125results about How to "Reduce spiciness" patented technology

The invention discloses a meat scent savoury and pungent flavoring, containing the following raw materials: vegetable oil, dried pimiento, zanthoxylum bungeanum, star anise, salt, sugar, monosodium glutamate, starch, meat reaction solution, fresh increasing flavoring agent. A production method of the meat scent savoury and pungent flavoring includes: heating the vegetable oil to 150-200 DEG C; respectively adding the dried pimiento zanthoxylum bungeanum and anise tree and frying for 30-60 seconds, quickly removing, draining the oil, and then coarse crushing and mixing the dried pimiento zanthoxylum bungeanum and anise tree; adding salt, sugar, monosodium glutamate, starch, meat reaction solution in the mixture, mixing uniformly; and then adding the fresh increasing flavoring agent, and then mixing uniformly; performing ultramicro crushing after microwave drying, and then obtained the completed product by hermetic package. The invention uses a short time fried mode to alleviate the biting taste of the pimiento and prominent the fragrant flavor of the pimiento; and matches with flavoring made up by different meat reaction solutions, so that the invention contains not only the meat flavor, but also an increase of essential amino acids of human body, minerals and so on.

The invention discloses a seafood mustard sauce which is prepared by mixing, stirring and homogenizing the following raw materials by parts by weight: 13-18 parts of capsaicin, 0.8-1.2 parts of mustard oil, 30-46 parts of seafood enzymatic hydrolyzate, 12-15 parts of sorbitol, 6-15 parts of salad oil, 12-17 parts of lactose, 0.4-0.8 part of xanthan gum, 4-7 parts of salt and 0.4-0.8 part of citric acid, wherein the seafood enzymatic hydrolyzate is soup obtained by mixing marine product homogenate with water according to the weight ratio of 1:3, carrying out enzymatic hydrolysis by using a protease and then boiling for 0.5-1 hour. The seafood mustard sauce has the advantages of mild mustard flavor, no phenomenon of choking nose, abundant nutrition and delicious taste.

The invention relates to a raw ginger deep-processed product and a processing process thereof and particularly relates to a method for treating ginger slices and crispy ginger slices produced by using the method. According to he method, blanching, acid leaching, desalting and deacidifying treatments are sequentially carried out on pickled ginger slices. After the ginger slices are blanched, the spicy taste of raw ginger is partially removed, the number of microbes brought in by the raw material can be reduced, the product quality can be well guaranteed; after being subjected to acid leaching, the ginger slices are bright in color and crispy in taste, and the spicy taste is further reduced; then, the treated ginger slices are soaked by special seasoning liquid, so that nutrition of raw ginger is maintained, the spicy taste and fragrant taste of raw ginger can be coordinated, and therefore the crispy ginger slices can be easily accepted by more consumers.

The invention belongs to the field of smoke-free tobacco, and particularly relates to a taste-modified type smoke-free tobacco product and a manufacturing method of the taste-modified type smoke-free tobacco product. The taste-modified type smoke-free tobacco product adopts tobacco processed in a water extraction mode as the main raw materials, and comprises, by weight, 1-8% of corrigent, 1-5% of sodium bicarbonate or sodium carbonate, 1-10% of sweetening agent, 1-10% of flavoring agent, 0.01-1% of antioxidant, 0.5-5% humectant, 0.01-1% of antiseptic, and the balance tobacco powder processed in a water extraction mode, wherein the tobacco powder processed in the water extraction mode is soaked in 4-10 folds of water for 2-15 minutes and then is filtered in a pressing mode, so that the moisture content of the tobacco powder reaches 25-60%. The taste-modified type smoke-free tobacco product can improve the quality of smoke-free tobacco products, improves comprehensive utilization rate of tobacco materials, is more suitable for the consumption habits of Chinese consumers, can remain the taste of cigarettes of original product brands of an enterprise, and can evenly release smell in the use process.

The invention provides pregnant woman milk powder capable of restraining early pregnancy reaction and a preparation method thereof. The milk powder based on 100 parts by weight comprises the following raw materials in part by weight: 320-400 parts of milk, 25-30 parts of skimmed milk powder, 7-22 parts of whey protein powder, 1-4 parts of purple perilla seed oil, 1.5-2.5 parts of ginger, 0.5-1.2 parts of fructo-oligosaccharide, 0.5-2.4 parts of galacto-oligosaccharides, 0.2-0.7 parts of DHA (Docosahexaenoic Acid) powder, 0.1-0.25 parts of soyabean lecithin and 0.008-0.02 parts of bifidobacterium. The pregnant woman milk powder has the beneficial effects that early pregnancy vomiting and other physiological reactions can be reduced or dispelled, and the comprehensive nutritional supplement is provided for pregnant women to ensure various nutrients necessary for fetus growth and development; and the milk powder can simultaneously dispel the fishy smell of the DHA powder and the hot taste of the ginger so as to be more easily received by the pregnant women.

The invention discloses selenium-enriched rice wine which is technically characterized by being prepared from the following raw materials in parts by weight: 500 parts of rice, 1 to 4 parts of distiller's yeast and 1,000 to 2,000 parts of selenium-enriched water, wherein the rice is selenium-enriched rice, each gram of which contains 0.1 g or more natural selenium. The selenium-enriched rice wine provided by the invention is made by utilizing the selenium-enriched rice and the selenium-enriched water which serve as raw materials, so that beneficial components in the raw materials are fully retained, and the wine tastes mellow. The invention further provides a preparation method of the selenium-enriched rice.

The invention discloses ginger and jujube granules and a prepration method thereof. The ginger and jujube granules contain the following substances: 8-30 parts of ginger extract, 15-45 parts of steamed jujube paste, 30-55 parts of sugar powder and 9-20 parts of dextrin calculated by the weight of 100 parts by weight. The preparation method is as follows: the ginger extract is formed by extracting, concentrating and refining two parts of ginger juice and residues; and the jujube paste is obtained by steaming jujubes. The prepared ginger extract, the steamed jujube paste are evenly mixed with the dextrin and the sugar powder according to the proportion, and then granulation, drying, breaking and sub-packaging are sequentially carried out. The ginger and jujube granules are characterized by sufficient retention of active ingredients of the ginger and the jujube, thick ginger and jujube flavor, good taste and effects of beautifying, health care and health preserving; the process is simple, the production cycle is short, and the equipment is simple and convenient to realize the industrialization; and the energy consumption is low, and the raw materials are fully utilized.

The invention discloses preserved chili hawthorn and a preparation method thereof. The preserved chili hawthorn is prepared from the following raw materials in parts by weight: 500-550 parts of fresh chili and 80-120 parts of hawthorn. A filling method is adopted to fill seedless fresh chili prepared integrally with mashed hawthorn, so that the tastes of acid of hawthorn, sweetness of traditional preserved fruit and pungency of fresh chili are fused together, the snack food with elastic skin, soft and glutinous stuffing, proper acid and sweetness, fresh palatability and nutritional ingredients of chili is obtained, and the preserved chili hawthorn which is used as a chili deep-processing product has high additional value and food industry application potentiality; chili is firstly used as the main raw material to prepare the snack food suitable for most people to eat, the practicability of chili used as the snack food raw material is achieved, and the application field of chili is expanded.

The invention provides a special fertilizer for green Chinese onions and a fertilizing method and aims to solve the deficiencies in the prior art. Through a large number of scientific experiments on studying green Chinese onion fertilizing technologies, the special fertilizer for the green Chinese onions is provided, so that high-quality green Chinese onions can be obtained and the green Chinese onions with light piquancy and better taste can be obtained. The special fertilizer comprises organic fertilizers, urea, diammonium phosphate, potassium nitrate, calcium fertilizers, magnesium fertilizers, sulfur fertilizers and silicon fertilizers. According to the invention, a best fertilization formula and a fertilization schedule used for fertilizing accurately can be obtained; the fertilizing method is reasonable, convenient to implement and good in effect.

The invention relates to a halal spicy shrimp seasoning, relates to a preparing method of the halal spicy shrimp seasoning, and belongs to the technical field of food processing. The halal spicy shrimp seasoning is prepared from, by weight, 50-100 parts of plant oil, 5-15 parts of thick broad-bean sauce, 1-2 parts of fermented blank beans, 2-16 parts of peppers, 2-8 parts of garlic-and-onion fermentation liquid, 1-6 parts of fresh ginger, 1-6 parts of sugar, 2-6 parts of special salt, 1-3 parts of soybean sauce, 1-5 parts of fermented grain pulp, 0.2-3 parts of spice, 1-3 parts of composite plant powder, 0.5-1 part of edible mushroom enzymolysis powder, 1-10 parts of fermented chilli sauce and 1-2 parts of pleurotus eryngii powder. Multiple kinds of coarse food grain are added into the seasoning; meanwhile, mint, green tea, coix seeds and hawthorns are added, and the quite good effects of clearing heat, reducing internal heat, accelerating gastrointestinal motility, nourishing yin for moistening dryness and the like are achieved; particularly, the collected lactobacillus plantarum CGMCC No.11763 is used for fermentation, and the effect is quite good.

The invention relates to a flavored fermented chili preparation method, and belongs to the technical field of foods. Flavored fermented chili is prepared from the following raw materials in parts by weight: 85 to 115 parts of red pepper, 0.3 to 10 parts of raw soybeans, 1 to 10 parts of raw ginger, 1 to 10 parts of garlic, 3 to 7 parts of salt, 2 to 6 parts of rock sugar and 2 to 8 parts of baijiu. The flavored fermented chili preparation method comprises the steps: selecting fresh red pepper, raw soybeans and raw ginger without mildew, washing and filtering for later use; peeling the garlic for later use, and mixing and dissolving the salt, the rock sugar and the baijiu for later use; mixing and chopping the prepared red pepper, ginger and garlic into blocks of 5-10mm, evenly mixing the raw soybeans, a mixed solution of the salt, the rock sugar and the baijiu, and chopped fine chili blocks, canning and sealing. The flavored fermented chili prepared according to the invention has the advantages of being long in shelf life, crisp and tender, sweet and salty, spicy with sour, delicious and nutritious, no any additive is added, and the flavored fermented chili is a green snack and seasoning with excellent mouthfeel and taste.

The invention discloses a seasoner containing edible mushrooms. The seasoner is prepared from the following materials in parts by weight: 5 to 20 parts of agrocybe cylindracea, 1 to 10 parts of pleurotus eryngii, 1 to 10 parts of pholiota nameko, 1 to 10 parts of abalone mushrooms, 1 to 5 parts of bolete, 5 to 20 parts of lentinula edodes, 1 to 10 parts of wild portobello, 0.1 to 2 parts of cordyceps flowers, 1 to 10 parts of fresh ginger, 10 to 30 parts of scallion oil, 40 to 60 parts of vegetable oil, 5 to 20 parts of red camphor oil, 1 to 10 parts of aginomoto, 1 to 5 parts of white spirit and 0.1 to 1 part of a fungus flavoring agent. Meanwhile, the invention also discloses a preparation method of the seasoner. The seasoner provided by the invention comprises various edible mushrooms, is special in flavor, intense and rich in mouthfeel, long in aftertaste, thick in taste, delicious and mellow, natural in color, and suitable for all seasons and all groups of people.

The invention discloses a preparation method of fresh angelica sinensis, which comprises the following steps: sterilizing and dicing the cleaned fresh angelica; quickly freezing the fresh angelica; vacuum freezing and drying the quickly-frozen angelica; removing scrap iron impurities by absorbing; and carrying out damp-proof package and sterilization to obtain the angelica sinensis. The fresh angelica sinensis can be used for medicated diet addictive, food seasoning, medicinal application and the like, and has remarkable improving functions crowds having the symptoms of blood stasis and blood deficiency such as blood deficiency and sallow complexion, dizziness and palpitation, abnormal menstruation, closure dysmenorrheal, asthenia cold abdominalgia, intestinal dry constipation, rheumatic arthralgia, injury from falling down, superficial infection and. The preparation method is simple and feasible, has stable and reliable quality of products and less loss of effective components as well as the advantages of convenience for eating, insusceptible mold, long shelf life and the like.

The invention belongs to the technical field of liquor brewing, and particularly relates to a liquid production method of Luzhou-flavor liquor. The method comprises the following steps of crushing of sorghum, liquid gelatinization, saccharifying and fermenting, esterification, and distilling. The method has the advantages that the saccharifying, fermenting and esterification are respectively performed in a fermenting tank, so that the Luzhou-flavor liquor can be produced under the liquid condition; the method is different from thetraditionalproduction method using saccharifying and fermenting to produce liquor in the Luzhou-flavor liquor pit mud under the solid condition, the whole brewing process is mechanical and automatic, thecharging and discharging of fermented mash can be avoided in the tank, the labor intensity is decreased, and the production efficiency is greatly improved.

The invention belongs to the field of food processing, and particularly discloses delicious fresh chili sauce. The delicious fresh chili sauce is prepared from chili flesh paste, seasoning, chili seed powder, spices, protein power, white spirits and protein power through fermentation in a sealed mode. The chili meat paste is refined through the following process comprising the steps that after fresh chilies are washed and dried in the air, chili flesh and chili seed are separated, and the chili flesh is ground into the chili flesh paste. The chili seed powder is refined through the following process comprising the steps that one part of the chili seed produced through preparation of the chili flesh paste are put into hot oil to be subjected to deep fry till water in the chilies is evaporated, then the chili seed are taken out and drained, the other part of the chili seed produced through preparation of the chili flesh paste are put into a pot to be fried till no water exists, and the drained and fried chili seed are mixed and ground into the powdery chili seed powder through a grinding miller. Aiming at the technical problems that the taste of existing chili sauce is mainly spicy and not delicious enough, the delicious fresh chili sauce is provided.

The invention relates to the technical field of radish preservation and discloses a storage and preservation method for radish. The method comprises the following steps: (1) performing a series of treatment on the harvested radish before storage till reaching dormant state, wherein the adopted preservative is harmless to a human body, the restraining effect for the respiratory action of the radish is proper, the fermentation will not be triggered, the pre-cooling treatment performed before the preservative coating can reduce the cell membrane permeability and the water loss can be restrained; (2) embedding the radish into the sand soil mixed with an anti-insect antibacterial agent, so that the anti-insect antibacterial effect can be achieved and the radish can be prevented from plant diseases and insect pests, and meanwhile, the mixing ratio of the sand to the yellow soil is beneficial to the accumulation of the radish sugar, the reduction of biting taste and the promotion of sweet crispy flavor of the radish; (3) controlling the storage temperature, air humidity and air content in a storage process, thereby reducing the respiratory action and transpiration of the radish to the minimum without choking physiological harm.

The invention discloses vetiver-root-added baijiu. According to the vetiver-root-added baijiu, the mellow taste is effectively improved, and the aging accelerating time is shortened. Vetiver roots have the high medicinal value, and vetiver root hair or vetiver root hair products is / are added into cooked or raw grains needing to be fermented or finished baijiu in proportion; on one hand, the pungency and the irritation of green baijiu can be reduced, and the self-ageing time can be shortened; on the other hand, the medicinal value of the vetiver roots can be fully used and developed. In addition, as the vetiver root hair has natural, particular and elegant fragrance, the peculiar smell of the baijiu can be reduced, and the quality of the baijiu can be improved. The processing and making technology steps of the vetiver-root-added baijiu are simple, preparation and processing are easy, original working procedures are not influenced, the production cost is low, and the vetiver-root-added baijiu has the advantages of being free of dizziness, headaches and throat burning, natural, mellow, environmentally friendly, safe, free of side effects, free of hexanoic acid bacterium liquid or chemical ethyl acetate essence blending and the like.

The invention discloses a making method of rehydrated seasoned dried leaf mustard. The making method comprises the following steps: (1) selecting leaf mustard; (2) sorting and cleaning the selected leaf mustard; (3) cutting the cleaned leaf mustard into filaments, and drying the filaments in sunshine so as to obtain dried leaf mustard; (4) rehydrating the dried leaf mustard: weighing the dried leaf mustard, adding running water, wherein the weight ratio of the dried leaf mustard to the running water is 1:10, soaking the dried leaf mustard in the running water for 2-8 hours, and dehydrating the soaked dried leaf mustard; (5) seasoning the dehydrated dried leaf mustard: weighing the dried leaf mustard, adding seasonings, and uniformly mixing and stirring the weighed dried leaf mustard and the seasonings, wherein the seasonings comprise the following components in percentage by weight by using the weight of the dried leaf mustard as a standard: 0.3-1.0% of gourmet powder, 0.01-0.1% of mint oil, 0.2-0.3% of ascorbic acid, 1-2% of table salt, 0.005-0.01% of proteoglycan, 2% of peanut oil, 0.1-0.2% of white vinegar and 0.2-0.8% of pepper corn; (6) packaging the seasoned dried leaf mustard; (7) performing heat preservation: putting the packaged dried leaf mustard in steam of 45-55 DEG C for heat preservation for 4-6 hours; and (8) disinfecting the dried leaf mustard after heat preservation. According to the making method of the rehydrated seasoned dried leaf mustard made by the making method disclosed by the invention, nutrient components of the leaf mustard are furthest reserved; the made seasoned dried leaf mustard is convenient to eat, is sweet and fresh in mouth feel, is strong in hot taste, can stimulate appetite, invigorate spleens and enhance appetite, and is long in quality guarantee period.

The invention provides a processing method of dried radish food, and the processing method of the dried radish food comprises the following steps: 1) processing of raw materials, to be more specific, the raw materials are soaked in light salt brine until attachments on the surface of the raw materials are loose and soft, and then washed with clear water; 2) peeling and slicing, to be more specific, peeling radishes by a peeling machine, and slicing the peeled radishes into slices; 3) blanching, to be more specific, putting the radish slices in steam for hot blanching, and after the blanching, immediately dip-bleaching the radish slices with cold water; 4) preparation of seasoning, to be more specific, preparing the seasoning by mixing and stirring components of 2.0-5.0 parts by mass of white sugar, 10.0-20.0 parts by mass of soy sauce, 4.0-8.0 parts by mass of edible salt, 3.0-6.0 parts by mass of sesame oil, 2.0-4.0 parts by mass of baking soda and 100.0-200.0 parts by mass of water; 5), soaking and pickling, to be more specific, putting the blanched radish slices in the seasoning for pickling; 6) artificial drying, to be more specific, spreading the pickled radish slices in a dish, putting the pickled radish slices in an oven for baking; and by washing of the pickled radish slices with the light salt brine, pesticide residues on the radishes can be effectively removed.

The invention provides a method of adopting comprehensive technology to improve smoking quality of reconstituted tobacco. The method includes following steps: (1), combining feruloyl esterase with white rot fungus lignin degrading enzyme laccase for fermentation; (2), combining tannic acid with tartaric acid for precipitation; (3), concentrating: vacuum concentrating extract obtain in the step (2) at temperature of 75-85 DEG C until solid content is 40% to obtain reconstituted tobacco concentrate with smoking quality improved; (4), preparing a substrate: using a dryer to dry residue of reconstituted tobacco after extraction at 100-120 DEG C, inactivating enzyme, manufacturing and adjusting to be a tobacco filling material with certain water content, and forming tobacco fiber into a sheet to make the tobacco substrate; (5), rolling: spraying the concentrate obtain in the step (3) onto the tobacco substrate obtained in the step (4), and rolling to obtain the reconstituted tobacco. By the method, irritation of the reconstituted tobacco can be lowered, offensive odor can be reduced, smoke is gentle, and the smoking quality of the reconstituted tobacco is improved.

The invention discloses a preparation method of rock candy processed garlic and aims to solve the problems that the nutritive value is damaged and the taste and flavor are affected due to overhigh salinity and too short immersion time in the garlic pickling process. The preparation method comprises steps as follows: 1), uniform and complete fresh garlic bulbs with the diameter of 3-5 cm are selected and washed for standby application; 2) a saline solution and the fresh garlic bulbs are added to a ceramic container in the weight ratio being 1:1, the concentration of the saline solution is 20%, and the garlic bulbs are immersed for 15-20 days and then taken out; 3), rock candy accounting for 5% of the weight of the garlic bulbs is ground to be powder, the aired garlic bulbs are put in a ceramic vat, the rock candy is scattered once when one layer of garlic bulbs are placed, the vat is sealed after the vat is full, and the rock candy processed garlic can be taken out for eating after 15-30 days. The prepared garlic bulbs taste good, and the nutritive value of allicin is better reserved.

The invention discloses a food processing method, and particularly relates to a chili sauce making method. The operation method includes the following steps that A, materials are prepared, wherein flour and herba artemisiae scopariae are taken and made into dough, and the dough is steamed into an initial blank; B, fermentation is carried out, wherein the blank is cut into slices, plant leaves are attached to the inner wall of a fermentation device, the cut blank is placed in the fermentation device, the surface of the cut blank is covered with the plant leaves and sealed, the cut blank is fermented for 5-15 days in the fermentation environment at the temperature of 20-40 DEG C, and an initial fermented blank is obtained; C, burdening is carried out, wherein chilies, soybeans, lima beans and peanuts are obtained, smashed into 50-mesh particles, added into the initial fermented blank and fermented for 5-15 days, and a final fermented blank is obtained; D, sun-curing is carried out, wherein when the final fermented blank is white and ropy in the lifting process, the fermented blank is taken out, seasoning liquid is added and stirred evenly, the mixture is placed in the sun to be aired for 5-20 days, and a finished product is obtained. Chili sauce made through the making method can protect gastrointestinal mucosa, people do not feel discomfortable after eating the chili sauce, and the chili sauce is easy to pick up.

The invention relates to a white wine storage container. The white wine storage container comprises a porcelain jar and a jar cover, wherein a pasting layer I is adhered to the inner surface of the porcelain jar; a thorn braided layer is wrapped on the outer surface of the porcelain jar, and a pasting layer II is adhered to the inner surface of the thorn braided layer; a pasting layer III is adhered to the outer surface of the porcelain jar, and the jar cover is inserted and covered in an upper end opening of the porcelain jar in a sealing mode; an albumen glue layer is coated on the inner surface of the pasting layer I, and a bee wax layer is coated on the inner surface of the albumen glue layer; an albumen glue layer is coated on the outer surface of the pasting layer III. A wine sea is combined with a wine jar together, the wine jar is wrapped in the wine sea, and the inner surface of the wine jar is treated and reinforced; the wine jar looks like a small wine sea, and is of antique beauty; moreover, the wine sea has a certain protective effect on the wine jar, so that the wine jar is prevented from being collided and cracked, is convenient to move and transport, is beneficial for curing and aroma enhancement of wine, and is suitable for long-term storage; the longer the storage time is, the better the quality is.

The invention belongs to the field of fruit processing and relates to frozen kumquat juice and a production method thereof. The frozen kumquat juice is prepared from juicy frozen kumquats obtained by applying low-temperature harm treatment. The production method comprises the following steps: putting fresh kumquats in a uniform-temperature or a temperature-variable state under a low-temperature harm critical temperature value for a period of time until peels, cores, pulp tissues and peel oil gland layers are damaged; arranging the kumquats at a uniform-temperature temperature or a temperature-variable temperature of 0.2-52 DEG C for a period of time to enable fruits to be subjected to katabolism and hydrolysis metabolism so as to realize softness and succulency of fruit bodies; or carrying out slight overflowing of essence oil and juice of the peel oil gland layers to prepare frozen kumquats with juice content; and directly squeezing the frozen kumquats or crushing and removing cores, and pulping to prepare the frozen kumquat juice. The juice can keep nutritional value and sweetness of the kumquats and is a natural and green food; the production method is simple and the juice is suitable for industrial production.

The invention relates to a hot and spicy sauce, belonging to the technical field of fresh chili sauces. The invention aims to provide a chili sauce mainly prepared from fresh chilies. The technical scheme is as follows: the hot and spicy fresh chili sauce is composed of a main material and an auxiliary material in a mass ratio of 100:(1-1.1). The main material is prepared from the following raw materials in percentage by weight: 38-44% of fresh red chili, 12-16% of tomato, 4-7% of soybean sauce, 4-7% of dry yellow soybean sauce, 16-22% of peanut and 13-16% of white bean. The auxiliary material is composed of edible oil, table salt, white sugar and monosodium glutamate in a mass ratio of 10:3:1:0.5. In the fresh chili sauce, the fresh chilies only account for 40% or so of the whole main material; after the fresh chilies are stir-fried with hot oil shortly, the spice of the chilies can be well activated without influencing the fresh mouthfeel; and thus, the hot and spicy sauce has favorable palatable taste and spicy taste.

The invention belongs to the field of food processing and particularly discloses special-flavor chilli sauce. The special-flavor chilli sauce is prepared through the steps of putting chilli meat paste at the bottom of a sealed jar; then sequentially fully spreading fermented bean curd, seasoner, chilli seed powder, spice and edible rice bran on the chilli meat paste; then sequentially pouring lemon juice, baijiu and sesame oil into the jar; sealing and fermenting to obtain the special-flavor chilli sauce. The special-flavor chilli sauce provided by the invention solves the technical problem that chilli sauce in the prior art can cause dry stool after being eaten.

The invention belongs to the technical field of yellow rice wine production and processing, and in particular, relates to a process for nutritional enhancing production of cordyceps militaris yellow rice wine by taking rice soaked by water and a cordyceps militaris liquid strain as a main material and adopting a rice cordyceps militaris culture material cultivated through inoculation, spawn running and coloring and inducement to primordium to participate in fermentation, wherein the process comprises the following steps: (A) making rice fine white; (B) dipping the rice; (C) steaming the rice; (D) making the rice drop into a tank and fermenting; (E) carrying out post-fermentation; (F) clarifying and squeezing; (G) frying wine; and (H) storing and aging, wherein the cordyceps militaris rice culture material is added to the step (C) of rice cooking, or the cordyceps militaris rice culture material is added to the step (D) of tank dropping and fermentation. The cordyceps militaris rice culture material is prepared by the following steps: (a) preparing a liquid culture medium; (b) preparing a rice compound culture medium; (c) inoculating; (d) carrying out spawn running; and (e) carrying out coloring and inducement to primordium. The produced cordyceps militaris yellow rice wine has effective components and nutritional value of cordyceps militaris and yellow rice wine and enriches the varieties of the yellow rice wine.

The invention discloses bean paste essence and a preparation method thereof. The bean paste essence is prepared from the following substances in parts by weight: 7-25 parts of edible salt, 1-6 parts of white granulated sugar, 4-10 parts of corn starch, 10-16 parts of bean paste powder, 1-10 parts of maltodextrin, 0.1-2 parts of food flavors and fragrances and 4-8 parts of water. The bean paste essence is obtained through the procedures of raw material selection, pretreatment, ingredient mixing, granulation and drying. The bean paste essence retains the delicate flavor, sauce flavor, ester flavor and other flavors of the bean paste, reduces the pungency degree of the bean paste, has a better form, is easy to package and carry, has a simpler eating method, and widens the eating scene. The bean paste essence can be used for application scenes of freshness adjustment and color adjustment of soup bases, seasoning and toning of cold vegetable dishes, seasoning and flavoring during vegetablecooking and the like.

The invention relates to a manufacturing method of a Chinese scholartree wooden baijiu storage container. The manufacturing method includes the steps that Chinese scholartree wood with clear texture is selected and processed into a bucket product with a large belly and a small mouth, and the bucket can store 5-6 tons of baijiu; natural auxiliary materials are used for preparing a paint sealing layer, namely 44-46% of egg white, 42-44% of blood primer and the balance lime by weight are adopted and uniformly stirred; when the baijiu storage container is used, rapeseed oil and beewax which account for 64-66% and 34-36% of the total weight of the auxiliary materials respectively are added and stirred uniformly, and then the mixture is densely and uniformly painted on the inner wall of the bucket product in a gapless mode; after pasting, the bucket product is placed at normal temperature to be naturally dried. The Chinese scholartree wooden baijiu storage container is inheritance and innovation of a secret prescription handed down from ancestors and is large in baijiu storage amount, small in baijiu loss, beneficial for wine curing, suitable for long-term storage and capable of improving baijiu quality and the healthcare function.