METHOD FOR MAKING TO FERMENTED TEA-GRAVY
PURPOSE: A method for making fermented tea broth is provided to offer beneficial effects of leaves by extracting good components from the leasves, and to improve tastes of the broth with sweet tastes of fermented tea while making the red broth. CONSTITUTION: A method for making fermented tea broth c...
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| creator | JOH, YOUNG DUK JUNG, SO AM |
| description | PURPOSE: A method for making fermented tea broth is provided to offer beneficial effects of leaves by extracting good components from the leasves, and to improve tastes of the broth with sweet tastes of fermented tea while making the red broth. CONSTITUTION: A method for making fermented tea broth comprises the following: evaporating moisture of leaves by drying the collected leaves by sunlight; fermenting the dried leaves for 48 hours; drying the fermented leaves to have the moisture content of 5 ~ 8 %; mixing 10~20 parts by weight of the dried leaves, 3~10 parts by weight of dried bonito, 3~10 parts by weight of radish, 3~5 parts by weight of bodhi tree leaves, and 1~3 parts by weight of black pepper; boiling a compound; and producing the fermented tea broth with 0~8 brix % of sugar content by filtering residue of the compound. |
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CONSTITUTION: A method for making fermented tea broth comprises the following: evaporating moisture of leaves by drying the collected leaves by sunlight; fermenting the dried leaves for 48 hours; drying the fermented leaves to have the moisture content of 5 ~ 8 %; mixing 10~20 parts by weight of the dried leaves, 3~10 parts by weight of dried bonito, 3~10 parts by weight of radish, 3~5 parts by weight of bodhi tree leaves, and 1~3 parts by weight of black pepper; boiling a compound; and producing the fermented tea broth with 0~8 brix % of sugar content by filtering residue of the compound.</description><language>eng ; kor</language><subject>COFFEE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; TEA ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2010</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20100310&DB=EPODOC&CC=KR&NR=20100026037A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20100310&DB=EPODOC&CC=KR&NR=20100026037A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JOH, YOUNG DUK</creatorcontrib><creatorcontrib>JUNG, SO AM</creatorcontrib><title>METHOD FOR MAKING TO FERMENTED TEA-GRAVY</title><description>PURPOSE: A method for making fermented tea broth is provided to offer beneficial effects of leaves by extracting good components from the leasves, and to improve tastes of the broth with sweet tastes of fermented tea while making the red broth. 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CONSTITUTION: A method for making fermented tea broth comprises the following: evaporating moisture of leaves by drying the collected leaves by sunlight; fermenting the dried leaves for 48 hours; drying the fermented leaves to have the moisture content of 5 ~ 8 %; mixing 10~20 parts by weight of the dried leaves, 3~10 parts by weight of dried bonito, 3~10 parts by weight of radish, 3~5 parts by weight of bodhi tree leaves, and 1~3 parts by weight of black pepper; boiling a compound; and producing the fermented tea broth with 0~8 brix % of sugar content by filtering residue of the compound.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | COFFEE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD FOR MAKING TO FERMENTED TEA-GRAVY |
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