Liver-protecting plum tea and making method thereof

Abstract

The invention provides liver-protecting plum tea and a making method thereof. The liver-protecting plum tea is made of, by weight, 80-90 parts of black bean, 10-20 parts of mung bean, 4-6 parts of plum, 3-4 parts of kiwifruit, 3-4 parts of grape, 4-6 parts of celery, 4-6 parts of purple sweet potato, 4-6 parts of bitter orange blossom, 6-7 parts of sunflower head, 2-3 parts of root of red-rooted salvia, 4-5 parts of plantain herb, 2-3 parts of chrysanthemum shoot, 2-4 parts of sunflower seed, and 3-5 parts of cassia seed. The making method includes: decocting stomach-invigorating nutritious materials into juice, soaking the beans, grinding pulp with pulping water made of mixture of the nutritious juice and water, filtering, boiling, spot-marinating, pressing, packaging, and sterilizing. The dried liver-protecting plum tea is as nutrient as the conventional dried tea, is further imparted with the function of liver protection and health caring, and tastes sweet and pure.

Description

technical field [0001] The invention relates to the field of bean product processing, in particular to dried plum liver-protecting tea and a preparation method thereof. Background technique [0002] Dried tea is a high-end soy product, and it is a subcategory of dried tofu. However, no matter the workmanship and materials used, a lot of attention must be paid. At present, there are many kinds of dried tea on the market, and the existing dried tea is all made of traditional single raw material soybeans through soaking, refining, boiling, filtering, marinating, dressing, pressing, marinating, packaging and sterilization. The nutrition of traditional dried tea is relatively simple. Therefore, it is necessary to improve the quality of traditional dried tea to provide a health dried tea that not only has the nutrition of traditional dried tea, but also has the value of medicinal food and health care. Contents of the invention [0003] The invention provides a dried p...

AI Technical Summary

Problems solved by technology

The nutrition of traditional dried tea is relatively simple. Therefore, it is necessary to improve the quality of traditional dried tea to provide a health-care dried tea that not only has the nutrition of traditional dried tea, but also has the value of medicinal health care.