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

The invention discloses a fried bean sauce which comprises the following raw materials (by weight portion), thick broad-bean sauce 0.08-1, pork 0.5-3, water 1-3, green onion 0.1-1, gourmet powder 0.05-0.6, flour paste 0.5-3, and right amount of vegetable blocks or vegetable strips. The invention also provides the process for preparation.

The invention provides a marinade packet, which comprises a spice and a seasoning, wherein the spice is prepared from the following components in parts by weight: 8 to 10 parts of cinnamon, 10 to 14 parts of bay leaves, 4 to 6 parts of vanilla, 4 to 6 parts of licorice, 5 to 7 parts of angelica dahurica, 5 to 7 parts of amomum tsao-ko, 5 to 7 parts of nephrolepis, 3 to 7 parts of dried chilli, 2 to 4 parts of hawthorns, 4 to 6 parts of salvia officinalis, 3 to 5 parts of lemon grass, 2 to 4 parts of orange peel, 3 to 5 parts of rhizoma kaempferiae, 2 to 4 parts of murraya paniculata, 3 to 5 parts of star anises, 3 to 5 parts of fennels, 10 to 14 parts of cloves, 3 to 6 parts of cardamoms and 6 to 10 parts of lentinula edodes; the seasoning is prepared from the following components in parts by weight: 35 to 45 parts of Sichuan salt, 26 to 36 parts of rock candies, 45 to 55 parts of mature gingers, 32 to 42 parts of green Chinese onions, 11 to 21 parts of cooking wine and 5 to 9 parts of cumin. According to the marinade packet, a using method is simple, and the marinating time is short; a marinated dish is unique in flavor, aromatic and consistent with the popular taste.

The invention discloses a traditional Chinese medicine fermentation composition. The technical scheme is characterized in that the traditional Chinese medicine fermentation composition is prepared byfermenting radix astragali, liquorice root, rhizoma chuanxiong and palm meal; the intestinal tract movement of an animal is promoted by adding natural substances, and the absorption rate of nutrient substances is increased; meanwhile, the animal immunity is enhanced, reproduction of harmful bacteria in the animal body is reduced, antibiotic intake of the animal in a raising process is reduced, andthe poultry and livestock are raised in a green and healthy manner.

The invention discloses tea geometrid larva artificial feeding feed, which is prepared from the following raw material ingredients in percentage by mass: 20 to 24 percent of dry enteromorpha prolifera powder, 1.5 to 3 percent of dry tea powder, 2.3 to 2.7 percent of agar powder, 0.2 to 0.5 percent of potassium sorbate, 0.4 to 0.8 percent of choline chloride, 0.5 to 1 percent of glucose and the balance of sweet potato starch production waste liquid. The artificial feed has the advantages that the preparation method is simple; the cost is low; the mildewproof and anti-corrosion effects are achieved; the feeding effect is superior to that of an ordinary artificial feed; the level similar to the natural feed can be reached. The larva cultured by the feed is healthy and strong; the quantity is large; the whole year successive transfer feeding can be realized; the goal of supplying tea geometrid standard sources in the whole year can be achieved.

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 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 nutrient mushroom, medlar and red date goat milk yogurt stored at a normal temperature. The method comprises the procedures of producing a mushroom, medlar and red date nutrient liquid, producing an emulsification stable sweetener, producing de-smelled fresh goat milk, producing a mixed material fluid, performing first high-pressure homogeneous pasteurization, fermenting the mixed material and performing second pasteurization for sterile filling. The method for producing nutrient mushroom, medlar and red date goat milk yogurt stored at the normaltemperature, disclosed by the invention, has the advantages that: the goat milk yogurt produced by using the method not only keeps all the nutrient components of the goat milk, but is also added withnutrient health-care functions of mushroom, the medlar and the red dates for enhancing body immunity, nourishing yin and tonifying blood, benefiting spleen and stomach, nourishing liver and kiney andthe like; a goat milk de-smelling technology is adopted to remove the smell of the goat milk yogurt, so that the goat milk yogurt is delicious and mellow and is more suitable for tastes of a great number of consumers; and in particular, two pasteurizations and the sterile filling technology are adopted, so that the nutrient mushroom, medlar and red date goat milk yogurt is unnecessary to store ina refrigerator and is convenient for customers to drink.

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.