11 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.

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.

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 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.

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.