Dried mulberry leaf dish and production method thereof
A production method and technology of mulberry leaves, applied in the field of dried mulberry leaf vegetables and their production, can solve the problems of inconvenient storage and carrying, few dried vegetable products, and failure to meet market demand, so as to maintain flavor and nutritional content, increase The market, the effect of meeting market demand
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[0019] A dried mulberry leaf vegetable is characterized in that it is made of the following raw materials in the weight ratio: 80-120 parts of mulberry leaves, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseed ingredients, white wine 1-3 parts, 2-5 parts of papaya, 2-5 parts of peach, 2-5 parts of apricot, 2-5 parts of mango, 1-3 parts of loquat.
[0020] The preferred raw material weight ratio is: 100 parts of mulberry leaves, 5 parts of refined salt, 3 parts of rock sugar, 2 parts of aniseed, 2 parts of white wine, 3 parts of papaya, 3 parts of peach, 3 parts of apricot, 3 parts of mango and 2 parts of loquat.
[0021] The steps of its production method are:
[0022] Step 1. According to the weight ratio, select high-quality mulberry leaves, wash them with clean water, and then place them in the sun to dry naturally for 1-2 hours to remove impurities on the edge of the leaves. The leaves are whole or shredded for later use;
[0023] Step 2. ...
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