Production method of portable fried flour

Abstract

The invention belongs to the technical field of food processing, and more specifically discloses a production method of portable fried flour. The production method comprises following steps: 1, raw material weighing, wherein certain amounts of tea, ginger, garlic clove, cape jasmine, lemon verbena, table salt, and editable oil are weighed; 2, raw material treatment, wherein the above raw materialsare smashed respectively; 3, rolling; 4, fermentation, wherein a fermentation auxiliary ingredient is added for mixing fermentation; 5, primary baking; 6, microwave treatment; 7, secondary baking; 8,stir frying; 9, third baking; and 10, smashing. The preparation method is simple; operation is convenient; the obtained portable fried flour is convenient for brewing; the sensory effect is excellent; and the self life is long.

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...

Examples

Embodiment 1

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

[0026] (1) Weighing raw materials: by weight, weigh 20 parts of tea leaves, 20 parts of ginger, 5 parts of garlic, 3 parts of gardenia, 2 parts of lemon verbena, 8 parts of table salt and 2 parts of edible oil;

[0027] (2) Raw material processing: the tea leaves, ginger, garlic, gardenia and lemon verbena that have been weighed are mixed uniformly after being roughly pulverized respectively to obtain a mixed raw material with a particle size of 20 mesh;

[0028] (3) kneading: the above-mentioned mixed raw materials are put into a kneading machine and kneaded for 30 minutes to obtain a kneaded raw material with a cell destruction rate of more than 87%;

[0029] (4) Fermentation: After evenly mixing into the above-mentioned kneading raw materials a fermentation aid 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 are ...

Embodiment 2

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

[0038] (1) Weighing raw materials: in parts by weight, weigh 23 parts of tea leaves, 24 parts of ginger, 7 parts of garlic, 5 parts of gardenia, 5 parts of lemon verbena, 10 parts of table salt and 3 parts of edible oil;

[0039] (2) Raw material processing: the tea leaves, ginger, garlic, gardenia and lemon verbena that have been weighed are mixed uniformly after being roughly pulverized respectively to obtain a mixed raw material with a particle size of 20 mesh;

[0040] (3) kneading: the above-mentioned mixed raw materials are put into a kneading machine and kneaded for 33 minutes to obtain a kneaded raw material with a cell destruction rate of more than 87%;

[0041] (4) Fermentation: After evenly mixing into the above-mentioned kneading raw materials a fermentation aid with a weight of 0.4% of the mixture mass, ferment at a temperature of 24° C. and a humidity of 93% until the raw mat...

Embodiment 3

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

[0050] (1) Weighing raw materials: by weight, take 25 parts of tea leaves, 28 parts of ginger, 8 parts of garlic, 8 parts of gardenia, 6 parts of lemon verbena, 13 parts of salt and 4 parts of edible oil;

[0051](2) Raw material processing: the tea leaves, ginger, garlic, gardenia and lemon verbena that have been weighed are mixed uniformly after being roughly pulverized respectively to obtain a mixed raw material with a particle size of 20 mesh;

[0052] (3) kneading: the above-mentioned mixed raw materials are put into a kneading machine and kneaded for 35 minutes to obtain a kneaded raw material with a cell destruction rate of more than 87%;

[0053] (4) Fermentation: After evenly mixing into the above-mentioned kneading raw materials a fermentation aid 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 are free ...

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...

Examples

Embodiment 1

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

[0026] (1) Weighing raw materials: by weight, weigh 20 parts of tea leaves, 20 parts of ginger, 5 parts of garlic, 3 parts of gardenia, 2 parts of lemon verbena, 8 parts of table salt and 2 parts of edible oil;

[0027] (2) Raw material processing: the tea leaves, ginger, garlic, gardenia and lemon verbena that have been weighed are mixed uniformly after being roughly pulverized respectively to obtain a mixed raw material with a particle size of 20 mesh;

[0028] (3) kneading: the above-mentioned mixed raw materials are put into a kneading machine and kneaded for 30 minutes to obtain a kneaded raw material with a cell destruction rate of more than 87%;

[0029] (4) Fermentation: After evenly mixing into the above-mentioned kneading raw materials a fermentation aid 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 are ...

Embodiment 2

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

[0038] (1) Weighing raw materials: in parts by weight, weigh 23 parts of tea leaves, 24 parts of ginger, 7 parts of garlic, 5 parts of gardenia, 5 parts of lemon verbena, 10 parts of table salt and 3 parts of edible oil;

[0039] (2) Raw material processing: the tea leaves, ginger, garlic, gardenia and lemon verbena that have been weighed are mixed uniformly after being roughly pulverized respectively to obtain a mixed raw material with a particle size of 20 mesh;

[0040] (3) kneading: the above-mentioned mixed raw materials are put into a kneading machine and kneaded for 33 minutes to obtain a kneaded raw material with a cell destruction rate of more than 87%;

[0041] (4) Fermentation: After evenly mixing into the above-mentioned kneading raw materials a fermentation aid with a weight of 0.4% of the mixture mass, ferment at a temperature of 24° C. and a humidity of 93% until the raw mat...

Embodiment 3

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

[0050] (1) Weighing raw materials: by weight, take 25 parts of tea leaves, 28 parts of ginger, 8 parts of garlic, 8 parts of gardenia, 6 parts of lemon verbena, 13 parts of salt and 4 parts of edible oil;

[0051](2) Raw material processing: the tea leaves, ginger, garlic, gardenia and lemon verbena that have been weighed are mixed uniformly after being roughly pulverized respectively to obtain a mixed raw material with a particle size of 20 mesh;

[0052] (3) kneading: the above-mentioned mixed raw materials are put into a kneading machine and kneaded for 35 minutes to obtain a kneaded raw material with a cell destruction rate of more than 87%;

[0053] (4) Fermentation: After evenly mixing into the above-mentioned kneading raw materials a fermentation aid 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 are free ...

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