1. Process flow: Selection of raw materials → Washing → Slicing → Seeding → Slicing → Drying → Baking → Packaging → Finished products 2. Operation points (1) Selection of raw materials: Select fresh, ripe, disease-free, and rot-free bitter gourd For raw materials. (2) Washing: Wash balsam pear with flowing water. (3) Slicing and seeding: cut the bitter gourd longitudinally to remove the seeds and clean it. (4) Slicing: The bitter gourd is sliced ​​into 5-15 mm slices with a slicer. (5) Drying: Drying with a drying machine, hot air at a temperature of 40-120°C, or natural drying. The bitter gourd is laid on the net and dried in the sun for about 3 days to reduce the weight to the weight immediately after cutting. 5% to 10% is appropriate. (6) Baking: The dried semi-finished products are gradually baked on a 70-120° C. iron plate, and can be baked by using an automatic tea oven directly heated by fire. 3, finished product characteristics: dark brown color, there is a taste of aromatic alcohol, and aroma, similar to the general consumption of drinking tea, and has the function of lowering blood pressure and blood sugar, but also ideal for drinking hypertension and diabetes.
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