30results about How to "Moderate spiciness" patented technology

The invention relates to a process for preparing food of shredded pepper, wherein the constituents of the raw materials include (by weight percent) shredded pepper 30-50%, Artemsia dracunculus L. 10-20%, edible oil 20-30%, pricklyash peel 1%, piper nigrum 0.1%, gourmet powder 2-5%, salt 3-5%, soy sauce 5-10%, and balancing water. The food contains nutrients including carotene, vitamin C, alkaloid and volatile oil of sabinene, geraniolene and anisaldehyde.

The invention relates to a mustard condiment and a preparation method thereof. The mustard condiment comprises the following raw materials in parts by weight: 30-45 parts of dehydrated wasabi, 20-28 parts of salt, 10-15 parts of yellow wine, 35-40 parts of edible oil, 60-80 parts of corn starch, 15-25 parts of sesame powder or peanut powder, 10-15 parts of chopped ginger, 10-15 parts of mashed garlic, 60-90 parts of liquid sorbitol, 25-40 parts of lactose and 75-85 parts of purified water. The preparation method comprises the following operating steps: preparing the previous raw materials, mixing, stirring, frying to be fragrant, grinding, sterilizing, cooling and packaging. The spicy taste of the product comes from the dehydrated wasabi by hydrolysis, any mustard essence is not added into the product, and the mustard condiment is moderate in pungency degree and natural and mild in spicy taste, is easily accepted by most of consumers and is a condiment focused on flavor, nutrition and health.

The invention discloses a pickled upturned chili and a preparation method thereof. The pickled upturned chili is obtained by pickling the following raw materials according to parts by weight: 0.5-5 parts of traditional Chinese medicine extract, 8-15 parts of common salt and 100 parts of water; the traditional Chinese medicine extract is prepared by the following raw materials according to parts byweight: 8-22 parts of green tea, 6-18 parts of ginger, 4-16 parts of honeysuckle, 4-16 parts of lotus leaf, 4-16 parts of dandelion, 2-14 parts of lophatherum gracile, 2-14 parts of clove, 2-14 partsof dahurian angelica, 1-13 parts of chinnamon, 1-11 parts of gardenia and 1-11 parts of liquorice. The invention takes the traditional Chinese medicine extract as the major raw material to prepare pickled upturned chili by pickling, the active ingredient thereof has the effects of antibiosis, antivirus, anti-oxidation and the like, thus achieving the effect of antisepsis, refreshment and color protection; the obtained pickled upturned chili is genuine in luster, fine in shape, fresh in fragrance, tender and crisp, dainty, safe and non-toxic, and beneficial to the health of consumers; in addition, the invention has simple preparation method and good market prospect.

The invention discloses a spicy fish ingredient and a making method thereof. The spicy fish ingredient is prepared from, by weight, 105-120 parts of soybean oil, 55-65 parts of rapeseed oil, 40-50 parts of monosidum glutanate, 35-40 parts of edible salt, 3-4 parts of white granulated sugar, 2-3 parts of I+G, 85-95 parts of chili shaped like a glutinous rice cake, 35-45 parts of garlic, 27-32 parts of ginger, 20-25 parts of thick broad-bean sauce, 20-25 parts of fermented soybeans, 2-4 parts of red pepper, 2-4 parts of green pepper, 15-20 parts of two-thorn chili, 5-10 parts of pod pepper, 0.3-1 part of white pepper powder, 0.01-0.03 part of citric acid, 1.5-2 parts of fennel, 0.3-1 part of pepper oil and 3-8 parts of pepper powder. The making method comprises the steps of material selecting, material preparing, material weighing, material stir-frying and after-processing.

The invention relates to a beef flavor chafing dish white soup bedding material, a free oil mandarin duck chafing dish soup bedding material and a production method. The chafing dish white soup bedding material comprises the following raw materials by weight: 15-28 parts of beef marrow bone, 7-13 parts of chicken skeleton, 3.5-10.5 parts of tallow, 4.5-9.5 parts of beef, 5-8 parts of dressed chicken, 0.55-1.25 parts of cooking wine, 0.15-0.95 parts of chive, 0.55-1.25 parts of sliced ginger, 4.5-11 parts of savoury beef flavor soup bedding material and 41-56 parts of purified water. According to the invention, the by-products of cattle and chicken are taken as main raw materials, the chafing dish white soup bedding material is produced by scientific extraction and blending, has the advantages of low cost, high nutrition value and convenient usage, and keeps the natural flavor made by Chinese chefs; and the chafing dish white soup bedding material has the characteristics of abundant nutrition, economical and practical properties, convenient usage and the like. After diluting the chafing dish white soup bedding material with dozens of times, the chafing dish white soup bedding material can be used for various chafing dish basic soup bedding materials, and can be used as a main raw material for continuous exploitation of a series of chafing dish chafing dish soup bedding material products with different flavors.

The invention relates to the technical field of chili sauce and relates to rose pepper pieces and a processing method thereof. The components of the rose pepper piece according to a weight percentage are as follows: 52 percent of dry pepper dipped in water, 5 percent of dry rose powder, 25 percent of cooked edible oil, 3 percent of onion pieces, 12 percent of monosodium glutamate and 3 percent ofsalt. The processing method thereof is as follows: selecting and flushing the dry pepper dipped in water with a needed amount, blanching the dry pepper into the water with a temperature of 90 DEG C for one minute, then flushing again; arranging the dry pepper into a machine and cutting into the pepper pieces; firstly adding 50 percent of the cooked edible oil with a needed amount into an oil boiler and heating to 180 DEG C; then adding the pepper pieces and the dry rose powder; after frying out fragrance, adding onion pieces and salt to carry out seasoning, after frying for 15 minutes, addingmonosodium glutamate for uniformly mixing and stirring, then adding the rest 50 percent of cooked edible oil to manufacture the rose pepper pieces. The overcomes the defects of heavy taste and singlenutrition component of the traditional angelica piece chili sauce and has the special nutrition component of rose, thus having the advantages of abundant nutrition, fragrant taste and proper pungencydegree; the rose pepper pieces are applicable for the crowds of various age period to eat and increase the market competition.

The invention relates to a Qiamagu chili shreds and a processing method therefor. The Qiamagu chili shreds includes following raw materials by weight: 30-50% of chili shreds, 10-20% of Qiamagu, 20-30% of edible oil, 1% Chinese red pepper and 0.1% of pepper, 2-5% of gourment powder, 3-5% of salt, 5-10% of sauce and the balance of water. The Qiamagu chili shreds have various nutrient ingredients, moderate hot and faint scent taste.