CN105724681A - Making technology of longan, red date and ginger tea - Google Patents
Making technology of longan, red date and ginger tea Download PDFInfo
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- CN105724681A CN105724681A CN201610076233.9A CN201610076233A CN105724681A CN 105724681 A CN105724681 A CN 105724681A CN 201610076233 A CN201610076233 A CN 201610076233A CN 105724681 A CN105724681 A CN 105724681A
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- longan
- tea
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- cold
- brown sugar
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a making technology of longan, red date and ginger tea, and relates to the technical field of tea making.The tea is made from 70 g of longan, 110 g of red dates, 70 g of dried ginger powder, 50 g of fructus lycii and 200 g of brown sugar.The tea is made through the steps of firstly, putting 1000 ml of clear water in a pot, adding 200 g of brown sugar, cooking for about 10 minutes on a high fire till sugar is dissolved; secondly, putting in dried ginger powder to be decocted for about 30 minutes on a low fire; thirdly, adding longan, red dates and fructus lycii to be decocted for 30 minutes on a low fire till the temperature is about 110 DEG C, and getting the product out of the pot; fourthly, cooling the product and filling the container with the product.The tea has the advantages of being simple and practical, and capable of warming hands, feet and stomachs, dispelling cold, resisting fatigue, reducing blood pressure, treating common cold due to wind-cold and improving the constitution tending to cold and the anorexia symptom.
Description
Technical field
The present invention relates to tea manufacture technology field, be specifically related to the processing technology of longan-jujube ginger tea.
Background technology
Some will feel that some are uncomfortable when one to summer; do not feel like eating and can not drink any more; the body weight of health during this time also declines quickly; there is no appetite; so also can cause a lot of people that the symptom that mood is irritated occurs; when mood is irritated time, people would generally feel to feel bad, and does not feel like eating and is more difficult to be subject to.At this time, people expect that beverage can improve anorexia simply and easily.
And for the winter of China, the Slight Cold indicates and initially enters the date the coldest in 1 year.According to meteorological data in history, the Slight Cold is the moral that temperature is minimum, only the minority time Great Cold temperature lower than the Slight Cold.Weather is too cold, many friends, especially women, old people, body constitution is partially cold, body is empty people in winter easy trick feel cold, how warming oneself, it is not hot all to seal, and cold weather is uncomfortable plus health, causes that these crowds do not like the arrival in winter very much.
Summary of the invention
It is an object of the invention to provide the processing technology of longan-jujube ginger tea, it is simple and practical, can warm hand, warm foot, warming the stomach, gas of dispeling cold, resisting fatigue, blood pressure lowering, the flu for the treatment of wind-cold type, and partially cold body constitution and anorexia can be improved.
In order to solve the problem existing for background technology, the present invention is by the following technical solutions: its making material comprises Arillus Longan, Fructus Jujubae, ginger powder, Fructus Lycii, brown sugar；It is heavily Arillus Longan 70g, Fructus Jujubae 110g, ginger powder 70g, Fructus Lycii 50g, brown sugar 200g that the proportioning of material accounts for, and the making step of material is:
Step one, being cooked by 1000ml clear water, add 200g brown sugar, big fire is boiled about 10 minutes and is treated sugar thawing；
Step 2, put into ginger powder slow fire and boil about 30 minutes；
Step 3, add Arillus Longan, Fructus Jujubae, Fructus Lycii slow fire endure 30 minutes temperature about 110 degree again, can take the dish out of the pot；
Step 4, cool after load container.
Adopt after said structure, present invention have the beneficial effect that it is simple and practical, can warm hand, warm foot, warming the stomach, gas of dispeling cold, resisting fatigue, blood pressure lowering, the flu for the treatment of wind-cold type, and partially cold body constitution and anorexia can be improved.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearly understand, below the present invention is further elaborated.Should be appreciated that detailed description of the invention described herein is only in order to explain the present invention, is not intended to limit the present invention.
This detailed description of the invention adopts the following technical scheme that its making material comprises Arillus Longan, Fructus Jujubae, ginger powder, Fructus Lycii, brown sugar；It is heavily Arillus Longan 70g, Fructus Jujubae 110g, ginger powder 70g, Fructus Lycii 50g, brown sugar 200g that the proportioning of material accounts for, and the making step of material is:
Step one, being cooked by 1000ml clear water, add 200g brown sugar, big fire is boiled about 10 minutes and is treated sugar thawing；
Step 2, put into ginger powder slow fire and boil about 30 minutes；
Step 3, add Arillus Longan, Fructus Jujubae, Fructus Lycii slow fire endure 30 minutes temperature about 110 degree again, can take the dish out of the pot；
Step 4, cool after load container.
The above, only in order to technical scheme to be described and unrestricted, other amendment that technical scheme is made by those of ordinary skill in the art or equivalent replace, without departing from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of scope of the presently claimed invention.
Claims (1)
1. the processing technology of longan-jujube ginger tea, it is characterised in that its making material comprises Arillus Longan, Fructus Jujubae, ginger powder, Fructus Lycii, brown sugar；It is heavily Arillus Longan 70g, Fructus Jujubae 110g, ginger powder 70g, Fructus Lycii 50g, brown sugar 200g that the proportioning of material accounts for, and the making step of material is:
Step one, being cooked by 1000ml clear water, add 200g brown sugar, big fire is boiled about 10 minutes and is treated sugar thawing；
Step 2, put into ginger powder slow fire and boil about 30 minutes；
Step 3, add Arillus Longan, Fructus Jujubae, Fructus Lycii slow fire endure 30 minutes temperature about 110 degree again, can take the dish out of the pot；
Step 4, cool after load container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610076233.9A CN105724681A (en) | 2016-02-02 | 2016-02-02 | Making technology of longan, red date and ginger tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610076233.9A CN105724681A (en) | 2016-02-02 | 2016-02-02 | Making technology of longan, red date and ginger tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105724681A true CN105724681A (en) | 2016-07-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610076233.9A Pending CN105724681A (en) | 2016-02-02 | 2016-02-02 | Making technology of longan, red date and ginger tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN105724681A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106110282A (en) * | 2016-08-29 | 2016-11-16 | 长沙佰顺生物科技有限公司 | A kind of nurse one's health insufficiency of the spleen Chinese medicine composition |
| CN106666050A (en) * | 2016-12-30 | 2017-05-17 | 长汀县碧水丰田农业发展有限公司 | Peanut and fructus lycii ginger candy and making method thereof |
| CN107047868A (en) * | 2017-01-10 | 2017-08-18 | 韦文爵 | A kind of ginger jujube tea and preparation method thereof |
| CN109393103A (en) * | 2017-08-16 | 2019-03-01 | 陈杰 | Nutrition and health care brown sugar ginger mother's soup |
| CN109646658A (en) * | 2018-11-08 | 2019-04-19 | 沈阳衡天然生物科技有限公司 | A kind of jujube compound and preparation method thereof |
| CN109699771A (en) * | 2019-01-31 | 2019-05-03 | 黄山市柒日原叶生物科技咨询有限公司 | A method of instant tea is prepared by quantitatively assorted |
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| CN102919460A (en) * | 2012-11-12 | 2013-02-13 | 沈阳信达信息科技有限公司 | Warming up tea and preparation method thereof |
| CN103907729A (en) * | 2014-03-26 | 2014-07-09 | 赵云 | Tea with effect of fending off cold and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106110282A (en) * | 2016-08-29 | 2016-11-16 | 长沙佰顺生物科技有限公司 | A kind of nurse one's health insufficiency of the spleen Chinese medicine composition |
| CN106666050A (en) * | 2016-12-30 | 2017-05-17 | 长汀县碧水丰田农业发展有限公司 | Peanut and fructus lycii ginger candy and making method thereof |
| CN107047868A (en) * | 2017-01-10 | 2017-08-18 | 韦文爵 | A kind of ginger jujube tea and preparation method thereof |
| CN109393103A (en) * | 2017-08-16 | 2019-03-01 | 陈杰 | Nutrition and health care brown sugar ginger mother's soup |
| CN109646658A (en) * | 2018-11-08 | 2019-04-19 | 沈阳衡天然生物科技有限公司 | A kind of jujube compound and preparation method thereof |
| CN109699771A (en) * | 2019-01-31 | 2019-05-03 | 黄山市柒日原叶生物科技咨询有限公司 | A method of instant tea is prepared by quantitatively assorted |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160706 |