Method for semi-manually and semi-mechanically processing Xinyang Maojian tea leaves

A Xinyang Maojian, semi-manual technology, which is applied in tea processing before extraction, can solve the problem of high cost of machining Xinyang Maojian, and achieve the effects of reducing production costs, stable quality, and tight shape

Inactive Publication Date: 2015-12-02
XINYANG AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] One of the purposes of the present invention is to solve the problems of high labor intensity and high cost of machining Xinyang Maojian by manual processing, and further provide a semi-manual and semi-mechanized method for processing Xinyang Maojian. This method of processing Xinyang Maojian can overcome manual processing The problem of high labor intensity of Xinyang Maojian can overcome the problem of high cost of machining Xinyang Maojian

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The method of semi-manual and semi-mechanized processing Xinyang Maojian includes the following steps:

[0020] (1) Treatment of fresh leaves: After the fresh leaves are harvested, spread them out to dry first, and then winnow to remove old leaves and impurities. Smaller ones are generally tender, and the fresh leaves left on the sieve surface are larger and generally older. The fresh leaves on the sieve surface and under the sieve are processed separately. This shaking sieve classification is conducive to adopting different processing techniques according to the size of fresh leaves, which is conducive to obtaining the highest economic benefits.

[0021] (2) Finishing with the drum continuous greening machine: preheat the greening machine first, and when the temperature at the leaf-throwing end of the drum reaches 130°C, start throwing leaves and killing greens. The leaves should be thrown evenly. When starting to throw leaves, it is advisable to grasp 2 to 3 fresh lea...

Embodiment 2

[0029] The method of semi-manual and semi-mechanized processing Xinyang Maojian includes the following steps:

[0030] (1) Treatment of fresh leaves: After the fresh leaves are harvested, spread them out to dry first, and then winnow to remove old leaves and impurities. The fresh leaves on the sieve surface are larger and generally older, and the fresh leaves on the sieve surface and under the sieve are processed separately. This shaking sieve classification is conducive to adopting different processing techniques according to the size of fresh leaves, which is conducive to obtaining the highest economic benefits.

[0031] (2) Finishing with drum continuous greening machine: preheat the greening machine first, and when the temperature at the leaf-throwing end of the drum reaches 110°C, start throwing leaves and killing greens. The leaves should be thrown evenly. When starting to throw leaves, it is advisable to continuously grab 2 to 3 fresh leaves Leaves, to fully absorb the...

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PUM

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Abstract

The invention belongs to the technical field of green tea processing, and concretely provides a method for semi-manually and semi-mechanically processing Xinyang Maojian tea leaves. The method comprises the following steps: processing fresh leaves; deactivating enzymes through a continuous roller enzyme deactivating machine; rolling through using a rolling machine; carrying out hot rolling and stir-frying strip forming by using a small Xinyang Maojian tea stir-frying strip forming machine; manually finishing strips; and drying by using charcoal fire. The method allows Xinyang Maojian tea obtained through the method to reach traditional Xinyang Maojian tea quality and dry tea to have stable quality and fine profile, and has the advantages of labor intensity reduction, production efficiency increase, production cost reduction, and large-scale standardized production of the Xinyang Maojian tea.

Description

technical field [0001] The invention belongs to the technical field of green tea processing, and in particular relates to a half-manual and half-mechanized method for processing Xinyang Maojian. Background technique [0002] At present, there are generally two processing techniques for Xinyang Maojian tea: traditional manual frying and mechanized processing. [0003] The frying process of the traditional manual frying method is: raw pot-cooked pot-drying. At present, some tea farms and tea farmers still use this method. The advantage is that the input cost is low, Xinyang Maojian high-quality goods can be produced, and the authentic and traditional color, fragrance and shape of Xinyang Maojian tea can be maintained. However, the technical requirements for fryers are high, the labor intensity is high, the work efficiency is low, and the cost of tea making is high. Many tea farms and tea farmers only produce spring tea and give up the production of summer and autumn tea, res...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23F3/14
Inventor 郭桂义孙慕芳袁丁陈义刘佳张洁刘威尹鹏池水婧
Owner XINYANG AGRI & FORESTRY UNIV
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