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Making method of bunge pricklyash leaf tea

A kind of Zanthoxylum bungeanum leaf tea and the technology of the production method, which are applied in the field of agricultural products, can solve the problems of uneven appearance, loss of the natural hemp and fragrance of Zanthoxylum bungeanum leaves, and damage to the nutrition of Zanthoxylum bungeanum leaves, so as to achieve the effect of giving full play to the nutritional value and ensuring the final shape

Inactive Publication Date: 2017-11-07
竹溪县兴龙农业专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defects that exist are: the use of boiling water to heat the pepper leaves destroys the nutrition of the pepper leaves, loses its unique natural numb fragrance, and does not fully utilize the nutritional value of the pepper leaves; the pepper leaves are not shaped, and the appearance is uneven. bad feeling

Method used

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Embodiment Construction

[0021] As follows, the present invention is described in further detail:

[0022] The preparation method of prickly ash leaf tea, concrete steps are:

[0023] (1) Manual picking and spreading

[0024] From April to May in the Gregorian calendar, when the young leaves of the pepper tree are growing, the young leaves of the peppercorns are picked every morning (and it is best to pick when the young leaves of the peppercorns are covered with dew every morning), and they are temporarily stored in a ventilated Breathable bamboo to keep the fresh leaves of peppercorns; after picking, collect them together and spread them evenly on the mat to let them dry naturally. The greening time is 4 to 6 hours. After that, the weight loss per kilogram of prickly ash leaves is 0.08-0.1kg;

[0025] (2) Finished

[0026] The drum-type continuous greening machine is used for finishing, and the temperature is controlled at 270°C. The young pepper leaves after spreading are evenly put into the lea...

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PUM

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Abstract

The invention proposes a method for making prickly ash leaf tea, and the specific steps are: (1) manual picking and spreading; (2) fixing; (3) kneading; (4) baking and shaping; (5) selection. The initial baking and drying are used in the baking and setting, and four times of baking are carried out in the first baking. The first baking is controlled at a temperature of 125-130°C; then the temperature is gradually reduced to 85% of the previous temperature, and then baked Roast three times to get semi-finished pepper leaf tea with a water content of 10‑12%. The present invention learns from the existing production method of green leaves, and adopts four times of successive cooling and roasting during the initial baking according to the characteristics of the pepper leaves, which not only maintains the unique scent of the pepper leaves, but also ensures the shaping, and finally realizes the taste of pepper leaf tea. Production, make full use of the resources of pepper leaves, and give full play to the nutritional value of pepper leaves.

Description

technical field [0001] The invention belongs to the field of agricultural products and relates to a method for preparing prickly ash leaf tea. Background technique [0002] Zanthoxylum bungeanum is a deciduous shrub or small tree, distributed all over China, wild or cultivated, the fruit is seasoning, and aromatic oil can be extracted, used as medicine to dispel cold and dampness, and kill insects. Zanthoxylum bungeanum leaves are the leaves of the Zanthoxylum bungeanum tree, and they also have the performance and taste of Zanthoxylum bungeanum. The best time to pick edible Zanthoxylum bungeanum leaves is in spring and summer when picking the young Zanthoxylum bungeanum leaves. Folks only eat Zanthoxylum bungeanum leaves by cooking. [0003] In Zhuxi County, Shiyan City, Hubei Province, there are verdant forests, clouds and mist, dense streams, abundant rainfall, mild climate, fertile land, and excellent ecological environment, which are suitable for planting peppercorns. ,...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陈光满陈炎杨光成孟建国
Owner 竹溪县兴龙农业专业合作社
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