CN100998360A - Lecai tea and its preparing method - Google Patents
Lecai tea and its preparing method Download PDFInfo
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- CN100998360A CN100998360A CNA2006101325044A CN200610132504A CN100998360A CN 100998360 A CN100998360 A CN 100998360A CN A2006101325044 A CNA2006101325044 A CN A2006101325044A CN 200610132504 A CN200610132504 A CN 200610132504A CN 100998360 A CN100998360 A CN 100998360A
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Abstract
A health-care tea for clearing heat, removing toxin, clearing liver to improve vision, and relieving fatigue is prepared from the edible Lecai herb through picking up its tender leaves, washing with clean water, drying in the air, parching at 100-120 deg.C for 20-30 min, immediate cooling, kneading, shaping, baking at 90-100 deg.C, cooling, baking at 110-125 deg.C, and refining.
Description
Technical field
The present invention relates to a kind of process technology of tea, be specifically related to the preparation method of Yi Zhong le dish tea.
Background technology
Compendium of Material Medica record: le dish, another name Canarium album dish, Bai le flower, formal name used at school Radix Acanthopanacis Trifoliati, Trifoliate Acanthopanax Root can be separated hundred poison.Have spinule between You Yu le dish minor matters, thorn is hook solid, its leaf palmately compound leaf alternate, and 3 pieces on leaflet, in three of the also long hook-shaped thorns of petiole base, therefore, the people of Enping City, Guangdong Province give its good name Yi le dish.Because there are unique natural resources and weather conditions in Enping City, crisp, the sweet cold of output De le dish, tasty and refreshing, little hardship though enter the mouth, but local flavor is very unique, really be rare natural health vegetables, because wild le dish yields poorly, and can only just can pluck tender leaf in spring and eat usefulness every year, so how the le dish is made into a kind of research schedule that edible throughout the year health food has been put on people that is convenient for people to.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of clearing heat and detoxicating, clear liver and improve vision, alleviate tired De le dish tea.
The technical solution adopted for the present invention to solve the technical problems is:
The tender tip leaf of Yi Zhong le dish tea ， You le dish is made;
The preparation method of this le dish tea, its step is as follows:
The tender tip leaf 10～15mm of 1) Zhai Cai le dish steeps wash clean with clear water;
2) cool blue or green: as the le dish is placed on adds cool dried surperficial moisture content in the wind groove;
3) complete: with a commentaries on classics pot fried green, 100～120 ℃ of temperature, fixation time is 20～30 minutes, the heat radiation of spreading for cooling immediately after completing;
4) knead: used kneading machine Rou Nian le dish 30～50 minutes;
5) shaping: with agglomerating De le dish separately, stretching, moulding.
6) cure: cure with dryer, under 90～100 ℃ temperature, dry to water content 3～8% and o'clock went out to dry by the fire airing 60 minutes;
7) oven dry: under 110～125 ℃ temperature, make to Tumble Dry;
8) essence is chosen: sort out foreign material and Bu He Ge De le dish bar.
The invention has the beneficial effects as follows: this preparation method Shi De le dish tea reduces bitter taste, is convenient to brew and drinks, and can preserve throughout the year, eat, effect clearing heat and detoxicating, that clear liver and improve vision, alleviate fatigue that long-term Yin Yong le dish tea set has.
The specific embodiment
The tender tip leaf of Yi Zhong le dish tea ， You le dish is made; Effect clearing heat and detoxicating, that clear liver and improve vision, alleviate fatigue that long-term Yin Yong le dish tea set has.
The preparation method of Yi Zhong le dish tea, its step is as follows:
The tender tip leaf 10～15mm of 1) Zhai Cai le dish steeps wash clean with clear water;
2) cool blue or green: as the le dish is placed on adds cool dried surperficial moisture content in the wind groove;
3) complete: with a commentaries on classics pot fried green, 100～120 ℃ of temperature, fixation time is 20～30 minutes, the heat radiation of spreading for cooling immediately after completing; The temperature that completes as for the best is 110 ℃, and fixation time is 25 minutes, adopt Shi De le dish after the step that completes moisture content reduce, remove blue or green flavor, and Shi De le dish is more soft.
4) knead: used kneading machine Rou Nian le dish 30～50 minutes; The best time of kneading is 40 minutes, in the process of kneading, and the slightly pained material outflow in the cell ， Shi le dish of Po Huai le dish, and reduce moisture content, the integer of being convenient to the back is handled.
5) shaping: with agglomerating De le dish separately, stretching, moulding.
6) cure: cure with dryer, under 90～100 ℃ temperature, dry to water content 3～8% and o'clock went out to dry by the fire airing 60 minutes; Best stoving temperature is 95 ℃, and the best is dried to water content 6%.
7) oven dry: under 110～125 ℃ temperature, make to Tumble Dry; Best bake out temperature is 120 ℃.
8) essence is chosen: sort out foreign material and Bu He Ge De le dish bar.
This preparation method Shi De le dish tea reduces bitter taste, is convenient to brew and drinks, and can preserve throughout the year, eat.
Claims (7)
1. Yi Zhong le dish tea is characterized in that the tender tip leaf of: You le dish is made.
2. according to the preparation method of claim 1 Suo Shu De le dish tea, its step is as follows:
The tender tip leaf 10～15mm of 1) Zhai Cai le dish steeps wash clean with clear water;
2) cool blue or green: as the le dish is placed on adds cool dried surperficial moisture content in the wind groove;
3) complete: with a commentaries on classics pot fried green, 100～120 ℃ of temperature, fixation time is 20～30 minutes, the heat radiation of spreading for cooling immediately after completing;
4) knead: used kneading machine Rou Nian le dish 30～50 minutes;
5) shaping: with agglomerating De le dish separately, stretching, moulding:
6) cure: cure with dryer, under 90～100 ℃ temperature, dry to water content 3～8% and o'clock went out to dry by the fire airing 60 minutes;
7) oven dry: under 110～125 ℃ temperature, make to Tumble Dry;
8) essence is chosen: sort out foreign material and Bu He Ge De le dish bar.
3. the preparation method of Yi Zhong le dish tea according to claim 2 is characterized in that: the described temperature that completes of step (3) is 110 ℃, and fixation time is 25 minutes.
4. the preparation method of Yi Zhong le dish tea according to claim 2, it is characterized in that: the described time of kneading of step (4) is 40 minutes.
5. the preparation method of Yi Zhong le dish tea according to claim 2 is characterized in that: the described stoving temperature of step (6) is 95 ℃.
6. the preparation method of Yi Zhong le dish tea according to claim 2 is characterized in that: the described water content 6% of step (6).
7. the preparation method of Yi Zhong le dish tea according to claim 2 is characterized in that: the described bake out temperature of step (7) is 120 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101325044A CN100456943C (en) | 2006-12-29 | 2006-12-29 | Lecai tea and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101325044A CN100456943C (en) | 2006-12-29 | 2006-12-29 | Lecai tea and its preparing method |
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| Publication Number | Publication Date |
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| CN100998360A true CN100998360A (en) | 2007-07-18 |
| CN100456943C CN100456943C (en) | 2009-02-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006101325044A Expired - Fee Related CN100456943C (en) | 2006-12-29 | 2006-12-29 | Lecai tea and its preparing method |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524498A (en) * | 2012-01-16 | 2012-07-04 | 广东岭南职业技术学院 | Acanthopanax trifoliatus-radix angelicae candy and preparation method thereof |
| CN101658226B (en) * | 2009-09-18 | 2012-11-21 | 黄山市多维生物科技有限公司 | Production process of angelica keiskei koidzumi tea |
| CN102835508A (en) * | 2012-07-31 | 2012-12-26 | 安徽省天旭茶业有限公司 | Lyceum chinense-green tea beverage |
| CN102919436A (en) * | 2012-08-03 | 2013-02-13 | 五邑大学 | Acanthopanan trifoliatus herbal tea beverage and preparation method thereof |
| CN103027152A (en) * | 2012-12-15 | 2013-04-10 | 岑路荣 | Preparation method for Lecai tea |
| CN103330031A (en) * | 2013-07-06 | 2013-10-02 | 林蔚 | Anoectochilus roxburghii (Wall.) Lindl tea |
| CN103734416A (en) * | 2013-12-17 | 2014-04-23 | 彭聪 | Process for preparing common tetragonia herb leaf tea |
| CN104247817A (en) * | 2014-09-25 | 2014-12-31 | 李雪壮 | Cleistocalyx operculatus tea and preparation method thereof |
| CN104489186A (en) * | 2014-12-04 | 2015-04-08 | 李雪壮 | Preparation method for tangerine peel-acanthopanax trifoliatus tea |
| CN105432890A (en) * | 2015-12-11 | 2016-03-30 | 李雪壮 | Millettia speciosa Champ tea and making method thereof |
| CN105454580A (en) * | 2015-12-11 | 2016-04-06 | 恩平市瑞丰农业发展有限公司 | Oat and Acanthopanax trifoliatus tea and making method thereof |
| CN110463765A (en) * | 2019-08-12 | 2019-11-19 | 陈健宁 | Yi Zhong le dish milk tea Ji le dish milk tea method for pouring |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048790A (en) * | 1989-07-15 | 1991-01-30 | 孙维江 | The preparation method of Chinese wolfberry tea |
| CN1061519C (en) * | 1998-03-05 | 2001-02-07 | 朱竟若 | Production process of mulberry tea |
| CN1283393A (en) * | 2000-05-16 | 2001-02-14 | 李金弟 | Process for preparing green tea |
| CN1640286A (en) * | 2004-01-09 | 2005-07-20 | 王子刚 | Tea of Herba sonchi oleracei and its preparing method |
-
2006
- 2006-12-29 CN CNB2006101325044A patent/CN100456943C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658226B (en) * | 2009-09-18 | 2012-11-21 | 黄山市多维生物科技有限公司 | Production process of angelica keiskei koidzumi tea |
| CN102524498A (en) * | 2012-01-16 | 2012-07-04 | 广东岭南职业技术学院 | Acanthopanax trifoliatus-radix angelicae candy and preparation method thereof |
| CN102835508A (en) * | 2012-07-31 | 2012-12-26 | 安徽省天旭茶业有限公司 | Lyceum chinense-green tea beverage |
| CN102919436B (en) * | 2012-08-03 | 2014-04-16 | 五邑大学 | Acanthopanan trifoliatus herbal tea beverage and preparation method thereof |
| CN102919436A (en) * | 2012-08-03 | 2013-02-13 | 五邑大学 | Acanthopanan trifoliatus herbal tea beverage and preparation method thereof |
| CN103027152A (en) * | 2012-12-15 | 2013-04-10 | 岑路荣 | Preparation method for Lecai tea |
| CN103027152B (en) * | 2012-12-15 | 2015-04-01 | 岑路荣 | Preparation method for Lecai tea |
| CN103330031A (en) * | 2013-07-06 | 2013-10-02 | 林蔚 | Anoectochilus roxburghii (Wall.) Lindl tea |
| CN103734416A (en) * | 2013-12-17 | 2014-04-23 | 彭聪 | Process for preparing common tetragonia herb leaf tea |
| CN104247817A (en) * | 2014-09-25 | 2014-12-31 | 李雪壮 | Cleistocalyx operculatus tea and preparation method thereof |
| CN104489186A (en) * | 2014-12-04 | 2015-04-08 | 李雪壮 | Preparation method for tangerine peel-acanthopanax trifoliatus tea |
| CN105432890A (en) * | 2015-12-11 | 2016-03-30 | 李雪壮 | Millettia speciosa Champ tea and making method thereof |
| CN105454580A (en) * | 2015-12-11 | 2016-04-06 | 恩平市瑞丰农业发展有限公司 | Oat and Acanthopanax trifoliatus tea and making method thereof |
| CN110463765A (en) * | 2019-08-12 | 2019-11-19 | 陈健宁 | Yi Zhong le dish milk tea Ji le dish milk tea method for pouring |
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|---|---|
| CN100456943C (en) | 2009-02-04 |
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