Jujube, commonly known as wild jujube, is made from the processing of jujube leaves, which has diuretic, anti-inflammatory, and promotes the synthesis of bile acid. Its processing technology is as follows:
1. Picking leaves at the right time: Picking young leaves and buds as raw materials in April-June. After the raw materials are removed, the impurities are processed in time and cannot be placed for a long time. If the processing is not completed at one time, the raw materials should be spread evenly in a cool, ventilated room with a temperature below 25 °C, and the thickness should not exceed 10 cm to prevent deterioration of heat.
2, timely killing: killing wok is inclined, pot temperature 200 ° C, the method of killing is the same as making tea. It can also be boiled in boiling water, that is, the raw materials are put into boiling water for 5-10 minutes, and the cooling is taken out.
3, æ‰æ» forming: the raw material after cooling and cooling is hand-held into a group, and then pushed forward on the wooden board to make the leaves into thin strips. The leaves can be loosened naturally until the hand is released. When you are licking leaves, you must master the skills. Push them in one direction in the order of “light→heavy→lightâ€.
4, roasting and drying and packaging: frying is divided into start-up and re-sauté. The initial fry is to put the smashed leaves into the pot, use both hands or small wooden boards to stir in the pot, and spread the leaves several times to make it evenly heated. The initial frying time is 15-20 minutes. When there is a stab feeling, take out the cool and let the moisture regain its softness. The stir-fry is to pour the leaves into the pot and heat them with simmer until they are hot. Finish the packaging.
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