CN110959712A - Method for preparing oil tea - Google Patents
Method for preparing oil tea Download PDFInfo
- Publication number
- CN110959712A CN110959712A CN201910981255.3A CN201910981255A CN110959712A CN 110959712 A CN110959712 A CN 110959712A CN 201910981255 A CN201910981255 A CN 201910981255A CN 110959712 A CN110959712 A CN 110959712A
- Authority
- CN
- China
- Prior art keywords
- oil
- tea
- peeling
- hammering
- ginger
- 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.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims abstract description 6
- 241001122767 Theaceae Species 0.000 title claims 10
- 239000003921 oil Substances 0.000 claims abstract description 35
- 235000019198 oils Nutrition 0.000 claims abstract description 35
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 239000010495 camellia oil Substances 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000020234 walnut Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 240000007049 Juglans regia Species 0.000 claims abstract description 11
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 241000234282 Allium Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000014347 soups Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 235000021186 dishes Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 32
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 238000010792 warming Methods 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 241000758791 Juglandaceae Species 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 26
- 240000001548 Camellia japonica Species 0.000 description 4
- 235000018597 common camellia Nutrition 0.000 description 4
- 235000005686 eating Nutrition 0.000 description 2
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for preparing oil tea, which comprises the following steps: firstly, preparing food materials, namely, 100g of Liupu tea leaves, garlic, ginger and rice crust, 50g of tea seed oil, chopped green onion, oil fruits and walnuts, secondly, peeling garlic, peeling ginger, peeling walnut shells for standby, cleaning dry Liupu tea leaves, putting the Liupu tea leaves into a special wok for making oil tea, adding prepared ginger and garlic together, adding boiled water while hammering, adding walnut when the water quality changes color, adding a little tea oil, continuously hammering, using medium fire for fire, and slowly hammering by using small fire when the water is boiled for about half an hour. Compared with the prior art, the invention is economical and practical, the oil tea has fresh and rich fragrance, coordinated and rich taste, fresh and sweet aftertaste, good taste and high nutritional value, has the effects of refreshing and restoring consciousness, eliminating fatigue, dispelling cold and warming stomach, promoting metabolism in new city and the like, and is a taste which is generally popular to the public.
Description
Technical Field
The invention belongs to the technical field of oil tea preparation, and particularly relates to an oil tea preparation method.
Background
The tea-oil camellia, also called as tea-oil camellia, is an indispensable home beverage for Dong nationalities and a good product for guests, is popular in places such as Hunan, Guizhou, Guangxi and the like, is prepared by infusing ingredients such as popcorn, oil fruits, fried peanuts, sesame, soybeans and the like made from black rice and tea soup made from tea leaves, is a specific dietary habit of the Dong nationality, and can also be called as a second staple food of the Dong nationality, and the Dong nationality not only eats the tea-oil camellia for breakfast but also eats the tea-oil camellia before Chinese meal and dinner; because the oil tea contains too much fried or puffed food, the hot gas in the body of people eating the oil tea is increased after long-term eating, the hot gas in the body can be offset by additionally supplementing some herbal tea with the function of clearing away heat and toxic materials, otherwise, acne can grow on the face or other parts of the body.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, is economical and practical, has fresh and rich fragrance of the oil tea, coordinated and rich taste, fresh and sweet aftertaste, good mouthfeel and high nutritional value, has the effects of refreshing and restoring consciousness, eliminating fatigue, dispelling cold and warming stomach, promoting metabolism in new cities and the like, and is a taste which is generally popular and popular among the public.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a method for preparing oil tea, which comprises the steps of,
firstly, preparing food materials, namely, 100g of Liupao tea leaves, garlic, ginger and rice crust, and 50g of tea seed oil, chopped green onion, oil fruit and walnut.
Peeling off the garlic, peeling off the ginger, peeling off the walnut, cleaning the dry Liupao tea leaves, putting the Liupao tea leaves into a special wok for making the oil tea, adding the prepared ginger and garlic together, and adding boiling water while hammering.
Thirdly, when the water quality changes color, adding walnut, adding a little tea oil, continuously hammering, slowly hammering with small fire when the fire is waiting until the water is boiled, and taking half an hour for a long time.
And fourthly, filtering the oil tea by using a bamboo basket, putting the oil tea into a stockpot for boiling, and adding the crispy rice or the oil fruits according to personal preference.
Fifthly, the prepared oil tea can be used for making chafing dishes, can also be added with soup balls, can be added with dumplings and can be used for making chicken soup.
Compared with the prior art, the invention is economical and practical, the oil tea has fresh and rich fragrance, coordinated and rich taste, fresh and sweet aftertaste, good taste and high nutritional value, has the effects of refreshing and restoring consciousness, eliminating fatigue, dispelling cold and warming stomach, promoting metabolism in new city and the like, and is a taste which is generally popular to the public.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example 1:
a method for preparing oil tea, which comprises the steps of,
firstly, preparing food materials, namely, 100g of Liupao tea leaves, garlic, ginger and rice crust, and 50g of tea seed oil, chopped green onion, oil fruit and walnut.
Peeling off the garlic, peeling off the ginger, peeling off the walnut, cleaning the dry Liupao tea leaves, putting the Liupao tea leaves into a special wok for making the oil tea, adding the prepared ginger and garlic together, and adding boiling water while hammering.
Thirdly, when the water quality changes color, adding walnut, adding a little tea oil, continuously hammering, slowly hammering with small fire when the fire is waiting until the water is boiled, and taking half an hour for a long time.
And fourthly, filtering the oil tea by using a bamboo basket, putting the oil tea into a stockpot for boiling, and adding the crispy rice or the oil fruits according to personal preference.
Fifthly, the prepared oil tea can be used for making chafing dishes, can also be added with soup balls, can be added with dumplings and can be used for making chicken soup.
The invention is economical and practical, the oil tea has fresh and rich fragrance, coordinated and rich taste, good taste and high nutritive value, has the efficacies of refreshing and restoring consciousness, eliminating fatigue, dispelling cold and warming stomach, promoting metabolism in new cities and the like, and is a taste which is generally accepted by the public.
Claims (1)
1. A method for preparing oil tea, which is characterized by comprising the following steps: the preparation method of the oil tea comprises the steps of,
firstly, preparing food materials, namely, 100g of Liupao tea leaves, garlic, ginger and rice crust, and 50g of tea seed oil, chopped green onion, oil fruit and walnut.
Peeling off the garlic, peeling off the ginger, peeling off the walnut, cleaning the dry Liupao tea leaves, putting the Liupao tea leaves into a special wok for making the oil tea, adding the prepared ginger and garlic together, and adding boiling water while hammering.
Thirdly, when the water quality changes color, adding walnut, adding a little tea oil, continuously hammering, slowly hammering with small fire when the fire is waiting until the water is boiled, and taking half an hour for a long time.
And fourthly, filtering the oil tea by using a bamboo basket, putting the oil tea into a stockpot for boiling, and adding the crispy rice or the oil fruits according to personal preference.
Fifthly, the prepared oil tea can be used for making chafing dishes, can also be added with soup balls, can be added with dumplings and can be used for making chicken soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910981255.3A CN110959712A (en) | 2019-10-16 | 2019-10-16 | Method for preparing oil tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910981255.3A CN110959712A (en) | 2019-10-16 | 2019-10-16 | Method for preparing oil tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110959712A true CN110959712A (en) | 2020-04-07 |
Family
ID=70029657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910981255.3A Withdrawn CN110959712A (en) | 2019-10-16 | 2019-10-16 | Method for preparing oil tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110959712A (en) |
-
2019
- 2019-10-16 CN CN201910981255.3A patent/CN110959712A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200407 |