79results about How to "Aftertaste" patented technology

The invention discloses okra health-care tea and a preparation method of the okra health-care tea. The preparation method comprises the following steps of: Step 1, collecting raw materials; Step 2, cleaning; Step 3, draining and drying flat; Step 4, withering; and Step 5, stir-frying and scenting which adopts vacuum three-stage high-activity storage rotary stir-frying and scenting compound technology; Step 6, drying; Step 7, crushing, i.e. the mixed raw materials are crushed by using a crusher and screened by a 60-80-mesh sieve, and the crushed raw materials are collected; and Step 8, examination and packaging. According to the okra health-care tea and the preparation method of the okra health-care tea, okra fruit residues, young leaves and flowers are used as the main raw materials, the raw materials are subjected to high-efficiency and high-activity storage stir-frying process and super fine crushing process by combining the traditional stir-frying experience with modern stir-frying technology to develop the okra health-care tea; and the health-care tea not only has the special health-care effects of okra fruit, leaves and flowers, but also has strong scent, smooth taste and pure and thick aftertaste, and is high-class health-care tea, and the value of okra is improved.

The invention discloses a spicy gizzard processing technology. The spicy gizzard processing technology comprises processing steps, a preserving material formula and a marinade formula. The marinade formula comprises natural spices of cassia, fennel, anise, Chinese prickly ash, hot pepper, tsaoko amomum fruit, rhizoma kaempferiae, clove, mutmeg and lithospermum. The spicy gizzard processing technology has the advantage that preserving time and boiling time are long so that spices and quelites can permeate into gizzards, and thus spicy gizzards obtained by the spicy gizzard processing technology have the same internal taste and the external taste, retain unique spice fragrances, has a fragrant and heavy smell and a fresh, tender, spicy, hot, crisp, soft and tasty taste, and is convenient for being eaten by eaters in the open air or in travels.

The invention relates to longan paste and a preparation method thereof, belonging to the technical field of health-care food. The longan paste comprises the following materials in parts by weight: 80-100 parts of longan, 50-70 parts of colla corii asini, 40-80 parts of black sesame, 60-80 parts of walnut kernel, 50-90 parts of red jujubes, 30-50 parts of almond, 20-40 parts of white fungus, 10-18 parts of astragalus root, 25-40 parts of angelica sinensis, 8-15 parts of polygonum multiflorum, 5-18 parts of white paeony root, 6-15 parts of polygonatum odoratum, 8-16 parts of glossy privet fruit, 40-60 parts of crystal sugar, and 30-50 parts of yellow rice wine. The longan paste provided by the invention is specially prepared on the condition of causing no damage on the basic characteristics of the various materials; and the finished paste has smooth and soft mouthfeel, a natural and sweet taste and long aftertaste and truly realizes the actions of nourishing, recuperating and balancing. A food therapy method with the longan paste enables a human body to be full of energy and vital essence and to reach a good moderate status.

The invention discloses a tobacco flavor with sweet smoke and an application. The tobacco casing flavor formula with sweet smoke comprises the following raw materials: 5-16% of hippophae rhamnoides extract, 1-3% of fig extract, 2-7% of momordica grosvenori extract, 1-5% of smoked plum extract, 3-8% of red date extract, 1-5% of hops extract, 5-15% of wolfberry extract, 8-20% of honey, 3-6% of Zimbabwe tobacco extract, 30-50% of propylene glycol and the balance of purified water; and the raw materials are stirred and mixed uniformly at normal temperature to obtain the tobacco flavor with sweet smoke. The tobacco flavor accounting for 0.01-0.03% of the tobacco shred weight is added into the tobacco formula for cigarette production. By adopting the tobacco flavor formula with sweet smoke, disclosed by the invention, the tobacco aftertaste promotes fluid production, odor absorption is corrected, and the discomforts such as dryness, irritation and bitterness are reduced; and meanwhile, a roasting sweet tone can be added, and thus the smoking quality of cigarettes is remarkably improved.

The invention discloses beautifying amur grape wine which is made of raw materials comprising, by weight, 80-100 parts of amur grapes, 7-9 parts of pitaya, 2-3 parts of red glutinous rice, 1-2 parts of elaeagnus pungens, 2-3 parts of jumble beads, 3-4 parts of peach blossoms, 3-4 parts of peony, 1-2 parts of dogbane leaves, 2-3 parts of barley grass powder, SO2, CaCO3, glucose, fruit pulp enzyme, active dry yeast, grape brandy base liquor, bentonite, glucose oxidase, catalase and an appropriate amount of coconut juice. The beautifying amur grape wine is bright and transparent and has a good flavor, soft and smooth entry, full palate, sufficient aftertaste and long aftertaste.

The invention discloses a method for brewing an oak barrel black beer, which belongs to the technical field of beer brewing and comprises the brewing of a black beer base and the preparation of an aged beer distillate, namely the method for brewing an oak barrel black beer by combining the brewing of the black beer base and the preparation of the aged beer distillate. The method of the invention comprises the following steps of: blending the black beer base and the aged beer distillate stored in an oak barrel in a volume ratio of 14-22:1, standing and storing the blended sake in a sake jar for 24 hours, and after filtering the stored wine body with a depth filtering membrane of which the thickness is 0.5 mu m, obtaining the finished product of the oak barrel black beer. The alcoholic strength of the oak barrel black beer of the invention is between 8 and 10 percent volume; and the ratio of alcohol to ester is between 2.5 and 3.5. The wine body is coordinated in flavor, heavy in fragrant, enough in dryness, rounded and smooth. Differences in flavor, taste and color of the wine body caused by different components, brewing time and oak processing processes are avoided. The quality stability and flavor consistency of the finished wine are improved.

The invention discloses a pickling method of flavor root mustard and belongs to the technical field of agricultural product processing. The pickling method comprises the steps of pretreatment, wind and light dewatering, preliminary pickling, cleaning and saltness regulating, pickling with ingredients, peeling and chopping, and metering and packaging. The pickling method has the beneficial effects that the root mustard is dewatered under natural wind and light, then pickled with concentrated salt, cleaned and immersed through light salt brine, subjected to saltness regulation and pickled through special spices; by virtue of long-time sealing, the spices in all colors gradually and fully penetrate into the root mustard; meanwhile, magnets for clearing pungent flavor are arranged at the bottom of a porcelain pot; finally, finished products are peeled off, and only fruits are chopped; therefore, the root mustard tastes crispy, smells delicious, is tasty and refreshing, has a good aftertaste and unique flavor and is free of the pungent flavor, and the eating value of the root mustard is greatly increased.

The invention discloses a method for planting organic whiteheart cherry and bacteria solution used thereby, and mainly relates to a method for planting the organic whiteheart cherry by microecology technology and preparation of the bacteria solution used thereby. More particularly, the bacteria solution is prepared by various stock solutions which comprise white muscardine fungi, cordyceps sinensis sacc, photosynthetic bacteria, bacillus subtilis and prepared nutritive water. The bacteria solution can be either taken as pesticide, or as organic fertilizer, and can be prepared into spraying liquid, irrigating liquid and root irrigating liquid for use. Under the normal conditions, the bacteria solution is only needed to be sprayed regularly and ensure the organic whiteheart cherry to reach the requirements of OFDC standard. The invention has the characteristics of ecological protection, sustainable development, low labor cost and the like, and achieves the maximum economic benefit. The method is little in energy consumption and equipment investment, convenient in strain purchase, low in price and easy to learn and operate. Furthermore, under the condition of overmaturation, the cherry can be made into whiteheart cherry wine with top grade by being collected without being added with other substances, directly crushed and processed by anaerobic fermentation, squeezed and filtered.

The invention relates to a process for processing vegetable wrapped fermented bean curds. The process comprises the following eight processes of: preparing straw, preparing seasonings, preparing vegetable leaves, preparing hawk-tea, preparing bean curd blanks, culturing bacteria, pickling the blanks and putting the blanks into a jar. The process has the advantages that the bacteria are cultured by the isolation of the straw, so that mycelia grow uniformly at the periphery of the bean curd blanks; the bean curd blanks are disinfected and flavored with distilled spirits, and after the seasonings are added into the bean curd blanks, the bean curd blanks are wrapped by the vegetable leaves, so that each bean curd blank is fermented to produce taste in independent space; after being put into the jar, the bean curd blanks are poured into the hawk-tea to be soaked, so that the fermented bean curds have the flavor of the hawk-tea, the quality guarantee period also can be prolonged, and oil which is used at present is replaced. The fermented bean curds produced by the process are fresh in mouthfeel, tender, tasty and refreshing and tasteful in aftertaste, and the fragrance of the fermentedbean curds is refreshing.

The invention discloses frozen oolong. A preparation method of the frozen oolong comprises the following steps: raw material picking, sun withering, first cooling of green leaves, first rocking of green leaves, second cooling of green leaves, second rocking of green leaves, third cooling of green leaves, third rocking of green leaves, fourth cooling of green leaves, fixing, spreading for cooling, packed rolling, drying over gross fire, secondary packed rolling and freeze drying. In the invention, the frozen oolong for dry-state circulation and drinking is prepared by a vacuum freeze drying technology, the shortcomings that the traditional frozen fresh tea circulates in a wet state and is not easily stored and is brewed with stalk on are solved, and most of aroma substances with low boiling points in the oolong can be maintained, so that the aroma of the oolong is remarkably enhanced. The prepared oolong is jet-black, dark-green and glossy, the green belly and red edge form a bright contrast, and rich natural flower aroma is emitted very easily by brewing; and moreover, the smell is fragrant, the tea soup is yellow green and bright, the taste is mellow and fresh, the tea leaves have aftertaste and can promote fluid production, and the fragrance stays long in the mouth.

The invention relates to a processing process of a special-flavor sauced and pressed wild duck. A main material comprises wild duck, and auxiliary materials comprise a flavoring A and a spice B. The flavoring A comprises edible salt, soy sauce, bean paste, matured vinegar, white sugar, monosodium glutamate, and prickly ash oil. The spice B comprises anise seed, prickly ash seed, cinnamon, tsao-ko amomum fruit, kaempferia galangal, villous amonmum fruit, ginger, chili, and fennel. A process flow comprises the steps of: raw material duck selecting, slaughtering and separating, salt stir-frying, salting, washing, material wet preserving, fermenting, bake-drying, trimming and packaging, high-temperature sterilizing, and finished product examining. The method has the advantages of simple process and easy operation. The product has the advantages of good and full appearance, compact surface skin, compact muscle texture, bright and maroon color, chewy meat texture, rich and fragrant aftertaste, and a unique flavor. The process is suitable for large-scale productions.

The invention relates to a microwave making method of roast beef flavored essence powder. The microwave making method of roast beef flavored essence powder includes the steps of adding beef hydrolysate, glucose, xylose, cysteine, glycine, alanine, leucine, beef tallow, vegetable hydrated protein, monosodium glutamate, yeast powder, furanone, I+G (disodium 5'-inosinate and 5'-guanosine monophosphate disodium), and cysteine hydrochloride into a reaction container, mixing to dissolve all amino acid and reducing sugar, keeping the temperature of 100-120 DEG C for reaction for 1-2 hours, cooling to obtain beef reaction spice, adding corn starch and flour into the beef reaction spice, mixing well, and performing microwave drying at 90-120 DEG C to obtain the roast beef flavored essence powder. The made roast beef flavored essence powder is mellow and thick, long in aftertaste, strong in barbecue flavor and particularly flavored unique, and the making method is simple.

The invention relates to a sauce-flavor duck tongue processing technology, and discloses a special flavored duck tongue processing technology. A main material comprises examined and qualified frozen duck tongue, and auxiliary materials comprise a flavoring A and a spice B. The flavoring A comprises edible salt, soy sauce, bean paste, aromatic vinegar, white sugar, and monosodium glutamate. The spice B comprises aniseed, cinnamon, bay leaves, ginger, cumin, paniculate jasminorange twig and leaf, and Taiwan angelica root. A process flow comprises the steps of: duck tongue selecting, washing, precooking, (material preparing), wet preserving, bake-drying, vacuum packaging, sterilizing, and finished product examining. The method has the advantages of simple process and easy operation. The product has the advantages of good and full appearance, bright and maroon color, chewy meat texture, rich and fragrant aftertaste, and a unique flavor. The process is suitable for large-scale productions.

The invention relates to nourishing and health preserving sea cucumber food and a processing method thereof. The nourishing and health preserving sea cucumber food consists of the following raw materials in part by mass: 100 parts of sea cucumber, 20 to 40 parts of cattle's testis and penis, 3 to 5 parts of deer's testis and penis, 5 to 6 parts of longan flesh, 5 to 6 parts of jujube and 5 to 6 parts of hairy seaweed. The processing method comprises the following steps: 1, butchering, cleaning and cooking the sea cucumber, and placing the sea cucumber back for later use; 2, slicing and cleaning the cattle's testis and penis and the deer's testis and penis, then putting the cattle's testis and penis, the deer's testis and penis, the longan flesh, the jujube and the hairy seaweed into 60 to 80 parts of water together, and decocting the mixture for 4 to 6 hours by slow fire till glue is produced; 3, putting agrimony, desertliving cistanche, medicinal indianmulberry root and Chinese dodder seed into the water, decocting the mixture repeatedly, and taking the decoction; 4, soaking golden cordyceps, Chinese wolfberry and cynomorium herb into wine, and taking the juice; and 5, mixing the sea cucumber and the raw materials, putting the mixture into the water, and decocting the mixture for 20 to 40 minutes. The nourishing and health preserving sea cucumber food is convenient to eat, has no preservative or additive, and has the effects of nourishing yin and tonifying yang, building body, expelling wind and removing dampness after eating.

The invention discloses puer tea added with saccharides for promoting fermentation and a pile fermentation method of the puer tea. The method comprises the following steps of: (1) taking Yunnan big-leaf sunned raw tea as a raw material, putting the raw tea in a fermentation box into a pile by a height ranging from 25cm to 35cm, wetting the raw tea by using moisturizing water until the moisture content of the raw tea ranges from 45% to 47%, wherein exogenous saccharide materials accounting for 0.2% to 0.6% of the weight of the raw tea are dissolved in the moisturizing water; and then closing the cover of the box for natural pile fermentation; (2) turning the pile every 5-7 d in the fermentation process and separating agglomerated puer; (3) after turning the pile three times, opening the cover of the box and continuing fermenting for 2-7 d; and (4) naturally drying the fermented tea sample in a shady, cool and dry place. According to the invention, fructose and pectin are selected as exogenous additives and added along with the moisturizing water to promote fermentation; and the puer tea under the technological conditions is short in fermentation period and good in taste.

The invention provides a preparation method of a pot-stewed whole chicken, which belongs to the technical field of processing of cooked chicken products. The preparation method comprises the steps of preparing pickling powder, washing, pickling, toasting, hot baking, marinating, drying, packaging and sterilizing. The preparation method has the beneficial effects that special formula materials, a special material preparation ratio and a special material preparation method are adopted, and a special toasting and hot-baking technology is adopted, so that the nutrition and the taste are immersed and cured in the chicken; processing steps and processing tempos are unique and ordered and spices and condiments are sufficiently immersed into the chicken, so that the taste of the chicken is the same from the inside to the outside; the chicken is delicious in taste, is tender and mellow and is delicate in meat quality; the whole chicken is gold in color and luster, is crispy and tasty and has long aftertaste; the chicken has the effects of stimulating the appetite and tonifying the spleen; meanwhile, as being cooked properly, the chicken is easy to divide when being eaten and is convenient for eaters to eat outdoors or on trips.

The invention discloses a processing method of flower-scented white tea, and belongs to the technical field of tea processing. The processing method of the flower-scented white tea comprises the following steps: selecting a high-aroma-type tea tree variety as a raw material; and then, sequentially carrying out withering, pile fermentation, preliminary drying, sorting and thorough drying. The withering is carried out in a withering tank, and comprises the following processes: spreading fresh tea leaves in a withering tank, wherein thickness of the spread tea leaves is 9-11 centimeters; settingrelative humidity of the withering environment at 85-90%; and then, alternatively blowing the tea leaves to be withered by using cold air and hot air until the tea leaves are 70-80% dried. According to the processing method of the flower-scented white tea provided by the invention, relatively thick leaf-spreading thickness and a withering method using cold air and hot air in alternation are adopted, so that a large amount of unsaturated aliphatic alcohols are removed from the fresh tea leaves; and thus, most of grassy smell of the tea leaves can be removed with floral aroma preliminarily produced. Pile fermentation is then carried out, so that the floral aroma becomes obvious. A finished product of the flower-scented white tea is complete in appearance, greyish-green or blackish-green andslightly reddish in color, intact in bud, leaf and branch connection, orange and bright in soup color, mellow and long-lasting in fragrance and floral aroma, pure and mellow in flavor, sweet in aftertaste and resistant to brewing.

The invention discloses a stewed chicken-flavored powder essence. The essence is prepared from the following raw materials by high-pressure cooking, enzymolysis reaction, condensation reflux reactionand microwave drying process, wherein the raw materials comprise xylose, ribose, whole chickens, welsh onion segments, raw ginger slices, flavor protease, compound protease, hydrolyzed vegetable protein liquid, glycine, leucine, cysteine hydrochloride, proline, monosodium glutamate, disodium 5'-ribonucleotide, salt, corn starch, maltodextrin and purified water. The process design of the inventionand raw material proportioning of each process are reasonable; and after the last step is finished, the raw materials of the next step can be directly put into the obtained mixture, the steps of screening, homogenization and repeated tank pouring are omitted after each step is finished, so that the utilization rate of the raw materials is improved, and the costs and energy source are greatly saved.

The invention discloses a crayfish spiced salt seasoning. The crayfish spiced salt seasoning comprises the following components: vegetable oil, salt, gourmet powder, Chinese prickly ash, black peppers, star aniseeds, cloves, villous amomum fruits, roots or herbs of valeriana tangutica, netmeg, dried orange peel, bay leaves, fennel seeds, perilla leaves, rhizomes of phyllostachys nigra, cratoxylum cochinchinense, and red chili. According to the seasoning, the rhizomes of phyllostachys nigra and the cratoxylum cochinchinense are used as natural preservatives, and chemical preservation agents do not need to be added, so that the crayfish spiced salt seasoning is healthy and environmental-friendly; and the seasoning is a dry spice obtained through stir-frying, and is easy to store, and the quality guarantee period can reach 18 months. The made crayfish spiced salt seasoning not only is good in mouth feel, and heavy in aftertaste, also has certain effects of clearing heat and removing toxicity and is beneficial for human bodies after being eaten for a long term.

The invention provides eight-treasure ice meal capable of preventing summer heat and extinguishing fire. The ice meal is specially used in summer, has the efficacies of cooling, refreshing and expelling summer heat, can be used for being eaten as main food, and can meet the requirements of people at different age levels, particularly youngsters on reliving summer heat, refrigerating, satisfying hunger and the like. The ice meal is in a solid state, which comprises the following raw materials in parts by weight: 15-30 parts of glutinous rice, 10-20 parts of trash ice or ice blocks and 2-15 parts of auxiliary materials, wherein the sticky rice is cooked black glutinous rice, white glutinous rice or the mixture of black glutinous rice and white glutinous rice after cooling, the auxiliary materials comprise one or a mixture of more of mung bean, white fungus, watermelon, cucumber, papaya, elsholtzia, ageratum and mint leaves, wherein at least one of the elsholtzia, the ageratum and the mint leaves is contained, the elsholtzia, the ageratum and the mint leaves are boiled by water for 40-60min, the residue is removed to retain juice, and the juice is cooled for later use; and the mung bean and the white fungus are washed, boiled and cooled for later use.

The invention discloses an amur grape ice wine capable of strengthening the stomach, which is prepared from the following raw materials in parts by weight: 90-110 parts of amur grape, 8-9 parts of pomegranate, 4-5 parts of buckwheat kernel, 1-2 parts of ginger juice, 2-3 parts of lemon grass, 2-3 parts of corn silk, 1-2 parts of bay leaf, 2-3 parts of oil orange, 1-2 parts of nard, and right amounts of SO2, CaCO3, glucose, fruit pulp enzyme, active dry yeast, grape brandy base liquor, bentonite, glucose oxidase, catalase and skimmed milk. The finished product has the advantages of bright and transparent wine body, pure flavor, smooth taste, full mouthfeel and sufficient and long aftertaste.

The invention belongs to the technical field of fruit wine brewing, and provides a brewing method for semi-solid fermentation distillation of red jujubes. The brewing raw materials comprise Qidong crispy jujubes, high-quality deep well water and koji. The brewing method includes the steps of grading the red jujube raw material, conducting baking, cooking the red jujubes through boiling, conductingcrushing, adding the koji for fermentation, and conducting distillation, blending and storage. The red-jujube distillate wine brewed by the method has rich jujube flavor, the mouthfeel is sweet and soft, the aftertaste is rich in jujube flavor, and the distillate liquor also has the characteristics that a drinker is easy to sober up after drinking.

The invention discloses qi-regulating amur grape icewine. The qi-regulating amur grape icewine comprises, by weight, 80-100 parts of armur grapes, 10-12 parts of sweet oranges, 1-2 parts of small dried shrimps, 7-8 parts of jasmine flowers, 2-3 parts of citron fruits, 1-2 parts of perilla leaves, 1-2 parts of leaves of lindera aggregate, 1-2 parts of clausena lansium kernels and an appropriate amount of SO2, CaCO3, glucose, pectinase, active dry yeast, grape brandy base liquor, bentonite, glucose oxdiase, catalase and skim milk. The qi-regulating amur grape icewine is bright and transparent in finished wine body, pure in flavor, smooth and full in taste, sufficient in delayed effect and long in aftertaste.

A deer fetus wine is prepared from yellow wine, deer fetus, ginseng, liquorice root, tuckahoe, saffron and donkey-hide gelatin through soaking or decocting in yellow wine. It has health-care and facebeautifying action.

The invention discloses a preparation method for natural cocoanut cocktail. The invention takes a natural cocoanut as a container and the natural cocoanut juice in the cocoanut as the main material, certain quantity of pure wine (basic wine) with more than 60 degrees is injected, a self-developed natural aromatic flavouring (mainly comprising thyme, mint leaves, granulated sugar and so on) is added, thus a natural low-degree wine drinking with the alcohol degrees of 12 to 18 is prepared. The invention has faint scent as well as mellow and endless taste, and belongs to the natural cocktail.

The invention discloses a preparation method of a strong-flavor artichoke tea. According to the preparation method, through steam deactivation, the nutrients of artichoke are fixed, adverse low boiling point fragrance is dissipated; through high fire fragrance enhancement, cooling, wetting, and slicing, the flavor and fragrance substances are fully converted, the fragrance is fixed and enhanced bymedium temperature frying, and at the same time, the sweet taste is strengthened. The preparation method has the advantages that the functional components in artichoke tea are effectively preserved;at the same time, the astringent taste of artichoke is removed; and compared with similar products, the provided artichoke tea has rich fragrance of artichoke, a sweet taste and long aftertaste and isresistant to brew.

The invention belongs to the technical field of chicken cooked food products, and provides a preparation method for flos lonicerae chicken. The preparation method comprises the steps of preparation of pickling powder, cleaning, salting, smoking, roasting, marinating, baking and packaging and sterilization; the preparation method has the benefits as follows: since flos lonicerae and special formula materials as well as a material proportioning ratio and a material mixing method are adopted, and a special smoking and heat roasting technology is adopted, the nutrition and taste are immersed in and cured inside the chicken, the processing steps and processing rhythm are unique and ordered, and the spices and seasonings are fully immersed into the chicken, so that the tastes of the interior of the chicken and the exterior of the chicken are the same, the taste is delicious, fresh, tender and mellow, the meat is fine and tender, and the whole chicken is golden yellow in color, delicious, tasty and refreshing, and ceaseless in aftertaste after being eaten into the mouth, can prompt the appetite, strengthen the spleen and clear away heat and toxic material; in addition, due to the proper cooking, the chicken can be cut easily when being eaten, and can be eaten by eaters out of doors or in travel conveniently.

The present invention discloses a prinsepia utilis tea preparing method, and belongs to the technical field of agricultural product processing. The preparing method comprises the following steps in order: A, harvesting and collecting: fresh prinsepia utilis tender leaves are collected; B, hot steaming: the prinsepia utilis tender leaves after being sun-dried are wrapped with a damp cloth, the wrapped tea leaves are placed in a heating tank prepared by using alnus cremastogyne material and hot-steamed in a heating manner by using water vapor to heat the bottom part of the heating tank for 30 minutes; C, spreading and air-drying: the hot-steamed prinsepia utilis leaves are cooled to a temperature of 10-15 DEG C; D, rolling: the cooled prinsepia utilis leaves are put on a taxus chinensis wood board and rolled using palms according to the same direction for 20-30 min; E, frying to dehydrate: the prinsepia utilis leaves is fried into a moisture content of less than 5%; F, second spreading and air-drying: the dried prinsepia utilis leaves are cooled to a temperature of 25-30 DEG C; G, fragrance improving: the temperature of the cooled prinsepia utilis leaves is controlled at 160-180 DEG C and the fragrance improving is conducted for 10-20 minutes; and H: packaging. The prinsepia utilis tea preparing method can effectively remove the bitter taste of the prinsepia utilis tea, improve the cable and stripped appearance and fragrance of the prinsepia utilis tea, and enable the prinsepia utilis tea to be better in mouthfeel when the prinsepia utilis tea is drunk.

The invention discloses heart-nourishing vitis amurensis ice wine which is made of raw materials comprising, by weight, 100-120 parts of vitis amurensis, 3-4 parts of platycladi seeds, 4-5 parts of spina date seeds, 1-2 parts of lotus seed cores, 1-2 parts of tuber fleeceflower stems, 2-3 parts of the fruits of Chinese magnoliavine, 1-2 parts of poria cocos, 2-3 parts of bitter gourd powder, SO2, CaCO3, glucose, fruit pulp enzyme, active dry yeast, grape brandy base liquor, bentonite, glucose oxidase, catalase and an appropriate amount of skim milk. The heart-nourishing vitis amurensis ice wine is bright and transparent and has a good flavor, soft and smooth entry, full palate, sufficient aftertaste and long aftertaste.