347 results about "Pungency" patented technology

Long-day onion plants, capable of producing onion bulbs comprising ‘high soluble solids’ combined with a ‘sweet taste’ as a result of low pungency, are provided, as are methods for producing such plants, bulbs and seeds. Such onions can be stored for long periods without a loss in quality and without an increase in pungency.

The invention discloses eatable lipstick. The components of the eatable lipstick comprise a lipophilic material, a wax material, a humidizer and a preservative, and is characterized in that: the lipophilic material is one or two of castor oil, palm kernel oil, coconut oil, rape seed oil, olive oil, lecithin, vitamin E and almond oil; the wax material is one or two of beewax and castor wax; the humidizer is one of glycerol and sorbitol; and the preservative is one or two of sorbic acid and potassium sorbate. The active ingredients of the eatable lipstick are natural plant extracts, so the eatable lipstick is low in toxicity and pungency and high in compatibility and can be eaten by people without causing harm to human bodies. The eatable lipstick can moisten lips, relieve dryness of lips, improve gloss and resist wrinkles.

The invention provides a preparation method of a fermented cigarette fructus momordicae extractum, belonging to the technical field of tobaccos, and relating to a preparation method of a cigarette flavor. The preparation method comprises the following steps of: 1) preparing a fructus momordicae extract; 2) performing acetic acid bacteria fermentation, namely using the fructus momordicae extract as a substrate, and fermenting the fructus momordicae extract in an airtight state; and 3) performing after-treatment on the fermented product, namely treating the obtained fermented product by using alcoholic solution, and performing settling, filtering and vacuum concentration to obtain the fermented cigarette fructus momordicae extractum. According to the preparation method, acetic acid bacteria are used for treating the fructus momordicae extract to degrade the polysaccharide content, and the residual polysaccharide which increases the cigarette pungency is transformed into acidic-odor type substances such as acetic acid and the like, thereby turning disadvantages into advantages. The fermented cigarette fructus momordicae extractum prepared by the method has pleasant sweet and sour perfume, and has the functions of enriching cigarette perfume, increasing the smoke gas concentration, sweetening and moistening smoke gas, increasing fresh and sweet fragrance and the like when added to cigarettes, and simultaneously the smoke gas is lighter.

The invention discloses a golden soup hotpot condiment and a preparation method thereof and belongs to the field of seasonings and condiments. The hotpot condiment consists of 12-18 parts of oil package, 1-3 parts of condiment package and 2-3 parts of nutrient package, wherein the main ingredient oil package comprises the following raw materials by weight: 1-10 parts of salt, 1-10 parts of garlic, 20-200 parts of edible vegetable oil, 0.1-2 parts of spice, 1-15 parts of ginger, 1-15 parts of white sugar, 1-10 parts of pepper, 5-20 parts of carrot chili sauce, 1-10 parts of pickle pulp, 1-5 parts of pickle fermentation liquor, 1-20 parts of goji juice, 1-10 parts of red date juice, 1-10 parts of edible mushroom enzymatic hydrolysate, 5-10 parts of pumpkin sauce and 1-20 parts of concentrated soup-stock. Through the adoption of biological fermentation and enzymolysis technologies, the operations of frying, thermally insulating and dipping are combined, so that the prepared hotpot condiment is balanced and comprehensive in nutrition, harmonious in flavors such as sour, pungency, saltness, sweetness, freshness, fragrance and spice, golden and attractive in color and outstanding in characteristics.

The invention discloses a method for treating American burley tobacco, comprising the steps of: adding internal materials to burley tobacco leaves in twice in a loosening and moisturizing step and a charging step respectively, carrying out dry treatment on the tobacco leaves in a burley tobacco dryer, and adding external materials and then directly mixing with flue-cured tobacco and aromatic tobacco in a formulation of a product; wherein, in the loosening and moisturizing step, reducing sugar, humectant, Maillard reaction intermediate and plant extracting liquid are added to internal material liquid, the moisture content of the moisturized tobacco leaves is 24-28%, the tobacco leaves are stored in a storage tank for 2-4h and discharged, then liquorice paste liquid and cocoa powder liquid are added on line in the charging step, and after charging, the moisture content of the tobacco leaves is 32-38%. The method ensures that Maillard reaction can be fully carried out on a burley tobacco sheet, improves aromatic characteristics and aromatic amount of the treated burley tobacco and effectively reduces pungency and miscellaneous gas at the same time.

The invention relates to a natural health product, in particular to a black garlic health product and a preparation method thereof. The health product is prepared by fermenting garlic per se at the temperature of between 68 and 72 DEG C and at the humidity of between 70 and 100 percent. The preparation method comprises the following steps: putting the garlic into a temperature and humidity adjustable box; controlling the temperature to between 68 and 72 DEG C and the humidity to between 70 and 100 percent; and fermenting the garlic, and obtaining the black garlic health product after one week. The black garlic is prepared by fermenting the garlic per se, has the oxidation resistance 10 times higher than the common garlic and the polyphenol content 10 times higher than the common garlic, has the effects of resisting fatigue and thrombus, delaying ageing, improving immunity and the like, and has high amino acid content and fragrant and sweet taste without pungency of the common garlic.

The present invention relates to new, distinct and stable non-pungent ornamental pepper cultivars. The ornamental pepper cultivars of the present invention contain a gene complex which confers non-pungency and ornamental phenotypes to the pepper plant.

The invention discloses a method for extracting Chinese-style mixed-fragrance cigarette juice for an electronic cigarette. Tobacco leaves, tobacco shreds or tobacco powder of flue-cured tobacco, burley tobacco and aromatic tobacco are mixed, cigarette feed liquid or at least one of cocoa powder, licorice, honey and blackcurrant extracts is added, the mixture is subjected to destructive distillation by different temperature sections, and fractions are collected. The fractions collected by the method can directly serve as electronic cigarette juice, and cigarette essence perfume having characteristic flavor, or edible essence perfume also can be added to enrich the styles of the electronic cigarette juice; the electronic cigarette juice collected by the method has the style characteristic and flavor similar to those of a Chinese style blended type cigarette, mildness and sweetness of VIRGINIA and pungency and appetizing of an aired cigarette are realized, and the aftertaste is pure.

The invention relates to a preparation method for a tobacco tea flavor, which is characterized in that: an ester culture medium is prepared firstly; the crushed tea is added into the ester culture medium; after being sterilized, the ester culture medium becomes the zymotic fluid; the raw yeast seed liquid is inoculated in the zymotic fluid, and then is fermented in room temperature after being mixed uniformly; the zymotic fluid is blanched and filtered, and the tobacco tea flavor finished product is made after the zymotic fluid is condensed. Since the prepared tobacco tea flavor adopts the biological transformation process of microbial fermentation, so the tobacco tea flavor is more plump and mellow than that is made by the conventional method; in addition to the tea perfume, the ester perfume is added for matching with the tobacco; the aroma of the tobacco is refined, simultaneously, the pungency in the smoke gas can be eliminated obviously. The invention has the advantages that: the production process is simple; the source of the raw materials is wide; the investment for the equipment is less; the product costs are low; the product quality is easy to be controlled; the product is applicable for industrialized mass production; thereby the product which is made by the invention can be used in tobacco flavoring.

The invention belongs to the technical field of cigar tobacco processing, and particularly relates to a method of using microbial flora for fermenting cigar tobacco leaves. According to the method, the natural microbial flora which is harmless to the human body is adopted to ferment the cigar tobacco leaves; particularly, strains of the microbial flora include yeast and also include a mixture composed of one or more of penicillium, aspergillus niger, mucor and rhizopus according to an arbitrary proportion. Preliminary application effects show that after the cigar tobacco leaves are fermented by the microbial strains coming from tea, the sugar-nitrogen ratio of the cigar tobacco leaves is balanced; the defects of pungency, bitterness, astringency and the like which are caused by acid-base imbalance during combustion and smoking are effectively overcome, the defects of green and versicolor tobacco leaves, irritation and the like are also overcome, transformation of substances related tothe smoking taste of the tobacco and formation of a sweet flower fragrance are promoted, the quality of the fragrance of the tobacco leaves is effectively improved, the amount of the fragrance of thetobacco leaves is effectively increased, and the combustion and smoking quality of the tobacco leaves and the industrial applicability of the cigar tobacco leaves are improved.

The invention discloses chili oil made of main ingredients and auxiliary ingredients. The main ingredients include, by weight, 1-5 parts of capsanthin, 0.1-0.5 part of chilli extract, 50-100 parts of dried chilli and 500-1600 parts of vegetable oil. The auxiliary ingredients include, by weight, 10-50 parts of spices and 100-200 parts of seasoning. The invention further discloses a preparation method of the chili oil. The capsanthin and the chilli extract are natural mixtures extracted from soaked dry vegetable chillies, continuous high-temperature deep fry in preparation of chili oil is avoided by adding the natural color and pungency reinforcing ingredients, and accordingly hazardous substances generated in deep fry are reduced, and the chili oil is more nutritious and healthier and tastes delicious. The chili oil not only can replace edible oil for cooking dishes but also can be directly used for direct dressing of cold dishes, braised dishes and the like.

The invention relates to antibacterial disinfection liquid soap and a preparation method, which is characterized in comprising steps as follows, (1) adding dodecyl sodium sulfate into the purified water, heating up till 70 to 80DEG C, cooling till the ambient temperature after the solution, to get liquid A; (2) dissolving povidone iodine in the liquid A, to get liquid B; (3) mixing and stirring well nonyl phenol polyethenoxy ether and dodecyl benzene sulfonic acid sodium salt, to get liquid C; (4) stirring well the liquid B and the liquid C, adding glycerin and stirring, to get the antibacterial disinfection liquid soap. The invention adopts povidone iodine which can kill the germ, the virus and the epiphyte efficiently, and combines with by the surface-active material which can remove the stains efficiently to make the liquid soap which has the effect of anti-bacterium, disinfection, decontamination, cleanliness, and no pungency. The invention is applicable to the families, the hotels, the workplaces and other places.

The invention relates to a composite clarifying agent for ginger juice and a preparation method of an extracting solution of clarified ginger juice, and belongs to the technical field of food processing. The composite clarifying agent for the ginger juice is characterized in that attapulgite is used for supporting chitosan and matched with sodium alginate, sodium carboxymethyl cellulose, xanthan gum, collagen and tea polyphenol, the composite clarifying agent has excellent flocculation effect as well as good biocompatibility, adaptability and safety, can adsorb suspended solids, pigments and the other substances in the ginger juice more comprehensively and thoroughly, has antiseptic and bacteriostatic functions and can prolong the storage period of the ginger juice effectively. According to the preparation method of the extracting solution of the clarified ginger juice, the content of gingerol in extracted ginger juice is increased greatly while nutrients of raw materials are retained sufficiently, nutrient loss is small, the use amount of the clarifying agent is small, the stability of the ginger juice is improved remarkably, the prepared ginger juice is clear and transparent in appearance and glittering and translucent in color, the pungency of the ginger juice is reduced, the taste is mellow, and the sensory quality is improved obviously.

The invention discloses a microbe strain and an application thereof and particuarly relates to a tobacco smoke alkaloid degradation bacterium (Arthrobacter nicotianae GYC103 with the collection number of CCTCC NO:M2010312) capable of simultaneously generating amylolytic enzyme and proteolytic enzyme and an application of the tobacco smoke alkaloid degradation bacterium to tobacco. The strain disclosed by the invention can decompose and utilize nicotine and generate amylolytic enzyme and proteolytic enzyme in a growth process. A strain fermentation liquid or thallus accounting for 1-5wt% of tobacco leaves is added into the tobacco leaves with the water content of 10-50%, and fermentation is performed for 6-72 hours, so that the nicotine content of the tobacco leaves is reduced by 2-20%, the starch content of the tobacco leaves is reduced by 10-35%, the protein content of the tobacco leaves is reduced by 5-25%, the pungency of the tobacco leaves is obviously reduced, the miscellaneous flavor is reduced, the smoke is soft, the tobacco fragrance is enhanced, and the esthetic quality is obviously improved. The microbe strain realizes the purpose of degrading tobacco smoke alkaloid, starch and protein by utilizing microbes, and can be used for properly regulating the contents of nicotine, starch and protein in tobacco leaf raw materials and improving the usability of the tobacco leaves.

The invention discloses a bendazac lysine eye drops with reduced irritability, its preparation method and application, wherein the eye drop is prepared from bendazac lysine, thickening agent, buffering agent, preservative agent, isotonic agent, substance for reducing eye drop pungency and water for injection.

The invention discloses a washing-free bath lotion. On the basis of total weight, every 100g of the bath lotion comprises the following components by weight: 2-15g of anion surface active agent, 0.5-10g of amphoteric surface active agent, 0.1-6g of wet preserving agent, 0.005-0.035g of preservative, 0.3-0.8g of aromatic agent, 0.05-0.15g of vitamin E, 0.5-1.5g of asparagus extracting solution and the balance of deionized water, wherein the pH value of the components is adjusted with citric acid within a range of 5-7 . The washing-free bath lotion has the characteristics of small pungency, no poison, less residue, high biological degradability, skin cleaning and no need of being washed with clear water after use, is suitable for the special environment of difficult water supply, hostile environment, easy dirty and dreggy body and hair of a person and difficult realization of bath with water, such as patients, mountain climbing, polar exploration, navigation, spaceflight, and the like and is simple and convenience for use.

This invention claims a use of Capsicum and Oleoresin capsicum (OC) as a chemical shark repellent. Alkyl chain , antioxidant phenolic group, and pungency properties of capsaicin contained in OC can exert a hostile reaction on lipit membrane of gills and on nonmedullated fibre nerves of body surface of sharks, herein is provided different ways to deter sharks maintaining a high concentration of OC or Capsicum close and safe to the swimmer and scuba diver, permitting it a maximum deterrent force against sharks, It is also suitable as a coating by using paint for rescue operations devices such as the Johnson shark screen and the infant flotation device. Also this invention is proposed a use of a device for delivering a rapid squirt or atomized blast of OC to repel sharks.

The invention discloses a manufacturing method of a low-salt fermented capsicum slice. The manufacturing method comprises 1, raw material specie selection, 2, slicing, 3, pickling: based on capsicum weight, taking 3-5wt% of table salt, 15-25wt% of fermented glutinous rice liquid, 5-10wt% of garlic, 3-6wt% of white sugar and 0.5-1wt% of liquor, adding the above materials into the capsicum and carrying out pickling at a normal temperature for 12-24h, and 4, fermentation: putting the pickled capsicum into a sealed container, and carrying out fermentation at a temperature of 5-10 DEG C for 7-15 days so that the low-salt fermented capsicum slice finished product is obtained. The fresh capsicum is fermented by the fermented glutinous rice liquid so that the low-salt fermented capsicum slice which is a popular leisure food with a sour-sweet, pungency and tasty taste and appetizing effects is obtained. Through control of a fermented glutinous rice liquid fermentation temperature and fermentation time, the fermented glutinous rice can blend various tastes of the capsicum slice and seasonings. The low-salt fermented capsicum slice with a unique local flavor is prepared.

The invention discloses a spicy soup and a manufacturing process thereof, wherein, the main ingredients are prepared by various Chinese medicinal materials and other raw materials, specifically the main ingredients are produced by frying rapeseed oil, butter, Pixian bean paste, chili powder, ginger, garlic, salt, Chinese medicinal materials, sugar and Chinese red pepper; the accessories have a bone soup decocted using bones of pig, chicken and beef; and the weight ratio of the ingredients and accessories is between 1:18-32. The spicy soup rinse food produced by the invention has pungency without rash, perfume without greasy; and also has ventilation, activate blood and warm stomach function, health-care function to the rheumatic arthritis and capability of increasing people's immunity.

There has been conventionally a problem that when the searcher uses, for example, “dry wine” selected according to the searcher's preference as a search key, the searcher cannot be satisfied with the search result because wine entries stored in a database as “dry wines” depend on objective evaluation by another person. A sense database is created by using, as a subjective search index, sense parameter information such as potential variation caused by pungency obtained by a pseudo sensor irrespective of one's ability. Specifically the database comprises a sense information obtaining section for obtaining sense information by associating the sense parameter information acquired by the sensor with representative information, a sense information storage section, a search key obtaining section, and a searching section for searching the sense information storage section using a search key.

The invention provides a processing method for increasing the usability of burley tobacco, which includes the following steps: threshed and redried burley tobacco leaves are soaked in hot water, the weight ratio of the burley tobacco to the hot water is 1:16-20, the temperature of the hot water soaking the burley tobacco is 80 DEG C to 100 DEG C, and the soaking time is 20 to 30 minutes; after filtration, the burley tobacco leaves are kept, liquor is added into the burley tobacco leaves according to the solid-to-liquid weight ratio of 300-500:1, the burley tobacco leaves are put into a steamer, and after being subjected to stifling for 10 to 15 minutes, the burley tobacco leaves are taken out and are dried until the moisture content is 17 to 19 percent. By adopting hot water soaking and liquor stifling, the processing method can effectively remove the offensive odor, pungency and unique smell of the burley tobacco, the aroma of the burley tobacco is rich and delicate like the smell of cured tobacco, so the smell of the burley tobacco can be remarkably eliminated, consequently, the smoking quality of the burley tobacco is improved, and the usability of the burley tobacco in the formulas of cured tobacco cigarettes is increased.

The invention relates to novel tobacco sense organ humectant and a using method of the novel tobacco sense organ humectant in tobacco. Pure water and glucosamine sulfate are adopted as raw material for the humectant which is evenly sprayed in tobacco leaves in the leaf-humidifying and moisture-regaining process or evenly sprayed in cut tobacco in the material adding process. Operation is easy, sense organ moisture degree of tobacco products is significantly improved under the condition that physical moisture absorption performance of the tobacco products is not changed evidently, dry feeling and pungency of the tobacco products are remarkably reduced when the tobacco products are smoked, tobacco gas is fruity and fine, and aroma of the tobacco products can be appropriately enriched.

The invention provides a method for separating discolored chili extract from chili pigment in crude products of chili extract, which relates to a process for separating discolored chili extract from chili pigment. The method comprises the following steps: (1) soaking macroporous molecular adsorption resin by ethanol; (2) fully dissolving the crude products of chili extract by the ethanol; (3) injecting the chili extract solution into a chromatography column in which the molecular adsorption resin is filled, and standing; (4) enabling the solution to flow out of the chromatography column; (5) leaching by clear water; (6) eluting the chromatography column by the ethanol solution; (7) mixing the eluent and the ethanol effluent liquid, and carrying out decompression concentration to obtain the discolored chili extract; (8) eluting the chromatography column by normal hexane; and (9) collecting the eluent in the step (8), and carrying out decompression concentration to obtain the chili pigment without pungency. The invention overcomes the defects in the process of producing the discolored chili extract by activated carbon and diatomite, realizes the large-scale industrialized production of the discolored chili extract, can recycle the chili pigment to refine high-grade chili pigment, and is a cleaning project with low energy consumption and high efficiency.

The invention discloses a method for fermenting and pickling crispy and fresh pepper. The crispy and fresh pepper is prepared from yellow emperor peppers and microbial lactobacillus plantarum in a natural fermentation manner, wherein the yellow emperor peppers with a high pungency degree are specially produced in Hainan Province and are matured by fermentation after the treatment of color protection and crispy maintenance is carried out on the yellow emperor peppers. The fermentation technique has the formula as follows: proper yellow emperor peppers, 3% of fermentation agent and 1% of color protection additive, wherein the fermentation agent is the lactobacillus plantarum (JNIM GB2011003) which is preserved in General Microorganism Center of China Committee for Culture Collection of Microorganisms (CCCCM) on 12th, December 2011; and the preservation number is CGMCC NO.5570. The pepper pickled by the method has the advantages of bright and yellow color; good harness maintenance, short pickling period;and no adoption of any synthesized sterilization preservative.

The invention relates to the technical field of food processing, and particularly relates to chili dipping sauce and a production method thereof. The raw materials include chili, chili seed, monosodium glutamate, fennel, chicken essence, sesame, cinnamon, Sichuan pepper, cumin, peanut, clove, concentrated perfume and table salt. The production method comprises the steps of material selection, cleaning, frying, grinding, dosing and uniform mixing, disinfection and packaging. According to the chili dipping sauce provided by the invention, chilies from different places are used as raw materials to obtain different pungency degrees; by combining the chilies with other raw materials, the produced chili dipping sauce has the characteristics of good taste and strong spicy and fragrant flavor as well as high nutritional value and functions of promoting appetite and digestion, warming the stomach and dispelling cold and promoting blood circulation; compared with the same kind of products on the market, the product provided by the invention is more popular with consumers and is an essential product for travels and households.

The invention discloses a seasoning packet for an instant noodle with pickled Chinese cabbage in chilli oil and a preparation method thereof. The method comprises the following steps: taking dewatered chili as a raw material to prepare primary chilli oil and then effectively mixing with milk powder, starch, an emulsifier and a flavor enhancer at certain shearing speed; taking macromolecular substances such as milk powder and starch as protective wall materials to embed the primary chilli oil to obtain liquid chilli oil, and then injecting the liquid chilli oil into fermented pickled Chinese cabbage under strong pressure, so that showings of the liquid chilli oil can be evenly distributed on the surface of the soup in the form oil droplets of which the diameters are 1-3mm, so as to effectively improve uneven distribution of the pungency degree of the pickled Chinese cabbage in the chilli oil. The preparation method is simple and safe to operate, and the prepared seasoning packet for the instant noodle with the pickled Chinese cabbage in the chilli oil is convenient to eat, stable in flavor, soft in hot feeling, and not easy to choke the throat, and the grease forms uniform oil droplets in the soup.

The invention relates to a processing material for improving the smoking quality of hairy tobacco, which is prepared by mixing the following raw materials in part by weight: 0.01 to 0.1 part of 1 percent Peru extract, 0.01 to 0.1 part of 1 percent menthol, 0.1 to 1.0 part of 1 percent Hierochloe odorata extract, 0.1 to 1.0 part of 10 percent liquorice spray, 0.1 to 0.5 part of 10 percent maltol, 0.2 to 0.5 part of 10 percent Yunyan extract, 0.1 to 1.0 part of 1 percent Tolu extract, 0.05 to 0.5 part of Angelica dahurian tincture, 0.05 to 0.5 part of apple juice and 0.5 to 1.5 parts of water. The processing material provided by the invention is sprayed onto white hairy tobacco or burnt hairy tobacco, so that not only the requirement of moisture is met, but also the smoking quality of tobacco leaves is greatly improved; and the stimulus and pungency feeling of white hairy tobacco or burnt hairy tobacco sprayed by the processing material provided by the invention can be greatly reduced, harmful miscellaneous gas is covered up, smoke is mellow, and the smoking quality is obviously improved.

The invention provides a liquid submerged fermentation technique of Chinese wolfberry / licorice root / apple health-care vinegar. The technique comprises the following steps: (1) preparation of apple raw juice; (2) sugar blending; (3) yeast primary fermentation; (4) liquid submerged acetic fermentation; (5) rough filtration, afterripening; (6) preparation of Chinese wolfberry / licorice root leaching solution; and (7) blending, sterilization and filling. The technique organically combines the health-care fruit vinegar with the particular Chinese wolfberry and licorice root in Ningxia Province and utilizes the liquid submerged fermentation process, thereby greatly shortening the fermentation period. The prepared Chinese wolfberry / licorice root / apple health-care vinegar has the advantages of high nutritive value, fresh and unique taste, clear appearance, favorable color and small pungency of acetic acid.

The invention discloses a method for preparing microcapsule water-soluble powdery capsaicine from capsicum oleoresin serving as a raw material, and belongs to the field of flavorings. The preparation method comprises the following three steps of: extracting and emulsifying, namely extracting the capsicum oleoresin from capsanthin with the pungency degree of 0.3-0.5 percent, which is prepared from Hong'an chilli No.8, and emulsifying the capsicum oleoresin to obtain a core material; making a wall material, namely adding water to dilute Arabic gum and gelatin, and heating in a water bath to obtain mixed solution, namely the wall material; and homogenizing into a finished product, namely heating the prepared wall material and core material in the water bath, homogenizing in a homogenizer, and performing spray drying on the homogenized mixed solution in a centrifugal rotary vacuum spray drier to obtain the finished product, namely the microcapsule water-soluble powdery capsaicine. By the method, the oily liquid state of the capsicum oleoresin is changed into a powdery state, so that the capsicum oleoresin is convenient to transport and eat; and the prepared microcapsule water-soluble powdery capsaicine is a change of a seasoning bag in the fast-food industry and instant food industry.

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.