130 results about "Zanthoxylum schinifolium" patented technology

The invention discloses a dreg-free edible vegetable oil hotpot condiment and a preparation method of the same. The dreg-free edible vegetable oil hotpot condiment comprises an oil bag; the oil bag contains one or more raw materials as follows: by mass, 240-255kg of colza oil, 30-35kg of capsicum frutescens, 30-35kg of new generation pod pepper, 7-7.5kg of Zanthoxylum schinifolium, 7.5-16kg of green Chinese onion, 6.5-7kg of mature ginger and 7.3-7.4kg of spice. The oil bag provided by the invention is processed by a low-temperature boiling technology, the boiling temperature is controlled to be 95-105 DEG C, the boiling time is controlled to be 90-100 minutes, by filtering twice and precipitating once, all dregs, such as the spice, are filtered, and the boiled oil are bottled at low temperature to prevent regeneration of sediment, so that the technology process can avoid spice adhesion and decomposition and the like.

The invention belongs to the technical field of food production of nuts and roasted seeds and nuts and particularly discloses iced tea melon seeds and a production method thereof. According to the iced tea melon seeds, raw materials adopt white melon seeds in the Northeast; natural spices adopt green tea, anise, cinnamomum tamala, glycyrrhiza uralensis fisch, zanthoxylum schinifolium, fennel, rhizoma zingiberis and alpinia officinarum hance; seasonings adopt table salt, soybean oil, mint essence, saccharin sodium, sodium cyclamate, acesulfame, vanillin, citric acid, ethyl maltol and monosodium glutamate. Before being fried, the white melon seeds are washed, are boiled and then are washed and peeled and a concentrated soup base is obtained by stewing; the auxiliary materials are added and the peeled white melon seeds are boiled in blended soup; the white melon seeds are stacked after being boiled and then are roasted and fried; and finally, the white melon seeds are finely selected and cooled and then are packaged and stored. The iced tea melon seeds have uniform appearance granules and bright color and luster; the white melon seeds are easy to crack and can be cracked into three parts once, so that shells and kernels are completely separated; people feel cool and refreshing when eating the white melon seeds; the white melon seeds have prominent mint flavor and rich tea flavor; the melon seed kernels are crispy and have a long aftertaste.

The invention relates to a dreg-free clear oil bottom material of chafing dish and the preparation method. The dreg-free clear oil bottom material of chafing dish consists of salad oil and seasoning, the weight ratio of the salad oil and the seasoning is 320 to 368: 134.5 to 194.5; parts by weight of the salad oil are 320 to 368 parts; the formula and the parts by weight of the seasoning are: chive: 5 to 6 parts; pickled ginger: 13 to 17 parts; glutinous rice cake hot pepper: 80 to 120 parts; mature ginger: 8 to 12 parts; Zanthoxylum schinifolium: 11 to 15 parts; pickled pepper: 16 to 20 parts; and liquor: 1.5 to 4.5 parts. The usage of the preparation method of the bottom material of chafing dish of the invention can prepare the special taste of the clear oil chafing dish, maintain the delicious characteristics of the chafing dish and have the advantages of moderate taste, being spicy but not dry and numb but not intense.

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

The invention discloses a hotpot seasoning and a production method thereof. The hotpot seasoning is prepared from raw materials in parts by weight as follows: 80-100 parts of rapeseed oil, 0.5-2 parts of fresh ginger, 1-2 parts of garlic, 1-3 parts of Chinese onion, 2-5 parts of Pixian bean sauce, 6-8 parts of dried chilies, 0.5-2 parts of star anise, 0.1-1 part of rhizoma kaempferiae, 0.1-1 part of cardamom, 0.1-1 part of fennel, 0.01-0.05 parts of cloves, 0.5-1 part of zanthoxylum schinifolium, 0.1-1 part of cortex cinnamomi, 0.1-1 part of amomum tsao-ko, 0.1-1 part of radix lithospermi, 0.01-0.05 parts of bay leaves, 0.01-0.05 parts of vanilla, 1-2 parts of algae iodate salt, 0.1-0.5 parts of rock candy, 1-2 parts of white sesame seeds, 1-3 parts of fermented glutinous rice and 1-5 parts of cooking wine. The produced hotpot seasoning has bright red soup color, tastes refreshing and smooth and has the efficacy of dispelling cold, promoting appetite, removing fat and reducing blood pressure.

The invention relates to the field of food processing, in particular to a spice for preparing stewed cock and a preparation method of the spice. The spice for preparing the stewed cock comprises edible oil, table salt, strip pepper paste, garlic, bean sauce, soy sauce, amazake, red chilli power, ginger, rodchilli, aginomoto, pickled ginger, sugar, zanthoxylum schinifolium, pickled peppers, spice mixture, red zanthoxylum schinifolium, savory flavoring and Disodium 5'-ribonucleotide and has spicy, hot, fresh and delicious flavors and the like; and no any preservative is added, so that the food safety is guaranteed. The spice provided by the invention is simple in preparation process and is easy to realize industrial production.

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 present invention discloses a lobster seasoning recipe and a production method thereof. The seasoning is composed of 26 plant spices and Chinese medicine herbs: Angelica dahurica, rhizoma kaempferiae, Alpinia officinarum, Foeniculum vulgare, Amomum tsaoko, Katsumade Galangal, Cuminum cyminum, Achasma yunnanense, Murraya paniculata, Myristica fragrans, dried gingers, Valeriana tangutica, Chinese red peppers, star anise, Areca catechu, Zanthoxylum schinifolium, cassiabarktree fruit, orange peels, Syzygium aromaticum, semen myristicae, liquorice, Laurus nobilis leaves, Angelica sinensis, Cinnamomum tamala and pepper.

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.

Belonging to the field of food processing, the invention relates to a spicy sauce and a preparation method thereof. The spicy sauce adopts hydrogen charging sealing packaging, and contains edible vegetable oil, broad bean paste, chili powder, sesame, perilla leaf fragments, fermented soya beans, fresh minced ginger, minced garlic, Zanthoxylum schinifolium powder, pepper, kelp residue, edible salt, honey, seasoned soy sauce for seafood, rose flower water, jasmine flower water and a spice extracted liquid. The preparation method includes: A. pan heating, B. stir-frying, C. removal from the pan, and D. hydrogen charging sealing packaging. The product prepared by the method provided by the invention has the characteristics of rich nutrition, enough fresh spicy taste, rich flavor, bright color, better seasoning effect, better taste, and long preservation time without adding any preservative, and no use of monosodium glutamate and spice body, is greener and healthier to eat, and can better meet the demands of consumers. The preparation method has the advantages of simple and convenient operation, great improvement of spicy sauce flavor, quality and taste, and low input cost, and is suitable for industrialized production.

The invention relates to edible oil, in particular to oil capable of enhancing aroma for cold dishes. The oil is prepared from, by weight, 50-60 parts of peanut oil, 5-8 parts of lard oil, 2-5 parts of chicken oil, 2-3 parts of sesame oil, 1-1.5 parts of zanthoxylum schinifolium etzucc oil, 2-3 parts of dried shrimps, 5-6 parts of fistular onion stalks, 2-5 parts of lentinus edodes, 10-13 parts of garlic, 1-2 parts of angelica sinensis, 1-1.8 parts of pericarpium citri reticulatae, 2-2.3 parts of fructus amomi and 0.0001-0.00012 part of calcium propionate. According to the oil capable of enhancing the aroma for the cold dishes, the making method is simple, the obtained oil capable of enhancing the aroma for the cold dishes is fragrant in smell, transparent in color, free of impurities and convenient to use, other seasoning is not needed for making the cold dishes, only salt is needed, the mouthfeel is rich, the taste is delicious, the appetite can be promoted, digestion is facilitated, the inhibiting effect on escherichia coli is stronger, and the quality guarantee period can reach 15 months.

The invention discloses a processing technology of low-fat-content air-dried fried crisp chicken (duck). The processing technology of the low-fat-content air-dried fried crisp chicken (duck) is characterized as follows: the pickling material formula used for pickling the chicken (duck) comprises the following ingredients: 100 grams of Chinese cinnamon, 100 grams of star anises, 30 grams of murraya paniculata, 40 grams of Chinese angelica root, 30 grams of semen amomi cardamomi, 30 grams of rhizoma kaempferiae, 40 grams of amomum fruits, 40 grams of glaangal, 200 grams of gardenia yellow, 50 grams of dahurian angelica roots, 40 grams of rhizome of Sichuan lovage, 50 grams of Chinese prickly ash, 200 grams of dried red peppers, 60 grams of white peppers, 50 grams of black peppers, and 2000 grams of refined salt; and the marinating material formula used for marinating the chicken (duck) comprises the following ingredients: 150 grams of rhizome of Sichuan lovage, 150 grams of tsaoko cardamon, 220 grams of white pepper seeds, 150 grams of black pepper seeds, 120 grams of rhizoma kaempferiae, 120 grams of semen amomi cardamomi, 120 grams of amomum fruits, 130 grams of Chinese angelica roots, 160 grams of dahurian angelica roots, 230 grams of liquorice roots, 150 grams of glaangal, 270 grams of dried gingers, 230 grams of star anises, 65 grams of laurel leaves, 180 grams of zanthoxylum schinifolium, 50 grams of Chinese prickly ash, 1800 grams of salt, 1700 grams of white sugar, 500 grams of cooking wine, and 1000 grams of thick broad bean paste. The processing technology comprises the following steps: carrying out slaughtering, carrying out cleaning, removing impurities, thoroughly draining the water, carrying out low-temperature vacuum mixed pickling, carrying out low-temperature air-drying, carrying out high-temperature air-drying so as to separate out oil, carrying out marinating, carrying out oil-frying, carrying out (quantitative) vacuum packaging, carrying out high-temperature high-pressure physical sterilization, carrying out outer packaging, and warehousing finished products.

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 relates to a seasoning and a preparation method thereof. The seasoning comprises materials as follows: chicken essence, monosodium glutamate, salt, sugar, food flavor enhancer, oil, zanthoxylum schinifolium, pricklyash peel, chili powder, sesame, peanut, walnut meat, cinnamon, pepper, bay leaf, fennel, Yukou (a seasoning), tsaoko, clove, murraya paniculata, and condensation wave. The seasoning consists of chicken essence, monosodium glutamate, sugar, salt, chili powder and food flavor enhancer in the powder state and mixed grease in the grease state. The invention also provides a method for preparing the mixed grease in the seasoning. The invention is spicy and full of flavor, easy to be stored and transported and simple for industrialization production, therefore, the invention can be used as a flavoring and a spice for sale use.

The present invention provides a Sichuan flavor braised seasoning and a preparation method and an application thereof. The seasoning is made from the following raw materials in parts by weight: vegetable oil 22-32 parts, animal oil 2-5 parts, thick broad-bean sauce 17-23 parts, monosodium glutamate 2-5 parts, sugar 3.5-5.5 parts, ginger 5-8 parts, garlic 4-7 parts, pickled ginger 3-5 parts, pickled peppers 1.4-2.4 parts, zanthoxylum schinifolium 0.15-0.4 part, cumin powder 0.25-0.4 part, white pepper powder 0.6-1 part, compound spice powder 1-1.5 parts, pericarpium zanthoxyli bungeani 0.1-0.6 part, disodium 5'-ribonucleotide 0.05-0.2 part, hot peppers 8-11 parts, table salt 8-11.5 parts, chicken essence 1-1.5 parts and yeast extract 0.1-0.2 part. Compared with the prior technology, Sichuan flavor braised cattle, sheep, rabbit dishes cooked by the provided seasoning are garnet red in color and luster, strong in spicy flavor and traditional in overall flavor through optimizing the formulation and proportion of each component. The seasoning is praised by consumers.

The invention provides a preparation method of fresh zanthoxylum schinifolium oil. The preparation method comprises the following steps of peeling fresh zanthoxylum schinifolium with a self-made peeling machine, removing seeds, then mashing zanthoxylum schinifolium peel after seed removal, and extracting zanthoxylum schinifolium oil. Through the adoption of the preparation method, the integrity of zanthoxylum schinifolium oil vacuole before extraction is effectively guaranteed, in the extraction process, the influence of fatty oil and bitter substances in zanthoxylum schinifolium seeds is avoided, and the decomposition rate of zanthoxylum schinifolium chlorophyll and volatilization of aromatic oil are reduced; and the prepared zanthoxylum schinifolium oil is clear, transparent, fresh bright in color, rich in fragrance, pure in spicy taste, and high in quality. The self-made peeling machine used in the preparation method disclosed by the invention comprises a machine body shell (1), wherein a feed opening (2) is formed in one end of the upper part of the machine body shell (1), a screw shaft (3) for transporting the zanthoxylum schinifolium is arranged in the machine body shell (1), cutters (4) are arranged on the inner wall of the machine body shell (1), a peeling gap is formed between each cutter (4) and the screw shaft (3), and discharge openings (5) are formed in the bottom of the machine body shell.

The invention discloses a planting method for zanthoxylum schinifolium. The planting method comprises the following steps that firstly, land is prepared; secondly, a seedbed is selected; thirdly, seedlings are cultured; fourthly, the seedling culturing is managed; fifthly, transplanting is carried out; sixthly, shaping is carried out; seventhly, pressing culturing is carried out, wherein the middle parts of the row of branches, closest to the ground, of zanthoxylum schinifolium trees are pressed into soil in March in the fourth year, fertilizing and watering are carried out, after root systems of the middle parts pressed into the soil are developed in November to December in the next year, the sections from trunks to the soil are pinched off, the branches pressed in the soil are dug out to be picked, and transplanting is carried out between November in the same year and March in the next year. According to the planting method for zanthoxylum bungeanum maxim, by means of pruning, shaping and pressing culturing, the yield of zanthoxylum schinifolium is improved, and the economic benefit is improved; in addition, new zanthoxylum schinifolium seedlings can be cultured and can bear fruits the same year after being transplanted, and the planting scale of zanthoxylum schinifolium can be quickly expanded.

The invention discloses an acarus killing laundry detergent composed of the following components by mass: 65-75 parts of deionized water, 15-25 parts of propylene glycol, 10-20 parts of sodium dodecylbenzene sulfonate, 30-44 parts of sulfonic acid, 18-35 parts of sodium hypochlorite, 12-25 parts of sodium silicate, 1-3 parts of hyaluronic acid, 1-3 parts of glycerol, 1-3 parts of a gentian extract, 0.5-1.5 parts of a zanthoxylum schinifolium extract, 0.25-0.75 part of a sage plant active peptide, 0.25-0.75 part of lavender plant active peptide, 0.6-0.8 part of a preservative and 4-12 parts ofan acaricide. The invention aims to provide the acarus killing laundry detergent, and the problems of poor acarus killing effect and hand injury in the prior art are solved. The invention further discloses a preparation method of the acarus killing laundry detergent.

The present invention relates to a bee venom essence, which comprises melittin, propolis, panax notoginseng, frankincense, safflower, processed radix aconiti, processed radix aconiti kusnezoffii, rhizoma homalomenae, zanthoxylum schinifolium sieb.et zucc, common clubmoss herb, phryma leptostachya, borneol, camphor, menthol, capsaicin, chlorhexidine acetate, cinnamon oil, turpentine oil, and winter green oil. The bee venom essence of the present invention has beneficial effects of no allergy, no irritating, no toxic side effect, and good physical therapy effect.

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 an extracting method of Zanthoxylum Schinifolium et Zucc oil. The extracting method comprises the following steps: storing freshZanthoxylum Schinifolium et Zucc oil in an air-conditioned cold store, wherein the air-conditioned cold store comprises 5-10 percent by weight of O2, 5-10 percent by weight of CO2 and 80-90 percent by weight of N2, and the air temperature in the air-conditioned cold store is 2-4 DEG C; after the fresh Zanthoxylum Schinifolium et Zucc is stored in the air-conditioned cold store for no more than 8 hours, taking out the freshZanthoxylum Schinifolium et Zucc from the air-conditioned cold store; putting the fresh Zanthoxylum Schinifolium et Zucc taken out of the air-conditioned cold store at one end of a screw conveyor, putting vegetable oil with a temperature of 200-260 DEG C at the other end of the screw conveyor to obtain the extracted Zanthoxylum Schinifolium et Zucc oil. The extracting method has the benefits that the content of taste components in the Zanthoxylum Schinifolium et Zucc oil can be improved, the flavor and the numb taste of the Zanthoxylum Schinifolium et Zucc oil are further improved, the quality of the Zanthoxylum Schinifolium et Zucc oil is improved, and the utilization rate of the Zanthoxylum Schinifolium et Zucc oil is improved.

The invention belongs to the field of food, and particularly relates to a Zanthoxylum schinifolium tender fish seasoning and a preparation method thereof. The Zanthoxylum schinifolium tender fish seasoning is composed of an oil bag and a dry matter bag. The oil bag is composed of vegetable oil, soybean paste, cluster redpepper, fermented black beans, old ginger, garlic, white granulated sugar, Zanthoxylum schinifolium, table salt sesame oil, sour cowpea, soybean sauce, white pepper powder, capsanthin, capsicum oleoresin, white wine, yellow wine, potassium sorbate, monosodium glutamate, I+G, disodium succinate, citric acid, 3-8 parts of fennel, soybeans, peanut kernels and black sesame seeds. The dry matter bag is composed of cluster redpepper, Zanthoxylum schinifolium, spices and peeled sesame seeds. The invention also relates to a manufacturing method of the Zanthoxylum schinifolium tender fish seasoning. By depending on the unique formula, the new cooks can make appetizing Zanthoxylum schinifolium tender fish by using the Zanthoxylum schinifolium tender fish seasoning. The user does not need to improvise or fry various seasonings in the cooking process, and the Zanthoxylum schinifolium tender fish seasoning can be directly added, thereby shortening the cooking time. The obtained Zanthoxylum schinifolium tender fish is tender and delicious, and is welcomed by the consumer.

The present invention discloses a method of preparing a bactericidal, fungicidal and anti-allergenic Zanthoxylum schinifolium skin care soap, wherein the bactericidal, fungicidal and anti-allergenic Zanthoxylum schinifolium skin care soap comprises the following components based on percentage by weight: Component A: Zanthoxylum schinifolium seed oil 15.0-21.0%, propylene glycol 12.0-17.0%, glycerin 6.0-11.0%, Component B: deionized water 5.0-8.0%, sodium alkyl ether sulfate AES 8.0-12.0%, Component C: lauric acid 5.0-8.0%, stearic acid 11.0-16.0%, Component D: 98% NaOH 2.5-4.5%, deionized water balance, Component E: Zanthoxylum schinifolium essential oil 0.3-0.8%. The skin care soap of the present invention is pale yellow and translucent, has good stability, provides great aroma and rich foam, and can nourish the skin and sterilize effectively.

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 an aged spice marinated aroma-increasing pasty essence and a preparation method thereof. The aged spice marinated aroma-increasing pasty essence comprises the following components of pig bones, pork, water, amomum kravanh, beautiful galangal fruits, fructus tsaoko, ligusticum chuanxiong, rhizoma kaempferiae, bay leaves, villous amomum fruits, vanilla, lysimachia foenum-graecum hance, lysimachia sikokiana, cinnamon bark, long peppers, eugenia caryophyllata, fennel fruits, galanga, radix angelicae, dried orange peel, chilies, zanthoxylum schinifolium, costus roots, fructus gardeniae, garlic, fresh ginger, protease, composite flavored protease, glucose, vitamin B1, L-cysteine, table salt, monosodium glutamate, white sugar and modified starch. The prepared aged spice marinated aroma-increasing pasty essence disclosed by the invention can strengthen the rich taste and after taste of soy sauce stewed products, and improve the plumpness and the reality sense of application products; and through diversified coordination of substances of different aged spice and the like, after a few aged spice marinated aroma-increasing pasty essences are added, the aroma increasingeffect and the freshness increasing effect are notable.

The invention discloses a grafting method for accelerating early fruiting and high yield of Zanthoxylum Schinifolium et Zucc. The grafting method comprises the following steps: (1) seed collecting; (2) sowing; (3) two-phase seeding transformation: when seedings grow to 10 cm, the seedings are transferred to a little nutrition cup of 8 cm multiplying 8 cm, when the seedings grow to 20 cm in height and 0.2-0.3 cm in thickness, superior seedings are transferred to a large nutrition cup of 15 cm multiplying 15 cm, and when the thickness of the breedings in the large nutrition cup is up to over 0.6 cm, the grafting can be conducted on the seedings;(4) scion collecting and saving;(5) grafting;(6) management after the grafting. According to the method, by studying each step, anewgrafting method of Zanthoxylum Schinifolium et Zucc is formed and therefore the purpose of flowering and fruiting in two years is achieved, the productivity is increased, and compared with the plant-seeding, the yield increasing rate of the seeding is up to 578%.

The invention discloses a seasoning, and particularly relates to a flavoring characteristic diced meat fried pepper sauce and a preparation method thereof, wherein the flavor characteristic diced meat fried pepper sauce comprises the following raw materials by weight: 900-1000 parts of vegetable oil, 200-300 parts of hot pepper sauce, 30-50 parts of fermented bean curd sauce, 10-20 parts of thick broad-bean sauce, 2-4 parts of Baijiu, 40-60 parts of monosodium glutamate, 30-40 parts of salt, 3-5 parts of zanthoxylum schinifolium sieb. et zucc, and 100-200 parts of characteristic diced meat. The preparation method comprises: a, preparing materials; b, cooking hot pepper for 4-6 min with water, and then taking out; c, beating the hot pepper; 5, producing characteristic diced meat, wherein characteristic diced meat is added with fermented bean curd sauce, thick broad-bean sauce, salt, monosodium glutamate and Baijiu, sousing is performed for 20 min, and frying is performed with oil to achieve a crisp state; e, frying, wherein hot pepper sauce, fermented bean curd sauce and thick broad-bean sauce are fried with vegetable oil, Baijiu, zanthoxylum schinifolium sieb. et zucc and salt are added, finally characteristic diced meat are added, and co-frying is performed; and f, cooling and packaging. According to the present invention, the flavoring characteristic diced meat fried pepper sauce has advantages of fine material selection and reasonable production, the preparation method is scientific, reasonable and practical, and produced flavoring characteristic diced meat fried pepper sauce has characteristics of unique flavor, unique characteristic, excellent color, excellent aroma, excellent taste, and excellent shape.

The invention discloses a formula and a topdressing method of after-fruiting shoot-promotion and rejuvenation fertilizer for zanthoxylum schinifolium. The fertilizer is prepared from the following rawmaterials in parts by weight: any of 15-20 kg / plant of decomposed farmyard manure or 2-3 kg / plant of livestock manure organic fertilizer, any of 0.25-0.4 kg / plant of diammonium phosphate or 0.5-2 kg / plant of calcium magnesium phosphate fertilizer, 0.3-0.5 kg / plant of ternary compound fertilizer, 0.1-0.2 kg / plant of urea, 2-4 kg / plant of potassium fulvate or earthy lignite powder, 0.4-0.5 kg / plantof compound biological bacterial fertilizer, 0.15-0.3 kg / plant of quicklime, 0.025-0.035 kg / plant of boric acid, 0.04-0.06kg / plant of zinc sulfate, 20-30kg / plant of liquid fertilizer and 200-800 / plant of live earthworms. The method provided by the invention is simple, easy in obtaining of materials, convenient in proportion, optimum in phenology, convenient in topdressing and prominent in fertilizer efficiency; after topdressing is performed, shoots grow vigorously and robustly, and flower bud differentiation is fully completed; therefore, the method is one of the powerful guarantee technologies for the annual high yield and good harvest of the zanthoxylum schinifolium in dry-hot river valley planting areas.

The invention discloses a pickle-type Chinese food stir-frying seasoning and a preparation method thereof. The pickle-type Chinese food stir-frying seasoning is prepared from the following raw materials in parts by weight: 40-50 parts of pickled pepper, 5-10 parts of pickled radish, 30-40 parts of red oil, 5-10 parts of onion oil, 5-10 parts of pickled ginger, 4-6 parts of yellow rice wine, 2-5 parts of zanthoxylum schinifolium etzucc oil, 2-5 parts of green Chinese prickly ash, 2-5 parts of monosodium glutamate, 2-5 parts of wine and 1-2 parts of chicken essence. The pickle-type Chinese food stir-frying seasoning is superior to commercially available products in the aspects of color, lustre, fragrance, numb taste, peppery taste, delicate flavor, whole flavor, tissue form and the like. Various cooked foods stir-fried by the seasoning is mellow in taste, bright and moist in lustre and strong in delicate flavor, is very delicious and spicy without being hot and is suitable for men, women, old and young in four seasons. The seasoning can be suitable for stir-frying meats of poultry and live stock such as chicken, ducks, geese, rabbits, cows, sheep and the like and vegetables.