32results about How to "Rich and sweet taste" patented technology

The invention discloses a bamboo-flavored Guangdong-style soybean paste and a preparation method thereof. The Guangdong-style soybean paste is refined on the basis of traditional fermentation production in combination with a modern production technology, so that shapes of complete soybeans are preserved, the Guangdong-style soybean paste has color ranging from golden yellow to reddish brown, is good in gloss, fresh in taste, palatable in salinity and sweetness and rich in fragrance. Not only can the flavor and characteristics of traditional brewed soybean paste be preserved, but also the Guangdong-style soybean paste conforms to requirements of modern diet. The Guangdong-style soybean paste is applicable to cooking, braising, boiling and frying. Production of the Guangdong-style soybean paste is based on original production with no need of additionally arranging other large devices, so that the preparation method is easy to manage, easy in production change and high in economic benefits.

A making technology of bamboo leaf tea comprises the following steps: selecting current year new bamboo leaves, arranging the leaves, cutting the leaves to form leaf pieces with the length of 1cm, crushing the leaf pieces, Concretio Silicea Bambusae and bamboo shavings to form coarse powder, mixing the coarse powder with honey, putting the obtained mixture in a universal device steamer, adding purified water, steaming through a universal device steam method for 40min until the mixture is completely cooked, putting the cooked mixture in a fermentation tank, and brewing for 72h to obtain a comprehensive fermentation liquid for later use; selecting fresh bamboo leaf pieces, steaming through a steam method for 5min, adding the steamed bamboo leaves into a stir-frying pot, stir-frying until the leaf pieces are naturally cured and delicate fragrance overflows, and taking the stir-fried leaf pieces out of the pot; and fully mixing the comprehensive fertilization liquid with the stir-fried bamboo leaf tea, drying, taking out the obtained leaf tea, cooling, and arranging to obtain the bamboo leaf tea.

The invention relates to the technical field of tea processing, in particular relates to a method of creation of celery leaf tea. The status quo of the use of celery leaf as technology waste only is altered, and a new approach is provided for processing and utilization and value-added efficiency of celery leaves. By the method of creation of celery leaf tea, the celery leaves are subject to the process of withering, raw drying, and greening, the method of steam combined with microwave blanching is adopted, after rolling, tea leaf desiccation is conducted using medium and short wave infrared, by the subjecting to suitable brewing method, celery leaf semi-fermented tea is obtained. The produced celery leaf tea product is tight and strong, black in color, strong in aroma, light in brewing liquid color, fresh and high in taste, and has the health benefits of depressurization, lipid-lowering and anti-oxidation and the like.

The invention discloses a Congou black tea dynamic shaping fermentation process. The process comprises the following step of putting withered tea leaves into a rolling barrel for dynamic shaping fermentation at the temperature of 28-30 DEG C and the relative humidity of 70-85%. The invention further provides a congou black tea processing method. The dynamic shaping fermentation process is providedin processing of Congou black tea, two procedures of rolling shaping and fermentation are combined into one, shaping and fermentation are completed through long-time dynamic variable-speed rolling, and meanwhile, a large number of aromatic substances are formed in the long-time dynamic fermentation process, so that the processed Congou black tea has tight and thin appearance, exposed tea shoots,black and oily color, strong aroma and flower and fruit fragrance, strong, mellow and sweet taste, red and bright soup color and red, uniform and bright leaf bottoms, and the quality of the congou black tea is obviously improved.

The invention discloses a processing method of pistacia chinensis bunge green tea. The pistacia chinensis bunge green tea is prepared by compounding dry pistacia chinensis bunge extract powder with green tea according to a mass ratio of 1 : (50-100). The processing method comprises the following steps: (1) proportioning the dry pistacia chinensis bunge powder and the green tea according to the mass ratio of 1 : (50-100); (2) performing mixing adsorption on the dry pistacia chinensis bunge powder and the green tea; (3) drying a mixture at 50-60 DEG C until the water content is not more than 7%; (4) packaging to obtain the pistacia chinensis bunge green tea. The processing method has the beneficial effects that the pistacia chinensis bunge leaf or bud extract is mixed with the green tea to prepare the pistacia chinensis bunge green tea; the medicinal value of pistacia chinensis bunge can be organically combined with the function of the green tea, the difficulty of separate tea making of pistacia chinensis bunge leaves is overcome, and the sour and astringent mouth feel and the medicinal fragrance of the pistacia chinensis bunge during separate tea making can be improved.

A nutritious tamarind juice beverage and a preparation method thereof, belonging to the technical field of food processing, solve the problem that sucrose and honey are often used as sweeteners in existing tamarind juice beverages, which are not easily absorbed by the human body, and the existing tamarind juice beverage Tamarin flavor and other additives are used in the juice drink, which is not conducive to human health if long-term consumption. It is prepared from the following raw materials in the following weight ratio: 1-3 parts by weight of concentrated tamarind juice, 8-10 parts by weight of water, glucose 10-12 parts by weight, 1-2 parts by weight of brown sugar, 0.05-0.07 parts by weight of potassium sorbate, 0.05-0.07 parts by weight of sodium chloride, 0.03-0.05 parts by weight of honey essence, and 0.5-0.7 parts by weight of citric acid. The glucose in the product of the invention is beneficial to human body absorption; and the use of a large amount of chemical additives is avoided, which is beneficial to human health.

The invention discloses a processing method of tea leaves rich in calcium. The tea leaves rich in calcium is prepared through methods of selection, fixation, withering, shaking, rolling, fermentation, drying, stalk sorting, packing and the like. The produced tea leaves are compact and uniform in appearance, orange and bright in brewed tea color, lasting in fragrance, and strong and mellow in taste. The processing method is simple, and the production cost is low. The produced tea leaves have the efficacy of clearing heat, resolving thirst, moistening spleen and refreshing taste, as well as utility of tasting and viewing, are perfect in color, fragrance and taste, and are beneficial for physical and psychological health. With the adoption of the tea leaves disclosed in the invention, the calcium content is ensured, and need of consumers in body and spirit is satisfied.

The invention discloses strong-flavor flavoring liquid as well as a preparation method and application thereof, and belongs to the technical field of condiments. The preparation method of the strong-flavor flavoring liquid comprises the following steps: uniformly mixing soybean fermentation byproducts, wine fermentation byproducts and carbohydrates according to a mass ratio of (10-70): (10-30): (1-20), then adjusting the pH value to 4-6 by using grain fermentation vinegar, then carrying out normal pressure reaction at 80-105 DEG C for 1-5 hours, and cooling to normal temperature after the reaction is completed. Soybean fermentation byproducts, wine fermentation byproducts and carbohydrates are used as base materials for thermal reaction, and a series of reactions including esterification reaction, fat degradation reaction and Maillard reaction can be carried out, so that the types of volatile aroma components in the flavoring liquid are remarkably increased, the aroma and the taste concentration are remarkably improved, and the flavoring liquid is red and bright in color and luster and has a good taste. And by using the by-products, the production cost is reduced, and the added value of the food fermentation by-products is comprehensively improved.

A related production method for a solid cured material is characterized in that the cured material comprises the main compositions in percent by mass: 10-20% of aloe, 10-15% of five-spice powder, 1-3% of lentinus edodes, 1-2% of longan, 1-2% of laver, 2-4% of auricularia auricula, 2-5% of illicium verum, 1-3% of haw, 40-50% of salt, 1-3% of jujube, 1-3% of lotus seed, 1-3% of radix codonopsis, and the balance water.

The invention discloses a preparation technology of honeyed bamboo leaf tea. The preparation technology of the honeyed bamboo leaf tea is characterized by comprising the following steps: selecting newbamboo leaves of the same year, carrying out sorting, and cutting the sorted bamboo leaves into bamboo leaf pieces which are 1 centimeter in length; crushing the bamboo leaf pieces with bamboo innerskin and bamboo shavings so as to obtain crude powder, and carrying out stirring with honey so as to obtain a mixture; putting the mixture into a general equipment steamer, adding purified water, andcarrying out steaming by adopting a general equipment steam method for 40 minutes until the mixture is thoroughly cooked; putting the cooked mixture into a fermentation tank so as to be subjected to fermentation for 72 hours to obtain a comprehensive fermentation broth for standby application; obtaining extra fresh bamboo leaf sheets, carrying out steaming by adopting a steam method for 5 minutes,stir-frying the steamed bamboo leaf sheets in a pan until bamboo leaf sheets are naturally curled with refreshing aroma produced, and dishing off; and then, performing full stirring on the comprehensive fermentation broth and the stir-fried bamboo leaf tea so as to obtain a mixture, drying the mixture, taking the dried mixture out, and carrying out cooling and sorting so as to obtain the honeyedbamboo leaf tea.

The invention discloses a quick ageing processing method for Puer tea. The method comprises the following steps: performing wet-hot alternative conversion on sun-cured Puer tea in an ageing room for three times; spraying mountain spring water for one time while getting damp; spraying light yellow rice wine twice; adopting a low temperature steaming and pressing technology for pressing and molding;sealing and storing aged Puer tea in a Nixing pottery. According to the method, the ageing time is short, the operation is simple and the acquired aged Puer tea has a strong red bright color of tea soup, is free from musty taste, has a strong, mellow and sweet flavor and has an excellent medicinal healthcare effect.

The invention discloses a processing method of pistacia chinensis bunge green tea. The pistacia chinensis bunge green tea is prepared by compounding dry pistacia chinensis bunge extract powder with green tea according to a mass ratio of 1 : (50-100). The processing method comprises the following steps: (1) proportioning the dry pistacia chinensis bunge powder and the green tea according to the mass ratio of 1 : (50-100); (2) performing mixing adsorption on the dry pistacia chinensis bunge powder and the green tea; (3) drying a mixture at 50-60 DEG C until the water content is not more than 7%; (4) packaging to obtain the pistacia chinensis bunge green tea. The processing method has the beneficial effects that the pistacia chinensis bunge leaf or bud extract is mixed with the green tea to prepare the pistacia chinensis bunge green tea; the medicinal value of pistacia chinensis bunge can be organically combined with the function of the green tea, the difficulty of separate tea making of pistacia chinensis bunge leaves is overcome, and the sour and astringent mouth feel and the medicinal fragrance of the pistacia chinensis bunge during separate tea making can be improved.

The invention discloses an automatic production process of flower fragrance type Kongfu black tea. The automatic production process comprises the following steps: picking fresh leaves, carrying out sun-withering in a sun-withering room, quickly freezing and withering, carrying out dynamic circulating withering on the fresh tea leaves by adopting a withering set, kneading by adopting a primary kneading-unblocking and sieving-re-kneading manner, carrying out temperature-variable fermentation, adopting a gross fire-re-moisturizing-complete fire manner, packaging and the like; automatic, continuous and clean processing requirements can be realized when a large-leaf tea variety is used for carrying out black tea processing and the quality of a product is guaranteed, so that the product has the quality style characteristics that strips are compact and uniform, the product has dark green color and luster and is glossy, the soup color is orange red and bright, the aroma is great and lasting, the taste is mellow and refreshing and infused leaf are bright and uniform; large-batch and continuous processing can be carried out when the large-leaf tea variety is processed into the Kongfu black tea.

The invention providing the processing method of Lingtoudancong Oolong tea comprises (1) picking tea leaf; (2) sun-withering; (3) green-cooling; (4) green-making; (5) green-killing; (6) rolling; (7) drying. The invention has simple working procedure, and low demand for working condition. And the Lingtoudancong Oolong tea resistting dunking is characterized in aroma of flower, soup in orange-color, bright red edge, and beautiful appearance.

The invention discloses a preparation method of dried orange peel Pu'er tea. Through the technologies of pretreating dried orange peel, pretreating tea leaves, performing shaping, performing spreading for cooling, starting to bake, stopping baking and the like, the prepared dried orange peel Pu'er tea is honey yellow and bright in soup color, rich, mellow, sweet and fragrant in taste, sweet, moisturizing and long in throat rhyme, clean, sweet and delicious in aftertaste, good in moldability, tight and complete, and free from phenomena of rupture, material drop, block dispersion, mildew and rot and the like after long-time preservation.

The invention provides a processing method of pu-er tea with inoculated fungi microorganism. During the first day of pu-er tea pile-fermentation, aspergillus niger red koji and penicillum sp. red koji is mixed together by the ratio of 1-2:1 and is added into the production process of pu-er tea by the weight percentage of uniform mixed red koji and basic tea of 1:125-250; during the second day of pu-er tea pile-fermentation, saccharomyces sp. is added into the production process of pu-er tea by the weight percentage of saccharomyces sp. and basic tea of 1:250-500 and then material is gathered together and covered with fermentation cloth; fermentation gathering temperature is controlled between 40 celsius degree and 65 celsius degree and gathering overturning has to be carried on apporiately to control moisture content between 14 percent and 20 percent; when tea leaves moisture content is over than 20 percent, ditch recanalization has to be carried on every day; when tea leaves moisturecontent is 14 percent to 20 percent, ditch recanalization has to be carried on every three days; with shortened processing time, rich water extract, proper tea polyphenol and amino acids is retained and a certain amount of caffeine, hydration pectin, theaflavins and theabrownin is added; compared with natural pile-fermentation, the quality of the invention is superior and more stable and microbial indicator is equal to that of red tea and green tea.

A bamboo leaf green tea making process is characterized in that new bamboo leaves in the current year are chosen, cleared up, cut into 1 cm blades, and crushed with tabasheer and bamboo shavings to form coarse powder, the mixture is stirred with honey, then put into a general-purpose equipment steaming device, added with purified water, and steamed by using a general-purpose equipment steam method for 40min until the mixture is well steamed, then the steamed mixture is put into a fermentation tank to brew for 72 h, so as to obtain a comprehensive fermentation liquor for later use, fresh bamboo leaves are additionally taken and steamed by using the steaming method for 5 min, the steamed bamboo leaves are put into a stir pan for stir-frying, and the leaves are discharged from the pan until the leaves are naturally curled and fresh scent comes out of the pan, and finally, the comprehensive fermentation liquor and the fried bamboo leaf tea are fully stirred and dried, taken out, cooled and cleared up to obtain the bamboo leaf green tea.

The invention relates to a production method of a nutrient-rich liquid marinade, which is characterized in that the main components of the marinade are as follows, in terms of mass percentage, 10-20% of carrots, 10-15% of five-spice powder, and 10% of mugwort leaves -3%, walnut kernel 1-2%, seaweed 1-2%, fungus 2-4%, kelp 2-5%, hawthorn 1-3%, salt 40-50%, jujube 1-3%, lotus seeds 1 -3%, Chuanqiong 1-3%, and the rest is water.

The invention relates to a fine processing method of mellow green tea, and belongs to the technical field of a green tea process. The fine processing method of the mellow green tea utilizes normal green tea blanks as raw materials and comprises the following specific steps of alcoholizing tea blank, tightening tea strips and raising aroma, polishing, treating polished tea strips by a tea vibrating-shifting machine, treating the vibrated and shifted tea strips by a tea round shifter, winnowing, picking out, blending and stacking, and packaging to obtain finished products. According to the fine processing method of the mellow green tea, disclosed by the invention, an after-fermentation process of dark green tea is used for reference, that is the principles of a damp and hot function, an enzymatic reaction, microbial fermentation and the like isare utilized; the unique alcoholizing step is utilized, so that the problems that Sichuan bulk green tea is full of bitter taste and is not suitable for exporting are effectively solved; the mellow green tea made by the fine processing method disclosed by the invention has the quality characteristics of uniform appearance, tight and thin strips, high smoothness, rich fragrance, thick and mellow taste, no bitter taste and yellow-green and bright liquid color so as to matcheet the quality requirements of exported green tea and to lay an excellent foundation for development of a Sichuan bulk green tea market.

The invention discloses a fermentation method and an apparatus for improving Pu'er tea theabrownine and polysaccharose substance component. The method comprises the following steps: moistening Yunnan large-leafed green sun Maocha and placing the Yunnan large-leafed green sun Maocha into a special fermentation device to carry out ferment under a condition that the humidity is 80-90 percent, the temperature is28-35 DEG C and the oxygen content is 1.5 times of normal air, and the Yunnan large-leafed green sun Maocha can be obtained after the Yunnan large-leafed green sun Maocha is fermented for 25 days. The apparatus relates to the fermentation device which consists of a cabinet body (1), a mesh board conveying mechanism (2), a raking roller (3) and a reciprocating spreading conveyer (4), wherein the mesh board conveying mechanism (2) is arranged at the bottom inside the cabinet body, the raking roller (3) is arranged at the front end of the cabinet body, the reciprocating spreading conveyer (4) is arranged at the upper part of the cabinet body, and a side plate around the cabinet body is a stainless steel plate with densely arranged punched holes. The side plate in the front end of the cabinet body is a movable stainless steel punched hole mesh plate. In the invention, natural extracted stacking fermentation is changed into manual mixed stacking fermentation, and the fermentation time is shortened by 10 days compared with normal large-scale production with excellent quality of the product, therefore, the invention has the advantages of bronzing and bright soup color, dense and pure taste, sweet and dense perfume, small wastage of tea leaves, and the like, and indexes of aflatoxin tablets, coliform and pathogenic bacterium achieve the same level of red tea and green tea.