The wild jujube is commonly called wild jujube. The tea processed with the leaves of the wild jujube has diuretic, anti-inflammatory, and bile acid synthesis and other health effects. Its processing technology is as follows:
1. Timely collection of leaves: In April-June, young leaves and buds were picked as raw materials. After the impurities are removed from the raw materials, they can be processed in time and cannot be stored for a long time. If the processing cannot be completed at one time, the raw materials shall be distributed in a cool, ventilated, room with a temperature lower than 25°C, and the thickness shall not exceed 10 cm to prevent heat deterioration.
2, timely fixation: Fixing green wok tilt, pot temperature 200 °C, fixing methods and making the same tea. You can also use boiling water to freeze, that is, put the raw materials in boiling water for 5-10 minutes, remove and cool.
3, kneading forming: the fixation of the cooling of the raw materials by hand clenched into a group, and then pushed forward on the board, the leaves will be kneaded into thin strips. Until the hand is released, the leaves can loosen naturally. When you rub the leaves, you must master the techniques and forcefully roll in one direction in the order of “light → heavy → lightâ€.
4, fried dry and packaging: frying is divided into the first fry and re-fried. The initial stir-fry is to put the rubbed leaves in the pan, stir fry in the pan with both hands or a small wooden board, and spread the leaves a few times to make it evenly heated. The initial speculation time is 15-20 minutes. When you feel it stingy, take it out and let it cool and soften. Re-frying is to pour the leaves into the pot and heat it with slow fire until it is hot. Finally sort out the packaging.
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