31results about How to "Black color" patented technology

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 discloses a method for processing dark green tea by using pan-fired green tea. The method comprises the following steps: (1) overturning and stirring pan-fired green tea while watering, piling the overturned and stirred tea leaves in a trapezoid shape, and covering the tea leaves with felt cloth for pile fermentation; (2) carrying out first time overturning and stirring on the tea leaves after pile fermentation the next day, overturning and stirring the tea leaves while watering, uniformly mixing the tea leave piles up and down and inside and outside during overturning and stirring, covering the tea leaves with the felt cloth for further pile fermentation till chestnut aroma of the tea leaves disappear, and piling the tea leaves if stale flavor appears; and (3) ditching the tea leaves after pile fermentation, naturally ventilating and airing the tea leaves, and blending, detecting and packaging the tea leaves after being refined through processes of screening, despecking, color-sorting and the like. The method disclosed by the invention has the advantages that the processed black green tea is black in color and luster, thick in soup and slightly red and remarkable in stale flavor, and the liquor color, the taste and the aroma of the black green tea reach the quality demand of conventional processing.

The invention discloses an oyster-mushroom culturing medium. The oyster-mushroom culturing medium is characterized by being prepared from, by weight, 20-27 parts of corncobs, 13-20 parts of pepper straw, 1-3 parts of wheat bran, 1-2 parts of lime, 1-2.5 parts of bean cakes and 0.3-1 part of diammonium hydrogen phosphate. According to the oyster-mushroom culturing medium, oyster mushrooms can absorb nutrients, oyster-mushroom growth is promoted, the growth cycle is shortened, the yield is increased, and the quality is improved; meanwhile, the eggplant straw is fully used, and circulation utilization of waste is achieved.

The invention belongs to the technical field of tea processing, and particularly relates to a Yi tea processing method and a product thereof. The Yi tea processing method comprises the following steps: 1) raw material preparation: taking fresh tea leaves as raw materials; (2) spreading, airing and rocking: spreading and airing the fresh leaves, and subjecting the fresh leaves to rocking, rolling or extruding; 3) enzyme deactivating: performing rapid enzyme deactivating on the fresh leaves subjected to spreading, airing and rocking; 4) rolling: rolling the tea leaves for 0.5-2 hours according to a light-heavy-light pressurizing mode; 5) primary baking: baking the tea leaves after rolling; 6) composting fermentation: carrying out composting fermentation on the primarily baked tea leaves for24-72 hours, and additionally drying the tea leaves in the sun; (7) steaming: performing steam steaming on the tea leaves after being additionally dried in the sun; and (8) repeating the step (6) andthe step (7) for multiple times in sequence to form different commodity shapes, and then carrying out drying until the water content is 7%-8%, thereby obtaining the finished product. According to theinvention, by using the rocking process, the enzyme deactivating process, the rolling process, the composting fermentation process, the baking process, the steaming process and other processes, the traditional Yi tea processing and the modern tea making process are organically combined to form unique quality characteristics of the Yi tea so as to greatly enhance the drinking function of the Yi tea.

The invention discloses extra black pigment-based neutral ink which is formed by mixing the following components in parts by mass: 2-6 parts of sorbitol powder, 1.2-2 parts of a thickener, 0.5-1 part of a rust inhibitor, 0.5-1 part of a fungicide, 0.2-0.5 part of a wetting agent, 0.1-0.2 part of a leveling agent, 15-25 parts of an extra black mill base, and 60-75 parts of pure water. The ink provided by the invention is smooth when writing on paper and can adapt to writing on a variety of paper, lines are beautiful, and the color is extra black and can compare favorably with the black carbon fountain pen ink.

The invention discloses an oyster-mushroom culturing medium. The oyster-mushroom culturing medium is characterized by being prepared from, by weight, 20-25 parts of corncobs, 15-20 parts of eggplant straw, 1-3 parts of wheat bran, 1-2 parts of lime, 1-2.5 parts of bean cakes and 0.3-1 part of diammonium hydrogen phosphate. According to the oyster-mushroom culturing medium, oyster mushrooms can absorb nutrients, oyster-mushroom growth is promoted, the growth cycle is shortened, the yield is increased, and the quality is improved; meanwhile, the eggplant straw is fully used, and circulation utilization of waste is achieved.

The present invention discloses method of preserving food with strong acid and strong alkali based on the principle that most bacteria can not survive in strong acid or strong alkali. The food preserving method includes sterilization of food, dewatering, dividing the food into two parts, soaking one part in acid solution and the other in alkali solution, and hermetically packing. Before the food is eaten, the two parts are neutralized to make the food become neutral and harmless and water flushed. The present invention has simple operation, convenient preservation and long preserving time.

The invention relates to an erasable ball pen oil composition. The composition is prepared through using 15-25 parts by weight of carbon black, 45-55 parts by weight of light oil, 2-6 parts by weight of aliphatic acid, 15-25 parts by weight of sodium silicate, 1-2 parts by weight of an anionic surfactant and 10-15 parts by weight of glycol. The composition is prepared through uniformly mixing the above components. The erasable ball pen oil composition prepared in the invention has the advantages of smooth and lubricant writing, bright and sooty color, and realization of erasing of handwritings within 10 days after writing.

The invention discloses a Pu'er tea crystal and a preparation method thereof. The Pu'er tea crystal and the preparation method thereof are used for solving problems of the transformation of Pu'er teaproducts and technique improving. The technical proposal is to use existing Pu'er tea, or black tea, or green tea as raw materials to obtain Pu'er tea crystal products after steaming, sterilizing, vacuum drying at low temperature, smashing, boiling, granulating, drying and grading. The Pu'er tea crystal and the preparation method thereof can be used for preparing Pu'er tea crystal products, appearances of the Pu'er tea crystal products are black in color, granules are smooth and uniform, inner liquid color is red, bright and rich, fragrance is unique, taste is mellow and sweet, a new product for the development and utilization of the Pu'er tea is provided, and people's demands for pollution-free, healthy and high-quality Pu'er tea are satisfied.

The invention provides a silver-plated part blackening treatment agent and a silver-plated chemical blackening treatment method. The chemical blackening treatment method can be used for rapidly treating a lot of fine plated parts, such as silver-plated buttons and accessories, which are not suitable for being subjected to electrochemical blackening; the appearance and performance of a treated silver-plated layer are remarkably improved and a blackened layer is firm and stable and has a good bonding force with a substrate; the silver-plated layer is not faded after being subjected to mechanicalactions including wiping and the like; the plated part have stable chemical properties and the anti-corrosion performance is greatly enhanced; the surface of the treated plated part is uniform, has ablack color and is flat and bright. The chemical blackening treatment method has the advantages that the accessories are beautiful and the like.