Method for manufacturing rabdosia rubescens tea
A manufacturing method, the technology of Rubescens japonicus tea, which is applied in the direction of medical preparations containing active ingredients, tea substitutes, pharmaceutical formulas, etc., can solve the problems of destroying chlorophyll, destroying the active ingredients of Russin japonicus and losing them, etc. Achieve the effect of inhibiting bacteria, benefiting health care and curative effect, and preventing colds
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Embodiment 1
[0025] (a) Between 4:00 and 8:00 in the morning from May to October every year, collect the upper tender leaves of the stems and branches of Ornithus chinensis, and place them in a cold storage with a temperature of 0°C for 4 days;
[0026] (b) After heating the frying equipment to 120°C, put in fresh leaves of Radix radix hibiscus in the frying equipment, and the volume of the piled grass in the frying equipment is about 1 / 2 of the volume of the frying equipment, and stir for 7 minutes;
[0027] (c) Stir fry and knead for about 40-50 minutes in stainless steel frying equipment with the temperature of the frying equipment controlled at 40° C., so that the leaves of the oriole are dried until the water content is 9.5%, and the color is emerald green;
[0028] (d) Immediately thereafter, use the tea forming machine to make the Ornithus japonicus into thin strips or pearl-shaped tea leaves;
[0029] (e) According to the quality of the above-mentioned Donglingcao tea, it is packag...
Embodiment 2
[0031] (a) Between 5:00 and 9:00 in the morning from May to October every year, collect the upper tender leaves of the stems and branches of Ornithus chinensis, and store them in a cold storage at a temperature of 3°C for 3 days;
[0032] (b) After heating the frying equipment to 130°C, put in fresh Radix radix leaves, the accumulation volume of the Radix japonicus in the frying equipment is about 2 / 5 of the volume of the frying equipment, and stir for 9 minutes;
[0033] (c) Stir frying and kneading for about 40-50 minutes in stainless steel frying equipment with the temperature of the frying equipment controlled at 65° C., so that the leaves of the orchid radix are dried to a water content of 9.3%, and the color is emerald green;
[0034] (d) Immediately thereafter, use the tea forming machine to make the Ornithus japonicus into thin strips or pearl-shaped tea leaves;
[0035] (e) According to the quality of the above-mentioned Donglingcao tea, it is packaged and marketed in...
Embodiment 3
[0037] (a) Between 6:00 and 10:00 in the morning from May to October every year, collect the upper tender leaves of the stems and branches of Ornithus chinensis, and place them in a cold storage at a temperature of 2°C for 4 days;
[0038] (b) After heating the frying equipment to 140°C, put in fresh Radix radix leaves, the accumulated volume of the Radix japonicus in the frying equipment is about 2 / 3 of the volume of the frying equipment, and stir for 10 minutes;
[0039] (c) Stir fry and knead for about 35-45 minutes in stainless steel frying equipment with the temperature of the frying equipment controlled at 55° C., so that the leaves of the orchid radix are dried to a water content of 9.8%, and the color is emerald green;
[0040] (d) Immediately thereafter, use the tea forming machine to make the Ornithus japonicus into thin strips or pearl-shaped tea leaves;
[0041] (e) According to the quality of the above-mentioned Donglingcao tea, it is packaged and marketed in diff...
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