Food beneficial to human health and preparation method thereof

Abstract

The present invention relates to the technical field of food and particularly discloses a food beneficial to human health and a production method thereof, the food comprises the following raw materials: Maojian leaf buds, cooked peanut kernels, cooked sesame seeds, salt, soy sauce, scallion and ginger oil, white sugar and camellia oil. The preparation method comprises the following steps: boiling Maojian leaf buds with water at 100 DEG C; rinsing, and carrying out physical squeezing dehydration treatment on the rinsed Maojian leaf buds to enable the water content of the Maojian leaf buds to reach 35-40%; adding edible salt, refined white sugar and soy sauce into the dehydrated Maojian leaf buds for pickling; adding scallion and ginger oil and camellia oil into the pickled semi-finished product for oil immersion; adding peeled cooked peanut kernels and cooked sesame seeds, uniformly stirring, bottling and sealing; pasteurizing and disinfecting at low temperature; and cooling and packaging to obtain a finished product. The tea is beneficial to people who do not like drinking tea, so that the people can obtain the health benefits of drinking tea in a dish eating manner; the feed is simple in ingredients, natural in raw materials, rich in nutrition, free of hormones and additives, and easy to prepare.

Description

Technical Field

[0001] The present invention relates to the field of food technology, and specifically refers to a food beneficial to human health and its production method. Background Art

[0002] With the improvement of people's living standards, the requirements for food are not only limited to taste, but more attention is paid to the health attributes of food. Peanuts are rich in nutrients such as protein and unsaturated fatty acids, sesame seeds contain rich vitamins and minerals, and Maojian tea has various effects such as promoting fluid production and quenching thirst, clearing the heart and improving eyesight, refreshing the mind, and removing greasiness and promoting digestion. However, there are relatively few health-care foods that are ready-to-eat after opening the bag and are made by reasonably matching these raw materials and have good taste and are beneficial to health on the current market. In the production process of existing foods, it is often difficult to fully exert the nutritional advantages of raw materials, and there are also certain deficiencies in flavor blending and preservation methods, which cannot well meet the needs of consumers for healthy, delicious, and convenient foods; at present, there are more sub-healthy people in the general population. Although tea is a recognized healthy drink, the number of tea-drinking people is low, and it is also difficult to exert its health-care effects.

[0003] Therefore, a food beneficial to human health and its production method have become problems that people urgently need to solve. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a food beneficial to human health and its production method. Through scientific and reasonable raw material ratio and specific production process, the nutritional value of each raw material is fully exerted, and at the same time, the food is given a unique flavor to meet the needs of consumers for healthy, delicious, and convenient foods.

[0005] To solve the above technical problem, the technical solution provided by the present invention is: a food beneficial to human health, including the following raw materials in percentages: 65 - 70% of Maojian tea buds, 2 - 2.5% of cooked peanuts, 1.5% of cooked sesame seeds, 5 - 5.5% of salt, 2 - 2.5% of soy sauce, 20% of scallion and ginger oil, 1 - 2% of white sugar, and 2 - 2.5% of camellia oil.

[0006] Further, it includes the following raw materials in percentages: 65% of Maojian tea buds, 2.5% of cooked peanuts, 1.5% of cooked sesame seeds, 5.5% of salt, 2% of soy sauce, 20% of scallion and ginger oil, 1.5% of white sugar, and 2% of camellia oil.

[0007] Further, it includes the following raw materials in percentages: 66% of Maojian tea buds, 2% of cooked peanuts, 1.5% of cooked sesame seeds, 5% of salt, 2.5% of soy sauce, 20% of scallion and ginger oil, 1% of white sugar, and 2% of camellia oil.

[0008] Further, it includes raw materials in the following percentages: 65% of tip tea buds, 2% of cooked peanuts, 1.5% of cooked sesame seeds, 5.5% of salt, 2.5% of soy sauce, 20% of scallion and ginger oil, 1% of white sugar, and 2.5% of camellia oil.

[0009] The present invention also provides a method for making this food, which includes the following steps:

[0010] Step 1: Boil the tip tea buds at 100 °C to remove part of the astringency and bitterness.

[0011] Step 2: Rinse the defatted tip tea buds.

[0012] Step 3: Physically press and dehydrate the rinsed tip tea buds to make their water content reach 35%-40%.

[0013] Step 4: Add edible salt, refined white sugar, and soy sauce to the dehydrated tip tea buds for pickling to obtain a semi-finished product.

[0014] Step 5: Add scallion and ginger oil and camellia oil to the pickled semi-finished product for oil immersion.

[0015] Step 6: Add peeled cooked peanuts and cooked sesame seeds, stir evenly, then bottle and seal.

[0016] Step 7: Perform pasteurization at low temperature for sterilization and disinfection.

[0017] Step 8: After cooling, perform packaging to obtain the finished product.

[0018] The advantages of the present invention compared with the prior art are as follows: In view of the characteristic that the nitrite content of the tea in the present invention is relatively low, far lower than the national food safety standard, pickles are made and popularized in daily life, and at the same time, the natural nutritional components in the tea are retained.

[0019] The present invention contains natural components such as protein, amino acids, alkaloids, tea polyphenols, organic acids, vitamin A, vitamin B, etc. There are purine alkaloids, adenine, etc. in the tip tea pickle, which can combine with substances such as phosphoric acid in food to form nucleotides. Compounds such as ATP and GTP in nucleotide substances can decompose lipid substances, thus playing a certain role in promoting lipid reduction in the human body.

[0020] The catechins and tea polyphenols contained in the tip tea pickle of the present invention can promote the reduction of triglyceride and total cholesterol in the human body. The tea buds themselves are also dietary fiber, which can promote gastrointestinal peristalsis and improve gastrointestinal function.

[0021] The present invention benefits the group who do not like to drink tea, enabling them to obtain the health benefits of drinking tea by eating vegetables. The present invention has simple ingredients, natural raw materials, rich nutrition, no hormones, no additives, and an easy-to-implement production process. Specific embodiments

[0022] Various exemplary embodiments of the present invention will be described in detail below. It should be noted that: unless otherwise specifically stated, the relative arrangements of components and steps, numerical expressions, and numerical values set forth in these embodiments do not limit the scope of the present invention.

[0023] The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way a limitation on the present invention or its application or use.

[0024] Techniques, methods, and devices known to those of ordinary skill in the relevant art may not be discussed in detail, but where appropriate, such techniques, methods, and devices should be regarded as part of the specification.

[0025] In all examples shown and discussed herein, any specific values should be construed as merely exemplary and not as a limitation. Thus, other examples of the exemplary embodiments may have different values.

[0026] The following further details a food beneficial to human health and its production method according to the present invention.

[0027] A food beneficial to human health comprises raw materials in the following percentages: 65 - 70% of Maojian tea buds, 2 - 2.5% of cooked peanuts, 1.5% of cooked sesame seeds, 5 - 5.5% of salt, 2 - 2.5% of soy sauce, 20% of scallion and ginger oil, 1 - 2% of white sugar, and 2 - 2.5% of camellia oil.

[0028] In one embodiment of the present invention, the food of the present invention comprises raw materials in the following percentages: 65% of Maojian tea buds, 2.5% of cooked peanuts, 1.5% of cooked sesame seeds, 5.5% of salt, 2% of soy sauce, 20% of scallion and ginger oil, 1.5% of white sugar, and 2% of camellia oil.

[0029] In one embodiment of the present invention, the food of the present invention comprises raw materials in the following percentages: 66% of Maojian tea buds, 2% of cooked peanuts, 1.5% of cooked sesame seeds, 5% of salt, 2.5% of soy sauce, 20% of scallion and ginger oil, 1% of white sugar, and 2% of camellia oil.

[0030] In one embodiment of the present invention, the food of the present invention comprises raw materials in the following percentages: 65% of Maojian tea buds, 2% of cooked peanuts, 1.5% of cooked sesame seeds, 5.5% of salt, 2.5% of soy sauce, 20% of scallion and ginger oil, 1% of white sugar, and 2.5% of camellia oil.

[0031] The present invention also provides a production method for the food, comprising the following steps:

[0032] Step 1: Boil the tips of tea leaves and buds in water at 100°C to remove some of the astringency and bitterness. Through this step, the taste of the tea can be effectively improved, and the bad taste that affects the overall flavor of the food can be removed.

[0033] Step 2: Rinse the defatted tips of tea leaves and buds.

[0034] Step 3: Physically press and dehydrate the rinsed tips of tea leaves and buds to make their water content reach 35%-40%. The appropriate water content can not only retain the nutritional components of the tea but also facilitate subsequent pickling and processing.

[0035] Step 4: Add edible salt, refined white sugar, and soy sauce to the dehydrated tips of tea leaves and buds for pickling to obtain a semi-finished product. The pickling process enables the tea to fully absorb the flavors of the seasonings, forming a unique flavor foundation.

[0036] Step 5: Add scallion-ginger oil and camellia oil to the pickled semi-finished product for oil immersion. The oil immersion treatment can not only further enhance the flavor of the tea but also form a protective film on the surface of the tea, which is beneficial for preservation. Among them, scallion-ginger oil is made from 20% rapeseed oil in terms of the ingredient ratio.

[0037] Step 6: Add peeled and cooked peanuts and cooked sesame seeds, stir evenly, and then bottle and seal. Ensure that all raw materials are fully mixed so that each portion of the food has a balanced taste and nutrition.

[0038] Step 7: Perform pasteurization at low temperature for sterilization and disinfection. Adopting the low-temperature sterilization method can effectively kill harmful microorganisms while maximizing the retention of the nutritional components and flavor of the food.

[0039] Step 8: After cooling, carry out packaging to obtain the finished product.

[0040] The specific implementation process of a food beneficial to human health and its production method according to the present invention is as follows:

[0041] Example 1

[0042] Raw material preparation: Prepare raw materials according to the mass percentages of 65% of the tips of tea leaves and buds, 2.5% of cooked peanuts, 1.5% of cooked sesame seeds, 5.5% of salt, 2% of soy sauce, 20% of scallion-ginger oil, 1.5% of white sugar, and 2% of camellia oil.

[0043] Production process:

[0044] Step 1: Put the prepared tips of tea leaves and buds into a pot, add an appropriate amount of water, and boil in water at 100°C for 10 minutes to remove some of the astringency and bitterness.

[0045] Step 2: Rinse the defatted tips of tea leaves and buds.

[0046] Step 3: Take out the rinsed tip leaf buds and put them into a pressing device for physical pressing and dehydration treatment to make their water content reach 35%-40%.

[0047] Step 4: Put the dehydrated tip leaf buds into a container, add edible salt, refined white sugar, and soy sauce in corresponding proportions, stir evenly and then marinate for 2 hours to obtain semi-finished products.

[0048] Step 5: Add the marinated semi-finished products with corresponding proportions of scallion and ginger oil and camellia oil for oil immersion treatment for 1 hour.

[0049] Step 6: Add peeled cooked peanuts and cooked sesame seeds, stir well and then bottle and seal.

[0050] Step 7: Put the bottled product into a pasteurization device and sterilize it at 60-65°C for 30 minutes for disinfection.

[0051] Step 8: After sterilization and disinfection, let the product cool naturally and then package it to obtain the finished product.

[0052] Example 2

[0053] Raw material preparation: Select raw materials with a mass percentage of 66% tip leaf buds, 2% cooked peanuts, 1.5% cooked sesame seeds, 5% salt, 2.5% soy sauce, 20% scallion and ginger oil, 1% white sugar, and 2% camellia oil.

[0054] Production process: The production steps are the same as those in Example 1, and raw materials are added in corresponding proportions in each step, and finally the finished product is obtained. After testing, the finished product has a good taste and flavor, and the nutritional components are well retained.

[0055] Example 3

[0056] Raw material preparation: Prepare raw materials with a mass percentage of 65% tip leaf buds, 2% cooked peanuts, 1.5% cooked sesame seeds, 5.5% salt, 2.5% soy sauce, 20% scallion and ginger oil, 1% white sugar, and 2.5% camellia oil.

[0057] Production process: Similarly, operate according to the seven steps in Example 1, and strictly control the process parameters and raw material addition ratios in each step. The obtained finished product has unique characteristics in taste and flavor, and passes the microbial test and meets the food safety standards.

[0058] The above describes the present invention and its implementation manners. This description is not restrictive. If those of ordinary skill in the art are inspired by it and without departing from the purpose of the present invention, without creative design, they design a structural manner and an embodiment similar to the technical solution, which shall fall within the protection scope of the present invention.

Claims

1. A food beneficial to human health, characterized in that: Comprising the following percentages of raw materials: 65 - 70% of tip leaf buds, 2 - 2.5% of cooked peanuts, 1.5% of cooked sesame seeds, 5 - 5.5% of salt, 2 - 2.5% of soy sauce, 20% of scallion and ginger oil, 1 - 2% of white sugar, 2 - 2.5% of camellia oil.

2. A food beneficial to human health according to claim 1, characterized in that: Comprising the following percentages of raw materials: 65% of tip leaf buds, 2.5% of cooked peanuts, 1.5% of cooked sesame seeds, 5.5% of salt, 2% of soy sauce, 20% of scallion and ginger oil, 1.5% of white sugar, 2% of camellia oil.

3. A food beneficial to human health according to claim 1, characterized in that: Comprising the following percentages of raw materials: 66% of tip leaf buds, 2% of cooked peanuts, 1.5% of cooked sesame seeds, 5% of salt, 2.5% of soy sauce, 20% of scallion and ginger oil, 1% of white sugar, 2% of camellia oil.

4. A food beneficial to human health according to claim 1, characterized in that: Comprising the following percentages of raw materials: 65% of tip leaf buds, 2% of cooked peanuts, 1.5% of cooked sesame seeds, 5.5% of salt, 2.5% of soy sauce, 20% of scallion and ginger oil, 1% of white sugar, 2.5% of camellia oil.

5. A method for making a food beneficial to human health, characterized in that, Comprising the following steps: Step 1: Boil the tip leaf buds in water at 100 °C to remove part of the astringency and bitterness. Step 2: Rinse the tip leaf buds after astringency removal. Step 3: Physically press and dehydrate the rinsed tip leaf buds to make their water content reach 35% - 40%. Step 4: Add edible salt, refined white sugar, and soy sauce to the dehydrated tip leaf buds for pickling to obtain a semi-finished product. Step 5: Add scallion and ginger oil and camellia oil to the pickled semi-finished product for oil immersion. Step 6: Add peeled cooked peanuts and cooked sesame seeds, stir evenly, then bottle and seal. Step 7: Perform pasteurization at low temperature for sterilization and disinfection. Step 8: After cooling, perform packaging to obtain the finished product.

6. The manufacturing method of a food beneficial to human health according to claim 5, characterized in that: The raw materials in the said production method adopt the raw material ratio of the food beneficial to human health described in any one of claims 1 - 4.