Purslane teabag and preparation method thereof

A technology of purslane bags and purslane, which is applied in the direction of tea substitutes and the like, can solve the problems of single consumption that cannot be eaten for a long time, and is not conducive to the promotion of purslane beverages.

Active Publication Date: 2014-04-23
莫有根
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous excavation and discovery of the nutritional value and medicinal value of purslane, people pay more and more attention to purslane; when people use purslane, they usually only do simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation of the purslane teabag of every 60g comprises following components and content thereof: 45g of purslane leaves, 10g of cucumber cubeb, 5g of lemon.

[0023] The preparation method of purslane bag, comprises the following steps:

[0024] A: Preparation: Select purslane leaves, remove yellow leaves, rotten leaves and other sundries, and then soak in water at 75°C for five minutes;

[0025] B: Drying: Weigh 65g of purslane leaves and put them in an ultraviolet oven at 80°C-150°C to dry for 30 minutes. At this time, the weight of purslane leaves is 50g;

[0026] C: Soaking: put 15g of cubeb and dried 50g of purslane leaves into rice wine and soak for 48 hours;

[0027] D: Drying: Take out the leaves of purslane and cubeb soaked in rice wine, put them into an oven at 60°C-80°C to bake respectively, take out when the weight of purslane leaves is 45g, and the weight of cubeb is 10g take out;

[0028] E: Bagging: Mix 45g of purslane leaves, 10g of cubeb and 5...

Embodiment 2

[0031] The preparation of every 60g of purslane teabag includes the following components and their contents: 31.5g of purslane leaves, 20g of cubeb, and 8.5g of lemon.

[0032] The preparation method of purslane bag, comprises the following steps:

[0033] A: Preparation: Select purslane leaves, remove yellow leaves, rotten leaves and other sundries, and then soak in water at 75°C for five minutes;

[0034] B: Drying: Weigh 45.5g of purslane leaves and put them in an ultraviolet oven at 80°C-150°C for 30 minutes. At this time, the weight of purslane leaves is 35g;

[0035] C: Soaking: put 30g of cubeb and dried 35g of purslane leaves into rice wine and soak for 48 hours;

[0036] D: Drying: Take out the leaves of purslane and cubeb soaked in rice wine, and put them into an oven at 60°C-80°C to bake respectively. take out;

[0037] E: Bagging: Mix dried 31.5g purslane leaves, 20g cucumber cubebs, and 8.5g dried lemons into a gauze bag;

[0038] F: Sterilization: Sterilize ...

Embodiment 3

[0040] The preparation of the teabag of purslane of every 60g comprises following components and content thereof: 49.5g of purslane blade, 8g of cubeb, 2.5g of lemon.

[0041] The preparation method of purslane bag, comprises the following steps:

[0042] A: Preparation: Select purslane leaves, remove yellow leaves, rotten leaves and other sundries, and then soak in water at 75°C for five minutes;

[0043] B: Drying: Weigh 71.5g of purslane leaves and put them in an ultraviolet oven at 80°C-150°C for 30 minutes. At this time, the weight of purslane leaves is 55g;

[0044] C: Soaking: put 12g of cubeb and dried 55g of purslane leaves into rice wine and soak for 48 hours;

[0045] D: Drying: Take out the leaves of purslane and cubeb soaked in rice wine, put them into an oven at 60°C-80°C and bake them, take them out when the weight of purslane leaves is 49.5g, and that of piper cubeb is 8g ;

[0046] E: Bagging: Mix 49.5g of dried purslane leaves, 8g of cubeb, and 2.5g of dri...

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PUM

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Abstract

The invention relates to a purslane teabag and a preparation method thereof, in particular to a purslane teabag and its preparation method. Production of the purslane teabag comprises the steps of: material preparation, i.e. selecting purslane leaves, removing yellow leaves, rotten leaves and other debris, and then placing the remaining purslane leaves in 75DEG C water to under soaking for five minutes; ultraviolet drying, i.e. weighing purslane leaves and placing the leaves into an ultraviolet oven at 80DEG C-150DEG C to undergo baking for 30 minutes; immersion, i.e. placing piper cubeba and dried purslane leaves into rice wine to under soaking for 48 hours; drying, i.e. taking out the purslane leaves and piper cubeba soaked in the rice wine, putting them into an oven at 60DEG C-80DEG C to undergo baking for 72min, then taking the materials out; bagging, i.e. mixing the dried purslane leaves and piper cubeba with dried lemon, and loading the mixture into a gauze bag; and sterilization, i.e. subjecting the bagged purslane, piper cubeba and lemon to ultraviolet sterilization for two hours. According to the invention, by soaking the purslane leaves in the rice wine, the cold nature of the purslane leaves is removed.

Description

technical field [0001] The invention relates to teabags and a preparation method thereof, in particular to purslane teabags and a preparation method thereof. Background technique [0002] With the continuous excavation and discovery of the nutritional value and medicinal value of purslane, people pay more and more attention to purslane; when people use purslane, they usually only do simple preliminary processing, such as squeezing juice, adding sugar, However, because purslane is a cold food, it cannot be eaten alone for a long time, which is very unfavorable for the promotion of purslane beverage. Contents of the invention [0003] The present invention aims at the shortcoming of the prior art that the medium-cold purslane is not suitable for everyone to drink, and provides a purslane tea bag and its preparation method, so that the purslane can not only be directly soaked in boiling water for drinking, but also removes the The cold nature of purslane makes purslane suita...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 莫有根
Owner 莫有根
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