CN113995089A - Oil tea and preparation method thereof - Google Patents
Oil tea and preparation method thereof Download PDFInfo
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- CN113995089A CN113995089A CN202111260083.4A CN202111260083A CN113995089A CN 113995089 A CN113995089 A CN 113995089A CN 202111260083 A CN202111260083 A CN 202111260083A CN 113995089 A CN113995089 A CN 113995089A
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- flour
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241001122767 Theaceae Species 0.000 title claims description 43
- 235000013312 flour Nutrition 0.000 claims abstract description 61
- 241000209140 Triticum Species 0.000 claims abstract description 42
- 235000021307 Triticum Nutrition 0.000 claims abstract description 42
- 239000003921 oil Substances 0.000 claims abstract description 40
- 239000000796 flavoring agent Substances 0.000 claims abstract description 35
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 32
- 238000002156 mixing Methods 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 23
- 240000008042 Zea mays Species 0.000 claims abstract description 21
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 21
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 21
- 235000005822 corn Nutrition 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 12
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
- 235000013343 vitamin Nutrition 0.000 claims abstract description 12
- 239000011782 vitamin Substances 0.000 claims abstract description 12
- 229940088594 vitamin Drugs 0.000 claims abstract description 12
- 229930003231 vitamin Natural products 0.000 claims abstract description 12
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 12
- 238000007873 sieving Methods 0.000 claims abstract description 9
- 238000005303 weighing Methods 0.000 claims abstract description 9
- 235000019198 oils Nutrition 0.000 claims description 36
- 239000003205 fragrance Substances 0.000 claims description 16
- 235000012054 meals Nutrition 0.000 claims description 16
- 239000010775 animal oil Substances 0.000 claims description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 12
- 239000008158 vegetable oil Substances 0.000 claims description 12
- 241000283690 Bos taurus Species 0.000 claims description 11
- 235000009496 Juglans regia Nutrition 0.000 claims description 11
- 241000237502 Ostreidae Species 0.000 claims description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 11
- 235000007215 black sesame Nutrition 0.000 claims description 11
- 210000001185 bone marrow Anatomy 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 11
- 235000020636 oyster Nutrition 0.000 claims description 11
- 235000015067 sauces Nutrition 0.000 claims description 11
- 235000020238 sunflower seed Nutrition 0.000 claims description 11
- 235000020234 walnut Nutrition 0.000 claims description 11
- 235000019764 Soybean Meal Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000000779 smoke Substances 0.000 claims description 8
- 239000004455 soybean meal Substances 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 3
- 210000002257 embryonic structure Anatomy 0.000 claims description 3
- 239000003760 tallow Substances 0.000 claims description 3
- 241000526900 Camellia oleifera Species 0.000 claims 3
- 240000007049 Juglans regia Species 0.000 claims 2
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 238000000034 method Methods 0.000 claims 1
- 239000010495 camellia oil Substances 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000006694 eating habits Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 5
- 230000035764 nutrition Effects 0.000 abstract 1
- 240000001548 Camellia japonica Species 0.000 description 13
- 235000018597 common camellia Nutrition 0.000 description 13
- 241000758789 Juglans Species 0.000 description 9
- 241000207961 Sesamum Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- 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
Abstract
The invention discloses a tea-oil tree, which consists of the following raw materials in parts by mass: the composition comprises the following raw materials by mass: 83% of wheat flour, 5% of wheat germ powder, 5% of corn flour, 3% of soybean flour, 2% of pea flour and the balance of flavoring agents, wherein the sum of the percentages of the components is 100%. The preparation method of the oil tea comprises the following steps: step 1, weighing the raw materials according to the mass part ratio; step 2, uniformly mixing wheat flour, wheat germ powder, corn flour, soybean flour and pea flour, airing, crushing and sieving to obtain a mixed raw material; step 3, preparing a flavoring agent a; step 4, preparing an oil blank; and 5, cooling the oil tea embryo at room temperature, adding tea polyphenol and vitamin e, and uniformly mixing to obtain the tea embryo. The oil tea of the invention has rich nutrition and unique taste, and is suitable for the dietary habits of people.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a tea-oil tree. The invention also relates to a preparation method of the oil tea.
Background
Along with the increasingly development of society, the living standard of people is better and better, more and more convenient food has gone into people's life, and convenient food not only taste is unique, and the nutrient content is high, and is the portable, conveniently eat above all, and tea-oil camellia is as one kind of convenient food, fairly welcome by people, especially in most northern cities in China, people like to drink tea-oil camellia as early as, can drink after directly soaking tea-oil camellia with boiling water, and is fairly convenient. However, most of the oil tea prepared in the market has high cost, and if inferior materials are adopted, the nutritional ingredients are low, and the preparation process is complex.
Disclosure of Invention
The invention aims to provide the oil tea which has the characteristics of unique taste and high nutritive value.
The invention also aims to provide a preparation method of the oil tea.
The first technical scheme adopted by the invention is that the oil tea comprises the following raw material components in parts by mass: 83% of wheat flour, 5% of wheat germ powder, 5% of corn flour, 3% of soybean flour, 2% of pea flour and the balance of flavoring agents, wherein the sum of the percentages of the components is 100%.
The first technical aspect of the present invention is also characterized in that,
the flavoring agent comprises the following raw materials in parts by mass: 50% of animal oil, 8% of vegetable oil, 5% of thirteen-spices, 2% of five-spice powder, 8% of black sesame, 5% of white sesame, 10% of sunflower seeds, 5% of walnut kernels, 2% of oyster sauce, 2% of bovine bone marrow, 2% of tea polyphenol and vitamin e 1.
Beef tallow is selected as the animal oil.
The second technical scheme adopted by the invention is as follows: a preparation method of oil tea comprises the following steps:
step 1, respectively weighing 83% of wheat flour, 5% of wheat germ powder, 5% of corn meal, 3% of soybean meal, 2% of pea meal and the balance of flavoring agents according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, uniformly mixing the wheat flour, the wheat germ powder, the corn flour, the soybean flour and the pea flour in the step 1, and then airing, crushing and sieving to obtain a mixed raw material;
step 3, mixing the animal oil and the vegetable oil, putting the mixture into a frying pan for heating, adding oyster sauce, bovine bone marrow, thirteen-spices, five-spice powder and edible salt when oil smoke rises, and then stir-frying until fragrance overflows to obtain a flavoring agent a;
step 4, adding the mixed raw materials into the flavoring agent a in the step 3, stir-frying, adding black sesame, white sesame, sunflower seeds and walnut kernels when the flavoring agent a is fried to be yellow, and continuously stir-frying until the fragrance overflows to obtain oil tea embryos;
and 5, cooling the oil tea embryo in the step 4 at room temperature, adding tea polyphenol and vitamin e, and uniformly mixing to obtain the tea embryo.
The second technical solution of the present invention is also characterized in that,
in step 3, the heating temperature of the frying pan is 60-80 ℃, and the frying time is 5-8 min.
The temperature of the two stir-frying in the step 4 is both 100-.
The cooling time in the step 5 is 15-30 min.
The invention has the beneficial effects that:
the oil tea prepared by the preparation method of the oil tea has rich nutritional values of coarse cereals and nuts, contains animal and vegetable oil, can provide enough heat, is salty and crisp in taste, is suitable for eating habits of people, is particularly suitable for residents in northern cold regions to eat, and is low in preparation cost, simple in preparation process and suitable for large-scale popularization.
Detailed Description
The present invention will be described in detail with reference to the following embodiments.
The invention provides a tea-oil tree, which comprises the following raw materials in parts by mass: 83% of wheat flour, 5% of wheat germ powder, 5% of corn flour, 3% of soybean flour, 2% of pea flour and the balance of flavoring agents, wherein the sum of the percentages of the components is 100%.
The flavoring agent comprises the following raw materials in parts by mass: 50% of animal oil, 8% of vegetable oil, 5% of thirteen-spices, 2% of five-spice powder, 8% of black sesame, 5% of white sesame, 10% of sunflower seeds, 5% of walnut kernels, 2% of oyster sauce, 2% of bovine bone marrow, 2% of tea polyphenol and vitamin e 1.
Beef tallow is selected as the animal oil.
The invention also provides a preparation method of the oil tea, which is implemented according to the following steps:
step 1, respectively weighing 83% of wheat flour, 5% of wheat germ powder, 5% of corn meal, 3% of soybean meal, 2% of pea meal and the balance of flavoring agents according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, uniformly mixing the wheat flour, the wheat germ powder, the corn flour, the soybean flour and the pea flour in the step 1, and then airing, crushing and sieving to obtain a mixed raw material;
step 3, mixing the animal oil and the vegetable oil, putting the mixture into a frying pan for heating, adding oyster sauce, bovine bone marrow, thirteen-spices, five-spice powder and edible salt when oil smoke rises, and then stir-frying until fragrance overflows to obtain a flavoring agent a;
step 4, adding the mixed raw materials into the flavoring agent a in the step 3, stir-frying, adding black sesame, white sesame, sunflower seeds and walnut kernels when the flavoring agent a is fried to be yellow, and continuously stir-frying until the fragrance overflows to obtain oil tea embryos;
and 5, cooling the oil tea embryo in the step 4 at room temperature, adding tea polyphenol and vitamin e, and uniformly mixing to obtain the tea embryo.
In step 3, the heating temperature of the frying pan is 60-80 ℃, and the frying time is 5-8 min.
The temperature of the two stir-frying in the step 4 is both 100-.
The cooling time in the step 5 is 15-30 min.
Example 1
A preparation method of oil tea comprises the following steps:
step 1, respectively weighing 83% of wheat flour, 5% of wheat germ powder, 5% of corn meal, 3% of soybean meal, 2% of pea meal and the balance of flavoring agents according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, uniformly mixing the wheat flour, the wheat germ powder, the corn flour, the soybean flour and the pea flour in the step 1, and then airing, crushing and sieving to obtain a mixed raw material;
step 3, mixing the animal oil and the vegetable oil in proportion, putting the mixture into a frying pan, heating the mixture at the temperature of 60 ℃, adding oyster sauce, bovine bone marrow, thirteen-spices, five-spice powder and edible salt in proportion when oil smoke rises, and then stir-frying the mixture for 5min until the fragrance overflows to obtain a flavoring agent a;
step 4, adding the mixed raw materials into the flavoring agent a in the step 3, then stir-frying for 5min at 100 ℃, adding black sesame, white sesame, sunflower seeds and walnut kernels according to a proportion when the color turns yellow, and then continuously stir-frying for 5min at 100 ℃ until the fragrance overflows to obtain a camellia embryo;
and 5, cooling the oil tea embryo in the step 4 at room temperature for 15min, adding tea polyphenol and vitamin e, and uniformly mixing to obtain the tea-oil camellia embryo.
Example 2
A preparation method of oil tea comprises the following steps:
step 1, respectively weighing 83% of wheat flour, 5% of wheat germ powder, 5% of corn meal, 3% of soybean meal, 2% of pea meal and the balance of flavoring agents according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, uniformly mixing the wheat flour, the wheat germ powder, the corn flour, the soybean flour and the pea flour in the step 1, and then airing, crushing and sieving to obtain a mixed raw material;
step 3, mixing the animal oil and the vegetable oil in proportion, putting the mixture into a frying pan, heating the mixture at 80 ℃, adding oyster sauce, bovine bone marrow, thirteen-spices, five-spice powder and edible salt in proportion when oil smoke rises, and then stir-frying the mixture for 8min until the fragrance overflows to obtain a flavoring agent a;
step 4, adding the mixed raw materials into the flavoring agent a in the step 3, stir-frying for 10min at 120 ℃, adding black sesame, white sesame, sunflower seeds and walnut kernels according to the proportion when the mixture is fried to be yellow, and continuously stir-frying for 10min at 120 ℃ until the fragrance overflows to obtain a camellia embryo;
and 5, cooling the oil tea embryo in the step 4 at room temperature for 15min, adding tea polyphenol and vitamin e, and uniformly mixing to obtain the tea-oil camellia embryo.
Example 3
A preparation method of oil tea comprises the following steps:
step 1, respectively weighing 83% of wheat flour, 5% of wheat germ powder, 5% of corn meal, 3% of soybean meal, 2% of pea meal and the balance of flavoring agents according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, uniformly mixing the wheat flour, the wheat germ powder, the corn flour, the soybean flour and the pea flour in the step 1, and then airing, crushing and sieving to obtain a mixed raw material;
step 3, mixing the animal oil and the vegetable oil in proportion, putting the mixture into a frying pan, heating the mixture at 80 ℃, adding oyster sauce, bovine bone marrow, thirteen-spices, five-spice powder and edible salt in proportion when oil smoke rises, and then stir-frying the mixture for 8min until the fragrance overflows to obtain a flavoring agent a;
step 4, adding the mixed raw materials into the flavoring agent a in the step 3, stir-frying for 10min at 120 ℃, adding black sesame, white sesame, sunflower seeds and walnut kernels according to the proportion when the mixture is fried to be yellow, and continuously stir-frying for 10min at 120 ℃ until the fragrance overflows to obtain a camellia embryo;
and 5, cooling the oil tea embryo in the step 4 at room temperature for 30min, adding tea polyphenol and vitamin e, and uniformly mixing to obtain the tea-oil camellia embryo.
Example 4
A preparation method of oil tea comprises the following steps:
step 1, respectively weighing 83% of wheat flour, 5% of wheat germ powder, 5% of corn meal, 3% of soybean meal, 2% of pea meal and the balance of flavoring agents according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, uniformly mixing the wheat flour, the wheat germ powder, the corn flour, the soybean flour and the pea flour in the step 1, and then airing, crushing and sieving to obtain a mixed raw material;
step 3, mixing the animal oil and the vegetable oil in proportion, putting the mixture into a frying pan, heating the mixture at 70 ℃, adding oyster sauce, bovine bone marrow, thirteen-spices, five-spice powder and edible salt in proportion when oil smoke rises, and then stir-frying the mixture for 8min until the fragrance overflows to obtain a flavoring agent a;
step 4, adding the mixed raw materials into the flavoring agent a in the step 3, then stir-frying for 10min at 110 ℃, adding black sesame, white sesame, sunflower seeds and walnut kernels according to the proportion when the color turns yellow, and then continuously stir-frying for 10min at 120 ℃ until the fragrance overflows to obtain a camellia embryo;
and 5, cooling the oil tea embryo in the step 4 at room temperature for 30min, adding tea polyphenol and vitamin e, and uniformly mixing to obtain the tea-oil camellia embryo.
Example 5
Step 1, respectively weighing 83% of wheat flour, 5% of wheat germ powder, 5% of corn meal, 3% of soybean meal, 2% of pea meal and the balance of flavoring agents according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, uniformly mixing the wheat flour, the wheat germ powder, the corn flour, the soybean flour and the pea flour in the step 1, and then airing, crushing and sieving to obtain a mixed raw material;
step 3, mixing the animal oil and the vegetable oil in proportion, putting the mixture into a frying pan, heating the mixture at 70 ℃, adding oyster sauce, bovine bone marrow, thirteen-spices, five-spice powder and edible salt in proportion when oil smoke rises, and then stir-frying the mixture for 7min until the fragrance overflows to obtain a flavoring agent a;
step 4, adding the mixed raw materials into the flavoring agent a in the step 3, then stir-frying for 8min at 110 ℃, adding black sesame, white sesame, sunflower seeds and walnut kernels according to a proportion when the color turns yellow, and then continuously stir-frying for 8min at 110 ℃ until the fragrance overflows to obtain a camellia embryo;
and 5, cooling the oil tea embryo in the step 4 at room temperature for 30min, adding tea polyphenol and vitamin e, and uniformly mixing to obtain the tea-oil camellia embryo.
Claims (7)
1. The camellia oleifera is characterized by consisting of the following raw material components in parts by mass: 83% of wheat flour, 5% of wheat germ powder, 5% of corn flour, 3% of soybean flour, 2% of pea flour and the balance of flavoring agents, wherein the sum of the percentages of the components is 100%.
2. The oil tea as claimed in claim 1, wherein the flavoring agent comprises the following raw materials in parts by mass: 50% of animal oil, 8% of vegetable oil, 5% of thirteen-spices, 2% of five-spice powder, 8% of black sesame, 5% of white sesame, 10% of sunflower seeds, 5% of walnut kernels, 2% of oyster sauce, 2% of bovine bone marrow, 2% of tea polyphenol and vitamin e 1.
3. A fried flour as claimed in claim 2, wherein the animal oil is selected from beef tallow.
4. The preparation method of the camellia oleifera according to claim 1, which is implemented by the following steps:
step 1, respectively weighing 83% of wheat flour, 5% of wheat germ powder, 5% of corn meal, 3% of soybean meal, 2% of pea meal and the balance of flavoring agents according to the mass percentage, wherein the sum of the percentages of the components is 100%;
step 2, uniformly mixing the wheat flour, the wheat germ powder, the corn flour, the soybean flour and the pea flour in the step 1, and then airing, crushing and sieving to obtain a mixed raw material;
step 3, mixing the animal oil and the vegetable oil, putting the mixture into a frying pan for heating, adding oyster sauce, bovine bone marrow, thirteen-spices, five-spice powder and edible salt when oil smoke rises, and then stir-frying until fragrance overflows to obtain a flavoring agent a;
step 4, adding the mixed raw materials into the flavoring agent a in the step 3, stir-frying, adding black sesame, white sesame, sunflower seeds and walnut kernels when the flavoring agent a is fried to be yellow, and continuously stir-frying until the fragrance overflows to obtain oil tea embryos;
and 5, cooling the oil tea embryo in the step 4 at room temperature, adding tea polyphenol and vitamin e, and uniformly mixing to obtain the tea embryo.
5. The preparation method of oil tea as claimed in claim 4, wherein in the step 3, the heating temperature of the frying pan is 60-80 ℃, and the frying time is 5-8 min.
6. The preparation method of camellia oleifera according to claim 4, wherein the temperature for stir-frying in step 4 is 100 ℃ and 120 ℃, and the stir-frying time is 5-10 min.
7. The method for preparing oil tea as claimed in claim 4, wherein the cooling time in step 5 is 15-30 min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111260083.4A CN113995089A (en) | 2021-10-27 | 2021-10-27 | Oil tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111260083.4A CN113995089A (en) | 2021-10-27 | 2021-10-27 | Oil tea and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791088A (en) * | 2010-02-09 | 2010-08-04 | 北票市海丰食品有限公司 | Coarse cereal fried flour |
| CN107950881A (en) * | 2016-10-18 | 2018-04-24 | 宋鑫磊 | A kind of production method of coarse cereal fried flour |
| CN108378280A (en) * | 2018-02-07 | 2018-08-10 | 白晨 | A kind of iron pan flour fried in beef fat with sugar and sesame and preparation method thereof |
| CN109793080A (en) * | 2017-11-16 | 2019-05-24 | 广汉市航佳食品有限公司 | A kind of manufacture craft of stomach invigorating butter tea |
-
2021
- 2021-10-27 CN CN202111260083.4A patent/CN113995089A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791088A (en) * | 2010-02-09 | 2010-08-04 | 北票市海丰食品有限公司 | Coarse cereal fried flour |
| CN107950881A (en) * | 2016-10-18 | 2018-04-24 | 宋鑫磊 | A kind of production method of coarse cereal fried flour |
| CN109793080A (en) * | 2017-11-16 | 2019-05-24 | 广汉市航佳食品有限公司 | A kind of manufacture craft of stomach invigorating butter tea |
| CN108378280A (en) * | 2018-02-07 | 2018-08-10 | 白晨 | A kind of iron pan flour fried in beef fat with sugar and sesame and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王爱京;: "小麦胚芽营养油茶的工艺研究", 河南农业, no. 10, pages 61 - 62 * |
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