Instant tea cream and preparation method thereof

Abstract

The invention discloses instant tea cream and a preparation method thereof. The preparation 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 and 100g of peanut oil; 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 frying: preheating a frying pan to a proper temperature which is generally about 80 DEG C, adding peanut oil, and heating the peanut oil to the temperature which is generally about 80 DEG C; through the special high-temperature sterilization step, it is ensured that the microbiological indexes of the product meet the food safety standard, the shelf life of the product is prolonged, and meanwhile it is ensured that consumers can eat the product securely and healthily while enjoying the delicious food; besides, according to the manufacturing method of the instant oil-tea cream, the food safety is ensured, meanwhile, the nutritional value in the raw materials is fully reserved, and consumers can feel natural gifts and the technology of craftsmanship in each spoon of the oil-tea cream.

Description

Technical Field

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

[0002] Oil tea is a world-class intangible cultural heritage product with a unique local flavor. The raw materials in oil tea have special health benefits such as dispelling cold, warming the stomach, promoting salivation, and refreshing. However, the traditional method of consuming oil tea paste is relatively complicated and takes a long time to boil before drinking, which is difficult to meet the needs of consumers for quick consumption in the market.

[0003] 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.

[0004] 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.

[0005] For this reason, we provide a kind of instant tea paste and preparation method thereof. Summary of the invention

[0006] The object of the present invention is to provide an instant tea paste and a method for preparing the same, so as to solve the problems mentioned in the above background technology.

[0007] To achieve the above object, the present invention provides the following technical solution: an instant tea paste, characterized in that it is composed of drinking water, green tea leaves, ginger, garlic, peanuts, and peanut oil.

[0008] Another technical problem to be solved by the present invention is to provide a method for preparing instant tea paste, comprising the following detailed steps: Step 1. Prepare the ingredients: 2500g drinking water, 400g green tea leaves, 700g ginger, 500g garlic, 1500g peanuts, 100g peanut oil; 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 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.

[0009] 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 instant camellia oil paste, which mainly includes microbial detection such as bacteria falling on the camellia oil 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 camellia oil paste can be produced.

[0010] Preferably, the oil temperature in step 2 is 120°C, the stir-frying time is 20 minutes, and the temperature is 100°C.

[0011] Preferably, the grinding machine speed in step three is controlled at 3000 rpm, and the grinding time is 20 minutes.

[0012] Preferably, the specific steps in step three are as follows: first put the fried raw materials and drinking water in 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.

[0013] Preferably, the high temperature in step 4 is 100°C and the sterilization time is 15 minutes.

[0014] The present invention provides an instant tea paste and a method for making the same. The instant tea paste has the following beneficial effects: (1) The invention highlights the health-preserving effect of Gongcheng camellia oil through the formula of the camellia oil paste, and its effects of removing dampness and cold, promoting qi and removing dampness, relaxing the meridians and activating collaterals, and strengthening the spleen and lungs are better; at the same time, since the camellia oil paste adopts a special boiling and grinding process during the production process, the prepared instant camellia oil paste does not need to be boiled in boiling water, but can be directly dissolved and eaten immediately after being mixed with boiling water, which is convenient and quick, and has a good taste.

[0015] (2) The present invention ensures that the microbial indicators of the product meet the food safety standards through a special high-temperature sterilization step, thereby extending the shelf life of the product and ensuring that consumers can enjoy the delicious food while also eating it safely and healthily; in addition, the manufacturing method of the instant camellia 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 camellia paste. DETAILED DESCRIPTION

[0016] 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.

[0017] A preferred embodiment of an instant tea paste and a method for making the same provided by the present invention comprises 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; 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 paste: Use a high-efficiency grinder, add the oil tea raw material mixture and water in a ratio of 1:1.2 into the equipment for grinding, grind at 3000 rpm for 20 minutes to form a fine and uniform paste.

[0018] The specific steps are as follows: 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, 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 instant camellia paste, mainly including microbial inspection of the camellia paste, packaging sealing inspection, label and inner packaging appearance inspection, production date inspection, outer packaging damage inspection, etc. Through the above steps, high-quality instant camellia 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.

[0019] 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 instant tea paste have been significantly improved, bringing a new health experience to consumers.

[0020] 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.

[0021] 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. An instant tea paste, characterized in that: It consists of drinking water, green tea leaves, ginger, garlic, peanuts and peanut oil.

2. A method for producing the instant tea paste according to claim 1, characterized in that: 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; 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 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.

3. 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 instant camellia oil paste, which mainly includes microbial detection such as bacteria falling on the camellia oil 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 camellia oil paste can be produced.

4. The method for preparing instant 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.

5. The method for preparing instant tea paste according to claim 1, characterized in that: The grinding machine speed in step 3 is controlled at 3000 rpm, and the grinding time is 20 minutes.

6. The method for preparing instant 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 drinking water in 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.

7. The method for preparing instant 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.