2-30 parts of star anises, 1-15 parts of Chinese prickly ash, 1-15 parts of fennel fruits, 0.5-8 parts of dried orange peel, 0.5-10 parts of radix angelicae dahuricae, 0.1-5 parts of Chinese cinnamon, 0.1-8 parts offructus momordicae, 0.1-8 parts of cloves, 0.1-8 parts of nutmeg, 0.1-8 parts of dried ginger, 0.1-8 parts of cumin seeds and 80-120 parts of water; and stir-frying the seasoned walnuts, performing baking, performing cooling, performing packaging, and performing sterilization to obtain the spiced walnuts. The spiced walnuts made by the processing method disclosed by the invention are free from heat toxins, are good in taste, rich in nutrition, and capable of nourishing bodies and preserving health, and people do not suffer from excessive internal heat after eating the spiced walnuts; and the processing method is reasonable and practical, simple to operate, good in effects and beneficial to extensive popularization.

The invention discloses a hot-pot chilli seasoning and a making method thereof. The hot-pot chilli seasoning is prepared by naturally fermenting high-quality yeast liquor together with various spices, such as chilli, garlic, pepper, anise, cumin seed, peanut, ginger, black pepper and black cardamom, so as to organically integrating various flavors together to realize organic unification of various spices. The making method of the hot-pot chilli seasoning comprises the steps of: crushing all raw materials, blending, uniformly stirring, naturally fermenting, blending, sterilizing, inspecting, filling and sealing. The hot-pot chilli seasoning and the making method are simple in process, low in cost and easy for industrial production. The hot-pot chilli seasoning product is free from addition of any preservatives and is a natural and green high-grade organic chilli seasoning.

The invention discloses fresh alkali noodles for fresh keeping of hot dry noodles and a preparation method of the fresh alkali noodles. In the preparation process of the fresh alkali noodles for freshkeeping of the hot dry noodles, a natural fresh keeping material extracting solution is added to prolong the quality guarantee period of the fresh alkali noodles. Natural fresh keeping materials andthe extracting solution thereof are prepared through the following steps of (1) crushing cinnamon, cloves, semen myristicae, dried orange peel, biond magnolia flowers, cumin seeds, radix angelicae, sand ginger, salvia officinalis, galanga, villous amomum fruits, laurus nobilis, costus roots, fructus amomi, purple perilla, bhizoma acori calami, tarragon, salvia officinalis and Chinese mosla herb, and then performing uniform stirring and mixing, to obtain a fresh keeping fine material; and (2) mixing the fresh keeping fine material with water to obtain a mixture, pouring the mixture into an ultrasonic wave extraction machine, performing extraction, and after extraction, performing filtering, so as to obtain filtrate, namely the extracting solution of the natural fresh keeping materials of wet noodles. The preparation method of the fresh alkali noodles for the hot dry noodles comprises the following steps of adding the natural fresh keeping material extracting solution, the table salt andalkali to flour, and adopting a conventional noodle making method, so that the hot dry noodles are made. The quality guarantee period of the made fresh alkali noodles is prolonged to 40 hours from 18hours, so that the problem that the quality guarantee period of the fresh alkali noodles is short, is solved.

The invention relates to the technical field of food processing, and especially relates to extruded xylitol pork jerky and a preparation method thereof. The extruded xylitol pork jerky is prepared from the following raw materials: lean pork meat, xylitol, monosodium glutamate, salt, star anises, Chinese cinnamons, five-spice powder, Chinese prickly ash, peppers, thirteen-spices, cumin seeds, cooking wine, fish juice, soy sauce, soybean oil, soybean protein powder and raw potato powder. The xylitol and the pork jerky are rationally matched in the extruded xylitol pork jerky. The extruded xylitol pork jerky is prepared by the following steps: pre-cooking the pork meat, and slicing the pre-cooked pork meat along the fibers; performing production technologies, including frying, roasting, wire-drawing and so on, so that minced cooked pork is prepared; adding hydrophilic colloid so as to adjust the water content, and then, carrying out extruding, so that the extruded xylitol pork jerky is prepared. The extruded xylitol pork jerky disclosed by the invention has natural mellow aroma of the pork, as well as aromatic and sweet flavor of the xylitol; being eaten, the extruded xylitol pork jerky produces fantastic delicious flavor, as well as rich chewy taste; and the extruded xylitol pork jerky causes no heat, and is not greasy. The produced extruded xylitol pork jerky is packed by performing the following steps: carrying out drying, dewatering and vacuum pumping, so that the extruded xylitol pork jerky satisfies fashionable demands, and has the advantages of rich nutrition, easy carrying, uniform qualities and so on.