396results about How to "Beautiful and fragrant" patented technology

The invention provides an ultra high-speed preparation method and a device for tea making water. The method comprises the steps of: setting flow and each-stage electric power; dividing a water body heating curve of a pipeline heater into a quickly-heated linear region and a slowly-heated nonlinear region; leading the pipeline heater to work in the controllable nonlinear region and keep away from the linear region by a master control board; heating up the water which is fed into the pipeline heater; obtaining the water with a target water temperature from a water outlet; installing an outlet water temperature sensor at the water outlet; computing, tracking and compensating the water temperature decrease caused by the characteristic drift and the air injection since the pipeline heater works for a long time by the master control board; automatically adjusting the electric power by a heating body sensor according to the heating curve when the water is heated up; and precisely controllingthe water temperature at the water outlet at + / -2 DEG C. After the tea making water is prepared by the method and the device, and the phenomena that the temperature rise is too fast, the water is highly burnt, and the water cluster is broken caused by the hysteretic response speed of the heating body sensor are thoroughly eradicated, so that the water can be used for making the tea which is mellow, fragrant, sweet and good in aroma and taste, and therefore, the device is a substitute for upgrading and updating the existing water dispenser.

the invention discloses a super fine sunflower seed oil in the edible oil manufacturing technological domain, which comprises the following steps: toasting; dewatering; hulling; rolling the model; evaporating the model; cooking the model; squeezing through large-size squeezer; removing phosphine wax; reserving; packing.

The invention discloses a bamboo-scented pressed salted duck and a preparation method thereof. The pressed salted duck is prepared from the following ingredients, by weight: 1000 to 1200 parts of duck, 2 to 3 parts of dahurian angelica roots, 3 to 4 parts of dried old orange peels, 4 to 5 parts of bamboo leaves, 1 to 2 parts of Indocalamus tessellatus leaves, 2 to 3 parts of laurel leaves, 2 to 3 parts of perilla leaves, 1 to 2 parts of Mongolian thyme, 1 to 2 parts of Japanese thistle roots, 2 to 3 parts of lemon grass, 2 to 3 parts of cassia barks, 1 to 2 parts of corn stigmas, 2 to 3 parts of infested bamboo shoots, 1 to 2 parts of calabash, 2 to 3 parts of red cabbages, 4 to 5 parts of mushrooms, 7 to 8 white sesame seeds, and proper amount of osmanthus honey. The preparation method soaks a duck in yellow serofluid, which contains health-care Chinese medicine ingredients, to increase nutritional values of the duck. Mushroom powder, the white sesame seeds and the osmanthus honey are spread inside and outside the duck before the duck is air-dried, and the bamboo leaves are used as a fuel to smoke the duck after the duck is air-dried, so that the duck is substantially improved in taste and flavor. The finished pressed salted duck is nutritious and chewy, with a good color, scent and taste. And the pressed salted duck has the effects of regulating qi and normalizing the middle energizer, nourishing kidney and moistening lung, relieving cough and reducing sputum, clearing heat and relieving restlessness, detoxifying and reducing swelling, promoting diuresis and unblocking bowels, invigorating stomach, and preventing cancer.

The invention relates to a processing method for spicy leaf mustard, comprising the following steps: (1) heading mustard which is mature in autumn is put in clear water for washing and unedible mustard peel is pared; (2) the washed heading mustard is cut into mustard strips or mustard slivers with the width of 3-4mm and the thickness of 1-1.5mm for standby; (3) the mustard strips or the mustard slivers are added with cooked bean oil according to the ratio of 33:1 by parts by weight, pepper water and aniseed water with the concentration of 8-10% and ginger juice with the concentration of 4-5% and the ratio of parts by weight of the pepper water, aniseed water and the ginger juice is 33:0.5:0.5; the mixture is put in a vessel to be stirred evenly; (4) the evenly stirred mustard strips or mustard slivers are added with cool water which is heated up and boils and then is cooled by 20 DEG C and the weight of the cool water is 4 / 10 of the overall weight; the strips or the slivers are fried in a round-bottomed frying pan to be 90% well done with the temperature of the fire of 150-180 DEG C for 20-40 minutes; refined salt is added and then the strips or the slivers and the salt are evenly stirred; (5) the fried mustard strips or mustard slivers are stirred and placed in a pottery jar which is then sealed for pickling; the pottery jar is placed at a room without light at the temperature of 5-6 DEG C for 6-8 days; the mustard strips or mustard slivers can be eaten after being taken out. The method has the advantages of convenient eating and combination of color, smell and taste.

The invention discloses a preparation method of spicy chicken wing roots. The spicy chicken wing roots are prepared by marinating chicken wing roots, coating the chicken wing roots with paste, coating the chicken wing roots with powder, and frying. The preparation method of the spicy chicken wing roots is characterized by comprising the following steps: selecting raw materials, preparing a marinade from the raw materials, preparing paste, coating the chicken wing roots with the paste, coating the chicken wing roots with powder, frying, cooling, and packaging, wherein the ratio of hawthorn fruit slices to barbary wolfberry fruit to red dates for preparing the marinade is 1 to 1 to 1. The chicken wing root marinated with the marinade has a high content of protein and is rich in a variety of trace elements from the hawthorn fruits, the barbary wolfberry fruit and the red dates, which are necessary for the human body. The connection part of flesh and blood of the chicken wing root can be marinated deeply, and the fried spicy chicken wing root is good in color, aroma and taste, retains a variety of nutritional values and is beneficial to health.

The invention relates to the technical field of foodstuffs, and specifically relates to a manufacturing method of sauced ducks. The method comprises technological processes of butchering, thawing, washing and finishing, curing, cooking and saucing, quantitative cutting, weighing, packaging, microwave disinfecting, vacuum packaging and sealing, high-temperature sterilizing, cooling, outer-packaging, and examining. After the processes, finished products can be obtained. With the technical scheme provided by the invention, the produced sauced ducks are advantaged in good mouthfeel, appropriate salinity, delicate meat quality, good color, good flavor, and good taste. According to the invention, microwave disinfecting and high-temperature sterilizing are adopted, such that the shelf lives of the products can be effectively prolonged to above one and a half years. According to the invention, a drying process is not adopted, such that the water content in the meat tissues is high, and the meat quality is soft. Also, the method is advantages in high production efficiency, stable color, and suitability for industrialized productions.