Preparation method of citrus chachiensis, Pu'er tea and ginger tea
A technology of citrus pujiang tea and citrus peel, which is applied in the field of preparation of citrus pujiang tea, can solve the problems of single component, single taste and nutritional components of citrus puffer tea, and achieves reduction of drying time, improvement of nutritional value, and stable quality. Effect
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Embodiment 1
[0034] As a kind of embodiment of the preparation method of tangerine pu ginger tea of the present invention, the preparation method of citrus pu ginger tea comprises the following steps:
[0035] 1) Cleaning: Select Guangdong Xinhui big red oranges of uniform size, and then clean the surface of the oranges with clean water and carry out sterilization treatment;
[0036] 2) Orange pretreatment: After the big red orange is washed, a type of oval opening is opened in the area where the pedicle is located, and the orange is divided into two parts: the lid and the main body of the orange; the lid is similar to an oval, and the pulp inside the orange is removed;
[0037] 3) Secondary treatment of citrus peel: remove the umbilicus and pedicle of the citrus peel after step 2), and open vent holes in the pedicle and umbilicus, then clean the lid and the main body of the citrus with clean water and sterilize them , to remove the residual juice, and then dry the orange peel naturally;...
Embodiment 2
[0048] The difference between this embodiment and Example 1 is that the steel ball in the step 4) is replaced with an iron ball of 4mm, and the ginger tea of the present embodiment includes the following components by weight: 65 parts of old ginger, 5 parts of brown sugar , 2 parts of ganoderma lucidum, 5 parts of forsythia leaves, 5 parts of red dates, 4.5 parts of seaweed, 3 parts of licorice.
Embodiment 3
[0050] The difference between this embodiment and Example 1 is that the weight ratio of the weight of the orange peel in the step 5) to the tea leaves is 3:8. The ginger tea of the present embodiment comprises the following components in parts by weight: 68 parts of old ginger, 5 parts of brown sugar, 3 parts of Ganoderma lucidum, 6 parts of forsythia leaves, 6 parts of red dates, 3.5 parts of seaweed, and 2 parts of licorice.
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