Processing method of instant ginger tea

Abstract

The invention discloses a processing method of instant ginger tea. The processing method is characterized by comprising the following steps: (1) pretreatment: soaking collected yellow ginger into clear water for cleaning by virtue of ultrasonic oscillation, and then, soaking the yellow ginger in an acetic acid solution and a sodium carbonate solution respectively; (2) kneading and twisting: steaming yellow ginger powder, then putting the yellow ginger powder in a roller kneading and twisting machine for kneading and twisting, and slightly smashing the yellow ginger powder by using a wooden hammer; (3) storing at constant temperature: adding black tea powder into the kneaded and twisted yellow ginger powder, uniformly mixing the yellow ginger powder and the black tea powder, and then, putting the mixture in a thermostat for storing at constant temperature; (4) stir-frying: putting the stored yellow ginger powder in a pot, stir-frying the yellow ginger powder with medium baking temperature, and then, putting the yellow ginger powder in a marmite for hermetically stewing; and (5) fumigating and packaging: horizontally paving the stir-fried yellow ginger powder at the bottom of a bamboo dustpan, covering the yellow ginger powder with jasmine flowers, and then tightly covering the bamboo dustpan with a pot cover for fumigating.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a processing method of instant ginger tea. Background technique [0002] Ginger, ginger is a perennial herb, its growth height can reach 0.5-1m, its lower rhizome is thick, juicy, and has aromatic and spicy taste, it can be used for medicinal, seasoning and other fresh products processing, stems, leaves, rhizomes Aromatic oil can be extracted and used as food, beverage and cosmetic spices. Ginger is originally produced in the tropical regions of Southeast Asia. It is warm-loving and not resistant to cold and drought. It is currently planted on a large scale in the central, southeastern and southwestern parts of my country. The main varieties are Laiwu Xiaojiang, Tongling White Ginger, Laifeng Ginger, etc. Excellent variety; ginger is rich in protein, polysaccharides, vitamins and various trace elements, which can supplement the nutrien...

AI Technical Summary

Problems solved by technology

[0003] The present invention is aimed at the existing problems: traditionally pickled ginger is used to eat ginger slices, the cost of packaging and processing is low, and the convenience and portability of eating are also poor. Nitrite is produced, and there is a safety hazard in eating; while other processing methods mostly use raw materials to be mixed, then steamed and filtered to make liquid ginger tea, and a large amount of sugar is added to reduce the spicy taste, the storage time is short, and the production time is long