39results about How to "Adapt to taste" patented technology

The invention discloses a method for preparing a seafood pickling and cooking soup base, and relates to a method for preparing finished soup bases for cooking and pickling the food. The soup base is mainly used for cooking and pickling the shellfish seafood. The method comprises the steps as follows: adopting a plurality of dry seasonings and Chinese medicinal herbs such as star anise, Chinese red peppers, cinnamon, hawthorns, slice betel nuts, shells, angelica dahurica and the like as raw materials, adding edible salt and monosodium glutamate, and screening, removing impurities, cleaning and drying and then boiling various materials by a boiling tank; and cooling and precipitating, and then packaging the materials in a bag manner by a vacuum packaging machine. According to the method, the materials can be distributed easily and the implementation is easy. The finished seafood pickling and cooking soup base prepared by the method are dark reddish brown, pure in taste and delicious. The soup base can be used for pickling and cooking the seafood directly and is convenient and quick. The dishes prepared by using the soup base are good in color, aroma and flavor and the taste is authentic and pure, thereby the soup base is applied to the flavors of people in different regions. Meanwhile, because of no existence of any chemical additive, the soup base is an ideal seasoning; and all materials do not contact air from entering the boiling tank to being packaged into the finished products during preparation, so that the shelf life of the soup base can be longer than six months.

The invention discloses a preparation method of goat yogurt in normal-temperature preservation with gingko and hawthorn. The method comprises the following steps of: preparing a gingko-hawthorn nutrient solution; preparing an emulsification stabilization sweetener; preparing the deodored fresh goat milk; preparing a mixture liquid; performing primary high-pressure homogenization pasteurization; fermenting the mixture; and performing secondary pasteurization and sterile filling. The preparation method disclosed by the invention has the advantages that the goat yogurt prepared by the method maintains various nutritional components of goat milk; by adding gingko and hawthorn, the goat yogurt has the nutritional healthcare effects of reducing blood fat, blood pressure and cholesterol, improving the cardio-cerebral blood circulation, enhancing the cardio-cerebral function and the like; through the goat milk deodoring technology, and the odor of the goat yogurt is removed, thus the goat yogurt is delicious and mellow and better adapts to the tastes of consumers; and particularly, by adopting the secondary pasteurization and sterile filling technology, the goat yogurt does not need to berefrigerated for storage, thus can be conveniently drunk by the consumers.

The invention discloses a method for producing a cocktail onion. The method comprises the steps of selecting, cleaning, and pickling the cocktail onion, sealing a pickling tank, washing and squeezing the pickled cocktail onion to be dry, proportioning materials, steeping the cocktail onion, draining the steeped cocktail onion, and packing, sterilizing, air drying and boxing the resulting cocktail onion. The proportioning is carried out based on the following mass: 60kg of dry cocktail onion, 40kg of purified water, 2.6-3.5kg of common salt, 9-12kg of white granulated sugar, 2.6-3.4kg of monosodium glutamate, 35-45g of aspartame, 280-320g of acetic acid, 96-110g of citric acid, 16-22g of sodium dehydroacetate, 56-65g of sodium benzoate, 45-55g of D-sodium erythorbate, and 45-55g of disodium diethylamine tetraacetate, and the steeping is carried out. In the production method, the fresh cocktail onion which is symmetric and full in grain is used as a raw material, the cocktail onion is subjected to specific pickling technology and proportioning and steeping steps, the salinity is controlled to be 3-4 DEG to ensure that the produced cocktail onion is a low-salinity food, and the produced cocktail onion is unique in flavor, with agreeable sweetness and agreeable sourness, spicy, tasty, fragrant in onion flavor, and is an instant good table food.