50results about How to "Keep freshness" patented technology

The invention discloses an industrialized jasmine tea processing method. The industrialized jasmine tea processing method adopting a sectional industrialized technical process includes: jasmine fragrance release with temperature, humidity and air controlled, fragrance gathering by means of negative-pressure air suction and activated carbon adsorption, and subcritical extraction of initial essential oil and flower residue essential oil (in a first blossom stage); tea leaf fragrance adsorption with essential oil temperature controlled, constant-temperature hermetic fragrance curing and low-temperature drying (in a second non-blossom stage). The industrialized jasmine tea processing method has the advantages that automatic and precise control of a jasmine fragrance release environment is realized, and fragrance release time is prolonged; effectiveness in collection of fragrant substances is realized by means of fragrance adsorptive gathering techniques, and owing to subcritical extraction, essential oil quality is improved, and industrial production is facilitated; by means of 'jasmine essential oil-tea' scenting, a traditional scenting mode of mixture of jasmine flowers and tea leaves is broken, possibility of production of scented tea in non-blossom seasons is realized, and automation and industrialization in production of scented tea are realized.

The invention relates to a brewing technology for cherry wine and belongs to the technical field of wine brewing. The brewing technology comprises the following steps: picking cherries; cleaning and drying; removing stems and kernels; breaking; fermenting; filtering, thereby obtaining cherry wine, wherein in the step of fermenting, cherry juice is added into a fermentation tank; yeast is added; the fermenting starting temperature is controlled at 18-20 DEG C; after starting to ferment for 72 hours, cherry brandy is added till the alcoholic strength is 8-11% voL; sugar is remained and fermentation is interrupted; mixing the cherry brandy with the yeast for 30 days and then separating, thereby obtaining the raw cherry wine; the temperature is controlled at 8-10 DEG C; standing is performed for 58-62 days and centrifugal treatment is performed; and filtering is performed, thereby obtaining the cherry wine. The cherry wine brewed according to the brewing technology is complete and balanced in nutrition and wine body, pure in taste, and rich in fragrance and can meet the requirements of consumers at different levels.

A synthetic resin bag is used for storing grain or animal feed. The bag includes an inner layer made of polypropylene textile woven in gauze, a coating layer attached to an inside surface of the inner layer, and an outer layer attached to an outside surface of the inner layer. Attaching between the layers is made by polypropylene resin applied thereto. The coating layer is made of high-density polyethylene film, and the outer layer is made of oriented polypropylene film mixed with non-slip material for raising coefficient of friction of the outer layer to 0.5 or more. Also, the outer layer has a printed inside layer. The bag allows inhibiting penetration of moisture in the air and preventing absorption or leakage of fat or oil in contents. Also, the bag is prevented from slipping and falling when stacked or conveyed.

The present invention discloses a canned lemon and spiced salt tuna and a preparation method thereof. The canned lemon and spiced salt tuna uses frozen tunas as main raw materials and is prepared by thawing, eviscerating, steaming and cooking, spray cooling, slicing processing, canning, adding cooking juice, exhausting and sealing, sterilizing and cooling, and wiping cans. The cooking juice consists of salad oil juice and seasoning cooking juice, and the seasoning cooking juice consists of the following raw materials in weight ratio: white granulated sugar 4-4.2%, refined salt 2-2.2%, lemon juice 0.1-1.1%, potato flour 4.5-5%, corn starch 0.4-0.45%, spiced salt 2-2.1% and the balance being water. The spiced salt is used to increase the salty and fragrant sense of tunas, the sour taste of lemons and the sweet taste of white granulated sugar are matched to enable a moderate sweet and sour taste, the canned lemon and spiced salt tuna is coordinated, refreshing and smooth, and the lemons ease the fishy taste, are rich in various vitamins, and increase the nutritional value of the canned lemon and spiced salt tuna.

The invention relates to the field technologies for producing tea leaves, in particular to a method for processing white tea. The method includes steps of 1, tedding fresh leaves; 2, withering the fresh leaves; 3, carrying out pile fermentation, to be more specific, piling up the withered white tea leaves with the pile fermentation thicknesses of 30-45 cm in bamboo containers and covering the withered white tea leaves with linen and carrying out pile fermentation on the withered white tea leaves at the pile fermentation temperatures of 25-32 DEG C for the pile fermentation time of 48-120 h; 4, slowly roasting the white tea leaves by the aid of charcoal fire; 5, processing the white tea leaves by the aid of back fire, to be more specific, filling jute bags with the white tea leaves after the white tea leaves are slowly roasted by the aid of the charcoal fire, placing the jute bags filled with the white tea leaves in wooden barrels, covering the wooden barrels with wooden covers to allow the wooden barrels to be in semi-closed states and processing the white tea leaves by the aid of the back fire for the back fire duration of 5-10 d; 6, curing the white tea leaves, to be more specific, filling new jute bags with the white tea leaves obtained after the white tea leaves are processed by the aid of the back fire, placing the jute bags filled with the white tea leaves in earthen jars, sealing openings of the jars by the aid of kraft paper, hermetically bundling the openings of the jars by the aid of jute ropes and curing the white tea leaves for the curing time of 5-10 d. The method has the advantage that procedures for carrying out piling fermentation on the withered white tea leaves, processing the white tea leaves by the aid of the back fire and curing the white tea leaves particularly are quintessence of exploration of previous generations of tea making masters.

The invention discloses an industrial processing method of jasmine tea, which adopts a segmented industrial process flow: jasmine fragrance exhalation with temperature control, humidity control and gas control, aroma capture of "negative pressure suction + activated carbon adsorption", and subcritical extraction Top aroma essential oil and flower dregs essential oil (the first stage of flowering season); essential oil temperature-controlled tea adsorption type aroma absorption, constant temperature airtight fragrance fixing, low-temperature drying (second stage of non-flowering season). The invention realizes automatic and refined control of the jasmine fragrance release environment, prolongs the fragrance exhalation time; effectively collects aroma substances through the aroma adsorption and capture technology, improves the quality of the essential oil with the subcritical extraction technology, and is easy for industrial production; finally, "jasmine flower Essential oil-tea scenting system breaks the traditional scenting mode of camellia mixing, realizes the possibility of scented tea production in non-flowering seasons, and realizes scented tea production towards automation and factory level.

A coffee powder includes a plurality of particles which are obtained by grinding coffee beans from a coffee grinder and each particle of the coffee powder is coated by a coating layer. The coating layer is made by food-grad powder which is ground at low speed by a U-shaped grinder. The coating layer keeps air from the particles of the coffee powder so as to keep the freshness of the coffee powder.

The invention provides a fluid disinfection device. The fluid disinfection device comprises an outer tube, a light-transmitting inner tube and at least one ultraviolet lamp tube, wherein the outer tube is arranged outside the inner tube in a sleeving mode and contains a first fluid; the light-transmitting inner tube is used for accommodating a second fluid and isolating the second fluid from the first fluid; and the ultraviolet lamp tube is arranged near the light-transmitting inner tube in the outer tube and is used for generating ultraviolet irradiation on the second fluid. Efficient ultraviolet disinfection is conducted on a low-light-transmittance fluid and a high-light-transmittance fluid at normal temperature at the same time, so energy consumption and efficient utilization of the device are achieved; and the high-light-transmittance fluid absorbs heat generated in ultraviolet irradiation, so that nutrient substances in the low-light-transmittance fluid are prevented from being damaged by the generated heat.

A pulp molded container with double-sided coating comprises an inner container formed by a pulp molded inner body, an inner film molded and coated on the top surface of the inner body to form a coated inner pulp molded container, an outer container formed by a pulp molded outer body, and an outer film molded and coated on the undersurface of the outer body to form a coated outer pulp molded container. Then overlaying and binding the inner pulp molded container on the outer pulp molded container to form a pulp molded container with double-sided coating that has the softening problem improved since the liquid inside would not permeate and the container would not soften due to dampness; also, because of the perfectly sealed structure, it would not have scraps of paper attached when being piled up.

The invention discloses a preparation method of frozen sushi shrimps. The traditional processing methods of shrimps comprise refrigerating and drying, wherein, refrigerated shrimps have the phenomenon of black shrimp heads, dried shrimps are surely to be crimped, thus either the shrimps with the black heads or the crimped shrimps, the commodity values are greatly discounted in commodity sale, and the purposes of keeping the flavor, the tasty degree and the straight state of the shrimps cannot be realized by the methods of refrigerating and drying. In the invention, the flavor and the tasty degree of the shrimps can be maintained without being damaged through the steps of stringing a bamboo stick, steaming, cooling, removing the shell, opening the abdomen, and the straight shapes of the shrimps also can be maintained, thus the processed shrimps are complete, have attractive appearance and are easy to store; the inherent nutritional values and the flavor of a shrimp products are maintained, meanwhile, a new shape and a new color are given to the product, thus the product is more convenient and quicker to eat; the sense and the appetite to the product are enhanced; and the added value and the commodity value of the product are improved.

A fresh-keeping bottle includes a volumetric bottle having a bottle cap, a bottle body and a base. The upper end of the bottle body has a liquid squeezing outlet. The lower part of the bottle body is fixed with the base that includes a flexible bottle bottom and a cylindrical support. The upper edge of the bottle bottom is fixed in the inner wall of the cylindrical support. The liquid can be squeezed from the fresh-keeping bottle by pressing with a single hand without leakage. Solid and liquid materials can be separately packed at the upper and lower parts of a package bottle through tinfoil, which is punctured through sharp protrusion of the bottle bottom to mix the solid and liquid materials. The bottle keeps the powder fresh in transmission and storage and can simply mix the solid and liquid material together without needing special work when in use.

The invention provides an anti-wrinkle skin conditioning agent, a neck beautifying cream and a preparation method. The anti-wrinkle skin conditioning agent includes the following components in parts by weight: 0.2-2 parts of retinol compound, 0.02-1 part of acetyl hexapeptide-8, 0.02-1 part of North American witch hazel extract, mistletoe extract 0.01-0.5 part of seabuckthorn fruit extract, 0.01-0.5 part of sea buckthorn fruit extract, 0.01-0.5 part of Acanthopanax root extract and 0.4-2 part of sodium polystyrene sulfonate. The neck beauty cream comprises the following components by weight percentage: 1-12.5% ​​of the above-mentioned anti-wrinkle skin conditioning agent, 10-28% of moisturizing agent, 4.5-18% of emollient, 2-5% of emulsifier and 0.1-0.5% of massaging particle %, the balance is water. The neck beautifying cream provided by the invention can effectively dilute the pseudo and true lines of the skin through the action mechanisms of inhibition, regeneration and smoothing, so as to make the skin fine and firm.