Seaweed tea and its preparation method

A technology of seaweed tea and seaweed, applied in tea substitutes, pharmaceutical formulations, medical raw materials derived from algae, etc., can solve the problems of only soaking for 1-2 minutes, poor taste, affecting taste, etc.

Inactive Publication Date: 2006-08-30
陈惠玉 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding a certain amount of tea powder to seaweed powder can effectively reduce the fishy smell of seaweed and fully retain the nutritional content of seaweed. However, due to the characteristics of tea itself, the brewed tea soup of ordinary tea will often be bitter. Generally, it can only be soaked for 1-2 minutes. Good tea can be soaked for a little longer, but if soaked for too long, even the best tea will be somewhat bitter.
And now the price of tea remains high, and good tea makes ordinary people dare not care about it. Tea powder is added to seaweed powder to suppress the stench of seaweed. Too bad, if you use good tea leaves to make tea powder, the cost is too high, and you can’t steep it for too long, otherwise it will be a little bitter, which will also affect the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The seaweed tea of ​​the present invention is formed by mixing 95% by weight of seaweed powder and 5% by weight of ginger powder.

[0025] The preparation method of seaweed tea of ​​the present invention is realized through the following steps:

[0026] 1. Prepare a certain amount of commercially available seaweed in the form of strips, and roast and sterilize the seaweed at a baking temperature of 100°C;

[0027] 2. Add an appropriate amount of commercially available turmeric powder to the seaweed that has been sterilized in step one and bake it for 20 minutes at a temperature of 100° C., wherein the weight ratio of seaweed is 95%, and the weight ratio of ginger is 5% %;

[0028] 3. Grind the seaweed and turmeric powder baked and fried in step 3 into powder.

[0029] 4. Put the mixed powder of seaweed and turmeric powder that has been ground in step 3 into a small cotton paper bag that can be brewed conveniently.

Embodiment 2

[0031] The seaweed tea of ​​the present invention is formed by mixing 92% by weight of seaweed powder and 8% by weight of ginger powder.

[0032] The preparation method of seaweed tea of ​​the present invention is realized through the following steps:

[0033] 1. Prepare a certain amount of commercially available seaweed in the form of strips, and roast and sterilize the seaweed at a baking temperature of 150°C;

[0034] 2. Add an appropriate amount of commercially available turmeric powder to the seaweed that has been sterilized in step one and bake it for 30 minutes at a temperature of 150° C., wherein the weight ratio of seaweed is 92%, and the weight ratio of ginger is 8 %;

[0035] 3. Grind the seaweed and turmeric powder baked and fried in step 3 into powder.

[0036] 4. Put the mixed powder of seaweed and turmeric powder that has been ground in step 3 into a small cotton paper bag that can be brewed conveniently.

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PUM

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Abstract

A seaweed tea is prepared from seaweed powder and ginger powder through proportional mixing, baking, parching and grinding. It has no odor and sure health-care action.

Description

technical field [0001] The invention relates to a brewable and drinkable seaweed tea made from seaweed powder. Background technique [0002] Seaweed is a marine plant, rich in nutrients and substances with health functions, such as protein, various amino acids, various vitamins and polysaccharides. The chlorophyll contained in seaweed is more than 10 times that of vegetables, and it also contains various inorganic elements and trace elements (such as potassium, sodium, calcium, zinc, selenium, iodine, etc.), and seaweed is also rich in alginic acid, mannitol, etc. , has the effects of eliminating phlegm, dispelling stagnation, reducing fever and diuresis, lowering serum cholesterol, reducing arteriosclerosis, and lowering blood pressure. It has a positive effect on improving the immune function of middle-aged and elderly people and prolonging the life span of cells. Regular consumption can reduce fatigue, beautify the skin, invigorate the stomach, and have significant cura...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A61K36/9068A61K36/02A61P3/10A61P9/12A61P37/02
Inventor 陈惠玉陈聪福
Owner 陈惠玉
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