90results about How to "Fresh and mellow" patented technology

The invention relates to a method for scenting jasmine tea at a constant temperature. The method comprises the following raw materials in parts by weight: 80-100 parts of tea bases, and 40-60 parts of jasmine flowers. The scenting method comprises the following steps: step I, rebaking the tea bases before scenting the tea bases, and scenting the flowers when the tea bases are cooled to the room temperature naturally; step II, selecting the fresh jasmine flowers as spice for scenting the jasmine tea, repeatedly spreading and cooling the selected jasmine flowers, and collecting and piling up the cooled jasmine flowers so as to scent the jasmine tea; step III, scenting the tea leaves and the jasmine flowers in a lifting manner at the constant temperature, wherein one layer of the flowers and one layer of the tea are placed sequentially; and step IV, after the scenting is finished, taking out a winnowing fan loaded with the jasmine flowers out of a sealing box, and baking the tea leaves so as to obtain the finished product of the jasmine tea. According ot the method disclosed by the invention, the tea leaves and the jasmine flowers are scented in a lifting manner at the constant temperature, and one layer of the flowers and one layer of the tea are placed sequentially, so that the requirements for processing the jasmine tea in a lifting manner, detecting the jasmine tea without hand touch, and being free from pollution are met, and the targets of scenting the jasmine tea in a standardized manner, processing the jasmine tea in a standardized manner and enabling products to be nuisanceless are achieved.

The invention relates to a processing method for making black tea from Anji white tea picked in summer and autumn, which effectively opens up new application of the Anji white tea, can greatly improve the service value of the Anji white tea, and further improves the economic benefit of tea farmers. The method adopts the Anji white tea picked in summer and autumn which is usually discarded as a raw material, and the raw material is subjected to withering, rolling, fermentation and drying to be processed into the black tea; the method greatly improves the effective utilization rate of the Anji white tea, and increases the production value of the Anji white tea; and the black tea processed from the Anji white tea has fresh and sweet taste, high fragrance, and red and bright liquor color, has high economic value, and further improves the economic benefit of tea producers.

The invention relates to an organic oolong black tea leaf processing method, which belongs to the technical field of tea leaf processing. The organic oolong black tea leaf processing method specifically comprises a series of steps of: sunning and cooling green tea leaves, performing fine manipulation on the tea leaves, rocking the tea leaves, withering the tea leaves, rolling the tea leaves, fermenting the tea leaves, drying the tea leaves, storing the tea leaves in a refrigerator, selecting the tea leaves, baking the selected tea leaves, splicing and matching the baked tea leaves and judging the grades of the tea leaves by a tea judger. By layered continuous sunning and fine manipulation mechanical equipment, mechanical processing for sunning and fine manipulation is realized, the efficiency is improved, and the quality of the product is standardized; and a middle-temperature slow-drying automatic conveying technology is designed and developed, so that the fragrance of the tea leaves can be well formed in the final middle-temperature slow drying process, and the taste of the tea leaves is further alcoholized. The tea leaves processed by the method have lasting tender flavor and a fresh and mellow taste, and tea made of the tea leaves has a bright color.

The invention discloses a processing method of an alcohol taste tea concentrated solution. The processing method comprises the following steps: 1), crushing and screening tea; 2), extracting effective components in the tea by using a countercurrent extraction column to obtain extract liquid A and extract liquid B; 3), centrifuging the extract liquid A and the extract liquid B at high speeds to obtain supernatant liquid A and supernatant liquid B; 4), concentrating the supernatant liquid B through a reverse osmosis membrane to obtain concentrated liquid B; 5), hydrolyzing the concentrated liquid B by using complex enzyme to obtain an enzymatic hydrolysate B; 6), mixing the enzymatic hydrolysate B with the supernatant liquid A, and seasoning to obtain tea concentrated liquid; 7), sterilizing and filling the tea concentrated liquid to obtain alcohol taste tea concentrated liquid or further spray drying or freeze drying the tea concentrated liquid to obtain instant tea powder. The tea concentrated liquid processed by the method has the characteristics of fresh and mellow taste, light in bitter taste and good flavor quality.

The invention discloses a processing method for Jasmine tea. The method comprises the following steps: treating tea blank, preserving fresh flowers, scenting, spreading the flowers, re-heaping up for scenting, holding out of scented flowers, firing repeatedly, trimming flowers, frying flowers, uniformly heaping, boxing, testing and putting in storage. Jasmine tea prepared through the method provided by the invention is fragrant, has lasting charm, has a thick and mellow savor, and is clear and yellow-bright in soup.

The invention discloses a manufacturing method of Jinshan green-buds tea leaves, and provides the complete manufacturing method from a cultivating process to a processing process, wherein the cultivating process comprises selection and reclamation of garden plot, selection and breeding of tea seedlings and garden management, and the processing process is from plucking and selecting of raw materials to picking, rejecting and warehousing finally. The finished product of the processed tea leaves is flat, firm and sharp in shape, bright green in color, tippy in state, uniform in size, brisk and mellow in taste, light green and bright in tea soup color, and the elaborate tea leaves with fine work, high quality and prominent characteristic meet demands of tea fans with high-quality requirements.

The invention relates to preparation methods for blueberry scent green tea and blueberry black tea. The preparation method of the blueberry scent green tea comprises the following steps of (1) tea base treatment; (2) blueberry leaf treatment; (3) scenting; (4) heat dissipation; (5) re-heaping up and scenting; (6) holding-out of scented flowers; (7) baking; (8) flower lifting; and (9) holding-out of scented flowers. The preparation method of the blueberry black tea comprises the following steps of (1) rolling, (2) fermentation and (3) baking. The preparation methods are characterized in that the blueberry leaf treatment is treated through a shaking technology; leaves are taken as flowers and are used as scenting raw materials for the blueberry scent green tea; in the scenting stage, tea leaves are covered with a tea bag, so that heat dissipation and holding-out of the scented flowers are facilitated; due to a one-scenting and one-lifting technology, the technology is simple and feasible; the blueberry leaves for scenting and lifting can be prepared into blueberry black tea, so that the utilization rate of a resource is increased. The blueberry scent green tea prepared from baked green tea and the fresh blueberry leaves has fresh blueberry scent; the tea liquor is brightly olivine; a person drinking the blueberry scent green tea can feel the flower scent, and the blueberry scent green tea tastes delicious. The finished blueberry black tea product is amber, and the tea liquor is brightly red; the blueberry black tea has the blueberry fruit flavor and tastes sour, sweet and refreshing.

The invention relates to a method for machining tea, and in particular relates to a method for machining flower-fragrance black tea in a low-temperature compounding mode. The method comprises the following steps: spreading to cool high-fragrance type oolong tea with two to three fresh leaves on one bud as a raw material, finely manipulating the green tea leaves, kneading, thinly spreading, fermenting at high temperature and low humidity, and drying so as to obtain coarse tea; appropriately selecting to remove peduncles and pieces, highlighting the fragrance and thus accomplishing the machining. According to the flower-fragrance black tea machined by using the method, the weight loss of the green leaves in the machining process can be controlled, and the machining time is shortened, particularly under poor weather conditions; fragrant substances such as flower and fruit fragrance of alcohols, alkenes, esters and ketones are added, and the content of benzyl cyanide with pungent odor, indole and main fragrant substances, namely, nerolidol, in oolong tea, are increased, so that the fragrance and the taste quality of the tea are improved, and then the quality of the black tea is improved. Sensory evaluation on the finished tea shows that the finished tea is fat, strong, compact, black and tender in appearance, tea tips are visible, the fragrance is strong and heavy, the fragrance of flower and fruit appears, the taste is fresh and mellow, the bottom of a cup has the flower fragrance, and the quality is superior to that of black tea manufactured by using the conventional method.

The invention relates to a food of quick frozen double-tail bar shrimp and a manufacturing method thereof and is characterized in that the invention adopts a shrimp body, which is prepared by frozen and thawy fresh shrimps and with no head, with the tail part and the last section of shrimp shell, as the raw material; the catgut is removed from the raw material of the shrimp body and the bare abdomen of the shrimp body is cut and extended into the shape of a straight bar; the straight-bar shaped shrimp body is immersed, and a layer of sterile bottom powder is uniformly coated on the external surface of the shrimp body, and a layer of slurry uniformly hangs on the external surface of the sterile bottom powder, and a layer of fluffy external wrapping powder is adhered on the external surface of the slurry to form the bar shrimp food and the two tails of the shrimp food are combined, placed and quickly frozen to form the quick frozen double-tail bar shrimp food. The weight percentages are as follows: 35 to 45 percent of straight-bar shrimp body, 1 to 5 percent of bottom powder, 25 to 35 percent of slurry and 25 to 35 percent of external wrapping powder. The food has inherent colors, smell, flavor and unique food shapes, is fresh and pure in flavor, rich in nutrition, long in shelf life and convenient in eating. The manufacturing method of the food is reasonable and strict in process, strong in operability and is suitable for industrial production.

The invention provides a preparation method for eucommia and jasmine flower tea and a product thereof. The preparation method comprises the steps of stacking jasmine flower buds at room temperature of 30-33 DEG C and relative humidity of about 80 percent at the air flow speed of 5-6ml / min for nourishing, and then performing flower sifting until the bloom rate of jasmine flowers is over 90 percent and the bloom degree of the jasmine flowers is 88-92 degrees; adding a eucommia tea blank which is subjected to water removing, rolling and drying into water until the moisture content is 10-30 percent, mixing the eucommia tea blank and the jasmine flowers, uniformly stirring, and stewing a mixture at the stack temperature of 38-42 DEG C for 12-14 hours; after stewing and scenting are finished, quickly separating eucommia tea from the jasmine flowers in the scented eucommia and jasmine flower tea mixture to obtain coarse eucommia and jasmine flower tea, baking the coarse eucommia and jasmine flower tea at 80-120 DEG C until the moisture content is 5-8.5 percent, and cooling and packaging to obtain the eucommia and jasmine flower tea product. The product disclosed by the invention has the effects of adjusting blood fat, reducing pressure, improving eyesight, relaxing the bowels, resisting aging, diminishing inflammation, enhancing the immunity function and the like; the special scenting method can effectively guarantee the natural taste and pure fragrance of the eucommia tea and the jasmine flowers.

The invention relates to a method for making mengding ganlu flower tea. The method is characterized by comprising the following steps: (1) preparing a tea blank; (2) nursing fresh flower, namely, picking fresh jasmine flower, wherein a production place needs to be good in ventilation and oxygen supply so as to prevent the fresh flower from decaying or deteriorating; (3) scenting, namely, adopting a large-scale continuous-scenting technique in the scenting process, standing the scented flower, spreading michelia alba flower as a substrate, and enriching the fragrance concentration, wherein the tea-to-flower ratios of the first basement to the fifth basement are respectively 1:1, 1:0.8, 1:0.9, 1:0.7 and 1:1; and spreading the michelia alba flower in the first basement, the third basement and the fifth basement, wherein the tea-to-flower ratios are respectively 1:0.008, 1:0.005 and 1:0.003.

The invention discloses bean dreg sauce. The bean dreg sauce comprises the following main materials, base sauces and seasonings in parts by weight: main materials, comprising 35-45 parts of bean dregs, 15-25 parts of edible oil, 2-4 parts of dried shrimp, 1-3 parts of dried shiitake, 4-6 parts of green onions, 4-6 parts of garlic and 3-5 parts of capsicum frutescens; base sauces, comprising 1-3 parts of bean sauce, 6-10 parts of chili sauce, 0.5-1 part of hoisin sauce and 1-2 parts of Zhuhou sauce; seasonings, comprising 0.5-1 part of oyster oil, 0.5-1 part of chicken powder, 0.2-0.6 part of monosodium glutamate and 0.1-0.5 part of salt. The bean dreg sauce is spicy and delicious.

The invention belongs to the field of processing of tea leaves, and relates to a processing method of Laoshan green tea, and particularly relates to a processing method of clean and fresh type high-grade special Laoshan green tea capable of erecting after being brewed. The processing method comprises the following steps of picking, spreading, deactivation of enzymes, strip tidying, spreading for cooling and moistening regain, primary baking, secondary spreading for cooling and moistening regain, and re-baking to be enough dry, wherein a fresh leaf which is subjected to the deactivation of enzymes is directly subjected to the treatment of the strip tidying without being subjected to the spreading for cooling and temperature lowering; after the primary baking, the leaf is subjected to the secondary spreading for cooling and moistening regain; the re-baking to be enough dry is carried out by selecting and using a temperature which is lower than that of the primary baking. The Laoshan green tea processed through the processing method of the Laoshan green tea is tall and graceful in appearance, green and sleek in color and luster, apricot-green and transparent in liquor color, clean and fresh in fragrance, fresh and mellow in taste, and bright, complete and lobate in brewed leaf; after being brewed, the tea leaf erectly spreads in a cup and is high in viewing and admiring performance; the contents of an amino acid and a vitamin C which are beneficial to a human body are higher than those of ordinary Laoshan green tea.

The invention belongs to the technical field of healthy drinks, in particular to compound tea based on the gold combination of mulberry leaves and eucommia ulmoides oliver. The compound tea comprises the following raw materials in percentage by weight: 55-60 percent of mulberry leaves and 40-45 percent of eucommia ulmoides oliver. The preparation method for the compound tea comprises the following steps: respectively carrying out airing, classification, de-enzyme, winnowing cooling, twisting, primary baking, spreading for airing cooling, re-baking, firing after making enough dry and blending refining for fresh leaves of mulberry and eucommia ulmoides oliver. The compound tea furthest retains a variety of bioactive substances beneficial to the human body in the mulberry leaves and eucommia ulmoides oliver leaves and overcomes the defect of single health efficacy of single mulberry leaf tea or single eucommia ulmoides oliver tea. Meanwhile, in the preparation process, high-molecular compounds unlikely to be absorbed by the human body in the mulberry leaves and eucommia ulmoides oliver leaves are converted into low-molecular active substances and aroma ingredients easy to be absorbed by the human body through complex physical and chemical changes. The compound tea is made with boiling water and is convenient, and the tea is fresh, pure and fragrant. After drinking for a long time, the compound tea can prevent cancers, cure diseases, build body and prolong life.

The invention discloses a Wuhou spring tea processing process, which comprises the following steps: tea selection, deactivation of enzymes, cold breeze, first-step roasting, rolling, shaping, drying, re-drying, scent extraction and selection and packaging. The Wuhou spring tealeaf prepared by the process is fresh and tippy, like orchid in shape, dark green, clean and bright, and has fresh taste and lasting aroma, and the leaf bottom is light green and bright.

The invention relates to a making method for quick-frozen sliced horse mackerel food. The method includes: selecting a fresh or frozen fresh horse mackerel soaked and thawed by saline as the raw material, subjecting the raw material fish to dorsal spine removal, decapitating, vertebra removal, evisceration, belly bone removal and fishbone removal treatment, then cutting the fish body into fish slices, washing the fish slices, then soaking them into a seasoning solution made of melanin, red yeast, soybean protein, lemon juice and water to undergo impregnation to be tasty, then placing the slices into a dish, scattering sesame seeds, and performing quick-freezing treatment, then performing packaging and inspection, thus obtaining qualified quick-frozen sliced horse mackerel food. The making method for the quick-frozen sliced horse mackerel food provided by the invention has the advantages of advanced technology, reasonable processes, strong operability and high making efficiency. The sliced fish product produced by the method has the characteristics of safety and sanitation, stable quality, nutrition and health, can be eaten raw or heated to eat after opening the package and thawing. And the sliced fish product has tender and soft meat, fresh and mellow taste, unique flavor, and no peculiar or fishy smell.

The invention discloses a producing method of quick-frozen, flavored and flour-attached horse mackerel fillets and aims to solve problems that existing horse mackerel products have the heavier smell and the poor taste, have no fresh fish flavor and have short shelf lives. According to the producing method, fresh horse mackerel which are frozen and unfrozen by saline water are taken as raw materials, back solid spines and horse mackerel heads are removed, two sides of horse mackerel bodies are sliced along vertebras, internal organs are removed, the horse mackerel bodies are taken, belly bones and fish bones are removed, and bone-free horse mackerel fillets are obtained; the bone-free horse mackerel fillets are washed with running water and then soaked in salt and sugar water, histamine is reduced, salt and sugar on surfaces of the fillets are washed away, the fillets are placed in clear water for ultra-high pressure processing and then immersed in a flavoring liquid to be impregnated to be tasty, then floating liquids on the surfaces of the fillets are drained, outer surfaces of the fillets are coated with paste, bread flour is attached to the outer surfaces, the fillets are subjected to cold sterilization by the aid of an electron beam, quick-frozen, packaged and detected to be qualified, and the quick-frozen flavored flour-attached horse mackerel fillets are produced. The producing method adopts the advanced process and reasonable procedures and is high in operability. The fillets produced with the method are safe, sanitary and convenient to eat, have the long shelf life, taste fresh and mellow and have the unique flavor.

The invention discloses a method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring and mainly solves the problems that an existing common Japanese mackerel product does not have fresh taste and tastes bad. The method comprises steps as follows: fresh common Japanese mackerels or thawed frozen fresh common Japanese mackerels are selected as raw materials, after the head is removed, each fish body is sliced along the vertebra, then viscera, belly bone and fishbone are removed, and the common Japanese mackerel fillets are prepared from the fish body through cutting; the common Japanese mackerel fillets are cleaned up and soaked in salt and sugar water for reduction of histamine, then the common Japanese mackerel fillets are taken out, subjected to surface salt and sugar removing and placed in clear water for ultrahigh pressure processing and then are impregnated in a flavoring liquid for impregnating and flavoring, and after low-temperature fermentation, cold air drying, anti-freezing impregnation processing, electron-beam cold sterilization, quick-freezing, packaging and detection of qualification, the bone-free common Japanese mackerel fillets are obtained. The making method has the advantages of reasonable technology, high operability and high making efficiency; the common Japanese mackerel fillets made with the method taste mellow and delicious, are free of fishy smell, and have palatable sweet and salty taste, unique flavor, abundant nutrition and long guarantee period.

The invention relates to a making method for a quick-frozen greenling double fillet. The method includes: selecting a fresh or frozen and naturally thawed fresh greenling as the raw material, using a slicing machine to cut the greenling into a bone-bearing double fillet with the back fishskin connected, then subjecting the fillet to reshaping, washing and impurity removal, and soaking the fillet into a seasoning solution composed of table salt, vitamin C, red yeast rice, fatty acid, lemon juice and water to undergo impregnation to be tasty, then placing the fillet into a dish, and carrying out cold air drying, quick-freezing treatment, packaging, and inspection, thus obtaining the quick-frozen greenling double fillet. The making method provided by the invention has the advantages of reasonable and strict technology, strong operability, high production efficiency, and is suitable for industrialized production. The greenling double fillet made by the method has the characteristics of nutrition and health, fresh and mellow taste, unique flavor, safety and sanitation, long shelf life, convenient eating, as well as tender and soft mouthfeel.

The invention discloses a clean production process of jasmine tea. The process mainly comprises the steps of curing fresh flowers, scenting, cleaning, holding out of scented flowers, baking, conveying while vibrating, and packaging. The jasmine tea prepared by adopting the process is long-lasting in aroma, fresh, rich and mellow in taste and clear, and yellow and bright in color of soup. The fresh flowers are cured, scented and cleaned on an operation platform, so that the cleanness of the jasmine tea can be ensured and the grade of the jasmine tea can not be influenced.

The invention discloses a making method of quick-frozen seasoned pacific saury. The method mainly solves the problems of no fresh taste and poor mouthfeel of existing canned pacific saury products and short shelf life of frozen fresh fish segments. The making method includes: selecting frozen and brine thawed fresh pacific saury as the raw material, conducting scaling, decapitating, viscus removing and washing to obtain pacific saury strips; soaking the pacific saury strips in salt sugar water to reduce histamine, washing off the salt sugar on the strip surfaces, then putting the pacific saury strips in clear water to conduct ultrahigh pressure treatment, then dipping the pacific saury strips into seasoning liquid in order to be tasty, then putting the pacific saury strips into a mycose antifreeze solution to conduct antifreeze dipping treatment, draining the antifreeze solution from the surfaces of the pacific saury strips, then carrying out electron beam cold sterilization, quick-freezing, packaging and inspection to be qualified. The making method provided by the invention has the characteristics of reasonable process and strong operability. The made pacific saury not only has the characteristics of safety and sanitation, and long shelf life, but also has bright color, mellow taste, palatable sweet and salty taste, and unique flavor.

The invention discloses eucommia bark tea and a processing method thereof, relating to the technical field of tea processing. The processing method comprises the following technical steps: spreading for airing fresh folium eucommiae, grading, carrying out fixation, winnowing and cooling, rolling (carrying out primary rolling), carrying out de-blocking, baking (carrying out primary baking), spreading for airing, rolling (carrying out secondary rolling), carrying out de-blocking, baking again, spreading for airing, sufficiently drying, baking for fragrance, finely selecting and packaging. According to the processing method, multiple bioactive substances beneficial to human bodies in folium eucommiae are maximally preserved, and meanwhile, certain high-molecular compounds which are difficultly absorbed by the human bodies in folium eucommiae are converted into low-molecular active substances and fragrance ingredients which are easily absorbed by the human bodies through complex physicochemical changes in the specific processing process. When being drunk, the eucommia bark tea is brewed by boiling water conveniently, and has the fresh and mellow flavor and the pleasant fragrance; the eucommia bark tea has the functions of preventing cancers and treating diseases, strengthening bodies and prolonging life of people after being taken for a long time.

Compared to the existing traditional Zheng'an white tea processing method, the Zheng'an white tea processing method of the present invention greatly reduces processing time, improves production efficiency and reduces processing costs of the Zheng'an white tea. At the same time, the processed finished product of the Zheng'an white tea has a tight and thin tea appearance, straight tea sticks, a fresh green color, a delicious and lasting fragrant and a fresh and mellow taste, and also improves the economic benefits of the product. Although different machines in each step separately play a good role in the tea processing, the combined machines of the processing method obtain the finished product of the Zheng'an white tea with a better performance in color, smell, taste and shape better, shorten the processing time, reduce costs and manpower, and have a significant beneficial effect.

The invention relates to a quick-frozen needle fish fillet food and a preparation method thereof. The method takes the needle fish fillet as raw material, and the fillet without head, tail, internal organs, vertebra and fish bones is made from quick-frozen needle fish which is fresh or frozen first and then unfrozen; in addition, the needle fish is cut in a fifty-fifty manner with the connection by the fish skin on fish back. After the fish fillet is sterilized and frozen, the outer surface of the fillet is evenly coated with a layer of aseptic base; the outer surface of the aseptic base is covered with a layer of low-temperature paste; the outer surface of the paste is stuck with a layer of fluffy outer dressing material, therefore, the outside of the fish fillet is in a fluffy powder-flake shape, and the inside of the fish fillet which is cut in a fifty-fifty manner is wrapped by the low-temperature sauce and the aseptic base respectively. The fish fillet is quickly frozen to become the quick-frozen needle fish fillet food. The food comprises 40-55% of the needle fish fillet, 1-5% of the aseptic base, 20-25% of the low-temperature paste and 20-30% of the outer dressing material. The quick-frozen needle fish fillet food has the advantages of attractive appearance, fresh and pure flavor, long shelf life and convenience in eating. The preparation method of the food is characterized by reasonable and strict manufacturing process and strong operability; therefore, the food prepared by the method is safe, healthy, stable quality and suitable for industrialized production.

The invention discloses a producing method of quick-frozen and flavored cod fillets and mainly solves problems that existing cod products have the poor flavor and short shelf lives. According to the producing method, fresh cod which is frozen and unfrozen by saline water is taken as a raw material, scales are removed, two sides of cod bodies are sliced along vertebras, and internal organs and belly bones are removed; the cod bodies are washed with running water and then placed in clear water again for ultra-high pressure processing; after processing, the cod bodies are subjected to primary quick-freeze processing, skins of frozen cod bodies are removed, and the frozen cod bodies are cut into fillets; then the fillets are sequentially immersed in a flavoring liquid to be impregnated to be tasty, immersed in a trehalose antifreeze solution for antifreeze impregnation processing, drained fillets are subjected to cold sterilization by the aid of an electron beam, quick-frozen, packaged and detected to be qualified, and the quick-frozen and flavored cod fillets are produced. The producing method adopts the advanced and reasonable process and is high in operability and high in production efficiency. The fillets produced with the method have the stable quality, the long shelf life, the fresh and mellow taste, the palatable sweetness and saline taste as well as the unique flavor.

The invention relates to a making method for powder sticked pacific saury slices. The method includes: preferably selecting a fresh pacific saury as the raw material, subjecting the raw material pacific saury to scaling, decapitating, evisceration, fish blood and impurity removal, conducting carcass opening and separation on the fish body and the vertebra, making the fish body into fish slices, then washing and draining the fish slices, and putting them into a seasoning solution made of salt, garlic essential oil, kelp liquid, soy sauce, granulated sugar, ginger juice, lemon juice and water to undergo low temperature impregnation to be tasty, performing water controlling, then wrapping the outer surfaces of the fish slices with potato starch, and carrying out quick-freezing treatment so as to obtain nutrient-rich quick-frozen powder sticked pacific saury slices. The making method for powder sticked pacific saury slices provided by the invention has the characteristics of advanced technology, reasonable process, strong operability and high making efficiency. The made fish slices have the advantages of beautiful appearance, safety and sanitation, stable quality, long shelf life, fresh and mellow taste, palatable sweet and salty taste and unique flavor, and can be eaten after opening the package and frying.

The invention relates to a processing and preparing method of white tea, belonging to the field of tea leaf processing. The processing and preparing method comprises the following steps: (1) picking, (2) airing, (3) carrying out sunshine withering; (4) withering, (5) primarily baking; (6) airing; (7) rinsing; (8) secondarily baking; and (9) stacking. In the sunshine withering process, the sunshine withering is implemented by adopting artificial lighting, and the production limit caused by rainy days can be eliminated, so that the production is flexible and easy to control; in the airing and withering process, an air blower and an exhaust fan are matched to blow and exhaust air below tea leaves, the humidity of lower air can be lowered, upper and lower air can flow uniformly, the condition that tea leaves can be withered without stirring is ensured, the product quality can be improved, the finished tea luster is bright green, the fragrance is lasting, and the taste is mellow; in addition, the rinsing procedure is adopted, the adsorbed dust of tea leaves in the production process can be removed, the quality and the sanitation can be ensured, and after being brewed, tea leaves can be drunk directly, the taste is mild and sweet.

The invention relates to the technical field of food processing, and discloses jasmine flower flavored health-care glutinous rice chicken meat. The jasmine flower flavored health-care glutinous rice chicken meat is made from the following raw materials in proportion by weight: 250-1000 grams of glutinous rice, 15-60 grams of fresh jasmine flowers, 25-100 grams of chicken meat, 10-40 grams of ginkgo seeds, 10-40 grams of Chinese chestnuts, 2.5-10 grams of gourmet powder, 6-24 grams of salt, 2.5-10 grams of chives, 5-20 grams of salad oil, and 2.5-10 grams of fermented soybean oil. According to the jasmine flower flavored health-care glutinous rice chicken meat disclosed by the invention, the collocation of the formula of the jasmine flower flavored health-care glutinous rice chicken meat is scientific and reasonable, requirements for various aspects including nutrition, taste, color and the like are considered, in the making process of the glutinous rice chicken meat, rich jasmine flower fragrance is generated, the taste of the glutinous rice chicken meat is fresh, rich and mellow, the glutinous rice chicken meat is good in palatability, mutual complementing of nutrients is also realized, the nutrient value is increased, needs of different crowds are met, and the kinds of glutinous rice chicken meat products are enriched.

The invention discloses a processing method for preparing oriental wormwood tea, belonging to the technical field of tea processing. The method is characterized by carrying out the steps of cleaning, spreading, fixation, moisture regaining, twisting, primary drying, drying, flavoring and the like on picked fresh oriental wormwood so as to prepare the oriental wormwood tea. The product, namely oriental wormwood tea, prepared by the method has yellow-green liquor color and lasting fragrance and improves the unpleasant taste, such as bitterness, piquancy and green grass smell, of the oriental wormwood, thereby providing a new tea product with pleasant taste for consumers and improving the economical utilization value of the oriental wormwood.