420 results about "Red peppers" patented technology

The invention discloses Muslim mushroom beef sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim mushroom beef sauce comprises the following raw materials in parts by weight: 30-300 parts of vegetable oil, 10-100 parts of diced beef, 2-20 parts of dry red peppers, 2-10 parts of chilli sauce, 20-60 parts of mushrooms, 2-50 parts of garlic, 1-10 parts of shallot, 1-20 parts of fresh ginger, 2-15 parts of table salt, 0.3-3 parts of mixed soybean sauce, 1-5 parts of white granulated sugar, 0.8-2 parts of pepper and 0.1-5 parts of spice. Beef is specially pickled, is quickly frozen and is added with oil to be fried, so that mutton smell is removed, flavor is enhanced, and the beef is rich in nutrition and crisp in taste. The Muslim mushroom beef sauce has the beneficial effects that the raw materials are finely selected, a formula is precise and scientific, various requirements on nutrition, flavor and color are met, the process is scientific and reasonable, the flavors of the beef, the mushroom, the chilli sauce and the spice are harmonious, and the Muslim mushroom beef sauce is crisp in taste and is chewable.

The invention discloses red date potato chips. The red date potato chips are characterized by being prepared from the following raw materials in parts by weight: 100 parts of smashed potato, 20 parts of wheat germ powder, 5 parts of xylitol, 5 parts of red date meat paste, 5 parts of red bean paste, 5 parts of pumpkin, 1 part of cushaw flower, 2 parts of eggplant, 2 parts of Chinese broccoli, 0.2 part of lotus leaf powder, 2 parts of boletus edulis, 2 parts of green red pepper, 0.2 part of semen cassiae powder, 2 parts of ginger, 1.0 part of baking soda, 2 parts of salt, 10 parts of white sugar, 0.5 part of monosodium glutamate and a proper amount of water. The red date potato chips are prepared from the wheat germ powder, the red date meat paste, the red bean paste, the pumpkins, the cushaw flowers, the eggplants, the Chinese broccoli, the boletus edulis and the green red peppers, so that the red date potato chips contain rich vitamins, and are anti-oxidative and good to health, and the immune function of a human body can be improved; the lotus leaf powder and the ginger have the effects of invigorating the stomach and reducing blood pressure, so that the potato chips have a health care function; and the formula is in line with the needs of the human body, so that the physical health is maintained when a person enjoys the potato chips, and the potato chips belong to delicious food.

The invention discloses a spicy sesame peanut paste. The spicy sesame peanut paste is characterized in that the spicy sesame peanut paste is prepared from the raw materials of, by mass: 60 parts of peanut kernels, 15 parts of sesame, 8 parts of medlar, 8 parts of peach kernels, 4 parts of dry red peppers, 30 parts of soybean oil, 5 parts of sesame oil, 1 part of white granulated sugar, 5 parts of ginger, 5 parts of garlic, 10 parts of Sichuan peppers, 4 parts of salt, and 2 parts of monosodium glutamate. A preparation method of the spicy sesame peanut paste comprises the steps that: the sugar is added into soybean oil; the oil temperature is increased to 60-80 DEG C; the mixture is decocted for 2-3min; when the oil temperature is 100 DEG C, ginger, garlic, and the like are added; bake-dried peanut kernels are soaked in well-boiled Sichuan pepper water; the peanut kernels are dried by baking by using a slow fire; the sesame and peach kernels are stir-fried by using a slow fire, until a fragrance is generated; the sesame and peach kernels are prepared into coarse particles; the dry red peppers are well infused by using boiling water; the red peppers are dried by dipping, and is mixed with warm soybean oil; the red peppers are fried by using a slow fire, until a fragrance is generated; the Sichuan peppers are fried by using warm oil and a slow fire, until a fragrance is generated; the peanut kernels, peppers, Sichuan peppers, and salt are crushed into coarse particles; the coarse particles are decocted with the primer obtained by mixing for 5min; sesame oil is added to the mixture, and the mixture is decocted for 2min; and the mixture is fetched, and then filled.

The invention mainly relates to a table hot and spicy sauce and a preparation method thereof. The hot and spicy sauce, which is made from pickled pepper, is characterized by containing ingredients in terms of part by weight: pickled 18-20 parts of pickled pepper, 40-50 parts of edible oil, 6-7 parts of lobster sauce, 3.5-4.5 parts of black sesame seed, 3.2-8.8 parts of pignut, 4-4.5 parts of soybean, 7.2-8 parts of shallot, and 4.1-5 parts of sufu. The ingredients are prepared into the hot and spicy sauce, which has a slightly hot taste and does not cause people to have a parched mouth or tongue and excessive internal heat, thus being suitable for various people. Besides, the requirements of fresh-keeping and quality guarantying of the hot and spicy sauce can be satisfied without adding any additive, thus overcoming the defect that the fresh-keeping and quality guarantying can only be realized when the additive is added and facilitating eating and storage. The sauce is rich in nutrition, convenient to eat and store, and suitable for public taste; moreover, the sauce can not only used for mixing rice, steamed bread or cold dish, but also be widely used in restaurants, households and on journey.

The present invention belongs to the field of food and specifically discloses a fermentation technology of a novel thick broad-bean sauce special for seasoning. The technology comprises the following steps: broad bean halves are crushed; the crushed broad bean halves are put into hot water to be blanched, the blanched broad bean halves are drained, the drained broad bean halves are cooled, flour and soy sauce koji essences are added, and the materials are evenly blended; the mixture is subjected to ventilation to prepare a koji, and when the bean halves grow yellow cream spores, and the koji is taken out to be weighed; finished koji is weighed, edible salt and flavored protease are respectively added into warm water to be dissolved, the dissolved materials are blended into the finished koji, and an incubation fermentation is conducted for 25-30 days until the mixture is mature to obtain sweet broad bean sauce; red peppers are soaked in clean water, the soaked red peppers are washed clean using water, the washed red peppers are chopped, then edible salt is added to conduct salting, at the same time, lactic acid functional bacteria are added, and after the salt fermentation, the fermented peppers are obtained; the sweet broad bean sauce and the fermented peppers are mixed, eater producing yeasts are added, and the mixture is sun-dried for 30-40 days; and finally the mixture is sterilized and packaged. The technology can shorten the fermentation cycles to 100-120 days, the product salt is lower than or equal to 15%, the amino acid nitrogen content is larger than or equal to 0.32%, and the product amino acid nitrogen content is improved for 30% or more.

The invention discloses a pig blood curd which is prepared form the following raw materials in parts by weight: 100-120 parts of soybean, 40-50 parts of pig blood, 1-2 parts of gastrodia elata, 1-2 parts of dangshen, 3-5 parts of Chinese yam, 1-2 parts of lucid ganoderma, 1-2 parts of lotus leaves, 1-2 parts of semen raphani, 1-2 parts of lotus seeds, 1-2 parts of chrysanthemum, 3-4 parts of gingers, 3-5 parts of red peppers, 1-2 parts of broad bean leaves, 1-2 parts of folium cortex eucommiae, 1-2 parts of prunus humilis bunge leaves, 1-2 parts of chestnut leaves, 1-2 parts of leaves of rehmannia glutinosa, and 4-6 parts of grape seed oil as well as right amount of table salt, water and seasonings. Compared with the prior art, the pig blood curd combines health care effects of pig blood and bean curd, and dietetic invigoration traditional Chinese medicines such as the dangshen and the Chinese yam are added into the pig blood curd, so that the pig blood curd improves the immunity of a human body, has the function of health care, can prevent mutation, and is good for promoting longevity after being eaten for a long time.

The invention discloses a fructus capsici pickling method. The fructus capsici pickling method comprises the following steps: (a) selecting fresh and mature red peppers without insect holes or mould rot, cleaning the red peppers, and drying; (b) chopping the red peppers; (c) adding an appropriate amount of salt, pickling for one day, and draining water; (d) adding bruised gingers, smashed garlic, white sugar and apple dices, mixing uniformly, and packaging the mixed materials into a container; and (e) filling the container with light soy sauce fully, and sealing. According to the method, the red peppers are pickled by the light soy sauce, so that the use of a preservative is avoided, the shelf life is long, and the taste is good.

The invention discloses a processing method of five-colored pickled vegetables. The method is characterized by comprising the following steps: preparing green peppers, red peppers, cabbages, carrots and purple perilla as raw materials and monosodium glutamate, chilli peppers, capsicum frutescens, chili sauce, citric acid, salt and the like as auxiliary materials, mixing the materials, pickling, packaging and sterilizing, and checking and storing. According to the method, the processing raw materials are readily available, the processing cost is low, no preservative is added, and no toxic and side effects are generated; purple perilla leaves serve as a raw material and a spice of the pickled vegetables, and also have an effect of preventing pickled vegetable liquid from going bad; the pickled vegetables are bright in color and rich in sour aroma, are fresh, spicy, fragrant and crisp, are delicious and tasty, and serve as a green and healthy appetizer. The method is simple to operate and easy to master.

The invention relates to a zi ba pepper product and a production process of the zi ba pepper product. The zi ba pepper product is mainly prepared from the raw materials of colza oil, dried red pepper, ginger, garlic, salt, pepper and monosodium glutamate. The production process mainly comprises the following steps of: (1) selecting the dried red pepper; (2) cleaning and cooking; (3) mixing and smashing; (4) frying and quantitatively filling; (5) screwing, smearing, labeling and spraying the codes; and (6) checking, boxing and storing in warehouse. The flavor of the zi ba pepper can be kept, the cooked dried red pepper is mixed and smashed with the ginger and garlic to form pepper blocks with proper size according to a certain ratio, the colza oil is refined for frying, the zi ba pepper is thermally filled when being fried to the required degree, and the phenomenon that the product is exposed in air for a long time so as to be polluted is avoided; and moreover, the manufacturing process is scientific, reasonable, high in working efficiency and suitable for large-scale production.

The invention belongs to the field of planting commercial crops and particularly relates to a pepper dwarf thick planting pick-free high-yield planting method. The method comprises the following steps that a planting field of red peppers is selected to be at the elevation of 1500-2500 m, a planting field of green peppers is selected to be at the elevation equal to or smaller than 1800m; mature pepper seeds are collected and dried, seed coats are removed, the seeds with the seed coats removed and sand are mixed at the proportion of 7:3 by weight to conduct rubbing, the outer membranes of the seeds are broken and removed, the seeds are then rubbed with washing powder water with the washing powder accounting for, by weight, 0.5% at the temperature equal to or lower than 50 DEG C, wax and oil on the seeds are removed, and the seeds are washed to be used. Compared with an existing pepper planting technology, the pepper dwarf thick planting pick-free high-yield planting method can increase the yield by more than 40% and reduce picking cost by 80%. According to the pepper dwarf thick planting pick-free high-yield planting method, the planting method of the peppers is changed fundamentally according to the physiological characteristics of the growth of the peppers, the peppers are easy to pick, labor cost is greatly saved, and the harvesting cost of each kilogram of dried pepper products is only around 3 yuan.

The invention discloses fish seasonings and a preparation method thereof, and relates to a boiled fish seasoning, a green peppercorn tender fish seasoning, a spicy fragrant water fish seasoning and a green peppercorn fragrant water fish seasoning and preparation methods thereof. The fish seasonings comprise the following raw materials: salad oil, broad bean paste special for raw fish seasonings, fermented blank beans, old gingers, garlics, pickled gingers, pickled Szechuan chilies, pickled capsicum frutescens, a new generation of dry chilies, fresh green prickleyash, peanuts, Chinese red peppers, black peppers, anises, foeniculum vulgare and cinnamons. The preparation method comprises the following steps of raw material pretreatment; burdening; frying; filling packaging; cooking; external packaging; and binning. The fish seasonings are convenient to use; authentic Szechuan fish food can be cooked through the utilization of the fish seasonings by consumers without cooking skills. Thus, the fish seasonings meet the needs of people and have the good practicability.

The invention provides a method for preparing capsanthin powder from red peppers, belonging to the field of coloring agent in food additives or feed additives. The method comprises the following steps of drying red pepper with a drying machine, pulverizing into 60-80 mesh powder, adding into a pressure extractor, adding antifoaming agent and antioxidant, vacuuming to -0.06 to -0.1 MPa, adding compressed No.4 solvent oil, extracting under pressure of 0.3-1MPa for 20-60 min for 3-6 times to obtain mixed oil, heating, and concentrating under reduced pressure to obtain capsanthin resin; and mixing the capsanthin resin with alkaline solution, heating for saponifying, mixing the saponified capsanthin resin with adsorbent at a weight ratio of 1:(0.4-10) to obtain capsanthin powder, and embedding with starch by using fluidized bed. The inventive capsanthin powder has the advantages of good fluidity, stable quality, high yield, and no pollution.

The invention relates to a shelled shrimp chili sauce and a preparation method thereof. The shelled shrimp chili sauce is characterized by being prepared from the raw materials in parts by weight: 3 to 4 parts of fortune's drynaria rhizome, 4 to 5 parts of Chinese angelica, 2 to 3 parts of Japanese thistle herb or root, 3.5 to 4 parts of rhizome of large-headed atractylodes, 4 to 5 parts of leonurus heterophyllus, 1 to 2 parts of bitter herbs, 2 to 3 parts of gerbera, 30 to 34 parts of shelled shrimps, 300 to 350 parts of broad bean paste, 2 to 3 parts of olive oil, 12 to 14 parts of peanuts, 15 to 18 parts of chickpeas, 50 to 55 parts of red peppers, 3 to 4 parts of honey, 10 to 12 parts of white vinegar, 3 to 4 parts of toadstool, 2 to 3 parts of fragrant mushrooms, 32 to 35 parts of glutinous rice, and 7 to 8 parts of nutrition additives. The shelled shrimp chili sauce is spicy and refreshing, and appetite can be whetted; at the same time, the shelled shrimp chili sauce is rich in nutrition, and the added shelled shrimps contain rich proteins, vitamins A and minerals of potassium, iodine, magnesium, phosphorus and the like, so that bodies can be benefitted; in addition, the shelled shrimp chili sauce further contains various Chinese herbal medicine components, so that if users often eat the shelled shrimp chili sauce, the efficacies of tonifying kidneys and strengthening bones, replenishing blood and activating blood circulation, harmonizing spleens and stomachs and benefiting stomachs, and clearing heat and removing toxicity can be achieved.

The invention relates to a method for preparing a canned steamed large-mouth fish head with diced hot red peppers and is characterized in that a fresh large-mouth fish head, which is cut from the eyes, is chosen, immersed and seasoned in the tea water with salt and is packaged into a can container after the water is drained; diced kelp, diced hot red peppers and condiment liquid are added into the container with the weight percentage of the fish head of 45 to 55 percent, diced kelp of 10 to 20 percent, diced hot red peppers of 4 to 7 percent and condiment liquid of 25 to 35 percent; the gas in the can is dissolved out after the container is opened and heated for 15 to 30 minutes in the temperature condition of more than 85 DEG C; after the can is sealed, the sterilization is carried out for 60 to 90 minutes at temperature of 100 to 120 DEG C, and the head is cooled to room temperature, thus forming the canned steamed large-mouth fish head with diced hot red peppers. The canned large-mouth fish head manufactured with the method integrates the nutritional components of the large-mouth fish head, diced kelp, diced hot red peppers and condiment liquid and is rich in nutrition, delicious in taste, long in shelf life and convenient in eating as well as improves the added value produced by heads of large-mouth fish, reduces the waste of resources. The manufacturing method of the invention is reasonable in process, feasible in operation and is suitable for industrial production.

The invention provides a growth promoter containing microbial agent for inducing composite growth promotion and most effective growth promoting possibility thereby. The microbial agent contains at least two or more PGPR stains selected from soil microbe, and one of them must be a mixture of AP162. Thus, the invention probably overcomes the defects caused by traditional method of random using PGPR strain, such as high cost and low growth promoting effect. In addition, if the growth promoter of the invention is used in cultivation of crops such as cabbage, cucumber, beans, red peppers and tomatoes, the crop of fine variety can be obtained in relative shorter period thereby enhancing marketability and yield and reducing usage amount of fertilizer, thus continuous cultivation can be realized without destroying soil aggregate.

The present invention relates to the technical field of seasoning cooking wine production, and particularly relates to a passiflora edulis seasoning wine and a preparation method thereof. The passiflora edulis seasoning wine consists of the following raw materials in parts by weight: 120-180 parts of passiflora edulis, 20-30 parts of white wine, 15-30 parts of soybeans, 15-25 parts of citrus reticulata peels, 14-24 parts of fresh ginger, 18-28 parts of dried tangerine peels, 6-10 parts of star anises, 6-12 parts of Chinese red peppers, 3-8 parts of garlic, 5-13 parts of mint, 4-10 parts of foeniculum vulgare, 4-12 parts of Chinese wolfberry fruits and 8-16 parts of herba houttuyniae. The passiflora edulis seasoning wine of the present invention has rich nutritional value, fragrant and mellow flavor, good health-care effects, excellent cooking effects, and has effects of promoting metabolism, activating blood circulation and dispelling cold, and preventing cold and etc.

The invention relates to nutritional yak meat paste and a making method thereof, and belongs to the technical field of condiments. The nutritional yak meat paste is prepared from the following raw materials in parts by weight: 200 to 280 parts of yak meat, 300 to 350 parts of rape seed oil, 280 to 350 parts of butter, 20 to 30 parts of shallots, 20 to 30 parts of gingers, 20 to 30 parts of garlic, 20 to 30 parts of onions, 8 to 12 parts of star anises, 8 to 12 parts of fennels, 9 to 15 parts of cinnamons, 8 to 10 parts of bay leaves, 50 to 60 parts of red peppers and 4 to 8 parts of polygonum multiflorum. The nutritional yak meat paste tastes delicious, can be directly eaten, can also be used for cooking, contains rich trace elements such as carotene, calcium and phosphorus, has high nutritional value, and is suitable for various kinds of people and particularly applicable to sub-healthy people; with the addition of Chinese herbal medicinal components, a healthcare effect can be achieved, and the immunity of a human body can also be improved.

The invention provides a production method of disposable hotpot seasoning containing two kinds of pickled pepper. The production method comprises the steps of: preprocessing red pickled peppers, green pickled peppers, Pixian bean sauce, pickled ginger, fermented soya beans, hot pickled mustard tuber, peeled garlic, old ginger and dry red peppers for later use; then blending the preprocessed red pickled peppers, green pickled peppers, Pixian bean sauce, pickled ginger, fermented soya beans, hot pickled mustard tuber, peeled garlic, old ginger and dry red peppers with wild pepper, compound spice, fermented glutinous rice, a tasty agent and salt by using beef tallow, and carrying out special drying and seasoning to obtain a semi-finished product of the disposable hotpot seasoning containing two kinds of pickled pepper; and finally, shaping and packaging. According to the production method of the disposable hotpot seasoning containing two kinds of pickled pepper, the stewing time is shortened, the long-term repeated stewing of fat and carbonization deterioration of raw materials are avoided, and nutrient ingredients of the raw materials are kept. The disposable hotpot seasoning containing two kinds of pickled pepper is special in favor, fresh and thick in fragrance, crisp in palatability, oil but not greasy, pungent and spicy but not drying, and capable of getting up the appetite, and has a good popularization value and application prospect.

The invention relates to a method for extracting water-soluble carotenoid from carrots, tomatoes, red peppers, marigold and the like through enzymatic hydrolysis. The method comprises the following steps: adding water to fresh plant materials to obtain homogenate; carrying out ultrasonic cell disruption to the homogenate; mixing the homogenate with cellulase and pectinase and stirring the mixture while adding surfactant to the mixture; performing enzymatic hydrolysis; filtering the hydrolyzed mixture with a filter; and drying the filtrate in vacuum to obtain the water-soluble carotenoid.

The invention discloses spicy sauce with boiling oil. The spicy sauce is prepared from the following raw materials in parts by weight: 15-24 parts of dry red peppers, 7-15 parts of pepper red oil, 6-11 parts of soybean paste, 6-9 parts of salsa soya, 5-10 parts of sesame juice, 9-18 parts of peanuts, 7-20 parts of black sesames, 6-11 parts of peppers, 5-8 parts of cloves, 5-16 parts of chili powder, 5-7 parts of diced tomatoes, 5-7 parts of seafood sauce, 3-6 parts of cinnamon, 15-35 parts of soybean oil, 6-9 parts of sesame oil, 6-11 parts of caraways and 5-12 parts of diced inions. The spicy sauce with boiling oil has the beneficial effects of being attractive in color and luster, extremely good in mouthfeel, capable of stimulating the appetite of people, preventing and treating cold, and detoxifying and improving looks.

The invention discloses a Pixian thick broad-bean sauce. The Pixian thick broad-bean sauce is made from Erjingtiao red peppers, capsicum frutescens, fermented bean segments, old ginger, garlic, distillers' grains, dried pepper powder, crystal sugar, pricklyash peel powder, Chinese prickly ash granules, star aniseeds, cinnamon bark and bay leaves. According to the Pixian thick broad-bean sauce, the distillers' grains are used as yeast for making the Pixian thick broad-bean sauce, so that the utilization rate of the distillers' grains is increased, and waste is turned into wealth; besides, various amino acids and unknown growth promotion factors in the distillers' grains are utilized, so that the nutrient value of the Pixian thick broad-bean sauce is increased; and the composite fermentation effect of the distillers' grains is matched, so that the stickiness of the Pixian thick broad-bean sauce is moderate, the storage time of the Pixian thick broad-bean sauce is longer, the longer storage time of the Pixian thick broad-bean sauce is, the more fragrant the Pixian thick broad-bean sauce is, and the Pixian thick broad-bean sauce is free from bitter taste after being stored for a long time.

The invention relates to the field of food processing, and particularly to sweet and sour spicy rabbit meat. The invention discloses sweet and sour spicy rabbit meat which comprises the following components in parts by weight: 100 parts of rabbit meat, 30-40 parts of rapeseed oil, 1-2 parts of peppers, 5-15 parts of dry red peppers, 2-6 parts of vinegar, 1-3 parts of dark soy sauce, 2-4 parts of old gingers and 1-2 parts of anises. A preparation method of the sweet and sour spicy rabbit meat comprises the following steps: (1) pre-treating raw materials; (2) dicing; (3) pre-cooking; (4) pickling; (5) frying; (6) packaging; (7) sterilizing; and (8) examining a finished product. The invention provides an instant rabbit meat product which is unique in flavor. The sweet and sour spicy rabbit meat is good in sensory property, strong in sweet and sour flavor and nutritional and delicious. Moreover, the product lasts long as of storage duration and is suitable for large-scale industrial production.

The invention discloses luosifen soup which is decocted by the following raw materials in parts by weight: 50-60 parts of snail meat, 8-10 parts of star anise, 8-10 parts of fennel, 8-10 parts of cortex cinnamomi, 8-10 parts of clove, 6-8 parts of cassia twig, 6-10 parts of fragrant amomum villosum, 6-10 parts of areca-nuts, 8-10 parts of amomum cardamomum, 8-10 parts of hawthorn roots, 10-20 parts of ginger, 8-10 parts of peppers, 10-20 parts of dried red peppers, 4-6 parts of felwort, 4-6 parts of radix codonopsis, 3-5 parts of honeysuckle, 3-5 parts of white chrysanthemum, 60-100 parts of pig bones, 30-50 parts of acid beans, 4-6 parts of caraway and 4-6 parts of scallions. The soup disclosed by the invention finely selects various healthcare raw materials and can clear away heat, eliminate dampness, purge intense heat, relieve restlessness and dispel stomach cold once often eaten.

The invention relates to a method for producing flavor fermented blank bean. The flavor fermented blank bean comprises the following raw materials in parts by weight: 50-60 parts of original-flavor fermented blank bean, 1-5 parts of white spirits, 5-15 parts of edible salt, 1-5 pars of dried momordica grosvenori, 1-5 parts of glycyrrhiza uralensis, 0.25-1.25 parts of white sugar, 0.05-0.25 part of monosodium glutamate, 1-5 parts of radix puerariae, 1-5 parts of honeysuckle, 5-15 parts of red peppers, 5-15 parts of a ginger juice, and 10-15 parts of mashed garlic. With the raw materials and the improved fermented blank bean process, the prepared fermented blank bean has good taste and strong and pervasive bean fragrant, is suitable for different groups of people, and also can clear heat and remove toxicity.

The invention discloses a method for producing toona sinensis bud sauces. The preparation process comprises the following steps of: (1) selecting high-quality toona sinensis buds, carrying out impurity removal, cleaning, segmented color-protecting, blanching treatment and drying on the selected high-quality toona sinensis buds so as to obtain a product for later use; (2) adding edible oil into a double-layer heating pan, after the temperature of the oil rises to 80-120 DEG C, adding an antioxidant, and stirring for about 10 minutes; (3) adding fresh garlic, fresh onions and 1 / 6 part of salt, decocting the obtained object for about 45 minutes; (4) adding red peppers, sesames and 1 / 6 part of salt, decocting the obtained object for about 50 minutes; (5) adding the spare toona sinensis buds, and decocting the obtained object for about 60 minutes; (6) adding special powder, self-made 'fengjiao' zanthoxylum oil and 1 / 6 part of salt; (7) continuously stirring, and decocting the obtained product for about 60 minutes, and then taking the obtained product out of the pan; (8) carrying out filling and sterilization; and (9) carrying out packaging on finished goods. According to the invention, the taste of toona sinensis buds is kept, so that the toona sinensis bud sauce both has the characteristics of flavored table pickles, and has the spicy taste of chilli sauces, therefore, the toona sinensis bud sauce has appetizing dietary-therapy and health-care functions.

The invention discloses pepper sauce. The pepper sauce is prepared from the following raw materials in part by weight: 70-90 parts of fresh red peppers, 6-10 parts of garlics, 4-6 parts of fresh gingers, 4-6 parts of sesames, 2-4 parts of white sugar and 1-3 parts of Baijiu. According to the pepper sauce, pepper is used as a main material and the flavor of the pepper can be kept.

The invention belongs to the technical field of grains storage and relates to a method for manufacturing grain insect expelling bags. The method comprises weighting dry argy wormwood leaf stems, willow leaves, perillaseed leaf stems, chrysanthemum leaf stems, dry red peppers and dry kelp, cutting the plant materials into sheet geometrical shapes, mixing and drying the materials to obtain a plant mixture, smashing the plant mixture, and stirring the plant mixture in a container to obtain a plant mixed powder; weighing the dry red pepper according to the plant mixed powder material weight ratio, adding water which is 5 times of the weight of the dry red peppers and heating and boiling the mixture, keeping the mixture away from fire and cooling the mixture to the room temperature, submerging non-woven bags or gauze bags in dry red pepper water for half an hour, taking out and drying the non-woven bags or the gauze bags, filling the material plant mixed powder in the non-woven bags or the gauze bags submerged in the dry red pepper water, and sealing the bags to obtain the grain insect expelling bags. According to the method, the design principle is simple, the bags are made of pure natural plant mixtures and have no toxic and side effects on human bodies, the manufacture cost is low, the manufacture principle is simple, and the method is safe and environmentally friendly.