Green Tea Longjing Green Tea,Chinese Green Tea,Green Tea,Organic Green Tea,MaoFeng Green Tea FRIENDS TEA CO., LTD. , http://www.friends-greentea.com
Steaming
Roasting
Baking
Baking can be done using either a charcoal or an electric oven. It is preferred over roasting when it is important to preserve the shape and texture of the pre-processed tea, such as when making jasmine scented green tea.
Disadvantage: Does not smell as good as roasting.
Many Chinese green tea processing is half-roasted and half-baked, allowing the advantages of each method to be exploited.
While most tea today is machine-made, the best Chinese green tea is still entirely handroasted, allowing the roasters to finetune the tea making process to optimize the quality of the individual leaves.
1. Introduction Silverfish (h.brachyrostralis) is a general term for silverfishes. The whitebait is a species of oystercatcher, a subspecies of the subspecies, and a silverfish family. There are about twenty species of silverfish, which are mainly distributed in the offshore and inland waters of East Asian countries and regions such as China, Japan, North Korea, Vietnam, and eastern Russia. There are as many as 15 types of silverfish in China. Widely distributed in coastal and Tonghai rivers and their affiliated lakes, reservoirs and other waters. The whitebait has no scales, no spurs, no hard spurs, and delicate meat. The whole fish can be eaten, with high protein, low fat, and rich nutrition. The silver fish protein has a high content of glutamic acid and glycine and therefore has a delicious taste. In the silver fish color body protein, amino acid composition is ideal, the body must have a high content of amino acids. Fresh whitebait contains 8.2g of protein per 100g, 0.3g of fat, and 1.5g of carbohydrate. In addition, whitebait contains trace elements such as calcium, phosphorus, iron, and vitamin B1, vitamin b2, and niacin. Silverfish is one of China's traditionally exported and very distinctive commodities. It is one of the major high-quality aquatic products for export and has a high economic value and is well received by consumers. Therefore, the quality of silverfish frozen processing is directly related to the export price of the product, and it is related to the reputation of China's export of aquatic products, and must be given full attention. In order to ensure product quality and improve the economic efficiency of the manufacturer, it is necessary to strengthen the standardized management of the silverfish processing technology. 2. The freezing process 2.1 The principle and equipment of the freezing process are to keep the fresh whitebait both fresh and long Timely storage, to regulate the market, to meet the needs of export trade and as a raw material for reprocessing, quick-freeze refrigeration is a proven and effective method. The frozen fish processing of silverfish is also called frozen processing. The fish of the whitebait is rapidly frozen below -28°C and then refrigerated in a cold storage below -18°C to hinder and inhibit the growth and reproduction of microorganisms. Activity, so that the enzyme activity in a dormant state, thereby extending its storage period. Silverfish that are reasonably frozen and stored do not generally change significantly in natural body shape, nutrient content, size, texture, color and flavor. After thawing, the original fresh state of the fish is basically maintained. Therefore, the frozen processing of whitebait is an effective and relatively simple processing method. The usual methods of freezing are: (1) Freezing of contact plates (-31°C or less); (2) Freezing of tube racks or tunnels (-28°C or less). 2.2 Frozen processing process Raw material fish processing → cleaning → drain → packaging → quick freezing → packing → inspection → refrigeration and transportation 3, operation points 3.1 Raw fish processing High quality raw materials Fish freshness, good fatness, complete strip , The color is the true color of the whitebait, the eyeballs are clear, the meat is elastic, there is no mucus, and the fresh whitebait has the fresh cucumber's clear fragrance and no smell. Immediately after the raw fish arrives at the factory, it is unloaded into the raw material processing plant. The sanitary inspectors visually inspected boxes one by one. If they did not meet the requirements, they were immediately removed from the domestic market. Based on the quantity of arrivals, processing progress, and ice conditions in the box, it was determined whether ice was added to ensure that the temperature of the fish was maintained below 20°C. When operating, stick with hands (with gloves) and avoid nails and shovels to avoid destroying the integrity of the fish. Corrosive or deteriorating fish products have already begun to enter the following operation procedures. According to the freshness, grade, size, and mechanical damage of fish products, they should be selected in a timely and careful manner, distinguishing varieties, grades, and specifications and processing them separately. 3.2 Washing of Raw Fish (1) Rough Drifting Washing with a fish washer is used. The fish washer is a large sink welded with steel plates, and a conveyor belt with a nylon mesh is installed. The tank is filled with fresh water and the silver fish is continuously added into the tank. After rinsing, the whitebait sinks into the net and sends it to the outlet. Since the individuals of the whitebait are small and there are many impurities in the mud, the quantity should not be too much at one rinse. When rinsing, pay attention to adding evenly the amount of whitebait to avoid over-thickening of the fish layer on the transport network, which will affect the quality of rinsing. During the rinsing process, remove the impurities floating in the water in time. If manual rinsing is used, the temperature of the water in the gutter should be prevented from being too high (the water temperature should be controlled at about 10-15°C), and sediment and impurities must sink at the bottom of the trough. The water change should be timely and the processing water should meet the Hygienic Standard for Drinking Water. (2) Re-washing, ticking and filling the clean water with fish dishes, putting a small amount of whitebait, and then using nets to pick up. Once again, weeds, yellow strips (silkfish that are yellow in color due to water quality or bait factors), and broken fish are repeatedly picked up several times until they meet product quality requirements. In order to reduce the temperature of the fish body, in order to quickly freeze, the processing water temperature is generally controlled below 15 °C, and pay attention to frequent replacement to ensure that the fish body is clean. 3.3 Drain the silver fish from the sink with a small basket and put it on a steel rack with a certain degree of inclination to drain for 15-20 minutes. In order to prevent the temperature of the whitebait from rising too high during the draining process, the room temperature should be controlled below the house. 3.4 Packing (1) Immediately after weighing the drain, send the whitebait to the packing room for vacuum packaging. According to the requirements of the order, the weight of each package is generally 500g or 1000g, and 5% to 10% of the allowable amount of water should be added during weighing to reduce the consumption of silverfish during freezing and storage. Packing bags should be low temperature, low permeability, impermeable to water, no odor, no toxicity, thickness 0.06-0.08 polyethylene plastic bags. (2) After the bagging inspection, the whitebait is put into a food plastic bag with a funnel. The funnel extends into the bag and the well-weighed silver fish is poured into the bag, taking care not to contaminate the bag mouth. If there is residual silver fish on the funnel, the funnel can be dropped by hand. The inspection was carried out by a full-time health inspector on a bag-by-bag basis. Impurities and silverfish that did not meet the specifications were found and immediately removed with tweezers. After the silver fish bag was removed from the bag, the bag was erected. The silver fish was squeezed into the middle and lower parts of the bag by hand. The bag mouth was flattened and then vacuum packed on the vacuum packaging machine. After sealing, in order to make the packaging beautiful and easy to pack, the bag should be beaten flat, and the force should be moderate when shooting, so as to avoid seal cracking and damage to the whitebait. In order to ensure product quality, the packaging should be kept clean and hygienic to avoid contamination, and the indoor temperature should be controlled below 24°C. (3) Cartoning, loading, and warehousing The silverbait bag is placed in a carton box with a brand name such as a product name and logo on the cover, and then discharged into a special frozen fish tray. Each box is loaded with 10 boxes and promptly delivered. Frozen library. During operation, the packing box should be protected from water contamination and affect the appearance of the product. 3.5 Quick-freeze Arrange the silver fish trays in order on the pipe rack of the quick-freezer warehouse. At present, rapid freeze in China generally uses pipe-frame or tunnel-type air blow freezing (Frost bed quick-freezing device is suitable for single quick-freezing). The storage temperature requirement is below -28°C, the indoor wind speed is 2~4m/s, and the freezing time does not exceed. 8h. When the center temperature of the fish body in the carton reaches -15°C, the freezing process is completed. 3.6 After the container is frozen, it will be shipped out of the warehouse immediately and packed in the low-temperature packaging room. Each box will contain 20 boxes and the net weight is 20kg. The corrugated cardboard box is used for the outer packaging, and the bottom of the box, the top liner board or the foamed plastic board are each one piece. The outside of the cardboard box is tied firmly with the banding tape, and the whole box is re-weighed after being packed. Qualified boxes print the production date, batch number, storage conditions, expiration date and manufacturer, and are stored in the refrigerator immediately after completion. Ultraviolet lamps must be sterilized in the packaging room one hour before packaging, and all packaging utensils, workers' work clothes, shoes, caps, and gloves must be regularly sterilized. The working environment and staff must strictly implement food hygiene standards. Non-operators must not be arbitrarily exposed to prevent pollution and ensure hygiene. All packaging materials shall be pre-cooled at a low temperature below -10°C before packaging. 3.7 Inspection According to the requirements of the Inspection Regulations for Exported Whitebait (sn/t 0431-1995), each batch of quick-frozen whitebait shall be subject to sampling inspection. For non-thawed inspections, three boxes of 500 samples per batch shall be added. Each additional 500 boxes shall be checked for one additional box. The number of additional boxes shall be increased by one box. For each batch of inspections, 1 to 2 bags should be tested for thawing. The inspection site should have the environmental sanitation conditions and equipment required for food inspection. Inspection items include: packaging inspection, temperature inspection, quality inspection, frozen block inspection, impurity inspection, weight inspection and sanitary inspection. (1) Inspection and inspection of packaging Whether the internal and external packagings are intact, clean and hygienic, suitable for long-distance transportation; check whether the label paper directly contacted with foods has fluorescent substances; whether the name, product name, specification and weight of the export company on the inspection packaging match the contents. Whether the batch number, factory code number is clear, and whether the trademark is in line with the contract or letter of credit. (2) Temperature test a) Check the temperature of the warehouse Check whether the automatic temperature recorder and the thermometer of the warehouse meet the specified requirements. The general requirement is below -18°C, and the temperature difference should be 2°C. b) Freezing product center temperature inspection Take 1~2 bags from the sample and drill it to the center of the bagged silver fish frozen block. Immediately insert the thermometer to measure the temperature until the thermometer indicates that the temperature is no longer decreasing. That is, the temperature of the frozen product. The required center temperature is -18°C and 1°C. (3) Inspection of frozen blocks Inspection of whether the frozen blocks are smooth, clean, complete, and the number of yellow bars (basically no yellow bars), whether there is air drying, oxidation, or blackening of frozen blocks due to slow freezing. (4) Quality inspection a) The specification test uses a stainless steel plate with a scale of 1 mm to measure the length of the fish body. During operation, the sample is placed on the operating platform so that the fish body is naturally straight and the length of the fish body is measured (kiss to tail tip). The total length is less than the lower limit of the specification shall not exceed 3%, and the maximum length of the fish shall not exceed 5%. The total weight of silver fish in the specification must not exceed 5%. b) Freshness test using sensory tests. Check whether the color is normal; identify whether there is ammonia smell, rot and other odors; test whether the fish is complete and elastic; check whether there is broken, broken belly and other phenomena. c) Boil test Put the water in a clean container, heat it until the water boils, add 500g sample, stop heating after boiling for 3~5min, immediately open the lid and blow the steam with hand, and smell the smell, Odor, then watch the turbidity of the soup, and then taste its flesh elasticity. (5) Impurity inspection Put the sample on the inspection table and pick out all the impurities, such as grass, small trash fish and hair. (6) Weight check The quick-frozen whitebait is placed in a stainless steel mesh bag with a hole diameter of 2mm, and the net bag is placed in the defrosting device. Use 10~25°C aquatic product processing water to enter from the bottom of the thawing device and overflow the upper part to maintain a constant flow of normal flow water. When the sample is thawed, when the silverfish are separated, a mesh bag is put out, drained for 2 to 3 times, and then weighed. Samples, weight tolerance + 3 ~ - - 1%, the product's average net weight shall not be less than the indicated amount. (7) Sanitary inspection Sanitary inspection can be performed with reference to the following example: vbn (volatile base nitrogen) ≤ 12 mg/100 g; mercury ≤ 0.3 mg/kg (in hg); 666 ≤ 2 mg/lg; DDT Name 1mg/lg; Total number of bacteria ≤ 10,000/g 3.8 Refrigeration and transportation Refrigeration temperature should be maintained at -18~-20°C. According to the product batch, specifications, stacked separately. The product should be stored in a clean, clean, rodent-free, mold-free, chemical-free warehouse. The storage period generally does not exceed 12 months from the production date. The frozen product center temperature is not higher than -15°C at the factory. When exporting from the factory, it must be transported at a low temperature by a sanitary refrigerator truck. The temperature of the product center should not exceed -8°C when transported to the destination, and the operating procedures and food hygiene laws must be strictly enforced throughout the entire process. 4. Quality Standard 4.1 Excellent Grade Standard Fish body is complete, with clear body surface, translucent, no belly-opening or abdominal swelling; no mucous filthy mucus; firm muscle tissue, good elasticity; no odor, no impurities; basic There is no yellow strips on the outside; the frozen surface is smooth and evenly covered in ice; vbn (volatile base nitrogen) ≤12mg/100g. 4.2 Standards The fish body is basically complete, with a milky white surface and a slight abdomen swelling. Mud-free mucus; Muscle tissue slightly soft; No odor, no impurities, but allowed to mix a small amount of small trash fish and a small amount of yellow bars (its weight is less than 5% of the total weight); frozen block surface smooth, uniform ice; Vbn (Volatile Base Nitrogen) ≤ 19mg/100g. 5. Some comments on the current production and processing of whitebait The quality of silverfish products depends to a large extent on the quality of raw fish. There are many problems in the current production of silverfish, such as poor awareness of fishermen in the production process; lack of refrigerated and fresh-keeping measures in the purchasing department; unscientific loading and transportation tools; poor awareness of quality of processing plants, and imperfect management systems, and they are not strictly followed. The processing technology requires production. In addition, in recent years, the output of silverfish cannot meet the market demand, and there is a large amount of foreign trade gap each year. Therefore, products with poor quality can also be sold. This, to a certain extent, encourages production units to pay attention only to production. And ignore the idea of ​​quality. In order to enable Baiyin, a leading exporter of export earnings, to gain a foothold in the international market, certain measures must be taken to solve it. (1) Establish a silverfish quality management agency and strengthen quality management. Especially at the main silver fish production base, Baiyin quality management agencies and full-time managers can be established. After the purchase price of whitebait has been liberalized, the management agencies shall strengthen the quality management of whitebait to prevent price-raising and acquisition, and ensure free purchase, high quality and high prices, so as to increase fishermen's emphasis on product quality and improve the production line (including the circulation process Link) The enthusiasm for freshness preservation. (2) In order to ensure the quality of processed whitebait, first of all, the fishermen are required to produce under the ice (lake), select and classify them on the ship, use the plastic turnover box and low-temperature micro-frozen boxes for shipment and sales, and then pick up fresh water on the lake (river) surface. During the process, the bulk fish products were completely changed to avoid the use of rigid, mesh-like packaging such as large casks, straw bags and pouches, which caused the fish to be squeezed and affect the quality and appearance of the whitebait during the entire circulation process. Use insulated fish boxes and ice (with snow and ice as appropriate) to keep fresh, and timely send the fish products to the processing plant for production. (3) Manufacturers must strictly implement the operating procedures, carry out good processing and quality control, and carry out technological transformation of imperfect processing equipment so that they are in conformity with the processing technology. Formulate a silverfish quality management system and provide preservation requirements and operating procedures. Strengthen the management of utensils hygiene in production workshops and the personal hygiene management of operators, often carry out post technical training, strengthen post responsibility system, standardize and institutionalize management, improve the overall quality of operators, and effectively solve various quality problems in production. The silverfish production and sales have reached a new level.
Green Tea Processing
Steaming, Roasting, Baking
Chinese and Japanese green tea processing uses 3 firing methods. What are the advantages and disadvantages of each?
Unlike Black Tea, green tea is made with minimal oxidation. A process - called firing - applies high heat to kill the leaf enzymes to stop oxidation on its track, which resulted in the high catechins content of green tea.
The three firing methods account for the infinite varieties of green tea that exist in China and Japan today. All three methods were originally developed by the Chinese, as it long history affords it time to experiment and innovate.
Steaming was widely used in Chinese green tea processing until the 16th century. It has regained popularity in recent years, especially for export to Japan.
Early Tribute teas were steamed. Japanese monk Kobo Daishi learnt this when he visited China in A.D. 804 and introduced tea drinking to Japan with the Chinese tea seeds he brought back. Today, the majority of Japanese green tea is steamed.
Advantages: Attractive "three greens": dried leaves, brewed liquor and brewed leaves.
Disadvantages: May smell grassy and taste bitter.
Today, roasting or pan-firing is the most popular firing method for Chinese Green Tea. Like stir-frying Chinese food, the traditional handicraft uses an iron wok on a hot stove.
It was preferred over steaming for 2 reasons: it is quicker to roast and it smells better.
Using several distinct hands movements, a skillful roaster is able to handroast leaves into many different shapes using their bare hands. It is an incredible art form.
The three broad categories are long-roasting (Mei Cha), round-roasting (Zhu Cha or gunpowder green tea) and flat-roasting (Longjing tea, Da Fang tea).
Both Meicha (Hyson) (and Zhucha (Gunpowder) use mature leaves for processing and were developed for export to the Western world.
Advantages: Rich nutty aroma. Stunning varieties of shapes.
Disadvantages: Yellowish green coloration. Very brittle. May be fragmented, burned.
Floral and fruity green tea is usually baked rather than roasted.
Advantages: Well preserved. White hairs intact. Better coloration.