CN104431054A - Method for preparing sasanqua - Google Patents
Method for preparing sasanqua Download PDFInfo
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- CN104431054A CN104431054A CN201310600277.3A CN201310600277A CN104431054A CN 104431054 A CN104431054 A CN 104431054A CN 201310600277 A CN201310600277 A CN 201310600277A CN 104431054 A CN104431054 A CN 104431054A
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Abstract
The invention discloses a method for preparing sasanqua, and belongs to the technical field of drink processing. The method comprises the following steps of preparing ingredients, preparing sasanqua water, and packaging the ingredients and sasanqua water. According to sasanqua disclosed by the invention, dust tea abandoned by people is fully utilized; preparation is simple; the dust tea is subjected to fixation and aired; waste is changed into treasures; the sasanqua is convenient to carry, can be immediately eaten after being bought, meets the requirements of fast-paced life of people, and can also be produced in large batches; the sasanqua is productized and commercialized; and the sasanqua is taken out of the Dong nationality and the Dong village, and is displayed to the country and the world.
Description
Technical field
The present invention relates to drink processing technique field, the method that especially a kind of oil tea makes.
Background technology
Containing Multiple components such as catechin, Flavonoid substances, caffeine, polysaccharide, theophylline, theobromine, choline, xanthine, tea tannin, terpenes, phenols, alcohols, aldehydes, acids, ester class, aromatic oil compound, carbohydrate, multivitamin, protein and amino acid in tealeaves, also containing the 27 kind mineral matters such as calcium, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium useful to human body, its nutrition is very abundant.In the Dong nationality of China, the four seasons consume oil the custom of tea one year, rough machined tealeaves and tea oil, salt, ginger etc. are prepared burden with frying, add water boil, tealeaves is pounded broken, stewing for a moment with slow fire again with mallet, leach leaf slag, make oil tea water, in oil tea water, add puffed rice when eating, fry peanut, fried soya bean, roasted sesame, glutinous rice cake, pork liver plate etc.Oil tea has taste giving off a strong fragrance, refrigerant sweetness, the feature that produces refreshing effect to the mind, promote longevity, and being the requisite homely beverage of people from Dong, is also the good merchantable brand of receiving guests.But the feature brought up because of its tea growth environment difference and the complexity of manufacturing process, the oil tea of the Dong nationality must show " beating " and now eat, and everybody only has to the tourism of stockaded village of Dong, or visits to man of Dong, just have an opportunity to taste appetizing the Dong nationality oil tea, the demand of city fast pace life can not be met.
Summary of the invention
The invention provides a kind of taste giving off a strong fragrance, refrigerant sweetness, produce refreshing effect to the mind, promote longevity and carry, drink the method that oil tea easily makes.
In order to solve the problem, the technical solution adopted in the present invention is: the method that this oil tea makes, and comprises the following steps:
Step one:
The making of batching: the raw material adopting following parts by weight:
Tea oil 10 parts ~ 15 parts, 4 parts ~ 6 parts, cloudy rice, oil fruit 4 parts ~ 6 parts, peanut 1 part ~ 2 parts, soya bean 1 part ~ 2 parts;
A, to weigh up the weight of tea oil, cloudy rice, oil fruit, peanut, soya bean respectively by above-mentioned each raw material weight number;
B, in pot, add tea oil, when oil temperature is 150 DEG C ~ 200 DEG C, add cloudy rice frying, the time is 1 minute ~ 2 minutes, pulls out;
C, successively add in the pot of b step oil fruit, peanut, soya bean frying, explode into golden yellow;
D, by after obtained batching sterilization, carry out sterile vacuum packaging, obtain ingredient bags;
Step 2:
The making of oil tea water: the raw material adopting following parts by weight:
Spring 80 parts ~ 85 parts, tealeaves 6 parts ~ 10 parts, tea oil 0.6 part ~ 0.8 part, salt 1 part ~ 1.5 parts, old ginger 1 part ~ 2 parts, sesame 0.2 part ~ 0.5 part;
A, weigh up the weight of spring, tealeaves, tea oil, salt, old ginger, sesame respectively by above-mentioned each raw material weight number;
B, by tealeaves clean soak, temperature 60 C ~ 70 DEG C, soak time is 0.2 hour ~ 0.5 hour, pours out tea;
C, by old ginger clean be cut into silk;
D, in pot, add tea oil, when oil temperature is 150 DEG C ~ 200 DEG C, adds b step gained tealeaves and stir-fry, the time of stir-frying is 1 minute ~ 2 minutes;
E, in the pot of Step d, add sesame, old ginger silk, salt stir-fries 0.5 minute ~ 1 minute;
F, in the pot of step e, add spring, add a cover and boil, 13 minutes ~ 20 minutes time, cold filtration;
G, by after obtained oil tea water sterilization, carry out sterile vacuum packaging, obtain oil tea water bag;
Step 3:
One bag of ingredient bags and one bag of oil tea water bag are put into a packing container, sealed package and get final product.
In the method and technology scheme that above-mentioned oil tea makes, technical scheme can also be more specifically: described cloudy rice is the rice grain after glutinous rice dries.
Further: described oil fruit is mixed for glutinous rice flour, water, peanut oil, ripe granulated sugar and sesame.
Further: the sterilization temperature of described step one and described step 2 is 95 DEG C ~ 110 DEG C, and sterilizing time is 4s ~ 10s.
Further: described tealeaves is dust tea or the tealeaves after drying that completes.
Further: the packaging of described step one, by cloudy rice 40g, the parts by weight proportioning of oil fruit 40g, peanut 10g, soya bean 10g carries out sterile vacuum packaging, and the weight of often wrapping is 100g, obtains ingredient bags.
Further: the capacity of described often bag oil tea water is 400ml.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
1, oil tea of the present invention can large batch ofly produce, and by oil tea commercialization, commercialization, makes oil tea walk out man of Dong, walk out stockaded village of Dong, go on the whole nation, go on the world.
2, oil tea of the present invention is convenient for carrying, and namely buys and namely eats, and meets the demand of people's fast pace life.
3, the present invention makes full use of the dust tea that people give it up, and simple for production need complete and dry, and turn waste into wealth.
Detailed description of the invention
The invention will be further described for embodiment below:
Embodiment one
The method that this oil tea makes, comprises the following steps:
Step one:
The making of batching: the raw material adopting following parts by weight:
Tea oil 10kg, cloudy rice 4 kg, oil fruit 6 kg, peanut 1 kg, soya bean 2 kg;
A, to weigh up the weight of tea oil, cloudy rice, oil fruit, peanut, soya bean respectively by above-mentioned each raw material weight number;
B, in pot, add tea oil, when oil temperature is 150 DEG C ~ 200 DEG C, add cloudy rice frying, the time is 1 minute, pulls out;
C, successively add in the pot of b step oil fruit, peanut, soya bean frying, explode into golden yellow;
D, the batching sterilization that will obtain, sterilization temperature is 95 DEG C, and sterilizing time is 4s, and by cloudy rice 40g, the parts by weight proportioning of oil fruit 40g, peanut 10g, soya bean 10g carries out sterile vacuum packaging, and the weight of often wrapping is 100g, obtains ingredient bags;
Above-mentioned cloudy rice is the rice grain after glutinous rice dries; Fruit is mixed for glutinous rice flour, water, peanut oil, ripe granulated sugar and sesame oil.
Step 2:
The making of oil tea water: the raw material adopting following parts by weight:
Spring 80 kg, tealeaves 6 kg, tea oil 0.6 kg, salt 1 kg, old ginger 1 kg, sesame 0.2 kg;
A, weigh up the weight of spring, tealeaves, tea oil, salt, old ginger, sesame respectively by above-mentioned each raw material weight number;
B, by tealeaves clean soak, temperature 60 C ~ 70 DEG C, soak time is 0.2 hour, pours out tea;
C, by old ginger clean be cut into silk;
D, in pot, add tea oil, when oil temperature is 150 DEG C ~ 200 DEG C, add b step gained tealeaves and stir-fry, the time of stir-frying is 1 minute;
E, in the pot of Step d, add sesame, old ginger silk, salt stir-fries 0.5 minute;
F, in the pot of step e, add spring, add a cover and boil, 13 minutes time, cold filtration;
G, oil tea water sterilization that will be obtained, sterilization temperature is 95 DEG C, and sterilizing time is 4s, is that 400ml carries out sterile vacuum packaging, obtains oil tea water bag by the capacity of every bag oil tea water;
Step 3:
One bag of ingredient bags and one bag of oil tea water bag are put into a packing container, sealed package and get final product.
Embodiment two
The method that this oil tea makes, comprises the following steps:
Step one:
The making of batching: the raw material adopting following parts by weight:
Tea oil 13kg, cloudy rice 6kg, oil fruit 5 kg, peanut 2 kg, soya bean 1.7 kg;
A, to weigh up the weight of tea oil, cloudy rice, oil fruit, peanut, soya bean respectively by above-mentioned each raw material weight number;
B, in pot, add tea oil, when oil temperature is 150 DEG C ~ 200 DEG C, add cloudy rice frying, the time is 1.5 minutes, pulls out;
C, successively add in the pot of b step oil fruit, peanut, soya bean frying, explode into golden yellow;
D, the batching sterilization that will obtain, sterilization temperature is 102 DEG C, and sterilizing time is 6s, and by cloudy rice 40g, the parts by weight proportioning of oil fruit 40g, peanut 10g, soya bean 10g carries out sterile vacuum packaging, and the weight of often wrapping is 100g, obtains ingredient bags;
Above-mentioned cloudy rice is the rice grain after glutinous rice dries; Fruit is mixed for glutinous rice flour, water, peanut oil, ripe granulated sugar and sesame oil.
Step 2:
The making of oil tea water: the raw material adopting following parts by weight:
Spring 85 kg, tealeaves 10 kg, tea oil 0.7 kg, salt 1.2 kg, old ginger 2kg, sesame 0.5 kg;
A, weigh up the weight of spring, tealeaves, tea oil, salt, old ginger, sesame respectively by above-mentioned each raw material weight number;
B, by tealeaves clean soak, temperature 60 C ~ 70 DEG C, soak time is 0.3 hour, pours out tea;
C, by old ginger clean be cut into silk;
D, in pot, add tea oil, when oil temperature is 150 DEG C ~ 200 DEG C, add b step gained tealeaves and stir-fry, the time of stir-frying is 1.7 minutes;
E, in the pot of Step d, add sesame, old ginger silk, salt stir-fries 0.8 minute;
F, in the pot of step e, add spring, add a cover and boil, 18 minutes time, cold filtration;
G, oil tea water sterilization that will be obtained, sterilization temperature is 102 DEG C, and sterilizing time is 7s, is that 400ml carries out sterile vacuum packaging, obtains oil tea water bag by the capacity of every bag oil tea water;
Step 3:
One bag of ingredient bags and one bag of oil tea water bag are put into a packing container, sealed package and get final product.
Embodiment three
The method that this oil tea makes, comprises the following steps:
Step one:
The making of batching: the raw material adopting following parts by weight:
Tea oil 15kg, cloudy rice 5kg, oil fruit 4 kg, peanut 1.6 kg, soya bean 1 kg;
A, to weigh up the weight of tea oil, cloudy rice, oil fruit, peanut, soya bean respectively by above-mentioned each raw material weight number;
B, in pot, add tea oil, when oil temperature is 150 DEG C ~ 200 DEG C, add cloudy rice frying, the time is 2 minutes, pulls out;
C, successively add in the pot of b step oil fruit, peanut, soya bean frying, explode into golden yellow;
D, the batching sterilization that will obtain, sterilization temperature is 110 DEG C, and sterilizing time is 10s, and by cloudy rice 40g, the parts by weight proportioning of oil fruit 40g, peanut 10g, soya bean 10g carries out sterile vacuum packaging, and the weight of often wrapping is 100g, obtains ingredient bags;
Above-mentioned cloudy rice is the rice grain after glutinous rice dries; Fruit is mixed for glutinous rice flour, water, peanut oil, ripe granulated sugar and sesame oil.
Step 2:
The making of oil tea water: the raw material adopting following parts by weight:
Spring 83 kg, tealeaves 7 kg, tea oil 0.8 kg, salt 1.5 kg, old ginger 1.4 kg, sesame 0.5 kg;
A, weigh up the weight of spring, tealeaves, tea oil, salt, old ginger, sesame respectively by above-mentioned each raw material weight number;
B, by tealeaves clean soak, temperature 60 C ~ 70 DEG C, soak time is 0.5 hour, pours out tea;
C, by old ginger clean be cut into silk;
D, in pot, add tea oil, when oil temperature is 150 DEG C ~ 200 DEG C, add b step gained tealeaves and stir-fry, the time of stir-frying is 2 minutes;
E, in the pot of Step d, add sesame, old ginger silk, salt stir-fries 1 minute;
F, in the pot of step e, add spring, add a cover and boil, 20 minutes time, cold filtration;
G, oil tea water sterilization that will be obtained, sterilization temperature is 110 DEG C, and sterilizing time is 10s, is that 400ml carries out sterile vacuum packaging, obtains oil tea water bag by the capacity of every bag oil tea water;
Step 3:
One bag of ingredient bags and one bag of oil tea water bag are put into a packing container, sealed package and get final product.
Claims (7)
1. a method for oil tea making, is characterized in that: comprise the following steps:
Step one:
The making of batching: the raw material adopting following parts by weight:
Tea oil 10 parts ~ 15 parts, 4 parts ~ 6 parts, cloudy rice, oil fruit 4 parts ~ 6 parts, peanut 1 part ~ 2 parts, soya bean 1 part ~ 2 parts;
A, to weigh up the weight of tea oil, cloudy rice, oil fruit, peanut, soya bean respectively by above-mentioned each raw material weight number;
B, in pot, add tea oil, when oil temperature is 150 DEG C ~ 200 DEG C, add cloudy rice frying, the time is 1 minute ~ 2 minutes, pulls out;
C, successively add in the pot of b step oil fruit, peanut, soya bean frying, explode into golden yellow;
D, by after obtained batching sterilization, carry out sterile vacuum packaging, obtain ingredient bags;
Step 2:
The making of oil tea water: the raw material adopting following parts by weight:
Spring 80 parts ~ 85 parts, tealeaves 6 parts ~ 10 parts, tea oil 0.6 part ~ 0.8 part, salt 1 part ~ 1.5 parts, old ginger 1 part ~ 2 parts, sesame 0.2 part ~ 0.5 part;
A, weigh up the weight of spring, tealeaves, tea oil, salt, old ginger, sesame respectively by above-mentioned each raw material weight number;
B, by tealeaves clean soak, temperature 60 C ~ 70 DEG C, soak time is 0.2 hour ~ 0.5 hour, pours out tea;
C, by old ginger clean be cut into silk;
D, in pot, add tea oil, when oil temperature is 150 DEG C ~ 200 DEG C, adds b step gained tealeaves and stir-fry, the time of stir-frying is 1 minute ~ 2 minutes;
E, in the pot of Step d, add sesame, old ginger silk, salt stir-fries 0.5 minute ~ 1 minute;
F, in the pot of step e, add spring, add a cover and boil, 13 minutes ~ 20 minutes time, cold filtration;
G, by after obtained oil tea water sterilization, carry out sterile vacuum packaging, obtain oil tea water bag;
Step 3:
One bag of ingredient bags and one bag of oil tea water bag are put into a packing container, sealed package and get final product.
2. the method for oil tea making according to claim 1, is characterized in that: described cloudy rice is the rice grain after glutinous rice dries.
3. the method for oil tea making according to claim 1 and 2, is characterized in that: described oil fruit is mixed for glutinous rice flour, water, peanut oil, ripe granulated sugar and sesame.
4. the method for oil tea making according to claim 3, is characterized in that: the sterilization temperature of described step one and described step 2 is 95 DEG C ~ 110 DEG C, and sterilizing time is 4s ~ 10s.
5. the method for oil tea making according to claim 3, is characterized in that: described tealeaves is dust tea or the tealeaves after drying that completes.
6. the method for oil tea making according to claim 3, is characterized in that: the packaging of described step one, by cloudy rice 40g, the parts by weight proportioning of oil fruit 40g, peanut 10g, soya bean 10g carries out sterile vacuum packaging, the weight of often wrapping is 100g, obtains ingredient bags.
7. the method for oil tea making according to claim 3, is characterized in that: the capacity of described often bag oil tea water is 400ml.
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938693A (en) * | 2015-06-24 | 2015-09-30 | 三江侗族自治县东竹茶业有限公司 | Method for making instant ready-to-eat fresh-scent oil tea |
| CN104938694A (en) * | 2015-06-24 | 2015-09-30 | 三江侗族自治县东竹茶业有限公司 | Method for making instant ready-to-eat rice-flavor oil tea |
| CN104982574A (en) * | 2015-06-24 | 2015-10-21 | 三江侗族自治县东竹茶业有限公司 | Manufacturing method for rice-flavor type buttered tea |
| CN105010626A (en) * | 2015-06-24 | 2015-11-04 | 三江侗族自治县东竹茶业有限公司 | Delicate fragrant oil tea preparation method |
| CN105124059A (en) * | 2015-10-06 | 2015-12-09 | 务川县绿之源农业技术推广中心 | Gelao nationality oil tea |
| CN105454600A (en) * | 2015-12-31 | 2016-04-06 | 肖润霖 | Tea-oil tea |
| CN105580928A (en) * | 2015-11-11 | 2016-05-18 | 贵州佳人食品贸易有限公司 | Dong-minority nourishing healthcare tea oil and preparation method thereof |
| CN105851335A (en) * | 2016-05-18 | 2016-08-17 | 范才成 | Processing method for Tujia oil tea soup |
| CN105961690A (en) * | 2016-05-17 | 2016-09-28 | 三江县善茶轩工艺品有限公司 | Preparation method for polygonum multiflorum oil tea |
| CN106262992A (en) * | 2016-08-11 | 2017-01-04 | 杨艳 | A kind of military seal character oil tea and preparation method thereof |
| CN106387163A (en) * | 2016-09-18 | 2017-02-15 | 广西壮族自治区疾病预防控制中心 | Camellia oleifera having effects of assisting in reducing blood sugar, reducing blood lipid and resisting oxidation and preparation method of camellia oleifera |
| CN107212257A (en) * | 2017-07-07 | 2017-09-29 | 榕江县寨蒿侗家风味食品有限公司 | A kind of preparation method of the Dong nationality's glutinous rice oil tea |
| CN107432346A (en) * | 2017-07-25 | 2017-12-05 | 柳州市鱼峰区秋香茶餐厅 | A kind of oil tea |
| CN107683926A (en) * | 2017-09-28 | 2018-02-13 | 三江县善茶轩工艺品有限公司 | The preparation method of oil tea |
| CN108925691A (en) * | 2018-06-29 | 2018-12-04 | 卢化纳 | Oil tea millet paste and preparation method thereof |
| CN109221533A (en) * | 2018-09-20 | 2019-01-18 | 三江县三月三乡耶茶业有限公司 | A kind of delicate flavour Instant oil tea and preparation method thereof |
| CN111820282A (en) * | 2020-07-27 | 2020-10-27 | 余虹 | Oil milk tea |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938693A (en) * | 2015-06-24 | 2015-09-30 | 三江侗族自治县东竹茶业有限公司 | Method for making instant ready-to-eat fresh-scent oil tea |
| CN104938694A (en) * | 2015-06-24 | 2015-09-30 | 三江侗族自治县东竹茶业有限公司 | Method for making instant ready-to-eat rice-flavor oil tea |
| CN104982574A (en) * | 2015-06-24 | 2015-10-21 | 三江侗族自治县东竹茶业有限公司 | Manufacturing method for rice-flavor type buttered tea |
| CN105010626A (en) * | 2015-06-24 | 2015-11-04 | 三江侗族自治县东竹茶业有限公司 | Delicate fragrant oil tea preparation method |
| CN105124059A (en) * | 2015-10-06 | 2015-12-09 | 务川县绿之源农业技术推广中心 | Gelao nationality oil tea |
| CN105580928A (en) * | 2015-11-11 | 2016-05-18 | 贵州佳人食品贸易有限公司 | Dong-minority nourishing healthcare tea oil and preparation method thereof |
| CN105454600A (en) * | 2015-12-31 | 2016-04-06 | 肖润霖 | Tea-oil tea |
| CN105961690A (en) * | 2016-05-17 | 2016-09-28 | 三江县善茶轩工艺品有限公司 | Preparation method for polygonum multiflorum oil tea |
| CN105851335A (en) * | 2016-05-18 | 2016-08-17 | 范才成 | Processing method for Tujia oil tea soup |
| CN106262992A (en) * | 2016-08-11 | 2017-01-04 | 杨艳 | A kind of military seal character oil tea and preparation method thereof |
| CN106387163A (en) * | 2016-09-18 | 2017-02-15 | 广西壮族自治区疾病预防控制中心 | Camellia oleifera having effects of assisting in reducing blood sugar, reducing blood lipid and resisting oxidation and preparation method of camellia oleifera |
| CN107212257A (en) * | 2017-07-07 | 2017-09-29 | 榕江县寨蒿侗家风味食品有限公司 | A kind of preparation method of the Dong nationality's glutinous rice oil tea |
| CN107432346A (en) * | 2017-07-25 | 2017-12-05 | 柳州市鱼峰区秋香茶餐厅 | A kind of oil tea |
| CN107683926A (en) * | 2017-09-28 | 2018-02-13 | 三江县善茶轩工艺品有限公司 | The preparation method of oil tea |
| CN108925691A (en) * | 2018-06-29 | 2018-12-04 | 卢化纳 | Oil tea millet paste and preparation method thereof |
| CN109221533A (en) * | 2018-09-20 | 2019-01-18 | 三江县三月三乡耶茶业有限公司 | A kind of delicate flavour Instant oil tea and preparation method thereof |
| CN111820282A (en) * | 2020-07-27 | 2020-10-27 | 余虹 | Oil milk tea |
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Application publication date: 20150325 |