CN112640977A - Preparation method of chi anthony tea - Google Patents
Preparation method of chi anthony tea Download PDFInfo
- Publication number
- CN112640977A CN112640977A CN202011571160.3A CN202011571160A CN112640977A CN 112640977 A CN112640977 A CN 112640977A CN 202011571160 A CN202011571160 A CN 202011571160A CN 112640977 A CN112640977 A CN 112640977A
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- Prior art keywords
- chi
- leaves
- tea
- mixture
- flower
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; CARE OF BIRDS, FISHES, INSECTS; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New breeds of animals
- A01K67/033—Rearing or breeding invertebrates; New breeds of invertebrates
Abstract
The invention discloses a preparation method of chi floral worm tea, which belongs to the technical field of worm tea cultivation and adopts a special method to graft the oriental armyworm used for producing the oriental armyworm tea on treated chi dried flower leaves, so as to obtain chi floral worm tea with fresh mouth and lingering aftertaste. The invention solves the problem that the body of a part of people drinks the traditional chi anthurium tea finished product which is fresh and sweet for a long time, and is allergic.
Description
Technical Field
The invention relates to the technical field of insect tea culture, in particular to a preparation method of chi flower insect tea.
Background
The insect tea has higher nutritive value than common tea, contains nearly 20 kinds of essential amino acids, and a certain amount of crude protein, crude fat, saccharide, tannin, vitamins and other nutrients, and has the functions of lowering temperature, purging fire, and eliminating spasm and diarrhea. The long-term taking of the insect tea can discharge toxin in vivo, balance body fluid, clean blood vessels and intestinal tracts, regulate physiological functions of organisms, improve immunity, increase food consumption, improve spirit and sleep, reduce the incidence of cold, and further play the roles of resisting oxidation and preventing aging.
Hunan, Qian and Gui are main production areas of the insect tea in China, summer seedlings, Dong mountain people take the leaves of the scented tree, the leaves of the wild jujube, the leaves of the maple, the leaves of chi and the like back to home to stack every year, and after about one week, some noctuids lay eggs on the leaves, noctuid larvae hatch out about half a month, and after the larvae eat the leaves, the excrement of the larvae is the semi-finished product of the insect tea; however, since the chi flower leaves have a special fragrance, not only the loopers are attracted to lay eggs before the loopers, but also some moths of the caterpillars are attracted to lay eggs before the moths, and the feces excreted by the caterpillars after eating the chi flower leaves are very similar to the excretion of the loopers, so that some people can cause skin allergy after drinking the tea containing the excretion of the caterpillars. Therefore, in order to solve the problem, practitioners in the industry finally find a method for stacking the fermented chi flower leaves on the leaves of the oriental paperbush which are eaten by the oriental paperbush moths for many times through practice, and enabling the larvae of the oriental paperbush moths to quickly form a layer of silk screen on the surfaces and the inner parts of the chi flower leaves before the caterpillar moths lay eggs, so that the caterpillar moths do not have oviposition media; further solves the problem that the conventional chi anthurium tea contains the trichomonas faecalis to cause skin allergy. chi anthony tea obtained by the process: the finished product insect tea is black brown and granular, such as millet; the tea soup is thick and clear, tastes mellow, slightly bitter, has obvious effects of promoting the production of body fluid and returning sweet, and generates a first-line cool feeling from the throat to the chest and abdomen after drinking, which is different from the feeling of other tea products.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of chi anthlemintis tea, which aims to solve the problem that chi anthlemintis tea contains trichomonad excrement to cause skin allergy.
The technical scheme adopted by the invention for solving the technical problem is as follows: a preparation method of chi anthony tea is characterized by comprising the following steps:
chi preparation method of the flower leaf: collecting fresh chi flower leaves, placing in boiling water at 80-100 deg.C for 1 min to scald the caterpillars on the leaves, sun drying to 8 days, and fermenting for more than 4 hr.
A passageway with the width of 70-90 cm is reserved in the middle of an A-shaped shed with the length of 10 m, the width of 4 m and the height of 2 m is built on fir barks in the field, 3 layers of racks are built on two sides of the shed respectively, the height of each layer is 50 cm, a layer of plastic color strip cloth is laid under the third layer of racks, and insect tea semi-finished products falling off the racks can be collected at any time.
Paving a layer of the leaves of the champignon, the thickness of which is about 2 cm, on the shelf in the step 2, enabling the spiderworm to lay eggs in one week, and enabling the hatched insects to start eating the leaves of the champignon in two weeks; collecting the semi-finished product of the champignon tea on the color strip cloth when the champignon leaves are almost eaten by insects after about 50-70 days, and stacking the chi flowers and leaves fermented in the step 1 on the champignon leaves, wherein the thickness of the chi flowers and leaves is 20-35 cm; the larvae of the oriental fruit moth can quickly climb to the fermented chi flower leaves to eat the chi flower leaves, and the excrement of the larvae is the semi-finished product of the chi anthony tea.
The fermented chi flower leaves are added once every 30 to 70 days, and the adding thickness is 20 to 35 centimeters; the time for adding chi flower leaves can also be determined according to the feeding degree of the Heliothis virescens.
The chi flower semi-finished product insect tea is spread in a container after being collected, then is placed under the sun for one day, and then is screened out of residue; then putting the mixture into an iron pan, frying the mixture for 15 to 20 minutes by slow fire, pouring the mixture into a basin, cooling the mixture to 30 to 35 ℃, and then putting the mixture into a bag for aging for 40 to 60 days; and then putting the mixture into an iron pan, frying the mixture for 30 to 35 minutes by slow fire, pouring the mixture into a basin for fermentation for 5 hours, putting the mixture into a bag, sealing and aging the bag for 2 to 6 years, and obtaining chi finished product of the anthony tea.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the following beneficial effects:
due to the adoption of a field shed building method, the approach for obtaining chi flower and leaf raw materials is accelerated, and a lot of manpower and material resources are saved.
Fast insect growth: the fermented chi flower leaves are stacked on the leaves of the oriental paperbush which are eaten by oriental paperbush moths, before the caterpillar moths lay eggs, larvae of the oriental paperbush moths are quickly formed into a layer of wire mesh on the surfaces and the inner parts of the chi flower leaves, and the caterpillar moths do not have egg laying media; further solves the problem that the conventional chi anthurium tea contains the trichomonas faecalis to cause skin allergy.
Because the chi anthlemintis tea semi-finished product is put into an iron pan and fried twice with slow fire, fermented twice and aged twice, the chi anthlemintis tea finished product greatly reduces the problem of skin allergy caused by the inclusion of trichomonas excretion and reduces the bitter taste; the finished product insect tea is black brown and granular, such as millet; the tea soup is thick and clear in red, mellow in taste, and has obvious effects of promoting the production of body fluid and returning sweet, and a first-line cool feeling is generated from the throat to the chest and abdomen after drinking, which is different from the feeling of other tea products.
Detailed Description
The invention is further described in detail below with reference to the following examples:
example 1:
step one, a preparation method of chi flower leaves comprises the following steps: collecting fresh chi flower leaves, placing in boiling water at 80-100 deg.C for 1 min to scald the caterpillars on the leaves, sun drying to 8 days, and fermenting for more than 4 hr.
Step two, a passageway with the width of 70-90 cm is reserved in the middle of an A-shaped shed with the length of 10 m, the width of 4 m and the height of 2 m is erected on the fir bark in the field, 3 layers of racks are erected on two sides of the shed respectively, the height of each layer is 50 cm, a layer of plastic color stripe cloth is laid under the third layer of racks, and the semi-finished insect tea products falling off the racks can be collected at any time.
Step three, paving a layer of the leaves of the scented tree with the thickness of about 2 centimeters on the shelf in the step two, enabling the moths of the scented tree to lay eggs in one week, and enabling the hatched insects to start eating the leaves of the scented tree in two weeks; collecting the semi-finished product of the champignon tea on the color strip cloth when the champignon leaves are almost eaten by insects after about 50-70 days, and stacking the chi flowers and leaves fermented in the step 1 on the champignon leaves, wherein the thickness of the chi flowers and leaves is 20-35 cm; the larvae of the oriental fruit moth can quickly climb to the fermented chi flower leaves to eat the chi flower leaves, and the excrement of the larvae is the semi-finished product of the chi anthony tea.
Step four, adding the fermented chi flower leaves once every 30 to 70 days, wherein the adding thickness is 20 to 35 centimeters; the time for adding chi flower leaves can also be determined according to the feeding degree of the Heliothis virescens.
Step five, after the chi flower semi-finished product insect tea is collected, spreading the insect tea in a container, then placing the container under the sun for one day, and then screening off the residue; then putting the mixture into an iron pan, frying the mixture for 15 to 20 minutes by slow fire, pouring the mixture into a basin, cooling the mixture to 30 to 35 ℃, and then putting the mixture into a bag for aging for 40 to 60 days; and then putting the mixture into an iron pan, frying the mixture for 30 to 35 minutes by slow fire, pouring the mixture into a basin for fermentation for 5 hours, putting the mixture into a bag, sealing and aging the bag for 2 to 6 years, and obtaining chi finished product of the anthony tea.
Example 2:
step one, a preparation method of chi flower leaves comprises the following steps: collecting fresh chi flower leaves, placing in boiling water at 80-100 deg.C for 1 min to scald the caterpillars on the leaves, sun drying to 8 days, and fermenting for more than 4 hr.
Step two, the preparation method of the fragrant leaves comprises the following steps: collecting fresh leaves of the caraway, putting the leaves into boiled water at the temperature of 80-100 ℃ for 1 minute to scald the caterpillars on the leaves, then drying the leaves until the leaves become dry by 8 days, pushing the leaves together, and fermenting for more than 4 hours for later use.
Step three, chi flower leaves and platycarya strobilacea leaves obtained in the step one and the step two are mixed according to the ratio of 1: 1, mixing together for standby.
Fourthly, a passageway with the width of 70-90 cm is reserved in the middle of an A-shaped shed with the length of 10 m, the width of 4 m and the height of 2 m is erected on the fir bark in the field, 3 layers of racks are erected on two sides of the shed respectively, the height of each layer is 50 cm, a layer of plastic color stripe cloth is laid under the third layer of racks, and the insect tea semi-finished products falling off from the racks can be collected at any time.
Step five, laying a layer of fermented chi flower leaves and stacte tree leaves with the thickness of 20-35 cm on the shelf in the step four, enabling the stacte tree to lay eggs in one week or so, and enabling hatched larvae to eat chi flower leaves and stacte tree leaves in two weeks; then the insect tea semi-finished products on the color strip cloth can be collected once every other week or so.
Sixthly, adding the fermented chi flower leaves and the fermented Turpinia arguta leaves once every 60 to 60 days, wherein the adding thickness is 20 to 35 centimeters; the time for adding the leaves can also be determined according to the feeding degree of the oriental fruit moth.
Seventhly, after the semi-finished insect tea is collected, spreading the semi-finished insect tea in a container, then placing the semi-finished insect tea in the sun for a day, and screening off the residue; then putting the mixture into an iron pan, frying the mixture for 15 to 20 minutes by slow fire, pouring the mixture into a basin, cooling the mixture to 30 to 35 ℃, and then putting the mixture into a bag for aging for 40 to 60 days; and then putting the mixture into an iron pan, frying the mixture for 30 to 35 minutes by slow fire, pouring the mixture into a basin for fermentation for 5 hours, putting the mixture into a bag, sealing and aging the bag for 2 to 6 years, and obtaining chi finished product of the anthony tea.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (5)
1. A preparation method of chi anthony tea is characterized by comprising the following steps: chi preparation method of the flower leaf: collecting fresh chi flower leaves, placing in boiling water at 80-100 deg.C for 1 min to scald the caterpillars on the leaves, sun drying to 8 days, and fermenting for more than 4 hr.
2. The method for preparing chi anthlemintic tea according to claim 1, wherein: a passageway with the width of 70-90 cm is reserved in the middle of an A-shaped shed with the length of 10 m, the width of 4 m and the height of 2 m is built on fir barks in the field, 3 layers of racks are built on two sides of the shed respectively, the height of each layer is 50 cm, a layer of plastic color strip cloth is laid under the third layer of racks, and insect tea semi-finished products falling off the racks can be collected at any time.
3. The method for preparing chi anthlemintic tea according to claim 1, wherein: paving a layer of the leaves of the champignon, the thickness of which is about 2 cm, on the shelf in the step 2, enabling the spiderworm to lay eggs in one week, and enabling the hatched insects to start eating the leaves of the champignon in two weeks; collecting the semi-finished product of the champignon tea on the color strip cloth when the champignon leaves are almost eaten by insects after about 50-70 days, and stacking the chi flowers and leaves fermented in the step 1 on the champignon leaves, wherein the thickness of the chi flowers and leaves is 20-35 cm; the larvae of the oriental fruit moth can quickly climb to the fermented chi flower leaves to eat the chi flower leaves, and the excrement of the larvae is the semi-finished product of the chi anthony tea.
4. The preparation method of chi anthlemintis tea according to claim 3, wherein: the fermented chi flower leaves are added once every 30 to 70 days, and the adding thickness is 20 to 35 centimeters; the time for adding chi flower leaves can also be determined according to the feeding degree of the Heliothis virescens.
5. The method for preparing chi anthlemintic tea according to claim 1, wherein: the chi flower semi-finished product insect tea is spread in a container after being collected, then is placed under the sun for one day, and then is screened out of residue; then putting the mixture into an iron pan, frying the mixture for 15 to 20 minutes by slow fire, pouring the mixture into a basin, cooling the mixture to 30 to 35 ℃, and then putting the mixture into a bag for aging for 40 to 60 days; and then putting the mixture into an iron pan, frying the mixture for 30 to 35 minutes by slow fire, pouring the mixture into a basin for fermentation for 5 hours, putting the mixture into a bag, sealing and aging the bag for 2 to 6 years, and obtaining chi finished product of the anthony tea.
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| CN202011571160.3A CN112640977A (en) | 2020-12-27 | 2020-12-27 | Preparation method of chi anthony tea |
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| CN202011571160.3A CN112640977A (en) | 2020-12-27 | 2020-12-27 | Preparation method of chi anthony tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112640978A (en) * | 2020-12-27 | 2021-04-13 | 柳州市彭莫山农业科技有限公司 | Preparation method of madder chi scented tea beverage |
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| CN112640978A (en) * | 2020-12-27 | 2021-04-13 | 柳州市彭莫山农业科技有限公司 | Preparation method of madder chi scented tea beverage |
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Application publication date: 20210413 |
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