Preparation method of puer tea salt

Abstract

The invention discloses a preparation method of puer tea salt, and belongs to the technical field of health table salt. The preparation method comprises the following steps: putting deep-well raw saltinto a fresh moso bamboo tube with an open end, adding spring water for moistening, and compacting; adding fresh puer tea leaves to the compacted deep-well raw salt, and then sealing the moso bambootube by using red mud; vertically placing the moso bamboo tube in a high temperature-resistant kiln, wherein the red mud end of the moso bamboo tube is downward; heating at a uniform speed till the temperature is 300-320 DEG C, and preserving heat for 2.5-3 hours; when no smoke exists in the kiln, heating at a uniform speed till the temperature is 650-750 DEG C, and preserving heat till the moso bamboo tube and the puer tea leaves are burn out to obtain columnar salt; cooling the columnar salt in the kiln till the temperature is not higher than 300 DEG C to obtain I-stage columnar salt, crushing and grinding the I-stage columnar salt till the particle size is 0.05-0.1 mm to obtain I-stage puer tea salt; and circularly treating the I-stage puer tea salt according to the previous steps for Ntimes to obtain (N+1)-stage puer tea salt. The puer tea salt contains rich minerals and trace elements, and has the health-care effects of natural alkalinity, oxidation resistance, fatigue resistance, blood pressure reduction, blood lipid reduction and the like.

Description

technical field [0001] The invention relates to a preparation method of Pu'er tea salt, which belongs to the technical field of health-care salt. Background technique [0002] The country is based on the people, the people regard food as the sky, and the food takes salt first. Salt is an indispensable and irreplaceable necessity in people's life, but for a long time, my country's salt products have few varieties and low grades, which cannot meet the people's growing needs for material level improvement. Multi-variety Salt is rich in varieties, high-quality, and high added value. As a part of the structural adjustment of the salt industry, the development of multi-variety salt can not only enrich the salt market, open up the non-edible functional salt market, meet consumers' needs of "eat less salt, eat better salt", improve the national physical fitness, but also is the current Salt industry enterprises develop a new profit point. At the same time, with the liberalization...

AI Technical Summary

Problems solved by technology

[0003] Chinese patent CN99109132.9 discloses a roasting and melting method of bamboo salt, Chinese patent CN200710051433.X discloses a smoked bamboo salt and its production method, and Chinese patent CN200710051434.4 discloses a health-care bamboo salt and its production Method, Chinese patent CN200610011824.4 discloses a production method of bamboo salt, and points out that bamboo salt has the effects of anti-inflammatory, sterilizing, refreshing and benefiting the brain, but the process is complicated, time-consuming and requires high-temperature treatment above 1300 ° C, Chinese patent CN 201210541866.4 discloses a recrystallization preparation method of bamboo salt, points out the problems existing in the first four methods, realizes the preparation of bamboo salt at a relatively low temperature, and the obtained bamboo salt is naturally alkaline, rich in minerals and Trace elements, low impurity content, stable quality, good anti-oxidation and detoxification effects, but the preparation process of fresh bamboo juice is complicated to use fresh bamboo juice to achieve its effect

Images