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130results about How to "Mellow taste" patented technology

Qi-tonifying salted duck eggs prepared by adopting thick broad-bean sauce

InactiveCN104366568AFragrance concentrationMellow tasteFood preparationMedicinal herbsChinese herbs
The invention discloses Qi-tonifying salted duck eggs prepared by adopting thick broad-bean sauce. The Qi-tonifying salted duck eggs prepared by adopting the thick broad-bean sauce are prepared from the following raw materials in parts by weight: 4000-5000 parts of fresh duck eggs, 200-300 parts of table salt, 60-70 parts of the thick broad-bean sauce, 400-500 parts of rice husk charcoal, 50-80 parts of plant ash, 10-20 parts of table vinegar, 4-6 parts of chili powder, 3-6 parts of fennel powder, 1-2 parts of powdered cinnamon, 3-5 parts of yam flour, 3-5 parts of radix astragali powder, 2-4 parts of hawthorn fruit powder, 45-55 parts of mixed powder of bean dregs and scented tea, and also comprises the following traditional Chinese medicinal herbs in parts by weight: 3-5 parts of polygonum multiflorum, 1-2 parts of radix puerariae, 3-5 parts of roots of woods greenstar, 1-2 parts of wolfberries, 1-2 parts of cherries, 1-2 parts of peach blossoms, 1-2 parts of stevia rebaudiana, 3-5 parts of raspberries, 1-2 parts of angelica sinensis, 3-5 parts of peach kernels, 1-2 parts of radix polygonati officinalis and 1-2 parts of radix astragali. The mixed powder of the bean dregs and the scented tea is prepared from the following raw materials in parts by weight: 20-25 parts of the bean dregs, 1-2 parts of the cushaw flowers, 1-2 parts of multiflora rose root, 1-2 parts of black tea, 2-3 parts of gynostemma pentaphylla and 1-2 parts of matcha powder.
Owner:张辉

Preparation method of natural pet flavoring agent

ActiveCN102894193ANatural flavorMellow tasteAnimal feeding stuffBiotechnologyBrowning reaction
The invention discloses a preparation method of a natural pet flavoring agent. The preparation method comprises the following steps of: firstly, preparation of meat enzymolysis liquids: a beef enzymolysis liquid, a chicken enzymolysis liquid, a pork enzymolysis liquid, a fish enzymolysis liquid and a shrimp meat enzymolysis liquid; secondly, sequentially adding the beef enzymolysis liquid, the chicken enzymolysis liquid, the pork enzymolysis liquid, the fish enzymolysis liquid, the shrimp meat enzymolysis liquid, reducing sugar, amino acid, L-cysteine monohydrochloride, yeast extract, thiamin, spice and grease into a reaction kettle, fully mixing, evenly blending, heating to 90-125 DEG C for thermal reaction for 1-2 hours, cooling to 40-55 DEG C after the reaction is completed, and filtering through a 40-50-mesh sieve to obtain the natural pet flavoring agent. The preparation method of the natural pet flavoring agent provided by the invention adopts the beef enzymolysis liquid, the chicken enzymolysis liquid, the pork enzymolysis liquid, the fish enzymolysis liquid and the shrimp meat enzymolysis liquid for simultaneous Maillard reaction, and the obtained natural pet flavoring agent is natural in flavor, mellow in taste and meaty, improves the palatability of pet foods, and increases the interest of pets in foods and the food intake of the pets.
Owner:成都大帝汉克生物科技有限公司

Preparation technology of vinous black tea

The invention discloses a preparation technology of vinous black tea, and relates to the technical field of preparation methods of black tea. The vinous black tea has fermentation modes different from other black tea, including endogenous enzymatic fermentation and external microorganism fermentation. The preparation technology of the vinous black tea comprises the steps that fresh tea leaves are picked and withered; the withered tea leaves are put on a rolling machine; the tea leaves are rolled into strips at a low speed; tea juice is rolled out appropriately; a raw tea blank is rolled; the rolled raw tea blank is weighed; fermentation water is added; the raw tea blank is rolled uniformly into a wooden bucket, compressed, and warmed and solarized in the sun; a wet raw tea blank is formed; the fermented leaves are put into a baking cage for long low-temperature baking; and the dried blank is packed into a cloth bag and baked on the baking cage until the tea leaves become raw tea from taupe gray. Polysaccharide of the black tea fermented by the new technology is higher than that of common black tea soup; vinasse serves as yeast of a culture medium, so that the fermentation time of the tea leaves is shortened greatly in a tea leaf fermentation process; and the black tea has a vinous fragrance, and exhaust and mildewing cannot be generated in a manufacturing process, so that the quality of the black tea is improved greatly.
Owner:陈振忠

Green tea beverage beneficial for reducing blood fat and reducing blood press

InactiveCN104957313AMellow tasteJuice is clear and brightTea extractionHigh Blood PressuresCassia tora
The invention discloses green tea beverage taking Chinese herbal medicine such as crataegus, semen cassiae, lotus leaves and apocynum venetum as raw materials. The green tea beverage has the effects of assisting blood lipid reduction and blood pressure reduction and the like, is suitable for patients suffering from high blood pressure and high blood lipid to drink and is capable for effectively improving the QOL (Quality Of Life) of the patients. Each 1000 parts by weight of the green tea beverage is prepared by the following raw materials in parts by weight: 20 parts to 30 parts of fresh green tea leaves, 20 parts to 30 parts of crataegus, 15 parts to 20 parts of semen cassiae, 10 parts to 15 parts of lyceum barbarum, 10 parts to 15 parts of lotus leaves, 10 parts to 15 parts of stevia rebaudiana, 8 parts to 10 parts of polygonum multiflorum, 8 parts to 10 parts of alisma plantago-aquatica, 5 parts to 10 parts of chrysanthemum, 10 parts to 15 parts of apocynum venetum, 3 parts to 5 parts of glycyrrhiza uralensis, 5 parts to 10 parts of phyllanthus emblica freeze-dried powder, 5 parts to 10 parts of isomalto-oligosaccharide, 1 part to 5 parts of citric acid, 1 part to 3 parts of sorbitol, 1 part to 2 parts of sodium isoascorbate and 1 part to 5 parts of laminarin. The green tea beverage disclosed by the invention not only has the functions of traditional green tea of clearing heat to relieve thirst, promoting the production of body fluid to relieve thirst and the like, but also has the function of assisting the blood lipid reduction and the blood pressure reduction, and the green tea beverage is suitable for crowd of high blood pressure, high blood fat and high blood sugar to drink and is health beverage which is remarkable in healthcare effect and green and environment-friendly.
Owner:QINGDAO JIARUI BIOLOGICAL TECH

Processing method of rhizoma polygonati

The invention discloses a processing method of rhizoma polygonati. The processing method comprises the following steps: cleaning the rhizoma polygonati, putting the rhizoma polygonati into a steam cooker, adding yellow rice wine which is 1/5 of the weight of the rhizoma polygonati for covered moistening for 2 hours, adding wheat bran which is 1/5 of the weight of the rhizoma polygonati, uniformlymixing the wheat bran and the rhizoma polygonati, and then steaming the mixture for 5 to 7 hours at a steaming pressure of 0.15 MPa, thereby obtaining primarily steamed rhizoma polygonati and primarily steamed rhizoma polygonati juice after steaming; taking out the primarily steamed rhizoma polygonati, slicing the primarily steamed rhizoma polygonati, and drying the primarily steamed rhizoma polygonati for 4 to 6 hours to obtain primarily steamed and primarily dried rhizoma polygonati; putting the primarily steamed and primarily dried rhizoma polygonati into the steam cooker, adding the primarily steamed rhizoma polygonati juice for covered moistening for 2 hours, steaming the mixture for 3 to 5 hours at a steaming pressure of 0.15 MPa, and obtaining secondarily steamed rhizoma polygonatiafter steaming; taking out the secondarily steamed rhizoma polygonati, drying the secondarily steamed rhizoma polygonati for 6 to 8 hours, and screening the secondarily steamed rhizoma polygonati to remove the wheat bran, thus obtaining secondarily steamed and secondarily baked rhizoma polygonati. According to the processing method of the rhizoma polygonati, loss of polygahatous polysaccharides can be reduced in the steaming process, and the irritation of the rhizoma polygonati is eliminated, so that the processed rhizoma polygonati tastes milder.
Owner:HUNAN XINHUI PHARMA

Fermentation technology of tea leaves

The invention belongs to the technical field of processing of tea leaves, and particularly discloses a fermentation technology of tea leaves. The fermentation technology comprises the following steps of (1) performing pretreatment; (2) performing rolling: adding starch of which the weight is 2-3% of that of the tea leaves to the tea leaves obtained in the step (1), twisting and rolling the tea leaves, after the tea leaves are rolled for 0.2-0.3h, adding starch of which the weight is 2-3% of that of the tea leaves, and continuing rolling for the time being 0.6-0.9h; (3) performing steaming; (4) performing inoculation; (5) performing pressurizing; and (6) performing fermentation: placing the pressurized tea leaves into a fermentation room with temperature being 25-28 DEG C and relative humidity being 92-96%, performing fermentation, and in the process of fermentation, stirring the tea leaves for 1-2 times. When the tea leaves are fermented through the fermentation technology, negative influence of harmful microorganisms on the quality of the tea leaves in the fermentation process can be restrained; and besides, the tea leaves obtained through the fermentation technology are unique in taste, the bitter taste is greatly reduced, the mouth feel is greatly improved, and after the tea leaves are drunk for a long term, the health of bodies is facilitated.
Owner:GUIZHOU YANGCHUNBAIXUE TEA IND

Production method of black tea

ActiveCN102524446ABright color of tea soupMellow tastePre-extraction tea treatmentHeat feelingBud
The invention discloses a production method of black tea. The method comprises the following steps of: firstly, selecting and picking green leaves at gaps of a tree with strong buds, fat leaves and ripe fruits, wetting and washing the green leaves with drink water till the surfaces of the green leaves have no heat feeling when the green leaves are touched by the hand, uniformly paving the green leaves for carrying out air drying processing, and thermally twisting the green leaves after the air drying processing for more than 60 minutes under the temperature of 20-30 DEG C and relative humidity of 80-85%; carrying out fermentation treatment on the green leaves after thermal twisting for more than 30 hours under the temperature of 20-22 DEG C, and immediately carrying out manual pot heatingon obtained tea leaves after the fermentation process; and finally, drying the tea leaves obtained through manual pot heating under the temperature of 80-90 DEG C, placing the dried tea leaves in a light-shading room under the temperature of 18-22 DEG C for opening the tea leaves, and obtaining the target product, wherein the time consumed for opening the tea leaves is more than 30 days. The black tea produced by adopting the technology of the invention has black and soft color, the leave bottoms are red and bright, the soup is red and bright, the astringency is strong, and all the color, fragrance and flavor are complete.
Owner:卢玲

Method for producing cyclocarya paliurus tea

The invention discloses a method for producing cyclocarya paliurus tea and the cyclocarya paliurus tea. The method comprises the following technological steps: (1) collecting cyclocarya paliurus fresh leaves, and carrying out sunshine withering for 25-35 minutes; (2) making green indoors, and controlling the temperature at 21-25 DEG C; and (3) bagging directly after rolling, and fermenting, namely putting primarily rolled leaves into a clean plastic bag, bagging, sealing, piling with the thickness of 25-30cm, keeping in 1/3 space of a bag, filling with air, keeping the temperature at 25-30 DEG C for 6-8 hours, turning over for 1-2 times in the period until all the sprout leaves become red uniformly; and then carrying out three-stage-type drying so as to obtain a finished product. According to the invention, aroma proplastid substances and amino acid as well as polysaccharose substances in the fresh leaves are subjected to biochemical change under the effect of enzymes so as to form various aromatic substances, so that the cyclocarya paliurus tea has relatively heavy aroma; meanwhile, the miscellaneous astringency of cyclocarya paliurus glycosides and cyclocarya paliurus flavonoids is relatively mellow in taste after cyclocarya paliurus glycosides and cyclocarya paliurus flavonoids are oxidized, and the cyclocarya paliurus tea has the effects of reducing blood glucose, decreasing lipid, depressurizing, losing weight and the like.
Owner:HUNAN DAXIANGXI KONIAC

Preparation method of gastrodia elata black rice vinegar with healthcare function

ActiveCN104845861AIncrease the content of amino acidsMellow tasteMicroorganism based processesVinegar preparationChemistryBlack rice
The invention discloses a preparation method of gastrodia elata black rice vinegar with a healthcare function. The preparation method comprises the following steps of: (1) selecting fresh gastrodia elata, washing the fresh gastrodia elata clean by clear water, and cutting into slices with the thickness of 2-5mm; (2) putting the sliced gastrodia elata in water, adding acetic acid so as to ensure that the pH value is in the range of 5-5.5, keeping water temperature at 30-40 DEG C, putting in an ultrasonic field so as to treat the sliced gastrodia elata for 60-120 minutes, and filtering to obtain a gastrodia elata extracting solution; and (3) mixing the gastrodia elata extracting solution and black rice vinegar, pasteurizing after canning to obtain the gastrodia elata black rice vinegar. The preparation method has the advantages that beneficial components in the gastrodia elata are extracted by a special technology and added to the special black rice vinegar, thus retaining the beneficial components in the gastrodia elata to the greatest extent, the whole preparation technology is short in production cycle and low in cost, and conditions are easy to control. The gastrodia elata black rice vinegar has the healthcare effect through long-term consumption.
Owner:SICHUAN SANHUI SPECIAL VINEGAR CO LTD
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