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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

Inactive Publication Date: 2016-06-01
HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004]At present, most of the mulberry leaf products on the market are raw products, and there are few dried vegetable products, which are inconvenient to store and carry, and cannot meet market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[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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PUM

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Abstract

The present invention discloses a dried mulberry leaf dish and a production method thereof, wherein the dried mulberry leaf dish is prepared from the following raw materials by weight: 80-120 parts of mulberry leaf, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of papaya, 2-5 parts of peach, 2-5 parts of armeniaca vulgaris lam, 2-5 parts of mango, and 1-3 parts of loquat, and washing, drying in the sun, cutting into strips, decocting, dewatering, sterilization and other processes are performed to prepare the dried mulberry leaf dish. According to the present invention, when the mulberry leaf is placed into the pot so as to be decocted, the mulberry leaf retains the refreshing and elegant taste of papaya, peach, armeniaca vulgaris lam, mango and loquat, such that the aroma of the mulberry leaf is increased, the flavor of the mulberry leaf is increased, and the taste is good and delicious; and the eating method and the processing method of the mulberry leaf are increased, the mulberry leaf is easy to eat in home and restaurants, the market of the mulberry leaf is effectively broadened, and the market requirement is met.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a dried mulberry leaf vegetable and a preparation method thereof. Background technique [0002] According to traditional Chinese medicine, mulberry leaves are bitter, sweet and cold in nature and have the effects of dispersing wind and heat, clearing liver and improving eyesight. Studies have proved that mulberry leaves also have good skin beautification effects, especially for acne and brown spots on the face. [0003] In 2014, mulberry sprouts have become a common dish in most regions. They are popular in mainland China because of their rich nutritional value and green and natural characteristics. [0004] At present, most of the mulberry leaf products on the market are raw products, and there are few dried vegetable products, which are inconvenient to store and carry, and cannot meet market demand. Contents of the invention [0005] The object of the present invention is to p...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29
CPCY02A40/90
Inventor 葛红东
Owner HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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