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Preparation method of sonchus oleraceus tea

A technology of bitter vegetable tea and bitter vegetable, which is applied in the directions of tea substitutes and tea treatment before extraction, can solve the problems of long-term storage and instant use, etc., and achieves green soup color, mellow taste, and guaranteed nutritional value. Effect

Inactive Publication Date: 2017-06-27
池州市贵池区吉亮山野菜开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, bitter vegetables are mainly fried or cold, which cannot be eaten and used immediately, and cannot be stored for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of bitter herb tea, its preparation method is as follows:

[0018] 1) Material selection: select bitter herbs with no pests, no gaps, no yellow leaves, and no rotten leaves, remove the roots of the bitter herbs, and leave the bitter herbs;

[0019] 2) Cleaning: Put the selected material into the water for cleaning and then drain;

[0020] 3) air-drying: place the bitter cabbage leaves after washing and draining in a cool place to air-dry naturally;

[0021] 4) Finishing: The air-dried bitter cabbage leaves are subjected to finishing treatment, the finishing temperature is 180-200°C, and the finishing time is 30min-40min;

[0022] 5) kneading: cooling the bitter vegetable leaves after finishing to 60°C, then sending them into a kneading machine for kneading, wherein the kneading adopts heavy kneading, light kneading, and heavy kneading;

[0023] 6) Stripping: striping the twisted bitter vegetable leaves;

[0024] 7) Drying: send the well-o...

Embodiment 2

[0027] A kind of preparation method of bitter herb tea, its preparation method is as follows:

[0028] 1) Material selection: select bitter herbs with no pests, no gaps, no yellow leaves, and no rotten leaves, remove the roots of the bitter herbs, and leave the bitter herbs;

[0029] 2) Cleaning: Put the selected material into the water for cleaning and then drain;

[0030] 3) air-drying: place the bitter cabbage leaves after washing and draining in a cool place to air-dry naturally;

[0031] 4) Finishing: the air-dried leaves of bitter cabbage are subjected to finishing treatment, the finishing temperature is 190°C, and the finishing time is 35 minutes;

[0032] 5) kneading: cooling the bitter vegetable leaves after finishing to 65°C, then sending them into a kneading machine for kneading, wherein the kneading adopts heavy kneading, light kneading, and heavy kneading;

[0033] 6) Stripping: striping the twisted bitter vegetable leaves;

[0034] 7) Drying: send the well-org...

Embodiment 3

[0037] A kind of preparation method of bitter herb tea, its preparation method is as follows:

[0038] 1) Material selection: select bitter herbs with no pests, no gaps, no yellow leaves, and no rotten leaves, remove the roots of the bitter herbs, and leave the bitter herbs;

[0039] 2) Cleaning: Put the selected material into the water for cleaning and then drain;

[0040] 3) air-drying: place the bitter cabbage leaves after washing and draining in a cool place to air-dry naturally;

[0041] 4) Finishing: The air-dried bitter cabbage leaves are processed at a temperature of 200° C., and the finishing time is 40 minutes;

[0042] 5) kneading: cooling the bitter vegetable leaves after finishing to 70°C, then sending them into a kneading machine for kneading, wherein the kneading adopts heavy kneading, light kneading, and heavy kneading;

[0043] 6) Stripping: striping the twisted bitter vegetable leaves;

[0044] 7) Drying: send the well-organized bitter vegetable leaves int...

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PUM

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Abstract

The invention discloses a preparation method of bitter vegetable tea. The preparation method is as follows: 1) material selection, 2) cleaning, 3) air drying, 4) finishing, 5) rolling, 6) stripping, 7) drying, 8 )Titian. The preparation method of the bitter vegetable tea of ​​the present invention prepares the bitter vegetable into bitter vegetable leaves, on the one hand, the bitter vegetable can be eaten and used immediately, and can be preserved for a long time; on the other hand, the nutritional value of the bitter vegetable is also ensured; The color is green, the taste is mellow and slightly bitter.

Description

technical field [0001] The invention relates to a processing technology of bitter herbs, in particular to a preparation method of bitter herbs tea. Background technique [0002] The young leaves of Kudingcai, a plant of the Compositae family. Medicine and food have both perennial herbs. The name of the medicine is Patrinia, the different names are Maiden Flower and Deer Gut Horse Grass. Commonly known as bitter vegetable among the people, it is also known as Tianxiangcai, Tukupod, Ganmacai, Geranium, Wuxiangcai, etc. Because of its snake-like leaves, it is also called snake insect seedlings in Shandong. The taste is sweet and slightly bitter. It can be fried or eaten cold. Every 100 grams of bitter vegetable tender seedlings contains 2.8 grams of protein, 0.6 grams of fat, 5.4 grams of crude fiber, 4.6 grams of sugar, 540 micrograms of carotene, and 10.09 milligrams of vitamin B. , 20.11 mg of vitamin B, 0.6 mg of vitamin PP, 19 mg of vitamin C, 2.93 mg of vitamin E, 180 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23F3/06A23F3/12
CPCA23F3/34A23F3/06A23F3/12
Inventor 杨吉亮
Owner 池州市贵池区吉亮山野菜开发有限公司
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