Xiangluo Nourishing Spring Tea

Abstract

This invention relates to the field of food technology, specifically a food formula and preparation method for "Yangchunxiang Snail Oil Tea." The oil tea uses green tea, venison, ginger, and snail broth as core ingredients, combined with auxiliary ingredients such as turmeric powder, scallions, sunflower seeds, dried lychees with pits, and loofah sponge, blended in a specific ratio. The preparation method includes: preparing the oil tea base, repeatedly boiling and filtering the snail broth, and finally mixing to obtain the finished product. The innovation lies in the synergistic effect of the snail broth and multiple ingredients, giving the oil tea a unique fresh and fragrant taste, while simultaneously integrating the antioxidant components of green tea, the high protein content of venison, the blood-nourishing properties of dried lychees with pits, and the warming effects of ginger, significantly enhancing its nutritional value. This invention boasts advantages such as simple production process (suitable for home and industrial production), rich flavor, and balanced nutrition, meeting the diverse needs of modern consumers for healthy food.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a food formula and preparation method for a product called "Yangchun Xiangluo Oil Tea". Background Technology

[0002] Oil tea is a traditional Chinese beverage with rich flavor and nutritional value. As people's living standards improve, higher demands are being placed on the quality and taste of oil tea. Traditional oil tea preparation methods are relatively simple, and the selection of raw materials is relatively limited, making it difficult to meet the diverse needs of modern consumers. Therefore, this invention aims to provide an oil tea recipe and preparation method that offers a unique flavor and rich nutritional value. Summary of the Invention

[0003] The purpose of this invention is to provide a food recipe and preparation method for a product called "Yangchun Xiangluo Oil Tea". This oil tea not only has a unique taste, but is also rich in a variety of nutrients and has extremely high nutritional value.

[0004] To achieve the above objectives, the present invention adopts the following technical solution:

[0005] A food recipe called "Yangchun Xiangluo Oil Tea" contains the following ingredients by weight percentage:

[0006] Green tea infusion: 3% to 5%

[0007] Venison: 10% to 15%

[0008] Ginger: 35% to 40%

[0009] Turmeric powder: 1.5% to 3%

[0010] Dried lychees with seeds: 5% to 7%

[0011] White part of scallion: 10% to 11%

[0012] Sunflower seed kernels: 3% to 4%

[0013] Loofah sponge: 1.5% to 2.5%

[0014] Snail soup: 30% to 40%

[0015] Salt: 1%

[0016] And the camellia oil product prepared using the following steps:

[0017] a) Prepare the following ingredients: green tea, venison, ginger, turmeric powder, dried lychees with pits, scallions, sunflower seeds, loofah sponge, snail soup, and salt, and mix them according to the weight percentages mentioned above.

[0018] b) To brew green tea, the required amount of tea liquid is the weight of the tea leaves multiplied by ten (e.g., 30 grams of tea leaves yield 300 ml of tea liquid). Set aside the tea liquid. Remove the tea leaves and stir-fry them until almost dry. Then add peanut oil and stir-fry until fragrant.

[0019] c) Stir-fry the minced venison, add sunflower seeds, roasted tea leaves, ginger, scallions and turmeric powder, stir-fry evenly until the scallions soften to form the oil tea mixture;

[0020] d) Clean the loofah sponge and set aside. Stir-fry the oil tea ingredients in a large pot. Add boiling water (about 1.5 times the total volume of snail soup), green tea soup, snail soup, dried lychees with pits, and loofah sponge. After boiling, add water several times and boil again. Filter out the soup. Continue to add water in the same amount as the soup and boil at least six times. Mix the filtered tea soup to make "Yangchun Xiangluo Oil Tea".

[0021] The main ingredient of this oil tea is stir-fried and chopped venison, along with sunflower seeds, roasted tea leaves, ginger, scallions, and turmeric powder.

[0022] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0023] Unique taste: By adding snail soup and various spices, the oil tea has a more delicious taste and a unique aroma and flavor.

[0024] Nutrient-rich: The oil tea formula of this invention contains green tea, venison, dried lychee, ginger and other ingredients that are rich in a variety of nutrients and have high nutritional value.

[0025] The method of making tea oil is simple: The method of making tea oil provided by this invention is simple and easy to understand, and is suitable for large-scale production and home production. Detailed Implementation

[0026] I. Raw Material Preparation

[0027] Green tea: Select high-quality green tea, comprising 3% to 5% of the total weight. Green tea not only provides a refreshing aroma but also aids digestion.

[0028] Venison: Selected fresh venison, cut into small cubes or thin slices, accounting for 10% to 15% of the total weight. Venison is rich in high-quality protein, adding a unique flavor and nutritional value to the oil tea.

[0029] Ginger: Select fresh ginger, peel it, and cut it into thin strips or mince, accounting for 40% to 42% of the total weight. Ginger is a key seasoning in oil tea, and it has the effects of dispelling cold, warming the stomach, and promoting digestion.

[0030] Turmeric powder: Selected high-quality turmeric powder, accounting for 1.5% to 3% of the total weight. Turmeric powder adds a touch of gold to the tea oil, while providing a unique aroma and health benefits.

[0031] Dried lychees with pits: Select dried lychees with pits that are naturally dark brown or reddish-brown in color, have a glossy surface, a strong aroma, and are dry. They should comprise 5% to 7% of the total weight. Dried lychees with pits are believed to have beauty-enhancing and blood-nourishing effects.

[0032] White part of scallion: Select the white part of fresh scallions, cut into small sections or thin strips, accounting for 10% to 11% of the total weight. White part of scallion adds a fragrant and slightly spicy flavor to the oil tea.

[0033] Sunflower seeds: Roasted sunflower seeds are selected, accounting for 3% to 4% of the total weight. Sunflower seeds not only enhance the flavor of the tea oil, but also provide abundant unsaturated fatty acids.

[0034] Loofah sponge: Select dried loofah sponge, grind it into fine powder or small pieces, accounting for 1.5% to 2.5% of the total weight. Loofah sponge helps to harmonize the flavor of tea oil and also has certain health benefits.

[0035] Snail soup: Snail soup, prepared in advance, accounts for 30% to 40% of the total weight. The snail soup provides a rich base flavor for the oil tea and is the soul of the whole dish.

[0036] Salt: Select refined table salt, accounting for 1% of the total weight, for seasoning.

[0037] II. Homemade Steps

[0038] 1. Prepare raw materials: Prepare all raw materials according to the above proportions.

[0039] 2. Prepare snail soup (if not prepared in advance): Put snails, ginger slices, scallion segments, etc. into a pot, add enough water, cook until the soup is thick, filter out the impurities, and keep the snail soup for later use.

[0040] 3. Stir-frying: Add a small amount of cooking oil to the pot, first add the diced venison and stir-fry until it changes color, then add shredded ginger and scallion segments and continue to stir-fry until fragrant.

[0041] 4. Add the soup ingredients: Pour the stir-fried venison, ginger, scallions and snail soup into the pot, add green tea, sunflower seeds, loofah powder and turmeric powder, and dried lychees with pits, stir well and cook.

[0042] 5. Seasoning: Add an appropriate amount of salt according to personal taste, and continue to cook for 5-10 minutes to allow the flavors of all the ingredients to fully blend.

[0043] 6. Enjoy: Pour the brewed oil tea into a bowl, add your favorite toppings (such as fried rice), and enjoy after it has soaked, or enjoy it directly.

[0044] III. Large-scale factory production steps

[0045] 1. Raw material preparation and pretreatment: Prepare all raw materials according to the formula ratio and carry out necessary pretreatment work such as cleaning, cutting and grinding.

[0046] 2. Making snail soup: Add enough water and snails and other ingredients to a large pot, and make snail soup according to the factory's standard process. Filter out impurities and set aside.

[0047] 3. Mixing and cooking: Pour the prepared venison, ginger, dried lychees with pits, scallions and other ingredients into a large mixing pot along with the snail soup. Add green tea, sunflower seeds, dried lychees with pits, loofah powder and turmeric powder, stir well and then heat to cook.

[0048] 4. Seasoning and homogenization: Add an appropriate amount of salt to taste, and use a high-pressure homogenizer to homogenize the oil tea to make its texture more delicate.

[0049] 5. Sterilization and Filling: The camellia oil undergoes high-temperature short-time sterilization to ensure food safety. After sterilization, it is rapidly cooled and filled into aseptic packaging.

[0050] 6. Inspection and Warehousing: Finished products can only be put into storage for sale after passing quality inspection.

Claims

1. A food recipe and preparation method for a product called "Yangchun Xiangluo Oil Tea", characterized in that, This formula contains the following ingredients by weight percentage: Green tea infusion: 3% to 5% Venison: 10% to 15% Ginger: 35% to 40% Turmeric powder: 1.5% to 3% Dried lychees with seeds: 5% to 7% White part of scallion: 10% to 11% Sunflower seed kernels: 3% to 4% Loofah sponge: 1.5% to 2.5% Snail soup: 30% to 40% Salt: 1% And the camellia oil product prepared by the following steps: a) Prepare the following raw materials: 3% to 5% green tea, 10% to 15% venison, 35% to 40% ginger, 1.5% to 3% turmeric powder, 5% to 7% dried lychee with pits, 10% to 11% scallion whites, 3% to 4% sunflower seeds, 1.5% to 2.5% loofah sponge, 30% to 40% snail soup, and 1% salt; b) To brew green tea, the required amount of tea liquid is the weight of the tea leaves multiplied by ten (e.g., 30 grams of tea leaves yield 300 ml of tea liquid). Set aside the tea liquid. Remove the tea leaves and stir-fry them until almost dry. Then add peanut oil and stir-fry until fragrant. c) Stir-fry the minced venison, add sunflower seeds, roasted tea leaves, ginger, scallions and turmeric powder, stir-fry evenly until the scallions soften to form the oil tea mixture; d) Clean the loofah sponge and set aside. Stir-fry the oil tea ingredients in a large pot. Add boiling water (about 1.5 times the total volume of snail soup), green tea soup, snail soup, loofah sponge, and dried lychees with pits. After boiling, add water several times and boil again. Filter out the soup. Continue to add water in the same amount as the soup and boil at least six times. Mix the filtered tea soup to make "Yangchun Xiangluo Oil Tea".

2. The manufacturing method according to claim 1, characterized in that, Add snail broth (30% to 40% of the recipe) and dried lychees with pits (5% to 7%) to the tea oil during the brewing process.

3. The manufacturing method according to claim 1 or 2, characterized in that, In step d), the total amount of water added is approximately 1.5 times the amount of snail soup. The total amount of green tea used is ten times the total weight of the tea leaves used (e.g., 30 grams of tea leaves yield 300 ml of tea).

4. The manufacturing method according to claim 1 or 2, characterized in that, In step c), stir-fry the minced venison, add sunflower seeds, stir-fried tea leaves, ginger, scallions and turmeric powder together to form the main ingredients of oil tea.

5. A "tea oil" product prepared by the method described in any one of claims 1 to 4.