The invention discloses a primary processing process of pan-fried green team The primary processing process comprises four steps including fresh leaf collection, de-enzyming, rolling and drying According to the primary processing process, before the step of de-enzyming, tea leaves are soaked with ozone water to inhibit bacteria, deactivate enzyme and protect color; the step of de-enzyming is carried out at a high temperature firstly and then at a low temperature, the phenomena that the tea leaves are heated too much due to the overhigh temperature of tea leaves and the conversion of substances in the tea leaves is affected and the quality of tea is lowered can be avoided; and the defects in the traditional process that the tea leaves are adhered together, over-heated and look dark yellow can be overcome The finished tea produced by the primary processing process is nice in shape, tastes sweet and mellow, is pure and gentle in aroma and fresh green in color, and reaches a higher quality grade

Primary processing process of pan-fried green tea

The invention discloses a feed additive for improving the quality of poultry eggs The additive is a mixture of carrot nutrition powder, semi-finished vitamin product, a yeast culture and amino acid Every kilograms of additive contains 20 to 30 parts by weight of carrot nutrition powder, 10 to 20 parts by weight of semi-finished vitamin product, 15 to 25 parts by weight of composite amino acid and 30 to 40 parts by weight of yeast culture A production method for the feed additive comprises the following steps of preparing the carrot nutrition powder, the semi-finished vitamin product and the composite amino acid, and uniformly and proportionally mixing the carrot nutrition powder, the semi-finished vitamin product, the composite amino acid and the yeast culture to obtain a final product The product is applied to the egg producing period of a laying chicken or a laying duck The production method is simple, the equipment investment cost is low If the laying chicken or the laying duck is fed according to a method provided by the invention, the stabilization of the intestinal micro-ecological environment of the laying egg can be promoted, the absorption, utilization and deposition of nutrient substances can be promoted, the egg productivity and body resistance of the laying chicken and the laying duck can be improved, and the quality of the eggs can be improved

Additive for improving quality of poultry eggs, production method and application method

The invention relates to a method for increasing the content of vitamin A in a hen egg and increasing the laying rate of a laying hen The method is characterized in that the method comprises the steps that in a breeding process of the laying hen, carrots and orange peels are added to a basal diet of the laying hen, and the carrots, the orange peels and the basal diet are mixed uniformly to serve as a hen feed; the hen feed is eaten by the laying hen freely every day; and after the laying hen is fed for 35 days, the hen egg laid by the laying hen is the required hen egg The content of vitamin A in the produced hen egg according to the method is higher than that of the common hen egg

Method for increasing content of vitamin A in hen egg and increasing laying rate of laying hen

The invention relates to a processing method of green tea with lasting high aroma. The specific steps include: a. fresh tea picking, b. tea airing, c. first enzyme deactivation, d. first enzyme deactivation spreading cooling, e. first kneading, f. second enzyme deactivation, g. second enzyme deactivation spreading cooling, h. second kneading, i. high temperature drying, j. spreading cooling, k. low temperature drying, l. spreading cooling, and m. complete drying. The method provided by the invention has the advantages that: 1. through repeated spreading cooling, enzyme deactivation and kneading, the green leaf aldehyde, low-grade acid and low-grade aldehyde affecting aroma can be eliminated, and the green tea quality can be improved; 2. green leaf alcohol in the tea is converted to reverse green leaf alcohol's flower fragrance, reverse green leaf alcohol can stabilize the flower fragrance through medium-term spreading cooling, and then the flower fragrance can be further improved through later spreading cooling; 3. unreasonable parameters in the kneading, high temperature drying, low temperature drying and complete drying steps can all affect the flower fragrance of green tea and lastingness; and 4. the green tea made by the method provided by the invention has the characteristics of strong flower fragrance and lasting high aroma.

Processing method of green tea with lasting high aroma

PURPOSE: To obtain a β-carotene-reinforced egg expected in a good health effect by a simple method comprising giving an egg-laying chicken feed containing a β-carothene source selected from β-carothene for food additives, carrots, and carrot juice-squeezed residues to egg-laying chickens. CONSTITUTION: A method for producing β-carothene-reinforced eggs comprises giving an egg-laying chicken feed containing a β-carothene source selected from β-carothene (usually a powdery material having a β-carothene content of 1-10wt.%) for food additives, carrots, and carrot juice extraction residues to egg-laying chickens. The β-carothene for food additives is preferably added in an amount of 0.005-1wt.% (converted into pure β-carothene) based on the feed. The addition amount of the carrots or carrot juice-squeezed residues is preferably 5-20wt.% by dry weight. The employment of the carrot juice-squeezed residues as the β-carothene-supplying source enables the effective utilization of industrial wastes.

Production of beta-carotene-reinforced egg

PROBLEM TO BE SOLVED: To provide the manufacture of green tea excellent in the water color of tea decoction, astringency, flavor, etc., by improving the conventional manufacture of tea. SOLUTION: Picked fresh tea leaves are steamed by a steamer once and then immediately cooled and these cooled leaves are steam-treated plural times by the steamer and then immediately cooled to shift to a crumpling process and a drying process according to a normal method after it. It is desirable to set time for once steaming processing of a second processing and following it to be 5 to 120sec, especially 10 to 90sec. As green tea manufactured like this becomes excellent in the water color of tea decoction, astringency, flavor, etc., it can be used not only for drinking by decocting normally but also as the material for a canned green tea beverage and the powder material for a tea extract.

Manufacture of tea

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Production of beta-carotene-reinforced egg

Manufacture of tea