TH10539U - A recipe for herbal tea containing dried tiger's claw leaves and the preparation method. - Google Patents

Abstract

DC60 (10/04/58) This invention describes a herbal tea recipe containing dried *Clerodendrum thomsoniae* leaves, dried *Clerodendrum thomsoniae* leaves, dried pandan leaves, dried *Butea monosperma* flowers, and dried butterfly pea flowers. It combines the medicinal properties of these three. The production process involves washing and drying the *Clerodendrum thomsoniae* leaves, then blanching them in hot water, followed by roasting and further drying. Next, the *Clerodendrum thomsoniae* leaves, pandan leaves, *Butea monosperma* flowers, and butterfly pea flowers are washed, dried, and then dried. Finally, all ingredients are combined in appropriate proportions to create the herbal tea recipe described in this invention. This herbal tea is made from dried Siamese cassia leaves, dried pandan leaves, dried flame bud flowers, and dried butterfly pea flowers. It combines the medicinal properties of Siamese cassia, pandan, flame bud, and butterfly pea flowers through a process as follows: First, the Siamese cassia leaves are washed, dried, and blanched in hot water. They are then roasted before being dried again. Next, the Siamese cassia leaves, pandan leaves, flame bud flowers, and butterfly pea flowers are cleaned, dried, and then dried. Finally, all ingredients are combined in appropriate proportions to create this herbal tea formula.

Claims (2)

Revised 1/04/2015 1. Crispy rice salad made from Sang Yod rice, consisting of... The ideal composition of the crispy rice salad made from Sang Yod rice, according to claim 1, should consist of: dried Sang Yod rice 26-28% by weight, sweet budu sauce 19-21% by weight, glucose syrup 14-16% by weight, dried rice vermicelli 4-6% by weight, dried lemongrass 4-6% by weight, dried ginger 4-6% by weight, dried kaffir lime leaves 4-6% by weight, dried betel leaves 4-6% by weight, dried ginger lily flowers 4-6% by weight, palm sugar 2-4% by weight, ground dried shrimp 2-3% by weight, lime juice 1-3% by weight, and ground dried chili 0.25-0.75% by weight. 2. The ideal composition of the crispy rice salad made from Sang Yod rice, according to claim 1, should consist of: dried Sang Yod rice 27% by weight, sweet budu sauce 20% by weight, glucose syrup 15% by weight, ... Dried rice vermicelli 5% by weight, dried lemongrass 5% by weight, dried ginger 5% by weight, dried kaffir lime leaves 5% by weight, dried betel leaves 5% by weight, dried ginger lily flowers 5% by weight, palm sugar 3% by weight, ground dried shrimp 2.5% by weight, lime juice 2% by weight, ground dried chili 0.5% by weight ---------------------------------------------------------------------------------------------------------------- 1. Herbal tea formula containing dried *Clerodendrum thomsoniae* leaves, consisting of: - Dried *Clerodendrum thomsoniae* leaves 30-50% by weight - Dried *Clerodendrum thomsoniae* leaves 30-50% by weight - Dried pandan leaves 1-10% by weight - Dried *Butea monosperma* flowers 5-20% by weight - Dried *Butterfly pea* flowers 1-10% by weight 2. The process for making herbal tea containing *Clerodendrum thomsoniae* leaves, as per claim 1, consists of the following steps: a. Wash the *Clerodendrum thomsoniae* leaves thoroughly, drain the water, and cut them lengthwise along the stem into 0.5-1.0 cm pieces. Blanch them in hot water at 80-100 degrees Celsius for 20 minutes. Rinse them twice with cold water, squeeze out the excess water, and knead them. Roast them over low heat in an iron pan until dry, and then dry them again at 50 degrees Celsius for 10 minutes to obtain dried *Clerodendrum thomsoniae* leaves. b. Wash the *Clerodendrum thomsoniae* leaves thoroughly, drain the water, and cut them into 0.5 cm pieces. Dry them at 30-40 degrees Celsius for 12 hours to obtain dried *Clerodendrum thomsoniae* leaves. c. Wash the pandan leaves thoroughly. D. Drain the pandan leaves, cut them into 0.5 cm pieces, and dry them at 30-40 degrees Celsius for 12 hours to obtain dried pandan leaves. E. Separate the flower base and stamens from the petals of the Butea monosperma flowers, wash the petals thoroughly, air dry, and then dry them at 60-70 degrees Celsius for 20 hours to obtain dried Butea monosperma flowers. F. Wash the fresh butterfly pea flowers, cut them into 0.5 cm pieces, and dry them at 60-70 degrees Celsius for 10 hours to obtain dried butterfly pea flowers. G. Mix the ingredients from steps A-E together. H. Pack the mixture into containers and seal the bags tightly.