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Preparation method of fig tea

A production method and fig technology are applied in the directions of tea, tea spice, tea treatment before extraction, etc., which can solve the problems of difficulty in storage and transportation, and can not meet the diversified needs of consumers, achieve novel process steps, improve human immunity, Simple craftsmanship

Inactive Publication Date: 2018-09-07
林振凯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] If figs and tea can be combined, the advantages of both figs and tea can be obtained, and a new tea drink can be provided for people; however, due to the high water content of figs, it is difficult to store and transport. The fig tea and related crafts made by combining with figs cannot meet the diversified needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Its preparation method of fig tea of ​​the present invention may further comprise the steps:

[0035] 1). Select fresh figs with round shape, full granules, no pest spots and no mechanical damage, clean them and set aside;

[0036] 2). Cut out a quasi-elliptical cover from one end of the fig body, lift the cover, and the outline formed on the fig skin will be a sub-elliptical opening, and divide the fig into two parts: the cover and the main body; .The pulp of the cover part is removed to become a cover that cooperates with the opening; then through the opening, part or all of the pulp and berries in the main body of the fig are removed to make the inside of it a container body; the pulp of the cover part Clear to be a cover that cooperates with said opening;

[0037] One end of the fruit body of the fig is opened; the operation steps are: cut at the center of the area where the pedicle of the upper end of the fruit body of the fig is located, and the cover body is ova...

Embodiment 2

[0048] Its preparation method of fig tea of ​​the present invention may further comprise the steps:

[0049] 1. Select fresh figs with moderate maturity, thick flesh, no pest spots, and no mechanical damage, wash them, and dry them naturally for later use.

[0050] 2. Cut out a circular cover from one end of the fig body, lift the cover, and the contour line formed on the fig skin is a circular opening; remove some pulp berries from the fig body; Ventilation holes are set on the cover body, which improves the water vapor discharge efficiency in the fig and realizes natural and uniform drying.

[0051] 3. Put the finished or semi-finished tea leaves into the figs from which the pulp and berries of the figs have been removed, and leave for 3 hours to make the finished or semi-finished tea leaves absorb the juice of the figs. The weight ratio of fig peel to tea leaves in the filling is 2:8.

[0052] 4. In order to prevent the relative movement of the fig fruit body, place the f...

Embodiment 3

[0056] Its preparation method of fig tea of ​​the present invention may further comprise the steps:

[0057] 1. Select fresh figs with moderate maturity, thick flesh, no pest spots, and no mechanical damage, wash them, and dry them naturally for later use.

[0058] 2. Cut out a triangular cover from one end of the fig body, and lift the cover to form a triangular opening on the fig skin; remove some pulp and berries from the fig body, and set air holes on the container body and the cover. Improve the water vapor discharge efficiency in figs; realize natural and uniform drying.

[0059] 3. Stuff the finished or semi-finished tea leaves into the figs from which the pulp and berries of the figs have been removed, and place for 3 hours to allow the finished or semi-finished tea leaves to absorb the juice of the figs; the weight ratio of the fig skin to the tea leaves in the filling is 3:7.

[0060] 4. In order to prevent the relative movement of the fig fruit body, place the fig ...

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Abstract

The invention discloses a preparation method of a fig tea. The container body of the fig tea includes a cover body and a container, wherein the cover body is ellipse-like, circular or triangular and is cut out on fig pericarp, and the container is prepared from the pericarp part with part or whole pulp inside the fig body scooped out from an opening. The method comprises the following steps: taking out a cover body, wherein the contour line of the opening formed on the fig pericarp is ellipse-like, circular or triangular; arranging vent holes on the container body and the cover body; taking out part or whole fruit pulp inside the fig body from the opening, and then filling the container with tea leaves; blocking the opening with the cover body by utilizing the elasticity of the fig pericarp after filling the fig tea container with the tea leaves, wherein the cover body is positioned on the tea leaves and can rotate in the container body; and finally baking, drying and packaging fig andthe tea leaves together.

Description

technical field [0001] The invention relates to a preparation method of fig tea. Background technique [0002] Figs are deciduous shrubs or trees, belonging to berry tree species, aliases: Wenxian fruit, milk berry, dense fruit, Tianshengzi, honey fruit, etc. Fig trees are up to 12 meters high and have milk. In Uighur, figs are called "Anjuer", which means "sugar buns on trees". Fig is a rare fruit with a high edible rate. The edible part of fresh fruit is 97%, and the dried fruit and candied fruit are 100%. It has low acid content and no hard seeds, so it is especially suitable for the elderly and children. It is rich in amino acids, 1.0% in fresh fruit and 5.3% in dried fruit; 18 kinds have been found so far. Not only does it have high utilization value because it contains all 8 kinds of amino acids necessary for the human body, but also has the highest content of aspartic acid (1.9% dry weight), which has a good effect on fighting leukemia, restoring physical strength, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/405
Inventor 林振凯
Owner 林振凯
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