101results about How to "Shorten brewing time" patented technology

The invention relates to health-care wine and a preparation method thereof. The health-care wine is prepared from the following traditional Chinese medicine raw materials in parts by weight: 5-20 parts of ginseng, 1-10 parts of cornu cervi pantotrichum, 5-30 parts of broomrape, 5-30 parts of cornus officinalis sieb et zucc, 20-60 parts of longspur epimedium, 20-60 parts of polygonum multiflorum, 5-30 parts of fenugreek, 5-30 parts of cynomorium, 5-30 parts of milletia speciosa champ, 5-30 parts of philippine flemingia root, 1-20 parts of rhizoma curculiginis, 5-30 parts of rhizoma cibotii, 5-10 ursine seal testes and penis, 1-3 dog testes and penis, 5-10 ox testes and penis, 5-10 pairs of geckoes and other traditional Chinese medicines, wherein the proportion of the traditional Chinese medicine components to the wine is 1:(5-40). The health-care wine jointly prepared from dozens of specific medicinal materials has the effects of nourishing liver and kidney, replenishing essence and blood, strengthening bone and musculature, nourishing heart and spleen, replenishing essence, supplementing qi and promoting the production of body fluid, replenishing blood for nourishing heart, soothing the nerves and stabilizing the mind, improving hearing and vision, nourishing yin and tonifying yang, resisting aging, enhancing immunity, and the like. According to the preparation method of the health-care wine, the medicinal materials are stewed and placed into the wine with decoction together for soaking, so that the effective components contained in the medicinal materials are easily released during brewing, and the wine brewing time is shortened; the produced health-care wine is high in nutritional component content.

Apparatuses, systems, and methods for brewing a desired portion of a beverage, such as a single-cup portion of coffee, are provided. The system can include one or more hopper assemblies configured to provide a controlled dose of beverage material to a brew chamber. The system can also include a water input system configured to wet the ground beverage material as the grinds enter the brew chamber and substantially prevent steam from reaching grinder components of the system. Further, the system can include an automatic cleaning mechanism such that a user does not need to manually clean components of a brewing machine between brew cycles.

The present invention provides a beverage maker having an in-line heating assembly for heating water to make hot beverages such as coffee and tea. The heating assembly defines a flow path that runs past a plurality of heaters for heating water to a desired temperature. In this manner, the beverage maker heats water as it travels, alleviating the need for a water tank or vessel, resulting in increased savings in weight and size, as well as reducing brew time. Additionally, an optical sensor assembly is provided to detect when a serving container of the beverage maker has a prescribed capacity of liquid within it. The sensor assembly includes at least one light source aligned to shine into the container and at least one detector aligned to detect light reflected off the liquid surface within the container. A drainage assembly is also provided that can drain liquid through either a connector port into an airplane's wastewater system or through a drainage port into a drainage sump.

The invention discloses a method for rapidly producing pickled chicken claws. The method comprises the following steps: 1, clearing and unfreezing chicken claws; 2, soaking the chicken claws with a liquid having 1-2% of salt and 5-10% of white vinegar and treating by ultrasonic wave; 3, boiling the treated chicken claws together with the liquid having 1-2% of salt and 3-4% of white vinegar for 3-8min; 4, cooling the boiled chicken claws by aseptic cold water added with 2-3% of white vinegar; 5, preparing a flavored soak liquid; 6, adding the cooled chicken claws in the flavored soak liquid and treating by the ultrasonic wave for 60-90min; and 7, vacuum-packing the pickled chicken claws to obtain finished products. The method for rapidly producing pickled chicken claws is characterized in that the soak liquid used by the pickled chicken claws is subjected to a fast cooling technology such that the soak liquid can achieve commercial sterilization, ultrasonic treatment is used in the soaking process for shortening soaking time, an irradiation technology is not used and only biological preservatives or extracts of fruits and vegetables are used as preservatives, and the shelf life is more than one year by computing according to current standards.

Apparatuses, systems, and methods for brewing a desired portion of a beverage, such as a single-cup portion of coffee, are provided. The system can include one or more hopper assemblies configured to provide a controlled dose of beverage material to a brew chamber. The system can also include a water input system configured to wet the ground beverage material as the grinds enter the brew chamber and substantially prevent steam from reaching grinder components of the system. Further, the system can include an automatic cleaning mechanism such that a user does not need to manually clean components of a brewing machine between brew cycles.

The invention discloses weight-reducing beautifying tea which comprises the following components in percentage by weight: 9g of rose, 9g of arabian jasmine flower, 9g of fructus aurantii flower, 9g of Ligusticum wallichii, 9g of lotus leaf and 20-30g of green tea. The components selected by the invention are natural products, so that toxic and side effects of conventional weight-reducing tea are avoided, fat is reduced, blood fat is lowered, blood circulation can be improved. The tea can lower weight, can beautify skin and can maintain functional balance of a human body, so that the purpose of reducing weight healthily is reached.

The invention discloses soothing tea, containing 5g of rose flower, 3g of chrysanthemum, 5g of matrimony vine, and 3g of silktree flower. The raw materials are dedusted after mixed, then are ground until to be powder, and are filled into a tea bag, to form a tea pack. The raw materials selected by the invention are natural products, which avoids toxic and side effect of tradition smoothing medicaments. The raw materials not only can soothe the nerves, help sleep, regulates qi by alleviation of mental depression, improve amnesia and insomnia symptom of a user, but also can improve blood circulation, beautify the features while smoothing, maintain somatic function balance, and recover health level.

The invention discloses a coffee machine, comprising a shell and an infusing device matched with the shell, wherein the shell is internally provided with a water storage tank; the water storage tank comprises a first water storage tank and a second water storage tank; the second water storage tank is connected with a boiling vessel for providing steam and hot water; the boiling vessel is communicated with the infusing device through a connecting pipe; a container body is arranged between the first water storage tank and the infusing device; the container body is provided with a water inlet and a water outlet; the water inlet of the container body is connected with the first storage tank; the water outlet of the container body is connected with the infusing device; and the container body is further provided with a pressurizing device for pressurizing to discharge water. The coffee machine is special and novel in the design, obviously shortens the infusing time of the first cup of coffee without influencing the taste of the infused coffee, and is simple in the structure, convenient and practical.

The invention relates to a preparing method of honey medicinal liquor and a preparing method of honey health-caring medicinal liquor, and belongs to the field of liquor making. According to the honey medicinal liquor, honey serves as a raw material, low-content honey fermented liquor is obtained after dilution and fermentation, and liquid-state distilling is carried out on the honey fermented liquor to obtain medium-high-content honey distilled liquor; namely, base liquor is obtained. Three kinds of traditional Chinese medicinal materials including schisandra chinensis, boschniakia rossica and acanthopanax senticosus are added into the base liquor, and effective ingredients in the medicinal materials are extracted to the maximum degree with an ultrasonic compound-enzyme-assisting extracting method. According to the honey liquor, parts of nutritional ingredients and the health caring function of the natural honey are reserved, and physiological activators are increased; the honey liquor serves as the base liquor of the honey medicinal liquor, various traditional Chinese medicinal materials are matched, and the obtained honey medicinal liquor is high in ingredient nutritive value and honey infiltration degree; then the prepared low-content health-caring medicinal liquor both has the flavor of the honey liquor and strong traditional Chinese medicine smells, and has the effects of improving sleeping and resisting fatigue and oxidization.

The invention discloses a production method of cold-brewing tea. The production method comprises the following steps: (1) picking fresh tealeaves, and naturally drying until the surfaces of the tealeaves are dry; (2) deactivating the enzyme of the tealeaves in an enzyme deactivation machine; (3) adding cold water into the enzyme deactivated tealeaves, and standing; (4) freezing the rehydrated tealeaves in a freezing chamber; (5) dividing the frozen tealeaves into two parts, naturally thawing one part, crushing the other part, soaking the crushed part of tealeaves in warm water, filtering and separating, and obtaining extract liquid; (6) evaporating and concentrating the extraction liquid, and obtaining the concentrated extract liquid; (7) spraying the concentrated extract liquid onto the surface of the naturally thawed tealeaves; and (8) drying the tealeaves in a drying machine, and obtaining the cold-brewing tea. The cold-brewing tea produced by virtue of the method of the invention is not only short in brewing time and capable of being instantly drunk, but also can be brewed for multiple times, and is lasting in fragrance.

A preparation method of solid worm grass healthy wine is characterized in that the method comprises the steps that firstly the aweto, the Tibet snow lotus, the yak bone, the matsutake, the Tibet sapodilla and the fingered citron are purified according to the ratio of 10: 0.5-1 and are dried; secondly one or more than one extractive of the ingredients are evenly mixed according to the ratio of 0.5-1 gram of aweto:0.5-1 gram of Tibet snow lotus:0.5-1 gram of yak bone:0.5-1 gram of matsutake:0.5-1 gram of Tibet sapodilla:0.5-1 gram of fingered citron, and then 2-4 grams of lactose is added into the mixture; after being stirred, the mixture is produced into troches and the weight of each troch is 5-10 grams; and finally the produced troches is added into grain alcohol with the ratio of 1 gram: 25-37 milliliters of wine. After being sealed, the troches are immersed into the wine for 12-24 hours to completely be dissolved. The invention has the advantages of simple and fast application.

The invention discloses a baby feeding bottle (1) which comprises a bottle body (2) and a nipple (3), a device (4) for containing milk powder is built in the bottle body (2), the device (4) comprises a cylindrical connection piece (5) with an upper opening, a lower opening and a hollow cylindrical milk powder container (6), a circular movable cover plate (8) is arranged on the container (6), and the cover plate (8) is hinged with the lower end of the container through a hinge device. An iron sheet is embedded in the cover plate (8), a magnet is embedded in a cylindrical lateral wall of the container (6), the container (6) is vertically placed by setting size of the embedded magnet, and the cover plate (8) can still cling to a lower end face of the container (6) to enable the milk powder to be free of leakage from the container (6) due to magnetic attraction between the magnet and the iron sheet when the container (6) is full of milk powder. The baby feeding bottle can prevent the milk powder from losing and saves brewing time of the milk powder.

A cold coffee brewing device reduces the time required to produce cold brewed coffee. The cold brewer includes a container, preferably transparent, and an elongated brewing material holder suspended from a lid of the container. The brewing material holder is enclosed in a mesh to retain brewing material in the brewing material holder. In one embodiment, the mesh is a fine nylon mesh or a 75 micron opening nylon mesh. The lid includes a mechanism to rotate the brewing material holder. The container is filled with water and the brewing material holder is filled with brewing material. Movement of the brewing material submerged in water substantially reduces the time required for cold brewing.

A cold coffee brewing device reduces the time required to produce cold brewed coffee. The cold brewer includes a container, preferably transparent, and an elongated brewing material holder suspended from a lid of the container. The brewing material holder is enclosed in a mesh to retain brewing material in the brewing material holder. In one embodiment, the mesh is a fine nylon mesh or a 75 micron opening nylon mesh. The lid includes a mechanism to rotate the brewing material holder. The container is filled with water and the brewing material holder is filled with brewing material. Movement of the brewing material submerged in water substantially reduces the time required for cold brewing.

The invention relates to a milk foaming method and a coffee brewing method as well as a beverage dispenser for the method. A manner of preparing milk foam from milk through impacting the milk through a high-pressure water column is simple to operate and the operation requirements on milk foaming workers are extremely low; the structure is simple, and the cost and the selling price of the beverage dispenser are much lower than those of other milk foaming machines in the current market, so that the beverage dispenser is more suitable for common families to use; meanwhile, the equipment does not need to be in direct contact with the milk in a milk foaming process, so that the problems that the washing is inconvenient and bacteria are bred are avoided, and the cleanliness in a utilization process is high; furthermore, potential safety hazards caused by the fact that steam temperature is too high and operation has failures are also avoided and the utilization process is safe. According to the coffee brewing method provided by the invention, the milk foam is prepared from the milk through impacting the milk through the high-pressure water column, and coffee is directly injected into the milk foam, so that current coffee brewing time is greatly shortened; the beverage dispenser provided by the invention is simple in structure and integrates the functions of a water dispenser and a coffee maker; the milk foam can be conveniently produced.

The invention provides a processing method of quick-eatable white fungus broth which can be brewed by iced water and has thick soup. The processing method comprises the following steps: cooling white fungus broth with the solid content of 50 to 70 percent within 30 to 120 min to the temperature from subzero 60 DEG C to subzero 51 DEG C; laying the white fungus broth cooled to the temperature ranging from subzero 60 DEG C to subzero 51 DEG C into an environment with the air pressure of 400 to 500 Pa, heating the white fungus broth above the white fungus broth at the temperature of 40 to 60 DEG C under a condition of keeping the bottom of the white fungus broth at the temperature ranging from subzero 60 DEG C to subzero DEG C, and preserving the temperature for 22 to 26 h until the moisture content of the white fungus broth is less than 5 percent to obtain the quick-eatable white fungus broth. The invention further provides the quick-eatable white fungus broth processed with the method. The processing method has the benefits that after being cooled to the temperature ranging from subzero 60 DEG C to subzero 51 DEG C within 30 to 120 min, the white fungus broth with the solid content of 50 to 70 percent is subjected to vacuum freeze drying until the moisture content is below 5 percent; the prepared quick-eatable white fungus broth can be brewed by the iced water within 1 to 2 min; furthermore, the colloid is thickened, and the white fungus broth tastes smooth and glutinous.

The invention discloses a method and an apparatus for rapidly ageing a wine. By means of a shaking step, a gas adding step, a low temperature pressurizing step, a filtering step, a shaking device, a low temperature pressurizing device, a body and a filtering device, the brewage ageing time is greatly reduced and the finished product brewage ageing efficiency of a raw material is improved by utilizing ultrasonic wave and magnetic wave shaking to destroy the molecular structure of the wine, injecting oxygen to afresh fuse the oxygen with the molecular structure of the wine, and utilizing the low temperature pressurizing mode to fuse, so the clear and luscious fine-quality wine is finally generated through critically filtering. So the method and the apparatus allow the finished product brewage ageing efficiency of the raw material to be improved through the oversized reduction of the wine brewage ageing time, the flavor of the original wine to be improved, and the wine brewage production power to be increased.

The invention relates to a method for fast making tea with cold water, and belongs to the technical field of food and food processing.The method includes the steps that pectinase and cellulase are used for extracting tea, and the mass ratio of tea to pectinase to cellulase is 125:2:3.The invention further provides tea capable of being fast brewed with cold water and a preparing method thereof.The method has the advantages of being fast, convenient and the like, the tea is free of preservative, easy to store, natural, healthy and suitable for people liking tea and has good market development prospects.

The invention discloses a preparation method of purely-nature coarse cereal Za wine. The method comprises the steps of weighting, processing raw materials, boiling, cooking, cooling, fermenting and storing. The purely-nature coarse cereal Za wine prepared by the method has the effects of enriching Yin and nourishing kidney, invgorate the spleen and promoting blood, relieving arthralgia by relaxing muscles and tendons, promoting appetite and regulating intestines, reducing summer-heat effect and helping digestion, and repelling fatigue and dispelling cold. According to the preparation method of the purely-nature coarse cereal Za wine, saccharolytic, liquor-making yeast and aroma-producing yeast are added at different fermenting periods and act on each other, so that the brewing time can be reduced, and moreover, the wine yield is high, and the taste is good; the brewing technology is quantified, and the technological parameters are perfected, so that workers can operate conveniently; the method is simple to operate, short in production cycle, and convenient to prepare; and the industrial mass production is easily carried out.

The invention relates to the field of fruit wine production, and particularly relates to a preparation method of black mulberry and blueberry dry red wine. The preparation method comprises the following steps of: weighing 10-90 parts of black mulberries and 10-90 parts of blueberries in parts by weight for later use; crushing and uniformly mixing the black mulberries and the blueberries; adding cane sugar according to the required alcoholic strength of the dry red wine and raw sugar; adding wine yeast and pectinase to a product obtained from the last step for primary fermentation at 20-25 DEG C for 6-9 days, filtering the fermented product, and taking filtrate for later use; carrying out secondary fermentation on the filtrate obtained from primary fermentation and filtration for 25-35 days; and filtering the product to obtain the black mulberry and blueberry dry red wine. The preparation method is short in brewing time; and the brewed dry red wine is good in mouth feel and has a good health care function.

The invention discloses a bowl cover adhibit plate of instant noodles. Without increasing the material consumption, it changes the single mode into two-mode, that prolongs the contact ear of adhibit plate more than 30% and coats the adhesive layers used more than 2 times at the near round part; the far round part is the catch for opening said adhibit plate, without adhesive; the bowl can be opened by said adhibit plate, and after pouring hot water, the contact ear can be drawn down to make the adhibit plate cover the bowl, to realize the sealing thermal-insulation effect.

A liquid dispensing apparatus for use in a beverage brewing machine, the liquid dispensing apparatus, includes a dispensing chamber, a liquid delivery and venting arrangement in communication with an interior of the dispensing chamber for delivery of liquid thereto and for venting air therefrom, an air pump assembly in communication with the interior of the heating and dispensing chamber for pumping air into the dispensing chamber, a liquid discharge conduit in communication with the interior of the heating and dispensing chamber for discharging liquid therefrom, an end of the discharge conduit located at a predetermined level of the dispensing chamber, and a liquid pump connected to the liquid discharge conduit for pumping liquid out of the heating and dispensing chamber. During liquid dispensing, the liquid delivery and venting arrangement is closed.

The invention relates to a method for preparing pre-solid post-slurry soy sauce by using synergetic fermentation of lactic acid bacteria and yeast. The method comprises the following steps that (1) bean pulp and corn are soaked in water for 30 min, bran is added, and steaming is carried for 30 min under 0.15-0.2 MPa; (2) the bean pulp, the corn and the bran are uniformly mixed to 38-43 DEG C and inoculated with soy sauce yeast; (3) starter propagation is carried out; (4) saline water is prepared; (5) the fermentation temperature is controlled at 43 DEG C in a hydrolysis stage, and heat fermentation is carried out for 10-15 days; (6) then a saline solution is supplemented, and the final mass concentration of salt is adjusted to 15-18%; (7) the yeast and the lactic acid bacteria are added manually, the fermentation temperature is adjusted to 30 DEG C, heat fermentation is carried out for 130-180 days, and the pre-solid post-slurry soy sauce is obtained. The method for preparing the pre-solid post-slurry soy sauce by using the synergetic fermentation of the lactic acid bacteria and yeast has the advantages that the bean pulp, the corn and the bran are selected, a pre-solid post-slurrysoy sauce fermentation process is adopted, and the yeast and the lactic acid bacteria are added manually, so that the cost the raw materials is reduced, the utilization rate of the raw materials is increased, and the aroma quality of the product is improved.

The invention relates to a milk powder can with a direct measuring g function. The milk powder can comprises an upper-end can body, a lower-end can body, a metering room and a milk powder outlet. The upper part of the lower-end can body is provided with a thread and connected with the upper-end can body, in which an opening is arranged. The opening is connected with the measuring room at the upper end. Switch pipes are arranged between the opening and the milk powder outlet. Gear shafts

The invention provides a tea produced from dogbane leaf, Coreopsis tinctoria and Taxus chinensis (Pilger) Rehd. leaf. A production method of the tea comprises the following steps: 1, mixing dogbane leaf, Coreopsis tinctoria and Taxus chinensis (Pilger) Rehd. leaf according to an arbitrary ratio to obtain a mixture used as raw materials, and sprinkling an edible alcohol-water solution on the raw materials; 2, putting the raw materials sprinkled with the edible alcohol-water solution in a sealing production barrel, sealing the barrel, and carrying out constant temperature sealing production; 3, taking out the sealing production raw materials from the sealing production barrel, and drying the raw materials to make the water content of the raw materials be smaller than 15wt%; and 4, rolling the dried raw materials to produce the tea. Active components in the tea are enriched on the surfaces of the raw materials after the raw materials are acted by alcohol, and the active components can be rapidly dissolved in water when the tea is brewed in low-temperature hot water, so the disadvantage of damages of long-term high temperature brewage in traditional brewage technologies to the active components in the tea is avoided.

The invention relates to a black Chinese wolfberry effervescent tablet and a preparation method thereof, and belongs to the technical field of food handling. The black Chinese wolfberry effervescent tablet is prepared by taking black Chinese wolfberry extracting solution freeze-dried powder, citric acid, alkali source, water-soluble starch, saccharose and a wrapping agent as raw materials, the preparation method comprises the following steps: (1) crushing and mixing the black Chinese wolfberry extracting solution freeze-dried powder and partial citric acid; (2) taking out crushed and mixed materials and adding into the water-soluble starch to mix again, preparing into a soft material by taking alcohol as a sizing agent, and preparing into granules, drying until controlling the water content is between 2.2% and 3.5%; (3) mixing the granules prepared in the step 2, the alkali source, residual citric acid, the saccharose and the wrapping agent, and pressing into an effervescent tablet. The effervescent tablet provided by the invention has the advantages that dissolution effect taking is quick, anti-oxidation shelf life is long, disintergration in water is quick, color is stable and is pink, the mouthfeel is good, especially applicable for being eaten by children, aged people and patients unable to swallow.

The invention relates to a wall-breaking health wine preparation method, particularly to a method for rapidly preparing a health wine. In order to overcome the shortcomings of long processing period, inconvenient application, poor curative effect and the like of the traditional health wine processing technology, the invention provides a preparation method of a health wine with advantages of convenient, quick and simple production and good treatment effect. The technical scheme of the invention comprises: crushing traditional Chinese medicine raw materials into coarse powder by using a conventional crusher, carrying out ultrafine crushing by using an ultrafine crusher to obtain single-component traditional Chinese medicine ultrafine powder with a proper mesh, carrying out Chinese medical science prescription on the single-component traditional Chinese medicine ultrafine powder according to different health requirements, dissolving the traditional Chinese medicine ultrafine powder into a proper amount of wine, and filtering to remove the drug residue to obtain the wall-breaking health wine. According to the present invention, the wall-breaking health wine has advantages of convenient prescription, herb increasing or reducing according to the symptom, substantially shortened processing time, treatment effect improving, substantially reduced herb consumption and health cost reducing, completely retains the effective ingredients of the traditional Chinese medicines, meets the principles of the traditional Chinese medicine prescription, and uses the residue removing treatment after the processing so as to optimize the medication experience.

The invention provides a method for making healthcare rice wine from cordyceps sinensis mycelia as a raw material. The method mainly comprises the following steps: cleaning cordyceps sinensis mycelia, performing freeze-drying, sterilizing in a sterilization cabinet, and crushing into powder in a crushing machine for later use; peeling rice; cleaning the rice, draining off water, putting the rice into a jar, adding water till the rice is completely immersed, and soaking for 2-3 days; draining off water of the rice, and steaming for 30 minutes at normal pressure; putting steamed rice into a fermentation tank, adding water and wheat koji, uniformly mixing, adding lactic acid, and adjusting the pH value; adding distiller's yeast, stirring, putting into the jar, and performing fermentation so as to obtain fermented glutinous rice; moving the fermented glutinous rice into a glass container in different batches, adding cordyceps sinensis mycelium powder, and performing ultrasonic oscillation till cordyceps polysaccharides and cordycepin are dissolved in the wine, wherein the cordyceps sinensis mycelium powder accounts for 0.40-0.60% of the mass of the rice wine; pouring the wine into the fermentation tank, and leaving to stand for 7-8 days at 15-16 DEG C; filtering, boiling, and sealing the wine. The method has the beneficial effects that the design has the advantages of being short in brewing period, low in production cost, high in nutrition value and high in cordyceps sinensis utilization rate.

The present invention discloses non-oil-fried instant hollow noodles and a preparation method thereof, and belongs to the technical field of food processing. The non-oil-fried instant hollow noodles comprise the following raw materials in parts by weight: 60-85 parts of a mixture of highland barley flour and buckwheat flour, and 5-12 parts of sweet potato powder. The highland barley flour and buckwheat flour are compound enzyme modified highland barley flour and buckwheat flour. The present invention also discloses a preparation method of the non-oil-fried instant hollow noodles. The preparation method comprises the steps of dough kneading, squeezing and kneading, rolling, curing, molding, cooking, drying and packaging. The noodles have the advantages of being good in processing performance, strong in plasticity, good in taste and comprehensive in nutrition.