http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112772739-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ddeeac410b64b1fa2a11fa84be0e47af |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 |
| filingDate | 2021-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f76ec622061d2d076a19dcf180c1ab8d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_96a1ff3654b9887d18ef50228a51e9ef |
| publicationDate | 2021-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112772739-A |
| titleOfInvention | Tea leaf fixation method capable of achieving uniform tea leaf fixation |
| abstract | The invention discloses a tea leaf de-enzyming method with uniform de-enzyming, in particular to the technical field of tea leaf processing, tea leaves are divided into water leaves, old leaves and tender leaves are subjected to step processing, the water leaves are subjected to cold air drying processing for five minutes, then the water leaves are subjected to high-pressure processing by a reaction kettle, a heating process of 40-50 ℃ is carried out in the reaction kettle, so that the water in the reaction kettle keeps the tea fragrance in the reaction kettle to be less lost under high pressure in the dehydration process, the dehydration is softer by matching with the internal ultraviolet illumination, most of the water is taken out under the pressure, then the heating is kept more uniform by turning and frying the pebbles, the condition of uneven heating and larger taste level difference is avoided, the subsequent microwave de-enzyming machine is matched for re-enzyming operation, the de-enzyming is fully carried out, and finally the tea leaves are naturally cooled by the spreading process after the de-enzyming is finished, so that, the tea flavor has less loss, so that the quality of the tea can be improved to a certain extent. |
| priorityDate | 2021-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.