MANUFACTURING METHOD OF PLEUROPTERUS MULTIFLORUS TEA BAG COMPOSITION

摘要

PURPOSE: A manufacturing method of pleuropterus multiflorus tea bag is provided to remove the astringency of pleuropterus multiflorus in order to facilitate intake.;CONSTITUTION: Stems and roots of pleuropterus multiflorus are collected and dried in the shade (S1). The dried pleuropterus multiflorus is sliced into a size of 2-5 mm (S2). The sliced pleuropterus multiflorus is marinated in raw rice wine in which the lactobacillus exists for 18-24 hour (S3). The pleuropterus multiflorus is filtered from raw rice wine by using a strainer (S4). The filtered pleuropterus multiflorus is dried in the shade for 24 hours (S5). The pleuropterus multiflorus is marinated in soymilk for 24 hours (S6). The marinated pleuropterus multiflorus is dried in the shade for 24 hours (S7). The pleuropterus multiflorus is marinated in used water from washing rice (S8). The marinated pleuropterus multiflorus is dried in the shade for 24 hours (S9). The dry pleuropterus multiflorus is put to a tea bag and pulverized (S10).;COPYRIGHT KIPO 2013;[Reference numerals] (AA) Packing and shipping; (S1) Drying in shade; (S10) Pulverizing; (S2) Cutting; (S3) Soaking; (S4) Using strainer; (S5) Secondly drying in shade; (S6) Secondly soaking; (S7) Thirdly drying in shade; (S8) Thirdly soaking; (S9) Fourthly drying in shade