The production of mugi-cha

First, raw material formula. 7kg of barley flour, 3kg of tea powder, 100g of natural spices, 50g of beef bone powder. The second production method ⑴ cleaning to remove stones: it is best to wash the barley first, remove sundries, gravel sand and so on, and then dry or dry. ⑵ roasting: the factory is roasted with a roasting machine, and the family can stir-fry in a clean pan until the skin is scorched yellow. Roasting must be uniform and properly applied so that the water in the barley grains evaporates evenly and gradually and can be crushed. ⑶ crushing: the crushing here includes two kinds of crushing: barley and tea. That is to say, barley grains and tea leaves should be gradually pressed into powder by stone mortar or other methods. ⑷ sieving: sift out the epidermis in barley flour with a coarse sieve. ⑸ mixing: mix barley flour and tea powder in proportion. Note that pesticide residues in barley and tea must be limited to the minimum allowable range. ⑹ ingredients: natural spices and beef bone powder are generally added to the mixture of wheat and tea. Bovine bones must be crushed with a hammer (a factory hammer grinder) and sifted into 300-500 mesh powder before they can be mixed. ⑺ re-screening: it is best to sift through it again to ensure the quality of drinking. ⑻ packaging: sieve packaging, that is, the finished product.