Preparation process of valley fragrant ginger tea

Abstract

Ginger is a common medicinal and edible material, pungent, slightly warm, non-toxic, has the effect of relieving cold, warming the middle to stop vomiting, reducing sputum and relieving cough, and relieving fish and crab poison. Ginger is often used in daily life to remove cold from food, warm the body, remove greasy from meat, and the like, and the application modes include seasoning, medicine, tea, snacks and the like. The manufacturing process of the kind of cereal ginger tea makes the ginger used in tea through a new processing technology, reduces the pungent taste, has cereal aroma, and thus produces a warm and pleasant effect on the human body.

Description

Technical Field

[0001] This invention relates to a new health food product, namely, a process for making a fragrant ginger tea. Background Technology

[0002] Ginger is a commonly used food and medicine ingredient. It has a pungent taste, is slightly warm in nature, and is non-toxic. It has the effects of relieving exterior syndromes and dispelling cold, warming the middle jiao and stopping vomiting, resolving phlegm and relieving cough, and detoxifying fish and crab poisoning. In daily life, ginger is often used to dispel cold in food, warm the body, and cut through the greasiness of meat dishes. It can be used as a seasoning, in medicine, in tea, or as a snack.

[0003] This invention discloses a process for making a grain-scented ginger tea. This process involves using fresh ginger in tea, which reduces its spiciness and imparts a grain aroma, thereby producing a warming and pleasant effect on the human body. Summary of the Invention

[0004] This invention discloses a process for making a grain-scented ginger tea. The process uses fresh ginger as the main ingredient and adds grains to reduce the spiciness of the ginger and add the aroma of the grains. The ginger is then processed using a special method to make tea, which has a warming and pleasant effect on the human body.

[0005] First, stir-fry fresh ginger pieces, chunks, slices, granules, or shreds in a dry pot until dry. Then, add a certain amount of grains and continue stir-frying until the ginger is dry and hard, or slightly yellow, slightly charred, or slightly burnt, but not burnt.

[0006] Because grains contain a large amount of starch, they can absorb the pungent taste of ginger, thus diluting and accelerating its volatilization; protein is more easily absorbed by the human body after being heated to high temperatures; they replenish a large amount of vitamins needed by the human body; and cellulose, after being stir-fried at high temperatures, produces fine particles. These fine particles are light and suspended in water, and drinking them can absorb fat and cholesterol, thus helping to lose weight and lower lipids.

[0007] The grains added for roasting the fragrant ginger tea include, but are not limited to, one or more whole grains or processed forms of grain crops such as rice, wheat, barley, oats, rye, quinoa, buckwheat, corn, sorghum, and highland barley.

[0008] The Maillard reaction that occurs during the roasting of grains and ginger not only gives the tea a richer, more smoky flavor, but also generates a variety of melanin-like substances with antioxidant activity. Different grain ratios can control the warmth and flavor profile of ginger tea; for example, oats are more moisturizing, buckwheat is more cooling, and wheat is more neutral, allowing for personalized health-promoting combinations.

[0009] After the ginger tea is stir-fried, let it cool naturally. You can sift out the grains or not, then seal it for storage and use it as a tea.

[0010] This invention discloses a process for making a grain-scented ginger tea. The main ingredient is ginger, and the auxiliary ingredient is grain. No other additives are used. The raw materials are all-natural, which significantly reduces the spiciness of ginger, retains its warming function, adds natural grain aroma, and increases health benefits. Regular consumption is very beneficial, especially suitable for people with cold and damp constitution.

Claims

1. A production process for a grain-scented ginger tea, characterized in that... This invention discloses a process for making fragrant ginger tea, using ginger as the main ingredient and adding grains during the roasting process. This reduces the spiciness of the ginger and adds the aroma of the grains. The ginger, processed using a special technique, is primarily used in tea, producing a warming and pleasant effect on the body. First, fresh ginger pieces, chunks, slices, granules, or shreds are roasted in a dry pan until dry. Then, a certain amount of grains are added and the mixture is continued to roast until the ginger is dry and hard, slightly yellow, slightly charred, or slightly burnt, but not charred. The grains added for roasting the fragrant ginger tea include, but are not limited to, one or more whole grains or processed forms of rice, wheat, barley, oats, rye, quinoa, buckwheat, corn, sorghum, and highland barley. After roasting, the ginger tea is allowed to cool naturally. The grains may or may not be removed before sealing and storing for use in tea. This invention discloses a process for making a grain-scented ginger tea. The main ingredient is ginger, and the auxiliary ingredient is grain. No other additives are used. The raw materials are all-natural, which significantly reduces the spiciness of ginger, retains its warming function, adds natural grain aroma, and increases health benefits. Regular consumption is very beneficial, especially suitable for people with cold and damp constitution.

2. The production process of the fragrant ginger tea according to claim 1, characterized in that... One of the production processes for a type of grain-scented ginger tea involves using ginger as the main ingredient and adding grains during the roasting process to reduce the spiciness of the ginger and add the aroma of the grains.

3. The production process of a grain-scented ginger tea according to claim 1, characterized in that... This process involves using ginger, which is processed in a special way, primarily for use in tea, and has a warming and pleasant effect on the human body.

4. The production process of a grain-scented ginger tea according to claim 1, characterized in that... First, stir-fry fresh ginger pieces, chunks, slices, granules, or shreds in a dry pot until dry. Then, add a certain amount of grain and continue stir-frying until the ginger is dry and hard, or slightly yellow, slightly charred, or slightly burnt, but not burnt.

5. The production process of a grain-scented ginger tea according to claim 1, characterized in that... The grains added to the roasted ginger tea include, but are not limited to, one or more whole grains or processed forms of rice, wheat, barley, oats, rye, quinoa, buckwheat, corn, sorghum, and highland barley.

6. The production process of a grain-scented ginger tea according to claim 1, characterized in that... After the ginger tea is stir-fried, it can be cooled naturally. The grains can be sifted out or not, and then it can be sealed and stored for use as tea.

7. The production process of a grain-scented ginger tea according to claim 1, characterized in that... The main ingredient of Qigu Xiangjiang Tea is ginger, and the auxiliary ingredient is grain. There are no other additives, and the raw materials are all-natural.

8. The production process of a grain-scented ginger tea according to claim 1, characterized in that... Its grain-scented ginger tea significantly reduces the spiciness of ginger while retaining its warming properties. The addition of natural grain aroma enhances its health benefits, making it particularly suitable for those with a cold and damp constitution.