63results about How to "Short brewing time" patented technology

The invention provides a brewing formula and brewing process of heavy-flavor baijiu. The brewing formula comprises, by weight, 30-50 parts of sorghum, 10-20 parts of mung beans, 10-20 parts of rice, 5-15 parts of wheat, 3-8 parts of buckwheat, 5-14 parts of sticky rice and 3-8 parts of corn. The brewing process includes the steps of material preparation according to the formula, pretreatment for crushing, mixing and decocting raw materials, diastatic fermentation of steamed raw materials and distillation conducted on fermented grains and baijiu taking. The brewing process is simple, brewing time is short, all brewing parameters are easy to control, and operability is high. The brewed baijiu is heavy in fragrance, soft and sweet and coordinate in fragrance; after the baijiu is drunk, the stomach is not impaired, headache is not caused, and a drinker is not prone to drunkenness.

The invention relates to a mulberry biological wine and a brewing process thereof. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergetic element and mulberries are added. The mulberry bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. At the same time, the alcohol content of the mulberry bio-wine of the present invention is formed at one time during the brewing process , the prepared mulberry bio-wine has no alcohol smell in the mouth after drinking, no feeling of thirst, sobers up quickly, does not hurt the body, the brewing process of the mulberry bio-wine is reasonable and simple, the wine-making time is short, the wine yield is high, and food is saved.

The invention relates to a green tea bio-wine and its brewing process. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergy essence and green tea are added. The green tea bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by blending in the brewing process, but is completely brewed from grains and plants. At the same time, the alcohol content of the green tea bio-wine of the present invention is formed at one time during the brewing process , the prepared green tea bio-wine has no alcohol smell in the mouth after drinking, no feeling of thirst, sobers up quickly, does not hurt the body, the brewing process of the green tea bio-wine is reasonable and simple, the brewing time is short, the yield is high, and food is saved.

A computer controlled coffee maker includes a filter basket for holding coffee grinds above a water filled carafe. A motorized dunking mechanism controls the movement of said filter basket into and out of the water in said carafe for steeping and draining said coffee grinds. The dunking cycles and water temperature are determined by a preprogrammed computer and user selected inputs to provide coffee brewed with minimal exposure of the grinds to high temperatures. A breakaway connection is provided between the dunking mechanism and the filter basket.

The invention discloses a method for brewing fragrant baijiu. The method comprises the following steps that firstly, grain soaking is carried out; secondly, grain steaming is carried out, wherein grain steaming comprises the substeps of placing grains on a steamer, conducting primary steaming, conducting stewing, conducting drainage, adding chaff and steaming the grains again; thirdly, the grains are taken out of the steamer, spread and aired; fourthly, distiller yeast is spread; fifthly, the product is contained in a box; sixthly, the box is covered; seventhly, bacterium cultivation and saccharification are conducted; eighthly, the distiller yeast is distributed; ninthly, the product is placed in a cellar and fermented; tenthly, the product is placed on the steamer and distilled. Compared with the prior art, the baijiu produced through the method is colorless, transparent and pure in fragrance, has the peculiar delicate fragrance and grain fragrance of grain koji, and is mellow and sweet in aftertaste; ethyl acetate and ethyl lactate serve as main fragrant characteristics.

The invention relates to tea for dispelling the effects of alcohol, and provides health tea for dispelling the effects of the alcohol and protecting livers. The health tea solves the problems that current products for dispelling the effects of alcohol is low in speed of dispelling the effects of alcohol and poor in effect, and the content of the alcohol in blood can not be lowered to the normal level easily within a short time. The health tea for dispelling the effects of alcohol and protecting the livers is mainly prepared from vitis coignetiae flowers, the root of kudzu vine, penthorum chinense pursh, hovenia dulcis thunb and florists chrysnthum flowers. In thirty minutes after the health tea for dispelling the effects of alcohol and protecting the livers is drunk, the content of the alcohol in the blood is reduced greatly, discomfort of the body is reduced obviously, the metal state is improved remarkably, and judgment, reaction speed and the behavior control ability are recovered basically.

The invention discloses a preparation method of a low-salt nutritional pickled vegetable. The preparation method comprises the following steps: a, preparing pickling brine, namely putting an appropriate amount of anise, rhizoma kaempferiae, perilla leaf, aniseed, amomum tsao-ko, myrcia, cinnamon, old ginger, pepper and rod chilli into water, adding edible salt, heating until boiling for 10-60 minutes, thoroughly cooling the cooked brine before pouring into a clean pickle jar, adding an appropriate amount of citric acid, malic acid, white vinegar, garlic juice, granulated sugar and sorghum white spirit, and stirring evenly to obtain the pickling brine; and b, cleaning and thoroughly drying the raw materials of the pickled vegetable, chopping into slices, strips or in other shapes, putting the chopped raw materials in the pickling brine, closing the cover, supplementing enough water at the neck of the jar, and pickling for 7-10 days to obtain the low-salt nutritional pickled vegetable. The preparation method of the low-salt nutritional pickled vegetable is simple and convenient to operate; the prepared pickled vegetable is good in taste, excellent in flavor, and sour, crisp, tasty and refreshing; the pickled vegetable is low in salt content, short in pickling time and not high in nitrite content; besides, the pickled vegetable is not fermented so that the nutritive elements can be locked efficiently, and therefore, the pickled vegetable has relatively high nutritive value.

The invention relates to a blueberry bio-wine and its brewing process. Glutinous rice and rice are used as main raw materials, and saccharification extract, alcoholic yeast, bioenergetics and blueberries are added. The blueberry bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is produced entirely by brewing grains and plants. The alcohol content is formed once during the brewing process. There is no alcohol smell in the back mouth, no feeling of thirst, sobering up quickly, not hurting the body, the brewing process is reasonable and simple, the brewing time is short, the yield rate is high, and food is saved.

The invention provides a Baijiu brewing formula and a Baijiu brewing process. In the Baijiu brewing formula, the following components in parts by weight are included: 30-50 parts of sorghum, 10-20 parts of rice, 5-15 parts of sticky rice, 5-15 parts of wheats, 5-15 parts of mung beans, 5-15 parts of oats and 1-10 parts of peas. The brewing process comprises the following steps: preparing the raw materials according to the formula; crushing, mixing and steam-cooking the raw materials; carrying out diastatic fermentation on the steam-cooked raw materials; distilling fermented grains to obtain the Baijiu. The brewing process is simple, short in brewing time, easy to control in various brewing parameters and strong in operability. The brewed Baijiu is outstanding in sauce flavor, good in sensory index, mellow and soft in taste, and does not cause stomach hurt, headache and drunkenness.

The invention relates to a ginseng biowine and its brewing process. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergetics and ginseng are added. The ginseng bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. At the same time, the alcohol content of the ginseng bio-wine of the present invention is formed at one time during the brewing process , the prepared ginseng bio-wine has no alcohol smell in the mouth after drinking, no feeling of thirst, sobers up quickly, and does not hurt the body.

The invention discloses a preparation method of ginger tea bags. The preparation method comprises the following steps of drying fresh ginger, performing crushing, performing steam explosion, performing drying, performing microwave fragrance generation, performing superfine crushing, mixing auxiliary materials, and performing packaging so as to obtain the ginger tea bags. According to the preparation method disclosed by the invention, a steam explosion technology and a microwave fragrance generation technology are combined, so that the dissolution rate of effective substances of the fresh ginger is increased, the ginger peppery taste and the fragrance of the ginger tea are improved, and besides, the bitterness of the ginger tea is greatly reduced. According to the ginger tea bags prepared by the technical scheme of the invention, the required brewing time is short, the dissolution rate of the ginger tea is high, the ginger tea soup is clear, the mouth feel is fine and smooth, obvious bitterness does not exist, and the ginger tea bags have the pungent fragrance of natural fresh ginger.

The invention relates to jujube lotus biological wine and its brewing process. The main raw materials are glutinous rice and rice with a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergy, red dates and lotus seeds are added. . The jujube lotus bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. Once molded, the prepared jujube lotus bio-wine has no alcohol smell in the mouth after drinking, no thirsty feeling, sobers up quickly, and does not hurt the body. food.

The invention relates to a longan bio-wine and its brewing process. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergetics and longan are added. The longan bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is produced entirely from grains and plants, and at the same time, the alcohol content of the longan bio-wine of the present invention is formed at one time during the brewing process , the prepared longan bio-wine has no alcohol smell in the mouth after drinking, no feeling of thirst, sobers up quickly, does not hurt the body, the brewing process of the longan bio-wine is reasonable and simple, the brewing time is short, the yield is high, and food is saved.

The invention discloses a natural Chinese herbal health care wine and a making method thereof. The natural Chinese herbal health care wine is prepared according to theories of traditional Chinese medicine and the efficacy generated by single use and compatibility of all raw materials. The carefully selected 33 Chinese herbal medicines polygonatum, radix asparagi, rhizoma atractylodis, pine needle, barbary wolfberry fruit, codonopsis pilosula, radix rehmanniae, poria cocos, bighead atractylodes rhizome, white paeony root, Angelica sinensis, medicated leaven, Ligusticum wallichii, sweet osmanthus, longan pulp, ginseng, rehmannia glutinosa, dwarf lilyturf tuber, radix asparagi, poria cocos, radix rehmanniae, agilawood, rose, rosa multiflora, plum blossom, peach blossom, leek flower, walnut flesh, Chinese wolfberry, Angelica sinensis, Ganoderma lucidum, dogwood and raspberry have the efficacy of tonifying the five internal organs, harmonizing six hollow organs, boosting spirit, improving appearance, tonifying kidney and securing essence, strengthening Yang and improving impotence, etc. With the characteristics of scientific compatibility and short brewing time, the health care wine is an ideal health beverage for enhancing the body's immune function, resisting aging, and prolonging life.

The invention relates to wine, particularly a biological wine which takes glutinous rice and rice as main materials with the weight ratio of 1.8 to 2.2:1, wherein the materials are also added with saccharified extracting solution, alcohol yeast and bioenergy archaeus essential. Compared with the traditional white wine, the wine of the invention has obvious characteristics that the human body harmless biological wine has an alcohol degree same to the white wine and is brewed completely by grains without adopting blending process; simultaneously, the wine degree is shaped with one step during the process of brewing, after drinking the biological wine, no vinosity is generated, and people do not feel thirsty and can sober up quickly. A plurality of inhomogeneous biological wines such as wildchrysanthemum biological wine, longan biological wine, medlar biological wine, topinamber biological wine, Chinese chestnut biological wine, blueberry biological wine and holothurian biological wine can be prepared to satisfy various needs of customers.

The invention relates to the field of fruit wine production, especially relates to a preparation method of white mulberry and blueberry extra dry red wine. The product is prepared according to the following steps: weighing white mulberry 10-90 parts by weight and blueberry 10-90 parts by weight for preparation; pulverizing and uniformly mixing white mulberry and blueberry; adding cane sugar according to the required extra dry red wine alcohol content and the raw material sugar content; adding yeast for wine and pectase into the obtained products for the first time fermentation, and fermenting for 6-9 days at 20-25 DEG C., and then filtering and obtaining the filtrate for preparation; fermenting the obtained filtrate from the first time fermentation and filtering for the second time for 25-35 days; filtering the obtained products and obtaining the required white mulberry blueberry extra dry red wine. The invention has the advantages of short brewage time, good extra dry red wine mouthfeel and good health care function.

The invention relates to a wild chrysanthemum biological wine and a brewing process thereof. Glutinous rice and rice are used as main raw materials, and saccharification extract, alcoholic yeast, bioenergetics and wild chrysanthemum are added. The wild chrysanthemum biological wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by blending process in the brewing process, but is completely brewed from grains and plants. After drinking the wine, there is no alcohol smell in the mouth, no feeling of thirst, fast sobering up, no harm to the body, reasonable and simple brewing process, short brewing time, high yield rate, and food saving.

The invention discloses a stomach-nourishing health wine. The health wine is prepared by soaking codonopsis pilosula, sealwort, figwort roots, dark plum fruits, rhizoma atractylodis macrocephalae, Chinese dodder seeds and hawthorn fruits in rice wine, filtering the obtained product to discard dregs and then blending the obtained product with brown sugar and clean water. The stomach-nourishing health wine has the advantages that: the health wine is extensive in the sources of selected Chinese medicinal materials, unique and thorough in formulation, short in brewing time and easy to implement industrial batch production, low in alcohol content, fragrant and sweet in taste, has the functions of enriching blood, invigorating Qi, strengthening spleen and stomach and invigorating liver and kidney, and is free from toxic side effects. People insists on drinking the health wine half an hour before meals every day and drinks 18 to 20 grams of the health wine each time, and the maximum drinking amount up to 210 grams of the health wine cannot cause people to be drunk, so that the health wine not only can cure sick people but also can protect the health of healthy people. The health wine is a good health-preserving product which is suitable for all stratum of people to drink and is suitable for four seasons.

The invention relates to a traditional Chinese medicine formula for preventing reworked people from being infected with neocoronavirus. The traditional Chinese medicine formula comprises the followingraw materials in parts by weight according to the formula: 5-15 parts of radix pseudostellariae, 6-12 parts of radix ophiopogonis, 8-15 parts of lotus leaves, 7-15 parts of folium isatidis, 8-11 parts of fructus arctii, 3-10 parts of rhizoma cimicifugae, 5-15 parts of fructus forsythiae, 4-12 parts of radix paeoniae rubra, 3-10 parts of liquorice and 8-13 parts of green tea. Meanwhile, the invention further relates to a preparation method of a tea bag comprising the formula. The preparation method comprises the following steps: respectively taking various medicinal materials, crushing or chopping, simultaneously sieving by using a 10-mesh sieve and a 50-mesh sieve, taking powder between the 10-mesh sieve and the 50-mesh sieve, uniformly mixing, filling coarse powder into a filter bag of the tea bag, and sealing. According to the traditional Chinese medicine formula disclosed by the invention, the medicinal materials are combined for use, so that the effects of tonifying Qi and moistening lung as well as removing dirt and dissolving turbidity are achieved, the immunity of the body is improved, the symptoms such as fever, cough, pharyngalgia, weakness, shortness of breath and lassitude are effectively relieved, and the tea bag is smooth and fragrant in taste, strong in sweet aftertaste and suitable for daily health care of normal people.

The invention discloses non-fried instant noodles and a preparation method thereof, and solves the problems of prior art, namely the instant noodles must be brewed with boiling water, as well as long brewing time and simple nutritional structure. The non-fried instant noodles disclosed by the invention are prepared from the following raw materials in parts by weight: 60-90 parts of wheat starch, 30-50 parts of corn starch, 10-30 parts of mung bean powder, 15-25 parts of walnut powder, 15-40 parts of peanut powder, and 10-28 parts of pregelatinized starch; and the peanut powder is prepared by crushing peanuts after grease has been extracted. The preparation method of the non-fried instant noodles specifically comprises the following steps of preparing materials, carrying out mixing, carrying out curing, carrying out cutting so as to obtain strips, carrying out drying, and carrying out packaging so as to obtain the non-fried instant noodles. The non-fried instant noodles disclosed by the invention are rich in nutrition, and can be brewed with warm water; moreover, the brewing time is short. The preparation method of the non-fried instant noodles is simple in processes, easy to operate, and low in production cost.

The invention belongs to the technical field of food processing and in particular relates to five cereals and five beans compound coarse cereal porridge and a making method thereof, wherein the five cereals and five beans compound coarse cereal porridge comprises the following components in percentage by weight: 23 to 26 percent of yam grains, 15 to 17 percent of small red bean grains, 10 to 14 percent of mung bean grains, 8 to 10 percent of purple kidney bean grains, 8 to 11 percent of niblets, 5 to 7 percent of black kerneled rice grains, 4 to 6 percent of tomato grains, 2 to 4 percent of white kidney bean grains, 2 to 5 percent of pearl barley grains, 2 to 4 percent of carrot granules, 0.5 to 1.5 percent of cured oatmeal, 1 to 3 percent of millet grains, 1 to 3 percent of sorghum rice grains, 1 to 3 percent of proso millet grains and 1 to 3 percent of pea grains. The preparation process of rice grains comprises the steps of raw material primary selection, raw material dry cleaning, raw material careful selection, raw material grinding, bean flour screening, stirring, molding and prilling, primary drying, curing, secondary drying, magnetic separation and careful selection, storage, blending and mixing. The porridge provided by the invention is complete in nutrition, good in taste, convenient to eat, economical and practical and convenient to carry.

The invention relates to a Mauremys mutica three-penis wine capable of improving male sexual function and a preparation method of the Mauremys mutica three-penis wine. The preparation method comprisesthe following steps: processing the raw materials and weighting 16-20kg of mauremys mutica, 0.1-0.4 kg of sea dog penis, 0.8-1.2 kg of deer penis, 4-8kg of Guangdong dog penis, 10-16kg of ginseng, 5to 10 kg of cassia bark, 20 to 30 kg of Chinese wolfberry, 18 to 22 kg of Poria cocos, 26 to 32 kg of Chinese yam, 2 to 6 kg of Chinese prickly ash, 2 to 6 kg of fennel, 8 to 12 kg of Polygonatum sibiricum, 24 to 28 kg of Gordon Euryale Seed and 3 to 6 kg of clove in each 10000L of finished wine; crushing the medicinal materials into coarse residues, soaking the coarse residues in 55-60% edible alcohol, and extracting; adding yellow rice wine and Baijiu for blending; freezing and filtering to obtain finished wine. The Mauremys mutica three-penis wine prepared by the preparation method disclosed by the invention is harmonious in wine aroma and medicine aroma, mellow in wine flavor and slightly sweet in taste, and the male sexual function can be remarkably improved.

The invention discloses a preparation method of preserved instant rice noodles. The preparation method comprises the following steps: 1) soaking and rehydrating; (2) sealing: draining the soaked and rehydrated rice noodles, putting the drained rice noodles into a preservation bag, and sealing the preservation bag; (3) sterilizing: putting the bagged rice noodles obtained in step (1) into a sterilization kettle for high-temperature sterilization, and after the sterilization, transferring the bagged rice noodles into running water for cooling for 5-10 minutes; and (4) quick-freezing: draining the bagged rice noodles obtained in the previous step, putting the drained bagged rice noodles into a quick-freezer for quick-freezing for 35-40 minutes, taking out the bagged rice noodles from the quick-freezer after the bagged rice noodles are completely frozen, unfreezing the bagged rice noodles in a natural environment for 24 hours or longer or by microwaves, and performing packaging and delivering from a warehouse. The preparation method can immediately soak and disperse the preserved instant rice noodles at a temperature of 90 DEG C, so that an instant property of the preserved instant rice noodles is greatly improved.

The invention relates to a lemon biological wine and a brewing process thereof. Glutinous rice and rice are used as main raw materials, and saccharification extract, alcoholic yeast, bioenergetics and lemon are added. The lemon bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. There is no alcohol smell in the back mouth, no feeling of thirst, sobering up quickly, not hurting the body, the brewing process is reasonable and simple, the brewing time is short, the yield rate is high, and food is saved.

The invention discloses a making method of pickling soup chili peppers, and belongs to a pickling method of vegetables. The invention aims to provide a vegetable pickling method which is short in fermentation time, and facilitates the realization of large-scale mass production. The technical scheme adopted by the invention lies in that the method comprises the following steps of immersing fresh chili peppers in pickling soup, and pickling the fresh chili peppers in a jar sealing manner for 3-5 days, wherein the pickling soup is prepared by airtight and natural fermentation of the following raw materials in percentage by weight for 3 months: 10% of fresh vegetable leaves, 5% of garlic, 3% of rice powder, 2% of fresh Chinese prickly ash, 3% of Chinese prickly ash leaves, 5% of fresh corn, 5% of colocasia esculenta, 20% of old pickling soup and 47% of spring water; the rice powder is powder prepared by soaking rice in cold water for 4 days, fishing out the soaked rice, draining the fished rice and grinding the drained rice; the old pickling soup is prepared from airtight and natural fermentation of the vegetable leaves and the spring water for two years or more, and the weight ratio of the vegetable leaves to the spring water is 3:7. The chili peppers pickled by the method are bright in color, plump in flesh quality, crisp and refreshing in taste, spicy and delicious, and moderate in sour and hot degrees. The making method disclosed by the invention is a method for picking the vegetables.

The invention relates to acorn biowine and its brewing process. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergetics and acorns are added. The acorn bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. Once molded, the prepared acorn bio-wine has no alcohol smell in the mouth after drinking, no thirst feeling, sobers up quickly, and does not hurt the body. The brewing process of acorn bio-wine is reasonable and simple, the brewing time is short, the yield is high, saving food.

The invention provides a method for producing beer through direct fermentation of malt flour. The method comprises the steps as follows: adding the malt flour and water into a fermentation tank, heating the mixture while stirring, performing sterilization at the temperature of 78-82 DEG C for 30-40 min, reducing the temperature to 58-62 DEG C, adding hops and beer yeast after saccharification, evenly stirring the mixture, and fermenting the mixture at the temperature of 28-31 DEG C for 48-72 h. According to the method, the brewing time is short, the production schedule of a producer is accelerated, the yield is increased, a large quantity of land, water and energy consumption are reduced, the production cost is saved, and compared with a traditional production method, the method can better reserve the nutrient active substances and the fresh taste of the beer.

The invention belongs to the technical field of food processing and in particular discloses a portable fried flour making method which comprises the following steps: (1) weighing raw materials, namelyweighing certain amounts of tea leaves, ginger, garlic, lily, curcuma aromatic, brown sugar, edible salt and edible oil in parts by weight; (2) treating the raw materials, namely respectively crushing the raw materials; (3) kneading the raw materials; (4) performing fermentation, namely performing mixed fermentation with auxiliary fermentation substances; (5) performing primary drying; (6) performing microwave treatment; (7) performing secondary drying; (8) performing frying; (9) performing third drying; (10) performing crushing. The portable fried flour making method disclosed by the invention is simple and easy to operate, and the made fried flour is easy to brew, good in sensation effect and long in preservation time.

The invention relates to a technology for biodynamic brewing of honeysuckle flower wine and the honeysuckle flower wine obtained by the technology. The honeysuckle flower wine obtained by the technology is prepared from main raw materials of glutinous rice and rice, and additives of saccharified extract, alcohol yeast, bio-energy archaeus essential and honeysuckle flower. The honeysuckle flower wine obtained by the technology has alcohol concentration the same with alcohol concentration of white spirit. The technology for biodynamic brewing of the honeysuckle flower wine does not adopt a blending technology in brewing, completely utilizes grains and plants as raw materials for brewing production, and realizes alcoholic strength one-step forming in brewing. The honeysuckle flower wine obtained by the technology does not produce an alcohol small in the mouth after being drunk, does not cause thirst, can be metabolized fast, does not produce damage on a human body, has simple and reasonable brewing processes, short brewing time and high wine yield and saves grains.