7 results about "Sweet Peppers" patented technology

The invention relates to the technical field of enzyme preparation, in particular to an anti-immune viable bacterium enzyme preparation device which comprises a cleaning tank, a spherical supporting frame, a first driving assembly, a second driving assembly and a clamping assembly, a spherical cavity is formed in the cleaning tank, sterile water is contained in the spherical cavity, the interior of the spherical supporting frame is hollow, and the upper end and the lower end of the spherical supporting frame are through. According to the device, the spherical supporting frame and the clamping assembly are arranged, after the clamping assembly clamps the sweet peppers, the spherical supporting frame is turned over so that the clamping assembly clamping the sweet peppers can rotate to the position below the water surface of sterile water, then air containing infectious microbes in a sweet pepper cavity is completely replaced with the sterile water, then the sterile water is replaced with the sterile air, and then the sterile water is replaced with the sterile air; the method comprises the following steps: feeding the sweet peppers into a fermentation tank through a material outlet to ensure that all air in the sweet pepper cavity is air without infectious microbes, preventing enzyme product spoilage caused by the fact that the air in the sweet pepper cavity is not exhausted, finally conveying the sweet peppers into the fermentation tank through the material outlet, and fermenting the sweet peppers in the fermentation tank to generate enzyme.

The invention relates to the technical field of Chinese herbal medicines, and particularly discloses a Chinese herbal medicine tea for supplementing necessary nutrients for human body deficiency and a preparation method thereof.The Chinese herbal medicine tea is prepared from, by weight, 2-5% of stevia rebaudiana leaves, 6-9% of fructus lycii, 5-7% of hippophae rhamnoides, 7-9% of rhizoma cyperi, 3-6% of basil leaves, 6-9% of siraitia grosvenorii seeds, 5-7% of codonopsis pilosula and 14-16% of endothelium corneum gigeriae galli. The composition is prepared from the following raw materials in percentage by weight: 6-9% of dogwood, 6-9% of wild jujube pulp, 4-6% of frosted perilla fruit, 5-7% of rose buds, 8-10% of dried beancurd stick skin, 2-4% of sonchus oleraceus, 2-4% of yuan mushroom and 2-5% of sweet pepper. Various raw materials are selected and processed to prepare the tea bag, tea water of the tea bag can effectively supplement various nutrient substances and trace elements which are lacked and necessary for the body of a drinker, enhance the viscera function and physical quality of the drinker, improve memory, tonify qi and blood, promote blood circulation to remove blood stasis, regulate cold, heat, yin and yang, relieve nerves and regulate mood, and meanwhile the tea drink is fresh and sweet and has a good health care effect. The tea bag disclosed by the invention is simple to prepare and beneficial to popularization.

The invention discloses an instant sausage and a preparation method thereof. The instant sausage main materials comprise pork, beef (containing other tissues such as beef tendons), chicken, fish, shrimp and other fresh meat sources or single meat of animal meat sources or two or three combined meat of the fresh meat sources or the animal meat sources; the auxiliary materials comprise radish, sweet pepper, basil, cumin, salt, monosodium glutamate, ethyl cinnamate, lotus root starch, eucalyptus oil, jaboticaba leaf extract and wasabi extract. According to the instant sausage disclosed by the invention, the wasabi extract and the jaboticaba leaf extract are added, so that the antioxidant, antibacterial and preservative effects of the instant sausage are improved. Particularly, after the wasabi extract and the lotus root starch are added, the hardening speed of the meat can be delayed, the original taste and fragrance of the raw material meat are reserved, and the color enhancing effect is achieved. The prepared instant sausage is not added with nitrite, and is better in taste and healthier.

1. Name of the product in this design: Swimsuit (H296190 Sweet Pepper Orange). 2. Intended use of this design: for wearing. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: the front view. 5. This design is for a thin product, therefore the left view, right view, top view, and bottom view are omitted. 6. Other situations requiring explanation: Other explanation: The dashed lines in each view are sewing threads.

The present application relates to a kind of African flavor composite spice composition and its application, belong to food flavoring technical field.The composition described in the present application includes the following weight parts of component: 18~25 parts of galangal powder, 4~8 parts of cumin powder, 5~15 parts of smoked pepper powder, 8~15 parts of coriander seed powder, and the weight ratio of galangal powder and cumin powder is (2.5~5):1.The present application is based on the core cooking demand of long time stewing, charcoal roasting in Africa, adopts galangal as the core to build high-temperature flavor skeleton, and multiple components are synergized to form the complete system of "high-temperature lock aroma - double deodorization and flavor enhancement - all-scenario adaptation".Compared with traditional formula, high-temperature aroma retention, deodorization effect is significantly improved, and the pain points of traditional formula high-temperature flavor loss, insufficient deodorization capacity can be solved from the root.