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Preparation method of parsley tea

A technology of parsley leaves and green liquid, which is applied in the field of food processing, can solve the problems of discarding and not making full use of parsley leaves, etc., and achieves the effects of good health care and health preservation, a slightly sweet taste, and a green soup color.

Inactive Publication Date: 2015-01-21
DINGZHOU XINNONG AGRI PROD SALES SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for a long time, except for the pleasing sensory enjoyment brought to people by the green and quiet parsley leaves, only a small part has been used as medicinal materials or processed food, and a large amount of parsley leaves have been discarded. food, more can not make full use of the value of parsley leaves

Method used

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Embodiment Construction

[0016] In order to further understand the features of the present invention and beneficial effects thereof, the specific embodiment of the present invention is described in detail as follows with examples:

[0017] When the parsley leaves grow in summer, pick fresh parsley leaves and process them on the day of picking, otherwise, the parsley leaves will wither and lose the best time for processing. It is better to have green color and no spots, and the finished tea soup of too old parsley leaves will have a bitter taste. Huaide Village, Dingzhou City, Hebei Province where the inventor of the present invention is located has no pollution, and the parsley leaves grown by parsley are of high quality and pollution-free, and are ideal raw materials for parsley leaf tea. The specific processing steps are as follows:

[0018] First, wash the picked fresh parsley leaves, sterilize the fresh parsley leaves in water at a temperature of 80°C to 100°C for about 30 seconds, pick up the pa...

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PUM

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Abstract

The invention discloses a preparation method of parsley tea. The method comprises the following steps: (1) washing parsley leaves; In the water of the component, the mass ratio of parsley leaves to water is 1:5-1:20, the temperature is raised to 60°C-100°C, and after blanching for 20-40 seconds, 0.5-1.0% by weight of compound green protection liquid is added For component B, soak for 20-50 minutes at room temperature, and pick up the parsley leaves; (3) after the parsley leaves are cooled, shape them with a pressure of 20 MPa and homogenize them; (4) The shaped parsley leaves are kneaded to curl; (5) the above-mentioned parsley leaves kneaded to curl are dried at a temperature of 80°C to 130°C; (6) the dried parsley leaves are dried at 60°C to 120°C Under the temperature of ℃, carry out drying again, carry out sterilizing treatment then, knead to curly shape; The tea beverage brewed with the present invention has retained the unique fragrance and nutritional components of fresh parsley leaves, and has good health benefits to the human body. Health and wellness benefits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of parsley tea. Background technique [0002] Parsley, there are two kinds of cress and celery, which have similar functions, and celery is the best medicinal one. Celery has a strong aroma, also known as "parsley". It is a perennial herbaceous plant in the genus Celery of Umbelliferae. It is native to the marshes along the Mediterranean Sea and has been widely cultivated in countries all over the world. my country's celery cultivation began in the Han Dynasty and has a history of more than 2,000 years. At first, it was only grown as an ornamental plant, and later it was used as food. After continuous domestication and cultivation, a celery cultivar with a slender petiole was formed, namely Benqin (Chinese parsley). Benqin is widely distributed throughout our country. Parsley is rich in vitamin A, vitamin B1, vitamin B2, vitamin C and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/34
Inventor 李占良
Owner DINGZHOU XINNONG AGRI PROD SALES SPECIALIZED COOP
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