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Edible tea
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A technology of tea and dry tea, which is applied in the field of tea preparation, can solve the problems of less tea, hot tea, waste of resources, etc., and achieve the effect of supplementing dietary fiber, simple production process, and fresh breath
Inactive Publication Date: 2017-11-28
广西贵港市港南区鸿德源铁皮石斛种植农民专业合作社
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Abstract
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Problems solved by technology
[0004] When entertaining guests, the tea is too hot, and the guests cannot drink it immediately. They need to wait for the temperature of the tea to drop before drinking it. However, slow tasting and slow chewing can no longer adapt to the fast-paced modern life. If you soak it in warm or cold water, you cannot drink it The nutritional essence is soaked out, but it lacks the tea fragrance that tea should have
Tea itself contains a lot of dietary fiber, which can eliminate bad breath and freshen breath, but the soaked tea leaves are all discarded, which is a waste of resources
The disadvantages of the prior art: the tea leaves can not be drunk in time when boiled water is brewed, and the beneficial substances of the tea leaves cannot be soaked out of the tea leaves soaked in warm or cold water, and the soaked tea leaves are often discarded to waste resources. Chewing or chewing directly, rough, bitter, bad taste
Method used
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Embodiment 1
[0016] An edible tea is prepared from the following raw materials in parts by weight: 10 parts of dry black tea leaves, 1 part of camellia oil, 0.3 parts of table salt, and 40 parts of lemonade with a concentration of 3% by mass.
[0017] A kind of edible tea of the present invention, preparation step comprises:
[0018] (1) Raw material preparation: select high-quality dry black tea leaves, tea oil, salt and lemonade according to the ratio;
[0019] (2) Soaking: wash the dry tea leaves once with water, then add lemonade and soak for 25 minutes;
[0020] (3) Ultrasonic treatment: put the soaked tea leaves into an ultrasonic processor, and process them for 10-50 min at 25KHZ per kilogram of dry tea leaves under the condition of 100w;
[0021] (4) Stir-frying: Put the ultrasonically treated tea into a wok, add camellia oil and salt, stir-fry at 100° C. for 10 min, and cool to obtain edible tea.
Embodiment 2
[0023] An edible tea is prepared from the following raw materials in parts by weight: 15 parts of dry black tea leaves, 2 parts of camellia oil, 0.5 parts of table salt, and 60 parts of lemonade with a concentration of 5% by mass.
[0024] A kind of edible tea of the present invention, preparation step comprises:
[0025] (1) Raw material preparation: select high-quality dry black tea leaves, tea oil, salt and lemonade according to the ratio;
[0026] (2) Soaking: wash the dried tea leaves once with water, add lemonade and soak for 35 minutes;
[0027] (3) Ultrasonic treatment: put the soaked tea leaves into an ultrasonic processor, and process them for 10-50 minutes at 50KHZ and 120w per kilogram of dry tea leaves;
[0028] (4) Stir-frying: put the ultrasonically treated tea into a wok, add camellia oil and salt, stir-fry at 95° C. for 15 minutes, and cool to obtain edible tea leaves.
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Abstract
The invention discloses edible tea. The edible tea is prepared by the following materials in parts by weight: 10-15 parts of dry tea leaves, 1-2 parts of tea oil, 0.3-0.5 part of salt and 40-80 parts of lemonade. The edible tea is prepared by the following steps: (1) preparing the materials; (2) soaking; (3) carrying out ultrasonic treatment; and (4) frying. The edible tea disclosed by the invention has the advantages that the preparation process is simple, effective components in the tea leaves can be dissolved out, the tea can be directly eaten or eaten after soaking, is good in taste, can supplement dietary fibers effectively and can freshen breath.
Description
technical field [0001] The invention belongs to the technical field of tea preparation, and in particular relates to an edible tea. 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. 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 lipids, kill leukemia cells and prevent influe...
Claims
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Application Information
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