CN109329932A - Application and application method of the matcha powder in dish - Google Patents
Application and application method of the matcha powder in dish Download PDFInfo
- Publication number
- CN109329932A CN109329932A CN201811332926.5A CN201811332926A CN109329932A CN 109329932 A CN109329932 A CN 109329932A CN 201811332926 A CN201811332926 A CN 201811332926A CN 109329932 A CN109329932 A CN 109329932A
- Authority
- CN
- China
- Prior art keywords
- tea
- powder
- dish
- foam
- matcha
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 366
- 238000000034 method Methods 0.000 title claims abstract description 42
- 239000006260 foam Substances 0.000 claims abstract description 126
- 239000003651 drinking water Substances 0.000 claims abstract description 66
- 235000020188 drinking water Nutrition 0.000 claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000013461 design Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims description 436
- 235000013616 tea Nutrition 0.000 claims description 390
- 235000009569 green tea Nutrition 0.000 claims description 54
- 235000006468 Thea sinensis Nutrition 0.000 claims description 35
- 235000013311 vegetables Nutrition 0.000 claims description 33
- 240000002853 Nelumbo nucifera Species 0.000 claims description 32
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 32
- 244000046146 Pueraria lobata Species 0.000 claims description 27
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 27
- 235000020279 black tea Nutrition 0.000 claims description 25
- 235000020338 yellow tea Nutrition 0.000 claims description 22
- 235000020334 white tea Nutrition 0.000 claims description 20
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 17
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 16
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 16
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 16
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 16
- 235000020333 oolong tea Nutrition 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 claims description 2
- 235000013547 stew Nutrition 0.000 claims description 2
- 241000219780 Pueraria Species 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 239000001913 cellulose Substances 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000007787 solid Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 5
- 239000000203 mixture Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 22
- 235000013312 flour Nutrition 0.000 description 14
- 240000005717 Dioscorea alata Species 0.000 description 13
- 235000002723 Dioscorea alata Nutrition 0.000 description 13
- 235000004879 dioscorea Nutrition 0.000 description 12
- 241000251468 Actinopterygii Species 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 238000009877 rendering Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 240000004904 Amorphophallus paeoniifolius Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 235000002727 Dioscorea praehensilis Nutrition 0.000 description 1
- 235000002726 Dioscorea rotundata Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- YOBAEOGBNPPUQV-UHFFFAOYSA-N iron;trihydrate Chemical compound O.O.O.[Fe].[Fe] YOBAEOGBNPPUQV-UHFFFAOYSA-N 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of application of matcha powder in dish further relates to above-mentioned application method.The present invention to be protected is application of the matcha powder in dish；And application of the matcha powder in production dish picture on surface；Specific applying step is, by matcha powder with mix for tea powder after, addition drinking water stirs evenly to generation and smears tea foam, then takes and smears tea foam and be placed in dish top, dips drinking water with tea spoon and draw a design.The beneficial effects of the present invention are: overcome in the modeling process of dish manual carving, carving word is taken a lot of work, time-consuming, expense material and repeatedly manual operations easily cause pollution and unhygienic drawback, the working efficiency of cook is improved, and various patterns and text can be drawn according to consumer demand；(2) people can be made to absorb Solid nutritional ingredient such as protein, polysaccharide, minerals, cellulose etc. not soluble in water in more tea, there is its irreplaceable health-care efficacy.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of application of matcha powder in dish further relates to
The application method stated.
Background technique
As the improvement of people's living standards, requirement of the consumer to dish is not limited solely to palatability, to dish
The requirement of moulding is also more and more diversified, is more paid close attention to health-care effect its nutritional ingredient.The dish placed on the table at present
Meat and fish dishes often has some designs, these designs are generally used the modes such as traditional knife work, hand pendulum and complete, and process is taken
Work, it is time-consuming, expense material and repeatedly manual operations easily cause pollution and it is unhygienic；Salad is generally used in dish surface rendering pattern
Sauce, cocoa power etc., heat is higher to be not conducive to good health.
Tealeaves because have reducing blood lipid, weight-reducing, prevention cardiovascular disease, resist radiation, it is anti-oxidant, delay senescence, it is aid digestion
The effects of, and it is known as the natural escort of health.English red No. nine are both tea tree breed name and tealeaves brand name, are by wide
The breeding of eastern Shanxi Academy of Agricultural Sciences's tealeaves research institute, research and development and creation.Red No. nine tealeaves of English has the fresh refreshing qualitative characteristics of dense alcohol,
It is deep to be liked by the majority of consumers.It is not disclosed at present to form pattern on dish surface using tealeaves either red No. nine tealeaves of English
Related process.
By matcha powder be applied to dish production in, on the one hand can mitigate part dish fishy smell either its allow people not
Pleasant taste, on the other hand, people can also adequately be utilized by way of dish and be absorbed a large amount of in matcha powder
Nutritional ingredient, such as chlorophyll, tea polyphenols, catechin, protein.
Matcha powder is applied at present in the production of dish, is usually added it in the raw material of vegetable, or with
The form of seasoning is added, and does not have the patent or periodical literature or webpage by matcha powder in the pattern-making of dish surface to drape over one's shoulders at present
The technical solution of dew form occurs.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of methods that matcha powder is applied in dish, especially
It is to be applied to production dish picture on surface.
Application of the matcha powder in dish；
Application of the matcha powder in production dish picture on surface.
Above application is all invention which is intended to be protected.
The present invention is intended to provide it is a kind of using tealeaves dish surface rendering pattern method, it is simple and easy to do, can foundation
Demand draws various patterns, overcomes time-consuming existing method, expense material and easily causes pollution and antihygienic deficiency, can not only bring
The pleasing artistic feeling of people, and human body can be made to obtain Solid nutritional ingredient such as albumen not soluble in water in more tea
Matter, polysaccharide, minerals, cellulose etc. have its irreplaceable health-care efficacy, have huge market value.
Application of the matcha powder in dish, comprises the concrete steps that, by matcha powder with mixed for tea powder after, be added drinking water, stir
It is even to smear tea foam to generation, it then takes and smears tea foam and be placed in above dish, dip drinking water with tea spoon and draw a design.
Application of the matcha powder in dish comprises the concrete steps that, after matcha powder is mixed with plant source nutrient powder, addition is drunk
Water stirs evenly to generation and smears tea foam；It takes matcha powder addition drinking water to be tuned into paste acquisition again and smears tea paste, then dipped with tea spoon and smear tea
Paste draws various patterns on tea foam.
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Any one in green tea, black tea, white tea, yellow tea, oolong tea, dark green tea is crushed to 400-600 mesh, obtains tea powder；
Then Chinese yam, pueraria lobata, lotus rhizome are crushed to 400-600 mesh, obtained for tea powder；Tea powder is uniformly mixed with for tea powder；Tea powder is 80-
90 parts, be 10-20 parts for tea powder；
(2) tea foam makes: taking the matcha powder in (1), is added and drinks by the weight ratio 1:10-15 of matcha powder and drinking water
It with water, is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
Tea spoon or stub dip room temperature drinking water and draw various patterns on tea foam.
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Any one in green tea, black tea, white tea, yellow tea, oolong tea, dark green tea is crushed to 400-600 mesh, obtains tea powder；
Then Chinese yam, pueraria lobata, lotus rhizome are crushed to 400-600 mesh, obtained for tea powder；Tea powder is uniformly mixed with for tea powder；Tea powder is 80-
90 parts, be 10-20 parts for tea powder；
(2) tea foam makes: taking the matcha powder in (1), is added and drinks by the weight ratio 1:10-15 of matcha powder and drinking water
It with water, is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking tea 3~5g of Ultramicro-powder, room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon or stub dip (3) preparation draws various patterns on tea foam.
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Green tea is crushed to 400-600 mesh, obtains green tea powder；Then Chinese yam, pueraria lobata, lotus rhizome are crushed to 400-600 mesh, obtained
For tea powder；Tea powder is uniformly mixed with for tea powder；Tea powder is 80-90 parts, is 10-20 parts for tea powder；
(2) tea foam makes: taking the matcha powder in (1), is added and drinks by the weight ratio 1:10-15 of matcha powder and drinking water
It with water, is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking tea 3~5g of Ultramicro-powder, room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon or stub dip (3) preparation draws various patterns on tea foam.
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Black tea is crushed to 400-600 mesh, obtains tea powder；Then Chinese yam, pueraria lobata, lotus rhizome are crushed to 400-600 mesh, obtain generation
Tea powder；Black tea powder is uniformly mixed with for tea powder；Tea powder is 80-90 parts, is 10-20 parts for tea powder；
(2) tea foam makes: taking the matcha powder in (1), is added and drinks by the weight ratio 1:10-15 of matcha powder and drinking water
It with water, is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking tea 3~5g of Ultramicro-powder, room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon or stub dip (3) preparation draws various patterns on tea foam.
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Any one in white tea, yellow tea, oolong tea, dark green tea is crushed to 400-600 mesh, obtains tea powder；Then by Chinese yam,
Pueraria lobata, lotus rhizome are crushed to 400-600 mesh, obtain for tea powder；Tea powder is uniformly mixed with for tea powder；Tea powder is 80-90 parts, for tea powder
It is 10-20 parts；
(2) tea foam makes: taking the matcha powder in (1), is added and drinks by the weight ratio 1:10-15 of matcha powder and drinking water
It with water, is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking tea 3~5g of Ultramicro-powder, room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon or stub dip (3) preparation draws various patterns on tea foam.
Dish is any one of cold dish, cooking, stew, steaming dish, braised dish；Tea powder in matcha powder is green tea, black tea, white
Any one of tea, yellow tea, oolong tea, dark green tea；Tea powder be specially red No. nine green tea of English, No. nine black tea of Ying Hong, Ying Hong nine it is white
Any one of No. nine tea, No. nine yellow teas of Ying Hong, No. nine oolong tea of Ying Hong, Ying Hong dark green teas.
The beneficial effects of the present invention are:
(1) manual carving, carving word in the modeling process of dish is overcome to take a lot of work, is time-consuming, taking material and repeatedly manual operations
It easily causes and pollutes and unhygienic drawback, improve the working efficiency of cook, and can draw according to consumer demand various
Pattern and text；
(2) can make people absorb Solid nutritional ingredient not soluble in water in more tea for example protein, polysaccharide, minerals,
Cellulose etc. has its irreplaceable health-care efficacy；
(3) low manufacture cost, it is easy to promote and utilize, there is widespread commercial prospect.
Specific embodiment
The present invention will be further explained combined with specific embodiments below, so that those skilled in the art knows more about
The present invention, but be not intended to limit the present invention.
Embodiment 1
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine green tea of English is crushed to 600 mesh or so, obtains red No. nine green tea powders of English；Then Chinese yam is crushed to 600 mesh,
It obtains for tea powder, that is, yam flour；Red No. nine green tea powders of English are uniformly mixed with for tea powder；Red No. nine green tea powders of English are 85 parts, yam flour
It is 15 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:12 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 4 parts of tea Ultramicro-powder, 1 portion of room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish (cold and dressed with sauce lotus root piece) vegetable dish table
Then various patterns are drawn with the tea paste that tea spoon dips (3) preparation in face on tea foam.
Tea powder in embodiment 1, color is emerald green, joined for after tea powder, since yam flour is white, and it is added
Measure simultaneously it is little, so on the whole matcha powder in peak green (green mask white yam flour, and because both partial size all compared with
It is small, be fused to each other preferably), appearance is glossy；
It takes 1 gram of above-mentioned matcha powder to be added in 100 grams of boiled water, dissolves, observe the correspondence of pink colour and soup look, as a result send out
Existing, pink colour is bright, and soup look is also bright, and the color of pink colour and soup look is not much different.It is small that (color that pink colour refers to matcha powder) stands 4
When, exposure in the sun is compared out with the initially matcha powder solution that brews, and matcha powder solution its soup look after exposure gradually becomes
It is grey, dimmed.
Matcha powder is tasted, flavour is soft, mellow, and bitter taste is unobvious, and has back sweet.
The present inventor takes 1 gram of above-mentioned green tea powder to be added in 100 grams of boiled water, dissolution, tastes matcha powder, and flavour has
Bitter taste has back sweet.
By above comparison, matcha powder of the invention is found compared to green tea powder, and flavour mouthfeel is more excellent, analysis
Reason joined for tea powder, neutralized the bitter taste of green tea itself, and two also give people for the fine and smooth smooth mouthfeel of tea powder itself
Bring good mouthfeel and enjoy.
Embodiment 2
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine green tea of English is crushed to 600 mesh or so, obtains red No. nine green tea powders of English；Then pueraria lobata is crushed to 600 mesh,
It obtains for tea powder, that is, kudzu-vine root powder；Red No. nine green tea powders of English are uniformly mixed with for tea powder；Red No. nine green tea powders of English are 80 parts, kudzu-vine root powder
It is 20 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:12 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 4 parts of tea Ultramicro-powder, 1 portion of room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish (Hot dishes pork braised in brown sauce) vegetable dish
Then various patterns are drawn with the tea paste that tea spoon dips (3) preparation in surface on tea foam.
Embodiment 3
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine green tea of English is crushed to 600 mesh or so, obtains red No. nine green tea powders of English；Then lotus rhizome is crushed to 600 mesh,
It obtains for tea powder, that is, Lotus root congee；Red No. nine green tea powders of English are uniformly mixed with for tea powder；Red No. nine green tea powders of English are 90 parts, Lotus root congee
It is 10 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:12 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 4 parts of tea Ultramicro-powder, 1 portion of room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish (steamed fish) vegetable dish table
Then various patterns are drawn with the tea paste that tea spoon dips (3) preparation in face on tea foam.
Embodiment 4
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine black tea of English is crushed to 600 mesh or so, obtains red No. nine black tea powders of English；Then Chinese yam is crushed to 600 mesh,
It obtains for tea powder, that is, yam flour；Red No. nine black tea powders of English are uniformly mixed with for tea powder；Red No. nine black tea powders of English are 90 parts, yam flour
It is 10 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 5 parts of tea Ultramicro-powder, 2 portions of room temperature drinking water are added and are tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 5
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine black tea of English is crushed to 600 mesh or so, obtains red No. nine black tea powders of English；Then pueraria lobata is crushed to 600 mesh,
It obtains for tea powder, that is, kudzu-vine root powder；Red No. nine black tea powders of English are uniformly mixed with for tea powder；Red No. nine black tea powders of English are 80 parts, kudzu-vine root powder
It is 20 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 4 parts of tea Ultramicro-powder, 1 portion of room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 6
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine black tea of English is crushed to 600 mesh or so, obtains red No. nine black tea powders of English；Then lotus rhizome is crushed to 600 mesh,
It obtains for tea powder, that is, Lotus root congee；Red No. nine black tea powders of English are uniformly mixed with for tea powder；Red No. nine black tea powders of English are 80 parts, Lotus root congee
It is 20 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:15 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 4 parts of tea Ultramicro-powder, 1 portion of room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 7
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine yellow teas of English are crushed to 600 mesh or so, obtain the red No. nine yellow tea powder of English；Then Chinese yam is crushed to 600 mesh,
It obtains for tea powder, that is, yam flour；The red No. nine yellow tea powder of English are uniformly mixed with for tea powder；The red No. nine yellow tea powder of English are 90 parts, yam flour
It is 10 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 5 parts of tea Ultramicro-powder, 2 portions of room temperature drinking water are added and are tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 8
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine yellow teas of English are crushed to 600 mesh or so, obtain the red No. nine yellow tea powder of English；Then pueraria lobata is crushed to 600 mesh,
It obtains for tea powder, that is, kudzu-vine root powder；The red No. nine yellow tea powder of English are uniformly mixed with for tea powder；The red No. nine yellow tea powder of English are 80 parts, kudzu-vine root powder
It is 20 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 4 parts of tea Ultramicro-powder, 1 portion of room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 9
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine yellow teas of English are crushed to 600 mesh or so, obtain the red No. nine yellow tea powder of English；Then lotus rhizome is crushed to 600 mesh,
It obtains for tea powder, that is, Lotus root congee；The red No. nine yellow tea powder of English are uniformly mixed with for tea powder；The red No. nine yellow tea powder of English are 80 parts, Lotus root congee
It is 20 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:15 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 4 parts of tea Ultramicro-powder, 1 portion of room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 10
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine white teas of English are crushed to 600 mesh or so, obtain red No. nine white tea powders of English；Then Chinese yam is crushed to 600 mesh,
It obtains for tea powder, that is, yam flour；Red No. nine white tea powders of English are uniformly mixed with for tea powder；Red No. nine white tea powders of English are 90 parts, yam flour
It is 10 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 5 parts of tea Ultramicro-powder, 2 portions of room temperature drinking water are added and are tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 11
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine white teas of English are crushed to 600 mesh or so, obtain red No. nine white tea powders of English；Then pueraria lobata is crushed to 600 mesh,
It obtains for tea powder, that is, kudzu-vine root powder；Red No. nine white tea powders of English are uniformly mixed with for tea powder；Red No. nine white tea powders of English are 80 parts, kudzu-vine root powder
It is 20 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 4 parts of tea Ultramicro-powder, 1 portion of room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 12
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine white teas of English are crushed to 600 mesh or so, obtain red No. nine white tea powders of English；Then lotus rhizome is crushed to 600 mesh,
It obtains for tea powder, that is, Lotus root congee；Red No. nine white tea powders of English are uniformly mixed with for tea powder；Red No. nine white tea powders of English are 80 parts, Lotus root congee
It is 20 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:15 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 4 parts of tea Ultramicro-powder, 1 portion of room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 13
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine olong tea powders of English are broken to 600 mesh or so, obtain red No. nine olong tea powders of English；Then Chinese yam is crushed to
600 mesh are obtained for tea powder i.e. yam flour；Red No. nine olong tea powders of English are uniformly mixed with for tea powder；Red No. nine olong tea powders of English are
90 parts, yam flour is 10 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 5 parts of tea Ultramicro-powder, 2 portions of room temperature drinking water are added and are tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 14
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine olong tea powders of English are broken to 600 mesh or so, obtain red No. nine olong tea powders of English；Then pueraria lobata is crushed to
600 mesh are obtained for tea powder i.e. kudzu-vine root powder；Red No. nine olong tea powders of English are uniformly mixed with for tea powder；Red No. nine olong tea powders of English are
80 parts, kudzu-vine root powder is 20 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 4 parts of tea Ultramicro-powder, 1 portion of room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 15
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine olong tea powders of English are broken to 600 mesh or so, obtain red No. nine olong tea powders of English；Then lotus rhizome is crushed to
600 mesh are obtained for tea powder i.e. Lotus root congee；Red No. nine olong tea powders of English are uniformly mixed with for tea powder；Red No. nine olong tea powders of English are
80 parts, Lotus root congee is 20 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:15 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 4 parts of tea Ultramicro-powder, 1 portion of room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 16
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine dark green teas of English are crushed to 600 mesh or so, obtain the red No. nine dark green tea powder of English；Then Chinese yam is crushed to 600 mesh,
It obtains for tea powder, that is, yam flour；The red No. nine dark green tea powder of English are uniformly mixed with for tea powder；The red No. nine dark green tea powder of English are 90 parts, yam flour
It is 10 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 5 parts of tea Ultramicro-powder, 2 portions of room temperature drinking water are added and are tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 17
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine dark green teas of English are crushed to 600 mesh or so, obtain the red No. nine dark green tea powder of English；Then pueraria lobata is crushed to 600 mesh,
It obtains for tea powder, that is, kudzu-vine root powder；The red No. nine dark green tea powder of English are uniformly mixed with for tea powder；The red No. nine dark green tea powder of English are 80 parts, kudzu-vine root powder
It is 20 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 4 parts of tea Ultramicro-powder, 1 portion of room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 18
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine dark green teas of English are crushed to 600 mesh or so, obtain the red No. nine dark green tea powder of English；Then lotus rhizome is crushed to 600 mesh,
It obtains for tea powder, that is, Lotus root congee；The red No. nine dark green tea powder of English are uniformly mixed with for tea powder；The red No. nine dark green tea powder of English are 80 parts, Lotus root congee
It is 20 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:15 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking 4 parts of tea Ultramicro-powder, 1 portion of room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
The tea paste that tea spoon dips (3) preparation draws various patterns on tea foam.
Embodiment 19
Application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Red No. nine dark green teas of English are crushed to 600 mesh or so, obtain the red No. nine dark green tea powder of English；Then lotus rhizome is crushed to 600 mesh,
It obtains for tea powder, that is, Lotus root congee；The red No. nine dark green tea powder of English are uniformly mixed with for tea powder；The red No. nine dark green tea powder of English are 80 parts, Lotus root congee
It is 20 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:15 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses
Tea spoon dips room temperature drinking water and draws various patterns on tea foam.
Embodiment 20
(1) about the pattern retention time of product of the present invention, the present inventor did following experiment:
The pattern duration for observing drink surface passes through the variation per Comparing patterns of taking pictures every other hour
The variation of pattern under the product different time of 1 embodiment 1-3 of table
The vegetable mouthfeel and fragrance of 2 embodiment 1-3 of table
| Mouthfeel | Fragrance | |
| Embodiment 1 | Clearly | Tea perfume is smeared with strong |
| Embodiment 2 | Fat but not greasy, just melt in the mouth | Strong tea perfume masks rich taste |
| Embodiment 3 | It is soft | Without the smelling of fish |
From the description in above table as can be seen that by means of the present invention in the pattern of dish surface rendering, protect
The time held is lasting, can also keep intact, be slightly changed up to 4 hours within 5 hours, within the time of people's dining, shape
It is unchanged, it is entirely capable of being satisfied with the various demands such as dinner, feast.
In embodiment 2, dish is pork braised in brown sauce, plump, sweet, but since the tea that will smear of the invention is applied to
Among the road vegetable, its rich mouthfeel is reduced, it is made to have pure and fresh and salubrious tea perfume, and the tea powder sheet in matcha powder
Body has the function of the rouge that disappears, and while so that people is had trial test deliciousness dish, is without fear of an attack from the rear, visually also has fine enjoy
By.
In embodiment 3, dish is steamed fish, and fish more or less has a smelling of fish, and the creative tea that will smear is answered in the present invention
Among the road vegetable, removal for the smelling of fish, tool has certain effect, make people taste fish it is delicious when,
Also offending taste this less than the smelling of fish is almost experienced, better taste perception has been brought.
Claims (10)
1. application of the matcha powder in dish.
2. application of the matcha powder in production dish picture on surface.
3. application of the matcha powder in dish, which is characterized in that by matcha powder with mixed for tea powder after, be added drinking water, stir evenly
Tea foam is smeared to generation, then takes and smears tea foam and be placed in above dish, dip drinking water with tea spoon and draw a design.
4. application of the matcha powder in dish, which is characterized in that after mixing matcha powder with plant source nutrient powder, addition is drunk
Water stirs evenly to generation and smears tea foam；It takes matcha powder addition drinking water to be tuned into paste acquisition again and smears tea paste, then dipped with tea spoon and smear tea
Paste draws various patterns on tea foam.
5. application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Any one in green tea, black tea, white tea, yellow tea, oolong tea, dark green tea is crushed to 400-600 mesh, obtains tea powder；Then
Chinese yam, pueraria lobata, lotus rhizome are crushed to 400-600 mesh, obtained for tea powder；Tea powder is uniformly mixed with for tea powder；Tea powder is 80-90
Part, it is 10-20 parts for tea powder；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10-15 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses tea spoon
Or stub dips room temperature drinking water and draws various patterns on tea foam.
6. application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Any one in green tea, black tea, white tea, yellow tea, oolong tea, dark green tea is crushed to 400-600 mesh, obtains tea powder；Then
Chinese yam, pueraria lobata, lotus rhizome are crushed to 400-600 mesh, obtained for tea powder；Tea powder is uniformly mixed with for tea powder；Tea powder is 80-90
Part, it is 10-20 parts for tea powder；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10-15 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking tea 3~5g of Ultramicro-powder, room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses tea spoon
Or stub dips tea paste prepared by (3) and draws various patterns on tea foam.
7. application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Green tea is crushed to 400-600 mesh, obtains green tea powder；Then Chinese yam, pueraria lobata, lotus rhizome are crushed to 400-600 mesh, obtained for tea
Powder；Green tea powder is uniformly mixed with for tea powder；Tea powder is 80-90 parts, is 10-20 parts for tea powder；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10-15 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking tea 3~5g of Ultramicro-powder, room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses tea spoon
Or stub dips tea paste prepared by (3) and draws various patterns on tea foam.
8. application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Black tea is crushed to 400-600 mesh, obtains black tea powder；Then Chinese yam, pueraria lobata, lotus rhizome are crushed to 400-600 mesh, obtained for tea
Powder；Black tea powder is uniformly mixed with for tea powder；Tea powder is 80-90 parts, is 10-20 parts for tea powder；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10-15 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking tea 3~5g of Ultramicro-powder, room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses tea spoon
Or stub dips tea paste prepared by (3) and draws various patterns on tea foam.
9. application method of the matcha powder in dish, includes the following steps:
(1) matcha powder is prepared
Any one in white tea, yellow tea, oolong tea, dark green tea is crushed to 400-600 mesh, obtains tea powder；Then by Chinese yam, Pueraria lobota
Root, lotus rhizome are crushed to 400-600 mesh, obtain for tea powder；Tea powder is uniformly mixed with for tea powder；Tea powder is 80-90 parts, is for tea powder
10-20 parts；
(2) tea foam makes: taking the matcha powder in (1), drinks by the weight ratio 1:10-15 of matcha powder and drinking water addition
Water is sufficiently stirred and shakes up, until obtaining tea foam abundant；
(3) tea pastes work: taking tea 3~5g of Ultramicro-powder, room temperature drinking water is added and is tuned into tea paste；
(4) production of pattern: the tea foam for taking (2) to prepare is placed in above dish or contains dish vegetable dish surface, then uses tea spoon
Or stub dips tea paste prepared by (3) and draws various patterns on tea foam.
10. application method of the matcha powder in dish, which is characterized in that dish is cold dish, cooking, stew, steams dish, in braised dish
It is any；Tea powder in matcha powder is any one of green tea, black tea, white tea, yellow tea, oolong tea, dark green tea；Tea powder is specially English
No. nine red No. nine green tea, No. nine black tea of Ying Hong, No. nine white teas of Ying Hong, No. nine yellow teas of Ying Hong, No. nine oolong tea of Ying Hong, Ying Hong dark green teas
Any one of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811332926.5A CN109329932A (en) | 2018-11-09 | 2018-11-09 | Application and application method of the matcha powder in dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811332926.5A CN109329932A (en) | 2018-11-09 | 2018-11-09 | Application and application method of the matcha powder in dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329932A true CN109329932A (en) | 2019-02-15 |
Family
ID=65313087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811332926.5A Pending CN109329932A (en) | 2018-11-09 | 2018-11-09 | Application and application method of the matcha powder in dish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109329932A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878838A (en) * | 2010-06-19 | 2010-11-10 | 三亚市南繁科学技术研究院 | Blended broken tea |
| CN102499317A (en) * | 2011-12-29 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Frozen drink with pattern sprayed on surface and preparation method thereof |
| CN102948523A (en) * | 2012-12-18 | 2013-03-06 | 章志峰 | Method for forming patterns on surface of tea soup |
| CN105117946A (en) * | 2015-09-07 | 2015-12-02 | 张正辉 | Production method and system of fashion food |
| CN105495497A (en) * | 2015-12-28 | 2016-04-20 | 安徽农业大学 | Matcha bechamel and making method thereof |
-
2018
- 2018-11-09 CN CN201811332926.5A patent/CN109329932A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878838A (en) * | 2010-06-19 | 2010-11-10 | 三亚市南繁科学技术研究院 | Blended broken tea |
| CN102499317A (en) * | 2011-12-29 | 2012-06-20 | 内蒙古伊利实业集团股份有限公司 | Frozen drink with pattern sprayed on surface and preparation method thereof |
| CN102948523A (en) * | 2012-12-18 | 2013-03-06 | 章志峰 | Method for forming patterns on surface of tea soup |
| CN105117946A (en) * | 2015-09-07 | 2015-12-02 | 张正辉 | Production method and system of fashion food |
| CN105495497A (en) * | 2015-12-28 | 2016-04-20 | 安徽农业大学 | Matcha bechamel and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘秋萍: "味香色美之茶菜(一)", 《中国茶叶》 * |
| 叶青青，等: "茶汤作画——浅谈"茶百戏"动画设计思维的运用", 《包装世界》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104489614B (en) | A kind of spicy sauce and preparation method thereof | |
| CN104323219B (en) | A kind of Islamic capsicum paste and preparation method thereof | |
| CN107307375A (en) | One kind concentration thick gravy composition and thick gravy and its preparation technology | |
| CN107028156A (en) | A kind of mushroom sauce and preparation method thereof | |
| CN110122840A (en) | A kind of micro- spicy compound seasoner of fermented type paste flavor and preparation method thereof | |
| CN105725152A (en) | Preparation method of stir-fried pumpkin seeds | |
| CN102309015A (en) | Production method for ginseng-honey beef jerky | |
| CN102870932B (en) | The purposes of pumila leaf production health protection tea and method | |
| CN106472639A (en) | A kind of ultrafine green tea powder cake and preparation method thereof | |
| CN110063379A (en) | A kind of preparation method of pearl shape fermented bean curd cream | |
| CN103005537B (en) | Method for making pumpkin seeds with tea | |
| CN105768011A (en) | Seafood spicy and hot soup and preparation method thereof | |
| CN108272017A (en) | A kind of production method of pork braised in brown sauce | |
| CN106690225A (en) | Seasoning sauce for braised pork with preserved vegetables in soy sauce and making method of seasoning sauce | |
| CN109329932A (en) | Application and application method of the matcha powder in dish | |
| CN102919790B (en) | Soup blend and preparation method thereof | |
| CN106213420A (en) | A kind of Islamic StewIngredient and preparation method thereof | |
| CN102210444B (en) | Strong-smelling preserved bean curd seasoning sauce | |
| CN106579276A (en) | Fructus momordicae theanine solid state compound condiment and preparation method thereof | |
| CN106036777B (en) | A kind of spicy hot pickled mustard tuber fermented bean curd barbeque sauce and preparation method thereof | |
| CN112167591A (en) | Sour and hot hotpot condiment and preparation method thereof | |
| CN100399938C (en) | A cabbage food preparation method | |
| CN104222977A (en) | Spicy crawdad seasoning and manufacturing method thereof | |
| CN109287801A (en) | A kind of dendrobium candidum flower instant powder of high spray-drying efficiency and preparation method thereof | |
| CN110122844A (en) | A kind of compound pericarpium zanthoxyli sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190215 |