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Method for preparing bitter herb tea

A kind of bitter herb tea, the technology of bitter herb, applied in the field of preparation of bitter herb tea, can solve the problems of low yield, general taste of bitter herb tea, great bitterness, etc., and achieve the effects of good taste, favorable utilization and promotion, and light bitter taste

Inactive Publication Date: 2010-08-25
陈进实
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bitter herb tea produced by this method has a general taste and still has a relatively large bitter taste, and a large amount of broken tea will be produced during the production process. , lower output

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Pick 50 kg of young leaves of bitter cabbage, remove old leaves with pests, add water to soak for 10 minutes, wash and control the water, then steam in a cage, steam for 10 minutes after the water is boiled, wring out the water and dry in the air. Put the dried bitter cabbage into a kneading machine and knead at a speed of about 40 rpm, and the kneading time is about 15 minutes. Stir-fry the bitter herbs twisted into strips at 150°C for 20 minutes until the bitter herbs are fried dry and turn black and green in color. After the bitter herbs are lowered to natural temperature, 11.7 kg of bitter herbs tea is obtained. Separately detect the browned leaves and debris and pack them.

Embodiment 2

[0019] Pick 50 kg of young leaves of bitter cabbage, remove the old leaves with pests, add water to soak for 30 minutes, wash and control the water, then steam in a cage drawer, steam for 16 minutes after the water is boiled, wring out the water and dry in the air. Put the dried bitter cabbage into a kneading machine and knead it with a rotating speed of about 40 rpm and a kneading time of about 15 minutes. The bitter cabbage twisted into strips is fried in a tea frying machine at 180° C. for 15 minutes. During the frying process, the pressure plate and the frying pan are used to press the bitter cabbage 10 times. When the bitter herbs are fried and the color turns black and green, take them out of the pot, and when they are lowered to the natural temperature, 14.8 kg of bitter herbs tea can be obtained. Separately detect the browned leaves and debris and pack them.

Embodiment 3

[0021] Pick 50 kg of young leaves of bitter cabbage, remove old leaves with diseases and insect pests, add water to soak for 20 minutes, wash and control the water, steam in a cage, steam for 15 minutes after the water is boiled, wring out the water and dry in the air. Put the dried bitter cabbage into a kneading machine and knead it, the speed is about 50 rpm, and the kneading time is about 15 minutes. The bitter cabbage twisted into strips was fried in a tea frying machine at 200° C. for 20 minutes. During the frying process, the pressure plate and the frying pan pressed the bitter cabbage 12 times. When the bitter vegetable is fried and the color turns black and green, it is taken out of the pot. After it is lowered to the natural temperature, it is dried with a radiant dryer, and the fragrance is enhanced, the hair is removed, and the polishing process is carried out to obtain 10.9 kg of bitter vegetable tea. Separately detect the browned leaves and debris and pack them. ...

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Abstract

The invention belongs to the field of tea processing, in particular relating to a method for preparing bitter herb tea, which is characterized by comprising the following steps: a, picking and pre-processing; b, de-enzyming; c, rolling and modeling; d, parching; and e, selecting. The invention solves the problems of ordinary mouthfeel and stronger bitter taste of the bitter herb tea manufactured by the existing method and a great amount of tea mince in the production process. The bitter herb tea obtained in the invention is characterized by having good mouthfeel, favorable color and less nutrition loss, has light bitterness, and is mellow and fragrant. The method realizes large scale industrialized production of the bitter herb tea.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a preparation method of bitter herb tea. Background technique [0002] As we all know, bitter cabbage, also known as chicory, bitter hemp vegetable, lettuce, etc., is a perennial herb belonging to the family Asteraceae. From the appearance, the stems of bitter cabbage are upright, the leaves are lanceolate or round, usually pinnately parted, with irregular sharp teeth on the edges, the flower heads are terminal, and the corolla is yellow. Folks have eaten bitter herbs for more than 2,000 years, and they are also commonly used as herbal medicines. "The Book of Songs Gu Feng" says "Who says tea is bitter, but its sweetness is like a shepherd's chestnut", bitter herbs have the effects of cooling and detoxifying, reducing inflammation and diuresis, draining pus, removing silt and reducing swelling. Indications for enteritis, appendicitis, postpartum abdominal pain, acute a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 陈进实
Owner 陈进实
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