Morchella esculenta oil tea formula and preparation method thereof

Abstract

The invention relates to the field of oil tea formulas and preparation methods thereof, in particular to a morchella esculenta oil tea formula and a preparation method thereof.The morchella esculenta oil tea formula is prepared from wheat, millet, rapeseed oil, yellow mustard oil, morchella esculenta, peanuts, white sesame seeds, black sesame seeds, shelled melon seeds, edible salt and five spice powder, the first step of ingredient pretreatment, the second step of oil tea making and the third step of oil tea seasoning. The mixed flour of the wheat flour and the millet flour is used for replacing traditional flour to serve as a base of the oil tea, the yellow mustard oil and the morchella esculenta are added, the yellow mustard oil contains linoleic acid and linolenic acid and is beneficial to lowering the cholesterol level and preventing cardiovascular and cerebrovascular diseases, and the morchella esculenta contains polysaccharide, amino acid, vitamins and ascomycetes polysaccharide and is beneficial to lowering the cholesterol level and preventing cardiovascular and cerebrovascular diseases. And the morchella oil tea enriches the taste and nutritional value, and further has a significant stomach warming effect, and for people with stomach discomfort or weak stomach functions, a proper amount of edible oil tea can significantly improve the stomach discomfort symptom.

Description

Technical Field

[0001] The invention relates to the field of oil-tea formula and a preparation method thereof, in particular to a Morchella oil-tea formula and a preparation method thereof. Background Art

[0002] Oil tea is a unique tea drink in some areas. It has a profound cultural heritage and unique production process. The brewed oil tea is similar in color to coffee and has a strong aroma. Oil tea is rich in oil and carbohydrates that can provide energy and increase satiety.

[0003] However, the existing oil tea is mainly based on cooked flour. When preparing oil tea, black and white sesame seeds, walnut kernels, peanuts and cooked flour are poured into the oil when it is 70% hot, and stir-fried evenly to make oil tea noodles. When eating, the oil tea is stirred evenly in a pot of boiling water. However, traditional oil tea mainly provides the human body with a large amount of carbohydrates and fats, and its nutritional value is indeed relatively single.

[0004] Therefore, in view of the problems that the above-mentioned traditional oil tea has high carbohydrates and fat and relatively single nutritional value, a formula of Morchella oil tea and a preparation method thereof can be designed. Summary of the invention

[0005] In order to overcome the problem that traditional oil tea has high carbohydrates and fat and relatively single nutritional value.

[0006] The technical solution of the present invention is: the formula of Morchella oil tea comprises the following ingredients: wheat, millet, rapeseed oil, yellow mustard oil, Morchella, peanuts, white sesame, black sesame, melon seeds, edible salt, and five-spice powder; the proportion by weight is as follows:

[0007] Wheat: 40 to 50 portions;

[0008] Millet: 20 to 25 portions;

[0009] Rapeseed oil: 15-20 parts;

[0010] Yellow mustard oil: 5 to 10 parts;

[0011] Morels: 7 to 10 portions;

[0012] Peanuts: 3 to 5 portions;

[0013] White sesame seeds: 3 to 5 portions;

[0014] Black sesame: 3 to 5 portions;

[0015] Melon seeds: 3 to 5 portions;

[0016] Edible salt: 0.5 to 1 part;

[0017] Five-spice powder: 0.5 to 1 portion.

[0018] Preferably, the five-spice powder is composed of the following spices: star anise powder, cumin powder, cinnamon powder, pepper powder and nutmeg powder.

[0019] The method for preparing the Morchella oil tea formula comprises the above-mentioned Morchella oil tea formula, and the steps are as follows:

[0020] Step 1: Ingredient pretreatment

[0021] Processing wheat and millet: weigh the wheat and millet according to weight, wash them respectively and put them into a dryer, dry them at 80°C to 120°C to a moisture content of 10% to 15%, grind the wheat and millet respectively using a roller mill, set the grinding time to 10 minutes to 15 minutes, and pass the ground wheat flour and millet flour through a 40-mesh to 60-mesh sieve to prepare fresh wheat flour and millet flour;

[0022] Processing of morels: freshly picked morels are cooked, cut into 1-2 cm thick slices, and quickly frozen in a low-temperature storage at -30°C, and the frozen water in the morels is directly converted into gaseous state under a vacuum environment to achieve drying, thereby preparing freeze-dried morels;

[0023] Peanuts, white sesame, black sesame and melon seeds are processed. Peanuts, white sesame, black sesame and melon seeds are fried in rapeseed oil according to weight. Peanuts need to be taken out, left to cool at room temperature and then crushed into small particles.

[0024] Step 2: Making oil tea: weigh the wheat flour and millet flour according to the ratio, pour them into the pot and stir-fry them over low heat. When the mixed powder of wheat flour and millet flour turns slightly yellow, pour it out and spread it on a plate to cool.

[0025] Heat rapeseed oil and mustard oil in another pot until the temperature reaches 180-210°C. Stir-fry peanuts, white sesame seeds, black sesame seeds, and melon seeds together. Add the wheat flour and millet flour mixture and stir-fry evenly to make oil tea.

[0026] Step three: Season the oil tea. Sprinkle the five-spice powder and table salt evenly on the oil tea noodles and stir evenly. After the temperature of the oil tea noodles drops, pour in the freeze-dried morels.

[0027] As a preferred method of consuming the oil tea, take out 40g to 50g of the oil tea and pour it into a cup, add 80℃ to 90℃ hot water in a ratio of 1:6, stir well and it is ready to use.

[0028] As a preference, oil tea needs to be stored in a cool, ventilated and dry place; the shelf life of oil tea is 9 months.

[0029] Beneficial effects of the present invention:

[0030] The morel oil tea of ​​the present invention uses wheat flour and millet flour mixed flour instead of traditional flour as the base of the oil tea. The millet flour is rich in minerals such as iron, zinc, magnesium, and B vitamins and dietary fiber, which can meet the body's needs for multiple nutrients and help promote intestinal peristalsis and reduce blood sugar fluctuations. In addition, yellow mustard oil and morels are added. The yellow mustard oil contains linoleic acid and linolenic acid, which help to lower cholesterol levels and prevent cardiovascular and cerebrovascular diseases. The morels contain polysaccharides, amino acids, vitamins, and ascomycete polysaccharides, which help to enhance human immunity. The morel oil tea has rich taste and nutritional value and has a significant stomach warming effect. For people with stomach discomfort or weak stomach function, eating an appropriate amount of oil tea can significantly improve the symptoms of stomach discomfort. DETAILED DESCRIPTION

[0031] The present invention will be further described below in conjunction with the embodiments.

[0032] Example 1

[0033] The present invention provides an embodiment: a formula of Morchella oil tea, comprising the following ingredients: wheat, millet, rapeseed oil, yellow mustard oil, Morchella, peanuts, white sesame, black sesame, melon seeds, edible salt, and five-spice powder; the proportion by weight is as follows:

[0034] Wheat: 40 portions;

[0035] Millet: 25 servings;

[0036] Rapeseed oil: 15 parts;

[0037] Yellow mustard oil: 5 parts;

[0038] Morels: 8 servings;

[0039] Peanuts: 3 servings;

[0040] White sesame seeds: 3 portions;

[0041] Black sesame: 4 portions;

[0042] Melon seeds: 3 portions;

[0043] Edible salt: 0.6 parts;

[0044] Five spice powder: 0.5 portion.

[0045] Preferably, the five-spice powder is composed of the following spices: star anise powder, cumin powder, cinnamon powder, pepper powder and nutmeg powder.

[0046] The method for preparing the Morchella oil tea formula comprises the above-mentioned Morchella oil tea formula, and the steps are as follows:

[0047] Step 1: Ingredient pretreatment

[0048] Processing wheat and millet: weigh wheat and millet according to weight, wash them respectively and put them into a dryer, dry them at 100° C. to a moisture content of 10%, grind them respectively using a roller mill, set the grinding time to 15 minutes, and pass the ground wheat flour and millet flour through a 50-mesh sieve to prepare fresh wheat flour and millet flour;

[0049] Processing of morels: freshly picked morels are cooked, cut into 1-2 cm thick slices, and quickly frozen in a low-temperature storage at -30°C, and the frozen water in the morels is directly converted into gaseous state under a vacuum environment to achieve drying, thereby preparing freeze-dried morels;

[0050] Peanuts, white sesame, black sesame and melon seeds are processed. Peanuts, white sesame, black sesame and melon seeds are fried in rapeseed oil according to weight. Peanuts need to be taken out, left to cool at room temperature and then crushed into small particles.

[0051] Step 2: Making oil tea: weigh the wheat flour and millet flour according to the ratio, pour them into the pot and stir-fry them over low heat. When the mixed powder of wheat flour and millet flour turns slightly yellow, pour it out and spread it on a plate to cool.

[0052] Heat rapeseed oil and mustard oil in another pot until the temperature reaches 180-210°C. Stir-fry peanuts, white sesame seeds, black sesame seeds, and melon seeds together. Add the wheat flour and millet flour mixture and stir-fry evenly to make oil tea.

[0053] Step three: Season the oil tea. Sprinkle the five-spice powder and table salt evenly on the oil tea noodles and stir evenly. After the temperature of the oil tea noodles drops, pour in the freeze-dried morels.

[0054] As a preferred method of consuming the oil tea, take out 40g to 50g of the oil tea and pour it into a cup, add 80℃ to 90℃ hot water in a ratio of 1:6, stir well and it is ready to use.

[0055] As a preference, oil tea needs to be stored in a cool, ventilated and dry place; the shelf life of oil tea is 9 months.

[0056] Example 2

[0057] The present invention provides an embodiment: a formula of Morchella oil tea, comprising the following ingredients: wheat, millet, rapeseed oil, yellow mustard oil, Morchella, peanuts, white sesame, black sesame, melon seeds, edible salt, and five-spice powder; the proportion by weight is as follows:

[0058] Wheat: 45 portions;

[0059] Millet: 25 servings;

[0060] Rapeseed oil: 18 parts;

[0061] Yellow mustard oil: 6 parts;

[0062] Morels: 10 servings;

[0063] Peanuts: 5 servings;

[0064] White sesame seeds: 3 portions;

[0065] Black sesame: 3 portions;

[0066] Melon seeds: 5 servings;

[0067] Edible salt: 0.5 parts;

[0068] Five spice powder: 0.5 portion.

[0069] Preferably, the five-spice powder is composed of the following spices: star anise powder, cumin powder, cinnamon powder, pepper powder and nutmeg powder.

[0070] The method for preparing the Morchella oil tea formula comprises the above-mentioned Morchella oil tea formula, and the steps are as follows:

[0071] Step 1: Ingredient pretreatment

[0072] Processing wheat and millet: weigh wheat and millet according to weight, wash them respectively and put them into a dryer, dry them at 100° C. to a moisture content of 10%, grind them respectively using a roller mill, set the grinding time to 15 minutes, and pass the ground wheat flour and millet flour through a 50-mesh sieve to prepare fresh wheat flour and millet flour;

[0073] Processing of morels: freshly picked morels are cooked, cut into 1-2 cm thick slices, and quickly frozen in a low-temperature storage at -30°C, and the frozen water in the morels is directly converted into gaseous state under a vacuum environment to achieve drying, thereby preparing freeze-dried morels;

[0074] Peanuts, white sesame, black sesame and melon seeds are processed. Peanuts, white sesame, black sesame and melon seeds are fried in rapeseed oil according to weight. Peanuts need to be taken out, left to cool at room temperature and then crushed into small particles.

[0075] Step 2: Making oil tea: weigh the wheat flour and millet flour according to the ratio, pour them into the pot and stir-fry them over low heat. When the mixed powder of wheat flour and millet flour turns slightly yellow, pour it out and spread it on a plate to cool.

[0076] Heat rapeseed oil and mustard oil in another pot until the temperature reaches 180-210°C. Stir-fry peanuts, white sesame seeds, black sesame seeds, and melon seeds together. Add the wheat flour and millet flour mixture and stir-fry evenly to make oil tea.

[0077] Step three: Season the oil tea. Sprinkle the five-spice powder and table salt evenly on the oil tea noodles and stir evenly. After the temperature of the oil tea noodles drops, pour in the freeze-dried morels.

[0078] As a preferred method of consuming the oil tea, take out 40g to 50g of the oil tea and pour it into a cup, add 80℃ to 90℃ hot water in a ratio of 1:6, stir well and it is ready to use.

[0079] As a preference, oil tea needs to be stored in a cool, ventilated and dry place; the shelf life of oil tea is 9 months.

[0080] Example 3

[0081] The present invention provides an embodiment: a formula of Morchella oil tea, comprising the following ingredients: wheat, millet, rapeseed oil, yellow mustard oil, Morchella, peanuts, white sesame, black sesame, melon seeds, edible salt, and five-spice powder; the proportion by weight is as follows:

[0082] Wheat: 50 portions;

[0083] Millet: 20 portions;

[0084] Rapeseed oil: 20 parts;

[0085] Yellow mustard oil: 10 parts;

[0086] Morels: 8 servings;

[0087] Peanuts: 3 servings;

[0088] White sesame seeds: 3 portions;

[0089] Black sesame: 3 portions;

[0090] Melon seeds: 3 portions;

[0091] Edible salt: 0.7 parts;

[0092] Five spice powder: 0.7 parts.

[0093] Preferably, the five-spice powder is composed of the following spices: star anise powder, cumin powder, cinnamon powder, pepper powder and nutmeg powder.

[0094] The method for preparing the Morchella oil tea formula comprises the above-mentioned Morchella oil tea formula, and the steps are as follows:

[0095] Step 1: Ingredient pretreatment

[0096] Processing wheat and millet: weigh wheat and millet according to weight, wash them respectively and put them into a dryer, dry them at 100° C. to a moisture content of 10%, grind them respectively using a roller mill, set the grinding time to 15 minutes, and pass the ground wheat flour and millet flour through a 50-mesh sieve to prepare fresh wheat flour and millet flour;

[0097] Processing of morels: freshly picked morels are cooked, cut into 1-2 cm thick slices, and quickly frozen in a low-temperature storage at -30°C, and the frozen water in the morels is directly converted into gaseous state under a vacuum environment to achieve drying, thereby preparing freeze-dried morels;

[0098] Peanuts, white sesame, black sesame and melon seeds are processed. Peanuts, white sesame, black sesame and melon seeds are fried in rapeseed oil according to weight. Peanuts need to be taken out, left to cool at room temperature and then crushed into small particles.

[0099] Step 2: Making oil tea: weigh the wheat flour and millet flour according to the ratio, pour them into the pot and stir-fry them over low heat. When the mixed powder of wheat flour and millet flour turns slightly yellow, pour it out and spread it on a plate to cool.

[0100] Heat rapeseed oil and mustard oil in another pot until the temperature reaches 180-210°C. Stir-fry peanuts, white sesame seeds, black sesame seeds, and melon seeds together. Add the wheat flour and millet flour mixture and stir-fry evenly to make oil tea.

[0101] Step three: Season the oil tea. Sprinkle the five-spice powder and table salt evenly on the oil tea noodles and stir evenly. After the temperature of the oil tea noodles drops, pour in the freeze-dried morels.

[0102] As a preferred method of consuming the oil tea, take out 40g to 50g of the oil tea and pour it into a cup, add 80℃ to 90℃ hot water in a ratio of 1:6, stir well and it is ready to use.

[0103] As a preference, oil tea needs to be stored in a cool, ventilated and dry place; the shelf life of oil tea is 9 months.

[0104] Table 1 is the nutritional composition of Morchella oleifera

[0105] project Per 100g Nutrient Reference Value% energy 1869KJ 22％ protein 10.1g 17％ Fat 17.3g 29％ carbohydrate 62.2g 21％ sodium 1197mg 60％

[0106] Table 1.

Claims

1. A formula for Morchella oil tea, characterized in that: The ingredients include: wheat, millet, rapeseed oil, yellow mustard oil, morel mushroom, peanut, white sesame, black sesame, melon seeds, edible salt, five-spice powder; the proportions by weight are as follows; Wheat: 40 to 50 portions; Millet: 20 to 25 portions; Rapeseed oil: 15-20 parts; Yellow mustard oil: 5 to 10 parts; Morels: 7 to 10 portions; Peanuts: 3 to 5 portions; White sesame seeds: 3 to 5 portions; Black sesame: 3 to 5 portions; Melon seeds: 3 to 5 portions; Edible salt: 0.5 to 1 part; Five-spice powder: 0.5 to 1 portion.

2. The Morchella oil tea formula and preparation method thereof according to claim 1, characterized in that: Allspice is made up of the following spices: star anise powder, cumin powder, cinnamon powder, pepper powder and nutmeg powder.

3. A method for preparing a formula of Morchella oil tea, characterized in that The method comprises the following steps: Step 1: Ingredient pretreatment Processing wheat and millet: weigh the wheat and millet according to weight, wash them respectively and put them into a dryer, dry them at 80°C to 120°C to a moisture content of 10% to 15%, grind the wheat and millet respectively using a roller mill, set the grinding time to 10 minutes to 15 minutes, and pass the ground wheat flour and millet flour through a 40-mesh to 60-mesh sieve to prepare fresh wheat flour and millet flour; Processing of morels: freshly picked morels are cooked, cut into 1-2 cm thick slices, and quickly frozen in a low-temperature storage at -30°C, and the frozen water in the morels is directly converted into gaseous state under a vacuum environment to achieve drying, thereby preparing freeze-dried morels; Peanuts, white sesame, black sesame and melon seeds are processed. Peanuts, white sesame, black sesame and melon seeds are fried in rapeseed oil according to weight. Peanuts need to be taken out, left to cool at room temperature and then crushed into small particles. Step 2: Making oil tea: weigh the wheat flour and millet flour according to the ratio, pour them into the pot and stir-fry them over low heat. When the mixed powder of wheat flour and millet flour turns slightly yellow, pour it out and spread it on a plate to cool. Heat rapeseed oil and mustard oil in another pot until the temperature reaches 180-210°C. Stir-fry peanuts, white sesame seeds, black sesame seeds, and melon seeds together. Add the wheat flour and millet flour mixture and stir-fry evenly to make oil tea. Step three: Season the oil tea. Sprinkle the five-spice powder and table salt evenly on the oil tea noodles and stir evenly. After the temperature of the oil tea noodles drops, pour in the freeze-dried morels.

4. The method for preparing the Morchella oil tea formula according to claim 1, wherein: To consume oil tea, take out 40g-50g of oil tea and pour it into a cup. Add 80℃-90℃ hot water in a ratio of 1:6 and stir well before use.

5. The method for preparing the Morchella oil tea formula according to claim 1, characterized in that: Oil tea needs to be stored in a cool, ventilated and dry place; the shelf life of oil tea is 9 months.