CN105265617B - One grows tea dish and preparation method thereof - Google Patents
One grows tea dish and preparation method thereof Download PDFInfo
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- CN105265617B CN105265617B CN201510290235.3A CN201510290235A CN105265617B CN 105265617 B CN105265617 B CN 105265617B CN 201510290235 A CN201510290235 A CN 201510290235A CN 105265617 B CN105265617 B CN 105265617B
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Abstract
Grow tea dish and preparation method thereof the invention discloses one, including leaf picking and collect, clean drain, inflated with nitrogen freeze preservation, thaw, green cooling, six procedures of packaging of scalding.Production method of the invention overturns conventional tea dish manufacture craft, the spring tea fresh leaf for selecting Mount Huang large leaf tea tree breed is raw material, pass through inflated with nitrogen freeze preservation after fresh leaf is cleaned, drained, on the one hand tea dish Time To Market can effectively be adjusted, on the other hand, the nutritional ingredient in fresh leaf is farthest lockked, ensure that its original flavor and freshness.By thawing step by step, the destruction of nutritional ingredient in tealeaves can be further avoided.The present invention uses the combination of conventional machining process and innovative technology, and tea dish is made and had not only maintained complete shape, but also has good colour and mouthfeel, is loved by consumers.
Description
Technical field
The present invention relates to grow tea dish and preparation method thereof for the tea Raw material processing field of tea dish more particularly to one.
Background technique
Tealeaves is the traditional industrial crops in China, and coffee, cocoa and the referred to as big beverage in the world three, in rural economy, agriculture
The people increase income and occupy an important position in exporting goods and earning foreign currency, and China is the country for finding tea tree earliest in the world and producing tealeaves,
China grows tea, tea making and existing more than 3000 years history of drinking tea.Tealeaves contains protein, crude fibre, polysaccharide, catechin, cholestene
The ingredients such as ketone, caffeine, inositol, folic acid, pantothenic acid, have quench the thirst, clear mind, diuresis, control cough, eliminating the phlegm, improving eyesight, benefit think of, relieving restlessness are gone
It is greasy, drive it is tired make light of one's life by commiting suicide, eliminating inflammation and expelling toxin and other effects.Often drinking tea can refresh the mind.Daily early morning has a drink tea, can make one spiritual vibration
Make, it is energetic.Tealeaves also has the rouge that disappears, reduces blood pressure, and prevents artery sclerosis, and the function that anti-cancer is anti-radiation.
Tealeaves generally uses that dry tea is first made and then is directly brewed with boiled water and drinks at present, and such edible way makes tealeaves
In the substances such as protein, crude fibre, polysaccharide be not easy to bubble out, there are many more the benefit materials such as amino acid, polyphenol compound
Also fail to whole dissolutions.As being constantly progressive for human society is constantly improved with living standards of the people, reason of the people for tea
Solution and application are no longer limited to traditional brew the field of drinking.Research has shown that the nutrition of tealeaves includes water-soluble and fat-soluble
Two parts, the latter is not soluble in water, no matter drinking how many times can remain in tealeaves always, so only eating tea could preferably inhale
Receive the nutrition of tealeaves.In recent years, making rapid progress with science and technology, the products such as cakes and sweetmeats product, tea dish, teas daily necessity are opened
Hair emerges one after another, and dish tea is being come up to ordinarily resident as a kind of consumption fashion.
Enter dish with tea,《The full allusion quotation of body-building of drinking tea》Many of record, have tealeaves minced meat bean curd, shredded chicken Pilochun (a green tea), Dragon Well tea
Peeled shrimp, tea duck's egg etc..Although there are many historical records, the production method used substantially fresh tea leaves or dry tea (directly or crushing)
Mix the cooking with food materials, the quality of tea raw material be not strict with, the dish or cakes and sweetmeats of formation cannot embody tea characteristic or
Not it can be seen that the element of tea.
If Chinese Patent Application No. is 201310393854.6 to disclose a production method for growing tea dish, be with chicken,
The method that duck, the flesh of fish are primary raw material, tea is auxiliary material production tea dish, production method includes tea Raw material processing process and tea
Dish manufacturing procedure.Tea Raw material processing process is：Fresh leaf selection and picking are withered and leaf rotation, water-removing, freezing；The processing of tea dish
Process includes fresh and alive chicken, duck, the preparation of the flesh of fish, pot original soup, production tea dish.Although above-mentioned patent compensates for the sky in tea dish field
It is white, but during this method is freezed after water-removing, thaws and listed, the mesophyll vein of tealeaves is easy to appear separation, simultaneously
Tealeaves is also easy chlorosis and turns yellow, and especially fries through high-temperature hot oil one, the mesophyll on leaf can fall off, and leaf is not able to maintain completely；
In addition after the culinary art of such tea dish, without crisp and refreshing mouthfeel, appearance perception is also poor, lacks fresh blade and directly processes and cooks
Qualitative characteristics.
Summary of the invention
In consideration of it, the object of the present invention is to provide one to grow tea dish and preparation method thereof, tea dish made from prior art is solved
Freshness, color and the not good enough problem of integrity degree, and the time of tea dish listing can be adjusted according to specific needs.
For realize foregoing invention purpose, the technical solution adopted by the present invention is that：One production method for growing tea dish comprising
Following steps：
(1) leaf picking and collection：Raw material is Mount Huang large leaf tea tree, is picked from three leaf of Mount Huang one bud of large leaf tea tree
Fresh leaf.It needing to reject old leaf, tea seed and non-tea sundries after picking, the tea dish made by Mount Huang large leaf tea, leaf area is big,
Bud-leaf is stout and strong and full of nutrition.
(2) it cleans and drains：The fresh leaf being collected into is cleaned, is drained.Spray head+roller or biography can be selected in specific cleaning way
Band is sent to be handled.Due to the influence of environment, fresh leaf during growth, it is residual to be inevitably sticky with dust, pesticide
It stays, acid rain residue, heavy metal etc., therefore the fresh leaf after picking has to the processing that next step could be carried out through over cleaning, clearly
Fresh leaf after washing not only can the long period holding tealeaves freshness, the quality of fresh leaf also can be improved.
(3) inflated with nitrogen freeze preservation：Will through step (2), treated, and fresh leaf is fitted into freshness protection package, and be filled with nitrogen sealing,
Then it is sent into freezer and freezes, which is -21 DEG C~-19 DEG C, depending on cooling time depends on actual need, no pressure
Property require.Carrying out low-temperature quick-freezing to fresh leaf ensure that its original wind so that the nutritional ingredient in fresh leaf is utmostly lockked
In addition taste and freshness can also effectively adjust the time of tea dish listing.
(4) it thaws：It will treated that fresh leaf is thawed by the way of slowly thawing step by step through step (3).Specifically do
Method is, first will through step (3), treated that fresh leaf is placed in -11 DEG C~-9 DEG C of frozen storehouse, two days later, then fresh leaf is placed in -5
DEG C~0 DEG C of frozen storehouse, up to required fresh leaf after one day.Certainly, specific defrosting number is The more the better, and temperature should be kept slowly to rise
Height, so that fresh leaf, which is gradually slowly thawed, to be advisable.The purpose thawed step by step is kept to avoid damage to the structural constituent in tealeaves
The ecosystem quality of tealeaves.
(5) it scalds green cooling：It is (5~10) by water and fresh leaf weight ratio：1, by after defrosting fresh leaf immerse boiling water in 1~
It pulls out after 2min, is cooled down immediately followed by immersing to stir in room temperature clear water.Using scald green method first can further remove attachment or
It is deposited on the pesticide and deposit on fresh leaf surface, secondly use boiling water and is quickly heated, the soaking time of bud-leaf in water is shortened,
While reaching fixation effect, the loss of the intracellular effective component of bud-leaf is also reduced.Tealeaves after blueness of scalding is carried out rapidly
Cooling treatment can be further ensured that the freshness and color of tealeaves, so that puckery bitter taste mitigates significantly, quality mouthfeel is more clear
It is crisp, meet people and the mouthfeel of tea dish is intended to ask.
(6) tealeaves after cooling is drained, is packaged to be tea dish product.
The tea dish freshness that is obtained by the above production method, color are all good, and the frying in the later period as tea dish
In the process, shape and mouthfeel that tea dish can remain intact, and it is full of nutrition.
One grows tea dish, and above-mentioned production method is used to be made.
The present invention compared with prior art the advantages of：
1, using tea dish product produced by the present invention, have the characteristics that bright green, tea perfume are elegant, and complete appearance degree
It is good, taste more tasty and more refreshing, can direct chewing, also can allow dish and enter vegetable edible use, substantially improve people and only make tealeaves
For the consumption habit of Instant Drinks drink, at the same overcome again it is existing enter dish tea raw material mesophyll vein it is easily separated, it is leaf imperfect, and
The defects of without crisp and refreshing mouthfeel, and nutritive value is high, and during later period dish frying, it is complete to be also able to maintain tealeaves
Form, it is deep to be liked by the majority of consumers.
2, production method of the invention overturns traditional tea dish manufacture craft, using " clean to drain → inflated with nitrogen freezing guarantor
Fresh → defrosting → scalds green cooling " method, and selecting the fresh leaf of Mount Huang large leaf tea tree breed is raw material, passes through blueness of cleaning, scald
Process is residual to the agriculture on fresh leaf surface, deposit and other sundries are cleaned twice, guarantees the health and safety of tea vegetable edible.
In addition, passing through inflated with nitrogen freeze preservation after fresh leaf is cleaned, drained, the nutritional ingredient in fresh leaf is utmostly lockked, and is guaranteed
Its original flavor and freshness；In addition tea dish Time To Market can also effectively be adjusted.It, can be further by slowly thawing step by step
Avoid the destruction of nutritional ingredient in tealeaves.And young worker's skill is scalded in addition to it can carry out secondary cleaning to above-mentioned fresh leaf, also using hydraulic pressure
Intracellular moisture is lockked, its moisture scattering and disappearing during water-removing is prevented.Cooling treatment is carried out rapidly to the tealeaves after blueness of scalding,
It can be further ensured that the freshness and color of tealeaves, so that puckery bitter taste mitigates significantly, quality mouthfeel is clearer and more melodious, meets people
The mouthfeel of tea dish is intended to ask.
Specific embodiment
The present invention is further expanded description below with reference to specific embodiment, it is to be noted that the present embodiment
Implemented under the premise of the technical scheme of the present invention, the detailed implementation method and specific operation process are given, but this
The protection scope of invention is not limited to the following embodiments.
Embodiment 1,
One production method for growing tea dish comprising leaf picking and collect, clean drain, inflated with nitrogen freeze preservation, defrosting,
Blueness of scalding is cooling, packs six procedures.More specifically,
(1) leaf picking and collection：Raw material picks up from the Mount Huang large leaf tea tree one in the organic or Non-pollution tea garden awardd a certificate
The spring tea fresh leaf of three leaf of bud, and be preferred with cloudy day picking.It needs to reject old leaf, tea seed and non-tea sundries after picking.
(2) it cleans and drains：The fresh leaf being collected into is placed in fresh leaf cleaning machine and is once cleaned, and is drained.
(3) inflated with nitrogen freeze preservation：Fresh leaf after draining the water is fitted into freshness protection package, and is filled with nitrogen sealing, then
It is sent into freezer and freezes, which is -19 DEG C.
(4) it thaws：Treated that fresh leaf is placed in -11 DEG C of frozen storehouse by chilled, and fresh leaf is placed in -5 DEG C again two days later
Frozen storehouse, up to required fresh leaf after one day.
(5) it scalds green cooling：It is 10 by water and fresh leaf weight ratio：1, the fresh leaf after defrosting is immersed in boiling water and is fished out after 1min
Out, it is cooled down immediately followed by agitation in immersion room temperature clear water.
(6) tealeaves after cooling is drained, is packaged to be tea dish product.
Embodiment 2,
One production method for growing tea dish comprising leaf picking and collect, clean drain, inflated with nitrogen freeze preservation, defrosting,
Blueness of scalding is cooling, packs six procedures.More specifically,
(1) leaf picking and collection：Raw material picks up from the Mount Huang large leaf tea tree one in the organic or Non-pollution tea garden awardd a certificate
The spring tea fresh leaf of three leaf of bud, and be preferred with cloudy day picking.It needs to reject old leaf, tea seed and non-tea sundries after picking.
(2) it cleans and drains：The fresh leaf being collected into is placed in fresh leaf cleaning machine and is once cleaned, and is drained.
(3) inflated with nitrogen freeze preservation：Fresh leaf after draining the water is fitted into freshness protection package, and is filled with nitrogen sealing, then
It is sent into freezer and freezes, which is -21 DEG C.
(4) it thaws：Treated that fresh leaf is placed in -9 DEG C of frozen storehouse by chilled, and fresh leaf is placed in 0 DEG C again two days later
Frozen storehouse, up to required fresh leaf after one day.
(5) it scalds green cooling：It is 5 by water and fresh leaf weight ratio：1, the fresh leaf after defrosting is immersed in boiling water and is pulled out after 2min,
Cooling is stirred in room temperature clear water immediately followed by immersing.
(6) tealeaves after cooling is drained, is packaged to be tea dish product.
Embodiment 3,
One production method for growing tea dish comprising leaf picking and collect, clean drain, inflated with nitrogen freeze preservation, defrosting,
Blueness of scalding is cooling, packs six procedures.More specifically,
(1) leaf picking and collection：Raw material picks up from the Mount Huang large leaf tea tree one in the organic or Non-pollution tea garden awardd a certificate
The spring tea fresh leaf of three leaf of bud, and be preferred with cloudy day picking.It needs to reject old leaf, tea seed and non-tea sundries after picking.
(2) it cleans and drains：The fresh leaf being collected into is placed in fresh leaf cleaning machine and is once cleaned, and is drained.
(3) inflated with nitrogen freeze preservation：Fresh leaf after draining the water is fitted into freshness protection package, and is filled with nitrogen sealing, then
It is sent into freezer and freezes, which is -20 DEG C.
(4) it thaws：Treated that fresh leaf is placed in -10 DEG C of frozen storehouse by chilled, and fresh leaf is placed in -4 DEG C again two days later
Frozen storehouse, up to required fresh leaf after one day.
(5) it scalds green cooling：It is 8 by water and fresh leaf weight ratio：1, the fresh leaf after defrosting is immersed in boiling water and is fished out after 1.5min
Out, it is cooled down immediately followed by agitation in immersion room temperature clear water.
(6) tealeaves after cooling is drained, is packaged to be tea dish product.
Embodiment 4,
Following table gives tea dish made from Examples 1 to 3 and the mouth of conventional tea dish comments result.
| Object | The mouthfeel evaluation of 25~50 people |
| Embodiment 1 | Shape is complete, and bright green, tea perfume is strong, and taste is moderate, crispy |
| Embodiment 2 | Shape is complete, and bright green, tea perfume is strong, and taste is moderate, crispy |
| Embodiment 3 | Shape is complete, and bright green, tea perfume is strong, and taste is moderate, crispy |
| Conventional tea dish | Shape is imperfect, and color is dark green, there is tea perfume, and mouthfeel is partially soft |
Claims (4)
1. the production method for growing tea dish, which is characterized in that include the following steps：
(1) leaf picking and collection；
(2) it cleans and drains：The fresh leaf being collected into is cleaned and drained；
(3) inflated with nitrogen freeze preservation：Fresh leaf after draining the water is fitted into freshness protection package, and is filled with nitrogen sealing, is then sent into
It is freezed in freezer, cryogenic temperature is -19 DEG C~-21 DEG C；
(4) it thaws：It will carry out slowly thawing step by step through step (3) treated fresh leaf；Slow thaw step by step is first will
Through step (3), treated that fresh leaf is placed in -11 DEG C~-9 DEG C of frozen storehouse, and fresh leaf is placed in -5 DEG C~0 DEG C of jelly again two days later
Library, up to required fresh leaf after one day；
(5) it scalds green cooling：Fresh leaf after defrosting is immersed in boiling water and is pulled out after 1~2min, immediately followed by immersion room temperature clear water
Agitation cooling；
(6) tealeaves after cooling is drained, is packaged to be tea dish product.
2. the production method of tea dish as described in claim 1, it is characterised in that：During the blueness of scalding of the step (5) water with it is fresh
The weight ratio of leaf is (5~10)：1.
3. the production method of tea dish as claimed in claim 1 or 2, it is characterised in that：Raw material in the step (1) is that Mount Huang is big
The fresh leaf of one bud of leaf kind tea tree, three leaf.
4. growing tea dish, it is characterised in that：It uses any one of claims 1 to 3 production method to be such as made.
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| CN109938302A (en) * | 2019-03-25 | 2019-06-28 | 四川省鑫好麦的多食品有限公司 | A kind of pineapple filling and preparation method thereof |
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| CN101695326A (en) * | 2009-10-29 | 2010-04-21 | 天津农学院 | Method for preparing cold-brewing tea by puffing at variable temperature and pressure differences |
| JP4725856B2 (en) * | 2006-01-20 | 2011-07-13 | 丘 河原 | Frozen food and method for producing the same |
| CN102370014A (en) * | 2011-10-21 | 2012-03-14 | 常州开古茶叶食品有限公司 | Production technology of icy fresh tea |
| CN103478304A (en) * | 2013-09-03 | 2014-01-01 | 江西省蚕桑茶叶研究所 | Method for making tea dishes |
| CN103999956A (en) * | 2014-04-02 | 2014-08-27 | 黄山紫霞茶业有限公司 | Processing process of green tea capable of being brewed by cold water |
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- 2015-05-29 CN CN201510290235.3A patent/CN105265617B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4725856B2 (en) * | 2006-01-20 | 2011-07-13 | 丘 河原 | Frozen food and method for producing the same |
| CN101695326A (en) * | 2009-10-29 | 2010-04-21 | 天津农学院 | Method for preparing cold-brewing tea by puffing at variable temperature and pressure differences |
| CN102370014A (en) * | 2011-10-21 | 2012-03-14 | 常州开古茶叶食品有限公司 | Production technology of icy fresh tea |
| CN103478304A (en) * | 2013-09-03 | 2014-01-01 | 江西省蚕桑茶叶研究所 | Method for making tea dishes |
| CN103999956A (en) * | 2014-04-02 | 2014-08-27 | 黄山紫霞茶业有限公司 | Processing process of green tea capable of being brewed by cold water |
Non-Patent Citations (1)
| Title |
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Inventor after: Wu Weiguo Inventor after: Xie Mingzhi Inventor after: Gui Liquan Inventor after: Jiang Wenhua Inventor after: Xu Wensheng Inventor after: Fang Zeji Inventor after: Fang Chunhua Inventor before: Wu Weiguo Inventor before: Fang Chunhua Inventor before: Xie Yiping Inventor before: Xie Changyu Inventor before: Xie Mingzhi Inventor before: Gui Liquan Inventor before: Xie Wenjun |
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