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

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 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 mulberry leaf tea and a making method thereof and relates to the technical field of health tea. In the making method, tender buds and leaves of a mulberry are taken as raw materials. The process comprises the following technical routes: cooling fresh mulberry leaves, grading and fixing, winnowing and cooling, rolling, roasting, cooling, rolling, deblocking, roasting again, cooling, enough baking to be aromatic and selecting and packaging. According to the method, multiple biological active substances beneficial to the human body in the mulberry leaves are remained to the greatest degree, and partial high-molecular-weight substances which are difficultly absorbed by the human body in the mulberry leaves are converted into low-molecular-weight active substances and aromatic components which are easily absorbed by the human body due to a series of treatment changes in the processing process. The mulberry leaf tea is made by boiling water during drinking, and is convenient to drink, fresh and mellow in taste, dark green and bright in soup color and faint scent and pleasant. Due to long-term drinking, the mulberry leaf tea has the effects of preventing and treating diseases, building the body, prolonging life and beautifying.

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 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 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 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 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 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.