36results about How to "Long scent" patented technology

The invention discloses a multi-grain fen-flavor liquor and a preparation method thereof and belongs to the technical field of wine brewing. The problem that fen-flavor Xiaoqu wine is not enough in flavor and mellowest taste in the prior art is solved. The multi-grain fen-flavor liquor consists of the following components in parts by weight: 65-75 percent of tartary buckwheat, 1-10 percent of rice, 2-12 percent of sticky rice, 3-13 percent of sorghum, 1-10 percent of corn, 1-8 percent of pea and 1-7 percent of lima bean. The invention also provides a method for preparing the multi-grain fen-flavor liquor. The liquor is brewed by seven grains, so that the liquor is high in content of ethyl acetate and ethyl lactate, extremely low in fusel oil content, strong in fen-flavor and excellent in mellowest taste.

The invention discloses a preparation technology of mianxiang jinyun Tie Guanyin tea. The technology comprises the following processes of: A. fresh leaf picking; B. sun withering; C. cooling; D. rocking; E. parching; F. first quick packaging and packed rolling; G. first drying: at a machine drying temperature of 50-60DEG C for 10-15min; H. second quick packaging and packed rolling; I. re-drying; J. packed rolling again; K. gross tea drying; L. stalk and leaf rejecting: rejecting tea stalks and old leaves as well as red leaves; M. purified tea baking: baking the purified tea for 24h at a temperature of 80-105DEG C. The preparation technology of mianxiang jinyun Tie Guanyin tea employs a repeated rocking mode during rocking, thus ensuring a golden yellow and bright finished soup color, mellow tea soup mouthfeel, as well as lingering and lasting fragrance. By controlling reasonable baking temperature and baking time, the preparation technology of the invention greatly improves tea fragrance during tea baking. Therefore, Tie Guanyin tea prepared by the technology of the invention has the characteristics of lasting and lingering tea fragrance as well as mellow mouthfeel. Meanwhile, according to the technology prepared in the invention, the tea is fermented to a high degree, thus being easy to store and unharmful to the stomach after drinking.

A fresh flower beer with gay color, unique fragrance, rich nutrients and health-care function is prepared from the fresh petals of edible flower (rose flower, peony flower, peach flower, etc), melissa powder, honey, propolis, malt, hop, ane sugar, water and beer yeast.

The invention discloses jujube-flavored white spirit and a brewing process thereof. A preparation method of the liquor comprises the following steps: grinding, steaming and spread-cooling jujube, wheat, sorghum, glutinous rice, corn, rice, pea and rice hull according to certain proportions, uniformly mixing with the addition of yeast powder, sealing and fermenting in pit mud for more than 4 months; beginning to distill after 4 months in a mode of distilling twice every month; ultrasonically processing liquor obtained from distillation firstly, and then storing the liquor together with tourmaline, limonite and medicinal stone in a porcelain jar for more than 6 months, thus completing aging. The liquor overcomes shortcomings in the prior art, and is simple and convenient in operation, short in production cycle, high in liquor yield and good in quality. The jujube-flavored white spirit disclosed by the invention is stable in quality, free from restoring and long in aftertaste, people drinking the white spirit are not easy to become drunk and quick to be sobered up, and the white spirit, after drunk, is free from a problem of headache, free from such harmful material components as methanol, and is capable of relieving pressure on liver and kidney after drinking and effectively relieving damage to body.

The invention relates to a method for preparing kelp sauce. The method comprises the following steps of: adding peanut oil into a pot, pouring kelp primary pulp into the pot at the oil temperature of between 110 and 130 DEG C, stir-frying continuously, and adding a stabilizing agent solution; after the mixture is stir-fried to be cooked, adding table salt, soy sauce, white sugar, monosodium glutamate, rice vinegar and cooking wine, and continuing to stir-fry for 1 minute; and adding an antioxidant, stirring uniformly, and taking the mixture out of the pot to obtain the kelp sauce with special flavor. The invention provides a method for preparing the kelp sauce with the special flavor, and the kelp sauce with the special flavor is well-lubricated in mouthfeel, fresh and fragrant in taste, attractive in color and luster, lasting in fragrance, balanced in nutrition and good in health-care effect, is rich in various nutrients such as iodine, calcium, protein and unsaturated fatty acid, and has a broad market prospect.

The invention relates to aroma-flavored sustained-release gel particles for a cigarette filter stick, preparation and application thereof. The preparation method comprises the steps that 10%-30 % of polycaprolactone, 40%-70 % of palmitic acid, 19%-30% of myristic acid are evenly mixed by mass and dissolved at the temperature of 40-70 DEGC to obtain a gel solution, then aroma not more than 10% of the gel solution by mass is added to obtain aroma-flavored sustained-release gel melt with the viscosity of 50-500 mpa.s, and spray drying and granulation are executed. The prepared particles can effectively increase the aroma storage effect, aroma release uniformity and stability of the particle filter stick. The aroma-flavored sustained-release gel particles can effectively and uniformly dispersearomatic substances, reduce volatilization loss of aroma and effectively release aromatic smell, raw material selection and a production method are simple, the quality is easy to control, the appearance quality of the product is good, and large-scale production can be achieved.

The invention relates to a local flavor kelp jam and a preparation method thereof. The local flavor kelp jam comprises, by weight, jam primary pulp 100 parts, peanut oil 3-8 parts, salt 0.5-2 parts, gourmet powder 0.4-1.5 parts, soy sauce 1-3 parts, white sugar 0.4-1.5 parts, stabilizing agent solution 0.1-0.6 part, rice vinegar 0.02-0.1 part, cooking wine 0.02-0.1 part and antioxidant 0.001-0.01 part. The local flavor kelp jam prepared by means of the preparation method is smooth in mouthfeel, fresh and flavor in taste, attractive in color and luster and lasting in fragrance, contains iodine, calcium, protein, unsaturated fatty acid and various nutrients, is balanced in nutrition and good in health-care effect and has wide market prospect.

The invention discloses pearl rice wine and a preparation method thereof, belonging to the technical field of wine making, and aiming at solving the problems of being complex in brewing technology, poor in mouth feel, insufficient in mellowest taste and yellowish in colour in the prior art. The pearl rice wine disclosed by the invention is composed of the following raw materials in part by weight: 84-113 parts of rice, 85-116 parts of water, 0.67-0.94 part of raw distiller yeast, 0.63-0.97 part of dried yeast, 0.52-0.89 part of white sugar, and 0.45-0.78 part of raw yeast. The invention further provides the preparation method of the pearl rice wine. The pearl rice wine prepared by the invention has the characteristics of being clear, transparent, free from suspended matters and precipitation, fragrant, pure, slightly sweet, long in smell, dry and comfortable in mouth feel and the like.

The invention provides nutritional and health-care fruit wine. The nutritional and health-care fruit wine is prepared by utilizing raw materials including fructus schisandrae chinensis, rhizoma dioscoreae, mulberry fruit, semen ziziphi spinosae, white granulated sugar, a hydrolytic enzyme, a color protection agent, poria cocos, semen nelumbinis, lily bulb and the like through the steps of crushingand stirring the raw materials according to different ratios of components, protecting color, carrying out enzymolysis, regulting the pH (Potential of Hydrogen) value and sugar degree, filtering andremoving sediment, ageing, adding gel and carrying out clarification treatment, carrying out temperature control treatment, carrying out two times of fermentation and the like under specific environment conditions; the fruit wine has bright color and luster, abundant nutrients, a good mouthfeel, a strong dissolving function and a good antioxidization effect and also has the effects of improving intelligence and tonifying brain, delaying ageing, maintaining beauty and keeping young, diminishing inflammation and resisting bacteria and promoting sleep, so that the fruit wine is very suitable forbeing applied and popularized in daily life.

A disclosed nutritive chafing-dish soup seasoning comprises the following raw materials in parts by weight: 15-30 parts of salad oil, 10-20 parts of thick broad-bean sauce, 10-20 parts of dendrobium nobile Lindl, 8-15 parts of lysimachia christinae Hance, 10-20 parts of lycium barbarum, 5-10 parts of capsicum, 5-10 parts of red date, 3-6 parts of longan, 0.5-1 parts of white pepper, 0.5-1 part of illicium verum, 0.5-1 part of zanthoxylum bungeanum, 0.5-1 part of fennel, 0.1-0.2 part of cortex cinnamomi, 0.1-0.2 part of radix glycyrrhizae, 0.5-1 part of dry ginger, 0.5-1 part of laurel leaf, 0.5-1 part of tsaoko fruit, 0.1-0.2 part of clove, 1-2 parts of fermented soya bean, 1-2 parts of monosodium glutamate, and 10-30 parts of chicken essence. The chafing-dish soup seasoning is prepared according to the principle of homology of medicine and food, possesses good nutritive value, is delicious and tasty, long in fragrance, nutritive and restorative when being eaten, is abundant in nutrition, and possesses nourishing, health-preserving and anti-ageing effects.

The invention discloses a kelp and black fungus nutritious sauce. The ratio of the main raw material kelp to the black fungus is 1:1, wherein the sweet-tart flavor raw material formula is characterized in that the ratio of the chili powder to the salt to the sugar to the vinegar is 200: 0.5: 3.5: 20: 20; the spicy flavor raw material formula is characterized in that the ratio of the chili sauce to the chili powder to the pepper powder to the salt is 200: 20: 3: 0.75: 2. The product is proper in thickness, uniform and fine, has a special dark brown luster of kelp and black fungus, the kelp and black fungus nutritious sauce with the sour and sweet flavor is palatable in sweet-tart flavor and lasting in fragrance, the kelp and black fungus nutritious sauce with spicy flavor is rich in spicy flavor taste, and spicy and delicious; the kelp and the black fungus both contain iodine and calcium.

The invention relates to notoginseng wine which is prepared by the following steps: soaking fresh notoginseng into wine for 2-3 months, distilling and purifying the soak solutions, and then filling the soak solutions into cruses and embedding the cruses into ground for storage for 3-5 months, mixing the wine with the soak solutions and filling the mixture into the cruses, embedding the cruse into ground for storage for 3-5 months, taking out the cruse and filtering the mixture, thereby achieving the notoginseng wine. The notoginseng wine has a reddish color, a sweet taste and a durative fragrance. Because notoginsenosides are sufficiently dissolved into wine, the notoginseng wine has a certain health-care function. Through the detection of a hygiene department, all indexes conform to national relevant standards.

The invention, which relates to the technical field of tea processing, provides a hot-air drying and frying method for Huangkui tea processing. The method comprises steps of picking, fresh leaf selection, cleaning, cleaned tea leaf spreading, rolling, fixation, fermentation, hot-air drying and aroma enhancement. With the provided method, the juice yield of the Huangkui tea is increased, the fragrance of Huangkui tea leaves can be increased and enriched, the color and luster of Huangkui tea in the making process can be improved, the calcium, amino acids, tea polysaccharides, xanthophyll, flavonoids and other components beneficial to body health in the Huangkui tea can be increased, and the quality of the tea can be improved. The obtained Huangkui tea soup is bright and in color of apricot yellow, long in fragrance, fresh and refreshing in taste, mellow, sweet after taste and slightly sweet.

The invention discloses a preparation method for novel mutton jerky. The preparation method comprises the following steps: mutton dodur removal of mutton, pickling of the mutton and drying of the pickled mutton. According to the preparation method for the mutton jerky, the mutton dodur removal technology is simple and convenient, high in operability and low in cost; the effects are obvious and cannot be affected by the simplification of the steps. The method for pickling and drying the mutton to prepare the mutton jerky is innovatively used, so that the pickled mutton is chewy and has special fragrance; after being fried by frying seasoning with a specific ratio, the mutton has unique faint scent flavor and leaves a rich aftertaste; the mutton subjected to mutton dodur removal is fried in lard oil, so that the mutton jerky has outstanding fragrance; the frying seasoning and the pickled mutton are fried together, so that an undesirable effect can be achieved. The mutton jerky disclosed by the invention tastes delicious, is greatly chewy, has unique frying fragrance and leaves the rich aftertaste.

The invention discloses compressed fragrant flower tea and a making method thereof. The compressed fragrant flower tea is made according to the following steps: (1) collecting fresh flowers suitable for soaking in water for drinking, screening the collected flowers to remove impurities, freeze-drying the screened flowers in vacuum, and grinding the freeze-dried flowers into ultrafine powder with particle size greater than or equal to 160 mesh for later use; making fresh summer and autumn tea leaves into raw tea suitable for making compressed tea according to processing methods of green tea, black tea, dark green tea, Pu'er tea and the like; then during reprocessing, i.e. shaping through steam pressing, uniformly mixing the raw tea with the fragrant flower ultrafine powder obtained in the step (1) according to a weight ratio of 8-10:1, and subjecting the mixture to steam pressing for shaping; and (3) drying the shaped compressed fragrant flower tea through steam pressing to a suitable dryness, and subpackaging and storing the dried compressed fragrant flower tea. The compressed fragrant flower tea is the product obtained according to the above making method. The making process disclosed in the invention is simple, and the made compressed fragrant flower tea is nutritious and hygienical, is convenient to brew, and has long fragrance and high ornamental value.

The invention relates to a sausage containing black truffles and a preparation method thereof. The sausage is prepared by using black truffles and pork as main raw materials, adding multiple auxiliarymaterials including garlics, black pepper, Baijiu and the like into the main raw materials and performing roasting. The sausage containing black truffles has rich nutrition and has the beneficial effects of enhancing immunity, relieving senescence and enduring fatigue; the production process is simple, the production cost is relatively low, and the benefit of black truffles can be given to more people; the black truffles are adopted to roast with garlic powder to keep the freshness and taste of food materials, and the unique smell in the black truffles can be changed; the black truffles reactwith the garlic powder under a heating state, and the nutritional ingredients in the black truffles can be better maintained; and the black truffles and garlic powder are added into pork, and a finished product has rich fatty acid and protein and has balanced nutrition.

The invention relates to the field of food processing condiments and in particular relates to seasoning chili oil for preparing pickled Chinese sauerkraut, which has no foreign flavor and a good natural feeling and has a fragrant and spicy flavor, and a preparation method of the seasoning chili oil. The seasoning chili oil is prepared from the following raw materials in parts by weight: 200 partsof vegetable oil, 80 parts of edible vinegar, 60 parts of edible salt, 70 parts of white granulated sugar, 30 parts of refined chicken oil, 50 parts of mixed minced chili, 14 parts of chili powder, 15parts of mixed sauce, 20g of raw sesame, 3 parts of garlic, 3 parts of old ginger, 5 parts of minced spice and 2 parts of essential oil. The chili oil processed by the method has a red and bright color, dissipates the aroma of chili raw juice and has a long aroma. The appetite of people can be increased and the seasoning chili oil has the effects of losing weight, delaying arteriosclerosis and reducing heart diseases.

The invention discloses summer and fall scented tea and a making method thereof. The making method of the summer and fall scented tea comprises the following steps that 1, fresh flowers suitable for serving as tea to be soaked in water are collected, after screening and impurity removing are conducted, vacuum freeze drying is conducted, and smashing is conducted to form superfine powder with the particle size larger than or equal to 160 meshes for standby; 2, fixation and spreading and drying in the air are conducted on fresh leaves of the summer and fall tea, and in the twisting process of the fresh leaves, 20-25 parts by weight of fragrant flower superfine powder obtained in the first step is evenly mixed and added into 1 part by weight of fixed tea to conduct conventional twisting; 3, the twisted tea is spread and dried in the air, drying is conducted to be enough dry, and subpackaging and storing are conducted. The summer and fall scented tea is a product made through the method. The technology is simple, the made summer and fall scented tea is nutrient and hygienical, and the fragrance lasts long.

The invention discloses a preparation method of seasoning chilli red oil. The method comprises the following steps of extracting spices at high temperature; stir-frying chilies: taking a new generation of chilies, bullet-shaped chilies and Indian chilies, performing uniform mixing, and performing stir-frying in a pot until moisture is dried; mixing the stir-fried mixed chilies with mixed sauce, Chinese prickly ash powder and rod chilies, adding white wine, and performing uniform mixing so as to obtain chili sauce; heating spice oil to 160 DEG C, pouring 1 / 10 of the spice oil into the uniformlymixed chili sauce, carrying out quick and uniform stirring, completely pouring the remaining spice oil into the chili sauce when the oil temperature is reduced to 130 DEG C, and carrying out quick stirring for not less than 5 minutes; and standing for one hour, adding essence essential oil, and stirring for 3 minutes to obtain the chilli red oil. The chilli red oil prepared by the method disclosed by the invention is red and bright in color, emits natural fragrance of chilli normal juice, is long in fragrance and good in taste, can increase the appetite of people, and has the effects of losing weight, delaying arteriosclerosis and reducing heart diseases.

The invention discloses a black-bone chicken soup base. The black-bone chicken soup base is prepared from a main material and auxiliary materials. The main material is a mixture of black-bone chicken meat and black-bone chicken soup. The auxiliary materials include, by weight, 10-25 parts of rhizoma gastrodiae, 10-20 parts of dendrobium nobile Lindl, 10-20 parts of Chinese wolfberry, 5-10 parts of red dates, 5-10 parts of boschniakia rossica, 5-15 parts of ground pepper, 8-15 parts of Chinese wolfberry fruits, 5-12 parts of mustard, 1-5 parts of litsea cubeba oil, 6-12 parts of Chinese prickly ash, 5-15 parts of illicium verum, 3-6 parts of rhizoma kaempferiae, 2-6 parts of licorice roots, 10-15 parts of rhizoma zingiberis and 3-5 parts of bay leaves. The weight ratio of the auxiliary materials to the main material is 1:(60-100). The soup base is delicious and lasting in aroma, and has the effects of dispelling wind and removing obstruction in the meridians, helping digestion, relieving pain, dispelling cold, nourishing the body, warming the spleen and the stomach and regulating qi, dissolving phlegm and eliminating cold and the like.

The invention discloses an organic pawpaw wine and a making method thereof. The organic pawpaw wine is prepared from the following raw materials: fresh pawpaw, selenium-enriched water, natural sugarcane brown sugar, natural bayberry juice and ecological organic wine yeast. The making method comprises the following steps: selecting the fresh pawpaw, cleaning and airing; removing seeds, dicing and then smashing to form juice; putting the smashed sugarcane brown sugar and the natural bayberry juice into a fermentation earthware jar, and uniformly mixing; then adding the pawpaw juice and aired pawpaw seed kernels, adding the ecological wine yeast and the selenium-enriched water and uniformly mixing; sealing an opening of the jar and then fermenting, and finally making the organic pawpaw wine. According to the organic pawpaw wine and the making method thereof, a traditional organically ecological pollution-free environment-friendly brewing method is adopted, nutritional ingredients of each part in the raw material, namely pawpaw are effectively utilized, and loss of collagen and multiple nutrients and microelements in pawpaw skin can be avoided; the organic pawpaw wine is not only mellow in fruity flavour and tasty in sourness and sweetness, but also has the health effects of invigorating stomach, helping digestion, dispelling wind, eliminating dampness and the like.

The invention discloses a spicy and delicious hot pot soup base. The soup base consists of the following raw materials in parts by weight: 34-42 parts of bone soup, 13-18 parts of vegetable ingredients, 8-12 parts of white sugar, 6-10 parts of rice vinegar, 5-13 parts of salt, 1-5 parts of soy sauce, 1-4 parts of yellow rice wine, 9-14 parts of chili powder, 2-7 parts of raw ginger powder, 4-9 parts of onion powder, 11-17 parts of natural chicken powder, 2-7 parts of Chinese yam powder, 2-5 parts of heartleaf houttuynia herb, 1-4 parts of cardamon fruits, 1-4 parts of tsaoko amomum fruits, 1-5parts of galanga resurrectionlily rhizomes, 1-4 parts of cloves, 1-5 parts of villous amomum fruits, 1-4 parts of Sichuan lovage rhizomes, 1-5 parts of cumin, 1-4 parts of cassia bark, 1-4 parts of licorice, 1-5 parts of cape jasmine, 1-4 parts of herb of hairystalk loosestrife, 1-4 parts of old nutmeg, 1-6 parts of nardostachys roots, 1-4 parts of dried tangerine peel, 1-5 parts of long pepper,2-5 parts of star anise, 1-6 parts of myrcia, 1-4 parts of leaves and twigs of common jasminorange, 2-7 parts of fennel and 1-5 parts of vanilla. The hot pot soup base of the invention is prepared according to the theory of homology of medicine and food, and the prepared hot pot soup base is spicy and delicious, and conforms to the taste of the public.

The hot and spicy seasoning consists of pricklyash, aniseed, fennel, cassia, clove, nutmeg, white amomum fruit, lesser galangal rhizome, pseudostellaria root, Chinese yam, dried ginger, dried orange peel, licorice, haw, plum pulp and curcuma. The hot and spicy seasoning may be added into cooked meat to make meat tender, and may be added into other food to make food delicious and savoury.

The invention provides a soaking solution for dried-konjak dry-processing. The soaking solution comprises the following ingredients: cumin, aniseed, capsicum, prickly ash, tsaoko, myrcia, nutmeg, pericarpium citri reticulatae, Chinese cinnamon, dahurian angelica root, fennel, ginger, garlic, seasoning and water. The invention further provides a preparation method of the soaking solution for processing the dried-konjak dry-processing. The preparation method comprises the following steps of: 1) smashing the cumin, the capsicum, the prickly ash, the aniseed, the tsaoko, the myrcia, the nutmeg, the pericarpium citri reticulatae, the Chinese cinnamon, the dahurian angelica root and the fennel; 2) breaking up the ginger and the garlic; 3) putting the powder and the broken ginger and garlic into a sealed container, adding the water, starting stirring, heating to 90-100 DEG C, and performing heat preservation for 4-7 hours, so as to obtain a mixture; 4) filtering; and 5) adding the seasoning into a filtered solution, and stirring uniformly so as to obtain the soaking solution for processing the dried-konjak dry-processing. By utilizing the soaking solution for processing the dried-konjak dry-processing and the preparation method thereof, the problem of making konjak gelled foods tasty can be solved, and the purpose of making the konjak gelled foods such as the dried konjak tasty at a normal temperature is realized.

The invention discloses a kidney-tonifying qi-benefiting hot pot soup base, comprising a nourishing packet and a spice packet. According to parts by weight, the nourishing packet comprises the following materials: 10-20 parts of Herba Dendrobii Nobilis, 8-15 parts of Herba Cistanches, 8-15 parts of Fructus Schisandrae, 10-20 parts of Fructus Lycii, 5-10 parts of Herba Epimedii, and 3-6 parts of Radix Dipsaci; according to parts by weight, the spice packet comprises the following materials: 15-30 parts of salad oil, 10-20 parts of broad bean paste, 5-10 parts of chilliest, 0.5-1 part of white pepper, 0.5-1 part of anise, 0.5-1 part of Sichuan pepper, 0.5-1 part of fennel, 0.1-0.2 part of cassia bark, 0.1-0.2 part of licorice root, 0.5-1 part of dried ginger, 0.5-1 part of bay leaf, 0.5-1 part of Tsaoko Amomum fruit, 0.1-0.2 part of clove, 1-2 parts of fermented black bean, 1-2 parts of monosodium glutamate, and 10-30 parts of essence of chicken. The hot pot soup base is made according to the theory of homology of medicine and food, has good nutritional value, is delicious in taste, has lingering aroma, is nutrient and rich in nutrition, has a function of reinforcing kidney and spleen and can improve problems of people such as fatigue, dispiritedness and insomnia.

The invention discloses a smoked mung bean curd and a manufacturing process thereof. The smoked mung bean curd has a formula which comprises the following components in parts by weight: 1200-1300 parts of soybeans, 300-400 parts of mung beans and 6-9 parts of enzymes. The manufacturing process comprises the following steps: step 1, selection of raw materials; step 2, soaking of beans, and grindingof soaked beans into bean milk; step 3, boiling and curdling of the bean milk; step 4, mold filling and blank pressing; step 5, demolding and dicing; step 6, steaming and air-drying; and step 7, inspecting and packaging. The smoked mung bean curd provided by the invention has the following advantages: a scientific formula is adopted to prepare a base; delicious taste and bright color are achieved; color, fragrance and taste are excellent; traditional handicraft is followed in the manufacturing process; fine workmanship is realized; meanwhile, the smoked mung bean curd has the characteristicsof pure color, long fragrance, fine and elastic taste and faint scent aftertaste, can be used for cooking dishes, and is agreeable for being eaten as a snack; and by adoption of vacuum packaging, transportation is convenient, and longer preservation time is achieved.

The invention relates to notoginseng wine which is prepared by the following steps: soaking fresh notoginseng into wine for 2-3 months, distilling and purifying the soak solutions, and then filling the soak solutions into cruses and embedding the cruses into ground for storage for 3-5 months, mixing the wine with the soak solutions and filling the mixture into the cruses, embedding the cruse intoground for storage for 3-5 months, taking out the cruse and filtering the mixture, thereby achieving the notoginseng wine. The notoginseng wine has a reddish color, a sweet taste and a durative fragrance. Because notoginsenosides are sufficiently dissolved into wine, the notoginseng wine has a certain health-care function. Through the detection of a hygiene department, all indexes conform to national relevant standards.

The invention relates to a tea processing technology, in particular to a processing technology of fruit-flavored black tea. The processing technology comprises the following steps: 1, picking fresh leaves from tea trees; 2, soaking; 3, preparing fruit juice extract diluent; 4, permeating; 5, spreading for cooling; 6, carrying out cold fine manipulation; 7, rolling; 8, fermenting under the conditions of low temperature with high humidity; 9, drying; 10, picking stalks. The processing technology not only can enable the processed tea to have fruity fragrance and be fruit-flavored when being drunk, but also enables the fragrance to be stable and not easy to volatilize.

The invention relates to a tea processing technology, in particular to a processing technology of fruit-flavored black tea. The processing technology comprises the following steps: 1, picking fresh leaves from tea trees; 2, soaking; 3, preparing fruit juice extract diluent; 4, permeating; 5, spreading for cooling; 6, carrying out cold fine manipulation; 7, rolling; 8, fermenting under the conditions of low temperature with high humidity; 9, drying; 10, picking stalks. The processing technology not only can enable the processed tea to have fruity fragrance and be fruit-flavored when being drunk, but also enables the fragrance to be stable and not easy to volatilize.