35results about How to "Inlet lubrication" patented technology

The invention discloses a pumpkin jelly and a preparation method thereof. Raw materials for the pumpkin jelly comprise, by weight, 900 to 1000 parts of purified water, 20 to 40 parts of gelatin, 10 to 20 parts of agar, 40 to 55 parts of honey, 13 to 18 parts of cane sugar, 6 to 8 parts of green tea, 5 to 6 parts of mustard, 5 to 6 parts of heartleaf houttuynia herb, 5 to 6 parts of purslane herb, 3 to 5 parts of grape seeds, 3 to 5 parts of pumpkin seeds, 8 to 10 parts of carrot, 8 to 10 parts of brassica chinensis, 8 to 10 parts of apples, 10 to 12 parts of fried black soya bean, 10 to 12 parts of pumpkin, 1 to 2 parts of lycium barbarum polysaccharide and a proper amount of food coloring and potassium sorbate. According to the invention, gelatin and agar are mixed and used a gelatinizing agent, so pumpkin jelly not only contains collagen components but also has a softer and more delicious taste, is wet and slippery in mouth and dissolves as one chews, which enables the severe accident of choking because of swallowing to be completely prevented. The pumpkin jelly provided by the invention not only tastes like traditional jellies, but also can enhance health of human beings and promote growth of children and produces no side-effects when eaten for a long time.

The invention discloses dessert rice dumplings and a preparation method of the dessert rice dumplings. The dessert rice dumplings comprise the following raw materials in parts by weight: 80-100 parts of sago, 80-100 parts of rice dumpling leaves, 10-15 parts of seasonings and 40-50 parts of fillings, wherein the seasonings can be sugar, salt or edible alkali; the fillings can be soft sweets, jam, sweetened bean paste or jujube paste. The preparation method comprises the following steps: processing the rice dumpling leaves, processing the sago, filling the rice dumpling leaves with the fillings, cooking, performing vacuum packaging, and sterilizing. The dessert rice dumplings have the characteristics that a traditional process is broken through, the sago is used instead of sticky rice, the prepared rice dumplings are glittering and translucent, and the appetite of people is improved; the rice dumplings are exquisite in taste, smooth, very thick in fragrance and very good in mouth feel; the rice dumplings are small, can serve as desserts or snacks after a meal, and are convenient to carry on a long journey.

The invention discloses a processing method of white tea. The method comprises the following steps: (1) tea picking; (2) cooling; (3) withering; (4) rolling; (5) shaping; (6) stoving; and (7) purification: subjecting crude tea to winnowing and sieving to pick out non-tea impurities so as to obtain a finished product. The method ensures the high quality and efficiency of white tea processing, particularly improves the color, aroma, taste and appearance of ''green leaf yellow-green soup'' of the white tea and improves the quality of leaf bases, increases the yield of prepared tea, and improves the quality of the white tea. The white tea processed by the method is regular in shape; the dried tea is full of pekoe; the snail-shaped tea is similar to silver pearls; the needle-shaped tea is similar to silver needles; the white tea is rich in aroma, pure in taste, lasting in fragrance, mellow in taste and sweet in aftertaste; the tea water is smooth in mouth, yellow green, bright and clear insoup color and durable in brewing; the white tea has the characteristics of high amino acid content and low tea polyphenol content, also contains active enzymes necessary for human body, has good anti-virus immune functions, and can be preserved at normal temperature for 10 years without deterioration.

The invention provides a processing method of white tea, which belongs to the technical field of tea processing. Including tea picking, drying, withering, rolling, shaping, baking and cleaning, the key process is drying, withering, rolling and baking, drying the tea leaves in the sun for 30‑60 minutes until the temperature of the tea leaves is 38‑40 °C , wither first in the room, and then use a blower for 3-4 hours to control the temperature of the air outlet at 45-60°C. Features of the finished tea produced by the white tea processing method of the present invention: the finished dry tea is filled with pekoe, snail tea looks like silver beads, needle tea looks like silver needles, neat in shape, rich and mellow in taste, long-lasting in fragrance, full-bodied in taste, sweet in aftertaste, lubricated at the entrance of the tea, clear in soup color Yellow-green bright and clear, durable to foam, pure taste, no bitterness.

The invention discloses a processing technology for white tea. The processing technology comprises the following steps: firstly, picking tea leaves; secondly, airing green leaves; thirdly, withering;fourthly, rolling; fifthly, shaping; sixthly, drying; seventhly, purifying: winnowing and screening raw tea and picking out non-tea inclusions to obtain a finished product. According to the processingtechnology disclosed by the invention, high quality and high efficiency of white tea processing are ensured, particularly the qualities of green leaf yellow green soup in color, fragrance, taste, shape and leaf bottom are improved, and the yield of produced tea and the quality of the white tea are improved. The white tea processed by the method disclosed by the invention has the advantages of neat shape, rich fragrance, mellow taste, long last fragrance, mellow flavor, sweet aftertaste, smoothness of tea soup in mouth, yellow and green bright clear soup color and long-time making endurance; dry tea is covered with pekoe, spiral tea resembles silver beads, and needle tea resembles a silver needle; the white tea has the characteristics of higher content of amino acid and low content of teapolyphenol; moreover, the white tea also contains active enzymes essential for a human body, has a good anti-viral immune function and can be preserved at a normal temperature for 10 years without spoilage.

The invention discloses a production method of white tea. The production method comprises the following steps of (1) picking tea leaves; (2) performing fresh leaf airing; (3) performing withering; (4)performing rolling; (5) performing tidying; (6) performing baking; and (7) performing clean substance extraction: performing air separation and sieving on semi-finished tea, and picking out non-tea foreign bodies to obtain finished products. According to the production method disclosed by the invention, superior efficient processing of the white tea is guaranteed, particularly the color, fragrance, taste, shape and leaf base quality of green leaf yellowish green soup of the white tea can be improved, the tea yield is increased, and the quality of the white tea is improved. The white tea processed by the method disclosed by the invention is tidy in shape, dried white tea is covered with white fine long hairs, spiral tea is similar to silver pearls, and needle tea is similar to silver needles; the white tea is rich in fragrance, mellow in taste, long in delicate fragrance, mellow in taste, and sweet in aftertaste; tea soup is smooth after being drunk in mouths, and soup color is yellowish green, bright and clear; and the white tea is resistant to soak, has the characteristics of being high in amino acid content and low in tea polyphenol content, besides, further contains active enzymes necessary by human bodies, has good antiviral immunity functions, and cannot deteriorate after being preserved for 10 years at room temperature.

The invention relates to a radix puerariae lotus seed bean curd, which is prepared from the following raw materials by weight part: 100-110 of soybean, 5-6 of coconut milk, 2-3 of seaweed, 2-3 of full fat cow milk powder, 4-5 of egg white, 4-5 of mulberry, 1-1.2 of tortoise shell, 0.8-1 of fructus aurantii, 1-1.1 of radix puerariae, 0.8-1 of Cymbopogon citrates, 0.6-0.7 of Indocalamus leaf, 3-4 of lotus seed, 1-2 of brown powdered sugar, 5-6 of pork lean, 2-3 of yellow peach, 1-2 of olive oil, 1-2 of brine, and 4-5 of a nutritional additive. The bean curd provided by the invention has rich nutrition and smooth taste. The added lotus seed has rich nutrition, in addition to a lot of starch, also contains beta-sitosterol, alkaloid and rich calcium, phosphorus, iron and other mineral substances and vitamins, and can treat high blood pressure, dizziness, palpitation and insomnia. In addition, the radix puerariae lotus seed bean curd provided by the invention is added with a variety of Chinese herbal medicines during processing, thus having the efficacy of clearing away heart-fire and refreshing spleen, tonifying kidney and strengthening bone, promoting uresis and harmonizing stomach, clearing heat and toxicity.

The invention belongs to the technical field of beverages, and particularly relates to a herba houttuyniae lemon beverage and a preparation method thereof. The houttuynia cordata lemon beverage is prepared from the following raw materials in percentage by weight: 6-10% of houttuynia cordata, 4-8% of astragalus membranaceus, 1-4% of liquorice, 1-5% of chrysanthemum morifolium ramat, 3-6% of honey, 2-5% of sugarcane juice, 3-5% of lemon juice and the balance of water. According to the invention, the taste of the drink is improved, so that the cordate houttuynia lemon drink has slight medicine fragrance, people can associate the cordate houttuynia lemon drink with a health-care effect, also has strong sweetness and lemon fragrance, is smooth in mouth, and also can remove oral discomfort and peculiar smell, so that the cordate houttuynia lemon drink becomes a healthy drink with certain characteristics.

The invention discloses radix rehmanniae recens jelly and a preparation method of the radix rehmanniae recens jelly. The radix rehmanniae recens jelly comprises the following raw materials in parts by weight: 900-1000 parts of purified water, 20-40 parts of gelatins, 10-20 parts of agars, 40-55 parts of honey, 13-18 parts of xylitol, 6-8 parts of snakegourd fruit leaves, 5-6 parts of folium mori, 5-6 parts of pumpkin leaves, 5-6 parts of rhizoma polygonati, 3-5 parts of grapestones, 3-5 parts of watermelon seeds, 8-10 parts of green peppers, 8-10 parts of tomatoes, 8-10 parts of mulberries, 10-12 parts of barley fried with lotus leaf juices, 10-12 parts of radix rehmanniae recens, 1-2 parts of lucid ganoderma extracts, a proper amount of food colourants and a proper amount of potassium sorbate. According to the radix rehmanniae recens, the gelatins and the agars are taken as a gelatinizing agent, the radix rehmanniae recens jelly contains the collagen content, is soft and tasty in mouthfeeling, is smooth when entering the mouth, convenient to chew and starts to dissolve while being eaten, so that the serious accidents caused by swallowing and choking with sobs can be completely eradicated. Besides the conventional jelly mouthfeeling, the radix rehmanniae recens jelly provided by the application has the advantages that the body health is enhanced, the growth of children is promoted, and the side effects do not exist if the jelly is eaten for a long time.