210results about How to "Not easy to get angry" patented technology

The invention discloses cereal diet meal replacement powder and a making method thereof. The cereal diet meal replacement powder includes raw materials yam, red dates, Chinese wolfberry fruits, oats, red beans, black beans, black sesame, walnut kernels, dried apples, chia seeds, quinoa and probiotics. The cereal diet meal replacement powder has the effects of moderating, nourishing and tonifying qi, nourishing the kidney, nourishing the blood, nourishing the intestines and detoxifying the intestines and expelling toxin, is suitable for all people, is homological in medicine and food, natural and health-care and can replace the three meals.

The invention relates to the field of processing of foods and particularly relates to a seasoning for a barbecue salted product and a preparation method of the barbecue salted product. The seasoning for the barbecue salted product is prepared from the following raw materials according to a mixture ratio: 50-70g of monosodium glutamate, 80-100g of cooking wine, 20-25g of pricklyash peel powder, 20-25g of black pepper powder, 30g of chili powder, 40-45g of refined salt, 40-50g of shredded ginger, 40-50g of shredded chive, 7-10g of white sugar, 150g of vegetable oil, 250g of starch, 10g of refined truffle powder, 15g of refined elsholtzia rugulosa powder and 5-10g of sesame oil. The healthy seasoning for the barbecue salted product provided by the invention can fundamentally solve fishy and mutton smell of meats or meat products and eliminate the fishy and mutton smell after back-cooling of the meats or meat products. Furthermore, the healthy vegetable oil used in the seasoning is beneficial to human health and causes no pollution to the environment and foods.

The invention discloses a Chinese wolfberry clear-soup hotpot seasoning and a preparation method thereof, and belongs to the technical field of seasoning. The Chinese wolfberry plain hotpot seasoning comprises an oil packet, a seasoning packet, a spice packet, a vigour nourishing delicacy packet and a Chinese wolfberry packet according to the mass ratio of (5-20):(1-50):(0.5-3):(1-5):(0.5-10), wherein the oil packet mainly comprises raw materials as follows: 50-200 parts of edible vegetable oil, 3-8 parts of onions, 3-10 parts of zanthoxylum oil, 5-20 parts of Chinese wolfberry concentrated juice, 1-10 parts of red date concentrated juice, 1-10 parts of edible mushroom enzymatic hydrolysate, 5-10 parts of tomato onion sauce and 1-20 parts of concentrated soup stock. The raw materials are subjected to different pretreatment of microbial fermentation, enzymolysis, superfine grinding, boiling for concentration and the like and then subjected to stir-frying, heat preservation and soaking, so that the content of nutrient substances in the hotpot seasoning is guaranteed, various aromatic substances and flavor substances can be produced, and the hotpot seasoning is fresh, savoury and delicious, tastes mellow, is not dry and peppery and has rich nutrition.

The invention provides a brewing method of low-alcohol lychee wine. The brewing method comprises the following steps: 1, selecting and preprocessing raw materials, namely sorting, cleaning, shelling, denucleating, and pressing to obtain lychee juice; 2, preprocessing the lychee juice, namely adding an antioxidant and a clarifying agent, performing filtering separation, and instantly sterilizing at the ultrahigh temperature to obtain clarified lychee juice; 3, performing acid fermentation, namely performing acetic fermentation and / or lactic acid fermentation on the clarified lychee juice obtained in the step 2, and performing cross flow filtration to obtain fermented mash; 4, performing alcohol fermentation, namely inoculating grape wine active yeasts to the fermented mash obtained in the step 3 for alcohol fermentation, and filtering through an ultrafiltration membrane to obtain raw lychee wine; 5, blending, performing stability treatment, filling, and sterilizing. The low-alcohol lychee wine brewed by the method is rich in nutritional ingredients and flavor substances, is natural and soft in mouth feel, has the alcohol content of 2%-7%, enables people to hardly get inflamed after being drunk due to the addition of honeysuckle and chrysanthemum tea, is attractive in color due to the addition of red jujube juice, and has the effects of replenishing blood, benefiting vital energy, maintaining beauty and keeping young.

The invention discloses a spicy hotpot condiment which is prepared from the following raw materials in parts by weight: 30-60 parts of butter, 10-30 parts of chili, 8-32 parts of thick broad-bean sauce, 2-10 parts of garlic, 2-10 parts of ginger, 2-8 parts of chicken powder, 2-12 parts of fermented blank beans, 1-6 parts of onion, 1-6 parts of Chinese prickly ash, 0.1-2 parts of Chinese white spirit, 0.1-2 parts of pepper, 0.1-2 parts of white granulated sugar, 0.1-0.4 part of purple cardamom, 0.1-0.4 part of fructus amomi, 0.1-0.4 part of netmeg, 0.1-0.4 part of cinnamon, 0.1-0.4 part of cloves, 0.1-0.4 part of anise, 0.1-0.4 part of fennel, 0.1-0.4 part of costustoot, 0.1-0.4 part of radix angelicae, 0.1-0.4 part of kaempferiae and 0.1-0.4 part of falangal. The spicy hotpot condiment has the characteristics of being spicy, delicious, thick in sauce aroma and mellow in taste, and has the efficacies of preventing excessive internal heat, not injuring the intestines and stomach, invigorating the stomach and promoting digestion. The spicy hotpot condiment does not contain aginomoto, and is a more healthy hotpot condiment. The spicy hotpot condiment is mainly used for cooking hotpots in a hotpot city, is suitable for hotels and families for cooking hotpots, and can be used for cooking vegetables and noodles.

The invention relates to a fresh chili sauce. The fresh chili sauce is prepared from the following raw materials in parts by weight: 40-60 parts of fresh chilies, 40-60 parts of fresh green chilies, 10-20 parts of sweet soybean paste, 5-15 parts of carrots, 5-15 parts of fresh crataegus pinnatifida bunge, 5-15 parts of plant oil, 5-15 parts of table salt, 5-15 parts of white sugar, 5-15 parts of garlic, 15-25 parts of table vinegar, 2-8 parts of gourmet powder and 1-4 parts of pepper. The invention further provides a preparation method of the fresh chili sauce. The preparation method comprises the following steps: (1) cutting the fresh chilies and the fresh green chilies into dices with the size of 1cm*1cm and the carrots into dices with the size of 0.2cm*0.2cm, smashing the garlic into dices with the size of 0.5cm*0.5cm for future use, denucleating the fresh crataegus pinnatifida bunge and cutting the denucleated crataegus pinnatifida bunge into dices with the size of 0.5cm*0.5cm for future use; and (2) stewing the raw materials of the step (1) with the sweet soybean paste, the plant oil, the table salt, the white sugar, the table vinegar and the pepper in a pot by gentle fire, stirring one time every minute before the mixture is boiled, putting the gourmet powder after the mixture is boiled for 25-30 minutes, stirring uniformly, taking a product from the pot and filling into a bottle. The fresh chili sauce is good in mouth feel and good in flavor; after eating the fresh chili sauce, people do not easily get the internal heat; the fresh chili sauce can be stored for a long time after being uncovered and is unlikely to go bad.

The invention discloses a biscuit made from an herb tea concentrated solution. The herb tea concentrated solution accounts for 10% of the weight of biscuit raw materials. A making method of the herb tea concentrated solution comprises the following steps: 1) preparing the following raw materials in parts by weight: 4 parts of honeysuckle, 3 parts of common selfheal fruit-spike, 3 parts of mulberry leaves and 2 parts of mint; 2) decocting the honeysuckle, prunella vulgaris, the mulberry leaves and the mint with water of which the amount is 10 times of that of the mixture of the honeysuckle, the prunella vulgaris, the mulberry leaves and the mint for 3 hours, and filtering the mixture of the honeysuckle, the common selfheal fruit-spike, the mulberry leaves, the mint and the water to obtain a filtrate a; and decocting filtrate residues with water of which the amount is 6 times of that of the filtrate residues for 1.5 hours, and filtering the mixture of the filtrate residues and the water to obtain a filtrate b; and 3) merging the filtrate a and the filtrate b, and concentrating the mixture of the filtrate a and the filtrate b to a relative density of 1.20 (50 DEG C). The biscuit disclosed by the invention has the advantage that the flavor is unique, the biscuit is not easy to cause the inner heat, and the biscuit is beneficial to the health of people.

The invention discloses cumin-flavored pistachios. The cumin-flavored pistachios are made from, by weight, 80-150 parts of pistachios, 200-300 parts of traditional Chinese medicine powder, 20-40 parts of chicken powder, 5-10 parts of diced lean beef, 5-15 parts of cumin powder, 5-15 parts of white sugar, 3-6 parts of pickled rod chilli, 1-5 parts of Chinese prickly ash, 3-8 parts of chive, 1-5 parts of anise, 5-10 parts of ginger, 1-5 parts of cinnamon, 5-10 parts of xylitol and 10-20 parts of salt. The pistachios are used as the basic raw material, the traditional Chinese medicine powder, the chicken powder, the cumin powder, the pickled rod chilli and other multiple auxiliary materials are added, any additive is not added, the cumin-flavored pistachios not only have a light cumin flavor, but also have a rich meat flavor, have a delicious taste and are not likely to cause internal heat. Compared with a traditional pistachio making method, the pistachios are more crispy through drying, twice baking and microwave treatment, not only keep a nutritional value very well, but also absorb a large number of nutrient elements in soup bases and have a very good health-care effect.

The invention relates to a fruit-vegetable processing technique, in particular to a method for making dehydrated medlar or dried medlar into crispy medlar serving as an expanded food. The method for making crispy medlar comprises the steps of cleaning raw materials, removing flowers and stems, protecting color, spinning for drying, braking for drying, expanding, packaging and obtaining products, wherein the medlar is sprayed with honey chrysanthemum water so as to be humidified before expansion in a process. Process conditions are as follows: the honey content of the honey chrysanthemum water in percentage by weight is 10 to 30 percent; the content of chrysanthemum water in the honey chrysanthemum water in percentage by weight is 90 to 70 percent; spraying time is 20 to 30 minutes; and spraying temperature is 15 to 35 DEG C. The method has the advantages of simple process and operation, expansion production technique easy to master, small amount of water used for processing, little pollution, little waste produced and accordance with requirements of environmental protection. The method for manufacturing crispy medlar is applicable to the expanding processing of all fruits and vegetables.

The invention discloses a crystal egg tart which comprises an egg tart peel and an egg tart liquor. The egg tart peel comprises the following components in parts by weight: 140-180 parts of etherified starch, 40-80 parts of oxidized starch, 380-450 parts of clean water and 550-700 parts of syrup; the egg tart liquor comprises the following components in parts by weight: 450-550 parts of milk, 350-460 parts of white sugar, 200-260 parts of egg yolk liquor, 550-650 parts of egg cream and 950-1200 parts of light cream. The invention also provides a preparation method for the crystal egg tart. The crystal egg tart provided by the invention has transparent appearance, tastes elastic and cool, can reduce calories, has the egg fragrance of egg tart once entering into the mouth, is low in calories, will not increase internal heat, is especially suitable for people in summer, can meet the requirement of a consumer for health and nice taste, is simple in preparation, is prepared only in the manner of cooking without an oven, and can greatly increase the market value of egg tarts in summer.

The invention provides an anti-fatigue ginseng beverage, which comprises the following raw materials by weight: 0.3-0.8 part of ginseng, 1.6-2.7 parts of Chinese wolfberry, 0.5-1.2 parts of polygonumcapitatum, 51-58 parts of xylitol, 0.08-0.13 part of beta-cyclodextrin, 0.09-0.15 part of sodium citrate, and 0.16-0.22 part of lemon essence. According to the present invention, the anti-fatigue ginseng beverage has advantages of good anti-fatigue effect, low toxic-side effect, good taste and no sucrose, does not cause excessive internal heat, and is suitable for patients with diabetes, wherein layering crystallization cannot be generated and the main component content is not basically changed during the storage, the total ginseng saponin content is reduced only 0.02 mg within the expirationdate, the product cannot produce mildew and deterioration, and the shelf life is up to 18 months; and the preparation method is simple and feasible, and is suitable for market promotion.

The invention discloses an old Chenzhou fish meal seasoning. The old Chenzhou fish meal seasoning comprises the preparation raw materials in parts by weight are as follows: a sauce pack including 40 parts of palm oil, 5 parts of rapeseed oil, 10 parts of linseed oil, 5 parts of raw ginger, 5 parts of garlic, 5 parts of yellow wine, 8 parts of salt, and 10 parts of fresh fish; a powder pack including 58 parts of salt, 5 parts of white granulated sugar, 16 parts of sodium glutamate, 2.5 parts of white pepper powder, 3 parts of raw ginger powder, 4 parts of nucleotide disodium, 2 parts of youxiantai (a pure natural flavor agent), 3 parts of small chilli powder, 3 parts of pod pepper powder, 10 parts of flatfish powder, 4 parts of chive, and 1 part of red dates; and a chili oil pack including 40 parts of palm oil, 6 parts of garlic, 10 parts of red pepper powder, 1 part of star aniseed powder, 1 part of orange meal, 0.4 part of seed powder of Chinese prickly ash, 1 part of raw ginger, 20 parts of pod pepper powder, 0.5 part of semen myristicae and 0.15 part of capsanthin. The invention discloses a method for preparing the peppery chicken seasoning.

The invention relates to a traditional Chinese medicine spicy hot hot-pot condiment. The traditional Chinese medicine spicy hot hot-pot condiment is prepared from the following raw materials in parts by weight: 0.01 to 0.03 part of Chinese angelica, 0.01 to 0.03 part of liquorice root, 0.01 to 0.03 part of radix codonopsis, 0.005 to 0.015 part of Radix Astragali seu Hedysari, 0.01 to 0.03 part of radix Adenophorae, 200 to 300 parts of mixed plant oil, 350 to 450 parts of chili, 8 to 12 parts of bean paste, 8 to 12 parts of fermented soya beans, 18 to 22 parts of edible salt, 3 to 5 parts of monosidum glutamate, 4 to 6 parts of pepper, 0.8 to 1.2 parts of anise, 0.8 to 1.2 parts of fennel, 0.1 to 0.3 part of Amomum villosum Lour, 0.08 to 0.12 part of Flos Caryophylli and 0.1 to 0.3 part of cassia bark. The invention further provides a preparation method of the traditional Chinese medicine spicy hot hot-pot condiment. The traditional Chinese medicine spicy hot hot-pot condiment has spicy and delicious tastes and not easy to get inflamed. According to the preparation method disclosed by the invention, the fragrance and nutritional ingredients of chili are developed well, such that not only the taste is greatly promoted, and the nutrition is also greatly promoted.

The invention discloses hot pot beef tallow and a method for preparing the same. The hot pot beef tallow comprises 800-1200 parts of beef tallow, 200-250 parts of salad oil, 40-50 parts of fermented soybeans, 200-260 parts of broad bean paste, 200-240 parts of glutinous-rice-cake-shaped chili pepper, 120-150 parts of bell chili pepper, 45-50 parts of pickled ginger juice, 60-90 parts of garlic juice, 70-100 parts of edible salt, 45-62 parts of white sugar, 70-100 parts of chicken essence, 30-50 parts of monosodium glutamate, 20-30 parts of pericarpium zanthoxyli extract, 20-30 parts of fructuslycii extract, 15-30 parts of tea leaves, 20-50 parts of folium nelumbinis, 10-20 parts of fructus mume, 20-30 parts of pericarpium citri reticulatae and 15-20 parts of mixed spice powder. The hot pot beef tallow and the method have the advantages that the beef tallow is used as a main material, the salad oil is used as an auxiliary material, the beef tallow and the salad oil are matched with thebroad bean paste, the pericarpium zanthoxyli extract and the like, the tea leaves, the folium nelumbinis, the fructus mume, the pericarpium citri reticulatae and the fructus lycii extract are furtherspecially added into the beef tallow and the salad oil, accordingly, the hot pot beef tallow has rich fragrance, certain effects of clearing heat, removing toxicity and relieving greasiness can be realized by the hot pot beef tallow, and customers can be prevented from easily suffering from excessive internal heat after eating the hot pot beef tallow.

The invention discloses regenerated resin sand for a sand mold and a preparation process thereof. The regenerated resin sand comprises, by weight, 100-120 parts of raw sand, 80-100 parts of reclaimed sand, 3-6 parts of mixed resin and 0.5-1.5 parts of curing agents. The mixed resin comprises furan resin and phenolic resin with the mass ratio of 3: (0.8-1.5), the furan resin is low-nitrogen furfuryl alcohol resin, and the raw sand comprises round silica sand and polygonal silica sand with the mass ratio of 2:1. The preparation method of the reclaimed sand comprises the following steps of S301, crushing of old sand, S302, magnetic separation treatment, S303, roasting and purification, S304, crushing and sieving, and S305, washing and drying. The preparation process of the regenerated resin sand comprises the following steps of S601, preparing materials, S602, feeding and mixing, and S603 discharging sand. The regenerated resin sand is stable in process and capable of effectively recycling the old sand; and the sand mold prepared from the recycled resin sand has the advantages of being high in stability and capable of effectively inhibiting the occurrence of gas pores, sand holes and cracks.

The invention relates to the field of processing of foods and particularly relates to a seasoning for a barbecue salted product and a preparation method of the barbecue salted product. The seasoning for the barbecue salted product is prepared from the following raw materials according to a mixture ratio: 50-70g of monosodium glutamate, 80-100g of cooking wine, 20-25g of pricklyash peel powder, 20-25g of black pepper powder, 30g of chili powder, 40-45g of refined salt, 40-50g of shredded ginger, 40-50g of shredded chive, 7-10g of white sugar, 150g of vegetable oil, 250g of starch, 10g of refined truffle powder, 15g of refined elsholtzia rugulosa powder and 5-10g of sesame oil. The healthy seasoning for the barbecue salted product provided by the invention can fundamentally solve fishy and mutton smell of meats or meat products and eliminate the fishy and mutton smell after back-cooling of the meats or meat products. Furthermore, the healthy vegetable oil used in the seasoning is beneficial to human health and causes no pollution to the environment and foods.

The invention discloses a bone soup hotpot condiment and a preparation method thereof. The bone soup hotpot condiment comprises the following raw materials in parts by weight: 1-2 parts of angelica sinensis,2-5 parts of pericarpium citri reticulatae, 8-10 parts of rock candy,1-3 parts of longan,0.5-1 part of netmeg,0.5-1 part of clove, 0.5-1 part of pepper,3-5 parts of red dates,1-2 parts of spicy hot,1-2 parts of medlar,0.5-1 part of anise,1-3 parts of cinnamon,1-3 parts of galangal,1-3 parts of shii-take,0.5-1 part of liquorice,1-3 parts of sesame,3-5 parts of salt black bean,4-6 parts of chili oil,2-4 parts of chili,8-10 parts of salt,8-10 parts of rapeseed oil,10-15 parts of goat bone and 80-100 parts of water. The bone soup hotpot condiment is delicious in taste, difficult to get inflamed, is capable of nourishment for vitality and has the health care efficacy.

The invention relates to the technical field of herbal teas and especially relates to a ginger tea and a preparation method of ginger tea. The ginger tea comprises the following raw materials: white granulated sugar, sun-dried fresh ginger for a hundred days, five-finger fig roots, hoveniae semoveniae semen, Liubao tea, fructus momordicae, Chinese red dates, chrysanthemum flowers and licorices; and the raw materials are prepared into packaged ginger tea containing 10-20 grams of ginger tea in each bag. According to the preparation method, the sun-dried fresh ginger for a hundred days with the functions of warming the spleen and the stomach for dispelling cold, the Chinese red dates with the functions of nourishing the spleen and the stomach and replenishing Qi and the five-finger fig roots with the functions of invigorating the spleen and replenishing Qi are used as the main ingredients; and the food materials, including the hoveniae semoveniae semen with the function of dispelling damp-heat, the fructus momordicae with the functions of clearing away heat and relieving sore-throat and the chrysanthemum flowers with the function of dispelling wind-heat, are added into the main ingredients; thus, the dry natural of the sun-dried fresh ginger for a hundred days is relived and the product is thereby warm but not dry as a whole. The ginger tea does not cause heat easily after drinking and has very good effects of strengthening Yang, enhancing body resistance, dispelling moisture, regulating menstruation as well as warming up Qi and the blood. Moreover, licorice of sweet flavor and mild nature is matched in the ginger tea, so that the food materials are mediated to enhance effects of the ginger tea disclosed by the invention. The ginger tea is especially suitable for male of weak health and heavy moisture as well as female with painful menstruation and irregular menstruation to drink.

The invention discloses a bone soup hotpot seasoning which is prepared from the following raw materials in parts by weight: 1 to 3 parts of radix notoginseng, 3 to 5 parts of dried orange peel, 8 to 12 parts of crystal sugar, 1 to 3 parts of radix sophorae flavescentis, 2 to 4 parts of sesame, 4 to 6 parts of salt black bean, 2 to 4 parts of longan, 3 to 5 parts of chili, 8 to 12 parts of salt, 8 to 12 parts of rapeseed oil, 1 to 3 parts of fructus kochiae, 2 to 4 parts of flos caryophylli, 2 to 4 parts of black pepper, 2 to 4 parts of mushroom, 4 to 6 parts of chili oil, 10 to 12 parts of sheep bone, 2 to 4 parts of Chinese date, 2 to 4 parts of star anise, 3 to 5 parts of cortex cinnamomi, 2 to 4 parts of green Chinese onion, 1 to 3 parts of sichuanese peppercorn, 3 to 5 parts of poria cocos and 80 to 120 parts of water. The bone soup hotpot seasoning is delicious in taste, does not easily cause excessive internal heat, can be used for nourishing Yin and tonifying Yang, and has the efficacy of health care.

The invention discloses anti-fatigue healthcare food containing fructus lycii. The healthcare food comprises components in parts by weight as follows: 20-25 parts of a fructus lycii extract, 30-35 parts of wall-broken pollen, 20-30 parts of auxiliary materials and 2-3 parts of vitamin C. The defects of low human utilization rate of nutrients of fructus lycii and high reducing sugar content can bewell overcome, besides, the wall breaking rate of pollen is high, nutrients in pollen are fully released, the loss of multiple active proteins, active polypeptides and other active substances in the pollen is low, thus, the prepared product has rich nutrients and has the effects of resisting fatigue and enhancing human immunity.

The invention discloses honey flour capable of enriching the blood. The honey flour is prepared from the following raw materials in parts by weight: 400-405 parts of wheat, 0.1-0.2 part of rose essential oil, 60-65 parts of black sesame,100-110 parts of green wheatear, 50-60 parts of tender peanuts, 60-70 parts of honey, 40-45 parts of milk, 60-70 parts of sweet potato powder, 30-35 parts of longan, 50-55 parts of grapes, 20-25 parts of jujube, 40-50 parts of brown sugar, 35-37 parts of egg yolk powder, 6-8 parts of ginseng and the like. Due to the addition of green wheatear and tender peanuts, the honey flour capable of enriching the blood disclosed by the invention is abundant in nutrient, and overflowing in fragrance, has good blood-enriching action by matching with jujube, the grape and the like, has a good blood-enriching effect by reasonably matching with extracts such as ginseng, donkey-hide glue, angelica sinensis, radix ophiopogonis and honeysuckle, is not easy to inflame, and has good life cultivation and health preservation functions.

The invention discloses a formula of casserole condiment and a preparation method thereof. The formula comprises the following optimal raw materials proportioning by weight: 10 parts of beef tallow, 10 parts of salad oil, 40 parts of ginger, 40 parts of garlic, 55 parts of scallion, 50 parts of celery, 30 parts of lotus root, 6 parts of clove, 6 parts of aniseed, 7 parts of cumin, 5 parts of quills, 3 parts of tsaoko cardamon, 2.5 parts of roukou, 2.5 parts of wild pepper, 2.5 parts of spicy hot pepper, 25 parts of chili, 35 parts of monosodium glutamate, 30 parts of white sugar, 20 parts of rock candy, 35 parts of salt, 1 part of wine sauce, 15 parts of pixiandou thick chilli sauce and 10 parts of broad bean sauce. The invention has the advantages that the invention has delicious taste, is not easy to cause excessive internal heat after being eaten by people and is beneficial to the health of a human body.

The invention discloses a process of making chili sauce, comprising: stemming fresh chilies, skinning garlic, washing, drying surface moisture, and getting ready for use; matching the aired fresh chilies and garlic with wine and edible salt; mixing the fresh chilies and garlic, crushing to particles 5 mm in size, cooling to normal temperature, adding half edible salt, stirring well with half wine, and cooling to 8-12 DEG C; crushing the materials again to jelly state, cooling to normal temperature, adding the remaining edible salt and wine, stirring well, charging mixture that is cooled into a pottery pot that is prepared in advance, sealing, and preparing for fermentation; sealing and fermenting: sealing the pottery pot that is loaded with the material to be fermented, placing in a fermentation shop that is cool and ventilated, controlling temperature, air humidity and air pressure, and fermenting for 180 days. The chili sauce made by using the process has smooth taste, has wine aroma, is hot but not choky, has rich vitamins of fresh chili and rarely causes fire after being consumed.

The invention belongs to the technical field of foods, and aims to provide herbal tea biscuits and a making method thereof. The herbal tea biscuits are unique in flavor, and are not liable to enable people to suffer from excessive internal heat, and a unique herbal tea concentrated solution conforming to a theory of traditional Chinese medicines is added into general biscuits to make the biscuits, so that the purpose disclosed by the invention is achieved.

The invention discloses a method for manufacturing stinky tofu. The method comprises the following steps: a, mixing 3-5 parts by weight of a sesame powder, 3-5 parts by weight of table salt, 3-5 parts by weight of a soybean juice and 20-40 parts by weight of water, then fermenting, and thus obtaining a pickling juice; b, putting tofu and the pickling juice together into a container, and under the condition of the temperature of 12-30 DEG C, fermenting for 1-2 months; c, preparing a health brine, taking out the initially fermented tofu, then putting into the health brine, carrying out heat preservation, and at the temperature of 35-40 DEG C, carrying out deep fermentation for 2-3 months; and d, after carrying out deep fermentation for 2-3 months, taking out the tofu, then pouring 10-20 parts by weight of milk on the tofu, preserving at the low temperature of 5-10 DEG C for 5-10 days, and thus obtaining the finished product. The method has the advantages that during the stinky tofu manufacturing process, the fermentation time is short; the health brine is added during the stinky tofu manufacturing process, so people eating the stinky tofu do not easily get angry, and heat and detoxifies are cleared; and the milk is added after deep fermentation, so that a smooth film is formed on the surface of the tofu, and the tofu is good in color, fragrance and taste.

The invention discloses a caramel sunflower seed. The caramel sunflower seed is prepare from raw materials of, by weight part, 800-1200 parts of sunflower seed, 8-12 parts of edible salt, 100-150 parts of brown sugar, 40-60 parts of white sugar, 5-10 parts of glucose, 1-2 parts of liquorice, 6-10 parts of fennel, 0.8-1.0 part of sodium cyclamate, 0.05-0.1 part of acesulfame potassium, 0.05-0.1 part of sodium saccharin, 0.1-0.2 part of sucralose, 0.05-0.1 part of vanillin, 0.8-1.0 part of ethyl maltol and 2-5 parts of sodium glutamate. Meanwhile, the invention also discloses a preparation method of the caramel sunflower seed. The preparation method comprises the steps of material preparation, preparation of heat clearing slurry, decoction, sunflower seed peeling, boiling, drying, screening and the like. The preparation method of the caramel sunflower seed is simple in operation and applicable to mass production; the prepared caramel sunflower seed is perfect in color, flavor and taste and can avoid blackening fingers or mouth during taking and meanwhile avoid excessive internal heat and mouth and tongue sores.

The invention relates to a processing method of shelled sunflower seeds. The method comprises the steps of selecting high-quality full sunflower seeds uniform in size and consistent in color, washing the selected sunflower seeds, boiling the sunflower seeds in soup made from star anise, fennel and cinnamon, stir-frying the sunflower seeds, shelling the sunflower seeds, and finally naturally cooling the sunflower seeds to obtain a finished product. The sunflower seeds are boiled by adopting the traditional Chinese herbs such as star anise, fennel and cinnamon, the natural fragrance of herbal plants can be given to the sunflower seeds, and the adopted star anise, fennel and cinnamon have a given food therapy healthcare effect, so that the health demand of consumers can be satisfied. The sunflower seeds are shelled in a stir-frying manner, so that the surface of the sunflower seeds is cleaner, more sanitary and crisper. Compared with the traditional black sunflower seeds, the shelled sunflower seeds prepared in the method can attract the attention of consumers by the surface color. The shelled sunflower seeds are leisure food which is high in edible value, clean, sanitary and worth of popularization.

The invention provides a white sour soup of wax gourds. The white sour soup is made of wax gourds, glutinous rice flour, lactose, salt, lactobacillus plantarum, lactobacillus acidophilus, xanthan gumand water. The making method comprises the steps that peel of wax gourds is removed, seeds of the wax gourds are removed, the wax gourds are cleaned, cut, smashed and mixed with water, the glutinous rice flour, lactose, salt, lactobacillus plantarum and lactobacillus acidophilus are added, mixing and stirring are conducted, after sealing anaerobic fermentation, the mixture is ground into slurry, and through pasteurization, the white sour soup of the wax gourds is obtained. The mass fraction of the wax gourds in the white sour soup is large, and the nutrients of the white sour soup are enriched; through lactobacillus plantarum and lactobacillus acidophilus, the fermentation process can be accelerated; through lactose, the sour is soft, partial lactose is fermented into lactic acid, corrosion prevention and fresh preservation can be achieved, the white luster of the white sour soup is maintained, and bacterium generation is inhibited; through xanthan gum, the stability is improved, the thickness of the white sour soup of the wax gourds is moderate, and layering is not generated. The made white sour soup of the wax gourds is fine in texture and smooth in taste, and through pasteurization, the soap has a large number of beneficial bacteria and is beneficial to the safety of the human body after being eaten.

The invention discloses a base seasoning for chafing dish and a making method of the base seasoning. The base seasoning comprises the raw materials of beef tallow, chicken oil, salad oil, chili peppers, Chinese prickly ash, pepper fruits, a thick broad-bean sauce, fermented soya beans, fermented glutinous rice, crystal sugar, Baijiu, Chinese cinnamon, fructus tsaoko, star aniseeds, netmeg, rhizomakaempferiae, beautiful galangal fruits, cloves, Indian long peppers, rhizoma chuanxiong, radix angelicae, amomum cardamomum, a mixture of radix aucklandiae and fructus amomi, galanga, fennel fruits,licorice roots, bay leaves, cumin seeds, gardenia jasminoides, lysimachia capillipes, lysimachia foenum-graecum hance, vanilla, onions, scallions, fresh ginger, coriander, garlic and celery. The invention further provides the making method of the base seasoning. According to the base seasoning for chafing dish and the making method of the base seasoning, varied natural Chinese herbal medicines andspices are adopted, ingredients are healthy, people eat the base seasoning do not suffer from excessive internal heat easily, the base seasoning integrates nutrients and delicious taste, and has popular potential and high promotion value.

The invention discloses an egg mixing cake and a manufacturing method thereof. The egg mixing cake comprises the following components: wheat meal, edible sugar, edible oil, egg and tangerine peel. The egg mixing cake is added with the tangerine peel, and fully harmonizes the fragrance of the tangerine peel and the tastes of other materials to form a distinctive flavor. The manufactured egg mixing cake not only keeps the primary intense egg fragrance and the mouthfeel characteristic of melting in the mouth, but also has the characteristics of fragrant and intense mouthfeel, promotion of fluid in the mouth and no greasy feeling, and avoids internal heat after eating frequently.