63results about How to "Short brewing time" patented technology

The invention relates to a mulberry biological wine and a brewing process thereof. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergetic element and mulberries are added. The mulberry bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. At the same time, the alcohol content of the mulberry bio-wine of the present invention is formed at one time during the brewing process , the prepared mulberry bio-wine has no alcohol smell in the mouth after drinking, no feeling of thirst, sobers up quickly, does not hurt the body, the brewing process of the mulberry bio-wine is reasonable and simple, the wine-making time is short, the wine yield is high, and food is saved.

A computer controlled coffee maker includes a filter basket for holding coffee grinds above a water filled carafe. A motorized dunking mechanism controls the movement of said filter basket into and out of the water in said carafe for steeping and draining said coffee grinds. The dunking cycles and water temperature are determined by a preprogrammed computer and user selected inputs to provide coffee brewed with minimal exposure of the grinds to high temperatures. A breakaway connection is provided between the dunking mechanism and the filter basket.

The invention discloses a method for brewing fragrant baijiu. The method comprises the following steps that firstly, grain soaking is carried out; secondly, grain steaming is carried out, wherein grain steaming comprises the substeps of placing grains on a steamer, conducting primary steaming, conducting stewing, conducting drainage, adding chaff and steaming the grains again; thirdly, the grains are taken out of the steamer, spread and aired; fourthly, distiller yeast is spread; fifthly, the product is contained in a box; sixthly, the box is covered; seventhly, bacterium cultivation and saccharification are conducted; eighthly, the distiller yeast is distributed; ninthly, the product is placed in a cellar and fermented; tenthly, the product is placed on the steamer and distilled. Compared with the prior art, the baijiu produced through the method is colorless, transparent and pure in fragrance, has the peculiar delicate fragrance and grain fragrance of grain koji, and is mellow and sweet in aftertaste; ethyl acetate and ethyl lactate serve as main fragrant characteristics.

The invention relates to tea for dispelling the effects of alcohol, and provides health tea for dispelling the effects of the alcohol and protecting livers. The health tea solves the problems that current products for dispelling the effects of alcohol is low in speed of dispelling the effects of alcohol and poor in effect, and the content of the alcohol in blood can not be lowered to the normal level easily within a short time. The health tea for dispelling the effects of alcohol and protecting the livers is mainly prepared from vitis coignetiae flowers, the root of kudzu vine, penthorum chinense pursh, hovenia dulcis thunb and florists chrysnthum flowers. In thirty minutes after the health tea for dispelling the effects of alcohol and protecting the livers is drunk, the content of the alcohol in the blood is reduced greatly, discomfort of the body is reduced obviously, the metal state is improved remarkably, and judgment, reaction speed and the behavior control ability are recovered basically.

The invention discloses a preparation method of a low-salt nutritional pickled vegetable. The preparation method comprises the following steps: a, preparing pickling brine, namely putting an appropriate amount of anise, rhizoma kaempferiae, perilla leaf, aniseed, amomum tsao-ko, myrcia, cinnamon, old ginger, pepper and rod chilli into water, adding edible salt, heating until boiling for 10-60 minutes, thoroughly cooling the cooked brine before pouring into a clean pickle jar, adding an appropriate amount of citric acid, malic acid, white vinegar, garlic juice, granulated sugar and sorghum white spirit, and stirring evenly to obtain the pickling brine; and b, cleaning and thoroughly drying the raw materials of the pickled vegetable, chopping into slices, strips or in other shapes, putting the chopped raw materials in the pickling brine, closing the cover, supplementing enough water at the neck of the jar, and pickling for 7-10 days to obtain the low-salt nutritional pickled vegetable. The preparation method of the low-salt nutritional pickled vegetable is simple and convenient to operate; the prepared pickled vegetable is good in taste, excellent in flavor, and sour, crisp, tasty and refreshing; the pickled vegetable is low in salt content, short in pickling time and not high in nitrite content; besides, the pickled vegetable is not fermented so that the nutritive elements can be locked efficiently, and therefore, the pickled vegetable has relatively high nutritive value.

The invention relates to a ginseng biowine and its brewing process. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergetics and ginseng are added. The ginseng bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. At the same time, the alcohol content of the ginseng bio-wine of the present invention is formed at one time during the brewing process , the prepared ginseng bio-wine has no alcohol smell in the mouth after drinking, no feeling of thirst, sobers up quickly, and does not hurt the body.

The invention relates to wine, particularly a biological wine which takes glutinous rice and rice as main materials with the weight ratio of 1.8 to 2.2:1, wherein the materials are also added with saccharified extracting solution, alcohol yeast and bioenergy archaeus essential. Compared with the traditional white wine, the wine of the invention has obvious characteristics that the human body harmless biological wine has an alcohol degree same to the white wine and is brewed completely by grains without adopting blending process; simultaneously, the wine degree is shaped with one step during the process of brewing, after drinking the biological wine, no vinosity is generated, and people do not feel thirsty and can sober up quickly. A plurality of inhomogeneous biological wines such as wildchrysanthemum biological wine, longan biological wine, medlar biological wine, topinamber biological wine, Chinese chestnut biological wine, blueberry biological wine and holothurian biological wine can be prepared to satisfy various needs of customers.

The invention relates to a wild chrysanthemum biological wine and a brewing process thereof. Glutinous rice and rice are used as main raw materials, and saccharification extract, alcoholic yeast, bioenergetics and wild chrysanthemum are added. The wild chrysanthemum biological wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by blending process in the brewing process, but is completely brewed from grains and plants. After drinking the wine, there is no alcohol smell in the mouth, no feeling of thirst, fast sobering up, no harm to the body, reasonable and simple brewing process, short brewing time, high yield rate, and food saving.

The invention discloses a stomach-nourishing health wine. The health wine is prepared by soaking codonopsis pilosula, sealwort, figwort roots, dark plum fruits, rhizoma atractylodis macrocephalae, Chinese dodder seeds and hawthorn fruits in rice wine, filtering the obtained product to discard dregs and then blending the obtained product with brown sugar and clean water. The stomach-nourishing health wine has the advantages that: the health wine is extensive in the sources of selected Chinese medicinal materials, unique and thorough in formulation, short in brewing time and easy to implement industrial batch production, low in alcohol content, fragrant and sweet in taste, has the functions of enriching blood, invigorating Qi, strengthening spleen and stomach and invigorating liver and kidney, and is free from toxic side effects. People insists on drinking the health wine half an hour before meals every day and drinks 18 to 20 grams of the health wine each time, and the maximum drinking amount up to 210 grams of the health wine cannot cause people to be drunk, so that the health wine not only can cure sick people but also can protect the health of healthy people. The health wine is a good health-preserving product which is suitable for all stratum of people to drink and is suitable for four seasons.

The invention relates to a traditional Chinese medicine formula for preventing reworked people from being infected with neocoronavirus. The traditional Chinese medicine formula comprises the followingraw materials in parts by weight according to the formula: 5-15 parts of radix pseudostellariae, 6-12 parts of radix ophiopogonis, 8-15 parts of lotus leaves, 7-15 parts of folium isatidis, 8-11 parts of fructus arctii, 3-10 parts of rhizoma cimicifugae, 5-15 parts of fructus forsythiae, 4-12 parts of radix paeoniae rubra, 3-10 parts of liquorice and 8-13 parts of green tea. Meanwhile, the invention further relates to a preparation method of a tea bag comprising the formula. The preparation method comprises the following steps: respectively taking various medicinal materials, crushing or chopping, simultaneously sieving by using a 10-mesh sieve and a 50-mesh sieve, taking powder between the 10-mesh sieve and the 50-mesh sieve, uniformly mixing, filling coarse powder into a filter bag of the tea bag, and sealing. According to the traditional Chinese medicine formula disclosed by the invention, the medicinal materials are combined for use, so that the effects of tonifying Qi and moistening lung as well as removing dirt and dissolving turbidity are achieved, the immunity of the body is improved, the symptoms such as fever, cough, pharyngalgia, weakness, shortness of breath and lassitude are effectively relieved, and the tea bag is smooth and fragrant in taste, strong in sweet aftertaste and suitable for daily health care of normal people.

The invention belongs to the technical field of food processing and in particular relates to five cereals and five beans compound coarse cereal porridge and a making method thereof, wherein the five cereals and five beans compound coarse cereal porridge comprises the following components in percentage by weight: 23 to 26 percent of yam grains, 15 to 17 percent of small red bean grains, 10 to 14 percent of mung bean grains, 8 to 10 percent of purple kidney bean grains, 8 to 11 percent of niblets, 5 to 7 percent of black kerneled rice grains, 4 to 6 percent of tomato grains, 2 to 4 percent of white kidney bean grains, 2 to 5 percent of pearl barley grains, 2 to 4 percent of carrot granules, 0.5 to 1.5 percent of cured oatmeal, 1 to 3 percent of millet grains, 1 to 3 percent of sorghum rice grains, 1 to 3 percent of proso millet grains and 1 to 3 percent of pea grains. The preparation process of rice grains comprises the steps of raw material primary selection, raw material dry cleaning, raw material careful selection, raw material grinding, bean flour screening, stirring, molding and prilling, primary drying, curing, secondary drying, magnetic separation and careful selection, storage, blending and mixing. The porridge provided by the invention is complete in nutrition, good in taste, convenient to eat, economical and practical and convenient to carry.

The invention relates to a lemon biological wine and a brewing process thereof. Glutinous rice and rice are used as main raw materials, and saccharification extract, alcoholic yeast, bioenergetics and lemon are added. The lemon bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. There is no alcohol smell in the back mouth, no feeling of thirst, sobering up quickly, not hurting the body, the brewing process is reasonable and simple, the brewing time is short, the yield rate is high, and food is saved.

The invention relates to acorn biowine and its brewing process. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergetics and acorns are added. The acorn bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. Once molded, the prepared acorn bio-wine has no alcohol smell in the mouth after drinking, no thirst feeling, sobers up quickly, and does not hurt the body. The brewing process of acorn bio-wine is reasonable and simple, the brewing time is short, the yield is high, saving food.

The invention belongs to the technical field of food processing and in particular discloses a portable fried flour making method which comprises the following steps: (1) weighing raw materials, namelyweighing certain amounts of tea leaves, ginger, garlic, lily, curcuma aromatic, brown sugar, edible salt and edible oil in parts by weight; (2) treating the raw materials, namely respectively crushing the raw materials; (3) kneading the raw materials; (4) performing fermentation, namely performing mixed fermentation with auxiliary fermentation substances; (5) performing primary drying; (6) performing microwave treatment; (7) performing secondary drying; (8) performing frying; (9) performing third drying; (10) performing crushing. The portable fried flour making method disclosed by the invention is simple and easy to operate, and the made fried flour is easy to brew, good in sensation effect and long in preservation time.