Radix fici simplicissimae oil tea cream and manufacturing method thereof

Abstract

The invention discloses radix fici simplicissimae oil tea cream and a preparation method thereof. The method comprises the following detailed steps: step 1, preparing raw materials: 2500g of drinking water, 400g of green tea leaves, 700g of fresh ginger, 500g of garlic, 150g of peanuts, 100g of peanut oil and 200g of radix fici simplicissimae powder; washing ginger and garlic, cutting for later use, soaking dry green tea leaves until the tea leaves are soft, and fishing out for later use; step 2, mixing and stir-frying: preheating a stir-frying pan to a proper temperature, generally about 80 DEG C; the medicinal and edible medicinal material radix fici simplicissimae is added on the basis of the formula of the traditional oil tea cream, so that the health-preserving effect of the oil tea in the congratulations can be more prominent, and the oil tea cream has better effects of clearing damp and fending off cold, promoting the circulation of qi and promoting diuresis, soothing channels and activating collaterals, tonifying spleen and lung and the like. Meanwhile, due to the fact that special boiling and grinding treatment processes are adopted in the making process of the radix fici simplicissimae oil-tea cream, the made radix fici simplicissimae oil-tea cream does not need to be boiled in boiled water, is directly brewed with boiled water and instantly dissolved to be eaten, and is convenient, rapid and good in taste.

Description

Technical Field

[0001] The invention relates to the technical field of food formula and food production process, in particular to a five-fingered peach oil-tea paste and a preparation method thereof. Background Art

[0002] The preparation method of Gongcheng oil tea is very particular. Tea leaves picked during the Qingming and Guyu seasons are selected and soaked in a little boiling water for 5 to 10 minutes to reduce the smell of fireworks and bitterness. Then a little lard is put into the tea pot and heated, ginger, garlic and soaked tea leaves are added and fried, and then they are pounded. After pounding, water is added and boiled until the flavor comes out. Salt is added for seasoning, and the tea water is filtered into a bowl with a bamboo funnel, sprinkled with chopped green onions and coriander, and served with rice flowers, crisp fruits (similar to fried dough balls), and crisp peanuts in a small dish. When the prepared Gongcheng oil tea is served on the table, the first thing you smell is the unique fragrance of chopped green onions and coriander. After taking a sip, you will first smell the bitterness of tea leaves, and then the sweet and fresh fragrance, which is endless.

[0003] The traditional method of consuming oil tea paste is relatively complicated, and it takes a long time to boil before drinking, which is difficult to meet the market demand for quick consumption by consumers. The oil tea products in the prior art need to be boiled for several minutes before consumption, and have the defect that they cannot be directly brewed with boiling water for instant consumption, and need to be boiled for consumption. Provided is an oil tea that does not need to be boiled, can be directly brewed with boiling water, is instant and can be consumed immediately, and a manufacturing method thereof.

[0004] For this reason, we provide a kind of five-fingered peach oil tea paste and preparation method thereof. Summary of the invention

[0005] The object of the present invention is to provide a five-fingered peach oil tea paste and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology.

[0006] To achieve the above purpose, the present invention provides the following technical solution: a five-fingered peach oil tea paste, which is composed of drinking water, green tea leaves, ginger, garlic, peanuts, peanut oil and five-fingered peach.

[0007] Another technical problem to be solved by the present invention is to provide a method for preparing the five-fingered peach oil tea paste, comprising the following detailed steps of the method: Step 1. Prepare the ingredients: 2500g drinking water, 400g green tea leaves, 700g ginger, 500g garlic, 150g peanuts, 100g peanut oil, 200g quinoa powder; wash and cut the ginger and garlic, soak the dried green tea leaves until soft and set aside; Step 2: Mix and stir-fry: Preheat the wok to a suitable temperature, generally around 80°C, add peanut oil and heat it up; then put green tea, ginger, garlic, and peanuts into the wok and stir-fry until fragrant; secondly, the heat must be strictly controlled during the stir-frying process to avoid excessive heat causing the raw materials to burn or insufficient heat affecting the stir-frying effect; finally, continue to stir-fry until the color of the raw materials turns golden yellow and the aroma is strong before serving; Step 3: Grind and crush to make paste: first put the fried raw materials and drinking water in a boiling water bucket at a ratio of 1:1.2 and boil at high temperature (temperature range 100-110) for 10 minutes before use. Use a high-efficiency grinder to add the boiled oil tea raw material mixture into the equipment for grinding into a fine and uniform paste; finally pour it into the boiling water equipment, add the five-fingered peach powder and continue to boil for 10 minutes; Step 4: Packaging and sterilization: Grind and boil the tea oil paste and pack it into inner packaging containers and then sterilize it at high temperature; Step 5. Quality inspection: Carry out quality inspection on the finished product of Wuzhimaotao Camellia Oil Paste, mainly including microbial detection such as bacterial fall of Camellia Oil Paste products, packaging sealing detection, label and inner packaging appearance detection, production date detection, outer packaging damage detection, etc.

[0008] Preferably, the oil temperature in step 2 is 120°C, the stir-frying time is 20 minutes, and the temperature is 100°C.

[0009] Preferably, the grinding machine speed in step three is controlled at 3000 rpm, and the grinding time is 20 minutes.

[0010] Preferably, the specific steps in step three are as follows: first put the fried raw materials and five-fingered ginseng water (the five-fingered ginseng water has been cooked in the early stage) into a boiling water bucket at a ratio of 1:1.2 at high temperature (temperature range 100-110°C), boil for 10 minutes, use a grinder to grind into a paste, and finally pour into the boiling water equipment and continue to boil for 10 minutes.

[0011] Preferably, the high temperature in step 4 is 100°C and the sterilization time is 15 minutes.

[0012] The present invention provides a five-fingered peach oil tea paste and a preparation method thereof, which has the following beneficial effects: (1) The present invention can highlight the health-preserving effect of Gongcheng oil tea by adding the medicinal material five-fingered ginseng, which is a food and medicine, to the traditional oil tea paste formula, and has better effects of removing dampness and cold, promoting qi and removing dampness, relaxing meridians and activating collaterals, and strengthening the spleen and lungs. At the same time, because the five-fingered ginseng oil tea paste adopts a special boiling and grinding process during the production process, the five-fingered ginseng oil tea paste does not need to be boiled in boiling water, and can be directly dissolved and eaten immediately after being dissolved in boiling water, which is convenient and fast, and has a good taste.

[0013] (2) The present invention ensures that the microbial indicators of the product meet the food safety standards through a special high-temperature sterilization step, prolongs the shelf life of the product, and ensures that consumers can eat it safely and healthily while enjoying the delicious taste. In addition, the manufacturing method of the five-fingered peach oil tea paste not only ensures food safety, but also fully retains the nutritional value of the raw materials, allowing consumers to feel the gift of nature and the ingenious craftsmanship in every spoonful of oil tea paste. DETAILED DESCRIPTION

[0014] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0015] A preferred embodiment of the five-fingered peach oil tea paste and a manufacturing method thereof provided by the present invention includes the following detailed steps of the method: Step 1. Prepare the ingredients: 2500g drinking water, 400g green tea leaves, 700g ginger, 500g garlic, 150g peanuts, 100g peanut oil, 200g quinoa powder; wash and cut the ginger and garlic, soak the dried green tea leaves until soft and set aside; Step 2: Mix and stir-fry: Preheat the wok to a suitable temperature, generally around 80°C, add peanut oil and heat it up to 120°C; then add green tea, ginger, garlic, and peanuts into the wok and stir-fry until fragrant, stir-fry for 20 minutes, the temperature is 100°C; secondly, the heat must be strictly controlled during the stir-frying process to avoid excessive firepower causing the raw materials to burn or insufficient firepower affecting the stir-frying effect; finally, continue to stir-fry until the color of the raw materials turns golden yellow and the aroma is strong before serving; Step 3. Grind and crush to make a paste: first put the fried raw materials and drinking water in a boiling water bucket at a ratio of 1:1.2 and boil at high temperature (temperature range 100-110) for 10 minutes before use. Use a high-efficiency grinder, add the boiled tea oil raw material mixture into the equipment and grind it into a fine and uniform paste; finally pour it into the boiling water equipment, add the five-fingered peach powder and continue to boil for 10 minutes.

[0016] The specific steps are as follows: first, put the fried raw materials and five-fingered ginseng water (the five-fingered ginseng water has been cooked in advance) into a boiling water bucket at a ratio of 1:1.2 and boil at high temperature (temperature range 100-110) for 10 minutes, then use a grinder to grind into a paste, and finally pour into the boiling water equipment and continue to boil for 10 minutes; Step 4: Packaging and sterilization: Grind the boiled camellia paste and pack it into inner packaging containers and then sterilize it at high temperature (high temperature 100, sterilization for 15 minutes); Step 5, quality inspection: quality inspection of the finished five-fingered peach oil tea paste, mainly including microbial detection such as bacteria on the oil tea paste product, packaging sealing detection, label and inner packaging appearance detection, production date detection, outer packaging damage detection, etc. Through the above steps, high-quality instant oil tea paste can be produced. In actual production, attention should also be paid to issues such as raw material quality, equipment hygiene, and operating specifications to ensure product quality and safety.

[0017] In summary, the present invention not only provides a detailed manufacturing method, but also strictly controls the key links in the production process to ensure that each batch of products can meet high quality requirements. In addition, by continuously optimizing the process flow, the taste, aroma and nutritional value of the five-fingered peach oil tea paste have been significantly improved, bringing a new health experience to consumers.

[0018] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0019] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A five-fingered peach oil tea paste, characterized in that It consists of drinking water, green tea leaves, ginger, garlic, peanuts, peanut oil and ginseng powder.

2. The method for preparing the five-fingered peach oil tea paste according to claim 1, wherein: The detailed steps of this method are as follows: Step 1. Prepare the ingredients: 2500g drinking water, 400g green tea leaves, 700g ginger, 500g garlic, 150g peanuts, 100g peanut oil, 200g quinoa powder; wash and cut the ginger and garlic, soak the dried green tea leaves until soft and set aside; Step 2: Mix and stir-fry: Preheat the wok to a suitable temperature, generally around 80°C, add peanut oil and heat it up; then put green tea, ginger, garlic, and peanuts into the wok and stir-fry until fragrant; secondly, the heat must be strictly controlled during the stir-frying process to avoid excessive heat causing the raw materials to burn or insufficient heat affecting the stir-frying effect; finally, continue to stir-fry until the color of the raw materials turns golden yellow and the aroma is strong before serving; Step 3: Grind and crush to make paste: first put the fried raw materials and drinking water in a boiling water bucket at a ratio of 1:1.2 and boil at high temperature (temperature range 100-110) for 10 minutes before use. Use a high-efficiency grinder to add the boiled oil tea raw material mixture into the equipment for grinding into a fine and uniform paste; finally pour it into the boiling water equipment, add the five-fingered peach powder and continue to boil for 10 minutes; Step 4: Packaging and sterilization: Grind and boil the tea oil paste, pack it into inner packaging containers, and then sterilize it at high temperature; Step 5. Quality inspection: Carry out quality inspection on the finished product of Wuzhimaotao Camellia Oil Paste, mainly including microbial detection such as bacterial fall of Camellia Oil Paste products, packaging sealing detection, label and inner packaging appearance detection, production date detection, outer packaging damage detection, etc.

3. The method for preparing the five-fingered peach oil tea paste according to claim 1, characterized in that: The oil temperature in the step 2 is 120°C, the stir-frying time is 20 minutes, and the temperature is 100°C.

4. The method for preparing the five-fingered peach oil tea paste according to claim 1, characterized in that: The grinding machine speed in the step 3 is controlled at 3000 rpm, and the grinding time is 20 minutes.

5. The method for preparing the five-fingered peach oil tea paste according to claim 1, characterized in that: The specific steps in step three are as follows: first put the fried raw materials and five-fingered ginseng water (the five-fingered ginseng water has been cooked in advance) into a boiling water bucket at a ratio of 1:1.2 at high temperature (temperature range 100-110°C), boil for 10 minutes, use a grinder to grind into a paste, and finally pour into the boiling water equipment and continue boiling for 10 minutes.

6. The method for preparing the five-fingered peach oil tea paste according to claim 1, characterized in that: The high temperature in step 4 is 100°C and the sterilization time is 15 minutes.