1729 results about "Chili powder" patented technology

The invention provides fish sauce seasoning adopting whitebait as a main raw material and a preparation method thereof. The whitebait sauce is made of the following raw and auxiliary materials in parts by weight: 35 to 50 parts of whitebait, 45 to 60 parts of water, 3 to 10 parts of pepper powder, 2 to 5 parts of black sesames, 1 to 3 parts of small sesame oil, 5 to 10 parts of vegetable oil, 0.1 to 0.5 part of aginomoto, 3 to 5 parts of garlic, 0.3 to 0.8 part of sugar, 8 to 15 parts of edible salt, 0.5 to 2 parts of white pepper, 0.25 to 0.40 part of guar gum, 0.10 to 0.12 part of carboxymethylcellulose and 6 to 12 parts of a deodorization agent. The preparation method comprises the following steps of after selecting, washing and salting the raw materials, primarily soaking the raw material in the deodorization agent, seasoning and stewing, deodorizing the raw material, and finally canning and sterilizing the whitebait. The whitebait sauce has the advantages that the natural anchovies is adopted, and the whitebait sauce is red brown and bright in color; the whitebait sauce is reasonable in formula, the deodorization agent is stable in performance, safe and toxic-free, the deodorization effect is good, and the flavor is unique; the nutrients are abundant, and functions of tonifying the deficiency, invigorating stomach, moistening the lung and alleviating the water can be realized; meanwhile, the production process is simple and reasonable, and the cost is low.

The invention relates to the field of food seasonings and discloses a hot spicy dip hotpot seasoning and a preparation method thereof. The hot spicy dip hotpot seasoning is formed by animal oil, Pixian county watercress, table salt, garlic granules, new generation chilli powders, white granulated sugar, marinated ginger granules, monosodium glutamate, ginger granules, fermented soybean paste, yellow rice wine, chicken powders, chopped hot pepper, capsanthin, dried scallop powders, south Chinese prickly ash powders, composite spices, red Chinese prickly ash powders, green prickleyash powders, disodium 5'-ribonucleotide and edible flavor. According to the hot spicy dip hotpot seasoning and the preparation method thereof, 21 types of food raw materials are finely selected, the novel hotpot seasoning which has authentic pungent, spicy, fresh, color and aroma flavors and enables soup bases to be lasting rich is prepared through a reasonable proportion, the flavor of the hot spicy dip hotpot seasoning is obviously superior to that of existing similar products, and the hot spicy dip hotpot seasoning is well praised by consumers.

The invention relates to a processing method for fishbone sauce, and belongs to the technical field of fish byproduct processing. The fishbone sauce is characterized by comprising the following components in percentage by mass: 60 to 80 percent of fishbone paste, 4 to 6 percent of edible salt, 3 to 5 percent of soft sugar, 0.3 to 0.5 percent of cooked white sesame seed, 0.5 to 2 percent of red chilli powder, 1 to 2 percent of cooked ground peanut, 1 to 3 percent of fermented soy sauce, 0.2 to 0.4 percent of thickener, 0.1 to 0.5 percent of dried shallot powder, 0.1 to 0.5 percent of dried ginger powder, 0.1 to 0.5 percent of five spice powder, 5 to 8 percent of wheatmeal, 3 to 10 percent of soybean flour and the balance of water. The processing method comprises the following steps of: 1, processing raw materials; 2, removing fishy smell of the fishbone, and adjusting pH; 3, performing vacuum centrifugal defatting; 4, crushing, and homogenizing under high pressure; 5, seasoning; 6, heating and pressurizing for sterilization; and 7, cooling and packaging. The processing method has the advantages that: the fish resources can be fully utilized, and deteriorated fishbone is prevented from polluting the environment. The fishbone sauce produced by the technology has fine and smooth mouthfeel, unique flavor, a little sediment and uniform color, and is easy to store.

The instant freeze dried hot and spicy food consists of staple food and auxiliary food. The staple food is freeze dried and may be served simply after being scalded in hot water. The auxiliary food includes sauce and seasoning, the sauce is cooked with butter, Pixian County broad bean paste, beef, sesame and peanut paste, chili powder, ginger, garlic and prickleash; and the seasoning is mixture of salt, monosodium glutamate and chili powder. The staple food, the sauce and the seasoning in the weight ratio of 1 to 1-1.2 to 0.25-0.35 are packed separately and set inside one outer package. The instant freeze dried hot and spicy food is produced through an industrial process and convenient in eating.

The invention discloses flour coated peanuts, which comprise the following components in part by weight according to a formula: 20 to 25 parts of peanut kernels, 15 to 20 parts of caster sugar, 10 to 20 parts of modified starch, 10 to 20 parts of wheat flour, 5 to 10 parts of corn flour, 5 to 10 parts of sorghum flour, 5 to 10 parts of azuki bean powder, 5 to 10 parts of oat flour, 2 to 8 parts of soybean flour, 2 to 8 parts of sesame powder, and 0.5 to 1.5 parts of red chili powder. The invention simultaneously discloses a method for preparing the flour coated peanuts. The flour coated peanuts have unique flavor, are crisp, sweet and hot, are enriched with a plurality of coarse food grains, improve the nutritional value, and increase dietary fibers and a plurality of trace elements.

The invention provides a preparation method of a dreg-free hot pot stock. The method comprises the following steps: preparing materials, namely processing chili powder, spice and Chinese prickly ash for later use; extracting, namely heating mixed vegetable oil, and respectively adding the chilli powder, bitter spice, fragrant spice and the Chinese prickly ash step by step, removing dregs and reserving oil; frying, namely heating the oil, sequentially adding green onion, ginger, garlic, hot and spicy sauce, thick broad-bean sauce, fermented soya beans, Chinese white spirit and rock candy, finally separating out oil to form dreg-free hot pot red oil, and reserving dreg-free hot pot condiments; decocting, namely decocting a soup-stock, boiling, adding the dreg-free hot pot condiments, adding salt, chicken essence and Chinese white spirit, removing the turbid part on a bottom layer, and reserving the dreg-free hot pot stock; and finally preparing the hot pot condiments. By virtue of the mode of the dreg-free hot pot red oil and the dreg-free hot pot stock, the more and more fragrant effect is fully finished by pungent, spicy and fragrant tastes of the dreg-free hot pot red oil, comprehensive fragrances of the green onion, ginger and garlic in the dreg-free hot pot stock, and the sauce flavors of thick broad-bean sauce and fermented soya beans.

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 provides a chicken cutlet with fresh vegetables and a production method of the chicken cutlet. The chicken cutlet with the fresh vegetables comprises the following steps of: a) processing chicken stuffing by using chicken breast and chicken legs, and mixing the chicken stuffing with the vegetables, so as to obtain a mixed stuffing; b) mixing the mixed stuffing with an ingredient solution, and standing and salting, wherein material liquid comprises salt, sugar, chili powder, ginger powder, essence and water; c) forming and processing the salted stuffing to obtain the chicken cutlet and then steaming; and d) quickly freezing the steamed chicken cutlet. The chicken cutlet with the fresh vegetables provided by the invention is obtained by salting the stuffing prepared by mixing the chicken breast, the chicken legs and the vegetables after mixing and standing, has sufficient taste and delicious taste, and is applicable to consumers for eating. According to the chicken cutlet with the fresh vegetables provided by the invention, the salted stuffing is steamed after being processed to be the chicken cutlet; the steaming process not only can keep water in the chicken cutlet so that the chicken cutlet has the advantages of full appearance, freshness and delicious taste, but also is not oily; and the health of eaters is not influenced even if the chicken cutlet is eaten for long time.

The invention relates to a prescription of a hotpot soup base material which is well received. The prescription comprises 250g of beef tallow, 100g of rapeseed oil, 150g of Pixian watercress, 50g of Yongchuan soy sauce, 10g of rock candy, 5g of pepper, 2g of black pepper, 30g of dried chilli, 20g of fermented juice, 20g of Shaoxing wine, 10g of ginger rice, 100g of refined salt, 10g of fructus amomi rihizoma, 10g of cassia bark, 10g of lysimachia sikokiana, 10g of white mushroom, 250g of chili powder, 10g of white galangal, 5g of fragrant sand, 10g of fennel, 10g of anise, 15g of cumin, 10g of clove, 15g of myrcia and 10g of cool ginger. The prescription of the hotpot soup base material is convenient and fast to use, and pure in taste, thereby being a good food for the household party.

The invention relates to a mushroom sauce and a preparation method thereof. The mushroom sauce comprises, by weight, 10-50% of vegetable oil, 5-25% of mushroom roots, 0-3% of dry chili powder, 1-3% of green onions, 2-5% of ginger, 2-4% of garlic, 2-10% of soybean paste, 2-10% of fermented soya beans, 2-10% of sweet bean sauce, 2-5% of white granulates sugar, 1-3% of aginomoto and 0.5-3% of spice. The mushroom sauce and the preparation method have the advantages that a recipe is scientific and reasonable, a preparation technology is overall simple and high in implementability, nutrient substances contained in the mushroom roots can be kept greatly, seasoning ingredients are enabled to deeply reach to the interior of diced mushrooms, people's requirements on healthy, nutrient, tasty and convenient food are met, the nutrient substances such as protein, amino acid, microelements and the like contained in the mushroom roots can be locked, the prepared mushroom sauce is healthy, unique in flavor, good in taste, beneficial to consumption, rich in nutriments and beneficial to body health, and the problems that an existing mushroom sauce is bad is taste, poor in nutritional ingredients, complex in production technology and high in cost are solved.

The invention discloses a reshaped pleurotus eryngii and grape skin compound crisp chip and a method for making the same, which belong to the field of food production. The crisp chip comprises the following raw materials in parts by weight: 20 parts-24 parts of pleurotus eryngii powder, 1 part-2 parts of grape skin powder, 46 parts-54 parts of high gluten flour, 27 parts-33 parts of water and 0.7 parts-2.4 parts of seasonings (one or the combination of two or more than two of soft sugar, salt, chilli powder and five-spice powder is selected according to the flavors); the specific making steps are that the pleurotus eryngii powder, the grape skin powder, the high gluten flour and the water are made into a paste at first; then, reshaping and water balancing are carried out; and finally, through microwave puffing, spraying the seasoning, drying and packaging, the reshaped pleurotus eryngii and grape skin compound crisp chip is obtained. A reshaping technology is adopted, so that the utilization rate of the reshaped pleurotus eryngii and grape skin compound crisp chip is greatly improved, and the method is convenient and quick to operate; moreover, the defect that fried puffing food have high oil content is also overcome, and the non quick -fried puffing of the reshaped crisp chip is realized; and the made crisp chip product has a better crisp taste and strong pleurotus eryngii and grape skin flavor.

The invention provides a method for preparing capsanthin powder from red peppers, belonging to the field of coloring agent in food additives or feed additives. The method comprises the following steps of drying red pepper with a drying machine, pulverizing into 60-80 mesh powder, adding into a pressure extractor, adding antifoaming agent and antioxidant, vacuuming to -0.06 to -0.1 MPa, adding compressed No.4 solvent oil, extracting under pressure of 0.3-1MPa for 20-60 min for 3-6 times to obtain mixed oil, heating, and concentrating under reduced pressure to obtain capsanthin resin; and mixing the capsanthin resin with alkaline solution, heating for saponifying, mixing the saponified capsanthin resin with adsorbent at a weight ratio of 1:(0.4-10) to obtain capsanthin powder, and embedding with starch by using fluidized bed. The inventive capsanthin powder has the advantages of good fluidity, stable quality, high yield, and no pollution.