CN102028169B - Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof - Google Patents
Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof Download PDFInfo
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- CN102028169B CN102028169B CN2010105786243A CN201010578624A CN102028169B CN 102028169 B CN102028169 B CN 102028169B CN 2010105786243 A CN2010105786243 A CN 2010105786243A CN 201010578624 A CN201010578624 A CN 201010578624A CN 102028169 B CN102028169 B CN 102028169B
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- tea
- yunnan
- tealeaves
- leaf
- airing
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title abstract description 4
- 241001122767 Theaceae Species 0.000 title abstract 9
- 244000269722 Thea sinensis Species 0.000 claims description 22
- 150000003839 salts Chemical class 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 244000018436 Coriandrum sativum Species 0.000 claims description 4
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 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 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 229940029982 garlic powder Drugs 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 241000894007 species Species 0.000 claims description 3
- 241000037488 Coccoloba pubescens Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004898 kneading Methods 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 238000005554 pickling Methods 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 235000013324 preserved food Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 17
- 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
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 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
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to preserved food, in particular to vegetable preserved by using Yunnan broad-leaf tea and a processing process thereof. The processing process of the vegetable preserved by using Yunnan broad-leaf tea comprises the following steps: airing fresh tea with one bud and two leaves, deactivating the enzyme in the tea, kneading, dissolving, pickling, steaming, poaching, mixing and the like. The vegetable preserved by using Yunnan broad-leaf tea can be directly eaten as subsidiary food, has pleasant sweetness and sourness, is delicious and has the inherent function of the tea. The tea which is originally only used for making beverage can be used for preserving food, thus the tea consumption space is expanded.
Description
Technical field
The invention belongs to cure food, especially a kind of vegetable preserved by using Yunnan broad-leaf tea and processing technology.
Background technology
" oil, salt, bavin, rice, sauce, vinegar, tea, the seven necessities of life " wherein just has " tea ", this shows that " tea " is in the in the eyes of status of Chinese.Because tea itself contains a large amount of composition such as several amino acids to the human body beneficial, Tea Polyphenols, vitamin, trace element, caffeine etc., can clear away heart-fire, refresh oneself, diuresis, cardiac stimulant, detoxifcation, help digestion and bacteriostasis is arranged, just liked by people since ancient times, demand for satisfying the market, take the bright leaf of tea as raw material, be made into tealeaves category miscellaneous such as green tea through different processing technologys, black tea, oolong tea, Pu'er tea etc., its profile, intension, quality, local flavor, each tool eternal lasting, but total have a common ground, namely above-mentioned all kinds of tea must add water brew or boil waste after drink as beverage, and can't be directly edible as food.
Summary of the invention
The object of the invention is to the shortcoming for above-mentioned all kinds of tea, providing a kind of can directly eat as the dish of going with rice or bread, and flavour is arranged, good to eat appetizing, and the while keeps again vegetable preserved by using Yunnan broad-leaf tea and the processing technology of the original function of tealeaves.
The present invention is that to originate in the fresh and tender leaf bud of the Elevation of Gaoligong Shan Mountain the foot of a mountain be raw material, by leaf picking, the airing that completes, kneads, deblocks, sealed pickling, steam, the procedure such as rinsing, spice machines.
Concrete manufacturing process is: pluck the bright leaf of Elevation, be advisable with 1 bud, 2 leaves, too tender tealeaves internal substance is low, and taste is not enough, crosses always then inconvenient eating; Adopt rear natural airing, offer leaf water content to 70% tea, enter pot and complete temperature control 120-180 ℃, then carried out kneading 15-30 minute, the airing of deblocking again just can be packed into when temperature reaches below 25 ℃ in the clean altar tank, and the limit rim compresses, finally sealed tank mouth, dislocation makes its spontaneous fermentation pickled more than 1 year in the lucifuge ventilating and cooling place, and the tealeaves that just can obtain salting down is for subsequent use.Need unpacking jar mouth when edible, take out the tealeaves that salts down, after high temperature steams 2-3 minute, use again water rinse, the remaining water of elimination, prepare burden by basic mixing material ratio by weight again and fully mix thoroughly after just can obtain can be for going with rice or bread edible vegetable preserved by using Yunnan broad-leaf tea.Basic mixing material ratio is as follows: the tealeaves 100 that salts down, fry shelled peanut 4, stir-bake to yellowish beans 6, roasted sesame 2, salt 3, chilli oil 2, coriander 1, garlic powder 0.6, white sugar 2.
Except basic spice, the eater also can add according to each one different taste and subtract seasoning matter.The tea salted vegetables acid of mixing is fragrant tasty and refreshing, and mouthpiece returns sweet, not only is the delicacies of going with rice or bread, and simultaneously the intrinsic health care function of tealeaves is arranged again, and changes tealeaves and expand direct eating to as beverage merely, has expanded the consumption space of tea.
The below provides embodiment for further specifying:
Embodiment: pluck the big-leaf species in yunnan fresh tea passes, with 1 bud, 2 leaves, long 2-3cm, nature airing half a day makes moisture content to 70%, enters pot and completes, 150 ℃ of temperature controls 3 minutes are used again 80 type kneading machine kneadings 25 minutes, dismiss at the block-separating and sifting machine, in the time of below the airing to 25 ℃, can be filled into tank, every canned 10kg, hermetically sealed can mouth after compressing is displaced to lucifuge, ventilate, shady and cool place stores, and treats its natural enzymolysis acidifying, pickled 14 months, can break seal, take out the 500g tealeaves that salts down, upper pot steams, and 100 ℃ kept 3 minutes, and used the clear water rinsing, the remaining water of elimination, add the 10g chilli oil, the 10g roasted sesame, 20g fries shelled peanut, 30g stir-bake to yellowish beans, 15g salt, 5g coriander, 3g garlic powder, 10g white sugar can obtain the appetizing tea salted vegetables of a dish.
Claims (2)
1. vegetable preserved by using Yunnan broad-leaf tea, as raw material take the big-leaf species in yunnan fresh tea passes, through airing, complete, knead, be processed into again after deblocking, it is characterized in that the tealeaves after the dismission airing is filled into the altar tank when being lower than 25 ℃, press seal places the lucifuge ventilating and cooling place to store more than 1 year, makes its natural enzymolysis acidifying tealeaves that becomes to salt down, and 100 ℃ of temperature controls steamed 2-3 minute after the unpacking, spice forms after water floats again, the weight proportion of spice is: the tealeaves 100 that salts down, fry shelled peanut 4, stir-bake to yellowish beans 6, roasted sesame 2, salt 3, chilli oil 2, garlic powder 0.6, white sugar 2, coriander 1.
2. the processing technology of a Yunnan large-leaf seed tea salted vegetables, with two leaves and a bud, the big-leaf species in yunnan fresh tea passes of long 2-3cm is raw material, through airing, complete, knead, be processed into after deblocking, it is characterized in that the tealeaves after the dismission airing is filled into the altar tank when being lower than 25 ℃, press seal places the lucifuge ventilating and cooling place to store more than 1 year, makes its natural enzymolysis acidifying tealeaves that becomes to salt down, and 100 ℃ of temperature controls steamed 2-3 minute after the unpacking, spice forms after water floats again, the weight proportion of spice is: the tealeaves 100 that salts down, fry shelled peanut 4, stir-bake to yellowish beans 6, roasted sesame 2, salt 3, chilli oil 2, garlic powder 0.6, white sugar 2, coriander 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105786243A CN102028169B (en) | 2010-12-08 | 2010-12-08 | Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105786243A CN102028169B (en) | 2010-12-08 | 2010-12-08 | Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102028169A CN102028169A (en) | 2011-04-27 |
| CN102028169B true CN102028169B (en) | 2013-03-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105786243A Expired - Fee Related CN102028169B (en) | 2010-12-08 | 2010-12-08 | Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102028169B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293389A (en) * | 2011-09-22 | 2011-12-28 | 武夷学院 | Preparation method of pickled and salted oolong tea |
| CN104068367B (en) * | 2014-06-05 | 2016-03-23 | 杨加龙 | One salts down tea and preparation method thereof |
| CN108813518A (en) * | 2018-05-31 | 2018-11-16 | 六枝特区双文种养殖农民专业合作社 | A kind of flavor tealeaves snack and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554218A (en) * | 2008-07-31 | 2009-10-14 | 赵基元 | Pickling method of fresh tea leaves |
| CN101637247A (en) * | 2008-07-31 | 2010-02-03 | 赵基元 | New use of tea |
| CN101796986A (en) * | 2010-03-31 | 2010-08-11 | 华中农业大学 | Pickled sour tea processing method |
| CN101803645A (en) * | 2010-03-31 | 2010-08-18 | 华中农业大学 | Processing method of brewed-type sour tea |
-
2010
- 2010-12-08 CN CN2010105786243A patent/CN102028169B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554218A (en) * | 2008-07-31 | 2009-10-14 | 赵基元 | Pickling method of fresh tea leaves |
| CN101637247A (en) * | 2008-07-31 | 2010-02-03 | 赵基元 | New use of tea |
| CN101796986A (en) * | 2010-03-31 | 2010-08-11 | 华中农业大学 | Pickled sour tea processing method |
| CN101803645A (en) * | 2010-03-31 | 2010-08-18 | 华中农业大学 | Processing method of brewed-type sour tea |
Non-Patent Citations (1)
| Title |
|---|
| 陈红伟.布朗族与茶.《中国茶叶加工》.2000,(第3期),第46-47页. * |
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| Publication number | Publication date |
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| CN102028169A (en) | 2011-04-27 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20110427 Assignee: TENGCHONG GAOLIGONGSHAN ECOLOGICAL TEA INDUSTRY Co.,Ltd. Assignor: Chen Yazhong Contract record no.: 2013530000054 Denomination of invention: Vegetable preserved by using Yunnan broad-leaf tea and processing process thereof Granted publication date: 20130327 License type: Exclusive License Record date: 20130523 |
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| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170627 Address after: 679100 Tengchong city in Yunnan Province town of hot sea eight residential community vault Patentee after: TENGCHONG GAOLIGONGSHAN ECOLOGICAL TEA INDUSTRY Co.,Ltd. Address before: 679100 Tengchong County of Baoshan City, Yunnan Province town of eight residential community Tengyue hot sea ecological tea factory Patentee before: Chen Yazhong |
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| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130327 |