CN102028169A - 云南大叶种茶腌菜及加工工艺 - Google Patents
云南大叶种茶腌菜及加工工艺 Download PDFInfo
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title abstract description 4
- 241001122767 Theaceae Species 0.000 title abstract 9
- 238000010025 steaming Methods 0.000 claims abstract 2
- 244000269722 Thea sinensis Species 0.000 claims description 29
- 241000894007 species Species 0.000 claims description 13
- 238000005516 engineering process Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000018436 Coriandrum sativum Species 0.000 claims description 3
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 229940029982 garlic powder Drugs 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004898 kneading Methods 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 235000013324 preserved food Nutrition 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 19
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
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- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
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- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
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Abstract
本发明是一种腌渍食品，云南大叶种茶腌菜及加工工艺，采1芽2叶鲜茶叶经摊晾、杀青、揉制、解散、腌制、蒸制、漂洗拌料等工序制成，可直接佐餐食用，酸香可口，回味甘甜，保持茶叶原有功用，一改茶仅作饮料而步入食谱，拓展了茶消费空间。
Description
技术领域
本发明属于腌渍食品，尤其是一种云南大叶种茶腌菜及加工工艺。
背景技术
“油、盐、柴、米、酱、醋、茶，开门七件事”，其中就有“茶”，由此可见“茶”在中国人心目中的地位。由于茶本身含有大量对人体有益的成分如多种氨基酸、茶多酚、维生素、微量元素、咖啡因等，能清心、提神、利尿、强心，解毒、消食并有抑菌作用，自古以来就被人们喜爱，为了满足市场的需求，以茶鲜叶为原料，经不同加工工艺制作成各式各样的茶叶品类如：绿茶、红茶、乌龙茶、普洱茶等等，其外形、内涵、质地、风味，各具千秋，但总的有一个共同点，即上述各类茶均须加水冲泡或煮沸弃渣后作为饮料饮用，而无法作为食品直接食用。
发明内容
本发明的目的在于针对上述各类茶的缺憾，提供一种能作为佐餐菜直接食用，有特殊风味，可口开胃，同时又保持茶叶原有功用的云南大叶种茶腌菜及加工工艺。
本发明是以产于高黎贡山山麓的云南大叶种茶的鲜嫩叶芽为原料，按鲜叶采摘、杀青、揉捻、解块摊晾，密封腌制、蒸制、漂洗、拌料等道工序加工完成。
具体制作过程为：采摘云南大叶种茶鲜叶，以1芽2叶为宜，太嫩茶叶内含物质低，味道不足，过老则食用不便；采后自然摊晾，让茶叶含水量至70％，入锅杀青，控温120-180℃，然后进行揉制15-30分钟，又解块摊晾，当温度达25℃以下时便可装填入干净的坛罐中，边装边压紧，最后密封罐口，移置于避光通风阴凉处，让其自然发酵腌渍1年以上，就可得到腌茶叶备用。需食用时启封罐子口，取出腌茶叶，经高温蒸制2-3分钟后又用水漂洗，滤去余水，再按以重量计的基本拌料配比进行配料并充分拌匀后便可得到可供佐餐食用的云南大叶种茶腌菜。基本拌料配比如下：腌茶叶100，炒花生仁4，炒黄豆6，炒芝麻2，食盐3，辣椒油2，芫荽1，大蒜末0.6，白糖2。
除基本拌料外，食用者还可据各人的不同口味添减佐料。拌好的茶腌菜酸香爽口，喉舌回甘，不仅为佐餐佳肴，同时又有茶叶固有的保健功用，并且一改茶叶单纯作为饮料扩大到直接食用，拓展了茶的消费空间。
下面为进一步说明给出实施例：
实施例：采摘云南大叶种鲜茶叶，以1芽2叶，长2-3cm，自然摊晾半天，使含水率至70％，入锅杀青，控温150℃3分钟，又用80型揉捻机揉制25分钟，在解块筛分机上解散，摊晾到25℃以下时，可填装入罐，每罐装10kg，压紧后密封罐口，移置到避光、通风、阴凉处贮存，待其自然酶解酸化，腌渍14个月，可以启封，取出500g腌茶叶，上锅蒸，100℃保持3分钟，用清水漂洗，滤去余水，加入10g辣椒油，10g炒芝麻，20g炒花生仁，30g炒黄豆，15g盐，5g芫荽，3g大蒜末，10g白糖，即可获得一盘美味可口的茶腌菜。
Claims (5)
1.一种云南大叶种茶腌菜及加工工艺，是以鲜茶叶为原料，经摊晾、杀青、揉捻、解块后再行加工制成，其特征在于解散摊晾后的茶叶填装入坛罐压紧密封，置于避光通风阴凉处贮存，待其自然酶解酸化，1年以上启封后再经蒸制、水漂、拌料而成。
2.按权利要求1所述的云南大叶种茶腌菜及加工工艺，其特征是鲜茶叶为云南大叶种茶，1芽2叶，长2-3cm。
3.按权利要求1所述的云南大叶种茶腌菜及加工工艺，其特征是入坛罐的解散茶，温度低于25℃。
4.按权利要求1所述的云南大叶种茶腌菜及加工工艺，其特征是蒸制时间为2-3分钟，控温100℃。
5.按权利要求1所述的云南大叶种茶腌菜及加工工艺，其特征是拌料的基本配比的重量计为：腌茶叶100，炒花生仁4，炒黄豆6，炒芝麻2，食盐3，辣椒油2，芫荽1，大蒜末0.6，白糖2。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293389A (zh) * | 2011-09-22 | 2011-12-28 | 武夷学院 | 一种乌龙茶的腌茶制作方法 |
| CN104068367A (zh) * | 2014-06-05 | 2014-10-01 | 杨加龙 | 一种腌茶及其制备方法 |
| CN108813518A (zh) * | 2018-05-31 | 2018-11-16 | 六枝特区双文种养殖农民专业合作社 | 一种风味茶叶小吃及其制作方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554218A (zh) * | 2008-07-31 | 2009-10-14 | 赵基元 | 一种茶鲜叶的腌制方法 |
| CN101637247A (zh) * | 2008-07-31 | 2010-02-03 | 赵基元 | 一种茶叶的新用途 |
| CN101796986A (zh) * | 2010-03-31 | 2010-08-11 | 华中农业大学 | 一种腌制型酸茶加工方法 |
| CN101803645A (zh) * | 2010-03-31 | 2010-08-18 | 华中农业大学 | 一种泡制型酸茶的加工方法 |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554218A (zh) * | 2008-07-31 | 2009-10-14 | 赵基元 | 一种茶鲜叶的腌制方法 |
| CN101637247A (zh) * | 2008-07-31 | 2010-02-03 | 赵基元 | 一种茶叶的新用途 |
| CN101796986A (zh) * | 2010-03-31 | 2010-08-11 | 华中农业大学 | 一种腌制型酸茶加工方法 |
| CN101803645A (zh) * | 2010-03-31 | 2010-08-18 | 华中农业大学 | 一种泡制型酸茶的加工方法 |
Non-Patent Citations (1)
| Title |
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| 《中国茶叶加工》 20001231 陈红伟 布朗族与茶 第46-47页 1-5 , 第3期 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293389A (zh) * | 2011-09-22 | 2011-12-28 | 武夷学院 | 一种乌龙茶的腌茶制作方法 |
| CN104068367A (zh) * | 2014-06-05 | 2014-10-01 | 杨加龙 | 一种腌茶及其制备方法 |
| CN104068367B (zh) * | 2014-06-05 | 2016-03-23 | 杨加龙 | 一种腌茶及其制备方法 |
| CN108813518A (zh) * | 2018-05-31 | 2018-11-16 | 六枝特区双文种养殖农民专业合作社 | 一种风味茶叶小吃及其制作方法 |
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