Dried folium artemisiae argyi dish and production method thereof
A technology of mugwort leaves and mugwort leaves, which is applied in the field of dried mugwort leaves and its production, can solve the problems of inconvenient storage and carrying, few dried vegetable products, and failure to meet market demand, achieving no toxic and side effects, increasing the market, and satisfying the market effect of demand
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[0019] A dried mugwort leaf vegetable, characterized in that it is made of the following raw materials in the weight ratio: 80-120 parts of mugwort leaves, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseed ingredients, and 1-3 parts of white wine. 3 servings, 2-5 servings of grapefruit, 2-5 servings of dragon fruit, 2-5 servings of ginseng fruit, 2-5 servings of banana, 1-3 servings of strawberry.
[0020] The preferred weight ratio of raw materials is: 100 parts of mugwort leaves, 5 parts of refined salt, 3 parts of rock sugar, 2 parts of aniseed, 2 parts of white wine, 3 parts of pomelo, 3 parts of dragon fruit, 3 parts of ginseng fruit, 3 parts of banana and 2 parts of strawberry.
[0021] The steps of its production method are:
[0022] Step 1. According to the weight ratio, select high-quality mugwort 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 leav...
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