Liver-protecting plum tea and making method thereof

A technique for protecting the liver of plums, which is applied in the field of dried plums and liver-protecting tea and its preparation, which can solve the problems of single nutrition and achieve the effects of rich nutrition, increased nutritional and health care functions, and delicate taste

Active Publication Date: 2013-07-17
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutrition of traditional dried tea is relatively simple. Therefore, it is necessary to improve the quality of traditional dried tea to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] Weigh (jin) 85 black beans, 15 mung beans, 5 plums, 3.5 kiwis, 3.5 grapes, 5 celery, 5 purple sweet potatoes, 5 toi flowers, 6.5 sunflower discs, 2.5 salvia miltiorrhiza, 4.5 plantains, 2 chrysanthemum seedlings, and 4 melon seeds , cassia seed 4;

[0021] Prepare as follows:

[0022] (1) Stir-fry the cassia seeds until they are slightly fragrant, take them out and let them cool down, then soak them with toi toi flowers, sunflower discs, salvia miltiorrhiza, plantain, and moringa bark to make soup A, fry the melon seeds until fragrant, and grind them into superfine powder B. Wash plums, kiwi, grapes, and celery and squeeze them together to make mixed fruit and vegetable juice C;

[0023] (2) According to the recipe requirements, choose black beans and mung beans with good gloss and no mildew, wash them, soak them in water for 10-20 hours, remove them, add washed and chopped chrysanthemum seedlings, purple sweet potatoes, and then add soup A and The mixed solution of c...

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PUM

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Abstract

The invention provides liver-protecting plum tea and a making method thereof. The liver-protecting plum tea is made of, by weight, 80-90 parts of black bean, 10-20 parts of mung bean, 4-6 parts of plum, 3-4 parts of kiwifruit, 3-4 parts of grape, 4-6 parts of celery, 4-6 parts of purple sweet potato, 4-6 parts of bitter orange blossom, 6-7 parts of sunflower head, 2-3 parts of root of red-rooted salvia, 4-5 parts of plantain herb, 2-3 parts of chrysanthemum shoot, 2-4 parts of sunflower seed, and 3-5 parts of cassia seed. The making method includes: decocting stomach-invigorating nutritious materials into juice, soaking the beans, grinding pulp with pulping water made of mixture of the nutritious juice and water, filtering, boiling, spot-marinating, pressing, packaging, and sterilizing. The dried liver-protecting plum tea is as nutrient as the conventional dried tea, is further imparted with the function of liver protection and health caring, and tastes sweet and pure.

Description

technical field [0001] The invention relates to the field of bean product processing, in particular to dried plum liver-protecting tea and a preparation method thereof. Background technique [0002] Dried tea is a high-end soy product, and it is a subcategory of dried tofu. However, no matter the workmanship and materials used, a lot of attention must be paid. At present, there are many kinds of dried tea on the market, and the existing dried tea is all made of traditional single raw material soybeans through soaking, refining, boiling, filtering, marinating, dressing, pressing, marinating, packaging and sterilization. The nutrition of traditional dried tea is relatively simple. Therefore, it is necessary to improve the quality of traditional dried tea to provide a health dried tea that not only has the nutrition of traditional dried tea, but also has the value of medicinal food and health care. Contents of the invention [0003] The invention provides a dried p...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/40A23L11/45
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD
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