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Method for preparing orange peel tea

A technology of tangerine peel and fruit peel, which is applied in the field of preparation of tangerine peel tea, can solve the problems that the effect of tangerine peel cannot be well exerted, and achieve the effect of remarkable health care effect, no pesticide residue, and strong fragrance

Inactive Publication Date: 2010-05-12
林炳光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of tangerine peel tea made by simple mixing has a simple production process and cannot give full play to the due effects of tangerine peel

Method used

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Examples

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Effect test

preparation example Construction

[0012] The preparation method of tangerine peel tea of ​​the present invention, at first selects the fruit of the ripe citrus citrus fruit produced in Xinhui District, Jiangmen City, Guangdong Province, generally the fruit matured before and after the winter solstice, that is, from November to December every year, it is best to select red fruit peel , the size of the fruit is basically the same, in order to use a special peeling tool; second, cut the fruit stalks flat, and at the same time select the fruits with intact peels, remove the fruits with broken peels, rinse with water, and air dry; third, the fruit stalks face down , from the top of the fruit to the fruit pedicle, cut the skin three times, and divide the peel into three pieces, so that each piece of peel 1 is divided into three pieces of the same size; fourth, dry the peel after the above treatment and store it in a sealed device , The sealing device can use a tin box with a built-in sack, first put the dried peel in...

Embodiment 1

[0017] Select mature and intact Xinhui Chazhi citrus fruits, clean them, peel off the peel, remove the pulp, and place the peel in the sun to dry. After drying, use a sealed device consisting of a tin box with a built-in gunny bag for sealed storage 2 ~ 5 months, soften the peel with humid air with a humidity of 80% ~ 90% for 1.5-2.5 months; sterilize the softened orange peel with ozone, and then go through high temperature insecticidal treatment; use a humidity of 60% ~ 80% moist air humidifies the dried tangerine peel for 7 to 8 hours to soften it further and press it into shape; the tangerine peel is piled into a large pile and covered with a cloth bag for initial fermentation, and the new fermentation pile is piled up and turned over the next day. After turning the heap 4 times, the fermentation is completed; the tangerine peel tea after preliminary fermentation is humidified with humid air with a humidity of 60% to 80% for 5 to 6 hours, and then placed in a sunny place to ...

Embodiment 2

[0019] Select mature and intact Xinhui Chazhi citrus fruits, clean them, peel off the peel, remove the pulp, and place the peel in the sun to dry. After drying, use a sealed device consisting of a tin box with a built-in gunny bag for sealed storage 2 ~ 5 months, soften the peel with humid air with a humidity of 80% ~ 90% for 1.5 ~ 2.5 months; carry out ozone sterilization on the softened tangerine peel, and then go through high temperature insecticidal treatment; use a humidity of 60% ~ 80% moist air humidifies the dried tangerine peel for 7 to 8 hours to soften it further and press it into shape; the tangerine peel is piled into a large pile and covered with a cloth bag for initial fermentation, and the new fermentation pile is piled up and turned over the next day. After turning the heap 3 times, the fermentation is completed; the tangerine peel tea after preliminary fermentation is humidified with humid air with a humidity of 60% to 80% for 5 to 6 hours, and then placed in ...

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Abstract

The invention relates to a method for preparing orange peel tea, comprising the following steps: 1) selecting matured Xinhui citrus reticulata 'Chachigan' fruit with complete peels, washing the fruit to be clean, peeling, removing flesh, putting the peels in a sunny place for drying, storing the orange peels under sealed condition after drying treatment, and then softening the orange peels; 2) sterilizing the softened orange peels by ozone and then disinsectizing at high temperature; 3) humidifying the orange peels obtained in step 2) for 7-8 hours by using moist air with humidity of 60-80% for further softening, and then pressing the orange peels for forming; 4) performing drying treatment and storing the orange peels under sealed condition for 2-5 months for primary fermentation, removing the orange peel tea after primary fermentation, humidifying for 5-6 hours by using moist air with the humidity of 60-80%, and then drying in a sunny place; 5) collecting the dried orange peel tea and then putting the dried orange peel tea in dry air with humidity of 30-50% for 4-5 hours for heat reduction; and 6) storing the treated orange peel tea under sealed condition again for natural fermentation. The orange peel tea fundamentally has no pesticide residue after several years of production, fermentation and aging, thus being a pure nature environment-friendly green health-care food.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing tangerine peel tea. Background technique [0002] Chenpi has been loved by people for many years because of its extremely high medicinal value and health care function. Its medicinal value is clearly recorded in "Compendium of Materia Medica". Lowering blood pressure and other effects, it is a precious food with the same source of medicine and food. At present, most tangerine peel teas on the market are tangerine peel teas made by mixing tangerine peel and other tea leaves, such as green tea, black tea, and Pu'er tea. The tangerine peel tea made by simple mixing has a simple manufacturing process and cannot give full play to the due effect of tangerine peel. Contents of the invention [0003] The object of the present invention is to provide a new preparation method of tangerine peel tea, the tangerine peel tea prepared by using pure tangerine peel is fully...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 林炳光
Owner 林炳光
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