56results about How to "Fresh and mellow taste" patented technology

The invention relates to an ecological oolong black tea processing method. Half fermented oolong tea and completely fermented black tea are combined. The preparation method comprises the steps of picking up fresh leaves, sunning, cooling, green-making, withering, rolling, fermenting, fixing and pelletizing. The tea prepared by the method has the aroma and taste as good as those of traditional oolong tea, also is fresh and mellow just like black tea and is mellow and normal in aroma and bright in liquor color, and meanwhile, the appearance shape of the traditional oolong black tea leaves is changed; the ecological oolong black tea has the characteristics of coiled shape, tightness and solidness, round particles, and convenient packaging, transportation, storage and brewing of the oolong tea, and also has the characteristics of high production efficiency, good quality and easily achievable product standardization.

The present invention discloses a Qimei black tea processing technology, which comprises raw material selection, withering, rolling, fermentation, shaping, drying, blending matching and other steps. The prepared Qimei black tea has characteristics of slim shape, dark and moisturizing color, and jinhao expose, provides characteristics of red and bright tea soup, enticing aroma emitting, and high and lasting aroma after infusion, and further has characteristics of typical keemun aroma and sweet aroma, fresh and mellow taste, sweet and mellow aftertaste, and red and bright tea residue. In addition, with the processing technology, the defects of bitter taste, thick-black color, boring, no fresh feeling, and low and dull aroma of the previous keemun black tea are overcome, the pursuit of people on the high quality keemun black tea is completely met, and the market prospects are broad.

The invention discloses a technical process for preparing Tai Lake jade-green tea, which comprises the steps of withering, grading, enzyme inactivation, microwave dehydration, slight twisting, carding, primary drying, spreading and drying in the air, secondary drying, screening, fragrance improving and the like. The Tai Lake jade-green tea prepared by the process has bamboo leaf-like flat shape, jade-green and oleosus color and luster, a full and fresh taste, pure and long-lasting fragrance, light green and uniform brewed leaves and a unique style. When brewed in a cup, the light green tea leaves expand slowly into bamboo leaf-like shapes to make clear and bright team.

The invention provides a processing and making method of lotus leaf tea. The method comprises the following nine steps: picking, leaf peeling, green leaf spreading, fixation, air drying, twisting, sieving, flavour extracting and dehydration. The method has the beneficial effects that fresh and tender lotus leaves are picked in proper season and then leaf stalks and coarse veins are peeled, so that pureness of the lotus leaf tea can be maintained; the water steam of the leaf stalks and the coarse veins is adopted for steam fixation, so that the pureness of the aroma of the lotus leaf tea can be further ensured; fixation and air drying are carried out on a conveyor belt, so that the leaf shapes can be maintained and trabes formed by the leaf shapes are uniform; the tea is twisted while the tea is hot, so that the tea can be better shaped and the astringent tastes in lotus leaves are removed, and the astringent tastes can be further covered up after flavour extracting; therefore, the produced lotus leaf tea has orderly appearance, bright green color and pure and thick aroma; the tea soup has dark green and transparent color, tastes fresh, tender and mellow and smells elegant and aromatic; the quality of the lotus leaf tea product is greatly improved.

The invention discloses a processing method for dismantling scented tea. In the method, single-lobe Jasmine flower spell and a tea billet are applied, first-time, second-time and third-time scenting are adopted, second drying operation after every time of scenting is carried out, and then flower frying is carried out after third-time second drying; the flower frying comprises two steps of fourth-time scenting and frying; and when in frying, firstly frying is carried out at the temperature of 85-90 DEG C, a dehumidifying fan is started intermittently in the process of high-temperature frying, then slow frying is carried out at the temperature of 70-80 DEG C, the tea and the flower are rolled and blended and are mixed uniformly, the tea absorbs the scent of the flower fully, and the tea and the flower are removed from heat when the flower is dried, thus a finished product can be obtained. The processing method not only is beneficial for the tea to absorb more fragrant components with low boiling point, but also is beneficial to improving the fragrance freshness degree, simultaneously, is more beneficial to absorbing more concentrated fragrance type fragrant components and increasing concentration and endurance of the fragrance and soaking resistance, and has high drinking value. When in making, the dried flower absorbs water to expand and bloom slowly, and is suspended in a cup, which is vivid and has unique appreciation value.

The invention relates to a processing and making method of sweet potato leaf tea. The processing and making method is characterized by comprising nine steps as follows: picking, stripping, tedding, fixation, drying with wind, rolling, sieving, aroma-increasing, dehydration and the like. The processing and making method has the beneficial effects that in appropriate seasons, fresh and tender sweet potato leaves are picked, and leaf stems and crude veins are stripped, so that clean and pure degrees of the sweet potato leaf tea can be maintained, and steam of the leaf stems and the crude veins is used for performing steam fixation, and pure fragrance of the sweet potato leaf tea can be further guaranteed; fixation and drying with wind can be performed through a conveyor belt, so that the shape of leaf blades can be maintained, and shapes, appearances and dimensions of the formed tea are uniform; rolling is performed when the dried tea is hot, so that perfect models can be obtained, bitterness in the sweet potato leaves can be removed, and after the aroma increasing, the bitterness can be further covered. The sweet potato leaf tea made in the manner is tidy in appearances, emerald green in color, clean, pure and strong in fragrance, dark green and transparent in color of tea soup, fresh, tender and mellow in taste of the tea soup, and elegant and fragrant in smell of the tea soup. The quality of sweet potato leaf tea products is greatly improved.

The invention provides a preparation method of a pot-stewed whole chicken, which belongs to the technical field of processing of cooked chicken products. The preparation method comprises the steps of preparing pickling powder, washing, pickling, toasting, hot baking, marinating, drying, packaging and sterilizing. The preparation method has the beneficial effects that special formula materials, a special material preparation ratio and a special material preparation method are adopted, and a special toasting and hot-baking technology is adopted, so that the nutrition and the taste are immersed and cured in the chicken; processing steps and processing tempos are unique and ordered and spices and condiments are sufficiently immersed into the chicken, so that the taste of the chicken is the same from the inside to the outside; the chicken is delicious in taste, is tender and mellow and is delicate in meat quality; the whole chicken is gold in color and luster, is crispy and tasty and has long aftertaste; the chicken has the effects of stimulating the appetite and tonifying the spleen; meanwhile, as being cooked properly, the chicken is easy to divide when being eaten and is convenient for eaters to eat outdoors or on trips.

The invention discloses a production method of Osmanthus Tie Guanyin, comprising the following steps: selecting and processing tea billets, picking fresh flowers, scenting, spreading during the scenting, performing rocket and roasting. The invention has the advantages of enriching the varieties of the Osmanthus Tie Guanyin product, reserving the aroma of the Tie Guanyin, carrying with intense Osmanthus fragrance, having pure and mild taste and overcoming the defect of slight bitter and astringent taste of the Tie Guanyin.

The invention provides a production method of a red koji yellow rice wine which is clear, transparent, unique in flavor and stable in quality. The production method comprises the following steps: by taking water, glutinous rice, red koji and yeast as raw materials, soaking the rice, steaming the rice, putting into a jar and performing saccharification, fermentation, squeezing, preliminary filtration, wine decoction, aging, storage, secondary filtration, sterilization and filling steps to obtain the red koji yellow rice wine. The production method provided by the invention has the beneficial effects that the color of the obtained red koji yellow rice wine is from orange to dark brown, clear and transparent in appearance, has unique fragrance of the yellow rice wine and no extraordinary fragrance, is mellow, fresh and cool in taste and has no peculiar smell, a wine body is coordinated, and the red koji yellow rice wine has the typical style of the yellow rice wine variety, wherein the content of total sugars is 15.1-40.0g/L, the content of non-sugar solids is not less than 18.5%, the alcohol degree is not less than 10.0%, the content of total acids is 3.5-7.5g/L, the content of amino acid-state nitrogen is not less than 0.25g/L, the pH value is 3.5-4.5, the content of calcium oxide is not more than 1.0g/L and the total number of colonies is not more than 50cuf/g.

The invention discloses a processing and production method of mulberry-leave tea. The invention is characterized in that the processing and production method comprises the following nine major steps: picking the mulberry leaves, peeling the mulberry leaves, airing the enzymes, deactivating the enzymes, air-drying, kneading, screening and classifying, refining the aroma, dehydrating and the like. The processing and production method has the beneficial effects that the leaf stems and the thick leaf veins of the fresh and tender mulberry leaves which are picked in proper season are peeled, so that the refreshing and pure taste of the mulberry-leave tea can be preserved; enzymes in the leaf stems and the thick leaf veins are further deactivated by water vapor, so that the pure aroma of the mulberry-leave tea can be further ensured; the enzyme deactivation and the air-drying are performed on a conveyer belt so that the shapes of the mulberry leaves are kept and the strips formed by the mulberry leaves are uniform in shape; the kneading is performed when the mulberry leaves are hot, so that the mulberry leaves can be better shaped and the astringent taste of the mulberry leaves is removed; and the astringent taste can be further covered by the step of refining the aroma. The mulberry-leave tea produced according to the processing and production method has the advantages that the mulberry-leave tea is uniform in appearance, jade-green in color, refreshing and thick in aroma, dark-green and transparent in tea-soup color, tender and mellow in tea-soup taste as well as exquisite and fragrant tea-soup flavor. The processing and production method greatly improves quality of the mulberry-leave tea product.

The invention provides high-aroma Maojian and a processing technology thereof. The processing technology comprises the following steps of performing spreading for cooling, performing rocking of green tea leaves, performing fixation, performing screening, performing moisture regain, performing rolling, performing baking, performing trimming, performing strip tidying and preparing finished products. The high-aroma Maojian is obtained through the processing technology. The high-aroma Maojian is fine and round in dried tea strips, slightly tippy, high in aroma, rich in flower aroma, clear, fresh, green and bright rather than turbid in tea soup color, mellow, fresh and refreshing in taste, obvious in sweetness after taste, and uniform and consistent in leaf bases, and the sense organ enjoyment of people when the people drink the high-aroma Maojian is greatly improved.

The invention discloses a processing and production method of grape-leave tea. The invention is characterized in that the processing and production method comprises the following nine major steps: picking the grape leaves, peeling the grape leaves, airing the enzymes, deactivating the enzymes, air-drying, kneading, screening and classifying, refining the aroma, dehydrating and the like. The processing and production method has the beneficial effects that the leaf stems and the thick leaf veins of the fresh and tender grape leaves which are picked in proper season are peeled, so that the refreshing and pure taste of the grape-leave tea can be preserved; enzymes in the leaf stems and the thick leaf veins are further deactivated by water vapor, so that the pure aroma of the grape-leave tea can be further ensured; the enzyme deactivation and the air-drying are performed on a conveyer belt so that the shapes of the grape leaves are kept and the strips formed by the grape leaves are uniform in shape; the kneading is performed when the grape leaves are hot, so that the grape leaves can be better shaped and the astringent taste of the grape leaves is removed; and the astringent taste can be further covered by the step of refining the aroma. The grape-leave tea produced according to the processing and production method has the advantages that the grape-leave tea is uniform in appearance, jade-green in color, refreshing and thick in aroma, dark-green and transparent in tea-soup color, tender and mellow in tea-soup taste as well as exquisite and fragrant tea-soup flavor. The processing and production method greatly improves quality of the grape-leave tea product.

The invention provides a lipid-lowering composition. The liquid-lowering composition is prepared from the following raw materials in parts by weight: 8 to 12 parts of raw hawthorn fruit, 13 to 17 parts of Chinese yam, 8 to 12 parts of semen cassia, 4 to 8 parts of lotus leaves, 4 to 8 parts of seville orange flowers, 1 to 5 parts of common lophatherum herb, and 1 to 5 parts of prepared liquorice root, The invention also provides lipid-lowering tea which is prepared by adopting oolong as base and adding the composition. The edible and medical herbs are selected and matched according to an assistant and guide matching rule of traditional Chinese medicine, the production process is simple, the lipid-lowering component is definite, the taste is fresh and thick, and tea fragrance is achieved. The product has an efficacy for assisting the lowering of blood lipid. After people eat the lipid-lowering composition for a long time, the blood lipid can be lowered to a normal standard, and the blood lipid balance can be maintained; and all used components are edible and medical herbs, so that the safety is high, and the lipid-lowering tea is suitable for being drunk for a long time.

The invention discloses a processing and production method of privet-leave tea. The invention is characterized in that the processing and production method comprises the following nine major steps: picking the privet leaves, peeling the privet leaves, airing the enzymes, deactivating the enzymes, air-drying, kneading, screening and classifying, refining the aroma, dehydrating and the like. The processing and production method has the beneficial effects that the leaf stems and the thick leaf veins of the tender privet leaves which are freshly picked are peeled, so that the refreshing and pure taste of the privet-leave tea can be preserved; enzymes in the leaf stems and the thick leaf veins are further deactivated by water vapor, so that the pure aroma of the privet-leave tea can be further ensured; the enzyme deactivation and the air-drying are performed on a conveyer belt so that the shapes of the privet leaves are kept and the strips formed by the privet leaves are uniform in shape; the kneading is performed when the privet leaves are hot, so that the privet leaves can be better shaped and the astringent taste of the privet leaves is removed; and the astringent taste can be further covered by the step of refining the aroma. The privet-leave tea produced according to the processing and production method has the advantages that the privet-leave tea is uniform in appearance, jade-green in color, refreshing and thick in aroma, dark-green and transparent in tea-soup color, tender and mellow in tea-soup taste as well as exquisite and fragrant tea-soup flavor. The processing and production method greatly improves quality of the privet-leave tea product.

The invention discloses a preparation method of fructus forsythiae black tea. The preparation method comprises the following steps: (1) picking of green tea leaves; (2) cooling; (3) rolling; (4) fermenting; (5) baking; (6) gathering with a shallow basket; and (7) packaging of a finished product. The method specifically comprises the following steps: picking complete fructus forsythiae leaves withlength of less than 3 cm in the first and middle ten-day of May, conducting airing at 20-22 DEG C for 8-10 hours, gently kneading the fructus forsythiae leaves for 40 minutes, heavily kneading the fructus forsythiae leaves in a pressure-increased manner for 20 minutes, and repeating kneading twice; carrying out fermenting at a fermentation temperature of 28-30 DEG C for 4-5 hours; conducting baking at a temperature of 100-110 DEG C for 1.5-2.5 hours; and then gathering the finished product with the shallow basket and packaging the finished product. The fructus forsythiae black tea prepared bythe method is fresh and mellow in taste and red and bright in tea soup, tastes fresh, sweet, mellow and non-astringent, and has the health-care effects of helping gastrointestinal digestion, promotingappetite, inducing diuresis, eliminating edema and the like.

The invention relates to a producing method of a kind of food, that is, a producing method of a kind of the ebriety product. The steps of the method are: 1) put the crab or spiral shell, soybean sauce and a little of salt in the container; 2) Pressurize; 3) store it in the refrigerator or under the common temperature for 6-10 days; 4) it can be eaten in raw way or in cooked way. The producing method of The invention discloses particular and easy. Moreover, it has no antiseptic and has abundant nutrition. It tastes good and can protect illness. Especially, it contains the smell of the wine but contains no wine and it has a low cost.

The invention relates to a processing and making method of persimmon leaf tea. The processing and making method is characterized by comprising nine steps as follows: picking, stripping, tedding, fixation, drying with wind, rolling, sieving, aroma-increasing, dehydration and the like. The processing and making method has the beneficial effects that in appropriate seasons, fresh and tender persimmon leaves are picked, and leaf stems and crude veins are stripped, so that clean and pure degrees of the persimmon leaf tea can be maintained, and steam of the leaf stems and the crude veins is used for performing steam fixation, and pure fragrance of the persimmon leaf tea can be further guaranteed; fixation and drying with wind can be performed through a conveyor belt, so that the shape of leaf blades can be maintained, and shapes, appearances and dimensions of the formed tea are uniform; rolling is performed when the dried tea is hot, so that perfect models can be obtained, bitterness in the persimmon leaves can be removed, and after the aroma increasing, the bitterness can be further covered. The persimmon leaf tea made in the manner is tidy in appearances, emerald green in color, clean, pure and strong in fragrance, dark green and transparent in color of tea soup, fresh, tender and mellow in taste of the tea soup, and elegant and fragrant in smell of the tea soup. The quality of persimmon leaf tea products is greatly improved.

The invention discloses a chili red-bean cake and a preparation method thereof. The chili red-bean cake comprises the following raw materials in parts by mass: 400-430 parts of fresh chili, 155-175 parts of Chinese dates, 1050-1100 parts of red beans, 490-530 parts of soft sugar or xylitol, 150-170 parts of water, 5-10 parts of salt and 1-10 parts of flavoring essence. The preparation method comprises the following steps: removing seeds and stems of the fresh chili, and mixing the fresh chili, the red beans and the Chinese dates in a specific ratio to obtain the chili red-bean cake with nice appearance, bright and attractive color, sweet, refresh, rich and smooth taste and rich nutritional components of chili. According to the chili red-bean cake, chili is adopted for the first time as a main raw material to prepare snack foods, and the application field of chili is broadened. The chili red-bean cake does not contain any preservative, can be stored for a long time at normal temperature, has the advantages of edible safety and wide practicality when serving as chili deep processing products, and has high additional value and industrial value.

The invention discloses a chicken-flavor health-care shelled melon seed and a manufacturing method of the chicken-flavor health-care shelled melon seed. The chicken-flavor health-care shelled melon seed is prepared from the following raw materials by weight: 120-150 parts of shelled sunflower seed, 10-15 parts of chicken flavor powder, 1-2 parts of loofah sponge, 2-3 parts of bamboo leaf, 2-3 parts of radix paeoniae alba, 2-3 parts of cacumen biotae, 2-3 parts of fried jujube kernel, 2-3 parts of radix puerariae, 1-2 parts of salix leaf, 5-10 parts of konjak flour, 2-3 parts of bleeding-heart glorybower, 5-8 parts of ginger, 5-10 parts of white vinegar, 2-3 parts of scallion stalk powder, and a proper quantity of seasoning liquid and water. Based on the traditional shelled melon seed flavor, the chicken-flavor health-care shelled melon seed has the strong chicken flavor, so that the chicken-flavor health-care shelled melon seed has a special flavor, and is delicious and mellow in taste. At the same time, cacumen biotae contained in the formula has the effect of cooling blood and promoting the circulation of Qi; konjak contained in the formula has the effects of reducing blood sugar, blood pressure, blood fat and so on; with the health-care function of the shelled sunflower seed, the chicken-flavor health-care shelled melon seed can enable a user to enjoy daintiness and avoid the harm of hypertension, hyperlipemia and hyperglycemia.

The invention relates to a method for preparing health tea by using sweet potatoes, which comprises the steps of picking, stripping leaves, sunning, fixing, wind drying, rolling, spraying, setting andimproving incense and dehydrating. The health tea prepared by the method provided by the invention has the advantages of tidy appearance, tight and uniform strands, green color, rich and pure aroma,good quality, clear and green tea color, clear and tender tea flavor, elegant and fragrant tea smell, fragrance, without losing the original tea flavor, easiness in drink, good boiling resistance andbalanced nutrition; the health tea has better health effect on a human body when being brewed for drinking, is refreshing and capable of stopping thirst after being drunk, has remarkable sweet after taste, is capable of clearing liver and improving vision, relaxing bowels and inducing diuresis; after being drunk for a long term, the tea also has effects of enhancing immunity, delaying senescence,clearing away the lung-heat, reducing phlegm, lubricating intestines, reducing blood press, decreasing blood sugar, preventing dyspepsia and other health effects, and greatly improves the quality of sweet potato leaf tea products.