37results about How to "Fresh and smooth taste" patented technology

The invention belongs to the technical field of fruit wine and in particular relates to raspberry compound fruit wine and a brewing method thereof. The raspberry compound fruit wine consists of the following effective components in parts by weight: 200-400 parts of black raspberry, 200-400 parts of red raspberry, 10-20 parts of radix polygonati officinalis, 15-30 parts of dateplum persimmon, 10-15 parts of momordica grosvenori, 5-15 parts of fructus canarli, 10-20 parts of fructus gardenia, 5-20 parts of endive, 5-10 parts of rhizoma polygonati and 10-18 parts of orange peel. The brewing method of the raspberry compound fruit wine comprises the following steps: pulping the effective components, carrying out enzymolysis, adjusting components, activating through yeast, fermenting, clarifying, carrying out alcohol extraction, ageing, sterilizing and packaging to prepare the raspberry compound fruit wine. The raspberry compound fruit wine provided by the invention has the functions of nourishing liver and kiney, nourishing yin and stomach, promoting secretion of saliva and quenching thirst and enhancing human immunity and is capable of defying age, improving eyesight, preventing cancer and relieving urinary frequency and urgency.

The invention discloses a processing method of golden peony Congou black tea, belonging to the technical field of tea processing. The processing method comprises the following steps: sunning picked tea green leaves; then rocking green leaves for two times, and airing fresh leaves between the two times of rocking procedures; firstly, withering by adopting hot air with the temperature of 30 to 32DEG C in a withering trough, reducing the temperature of hot air to be 26 to 28DEG C and then withering; after the withering is finished, stopping heating before withering leaves are taken out of the withering trough, and reducing the temperature of the withering leaves to room temperature; rolling; fermenting at three stages, wherein at the first stage, the fermentation temperature is 34 to 35DEG C, and the time is 4 to 5 minutes; at the second stage, the fermentation temperature is 25 to 28DEG C, and the time is 3 to 4 hours; at the third stage, the temperature is 20 to 25DEG C, and the time is 1 to 2 hours; finally, drying, and baking to increase aroma. The golden peony Congou black tea prepared by the processing method disclosed by the invention is excellent in quality; the tea has the advantages of strong, tight and uniform appearance, black color, lubrication, fineness, strong aroma, significant fragrance, fresh, mellow and smooth taste, and red and bright color; a bowl edge is provided with a gold ring; infused leaf is fat, tender, red and bright.

The invention belongs to the technical field of food preservation, and particularly relates to a composite preservative for meat and an application method thereof. The composite preservative for meat comprises the following components in parts by weight: 2-5 parts of chitosan, 1-2 parts of tea polyphenol, 1-2 parts of green tea powder, 8-15 parts of Zanthoxylum bungeanum extract, 5-10 parts of Zanthoxylum bungeanum leaf extract, 15-20 parts of bamboo vinegar solution and 50-80 parts of water. The bamboo vinegar solution is a product prepared by cooling a vaporizing liquid which is obtained by heating and decomposing bamboo at high temperature. The Zanthoxylum bungeanum extract, Zanthoxylum bungeanum leaf extract and bamboo vinegar solution can be purchased in the market or prepared according to the prior art. The composite preservative for meat adopts pure natural plant components, is free of antibiotics and conventional bactericides, and thus, is safe and environment-friendly in components; and after special proportioning, the product has broad-spectrum antimicrobial effect, and effectively inhibits the microbes from growth in the low-temperature preservation process of fresh pork and other meat products, thereby prolonging the storage time and shelf life of fresh meat.

The invention provides a method for processing yellow tea of Guire #2 tea trees. The method comprises the following steps: (1) selecting materials; (2) performing withering; (3) performing deactivation; (4) performing primary yellowing heaping; (5) performing kneading; (6) performing shaping and strip molding; (7) performing primary drying; (8) performing secondary yellowing heaping; (9) performing re-drying; (10) enhancing fragrance. By adopting the method, both primary yellowing heaping and secondary yellowing heaping are carried out with plastic cloth, and as the plastic cloth is thin and breathable, enzymes and theaflavin can be rapidly converted, the time can be shortened, and the cost can be reduced; in the kneading process, slight kneading is carried out, tea leaves are mutually abraded, leaf margin cells are broken, enzyme oxidation promotion is accelerated, tea leaf moisture loss is promoted, effective substances in water and leaves are combined and converted into relatively thick fragrance substances, meanwhile due to moisture evaporation and transferring, fragrance and taste can be well converted, relatively high-quality tea leaves can be processed, and furthermore an obtained tea leaf product is compact and straight in appearance, tidy and unified in length, thick and pure in fragrance and fresh, mellow and smooth in taste.

The invention relates to an embryonated egg drinking. embryonated eggs serve as raw material eggs and rice vinegar, water, xylitol, malic acid, sodium carboxymethyl cellulose and soluble soybean polysaccharide are added to the raw material eggs to be mixed to form the embryonated egg drinking. The embryonated egg drinking comprises the components, by weight, 70-100 parts of the embryonated eggs, 20-40 parts of the rice vinegar, 900 parts of the water, 70-120 parts of the xylitol, 2-5 parts of the malic acid, 2-5 parts of the sodium carboxymethyl cellulose and 1-3 parts of the soluble soybean polysaccharide. The embryonated egg drinking can serve as a daily driving, has good healthcare functions and is sour, sweet, fresh and smooth, the protein content of the embryonated egg drinking is larger than 1.0 (g / 100mL) and the quality guarantee period of the expiration date is twelve months.

The present invention relates to healthy glutinous rice cakes and a manufacturing method thereof, and belongs to the field of food processing. The glutinous rice cakes are prepared from glutinous rice flour, pteridium aquilinum slurry, nutritional additives and edible sugar as main raw materials. The glutinous rice flour is prepared by soaking glutinous rice, draining the soaked glutinous rice, and grinding the drained glutinous rice into powder. The pteridium aquilinum slurry is prepared by removing astringent tastes of the pteridium aquilinum, adding water and squeezing the pteridium aquilinum. The nutritional additives are prepared from the eight traditional Chinese medicines of herba scutellariae barbatae, folium isatidis, carduus crispus, spike aletris herbs, basil leaves, lemon leaves, bulbus allii macrostemonis, and oriental paperbush roots. The specific manufacturing method is as follows: the raw materials are taken and mixed evenly, water is added to conduct dough kneading, then the dough is cut and shaped, then Japanese banana leaves are used to wrap and shape the glutinous rice cakes, and finally the glutinous rice cakes are steamed to be well-done using steaming baskets. The healthy glutinous rice cakes present light green color, are pleasant in color and luster, have a slight fresh smell, are soft, glutinous and delicious but not greasy, rich in nutrient, and liable to be absorbed by human body, and have the health-care efficacies of clearing away heat and removing toxins, strengthening spleen and harmonizing stomach, promoting digestion, promoting qi circulation and smoothing middle warmer, dispelling wind and removing dampness, soothing the channels and quickening the network vessels, etc.

The invention provides a processing method of Huangguanyin black tea. The processing method comprises the following steps of (1) selecting materials; (2) performing sunlight withering; (3) performinglight rocking of green leaves; (4) performing indoor withering; (5) performing rolling; (6) performing fermentation; (7) performing shaping and strip tidying; (8) performing baking; and (9) performingaroma increasing. According to the processing method disclosed by the invention, a manner of combining sunlight withering with indoor withering is adopted, so that the enzymatic effects of polyphenols substances can be promoted, the activity of glycosidases is also improved, and the production of fragrance of the black tea is facilitated; besides, a manner of performing light rocking of green leaves is adopted, so that mutual friction between tea green leaves is facilitated, leaf margin cells are destructed due to friction, enzymatic oxidation is accelerated, water drainage of tea green leaves is promoted, water and effective substances in the leaves are combined, and many rich fragrance substances are converted; and besides, through evaporation and motion of moisture, transformation of fragrance and taste is facilitated, and high-quality tea leaves can be processed. The tea leaves processed by the processing method are tight and direct in strips of product appearance, tidy and uniform in length, thick, rich, sweet and fragrant in fragrance, and fresh, mellow and refreshing in taste.

The invention provides a processing method of Gongfu black tea. The method comprises the following steps: picking tea leaves, sun-drying, stirring, withering, twisting, mixing, fermenting, drying, cooling, baking to enhance the aroma, and packaging. The operating method is unique. The stirring step is added before withering, so that the Gongfu black tea has a quality style of black tea as well as a quality charm of rock tea and achieves a unique quality flavor. After the black tea developed by the special process is infused, the soup has a bright color, thus refreshing to the heart, pleasing to the eyes and having an unique lingering charm; the aroma is more unique, and the tea soup has the flower aroma, honey aroma and fruit aroma; every infusion of tea soup is of a different style in the aspects of aroma, savor and soup color; and even as for the last infusion, the aroma can still last for long time. The tea sends out sufficient aroma, has a long-lasting aftertaste, and combines mellowness and sweetness, thus having an attractive charm.

The invention belongs to the field of beancurd food processing, and relates to a preparation method of chitooligosaccharide-containing organic beancurd. The method comprises the following steps: cleaning beans, immersing, adding water into the wet beans, grinding into bean milk with dregs, pouring the bean milk with dregs into a cloth bag, filtering out the bean milk, and heating the raw bean milk to obtain the cooked bean milk; and cooling the cooked bean milk, adding a papain solution, stirring uniformly, continuing standing the cooked bean milk until the cooked bean milk is cooled to 35-40 DEG C, adding glucolactone and a chitooligosaccharide solution, stirring uniformly, wrapping the cooked bean milk with cloth, covering a wood board, piling stones on the board, and gelatinating to form, thereby obtaining the chitooligosaccharide-containing organic beancurd. The beancurd has the advantages of tender and smooth mouthfeel and abundant nutrition; the 20-45% of protein macromolecules in the beancurd are cracked into micromolecule amino acids and polypeptides which can be easily absorbed by the human body; the chitooligosaccharide content reaches 0.05-1.50%; and thus, the beancurd prolongs the life time of the human and improves the quality of life on the premise of enhancing the nutrition ingestion capability of the human body.

The invention discloses a preparation method for improving the blood curd texture. The method comprises the following steps of collecting fresh blood of beasts and birds; mixing the blood with anticoagulants; 2, performing temperature reduction treatment and cold storage; 3, adding cooling water into the anticoagulation blood, wherein the temperature of the cooling water is 4 to 10 DEG C, and the mass percentage of the cooling water in the material liquid is 30 to 50 percent; 4, performing homogenate processing or ultrasonic processing, wherein the homogenate processing comprises the concrete parameters of the homogenate rotating speed being 3000 to 20000 rpm, the homogenate time being 3 to 20 min and the homogenate temperature being 4 to 10 DEG C; the ultrasonic processing comprises the concrete parameters of the ultrasonic power being 20 to 200 HZ, the ultrasonic time being 10 to 60 min, and the ultrasonic temperature being 4 to 15 DEG C; 5, performing post processing on the material liquid so as to prepare the blood curd. The blood curd prepared by the method has high quality, low hardness, good elasticity and good mouthfeel.

The invention belongs to the field of beancurd food processing, and relates to a preparation method of highly digestible beancurd. The preparation method comprises the following steps: cleaning and soaking beans, grinding wet beans into soybean milk dregs by adding water, pouring the soybean milk dregs in a cloth bag and filtering raw soybean milk, and heating the raw soybean milk to prepare cooked soybean milk. The preparation method is characterized by specifically comprising the following steps: adding a papain solution after cooling the cooked soybean milk, uniformly stirring, continuously placing the cooked soybean milk and adding glucolactone and a hawthorn solution when cooling the cooked soybean milk to 35-40 DEG C, wrapping the soybean milk by using cloth after uniformly stirring, covering a wood board, and piling stone on the wood board for gelling and forming to obtain organic beancurd. The beancurd prepared by the preparation method is tender and smooth in mouth feel, and rich in nutritional ingredients; 20-45 percent of protein macromolecules in the beancurd are decomposed into micromolecule amino acids and polypeptides, so that the beancurd is beneficial to the absorption of a human body, and the hawthorn is beneficial to digestive absorption of intestines and stomach.

The invention relates to the technical field of catering food and particularly relates to a process for producing quick-fried duck breasts. The process disclosed by the invention is an all-new process which subverts the conventional home style dish production methods in a series of links, such as raw material treatment, production processing, storage, transportation, microwave production and the like. In order to realize the aims, the technical scheme adopted by the invention is as follows: the process comprises the steps: (1) pretreating; (2) frying, packaging and warehousing sauces; (3) mixing; (4) packaging; (5) warehousing and storing; (6) distributing to stores in a refrigerated manner; (7) vending in a microwave manner.

The invention provides a processing method of chestnut-fragrance Guanyin green tea, and belongs to the technical field of processing of tea leaves. The processing method comprises the following stepsof picking fresh leaves, performing sunning, performing light rocking of the leaves, performing fixation, performing cooling on the leaves, performing rolling, performing deblocking, performing bakingfor the first time, performing strip tidying, performing drying and performing packing, and also comprises the step of performing quick cooling on the leaves between the step of performing sunning and the step of performing light cooking of the leaves, the step of performing temperature-controlled withering between the step of performing light rocking of the leaves and the step of performing fixation, the step of performing aerobic wetting between the step of performing cooling on the leaves and the step of performing rolling, and the step of performing aroma increasing between the step of performing drying and the step of performing packing, wherein the step of performing quick cooling on the leaves is performed in the manner of placing the sunned tea leaves in an air conditioning room,and performing standing for cooling the leaves; the step of performing temperature-controlled withering is performed in the manner of placing the tea leaves after being rocked in the air conditioningroom for standing; the step of performing aerobic wetting is performed in the manner of placing the cooled tea leaves in the room, and performing natural aerobic wetting; the step of performing aromaincreasing is performed in the manner of placing the dried tea leaves in an aroma-increasing machine, and performing uniform aroma increasing. The Guanyin green tea has the characteristics of being rich and obvious chestnut fragrance, being fresh and smooth in taste, yellowish green and bright in soup color, and convenient to store.

The invention relates to a making method of freeze-dried seven-kind fish balls. The making method comprises the following steps of selecting seven kinds of fresh freshwater fish, removing internal organs from the selected fish, performing thorough cleaning, performing skin removal, performing bone removal, and performing meat separation; respectively soaking fish meat in pure water under 4-8 DEG Cfor 8 hours or above, fishing the soaked fish meat out, and performing draining to remove water; mixing the seven kinds of drained freshwater fish meat according to a certain ratio, putting the mixedfreshwater fish meat in a pulping machine, performing pulping under 4-8 DEG C, and adding refrigerated egg white; continuing adding a mixture of corn starch and Chinese yam flour, and continuing performing pulping; adding mixed seasonings to the mixture of the mixed fish meat, and performing uniform mixing; pouring in ground meat filling cores by hand labor or a machine; performing cooking for 5-10 minutes; fishing the cooked fish balls out, and putting the fish balls which are fished out in pure water under room temperature for cooling; transferring the cooled fish balls in a paste mixture of seasoning paste and an anti-freezing agent under 2-4 DEG C, and performing soaking for 3-5 seconds; and fishing the soaked fish balls out, immediately performing plate presentation, performing quick-freezing under minus 40 DEG C or below for 5-6 hours, and then performing freeze-drying. Through the adoption of the processing method disclosed by the invention, the fish balls made by mixed freshwater fish meat is scientific in ratio; and after rehydration is performed, the fish balls are delicious in taste, unique in flavor, fresh and smooth in mouth feel, and flexible, and can be stored for along time.

The invention relates to columnar rice noodles and a preparation method thereof, and belongs to the field of food processing. The columnar rice noodles are prepared by taking rice, pteridium aquilinum pulp and a nutritional additive as main raw materials according to a certain mass proportion, wherein the pteridium aquilinum pulp is obtained through the steps that fresh pteridium aquilinum is subjected to astringency removing and then squeezed into juice by adding water, and the nutritional additive is obtained through the steps that seven kinds of Chinese herbs including radix rehmanniae, caulis clematidis armandii, radix cynanchi, poria cocos, rhizoma galangae, radix asparagi and spike aletris herb are heated, extracted by water and dried into powder. The specific preparation method comprises the steps that the materials are taken according to the mass proportion; the rice is soaked with cold water for a period of time, leached and then milled into rice pulp; the rice pulp is filtered and drained with a filtering cloth to prepare rice dough; the rice dough is uniformly mixed with the pteridium aquilinum pulp and the nutritional additive, the mixture is segmented to be shaped and steamed to be cooked, and the finished columnar rice noodles are obtained. The columnar rice noodles are light green and attractive in color and luster, have the slightly fresh smell, are rich in nutrition and capable of being easily absorbed by a human body and have the healthcare effects of clearing away heat and toxic materials, clearing the intestines and strengthening the stomach, invigorating the spleen and benefiting the stomach dispelling wind and eliminating dampness, clearing lung and eliminating phlegm and the like.

The invention relates to a traditional Chinese food (Fenli) made of rice and a preparation method of the traditional Chinese food, and belongs to the field of food processing. The food is prepared by taking rice, bracken pulp, konjaku flour and nutritional additives in a certain weight ratio as main raw materials, wherein the bracken pulp is prepared by subjecting fresh bracken to harsh taste removal, water adding and squeezing; the nutritional additives are made from seven traditional Chinese medicines including ammannia baccifera, cortex phellodendri, roots of caragana sinica, rhizoma dioscoreae, cortex acanthopanacis, semen trichosanthis, and Juncus effusus by adding hot water for water extraction and then drying to form powder. The specific preparation method comprises: taking materials in weight ratio; soaking rice with cold water for a period and draining off water, and performing grinding to form rice milk; using filter cloth to filter the rice milk and drain off water, and preparing rice paste; then mixing the rice paste with the bracken pulp, the konjaku flour and the nutritional additives uniformly, cutting and shaping the obtained mixture, stewing and cooking the mixture, and obtaining the finished traditional Chinese food made of rice. The traditional Chinese food made of rice is light green, the color and the luster are satisfactory, and the food is fresh in smell and smooth in taste, contains rich nutriments capable of being absorbed by a human body easily, and further has the health-care efficacy of clearing away heat and toxic materials, clearing intestine, invigorating stomach, tonifying spleen, benefiting stomach, dispelling wind, eliminating dampness, clearing lung, eliminating phlegm and the like.

The invention relates to a healthy glutinous rice cake and a making method thereof, and belongs to the field of food processing. The healthy glutinous rice cake is mainly made from glutinous rice powder, pteridium aquilinum powder, a nutrition additive and sugar on the basis of the certain mass ratio, wherein the glutinous rice powder is obtained by soaking glutinous rice, then draining and grinding, and the pteridium aquilinum powder is obtained by drying and grinding after bitterness of fresh pteridium aquilinum is removed; nutrient additives are obtained by drying and powdering after traditional Chinese medicines of Phymatopsis hastate, cucumber roots, cortex phellodendri, cistus flowers, pogostemon cablin, lemon peels, swertia pseudochinensis and flexuose climbing fern are subjected to water extraction. The specific making method comprises the steps that the materials are taken and mixed to be uniform, water and the powder are added, cutting and forming are performed, then, Japanese banana leaves are used for wrapping and forming a glutinous rice cake, and finally the glutinous rice cake is put into a steamer to be cooked. The healthy glutinous rice cake is light green and satisfactory in color, has the slight fresh smell, is glutinous, delicious and not greasy, abundant in nutrient, and easy for a human body to absorb, and has the healthcare effects of clearing away heat and toxic materials, purging guts, invigorating the stomach, promoting the circulation of qi, soothing stagnation, preventing phlegm from forming and stopping coughing, stimulating the circulation of the blood, and causing muscles and joints to relax.

The invention relates to healthy glutinous rice cakes and a making method thereof, and belongs to the field of food processing. The healthy glutinous rice cakes are prepared from the main raw materials of glutinous rice flour, pteridium aquilinum pulp, konjaku flour, a nutritive additive and edible sugar according to a certain mass compounding ratio, wherein the glutinous rice flour is prepared through the steps of soaking glutinous rice in water, draining the soaked glutinous rice and grinding the drained glutinous rice into powder; the pteridium aquilinum pulp is prepared through the steps of eliminating astringent taste of raw fresh pteridium aquilinum, adding water, and squeezing juice; the nutritive additive is prepared through the steps of performing water extraction on 8 kinds of traditional Chinese medicines including common andrographis herb, herba ajugae, fructus forsythiae, pummelo pericarp, daghestan sweetclover herb, bulbiferous falselily bulb, cinnamomum camphora roots and root-bark of Chinese Hydrangeavine, and performing drying into powder. The specific making method comprises the following steps of taking materials, performing uniform blending, adding water, kneading dough, then performing separation and shaping, then wrapping the shaped glutinous rice cakes with Japanese banana leaves, finally loading the wrapped glutinous rice cakes into steaming baskets, and performing steaming so as to obtain the cooked glutinous rice cakes. The healthy glutinous rice cakes disclosed by the invention are light green and satisfactory in color, slightly have fresh smell, are soft, glutinous, delicious rather than oily, are rich in nutrition and easy to absorb by the human bodies, and also have the health-care efficacies of clearing heat, removing toxicity, invigorating the stomach, promoting digestion, dispelling wind, dissipating dampness, relieving the chest stuffiness, promoting circulation of qi, soothing meridians and activating collaterals and the like.

The invention discloses tortoise-jelly cold noodles and a preparation method thereof. The tortoise-jelly cold noodles are prepared from the following raw materials in parts by weight: 500-600 parts of flour, 300-350 parts of coconut milk, 10-12 parts of sugar, 10-12 parts of honey and 100-120 parts of tortoise jelly powder. The tortoise-jelly cold noodles prepared by the method are fresh / tender and smooth in taste, have a relatively high nutritive value and are rich in medicinal value; through frequently eating the noodles, the effects of health preserving, facial beautifying and immunity strengthening can be exerted; according to the method, an eating function and a medicine health care function of food are combined together, so that the method meets the traditional medical concepts and is close to the conception of modern healthcare food; and meanwhile, the eating and carrying are convenient, the production processes are simple, the preparation is convenient, the cost is relatively low, and the requirements on industrial production can be met.

The invention relates to a blueberry gel drink, and a preparation method and applications thereof, and solves the technical problem that gel products in the prior art are free from swallowing-trainingfunction, poor in swallowing promotion, easy to cause aspiration which has risk, inconvenient for taking, low in nutrient and caloric content, inconvenient for taking, poor in effect of wrapping andmasking the irritating smell of medicines and poor in pharmaceutical effect play. The blueberry gel drink provided by the present invention is composed of the following raw material components: 10-20g of concentrated blueberry juice, 40-50g of xylitol, 10-30g of erythritol, 1.0-4.0g of pectin, 2.0-7.0g of carrageenan, 1.5-3.5g of tara gum, 0.05-0.3g of acesulfame potassium, 0.2-1.0g of citric acid, 0.1-1.0g of calcium hydrogen phosphate, 0.3-1.5g of blueberry essence, 0.1-0.5g of potassium sorbate, and water. At the same time, the invention also provides a preparation process and applicationsof the drink. The drink is widely used in the field of foods.

The invention belongs to the field of beancurd food processing, and relates to a preparation method of chitooligosaccharide-containing beancurd. The method comprises the following steps: cleaning beans, immersing, adding water into the wet beans, grinding into bean milk with dregs, pouring the bean milk with dregs into a cloth bag, filtering out the bean milk, and heating the raw bean milk to obtain the cooked bean milk; and cooling the cooked bean milk, adding a papain solution and a chitooligosaccharide solution, stirring uniformly, continuing standing the cooked bean milk until the cooked bean milk is cooled to 35-40 DEG C, adding glucolactone, stirring uniformly, wrapping the cooked bean milk with cloth, covering a wood board, piling stones on the board, and gelatinating to form, thereby obtaining the chitooligosaccharide-containing beancurd. The beancurd has the advantages of tender and smooth mouthfeel and abundant nutrition; the 20-45% of protein macromolecules in the beancurd are cracked into micromolecule amino acids and polypeptides which can be easily absorbed by the human body; the chitooligosaccharide content reaches 0.05-1.50%; and thus, the beancurd prolongs the life time of the human and improves the quality of life on the premise of enhancing the nutrition ingestion capability of the human body.

The invention discloses a processing method of high-altitude Huangjinyatea. The processing method of the high-altitude Huangjinya tea comprises the following steps: S1, fresh leaf picking: picking leaves with standard one-bud one-leaf, one-bud two-leaf, jade yellow color, intact bud-leaf rate and consistent bud-leaf length, and leaves longer than buds; s2, rapid spreading and cooling: picking the fresh leaves, placing the picked fresh leaves in a baking and aroma enhancing machine for rapid spreading and cooling, uniformly spreading the fresh leaves in a baking sieve, feeding 2 jin of leaves per sieve, keeping the thickness of 3 cm, and keeping the thickness uniform; s3, performing high-temperature fixation: performing fixation by adopting a full-automatic tea leaf fixation and strip tidying machine; s4, performing primary baking to form strips: performing baking by using the baking and aroma enhancing machine; s5, unhairing and strip tidying: continuously putting the baked tea leaf raw materials into the full-automatic tea leaf fixation and strip tidying machine, and carrying out unhairing, strip tidying and polishing; s6, re-baking and aroma enhancing: putting the tidied tea leaves into a baking oven to be continuously baked, and keeping the leaf feeding amount of each sieve to be consistent and the thickness to be uniform; and S7, screening: removing fragments, red stems and other impurities, and performing warehousing to complete processing.

The invention relates to a sea cucumber gel drink facilitating swallowing and a preparation technology and use thereof, and solves the technical problems in the prior art that the swallow training function is not provided, the effect of facilitating swallowing is poor, the risk caused by mistaken sucking is high, taking medicine is inconvenient, the nutrition content and caloric content are low, the effect of wrapping and covering the irritating taste of medicine is poor, and the medicinal efficacy is weakened. According to the sea cucumber gel drink facilitating swallowing provided by the invention, the raw material components of per 1000 mL of the drink includes: sea cucumber peptide powder 1.0-5.0 g, xylitol 10-30 g, erythritol 10-50 g, pectin 1.0-4.0 g, carrageenan 2.0-8.0 g, tara gum1.5-3.5 g, citric acid 0.2-1.0 g, calcium hydrogen phosphate 0.1-1.0 g, potassium sorbate 0.1-0.5 g, and the balance being water. In addition, the invention further provides the preparation technologyand the use of the sea cucumber gel drink. The sea cucumber gel drink is widely used in the field of food.

The invention discloses seafood, realgar and ginger sauce. The seafood, realgar and ginger sauce is prepared from the following raw materials in parts by weight: 45-46 parts of galangal, 30-33 parts of potatoes, 10-13 parts of a nutrition additive, 6-7 parts of apple skin, 15-16 parts of golden-silk jujubes, 14-16 parts of fresh surimi, 8-9 parts of funguses, 3-4 parts of mashed eggplants, 1-2 parts of dried shredded peppers, 3-4 parts of reed leaves, 14-17 parts of hyacinth beans, 2-3 parts of bitter gourd powder, 8-9 parts of bean curd sheets, 1.1-1.5 parts of realgar, 1.6-1.8 parts of flowering maples, 2.6-2.8 parts of clove fruits, 1.5-2.1 parts of violets, 2.3-3.2 parts of semen cassiae, and 1.4-2.2 parts of polyalthia roots. The seafood, realgar and ginger sauce disclosed by the invention is mellow, delicious, ready-to-eat and convenient. The components of the fresh surimi and the funguses are added in the formula, so that the nutrient components are rich; the nutrition additive is added, so that the taste is fresh and smooth, and the nutrition additive is rich in unique fragrance; the nutrition additive is added to the sauce, so that the nutrition of the sauce can be enriched, and fine, smooth and soft mouth feel is improved.

The invention discloses beauty-maintaining and skin-nourishing olive-type fish balls and a making method thereof. The fish balls are prepared from, by weight, 1,450-1,980 parts of chopped mandarin fishes, 8-13 parts of cooked rabbit leg meat, 2.5-3.5 parts of black beans, 4-6 parts of semen coicis, 0.8-1.2 parts of pollen, 10-13 parts of wild roses, 6-10 parts of ganoderma lucidum, 0.8-1.2 parts of semen cassiae, 0.8-1.2 parts of black jujubes, 4-6 parts of peach flowers, 1.5-2.5 parts of herb of common camomile, 4-6 parts of fructus lycii, 2.5-3.5 parts of Chinese yam, 3-5 parts of longan and1.5-2.5 parts of lotus seeds. The making method is simple in process, and the obtained fish balls are unique in flavor, fresh, tender, smooth, capable of melting in the mouth instantly, attractive inshape and rich in nutrition; meanwhile, the fish balls have the healthcare function of beauty maintaining and skin nourishing, the requirement for nutritional health preservation is met, and batch production can be achieved.

The invention discloses fruity ginger sauce capable of losing weight and whitening skins. The fruity ginger sauce is prepared from the following raw materials in parts by weight: 40-44 parts of galangal, 30-34 parts of soybean sauce, 4-6 parts of a nutrient additive, 4-5 parts of plum, 2-3 parts of thin shredded meat, 13-14 parts of cactuses, 2-3 parts of watermelons, 5-7 parts of grenadine juice, 2-3 parts of grapes, 13-16 parts of water chestnuts, 2.4-3 parts of river snail meat, 1-2 parts of lily wine, 1-2.8 parts of cinnamon, 0.4-1 part of roselle, 0.6-1.3 parts of euphorbia hypericifolia, 1-2.2 parts of herba scutellariae barbatae, 1.6-2 parts of ecliptae herba and 1-2 parts of a Maojian tea. The method disclosed by the invention is simple to operate, the formula is reasonable, and the raw material sources are broad. The fruity ginger sauce disclosed by the invention has the efficacies of nourishing yin, invigorating yang, promoting qi circulation to alleviate middle energizer, losing weight and whitening skins.

The invention provides a making method for the deep processing of Typha latifolia L. The method comprises the following steps: cleaning the Typha latifolia L to obtain clean Typha latifolia L, and rapidly stewing the clean Typha latifolia L in a preprepared processing material with the weight ratio of the clean Typha latifolia L to the preprepared processing material being 1:5; and soaking in a preprepared mixed soup of a chicken soup and lard, carrying out evacuated packing according to a packaging requirement, and carrying out low temperature refrigeration. The tender and delicious Typha latifolia L can be eaten by people at all seasons without the restriction of the season growth, and the Typha latifolia L obtained in the invention can be instantly eaten after unfreezing and bag opening, and can be industrially produced.

The invention relates to a tomato health-care beverage, and provides a nutrient beverage prepared from tomatoes and gynura bicolor herb, stems or leaves. The tomato health-care beverage is characterized in that according to a formula, main materials comprise the components by weight of 5-15% of tomatoes, and 5-15% of gynura bicolor herb, stems or leaves, and auxiliary materials comprise the components by weight of 5-10% of edible sugar, 0.025-0.1% of a preservative and 60-85% of water. A preparation method of the tomato health-care beverage comprises the following steps of (1) crushing the tomatoes, performing separation and performing squeezing to obtain tomato juice; and (2) making the gynura bicolor herb, stems or leaves into powder or making the gynura bicolor herb, stems or leaves into micro powder by a superfine comminution technique, enabling the preservative to melt with warm water, and uniformly stirring the preservative with edible sugar so as to obtain the tomato health-carebeverage. Compared with the prior art, the tomato health-care beverage has the advantages that the defects that tomato beverages are single in taste and few in vitamins and the gynura bicolor herb, stems or leaves are inconvenient to eat are overcome, and the tomato health-care beverage is fresh, refreshing and smooth in taste, rich in vitamins, low in production cost, and easy to accept by consumers. The tomato health-care beverage has the effects of clearing heat and removing toxicity, is rich in provitamin A, ferrum and the like, is rich in nutrient components and the like, has nutrient and health-care effects, and is suitable for vast consumers.