490results about How to "Pleasant aroma" patented technology

The invention belongs to field of tea leaf, and in particular relates to a processing method of handmade yellow tea. The processing method of handmade yellow tea comprises the following steps: picking fresh tea leaves, washing fresh tea leaves, sunning, performing primary roasting, shaping, spreading and cooling, performing primary drying, performing primary piling for yellowing, performing secondary drying, performing secondary piling for yellowing, extracting stalks, and refiring for extracting aroma. The processing method of the handmade yellow tea is a special processing method of Huoshan yellow tea, the fresh leaves are washed and dedusted to keep clean, the piling for yellowing is performed in a moisture regain machine after the primary drying is performed with the stacking thickness of about 10cm, piling for yellowing is performed after the primary drying is performed, secondary piling for yellowing is performed after the secondary drying is performed so as to further convert inclusions and achieve unique aroma taste of the yellow tea. By adopting the processing method, the processed Huoshan yellow tea has the characteristics of being similar in form of sparrow tongue, slight yellow of color and luster, lasting fragrance, mellow taste, sweet aftertaste, yellow bright, clean soup color, being durable for making tea, and being capable of being preserved for two years after being sealed at a normal temperature.

The invention discloses a production method for blueberry red wine and belongs to a preparation method for an alcoholic beverage. The method comprises the following steps of: (1) screening, crushing and pulping blueberries; (2) adjusting ingredients of raw materials; (3) fermenting pulp; (4) filtering and separating; (5) performing malic acid-lactic acid fermentation; (6) adding colloid and clarifying; (7) ageing; (8) filtering for multiple times; and (9) encapsulating and storing. The method is characterized in that: fermenting raw materials and treatment thereof, design of the fermenting process and control over process parameters of the fermenting process are innovated; the method is a new technology for deeply processing the blueberries; loss of the raw material blueberries is effectively reduced; the alcoholic strength of the fermented red wine is 8 to 12 volume percent; the produced blueberry red wine has pure and pleasant fragrance, refreshing and elegant taste and unique tasteof the blueberries; and the method is applicable to production processing enterprises of the blueberries.

The invention relates to a seasoning for steamed pork with rice flour. The seasoning comprises the following components by weight: (1) a powder packet: 50-70 parts of rice, 30-45 parts of sticky rice, 3-5 parts of white granulated sugar, 0.1-1 part of pepper, 0.1-1 part of Chinese red pepper, 0.1-1 part of anise, 0.1-1 part of fennel, 0.1-1 part of Chinese cinnamon, 0.01-0.1 part of clove, 0.01-0.1 part of white pepper, and 0.01-0.1 part of rhizoma kaempferiae; (2) a sauce packet: 10-35 parts of soybean paste, 10-30 parts of thick chilli sauce, 12-20 parts of vegetable oil, 12-20 parts of soybean sauce, 3-5 parts of cooking wine, 3-5 parts of aginomoto, 1-3 parts of ginger powder, 1-3 parts of vinegar, 1-3 parts of white spirit, 1-3 parts of chicken flavor, and 0.01-0.1 part of potassium sorbate. The seasoning for the steamed pork with rice flour is rich in nutrients, contains basic nutrients needed for a human body, and can supplement the basic foods required for the human body; the powdery materials have faint scent, are crisp and keep the original flavor, the sauce materials are unique in sauce flavor and are properly salty and fresh, and the requirements of people on the nutrients are met.

The invention provides novel perfume with refreshing, consciousness-restoring and calming effects. The perfume comprises a herbal mixture extract, essential oil, an essential oil emulsifier, hydrophilic resin and a solvent. The perfume realizes the effects of calming and improving intelligence, regulating nerves, clearing heart and calming, refreshing and restoring consciousness by utilizing active ingredients in natural plant extracts, has the advantages of excellent fragrance preservation effect, pleasant aroma, safety, non toxicity and no irritation, and is convenient to carry.

The composition of piquancy-free flavouring material for chafing dish comprises animal meat, sugar, cooking wine, beer, edible salt, white vinegar, monosodium glutamate, vegetable oil, garlic, ginger, sesame seed, spring onion, milk powder, white pepper powder, onion, starch, jujube, peanut, walnut kernel, tomato, I+G, spice and water. Said flavouring material is applicable to the people having a dislike for pepper taste, its soup is white colour, and palatable in taste, and it is easy to carry about.

The invention discloses a sauce bag for braised?beef?instant noodles and a continuous multi-stage frying process thereof. The sauce bag is formed by the following ingredients in parts by weight through the continuous multi-stage frying process: palm oil 30-60, edible butter 2-8, spices 0.5-6.5, fresh raw materials 9-15, pickled?ginger?5-10, soy sauce 13-28, sesame oil 3-9, beef sauce 3-15, edible?essence 1.0-4.5, and capsanthin 0.1-0.5. The four stages of the process comprise raw material proportioning and selecting, first-stage high-temperature stir-frying, middle-stage medium-temperature reacting and a last-stage low-temperature seasoning and are controlled, thus the sauce bag prepared by the process has features of mellow and coordinated overall flavor, delicious, mellow and full taste, pleasant fragrance, stable quality, higher whole acceptance, and high production efficiency,

The invention discloses an air purification composition and a preparation method and application thereof. The air purification composition is prepared from, by weight, 10-90% of fragrance, 0.5-50% ofa sterilizing agent and 1-90% of a solvent. The air purification composition can be well used for eliminating various unpleasant odors, including foul smells generated by formaldehyde, ammonia, bacteria and the like, in automobiles and home environments and can be perfectly combined with various types of fragrances to create a pleasant aroma.

The invention discloses a method for preparing a healthcare drink for relieving eye fatigue. The method comprises the following steps of: sorting butterflybush flower, barbary wolfberry fruit, semen cassiae, prepared rehmannia root and chrysanthemum, extracting the weighed traditional Chinese medicines with 1-15 times water or 20-75% ethanol solution at the temperature of 80-100 DEG C for 1-3 times, 0.5-3 hours each time, wherein the the weighed traditional Chinese medicines are extracted separately or several traditional Chinese medicines are mixed firstly and then extracted; filtering, and mixing the filtrate; adding a stabilizer, a preservative and a flavoring agent and uniformly mixing; adding a proper amount of water and uniformly mixing; and finally sterilizing. The method has the effects of clearing heat and improving eyesight, nourishing liver and kidney, nourishing yin and nourishing blood, and has good curative effect on eye fatigue caused by overuse of eyes and hard thinking and senile eye fatigue; and moreover, the preparation process is simple, and the production cost of the product is low.

The invention discloses disinfectant wipes. The disinfectant wipes comprises a wipes body, wherein a mixed liquid is dissolved in the wipes body, and is prepared from a humectant, a solubilizer, a disinfectant, a preservative, a flavor enhancer and deionized water; the humectant is one or more of potassium sorbate, xylitol and chloroacetic acid; the solubilizer is one or more of sodium carboxymethyl cellulose, sodium dodecyl sulfate, polyvinylpyrrolidone, dipotassium glycyrrhizinate and benzalkonium bromide; the disinfect is one or more of alcohol, paeonol, chlorhexidine acetate, baicalin, aloe extract and citric acid; the preservative is one or more of methylparaben, ethylparaben, diacetyl acetoacetate, salicylic acid and aluminum silicate; and the flavor enhancer is one or more of vanillin, menthol, hexanal and leaf acetate. The wipes have soft texture, bright surface and fragrant smell, and the storage time of the wipes can be prolonged.