33results about How to "Strong and long-lasting fragrance" patented technology

The invention discloses a mint fermented bean curd silverfish sauce and a preparation method of the mint fermented bean curd silverfish sauce. The mint fermented bean curd silverfish sauce is prepared from the following raw materials in parts by weight: 10-15 parts of silverfish, 80-90 parts of pod pepper, 15-20 parts of red fermented bean curd, 5-10 parts of mint leaf, 3-5 parts of milk, 2-3 parts of cream, 4-6 parts of flour, 0.2-0.3 part of white pepper powder, 0.3-0.4 part of cinnamon powder, 20-30 parts of black bean sauce, 1-2 parts of fructose, 0.5-1 part of hot chili oil, 3-5 parts of soybean sauce, 1-3 parts of cooking rice wine, 2-3 parts of vegetarian oyster sauce, 3-4 parts of minced onion, 4-6 parts of mashed garlic, 2-3 parts of minced ginger, 4-5 parts of hawthorn seed powder, 3-5 parts of hydrolyzed plant protein powder, 2-3 parts of white sugar, 1-2 parts of salt, 2-3 parts of negundo chastetree leaf powder, 0.1-0.15 part of disodium nucleotide, 0.1-0.2 part of sodium benzoate, 0.1-0.15 part of acesulfame, a proper amount of plant oil and a proper amount of water. The mint fermented bean curd silverfish sauce is heavy and lasting in flavor, rich in nutrition, delicious in taste and strong in seasoning, is scientific, healthy, tasty and safely edible, and is suitable for various crowds.

The invention discloses a production method of strongly-fragrant type rapeseed oil. The production method comprises the following steps: (1) preparing rapeseed cake materials and rapeseed crude oil; (2) mixing the rapeseed cake materials and water uniformly to prepare mixed liquid, adding a complex enzyme for enzymolysis, carrying out enzyme-deactivating treatment after enzymolysis reaction is ended to obtain complex-enzyme enzymolysis liquid; (3) carrying out rotary-evaporation treatment on the complex-enzyme enzymolysis liquid to obtain concentrated enzymolysis liquid; (4) uniformly mixing the concentrated enzymolysis liquid and the rapeseed crude oil and heating, continuously stirring to carry out Maillard reaction, carrying out cooling and centrifugation after reaction is finished to obtain the rapeseed crude oil to be refined; and (5) carrying out hydrating treatment on the rapeseed crude oil to be refined to obtain finished strongly-fragrant type rapeseed oil. The production method disclosed by the invention has the advantages of simple and safe process, good oil quality and high oil yield.

The invention relates to a preparation method for tea, in particular to a preparation method for Jasmine Tea. The preparation method aims to overcome the defects in the prior art, and is a processing method capable of improving fragrance concentration of the Jasmine Tea through fragrance adjustment of gardenia. According to the invention, the gardenia is adopted to prepare the Jasmine Tea through scenting so as to improve the fragrance concentration of the Jasmine Tea through fragrance adjustment and foil the freshness degree of the floral fragrance; when the jasmine flowers are subjected to scenting, gardenia in right quantity and the jasmine flowers are put together, as more gardenia easily cause magnoma; a small amount of gardenia is put together with the jasmine flower, so as to perform flower refinement; and during flower scenting, in order to keep perfume fresh and pure, the temperature is controlled through radiating, so that the scented tea is high in concentration and freshness degree, good in quality, low in cost, high in fresh flower utilization rate, and favorable for industrialized production.

The invention relates to the filed of food processing, in particular to a preparation method of a roasted vatted chicken. The method solves the problems that as the chicken is roasted by a roaster, the fresh aroma of the chicken can not last for a long time, the chicken skin is not crisp and the chicken gives a single mouth feeling. The method comprises the steps as follows: (1) a chicken taken as raw material is cut, washed and drained; (2) stacking: salt is daubed inside and outside the chicken body; (3) molding is carried out; (4) a spice bag is placed in the belly of the chicken: the spice is made from nutmeg, tsaoko, cinnamon, star aniseed, and the like; (5) inserting stick is carried out; (6) the surface of the chicken body is daubed with an spice which is made from edible white vinegar and honey; (7) roasting: the chicken is roasted above a charcoal oven in a vat for roasting until the chicken skin is in date red; and the charcoal is made from a fired pear root. The chicken roasted by adopting the method is characterized by unique flavor, strong and lasting aroma, delicious mouth feeling, being crisp outside and tender inside, bright color, attractive appearance and long shelf life, and is suitable for large-scale production. In addition, the more important is that a plurality of nutritional components in the seasoning cause the roasted chicken to have the health care efficacies such as stimulating the appetite and strengthening the spleen, warming yang and dispersing cold, etc.

The invention provides shredded papaya pickled vegetable and a preparation process thereof and particularly relates to the technical field of pickled food. A method of weight pressurization pickling method of alcohol sterilization and self-made pickling oil is adopted, so that the shredded papaya pickled vegetable has the crispness of 1690 g or above and the crispness keeping time as long as 1 year, meanwhile, used pickling oil can increase nutrients of the shredded papaya pickled vegetable, the fresh and tender taste can be enhanced, the fragrance is strong and durable, nitrite and harmful microorganisms can be inhibited, the content of nitrite can be maintained at the extremely low level of 2.5 mg / kg, and the shelf life is as long as 12 months. The process is simple to operate, easy to implement and suitable for mass production.

The invention relates to a chrysanthemum processing method, and in particular to an imperial chrysanthemum processing method capable of protecting color and enhancing flavor. The imperial chrysanthemum processing method capable of protecting the color and enhancing the flavor comprises the following steps: mixing harvested imperial chrysanthemum with table salt for flavor enhancing treatment, separating the imperial chrysanthemum from the table salt sufficiently, performing the flavor enhancing treatment by means of a hydrostatic pressure, performing primary freeze drying, and processing the imperial chrysanthemum with hot hydrogen in a horizontal direction and the hot hydrogen from bottom to top. The imperial chrysanthemum obtained by drying from the method disclosed by the invention has the advantages of bright color and luster, rich fragrance, complete flowers and no easiness for chipping off; flavone, effective substances and aromatic substances in the imperial chrysanthemum are reserved to the maximum extent; the imperial chrysanthemum has rich and lasting fragrance after being brewed; and dissolved rate of the effective substances in the imperial chrysanthemum is more than 96.2%.

The invention relates to light mushy-pulp salty preserved eggs with a nutrition reinforcing function and a making method thereof. The salty preserved eggs are prepared by immersing duck eggs and eggs in immersing liquid, wherein the immersing liquid consists of water, edible salt, sodium hydroxide, perfume or an auxiliary material and trace elements. The making method comprises the following steps of: boiling aqueous solution containing the perfume or the auxiliary material, putting the edible salt, the sodium hydroxide and the trace elements in the aqueous solution which does not cool down yet sequentially and respectively, stirring and dissolving completely to obtain the immersing liquid; and laying the screened eggs in an immersing barrel, pouring the immersing liquid into the immersing barrel, and immersing at the constant temperature of 22 and 35 DEG C for 5 to 15 days to obtain the light mushy-pulp salty preserved eggs. The light mushy-pulp salty preserved eggs are dark red brown, soft, tender and complete and melt down immediately when put in mouths, do not have particles, have dark green yolks which are layered and mushy slightly, and have stable and moderate saline taste and lasting and strong fragrance. The light mushy-pulp salty preserved eggs are suitable to be eaten by all people, and are particularly suitable to be used as diet food for replenishing the trace elements such as calcium, zinc, ferrum and the like for the old, women and children.

A mixed flavouring for food is prepared from 18 natural plant materials including anise, fennel, cinammon bark, nutmeg, Chinese prickly ash, sesame oil, etc. Its advantages are durable fragrance, tonic action and unique taste.

The invention discloses a processing method of freeze-dried black tea. According to the processing method, black tea named as Guire No. 2 (or another tea variety with high amino acid content and smaller green taste) is subjected to freeze drying and aroma enhancement treatment during processing; the drying process of the black tea is completed in a vacuum low-temperature environment, so that the original nutritional ingredients of the black tea are maintained, the color of tea leaves is fresh and bright, and the tea leaves are more conspicuous in quality. After being freeze-dried, the tea leaves are subjected to temperature-controlled aroma enhancement treatment, so that the shapes and colors of the tea leaves change little, the tea leaves do not get black, the nutrients are maintained, the green taste of the tea leaves is reduced, the aroma and taste are improved, the rehydration capability of the tea is good, and the tea is easier to make. The invention provides freeze-dried black tea production schemes respectively for three seasons, i.e., spring, summer and autumn; the prepared freeze-dried black tea is big and fleshy, conspicuous in quality, red and bright in soup color, richand lasting in fragrance, pure and mild as well as fresh and brisk in taste, uniformly red and bright in soaked tea dregs, and rich in nutrition.

The invention relates to a preparation method for tea, in particular to a preparation method for Jasmine Tea. The preparation method aims to overcome the defects in the prior art, and is a processing method capable of improving fragrance concentration of the Jasmine Tea through fragrance adjustment of gardenia. According to the invention, the gardenia is adopted to prepare the Jasmine Tea through scenting so as to improve the fragrance concentration of the Jasmine Tea through fragrance adjustment and foil the freshness degree of the floral fragrance; when the jasmine flowers are subjected to scenting, gardenia in right quantity and the jasmine flowers are put together, as more gardenia easily cause magnoma; a small amount of gardenia is put together with the jasmine flower, so as to perform flower refinement; and during flower scenting, in order to keep perfume fresh and pure, the temperature is controlled through radiating, so that the scented tea is high in concentration and freshness degree, good in quality, low in cost, high in fresh flower utilization rate, and favorable for industrialized production.

The invention relates to a chrysanthemum flower processing method, in particular to a white chrysanthemum fragrance enhancing processing method. The processing method comprises the following steps: after chrysanthemum flowers are harvested, mixing the chrysanthemum flowers with edible salt, completely separating the chrysanthemum flowers from the edible salt after high-temperature drying is completed, conveying the chrysanthemum flowers into a drying pipe, feeding horizontal hot steam for drying, and finally feeding hot hydrogen for drying from bottom to top. White chrysanthemum flowers obtained by drying is as white as the original, has a strong fragrance and complete flowers, and is not liable to break and fall; furthermore, flavones, effective substances and aromatic substances in the chrysanthemum flowers are retained to the maximum extent; after the white chrysanthemum flowers are brewed, the tea has a strong and durable faint scent; the dissolving rate of the effective substances in the chrysanthemum flowers is 95.5 percent or above.

The invention provides a botanical mosquito repellent, which comprises plant essential oil, hydrogel, a surfactant, a slow release agent, ethanol and deionized water, and the plant essential oil comprises a pachouli oil extract. The invention also provides a preparation method of the botanical mosquito repellent, which comprises the following steps of: adding ethanol into the plant essential oil,stirring uniformly, adding the surfactant and the slow release agent, and stirring uniformly to obtain a mixed solution A; adding deionized water and hydrogel into a container, and heating and stirring to obtain mixed colloid B; and cooling the mixed colloid B to 40-50 DEG C, slowly adding the mixed solution A into the mixed colloid B, and stirring until the mixed solution A and the mixed colloidB are uniformly mixed to obtain the botanical mosquito repellent. The botanical mosquito repellent can overcome the harm of a chemically synthesized mosquito repellent to human beings and the environment, and can be slowly released in the use process, so that the mosquito repellent time is prolonged, and the mosquito repellent effect is improved.

The invention belongs to the field of tea leaves, and in particular relates to a preparation method of tricholoma matsutake green tea. The preparation method of the tricholoma matsutake green tea comprises the following steps of: 1) processing raw materials namely processing tea base: refining green raw tea so as to obtain tea bases, and drying the tea bases so that the water content of the tea bases is 6-7wt%; and processing tricholoma matsutake: cleaning tricholoma matsutake and slicing the tricholoma matsutake; 2) scenting: at least twice splicing on the tricholoma matsutake and the tea bases, pile scenting, separating and baking, then piling the baked tea bases and the tricholoma matsutake uniformly, and finally re-firing so as to obtain the tricholoma matsutake green tea, wherein the weight ratio of the tea bases to the tricholoma matsutake is 100: (150-220), during the pile scenting, the pile scenting temperature is 30 DEG C-50 DEG C, and the pile scenting time is 10-14 hours, during the baking treatment, the tea bases after pile scenting is baked to the water content of 7-wt%, and the tricholoma matsutake is baked to the water content of 6.5-7.5wt%, and during the re-firing treatment, the referring temperature is 40 DEG C-50 DEG C, and the re-firing time is 15-25 minutes. The tricholoma matsutake green tea is prepared by utilizing the method provided by the invention, the obtained product has the efficacies of tricholoma matsutake and tea leaves.

The invention discloses chicken essential oil and a production process thereof. The chicken essential oil is prepared from the following raw materials in parts by weight: 0.2 to 0.6 part of nonadienal, 1 to 3 parts of 2, 4-trans-decadienal, 2 to 3 parts of 4-methyl-5-hydroxyethyl thiazole, 0.4 to 0.5 part of 2-methyl-3-furanthiol, 0.4 to 0.5 part of tetrahydrothiophen-3-one, 0.7 to 0.8 part of 2-thienyl disulfide, 2 to 3 parts of 2, 3-methylpyrazine, 0.4 to 0.5 part of 2-acetylthiazole, 0.4 to 0.8 part of 1, 6-hexanedithiol with a concentration of 1%, and the like. The chicken essential oil has the characteristics of lasting and rich fragrance, good taste and long shelf life.

The invention relates to light mushy-pulp salty preserved eggs with a nutrition reinforcing function and a making method thereof. The salty preserved eggs are prepared by immersing duck eggs and eggs in immersing liquid, wherein the immersing liquid consists of water, edible salt, sodium hydroxide, perfume or an auxiliary material and trace elements. The making method comprises the following steps of: boiling aqueous solution containing the perfume or the auxiliary material, putting the edible salt, the sodium hydroxide and the trace elements in the aqueous solution which does not cool down yet sequentially and respectively, stirring and dissolving completely to obtain the immersing liquid; and laying the screened eggs in an immersing barrel, pouring the immersing liquid into the immersing barrel, and immersing at the constant temperature of 22 and 35 DEG C for 5 to 15 days to obtain the light mushy-pulp salty preserved eggs. The light mushy-pulp salty preserved eggs are dark red brown, soft, tender and complete and melt down immediately when put in mouths, do not have particles, have dark green yolks which are layered and mushy slightly, and have stable and moderate saline taste and lasting and strong fragrance. The light mushy-pulp salty preserved eggs are suitable to be eaten by all people, and are particularly suitable to be used as diet food for replenishing the trace elements such as calcium, zinc, ferrum and the like for the old, women and children.

The invention discloses a method for preparing a high-solubility full-ingredient lonicera japonica extract. Through extracting chlorogenic acid and flavonoid ingredients from lonicera japonica by a conventional extracting tank, meanwhile, adsorbing condensate resulting from an extraction process through resin XDA-8G or LX-3020 to recover volatile oil ingredients from the condensate and then carrying out embedding and backfilling on the recovered volatile oil, the lonicera japonica extract prepared by the method is simultaneously rich in chlorogenic acid, flavonoid and volatile oil ingredientsand is high in water solubility and rich and durable in particular fragrance of the lonicera japonica.

The invention relates to a water-soluble solid aromatherapy product and a preparation method thereof, and belongs to the technical field of daily chemical industry. The water-soluble solid aromatherapy product comprises the following raw material components in parts by weight: 10-20 parts of perfume, 20-40 parts of acid agents, 5-20 parts of sodium bicarbonate, 20-50 parts of lactose, 1-5 parts of mannitol and 1-5 parts of PEG, wherein the perfume is essence or essential oil. The water-soluble solid aromatherapy product has the advantages of high fragrance carrying capacity, convenient use, good effect, long service time, convenient transportation and safety.

The invention discloses a Cuiya tea shaping technology in the tea processing technical field. The invention includes the steps of primary shaping, secondary shaping, tertiary shaping and fourth shaping. In the primary shaping step, tidied tea leaves are placed into a first pot of a continuous tea flatting machine, pressed for 2-2.5 min and put into a second pot, wherein the temperature is 110-115 DEG C, the tea leaf input amount is 200-250 g, and the gap between a pot body of the first pot and a pressing plate is 3-3.5 mm. In the second shaping step, the gap between a pot body of the second pot and the pressing plate is adjusted to be 2-2.5 mm, and the tea leaves are pressed for 1.5-2 min at the temperature of 95-100 DEG C and put into a third pot. In the tertiary shaping step, the gap between a pot body of the third pot and the pressing plate is 1.5-2 mm, and the tea leaves are pressed for 1.2-1.5 min at the temperature of 85-90 DEG C and put into a fourth pot. In the fourth shaping step, the gap between a pot body of the fourth pot and the pressing plate is adjusted to be 1.5 mm, the tea leaves are pressed for 1-1.5 min at the temperature of 80-85 DEG C and discharged, and shaping of Cuiya tea is finished. By means of the shaping technology, the pressing plate is stressed by tea leaves, so the tea leaves rub the pot bodies back and forth, the technology has the advantages of manual frying, quality of tea is effectively improved, Meitan Cuiya tea good in smell and mellow in taste, uniform and complete is produced, and grand positioning of Meitan Cuiya tea is expected to be improved.

The invention belongs to the field of tea leaves, and in particular relates to a preparation method of tricholoma matsutake green tea. The preparation method of the tricholoma matsutake green tea comprises the following steps of: 1) processing raw materials namely processing tea base: refining green raw tea so as to obtain tea bases, and drying the tea bases so that the water content of the tea bases is 6-7wt%; and processing tricholoma matsutake: cleaning tricholoma matsutake and slicing the tricholoma matsutake; 2) scenting: at least twice splicing on the tricholoma matsutake and the tea bases, pile scenting, separating and baking, then piling the baked tea bases and the tricholoma matsutake uniformly, and finally re-firing so as to obtain the tricholoma matsutake green tea, wherein the weight ratio of the tea bases to the tricholoma matsutake is 100: (150-220), during the pile scenting, the pile scenting temperature is 30 DEG C-50 DEG C, and the pile scenting time is 10-14 hours, during the baking treatment, the tea bases after pile scenting is baked to the water content of 7-wt%, and the tricholoma matsutake is baked to the water content of 6.5-7.5wt%, and during the re-firing treatment, the referring temperature is 40 DEG C-50 DEG C, and the re-firing time is 15-25 minutes. The tricholoma matsutake green tea is prepared by utilizing the method provided by the invention, the obtained product has the efficacies of tricholoma matsutake and tea leaves.

The invention discloses a preparation method of lilac lobular tea bag with the function of relieving throat. The steps are as follows: take the raw material of lilac lobular flower, clean it, place it in an oven, and dry it at a temperature of 55°C until the water content is reached. No more than 9%, crush the dried lilac flower raw materials, pass through a 40-mesh sieve, collect the sieved material, and put the sieved material into the milling tank for repeated rolling, then combine with the sieved material, mix evenly to obtain the crushed material , set aside; put the crushed material in a frying pan, fry at a temperature of 98-105°C for 7-9 minutes, stop the fire and stir for 2-5 minutes, then continue to fire, and fry at a temperature of 98-105°C until there is a burnt smell Then remove it, cool it down to room temperature naturally, and pack it separately to obtain the lobular clove scented tea bag with the function of soothing the throat. The preparation method provided by the invention is simple, the loss of active ingredients is small, the leaching rate is high, the leached medicinal ingredients are many, the curative effect is remarkable, and it is convenient to take.

The invention provides a drying device capable of increasing lemon slice fragrance. The drying device comprises a baking device main body, a drainage tank and a supporting ventilation block, wherein the baking device main body is wholly of a regular hexahedron structure, and a wedge-shaped control panel is arranged on an outer side wall at the bottom of the baking device main body; a drying fan isfixedly arranged at the upper end of the baking device main body, and air suction ports are formed in four side faces of the drying fan; an electric cylinder is fixedly arranged in the center of a top plane of the baking device main body; and a movable end on the top of the electric cylinder is fixedly connected to the bottom of a top supporting plate. According to the drying device disclosed bythe invention, due to mutual match of various structures, the drying device capable of increasing lemon slice fragrance can be comprehensively realized. Moreover, when drying treatment is performed byadopting two different processes, hygiene cleanliness of inner lemon slices can be ensured by virtue of the air suction ports, and strong and lasting fragrance of the lemon slices can be maintained.

The invention provides a preparation method of flavored kelp. The preparation method comprises the following steps of (1) performing pretreatment: cleaning fresh seafoods, performing cutting, placingthe cut seafoods in an alkaline solution for soaking, after soaking, performing rinsing with clean water, and then performing draining for standby application; (2) performing fishy smell removal: sterilizing the kelp prepared in the step (1), mixing the sterilized kelp with fermentation mother liquid, adding fermentation activated fluid, and under the sealed condition, performing fermentation; (3)performing curing: curing the kelp prepared in the step (2), mixing the cured kelp with raw condiments when the cured kelp and the raw condiments are hot, and performing sealing treatment; (4) performing mixing: regulating the acidity of a mixture obtained in the step (3), and performing sterilization, so that the flavored kelp is prepared. The kelp is soaked with alkali liquor, so that the fishysmell of the kelp can be removed, and after the kelp is soaked in the alkali liquor, the crispness of the kelp when the kelp is eaten can also be reinforced.

The invention discloses pumpkin pork rib sauce and a preparation method thereof. The pumpkin pork rib sauce is prepared from the following raw materials in parts by weight: 20-30 parts of pork ribs, 25-35 parts of pumpkins, 80-90 parts of pod pepper, 25-30 parts of barbeque sauce, 60-80 parts of soup-stock, 3-5 parts of onion powder, 4-6 parts of garlic powder, 3-4 parts of milk, 5-10 parts of cream, 1-2 parts of hawthorn seed powder, 2-3 parts of cumin, 2-3 parts of aginomoto, 2-3 parts of white granulated sugar, 2-4 parts of edible salt, 5-8 parts of cooking wine, 1-2 parts of catsup, 2-3 parts of roast juice, 3-5 parts of water starch, 0.5-1 part of sodium bicarbonate, 0.05-0.15 part of disodium nucleotide, 0.1-0.15 part of sodium benzoate, 0.1-0.15 part of acesulfame potassium, 0.3-0.4 part of mustard oil, 0.4-0.6 part of negundo chastetree leafpowder, 2-3 part of sesames and a proper amount of plant oil. The pumpkin pork rib sauce is prepared by scientifically mixing various raw materials, is rich in fragrance and nutrition, tastes delicious, and is high in seasoning performance, scientific, healthy, delicious and safe edible seasoning sauce and suitable for various groups of people.

The invention relates to a method for curing a pit, belongs to the technical field of wine brewing, and aims to provide the method for curing the pit, by which the pit is cured, degradation of pit mud is avoided, and the quality of the pit is improved by using the effective resources in brewing production in a brewing process. The method mainly comprises the following steps of: a) fully cleaning the wall of the pit when the pit is opened after fermentation is finished, sprinkling feints onto the wall of the pit, and covering the pit by using a film; b) when the fermentation and pit entry are performed once, uniformly scattering brewing koji onto the pit wall, and filling fermented grains; and c) after the fermented grains are filled, sprinkling yellow water along the pit wall. The method is used for curing the pit, and improving the quality of the pit.

The invention discloses a production method of a manual flat and single-bud type green tea. The production method comprises the processing steps of cultivating raw materials, picking fresh leaves, sieving fresh leaves, spreading the fresh leaves for cooling, removing green at high temperature, cooling at high speed, tidying and shaping, quickly cooling, drying, cooling and spreading for cooling, and finally spanning and bettering aroma in sequence. The manual flat and single-bud type green tea prepared by the method is slightly flat, straight and upright and pretty in appearance, and is colored green and smooth, aromatic and lasting in flavor, yellow and green and bright in tea water, uniform and regular as well as nice in buds, fresh, mellow, tasty and refreshing in taste, and durable and capable of being brewed for a long time, and effectively solves the problems caused by technique quality of the conventional flat single-bud green tea, including 'greenish and heavy smell, light tea water, irregular buds, and incapability to brew for a long time'.

The invention provides pickles with shredded papaya sauce and a preparation process thereof, and specifically relates to the technical field of pickled foods. The present invention adopts the method of alcohol sterilization and self-made pickling oil to pickle heavy objects under pressure, so that the brittleness of papaya shredded pickles can reach more than 1690g, and the crispness can be kept for as long as one year. At the same time, the pickling oil used It can also increase the nutritional content of papaya shredded pickled vegetables, improve the fresh and tender taste, make the fragrance strong and long-lasting, and can inhibit the production of nitrite and harmful microorganisms, so that the nitrate content can be maintained at an extremely low level of 2.5mg / kg for a long time , making the shelf life up to 12 months. The process of the invention is simple to operate, easy to implement and suitable for large-scale production.

The invention relates to the field of food seasonings, in particular to hot dry noodle compound sauce and a preparation method thereof. The hot dry noodle compound sauce comprises seasonings and sesame paste in a weight part ratio of (1-2):3, wherein the seasonings comprise the following components in parts by weight: 50-80 parts of soy sauce, 5-15 parts of mature vinegar, 5-15 parts of light soy sauce, 1-3 parts of sugar and 5-10 parts of a freshener; and the sesame paste comprises the following components in parts by weight: 50-60 parts of sesame powder, 50-60 parts of nut powder, 5-10 parts of fruit powder, 3-5 parts of traditional Chinese medicine powder, 3-5 parts of soybean powder, 2-5 parts of an emulsifier, 1-3 parts of a thickener, 2-5 parts of honey, 0.5-1.5 parts of edible salt and 5-10 parts of edible oil. The hot dry noodle compound sauce has the effect that the flavor and taste of hot dry noodles are loved by more people.

The invention, which belongs to the technical field of seasonings, particularly relates to fried pepper sauce with a chopped chilli flavor. The fried pepper sauce comprises the following chopped chilli materials, by weight: 70-80 parts of chopped fresh chilli, 15-20 parts of chopped onion, 5-10 parts of chopped garlic, 5-10 parts of chopped ginger, 5-10 parts of chopped chive heads, 10-15 parts ofchopped fresh perilla leaf, 5-7 parts of chopped rock candy, 10-15 parts of well salt, 5-8 parts of red wine, 10-15 parts of chopped black sesame seeds and 5-10 parts of chopped white sesame seeds aswell as oil materials: peanut oil and corn oil. The invention also discloses a preparation method of the fried pepper sauce with a chopped chilli flavor. The preparation method comprises the following steps: S1, performing preparing; S2, performing fermentation; S3, performing drying; S4, performing crushing; and S5, performing stir-frying. The fried pepper sauce provided by the invention is unique in flavor, and not only has the unique chopped chilli flavor of fermented pepper but also has the flavor of traditional fried pepper sauce.

The invention discloses a beef-containing chilli sauce and a preparation method thereof. The beef-containing chilli sauce is prepared through using raw materials comprising, by weight, 10-15 parts of beef, 45-50 parts of Hot Pepper, 1-3 parts of Chinese waxgourd seed, 8-12 parts of soybean paste, 2-5 parts of seville orange flower, 10-15 parts of Moringa tree leaf, 1-2 parts of Radix Ophiopogonis, 1-1.5 parts of dried orange peel, 1-3 parts of Rhizoma Atractylodis Macrocephalae, 1-3 parts of Atractylodes lancea, 1-2 parts of cassia twig, 1-2 parts of Poria cocos powder, 2-5 parts of ginger, 3-5 parts of garlic, 0.5-1 part of yellow rice wine, 2-3.5 parts of monosodium glutamate, 5-10 parts of salt, 0.1-0.2 parts of hawthorn seed powder, 01-0.3 parts of Myristica fragrans powder, and a proper amount of plant oil. The Moringa tree leaf is pulped, an obtained pulp is mixed with powder to prepare a paste, and the paste is mixed with beef granules to form a starchy sauce, so the chilli sauce has the fragrance of beef and has increased fresh and hot mouthfeel; and beef is immersed in traditional Chinese medicinal components having the spleen invigorating, qi tonifying, stomach nourishing and stomach strengthening functions, and then is mixed with the preserved Hot Pepper to prepare the sauce, so the sauce has the characteristics of strong and lasting fragrance, abundant nutrition, delicious taste, and seasoning and healthcare functions, is a scientific, healthy, delicious and safe edible seasoning sauce, and can be eaten by all populations.