Fig tea bag and preparation method thereof
A technology for making figs and tea bags, which is applied in the field of health food to achieve the effects of preventing squamous cell carcinoma, enhancing disease resistance and improving comprehensive utilization rate
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Embodiment 1
[0027] Harvest 84kg of fresh fig leaves, 56kg of fresh fig roots, and 232kg of fresh figs under 6 years old. After strict classification and removal of moldy and rotten fruits, leaves and roots, they are cleaned in three stages After the machine is washed by running water, it enters the drying room respectively. The dried fig leaves are 29kg, fig roots are 12kg, and fig fruits are 59kg; after being crushed, put them in the mixer and mix them evenly, and then put them into the teabag machine and put them in sterile filter paper Process steps such as packaging and outer packaging are made into fig teabag.
Embodiment 2
[0029] Harvest 80 kg of fresh fig leaves, 60 kg of fresh fig roots, and 238 kg of fresh figs produced in the late stage of figs every year. After being washed by running water, the first-grade cleaning machine enters the drying room respectively, and the dried fig leaves are 25kg, fig roots are 15kg, and fig fruits are 60kg; after crushing, put them in the mixer and mix them evenly, and then put them into the tea bag machine. Process steps such as sterilized filter paper and outer packing are made into fig teabag.
Embodiment 3
[0031] Harvest 90kg of fresh fig leaves, 54kg of fresh fig roots, and 234kg of fresh figs less than 6 mature. After the machine is washed by running water, it enters the drying room separately. The dried fig leaves are 30kg, fig roots are 12kg, and fig fruits are 58kg; after crushing, put them in the mixer and mix them evenly, and then put them into the teabag machine and put them in sterile filter paper Process steps such as packaging and outer packaging are made into fig teabag.
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