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118 results about "Paprika oleoresin" patented technology
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Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products. It is composed of vegetable oil (often in the range of 97% to 98%), capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids). It is much milder than capsicum oleoresin, often containing no capsaicin at all.
Process for abstracting both paprika oleoresin and paprika capsicum from pimiento
The invention relates to a process for getting both paprika and capsicum oleoresin by extracting through an extracting solvent taking red chilli as raw material, which comprises the following procedures: 1. processing dry red chilli, separating the skins from the seeds, pulverizing the chilli skins into powder, which will be taken as raw material; 2. adding the extracting solvent in proportion 1:2-8 to the raw material in an extractor, extracting 2-6 hours under temperature 20-60 DEG C, and then filtering; the filtered out residuals will become chilli residues after removing solvent and will be taken as a by product; 3. concentrating above filter liquid into a capsicum oleoresin; the solvent can be recycled for circulating; 4. separating the capsicum oleoresin to get paprika and capsaicine, removing the solvent respectively to get the paprika and capsicum oleoresin; 5. packing. With the invention, both paprika and capsicum oleoresin can be obtained with one extracting, the comprehensive utilization of the chilli is improved, so the efficient and hi-scale production of paprika and capsicum oleoresin becomes a possibility.
Owner:CHENGUANG BIOTECH GRP CO LTD
Method to Prepare a Stable High-Load Paprika Extract in Powder Form
The invention relates to a preparation for foodstuffs. It is proposed in this case that the preparation comprise at least a fat soluble dye, dispersed in a lipid-based carrier medium; polyglycerol esters of edible fatty acids; citric acid esters of monoglycerides and / or diglycerides of edible fatty acids; or mixtures of these esters; and starch sodium octenyl succinate.
Owner:SENSIENT FOOD COLORS GERMANY
Preparation method for lactobacillus fermentation vegetable juice beverage
InactiveCN101341995AEquivalent health effectReduce manufacturing costFood scienceSaline waterLactose
The invention discloses a preparation method for a drink of vegetable juice fermented by lactobacillus; after the vegetables are selected, washed, cut into pieces of 2cmX3cm and weighted, boiled water with 3 to 5 times of weight are added for being scalded for 10 to 20 seconds and cooked for 5 to 10 minutes, then cooled to 30 DEG C; the vegetables are fetched and beaten for juice, thus obtaining the original source by filtering; then brine with a concentration of 2 percent with the same size is added; after being uniformly mixed, sterilizing is carried out for 10 to 15 minutes at the temperature of 100 DEG C; then after being cooled to the temperature of 40 to 45 DEG C, the lactobacillus is inoculated (Bulgaria lactobacillus: plant lactobacillus is equal to 1:1) for fermenting; lactose of 1 percent and pepper powder of 1.5 percent are added for fermenting under the temperature of 35 DEG C for 2 days to obtain the fermented finished product of the drink. The obtained drink is mainly acid and salty; besides, the drink has the special flavors of cooling, refreshing and the flavor similar to pickle. Simultaneously, the fresh vegetable juice is adopted by the lactobacillus drink as the material. Compared with the traditional material of dairy product, the fresh vegetable juice has important meanings on the aspects of reducing the cost of the drink fermented by lactobacillus, increasing the color and style of drink of vegetable juice fermented by lactobacillus drinks and developing the novel usage of the vegetables.
Owner:SHANGHAI INST OF TECH
Multi-flavor sausage
The invention discloses a multi-flavor sausage. The sausage is prepared by adopting meat as a main material and mixing starch and various seasoning auxiliary materials through a conventional method. The multi-flavor sausage is characterized in that the meat comprises the following components in percentage by weight: 58.27-64.78 percent of lean and 12-13 percent of fat; and the seasoning auxiliary materials comprise the following components in percentage by weight: 4-4.5 percent of table salt, 10-12 percent of white sugar, 0.4-0.42 percent of aginomoto, 0.1-0.12 percent of white pepper powder, 2-2.5 percent of spirit, 0.12-0.13 percent of the five spices, 0.6-1 percent of fresh ginger, 6-6.1 percent of soy, 0-0.26 percent of pepper corn, 0-0.7 percent of red chilli powder and 0-1 percent of sliced cayenne pepper. The sausage with different flavors can be obtained by mixing the seasoning according to different components and is suitable for the requirements of different crowds.
Owner:NANTONG YUTU GROUP
Beef peanut butter
InactiveCN103494173AThe production process is simple and environmentally friendlyHas the effect of nourishing the stomachFood ingredient functionsFood preparationIllicium verumFood material
The invention provides a beef peanut butter, comprising the following raw materials by weight: 100 to 110 parts of thick broad-bean sauce, 120 to 130 parts of beef, 80 to 100 parts of peanut, 70 to 80 parts of walnut, 40 to 50 parts of fermented soya bean, 4 to 5 parts of immature orange fruit, 5 to 6 parts of tulip, 5 to 6 parts of flos mume, 6 to 7 parts of spine date seed, 5 to 6 parts of rose, 4 to 5 parts of corn leaf, 4 to 5 parts of clover, 15 to 30 parts of star aniseed, 15 to 25 parts of cassia bark, 180 to 200 parts of honey, 30 to 40 parts of minced ginger, 10 to 50 parts of salt, 15 to 35 parts of soy, 10 to 35 parts of black vinegar, 15 to 25 parts of chilli powder, 30 to 40 parts of powdered pepper, 80 to 100 parts of sesame oil and a proper amount of water. According to the invention, a preparation process for the beef peanut butter is simple and environment-friendly; food materials rich in nutrients, e.g., walnut and fermented soya bean, are added; in particular, extracts of medicinal traditional Chinese medicinal materials like immature orange fruit and spine date seed with digestion helping and stomach strengthening effects are especially added in the process of preparation of the beef peanut butter, so the beef peanut butter has a certain stomach nourishing effect and is health care food beneficial for the stomach of people.
Owner:HEFEI FULAIDUO FOOD
Mi Huatang and preparation method thereof
InactiveCN101822305AAdd new flavorsMethod of making healthyConfectionerySweetmeatsCayenne pepperAdditive ingredient
The invention discloses Mi Huatang, and the formulation thereof is as follows: the following ingredients are added into every 25kg of rice: soft sugar: 10 to 20kg; lard: 15 to 25kg; caramel: 15 to 25kg; and cayenne pepper: 0.5 to 1.5kg. The invention also discloses a preparation method of Mi Huatang, which comprises the following steps: rice selection, rice soaking, rice steaming, fried rice preparation, crisp rice preparation, ingredient adding, formation and packaging. The Mi Huatang breaks through the uniqueness of variety, improves the novel taste, and promotes the development; and the preparation method of the Mi Huatang does not adopt a frying method, is healthier and the prepared Mi Huatang has unique taste, is crispy and sweet, and well received by customers.
Owner:太仓市沙溪酿造厂
Method of extracting capsaicin and capsaithin from red pepper
InactiveCN1724511AEfficient separationIdeal cleaning rateCarboxylic acid amide separation/purificationNatural dyesCapsicum extractAlcohol
The invention provides a process for extracting and separating capsicine and capsicum red pigment from capsicum, which comprises using 50-75% of No.7 alcohol and No.6 solvent oil as mixed extraction agent, lixiviating the chilli powder and disintegrating the leach of the obtained mixed solvent, obtaining capsicum red pigment from No.6 solvent oil layer, obtaining capsicum extract from the ethanol solvent layer, and crystallizing in a crystallizer. The prepared capsicine crystalline body has a overall yield of capsicine to be 85-90%.
Owner:心脑合一(上海)教育科技有限公司
Method for extracting capsorubin and capsaicin from chillies
InactiveCN102060728ASolve the trouble of difficult separationHigh extraction rateOrganic compound preparationCarboxylic acid amide separation/purificationCapsicum annuumPotassium ions
The invention relates to a method for extracting capsorubin and capsaicin from chillies. The method is characterized by comprising the following steps: grinding chillies, using inorganic alkaline liquor containing sodium ions and / or potassium ions as the extractant to extract capsaicin from chilli powder through the solvent method, and extracting capsorubin from the residues of the chilli powder. By adopting the method in the invention, the bioactivity of capsorubin can be effectively protected, the extraction rate of capsorubin can be increased by 15%, the extraction rate of capsaicin can be increased by 5%, the extraction time can be shortened from about 5.5h-10 hours of the prior art to 40 minuntes-3 hours and the extraction efficiency can be obviously increased; the product has high purity and has no peculiar smell or has slight peculiar smell; and the color value of the capsorubin extracted by the method is increased by 20% compared with that of the capsorubin which is extracted by the solvent method of the prior art. The method in the invention has the advantages of high yield of the extracted target product, short cycle, high efficiency, good quality and easy operation process and low carbon, is environmental-friendly and economic and is suitable for industrial mass production.
Owner:CHONGQING ACAD OF AGRI SCI
Method for separating and purifying capsaicin and paprika red pigment through molecular distillation
InactiveCN103232726AReduce pollutionKeep naturalAlkaloids chemistryAlkaloidsDihydrocapsaicinPaprika oleoresin
The invention relates to the field of separation and purification of capsaicin and paprika red pigment, and particularly discloses a method for preparing paprika red pigment and a capsaicin material. According to the method, capsicum oleoresin is subjected to three-level molecular distillation to respectively obtain the capsaicin material and the paprika red pigment, wherein the total content of capsaicin and dihydrocapsaicin in the capsaicin material is greater than 70%, and the color value of the paprika red pigment is higher than 200. The capsaicin material is recrystallized and purified, the total content of capsaicin and dihydrocapsaicin in crystallization is more than 85%, further capsaicin crystals and dihydrocapsaicin crystals are obtained through preparation and separation of high performance liquid chromatography, and the content of each of the capsaicin crystals and the dihydrocapsaicin crystals is more than 95%. The method is simple and convenient to operate and low in production cost, has a good separation effect and is suitable for industrial production; and the content of the products is high.
Owner:SUN YAT SEN UNIV
Spicy and hot air-dried beef and processing method thereof
InactiveCN104432130AGood for healthPromote digestionFood preparationAdditive ingredientNutrient solution
The invention discloses spicy and hot air-dried beef and a processing method thereof. The spicy and hot air-dried beef consists of the following raw materials in parts by weight: 400 to 500 parts of beef, 20 to 40 parts of barbeque sauce, 15 to 20 parts of moringa seed powder, 10 to 15 parts of black garlic, 25 to 50 parts of chopped chilli, 8 to 15 parts of chilli powder, 6 to 8 parts of fresh leaves of dill, 20 to 40 parts of rice vinegar, 15 to 20 parts of salt, 2 to 3 parts of chilli leaves, 1 to 2 parts of leaves of snake gourd fruit, 1 to 2 parts of pipewort, 1 to 2 parts of juniper, 10 to 20 parts of Sanhua liquor, a right amount of a flavor nutrient solution, 0.5 to 2 parts of mustard oil and 5 to 10 parts of coix seed oil. The spicy and hot air-dried beef disclosed by the invention is added with various medicinal and edible seasonings, so that when the flavor is regulated and the taste is improved, digestion can be further promoted and appetite can be further improved; various medicinal and edible seasonings are reasonably combined with other food materials, so that the spicy and hot air-dried beef is rich and balanced in nutrition, spicy, hot and chewy in taste, and unique in flavor; meanwhile, various traditional Chinese medicine ingredients with effects of clearing heat and removing toxicity and appetizing and activating the spleen are added in the formula, so that the spicy and hot air-dried beef is beneficial to health of a human body.
Owner:ANHUI ZHONGYA FOOD
Method for removing phospholipids from paprika oleoresin
The invention discloses a method for removing phospholipids from paprika oleoresin, which belongs to field of natural organic chemistry. The mixed oil which is formed by leaching the chili particles with solvent oil and filtering the chili particles is fully mixed with edible phosphoric acid water or edible citric acid water for acidification, the phospholipids in the mixed oil is dissolved in the acid water, after natural layering, the mixed oil at the upper layer is taken out, furthermore, a plurality times of settling separation of the mixed oil are conducted, the clean separation of the mixed oil and the acid water solution is achieved, and then, the mixed oil is concentrated and evaporated. The invention has simple process, convenient operation, and is beneficial for product purification; meanwhile, the extracted paprika oleoresin can be applied to food.
Owner:山东飞达集团生物科技股份有限公司
Mushrooms dry bean curd source and production method
The invention discloses a mushrooms dry bean curd source and a production method, and the mushrooms dry bean curd source comprises the following components by weight: 60 parts of mushrooms after rehydration, 30 parts of plant oil, 20 parts of thick broad-bean sauce, 8 parts of chive, 6 parts of onion, 3 parts of ginger, 0.8 parts of caraway powder, 1.5 parts of aniseed powder, 1.5 parts of paprika powder, 1 part of liquorice, 1 part of cinnamon, 1 part of chilli powder, 0.8 parts of ground pepper, 0.8 parts of spicy hot powder, 0.6 parts of cinnamon, 0.8 parts of gourmet powder, 4 parts of soy sauce and 2 parts of edible salt. The dry bean curd employs a boiled pulp technology to prepare soya-bean milk, curdled by mixing gypsum and brine to squeeze to obtain the dry bean curd, the mushrooms take dry mushrooms as a raw material, the dry bean curd and the mushrooms after rehydration are cut into small blocks with 1cm*1cm, and fried with high temperature to obtain the fried small dry bean curd blocks and small mushrooms blocks, and an auxiliary material is added to fry to obtain the mushrooms dry bean curd source with thick and delicious taste.
Owner:ZHEJIANG LAOBA FOODSTUFF
Manufacture method of mustard flavor potato chips
The invention discloses a mustard flavor potato chip, which is prepared through steps of material selection, raw material pretreatment, slicing, color protection, dewatering, oil frying, seasoning, package and the like. Spices of the mustard flavor potato chip are prepared from the following ingredients in percentage by weight: 15 to 20 percent of mustard powder, 10 to 20 percent of starch, 3 to 5 percent of salt, 5 to 10 percent of white sugar, 3 to 5 percent of monosodium glutamate, 5 to 10 percent of chilli powder, 5 to 10 percent of black pepper, 1 to 3 percent of yeast extracts, 0.5 to 0.8 percent of chrysanthemum powder, 5 to 10 percent of xylitol, 0.2 to 0.4 percent of orange peel powder, 1 to 2 percent of turmeric powder, 2 to 3 percent of bighead atractylodes rhizome powder, 2 to4 percent of hawthorn fruit powder, 1 to 2 percent of salvia miltiorrhiza powder, 0.5 to 1 percent of cortex moutan powder and 1 to 2 percent of agaricus blazei murrill powder. The mustard flavor potato chip manufactured according to the invention has the advantages that the flavor is novel, the mustard flavor potato chip is healthy and nutritive, the eating is convenient, the process is simple, the technology can be easily mastered, the investment is low, the effect taking speed is high, the general popularization is convenient, and the standardized, normalized and factory production can be easily realized.
Owner:阜阳知识源互联网科技服务有限公司
Dyeing method of water insoluble natural pigment on silk fabric
The invention discloses a dyeing method of water insoluble natural pigment on silk fabric. The water insoluble natural pigment is one of oil soluble curcumin, emodin, chrysophanol and oil soluble paprika oleoresin. The method comprises the following steps: step 1: dissolving the water insoluble pigment in an organic solvent to obtain a pigment solution; step 2: adding an emulsifier in the pigment solution to obtain a mixed solution; step 3: stirring the solution while adding deionized water into the mixed solution; after the addition, continuing to stir to obtain an oil-in-water pigment microemulsion liquid; and step 4: dyeing the silk fabric in the pigment microemulsion liquid. The invention overcomes the boundedness that water insoluble natural pigment is unable to dye the silk fabric in water, so as to realize uniform dyed fiber of silk fabric by water insoluble natural pigment, and high fastness.
Owner:XINYUAN COCOON SILK GROUP
Pumpkin flavor granular condiment
The invention discloses a pumpkin flavor granular condiment. The pumpkin flavor granular condiment is prepared from the following raw materials in parts by weight: 3-5 parts of chicken pure powder, 1.3-2.4 parts of pure chicken oil, 42-43 parts of gourmet powder, 28-32 parts of table salts, 1-3 parts of I+G, 6-8 parts of white granulated sugar, 1-3 parts of yeast extract, 2-4 parts of corn starch, 7-9 parts of maltodextrin, 0.2-0.4 parts of disodium succinate, 0.3-0.5 parts of hydrolyzed vegetable protein powder, 0.1-0.2 parts of sea buckthron oil, 3-5 parts of a nutrition additive, 1-2 parts of pumpkin powder, 1-2 parts of carrot powder, 1-2 parts of celery freeze-dried powder, 0.7-1.2 parts of soybean meal, 0.1-0.2 parts of fructus amomi powder, 0.1-0.2 parts of ginger powder, 0.2-0.4 parts of cinnamon powder, 2-3 parts of walnut kernel powder, 0.4-0.6 parts of rosemary powder, 0.3-0.5 parts of chicken's gizzard-membrane powder, 0.5-0.7 parts of rhodiola rosea powder, 0.3-0.5 parts of scallion powder and 0.1-0.2 parts of chilli powder. The pumpkin flavor granular condiment is unique in fragrance and rich in nutrition, and has special nutrition components. The rosemary can resist to oxidization and delay senescence; the pumpkin flavor granular condiment can remove excessive free radicals generated in a human body, protect the structure of a cell membrane and delay senescence of the human body; and the pumpkin considered by the traditional Chinese medicine can invigorate stomach, detoxicate and destroy intestinal worms, reduce phlegm and remove pus, bring down a fever and stop dysentery, reduce blood glucose and quench thirst.
Owner:如皋市玺运生态农业科技有限公司
Aloe chilli paste and preparation method
The invention relates to aloe chili sauce and a preparation method thereof; the aloe chili sauce consists of 40 weight portions to 55 weight portions of soybean flour, 40 weight portions to 55 weight portions of chili sauce, 15 weight portions to 30 weight portions of salt, 180 weight portions to 280 weight portions of water, 5 weight portions to 15 weight portions of barley flour, 4 weight portions to 8 weight portions of sweet rice flour,110 weight portions to 140 weight portions of malt sugar, and aloe which accounts for 1 percent to 10 percent of the total weight of the soybean flour, the chili sauce, the salt, the water, the barley flour, the sweet rice flour and the malt sugar, and is prepared through heating and fermentation. In the aloe chili sauce, the aloe is first added into the chili sauce in flavoring food, so that the effective components in the aloe can be organically dissolved into the sauce; therefore, the aloe jam not only has a seasoning function but also has a health care function, and can remove the foreign smell of the conventional heavy sauce; the newly prepared aloe jam has novel good taste and is acceptable to consumers. If often taken, the aloe jam can strengthen the stomach, completely cure constipation, beautify and reduce inflammation so the people who take the aloe jam have better spiritual outlook, and is nutritious seasoning food which are well received by eaters and have nourishing function.
Owner:朴玉莲
Noodle sauce with flavor of Chinese prickly ash/zanthoxylum armatum and sesame paste, and preparation method thereof
InactiveCN109601970AEasy to prepareUnique peppery feelingFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentMonosodium glutamatePaprika oleoresin
The invention discloses noodle sauce with flavor of Chinese prickly ash / zanthoxylum armatum and sesame paste as well as a preparation method thereof, and relates to the technical field of food processing. The noodle sauce with the flavor of the Chinese prickly ash / zanthoxylum armatum and the sesame paste is characterized by being prepared from the following raw materials: sesame paste, salad oil,chili pepper powder, Chinese prickly ash, sesame oil, white sesame seeds, paprika oleoresin, zanthoxylum armatum oil, oily essence with flavor of Chinese prickly ash / zanthoxylum armatum and sesame paste, edible salt, white granulated sugar, monosodium glutamate, xanthan gum, disodium-5'-ribonucleotide, a yeast extract, light soy sauce, water, and vegetables. The preparation method of the noodle sauce disclosed by the invention is simple; moreover, no preservative is added during the preparation process, so that, the noodle sauce is safe and assured. The noodle sauce combines numb taste of theChinese prickly ash / zanthoxylum armatum with sesame flavor of the sesame paste; and thus, the prepared noodle sauce has unique combined flavor of the Chinese prickly ash / zanthoxylum armatum and the sesame paste. The prepared noodle sauce is mellow in aroma, refreshing in taste, low in salt content and free of peculiar smell, and meets the DBS51 / 003-2016 standards in terms of various indicators; and thus, the noodle sauce is safe and healthy.
Owner:四川有你一面食品有限公司 +1
Seasoning powder for scented barbecue
The invention discloses seasoning powder for scented barbecue, which belongs to the field of food processing and mainly comprises 3.7 parts of meat tenderizer, 6.8 parts of hot pepper powder, 2.2 parts of Sichuan pepper powder, 1.8 parts of fresh ginger powder, 3.2 parts of star anise, 8.2 parts of perilla seed powder, 2 parts of clove powder, 2.8 parts of fennel powder, 3.7 parts of curry powder, 2.5 parts of cumin powder, 3.3 parts of peanut kernel powder, 2.4 parts of cinnamon, 2.8 parts of amomum powder, 6.5 parts of chicken essence, and 2.7 parts of refined salt. The chicken essence and the refined salt are added into the raw materials placed in a dry container to mix well. Meat can be pickled with the seasoning powder for 15 minutes before barbecuing, and the seasoning powder can also be added during barbecuing. The seasoning powder has the advantages that the seasoning powder is fine, the meat barbecued with the seasoning powder is smooth to eat and tastes no rough, the seasoning powder with a plurality of nutrients is hygienic, and the seasoning powder with herbal ingredients is health-care, fresh, scented and delicious and has a long aftertaste.
Owner:韩雪
Agrocybe cylindracea-spicy meat paste and preparation method thereof
InactiveCN103380895ANo loss of freshnessCrisp and refreshingFood preparationMonosodium glutamateCholesterol
The invention discloses agrocybe cylindracea-spicy meat paste and a preparation method thereof, and belongs to the field of paste preparation. The preparation method comprises the following steps of pouring fragrant oil into a pan, heating the fragrant oil in the pan by a first grade of a fire so that a temperature of the fragrant oil is 60 DEG C, heating the fragrant oil in the pan to a temperature of 195 DEG C by a second grade of a fire with occasional stirring, pouring fermented soya bean into the pan, carrying out stir-frying for 2min, pouring chilli powder into the pan when an oil temperature is reduced to 150 DEG C, carrying out stir-frying for 1min, pouring pickled pepper paste into the pan when a fragrance of the stir-fried fermented soya bean and the chilli powder is produced, carrying out stir-frying for a certain time, pouring bacon into the pan, adding a nipagin alcohol solution into the pan, orderly adding agrocybe cylindracea, monosodium glutamate, pickled mashed garlic, sesame and white sugar as accessory materials into the pan, carrying out full stirring, keeping the temperature of the pan by a first grade of a fire, and carrying out loading at the temperature. Through combination of bacon and agrocybe cylindracea, an oil feel is avoided in eating; a fresh agrocybe cylindracea taste is retained; a crisp, tender and fresh taste is obtained; a delicious taste is obtained; and the effects of resisting aging, reducing cholesterol and preventing and resisting cancers are obtained.
Owner:湖南绿盛农业发展有限公司
Process for the preparation of colorant from oleoresin
InactiveUS20040191384A1Good lookingIncrease valueSolid waste disposalBeer brewingAlcoholPaprika oleoresin
The present invention relates to a process for the preparation of colorant with enhanced color value from commercially available pungent free chilli oleoresin by extracting the pungent free oleoresin with any one of alcoholic solvent, mixture of alcoholic solvents, mixture of alcohol-ketonic solvent or aqueous ketonic solvent, separating the oleoresin layer and the solvent layer, pooling the solvent layer obtained and separating the final oleoresin layer, and distilling the final oleoresin layer of step (c) to obtain pungent free oleoresin with enhanced color value.
Owner:COUNCIL OF SCI & IND RES
Method for making savory pickled rabbit
InactiveCN102763857APure flavorWon't affect tasteFood preparationAdditive ingredientGlucose polymers
The invention discloses a method for making a savory pickled rabbit. The method is characterized by comprising the following steps of: preparing the ingredients in parts by weight: 100 parts of fresh rabbit meat, 5-9 parts of salt, 0.7-1 part of five-spice powder, 0.2-0.5 parts of ginger, 0.4-0.8 parts of garlic, 0.4-0.7 parts of white wine, 2-2.5 parts of glucose, 0.2-0.4 parts of pepper powder and 0.1-0.3 parts of paprika; adding water into the five-spice powder, the pepper powder and the paprika and boiling in gentle fire for 30 minutes; putting the ginger, the garlic, the white wine, the glucose and the like; stirring uniformly, cooling, further adding the salt and stirring, rubbing the materials in and out of the slaughtered and finished rabbit; pickling for a certain period of time; subsequently washing, drying, fumigating, and after fumigating, packaging in vacuum so as to make the savory pickled rabbit. As the rabbit meat is washed after being pickled, the made savory pickled rabbit has no extra salt or condiment, so that the savory pickled rabbit can be eaten conveniently, and the rabbit meat tastes pure and normal.
Owner:SICHUAN LVYUAN RABBIT IND
Mashed potato sausage flavor food prescription and processing technology
InactiveCN101744305AChange the situation of world dominationEasy to eat soft and deliciousFood preparationCholesterolPaprika oleoresin
The invention relates to a mashed potato sausage flavor food prescription and a processing technology; the food prescription is as follows by weight: 100 of potato, 100 of corn starch, 80 of oil brine, 20 of carrageenan, 20 of crispy pork whistle, 10 to 20 of salt, 10 of dehydrated onion powder, 0.5 of paprika, and an appropriate amount of spice. The processing technology is as follows: the potato is selected, cleaned, peeled and soaked into water to prevent browning, cooked to a semi-soft cooked state by steam, chopped into small blocks, added with seasoning and stirred into mashed potato; the mixture of raw materials and seasoning is filled into prepared intestine to be twisted and punched, or the mashed potato is filled into a plastic bowl to be sealed by an aluminum composite film through a hot sealing process, and the raw materials are well cooked, sterilized, packaged into a finished product and warehoused. The invention provides a vegetable-type 'sausage' which has the advantages of convenient eating, deliciousness, unique favor, rich nutrition, and lower content of fat and cholesterol, and is more applicable to the elderly and children.
Owner:GUZHOU MEITAN FENGHUA FOOD
Spicy seasoning and preparation method thereof
The invention discloses a spicy seasoning and a preparation method thereof. The spicy seasoning comprises, by weight, 160 to 180 parts of table salt, 10 to 20 parts of sugar, 20 to 30 parts of monosodium glutamate, 25 to 35 parts of paprika, 6 to 10 parts of maltodextrin, 5 to 10 parts of beef powder, 4 to 6 parts of garlic powder, 3 to 4 parts of hawthorne leaf, 3 to 4 parts of mushroom, 4 to 6 parts of pumpkin, 2 to 5 parts of glutinous rehmannia leaf, 1 to 2 parts of wolfberry leaf, 1 to 2 parts of grape seed, 1 to 2 parts of a caramel pigment, 0.6 to 1 part of I+G, 0.3 to 0.6 parts of non-dairy creamer, 0.1 to 0.3 parts of dahurian angelica root, 0.1 to 0.3 parts of poria cocos and an appropriate amount of scallion and ginger. Compared with the traditional seasoning, the spicy seasoning has a rich taste. Pumpkin has effects of removing toxins, protecting gastric mucosa, preventing and treating diabetes, reducing blood sugar, and promoting growth and development. Wolfberry leaf has a bitter but sweet flavor, is cool in nature and can act on the liver, the spleen and the kidney. Therefore, the spicy seasoning has effects of supplementing vacuity and boosting essence, cleaning heat and quenching thirst, dispelling wind and improving eyesight, and generating body fluid and nourishing liver.
Owner:ANHUI MENGNIU FOOD
Sauce with Dahe black pig ham and konjaku
The invention provides a sauce with Dahe black pig ham and konjaku. The sauce is prepared from ham, thick broad-bean sauce, konjaku flour, vegetable oil, garlic, cooking wine, and spicy and hot seasonings for making sauce food, wherein the sauce is prepared from the following components in percentages by weight: 38-45% of Dahe black pig ham, 22-26% of thick broad-bean sauce, 12-18% of sesame, 0.5-1.5% of konjaku flour, 0.5-1.1% of wild pepper powder, 4-8% of chilli powder, 8-13% of vegetable oil, 0.8-1.6% of garlic, 0.01-0.04% of star aniseed powder, 0.01-0.05% of ginger powder, 0.02-0.06% offennel powder, 0.03-0.09 of cooking wine and 0.4-1.10% of monosodium glutamate by the production process of ham sauce. By adoption of the konjaku flour which has the puffing characteristic and the functions of expelling toxin, losing weight and relaxing the bowels and balancing salinity, the salinity is reduced, taste, appearance, mouthfeeling and elasticity are improved, viscosity and softness are enhanced and the quality guarantee periodd is increased; through the adoption of high-quality Dahe black pig ham lean meat, the formula problem of the product is solved, the taste of the product isimproved and the suitability of the product is enhanced.
Owner:云南富源金田原农产品开发有限责任公司
Coarse cereal five-flavor convenient meal with reasonable dietary energy, amino acid composition and food structures
The invention discloses a coarse cereal five-flavor convenient meal with reasonable dietary energy, amino acid composition and food structures. The coarse cereal five-flavor convenient meal comprises the following ingredients in parts by weight: 4.0 parts of whole hen egg powder, 7.8 parts of chicken breast, 1.0 part of chicken livers, 24.1 parts of white kidney beans, 11.5 parts of dry potato chips, 10.0 parts of buckwheat, 10.0 parts of sorghum rice, 10.0 parts of millet, 1.0 part of Konjac powder, 11.5 parts of pine nut kernels, 1.4 parts of agaric, 1.0 part of fructo-oligose, 5.0 parts oflotus root starch, 5.0 parts of three-delicacy soy sauce, 1.2 parts of siritch, 3.2 parts of white granulated sugar and 0.5 part of fine common salt. The recipe is a basic recipe, and the following ingredients are respectively added according to different verity flavors: 2.5 parts of dried orange peel, or 2.4 parts of liquorice and 0.1 part of stevioside, or 2.5 parts of dried hawthorn and 0.5 part of citric acid, or 34.0 parts of bitter gourd and 0.8 part of dehydrated onion, or 5.4 parts of garlic bulbs and 0.2 part of chilli powder, or 18.0 parts of ginger.
Owner:唐山市华玉食品有限公司
Composite meat-flavored seasoning with litsea pungens flavor and preparation method thereof
ActiveCN106072419AEnhance characteristic flavorImprove securityFood preservationLipidic food ingredientsMonosodium glutamateCapsicum annuum
The invention discloses a composite meat-flavored seasoning with litsea pungens flavor and a preparation method thereof. According to the preparation method, a litsea pungens mixture ferment generated by fermentation of fresh litsea pungens, fresh chilli, scallion, ginger, garlic, rhizoma kaempferiae, Chinese prickly ash and iodized edible salt is taken as one of raw materials, and is stir-fried together with raw materials such as colza oil, chilli powder, litsea pungens oil, animal bone extracts, fine bean halves, ginger and garlic, table salt, pickled ginger particles, pickled chilli particle, pickled capsicum frutescens particles, monosodium glutamate, white granulated sugar, white pepper powder, green Chinese prickly ash powder, spice powder and yellow wine, so that the composite meat-flavored seasoning with litsea pungens flavor is prepared. The composite meat-flavored seasoning with litsea pungens flavor is finely stir-fried by use of an accurate temperature-controlled stir-frying technology; by virtue of the preparation method, the typical flavor of the product is enhanced, and the product safety is enhanced; the prepared product is free from addition of preservatives such as sodium benzoate and sodium benzoate, a sterilizing technology is not needed to be adopted, and the guarantee period of the product can be at least six months.
Owner:CHENGDU UNIV
Vacuum freeze-dried flavoring type auricularia auricula
ActiveCN104366446AUnique flavorGreat tasteFood preservationFood preparationMonosodium glutamateFreeze-drying
The invention provides vacuum freeze-dried flavoring type auricularia auricula and a preparation method thereof. The flavoring type auricularia auricula is prepared from the following components in parts by weight: 600-800 parts of water, 10-15 parts of auricularia auricula, 0.5-1.5 parts of salt, 1-2 parts of monosodium glutamate, 0.08-0.15 part of I+G, 0.7-0.8 part of sugar, 0.15-0.2 part of chilli powder, 0.3-0.4 part of pork powder, 0.005-0.01 part of chilli essential oil, 10-15 parts of soybean oil, 0.01-0.03 part of ethyl maltol, 0.5-0.8 part of garlic powder, 0.3-0.5 part of shallot, 0.04-0.08 part of white pepper powder and 0.1-0.15 part of cooked spicy and hot oil. The flavoring type auricularia auricula is prepared by matching the auricularia auricula with adjuncts including the chilli powder, flavoring and freeze-drying, is nutrient, crispy and tasty, is unique in flavor, is good in taste, is convenient to eat and can serve as a new choice of leisure foods.
Owner:福建省新闽商业运营管理有限公司
Spicy three-dice oily pepper
InactiveCN104256413AFull of nutritionIncrease nutritionFood ingredient as taste affecting agentCheese manufactureMonosodium glutamateCapsicum annuum
The invention discloses a spicy three-dice oily pepper, which is composed of the following raw materials in parts by weight: 150 to 170 parts of rapeseed oil, 80 to 100 parts of pepper powder, 12 to 18 parts of potato, 8 to 12 parts of peanut, 8 to 12 parts of bean curd, 6 to 10 parts of salt, 4 to 8 parts of monosodium glutamate, and 10 to 16 parts of spices. The potato, peanut, bean curd, and pepper powder are combined to prepare oily pepper, the nutrients of oil pepper is enriched, at the same time the oily pepper become more palatable, and the taste is spicy, palatable, elegant, fine, and long lasting. The spicy three-dice oily pepper can be solely used as a specialty.
Owner:GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
High temperature countercurrent solvent extraction of capsicum solids
InactiveUS6074687AImproved color stabilitySolid waste disposalFood shapingAntioxidantFine particulate
Owner:KALAMAZOO HLDG INC
Soybean hot spicy sauce and manufacturing method thereof
InactiveCN101564146AThe taste is salty and fragrantFull of nutritionFood preparationCayenne pepperAdditive ingredient
The invention provides a soybean hot spicy sauce and a manufacturing method thereof. The soybean hot spicy sauce is prepared from the following raw materials according to the proportioning by weight: 5 of soybean, 1 of dried eggplant strips, 1 of cayenne pepper and 1.5 of salt and also comprises ginger powder and garlic powder which are used as seasoning accessories. After the soybean is boiled and fermented, the dried eggplant strips, the cayenne pepper, the salt and the seasoning accessories are added, and the mixture is uniformly mixed and stirred to prepare the soybean hot spicy sauce. Even though the varieties of the raw materials are few, the dried eggplant strips are used and the reasonable accessories are added so as to ensure that the taste of the soybean hot spicy sauce is quite delicious. The soybean hot spicy sauce has convenient manufacture, short production period, convenient operation process and proper salty and spicy taste. The eggplant has abundant nutrition and contains various nutritional ingredients such as protein, fat, carbohydrate, vitamins, calcium, phosphorus and ferrum and particularly, higher content of the vitamin P so as to have an incomparable advantage over other vegetables and fruits. The soybean hot spicy sauce with the dried eggplant contributes to preventing and treating hyperpiesis, coronary heart diseases, arteriosclerosis and purpura haemorrhagica and is particularly suitable for most people to eat.
Owner:胡桂银
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