90 results about "Zanthoxylum leprieurii" patented technology

The invention discloses an extracting device and an extracting method for zanthoxylum oil and is characterized in that an oil joint (3) at the left upper end of a low temperature refluxing extracting device (16) is connected with a plant oil heater by a first oil transportation pump(2); the right upper end is connected with a spiral propeller (4); a slag outlet (8) at the left side of the low temperature refluxing extracting device is connected with a squeezer (9); the oil outlet of the squeezer after being jointed with the oil outlet (15) of the low temperature refluxing extracting device is connected with a filter (10); the filter is connected with a clarifying pool (12) by a second oil transportation pump(11); the clarifying pool is connected with a filling machine (14)by a third oil transportation pump(13). The materials are added according to a mass ratio that the ratio of plant oil to zanthoxylum is 2:0.5 to 1. The plant oil is added into a heater (1) to pre-heat to be 80 to 90 DEG C; the zanthoxylum is added into a cracker (6) for being crashed to 20 to 40 meshes; the materials are respectively and continuously fed into the low temperature refluxing extracting device (16) at the two ends; the temperature in the low temperature refluxing extracting device (16) is maintained between 80 to 90 DEG C. The left side of the low temperature refluxing extracting device (16) is for fueling and discharges the slag; the right side is for feeding and discharges the oil to obtain the fished product of the zanthoxylum oil.

The invention relates to a breathing type Zanthoxylum fruit harvester, in particular to a Zanthoxylum fruit harvester, comprising a body, a picking head disposed at the front end of the body, and a conveying duct connected between the picking head and the body and enabling convenience for Zanthoxylum fruit picking, collecting and cleaning and for fruit acquiring, and enables reduction in workload during Zanthoxylum fruit picking and improvement in Zanthoxylum fruit picking efficiency accordingly. A picking mechanism is simple in structure, has a quick picking function, facilitates high-speed picking and enables convenience for Zanthoxylum fruit picking through relative rotation of coaxial tubular moving and fixed blades, and meanwhile, circulating flow of air is generated in the whole harvester, suction of picked Zanthoxylum fruits into the harvester is facilitated, and high wind resistance impurities such as Zanthoxylum leaves can be blown away using a blowing design of the picking head, so that precision picking is facilitated, the net weight of picked Zanthoxylum fruits is increased, following screening is facilitated and labor and material resources for following screening are saved.

The invention discloses a method for quickly preparing high-content zanthoxylum unsaturated amide components. The method comprises the following steps: (1) adding a low-polar solvent into zanthoxylum oleoresin serving as a raw materials, stirring and filtering to obtain solid residues; (2) adding one or more of hexane, cyclohexane and isooctane into the solid residues, heating, performing reflux extraction, and filtering; (3) freezing and crystallizing the filtrate at minus 10- minus 20 DEG C; (4) washing and filtering the crystal, purging and drying in high-purity nitrogen at negative 5-5 DEG C to obtain high-content zanthoxylum unsaturated amide components. According to the method, application of column chromatography in the prior art can be avoided, the high-content unsaturated amide components can be quickly and effectively prepared, and the method is simple and reliable at low cost. Mass spectrum identifies that the prepared crystal sanshool and isomerides, the content detected by high-performance liquid chromatography is over 95 percent, and the crystal can meet basic requirements for reference substance application in the aspects of content detection, quality evaluation and the like.

The invention relates to the technical filed of seasonings, and in particular relates to a sausage seasoning with zanthoxylum schinifolium flavor and a making method of the seasoning. The seasoning comprises the following raw materials in parts by weight: 20-25 parts of hot pepper, 10-14 parts of zanthoxylum schinifolium, 1-8 parts of zanthoxylum bumgeanum, 3-5 parts of pepper, 3-5 parts of ginger, 6-8 parts of spices, 6-8 parts of fermented bean curd, 3-5 parts of fermented glutinous rice, 0.6-0.8 part of red kojic rice, 45-50 parts of edible salt, 20-25 parts of white wine, 5-7 parts of white granulated sugar, 5-8 parts of monosodium glutamate, 2-3 parts of edible glucose, 2-4 parts of starch, 0.08-0.1 part of monascus red, 0.08-0.1 part of stevioside and 0.5-0.8 part of D-sodium erythorbate. The cured product made by the seasoning provided by the invention has fragrant and tangy zanthoxylum schinifolium flavor, particular fragrance, lingering spicy aroma and unique fermentation flavor.

The invention discloses a production method of zanthoxylum oil. The method comprises the following steps: selecting dried zanthoxylum and vegetable oil; baking and sauting the vegetable oil for 10-60 minutes at 60-100 DEG C, adding the dried zanthoxylum accounting for 6-12wt% of the vegetable oil when cooling the vegetable oil to 50-80 DEG C and maintaining for 2-10 minutes so as to obtain mixed oil; adding the mixed oil obtained in the mixing and sauting manner into an oil presser, maintaining the temperature within 70-100 DEG C and performing initial squeezing so as to obtain the zanthoxylum oil; performing preliminary filtration on the initially-squeezed zanthoxylum oil by using a filter screen so as to filter a majority of impurities; introducing the zanthoxylum oil subjected to the preliminary filtration into a vacuum filter; performing filtration on zanthoxylum oil again under the condition that the oil temperature is maintained within 75 DEG C to 105 DEG C so as to improve the filtration efficiency; adding the zanthoxylum oil subjected to the vacuum filtration into a centrifugal oil filter and performing rotating precipitation and filtration again, thereby obtaining the zanthoxylum oil. The method is high in production efficiency, wide in raw material resource, low in cost and pure in zanthoxylum oil taste.

The invention relates to the field of oil material processing, in particular to a preparation method of zanthoxylum seed oil. The method comprises the following steps of: mixing zanthoxylum seeds and excessive sodium hydroxide solution of which the mass percentage is 1.2 to 2.0 percent; under the protection of nitrogen, heating the mixture to saponify the mixture; separating the mixture to obtain the zanthoxylum seeds without epidermis oil fat; and squeezing and refining the zanthoxylum seeds to obtain the zanthoxylum seed oil and also the aqueous solution of sodium aliphatate. The method has the advantages of simpleness in operation, low requirement on equipment, easiness in industrialization and the like. The obtained zanthoxylum seed oil is high in oil extraction rate, low in content of colloid and waxiness, and thick in fragrance, and does not have residual solvent. In addition, the obtained sodium aliphatate can serve as an industrial detergent raw material. Co-production of the zanthoxylum seed oil and the sodium aliphatate is also realized.

The invention relates to a natural air freshener which mainly consists of natural bacteriostatic active substances and a natural emulsifier and has a sterilizing function. The air freshener is prepared from the following components in percentage by weight: 1-3% of zanthoxylum oil, 0.5-2% of clove essential oil, 0.5-2% of litsea cubeba oil, 0.5-1% of oregano essential oil, 0.5-1% of usnic acid, 0.01-0.2% of tremella polysaccharide, 3-5% of one or more of tea saponin or soapberry saponin or saponin and 85.80-93.99% of de-ionized water. By emulsifying and dispersing essential oil ingredients by virtue of the natural emulsifier, the natural air freshener disclosed by the invention, different from conventional alcohol solvent products, is safe and not stimulating; meanwhile, with the significant bacteriostatic activity, the natural air freshener can be used for effectively inhibiting the growth of planktonic microorganisms in public places (railway station, movie theater and the like), hotels, rooms, cars and the like, and can be used for freshening the air and removing odor.

The invention discloses a natural drying color fixative for zanthoxylum schinifolium. The natural drying color fixative comprises the following components according to mass percent: 25%-30% of ethanol, 0.4%-0.5% of sodium citrate, 0.1%-0.3% of sodium ascorbate, and the balance of water. A color protecting method comprises the steps of spraying or soaking the collected fresh zanthoxylum schinifolium for 0.5-1minute by the color fixative, draining and spreading the zanthoxylum schinifolium with the thickness of 0.5cm-1.5cm, drying the zanthoxylum schinifolium in the shade at a room temperature of 25+ / -2 DEG C and with relative humidity of 45+ / -5% inside a room or drying the zanthoxylum schinifolium in the sun to obtain the dried zanthoxylum schinifolium with a dark green color. According to the color protecting method, the original dark green color of the zanthoxylum schinifolium can be effectively kept, and the fragrance of the zanthoxylum schinifolium is strong and pure. The natural drying color fixative is simple in preparation process, low in cost, obvious in effect and free from side effect. Compared with that of an unprocessed control, the net increase of an alpha value (namely green color difference, and an index measured by a colorimeter) of the dried zanthoxylum schinifolium is about -3.0 to -4.5, the drying time is shortened by over 1d, and the color-changing rate is less than 80%-95%, therefore, the natural drying color fixative is especially suitable for use on a large scale in a natural drying process of the zanthoxylum schinifolium.

The invention discloses an anti-bacterial and color-crossing-proof liquid detergent and a preparation method thereof. Zanthoxylum schinifolium peels contain rich volatile essential oil and main chemical components of terpenes substances including linalool, limonene and the like and have a good antibacterial effect. According to the pepararation method provided by the invention, a zanthoxylum schinifolium extracting solution and nano titanium dioxide have a synergistic effect and the remarkable antibacterial effect can be realized; meanwhile, nano titanium dioxide can enter inner gaps of clothes textile fibers due to the nano size of nano titanium dioxide, so that the antibacterial thoroughness is improved; furthermore, the color-fixing and color-crossing-proof effects are improved, and damages to clothes and skin are not caused.

The invention discloses five-kernel camellia oleifera. The five-kernel camellia oleifera is prepared from the following raw materials in parts by weight: 55 to 70 parts of wheat flour, 10 to 15 parts of corn flour, 10 to 15 parts of peanut kernels, 1 to 2 parts of sesame, 2 to 3 parts of shelled melon-seeds, 1 to 4 parts of almonds, 1 to 4 parts of cashew nuts, 3 to 5 parts of edible salt and 1.5 to 2.5 parts of aromatic flvouring, where the aromatic flvouring is prepared from the following powder in parts by weight: 15 to 20 parts of anise, 10 to 20 parts of Sichuan Pepper, 20 to 30 parts of fennel, 3 to 5 parts of radix angelicae, 2 to 5 parts of tsaoko amomum fruit, 1 to 2 parts of clove, 3 to 5 parts of long pepper, 2 to 5 parts of netmeg, 3 to 5 parts of galangal, 5 to 10 parts of fructus amomi, 1 to 3 parts of dried orange peel and the balance of three ginsengs. The preparation process comprises the following steps: mixing the treated wheat flour, the corn flour, the peanut kernels, the sesame, the shelled melon-seeds, the almonds and the cashew nuts, adding the edible salt and the composite aromatic flvouring, and stirring uniformly to prepare the five-kernel camellia oleifera. Compared with the traditional camellia oleifera, the five-kernel camellia oleifera has the characteristics of more excellent taste and flavor as well as higher nutritional value and health-care property.

The invention relates to the field of edible oil production and in particular relates to a pure fresh fructus zanthoxyli oil and a production process thereof. The production process of the pure freshfructus zanthoxyli oil comprises the following steps: squeezing oil sac parts of fructus zanthoxyli pericarps to obtain crude oil juice of fructus zanthoxyli; carrying out solid-liquid separation on the crude oil juice of the fructus zanthoxyli to obtain a crude oil liquid of the fructus zanthoxyli; and carrying out chromatographic separation on the crude oil liquid of the fructus zanthoxyli to obtain the pure fresh fructus zanthoxyli oil. According to the process, only the oil sac parts of the fructus zanthoxyli pericarps are squeezed, and other parts such as kernels of the fructus zanthoxyliare not destructed, normal-temperature squeezing is adopted, and heating is not needed, so that fragrant, fresh and taste components in the fructus zanthoxyli are retained in the juice to the maximumextent, and oil with a high acid value in the kernels of the fructus zanthoxyli is removed; the quality of the pure fresh fructus zanthoxyli oil is completely retained, the processing time is short,the extraction ratio is high, the automation degrees of processing and production and the yield are high, and the whole production process is low in equipment investment; and the product is nutrient,originally ecological and environment-friendly, and the food safety is sufficiently guaranteed.

The invention relates to instant roast chicken and is characterized in that the chicken adopts the chicken killed or stripped feather off as the raw material and is prepared by adding the seasonings with the following weight proportions in every 50 kilos of the chicken killed or stripped feather off: star aniseed of 80 to 120g, interior eardamom of 5 to 15g, zanthoxylum of 100 to 150g, cinnamon of 40 to 60g, liquorice of 55 to 85g, byleave of 80 to 120g, geranium of 30 to 50g, baikou of 15 to 35g, wild peach of 10 to 30g, angelica of 40 to 60g, bibo of 10 to 30g, putchuck of 10 to 30g, xiangmaocao of 10 to 30g. The invention also discloses the preparation method of the instant roast chicken. The instant roast chicken is good in taste, special in flavor and convenient in eating. The method is simple in operation and can effectively ensure the flavor of the instant roast chicken.

The invention provides a porphyra and osmanthus fragrans nutritional seasoning, relating to the technical field of flavoring food. The porphyra and osmanthus fragrans nutritional seasoning comprises the following components: 8-12 parts of porphyra, 8-12 parts of osmanthus fragrans, 1-3 parts of honeysuckle, 2-4 parts of persimmon leaves, 1-3 parts of flower of kudzuvine, 2-4 parts of winter rape, 1-2 parts of banana peel, 3-5 parts of bamboo fungus, 1-2 parts of coconut root-bark, 1-2 parts of angelica dahurica, 10-15 parts of red wine, 1-3 parts of aloe pulp, 1-3 parts of cloves, 1-2 parts of fortune eupatorium herb, 4-6 parts of crowndaisy chrysanthemum, 1-3 parts of green plum pulp, 10-20 parts of broad bean sauce, 1-1.5 parts of pepper, 1-3 parts of alga, 2-4 parts of olive pulp, 1-3 parts of sliced fresh ginger, 1-3 parts of Huang Shan Mao Feng tea, 1-2 parts of celery leaves, 10-15 parts of tangerine peel liquor, 1-2 parts of radix astragali and 4-6 parts of dried peeled shrimps. The porphyra and osmanthus fragrans nutritional seasoning is rich in nutrition, delicious in taste and thick in fragrance; pure natural plant essences are selected as the raw materials, and chemical materials are not added into the seasoning; the nutritional seasoning has pharmacological effects, is capable of promoting digestion and improving appetite, contains a little water, can be preserved for a long time, and is suitable for various cooked wheaten foods, soup, fried dishes, and the like.

The invention discloses an application of zanthoxylum schinifolium volatile oil in preparation of anti-inflammatory analgesic drugs. According to the application, researches find that a zanthoxylum schinifolium volatile oil part can relieve xylene-induced ear swelling and carrageenan-induced foot swelling, and improve abnormal expression of inflammatory factors such as TNF-alpha, IL-6 and IL-1betainduced by carrageenan; meanwhile, the zanthoxylum nitidum maxim volatile oil part has an inhibiting effect on a body twisting reaction caused by acetic acid and a licking reaction caused by formalin, and release of pain-causing factors such as 5-hydroxytryptamine, bradykinin, a P substance and prostaglandin E2 induced by formalin is reduced, so that the zanthoxylum nitidum maxim volatile oil part has anti-inflammatory and analgesic effects; and the analgesic effect is possibly related to the anti-inflammatory effect and inhibition of release of inflammatory substances, and the research results provide a new choice for application of anti-inflammatory analgesic drugs.

The invention discloses a zanthoxylum schinifolium fruiting tree yield increase trimming and managing method. The method is characterized by including following steps: 1), trimming branches of a fruiting tree twice; 2), layering; 3), managing fertilization, wherein the above steps are performed once a year for the zanthoxylum schinifolium fruiting tree. Through two-time trimming, layering and fertilization managing of the fruiting tree, yield and quality of the fruiting tree are improved greatly, cost is saved, and vitality of the fruiting tree is prolonged.

The invention discloses appetite-promoting high-protein seasoning. The appetite-promoting high-protein seasoning is prepared from the following raw materials: crab cream, lobster meal, viviparidae meal, silkworm chrysalis meal, doudan powder, chilli powder, pericarpium zanthoxyli, rhizoma zingiberis recens, fructus crataegi, semen canavaliae, arillus longan, fructus jujubae, fructus foeniculi, fructus chaenomelis, semen lablab album, bulbus lilii, semen euryales, semen phaseoli, fructus citri sarcodactylis, semen armeniacae amarae, laminaria japonica, kernel, semen nelumbinis, semen cassiae, liquorice root, orange peel, radix angelicae dahurioae, herba menthae, nutrient additives, edible salt and sesame oil. The invention also provides a preparation method of the appetite-promoting high-protein seasoning. The appetite-promoting high-protein seasoning prepared by the invention has an excellent appetite promoting function, and is high in protein content, rich in nutrients, good in taste and convenient to eat.

The invention discloses a zanthoxylum yogurt and a making method thereof. The yogurt is prepared from, by weight, 950-1,050 parts of raw milk, 75-85 parts of fructose syrup, 6-7 parts of white granulated sugar, 6-8 parts of a stabilizer, 2-3 parts of zanthoxylum oil and 1.5-2 parts of probiotics. The zanthoxylum yogurt and the making method thereof have the advantages that the raw milk in which the fructose syrup is added is subjected to a sufficient browning reaction and blended with honey and starch, accordingly, the finally-produced zanthoxylum yogurt can be soft and smooth in taste, good in color and luster and rich in aroma, the taste of zanthoxylums cannot be too highlighted, the popularization of zanthoxylum milk is better facilitated, and through multiple times of sterilization treatment in the preparation process, the quality of the finished product can be reliably ensured.

The invention discloses a method for processing low-sodium dry-breezed chickens in flexible packages. The low-sodium dry-breezed chickens are made of yellow-feathered chickens. A recipe for each 100 kg of yellow-feathered chickens includes 1.5-2 kg of sodium chloride, 0.3-0.5 kg of potassium chloride, 1.2-1.6 kg of white granulated sugar, 0.4 kg of monosodium glutamate, 0.3-0.5 kg of pericarpium zanthoxyli, 0.3-0.4 kg of illicium verum, 0.2-0.25 kg of cinnamomum cassia, 0.15-0.2 kg of radix angelicae dahuricae, 0.05-0.075 kg of flos caryophylli, 0.1-0.15 kg of rhizoma alpiniae officinarum, 0.35-0.65 kg of chili, 1.8-2 kg of dark soy sauce and 20-25 kg of water. Procedures for processing the low-sodium dry-breezed chickens in the flexible packages include steps of spice water cooking, rolling, pickling, air-drying, steaming, packaging, sterilizing and the like. The method has the advantages that the low-sodium dry-breezed chickens have strong flavor and chewy flesh, are salty, delicate, delicious and healthful and are applicable to industrial production and suitable to be eaten by general people.

The invention belongs to the technical field of seasoning production and processing and discloses compound high-concentration fresh zanthoxylum oil and a preparation method thereof. The zanthoxylum oil disclosed by the invention is prepared from the following raw materials in parts by weight: 60 to 90 parts of fresh pericarpium zanthoxyli, 5 to 10 parts of anisum fruit, 5 to 10 parts of aniseed, 5 to 10 parts of fresh ginger, 5 to 10 parts of green Chinese onion, 5 to 10 parts of garlic and 1 to 5 parts of sesame. The preparation method of the zanthoxylum oil disclosed by the invention specifically comprises the steps of washing the peeled fresh pericarpium zanthoxyli with Chinese prickly ash seed removed, the anisum fruit and the aniseed clean, putting into a stir-frying machine, dry frying once, adding an ethanol solution once and continuing stir frying to obtain a stir fried material; putting the fresh ginger, the green Chinese onion, the garlic and the sesame into a wok to be fried until cooked, wrapping the stir fried material with gauze, punching and smashing, adding into a refining pot, adding plant blend oil and water according to volume ratio of 1 to 1, refining at 80 to 100 DEG C and centrifugally filtering to obtain the compound high-concentration zanthoxylum oil. The zanthoxylum oil prepared by the invention has pleasant smell, bright color, unique compound fragrance and high concentration. The preparation method can keep nutritional ingredients of the pericarpium zanthoxyli at the maximum degree.

The invention provides a hotpot condiment and a preparation method thereof. According to the method, dozens of food materials are used for stir-frying unique flavor through a specific sequential order, and the hotpot condiment has the advantages of convenience, simplicity and easiness in production. In the preparation of the hotpot condiment, the selection and matching of the materials, the sequential order of putting the materials in a pot, time control and control on cooking are all carefully studied. According to a formula of the hotpot condiment, pure natural raw materials are used, substances such as essence are not added, no scent is left on clothes, but meanwhile, the scent of the raw materials per se is enough for people to feel appetizing greatly. According to the 'three chilli-hopot condiments' provided by the invention, by a specific proportion and matching of pericarpium zanthoxyli, pepper and zanthoxylum armatum DC and by cooperation of other condiments and stir-frying with a specific process, the hotpot condiment can achieve unique flavor, and consumers do not generate internal heat after enjoying the hotpot condiment while the taste sense is improved.

The invention provides a preparation method of zanthoxylum seed-flavored oil. The preparation method specifically comprises the following steps: crushing zanthoxylum seeds, and pressing the crushed zanthoxylum seeds into a blank; extracting crude oil by adopting a subcritical process, namely putting the zanthoxylum seed blank and an extraction solvent into a subcritical extraction kettle, and carrying out subcritical fluid extraction under an ultrasonic condition to obtain the crude oil; separating out flavor substances in the crude oil by utilizing molecular distillation equipment; carrying out deacidification, decoloration and deodorization treatment on the crude oil from which the flavor substances are separated out so as to obtain edible finished oil; and blending the flavor substancesinto edible finished oil in proportion to obtain the zanthoxylum seed-flavored oil. The zanthoxylum seed-flavored oil is extracted through subcritical equipment, then the flavor substances in the zanthoxylum seed-flavored oil are separated out through a molecular distillation technology before high-temperature refining, and finally the flavor substances are blended into the refined zanthoxylum seed oil. The zanthoxylum seed-flavored oil having no solvent residues, mellow taste and unique zanthoxylum fragrance can be obtained through simple operation, and the method has the advantages of highoil yield, high yield, low processing cost and easiness in realizing industrialization.

The invention relates to a branch-changed-pepper-fruiting pruning method for Zanthoxylum schinifolium. The method comprises the step of carrying out spring tip blocking, summer pruning and pepper picking and winter epicormic removing on Zanthoxylum schinifolium trees, so as to achieve annual branch-changed fruiting and parallel tree growing and fruiting. The method disclosed by the invention can be used for remarkably improving the yield and quality of the Zanthoxylum schinifolium and is particularly applicable to the Zanthoxylum schinifolium planting of dry and hot river valley regions of a Zhaotong district of Yunnan.

The invention discloses chili pepper paste. The chili pepper paste is prepared from the following raw materials in parts by weight: 100 parts of fresh chili peppers, 4-6 parts of Chinese prickly ash, 13-16 parts of edible salt, 3-5 parts of garlic and 3-5 parts of fresh gingers. A preparation method of the chili pepper paste comprises the following steps: treating raw materials, namely removing stalks and residues from fresh chili peppers, peeling garlic and fresh gingers, carrying out thorough washing with water, and then, carrying out draining; carrying out pulping, namely mixing the treated fresh chili peppers, garlic and gingers with the Chinese prickly ash and the edible salt, and then, milling the mixture by using a stone mill or grinding the mixture by using a mechanical mill so as to prepare a pulp; and then, carrying out fermenting so as to prepare a paste, namely containing the prepared paste in a big-mouth container, sealing the container by using a gauze, placing the sealed container in the sun, carrying out fermenting at normal temperature for 6-8 days, stirring the mixture once a day, and then, bottling the fermented material and carrying out storing at normal temperature, so that the chili pepper paste is prepared. The chili pepper paste disclosed by the invention is prepared by adopting a unique traditional technology in which no oil-frying, no water-fermenting and no preservative is required. The shelf life of the prepared chili pepper paste can be up to 12 months or longer.

The invention discloses zanthoxylum oil which is prepared by the following steps: selecting Sichuan Han-sourced dry zanthoxylum, the moisture content of the zanthoxylum being less than 11%; chinese prickly ash branches and leaves, mildew particles, color-changing particles and the like in Chinese prickly ash are screened out, impurities and dust in the Chinese prickly ash are washed out, the Chinese prickly ash is coarsely crushed into particles, rapeseed oil is heated to 80-100 DEG C, the material-liquid ratio is 1: 3 (m / v), frequency division ultrasonic extraction treatment is conducted, theultrasonic power is 300-400 w, the extraction temperature is 80 DEG C, and extraction time is 80-100 min, and zanthoxylum oil I is obtained; preheating and pre-cooling the zanthoxylum oil I under a vacuum condition to obtain zanthoxylum oil II; filtering and centrifuging the zanthoxylum oil II, and finally performing hot filling on the zanthoxylum oil to obtain a finished product. The zanthoxylumoil prepared by the process is stable in quality, good in oil solubility and high in numb degree, the pure flavor of fresh zanthoxylum is effectively ensured by combining frequency-division ultrasonic extraction treatment with vacuum variable-temperature treatment, meanwhile, the technical problems of instability and easiness in decomposition of numb substances in a high-temperature cooking process are solved, the quality of the fresh zanthoxylum oil is improved, and the application range of the zanthoxylum oil is wider.

The invention discloses a Bacillus zanthoxyli strain and a microbial inoculum and an application thereof. The Bacillus zanthoxyli strain is a Bacillus zanthoxyli 1433 strain; the preservation name ofthe strain is Bacillus zanthoxyli 1433; the strain is preserved in China Center for Type Culture Collection, and the preservation address is Wuhan University, Wuhan, China. The preservation date is June 14, 2018; the preservation number of the strain is CCTCC No. M 2018369. The root-knot nematode attractant provided by the invention has the characteristics of low cost, no residue and safety to human and livestock, and can obviously enhance the control effect of the conventional nematode-killing pesticide.

The invention relates to a spicy-enhancing bag for chafing dish, a method comprises the following steps: S1, screening dried green prickleyash and dried red prickleyash, and preparing vegetable oil; S2, pickling to obtain green prickleyash and red prickleyash; S3, heating vegetable oil to 120-160 DEG C, and putting the pickled green prickleyash and red prickleyash into the vegetable oil to be stirred and mixed; S4, respectively braising the green prickleyash and the vegetable oil and the red prickleyash and the vegetable oil to respectively obtain green prickleyash oil mixed with the green prickleyash and red prickleyash oil mixed with the red prickleyash; S5, separating the zanthoxylum schinifolium oil and the zanthoxylum schinifolium oil to obtain zanthoxylum schinifolium, zanthoxylum schinifolium oil, zanthoxylum schinifolium and zanthoxylum schinifolium oil respectively; S6, compounding the zanthoxylum schinifolium oil and the zanthoxylum schinifolium oil to obtain zanthoxylum schinifolium oil, mixing the zanthoxylum schinifolium with the zanthoxylum schinifolium to obtain zanthoxylum schinifolium, and mixing the zanthoxylum schinifolium with the zanthoxylum schinifolium oil toobtain spicy-enhancing oil; and S7, packaging the sesame oil to obtain the spicy-enhancing. The spicy-enhancing bag can better improve fragrance and sesame seed of hotpot, improve fragrance and sesame seed degree, reduce bitterness, effectively save cost and facilitate use.

The invention discloses a preparation method of pepper-flavor slow-release salt. The method comprises the following steps: taking concentrated whey protein, pectin and chitosan as wall materials, and taking zanthoxylum oil resin as a core material; shearing a wall material (1) and a saturated saline solution at 100 DEG C at a high speed, adding zanthoxylum oil resin, performing embedding by a high-speed shearing machine to form a stable first-level solution, and regulating the pH value to a neutral state; adding a wall material (2), carrying out ultrasonic destruction flocculation to prepare a second-stage emulsion, adding a wall material (3), and carrying out ultrasonic destruction flocculation to prepare a third-stage emulsion; preparing the microcapsule powder through spray drying at the air inlet temperature of 180 DEG C and the air outlet temperature of 90 DEG C; wherein the finally prepared spiced salt not only has the fragrance and numb taste of the Chinese prickly ash, but also can ensure the stability of the quality of the product within the shelf life, and endows the salt with the lasting flavor of the Chinese prickly ash.

The invention discloses a low-temperature stir-frying-free beef tallow hotpot condiment and a preparation method thereof. The hotpot condiment is prepared from 30 parts of beef tallow, 14 parts of shortening, 20 parts of palm oil, 5 parts of capsicum oleoresin, 2 parts of capsanthin, 2.5 parts of zanthoxylum oil resin, 2 parts of zanthoxylum volatile oil, 0.5 part of onion essential oil, 0.2 part of coriander essential oil, 0.7 part of green Chinese onion essential oil, 0.2 part of garlic essential oil, 0.5 part of fresh ginger essential oil, 0.3 part of spring onion essential oil, 1.5 parts of bean paste essential oil, 0.5 part of fermented soya bean essential oil, 0.1 part of beef tallow flavoring essence, 4 parts of spice essential oil, 0.5 part of disodium 5'-ribonucleotide, 0.1 part of ethyl maltol, 1 part of meat-flavor paste essence, 1 part of yeast extract, 0.5 part of hotpot condiment flavoring essence, 0.5 part of rosemary essential oil and the like. The hotpot condiment effectively solves the problems that an existing condiment is large in energy consumption in the stir-frying process, much waste gas is generated, flavor substances cannot be completely dissolved out, and oil leakage exists in the existing hotpot condiment.

The invention discloses a Sichuan pepper and radix hedysari intercropping method. The method is characterized in that by polyethylene glycol in a certain concentration for seed soaking treatment, rootlength and seedling height in a seedling growth period can be increased, and seedling growth improvement is realized; by GA3 in a certain concentration for seed soaking treatment, germination and seedling growth are promoted. By means of Sichuan pepper and radix hedysari intercropping, the space and land of a Sichuan pepper garden can be fully used, the multi-crop index of the Sichuan pepper garden is increased, the light energy utilization rate and the land utilization rate are increased, and accordingly comprehensive benefits in intercropping production can be increased.

The invention relates to a method for preparing a plant medicament preventing and treating grape aphides, comprising the following components: 5000 grams of tobacco leaves, 6000 grams of dried tea, 6000 grams of tripterygium wilfordii powder, 2000 grams of zanthoxylum, 3000 grams of strychnos, 5000 grams of pine needle, 1000 grams of local coptis root, 3000 grams of lime and 5000 grams of trichlorfon. The method comprises the following steps: taking the tobacco leaves, the dried tea, the tripterygium wilfordii powder, the zanthoxylum, the strychnos, the pine needle and the local coptis root proportionally, completely combining together after pulverizing respectively, pouring into a big iron kettle, adding warm water of 300 kilograms, soaking for 2 hours, decocting with strong fire for 30 minutes, extinguishing the fire, filtering, taking medicative liquid, adding the lime and the trichlorfon after cooling, stirring when adding, and then stirring for 10 minutes after adding so as to obtain a finished product.