86 results about "Zanthoxylum leprieurii" patented technology

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 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 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 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 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 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 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 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 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 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 discloses a layered Zanthoxylum schinifolium planting device. The layered Zanthoxylum schinifolium planting device structurally comprises a base groove block, light-reflecting bevel plates, an integrated power distribution block, a digital tube, a lampshade plate, rhizome binding tube grooved seats and a fastening batten. The layered Zanthoxylum schinifolium planting device has the advantages that the lampshade plate is coordinated with the rhizome binding tube grooved seats to allow pulp to absorb light and heat, the rhizomes of Zanthoxylum schinifolium are combed through combing bent plates, roots are sufficiently wetted by water spray, the bottom rhizomes are continuously combed, the thick, heavy and spreading rhizomes are allow to intertwine in a certain interactive direction in an alignment manner, the roots extend into water-absorption sponges to absorb nutrition and water, lateral water spray is coordinated with rolling fertilizing to achieve upper-end and lower-end equilibrium of the Zanthoxylum schinifolium, top layered leaves and fruits can spread and develop, bottom small prickles penetrate and are combed in one fixed direction to thicken the rhizomes, goodvertical channels and root balance weight effect are provided for through nutrition infusion, top layer leaf and fruit shaking is avoided, each Zanthoxylum schinifolium plant can grow and develop efficiently, and high mature fruit quality is achieved.

The invention relates to a biopesticide comprising the following raw materials in parts by weight: 6 to 12 parts of fructus meliae azedarach, 6 to 12 parts of pyrethrum, 5 to 10 parts of herba taraxaci, 5 to 10 parts of pericarpium zanthoxyli, 4 to 8 parts of climbing groundsel herb, 3 to 7 parts of herba geranii, 3 to 7 parts of folium gleditsiae sinensis, 2 to 6 parts of radix rhapontici, 2 to 6parts of radix stemonae, and 1 to 5 parts of rhizoma coptidis. The pesticide provided by the invention is prepared from the Chinese herbs, and has no harm and no side effects to humans and animals; and meanwhile, all the raw materials have a synergistic effect, so that the prepared biopesticide has an efficient insecticidal effect.