35 results about "Piper nigrum L." patented technology

The present invention relates to the field of seasonings, particularly to a minced garlic seafood barbecue sauce, which comprises, by weight, 5-10 parts of garlic mud, 15-20 parts of cooked minced garlic, 10-15 parts of shrimp meat, 3-5 parts of soy sauce, 3-5 parts of oyster sauce, 3-5 parts of maltose, 1-3 parts of five spice powder, 1-3 parts of piper nigrum l powder, 15-20 parts of water, 5-10 parts of wine, 3-5 parts of cuminum cyminum l, 5-8 parts of hot pepper powder, 3-5 parts of hot pepper oil, 15-20 parts of soybean oil, 15-20 parts of sesame paste, 3-5 parts of fermented soybeans, 2-5 parts of oyster sauce, 3-5 parts of minced ginger, 3-5 parts of titanium dioxide powder, and 3-5 parts of zanthoxylum bungeanum. According to the present invention, the minced garlic seafood barbecue sauce provides the new barbecue sauce flavor so as to make people have more choices in the barbecue; by using the sterilization effect of the minced garlic and the nutrition of the seafood, the barbecue is healthy; the minced garlic seafood barbecue sauce is added with other seasonings, such that the coating of the barbecue seasoning can be achieved in one step without the cumbersome addition of other seasonings so as to reduce the weight of the barbecue materials and avoid the waste caused by the improper use of the seasonings.

The invention belongs to the daily chemical field. A microcapsule Chinese herbal medicine composition capable of inhibiting bacteria, resisting inflammation and promoting blood circulation is preparedfrom a microcapsule inclusion and following ingredients in parts by weight: polygoni multiflori radix, cacumen platycladi, Zingiber officinale Rosc. roots, radix angelicae sinensis, Eclipta prostrata(L.) L., Piper nigrum L seeds, capsicum annuum fructus and yeast extracts. The composition has the efficacy of resisting inflammation, inhibiting bacteria, promoting blood circulation, preventing hair loss, restoring hair and nourishing hair. According to the preparation method disclosed by the invention, various Chinese herbal medicines are mixed and extracted so as to prevent from importing excessive impurities, the high purity of the active ingredients of an extracting solution is guaranteed, and the microcapsule Chinese herbal medicine composition is moderate and inirritative. The microcapsule inclusion is adopted to carry out inclusion protection on a traditional Chinese medicine compound extracting solution and the yeast extracts, and the stability and the high activity of effectiveingredients are improved. During utilization, the microcapsule Chinese herbal medicine composition exhibits better pertinence, a higher medicine effect and an obvious effect, and a treatment period is effectively shortened.

The invention discloses a seasoning material having effects of nutrition and health, wherein the seasoning material is prepared from raw materials such as zanthoxylum bungeanum, illicium verum hook.f, piper nigrum l, ginger, lotus seed, hawthorn, jujube, fennel, Chinese wolfberry, ganoderma lucidum, fructus momordicae, perilla, licorice root, dried tangerine peel, apricot kernel, angelica dahurica, myristica fragrans houtt, cinnamomum cassia, betel nut, longan, clove, mulberry, euryale ferox and ginkgo, contains a variety of nutrients and minerals, has unique flavor, can make food have delicious taste and fragrance, has effects of aroma increasing, digestion promoting, retention eliminating, liver nourishing, stomach nourishing, kidney yang strengthening, qi and blood regulating and enriching, cold removing, kidney invigorating and the like, can achieve strong qi-blood and enough vigour so as to achieve the health effects of physical fitness strengthening, body balance regulating, cellular immunity improving and disease inhibition, can be widely used in brewing industry and cooking such as frying, saucing and stuffing blending, has advantages of significant aroma increasing, easy absorption, rich nutrition, no chemical additive, no toxic-side effect and no adverse reaction, and is the natural green seasoning.

The invention discloses a soybean sauce processing method, wherein the soybean sauce comprises 6-14 parts of beef particles, 28-32 parts of olive oil, 30-38 parts of soybean, 4-12 parts of pasta sauce, 2-4 parts of ginger, 3-6 parts of garlic, 2-4 parts of monosodium glutamate, 1-2 parts of five-spice powder, 1-3 parts of piper nigrum l, 2.5-4 parts of edible salt, 2-4 parts of white sugar, 2-5 parts of cooking wine, 6-15 parts of platycodon grandiflorus, 1-5 parts of fritillaria ussuriensis maxim, 1-3 parts of Chinese wolfberry, and 1-2 parts of malt. According to the present invention, the soybean sauce is prepared by organically combining the plant protein, the animal protein and the Chinese herbs, has characteristics of bright color, spicy taste, no dryness, appetite promoting, digestion benefiting and rich nutrition, and further has effects of qi invigorating and blood benefiting.

The invention discloses a seasoning for cooking duck and goose, wherein 50 g of kaempferia galanga l, 80 g of amomum tsaoko kernel, 80 g of alpinia officinarum hance, 80 g of garlic, 100 g of illicium verum hook. f, 80 g of zanthoxylum bungeanum, 30 g of cinnamomum cassia, 10 g of garden balsam stem, 100 g of hawthorn, 50 g of amomum villosum, 10 g of fructus galangae, 80 g of myristica fragrans houtt, 50 g of piper nigrum l, 20 g of laurel leaf, 50 g of fennel, 15 g of clove, 5 g of vanilla, 20 g of angelica dahurica, 10 g of dried tangerine peel, and 80 g codonopsis pilosula of are grinded into fine powder to prepare the seasoning. According to the present invention, the seasoning is prepared from more than 20 Chinese herbs, has health functions of seasoning, spleen strengthening, appetite promoting, tendon relaxing, bone strengthening and the like, is mainly suitable for cooking duck and goose, and has characteristics of original flavor providing, delicate and delicious taste, dry spicy-salty-fragrant taste, long and mellow aftertaste, and long shelf life.

The invention provides a cancerous pain treating traditional Chinese medicine agent, which comprises radix aconiti, radix aconiti kusnezoffii, arisaema heterophyllum blume, pinellia ternata, ricinus communis, semen sinapis, semen strychni, flos rhododendri mollis, garden balsam seed, hyoscyamus niger l, gamboge, fructus polygoni orientalis, curcuma longa l, halitum purpureum, piper nigrum l, cremastra appendiculata pseudobulb, stellera chamaejasme, borneol, calomel, radix paeoniae alba and licorice root. According to the present invention, the cancerous pain treating traditional Chinese medicine agent has characteristics of reasonable compatibility, simple and convenient administration, external treatment of internal illness, pain removing and life prolonging, has effects of blood circulation activation, blood stasis removing, body fluid regeneration, toxic substance removing, swelling subsiding, pain stopping, heat clearing, mass softening, anticancer and antibacterial effect, and canprovide good treatment effects on various cancerous pains.

The invention relates to a fast-food five-cereal coarse grain noodle seasoning, which comprises five-cereal coarse grain noodle, edible salt, monosodium glutamate, piper nigrum l powder, chicken essence powder, ginger powder, white granulated sugar, chili powder, thirteen-spice powder, dehydrated chopped allium fistulosum l, dehydrated coriandrum sativum l stem, chicken blocks or beef blocks, thick broad-bean sauce, chili sauce and sesame oil. According to the present invention, during eating by a user, the plastic cover outside the paper lunch box is removed, the box cover is opened, the chopsticks are taken out, the ingredients and the supplemented dishes in the seasoning bag, the vegetable bag and the meat sauce bag are placed into the paper lunch box and are mixed with the five-cereal coarse grain noodles, about 400 g of boiling water is poured into the paper lunch box, the five-cereal coarse grain noodles are soaked to achieve the soft state, the uniform stirring is performed with the chopsticks so as to eat; and the fast-food five-cereal coarse grain noodle seasoning has advantages of convenient carrying, convenient eating, delicious taste, rich nutrition, and good eating effect.

The invention discloses a spicy sparerib noodle seasoning bag and a preparation method thereof, and belongs to the field of food flavoring agents. The spicy sparerib noodle seasoning bag comprises a sauce bag and a vegetable bag, wherein the sauce bag comprises the following materials: a sparerib soup, minced pork, thick broad-bean sauce, sesame sauce, peanut oil, sesame oil, benne oil, chili oil,old ginger, chopped mushroom, common yam rhizome powder, clove powder, tuckahoe powder, licorice root powder and an auxiliary material, the auxiliary material comprises: Cinnamomum tamala powder, Illicium verum Hook.f powder, fennel powder, five-spice powder, chili powder, Piper Nigrum L powder, minced garlic and edible salt, and the vegetable bag comprises the following materials: dried Allium fistulosum L, dried carrot, dried purple cabbage, and dried Porphyra. According to the present invention, the selected food materials are nutritious and medical and edible dual-purpose food materials such as sparerib, common yam rhizome, clove, tuckahoe and the like, no food additive is added during the production, the original flavor and the original taste of the food materials are completely retained, and the product is delicious, and has functions of appetite promoting and stomach strengthening.

The invention belongs to the technical field of food preparation, and relates to an oyster pork skin jelly prepared by adopting oyster as a main raw material, wherein the main raw materials comprise fresh oyster meat, pork skin, heartleaf houttuynia herb, Lagua flower, cinnamomum tamala, dried kelp, rose petal, kalimeris indica, Tsingtao beer, cuttlefish juice, dodder and walnut meat. The preparation process comprises: chopping pork skin, heartleaf houttuynia herb, Lagua flower and the like so as to be spare; placing the chopped pork skin into a ceramic pot, pouring hot water into the pot, adding the chopped fishy odor removing materials, kelp powder, piper nigrum l powder and edible salt, boiling, adding traditional Chinese medicine powder, slowly decocting for 2-3 h, adding cuttlefish juice, stopping the heating after 5-10 min, adding soused oyster, cooling to a room temperature, placing into a 0-10 DEG C environment, and freezing for 5-10 h to obtain the molded oyster pork skin jelly. According to the present invention, the prepared oyster pork skin jelly has characteristics of scientific and reasonable formula, simple preparation process, good color, good aroma, good taste, rich nutrition, body building, easy storage, and environmentally friendly food.

The invention relates to a tincture for treating traumatic injuries, water and fire burns, and snake and insect bites, and a preparation method thereof. The tincture comprises a tincture component 1 and a tincture component 2, wherein the tincture component 1 comprises 2-50 parts of raw radix aconiti, 2-60 parts of raw radix aconiti kusnezoffii, 2-60 parts of raw strychnos nux-vomica l, 2-60 partsof herba asari heterotropoidedis, 1-40 parts of ligusticum chuanxiong hort, 1-40 parts of zanthoxylum schinifolium sieb.et zucc, 1-40 parts of common clubmoss herb, 1-60 parts of rhizoma corydalis, 1-30 parts of saposhnikovia divaricata, 1-30 parts of notopterygium incisum, 1-10 parts of radix angelicae pubescentis, 1-50 parts of datura metel l, 1-40 parts of cinnamomum cassia, 2-40 parts of frankincense, 1-20 parts of myrrh, 1-50 parts of resina draconis, 1-30 parts of shortstalk monkshood root, 1-25 parts of wikstroemia indica, 1-70 parts of paris polyphylla, 1-40 parts of piper nigrum l, 1-20 parts of pericarpium papaveris, 1-30 parts of arisaema cum bile, 3-70 parts of semen sinapis, and 1-10 parts of piper nigrum l, and the tincture component comprises 1-20 parts of peppermint, 2-20parts of borneol, 1-50 parts of camphor, 1-20 parts of musk, and 2-20 parts of venenum bufonis. The preparation method comprises: adding 3000 ML 75% alcohol to the tincture component 1, soaking for 30days, adding the tincture component 2, soaking for 7 days, and sealing for spare. According to the present invention, the tincture has advantages of reasonable composition, less medication amount, environmental protection, simple operation, significant treatment effect and low toxic-side effect, can stop pain and itching, can treat traumatic injuries, water and fire burns, and snake and insect bites, and can fill gaps at home and abroad.

The invention discloses a high-quality seafood spicy sweet sauce. The preparation method comprises: cleaning all required raw materials by using a cleaning machine; by adopting 10 as a base rate, weighing squid, portunus trituberculatus, sea shrimp, seashell and kelp according to a ratio of 4-3:3-2:2-3:1-2:2-1, crushing, and uniformly stirring to form a seafood mixing material; respectively weighing soybean, potato, piper nigrum l, hot pepper and illicium verum hook.f according to a ratio of 5-6:6-5:2-1:1-2:2-3, crushing, and uniformly stirring to form a spicy mixing material; respectively weighing refined salt, rice vinegar and an alcohol wine according to a ratio of 2-1:1-2:2-3, crushing, and uniformly stirring to form an ingredient mixing material; by adopting 100 as a base rate, weighing wild fruit, lees and the ingredients according to the ratio of 8-6:6-5:0.3-0.2, and uniformly stirring to form a raw high-quality seafood spicy sweet sauce; and pouring into a cooking machine, carrying out heating cooking sterilization for 1-2 h, filling into a health bottle by using a special filling machine, carrying out sealing storage and quality improvement for 5-7 days, and unsealing to obtain the high-quality seafood spicy sweet sauce with characteristics of rich seafood flavor, high quality, and delicious taste.

The invention relates to small and crisp yam-taro blocks having high quality. The preparation method comprises: by adopting 10 as a base rate, weighing rice powder and flour according to a ratio of 6-8:8-6, and uniformly stirring to form mixed rice-flour; weighing potato, sweet potato, ipomoea batatas and solanum tuberosum l according to a ratio of 6-8:8-6:4-5:2-1, and uniformly stirring to form a mixed yam-taro slurry; weighing illicium verum hook.f, peppermint, piper nigrum l and sesame oil according to a ratio of 0.2-0.3:0.3-0.2:0.1-0.2:0.3-0.2, and uniformly stirring to form a mixed spice; weighing the mixed rice-flour, the yam-taro slurry and the spice slurry according to a ratio of 8-6:5-4:2-1, and uniformly stirring to form a mixed raw material; and by adopting 100 as a base rate, weighing the mixed raw material, mineral water and an additive according to a ratio of 9-7:2-3:0.1-0.2, uniformly stirring to form dough, cooking to achieve a cooked state, kneading into strips, cutting into small blocks or processing into small blocks with a machine, baking to achieve a dry-crisp state, and packaging into a box so as to obtain the small and crisp yam-taro blocks having green property and high quality.

The invention discloses a cancer pain treating medicine and a production method thereof, wherein the cancer pain treating medicine is mainly prepared from the following raw materials by weight: aconitum carmichaeli, radix aconiti kusnezoffii, arisaema heterophyllum blume, pinellia ternata (thunb.) breit, castor, semen sinapis, strychnos nux-vomica l, flos rhododendri mollis, garden balsam seed, unprocessed semen hyoscyami, the resin of garcinia hanburyi hook.f, fructus polygoni orientalis, curcuma longa l, piper nigrum l, cremastra appendiculata, stellera chamaejasme linn, calomeas, cynanchum otophyllum, and licorice root. According to the present invention, various raw materials in the formula have a good synergistic effect, and by matching of various drugs, the effects of blood circulation activating, blood stasis dissipating, body fluid regeneration, toxic substance removing, swelling subsiding, pain stopping, heat clearing, mass softening, anti-cancer and antibacterial effect are provided, and the cancer pain treating medicine can be used for treating cancer pain, and further has advantages of significant treatment effect, short treatment period, safety, and no side effect.

The invention provides native product papaya-toucai spicy fragrant strips. The preparation method comprises: respectively cleaning main materials such as papaya and toucai and ingredients, cutting the papaya and the toucai into fine strips by using a chopping machine, weighing the papaya strips, the toucai strips, edible salt, rice vinegar and a cooking wine according to a ratio of 8-6:6-8:2-3:1-2:1 by adopting 10 as a base rate, uniformly stirring to form a mixed strip, sousing for 1-3 days, weighing the ingredients such as piper nigrum l, hot pepper, ginger, garlic clove, a spice and sesame oil according to a ratio of 0.8-0.6:0.6-0.8:0.3-0.2:0.2-0.3:0.1-0.2:0.2-0.1, carrying out crushing thinning and uniform stirring to form a mixed ingredient, weighing the mixed strip and the mixed ingredient according to a ratio of 8-7:4-6 by adopting 100 as a base rate, uniformly stirring, filling into a special bottle, carrying out heating sterilization treatment for 15-25 min, carrying out sealed storage and natural quality improvement for 15-17 days, and unsealing to obtain the native product papaya-toucai spicy fragrant strips with characteristics of crisp, sour, sweet and spicy taste, good color, good aroma, and good taste.

The invention provides a refined delicious mixing bean-lees sauce, and relates to a lees sauce preparation method, which comprises three process steps such as equipment arrangement, raw material preparation, and sterilization and quality improvement, and specially comprises: chopping and thinning washed phaseolus vulgaris l, washed dried vigna unguiculata, washed piper nigrum l, washed hot pepper, washed ginger and washed spice, drying in the sun, respectively weighing lees, the phaseolus vulgaris l, the dried vigna unguiculata, the piper nigrum l, the hot pepper, the ginger, the spice, edible oil and edible salt according to a ratio of 4-5:5-6:6-5:0.2-0.1:1-2:2-1:0.2-0.1:0.1-0.06:0.1-0.2 by adopting 10 as a base rate, optimally matching, uniformly stirring with a stirrer, filling into a special bottle by using a filling machine, pouring into special heating sterilization equipment, carrying out heating sterilization treatment for 1-2 h, and carrying out sealed storage and natural quality improvement for 5-7 days so as to obtain the refined delicious mixing bean-lees sauce with characteristics of excellent color, excellent aroma and excellent taste, wherein the steps are continuously performed so as to rapidly and efficiently produce the large amount of the high-quality refined delicious mixing bean-lees sauce.

The invention discloses a braised beef noodle seasoning bag, and belongs to the technical field of preparation of instant noodles. The braised beef noodle seasoning bag comprises a sauce bag and a vegetable bag, wherein the sauce comprises the following materials: beef sauce, thick broad-bean sauce, sesame sauce, peanut oil, sesame oil, benne oil, chili oil, old ginger powder, chopped mushroom, common yam rhizome powder, clove powder, tuckahoe powder, licorice root powder, Cinnamomum tamala powder, Illicium verum Hook.f powder, fennel powder, chili powder, Piper Nigrum L powder, minced garlicand edible salt, and the vegetable comprises the following raw materials: dried Allium fistulosum L, dried carrot, dried purple cabbage and dried Porphyra. According to the present invention, the selected food materials are simple and easy to obtain, and are comprehensively cooked to achieve the delicious taste, the eating is convenient, the preparation method is simple, the requirements of peopleon nutrition food in modern fast-paced life can be met, and the braised beef noodle seasoning bag is suitable for people of all ages.

The present invention relates to a barbecue beef saline taste candy, wherein the raw materials comprise white granulated sugar, glucose syrup, sucrose ester, lecithin, beef tallow, whey powder, maltodextrin, edible salt, water, edible dry gelatin, granulated sugar powder, evaporated milk, powder caramel, curry powder, edible essence and spices, wherein the spices adopt cymous cuminum fruit powder, erilla frutescens (L.) Britt powder and Piper Nigrum L powder, and the beef paste or the beef cubes can be added to the raw materials. According to the present invention, the candy presents the brown-yellow I-shaped block; the production steps comprise: (1) dissolving sugar; (2) filtering; (3) boiling; (4) cooling; (5) stirring and mixing; (6) pulling into white; (7) carrying out extrusion forming; (8) carrying out cooling conveying; and (9) packaging; and the barbecue beef saline taste candy has characteristics of barbecue beef flavor, flat candy surface, compact and delicate profile, and chewy taste, and is particularly suitable as the snack food.

The invention provides a natural fruit-based special-flavor lees sauce, and relates to a fruit-based lees sauce preparation method, which comprises process steps such as equipment arrangement, raw material preparation and high-temperature sterilization, and mainly comprises: respectively weighing lees, washed apple, washed snow pear, washed peach, washed plum, washed orange (citrus), washed armeniaca mume sieb, garlic clove, piper nigrum l, a spice and edible salt according to a ratio of 4-6:1:1:1:1:1:1:0.5:0.3-0.5:0.3-0.5:0.2-0.4; simultaneously pouring into a crusher, crushing, uniformly stirring with a stirrer, and carrying out heating sterilization treatment for 30 min with an efficient sterilization apparatus; and filling into a special standard bottle or tank, carrying out sealed storage and natural quality improvement for 15 days, and unsealing to obtain the natural fruit-based special-flavor lees sauce with characteristics of excellent color, excellent aroma, and excellent taste, wherein the natural fruit-based special-flavor lees sauce can be directly used for cooking enjoying and packaged sale.

The invention relates to a method for sousing pickled bamboo shoots, and belongs to the field of food processing. With the method, the disadvantages that the general bamboo shoot eating method is simple, the taste is not rich enough, and the long-term storage and transportation is not convenient can be effectively solved. The method comprises: removing shell from fresh bamboo shoot by using a knife, placing into a water pool, washing 3 times, placing the washed bamboo shoot in a wooden bucket, and cutting into small particles by using a kitchen knife; removing shell from broad beans, placing into a water pool, soaking for 2 days, taking out the soaked broad beans by using a colander, and placing into a water cylinder so as to be spare; and pouring the small bamboo shoot particles, the soaked broad beans, edible salt, Zanthoxylum bungeanum, Piper Nigrum L, chili powder, sweet sauce, five-spice powder, vegetable oil and sesame oil into a water cylinder, uniformly stirring with a wooden stick, covering with a lid made of palm leaves, fermenting for 180 days, and taking out. According to the present invention, the method is mainly used for producing pickled bamboo shoots.

The invention relates to a natural melon-based refined lees sauce. The preparation method comprises process steps such as equipment arrangement, raw material preparation and high-temperature sterilization, and mainly comprises: respectively weighing lees, washed wax gourd, washed solanum muricatum, washed pumpkin, washed papaya, washed bitter gourd, washed watermelon, washed sweet potato, piper nigrum l, garlic clove, a spice, edible salt and a flavoring agent according to a ratio of 3-5:2:2:2:2:2:2:0.3:0.2:0.2:0.2:0.2-0.4:0.1-0.3, mixing, pouring into a crusher, crushing, uniformly stirring with a stirrer, filling into a special bottle, carrying out sealed storage, carrying out cooking sterilization for 30-32 min by using a high-temperature sterilization apparatus, storing in a shade place, and carrying out natural mixing and quality improvement for 15 days so as to obtain the natural melon-based refined lees sauce with characteristics of excellent color, excellent aroma, and excellent taste, wherein the natural melon-based refined lees sauce can be directly used for cooking enjoying and packaged sale, and the fresh keeping period and the shelf life exceed the national food hygiene standards.

The invention relates to a mixed chicken meat flavor can, which comprises the following raw materials by weight: 50-70 parts of mixed chicken meat, 12-18 parts of mushroom, 1-3 parts of soybean protein isolate, 3-6 parts of polydextrose, and the balance of other components, wherein other components comprise, by weight, 1-3 parts of edible salt, 0.05-0.15 part of vitamin C, 0.01-0.015 part of nitrite, 0.01-0.015 part of monascus purpureus, 0.10-0.35 part of monosodium glutamate, 0.1-0.15 part of ginger powder, 0.15-0.25 part of garlic powder, 0.15-0.2 part of piper nigrum l, 0.1-0.15 part of cinnamomum tamala, and 0.2-0.35 part of illicium verum hook.

The invention relates to a high-quality refined multi-flavor seafood lees sauce. The preparation method comprises: by adopting 10 as a base rate, respectively weighing squid, portunus trituberculatus, oysters, sea snail and kelp according to a ratio of 6-7:5-4:2-3:2-1:1-2, crushing with a crusher, and uniformly stirring with a stirrer to form a mixed sauce material; respectively weighing tomato, hot pepper, piper nigrum l, illicium verum hook.f, old ginger, garlic clove and edible salt according to a ratio of 5-6:3-4:2-1:1-2:2-1:1-2:2-3, crushing with the crusher, and uniformly stirring with the stirrer to form a mixed ingredient; by adopting 100 as the base rate, weighing the mixed sauce material and the mixed ingredient according to a ratio of 7-6:2-1, simultaneously pouring into the stirrer, and uniformly stirring; and pouring the uniformly-stirred high-quality refined multi-flavor seafood lees sauce raw material into a cooking machine, carrying out heating cooking sterilization for 1-2 h to achieve a cooked state, filling into a health bottle by using a special filling machine, carrying out sealed storage and quality improvement for 7-9 days, and unsealing to obtain the elegant high-quality refined multi-flavor seafood lees sauce with characteristics of excellent color, excellent aroma, and excellent taste.

The invention provides a special-property tomato-ginger-hot pepper-lees sauce, and relates to a sauce preparation method, which comprises: equipment arrangement, raw material preparation and high-temperature sterilization, and mainly comprises: weighing lees, washed tomato, ginger, hot pepper, piper nigrum l, garlic clove, a spice, edible salt and a preservative according to a ratio of 4-3:3-2:1-0.8:1-2:0.5:0.5-0.7:0.3-0.1:0.2-0.4:0.1-0.3, matching, carrying out crushing thinning and uniform stirring on the matched material, filling into a bottle, carrying out heating sterilization treatment for 1-2 h, and carrying out sealed storage and natural quality improvement for 13-15 days so as to obtain the special-property tomato-ginger-hot pepper-lees sauce with characteristics of excellent color, excellent aroma, and excellent taste. According to the present invention, the special-property tomato-ginger-hot pepper-lees sauce contains the lees acid, the low alcoholicity wine, the ginger, the hot pepper, the piper nigrum l, the garlic clove, the spice, the edible salt, the flavoring agent and other anti-mildew, antibacterial and bacterial killing substances, such that the fresh keeping period and the shelf life are super-long.

The invention discloses a fresh and delicious chilli sauce, which is characterized in that the formula of the fresh and delicious chilli sauce comprises the following ingredients: 500 g of fresh capsicum frutescens, 150 g of pickled Capsicum annuum L., 250 g of allium sativum L., 30 g of chicken powder condiments, 30 g of Piper nigrum L. powder, 30 g of rib pig powder and 500 g of plant oil. The fresh and delicious chilli sauce is prepared according to the following technical steps of: S1: preparing materials; S2: heating oil; S3: stir-frying mashed allium sativum L.; and S4: stewing the chilli sauce, and performing cooling to obtain the fresh and delicious chilli sauce. By use of the combination of the fresh capsicum frutescens and the pickled Capsicum annuum L., the fresh and delicious chilli sauce is spicy but is not dry, the chicken powder condiments, the piper Nigrum L. powder and the rib pig powder, which are of high-quality brands, are cooperated, the plant oil is adopted to stir-fry the mashed allium sativum L. at a low oil temperature, then, an obtained mixture is decocted by soft fire, mellow taste is realized, delicious taste, fresh taste and spicy taste are combined into a whole, the fresh and delicious chilli sauce has lingering aftertaste, and the fresh taste is thick and nature.

The invention provides a multi-flavor sauce refined from coarse cereal lees, and relates to sauce preparation, which comprises process steps such as equipment arrangement, raw material preparation and high-temperature sterilization, and mainly comprises: weighing lees, cleaned tomato, ginger, hot pepper, piper nigrum l, garlic clove, a spice, edible salt and a preservative according to a ratio of 4-3:3-2:1-0.8:1-2:0.5:0.5-0.7:0.3-0.1:0.2-0.4:0.1-0.3, matching, carrying out crushing thinning and uniform stirring on the matched material, filling into a bottle, carrying out heating sterilization treatment for 1-2 h, and carrying out sealed storage and natural quality improvement for 13-15 days so as to obtain the multi-flavor sauce with characteristics of excellent color, excellent aroma, and excellent taste. According to the present invention, the multi-flavor sauce contains the lees acid, the low alcoholicity wine, the ginger, the hot pepper, the piper nigrum l, the garlic clove, the spice, the edible salt, the flavoring agent and other anti-mildew, antibacterial and bacterial killing substances, such that the fresh keeping period and the shelf life are super-long.

The invention provides a high-quality multi-flavor fragrant lees sauce, and relates to a lees sauce preparation method, which comprises equipment arrangement, raw material preparation, and sterilization and quality improvement, and specially comprises: arranging required equipment, respectively weighing washed ginger, piper nigrum l, hot pepper, garlic clove, pickled bamboo shoots (pickled vegetables, tomato), and a spice according to a ratio of 2-1:0.02:1-2:0.2-0.1:0.5-0.3:0.2-0.1, thinning, simultaneously pouring into a stirrer, uniformly stirring to obtain a mixed ingredient, weighing lees, the mixed ingredient, edible salt and edible oil according to a ratio of 5-4:4-5:0.2-0.1:0.1-0.2, uniformly stirring to obtain a primary high-quality multi-flavor fragrant lees sauce, filling the primary high-quality multi-flavor fragrant lees sauce into a special bottle, pouring into a special efficient and sealed heating sterilizer, carrying out heating sterilization treatment for 1-2 h, and carrying out sealed storage and natural quality improvement for 5-7 days so as to obtain the high-quality multi-flavor fragrant lees sauce with characteristics of excellent color, excellent aroma, and excellent taste.

The present invention relates to a motorcycle leather product maintenance treatment agent, and belongs to the technical field of leather product maintenance and care. The leather moisturizing cream comprises a moisturizing composition, a polyvidone ethylene acetic acid copolymer, cyclic silicone oil, turpentine, lecithin, zirconia, palmitic acid, talc powder, glycerol, triethanolamine, butanediol, snake oil, olive oil, and sodium hyaluronate, wherein the moisturizing composition comprises a piper nigrum l extract, a seaweed composite extract, a rohdea roth extract, a zizania latifolia (griseb.) stapf extract, a mulberry extract, a garlic extract, butanediol, a preservative and water. With the motorcycle leather product maintenance treatment agent of the present invention, the motorcycle leather product maintenance treatment effect can be well achieved, and the use is convenient according to the requirement.

The invention relates to the technical field of traditional Chinese medicine, and discloses a flavored dried hot pepper food and a production method thereof, wherein the flavored dried hot pepper foodis prepared from the following raw materials by weight: 500 g of hot-pepper-based food, 8 g of fennel, 2-5 g of Piper longum, 2-5 g of Amomum tsaoko, 2-5 g of Alpinia oxyphylla Miq, 8-15 g of the fruit or seed of Alpinia japonica, 70-100 g of salt, 8-15 g of ginger, 5-20 g of white granulated sugar, 5-20 g of Piper Nigrum L produced from, 5-20 g of walnut, 5-20 g of Dracocephalum tanguticum Maxin, and 5-20 g of Zanthoxylum bungeanum Maxim. According to the present invention, by adding the precious herb components to the high-quality hot pepper, the flavor and the taste of the dried hot pepperfood are improved, the diverse functions of spleen and stomach warming and tonifying, heat clearing, detoxification and phlegm removing are achieved through the precious herb components, and the obtained product has wide application crowd.

The invention provides a lees-based tomato-ginger sour sauce, and relates to sauce preparation, which comprises process steps such as equipment arrangement, raw material preparation and high-temperature sterilization, and mainly comprises: weighing lees, cleaned tomato, ginger, hot pepper, piper nigrum l, garlic clove, a spice, edible salt and a preservative according to a ratio of 4-3:3-2:1-0.8:1-2:0.5:0.5-0.7:0.3-0.1:0.2-0.4:0.1-0.3, matching, carrying out crushing thinning and uniform stirring on the matched material, filling into a bottle, carrying out heating sterilization treatment for 1-2 h, and carrying out sealed storage and natural quality improvement for 13-15 days so as to obtain the lees-based tomato-ginger sour sauce with characteristics of excellent color, excellent aroma, and excellent taste. According to the present invention, the lees-based tomato-ginger sour sauce contains the lees acid, the low alcoholicity wine, the ginger, the hot pepper, the piper nigrum l, the garlic clove, the spice, the edible salt, the flavoring agent and other anti-mildew, antibacterial and bacterial killing substances, such that the fresh keeping period and the shelf life are super-long.

The invention relates to a fresh sauce prepared from wild mountain food and seafood. The preparation method comprises: by adopting 10 as a base rate, respectively weighing mountain food such as mountainous bamboo shoots, mountain mushrooms, hawthorn fruit and phyllanthus emblica l according to a ratio of 5-7:6-5:4-3:3-2, crushing and uniformly stirring to form a mountain food mixing material, respectively weighing seafood such as oysters, portunus trituberculatus, sea shrimp and sea snail according to a ratio of 5-6:4-5:2-3:2-1, crushing and uniformly stirring to form a seafood mixing material, respectively weighing ingredients such as tomato, hot pepper, piper nigrum l, illicium verum hook.f, old ginger, edible salt and rice vinegar according to a ratio of 3-4:4-2:2-3:3-2:2-1:1-2:0.4-0.2, and crushing and uniformly stirring to form an ingredient mixing material; and by adopting 100 as the base rate, weighing the mountain food mixing material, the seafood mixing material and the ingredient mixing material according to a ratio of 8-7:7-6:0.5-0.3, uniformly stirring to form a mixing sauce, carrying out heating cooking for 50-60 min, filling into a bottle, and carrying out sealed storage and quality improvement for 5-7 days so as to obtain the fresh sauce with characteristics of rich mountain food and seafood flavor, high quality, and delicious taste.