Portable fried flour making method

A production method and camellia oleifera technology, applied in the field of food processing, can solve the problems of complex production process of camellia oleifera, long brewing time, poor sensory effect, etc., and achieve the effects of improving health care effect, improving aroma score, and enhancing color and aroma.

Inactive Publication Date: 2018-02-23
恭城福茂生油茶文化产业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the complicated and time-consuming production process of camellia oleifera, it is extremely inconvenient to drink camellia oleifera in today's fast-paced lifestyle.
Therefore, people have developed portable camellia oleifera, but the existing camellia oleifera powder, camellia oleifera cream, portable camellia oleifera, etc., some lack the strong fragrance and other qualities of traditional camellia oleifera, the sensory effect is poor, and some have long brewing time and short shelf life.

Method used

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  • Portable fried flour making method

Examples

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Effect test

Embodiment 1

[0025] A method for making portable camellia oleifera, comprising the following steps:

[0026] (1) Weighing raw materials: by weight, take 22 parts of tea leaves, 20 parts of ginger, 3 parts of garlic, 3 parts of lily, 1 part of turmeric, 1 part of brown sugar, 9 parts of table salt and 2 parts of edible oil;

[0027] (2) Raw material processing: the tea leaves, ginger, garlic, lily and curcuma that have been weighed are respectively coarsely crushed and sieved to 15 meshes and then mixed evenly to obtain mixed raw materials;

[0028] (3) Kneading: put the above-mentioned mixed raw materials into a kneading machine, and knead at 15°C for 30 minutes to obtain kneading raw materials;

[0029] (4) Fermentation: After evenly mixing into the above-mentioned kneading raw materials the fermentation aids and brown sugar with a weight of 0.35% of the mixture mass, ferment at a temperature of 23°C and a humidity of 92% until the raw materials have no green grass gas, and obtain the fer...

Embodiment 2

[0037] A method for making portable camellia oleifera, comprising the following steps:

[0038] (1) Weighing raw materials: by weight, take 24 parts of tea leaves, 24 parts of ginger, 5 parts of garlic, 4 parts of lily, 2 parts of turmeric, 1.3 parts of brown sugar, 12 parts of table salt and 3 parts of edible oil;

[0039] (2) Raw material processing: the tea leaves, ginger, garlic, lily and curcuma that have been weighed are respectively coarsely crushed and sieved to 18 meshes and mixed evenly to obtain mixed raw materials;

[0040] (3) Kneading: Put the above-mentioned mixed raw materials into a kneading machine, and knead them for 30 minutes at 17°C to get kneaded raw materials;

[0041] (4) Fermentation: After evenly mixing into the above-mentioned kneading raw materials the fermentation aids and brown sugar with a weight of 0.42% of the mixture mass, ferment at a temperature of 24° C. and a humidity of 93% until the raw materials are free of green grass gas, and the fer...

Embodiment 3

[0049] A method for making portable camellia oleifera, comprising the following steps:

[0050] (1) Weighing raw materials: by weight, take 27 parts of tea leaves, 27 parts of ginger, 7 parts of garlic, 5 parts of lily, 3 parts of turmeric, 2 parts of brown sugar, 13 parts of table salt and 4 parts of edible oil;

[0051] (2) Raw material processing: the tea leaves, ginger, garlic, lily and curcuma that have been weighed are respectively coarsely crushed and sieved to 20 meshes and mixed evenly to obtain mixed raw materials;

[0052] (3) Kneading: Put the above-mentioned mixed raw materials into a kneading machine, and knead at 18°C ​​for 30 minutes to get kneaded raw materials;

[0053] (4) Fermentation: After evenly mixing into the above-mentioned kneading raw materials the fermentation aids and brown sugar with a weight of 0.45% of the mixture mass, ferment at a temperature of 25° C. and a humidity of 94% until the raw materials have no green grass gas, and obtain the ferment...

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Abstract

The invention belongs to the technical field of food processing and in particular discloses a portable fried flour making method which comprises the following steps: (1) weighing raw materials, namelyweighing certain amounts of tea leaves, ginger, garlic, lily, curcuma aromatic, brown sugar, edible salt and edible oil in parts by weight; (2) treating the raw materials, namely respectively crushing the raw materials; (3) kneading the raw materials; (4) performing fermentation, namely performing mixed fermentation with auxiliary fermentation substances; (5) performing primary drying; (6) performing microwave treatment; (7) performing secondary drying; (8) performing frying; (9) performing third drying; (10) performing crushing. The portable fried flour making method disclosed by the invention is simple and easy to operate, and the made fried flour is easy to brew, good in sensation effect and long in preservation time.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for making portable camellia oleifera. 【Background technique】 [0002] Camellia oleifera is a kind of food loved by residents in Sanjiang, Longsheng, Gongcheng, Pingle and other areas in eastern and northern Guangxi, and it is also a good product for hospitality. Its materials are generally tea, tea oil, ginger, yin rice, peanuts and Onions, etc. are delicious. However, due to the complicated and time-consuming production process of camellia oleifera, it is extremely inconvenient to drink camellia oleifera in today's fast-paced life style. Therefore, people have developed portable camellia oleifera, but the existing camellia oleifera powder, camellia oleifera cream, portable camellia oleifera, etc., some lack the strong fragrance and other qualities of traditional camellia oleifera, have poor sensory effects, and some have long brewing time and short shelf lif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 王祝广
Owner 恭城福茂生油茶文化产业发展有限公司
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