CN111587940A - Production process of brown sugar nut tea - Google Patents
Production process of brown sugar nut tea Download PDFInfo
- Publication number
- CN111587940A CN111587940A CN201910140728.7A CN201910140728A CN111587940A CN 111587940 A CN111587940 A CN 111587940A CN 201910140728 A CN201910140728 A CN 201910140728A CN 111587940 A CN111587940 A CN 111587940A
- Authority
- CN
- China
- Prior art keywords
- ginger
- tea
- brown sugar
- frying
- production process
- 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.)
- Pending
Links
- 235000000346 sugar Nutrition 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 241001122767 Theaceae Species 0.000 title claims description 54
- 241000234314 Zingiber Species 0.000 claims abstract description 121
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 121
- 235000008397 ginger Nutrition 0.000 claims abstract description 121
- 239000000463 material Substances 0.000 claims abstract description 61
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 48
- 235000020232 peanut Nutrition 0.000 claims abstract description 48
- 235000014571 nuts Nutrition 0.000 claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 36
- 235000020234 walnut Nutrition 0.000 claims abstract description 36
- 241000758791 Juglandaceae Species 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000019640 taste Nutrition 0.000 claims abstract description 16
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 14
- 235000007215 black sesame Nutrition 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 241000018646 Pinus brutia Species 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims description 30
- 241000208223 Anacardiaceae Species 0.000 claims description 22
- 238000003860 storage Methods 0.000 claims description 18
- 230000002159 abnormal effect Effects 0.000 claims description 16
- 239000003205 fragrance Substances 0.000 claims description 15
- 230000009471 action Effects 0.000 claims description 12
- 238000007599 discharging Methods 0.000 claims description 12
- 230000000694 effects Effects 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 12
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims description 8
- 235000009496 Juglans regia Nutrition 0.000 claims description 8
- 208000005156 Dehydration Diseases 0.000 claims description 6
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 6
- 235000011613 Pinus brutia Nutrition 0.000 claims description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- 238000007791 dehumidification Methods 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 6
- 244000005700 microbiome Species 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 239000002689 soil Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims 2
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000005638 Austrian pine Nutrition 0.000 abstract description 6
- 235000008565 Pinus banksiana Nutrition 0.000 abstract description 6
- 235000013264 Pinus jeffreyi Nutrition 0.000 abstract description 6
- 235000008578 Pinus strobus Nutrition 0.000 abstract description 6
- 235000008585 Pinus thunbergii Nutrition 0.000 abstract description 6
- 235000014030 Podocarpus spicatus Nutrition 0.000 abstract description 6
- 235000017985 rocky mountain lodgepole pine Nutrition 0.000 abstract description 6
- 235000019654 spicy taste Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 6
- 239000000047 product Substances 0.000 description 8
- 239000012535 impurity Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 241000758789 Juglans Species 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 241000207961 Sesamum Species 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 229910052751 metal Inorganic materials 0.000 description 4
- 150000002739 metals Chemical class 0.000 description 4
- 239000000123 paper Substances 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 229920003023 plastic Polymers 0.000 description 4
- -1 shells Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000012466 permeate Substances 0.000 description 3
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009499 grossing Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000036620 skin dryness Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000004291 uterus Anatomy 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
- 239000011782 vitamin Substances 0.000 description 1
Images
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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention discloses a production process of brown sugar nut tea in the technical field of food and beverage, which comprises the following steps: the method comprises the following steps: selecting raw materials; step two: treating ginger; step three: frying ginger; step four: baking; step five: crushing; step six: preparing materials; step seven: frying the tea together; step eight: cooling; step nine: the brown sugar ginger tea has the advantages that the spicy taste of the existing brown sugar ginger tea is alleviated, the taste of the brown sugar ginger tea is more suitable for the taste of the public, cashew nuts, peanuts, walnuts, black sesame and pine nuts are added, the taste is improved, the nutrition is enriched, and the body dryness generated after the brown sugar ginger tea is drunk is reduced.
Description
Technical Field
The invention discloses a production process of brown sugar nut tea, and particularly relates to the technical field of food and beverage.
Background
The brown sugar ginger tea, also called ginger brown sugar, ginger juice brown sugar, refer to the product that old ginger and brown sugar are made according to certain proportion, from ancient times to present, the health care efficiency of old ginger is recommended to the utmost in medical books and health care books, brown sugar ginger tea has the effects of preventing and treating wind-cold type common cold, preventing flu, warming uterus, treating dysmenorrheal, getting rid of stomach cold, warming the stomach, but current brown sugar ginger tea function is single, and because its taste is pungent and hot, have irritability, the taste is relatively poor, some people do not like to eat.
Disclosure of Invention
The invention aims to provide a production process of brown sugar nut tea, which aims to solve the problems that the existing brown sugar ginger tea proposed in the background art has single function, and has acrimony and poor taste due to pungent taste.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of brown sugar nut tea comprises the following steps:
the method comprises the following steps: selecting raw materials:
primary selection: the peanut, cashew nut, walnut, brown sugar, sesame and other raw materials are selected by full inspection through equipment or manpower;
checking: selecting the raw materials such as walnuts, peanuts, cashews and the like for the second time according to the characteristics of the process and the raw materials;
step two: ginger treatment:
pretreatment: manually breaking the ginger into small pieces, facilitating the cleaning of a lower machine, and simultaneously primarily selecting abnormal raw materials;
cleaning: pouring the broken ginger into a ginger washing machine, removing soil and foreign matters on the surface of the ginger through a machine brush, cleaning and discharging, then manually and fully inspecting, removing abnormal points on the surface of the ginger, and manually cleaning dead corners of part of the ginger to be qualified;
crushing mud: cleaning, crushing qualified ginger into ginger paste by a ginger crusher, and then carrying out dehydration treatment to reduce water properly;
step three: frying ginger:
manually frying in a small frying pan, taking the ginger paste quantitatively in each pan, adding an appropriate amount of rapeseed oil, frying for a certain time until the ginger paste is golden yellow, and taking out of the pan;
step four: baking:
after the qualified materials are subjected to multi-link treatment such as feeding, baking dehumidification, cooling, material storage, peeling, discharging and the like, the taste of nut materials such as peanuts, cashews, walnuts and the like is improved, special fragrance is generated, green flavor is eliminated, the purpose of controlling microorganisms is achieved through high-temperature sterilization treatment, the peanuts are baked and enter a storage hopper, outer skins are removed under the action of a half-granulator, the peanuts are ground into half granules, and finally foreign matters are removed through a vibration sorting sieve and classified;
step five: crushing:
processing the processed and selected qualified materials by various crushers to meet production requirements, and crushing peanuts, cashews, walnuts and the like into particles according to the requirements of product specifications;
step six: preparing materials:
according to the requirements of products with different specifications, the raw materials are proportioned according to the requirements and the proportion, and the quality of the raw materials is rechecked;
step seven: and (3) frying tea:
heating to a certain temperature by using a planetary frying pan, gradually adding all ingredients into the frying pan according to a certain sequence and time, uniformly stirring the materials, and taking the ingredients out of the frying pan when no caking, uniform color and strong fragrance occur in the ingredients;
step eight: and (3) cooling:
the thickness of the fried tea material is reduced through manual tray separation, the tea material is cooled to normal temperature through the cold air effect of the tea airing line, and finally the tea material is gathered and transported to a filling room for standby;
step nine: filling:
the materials are conveyed to the feeding hopper by the conveyor, then are distributed to enter the storage hopper and the weighing hopper under the action of the main vibrating disk and the linear vibrating disk, and are discharged to finish filling, and then flow into the next procedure.
Preferably, the ginger fried in the third step is fried by slow fire for 10-20 min.
Preferably, the baking temperature in the fourth step is 120-150 ℃ and the baking time is 20-30 min.
Preferably, the ratio of the brown sugar, the ginger, the cashew nut, the peanut, the walnut, the black sesame and the pine nut is 0.40-0.43: 0.10-0.13: 0.12-0.15: 0.16-0.20: 0.07-0.10: 0.03-0.06: 0.01-0.02.
Preferably, the frying temperature in the seventh step is 150-180 ℃ and the time is 15-20 min.
Compared with the prior art, the invention has the beneficial effects that: the invention adds cashew nuts on the basis of the prior brown sugar ginger tea, has rich nutrition, reduces spicy taste, reduces dysphoria caused by the brown sugar ginger tea, adds peanuts, is rich in vitamins, has the effects of anti-aging, skin moistening, body resistance strengthening, deficiency tonifying and the like, reduces skin dryness caused by the brown sugar ginger tea, adds walnuts, is rich in amino acid, has the effects of blood breaking, blood stasis removing, dryness moistening, intestine smoothing and the like, is matched with the brown sugar ginger tea to relieve dysmenorrheal and irregular menstruation and reduce constipation caused by the brown sugar ginger tea, adds black sesame, has the effects of blood benefiting, intestine smoothing, bowel relaxing and the like, has strong flavor of the fried black sesame, greatly reduces the spicy taste of the brown sugar ginger tea, has a large amount of melanin, is beneficial to the growth of hair, adds pine nuts, has the effects of unsaturated fatty acid, mineral substances, yin nourishing liquid, qi and blood tonifying, dryness moistening, intestine and the like, and the spicy taste of the, the cashew nuts, peanuts, walnuts, black sesame and pine nuts are added, the taste is improved, the nutrition is enriched, the effects of clearing damp, expelling toxin, resisting oxidation and removing free radicals in a body are achieved, and the dryness of the body generated after the brown sugar ginger tea is drunk is reduced.
Drawings
Fig. 1 is a flow chart of a production process of brown sugar nut tea with the structure.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution: a production process of brown sugar nut tea comprises the following steps:
the method comprises the following steps: selecting raw materials:
primary selection: the raw materials such as peanuts, cashews, walnuts, brown sugar, sesame and the like are subjected to full-inspection selection through equipment or manpower, and impurities such as shells, metals, plastics, paper, hair and the like are removed;
checking: according to the characteristics of the process and the raw materials, the raw materials such as walnuts, peanuts, cashews and the like are selected for the second time, and the quality abnormal raw materials generated in the middle processing link are mainly removed;
step two: ginger treatment:
pretreatment: manually breaking the ginger into small pieces, facilitating the cleaning of a lower machine, and simultaneously primarily selecting abnormal raw materials;
cleaning: pouring the broken ginger into a ginger washing machine, removing soil and foreign matters on the surface of the ginger through a machine brush, cleaning and discharging, then manually and fully inspecting, removing abnormal points on the surface of the ginger, and manually cleaning dead corners of part of the ginger to be qualified;
crushing mud: cleaning, crushing qualified ginger into ginger paste by a ginger crusher, and then moderately reducing water content by dehydration treatment to make the ginger paste in a semi-dehydrated state;
step three: frying ginger:
manually frying in a small frying pan, taking the ginger paste quantitatively in each pan, adding an appropriate amount of rapeseed oil, frying for a certain time until the ginger paste is golden yellow, and taking out of the pan;
step four: baking:
after the qualified materials are subjected to multi-link treatment such as feeding, baking dehumidification, cooling, material storage, peeling, discharging and the like, the taste of nut materials such as peanuts, cashews, walnuts and the like is improved, special fragrance is generated, green flavor is eliminated, the purpose of controlling microorganisms is achieved through high-temperature sterilization treatment, the peanuts are baked and enter a storage hopper, outer skins are removed under the action of a half-granulator, the peanuts are ground into half granules, and finally foreign matters are removed through a vibration sorting sieve and classified;
step five: crushing:
processing the processed and selected qualified materials by various crushers to meet production requirements, and crushing peanuts, cashews, walnuts and the like into particles according to the requirements of product specifications;
step six: preparing materials:
according to the requirements of products with different specifications, the raw materials are proportioned according to the requirements and the proportion, and the quality of the raw materials is rechecked;
step seven: and (3) frying tea:
heating to a certain temperature by using a planetary frying pan, gradually adding all ingredients into the frying pan according to a certain sequence and time, uniformly stirring the materials, and taking the ingredients out of the frying pan when no caking, uniform color and strong fragrance occur in the ingredients;
step eight: and (3) cooling:
the thickness of the fried tea material is reduced through manual tray separation, the tea material is cooled to normal temperature through the cold air effect of the tea airing line, and finally the tea material is gathered and transported to a filling room for standby;
step nine: filling:
the materials are conveyed to the feeding hopper by the conveyor, then are distributed to enter the storage hopper and the weighing hopper under the action of the main vibrating disk and the linear vibrating disk, and are discharged to finish filling, and then flow into the next procedure.
Wherein, the fried ginger in the third step is fried by slow fire for 10-20 min, the baking temperature in the fourth step is 120-150 ℃ and the baking time is 20-30 min, the mixture ratio of brown sugar, ginger, cashew nut, peanut, walnut, black sesame and pine nut is 0.40-0.43: 0.10-0.13: 0.12-0.15: 0.16-0.20: 0.07-0.10: 0.03-0.06: 0.01-0.02, and the frying temperature in the seventh step is 150-180 ℃ and the baking time is 15-20 min.
Example 1
The method comprises the following steps: selecting raw materials:
primary selection: the raw materials such as peanuts, cashews, walnuts, brown sugar, sesame and the like are subjected to full-inspection selection through equipment or manpower, and impurities such as shells, metals, plastics, paper, hair and the like are removed;
checking: according to the characteristics of the process and the raw materials, the raw materials such as walnuts, peanuts, cashews and the like are selected for the second time, and the quality abnormal raw materials generated in the middle processing link are mainly removed;
step two: ginger treatment:
pretreatment: manually breaking the ginger into small pieces, facilitating the cleaning of a lower machine, and simultaneously primarily selecting abnormal raw materials;
cleaning: pouring the broken ginger into a ginger washing machine, removing soil and foreign matters on the surface of the ginger through a machine brush, cleaning and discharging, then manually and fully inspecting, removing abnormal points on the surface of the ginger, and manually cleaning dead corners of part of the ginger to be qualified;
crushing mud: cleaning, crushing qualified ginger into ginger paste by a ginger crusher, and then moderately reducing water content by dehydration treatment to make the ginger paste in a semi-dehydrated state;
step three: frying ginger:
manually frying with slow fire in a small frying pan, taking 1kg of mashed ginger for each pan, adding 200g of rapeseed oil, frying for 10min until the mashed ginger turns golden yellow, and taking out of the pan;
step four: baking:
after qualified materials are subjected to multi-link processing such as feeding, baking dehumidification, cooling, material storage, peeling, discharging and the like, the baking temperature is 120 ℃, the baking time is 20min, the taste of nut materials such as peanuts, cashews, walnuts and the like is improved, a special fragrance is generated, green taste is eliminated, the purpose of controlling microorganisms is achieved through high-temperature sterilization, the peanuts are baked and enter a storage hopper, outer skins are removed under the action of a half-grain machine, the peanuts are ground into half grains, and finally impurity foreign matters are removed through a vibration sorting sieve and classified;
step five: crushing:
processing the processed and selected qualified materials by various crushers to meet production requirements, and crushing peanuts, cashews, walnuts and the like into particles according to the requirements of product specifications;
step six: preparing materials:
the materials of brown sugar, ginger, cashew, peanut, walnut, black sesame and pine nut are proportioned in the ratio of 0.40: 0.10: 0.12: 0.16: 0.07: 0.03: 0.01, and the quality of the raw materials is rechecked;
step seven: and (3) frying tea:
heating to 150 ℃ by using a planetary frying pan, adding the ingredients into peanuts and black sesame for 5min, then adding ginger, cashew nuts, walnuts and pine nuts, adding brown sugar after 5min, frying for 5min, mixing and frying the mashed ginger and nut powder, enabling the ginger juice to uniformly permeate into the nuts, controlling the temperature of the mixture through fire, frying to be golden yellow, drying and refreshing the nut powder, emitting thick mixed fragrance, and taking the mixture out of the pot when no caking exists, the color is uniform, and the fragrance is thick;
step eight: and (3) cooling:
the thickness of the fried tea material is reduced through manual tray separation, the tea material is cooled to normal temperature through the cold air effect of the tea airing line, and finally the tea material is gathered and transported to a filling room for standby;
step nine: filling:
the materials are conveyed to the feeding hopper by the conveyor, then are distributed to enter the storage hopper and the weighing hopper under the action of the main vibrating disk and the linear vibrating disk, and are discharged to finish filling, and then flow into the next procedure.
Example 2
The method comprises the following steps: selecting raw materials:
primary selection: the raw materials such as peanuts, cashews, walnuts, brown sugar, sesame and the like are subjected to full-inspection selection through equipment or manpower, and impurities such as shells, metals, plastics, paper, hair and the like are removed;
checking: according to the characteristics of the process and the raw materials, the raw materials such as walnuts, peanuts, cashews and the like are selected for the second time,
removing the quality abnormal raw materials generated in the middle processing link;
step two: ginger treatment:
pretreatment: manually breaking the ginger into small pieces, facilitating the cleaning of a lower machine, and simultaneously primarily selecting abnormal raw materials;
cleaning: pouring the broken ginger into a ginger washing machine, removing soil and foreign matters on the surface of the ginger through a machine brush, cleaning and discharging, then manually and fully inspecting, removing abnormal points on the surface of the ginger, and manually cleaning dead corners of part of the ginger to be qualified;
crushing mud: cleaning, crushing qualified ginger into ginger paste by a ginger crusher, and then moderately reducing water content by dehydration treatment to make the ginger paste in a semi-dehydrated state;
step three: frying ginger:
manually frying with slow fire in a small frying pan, taking 1.5kg of ginger paste per pan, adding 300g of rapeseed oil, and taking out after 15min until the ginger paste turns golden yellow;
step four: baking:
after qualified materials are subjected to multi-link processing such as feeding, baking dehumidification, cooling, material storage, peeling, discharging and the like, the baking temperature is 135 ℃, the baking time is 25min, the taste of nut materials such as peanuts, cashews, walnuts and the like is improved, a special fragrance is generated, green taste is eliminated, the purpose of controlling microorganisms is achieved through high-temperature sterilization, the peanuts are baked and enter a storage hopper, outer skins are removed under the action of a half-grain machine, the peanuts are ground into half grains, and finally impurity foreign matters are removed through a vibration sorting sieve and classified;
step five: crushing:
processing the processed and selected qualified materials by various crushers to meet production requirements, and crushing peanuts, cashews, walnuts and the like into particles according to the requirements of product specifications;
step six: preparing materials:
the materials of brown sugar, ginger, cashew, peanut, walnut, black sesame and pine nut are proportioned in the ratio of 0.41: 0.11: 0.13: 0.18: 0.08: 0.04: 0.01, and the quality of the raw materials is rechecked;
step seven: and (3) frying tea:
heating to 165 ℃ by using a planetary frying pan, adding the ingredients into peanuts and black sesame for 5min, then adding ginger, cashew nuts, walnuts and pine nuts, adding brown sugar after 5min, frying for 7min, mixing and frying the mashed ginger and nut powder, enabling the ginger juice to uniformly permeate into the nuts, controlling the temperature of the mixture through fire, frying to be golden yellow, drying and refreshing the nut powder, emitting thick mixed fragrance, and taking the mixture out of the pot when no caking exists, the color is uniform, and the fragrance is thick;
step eight: and (3) cooling:
the thickness of the fried tea material is reduced through manual tray separation, the tea material is cooled to normal temperature through the cold air effect of the tea airing line, and finally the tea material is gathered and transported to a filling room for standby;
step nine: filling:
the materials are conveyed to the feeding hopper by the conveyor, then are distributed to enter the storage hopper and the weighing hopper under the action of the main vibrating disk and the linear vibrating disk, and are discharged to finish filling, and then flow into the next procedure.
Example 3
The method comprises the following steps: selecting raw materials:
primary selection: the raw materials such as peanuts, cashews, walnuts, brown sugar, sesame and the like are subjected to full-inspection selection through equipment or manpower, and impurities such as shells, metals, plastics, paper, hair and the like are removed;
checking: according to the characteristics of the process and the raw materials, the raw materials such as walnuts, peanuts, cashews and the like are selected for the second time, and the quality abnormal raw materials generated in the middle processing link are mainly removed;
step two: ginger treatment:
pretreatment: manually breaking the ginger into small pieces, facilitating the cleaning of a lower machine, and simultaneously primarily selecting abnormal raw materials;
cleaning: pouring the broken ginger into a ginger washing machine, removing soil and foreign matters on the surface of the ginger through a machine brush, cleaning and discharging, then manually and fully inspecting, removing abnormal points on the surface of the ginger, and manually cleaning dead corners of part of the ginger to be qualified;
crushing mud: cleaning, crushing qualified ginger into ginger paste by a ginger crusher, and then moderately reducing water content by dehydration treatment to make the ginger paste in a semi-dehydrated state;
step three: frying ginger:
manually frying with slow fire in a small frying pan, taking 2kg of ginger paste in each pan, adding 400g of rapeseed oil, frying for 20min until the ginger paste is golden yellow, and taking out of the pan;
step four: baking:
after qualified materials are subjected to multi-link processing such as feeding, baking dehumidification, cooling, material storage, peeling, discharging and the like, the baking temperature is 150 ℃, the baking time is 30min, the taste of nut materials such as peanuts, cashews, walnuts and the like is improved, a special fragrance is generated, green taste is eliminated, the purpose of controlling microorganisms is achieved through high-temperature sterilization, the peanuts are baked and enter a storage hopper, outer skins are removed under the action of a half-grain machine, the peanuts are ground into half grains, and finally impurity foreign matters are removed through a vibration sorting sieve and classified;
step five: crushing:
processing the processed and selected qualified materials by various crushers to meet production requirements, and crushing peanuts, cashews, walnuts and the like into particles according to the requirements of product specifications;
step six: preparing materials:
the materials of brown sugar, ginger, cashew, peanut, walnut, black sesame and pine nut are proportioned in the ratio of 0.43: 0.13: 0.15: 0.20: 0.10: 0.06: 0.02, and the quality of the raw materials is rechecked;
step seven: and (3) frying tea:
heating to 180 ℃ by using a planetary frying pan, adding the ingredients into peanuts and black sesame for 5min, then adding ginger, cashew nuts, walnuts and pine nuts, adding brown sugar after 5min, frying for 10min, mixing and frying the mashed ginger and nut powder, enabling the ginger juice to uniformly permeate into the nuts, controlling the temperature of the mixture through fire, frying to be golden yellow, drying and refreshing the nut powder, emitting thick mixed fragrance, and taking the mixture out of the pot when no caking exists, the color is uniform, and the fragrance is thick;
step eight: and (3) cooling:
the thickness of the fried tea material is reduced through manual tray separation, the tea material is cooled to normal temperature through the cold air effect of the tea airing line, and finally the tea material is gathered and transported to a filling room for standby;
step nine: filling:
the materials are conveyed to the feeding hopper by the conveyor, then are distributed to enter the storage hopper and the weighing hopper under the action of the main vibrating disk and the linear vibrating disk, and are discharged to finish filling, and then flow into the next procedure.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A production process of brown sugar nut tea is characterized by comprising the following steps: the production process of the brown sugar nut tea comprises the following steps:
the method comprises the following steps: selecting raw materials:
primary selection: the peanut, cashew nut, walnut, brown sugar, sesame and other raw materials are selected by full inspection through equipment or manpower;
checking: selecting the raw materials such as walnuts, peanuts, cashews and the like for the second time according to the characteristics of the process and the raw materials;
step two: ginger treatment:
pretreatment: manually breaking the ginger into small pieces, facilitating the cleaning of a lower machine, and simultaneously primarily selecting abnormal raw materials;
cleaning: pouring the broken ginger into a ginger washing machine, removing soil and foreign matters on the surface of the ginger through a machine brush, cleaning and discharging, then manually and fully inspecting, removing abnormal points on the surface of the ginger, and manually cleaning dead corners of part of the ginger to be qualified;
crushing mud: cleaning, crushing qualified ginger into ginger paste by a ginger crusher, and then carrying out dehydration treatment to reduce water properly;
step three: frying ginger:
manually frying in a small frying pan, taking the ginger paste quantitatively in each pan, adding an appropriate amount of rapeseed oil, frying for a certain time until the ginger paste is golden yellow, and taking out of the pan;
step four: baking:
after the qualified materials are subjected to multi-link treatment such as feeding, baking dehumidification, cooling, material storage, peeling, discharging and the like, the taste of nut materials such as peanuts, cashews, walnuts and the like is improved, special fragrance is generated, green flavor is eliminated, the purpose of controlling microorganisms is achieved through high-temperature sterilization treatment, the peanuts are baked and enter a storage hopper, outer skins are removed under the action of a half-granulator, the peanuts are ground into half granules, and finally foreign matters are removed through a vibration sorting sieve and classified;
step five: crushing:
processing the processed and selected qualified materials by various crushers to meet production requirements, and crushing peanuts, cashews, walnuts and the like into particles according to the requirements of product specifications;
step six: preparing materials:
according to the requirements of products with different specifications, the raw materials are proportioned according to the requirements and the proportion, and the quality of the raw materials is rechecked;
step seven: and (3) frying tea:
heating to a certain temperature by using a planetary frying pan, gradually adding all ingredients into the frying pan according to a certain sequence and time, uniformly stirring the materials, and taking the ingredients out of the frying pan when no caking, uniform color and strong fragrance occur in the ingredients;
step eight: and (3) cooling:
the thickness of the fried tea material is reduced through manual tray separation, the tea material is cooled to normal temperature through the cold air effect of the tea airing line, and finally the tea material is gathered and transported to a filling room for standby;
step nine: filling:
the materials are conveyed to the feeding hopper by the conveyor, then are distributed to enter the storage hopper and the weighing hopper under the action of the main vibrating disk and the linear vibrating disk, and are discharged to finish filling, and then flow into the next procedure.
2. The production process of brown sugar nut tea as claimed in claim 1, wherein the production process comprises the following steps: and frying the ginger in the third step by adopting slow fire for 10-20 min.
3. The production process of brown sugar nut tea as claimed in claim 1, wherein the production process comprises the following steps: and the baking temperature in the fourth step is 120-150 ℃ and the baking time is 20-30 min.
4. The production process of brown sugar nut tea as claimed in claim 1, wherein the production process comprises the following steps: the ratio of the brown sugar, the ginger, the cashew nut, the peanut, the walnut, the black sesame and the pine nut is 0.40-0.43: 0.10-0.13: 0.12-0.15: 0.16-0.20: 0.07-0.10: 0.03-0.06: 0.01-0.02.
5. The production process of brown sugar nut tea as claimed in claim 1, wherein the production process comprises the following steps: and seventhly, frying at the temperature of 150-180 ℃ for 15-20 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910140728.7A CN111587940A (en) | 2019-02-21 | 2019-02-21 | Production process of brown sugar nut tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910140728.7A CN111587940A (en) | 2019-02-21 | 2019-02-21 | Production process of brown sugar nut tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111587940A true CN111587940A (en) | 2020-08-28 |
Family
ID=72179306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910140728.7A Pending CN111587940A (en) | 2019-02-21 | 2019-02-21 | Production process of brown sugar nut tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111587940A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114258974A (en) * | 2021-12-20 | 2022-04-01 | 洽洽食品股份有限公司 | Oolong tea cashew nut and processing method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166221A (en) * | 2015-08-13 | 2015-12-23 | 张优苗 | Health ginger tea |
-
2019
- 2019-02-21 CN CN201910140728.7A patent/CN111587940A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166221A (en) * | 2015-08-13 | 2015-12-23 | 张优苗 | Health ginger tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114258974A (en) * | 2021-12-20 | 2022-04-01 | 洽洽食品股份有限公司 | Oolong tea cashew nut and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105029483A (en) | Taro high-protein chicken steak and preparation method thereof | |
| CN104304382A (en) | Preparation method of Chinese yam red bean cookies | |
| CN103039842A (en) | All-natural low-temperature-baked ripe whole wheat flour and making method thereof | |
| CN104115910A (en) | Folium artemisiae argyi and mulberry leaf sticky rice cake and making method thereof | |
| CN106666399A (en) | Qi-tonifying blood-enriching noodles and preparation method thereof | |
| CN106107977A (en) | A kind of spicy fresh moulding mixture formula and production technology thereof | |
| CN103931691A (en) | Grape seed biscuit powder and making method thereof | |
| CN103637222B (en) | Bean dreg dried meat slices and preparation method thereof | |
| CN111587940A (en) | Production process of brown sugar nut tea | |
| RU2624964C1 (en) | Method of producing dry grain products | |
| CN105495538A (en) | Process for producing bottled black garlic beef paste | |
| CN113693230A (en) | Edible silkworm product and its production process | |
| CN110973200A (en) | High-fiber dried meat floss compressed biscuit and preparation method thereof | |
| CN104304377A (en) | White sesame and sago bread and production method thereof | |
| CN104872668B (en) | Processing technology of dried bullfrog meat slices | |
| CN108902735A (en) | A kind of production method of odd sub- seed Chinese yam beans crispy rice | |
| CN104256337A (en) | Sweet skin-improving and health-caring rice and preparation method thereof | |
| CN106360492A (en) | Unicellular tartary buckwheat-flavored potato cake and making method thereof | |
| CN106261713A (en) | A kind of Herba Houttuyniae rice crust and preparation method thereof | |
| CN104720057A (en) | Broad bean-pericarpium citri reticulatae spleen-tonifying protein powder drink and preparation method | |
| CN105266079A (en) | Healthcare nutritious black garlic-lotus seed powder and preparation method thereof | |
| CN106235015A (en) | A kind of Fructus actinidiae chinensis rice crust and preparation method thereof | |
| CN106307178A (en) | Tree peony bark summer-heat relieving fish ball and preparing method thereof | |
| CN106307184A (en) | Cassia twig invigorating stomach fish ball and preparing method thereof | |
| CN104304955A (en) | Rose hip anti-aging health rice and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200828 |
|
| RJ01 | Rejection of invention patent application after publication |