Dry type ground tea and preparation method thereof

Abstract

The invention discloses dry type ground tea and a preparation method thereof, wherein the dry type ground tea comprises the following components in percentage by weight: 65.0-66.0% of a main material,10.0-12.0% of tea leaves, 18.0-20.0% of an auxiliary material and the balance of a seasoning, wherein the main material is formed by mixing one or a plurality of materials selected from rice, wheat,corn and oat, the auxiliary material is prepared by mixing one or a plurality of materials selected from sesame, peanut, soybean, black bean, mung bean, red bean, coix seed and millet, and the seasoning is prepared by mixing one or a plurality of materials selected from ginger powder, edible salt, pepper, brown sugar and chili powder. According to the invention, before the production and processing of the dry type ground tea, consumers can select different main materials, auxiliary materials and different seasonings to customize according to own preferences, so that the requirements of different consumers can be met; and in the production method, the sesame, the peanut, the soybean, the black bean, the mung bean, the red bean, the coix seed and the millet are only crushed and processed into the fine particles, such that the contained nutrients are not easily lost so as to provide characteristics of high nutritional value and healthy drinking during the subsequent brewing.

Description

technical field [0001] The invention relates to the technical field of tea drinks, in particular to a dry Lei Cha and its preparation method. Background technique [0002] Leicha, also known as Sanshengtang, is a special food. It is mainly spread in Guangdong, Hunan, Jiangxi, Guangxi and Taiwan. It started in the Han Dynasty and flourished in the Ming and Qing Dynasties. [0003] The method of Leicha in the prior art is similar, generally rice is mainly used as the main material, peanuts, sesame and mung beans are used as auxiliary materials, and salt, litsea cubeba and ginger are used as seasonings, which are mixed evenly with the tea leaves. And use a mortar to mash the mixture into a paste. When drinking, pour it into boiling water and mix well, and add fried rice. It has a delicious fragrance and can satisfy hunger. [0004] For the preparation method similar to the above-mentioned lei cha in the prior art, although it is widely used, it still has certain defects and ...

AI Technical Summary

Problems solved by technology

[0005] Specifically, on the one hand, influenced by the traditional Leicha culture and passed down for thousands of years, its main ingredients and auxiliary ingredients have hardly changed, making it lack of innovation and flexibility, making the taste monotonous and unable to meet the preferences of the public , which makes it unsuitable for effective promotion and popularization. On the other hand, the existing lei cha is generally made on the spot. Because of its high water content, it is easy to oxidize and grow bacteria, so it needs to be used up as soon as possible each time, which makes it inconvenient for a long time. Preserve it for subsequent multiple use, and when the auxiliary materials such as peanuts, sesame seeds and mung beans contained in it are mashed into a paste, the nutrients contained in it are easy to lose, which will greatly destroy its original nutrition value

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