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Mutton smell-free flavored butter tea and manufacturing method

A technology for butter tea and butter, which is applied in the field of gluten-free flavored butter tea and production, and can solve the problems of low protein content, unacceptable, lack of nutritional coverage and the like

Inactive Publication Date: 2011-02-16
康祖明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the fly in the ointment is that the ghee itself has a special smell of mutton, and the ghee tea made by the traditional method inevitably contains the smell of mutton, which makes it difficult for some people to accept it.
In addition, although traditional butter tea is high in calories, it has less protein content, which is lacking in terms of nutritional coverage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Weigh 60g of roasted peanut kernels, 25g of fried sesame seeds, 25g of fried perilla seeds, and 30g of raw walnut kernels, and grind them into fine powders, then add 15g of instant coffee powder, mix the above dry ingredients well, and take 155g of ghee , put them together into a special buttered tea barrel, take 200g green tea, put it into a pot, add 4.4kg of water to boil, filter the tea juice and pour it into the buttered tea barrel, pour it to 1 / 3 of the height of the barrel for the first time, whip for 1 minute, 40- 50 times, put 2 raw eggs in the shell, beat for 1 minute, 40-50 times, pour all the remaining tea juice into the bucket, add 5g of salt and 50g of sugar, and beat slowly for 1 minute, 20-30 times times, you can get 5kg flavored butter tea without mutton.

Embodiment 2

[0011] Weigh 38g of ghee and put it into a small vacuum packaging bag for later use. Grind 14g of fried peanut kernels, 7g of fried sesame seeds, 7g of fried perilla seeds, and 7g of raw walnut kernels into fine powders, add 3g of instant coffee powder and 1g of salt After mixing, put it into a small vacuum packaging bag for later use; get 50g of green tea and put it into a bubble bag, and put the above-mentioned 3 small bags into a plastic packaging bag for future use. Open the plastic packaging bag when needed, take out the tea bag and put it in a pot, add 1000g of water to boil, take apart the other two small bags, put all the ghee and dry accessories inside into a 1000ml ghee tea barrel, pour tea juice to the height of the barrel 1 / 3 place, beat 40-50 times for 1 minute, put in a shelled raw egg, continue to beat 40-50 times for 1 minute, pour all the remaining tea juice into the bucket and beat slowly for 1 minute, 20-30 times, you can get 1kg of flavored butter tea witho...

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PUM

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Abstract

The invention relates to a mutton smell-free flavored butter tea and a preparation method. Butter, green tea and water are used as main materials, walnut kernels, groundnut kernels, sesames, Perilla frutescens, instant coffee powder, salt, white sugar and eggs are used as auxiliary materials, and the butter tea is prepared by adding the auxiliary materials into a butter tea barrel filled with the butter and stirring. The butter tea maintains the flavor and functional characteristics of the traditional butter tea, effectively removes the mutton and fishy smell and is more delicious. Because of the added multiple auxiliary materials, the butter tea contains more nutritional ingredients, thereby being a liquid food having the characteristics of nutrient enrichment and aromatic flavor.

Description

Technical field: [0001] The invention relates to a mutton-free flavored butter tea and a production method thereof. Background technique: [0002] Ghee is the milk fat separated from milk. Butter tea is one of the main foods in the daily life of Tibetan compatriots. When making it, you can put ghee, walnut kernels, salt and boiling tea into a special butter tea bucket, and after fully whipping and mixing When evenly formed into an emulsion, it becomes a mellow and delicious traditional butter tea. It is a high-calorie food with strong functions of keeping out the cold and nourishing the stomach. Therefore, it is loved by people in the snow-covered plateau and many areas in the west. But the fly in the ointment is that the ghee itself has a special smell of mutton, and the ghee tea made by traditional methods inevitably contains the smell of mutton, which makes it difficult for some people to accept. In addition, although traditional butter tea is high in calories, it has le...

Claims

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Application Information

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IPC IPC(8): A23F3/16
Inventor 康祖明
Owner 康祖明
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