Preparation method of pagoda tree flower tea
A technology of Huai Mi tea and Huai Mi, which is applied in the food field, can solve the problems of different temperature tolerance, unsatisfactory frying effect, and poor product color, and achieve the effects of low cost, preventing capillary bleeding, and promoting microcirculation
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Embodiment 1
[0025] A preparation method of Huai Mi tea, comprising the steps of:
[0026] 1. Raw material collection
[0027] In mid-July, choose the morning when the weather is fine, lay a plastic film under the tree, cut off a full ear of pagoda japonica with a hook sickle, and remove the pagoda japonica from the branches to remove the flowers, leaves, branches and other impurities.
[0028] 2. Raw materials are dried
[0029] Spread the Huai Mi harvested in step 1 evenly on the stone table, and expose it to the sun for 3 hours from 11:00 in the morning to 2:00 in the afternoon on the day of picking Huai Mi, and turn it every half hour to get semi-dry, green Huai Mi.
[0030] 3. Fried sophora rice
[0031] First put 50 grams of millet in a stir-frying container and stir-fry for 1.5 minutes, then add 750 grams of dark green pagoda seed obtained in step 2 into the stir-frying container and stir-fry together with the millet at a temperature of 100°C until the sophora rice The surface ...
Embodiment 2
[0032] Example 2: The steps are the same as in Example 1, the difference is that after step 3, continue the following steps: sieve the Huai Mi tea obtained in Step 3, separate the millet and Huai Mi, and obtain golden Huai Mi tea and pale Huai Mi respectively. Brown fried millet.
Embodiment 3
[0033] Embodiment 3: The steps are the same as in Embodiment 2, except that the frying temperature in the step 3 is 70°C.
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Abstract
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