278 results about "Pepper oil" patented technology

The invention relates to a process for extracting xanthoxylin and sanshoamides through supercritical carbon dioxide. Firstly, the pricklyash peels are crushed and squashed into pieces, the squashed pricklyash peels are loaded in a supercritical extraction reactor for extraction, the extraction solvent is food-grade carbon dioxide, the extraction liquid sequentially enters a separation reactor I and a separation reactor II for separation, the pressure of the separation reactor I is 6-7 MPa, the temperature thereof is 25-32 DEG C and the time is 20-40 min; the pressure of the separation reactor II is 5-6 MPa, the temperature thereof is 22-26 DEG C and the time is 30-50 min; the products of the separation reactor I and the separation reactor II are respectively collected, the product of the separation reactor I is dehydrated and refined to prepare the sanshoamides, and the product of the separation reactor II is xanthoxylin; the sanshoamides, xanthoxylin and food oil are blended according to weight ratio of 1:1:30-100 to obtain supercritical pepper oil which can be used as flavoring oil for high-grade dinning industry.

The present invention provides a local flavour chicken claw. It uses chicken claw as main material, according to the mixing ratio of main material and gravy soup of 1:1-2, adds the gravy soup, prepared by using the following auxiliary components; soy sauce 0.5-3%, monosodium glutamate 2-5%, granulated chicken baullon 0.5-2%, apple 1-5%, star anise 2-5%, pepper 0.4-5%, white sugar 10-15%, vegetable oil 1-3%, onion 0.5-3%, ginger 2-5%, salt 3-6% and the rest is water, pot-stewing them for 30-60 min, filtering gravy soup to obtain gravy product; in 100 portions of gravy product adding 1-5 portions of garlic powder, 0.3-1 portion of xanthoxylum powder and 0-8 portions of pepper oil.

The invention discloses a method for preparing pepper aromatic oil. The method comprises the following steps of: pre-treating raw material, carrying out supercritical CO2 extraction, separating oil from water, and carrying out molecule distillation and the like. According to the method, by the advanced supercritical CO2 extraction technique, the extracted pepper oil resin contains most aroma components and flavor presentation components of pepper, and furthermore in combination with the molecule distillation technique, the pepper aromatic oil is separated from the pepper oil resin, and thus the pepper aromatic oil with strong pepper flavor is prepared.

The invention provides a new process for manufacturing zanthoxylum oil by blending zanthoxylum schinifolium and fructus zanthoxyli, relating to the food processing technical field. The new process is as follows: zanthoxylum schinifolium and fructus zanthoxyli are taken as raw material; the blended extractive of the zanthoxylum schinifolium and fructus zanthoxyli is extracted by taking an edible alcohol as a solvent in the vacuum degree of 0.06 to 0.08 Mpa and below the temperature of 60 to 75 DEG C, and then is prepared into the particular zanthoxylum oil by an edible vegetable oil; therefore, the product maintains the intense numb-taste of the fructus zanthoxyli and possesses the peculiar incense of the zanthoxylum schinifolium; the product avoids the shortcoming that the zanthoxylum oilin the traditional process has single incense and numb-taste, the active substances seriously lose in the high temperature, the peroxide value is on the high side; the quality of the pepper oil is extremely increased.

The invention discloses a method for producing pepper oil with stable quality and a high spicy degree. The method includes the steps that (1) dry pepper raw materials are crushed, steam distillation is carried out, and pepper aromatic oil is obtained after oil-water separation; (2) pepper powder obtained after steam distillation is extracted through ethyl acetate, solvents with pepper resin are obtained through filtering, 5% sodium hydroxides are added into the solvents, heating and stirring are carried out for two hours, then the solvents are cooled to be at the room temperature, ethyl acetate solvents are obtained after separation, activated carbon is added for adsorption, the solvents are obtained after filtering, reduced pressure distillation is carried out for concentration, and pepper oil resin with the high spicy degree and good fluidity is obtained; (3) pepper aromatic oil obtained in the step (1) and the pepper resin obtained in the step (2) are mixed, and a pepper oil product with stable quality is obtained. The proportion of pepper spicy substances and pepper aromatic substances is controllable, the content of pectin and polysaccharide is little, foreign flavor does not exist, the smell and flavor are pure, the fluidity is good, meanwhile, the oil solubility is good, emulsifier does not need to be added during dissolving, suspended matter and sediments do not exist, and transparency is high.

The invention pertains to the convenience food and production field, and is a preparation method of a mutton soup material taking mutton as principal material. The vacuum curing convenient mutton soup material includes mutton parcel, red pepper oil, sheep oil parcel, mutton soup main ingredient parcel, green vegetable parcel and vermicelli parcel, and is prepared by sterilizing and sealing. The inventive mutton soup has advantages that the water is firmly melt to the fat; the soup is in milky white color, fragrant, delicious, non-pungent, no meals, delicious fragrance; meat is tender and lubricated. The invention can be used for both food complement and dietary cure, is a good food for keeping fit and removing disease; at the same time, the present invention also has efficacy of benefit Qi complement deficiency, warm center dissipate cold, and tonify kidney establish Yang.

The present invention discloses a chili sauce and a production method thereof, belonging to the technical field of food processing. The chili sauce is made of the following components: line peppers and capsicum annuum, dried chili powder, scallion, ginger, garlic, bean paste, star anise powder, Chinese red pepper powder, salt, monosodium glutamate, soybean oil, white sugar, disodium 5'-ribonucleotide, chicken essence powder, D-sodium isoascorbate, maltol, Chinese red pepper oil, chili oil, beef oil and potassium sorbate. The chili sauce is prepared by brewing the fresh peppers, dried chili powder, Chinese red pepper powder, star anise powder and other raw materials in the soybean oil, which not only ensures the products to have fresh red color and luster, but also keeps the intact structure morphology of the chili fruits, and thus the products have good shape, color and luster, are attractive, and can improve appetite. After the chilies are fried in the oil until the chilies are well-done, the chilies have thick meat texture, do not get soft, and are fragrant and crisp and tasty. Besides, the fermentation time is reduced, and thus the shelf-life is extended. The chili sauce can significantly promote appetite.

The invention relates to natural beef flavor which is prepared by the following method: tanking 0-10% of glucose, 0-3% of D-wood sugar, 0-5% of glycocoll, 0-5% of DL- alanine, 0-6% of L- cysteine hydrochloride, 0-4% of sulfo-aminolactic acid, 0-4% of DL- methionine, 5-20% of refining beef tallow, 0-4% of VC, 0-6% of VB1, 10-40% of vegetable protein hydrolyzate, 10-40% of liquid state yeast extract, 10-40% of beef hydrolyzate, 0-2% of anise oil resin, 0-2% of cinnamon oil resin, 0-2% of pepper oil resin, 0-2% of fennel oil resin, and 10-30% of table salt which are added into a reactor in sequence and stirred in the room temperature for 20 minutes, heated up and keeps warm in the temperature of 100-120 DEG C for 1-3 hours, naturally cools down to 50 DEG C, is sieved with a vibrating screen with 40 meshes and discharged to obtain the beef flavor.

The invention relates to a pickled pepper bullfrog processing technology which comprises the following steps: raw material pretreatment, pickling, baking, soaking and seasoning, vacuum packaging, high-pressure sterilization as well as vanning and warehousing. The bullfrog skin processed according to the processing technology provided by the invention is delicious in taste, rich in nutrition and convenient to store and transport. Thus, the pickled pepper bullfrog processing technology belongs to the bullfrog deli processing industry with good prospect. The pickled pepper bullfrog processing technology has the beneficial effects that the bullfrog meat which is seasoned according to a seasoning formula is good in flavor, cannot generate a peculiar smell and has a yellow pickled pepper oil color besides being white, so that the bullfrog meat is attractive in color and flavor, tenacious and resistant to chew; if the bullfrog meat is cooked properly, the bullfrog meat is easy to split when being eaten, thereby being convenient to carry. In addition, the pickled pepper bullfrog is low in production cost and simple in processing technology. Thus, the pickled pepper bullfrog processing technology is suitable for industrial production.

The invention discloses an application of plant essential oil serving as a red imported fire ant repellent. The plant essential oil disclosed by the invention is citronella oil, cinnamon oil, wintergreen oil, clary sage oil, cedar oil, pine needle oil or pepper oil, and researches show that the plant essential oil can effectively interfere choice behaviour of red imported fire ant so as to achieve a prevention effect. The plant essential oil comes from conventional plant varieties, raw materials are easily available in practical production and are edible or essence raw materials and are harmless to a human body, and the repellent has a wide application prospect in the agricultural technical fields of quarantine inspection and prevention and control on the red imported fire ant.

The invention discloses feed for local chicken raised in bamboo groves and a preparation method thereof. The feed is prepared from the following raw materials in parts by weight: 250-300 parts of bamboo leaves, 200-250 parts of grass, 250-300 parts of soybean cake, 150-200 parts of corn, 100-200 parts of wheat, 30-50 parts of husk, 40-60 parts of potato residues, 50-70 parts of kelp residues, 30-40 parts of radish, 20-30 parts of pumpkin peel, 30-40 parts of apple powder, 20-30 parts of lotus root powder, 10-15 parts of beancurd, 4-5 parts of bone powder, 3-4 parts of edible salt, 1-2 parts of yeast extract, 2-3 parts of potato paste, 1-2 parts of pepper oil, 0.2-0.5 part of chicken additive and 70-80 parts of whey powder. When the feed is used for raising local chicken, local chicken can grow and develop fast, and have strong bones, full plumage, strong immunity and high survival rate; the chicken meat is tight, tender and delicious in taste, the eggs are excellent in quality and rich in nutrition, and eggs and meat have high medicinal value and good health and tonifying effects.

The invention relates to a flavored instant foodstuff ingredient of mashed potato and a production method thereof. Potatoes are taken as main material while auxiliary materials consists of starch, edible gelatine, chili powder, oyster sauce, stewed oil, pepper oil, salad oil, chicken essence or gourmet powder, frozen dry chopped onions, salted radish cubes, etc. and the materials are all prepared according to a certain mixture ratio; the potatoes are steamed and cooked to be mashed potatoes which are then evenly blended with auxiliary materials and next are sauted by adding various oils; the obtained mixture is then cooled and added with sodium dehydroacetate as preservative to be packaged in cans or bowls according to different containers and finally treated with plastic package, sterilization and testing, so as to obtain eligible products.

The invention discloses a refined pepper oil- and/or oil resin-microcapsule and making technique. The microcapsule is made of Arab glue, malt dextrin, soybean protein, refined pepper oil and/or oil resin, and water. It gradually adds Arab glue and malt dextrin in water and heats to dissolve, cools, then adds in soybean protein to blend evenly, then when the temperature is cooled to normal temperature, adds in refined pepper oil and/or oil resin as central material, then homogenizes thrice, cools the mixed liquid to spray and dry, and then makes into microcapsule granules. It avoids oxidation of refined pepper oil and/or oil resin.

The invention discloses a production technology of soybean foods, in particular to special-flavor vegetarian meat and a manufacturing method thereof. Compared with the prior art, the special-flavor vegetarian meat is characterized in that by strictly selecting materials and adopting the manufacturing method, the soybean drawing protein is used as the main raw material, is salted by star anise, Chinese prickly ash, flos caryophyllata, radix angelicae, bay leaf and other Chinese herbal medicines, and is added with white granulated sugar, edible salt, monosodium glutamate, edible oil, soybean sauce, pepper oil, other spicy materials and food additives serving as auxiliary materials; the manufacturing process comprises the following steps of plant soaking, water draining, salting, water draining again, oil frying, water draining again, stirring and salting, vacuum sealing, high-temperature boiling and steaming, cooling, radiating and sterilizing, and the like. The special-flavor vegetarianmeat has the characteristics that the color, fragrance and taste are complete; the content of protein is high, the content of fat is low, the cholesterol is not contained, the fibers are rich, freshand tender, the chewiness effect is realized, and the aftertaste is maintained; the self nutritional components of the raw materials are reserved, and the fresh and delicious taste of the product is improved; the special-flavor vegetarian meat is a kind of potential vegetarian type leisure food, and the market prospect is good.

The invention relates to pepper sesame oil and a preparation method thereof. After fresh peppers are fried by putting into temperature-rise colza oil, pepper grains are filtered to obtain pepper oil, and the pepper oil is mixed with sesame oil to obtain the pepper sesame oil. The preparation method of the pepper sesame oil comprises the steps: ripe fresh peppers are cleaned by clean water and dried, the sesame oil is put into a heating container and heated to 80 DEG C, the fresh peppers and the sesame oil having the mass ratio of 0.4-0.8:1 are put into the heating container for frying, when the green peppers is changed into dark green peppers or the red peppers are changed into dark red peppers, heating is stopped; after the pepper grains are filtered and separated, the residual oil is cooled to obtain the pepper oil; and after the pepper oil is mixed with the sesame oil according to the mass ratio of 1:0.8-1.5, the pepper sesame oil is prepared. The pepper sesame oil combines the flavors of the pepper and the sesame oil and is delicious and convenient to use.

The invention discloses a pepper oil preparation method. The pepper oil preparation method comprises 1, raw material preparation, 2, seed-peel separation, 3, stir-frying for fragrance production, 4, crushing, 5, mixing and 6, refining. The preparation method is simple and utilizes combination of pod pepper and Erjingtiao pepper. The pod pepper is a main spicy ingredient and the Erjingtiao pepper is a main fragrance ingredient. Through stir-frying and pestling with a treadle-operated tilt hammer for hulling rice, the mixed pepper powder has a bright color, a spicy and fragrant taste and an enough fragrance. The mixed pepper powder is stir-fried through high temperature rapeseed oil at a high temperature of 240 DEG C until a fragrance is produced and then the mixed pepper powder is refined through middle temperature rapeseed oil at a temperature of 150 DEG C so that the pepper oil has a bright color, enough fragrance and a good taste.

E beef with a fine needle, then putting in sauce for room temperature soaking, repeatedly beating the soaked beef, after applying a layer of pepper oil uniformly on the surface of the sliced beef, wrapping the surface of the sliced beef with a layer of seasoning powder, wrapping the surface of the beef with a layer of tin foil at last, putting in an oven for baking, spraying a certain amount of mashed garlic juice on the surface of the baked beef, putting in a steamer for steaming, removing the seasoning powder from the surface of the beef by filtration, and putting in a sealing bag for high-temperature sterilization. The processing method is simple and convenient; the processing time is shorter; the beef is fragrant in flavor and is sufficiently tasty without marinating for a long time; the processing time is saved; the marinated beef is delicious in meat flavor, and fluffy, fresh and tender in meat quality; nutritional ingredients in the beef can be preserved to the greatest extent; marinating materials are in single use to ensure that the marinated beef is free from toxic substances; an old brine taste can be achieved by a smaller amount; and the marinated beef contains antibacterial ingredients and can be preserved for a long time.

Sympathetic nerve-stimulating fragrant compositions with weight-loss effects, characterized by containing one or more selected from among fennel oil, grapefruit oil, pepper oil, hyssop oil, sage oil, estragon oil, eucalyptus oil, rosemary oil, cinnamon oil, clove oil, ylang ylang oil, ginger oil, geranium oil and olibanum, or one or more from among limonene, pinene, myrcene and benzyl benzoate as the active ingredients in the oils, and preferably also containing caffeine.

The invention discloses a making method of typical local flavor capsicol. The method obviously improves the utilization rate of pepper and strengthens the hot taste of the capsicol. The invention is realized through the following technical plan: the pepper is air-dried; the impurities in the pepper and the white-skinned pepper are removed; the pepper is stir-fried with mild fire and the temperature is controlled in a range of 50 DEG C to 70 DEG C and the time is controlled within three or five minutes; a strong flavor of pepper is smelt and the stir-fried pepper is not burned; the pepper is smashed by a small steel grinder; the pepper is soaked for 72 hours, with the ratio 1:2 of the pepper and the vegetable oil, and during the process the mixture is stirred once every two to four hours; the mixture is deposited and clarified for three to five hours after being squeezed; the pepper oil and the pepper mud of typical local flavor are obtained after filtration.

The invention discloses fishing bait having excellent attraction, and a preparation method of the fishing bait. The fishing bait is prepared from the following components in parts by weight: 15-17 parts of lemongrass, 12-14 parts of thymus mongolicus ronn, 7-9 parts of rhizoma kaempferiae leaves, 140-150 parts of soybean meal, 32-35 parts of coarse rice powder, 4-5 parts of chicken stock, 7-8 parts of shrimp meat, 3-4 parts of nori, 1-2 parts of peanut butter, 18-21 parts of cow blood meal, 12-15 parts of white sesame powder, 31-35 parts of green bean dregs, 0.1-0.2 part of lactic acid bacteria strain, 13-15 parts of folium mori, 17-19 parts of common ducksmeat herb, 0.4-0.6 part of table salt, 4-5 parts of snail meat, 1-2 parts of cane shoots, 1.2-1.5 parts of pepper oil, 1-2 parts of pig bone extract and 1-2 parts of carboxymethyl starch. The fishing bait has the characteristics of fish luring and fishing; the bait is wet, soft and palatable as well as diversified in nutrition, and has durable aroma; the fishing bait is capable of gathering a shoal of fish within a short time, has stronger ability against water flow, and is prepared from natural and environment-friendly raw materials, thus not causing pollution and damage to water.

The invention discloses a spicy fish ingredient and a making method thereof. The spicy fish ingredient is prepared from, by weight, 105-120 parts of soybean oil, 55-65 parts of rapeseed oil, 40-50 parts of monosidum glutanate, 35-40 parts of edible salt, 3-4 parts of white granulated sugar, 2-3 parts of I+G, 85-95 parts of chili shaped like a glutinous rice cake, 35-45 parts of garlic, 27-32 parts of ginger, 20-25 parts of thick broad-bean sauce, 20-25 parts of fermented soybeans, 2-4 parts of red pepper, 2-4 parts of green pepper, 15-20 parts of two-thorn chili, 5-10 parts of pod pepper, 0.3-1 part of white pepper powder, 0.01-0.03 part of citric acid, 1.5-2 parts of fennel, 0.3-1 part of pepper oil and 3-8 parts of pepper powder. The making method comprises the steps of material selecting, material preparing, material weighing, material stir-frying and after-processing.

The present invention provides a method for selecting a perfume ingredient that can enhance a preference therefor by continuous use from among arbitrary perfume ingredients; a perfume composition and a preference-enhancing agent that can give a high preference therefor and enhance the preference by continuous use; and a hair cleanser that can offer excellent use texture and improve the use texture by continuous use.

A method for selecting a perfume ingredient comprising; conducting the following evaluation (A) and/or (B) on arbitrary perfume ingredients and making a selection with the evaluation result as an indicator:

• (A) an evaluation of an impression of the “density” of a fragrance on first exposure and an evaluation of an impression of the “density” of the fragrance after two or more exposures; and
• (B) an evaluation of an impression of the “cheerfulness” of a fragrance on first exposure and an evaluation of an impression of the “cheerfulness” of the fragrance after two or more exposures. A perfume composition comprising a perfume ingredient selected by the method for selecting a perfume ingredient.

A hair cleanser comprising (i) an amphoteric surfactant, (ii) a cationic polymer, (iii) an N-acyl-N-methyltaurine-based anionic surfactant, and (iv) one or more selected from the group consisting of galaxolide, ambroxan, manzanate, grapefruit oil, marjoram oil, cinnamon oil, aurantiol, tomato leaf extract, spearmint oil, clove oil, chamomile oil, pepper oil, Triplal, Yuzu citron (Citrus junos) oil, octylaldehyde, vanillin, jasmine oil, bergamot oil, armoise oil, strawberry extract, geranium oil, lime oil, nutmeg oil, and allyl caproate.