Making formula and technology method for increasing flavor of preserved foods
A technology of pickled food and process method, which is applied in the directions of oil-containing food ingredients, food ingredients as odor modifiers, food drying, etc. Food troubles and other problems, to ensure health and safety, increase storage time, and better flavor
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0027] A production formula and a process method for improving the flavor of pickled food. The production formula is prepared from the following raw material components in parts by weight: 10 parts of edible iodized salt, 5 parts of wine, 5 parts of white sugar, and 1 part of monosodium glutamate , 2 parts of cooking wine, 1 part of onion, 1 part of ginger, 1 part of garlic, 1 part of Chinese prickly ash, 1 part of star anise, 5 parts of wolfberry, 1 part of tangerine peel, 1 part of pepper, 2 parts of olive oil, 1 part of zingiberene and 1 part of gingerol share.
[0028] The manufacturing process is as follows:
[0029] Step 1: Screening of raw materials, divide the marinated food pork into 60-120g meat strips, wash and drain, and put them in a container for later use; then prepare and mix 5 parts of wine and 2 parts of cooking wine; finally mix 1 part of green onion 1 part of ginger, 1 part of garlic, 1 part of Chinese prickly ash, 1 part of star anise, 5 parts of medlar, ...
Embodiment 2
[0035] A production formula and process method for improving the flavor of pickled food. The production formula is prepared from the following raw material components in parts by weight: 15 parts of edible iodized salt, 7 parts of wine, 7 parts of white sugar, and 2 parts of monosodium glutamate , 4 parts of cooking wine, 2 parts of green onion, 24 parts of ginger, 2 parts of garlic, 2 parts of Chinese prickly ash, 2 parts of star anise, 6 parts of wolfberry, 2 parts of tangerine peel, 2 parts of pepper, 4 parts of olive oil, 2 parts of zingiberene and 2 parts of gingerol share.
[0036] The manufacturing process is as follows:
[0037]Step 1: Screening of raw materials, divide the marinated food pork into 60-120g meat strips, wash and drain, put them in a container for later use; then prepare and mix 7 parts of wine and 4 parts of cooking wine; finally mix 2 parts of green onion 2 parts of ginger, 2 parts of garlic, 2 parts of Chinese prickly ash, 2 parts of star anise, 6 pa...
Embodiment 3
[0043] A production formula and process method for improving the flavor of pickled food. The production formula is prepared from the following raw material components in parts by weight: 20 parts of edible iodized salt, 9 parts of wine, 9 parts of white sugar, and 3 parts of monosodium glutamate , 6 parts of cooking wine, 3 parts of onion, 3 parts of ginger, 3 parts of garlic, 3 parts of pepper, 3 parts of star anise, 7 parts of wolfberry, 3 parts of tangerine peel, 3 parts of pepper, 6 parts of olive oil, 3 parts of gingerene and 3 parts of gingerol share.
[0044] The manufacturing process is as follows:
[0045] Step 1: Screening of raw materials, divide the marinated food pork into meat strips with a mass of 60-120g, wash and drain, and put them in a container for later use; then prepare and mix 9 parts of wine and 6 parts of cooking wine; finally mix 3 parts of green onion 3 parts of ginger, 3 parts of garlic, 3 parts of pepper, 3 parts of star anise, 7 parts of medlar, ...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More