What is the time and temperature required for finishing?

Fixing. Generally, it takes five to seven minutes, and the temperature is best controlled at 20 to 30 percent of the total weight.

Effect of finishing temperature on the quality of green tea.

The main purpose of greening is to destroy the activity of enzymes, and temperature should dominate in the process of greening, which has a great impact on the change of water content of greening leaves. Temperature has a dual effect on enzymes: enzyme activity is weak at low temperatures; With the gradual increase of temperature, the activity of the enzyme gradually increases, when the temperature rises to 45 55, the catalytic effect of the enzyme is the most intense, and the activity of the enzyme gradually decreases when the temperature continues to rise, and when it reaches more than 80, the enzyme almost all denatures and loses its catalytic ability.

The higher the killing temperature, the faster and more fully the enzyme destruction, but if the temperature is too high, the chlorophyll is destroyed, which is easy to produce scorched leaves and scorched edges, which affects the quality of the finished leaves. Therefore, the correct grasp of the temperature is the premise of ensuring the quality of the green leaves, "high temperature killing, first high and then low" is the first principle of mastering the greening technology, that is, the temperature should be high at the beginning of the greening, so that the activity of the enzyme is destroyed in a short period of time, and then the temperature is reduced, promoting the transformation of inclusions, and ensuring that the physical and chemical changes of the greening can meet the requirements of green tea quality.

The effect of finishing time on the quality of green tea.

Finishing time is another important factor of greening technology, the length of greening time also affects the change of water content of greening leaves, the greening time is long, and the fresh leaves lose more water. The greening time depends on the temperature of the greening, the number of leaves, the quality of fresh leaves and the water content. Under the premise of ensuring the quality of finishing, the shorter the finishing time, the better the quality of finishing.

Generally speaking, the greening temperature is high, the amount of leaves is small, the fresh leaf moisture content is small, and the leaf quality is thin, and the greening time should not be too long. Therefore, the finishing time should be appropriate to ensure the quality of the green leaves.

The effects of finishing temperature and time on the formation of green tea color and aroma.

Soluble sugars and amino acids are the main components of tea aroma formation, and the temperature has a significant effect on them, and the content of soluble sugar and amino acids increases first and then decreases with the increase of temperature. Tea polyphenols are the main components that cause the bitter and astringent taste of tea, and the decrease of their content can improve the quality of tea, and the temperature is positively correlated with the content of tea polyphenols. Chlorophyll a is an important component in the formation of leaf base color, which has a great impact on the quality of green tea, and the temperature is too high or too low.

Under normal circumstances, it takes about 1 to 3 months from the completion to **, during which the audience can only meet the audience after post-production, review, and other procedures, and most of the production teams will edit while shooting, which will shorten the post-production time.

However, there are exceptions, for example, the filming of "The Legend of Ruyi" started in August 2016, and it took almost three years to toss back and forth, and it was transferred from star to webcast. It can be seen that in addition to post-production, the most important thing in determining the time from the completion of a TV series to the broadcast is to pass the review, but the review must be rectified, and if the rectification is not gone, it may not be released in the end, and it may even miss the publicity point created for the actors and the situation when it is expected to be broadcast.

Fixing.

In the pre-Qin era, people wrote on bamboo slips, but the surface of bamboo slips was oily, not easy to engrave, and easy to be eaten by insects, so they came up with a way, which was to put the bamboo slips on the fire and roast, this process was called "killing" or "sweat green".

Later, in the Qin Dynasty, people used a brush to write on the bamboo green, so they were exempted from the process of knife carving, so when the draft was finalized, they only needed to cut off the bamboo green and write on the bamboo white. Finalization means finalization. People also often use finishing to refer to the completion of a movie, such as:

All the way to Gansu and Beijing, "No Thieves in the World", which was filmed hard for more than two months, was finally completed yesterday evening."

What is the time and temperature required for greening, the temperature of tea is 200 260, as the name suggests, is to destroy the tissue of fresh leaves, the process of killing is to take high temperature measures, so that the fresh leaves or inclusions are quickly transformed, the tea is properly green, you can form the key quality of tea, and the greening is not in place, the tea has an astringent taste, but if the temperature is too high, it will make the tea scattered cherry blossoms brown. It generally takes five to seven minutes, and the temperature is best controlled at 20 to 30 percent of the total amount of heavy shirts.

Summary. The so-called tea, it is necessary to brew the tea leaves, so that the tea can be in the water to give full play to the taste, thick, sweet, mellow, in order to achieve such a state, the preservation steps of tea must be done well, which is the most critical part of tea preservation is the tea finishing.

The so-called tea, it is necessary to brew the tea leaves, so that the tea leaves can be in the water to give full play to the taste, thick, sweet, mellow, in order to achieve the realm of selling gods, for the blind trillion tea to protect the cavity of the steps must be done, which is the most critical part of tea preservation is the finishing of tea.

Basically, all tea leaves have to go through this step, such as green tea, black tea, oolong tea, yellow tea and other teas are to go through the steps of tea killing, and tea finishing is also to better preserve tea, the famous tea in different regions is transported to all parts of the country or even around the world, in the afterburner process of tea killing, it is particularly important to fully grasp the temperature and time. Tea finishing is to destroy the oxidase activity in the tea through this step of high-temperature stir-frying, and at the same time, it can also inhibit the oxidation function of tea polyphenols in the fresh and tender tea leaves that have just been picked back, so that the tea leaves can be kept dry, and the twisting of the tea leaves in the later stage can be fully prepared.

After the fresh tea is picked, you can first spread it on the ground for about three hours, so that the moisture in the fresh tea is basically evaporated, you can start to finish this step, when the tea is finished, it is necessary to master the principle of "high temperature killing, first high and then low", "old leaves and young killing, young leaves and old killing", when the number of tea is relatively large, try to control the temperature at 300-350 ° when the number is high, if the number is small, you can control the temperature at about 180 °, and then take more stuffy and less yang techniques, After frying the tong for 2-3 minutes, it can be cooled slightly, and the burning line can start to twist and form, and the tea leaves can be well preserved, and the whole tea finishing time can be controlled in 5-7 minutes as much as possible.

Dear, this is the specific process and time temperature of tea finishing, I hope mine is helpful to you.

Summary. Hello, when the number of tea is relatively large, try to control the temperature at 300-350 ° when it is high, if the number is small, you can control the temperature at about 180 °, and then take the technique of more stuffy and less Yang, after frying for 2-3 minutes, you can cool it slightly, you can start to twist and form, keep the tea well, and try to control the whole tea finishing time in 5-7 minutes.

Dear hello, I am a small life Bai Xiaosheng teacher, has provided a total of nearly 5,000 consulting services, your question I have seen, now I am sorting out the answer, about three minutes or so, please wait patiently for a <>

<>Hello, when the number of tea leaves is relatively large, try to control the temperature hail at 300-350 ° when it is high, if the number is small, you can control the temperature at about 180 °, and then take the technique of more stuffy and less Yang, after frying for 2-3 minutes, you can cool it slightly, you can start to twist and form, and keep the tea well, try to control the whole tea finishing time Liang Xianming in 5-7 minutes.

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The first is "high temperature finishing, first high and then low" The second is "shaking and boring combination, more shaking and less boring" The third is "young leaves are old and old are killed, and old leaves are young and young."

1) The purpose of greening is to use high temperature to destroy the activity of enzymes in green leaves and inhibit the oxidation of polyphenolic compounds; further dissipate the green qi and develop the aroma; Evaporates water to soften the leaves and make them easy to roll.

2) There are two kinds of finishing methods: mechanical finishing and manual finishing, and at present, mechanical finishing is the main method. 1. Mechanical finishingMechanical finishing, suitable for mass production, only need to be fried and kneaded once. Pot temperature 300-350.

Master the principle of more stuffy and less yang, high temperature, fast and short, small pot, fry for 2-3 minutes, and knead moderately from the pot. 2. Manual finishing is divided into two initial stir-fry and re-frying. At the beginning of the stir-fry, the pot temperature is 240-260, and the amount of leaves is about 240-260.

Put the green leaves in the pot, fry them first, and fry them when the temperature of the leaves rises. Adopt the principle of more stuffy and less yang, stir-fry evenly and thoroughly. The speed of stir-frying depends on the degree of heat of the leaves, so that you can see the green and fry the green.

Odd species with less water content and thinner leaves should be fried sullenly, the fire temperature should be low, and the time should be shorter. Narcissus with hypertrophic leaves and high water content should be combined with high temperature and suffocation, and the time should be longer. Generally, it is kneaded while it is hot, and the second finishing is carried out after kneading, which is also called re-frying.

The temperature of the stir-fry pan is 200-240. Sprinkle the first kneading leaves in the pot and stir-fry for more than ten seconds, and when it is hot, remove from the pot and re-knead.

3) The moderate standard of greening is to the leaves become soft, sticky, the leaf color turns dark, the fragrance occurs, there is no green odor, and the water loss is about 15-22%, that is, moderate.

It is one of the initial production processes of green tea, yellow tea, black tea, oolong tea, Pu'er tea, and some black tea. The main purpose is to destroy and passivate the oxidase activity in fresh leaves by high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make the tea soft, easy to roll and form, and at the same time emit a green odor and promote the formation of good aroma.

Finishing is a key process in the formation of shape and quality of green tea. Finishing method: fried green, steamed green, soaked green, radiation finishing. Finishing generally grasps the "high temperature finishing, first high and then low; The old leaves are young and the young leaves are killed; The principle of "combining boredom, throwing more and less boredom".

In the first process of green tea processing and production, the young leaves are warmed to inhibit fermentation, so that the tea leaves maintain their inherent green color, and at the same time reduce the moisture in the leaves, so that the leaves become soft and convenient for further processing.

When making movies, the word "finishing" is often used to indicate that the filming is completed, so what does "finishing" originally refer to?