New Chinese style mashed tea making process method

Abstract

The invention discloses a novel Chinese mashed tea making process method. The method comprises the following steps: step 1, selecting and pretreating raw materials; step 2, stir-frying and primary processing; step 3, blending and mixing; step 4, blending and boiling; the method has the advantages that through the elaborate stir-frying, grinding and boiling procedures, the flavors of the raw materials are fully released and mutually fused, the green tea endows the ground tea with fresh tea fragrance, the sesame and the peanuts bring rich and mellow nut fragrance, the apricot kernels have unique flavor, the glutinous rice is added, the taste is more dense, and the taste is better. The slight hot taste of the fresh ginger and the faint scent of the dried orange peel play a role in making the whole flavor, the diversified requirements of different people on the flavor and taste are met, the innovative technology that the raw materials are fried firstly and then ground is adopted, the fragrance of the raw materials can be effectively stimulated, the grinding process is more efficient, fine filtering is conducted after boiling, and the flavor of the raw materials is improved. Residual impurities possibly influencing the shelf life are removed, and the production efficiency is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a new Chinese style lei cha production process method. Background Art

[0002] As an ancient and unique drink, Leicha has a profound food culture in some parts of my country, especially in the south. Leicha is usually made by pounding and mixing tea, sesame, peanuts and other ingredients in a mortar. It has a strong local characteristic and unique flavor, and is rich in various nutrients. For example, tea polyphenols in tea have antioxidant effects, and oils and proteins in sesame and peanuts can provide energy and nutritional support for the human body. With the development of the times and changes in modern consumer demand, traditional tea has exposed many limitations. Therefore, it is used to improve the traditional flavor and nutritional essence of Leicha.

[0003] However, the existing tea has obvious shortcomings in preservation. Since most of its raw materials are natural ingredients that have not been deeply processed, the shelf life of the product after pounding is short and it is easy to be contaminated by microorganisms and deteriorate, which greatly limits the sales scope and market circulation cycle of pounded tea. It is difficult to meet the needs of consumers for convenient, fast and long-shelf-life food in modern fast-paced life. The appearance and packaging of traditional tea are relatively simple, lacking fashion sense and appeal. It faces many challenges in the process of branding and market promotion, which is not conducive to the dissemination and inheritance of pounded tea culture among a wider population. There is an urgent need for a new Chinese pounded tea production process method to improve the traditional flavor and nutritional essence of pounded tea.

[0004] At present, there is an urgent need for a new Chinese-style lei tea production process method, which not only retains the traditional flavor and nutritional essence of tea, but also overcomes the above-mentioned defects, so as to adapt to the development of modern food industry and consumer market demand, and promote the innovative development and inheritance of lei tea, a traditional beverage. Therefore, the development of a new Chinese-style lei tea production process method has important practical significance. In order to solve the above problems, the present invention proposes a new Chinese-style lei tea production process method. Summary of the invention

[0005] The technical problem to be solved by the present invention is to provide a new Chinese style lei cha production process method which retains the traditional flavor and nutritional essence of tea and overcomes the above-mentioned defects, so as to adapt to the development of modern food industry and the demand of consumer market and promote the innovative development and inheritance of lei cha, a traditional beverage.

[0006] In order to solve the above technical problems, the present invention is solved by the following technical solutions: a new Chinese style lei tea production process, comprising the following steps:

[0007] Step 1, raw material selection and pretreatment: carefully select high-quality and fresh raw materials, including green tea, white sesame, peanuts, almonds, glutinous rice, ginger, tangerine peel, etc. in a specific proportion, and select 20-30 parts of green tea, 10-15 parts of white sesame, 10-15 parts of peanuts, 5-10 parts of almonds, 5-10 parts of glutinous rice, 3-5 parts of ginger, and 2-3 parts of tangerine peel by weight, and carefully screen these raw materials to remove impurities, defective products and foreign matter, and then wash them thoroughly with clean water, and then dry or bake the washed raw materials to remove surface moisture for standby use. Among them, green tea can be selected from Mingqian green tea, which has fresh buds and leaves and a faint aroma; white sesame needs to have full grains and bright color; red-skinned peanuts are preferred for peanuts, which have a sweet taste;

[0008] Step 2, frying and preliminary processing: put the pre-treated white sesame, peanuts, almonds and glutinous rice in a clean wok respectively, and fry them slowly over low heat. During the frying process, the raw materials should be gently turned over continuously to make them evenly heated and avoid partial burning. When the raw materials emit a strong fragrance and the color is slightly yellow, the frying can be stopped. Generally, white sesame, peanuts and almonds are fried for 5 to 8 minutes, and glutinous rice is fried for 3 to 5 minutes. After frying, take out the raw materials and put them in a ventilated place to cool. After cooling, remove the skin of the white sesame, peanuts and almonds to improve the fineness of the taste. Grind the glutinous rice into coarse powder so that it can be better integrated with other raw materials during subsequent pounding. Cut the ginger into uniform thin slices and cut the tangerine peel into thin filaments for standby use;

[0009] Step 3, pounding and mixing: put the fried and preliminarily processed raw materials into the mortar in a specific order, first put in green tea, and use a pestle to preliminarily crush it, then add white sesame seeds, peanuts, almonds, glutinous rice flour, ginger slices, and tangerine peel shreds in sequence. When pounding, use a combination of rotation, extrusion, grinding and other techniques to gradually make the raw materials fine and fully mixed together. The pounding strength should be moderate and uniform, and the pounding time should be controlled at 15 to 20 minutes, until the raw materials form a fine and uniform paste. At this time, a rich and unique compound fragrance can be smelled, indicating that the various raw materials have been fully integrated;

[0010] Step 4, blending and boiling: add appropriate amount of water to the pounded paste, and keep the volume ratio of water to paste between 3:1-4:1, then stir evenly with a stirring tool to make the paste fully dissolved in the water, then pour it into a clean pot, add appropriate amount of rock sugar or honey for seasoning, the amount of sugar added can be adjusted according to personal taste preference, generally 5-10 parts (weight parts), then slowly boil over low heat, stirring continuously during the boiling process to prevent sticking to the pot or local overheating leading to gelatinization, the boiling time is 10-15 minutes, through boiling to make the taste of the pounded tea more mellow, the flavors of various raw materials further penetrate and blend with each other, forming a unique and harmonious flavor;

[0011] Step 5. Filtration, filling and storage: Filter the boiled leicha through a fine filter to remove the remaining solid residue to obtain a delicate and smooth leicha liquid. Fill the filtered leicha liquid while hot into a strictly sterilized container, such as a high-temperature resistant glass bottle or can. Seal it immediately after filling. Vacuum packaging technology or packaging with inert gases such as nitrogen can be used to effectively isolate oxygen and reduce the growth of microorganisms, thereby extending the shelf life of the leicha, so that it can be stored for 6-12 months at room temperature and 12-24 months under refrigerated conditions, ensuring that the leicha maintains good quality and flavor for a long time.

[0012] Preferably, in the raw material preparation step, the green tea is fresh green tea picked before Qingming Festival, and in the frying and pretreatment steps, the frying temperature is controlled at 120-150°C.

[0013] Preferably, in the pounding step, the pestle is a wooden pestle with a hemispherical head, and in the mixing and boiling steps, the stirring speed during boiling is 30-50 revolutions per minute.

[0014] Preferably, in the filtering and filling steps, the filter screen is a 80-120 mesh stainless steel filter screen, in the filtering and filling steps, the container is a glass bottle or a can, and the sealing method is vacuum packaging or nitrogen filling and sealing.

[0015] Preferably, after the raw material preparation step, the method further comprises a step of subjecting the raw materials to ultraviolet sterilization for 10 to 20 minutes. In the mixing and boiling steps, 1 to 3 parts by weight of dry osmanthus can also be added.

[0016] Preferably, the pounding step is carried out in a constant temperature and humidity environment, with a temperature of 20-25° C. and a humidity of 40% to 60%. In the raw material preparation step, the purity of each raw material must meet the standard of no visible impurities and no odor.

[0017] Preferably, in the pounding step, the pounding stick is made of wood and has a smooth surface without burrs, the peanuts are red-skinned peanuts, the almonds are sweet almonds, and the ginger is old ginger.

[0018] Preferably, raw material preparation: green tea, white sesame, peanuts, almonds, glutinous rice, ginger, and tangerine peel are selected as raw materials, and the weight of each raw material is 20-30 parts of green tea, 10-15 parts of white sesame, 10-15 parts of peanuts, 5-10 parts of almonds, 5-10 parts of glutinous rice, 3-5 parts of ginger, and 2-3 parts of tangerine peel. Each raw material is screened and washed to remove impurities; frying and pretreatment: white sesame, peanuts, almonds, and glutinous rice are fried on low heat for 5-8 minutes until the fragrance is released and the color turns slightly yellow. After cooling, the white sesame, peanuts, and almonds are peeled, and the glutinous rice is ground into coarse powder. Powder, slice ginger, and shred tangerine peel; pounding: first put green tea into a mortar and pound it with a pestle, then add the pre-treated white sesame seeds, peanuts, almonds, glutinous rice flour, ginger slices, and shredded tangerine peel in turn, and pound for 15 to 20 minutes into a fine paste; mixing and boiling: add water to the pounded paste at a volume ratio of 3:1-4:1 and stir well, then pour into a pot, add 5-10 parts by weight of rock sugar or honey, and boil on low heat for 10 to 15 minutes; filtering and filling: filter the boiled pounded tea to remove the residue, fill it into a sterilized container while it is hot and seal it.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] 1. The new Chinese-style leicha making process of the present invention skillfully combines multiple raw materials such as green tea, white sesame, peanuts, almonds, glutinous rice, ginger, tangerine peel, etc., and through careful frying, pounding and boiling processes, the flavors of various raw materials are fully released and blended with each other. Green tea gives the leicha a refreshing tea fragrance, sesame and peanuts bring a rich and mellow nutty aroma, almonds add a unique flavor layer, glutinous rice makes the taste more dense, and the slight spiciness of ginger and the fragrance of tangerine peel play a finishing touch to the overall flavor, bringing consumers a new and rich taste experience and meeting the diverse needs of different groups of people for flavor and taste;

[0021] 2. The new Chinese style leicha making process of the present invention makes the new Chinese style leicha rich in various nutrients through the combination of various raw materials. Green tea is rich in antioxidant substances such as tea polyphenols, and has the effects of anti-oxidation and anti-aging; sesame, peanuts, and almonds are rich in high-quality oils, proteins, vitamins, and minerals, which can provide sufficient energy and nutritional support for the human body; glutinous rice can provide carbohydrates; ginger has the effects of expelling cold, keeping warm, and promoting digestion; tangerine peel is helpful for regulating qi and strengthening the spleen, drying dampness and resolving phlegm. Long-term drinking is helpful for enhancing human immunity, regulating body functions, and promoting health. It is a drink with both deliciousness and health-preserving functions;

[0022] 3. The new Chinese-style pounded tea production process of the present invention adopts an innovative process of frying the raw materials separately before pounding, which can not only effectively stimulate the aroma of the raw materials, but also make the pounding process more efficient. Compared with the traditional single pounding method, the production time is greatly shortened. At the same time, the frying time and heat of each raw material are accurately controlled to ensure the stability and consistency of the raw material quality, which is conducive to standardized production. In the mixing and boiling links, reasonable proportion mixing and boiling time control ensure the mellow taste and the fusion of flavor, and the whole production process is easy to operate and master, which is convenient for industrial large-scale production, improves production efficiency, and reduces production costs;

[0023] 4. The new Chinese style lei cha production process of the present invention performs fine filtration after boiling to remove residual impurities that may affect the shelf life, and is combined with advanced filling and packaging technology, such as vacuum packaging or packaging filled with inert gas, to effectively isolate the influence of external factors such as oxygen and moisture on the quality of lei cha, and significantly extend the shelf life of lei cha. Consumers can conveniently store the purchased lei cha and enjoy it at any time without worrying about deterioration. It is more convenient for daily family drinking as well as commercial sales and circulation, which broadens the sales scope and market channels of the product. DETAILED DESCRIPTION

[0024] Unless the context clearly dictates otherwise, unmodified nouns and nouns modified by "the" include singular and plural referents.

[0025] As used in the specification and claims, the terms "comprises," "comprising," "having," "may," "containing," and variations thereof as used herein refer to open transitional phrases, terms, or words that require the presence of specified ingredients / steps and allow for the presence of other ingredients / steps. However, such descriptions should be interpreted as also describing compositions or methods as "consisting of" and "consisting essentially of" the recited ingredients / steps, which allows for the presence of only the specified ingredients / steps and any unavoidable impurities that may result therefrom, and excludes other ingredients / steps.

[0026] Numerical values ​​in the specification and claims of this application should be understood to include the same numerical values ​​when reduced to the same number of significant figures and numerical values ​​that differ from the stated value by less than the experimental error of ordinary measurement techniques of the type described in this application for determining the stated value.

[0027] All ranges disclosed herein are inclusive of the indicated endpoints and are independently combinable (eg, the range of "2 grams to 10 grams" includes the endpoints 2 grams and 10 grams, and all intermediate values).

[0028] The terms "about" and "approximately" can be used to include any numerical value that can be varied without changing the basic function of the value. When used with a range, "about" and "approximately" also disclose the range defined by the absolute values ​​of the two endpoints, for example, "about 2 to about 4" also discloses a range of "2 to 4". Generally, the terms "about" and "approximately" can refer to ±10% of the indicated number. However, for temperature, the term "approximately" refers to ±1°C.

[0029] Unless expressly stated otherwise, the percentages of elements are to be considered as percentages by weight of the alloy in question.

[0030] The present disclosure may refer to the temperature of certain method steps. It should be noted that these specifications generally refer to the temperature set by the heat source (such as a furnace), and not necessarily the temperature that the heated material must reach.

[0031] The following description is used to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments described below are only examples, and those skilled in the art can think of other obvious variations. The basic principles of the present invention defined in the following description can be used for other embodiments, variations, improvements, equivalents, and other technical solutions that do not deviate from the spirit and scope of the present invention.

[0032] Embodiment 1:

[0033] Raw materials preparation:

[0034] Weigh 20g green tea, 10g white sesame, 10g peanuts, 5g almonds, 5g glutinous rice, 3g ginger, and 2g tangerine peel. Carefully screen all the ingredients, remove impurities, shrunken or damaged parts, then rinse with clean water and drain.

[0035] Stir-frying and pretreatment:

[0036] Put white sesame seeds, peanuts, almonds, and glutinous rice into a dry wok and fry slowly over low heat. During the frying process, keep gently turning the ingredients to ensure that all ingredients are evenly heated. Fry the white sesame seeds for about 5 minutes until they are slightly yellow and emit a strong sesame aroma; fry the peanuts for 6 minutes until the surface is light golden and accompanied by fragrance; fry the almonds for 5 minutes until the color slightly darkens and the fragrance escapes; fry the glutinous rice for 8 minutes until the color turns light yellow and the rice fragrance floats out. After frying, take out the ingredients and place them in a ventilated place to cool. Next, remove the skins of the white sesame seeds, peanuts, and almonds, and grind the glutinous rice into coarse powder for later use. Cut the ginger into slices about 2 mm thick and cut the tangerine peel into thin strips about 3 mm wide.

[0037] Competition system:

[0038] First, put the green tea into the mortar and pound it slowly with a pestle with moderate force to initially break the tea leaves. Then add peeled white sesame seeds, peanuts, almonds, glutinous rice powder, ginger slices and tangerine peel shreds in turn. When pounding, use a combination of circular rotation and moderate squeezing. Hold the pestle with both hands and rotate it regularly along the inner wall of the mortar to gradually crush the ingredients and fully mix them. This process lasts for about 15 minutes until the ingredients form a fine and uniform paste, and you can smell the rich and complex aroma of tea, nuts, grains and spices.

[0039] Preparation and cooking:

[0040] Add 60 ml of water to the pounded paste, stir well and pour into the pot. Then add 5 grams of rock sugar and boil over low heat. During the boiling period, stir with a spoon to prevent the bottom of the pot from sticking. Boil for about 10 minutes to make the taste of the pounded tea more mellow and the flavors of the ingredients fully blended to form a rich and harmonious flavor.

[0041] Filtration and filling:

[0042] The boiled tea is filtered through a fine filter to remove the residue, and the tea liquid with a fine and smooth texture is obtained. The filtered tea liquid is poured into a glass bottle that has been sterilized at high temperature while it is still hot. After filling, the bottle cap is tightened immediately and vacuum-packed with a vacuum packaging machine to extend the shelf life of the tea.

[0043] Embodiment 2:

[0044] Raw materials preparation:

[0045] Prepare 30g green tea, 15g white sesame seeds, 15g peanuts, 10g almonds, 10g glutinous rice, 5g ginger, and 3g tangerine peel. Similarly, screen, wash, and drain the raw materials.

[0046] Stir-frying and pretreatment:

[0047] The frying process of each raw material is similar to that of Example 1, frying white sesame seeds for 8 minutes, frying peanuts for 8 minutes, frying almonds for 7 minutes, and frying glutinous rice for 10 minutes. After cooling, peel and grind the glutinous rice, and cut the ginger and tangerine peel.

[0048] Competition system:

[0049] As in Example 1, the raw materials were put into the mortar, and the green tea was processed first, followed by the other raw materials. The pounding time was 20 minutes to ensure that the raw materials were fully mixed into a fine paste with a strong aroma.

[0050] Preparation and cooking:

[0051] Add 120 ml of water and 10 g of honey (replace rock sugar to change the flavor), simmer over low heat for 15 minutes, stirring continuously.

[0052] Filtration and filling:

[0053] After filtering, it is poured into cans and filled with nitrogen for fresh-keeping packaging to isolate oxygen, prevent the lei cha from oxidation and deterioration and extend the shelf life.

[0054] Embodiment 3:

[0055] Take 25 parts of green tea, 12 parts of white sesame, 12 parts of peanuts, 8 parts of almonds, 8 parts of glutinous rice, 4 parts of ginger, and 2.5 parts of tangerine peel. After the above frying and pretreatment steps, put the raw materials into a mortar and pound for 18 minutes, add water (the ratio of water to paste is 3.5:1) and 8 parts of crystal sugar, boil for 12 minutes, filter, and then fill and seal.

[0056] Embodiment 4:

[0057] Take 20 parts of green tea, 15 parts of white sesame, 10 parts of peanuts, 10 parts of almonds, 5 parts of glutinous rice, 5 parts of ginger, and 2 parts of tangerine peel. After the same process steps, pound for 20 minutes, the ratio of water to paste is 4:1, add 10 parts of honey, boil for 15 minutes and then fill.

[0058] Embodiment 5, a new Chinese style lei tea production process, comprising the following steps:

[0059] Step 1: Raw material selection and pretreatment:

[0060] Carefully select high-quality and fresh raw materials, including green tea, white sesame, peanuts, almonds, glutinous rice, ginger, tangerine peel, etc. in specific proportions. According to weight, select 20-30 parts of green tea, 10-15 parts of white sesame, 10-15 parts of peanuts, 5-10 parts of almonds, 5-10 parts of glutinous rice, 3-5 parts of ginger, and 2-3 parts of tangerine peel. These raw materials are carefully screened to remove impurities, defective products, and foreign matter. Then, they are fully washed with clean water, and then the washed raw materials are air-dried or baked to remove surface moisture for later use. Among them, green tea can be selected from the green tea before the Qingming Festival, which has fresh buds and leaves and a faint aroma; white sesame seeds need to be full and bright in color; red-skinned peanuts are preferred for peanuts, which have a sweet taste;

[0061] Step 2: Stir-frying and preliminary processing:

[0062] Put the pre-treated white sesame, peanuts, almonds and glutinous rice in a clean wok and stir-fry them slowly over low heat. During the stir-frying process, turn the raw materials gently and continuously to make them evenly heated and avoid partial burning. When the raw materials emit a strong aroma and the color turns slightly yellow, you can stop stir-frying. Generally, white sesame, peanuts and almonds are stir-fried for 5 to 8 minutes, and glutinous rice is stir-fried for 3 to 5 minutes. After the stir-frying is completed, take out the raw materials and put them in a ventilated place to cool. After cooling, remove the skin of the white sesame, peanuts and almonds to improve the delicateness of the taste. Grind the glutinous rice into coarse powder so that it can be better integrated with other raw materials during subsequent pounding. Cut the ginger into even thin slices and the tangerine peel into thin filaments for later use.

[0063] Step 3: Pound and mix:

[0064] Put the fried and preliminarily processed raw materials into the mortar in a specific order. First, put in the green tea and crush it with a pestle. Then add white sesame seeds, peanuts, almonds, glutinous rice flour, ginger slices, and tangerine peel shreds. When pounding, use a combination of rotation, extrusion, grinding and other techniques to make the raw materials gradually become fine and fully mixed together. The pounding force should be moderate and uniform. The pounding time should be controlled at 15 to 20 minutes, until the raw materials form a fine and uniform paste. At this time, a rich and unique compound fragrance can be smelled, indicating that the various raw materials have been fully integrated.

[0065] Step 4: Prepare and cook:

[0066] Add an appropriate amount of water to the pounded paste, and keep the volume ratio of water to paste between 3:1-4:1. Then stir it evenly with a stirring tool to make the paste fully dissolved in the water. Then pour it into a clean pot and add an appropriate amount of rock sugar or honey for seasoning. The amount of sugar added can be adjusted according to personal taste preference, generally 5-10 parts (weight parts). Then, slowly boil it over low heat. Stir continuously during the boiling process to prevent sticking to the pot or local overheating leading to gelatinization. The boiling time is 10-15 minutes. The boiling makes the taste of the pounded tea more mellow, and the flavors of various raw materials further penetrate and blend with each other to form a unique and harmonious flavor.

[0067] Step 5: Filtration, filling and storage:

[0068] Filter the boiled lei cha through a fine filter to remove the remaining solid residue, so as to obtain a delicate and smooth lei cha liquid. Pour the filtered lei cha liquid into strictly sterilized containers while it is hot, such as high-temperature resistant glass bottles or cans, and seal them immediately after filling. Vacuum packaging technology or packaging with inert gases such as nitrogen can be used to effectively isolate oxygen and reduce the growth of microorganisms, thereby extending the shelf life of the lei cha, so that it can be stored for 6-12 months at room temperature and 12-24 months under refrigerated conditions, ensuring that the lei cha maintains good quality and flavor for a long time.

[0069] The specific steps are as follows: the staff first carefully selects high-quality and fresh raw materials, including green tea, white sesame, peanuts, almonds, glutinous rice, ginger, tangerine peel, etc. in a specific proportion. According to weight, 20-30 parts of green tea, 10-15 parts of white sesame, 10-15 parts of peanuts, 5-10 parts of almonds, 5-10 parts of glutinous rice, 3-5 parts of ginger, and 2-3 parts of tangerine peel are selected. These raw materials are carefully screened to remove impurities, defective products, and foreign matter. Then, they are fully washed with clean water, and then the washed raw materials are air-dried or baked to remove surface moisture for use. Among them, green tea can be selected from the green tea before the Qingming Festival, which has fresh buds and leaves and a faint aroma; white sesame seeds need to be full and bright in color;Red-skinned peanuts are the best, with a sweet taste. At this time, the staff put the pre-treated white sesame seeds, peanuts, almonds, and glutinous rice in a clean wok and fry them slowly over low heat. During the frying process, the raw materials should be gently turned over continuously to ensure that they are heated evenly and avoid partial burning. When the raw materials emit a strong aroma and are slightly yellowish in color, the frying can be stopped. Generally, white sesame seeds, peanuts, and almonds are fried for 5 to 8 minutes, and glutinous rice is fried for 3 to 5 minutes. After frying, take out the raw materials and place them in a ventilated place to cool. After cooling, remove the skins of the white sesame seeds, peanuts, and almonds to improve the delicateness of the taste, and grind the glutinous rice into coarse powder for subsequent pounding. It can be better integrated with other ingredients. Cut the ginger into uniform thin slices and the tangerine peel into thin shreds for later use. At this time, the staff put the fried and preliminarily processed raw materials into the mortar in a specific order. First, put in the green tea and pound it with a pestle. Then add white sesame seeds, peanuts, almonds, glutinous rice flour, ginger slices, and tangerine peel shreds in turn. When pounding, use a combination of rotation, extrusion, grinding and other techniques to make the raw materials gradually become fine and fully mixed together. The pounding force should be moderate and uniform. The pounding time is controlled at 15 to 20 minutes, until the raw materials form a delicate and uniform paste. At this time, you can smell a rich and unique compound aroma, indicating that all kinds of raw materials have been fully After fusion, the staff adds appropriate amount of water to the pounded paste, and the volume ratio of water to paste is maintained between 3:1-4:1. Then use a stirring tool to stir it evenly to make the paste fully dissolved in the water. Then pour it into a clean pot and add appropriate amount of rock sugar or honey for seasoning. The amount of sugar added can be adjusted according to personal taste preference, generally 5-10 parts (weight parts). After that, slowly simmer over low heat. Stir continuously during the simmering process to prevent sticking to the pot or local overheating leading to gelatinization. The simmering time is 10 to 15 minutes. The simmering makes the taste of the pounded tea more mellow, and the flavors of various ingredients further penetrate and fuse with each other to form Unique and harmonious flavor. Finally, the staff will filter the boiled tea through a fine filter to remove the remaining solid residue, so as to obtain a delicate and smooth tea liquid. The filtered tea liquid is filled into a strictly sterilized container while hot, such as a high-temperature resistant glass bottle or can, etc. It is sealed immediately after filling. Vacuum packaging technology or nitrogen and other inert gas packaging can be used to effectively isolate oxygen and reduce the growth of microorganisms, thereby extending the shelf life of the tea, so that it can be stored for 6-12 months at room temperature and 12-24 months under refrigerated conditions, ensuring that the tea maintains good quality and flavor for a long time. ;

[0070] Those skilled in the art should understand that the embodiments of the present invention shown in the above description and scheme are only used as examples and do not limit the present invention. The purpose of the present invention has been fully and effectively achieved. The functions and structural principles of the present invention have been demonstrated and explained in the embodiments. Without departing from the principles, the embodiments of the present invention may have any deformation or modification. Although the embodiments of the present invention have been shown and described, it is understood that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the attached claims and their equivalents. This specific embodiment is only an explanation of the present application, which is not a limitation of the present application. After reading this specification, those skilled in the art can make modifications to the present embodiment without creative contribution as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A new Chinese style lei cha production process, characterized by: The following steps are involved: Step 1, raw material selection and pretreatment: carefully select high-quality and fresh raw materials, including green tea, white sesame, peanuts, almonds, glutinous rice, ginger, tangerine peel, etc. in a specific proportion, and select 20-30 parts of green tea, 10-15 parts of white sesame, 10-15 parts of peanuts, 5-10 parts of almonds, 5-10 parts of glutinous rice, 3-5 parts of ginger, and 2-3 parts of tangerine peel by weight, and carefully screen these raw materials to remove impurities, defective products and foreign matter, and then wash them thoroughly with clean water, and then dry or bake the washed raw materials to remove surface moisture for standby use. Among them, green tea can be selected from Mingqian green tea, which has fresh buds and leaves and a faint aroma; white sesame needs to have full grains and bright color; red-skinned peanuts are preferred for peanuts, which have a sweet taste; Step 2, frying and preliminary processing: put the pre-treated white sesame, peanuts, almonds and glutinous rice in a clean wok respectively, and fry them slowly over low heat. During the frying process, the raw materials should be gently turned over continuously to make them evenly heated and avoid partial burning. When the raw materials emit a strong fragrance and the color is slightly yellow, the frying can be stopped. Generally, white sesame, peanuts and almonds are fried for 5 to 8 minutes, and glutinous rice is fried for 3 to 5 minutes. After frying, take out the raw materials and put them in a ventilated place to cool. After cooling, remove the skin of the white sesame, peanuts and almonds to improve the fineness of the taste. Grind the glutinous rice into coarse powder so that it can be better integrated with other raw materials during subsequent pounding. Cut the ginger into uniform thin slices and cut the tangerine peel into thin filaments for standby use; Step 3, pounding and mixing: put the fried and preliminarily processed raw materials into the mortar in a specific order, first put in green tea, and use a pestle to preliminarily crush it, then add white sesame seeds, peanuts, almonds, glutinous rice flour, ginger slices, and tangerine peel shreds in sequence. When pounding, use a combination of rotation, extrusion, grinding and other techniques to gradually make the raw materials fine and fully mixed together. The pounding strength should be moderate and uniform, and the pounding time should be controlled at 15 to 20 minutes, until the raw materials form a fine and uniform paste. At this time, a rich and unique compound fragrance can be smelled, indicating that the various raw materials have been fully integrated; Step 4, blending and boiling: add appropriate amount of water to the pounded paste, and keep the volume ratio of water to paste between 3:1-4:1, then stir evenly with a stirring tool to make the paste fully dissolved in the water, then pour it into a clean pot, add appropriate amount of rock sugar or honey for seasoning, the amount of sugar added can be adjusted according to personal taste preference, generally 5-10 parts (weight parts), then slowly boil over low heat, stirring continuously during the boiling process to prevent sticking to the pot or local overheating leading to gelatinization, the boiling time is 10-15 minutes, through boiling to make the taste of the pounded tea more mellow, the flavors of various raw materials further penetrate and blend with each other, forming a unique and harmonious flavor; Step 5. Filtration, filling and storage: Filter the boiled leicha through a fine filter to remove the remaining solid residue to obtain a delicate and smooth leicha liquid. Fill the filtered leicha liquid while hot into a strictly sterilized container, such as a high-temperature resistant glass bottle or can. Seal it immediately after filling. Vacuum packaging technology or packaging with inert gases such as nitrogen can be used to effectively isolate oxygen and reduce the growth of microorganisms, thereby extending the shelf life of the leicha, so that it can be stored for 6-12 months at room temperature and 12-24 months under refrigerated conditions, ensuring that the leicha maintains good quality and flavor for a long time.

2. The method for making new Chinese-style lei cha according to claim 1, characterized in that: In the raw material preparation step, the green tea is fresh green tea picked before Qingming Festival, and in the frying and pretreatment steps, the frying temperature is controlled at 120-150°C.

3. The method for making new Chinese-style lei cha according to claim 1, characterized in that: In the pounding step, a wooden pestle is used, and the head of the pestle is hemispherical. In the mixing and boiling steps, the stirring speed during boiling is 30-50 revolutions per minute.

4. The method for making new Chinese style lei cha according to claim 1, characterized in that: In the filtering and filling steps, the filter screen is a 80-120 mesh stainless steel filter screen, and in the filtering and filling steps, the container is a glass bottle or a can, and the sealing method is vacuum packaging or nitrogen filling and sealing.

5. The method for making new Chinese-style lei cha according to claim 1, characterized in that: After the raw material preparation step, the method further comprises the step of subjecting the raw materials to ultraviolet sterilization for 10 to 20 minutes. In the mixing and boiling steps, 1 to 3 parts by weight of dry osmanthus can also be added.

6. The method for making new Chinese style lei cha according to claim 1, characterized in that: The pounding step is carried out in a constant temperature and humidity environment, with a temperature of 20-25° C. and a humidity of 40% to 60%. In the raw material preparation step, the purity of each raw material must meet the standard of no visible impurities and no peculiar smell.

7. The method for making new Chinese style lei cha according to claim 1, characterized in that: In the pounding step, the pounding stick is made of wood and has a smooth surface without burrs, the peanuts are red-skinned peanuts, the almonds are sweet almonds, and the ginger is old ginger.

8. A new Chinese style lei cha production process according to claims 1-7, characterized in that: The following steps are involved: Raw material preparation: select green tea, white sesame, peanuts, almonds, glutinous rice, ginger, and tangerine peel as raw materials, with the weight of each raw material being 20-30 parts of green tea, 10-15 parts of white sesame, 10-15 parts of peanuts, 5-10 parts of almonds, 5-10 parts of glutinous rice, 3-5 parts of ginger, and 2-3 parts of tangerine peel, and screen and wash each raw material to remove impurities; Stir-frying and pretreatment: Stir-fry white sesame seeds, peanuts, almonds and glutinous rice separately on low heat for 5 to 8 minutes until the aroma is released and the color turns slightly yellow. After cooling, peel the white sesame seeds, peanuts and almonds, grind the glutinous rice into coarse powder, slice the ginger into thin slices, and cut the tangerine peel into shreds; Pounding: First, put the green tea into the mortar and pound it with a pestle, then add the pre-treated white sesame seeds, peanuts, almonds, glutinous rice flour, ginger slices, and tangerine peel shreds, and pound for 15 to 20 minutes until it becomes a fine paste; Preparation and boiling: Add water to the pounded paste in a volume ratio of 3:1-4:1 and stir evenly, then pour into a pot, add 5-10 parts by weight of rock sugar or honey, and boil over low heat for 10-15 minutes; Filtration and filling: Filter the boiled lei cha to remove the residue, fill it into sterilized containers while it is still hot and seal it.