Making method of edible tea with seafood flavor

A production method and seafood-flavored technology are applied in the production field of edible tea, which can solve the problems of rough tea leaves, poor taste, bitterness and the like, and achieve the effect of simple process

Inactive Publication Date: 2016-11-16
孟祥娣
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a method for making edible tea with seafood flavor in view of the above-mentioned existing tea leaves that are rough, bitter, poor in taste and single in taste.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0014] A kind of preparation method of edible tea with seafood flavor, other comprises the following steps:

[0015] Step 1, in parts by weight, mix 2 parts of gastrodia elata, 3 parts of long tooth, 2 parts of polygala, and 2 parts of fresh squid meat, then extract by mild biological enzymolysis or boiling, filter through a filter, remove impurities, and then carry out Concentrate to obtain a concentrated solution with a density of 1.21g / mL; then concentrate and spray dry to become squid powder.

[0016] Step 2, washing 10 parts by weight of dry tea leaves, adding water for soaking;

[0017] Step 3, transfer the infiltrated tea leaves into an ultrasonic processor, and process them for 10 minutes at 70KHZ and 70w per kilogram of dry tea leaves;

[0018] Step 4, transfer the ultrasonically treated tea leaves into a frying pan, add 3 parts by weight of peanut oil, 0.5 part of edible sugar and salt, and the squid powder obtained in step 1, and stir fry at a temperature of 100°C ...

no. 2 example

[0022] A kind of preparation method of edible tea with seafood flavor, other comprises the following steps:

[0023] Step 1, in parts by weight, mix 2 parts of gastrodia elata, 3 parts of long tooth, 2 parts of polygala, and 2 parts of fresh squid meat, then extract by mild biological enzymolysis or boiling, filter through a filter, remove impurities, and then carry out Concentrate to obtain a concentrated solution with a density of 1.23g / mL; then concentrate and spray dry to become squid powder.

[0024] Step 2, washing 10 parts by weight of dry tea leaves, adding water for soaking;

[0025] Step 3, transfer the infiltrated tea leaves into an ultrasonic processor, and process them for 10 minutes at 70KHZ and 70w per kilogram of dry tea leaves;

[0026] Step 4, transfer the ultrasonically treated tea leaves into a frying pan, add 3 parts by weight of peanut oil, 0.8 parts of edible sugar and salt, and the squid powder obtained in Step 1, stir fry at 100°C for 15 minutes, and ...

no. 3 example

[0030] A kind of preparation method of edible tea with seafood flavor, other comprises the following steps:

[0031] Step 1, in parts by weight, mix 2 parts of gastrodia elata, 3 parts of long tooth, 2 parts of polygala, and 2 parts of fresh squid meat, then extract by mild biological enzymolysis or boiling, filter through a filter, remove impurities, and then carry out Concentrate to obtain a concentrated solution with a density of 1.25g / mL; then concentrate and spray dry to become squid powder.

[0032] Step 2, washing 10 parts by weight of dry tea leaves, adding water for soaking;

[0033] Step 3, transfer the infiltrated tea leaves into an ultrasonic processor, and process them for 10 minutes at 70KHZ and 70w per kilogram of dry tea leaves;

[0034] Step 4, transfer the ultrasonically treated tea leaves into a frying pan, add 3 parts by weight of peanut oil, 1 part of edible sugar and salt, and the squid powder obtained in Step 1, stir fry at 100°C for 20 minutes, and the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a making method of edible tea with a seafood flavor. The making method comprises the steps that 1, 2 parts by weight of rhizoma gastrodiae, 3 parts by weight of dragon's teeth, 2 parts by weight of radix polygalae and 2 parts by weight of fresh squid meat are mixed, extraction is conducted through mild biological enzymolysis or cooking, filtration is conducted through a filter, concentration is conducted to obtain a concentrated solution, spray drying is conducted, and squid powder is obtained; 2, 10 parts by weight of dry tea leaves are washed; 3, the soaked tea leaves are transferred into an ultrasonic processor for processing; 4, the tea leaves subjected to ultrasonic processing is transferred to a wok, 3 parts by weight of peanut oil, 0.5-1 part by weight of edible sugar, 0.5-1 part by weight of edible salt and the squid powder in the first step are added, stir-frying is conducted, the mixture is taken out of the wok, cooling is conducted, and the edible tea is obtained. The making method of the edible tea with the seafood flavor has the advantages that for the edible tea, the technology is simple, the effective ingredients in the tea can be effectively dissolved out and are fixed without running off, the mouthfeel is good, dietary fibers can be effectively supplemented, the seafood flavor is achieved, and the edible tea is suitable for people who like seafood to eat.

Description

technical field [0001] The invention belongs to the field of health-care tea drinks, and in particular relates to a preparation method of edible tea with seafood flavor. Background technique [0002] The nutrition of tea includes two parts: water-soluble and fat-soluble. The latter is insoluble in water and will always remain in the tea no matter how many times you drink it. Only by drinking tea can you better absorb the nutrition of tea. Water-soluble nutrients in tea mainly include catechins, vitamin C, and amino acids; fat-soluble nutrients mainly include vitamin E, carotene, dietary fiber, minerals, and chlorophyll. [0003] Among water-insoluble substances, vitamin E has an anti-aging effect; catechin is an important nutrient. Tea polyphenols contained in catechins have a strong effect of eliminating oxygen free radicals and anti-aging. Studies in recent years have also proved that it can not only eliminate stains and lose weight, but also lower cholesterol and blood...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 孟祥娣
Owner 孟祥娣
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap