42results about How to "Soup is clear and bright" patented technology

The invention provides a method for preparing orchid fragrance green tea, which comprises the following steps in turn: firstly, picking tea buds, performing classification and sun withering on the tea buds, and fixing the tea buds at the temperature of between 150 and 170 DEG C after sun withering; secondly, laying open the fixed tea buds to be cooled or performing air-blasted cooling on the fixed tea buds, subsequently utilizing a microwave machine to dehydrate the tea buds, slightly rolling the tea buds, performing carding on the rolled tea buds at the temperature of between 120 and 140 DEG C, and primarily drying and reshaping the tea buds in a baking machine at the temperature of between 80 and 90 DEG C until 80 percent of the tea buds are dried; thirdly, laying the tea buds open to be cooled again; and fourthly, re-baking the tea buds in the baking machine at the temperature of between 80 and 90 DEG C until 90 percent of the tea buds are dried, laying open the tea buds to be cooled for the second time, extracting fragrance in a fragrance extracting machine for 1 hour at the temperature of between 75 and 85 DEG C, extracting fragrance for the second time after selection, and preparing finished products. The tea prepared by the process has fine, tall and graceful appearance, bloom green color and luster, exposed silver tips, fresh and delicate fragrance, dense and fresh flavor, clear and bright liquor color, young and tender infused leaves, and greenish-yellow and bright color, and the fact that the prepared green tea can reach the highest grade, namely orchid fragrance is the most important.

The invention relates to acid mustard and a processing method of acid mustard sauce. The acid mustard is prepared by cleaning an acid mustard semi-finished product which is primarily pickled and fermented by brine and clear water, and then sealing; taking out the cleaned acid mustard semi-finished product, evenly mixing fresh ginger into the acid mustard semi-finished product, adjusting the concentration of table salt, sealing, and pickling and fermenting for a second time; after that, cooling to low temperature, taking out the product and cutting; and mixing the cut material with clear water, feeding ethylene diamine tetraacetic acid disodium and citric acid, sealing, and sterilizing for a short time at the low temperature. The acid mustard sauce is prepared by cooling the acid mustard semi-finished product which is cleaned as well as pickled and fermented twice, cutting into small pieces, carrying out low-temperature superfine grinding and then sealing, and sterilizing for a short time at the low temperature. The acid mustard produced by the method is light yellow in color, strong in taste, rich in fragrance, clear in soup and long in storage period; the acid mustard sauce is fine and smooth in mouthfeel, strong in taste, rich in fragrance and long in storage period.

The invention discloses a processing method of selenium-copper-rich green tea, and belongs to the technical field of tea processing. The processing method of selenium-copper-rich green tea provided by the invention has the advantages that according to the growth characteristics of a tea tree, an organic selenium copper nutrient solution is fully supplemented in the growth period of the tea tree; after being harvested, tea leaves are subjected to a series of simple processing such as spread drying, water removing and fumigating, so that after the tea leaves are brewed; tea buds are upright; the effect that as one falls, another rises is achieved; the color and luster are emerald green; the fragrance is aromatic and durable; the soup color is clear and bright; the taste is fresh, cool and mellow; the leave bottom is tender green and complete; the ornamental value is realized; in addition, the organic selenium copper content is obvious; no any injury is caused on the human body; meanwhile, the effective ingredients of tea polyphenol, amino acid and theine in the tea leaves are remained to the great degree; the tea leaf quality is improved, so that the commodity property of the tea leaves is greatly improved.

The invention discloses a preparation method of Xiangyuan fog bud tea. The Xiangyuan fog bud tea serves as a raw material and is sequentially subjected to fresh leaf classification, tedding, hot air water removing, twisting of tea leaves to form strips, tea strip arranging and drying. Tea leaf moisture is controlled through tedding, bright and uniform color of the tea leaves obtained after water removing is guaranteed, and the taste of the tea leaves is improved. The tea leaves are preliminarily in a good form through control over twisting operation, and the tea leaves have a graceful form after tea strip arrangement. Most of the prepared tea leaves are in the form that two leaves exist on one bud, and the tea leaves are tippy and featured by green bloom, heavy body and rich fragrance. After the tea is brewed, the liquid color is yellow green, and the tea is clear, bright, clear and refreshed in chestnut flavor, sweet and mellow and durable.

The invention discloses a treating method of an organic osmanthus green tea. The method comprises the following steps: selecting green tea raw material and fresh osmanthus, preparing, pretreating, scenting under the negative pressure and the sealing condition, parching to raise aroma, drying at a low temperature, and performing refinement, classification and other working procedures. The organic osmanthus green tea is suitable for industrialized production; and the technological conditions are easy to control, the product quality is stable and the product consistency of different batches is good. The invention also provides a product prepared by the above method. The organic osmanthus green tea of the invention has the product characteristics of green color, needle shape, bright and clean liquor color, attractive osmanthus incense, fresh and mellow flavor and vivid green and uniform bottom of leaves; and the original incense of green tea and the intense and elegant aroma of osmanthus are completely maintained, and the quality of the product achieves the standards of organic products.

The invention discloses a preparation method of a silver needle pekoe, and belongs to the technical field of tea preparation. The preparation method comprises steps of bud picking, withering, baking, sieving, and vanning. The withering is performed by machines, the human labor is saved; in the baking step, tea leaves are heated and baked in a vacuum machine, intact tea leaves can be preserved, the leaf tips become up-curled and are not broken, and the pekoe has a good taste. Pekoe (5 grams) is brewed in 150 mL of hot water (80 DEG C) to observe the shape and color of the pekoe; the tea leaves are thick and tender, the color is white and bright, the leaf surface has a grey green color, the leaves are flat and spread, the leaf tips are up-curled and intact, the fragrance is rich, the taste is fresh and sweet, the tea soup gives off light jujube aroma, and the apricot yellow color of the tea soup is clear and bright.

The invention relates to acid mustard and a processing method of acid mustard sauce. The acid mustard is prepared by cleaning an acid mustard semi-finished product which is primarily pickled and fermented by brine and clear water, and then sealing; taking out the cleaned acid mustard semi-finished product, evenly mixing fresh ginger into the acid mustard semi-finished product, adjusting the concentration of table salt, sealing, and pickling and fermenting for a second time; after that, cooling to low temperature, taking out the product and cutting; and mixing the cut material with clear water, feeding ethylene diamine tetraacetic acid disodium and citric acid, sealing, and sterilizing for a short time at the low temperature. The acid mustard sauce is prepared by cooling the acid mustard semi-finished product which is cleaned as well as pickled and fermented twice, cutting into small pieces, carrying out low-temperature superfine grinding and then sealing, and sterilizing for a short time at the low temperature. The acid mustard produced by the method is light yellow in color, strong in taste, rich in fragrance, clear in soup and long in storage period; the acid mustard sauce is fine and smooth in mouthfeel, strong in taste, rich in fragrance and long in storage period.

The invention relates to a honey snow pear puree and a production method thereof and belongs to the food processing technology field. The composition of the honey snow-pear puree comprises raw materials of fructose, diced snow pear, water, honey, glycine, edible salt, calcium chloride, sodium pyrosulfite, vitamin C, citric acid, carragheenan, xanthan gum, potassium sorbate, food flavour and white sugar. The frozen diced snow pear is taken as a raw material of the honey snow pear puree; frozen sugaring is carried out by using the fructose; fine honey is added; nutrient loss is avoided to a great degree, and nutrition diversification is ensured. According to the invention, the prepared honey snow pear puree is natural and has gentle flowery flavour and outstanding aroma; the soup color is clear and bright; the taste is rich and mellow; the prepared honey snow pear puree not only can be taken as an ideal raw material for making tea individually, but also for making tea with other scented teas; tea made from the prepared honey snow pear puree not only has delicate fragrance of snow pears, but also has functions of lung moistening and thirst quenching.

The invention relates to a method for processing tea, in particular to a method for processing organic fragrant tea. The method for processing the organic fragrant tea comprises the processing steps of selecting materials, slightly withering, removing green, cooling, kneading and twisting, drying, winnowing and the like. In the method, processing machines are adopted in the process of processing the tea, so a flow line is formed integrally and yield is increased. The tea processed according to the steps has high quality, durable fragrance, faint fragrance slightly with orchid fragrance, strip-shaped, curled and attractive appearance, jade green color, flowers at the bottom of the tea, clear and bright soup color, and fresh and mellow taste.

The invention belongs to the technical field of tea processing, in particular to scented tea and a scenting method for the same. The honeysuckle tea is characterized by being prepared by scenting summer tea, blooming honeysuckle and magnolia flower, wherein the adding amount of the blooming honeysuckle is 100 percent of the mass of the summer tea; the adding amount of the magnolia flower is 1 percent of the mass of the summer tea; and the summer tea is prepared from fresh leaves of summer tea trees, which have the specification of a single bud or a bud and a leaf, by a green tea processing technology. By the method, the summer tea resources can be promoted to be developed and utilized, and the obtained honeysuckle tea has good quality.

The invention provides a functional roxburgh rose drink and a preparation method thereof. The functional roxburgh rose drink is prepared from roxburgh rose, glutinous rice, sorghum, bran, a sodium carbonate water solution with the concentration of 0.6%, a yeast, sodium benzoate, potassium sorbate, tannase, citric acid, sucrose and purified water. The functional roxburgh rose drink is good in quality, bright and clear in soup, not easy to oxidize or brown, balanced in nutrients, good in taste, free of an astringent taste, and also has the effects of strengthening the physique and improving the immunity of the organism.