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Detailed explanation of black tea processing technology, master the key process steps
Black tea is divided into two types: domestic sales and export sales. Before 1966, all export black tea in Zhejiang was processed as Congou black tea. From 1967, it was converted to Yuehong leaf tea, and the second national set of Congou black tea naturally produced broken pieces and dust tea (that is, rolled broken black tea). For domestic black tea, product specification standards have been implemented since 1971. Black tea refining and processing selects Zhejiang rough red as raw material. The refining and processing flow is: raw material blending, grading and issuing for processing, adopting the method of two-stage issuing and single-stage (main grade) recovery, taking material from five routes: itself, long body, round body, light body,
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The Evolution of the Steaming Green Tea Making Process from Cake Tea to Loose Tea
In the production of steamed green cake tea, in order to improve the shortcomings of difficult-to-remove bitterness and improper aroma, the practice of not kneading or pressing after steaming and directly drying was gradually adopted, transforming steamed green ball tea into steamed green loose tea to preserve the tea's aroma. This reform appeared in the Song Dynasty. The "Song History: Treatise on Food and Money" records: "Tea has two types, one called slice tea, one called loose tea," and slice tea is cake tea. In the Yuan Dynasty, Wang Zhen's "Agricultural Treatise" contains a detailed record of the steamed green loose tea process at that time: "After picking, steam briefly in a steamer, achieving the right degree of rawness and doneness. After steaming, spread thinly on baskets and mats, knead while damp, then enter the roasting stage, spread the fire evenly
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How Is Asparagus Tea Made? A Complete Guide to the Production Process
1. Process flow: raw material picking - spreading to air-dry - drum fixation - air cooling - second hot-air fixation - rolling - spreading the batch and cooling - hot-air drying - finished product - packaging. 2. Key operating points: 1. Raw material picking: length 3-3.5 cm, and the cut lengths must be highly uniform. 2. Spreading to air-dry: gather the picked raw material and spread it out flat in a room with good ventilation and air convection; generally use bamboo mats or plastic film as a ground liner, and let the surface moisture dry off under natural conditions. 3. Drum fixation: place the spread
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A Detailed Explanation of the Processing Technology and Production Method of Dried Eggplant
I. Process Flow Material Selection → Cleaning → Pre-boiling → Slicing → First Sun-drying → Salting → Second Sun-drying → Soaking and Sun-drying → Blending → Packaging II. Key Operating Points 1. Material Selection Choose fresh eggplants that are large, plump and tender, with fine texture, free of pests and diseases, and free of rot as the raw material. 2. Cleaning Use a knife to cut off the fruit stalk and calyx from the selected eggplants, put them in clean water, wash them clean and set aside. 3. Pre-boiling Add clean water to the pot and bring it to a boil, pour in the washed eggplant
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Detailed Explanation of the Processing Technology for Ganoderma Health Tea
Developing Ganoderma health tea can enhance the competitiveness of tea. A brief introduction to the processing technology of Ganoderma health tea is given below. Its process flow: Ganoderma slicing, extraction, filtration, concentration, spray blending (tea leaves must first be re-fired), drying. 1. Ganoderma slicing: Considering overall benefits and the use of mid-to-low-grade tea, it is ideal to select mid-to-low-grade Ganoderma without deterioration as the raw material. After washing the Ganoderma clean with water, cut it into thin slices of about 5 mm, and set aside. 2. Extraction and filtration: Take the prepared thin Ganoderma slices, at a ratio of 100 grams of Ganoderma to 10
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What are the processing technologies for reishi (Ganoderma lucidum) products?
Reishi milk powder I. Raw material formula: fresh milk 300kg, whey powder 25.2kg, refined vegetable oil 10kg, high-fructose corn syrup (70%) 15kg, reishi 8kg, vitamin A 1.2g, vitamin C 60g, vitamin E 1.2g, calcium lactate 5kg, ferrous lactate 62g, zinc gluconate 87g, lecithin 1.2kg. II. Process flow: whey powder, high-fructose corn syrup, vitamin C, etc. -> dissolve -> filter -> vegetable oil VA, VE
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Detailed Explanation of the Mechanized Processing Technology of Qumao-shaped Tea
Qumao tea has a relatively high degree of mechanized processing, and its processing workflow includes fresh leaf spreading - fixation - cooling - rolling - initial drying - shaping - tip raising - full drying. Fixation: The fixation method for fresh leaves used to process Qumao-shaped tea is the same as that for fresh leaves used to process needle-shaped tea. The fixed leaves are required to be evenly and thoroughly fixed, with an emerald green color, and must not turn yellow or dark. The moisture content of the fixed leaves is between 50% and 55%, and a good tea aroma is released. Rolling: Use small rolling machines such as Model 25 and Model 30, with 2000 to 4000 grams of leaves per barrel, rolling lightly without pressure,
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What are the main process parameters for instant flower tea?
(1) Countercurrent extraction: green tea and deionized water are subjected to countercurrent extraction at a tea-to-water ratio of 1:15 for 15 min, with the extraction water temperature at 90°C. In commonly used instant tea production processes, the extraction operation is carried out intermittently, making it difficult to complete the tasks of discharging and separating the tea liquor from the tea residue within 15 min, which causes the tea leaves to remain too long in the high-temperature tea liquor, resulting in large aroma loss, a heavily bitter and astringent tea liquor with a strong stewed, over-cooked taste, and greatly reduced instant tea quality. The developed horizontal continuous countercurrent extractor, in order to reduce axial mixing of tea and water within the extractor and weaken back-mixing, adopts three horizontal extractors connected in series, achieving effective isolation of inter-stage back-mixing. The tea liquor and tea residue are continuously discharged from both ends of the extraction system, and the countercurrent extraction time can be controlled at about 15 min by adjusting the flow rates of tea and water. Compared with intermittent extraction, aroma loss is small and the taste of the tea liquor is noticeably improved.
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Detailed Explanation of the Processing Flow for Frozen Raw Peeled Shrimp
Production Method 1. Raw material selection: The requirements for raw shrimp are fresh quality, with no spoilage and no off-odor in the shrimp body. 2. Thawing: When using frozen shrimp as the raw material to process peeled shrimp, thawing must be done first. Place the frozen shrimp in a thawing bamboo basket and rinse with water. The water volume should be large to speed up thawing. Once the shrimp bodies separate from the frozen block, stop thawing. The amount thawed should be determined according to the peeling capacity, so that there is neither a gap in production nor excessive backlog, to prevent spoilage. 3. Peeling: Hold the shrimp body in the left hand with the tail and belly facing up, gently remove the shrimp head with the right hand, and carefully peel off the shrimp
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What are the comprehensive utilization methods for fish processing by-products?
The fish heads, tails, minced meat, scales, skin, viscera, bones, and gall bladders left over from fish processing contain large amounts of protein, amino acids, trace elements, and vitamins. Using these protein resources, various deeply processed products can be made, including soluble edible fish protein powder, liquid fish protein feed, fish scale glue, fish skin glue, bone paste, fish protein calcium candy, bile pigment calcium salt, and bile salts. Comprehensive utilization of fish processing by-products can lower the cost of main products and increase the added value of aquatic products; it can also protect the environment, reduce wastewater and waste emissions, and achieve higher economic, ecological, and social benefits.
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