1689 results about "Hot peppers" patented technology

The invention discloses traditional Chinese medicine organic fertilizer. The traditional Chinese medicine organic fertilizer comprises sweet wormwood herb, green Chinese onion, sophora flavescens, yellow soybean, salvia miltiorrhiza, perilla stem, castor root or castor leaf, salvinia natans, onion, peach leaf, camphor, tripterygium wilfordii, agaric, pine needle, plantain seed, lime, honeysuckle, frankincense, Chinaberry bark, Chinese yam, potash, carrot leaf, radish leaf, poria cocos, pyrethrum, belvedere fruit, pseudo-ginseng, negundo chastetree fruit, mulberry leaf, hot pepper leaf, ginger leaf, phoenix tree flower, tobacco, pepper and suberect spatholobus stem. The fertilizer can improve the soil structure, so that the soil is abundant in organic matters and soil hardening caused by excessive using amount of chemical fertilizer is avoided; a good effect of increasing yield is achieved; the fertilizer can expel, kill and prevent insects, reduces the using amount of pesticide or does not use the pesticide, contributes to environmental protection, and reduces the pesticide residue of agricultural products or has no pesticide residue in the agricultural products; the fertilizer can inhibit generation and growth of harmful germs and reduce the number of the harmful germs so as to reduce the morbidity of crops and solve the problem of continuous cropping; and the cost is low.

The invention provides spicy beef paste and a method for preparing the same. Raw materials comprise 50 portions of water boiled beef, 15 portions of refined benne oil, 10 portions of walnut kernel, 8 portions of pignut, 1 portion of white sesameseed, 15 portions of bean paste, 10 portions of sweet flour paste, 8 portions of maltodextrin, 1 portion of sesame oil, 8 portions of hot pepper powder, 4 portions of cooking salt, 4 portions of monosodium glutamate, 4 portions of white sugar, and 4 portions of chicken essence. The raw materials are used to process the spicy beef paste through the processes of salting, boiling, stir-frying and the like. The spicy beef paste is not added with any flavoring essences and substitutes thereof and is prepared from 'green and pollution-free' beef and natural auxiliary materials, through a scientific formulation and according to nutritive values of the beef, the walnut kernel, the pignut, and the white sesameseed. The spicy beef paste has long storage time and is convenient food with high nutritive value.

The invention belongs to the field of feedstuff additives, and relates to a livestock and poultry meat quality modifier, and a preparation method thereof. The modifier is characterized in that: crushed and sieved tangerine peel, cinnamon, hot pepper, and clove are adopted as main materials; bean pulp, corn flour and wheat bran are adopted as auxiliary materials; the materials are processed through steps of water-steeping, pH value regulating, sterilizing, and cooling; the materials are then inoculated with probiotics for fermentation; after fermentation, the materials are dried, such that themodifier is obtained. The meat quality modifier is used as a livestock and poultry feedstuff additive. The addition amount of the modifier in the feedstuff is 0.02% to 0.5% by weight. The modifier can be used for replacing antibiotic medicines and hormone medicines used in current livestock and poultry productions. With the modifier, livestock and poultry digestions can be promoted, livestock andpoultry production performances can be improved, livestock and poultry meat qualities and flavors can be improved, and livestock and poultry product added values can be increased. The modifier also has advantages of no toxic and side effect, no pollution, no residue. The modifier causes no drug resistance. With the modifier, livestock and poultry meat production requirements of high-efficiency, high-quality and health can be satisfied.

The invention relates to a beef jerky with sauce flavor and a method for preparing the beef jerky, belonging to the field of food processing. The production method of the beef jerky comprises the following steps: removing the fat and the tendons of the hindquarter, cutting into pieces, pre-boiling, taking out of water, cutting into slices for later use, cutting ginger into slices, putting the ginger slices and hot pepper into a pot, frying until the strong flavor comes out, adding accessories into a filtered soup obtained by boiling the hindquarter pieces, boiling at 102-106 DEG C for 3-5min, adding the hindquarter slices, reboiling at 94-100 DEG C for 85-100min, taking out of the hindquarter slices, stirring the left soup without stop until the soup is dried and becomes into jelly, and spreading the jelly on the hindquarter slices uniformly by using a brush. The beef jerky prepared by using the method has strong sauce flavor, long-time aftertaste, good taste and moderate hardness. Due to the combination of the far-infrared baking and microwave drying, the safety of the beef jerky is guaranteed, the drying time is shortened greatly, and the preparation efficiency is improved.

The invention relates to crop cultivation technology, in particular to high yield cultivation technology for vegetables, which is suitable for cultivating vegetables such as Solanaceae (tomatoes, eggplants, hot pepper and the like) and Cucurbitaceae (cucumbers, pumpkins, hornedmelon and the like), and belongs to the technical field of crop cultivation. The technology comprises the steps of seed breeding, cultivation management, extermination of disease and insect pest and the like; from the seed breeding, through a series of ordered management technology, seeds are grown to the vegetables which become safe foods on the dining table of people; and the economic benefit of vegetable growers is effectively improved.

The present invention discloses a portable cooked rice made of various cereals and its preparation method. Said preparation method includes the following steps: (1), washing main food material, soaking main food material in water, then taking out and draining; (2), cooking said main food material to obtain cooked rice; (3), in the process of cooking rice adding proper quantity of flavouring material, and mixing them; and (4), forming the flavoured cooked rice, packaging and sealing so as to obtain the invented portable cooked rice. The above-mentioned described main food material can be rice, millet, corn, red rice, glutinous rice, black rice, coix seed, grains of sorghum, grains of wheat, buckwheat, naked outs, soybean, black beans, mung beans, potato and sweet potato, etc. The described flavouring material includes edible salt, sugar, hot pepper and/or perfume.

The invention discloses a fish head sauce with tea aroma and a preparation method thereof. The preparation method comprises the following steps of: (1) selecting a fresh fish head, removing a gill and cleaning; (2) pouring hot water on the tea to obtain tea water and adding common salt to obtain tea saline water; (3) soaking the fish head with the tea saline water; (4) heating and pressurizing tosoften fish head bone and crush into fish head paste; (5) chopping fresh pork and mushroom into small blocks, frying sesame to be cooked and frying diced meat to be cooked with oil; and (6) adding seasoning into hot pepper, green onion, ginger, diced mushroom, the fish head paste, flour paste and cooked diced pork, then frying to be cooked, adding crushed tea leaves and the cooked sesame, uniformly stirring the cooked sesame, packaging and sterilizing to obtain the fish head sauce with tea aroma. According to the fish head sauce, the processing and utilizing path of fresh fish head is widened. By adopting the tea for soaking treatment, the fishy flavor of the fish can be eliminated and the improvement on the quality of products is facilitated; and the fish head sauce has abundant nutrition, is produced by adopting a simple production process and is suitable for industrial production.

The invention relates to procedures of soil disinfection to prevent and wipe out facility vegetable soil-borne diseases, operation steps are as follows: smoothing and watering the soil during the season with high temperature and good illumination to make sure relative humidity of the soil is 65%-80%, liming calcium cyan amide equably 6-100kg per 1000 m2 two days after watering, ploughing under to 30-40cm to make sure that the calcium cyan amide and the soil are mixed equably, confining the surface of the soil with transparent film and the booth or glasshouse totally for 12-20 days. The invention is mainly used for preventing and curing facility vegetable soil-borne diseases of cucumber, tomato, hot pepper, eggplant and so on, caused by pathogeny epiphyte, bacteria and wireworm. The invention prevents and cures soil-borne diseases greatly and duratively, offering vegetables nitrogen, decrease the accumulation of nitrate, accelerating plant growth. Said procedures of soil disinfection are novel to operate with easy steps, low cost, high efficiency and safety, significant economic benefit.

The invention discloses a slag-free hotpot condiment and a preparation method thereof, and belongs to the field of food seasonings. The slag-free hotpot condiment is prepared from an oil bag, a seasoning bag and a composite chili oil bag in the mass ratio is (16-20):(1-6):(2-3), wherein the oil bag is prepared in the following steps: particularly adding 15 to 35 parts of fermented chili paste, 1 to 10 parts of pickle paste, 1 to 5 parts of pickle fermentation liquor, 1 to 10 parts of medlar juice, 1 to 20 parts of Chinese date juice, edible fungus enzymatic hydrolysate and the like on the basis of the commonly used raw materials of the hotpot condiment, and adopting a method of stir-frying matched with heat-insulating dipping; the composite chili oil bag is prepared in the steps of: particularly adding chili enzymatic hydrolysate, pickle liquor and the like and frying, and then stewing and dipping. The prepared hotpot condiment is fresh, spicy and delicious, mellow in taste, long and sufficient in taste, and is extremely delicious when food materials with strong muttony and fishy smells, such as beef, mutton and the like are cooked; the oil bag, the seasoning bag and the composite chili oil bag are separately packaged, so that the slag-free hotpot condiment can be conveniently blended by people with different demands on the taste according to respective taste at any time.

A method for producing a spicy chicken product includes the following steps: a, selecting a live chicken, killing the chicken, removing chicken feathers, dressing the chicken, washing the chicken and cutting the chicken to square chips about 2 centimeters to 4 centimeters, and then adding old ginger and cooking wine for pickling for at least 30 minutes; b, removing handles of fresh red hot peppers and cleaning the hot peppers, boiling the hot peppers for 5 minutes with boiled water, then soaking the hot peppers for 1 hour, adding ginger and garlic into the hot pepper, mashing the mixture into paste to prepare Ciba chili; c, heating rapeseed oil to 90% mature, putting the chicken chips for stir-frying, and then taking the chicken chips out of the pot; d, heating rapeseed oil to nine mature, putting the Ciba chili to nine mature, placing the stirred chicken chips into the pot for frying to enable the chicken chips to fully mix with the peppers and enable the color to be uniform; e, placing the mixture into a pressure cooker, adding appropriate cold water, as well as refined salt, soy sauce, white granulated sugar, garlic cloves for seasoning, cooking with the pressure cooker until the water is dried and finally obtaining the spicy chicken product; f, vacuum packing the product. The method is simple, easy for family to make and also suitable for scale production and the spicy chicken processed by the method is good in nutrition and in color and spicy, and the meat is like soft glutinous rice, the flavor can keep long and the spicy chicken can be preserved for a long time.

A Chinese-medicinal insecticide for fly, cockroach, ant, moth, etc is prepared from alcohol, yellow gelatin and 15 Chinese-medicinal materials including hot pepper, Chinese prickly ash, dried ginger, alum, etc.

The invention relates to a new monofunctional acrylamide compound with a capsaicinoid functional structure and a preparation method and application thereof. The acrylamide compound has the chemical structural formula (I) in the specification, wherein in the formula, R1, R2, R3 or R4 represents alkyl, OH group, OCH3 and other substituent groups. The monofunctional acrylamide compound with the capsaicinoid functional structure contains not only a capsaicin important active group, but also active double-bonds capable of performing polymerization reaction, the synthesis method is simple and easy to operate, the yield is high, and the monofunctional acrylamide compound can make up for the defect that the mass production of natural capsaicin is limited by complicated extraction processes and the output of hot pepper and simultaneously make up for the insufficiency that the natural capsaicin can only be used as a pure additive. The monofunctional acrylamide compound with the capsaicinoid functional structure, provided by the invention, has very good application prospects in preparation of marine antifouling coatings or antibacterial and mildew-proof coatings.

The chemistry regulation and control cultivate means of the hot pepper's high output and good quality is one of the cultivate means of the vegetable crop. Basing on the insufficiency of recent hot pepper cultivate means, dispose hot pepper at its critical growing period by using plant growth regulator such as fruitone, drop-defending element and casing coupling amine, as well as cultivate synthetically by using cultivate measures such as scientific, rational manure and proper planting density, including nursery sock growing, planting, chemical controlled treatment, fertilizer water quality management, branching and wiping bud processes. It makes the output of the hot pepper increase quickly, with the average increase production of 18percent to 30percent, the quality improves evidently, besides, the content of vitamin C and deoxidizing sugar are improved apparently, it is also suitable for different kinds of hot pepper.

The present invention relates to a compound pesticide with good effect for killing tea scale louse, green leafhopper, mites and aphis, etc. Said compound pesticide is made up by using organic solvent extracts of hot pepper, chinaberry root bark and willow-leaved smartweed through a certain preparation process. Besides, said invention also provides the concrete steps of said preparation process.

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 hot pepper rich in organic selenium and a production method thereof. The total selenium content in the hot pepper rich in organic selenium is 10-300 micrograms per kilogram and the content of the organic selenium is equal to or more than 80% of the total selenium content. The method comprises the following steps: using a selenium-enriched seedling culture matrix of hot pepper to culture the seedlings of the hot pepper rich in organic selenium; transplanting the seedlings together with soil into a land; and finally harvesting the hot pepper rich in organic selenium, wherein a selenium-enriched seedling culture matrix of hot pepper contains nanometer selenium plant nutrient agent, garden soil, organic fertilizer, pond sludge and plant ash, and the mass ratio of the nanometer selenium plant nutrient agent to the garden soil to the organic fertilizer to the pond sludge to the plant ash is (0.001-0.1): (2-8):(1-4): (1-4): (0.5-1). The hot pepper is rich in selenium element and the whole content is uniform. By using the method, the proportion of organic selenium is increased, the problem of the prior art of the stability of selenium content in the hot peppers grown in different batches is solved, the uniform selenium content in the hot pepper is ensured, and the standard mass production can be realized.

The invention relates to a method for eliminating facility cultivated vegetable continuous cropping obstacles and application of the method. The method for eliminating facility cultivated vegetable continuous cropping obstacles comprises the following steps of: after facility cultivated vegetables are harvested, filling water in a vegetable facility cultivation field at field temporary spare time in spring, summer and autumn, simultaneously adding a proper quantity of ferrous sulfate, stacking and soaking crop straws in the water, adding a small quantity of unslaked lime for fermentation, covering the field with films or sealing a greenhouse after four weeks, suffocating the greenhouse at high temperature by filling water, fermenting the crop straw for 7-14 days, uncovering the films, fully draining the water accumulated in the vegetable cultivation field in the greenhouse, inoculating edible mushrooms such as straw mushrooms and shiitake on the stacked and fermented crop straw, and harvesting the edible mushrooms after approximate 20-30 days. The method is mainly applied to the planting of melons, fruits and vegetables such as hot peppers, cucumbers and tomatoes.

The invention belongs to the field of the food fermentation engineering and particularly relates to a fermentation method of pickled leaf mustard with good flavor and products thereof. The ready-to-eat pickle is obtained by adopting leaf mustard with dual-purpose stems and leaves as main raw materials, saline solution, sticky rice mash, ginger, hot peppers and red-skinned sugar cane as auxiliary materials, hyperosmosis resistant lactic acid tetracoccus and hyposmolality resistant lactic acid bacteria as the primary fermentation microorganisms, fermenting with high salinity, desalting, secondarily fermenting with low salinity and modulating the products. The pickle related by the invention is crisp and tasty, acid, soft, sweet and fresh; and the color and lustre are pleasant. Compared with the traditional primarily fermented product, the micromolecule flavor substance is obviously enhanced, and the delicious amino acid and the like are also obviously enhanced.

The invention relates to the technical field of food, and discloses a hot pot base and a preparation method thereof. In the hot pot base, a bovine bone soup powder, bovine bone marrow powder and a beef extract which are rich in bone collagen, various amino acids such as hydroxyproline and the like, vitamins and various trace elements such as calcium, phosphorus, ferrum and the like are added into beef tallow, glutinous rice cake hot pepper, ginger, garlic, broad bean paste, fermented soya beans, table salt, white sugar, spice and monosodium glutamate which serve as raw materials, so that the hot pot base has the abundant nutrition while having fresh and fragrant taste. Compared with the hot pot base in the prior art, the hot pot base has the characteristic of fresh and fragrant taste and nutrition. The hot pot base prepared by the method is peppery but not dry, pungent but not bitter and fresh but not thin, is greased and mellow, has moderate mouthfeel and abundant nutrition, and is suitable to be eaten by people which have different dietary habits in every place.

The process of separating capsorubin and capsaicine from hot pepper includes first extraction of capsorubin and capsaicine from hot pepper material with high concentration alcohol, decompression distillation and concentration to obtain oily coarse capsorubin and capsaicine product, and supercritical fluid extraction to separate capsorubin and capsaicine with different dissolubility in CO2. The process can obtain capsorubin and capsaicine with high purity, no residual solvent and no bad smell simultaneously. The process is simple, economic, easy in operation and suitable for industrial production. Capsorubin is used in food pigment, cosmetics and health food, and capsaicine is used in medicine.

The invention discloses a high-yield planting method for hot pepper. The method comprises the steps of seed selection and pretreatment, seedling growing, land preparation and fixed planting, water-fertilizer management, pest control and prevention and harvesting. By adopting the planting method, the yield per mu of hot pepper can be up to 2,000-3,000 kilograms, a single hot pepper plant grows over 50 pieces of hot pepper, and each piece of hot pepper weighs over 0.6 gram. The hot pepper planted with the method is natural and nuisanceless, has high quality, is consistent with the growing rule, is low in planting cost, has high benefit and is more suitable for large-scale planting.

The invention discloses a formula of a seafood seasoning. The formula comprises the following raw materials according to part by weight: 20 to 35 parts of gourmet powder, 20 to 30 parts of seafood extractum, 15 to 25 parts of edible salt, 10 to 15 parts of starch, 10 to 20 parts of spice, 5 to 10 parts of white sugar, and 1 to 10 parts of maltodextrin, wherein the spice can be at least one of hot pepper, ginger, garlic, white pepper and onion. The manufacturing method of the seafood seasoning comprises the following steps: low-value fish, shrimp, shellfish and the like are concentrated through enzymolysis for standby, then the edible salt, the white sugar and the gourmet powder are smashed to be 100 to 120 in mesh, and all the raw materials are stirred completely by an efficient mixing machine and are made into the seafood seasoning with delicate flavour of seafood through pelletization, drying, cooling, screening and packaging. The seafood seasoning provided by the invention has peculiar delicate flavour and spicery, is delicious in taste, pure in spicery and mild in taste, is mainly used for seasoning in frying, cold dish in sauce, and the like, and is essential in cooking of food.