65results about How to "Sweet and mellow" patented technology

The invention belongs to the field of tea production, and particularly relates to a processing method of jasmine tea with black tea as a billet. According to the processing method, the jasmine tea is processed by performing three scenting steps and a flower picking step on fermented black tea as the billet and fresh picked jasmine flower. The fermented black tea is used as the raw material; after the fresh jasmine flower is scented, not only the aroma of the jasmine flower is absorbed, but also tight strip shape and crimson liquor color of early spring famous high-quality tea are inherited; bright and beautiful impression is provided for people by matching white jasmine petals; the tea also has the special characteristics of faint scent, freshness and mellow and brisk taste of the jasmine tea; and the color of the dry tea and the color of the tea liquor are changed, so that the tea has the characteristics of fragrance, sweetness and mellow taste, and the quality guarantee period of the tea is also prolonged.

Disclosed is a Maca healthcare wine. The preparation process includes the following steps: mixing Maca raw powder and yeast uniformly according to the proportion of (50-200):1, fermenting through solid saccharification for 5-10 days in a sterile environment at the constant temperature 13-18 DEG C, feeding Maca base materials fermented into a wine base for 30-60 days according to the proportion of 1:(10-40). Nutrient active ingredients in the dry Maca powder are activated after the Maca raw powder is subjected to solid saccharification, content of nutrient ingredients in the Maca healthcare wine is increased greatly, and the Maca healthcare wine is sweet, soft and mellow in taste. Besides, the Maca healthcare wine has the style of white liquor of China while having a healthcare function.

The present invention relates to a sweet red liquor and its production method. It is made by using red sorghum, xiaoqu, anka and white liquor according to the mixing ratio of 47-53:01-025:1.5-3:50-150 or using red sorghum, xiaqu and white liquor according to the mixing ratio of 47-53:0.1-0.25;50-150 through the processes of soaking, cooking, tedding, culturing yeast, saccharifying, closed fermentation, pressing, sterilizing, ageing and inspection. It is a low alcohol liquor with high nutritive value.

The invention discloses a method for preparing black rice enzymatic hydrolysate. The preparing method comprises the following steps of, conducting extrusion expansion and grinding to black rice materials to prepare puffed black rice micro powder; adding the black rice micro powder with purified water to prepare puffed black rice paste; conducting liquidation to the puffed black rice paste by adopting alpha-amylase; after liquidation, conducting combined enzymolysis to the puffed black rice paste by cellulase and glucoamylase to prepare black rice enzymatic hydrolysate. Prepared black rice enzymatic hydrolysate helps not only with digestive absorption of black rice products but also with effective release and reservation of polyphenol substances black rice cortex. Prepared black rice enzymatic hydrolysate and an auxiliary material such as lycium barbarum juice are compounded into black rice polyphenol compound beverage respectively with the weight percentage of 60%-80% of black rice enzymatic hydrolysate and the weight percentage of 20%-40% of lycium barbarum juice, and black rice polyphenol and lycium barbarum polysaccharide are enriched in the black rice polyphenol compound beverage.

The invention discloses an aging accelerating method on the basis of baijiu aging accelerating agents. The aging accelerating method includes arranging the aging accelerating agents and baijiu liquid in an aging tank with a jacket according to certain mass and volume ratios, filling the jacket with hot water to guarantee the aging temperatures and intermittently carrying out stirring, gas filling and aging on the baijiu liquid for a certain period of time; mixing fibrous iron-loaded attapulgite-based aging accelerating auxiliaries and attapulgite with one another to obtain mixtures, and granulating and calcining the mixtures to obtain granules with the sizes of 10-20 meshes. The granules are used as the baijiu aging accelerating agents applied to industrial production. The aging accelerating method has the advantages that the baijiu aging accelerating agents are safe, are free of toxic and side effects and can be reused; aging accelerating processes are simple, and conditions are easy to control; the level of strong-flavor baijiu treated by the aid of the aging accelerating method for 20 d is equivalent to the level of baijiu which is stored under usual production conditions for approximately 1 year, and chromatography framework ingredients of the strong-flavor baijiu are obviously different from chromatography framework ingredients of untreated comparison baijiu; as shown by sensory evaluation of baijiu tasters, obvious age flavor effects can be realized by the treated baijiu, a baijiu body of the baijiu is harmonious, and the baijiu is soft, sweet and mellow and has clean and cool aftertaste.

The invention belongs to the field of processing of tea leaves, and particularly relates to a processing method of flat black tea. The processing method comprises the following steps of sequentially withering fresh leaf raw materials, performing flattening, performing fermentation, performing dehydration and performing drying treatment so as to obtain the flat black tea. The processing method is characterized in that primary withering is performed in a hot and cold wind alternative manner and is used for blasting and withering until the moisture content of tea leaves is 58-62%; fermentation is performed in a manner that polyphenol compounds of tea leaves are subjected to oxidative fermentation through promotion of enzymes until the surface leaf color is yellowish red; and drying is performed in the manner of combining baking and stir-frying until the moisture content of the dried tea leaves is 4-6%. The processing method of the flat black tea is used for making Summer and Autumn tea, so that the utilization rate of the Summer and Autumn tea is increased, and the made Summer and Autumn tea has the characteristics of being low in making cost, short in production and consumption cost, fat and straight in appearance, rich in tea fragrance, sweet and mellow in flavor, and red bright in soup color.

The invention discloses a blueberry-tea-flavor chicken sausage with the effects of nourishing yin and clearing heat. The blueberry-tea-flavor chicken sausage is prepared from the following raw materials in parts by weight: 5-7 parts of wax gourd juice, 8-9 parts of blueberries, 8-10 parts of raisins, 3-4 parts of tea leaves, 2-2.2 parts of forficula auricularia, 1-3.3 parts of radix scrophulariae, 0.8-1.4 parts of China rose, 70-80 parts of chicken, 15-16 parts of shrimps, 10-12 parts of 0.08mol/L-0.09mol/L NaCl solution, 3-4 parts of monosodium glutamate, 7-8 parts of salt, 2-3 parts of pepper powder, 3-4 parts of five-spice powder, 2-4 parts of ground pepper, 3-4 parts of dark soy sauce, a proper amount of sodium tripolyphosphate, a proper amount of protein extraction liquid and a proper amount of table vinegar. The blueberry-tea-flavor chicken sausage is mellow after being eaten and has rich tastes; and by adding edible medicinal materials such as forficula auricularia, radix scrophulariae and China rose, the blueberry-tea-flavor chicken sausage has the health efficacies of nourishing yin, clearing heat, moistening the lung, promoting digestion and purgation, enriching blood and moistening dryness.

The invention discloses a refreshment pericarp duck meat sausage. The refreshment pericarp duck meat sausage is composed of, by weight, 100-110 parts of duck meat, 1-2 parts of fermented celery powder, 17-18 parts of pickled watermelon peel, 1.8-2 parts of rose hips, 1.5-2 parts of lychee seeds, 1.5-1.7 parts of rosemary and a proper amount of procyanidin, starch, ground pepper, monosodium glutamate, ground nutmeg, salt and water. According to the refreshment pericarp duck meat sausage, the fermented celery powder is used as a pickle agent so that the effect of synthesized sodium nitrite can be achieved, the fermented celery powder can be used as a natural pickle agent for replacing the synthesized sodium nitrite, and performance is good on the aspects of nitrite residue and oxidation resistance. The refreshment pericarp duck meat sausage is further added with traditional Chinese medicinal materials such as the rosemary and the lychee seeds, and thus the health-care effects of removing gaseous distention, improving memory, resisting fatigue, regulating qi are achieved. The duck meat sausage is moderate in degree of saltiness, savory and mellow when entering the mouth and long in aftertaste.

The invention discloses a processing method of chrysanthemum tea taking Pu'er tea as a blank. The processing method comprises the steps of with fermented Pu'er tea as the blank, adding fresh picked chrysanthemum, and carrying out scenting for three times and a jacquard process. By virtue of the processing method, the fermented Pu'er tea is taken as the raw material and is scented by virtue of fresh chrysanthemum, so that the fragrance of chrysanthemum is absorbed, and the deep red soup color of the Pu'er tea is inherited; and by adding the white chrysanthemum petals, the bright and beautiful impressions are provided for people, the chrysanthemum tea has the characteristics of faint scent, freshness and mellow taste, the colors of dried tea and tea soup are changed, the limitation of cold property of the chrysanthemum tea is changed, the chrysanthemum tea has characteristics of fragrance, sweetness and mellow taste, and the guarantee period of the chrysanthemum tea is prolonged.

The invention discloses a sea tangle micropowder honey milk tea powder and a processing method thereof. The milk tea powder is composed of the following raw materials in parts by weight: 50 to 80 parts of sea tangle, 8 to 12 parts of pawpaw seed powder, 10 to 15 parts of pumpkin seed powder, 20 to 30 parts of skim milk powder, 20 to 40 parts of sweet potato, 10 to 15 parts of hazelnut kernel, 20 to 30 parts of grapefruit, 20 to 30 parts of sweet orange, 2 to 3 parts of evening primrose, 2 to 3 parts of glutinous rice root, 3 to 4 parts of pumpkin flower, 2 to 3 parts of sunflower disc, 2 to 4 parts of haw leaf, 60 to 100 parts of honey, a proper amount of peony seed oil, and 8 to 12 parts of nutrition additive. The prepared sea tangle micropowder honey milk tea powder is user-friendly, can be drunk after brewing, has a fragrant, sweet, pure, and smooth taste, also has a healthcare function of reducing blood fat, and is capable of invigorating the spleen, tonifying the stomach, boosting the brain, reducing body weight, and strengthening the immunity if people regularly drink the milk tea powder for a long term.

The invention discloses a coarse grain chicken sausage capable of clearing heat and moistening the lung. The chicken sausage is prepared from the following raw materials in parts by weight: 8-10 parts of mung bean soup, 13-15 parts of cashew kernel, 14-15 parts of mashed Chinese yam, 7-8 parts of ginger candy, 1-2 parts of apple leaf, 1.1-1.6 parts of fructus momordicae, 2-2.2 parts of sweet potato leaf, 70-80 parts of chicken, 15-16 parts of shrimp, 10-12 parts of 0.08-0.09 mol/L NaCl solution, 3-4 parts of monosodium glutamate, 7-8 parts of salt, 2-3 parts of pepper powder, 3-4 parts of mixed spices, 2-4 parts of black pepper powder, 3-4 parts of dark soy sauce, and right amounts of sodium tripolyphosphate, protein extracting solution and table vinegar. The chicken sausage has aromatic taste and abundant mouthfeel. The added apple leaf, fructus momordicae, sweet potato leaf and other edible medicinal materials endow the chicken sausage with the health-care effects of clearing heat, moistening the lung, removing heat from the blood, removing toxic substances, protecting the vision and enhancing the immunity.

The present invention discloses a preparation method for floral scented heal-care green tea. The preparation method comprising the following steps; S1, preparing floral scented stock solution, whereinthe floral scent stock solution contains the following raw materials in parts by weight, 6-8 parts of jasmine essence, 1-3 parts of rose essence, 1-3 parts of sweet osmanthus essence, 1-3 parts of ganoderma lucidum polysaccharides, 3-5 parts of malt extract, 1-3 parts of momordica grosvenori extract, and 3-5 parts of fructus lycii extract; S2, processing tea leaves, controlling water content in the tea leaves to be 4-5 wt%; S3, scenting, spraying the floral scented stock solution prepared in S1 on surfaces of the tea leaves, scenting the tea leaves at 28-40 DEG C for 12-24 h; and S4, drying,drying the scented tea leaves by low-temperature microwave drying method until the water content in the tea leaves is 6-8 wt%. The floral scented heal-care green tea prepared by the present inventionhas the advantages of strong aroma, mellow taste and various effects. The floral scented heal-care green tea is suitable for long-term drinking and health maintenance.

The invention discloses salty kidney tonifying mushroom ball mixed congee. The mixed congee is prepared from the following raw materials in parts by weight: 50-60 parts of beef marrow bone, 4-5 parts of chrysanthemum morifolium, 16-18 parts of red beans, 20-25 parts of peanuts, 15-18 parts of lotus seed, 7-8 parts of lily, 15-20 parts of walnut kernels, 80-100 parts of glutinous rice, 2-3 parts of pepper, 1-2 parts of pricklyash peel, 2-3 parts of shallot, 3-4 parts of ginger, 7-8 parts of honey, 18-20 parts of hericium erinaceus, 16-18 parts of mushroom, 17-20 parts of oyster mushroom, 13-15 parts of needle mushroom, 1-2 parts of leaf of Chinese wolfberry, 0.7-0.9 part of fortune's drynaria rhizome, 1.2-2.4 parts of root of Chinese rose, proper amount of sucrose ester, proper amount of 3-4% salt solution and proper amount of salt. The prepared salty mixed congee has the advantages that the bovine bone soup is adopted; the variety of volatile substances in the bovine bone soup is increased and the relative content of the volatile substances is also affected by adopting an applied concentrating process; and most of all, some volatile compounds with peculiar flavors are generated in the bovine bone soup by adopting the concentrating process, so that the soup is more delicious.

The invention relates to a processing method of tea leaves. The method comprises the following steps: (a) fresh leaf spreading: putting picked fresh large-leaf green tea into a greenhouse of which the temperature is 3-6 DEG C and the humidity is 30-40% for spreading until the moisture content of the leaves is 75-80%; (b) fixation: putting the spread leaves into a rotary drum frying pan of 160-165 DEG C for fixation until the moisture content of the fixed leaves is 60-65% and putting the leaves into the greenhouse of which the temperature is 30-35 DEG C and the humidity is 30-40% for cooling until the moisture content of the cooled leaves is 45-50%; (c) kneading: kneading the cooled leaves at 55-60 DEG C by adopting kneading equipment; and (d) drying: drying the kneaded tea leaves to obtain dry leaves of which the moisture content is 5-9%. The processing method has the beneficial effects that the obtained tea leaves are sweet, mellow and thick in taste, light in bitter taste and high in fragrance.

The invention discloses a fresh duck and flower sausage capable of nourishing the blood. The fresh duck and flower sausage is prepared from the following raw materials in parts by weight: 100-110 parts of duck, 1-2 parts of fermented celery powder, 18-19 parts of peach blossoms, 5-7 parts of plum flowers, 8-10 parts of cucumber juice, 1.8-2.5 parts of intermediate peashrub flowers, 2-2.3 parts of herba patriniae, 3-4.2 parts of lotus seed cores, an appropriate amount of proanthocyanidins, an appropriate amount of starch, an appropriate amount of pepper, an appropriate amount of gourmet powder, an appropriate amount of ground nutmeg, an appropriate amount of table salt, and an appropriate amount of water. According to the fresh duck and flower sausage disclosed by the invention, traditional Chinese medicine materials of the intermediate peashrub flowers, the herba patriniae, the lotus seed cores and the like are added, so that the fresh duck and flower sausage has the health care efficacies of protecting the liver, promoting the function of gallbladder, clearing away heart fire, and removing heat. The duck sausage disclosed by the invention is moderate in salty and unsalty degrees, is fragrant and mellow when being put in mouths, and is long in aftertaste.

The invention discloses a green tea sausage with the functions of warming the spleen and tonifying yang. The green tea sausage is made of, by weight, 1,800-2,000 parts of chilled fresh pig hindquarter, 150-200 parts of pig fat, 16-20 parts of KCl, 24-30 parts of NaCl, 450-500 parts of kidney beans, 8-10 parts of ground pepper, 8-10 parts of paprika powder, 40-50 parts of strong baijiu, 8-10 parts of ginger powder, 30-40 parts of sugar, 20-30 parts of soybean sauce, 6-8 parts of green tea, 18-19 parts of black rice, 20-28 parts of sticky rice, 8-10 parts of beer' grains, 2.1-2.6 parts of ficus comate roots, 1.5-2.2 parts of manyinflorescenced sweetvetch roots, 1.8-2.3 parts of cassia twigs and a proper number of casings. The green tea sausage tastes savory and mellow and is unique in taste, and ficus comate roots, manyinflorescenced sweetvetch roots, cassia twigs and other edible medicinal materials are added, so that the green tea sausage has the healthcare functions of tonifying qi, expelling toxins, tonifying kidney-yang, promoting blood circulation and warming the spleen and stomach.

The invention discloses an oatmeal-flavored sausage capable of invigorating the stomach and promoting digestion. The sausage is prepared from, by weight, 1,800-2,000 parts of chilled fresh pork hind leg meat, 150-200 parts of fat pork, 16-20 parts of KCl, 24-30 parts of NaCl, 450-500 parts of kidney beans, 8-10 parts of ground pepper, 8-10 parts of pepper powder, 40-50 parts of baijiu with high alcohol degree, 8-10 parts of ginger powder, 30-40 parts of sugar, 20-30 parts of soybean sauce, 9-12 parts of raisins, 12-14 parts of milk, 2-3 parts of bagasse, 5-7 parts of oatmeal, 0.9-1.3 parts of leaves of helianthus, 0.5-1.4 parts of mango leaves, 1-2.2 parts of fruit of poisonous buttercup and an appropriate amount of casings. The oatmeal-flavored sausage is savoury and mellow after being taken and unique in mouthfeel, and the edible medicinal materials such as leaves of helianthus, mango leaves and fruit of poisonous buttercup are added, so that the oatmeal-flavored sausage has the heal-care effects of tonifying the kidney for improving eyesight, removing food retention, relieving a cough, reducing blood pressure and calming the liver.

The invention discloses a mellow chicken sausage with the effects of promoting vital energy circulation and relieving depression. The mellow chicken sausage is prepared from the following raw materials in parts by weight: 19-20 parts of duck blood, 4-5 parts of lotus leaves, 3-4 parts of brown sugar, 14-15 parts of chopped green onion, 1.8-2.5 parts of rose, 2-2.3 parts of flos farfarae, 3-4.2 parts of gynostemma pentaphylla, 70-80 parts of chicken, 15-16 parts of shrimps, 10-12 parts of 0.08mol/L-0.09mol/L NaCl solution, 3-4 parts of monosodium glutamate, 7-8 parts of salt, 2-3 parts of pepper powder, 3-4 parts of five-spice powder, 2-4 parts of ground pepper, 3-4 parts of dark soy sauce, a proper amount of sodium tripolyphosphate, a proper amount of protein extraction liquid and a proper amount of table vinegar. The mellow chicken sausage is mellow after being eaten and has rich tastes; and by adding edible medicinal materials such as the rose, the flos farfarae and the gynostemma pentaphylla, the mellow chicken sausage has the health efficacies of promoting the vital energy circulation, relieving the depression, moistening the lung, descending the vital energy, eliminating the fatigue and delaying the senescence.

The invention discloses a coarse-grain sausage with relieving restlessness, clearing the lungs and hemp flavor, which is made of the following raw materials in parts by weight: 1800-2000 cold fresh pig hind leg meat, 150-200 pig fat meat, 16-20 KCl, 24-30 NaCl, kidney beans 450-500, pepper powder 8-10, pepper powder 8-10, high liquor 40-50, ginger powder 8-10, sugar 30-40, soy sauce 20-30, mung bean 26-28, red bean 23-24, brown rice 32 -33, sesame powder 14-15, arrowroot 1.1-1.8, Hovenia dulcis 1-2.2, Luo Han Guo 1.4-1.5, appropriate amount of casing. The invention has a mellow taste and a unique taste, and food and medicinal materials such as arrowroot, Hovenia dulcis, and Luo Han Guo are added, which enriches the health effects of the invention for clearing the lung, relieving cough, relieving alcohol and relieving restlessness.

The invention discloses feather cockscomb seed duck meat sausages capable of clearing intestines and improving eyesight. The duck meat sausages are made of, by weight, 100-110 parts of duck meat, 1-2 parts of fermented celery powder, 6-8 parts of broad bean powder, 16-20 parts of potherb mustard, 1.8-2 parts of feather cockscomb seeds, 2-2.4 parts of rhizoma cyperi, 2-2.2 parts of mango seeds, and an appropriate amount of procyanidine, starch, ground pepper, monosodium glutamate, ground nutmeg, salt and water. The fermented celery powder adopted as a pickling agent can achieve the effect of synthetic sodium nitrite and serve as a natural pickling agent replacing synthetic sodium nitrite, and has excellent performance in reducing nitrite remnants and resisting oxidation. The mango seeds, the rhizoma cyperi, the feather cockscomb seeds and other Chinese medical herbs added into the duck meat sausages enable the duck meat sausages to achieve the healthcare effects of invigorating the stomach and prompting digestion, regulating qi and relieving depression, and clearing the liver and improving eyesight. The duck meat sausages are moderate in degree of saltiness, taste savoury and mellow and have a long aftertaste.

The invention discloses pericarpium citri reticulatae viride nut duck meat sausages capable of removing food retention. The duck meat sausages are made of, by weight, 100-110 parts of duck meat, 1-2 parts of fermented celery powder, 6-8 parts of cashew nuts, 6-10 parts of mint, 23-24 parts of pork livers, and an appropriate amount of procyanidine, starch, ground pepper, monosodium glutamate, ground nutmeg, salt and water. The fermented celery powder adopted as a pickling agent can achieve the effect of synthetic sodium nitrite and serve as a natural pickling agent replacing synthetic sodium nitrite, and has excellent performance in reducing nitrite remnants and resisting oxidation. Pericarpium citri reticulatae viride, allium macrostemon bunge, lavender and other Chinese medical herbs added into the duck meat sausages enable the duck meat sausages to achieve the healthcare effects of removing food retention and relieving dyspepsia, regulating qi and promoting sedation and hypnosis. The duck meat sausages are moderate in degree of saltiness, taste savoury and mellow and have a long aftertaste.

The invention discloses a mellow chicken block with the effects of promoting qi circulation and relieving depression. The mellow chicken block is prepared from the following raw materials in parts by weight: 0.01-0.03 part of ferrous sulfate, 3-4 parts of rose wine, 5-7 parts of mulberry, 1-2 parts of dry mushroom, 19-20 parts of duck blood, 4-5 parts of corncob, 3-4 parts of brown sugar, 1-2 parts of wild rice stem, 1-2 parts of aloe husk, 2-2.3 parts of common coltsfoot flower, 3-4.2 parts of gynostemma pentaphyllum, 0.7-2 parts of sinensis flower, 70-80 parts of chicken, 5-7 parts of oyster meat, 10-12 parts of NaCl solution with the concentration of 0.08-0.09mol/L, protein extraction solution, sodium tripolyphosphate, proper amount of vinegar, 10-13 parts of needle mushroom and 5-6 parts of salt. The mellow chicken block disclosed by the invention has the advantages that the taste is mellow, and the mouthfeel is rich; and due to addition of edible medicinal materials such as the aloe husk, the common coltsfoot flower and the gynostemma pentaphyllum and the like, the health-care effects of promoting qi circulation and relieving depression, moistening the lung and expelling flatulence, eliminating fatigue and delaying ageing are achieved.