654 results about "Amomum tsaoko" patented technology

The invention provides nutrition noodles containing Chinese medicine components and a preparation method thereof; the nutrition noodles are prepared from the raw materials which comprise flour and the following Chinese medicine components, wherein every 5kg of flour is mixed with the Chinese medicine components by weight: 4 to 10g of ginseng, 3 to 6g of radix codonopsitis, 3 to 6g of astragalus, 4 to 8g of polygonatum, 2 to 5g of atractylode, 10 to 20g of yam, 3 to 6g of rehmannia, 4 to 8g of polygonum, 3 to 8g of angelica, 4 to 10g of donkey-hide gelatin, 5 to 10g of medlar, 4 to 6g of root of herbaceous peony, 4 to 8g of radix, 3 to 6g of asparagine, 4 to 8g of polygonatum, 4 to 8g of root of straight ladybell, 10 to 15g of lily, 4 to 8g of ligustrum lucidum, 5 to 8g of psoralen, 4 to 8g of cistanche, 3 to 8g of morinda, 4 to 7g of dodder, 5 to 10g of cornus, 3 to 7g of schisandra, 3 to 7g of poria, 5 to 8g of coix seed, 3 to 6g of clove, 4 to 8g of nutmeg, 3 to 6g of fructus tsaoko, 4 to 8g of rhizoma gastrodiae, 4 to 8g of kidney tonifying nut, 3 to 6g of fructus momordicae, 10 to 20g of lotus seeds and 3 to 7g of notoginseng. The nutrition noodles have various health care effects.

The invention belongs to the technical field of food processing, and in particular relates to seasoner. The seasoner comprises the following components: star anise, pepper, fennel, dried orange peel, rhizoma, angelica root, cinnamon, Momordica grosvenori, areca-nut, dried hawthorn, clove, netmeg, myrcia, bay leaf, dried ginger, amomum tsao-ko, cumin, monosodium glutamate, rhizoma galangae, cinnamon, licorice root, turmeric, bitter orange and cassia twig. The seasoner has the beneficial effect that the defect that seasoner is not easy to fully fuse with meat because within short time under high temperature and high pressure in the prior art is overcome, so that the seasoner can be completely released within a short time so as to enhance the food flavor, improve the taste and achieve the effect of satisfying eaters.

The invention discloses caviar and preparing method, which comprises the following parts: 55-65% main ingredient with caviar predisposed by salt, 7-10% spice liquid with purple perilla, ginger, hot pepper, cinnamon, clove, toasted garlic, cardamom, octagonal, tsaoko and peppertree, flavoring with sesame paste, aromatic oil, salad oil, chickens' extract, table salt, soy sauce, vinegar, honey, cooking wine and white pepper powder. The making method of caviar comprises the following steps: weighing raw material according to formula; extracting flavoring liquid; placing manufactured caviar; packing; sterilizing; storing into warehouse; removing pepper from caviar; fitting for Chinese taste; fitting for spreading widely.

An auxiliary material and a method for preparing sliced dried beef by the aid of the auxiliary material relate to the technical field of meat processing. The auxiliary material comprises galangal, myrcia, anise, black pepper, wild pepper, spicy pepper, cinnamon, fennel, glycyrrhiza, myristica fragrans, amomum tsao-ko, lemongrass and chilli. The method for preparing sliced dried beef by the aid of the auxiliary material includes raw material selecting and neatening; a curing procedure; an air drying procedure; a neatening procedure; a cooking procedure; a baking procedure; a primary packaging procedure; a sterilizing procedure; and a secondary packaging procedure. A traditional production process including salting and natural air drying is combined with an industrial production process including microwave drying and sterilizing and high-temperature and high-pressure sterilization in the method for preparing the sliced dried beef, advantages of the traditional production process and the industrial production process are complemented, so that moistures of different layers of the sliced dried beef are distributed uniformly, production energy consumption is reduced effectively, color, fragrance, taste and nutritional substances of the sliced dried beef are kept well, a sterilizing effect is realized, storage and quality guarantee of the sliced dried beef are facilitated, a non-fried baking process is adopted, the original nutritional substances of beef are kept effectively, protein loss is reduced, coking is stopped, carbohydrate is avoided, and needs of different people groups are met to the greatest extent.

The invention discloses a processing technology for flavor duck gizzards. The processing technology mainly comprises the following steps: material selection, deodorization, pickling, formation, marinating, frying and stirring, package, sterilization, quality check and delivery into a storehouse. A pickling material is formed by mixing edible salt, cooking wine, mature vinegar, white granulated sugar, myrcia, puer tea and water; bittern is formed by mixing cinnamon, anise, amomum tsao-ko, sliced ginger, chilli, pepper, white granulated sugar, edible salt, cooking wine, edible-level fulvic acid, soybean sauce, litsea cubeba oil, sodium citrate, garlic, potassium sorbate and the like; halogen sweet pickled pepper is formed by pickling edible salt, mature vinegar and cooking wine for multiple days in fresh bittern. After the duck gizzards are fully pickled and marinated, spices and seasonings fully permeate into the duck gizzards; the meat of the duck gizzards is mellow; the flavor duck gizzards can stimulate the appetite and promote digestion; the halogen sweet pickled peppers are fried with the duck gizzards, the duck gizzards are mellow in fragrance, spicy and refreshing; the flavor duck gizzards are first-class flavor cooked food at home and for travel and are suitable for large-scale production.

The invention relates to chili oil and a preparation method thereof. The chili oil is prepared from the following raw materials in parts by weight: a component A comprises 200-300 parts of oil, 50-70 parts of chili powder, 5-10 parts of mashed peanuts, 5-10 parts of white sesames, 1-5 parts of aromatic vinegar, 5-10 parts of white wine, 0.1-1 part of roots of Sinkiang arnebia, 1-5 parts of table salt and 1-5 parts of chicken paste; the chili powder is a mixture composed of pod peppers, Erjintiao chilis and capsicum frutescens at the ratio of 2 to 2 to 1, and the chili powder is averagely divided into three parts and is packaged; a component B comprises 10-15 parts of green Chinese onions, 20-40 parts of onions and 20-40 parts of fresh gingers; and a component C comprises 0.1-1 part of anises, 1-5 parts of Chinese prickly ash, 0.1-1 part of rhizoma kaempferiae, 0.1-1 part of tsaoko amomum fruits without seeds, 0.1-1 part of cardamoms, 0.1-1 part of bay leaves, 0.1-1 part of fennels, 0.1-0.5 part of cinnamons, 0.1-0.5 part of lysimachia sikokiana and 0.1-0.5 part of lemongrass.

The invention relates to a production method for sauce flavor shredded turtle foods, which adopts a fresh turtle as a raw material and comprises the processing steps: (1) temporarily cultivating the turtle; (2) removing the membrane, killing the turtle and maintaining the basic shape of the turtle when killing; (3) pickling and adding salt accounting for 2 to 3.5% of the weight of the turtle, a proper amount of star anise, cinnamon and wild pepper to water; (4) baking; (5) adding sauce bittern and firstly preparing the sauce bittern, wherein the materials in the sauce bittern are divided into a material A, a material B and a flavoring material, the material A comprises the Chinese medicinal plants of white paeony root, sugared mandarin, the star anise, the cinnamon, fennel, liquorice, clove, ground pepper, Amomum tsao-ko and fructus amomi, the material B comprises the Chinese medicinal plants of Dahurian Angelicaroot, Alpiniaton kinensis Gagnep. and long pepper, and the flavoring material comprises ginger, rock candy, rice wine, soy sauce, the salt and monosodium glutamate; (6) packaging; and (7) sterilizing. The sauce flavor shredded turtle foods of the invention maintain the basic shape of the turtle and rich nutrition, have rich sauce flavor and are suitable for the taste in the south of China. Moreover, the sauce flavor shredded turtle foods are taken by shredding with hands after opening bags and are convenient, leisure and travelling foods.

The invention discloses a brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: beef, salad oil, butter, palm oil, white sugar, water, old ginger, green onion, garlic, star anise, cumin, fructus amomi, tsao-ko amomum fruit, dried tangerine peel, cinnamon, licorice, white buckle, rose pelargonium herb, angelica archang lica, kaempferiae, flatspine pricklyash, clove, whitefruit amomum fruit, edible salt, monosodium glutamate, I+G, ethyl maltol, maltodextrin, a yeast extract, HVP, a beef extract paste, and thermal reaction beef powder. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, I+G, HVP, black pepper powder, creamer, yeast extract, beef powder, and turmeric powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, carrot, green onion, and caraway. The seasoning packet provided by the invention has the advantages of distinctive flavor, rich fragrance, and delicious taste. The production method is simple and is easy to command, the technology is mature, and the method provided by the invention is suitable for popularization.

The invention discloses a production method of sauce fragrant duck neck. A sauce fragrant duck neck product comprises the following raw material: duck neck, refined salt, sauce, beer, white granulated sugar, pepper, red pepper, star anise, cassia bark, common fennel, amomum fruit, common nutmeg, tsaoko, galanga, rhizome of galange resurrectionlily and fresh ginger. Marinade in the novel sauce fragrant duck neck adopts the beer and more than ten types of spices, and the beer is coordinated with the spices and has synergistic effect with the spices, so that the sauce fragrant duck neck product has strong sauce fragrance, and also has unique fragrance of the beer, the smell of meat is mellow, the taste of the product is enriched, and the nutrition of the product is improved. No artificial preservative is added when the product is produced, and only purely natural spices and seasoners are selected, so that the product has good taste, unique flavor and unique flavor and efficacy of the beer.

The invention provides a liquid flavoring and its preparing process, wherein the flavoring comprises pricklyash peel, ginger, common fennel fruit, amomum fruit, dahurian angelica root, piper nigrum, aniseed, Tibetan aniseed, clove, fenugreek seed, thyme, geranium, mentha, tsaoko cardamon, coriander seed, dried orange peel, cape jasmine, galangal, and curcuma longa.

The invention discloses a spiced beef which comprises beef, salt, white sugar, monosodium glutamate, gelatin, matrimony vine, eucommia, jujube, licorice, dried orange peel, haw, dahurian angelica root, ginger, dry capsicum, cassia, amomum tsao-ko, Chinese prickly ash, Chinese cassia tree, common fennel fruit, octagonal and aniseed. The spiced beef provided by the invention has advantages of rich nutrition, soft, tender and cooked meat quality, strong fragrance, proper taste and unique flavor. The meat contains high protein, low fat and high calcium. The spiced beef has health efficacy of invigorating spleen, appetizing, moistening lung, lowering lipid, reducing blood glucose and the like. Meanwhile, the spiced beef has effects of nourishing, calcium supplement, detoxification, skin beautification and pox-elimination.

An edible mixed oil is prepared from peanut oil, soybean oil, sesame oil, and 10 spices including Chinese prickly ash, anise, cinammon bark, clove etc through proportioning, mixing peanut oil with soybean oil, heating to 120 deg.C, frying said spices for 1-5 min, cooling, mixing with sesame oil, and filtering.

The invention relates to hotpot seasoning of fried shrimp in hot spicy sauce. The hotpot seasoning is made from abutilon pepper, anise, fennel, jambolan, momordica grosvenori swingle, cinnamon, cumin, clove, radix angelicae dahuricae sheets, costusroot and fructus amomi, netmeg, falangal, amomum tsao-ko, rock candy, round cardamom fruit, Murraya paniculata(L.)Jack, fructus amomi, bay leaves, costusroot, beef tallow, salad oil, hot spicy sauce, Lao Ganma chilli with soya, thick broad-bean sauce, La Meizi chilli sauce, green Chinese onion, ginger, garlic and 56-degree Er Guotou. The hotpot seasoning made through the method is convenient to eat, rich in nutrient, delicious in taste, capable of whetting the appetite and tonifying spleens, safe and healthy.

The invention relates to the technical field of fodders, and particularly relates to a sheep fodder capable of reducing morbidity. The sheep fodder is prepared from the following raw materials in percentage by weight: corn 55-65%, barley 35-45%, wheat bran 15-18%, maize straw 12-15%, peanut shell 8-10%, mung bean pod 8-10%, peanut 8-10%, cotton stalk 8-10%, isatis root stem leaf 6-10%, mint leaf 6-8%, the root bark of white mulberry 2-3%, pea seedlings 6-8%, lophatherum gracile 2-3%, dried bamboo fungus 2-3%, amomum tsao-ko 2-3%, tomato stem leaf 5-6%, Chenopodium album L 4-5%, an appropriate amount of salt, and an attractant 0.2-0.5%. The sheep fodder provided by the invention contains no chemical drugs, is rich in raw materials, and sufficient in nutrition, the components such as isatis root stem leaf and root bark of white mulberry contain natural active drug components, the sheep fodder can be used for enhancing disease-resisting and antibacterial capacities and reducing occurrence probability of diseases.

The invention discloses pork steamed with total potato flour and a processing method of the pork steamed with total potato flour. The pork steamed with the total potato flour is prepared from the following main materials and condiments in parts by weight: 80-120 parts of streaky pork, 10-45 parts of the total potato flour, 0.5-1 part of edible salt, 2-3 parts of white sugar, 0.1-0.4 part of aginomoto, 3-4 parts of light soy sauce, 1-2 parts of bean paste, 1-2 parts of cooking wine, 1-2 parts of fermented bean curd juice, 1-3 parts of bruised shallot, 1-3 parts of bruised ginger, 0.1-0.2 part of cinnamon powder, 0.1-0.2 part of star aniseed powder, 0.1-0.2 part of pepper powder, 0.01-0.02 part of ground cloves powder, 0.05-0.1 part of fennel powder, 0.05-0.1 part of amomum tsaoko powder and 0.01-0.02 part of dried tangerine or orange peel powder, wherein the total potato flour is formed by roasting and frying potato flour with spices.

The invention relates to a Chinese herbal medicine feed for a fox, a racoon dog and a marten. The Chinese herbal medicine feed is prepared from the following raw materials in parts by weight: corn flour, bean pulp, wheat bran, bran and a nutrient additive. The preparation method of the nutrient additive comprises the following steps: crushing dried ginger powder, paprika powder, aniseed powder, clove powder, interior eardamom powder, cassia bark powder, amomum tsao-ko powder, garlic powder, fructus terminaliae immaturus powder, fennel powder, cinnamon powder, netmeg powder, white pepper powder, pericarpium citri reticulatae powder, crabs, soybean, peanut, liquorice powder, almond powder, astragalus membranaceus powder and Chinese pulsatilla powder into 30-60 meshes, and then mixing and evenly agitating. By adopting the Chinese herbal medicine, the fox, the racoon dog and the marten not only are abundant in nutrients, and delicious in meat, but also does not contain a chemical substance and hormone, and is free of toxic and side effects on a human body. Liquorice, almond, astragalus membranaceus and root of Chinese pulsatilla are also added to the feed, so that the fox, the racoon dog and the marten have little experience of illness, are free of fishy smell or muttony odour, and the resistance of the fox, the racoon dog and the marten are increased.

Accessories and a method for making marinated products using the accessories relate to the technical field of meat processing. The accessories include galangal, dried bay leaves, star anise, pepper, Chinese red pepper, Sichuan pepper, cassia bark, fennel seeds, licorice root, nutmeg, amomum fruits, lemongrass and chili pepper. The method for making marinated products using the accessories mainly includes the steps of raw material selection and sorting, pre-boiling, stewing the accessories, re-boiling to season the raw material, primary packaging, sterilization and secondary packaging. The method combining traditional production process and industrial production process has complementary advantages of the traditional production process and the industrial production process, marinated products made by the method well retain color, fragrance, flavor and nutrients of sliced dried beef, the storage and quality guarantee of the products are facilitated , high chewiness of the products is maintained, and the products have the characteristics of uniform color, high yield and the like. The products produced by the method can meet needs of different people to the maximum extent.

The invention discloses a preparation method of fragrant duck by using Sanhu duck and relates to the food. According to the method, the pre-prepared dry marinade material comprises edible oil, salt, soy sauce, mature vinegar, cooking wine, white sugar, ginger, dry red pepper, anise, pepper, clove, cinnamon, amomum tsao-ko, interior eardamom, fennel, rhizoma kaempferiae, dried tangerine, cinnamon,monosodium glutamate, chicken powder and long pepper. The carefully chosen Sanhu duck is taken as a main material. The preparation method comprises the following steps of: cleaning the carefully chosen Sanhu duck, firstly carrying out dry curing, secondly tightly matching, thirdly caramelizing, fourthly carrying out roast smoking, fifthly cooking after cleaning, and finally carrying out vacuum packing, high-temperature sterilizing, cooling and checking, wherein the eligible product is the fragrant duck product. The fragrant duck prepared by the prepared method is unique in flavor, delicious and tasty, tender in meat texture, and abundant in nutrition, thereby being a healthy and delicate food, so that the life of people can be enriched. The preparation method is suitable for the processing of the Sanhu duck.

The present invention discloses a milk flavored pumpkin seed preparation method which comprises the following steps: boiling tea leaves for 5-15 min, filtering the boiled tea leaves, and adding sodium bicarbonate into the filtrate to obtain the tea liquid; adding star anises, fennel, cinnamomum cassia, angelica dahurica, cynanchum otophyllum, alpinia tonkinensis, amomum tsaoko, rhizoma kaempferiae, alpinia officinarum, alpinia hainanensis, bay leaves, angelica sinensis, astragalus membranaceus, dried tangerine peels, liquorice, eriobotrya japonica leaves, and mentha haplocalyx are added into water to conduct boiling, and filtering the boiled materials to obtain the material filtrate; screening pumpkin seeds and removing impurities of the pumpkin seeds, then putting the impurity removed pumpkin seeds into the tea liquid to conduct boiling, cooling and keeping the boiled pumpkin seeds still until the surface soft skins fall off, then put into a stripping machine for stripping to obtain material A; washing the material A, soaking in a citric acid solution, removing the material A out and washing the material A to be neutral, then placing the material A in milk to conduct boiling and cooling and keeping the boiled material A still for 22-26 h to obtain material B; adding edible salt, white granulated sugar, sucralose, acesulfame and whipping cream into the material filtrate to conduct boiling, then adding the material B to conduct boiling, and filtering the above materials to obtain material C; and air-drying the material C at cool place, and followed by conducting hot air-drying, and cold-air temperature lowering to obtain the flavored pumpkin seeds.

The invention relates to edible bittern and a preparation method thereof, in particular to edible oil-tea camellia bittern for rice noodles and a preparation method thereof. The edible oil-tea camellia bittern consists of sauce and oil-tea camellia in the weight ratio (1.5-2.5):1, wherein the sauce is prepared by mixing, cooking and filtering the following raw materials: water, ox vertebrae, pig ribs, pig bones, old ginger, cooking wine, fermented soya beans, salt, sugar, star anise, sand ginger, pseudo-ginseng root, cassia bark, tsaoko amomum fruit, clove, wild pepper, dried orange peel, liquoric root, common fennel, bay leaves, dahurian angelica root, clove mother, corsvenor momordica fruit, cassiabarktree fruit and vegetables; and the oil-tea camellia is prepared by mixing, cooking andfiltering the following raw materials: water, old chicken, pig bones, qingming tea, mango ginger, toasted garlic, chive, parsley and camellia-seed oil. In the method, the oil-tea camellia is preparedby frying qingmin tea with the camellia-seed oil, i.e., tea oil; tea oil does not contain any substance harmful to human bodies such as cholesterol, flavacol and the like, is a true pure natural environmentally-friendly edible oil, and can be matched with various Chinese medicinal herbs; and the edible oil-tea camellia bittern has rich nutrition, remarkable oil tea function and ideal physical therapy and body care functions.

The invention relates to liver protecting and hangover alleviating fruit vinegar and a preparation method thereof, belonging to the technical field of traditional Chinese medicines. The fruit vinegar is prepared from honey raisin tree, gynostemma pentaphylla, flower of kudzuvine, poria cocos, herba artemisiae scopariae, mung bean, fructus tsaoko and grape seed serving as main raw materials sequentially by eleven steps including cleaning, homogenate, dilution, enzyme treatment, clarification, alcoholic fermentation, acetic fermentation, ageing, filtering, stabilization treatment and ultrafiltration and finally adding honey. The prepared fruit vinegar is rich in nutrition and good in mouthfeel, and realizes a good hangover alleviating effect and a good protection effect on liver and heart and cerebral vessels.

The invention relates to soup stock stretched noodles and a preparation method thereof. The soup stock stretched noodles are characterized by consisting of stretched noodles and soup stock, wherein the stretched noodles consist of flour, water and a Lanzhou stretched noodle agent; the soup stock is prepared from the following materials: soy sauce, refined lard oil, refined chicken oil, water, salt, white sugar, ginger, green onion, cassia bark, pepper, dahurian angelica root, aniseed, fennel, myrcia, clove, netmeg, galangal, dried orange peel, amomum tsaoko, liquoric root, cardamun, gourmet powder. The preparation method comprises the following steps of: fusing the refined lard oil and the refined chicken oil, adding the green onion and ginger into the mixed oil, adding the soy sauce, water and seasoning into the mixed material, adding the white sugar and decocting over a small fire, adding the gourmet powder into the mixture, stopping firing and obtaining the soup stock; and cooling the soup stock, removing soup stock oil, mixing the soup stock, the soup stock oil and the water, heating the mixed material, adding cooked stretched noodles into the mixture and obtaining the soup stock stretched noodles.

The present invention discloses a litsea cubeba spicy and hot sauce and a production method thereof. Fresh litsea cubeba has a very strong seasonality, is easily damaged and deteriorated, and has a short fresh consuming time. The litsea cubeba spicy and hot sauce includes the following raw materials: 40-60 parts of sun-dried and grounded litsea cubeba, 90-110 parts of fresh litsea cubeba, 1000-1200 parts of soybeans, 30-50 parts of edible salt, 2-8 parts of Chinese prickly ash, 5-7 parts of pepper, 8-12 parts of sesame seeds, 18-25 parts of amomum tsaoko, 20-25 parts of star anises, 80-120 parts of chilies, 8-12 parts of fructus amomi, 20-30 parts of foeniculum vulgare, 5-15 parts of white granulated sugar, 150-220 parts of litsea cubeba oil, and 280-350 parts of first-grade soybean oil. The litsea cubeba spicy and hot sauce not only saves the unique functional role of the litsea cubeba, but also has no pungent taste and smell of the fresh litsea cubeba. The sauce is even to enable fast taste permeation of food ingredients, is delicious in taste, is mellow, and is more likely to be accepted by consumers.

The invention relates to the application of amomum tsao-ko essential oil and an emulsion thereof as pesticides. The amomum tsao-ko essential oil and the emulsion thereof can be widely applied to control of pathogenic bacteria of crops in agriculture, forestry and animal husbandry. The amomum tsao-ko essential oil contains the following characteristic components in percent by weight: (1) 45-65% of1, 8-cineole and (2) 1-3.5% of citral. The amomum tsao-ko essential oil emulsion comprises the following components in parts by weight: (1) 10 parts of amomum tsao-ko essential oil, (2) 20-35 parts ofa solvent, (3) 5-15 parts of an auxiliary agent and (4) 40-55 parts of water.

The invention discloses a novel production method for processing dried beef slices. Fresh beef is taken as a main raw material and is processed into novel dried beef slices. The method comprises the following processing steps of: cleaning the fresh beef, draining bloody water, and trimming into natural blocks; adding edible salt into a pot, frying the natural block beef until dryness, adding nitrous, galangal, angelica dahurica and tsaoko amomum fruit for salting, adding edible salt, galanga galangal seed, hawthorn, clove, resurrectionlily, round cardamom fruit, biond magnolia flower and orange for salting, and adding star anise, fennel, pepper, nutmeg, cassia and fructus amomi for salting; cleaning by using a meat washing machine, precooking and stewing beef by using spice, edible salt and gourmet powder, trimming completely, slicing, and baking and frying; and finally sterilizing and packaging the cooled beef. The novel dried beef slices can be produced massively; the nutritional value of the beef per se cannot be damaged in the production process; and the dried beef slices can be eaten by people of all ages and both sexes for a long time and are instant and delicious.

The invention relates to seasoning for cooking, comprising the following raw materials in parts by weight: 50 g of elecampane, 75 g of amomum tsaoko, 25 g of syzygium aromaticum, 125 g of cinnamon, 100 g of nutmeg, 75 g of amomum cardamomum, 75 g of anisum stellatum, 150 g of galangal, 175 g of dried tangerine or orange peel, 200 g of Chinese-date, 50 g of fructus amomi, 100 g of alpinia katsumadai, 100 g of radix angelicae, 50 g of myrcia, 150 g of codonopsis pilosula, 50 g of schisandra chinensis cane, 75 g of white sesameseed, 150 g of perillaseed, 150 g of pepper and 25 g of white pepper; and the seasoning is prepared by crushing and mixing the raw materials. The seasoning is matched with Changbai Mountain all-natural herbal medicinal plants containing beautifying and nourishing ingredients, thereby being good seasoning integrated with seasoning and health protecting functions; and the seasoning is delicious in taste and can remove fishy smell and inhibit foreign flavor, thus fatness of meat can be effectively reduced, food cooked by the seasoning is tasty and the nutrient is easier to be absorbed by human body so as to be beneficial for human health.

A processing method of medicated diet ready-to-eat sea cucumber belongs to foods, foodstuff or non-alcoholic beverage. The medicated diet ready-to-eat sea cucumber is wide in application range and clear and evident in curative effect. The processing method includes: decocting clove, fennel, fructus amomi, amomum tsao-ko, bakedlicorice, shallots and water to obtain main prescription medicine juice; soaking dried sea cucumber into the main prescription medicine juice which is at 30-40 DEG C under normal temperature; removing viscera of the sea cucumber, decocting the main prescription medicine juice, wolfberry and fistular onion stalk, fully cooling and refrigerating; choosing corresponding components according to nine different body constitutions to decoct formula medicine juice; decocting soup with dried scallop, chicken soup and aniseed; mixing residual main prescription medicine juice with the soup to obtain fundamental soaking juice, adding the formula medicine juice to obtain final soaking juice, and soaking the sea cucumber with the final soaking juice; and vacuum sealing the soaked sea cucumber.

The invention discloses a machining method of peppery chili chicken feet. The peppery chili chicken feet is prepared from 60 to 100 kg of chicken feet, 2.0 to 3.2 kg of pepper, 0.8 to 1 kg of fresh chili, 8 to 10 g of lllicium verum, 3 to 5 g of amomum tsaoko, 0.5 to 1 kg of lemon, 30 to 50 g of garlic, 40 to 50 kg of water, 4.7 to 5.7 kg of peppery chili, 1 to 1.5 kg of monosidum glutamate and 2.0 to 3.0 kg of white sugar. The peppery chili chicken feet are prepared through the steps of selecting chicken feet, washing the chicken feet, decocting by brine, boiling by the brine, mixing materials and curing. The peppery chili chicken feet prepared by the invention are deep in taste, strong in chilly taste of the peppery chili, spicy and delicious, delicious in taste and enough in toughness and have an endless aftertaste, the delicious taste and the nutritional ingredients of the chicken feet are also kept, the product quality of the peppery chili chicken feet can be effectively ensured, and the peppery chili chicken feet have the characteristics of reasonable machining technology, cleanliness and sanitation, no pollution, long shelf life, convenience in eating, normal-temperature preservation and low manufacturing cost, are snack food for a business trip, a trip and the like and have better popularization value.

The invention discloses a beef tallow hotpot condiment and a preparation method thereof, and belongs to the technical field of hotpot condiments. The beef tallow hotpot condiment comprises main materials, seasonings and auxiliary materials, wherein the main materials comprise the following ingredients in parts by weight: 1400-1600 parts of beef tallow, 950-1100 parts of plant oils, 900-1100 partsof Pixian thick broad-bean sauce, 40-170 parts of ciba capsicum annuum L., 60-120 parts of fermented capsicum annuum L., 85-115 parts of fermented glutinous rice and 80-110 parts of fermented soya beans; the seasonings comprise the following ingredients in parts by weight: 72-85 parts of fresh ginger with peels, 60-78 parts of garlic, 30-60 parts of allium fistulosum L., 10-15 parts of sodium glutamate, 80-130 parts of table salt, 30-70 parts of rock candies and 5-10 parts of liquor and spirits; and the auxiliary materials comprise the following ingredients in parts by weight: 8-12 parts of zanthoxylum bungeanum maxim., 7-10 parts of cortex cinnamomi, 6-8 parts of fructus tsaoko, 5-8 parts of flos caryophylli, 4-6 parts of cymbopogon citratus., 4-7 parts of semen myristicae, 4-6 parts of rhizoma kaempferiae, 4-6 parts of rhizoma nardostachyos, 4-6 parts of folium et cacumen murrayae, 4-6 parts of laurus nobilis leaves, 4-6 parts of fructus anisi stellate, 4-6 parts of pericarpium citrireticulatae, 4-6 parts of glycyrrhizae radix, 1-3 parts of dried fructus crataegi, 4-8 parts of siraitiae fructus and 4-7 parts of rhizoma polygonati odorati. The beef tallow hotpot condiment has aneffect that people who eat the hotpot condiment are unlikely to get inflamed.

The invention discloses a flavoring composition for cold food in sauce and method for preparing flavoring oil and uses of flavoring oil. The composition contains Chinese red pepper, cassia bark, mique, anise tree, round cardamon, cloves, tsaoko, fenugreek seed, myrcia, angelia and holy grass. The preparation method includes cleaning and baking composition raw materials, pulverizing, baking, and grinding pepper into pepper powder; heating and naturally cooling pure natural vegetable oil, adding groomwell root; adding flavouring composition; adding pepper powder; cooling the product by cold quenching to room temperature, filtering and drawing liquid, and packing airtightly. The product is made from natural plant ingredients without any chemical additives, and the product has no residues, so the product can be eaten safely and used conveniently. The product is prepared by high-temperature cold extract method, thereby maintaining low-boiling point volatile components, and extracting high-boiling point local flavor components which are hard to extract. Furthermore the product has the characteristics of good taste, fresh, slight peppery and delicious flavors for improving appetite. The product can be widely used for big or small hotels and families to cook various kinds of edible cold foods in sauce such as pot-stewed meat, rice sheet jelly, wheat sheet jelly, dough sheet, cold noodles, heluo and other cold foods in sauce.