117results about How to "Clear soup" patented technology

The invention discloses a convenient pickled fish spice. The convenient pickled fish spice consists of a pickle bag and a fish-pickling-spice bag, wherein the pickle bag comprises the following components in parts by weight: 100-120 parts of pickled vegetable, 8-12 parts of pickled ginger, 10-15 parts of pickled upturned chili, 5-7 parts of garlic, 20-40 parts of edible vegetable oil, 10-12 parts of edible salt, 4-6 parts of white sugar, 4-7 parts of monosodium glutamate, 2-3 parts of malto dextrin, 4-5 parts of boiled water, 1-3 parts of vine pepper oil, 1-2 parts of green prickleyash and 3-4 parts of spice; the fish-pickling-spice bag comprises the following components in parts by weight: 40-45 parts of starch, 42-46 parts of edible salt, 3-5 parts of ground pepper and 0.8-1.0 part of papain. The invention further discloses a manufacturing method of the pickle bag in the convenient pickled fish spice. The pickled fish spice disclosed by the invention can be used for cooking various fresh fishes; by adopting the pickled fish spice, the pickled fish which is bright in soup, is delicate and delicious in fish and is sour and hot can be cooked out without frying the spice or adding other spices; and meanwhile, the pickled fish spice further can be used for cooking various sour and hot appetizing foods based on Sichuan pickle, such as pickle vermicelli soup, pickle tofu pudding and sour and hot hoof.

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

The invention provides a processing technology of green tea, which specifically includes picking, green tea spreading, killing green tea, spreading cold, rolling, initial frying, re-frying, drying, aroma enhancer to enhance the aroma, and the green tea produced has good quality and amino acid The higher the content, the lower the content of tea polyphenols, and the smaller the ratio of phenol to ammonia. The aroma of the finished finished tea lasts for a long time, the water content of the tea leaves is less than 5%, that is, the water content is low, the storage time is long, the color is emerald green, the appearance is even and the pekoe is exposed, the cord is curled, and the tea quality is good; the taste is mellow, the aftertaste is sweet, The soup is clear, and the bottom of the leaves is bright green.

The invention discloses a preparation method of a folium mori green tea bag and relates to a simple preparation method of folium mori pan-fired green tea, solving the problems of short plucking cycle and long operation time of a tea preparation process of tender leaves used for preparing the traditional folium mori tea. The method comprises the following steps of: (1) wilting; (2) removing water; (3) kneading; and (4) frying to dry to obtain the folium mori green tea bag. The preparation method of the folium mori green tea bag can utilize folium mori for a long time, the folium mori green tea can be prepared from June to August, and the plucking cycle of the folium mori is longer. Moreover, the whole tea preparation process only needs 23-45min, thus the tea preparation time is shorter so as to sufficiently utilize nutrition constituents in the folium mori, and the drinking is convenient. The tea soup color of the folium mori green tea is clear and bright and is light green or yellow green, and the tea soup has peculiar faint scent, refreshment, aftertaste and good mouthfeel.

The invention discloses an angelica keiskei compound teabag and a preparation method thereof. The teabag is composed, by weight, of 28-32 parts of angelica keiskei, 12-16 parts of hippophae rhamnosides leaves, 3-5 parts of perilla leaves, 14-18 parts of white orchid, 6-8 parts of loquat flower and 17-21 parts of walnut flower. The preparation method includes the steps of cleaning all raw materials, removing impurities, performing ultralow temperature cryogenic grinding and vacuum freeze drying, mixing according to the formula ratio, and performing ultra-high pressure sterilization and sealed packaging to obtain a finished product. The angelica keiskei compound teabag prepared through the preparation method greatly maintains nutritional values and functional components of angelica keiskei and other plant materials, has health effects of immunity enhancing, blood pressure reducing, fat removing, heat clearing, detoxification, lung moistening to arrest cough and the like, and is clear in tea soup, heavy in tea aroma, mellow in flavor and harmonious in taste after brewing. The raw materials of the teabag are natural, non-toxic, wide in sources and low in costs. The teabag is easy to product, high in quality, easy to brew and suitable for daily drinking.

The invention discloses a processing method for green tea from macadamia ternifolia leaves. The processing method comprises the following technological steps: fresh leaf picking, sun-withering and burn-withering treatment, primary kneading, rocking-withering, blending, withering, fixation, secondary kneading, primary drying, shaping, drying and the like. According to the processing method, fresh sugarcane leaves and the fresh macadamia ternifolia leaves are used as raw materials, the sun-withering and rocking-withering techniques of oolong tea are combined onto the traditional green tea processing techniques, the bitterness degree of the taste is reduced, and the flowery flavor of the oolong tea is improved; meanwhile, the large leaves are tightly wound to be screwed by utilization of a shaping machine, so that the dried tea is relatively compact and aesthetic in appearance and easy to package, and in addition, is mellow in taste and rich in flowery flavor.

The invention provides a production method of green tea. The production method comprises the following steps: after picking fresh leaves, sequentially carrying out paving and airing, selection, fixation, primary rolling, primary drying, secondary rolling, secondary frying, primary filtering, tertiary drying and secondary filtering to obtain finished-product tea. According to the production method of the green tea, the prepared green tea has bright green color and luster, round and compact grains, slight pekoes, pure aroma, fresh and rich taste, and clear and bright soup color, is crimped spirally and has complete leaf bottoms; and the problems in an existing production process that long-time mechanical rolling and drying are carried out under the conditions of high temperature and high oxygen content so that shapes, colors, tastes and nutritional components of the tea are damaged, and the color and aroma of the tea are greatly influenced when the tea is brewed with hot water are solved.

The invention relates to a preparation method of boxthorn leaf tea, and particularly relates to a preparation method of lycium ruthenicum murr tea. The preparation method is characterized by comprising the following steps: as fresh lycium ruthenicum murr is taken as a raw material, cleaning the picked fresh tender leaves at the middle mature period; withering, de-enzyming, rolling, molding, drying and packaging. The lycium ruthenicum murr tea is unique in raw material, and good in taste, and has the health-care effects of resisting oxidation, reducing blood sugar, reducing blood fat and the like.

The invention relates to a preparation process of green tea. The preparation process sequentially comprises the processes of material selecting, washing, enzyme deactivation, fixation, secondary rolling, triple drying, and shaping, wherein the secondary drying process is carried out after the secondary rolling is finished and comprises the concrete steps of drying at the temperature of 130-150 DEG C and with the large air volume by using a dryer, and overturning while drying; and the three-time drying processes are all finished under a low-oxygen or oxygen-free condition. After the process is adopted, the shape of the green tea is curled as a whorl, and the green tea is jade green in color and luster, round and compact in particle, capable of being shown like pekoe slightly, pure in fragrance, fresh and strong in taste, clear and bright in decoction color and complete in leaf base.

The invention discloses a processing method of floral aroma type black tea. The processing method comprises the following process steps: selecting fresh leaves, performing indoor natural withering, withering with sunlight, heating and rocking, airing, rolling, fermenting, heating and tidying tea strips, shaping and drying. The processing method disclosed by the invention performs adjustment and improvement on a traditional black tea production process, and the prepared tea has flat, smooth, upright and beautiful shape and also has the advantages of bright yellow-red color, clear soup color, clear yellow-red color, sweet and pure aroma, slight flower fragrance, sweet, mellow and smooth taste, sweet after-taste, effect of promoting fluid production, red and green tea residue color and appearance of green leaves rimmed with red edges.

The invention discloses a manufacturing method of a black tea. The method comprises the following steps: A, fresh leaf picking, B, deactivating, C, twiddling, D, pile fermenting, E, drying and F, packing. According to the manufactured black tea, tea soup has the characteristics of fresh, pure and sweet taste, no bitterness, heavy and mellow fragrance, and clear color.

The invention provides a method for processing green tea. The method includes particular steps of (1) picking, (2) withering, (3) enzyme deactivating, (4) cooling, (5) rolling, (6) strip sorting, (7) primary baking, (8) secondary baking and (9) refining and classifying. The method has the advantages that the quality of the green tea can be guaranteed, and the yield and output value of the high-grade green tea can be increased; green tea products manufactured by the aid of the method are purely natural, comprise uniform strips and obvious tips and have dark green, clear, glossy and bright liquor colors, fragrant, strong, delicate and durable aroma, mellow taste, fresh and brisk after-taste, light green and bright leaf bases and intact bud leaves; the shortcoming of slight bitter sense when people drink existing green tea liquor can be overcome; the green tea can be stored at the normal temperature for five years without deterioration, and effects of clearing heat, inducing diuresis, eliminating phlegm and moistening dryness can be realized by the green tea.

A preparation method for green tea is disclosed, and a low-oxygen or anoxic condition is employed for finishing enzyme killing, aroma raising and drying and further for preparation of tea leaves, so that the shape and the fragrance of tea leaves are guaranteed. The air around a tea leaf production apparatus are replaced by utilizing deoxygenated air, so that the problem of relatively high processing cost, which is caused by utilizing air-replacing methods such as vacuum pumping (negative pressure), and nitrogen or carbon dioxide or other inert gas for replacing the air, is avoided.

The invention provides special flavor lotus sprout can which is composed of the following raw materials of, by weight, 55-70% of lotus sprouts, 1-3% of seasoning materials, and the balance being a soup, wherein the seasoning materials is composed of ginger, red chilli, green pepper, fennel fruits, bay leaves, garlic and radix angelicae; and the soup is prepared by blending acetic acid, a sweetening agent, salt and water. The lotus sprout can retains specific crispness and color of the lotus sprouts, tastes sour and delicious, has bright soup juice and rich nutrition, facilitates digestion, absorption and utilization for human body, is convenient for carrying and storing, and has very good popularization and application value.

The present invention discloses brown rice tea and a preparation method. The method includes the following steps: (1) washing and drying the brown rice, frying the brown rice at 190-220 DEG C, cooling the brown rice to a room temperature, crushing and sifting the brown rice; (2) grinding dried tea leaves, and sifting the tea leaves; (3) mixing brown rice powder and tea leaf powder, adding water into the mixed powder, and mixing the powder and the water evenly to obtain a mixture; (4) extruding the mixture with a screw extruder to produce granules; and (5) drying the granules under vacuum until moisture contents of the granules are less than or equal to 5%, and obtaining the brown rice tea. The prepared brown rice tea has a particle shape which is in favor of the dissolution of active ingredients in the brown rice tea when people brew the brown rice tea, and the granules are not loose after people brew the brown rice tea in boiling water. Tea soup is clear in color, and has a combined mouthfeel of a scorched-aroma of the brown rice and a fragrance of the tea leaves. Preparation processes are simple, required equipments are readily available, and preparation conditions are easy to realize; brown rice tea production is low in energy consumption, which can effectively reduce production costs; and the brown rice tea is high in food safety and quality, and can be safely consumed by different people.

The invention discloses a process for making green tee, which comprises steps: 1 deterioration; 2 de-enzyming; 3 cool sharing; 4 softening; 5 rolling; 6 secondary de-enzyming; 7 first baking; 8 secondary cool sharing; 8 secondary baking; 9 sizing; and 10 packaging warehousing. Green tee which is prepared through the process for making the green tee is strong in chestnut aroma, long in duration time of aroma, is below 5% in water content of tea, low in water content, long in retention time, verdant in color, uniform and tidy in shape, revealed in pekoes, crimp in trabs and excellent in quality of tee, fresh and pure in taste, sweet, clear in liquor color, light, green and bright in infused leaves, and can achieve grades above one or more.

The invention discloses a processing method for retaining green color and crispiness of flexibly-packaged water celery, and belongs to the field of food preservation. The processing method comprises the following steps: with fresh water celery as a raw material, pretreating, retaining the color by blanching, cooling, retaining the crispiness, conditioning by using auxiliary materials, performing vacuum sealing, sterilizing, cooling and finally processing into a finished product. The flexibly-packaged water celery product processed by the processing method does not change too much in color and luster in the storage process, has a fresh green color and clear juice, and is stable in storage, rich in nutrition and safe to eat.

The invention relates to a natural drink, namely compound pin leaf and ganoderma tea, and a making method thereof. The compound pin leaf and ganoderma tea is mainly prepared by mixing 15 percent of pin leaf, 40 percent of ganoderma applanatum, 10 percent of fuscoporia punctata, 5 percent of phellinus pini, 10 percent of phaeoporus obliquus, 10 percent of trametes versicolor and 10 percent of Daxin bitter butyl tea. The making method comprises the following steps of: primarily processing raw materials; weighing and grinding; sterilizing by using steam, and drying in the sun; mixing and quantitatively bagging; performing vacuum packaging; and sterilizing by using steam and drying in the sun to obtain the finished product. During use, a vacuum bag is opened, a filter paper tea bag is put into a pot, boiling water is poured into the pot, and the tea can be drunk. If the tea is frequently drunk, the tea can strengthen the immunity of a human body, improve the disease resistance and diseasecuring capacity of the human body, promote metabolism, and ensures that a user is healthy and the life of the user is prolonged.

The invention relates to the technical field of tea preparation, and especially discloses a production technology of white tea. The place of production and the variety of the tea tree are relatively strictly limited for pure high-grade white tea, so that the growing needs of people cannot be satisfied. According to the invention, a novel processing technology of high-fragrance white tea is developed by integrating the advantages of green tea processing technologies on bases of traditional white tea processing technologies. The processing technology of the high-fragrance white tea comprises the following steps: carrying out spreading on a withering device so as to slowly perform withering for 10-20 hours; lightly carrying out fine manipulation for 3-6 times until the water is dispersed for about 80%; carrying out drying at 80-110 DEG C for about 2 minutes; and carrying out baking by using hot air of which the temperature is 50-70 DEG until the water content is 5% or lower, so that the high-fragrance white tea is prepared. Practices have proven that the white tea prepared by the invention is clear and bright in soup color, as well as obvious in aroma and flower fragrance; moreover, the prepared white tea has the flavor of the traditional white tea and the flower fragrance loved by the consumers.

The invention discloses a making method of broken green tea with low pesticide residues. The method comprises the following steps of fresh leaf picking, instrument detection, de-enzyming, rolling, drying, stem picking-up, grinding, sieving and packing. The broken green tea made through the method is extreme low in pesticide residue content, and the amino acid content reaches up to 15%; tea soup soaked out through the broken green tea is fresh and mellow in taste, sweet after taste and not bitter; after the broken green tea is brewed, the fragrance is heavy and mellow, sweet fragrance is achieved, and the soup color is clear.

The invention discloses a preparation method for a flammulina velutipes nutritive health-care can, and belongs to the field of foodstuff processing. The preparation method is characterized by employing a processing technological process of raw material selection, finishing, cleaning, pre-boiling, cooling, grading, can loading, soup adding, vacuum sealing, sterilization and cooling, examination and obtaining of the finished product. The beneficial effects comprise that the flammulina velutipes body of the product shows a cream yellow color, the soup is cleared, and the product possess rich fresh fragrance and delicious taste of flammulina velutipes, and is soft in texture, rich in elasticity and unique in flavor; and the product is abundant in nutrition, contains abundant lysine, is capable of promoting growth of child intelligence, also has the efficacy of inhibiting raising of blood fat, reducing cholesterol and controlling cardio cerebrovascular diseases, and is a health-care can integrating delicious taste and nutrition.

The invention discloses a method for manufacturing a seasoning for stewing a duck soup, and relates to a method for manufacturing a pickled radish stewed duck soup seasoning. The method is characterized by comprising the following steps of: (1) preparing materials; (2) preparing pickled pepper red oil; and (3) preparing the pickled radish stewed duck soup seasoning. The method is simple; the raw materials are easily available; the prepared seasoning comprises complete types of burdening; when the pickled radish duck soup is made, the seasoning prepared by using the method can be directly added into water; a cleaned duck is added into the water and is stewed, and other food materials and other seasonings are not required to be prepared, so that the prepared pickled radish duck soup is delicious and is rich in nutrition; people can conveniently prepare the pickled radish duck soup; and therefore, the method is suitable for popularization and use.

The invention discloses a method for processing granulated folium mori green tea. The method comprises the following steps of: grinding folium mori green tea, adding a proper amount of edible gum, and forming through a granulating machine. The granulated folium mori green tea prepared by the method is not easily dispersed after being immersed in hot water, the soup color is bright due to the inexistence of powdery materials, and the sensory quality problems of irregular leaf sizes, poor shape, high possibility of turbid soup color and the like of the folium mori green tea can be effectively solved. Meanwhile, a great amount of fragments and powder generated in a traditional process for producing the folium mori green tea can be all utilized, so that the yield of the folium mori green tea is increased and the production cost is reduced.

The invention discloses a pickup, processing and package process of green tea, which comprises a pickup method, a processing process and package. The processing process comprises the following six steps: de-enzyme, managing, primary baking, secondary baking, refining and secondary drying. According to the invention, the tea processing is based on manual processing under the support of specific miniature machines. Compared with the traditional tea processing technology, the process provided by the invention has the advantages that the processing flow and time are shortened on the premise of high tea quality; the finished tea product has nice color, smell and taste, the brewed tea has clean and bright tea soup, mellow and smooth taste and rich smell; the tea leaves are complete, and shapes of the tea leaves are naturally bent or of helical shapes, and green, and has specific curative effects and health-care functions of resisting age, reducing blood sugar and blood fat, preventing ozostomia, sterilizing, diminishing inflammation and the like.

The present invention relates to a tea beverage prepared by using plateau special coarse grain-highland barley and tartary buckwheat as main raw materials, and particularly relates to a health-care coarse grain tea, a preparation method and application thereof, and belongs to the field of foods or health-care products. The health-care coarse grain tea uses the highland barley and the tartary buckwheat as main raw materials without adding additives, and has the advantages of being rich in nutrition, green and health and the like; a long-term drinking of the health-care coarse grain tea has the effects of enhancing immunity, resisting fatigue, bearing hypoxia, helping digestion and clearing bowel. The health-care coarse grain tea comprises the following materials: by weight, 20-40 parts of highland barley and 60-80 parts of tartary buckwheat; specifically, the tea is a dried particle of 5-30 mesh (namely, the particle size is 4000-550 micrometers) prepared by drying-molding of the cured highland barley and the cured tartary buckwheat.

The invention belongs to the field of tea processing, and especially relates to a processing method of cortex eucommiae tea. The processing method of the cortex eucommiae tea comprises the following steps of selecting materials, carrying out withering, carrying out shaking, carrying out fixation, carrying out rolling, carrying out drying, and carrying out encapsulation. According to the processing method of the cortex eucommiae tea, the cortex eucommiae tea is mixed with a special solution 1 when shaking is performed so that enzymatic reaction in cells of the tea leaves is inhibited, and thus, polyphenols can be relatively well preserved and cell permeability is increased so that more soluble substances can be extracted. As a result, compared with control groups, chlorogenic acid content of the cortex eucommiae tea prepared by the processing method is increased by 0.59%, flavonoid content is increased by 1.47%, aqueous extract content is increased by 7.77%, amino acid content is increased by 0.97%, soluble protein content is increased by 0.03%, and soluble sugar content is increased by 2.93%.

The invention belongs to the technical field of food processing, and particularly discloses multi-coarse cereal fine dried noodles and a preparation method thereof. The multi-coarse cereal fine driednoodles are prepared from the following raw materials in parts by weight: 100 parts of special refined wheat flour, 4-6 parts of quinoa powder, 1-2 parts of pea meal, 2-3 parts of corn flour, 3-4 parts of millet flour, 1-3 parts of purple rice flour, 2-3 parts of black rice powder, 1-2 parts of edible salt, 2-3 parts of vital wheat gluten and 0.1-0.2 part of dietary alkali. Through working procedures of performing mixing and screening, performing kneading to obtain dough, performing standing and curing, performing repeated pressing, performing four-region baking and the like, finished productsare obtained. The made fine dried noodle finished products contain nutrient substances of amino acids, vitamins, protein, minerals and the like which can be supplemented for human bodies, the fine dried noodles are uniform in color, smooth in surface, good in mouth feel, not liable to break, resistant to cook, and clear in soup color.

The invention belongs to the technical field of processing of substitutional tea and particularly relates to a processing method of pelleted substitutional polygonatum kingianum tea. According to thesubstitutional tea, the characteristics that polygonatum kingianum is hot in nature and tartary buckwheat is cold in nature are utilized, warm nature is achieved by combining polygonatum kingianum andtartary buckwheat according to a certain proportion, stevia rebaudiana is added to improve the functionality and the taste, and the pelleted substitutional polygonatum kingianum tea which is warm innature, unlikely to be dispersed during brewing in boiling water, clean and bright in soup color and capable of moistening the mouth is prepared without adding any other sticking substance. The processing method includes the following steps of 1, cleaning, slicing, drying, smashing and sieving polygonatum kingianum tubers for use; 2, hulling but not peeling tartary buckwheat and then drying, smashing and sieving tartary buckwheat for use; 3, drying, smashing and sieving stevia rebaudiana for use; 4, adding water into prepared tartary buckwheat powder for stirring and uniform mixing and then adding prepared polygonatum kingianum powder and stevia rebaudiana powder for stirring and uniform mixing again; 5, putting the uniformly mixed material into an extrusion forming pelleting machine for extrusion forming; 6, putting the formed particles into a stainless steel baking tray, then putting the baking tray into a baking oven for baking, and then taking out the baking tray for cooling to obtain the pelleted substitutional polygonatum kingianum tea.

The invention provides gentiana flower Tibetan tea which comprises the raw materials in parts by mass: 70-95 parts of Tibetan tea and 5-30 parts of gentiana flower. The gentiana flower and the Tibetan tea are organically combined to prepare composite gentiana flower Tibetan tea granules; therefore, the bitterness of gentiana flower is improved, the health effects of clearing heat and reducing phlegm are enhanced, the additional value of the Tibetan tea is increased; a composite product is clear in soup, tastes good and a little bitter, is sweet after taste and is convenient to carry; people can conveniently and quickly drink the gentiana flower Tibetan tea.

The invention provides a culture medium formula and a submerged culture method of a Fuscoporia punctata first level strain. The culture medium of Fuscoporia punctata adopts brown sugar and corn flour as a carbon source of a fermentation process, peptone as a nitrogen source of the fermentation process, and a vitamin VB 6 as a fermentation nutrient. A Fuscoporia punctata first level strain obtained through the culture medium of Fuscoporia punctata has the characteristics of the number of bacterium balls of 280 to 300 per milliliter, bacterium ball diameter of 0.5 to 1.5 millimeters, uniform bacterium ball size, clear culture liquid, plenty of the bacterium balls, fine bacterium ball size, compact bacterium ball arrangement, and plenty of mycelia germination points thus is beneficial for a secondary fermentation process. The culture method of a Fuscoporia punctata liquid culture medium has the advantages of simple technology and low energy consumption, thus is applicable to large-scale industrial production.