17 results about "Steeping" patented technology

1. Name of the product in this design: Tea Steeping Cup. 2. Purpose of this design: A cup for brewing, steeping, and keeping tea warm. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The utility model relates to the technical field of tea cups, in particular to a tea-water separation convenient cup which comprises a movable cover arranged on the top of a cup body in a threaded mode, and a separation assembly which is installed on the movable cover and used for rapidly separating tea leaves from tea water to adjust the concentration of the tea water is arranged on the top of the inner side of the cup body. The separating assembly comprises a limiting tea bin integrally formed on the top of the movable cover and located on the inner side of the cup body and a movable tea bin arranged in the limiting tea bin in a threaded mode, a plurality of water inlet grooves distributed in a circumferential array mode are formed in the bottom of the limiting tea bin, and a filter screen is arranged on the inner side of the bottom of the movable tea bin. The tea-water separation cup is more convenient to adjust the concentration of tea water, can adjust the soaking time of tea leaves at any time and control the concentration and flavor of the tea water according to the taste of a user, improves the flexibility of tea drinking, and avoids the situation that the use experience is affected due to the troublesome operation of controlling the concentration of the tea water in an existing tea-water separation cup; the practicability of the tea-water separation cup is improved, and the sealing performance of the whole tea-water separation cup is enhanced.

The invention provides a paper chip for rapidly detecting Fe element in cultural relic steeping liquor and a detection method. The paper chip for rapidly detecting the Fe element in the cultural relic steeping liquor comprises a hydrophobic area formed by solid wax permeating filter paper and a hydrophilic area formed by the part, not permeating the filter paper, of the solid wax, and the hydrophilic area comprises a center pool, a color developing agent diffusion channel and a detection area. The paper chip is simple in structure, is especially suitable for related detection of precious cultural relics, can reduce reagent cost, has the purposes of low cost, technical positioning of microanalysis, adaptation of the integral structure of the paper chip to simple operation and portable detection, and gets rid of dependence on large-scale equipment and professionals. The invention also provides a preparation method of the paper chip and a rapid detection method of Fe element in cultural relic steeping liquor.

1. Name of the product in this design: Tea Steeping Cup (CST-TA297). 2. Purpose of this design: A cup for brewing, steeping, and drinking tea, with a heat preservation function. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention discloses a preparation method and device of a circadian rhythm adaptive anti-fatigue kidney power concentrated essence beverage. The method comprises the following steps: S1, boiling raw materials; S2, crushing the raw materials; S3, brewing; the device comprises preparation equipment, a screen plate located above a hollow crushing cone is fixed in a fixed cylinder, a fixed crushing cone matched with the hollow crushing cone and used for crushing raw materials is fixed at the bottom of the screen plate, and a filter screen is installed at the upper end of the fixed cylinder. The beverage is remarkable in effect, various natural raw materials synergistically resist fatigue, enhance kidney power and adapt to circadian rhythm, the beverage is boiled firstly and then circularly crushed, effective components are fully extracted, brewing and special filtration are performed to improve the quality of the beverage, the raw materials are efficiently conveyed and crushed, the anti-blocking and cleaning functions are powerful, the cooling efficiency is high, the preparation time can be shortened, and the stability can be improved; boiling, crushing, filtering and cooling are integrated, so that the investment of equipment is reduced.

1. Name of the product in this design: Bamboo Joint Pot. 2. Purpose of this product design: A multi-functional kettle for steeping, brewing, and keeping warm. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D rendering 1.

This invention discloses a mild sleep-aiding Yunnan aged white tea compound tea made from traditional Chinese medicine and its preparation method. The compound tea consists of the following ingredients in parts by weight: 25-35 parts Gastrodia elata, 35-45 parts aged white tea, 12-18 parts Ziziphus jujuba var. spinosa, 6-10 parts lily bulb, 4-6 parts wolfberry, and 1-3 parts licorice root. The preparation method includes raw material processing, scientific formulation, shaping and packaging, and quality inspection packaging. This invention follows the traditional Chinese medicine theory of "principal, assistant, adjuvant, and guide" in its formulation. All raw materials are listed in the National Food and Drug Directory, ensuring high safety. It is consumed via a steeping method, which is convenient and quick. The creators are patients with severe insomnia and personally tested and verified the product's effectiveness. This invention has a scientific formula, a mild taste, and is convenient to drink. It has significant sleep-aiding and calming effects and is suitable for long-term consumption by people who have difficulty falling asleep, have light sleep, or are easily startled.

1. Name of the product in this design: Tea Steeping Cup (MCB070-TI-390). 2. Purpose of this design: For holding liquids. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

A beverage brewing device facilitates preparation of homemade tea, coffee, and other brewed or steeped beverages by separating the brewing medium from a hot, brewed beverage prior to consumption. Brewed or steeped beverages typically involve running or immersing a brewing medium with hot water to allow a transfer of oils, flavorings and pigments to the water. The brewing medium is encapsulated in a flexible, permeable steeping pouch containing a brewing substance such as tea leaves to allow the hot water to flow through and transfer the oils and flavorings that define the brewed beverage. The steeping pouch is withdrawn via a tether, and compressed between opposed, insulated panels to squeeze any remaining water into the beverage receptacle. Once substantially all water is extracted, the steeping pouch between the opposed, insulated panels allows discarding of the used steeping pouch without dripping or burning fingers from residual heat.

1. Name of the product in this design: Tea Steeping Cup (Ti-2601 Pure Titanium). 2. Purpose of this design: Container for holding liquids. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The soaking device for stevioside extraction comprises a soaking box, an inclined plate is fixedly installed on the inner wall of the soaking box, the bottom face of the soaking box is fixedly communicated with a through pipe, the outer surface of the through pipe is fixedly communicated with a first electromagnetic valve, the left side face of the soaking box is fixedly connected with a supporting plate, and the left side face of the soaking box is fixedly connected with a second electromagnetic valve. A powerful fan is fixedly installed on the upper surface of the supporting plate, the output end of the powerful fan fixedly communicates with an air pipe, and the outer surface of the air pipe fixedly communicates with a valve. According to the stevia rebaudiana soaking device, a powerful fan, an air pipe, a valve, a fan cover, a discharging opening and a sealing plate are arranged and matched with a through pipe, a first electromagnetic valve and a barrel body, then soaking liquid can flow into the barrel body through the through pipe to be stored, meanwhile, powerful air blowing is conducted on stevia rebaudiana on an inclined plate, the stevia rebaudiana is rapidly discharged through the discharging opening, and the stevia rebaudiana soaking device is convenient to use. The problem that time and labor are wasted when a worker stretches the hands into the soaking device to manually take out the hands is solved.

The invention belongs to the technical field of health-care tea and particularly relates to corn stigma tea with high flavone content and a soaking method of the corn stigma tea. The corn stigma tea is prepared from carefully selected high-flavone corn stigma, micro-powder corn kernels, radix ophiopogonis, astragalus membranaceus and roses. The preparation method comprises the following steps: cleaning raw materials, cutting off, carrying out microwave-low temperature combined drying, mixing and carrying out vacuum packaging. The invention further provides a soaking method, the soaking method comprises the steps of tea moistening, high-temperature stuffy soaking and the like, flavonoid active substances in the corn stigma are protected and extracted to the maximum extent by optimizing the whole process from raw material processing to brewing, and the obtained tea soup is high in flavonoid content, mellow in flavor and remarkable in health care effect.

Disclosed is a method for deep processing of corn by means of pressurized steeping to prepare dextrin, syrup and / or sugar, co-produce starch and by-produce germ, protein and fibers. The method comprises soaking and crushing, germ removal, separation with a sieve bend, 12-stage washing, slurry preparation of filter cake, liquefication, dextrin preparation or saccharification, thus improving the efficiency of deep processing of corn and environmental protection. The process not only improves the yield of starch, germ and fibers, but also eliminates by-product corn steep liquor and sewage discharge. The process flow and a novel apparatus can effectively reduce investment, land occupation and labor, promote the transition of deep processing of corn towards low carbon and green production, and meet the market demand for high-quality products.

The application belongs to the technical field of biotechnology, and discloses a soaking process for extracting corn starch, which comprises the following steps: corn kernels are mixed with a sulfurous acid solution in a weight ratio of 1:1-5 for soaking, and then inoculated with bacterial liquid, and the soaking time is 40-60 h. Compared with the traditional process, the sulfurous acid-composite bacteria soaking process can not only reduce the soaking time and the use concentration of sulfurous acid, relieve the environmental protection pressure, but also improve the starch quality.

The invention discloses a preparation method of coffee-flavored malt, which comprises the following steps: (1) preparing raw materials: removing impurities from barley, and then grading and cleaning; (2) barley steeping: putting the cleaned barley into a barley steeping tank, and completing steeping treatment by adopting alternate circulation of repeated steeping and water discharging; (3) sprouting: spreading barley in a sprouting tank, covering the sprouting tank with a wet gauze, and sprouting at a constant temperature of 15 DEG C for 96 hours to obtain green malt containing water; (4) drying and baking: taking the green malt containing water out of the germination tank, spreading the green malt on a stainless steel baking tray, putting the stainless steel baking tray into a baking oven for drying and baking treatment, and removing root buds and leaf buds while the green malt is hot after baking is finished, so as to obtain dark dry malt; and (5) aroma enhancement: feeding the dried malt into an electric oven preheated to 80 DEG C, heating according to stages, and supplementing water to enhance the aroma, so as to obtain the coffee-flavored malt. The total amount of malt flavor substances and the content of furan pyrazine substances in the coffee prepared by the method are obviously increased.

1. Name of the product in this design: Tea Steeping Cup. 2. Purpose of this design: For use in a tea infuser cup. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The present disclosure provides a natural fermentation process to enrich nutrients from a food source. The fermentation process comprises a steeping step, a steaming step, an inoculation step, a controlled fermentation step, a fermentation slowing step, a grinding step, and a drying step.