33results about How to "Strong and long-lasting fragrance" patented technology

The invention relates to a preparation method for tea, in particular to a preparation method for Jasmine Tea. The preparation method aims to overcome the defects in the prior art, and is a processing method capable of improving fragrance concentration of the Jasmine Tea through fragrance adjustment of gardenia. According to the invention, the gardenia is adopted to prepare the Jasmine Tea through scenting so as to improve the fragrance concentration of the Jasmine Tea through fragrance adjustment and foil the freshness degree of the floral fragrance; when the jasmine flowers are subjected to scenting, gardenia in right quantity and the jasmine flowers are put together, as more gardenia easily cause magnoma; a small amount of gardenia is put together with the jasmine flower, so as to perform flower refinement; and during flower scenting, in order to keep perfume fresh and pure, the temperature is controlled through radiating, so that the scented tea is high in concentration and freshness degree, good in quality, low in cost, high in fresh flower utilization rate, and favorable for industrialized production.

The invention discloses perfume and a preparation method thereof. The perfume is prepared from denatured ethanol, daily essence, water, ethylhexyl methoxycinnamate, butyl methoxydibenzoylmethane and ethylhexyl salicylate. In the present invention, the preparation method comprises the following steps: preparing denatured ethanol and daily essence according to a certain ratio and raw materials, so auser can conveniently configure specific perfume; mixing denatured ethanol, daily essence, water, ethylhexyl methoxycinnamate, butyl methoxydibenzoylmethane and ethylhexyl salicylate according to a ratio of 80:15:4.7:0.034:0.033:0.033 to obtain the perfume. The use is extremely convenient, meanwhile, the perfume is stored for a long time, the fragrance is stronger and more durable, the precisionof the perfume is purer in the mode of filtering and mixing liquid, mass production of the perfume by producers can be facilitated, and the operation process is extremely simple and convenient.

The invention belongs to the field of tea leaves, and in particular relates to a preparation method of tricholoma matsutake green tea. The preparation method of the tricholoma matsutake green tea comprises the following steps of: 1) processing raw materials namely processing tea base: refining green raw tea so as to obtain tea bases, and drying the tea bases so that the water content of the tea bases is 6-7wt%; and processing tricholoma matsutake: cleaning tricholoma matsutake and slicing the tricholoma matsutake; 2) scenting: at least twice splicing on the tricholoma matsutake and the tea bases, pile scenting, separating and baking, then piling the baked tea bases and the tricholoma matsutake uniformly, and finally re-firing so as to obtain the tricholoma matsutake green tea, wherein the weight ratio of the tea bases to the tricholoma matsutake is 100: (150-220), during the pile scenting, the pile scenting temperature is 30 DEG C-50 DEG C, and the pile scenting time is 10-14 hours, during the baking treatment, the tea bases after pile scenting is baked to the water content of 7-wt%, and the tricholoma matsutake is baked to the water content of 6.5-7.5wt%, and during the re-firing treatment, the referring temperature is 40 DEG C-50 DEG C, and the re-firing time is 15-25 minutes. The tricholoma matsutake green tea is prepared by utilizing the method provided by the invention, the obtained product has the efficacies of tricholoma matsutake and tea leaves.

The invention discloses a preparation method of lilac lobular tea bag with the function of relieving throat. The steps are as follows: take the raw material of lilac lobular flower, clean it, place it in an oven, and dry it at a temperature of 55°C until the water content is reached. No more than 9%, crush the dried lilac flower raw materials, pass through a 40-mesh sieve, collect the sieved material, and put the sieved material into the milling tank for repeated rolling, then combine with the sieved material, mix evenly to obtain the crushed material , set aside; put the crushed material in a frying pan, fry at a temperature of 98-105°C for 7-9 minutes, stop the fire and stir for 2-5 minutes, then continue to fire, and fry at a temperature of 98-105°C until there is a burnt smell Then remove it, cool it down to room temperature naturally, and pack it separately to obtain the lobular clove scented tea bag with the function of soothing the throat. The preparation method provided by the invention is simple, the loss of active ingredients is small, the leaching rate is high, the leached medicinal ingredients are many, the curative effect is remarkable, and it is convenient to take.

The invention discloses pumpkin pork rib sauce and a preparation method thereof. The pumpkin pork rib sauce is prepared from the following raw materials in parts by weight: 20-30 parts of pork ribs, 25-35 parts of pumpkins, 80-90 parts of pod pepper, 25-30 parts of barbeque sauce, 60-80 parts of soup-stock, 3-5 parts of onion powder, 4-6 parts of garlic powder, 3-4 parts of milk, 5-10 parts of cream, 1-2 parts of hawthorn seed powder, 2-3 parts of cumin, 2-3 parts of aginomoto, 2-3 parts of white granulated sugar, 2-4 parts of edible salt, 5-8 parts of cooking wine, 1-2 parts of catsup, 2-3 parts of roast juice, 3-5 parts of water starch, 0.5-1 part of sodium bicarbonate, 0.05-0.15 part of disodium nucleotide, 0.1-0.15 part of sodium benzoate, 0.1-0.15 part of acesulfame potassium, 0.3-0.4 part of mustard oil, 0.4-0.6 part of negundo chastetree leafpowder, 2-3 part of sesames and a proper amount of plant oil. The pumpkin pork rib sauce is prepared by scientifically mixing various raw materials, is rich in fragrance and nutrition, tastes delicious, and is high in seasoning performance, scientific, healthy, delicious and safe edible seasoning sauce and suitable for various groups of people.

The invention discloses a production method of a manual flat and single-bud type green tea. The production method comprises the processing steps of cultivating raw materials, picking fresh leaves, sieving fresh leaves, spreading the fresh leaves for cooling, removing green at high temperature, cooling at high speed, tidying and shaping, quickly cooling, drying, cooling and spreading for cooling, and finally spanning and bettering aroma in sequence. The manual flat and single-bud type green tea prepared by the method is slightly flat, straight and upright and pretty in appearance, and is colored green and smooth, aromatic and lasting in flavor, yellow and green and bright in tea water, uniform and regular as well as nice in buds, fresh, mellow, tasty and refreshing in taste, and durable and capable of being brewed for a long time, and effectively solves the problems caused by technique quality of the conventional flat single-bud green tea, including 'greenish and heavy smell, light tea water, irregular buds, and incapability to brew for a long time'.

The invention provides pickles with shredded papaya sauce and a preparation process thereof, and specifically relates to the technical field of pickled foods. The present invention adopts the method of alcohol sterilization and self-made pickling oil to pickle heavy objects under pressure, so that the brittleness of papaya shredded pickles can reach more than 1690g, and the crispness can be kept for as long as one year. At the same time, the pickling oil used It can also increase the nutritional content of papaya shredded pickled vegetables, improve the fresh and tender taste, make the fragrance strong and long-lasting, and can inhibit the production of nitrite and harmful microorganisms, so that the nitrate content can be maintained at an extremely low level of 2.5mg / kg for a long time , making the shelf life up to 12 months. The process of the invention is simple to operate, easy to implement and suitable for large-scale production.

The invention discloses a beef-containing chilli sauce and a preparation method thereof. The beef-containing chilli sauce is prepared through using raw materials comprising, by weight, 10-15 parts of beef, 45-50 parts of Hot Pepper, 1-3 parts of Chinese waxgourd seed, 8-12 parts of soybean paste, 2-5 parts of seville orange flower, 10-15 parts of Moringa tree leaf, 1-2 parts of Radix Ophiopogonis, 1-1.5 parts of dried orange peel, 1-3 parts of Rhizoma Atractylodis Macrocephalae, 1-3 parts of Atractylodes lancea, 1-2 parts of cassia twig, 1-2 parts of Poria cocos powder, 2-5 parts of ginger, 3-5 parts of garlic, 0.5-1 part of yellow rice wine, 2-3.5 parts of monosodium glutamate, 5-10 parts of salt, 0.1-0.2 parts of hawthorn seed powder, 01-0.3 parts of Myristica fragrans powder, and a proper amount of plant oil. The Moringa tree leaf is pulped, an obtained pulp is mixed with powder to prepare a paste, and the paste is mixed with beef granules to form a starchy sauce, so the chilli sauce has the fragrance of beef and has increased fresh and hot mouthfeel; and beef is immersed in traditional Chinese medicinal components having the spleen invigorating, qi tonifying, stomach nourishing and stomach strengthening functions, and then is mixed with the preserved Hot Pepper to prepare the sauce, so the sauce has the characteristics of strong and lasting fragrance, abundant nutrition, delicious taste, and seasoning and healthcare functions, is a scientific, healthy, delicious and safe edible seasoning sauce, and can be eaten by all populations.