Almond oil tea and preparation method thereof

A technology for almonds and camellia oleifera, which is applied to the field of almond oil camellia and its preparation, can solve the problems of easy change of taste of camellia oleifera, inconsistent taste, complicated process, etc., and achieves the effects of simple preparation, rich taste and simple operation.

Inactive Publication Date: 2019-10-18
HUINING COUNTY SPARK BIOLOGICAL TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Camellia oleifera, as a local specialty food, has the functions of sweating and dispelling cold, warming the stomach and nourishing the stomach, and refreshing the mind. It is deeply loved by people. Because the preparation of camellia oleifera according to the traditional process is complex, the produced camellia oleifera is easy to change its taste; the raw materials of different regions are not the same. , the produced taste is inconsistent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The almond camellia of the present invention, its components and proportions are calculated by weight: raw materials: 10 parts of almonds, 10 parts of Longnan green tea powder, 5 parts of Longnan green tea extract, 2 parts of saponin rice, 1 part of puffed barley , 1 part of quinoa, 1 part of fern, 1 part of dried lily, 1 part of flour, 20 parts of fried flour, 1 part of fried peanut, 1 part of walnut, 10 parts of Gannan yak milk powder, 5 parts of olive oil, animal 5 parts of oil; accessories: 2-6 parts of ginger powder, 1 part of chopped green onion;

[0031] The method of preparing fried peanuts is: shell the peanuts, wash the peanuts with water, put the peanuts in cooking oil after drying, heat to 180°C for frying, fry until golden yellow, remove and drain the oil Then press the peanuts while they are hot: 1000:1 white wine, spray white wine with an alcohol content of 35°, stir evenly, then flatten the fried peanuts, and sprinkle with salt after natural cooling, pea...

Embodiment 2

[0045] A kind of almond camellia according to the present invention, its components and proportions are calculated by weight: raw materials: 20 parts of almonds, 30 parts of Longnan green tea powder, 10 parts of Longnan green tea extract, 3 parts of saponin rice, 2 parts of puffed barley , 2 parts of quinoa, 2 parts of fern, 2 parts of dried lily, 2 parts of flour, 60 parts of fried flour, 2 parts of fried peanuts, 2 parts of walnuts, 20 parts of Gannan yak milk powder, 30 parts of olive oil, animal 10 parts of oil; accessories: 6 parts of ginger powder, 2 parts of chopped green onion;

[0046] The method of preparing fried peanuts is: shell the peanuts, wash the peanuts with water, put the peanuts in edible oil after drying, heat to 350°C for frying, fry until golden yellow, remove and drain the oil Then press the peanuts while they are hot: 1000:3 white wine, spray the white wine with an alcohol content of 85°, stir evenly, then flatten the fried peanuts, and sprinkle with s...

Embodiment 3

[0060] A kind of almond camellia according to the present invention, its components and proportions are calculated in parts by weight: raw materials: 15 parts of almonds, 20 parts of Longnan green tea powder, 8 parts of Longnan green tea extract, 2 parts of saponin rice, 1 part of puffed barley , 1 part of quinoa, 1 part of fern, 1 part of dried lily, 1-2 parts of flour, 50 parts of fried flour, 1 part of fried peanut, 1 part of walnut, 15 parts of Gannan yak milk powder, 25 parts of olive oil , 8 parts of animal fat; accessories: 5 parts of ginger powder, 1 part of chopped green onion;

[0061] Said almond camellia, its constituents and proportions are calculated in parts by weight: the method for preparing fried peanuts is: shell the peanuts, wash the peanuts with water, put the peanuts into edible oil after drying , heat to 200°C for frying, fry until golden brown, take out, drain the oil and press the peanuts while hot: white wine 1000:2, spray white wine with an alcohol c...

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PUM

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Abstract

The invention discloses almond oil tea. The oil tea disclosed by the invention is prepared from the following raw materials in parts by weight: 10 parts to 20 parts of almonds, 10 parts to 30 parts ofgreen tea powder in Longnan, 5 parts to 10 parts of green tea extract in Longnan, 2 parts to 3 parts of Smallanthus sonchifolius (Poepp.) H.Rob., 1 part to 2 parts of puffed coix seed, 1 part to 2 parts of quinoa, 1 part to 2 parts of potentilla anserina, 1 part to 2 parts of dried lily bulb, 1 part to 2 parts of flour, 20 parts to 60 parts of fried-ripely flour, 1 parts to 2 parts fried peanuts,1 part to 2 parts of walnuts, 10 parts to 20 parts of Yak milk powder in Gannan, 5 parts to 30 parts of olive oil, and 5 parts to 10 parts of animal fat, and the almond oil tea is prepared from the following auxiliary materials in parts by weight: 2 parts to 6 parts of ginger powder, and 1 part to 2 parts of chopped green onions. The oil tea disclosed by the invention is simple in preparation, isconvenient to eat and has a high nutritional value; an operation is relatively simple, and industrial production can be realized more easily; and the prepared oil tea has the functions of sweating and dispelling cold, warming and nourishing the stomach, and refreshing mind, and can promote blood circulation.

Description

technical field [0001] The invention belongs to the technical field of health drinks, in particular to an almond camellia oleifera and a preparation method thereof. Background technique [0002] Almonds are sweet dry seeds of some cultivated species of Rosaceae plant apricot or apricot. Both apricot fruit and almonds are rich in nutrients. Almonds are bitter and sweet. Sweet almonds can be used as casual snacks or as cold dishes. Camellia oleifera, as a local specialty food, has the functions of sweating and dispelling cold, warming the stomach and nourishing the stomach, and refreshing the mind. It is deeply loved by people. Because the preparation of camellia oleifera according to the traditional process is complex, the produced camellia oleifera is easy to change its taste; the raw materials of different regions are not the same. , The taste produced is inconsistent. Contents of the invention [0003] The technical problem to be solved by the invention is to disclose ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 田继业
Owner HUINING COUNTY SPARK BIOLOGICAL TECH DEV
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