CN101120705B

CN101120705B - Bloom type barley tea stir-frying method

Info

Publication number: CN101120705B
Application number: CN2007101315672A
Authority: CN
Inventors: 王善友
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-09-03
Filing date: 2007-09-03
Publication date: 2010-06-02
Anticipated expiration: 2027-09-03
Also published as: CN101120705A

Abstract

The present invention discloses a stir-frying method of the flowering barley tea, which is first to select the plump barley to be removed the sand, the awn and the barley cap, the selected barley is soaked in the water for 12 to 24 hours, after the immersion, the barley particle is washed and dried; secondly, 22.5 kilograms of the clean fine sand are put into a frying pot every one square meters of the heated area, the fine sand is uniformly heated to reach the temperature of 90 to 100 centigrade degrees, 1500 grams of the barley particles are added into the frying pot according to the one third of the weight percentages of the barley particles and the fine sand; when hearing the clacking noise of the barley particles, accelerating the frying of the barley particles and the temperature of the fine sand is reduced to 60 to 80 centigrade degrees; when the barley particles are completely fried, while continuing to stir the barley particles, reducing the temperature to 40 to 60 centigrade degrees, the barley is baked for three to five minutes; the fried barley is taken out from the pot to be cooled for radiating the steam; under the condition of the temperature of 40 to 60 centigrade degrees, the barley is returned to the pot to be fried to have a light yellow color, light brown color or dark brown color; finally, the barley is cooled and the sand in the barley is completely removed to get a finished product of the flowering barley tea. The barley tea made with the method of the present invention has vast raw materials and simple process; the nutrition compositions of the barley can be effectively released during the infusing process, which improves the economic value of the barley.

Description

The frying production method of bloom type barley tea

Technical field

The present invention relates to the frying production method of tea, be specifically related to the frying production method of bloom type barley tea.

Background technology

Tea is traditional drink, and baked barley tea is wherein a kind of, and quench one's thirst heat extraction, stopping leak, change paddy food etc. of baked barley tea are suitable for four seasons, traditional baked barley tea is formed by the barley corn frying, wheat tightly wraps up wheat husk outward, and effective nutrition of wheat can not get abundant release in the soaked process, and waste is serious.

Summary of the invention

The objective of the invention is to: a kind of bloom type barley tea frying production method is provided, utilizes the wheat of the baked barley tea of this method frying to be bloom type, brew through water, the effective ingredient in the wheat is fully discharged, and improves the consumption value of tea.

Technical solution of the present invention is that the frying production method of this baked barley tea is made up of following steps: at first, the big full barley of choosing grain removes husky mud, the awn of wheat and wheat cap, barley was soaked in the water 12-24 hour, changed water once in per 2 hours, the wheat after the immersion is cleaned and is dried moisture content≤3%; Then, every square of heating surface area is thrown the clean fine sand grain of 22.5kg in the frying pan, intensification is heated evenly the grains of sand to reach 90-100 ℃, according to wheat and fine sand grain weight ratio is that 1: 3 input wheat stir-fries, when hearing crack the sound that wheat blooms, accelerating stir-fries, and to cool to grains of sand temperature simultaneously be 60-80 ℃, when wheat is on the upgrade everywhere when can't hear crack the sound of blooming, the limit flange was cooled in the 40-60 ℃ of roasting 3-5 minute, and water vapour is distributed in the cooling that takes the dish out of the pot; Secondly, twice-cooked stir-frying stir-fries to faint yellow, light brown or exhausts look deeply under the temperature 40-60 ℃ of condition; At last, cooling, the dedusting of well sifted fine sand get the finished product baked barley tea of blooming.

The baked barley tea of the inventive method frying has the following advantages: 1. raw material is extensive, and technology is simple, has improved the economic worth of barley after the deep processing; 2. the wheat flowering rate of baked barley tea reaches more than 99%, and the degree of depth of blooming reaches the 1/3-1/2 of wheat, has kept the original shape original state original flavor of barley, and sweet perfumes are diffused all around, and the nutrition of wheat can access effective release in passes during brewing; 3. the wheat of wheat tea is faint yellow, light brown or dark brown, selects for use arbitrarily according to mouthfeel.

The specific embodiment

Example 1: the frying production method of this baked barley tea is made up of following steps: at first, the big full barley of choosing grain removes husky mud, the awn of wheat and wheat cap, and barley was immersed in the water 12 hours, changes water once in per 2 hours, and the wheat after the immersion is cleaned and dried moisture content≤3%; Then, heating surface area is 0.2 meter ²Frying pan in place fine sand grain 4500g, intensification is heated evenly the grains of sand to reach 90 ℃, adding the 1500g wheat stir-fries, when hearing crack the sound that wheat blooms, quickening stir-fries and cools to grains of sand temperature simultaneously is 60 ℃, when wheat is on the upgrade everywhere when can't hear crack the sound of blooming, the limit flange is cooled to 40 ℃ of roasting last 5 minutes, and water vapour is distributed in the cooling that takes the dish out of the pot; Secondly, twice-cooked stir-frying stir-fries to faint yellow under 40 ℃ of conditions of temperature; At last, cooling, the well sifted fine sand gets the finished product baked barley tea of blooming.The wheat of this baked barley tea is bloomed more than 99%, and the degree of depth of blooming reaches 1/3 of wheat.

Example 2: the frying production method of this baked barley tea is made up of following steps: at first, the big full barley of choosing grain removes husky mud, the awn of wheat and wheat cap, and barley was immersed in the water 18 hours, changes water once in per 2 hours, and the wheat after the immersion is cleaned and dried moisture content≤3%; Then, heating surface area is 0.2 meter ²Frying pan in place fine sand grain 4500g, intensification is heated evenly the grains of sand to reach 95 ℃, adding the 1500g wheat stir-fries, when hearing crack the sound that wheat blooms, quickening stir-fries and cools to grains of sand temperature simultaneously is 70 ℃, when wheat is on the upgrade everywhere when can't hear crack the sound of blooming, the limit flange is cooled to 50 ℃ of roasting last 4 minutes, and water vapour is distributed in the cooling that takes the dish out of the pot; Secondly, twice-cooked stir-frying stir-fries to light light brown under 50 ℃ of conditions of temperature; At last, cooling, the well sifted fine sand gets the finished product baked barley tea of blooming.Wheat the blooming more than 99% of this baked barley tea, the degree of depth of blooming reaches the 1/3-1/2 of wheat.

Example 3: the frying production method of this baked barley tea is made up of following steps: at first, the big full barley of choosing grain removes husky mud, the awn of wheat and wheat cap, and barley was immersed in the water 24 hours, changes water once in per 2 hours, and the wheat after the immersion is cleaned and dried moisture content≤3%; Then, heating surface area is 0.2 meter ²Frying pan in place fine sand grain 4500g, intensification is heated evenly the grains of sand to reach 100 ℃, adding the 1500g wheat stir-fries, when hearing crack the sound that wheat blooms, quickening stir-fries and cools to grains of sand temperature simultaneously is 80 ℃, when wheat is on the upgrade everywhere when can't hear crack the sound of blooming, the limit flange was cooled in 60 ℃ of roastings 3-5 minute, and water vapour is distributed in the cooling that takes the dish out of the pot; Secondly, twice-cooked stir-frying stir-fries to the light look that exhausts deeply under the temperature 40-60 ℃ of condition; At last, cooling, the well sifted fine sand gets the finished product baked barley tea of blooming.The wheat flowering rate of this baked barley tea is more than 99%, and the degree of depth of blooming reaches the 1/3-1/2 of wheat.

Claims

1. the frying production method of baked barley tea, the frying production method of this baked barley tea is made up of following steps: at first, the big full barley of choosing grain, remove husky mud, the awn of wheat and wheat cap, barley was soaked in the water 12-24 hour, changed water once in per 2 hours, wheat after the immersion is cleaned and is dried moisture content≤3%; Then, every square of heating surface area is thrown the clean fine sand grain of 22.5kg in the frying pan, intensification is heated evenly the grains of sand to reach 90-100 ℃, according to wheat and fine sand grain weight ratio is that 1: 3 adding wheat stir-fries, when hearing crack the sound that wheat blooms, accelerating stir-fries, and to cool to grains of sand temperature simultaneously be 60-80 ℃, when wheat is on the upgrade everywhere when can't hear crack the sound of blooming, the limit flange was cooled in the 40-60 ℃ of roasting 3-5 minute, and water vapour is distributed in the cooling that takes the dish out of the pot; Secondly, twice-cooked stir-frying stir-fries to faint yellow, light brown or exhausts look deeply under the temperature 40-60 ℃ of condition; At last, cooling, the dedusting of well sifted fine sand get the finished product baked barley tea of blooming.