Patrinia villosa tea and preparation method thereof
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A technology of Baihuabaijiang and tea leaves, which is applied in the field of food manufacturing, can solve the problems of unfavorable marketing, inability to eat all year round, inconvenient eating, etc., and achieves a product that is beneficial to market promotion, has significant economic and social benefits, and is easy to carry Effect
Inactive Publication Date: 2011-06-29
许志栋 +1
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Abstract
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Problems solved by technology
However, Baihuabaijiang is generally only picked and eaten as a wild vegetable in a certain season, and cannot be eaten throughout the year, and it is inconvenient to eat as a vegetable, and it is also not conducive to being marketed.
Method used
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Embodiment 1
[0015] The leaves of Baihuapaijiang are summer and autumn leaves of Baihuapaijiang, which are selected and washed before drying. Dry the leaves of Baihuabaijiang at a temperature below 30°C for 6 hours to keep the raw materials from volatilization, then raise the temperature to 80°C and continue drying for 0.5 hours until the leaves are 80% dry, then take them out and add saline with a mass concentration of 2% Stir evenly, store for 3 hours, soak salt water into the leaves, and dry to prepare Baihuabaijiang tea leaves.
Embodiment 2
[0017] The leaves of Baihuapaijiang are summer and autumn leaves of Baihuapaijiang, which are selected and washed before drying. Dry the leaves of Baihuabaijiang at a temperature below 30°C for 4 hours to keep the raw materials from volatilization, then raise the temperature to 60°C and continue drying for 1 hour until the leaves are 80% dry, then take them out and add saline with a mass concentration of 5% Stir evenly, store for 2 hours, let salt water soak into the inside of the leaves, and dry to prepare Baihuabaijiang tea leaves.
Embodiment 3
[0019] The leaves of Baihuapaijiang are summer and autumn leaves of Baihuapaijiang, which are selected and washed before drying.
[0020] Dry the leaves of Baihuabaijiang at a temperature below 30°C for 5 hours to keep the raw materials from volatilization, then raise the temperature to 70°C and continue drying for 50 minutes until the leaves are 80% dry, then take them out and add saline with a mass concentration of 3% Stir evenly, store for 2.5 hours, soak salt water into the inside of the leaves, and dry to prepare Baihuabaijiang tea leaves.
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Abstract
The invention provides patrinia villosa tea and a preparation method thereof; the patrinia villosa tea is the dry leaves of the plant of patrinia villosa; the preparation method is as follows: the leaves of patrinia villosa are parched at the temperature below 30 DEG C for 4-6 hours to ensure the raw materials not to be volatilized, then the temperature raises to 60-80 DEG C for continuously parching for 0.5-1 hour until 80 percent of the leaves are dried, then the leaves are taken out and added with saline solution with the mass concentration of 2-5%, the mixture is evenly stirred and storedfor 2-3 hours; after the saline solution permeates into the interior of the leaves, the leaves are parched to prepare the patrinia villosa tea. The tea of the invention is convenient for being taken,and can either be brewed at any time like common tea or be taken like soup vegetables; the tea has bitter and cool taste, and can play the roles of diminishing inflammation and clearing away heat andtoxic materials, thus having excellent functions on health care and disease prevention for the human body; furthermore, the patrinia villosa tea has long preservation time and convenient transportation, thus being beneficial to the market promotion, in addition, the patrinia villosa tea has convenient manufacture process and strong operability, is suitable for large-scale generalization and has remarkable economic and social benefits.
Description
technical field [0001] The invention belongs to the field of food production, and more specifically relates to a Baihuabajiang tea leaf and a preparation method thereof. Background technique [0002] Patrinia villosa Juss is a perennial herbaceous plant of Patrinaceae, with special odor, stems with anatropous coarse hairs, basal leaves clustered, cauline leaves opposite, about 3-11cm long, with 1-2 pairs of pinnae, Or undivided, cymes, corolla tube-shaped, 5-lobed, achenes obovate, with round wings, blooming in summer and autumn, bitter, cold, non-toxic. Heat-clearing and toxic substances removing, energy dissipating blood stasis and detumescence, promoting blood circulation and expulsion of pus. Control intestinal abscess with pus, blood gas and abdominal pain, conjunctival congestion, membrane crossbow meat and sore furuncle scabies. But Baihuabaijiang is generally only picked and eaten as a wild vegetable in a certain season, and can not be eaten throughout the year, an...
Claims
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Application Information
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