Pickling method of fresh tea leaves

Abstract

The invention relates to a pickling method of fresh tea leaves, comprising the following steps: tea leaves are collected, uniformly spreaded at a ventilation part to be withered, and sunned to enable bud leaves to soften; the tea leaves are sent into a green removing machine, and deactivation of enzymes is carried out by using high-temperature steam of 100 DEG C to 150 DEG C; then the tea leaves are sent into a cooling pond, and soaked for 10 min to 30 min by using cooling water of 5 DEG C to 15 DEG C; the tea leaves are sent into a drum screen to eliminate moisture in a rolling way; in addition, a sauce liquid is prepared by uniformly mixing 0.2 to 0.5 part of onion particles, 5 to 15 parts of sauce, 0.2 to 0.6 part of vinegar and 0.5 to 15 parts of sugar solution according to weight part; 5 to 10 parts of tea leaves after being dehydrated and 3 to 15 parts of the sauce liquid are mixed and evenly stirred; the tea leaves are fermented under the low-temperature condition of 0 DEG C to 10 DEG C for no less than 100 days; and then the tea leaves are taken out to be packaged, and a pickling finished product is obtained. The invention has the advantages of simple operation, scientific technology, reasonable nutrition arrangement, favorable taste flavor of the prepared tea pickles, and the like, and can utilize a great deal of idle resources, and enhances the industrial added value of the tea planting industry.

Description

technical field [0001] The invention relates to a pickled food, in particular to a method for pickling fresh tea leaves. Background technique [0002] There are three ways to pickle vegetables, one is pickles, but kimchi, and the third is pickles. Pickles are vegetables that have been pickled with salt. Because pickles contain nitrite, many people are discouraged; and not all vegetables are suitable for pickling pickles, for example, some vegetables contain a lot of water, or contain a lot of fiber, which is perishable when resting, or only crude fiber is left after dehydration , nutrition and flavor are not ideal; and kimchi can just make up for the shortcoming of pickles. Kimchi is a vegetable that has been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi; such as cabbage, Chinese cabbage, carrot, white radish, garlic, shallot, cucumber, onion, etc. Kimchi is rich in lactic acid bacteria, ...

AI Technical Summary

Problems solved by technology

However, oil should not be touched when making kimchi, otherwise it will be easily spoiled, which brings limitations to the production and storage of kimchi, while pickles are pickled with sauce or soy sauce, fermented, and can be stored fo