A kind of preparation method of smilax tea
A production method and technology of sarsaparilla tea, applied in the production field of sarsaparilla tea, can solve problems such as insufficient development and utilization, and achieve the effects of improving economic value and nutritional value, fresh taste, and elegant flavor
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Embodiment 1
[0016] A preparation method of sarsaparilla tea, which adopts the following steps:
[0017] A. Raw material preparation: Pick fresh 10kg young leaves of smilax and 5kg young leaves of oxtail, wash the surface of the young leaves with clean water, filter the water, set aside, wash away the dust, soil and other impurities on the leaf surface, so as to avoid impurities affecting the taste of the finished tea and quality;
[0018] B. Finishing: Clean the cleaned young leaves of smilax and oxtail leaves respectively with steam. The temperature of steam finishing is 130°C, and the finishing time is 5s. After finishing, spread it to cool down immediately to remove the bitterness and slightly pungent taste in the raw materials. ;
[0019] C, cutting into strips: respectively cut the young leaves of sarsaparilla and oxtail leaves after finishing and cooling into strips with a length of 1cm and a width of 0.6cm, mix 7.5kg of smilax leaves and 2.5kg of oxtail leaves, and knead them by h...
Embodiment 2
[0025] A preparation method of sarsaparilla tea, which adopts the following steps:
[0026] A. Raw material preparation: pick fresh 10kg smilax tender leaves, 5kg oxtail tender leaves, 3kg calcium fruit tender leaves, wash the surface of the tender leaves with clean water, drain the water, set aside, wash away the dust, soil and other impurities on the leaf surface, avoid Impurities affect the taste and quality of finished tea;
[0027] B. Finishing: The cleaned young leaves of sarsaparilla, young leaves of oxtail, and tender leaves of sarsaparilla are cleaned by steam. The temperature of steam cleaning is 140°C, and the cleaning time is 4s. Bitter and slightly pungent;
[0028] C. Cut into strips: Cut the young leaves of smilax and oxtail leaves after finishing and cooling into strips with a length of 1.5cm and a width of 0.5cm, and press 8.5kg of smilax leaves, 1kg of oxtail leaves, and 1 kg of calcium fruit leaves. The ratio of 0.5kg is mixed, and kneaded into a rope shap...
Embodiment 3
[0034] A preparation method of sarsaparilla tea, which adopts the following steps:
[0035] A. Raw material preparation: Pick fresh 10kg young leaves of smilax, 5kg young leaves of oxtail, 3kg young leaves of thick plum, 1kg cotyledon cassia, 1kg young leaves of Fuguicai, wash the surface of the young leaves with clean water, drain the water, set aside, and wash away Dust, soil and other impurities on the leaf surface can prevent impurities from affecting the taste and quality of the finished tea;
[0036] B. Finishing: The cleaned young leaves of sarsaparilla, young leaves of oxtail, young leaves of thick plum, cotyledon cassia, and young leaves of Fuguicai are cleaned by steam. Cool and dissipate heat to remove the bitterness and slightly pungent taste in the raw materials;
[0037] C. Cut into strips: Cut the young leaves of Smilax smilax, young leaves of oxtail, young leaves of thick plum, cotyledon cassia, and young leaves of Fuguicai after finishing and cooling into str...
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