CN109007126A - 一种腊肉油茶膏的制备方法 - Google Patents
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Abstract
本发明涉及一种腊肉油茶膏的制备方法，属于及食品技术领域。主要技术方案如下：一种腊肉油茶膏的制备方法，包括如下顺序的步骤：(1)炼制茶叶：以新鲜绿茶为原料，将新鲜绿茶放入铁锅中翻炒，翻炒后倒入簸箕中揉搓，得到线条状干绿茶叶；(2)熬制茶羹：将猪油放入铁锅内加热，放入干绿茶叶翻炒，倒入水焖煮得到茶羹；(3)腊肉处理：将腊肉切成颗粒，用电磁炉炒制，得到油和油渣，倒出1/2的油，锅内为底油和油渣；(4)混合翻炒：将茶羹加入到底油和油渣中，翻炒。本发明制备的腊肉油茶膏颜色均匀有光泽，茶香与腊肉融合，不会有油腻感，食用非常爽口，还具有提神、延缓人体衰老，增强视力的作用。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种腊肉油茶膏的制备方法。
背景技术
仡家人喜食油茶，饮油茶是仡佬民族传统的饮食习俗，同时也是仡佬族“三幺台”饮食文化的组成部分。仡佬族油茶是以道真本地的绿茶为主要材料的一种茶汤。又经武汉大学测试中心等科研单位的考察，取样化验确认道真为国内罕有的富硒，锶地带，所产茶叶硒，锶两种微量元素的含量居国内之冠，常饮此茶可预防多种疾病。仡佬族油茶主要是“熬”，在道真县几乎家家都会喝，家家都会做，且加工技艺日趋成熟。这种传统的饮食习俗，既有民族独具特色，又保留着民族古朴的原生文化，在中国众多民族中可谓是独树一帜。但是其存在口味单一、制备方法复杂的缺陷。
发明内容
为弥补现有技术的不足，本发明提供一种添加了腊肉的油茶膏的制备方法。本发明的技术方案如下：一种腊肉油茶膏的制备方法，包括如下顺序的步骤：
(1)炼制茶叶：以新鲜绿茶为原料，用电磁炉将铁锅加热至70℃，所述电磁炉的功率为300W，将新鲜绿茶放入铁锅中翻炒20分钟，翻炒后倒入簸箕中揉搓30分钟，揉搓后晾晒至含水量为5％，得到线条状干绿茶叶；
(2)熬制茶羹：将猪油放入铁锅内加热至100℃以上，放入步骤(1)制备的线条状干绿茶叶翻炒2分钟，炒至干绿茶叶成焦黄色，立即倒入100℃的水焖煮30分钟，焖煮过程中反复揉磨将绿茶叶制成泥状，得到茶羹；制备的茶羹还可以用来制作油茶面，油茶粉，油茶汤圆，油茶稀饭等；
(3)腊肉处理：将腊肉切成直径为1厘米的颗粒，用电磁炉炒15分钟，得到油和油渣，倒出1/2的油，锅内为底油和油渣，所述电磁炉的功率为200W；
(4)混合翻炒：将茶羹加入到步骤(3)得到的底油和油渣中，再加入食用盐翻炒20分钟即得腊肉油茶膏，所述翻炒过程中的温度为80℃。
进一步的，所述步骤(4)茶羹与底油的质量比为1:(1-3)。
进一步的，所述步骤(2)猪油与线条状干绿茶叶的质量比为1:2。
本发明的有益效果如下：本发明提供一种以道真县当地新鲜绿茶为主要材料且风味独特的一种特色油茶。由于当地所产茶叶硒，锶两种微量元素的含量较高，故而此茶可预防心血管病，糖尿病及抗御癌细胞病变的功能，有延缓人体衰老，增强视力，消除人体内铝，汞等有毒金属元素的作用。因绿茶经过高温油煎，煮沸，粉碎，能充分分解或化合绿茶与油的成分，使有益健康的维生素得以充分消化利用；适当调配其与水的浓度，喝后将感觉清爽怡神，浑身有力的感觉，有着提神醒脑，健身的功效。除提神醒脑和健身的功效外，还有防便秘和消化不良的作用，并具有充饥和解渴的实用价值，以及节庆日款待亲友和日常迎接贵客的社会价值。
具体实施方式
下面结合具体实施例对本发明做进一步的说明，若无特殊说明，本发明所用原料及设备均为本领域的常规技术，所用原料均市售可得。
实施例1
一种腊肉油茶膏的制备方法，包括如下顺序的步骤：
(1)炼制茶叶：以新鲜绿茶为原料，用电磁炉将铁锅加热至70℃，所述电磁炉的功率为300W，将新鲜绿茶放入铁锅中翻炒20分钟，翻炒后倒入簸箕中揉搓30分钟，揉搓后晾晒至含水量为5％，得到线条状干绿茶叶；
(2)熬制茶羹：将猪油100克放入铁锅内加热至100℃以上，放入步骤(1)制备的线条状干绿茶叶200克翻炒2分钟，炒至干绿茶叶成焦黄色，立即倒入100℃的水焖煮30分钟，焖煮过程中反复揉磨将绿茶叶制成泥状，得到茶羹；
(3)腊肉处理：将腊肉切成直径为1厘米的颗粒，用电磁炉炒15分钟，得到油和油渣，倒出1/2的油，锅内为底油和油渣，所述电磁炉的功率为200W；
(4)混合翻炒：将茶羹100克加入到步骤(3)得到的底油(100克)和油渣中，再加入食用盐翻炒20分钟即得腊肉油茶膏，所述翻炒过程中的温度为80℃。
实施例2
一种腊肉油茶膏的制备方法，包括如下顺序的步骤：
(1)炼制茶叶：以新鲜绿茶为原料，用电磁炉将铁锅加热至70℃，所述电磁炉的功率为300W，将新鲜绿茶放入铁锅中翻炒20分钟，翻炒后倒入簸箕中揉搓30分钟，揉搓后晾晒至含水量为5％，得到线条状干绿茶叶；
(2)熬制茶羹：将猪油100克放入铁锅内加热至100℃以上，放入步骤(1)制备的线条状干绿茶叶200克翻炒2分钟，炒至干绿茶叶成焦黄色，立即倒入100℃的水焖煮30分钟，焖煮过程中反复揉磨将绿茶叶制成泥状，得到茶羹；
(3)腊肉处理：将腊肉切成直径为1厘米的颗粒，用电磁炉炒15分钟，得到油和油渣，倒出1/2的油，锅内为底油和油渣，所述电磁炉的功率为200W；
(4)混合翻炒：将茶羹100克加入到步骤(3)得到的底油(200克)和油渣中，再加入食用盐翻炒20分钟即得腊肉油茶膏，所述翻炒过程中的温度为80℃。
实施例3
一种腊肉油茶膏的制备方法，包括如下顺序的步骤：
(1)炼制茶叶：以新鲜绿茶为原料，用电磁炉将铁锅加热至70℃，所述电磁炉的功率为300W，将新鲜绿茶放入铁锅中翻炒20分钟，翻炒后倒入簸箕中揉搓30分钟，揉搓后晾晒至含水量为5％，得到线条状干绿茶叶；
(2)熬制茶羹：将猪油100克放入铁锅内加热至100℃以上，放入步骤(1)制备的线条状干绿茶叶200克翻炒2分钟，炒至干绿茶叶成焦黄色，立即倒入100℃的水焖煮30分钟，焖煮过程中反复揉磨将绿茶叶制成泥状，得到茶羹；
(3)腊肉处理：将腊肉切成直径为1厘米的颗粒，用电磁炉炒15分钟，得到油和油渣，倒出1/2的油，锅内为底油和油渣，所述电磁炉的功率为200W；
(4)混合翻炒：将茶羹100克加入到步骤(3)得到的底油(300克)和油渣中，再加入食用盐翻炒20分钟即得腊肉油茶膏，所述翻炒过程中的温度为80℃。
本发明制备的腊肉油茶膏的食用方法：将锅内放入底油，适量加入蒜末提香，再加入腊肉油茶膏，根据个人口味添加加1-8倍的开水水，或加入葱花，芝麻，鸡蛋，油渣等佐料后即可食用。
将本发明制备的腊肉油茶膏进行感官评定，评定结果如下表1。
表1：感官评定表
由表1知，本发明制备的腊肉油茶膏颜色均匀有光泽，茶香与腊肉融合，不会有油腻感，食用非常爽口。
上述实施例只是用于对本发明的举例和说明，而非意在将本发明限制于所描述的实施例范围内。此外本领域技术人员可以理解的是，本发明不局限于上述实施例，根据本发明的教导还可以做出更多种的变型和修改，这些变型和修改均落在本发明所要求保护的范围内。
Claims (3)
1.一种腊肉油茶膏的制备方法，其特征在于，包括如下顺序的步骤：
(1)炼制茶叶：以新鲜绿茶为原料，用电磁炉将铁锅加热至70℃，所述电磁炉的功率为300W，将新鲜绿茶放入铁锅中翻炒20分钟，翻炒后倒入簸箕中揉搓30分钟，揉搓后晾晒至含水量为5％，得到线条状干绿茶叶；
(2)熬制茶羹：将猪油放入铁锅内加热至100℃以上，放入步骤(1)制备的线条状干绿茶叶翻炒2分钟，炒至干绿茶叶成焦黄色，立即倒入100℃的水焖煮30分钟，焖煮过程中反复揉磨将绿茶叶制成泥状，得到茶羹；
(3)腊肉处理：将腊肉切成直径为1厘米的颗粒，用电磁炉炒15分钟，得到油和油渣，倒出1/2的油，锅内为底油和油渣，所述电磁炉的功率为200W；
(4)混合翻炒：将茶羹加入到步骤(3)得到的底油和油渣中，再加入食用盐翻炒20分钟即得腊肉油茶膏，所述翻炒过程中的温度为80℃。
2.如权利要求1所述的腊肉油茶膏的制备方法，其特征在于，所述步骤(4)茶羹与底油的质量比为1:(1-3)。
3.如权利要求1所述的腊肉油茶膏的制备方法，其特征在于，所述步骤(2)猪油与线条状干绿茶叶的质量比为1:2。
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