CN118044558A - Ginger and onion tea and preparation process thereof - Google Patents

Abstract

The invention relates to the technical field of health products, and discloses ginger and onion tea and a preparation process thereof, wherein the preparation process comprises the following steps: step one, preparing materials: cutting Bulbus Allii Fistulosi and rhizoma Zingiberis recens into fine powder; step two, processing materials: pouring clear water into a pot, adding gingko, boiling with medium fire, boiling with small fire for 20 minutes, and taking out gingko and beating into a paste; cutting into fine powder for standby, putting the candied date into a small pot for boiling, and then fishing out the candied date for standby; pouring gingko, ginger and fistular onion stalk into caraway water for boiling; step four, filtering the boiled gingko, green onion, ginger and caraway water, and continuously heating the filtered liquid; adding brown sugar, light soy sauce and salt into the liquid, stirring uniformly, continuously boiling for 2 minutes, continuously adding chopped candied dates, and continuously boiling while keeping the boiling state; and step six, dehydrating, preserving and bagging the boiled beverage.

Description

Ginger and onion tea and preparation process thereof

Technical Field

The invention relates to the technical field of health products, in particular to ginger and onion tea and a preparation process thereof.

Background

Ginger contains various amino acids such as aspartic acid, serine, glycine, various vitamins and mineral elements, a large amount of nutrients such as cellulose and starch, especially contains a large amount of volatile oil components mainly including gingerol, zingiberene, phellandrene, citral, aromatic alcohol, methyl heptenone, nonanal, alpha-borneol, and the like, and further contains pungent component gingerol. It has pungent and slightly warm nature, and has effects of relieving exterior syndrome, regulating stomach, promoting blood circulation, dispelling cold, promoting perspiration, promoting gastric secretion, enhancing digestion, preventing and treating common cold, rheumatalgia, gastric ulcer and duodenal ulcer. Meanwhile, the gingerol contained in the ginger can prevent the delicatessen from oxidative deterioration, and proper ginger is put into the food, so that the fresh taste of the food can be increased, the appetite of people can be enhanced, the metabolism can be enhanced, the immunity of human bodies can be enhanced and the antibacterial effect can be realized, so that the edible ginger has the health care effects of disease prevention and health maintenance, and therefore, the ginger is eaten in winter, radish and summer, is not prescribed by a doctor, the october ginger is a small ginseng, and the like, and the fistular onion stalk contains protein, fat, carbohydrate, various mineral elements such as vitamins B1, B2, C, E, and the like, various other nutritional ingredients such as calcium, phosphorus, iron, and the like, and particularly contains a large amount of volatile oil components and fragrance components mainly including allicin. It has pungent and slightly warm nature, and has effects of inducing sweat, relieving exterior syndrome, dispelling cold, activating yang, treating cold and heat exogenous pathogenic factors and liver pathogenic qi, promoting blood circulation, increasing body temperature, stimulating sweat gland, removing toxic substances, promoting secretion of digestive juice, and invigorating stomach.

However, the ginger onion tea is fragrant in taste and needs fresh ginger onion and brown sugar, along with the popularization of the current fast-paced life mode, most people do not have the raw materials in home, the finished product materials are needed to be convenient for users to drink directly, and the ginger onion tea with the publication number of CN101023805B in the prior art and the preparation method thereof are prepared by the methods of distilling, extracting with water, concentrating, granulating and the like by using ginger, fistular onion stalk, brown sugar or adding perilla and other seasonings. The invention comprehensively utilizes the modern food processing technology, develops the traditional Chinese medicine, fully utilizes the advantages of ginger and fistular onion stalk, and prepares a solid beverage with nourishing and disease treating functions by using an industrial production method, has good taste, is convenient to carry and eat, and can be prepared into series products according to different tastes. The invention not only maintains the nutritive value and health care function of ginger and fistular onion stalk, but also makes it present in the form of convenient and delicious solid beverage.

Although the ginger onion tea is prepared into the ginger onion tea which can be directly drunk only by brewing through a concentration and solidification method in the technical scheme, the ginger onion tea is prepared by respectively extracting volatile oil from ginger onion and adding brown sugar for mixing, and is prepared simply by mixing, and the components of the ginger onion for treating diseases are separated out through a distillation method without boiling and without clear chemical detection data in the technical scheme, so that the components among the ginger onion cannot be fully utilized, and the effect of traditional decoction of the ginger onion tea cannot be achieved when the technical scheme is practically applied.

Disclosure of Invention

(One) solving the technical problems

Aiming at the defects of the prior art, the invention provides the ginger onion tea and the preparation process thereof, which have the advantages that the prepared finished product keeps the effect of traditional decoction ginger onion tea, the drinking is more convenient, the drinking can be carried out without brewing directly, and the like, and the problems of the prior art are solved.

(II) technical scheme

In order to achieve the above purpose, the present invention provides the following technical solutions: the ginger onion tea is brown liquid and slightly sweet in taste, and comprises the following raw materials in parts by weight:

Preferably, the fistular onion stalk is 20%, the ginger is 25%, the caraway water is 15%, the brown sugar is 8%, the gingko is 3%, the ginkgo is 10% and the candied date is 19%.

Preferably, the onion stalk is 15 percent, the ginger is 30 percent, the caraway water is 10 percent, the brown sugar is 5 percent, the gingko is 15 percent and the candied date is 20 percent.

Preferably, the fistular onion stalk is 20%, the ginger is 30%, the caraway water is 10%, the brown sugar is 5%, the gingko is 3%, the gingko is 15% and the candied date is 17%.

Preferably, the onion stalk is 15%, the ginger is 34%, the caraway water is 10%, the brown sugar is 5%, the gingko is 3%, the gingko is 13% and the candied date is 20%.

A preparation process of ginger onion tea comprises the following steps:

step one, preparing materials: cutting Bulbus Allii Fistulosi and rhizoma Zingiberis recens into fine powder;

Step two, processing materials: pouring clear water into a pot, adding gingko, boiling with medium fire, boiling with small fire for 20 minutes, and taking out gingko and beating into a paste; cutting into fine powder for standby, putting the candied date into a small pot for boiling, and then fishing out the candied date for standby;

pouring gingko, ginger and fistular onion stalk into caraway water for boiling;

Step four, filtering the boiled gingko, green onion, ginger and caraway water, and continuously heating the filtered liquid;

Adding brown sugar, light soy sauce and salt into the liquid, stirring uniformly, continuously boiling for 2 minutes, continuously adding chopped candied dates, and continuously boiling while keeping the boiling state;

And step six, dehydrating, preserving and bagging the boiled beverage. The preservative is added after bagging, wherein the preservative is food-grade preservative commonly used in industry, and is specifically one or more of benzoic acid, sorbic acid and parahydroxybenzoate, and the addition and measurement of the preservative are consistent with those of common drinks, and the preservative belongs to the technology disclosed in the industry and is not more described herein.

Preferably, the preparing the material in the first step further comprises the following steps:

S1.1, selecting fresh and high-quality fistular onion stalk and ginger, and cleaning the fresh and high-quality fistular onion stalk and ginger before cutting;

s1.2, cutting by using a non-metal cutter or a plastic cutter so as to prevent the metal cutter from reacting with food materials;

S1.3, cutting off the upper end and the lower end of the fistular onion stalk, wherein the cut fistular onion stalk is required to be kept at the same length;

s1.4, selecting ginger Pi Jinmi with full ginger flesh;

S1.5, scraping ginger skin by using a skin scraper;

S1.6, removing redundant ginger skin and ginger tendon after cutting.

Through the technical scheme, the fresh and high-quality fistular onion stalk and ginger are selected to ensure that the taste and the flavor of the tea soup are better, and the tea soup contains more nutritional ingredients, the metal cutter and the food material react mutually when being cut by using the nonmetal cutter or the plastic cutter, the purity of the food material and the taste of the tea soup are ensured, and the boiling process of the tea soup is facilitated by cutting the two ends of the fistular onion stalk and keeping the same length, so that the fistular onion stalk is uniformly dispersed, and the flavor and the nutrition are better released.

Preferably, the processing material in the second step further includes the following steps:

s2.1, cleaning and draining ginkgo, and then cutting the ginkgo to take out the kernels and retain pulp;

S2.2, heating the water to boiling by using medium fire. Once the water begins to boil, please adjust the fire to a small fire;

S2.3, boiling the gingko in the pot for about 20 minutes by using small fire;

s2.4, cutting into fine powder for standby, wherein the diameter is 0.5cm-0.8cm;

S2.5, boiling the candied dates with medium fire for 5 minutes, fishing out the boiled candied dates, putting the candied dates on a cutting plate, and cutting the candied dates into small pieces for standby, wherein the diameter of each small piece is 1cm-2cm;

S2.6, fishing out the boiled gingko by using a filter or a strainer, and then putting the gingko into a container to be beaten into fine paste by using a powdering machine and a stirrer.

According to the technical scheme, the gingko is a key component of the tea soup, the gingko is cut and the fruit pits are taken out, the tea soup is smoother, better taste is ensured, the influence on a human body is avoided, the gingko has faint scent, slightly bitter and slightly sweet taste, the gingko has the curative effects of treating cold and wind-cold, chemical components in the gingko can promote the generation of SOD (superoxide dismutase) which is a substance expressed by human genes, so that the immunity of the human body is enhanced, the symptoms of cold and wind-cold are reduced, in addition, the gingko also has the effects of dispelling wind and dampness, the effect of relieving symptoms such as excessive phlegm and asthma is achieved, the candied date has sweet taste, has the effects of warming middle-jiao and dispelling cold, helps to relieve uncomfortable symptoms caused by cold, such as cold and hot alternation, aversion to cold, abdominal pain and the like, the effect of relieving cough and dry throat and the like, and the candied date can also supplement energy and improve body resistance and help the body to better cope with the cold.

Preferably, the third step further comprises the following specific steps:

S3.1, adding the prepared ginkgo paste into caraway water in a pot, uniformly stirring to ensure that the ginkgo paste can be uniformly dispersed in tea soup and dissolved in the tea soup;

S3.2, adjusting firepower to medium and high fire, boiling caraway water in the pot, adjusting fire to medium and low fire, and keeping a boiling state;

s3.3, pouring the minced ginger and the chopped fistular onion stalk into caraway water in a pot, and continuously boiling tea soup to dissolve the flavor and nutrition of the gingko, the ginger and the fistular onion stalk into the water;

S3.4, stirring the tea soup, ensuring uniform mixing of all materials, and simultaneously helping to release fragrance and nutrition.

According to the technical scheme, the ginkgo paste is uniformly added into the caraway water in the pot, and uniformly stirred, so that the ginkgo paste can be fully dispersed in the tea soup and dissolved in the tea soup, and all materials can be uniformly mixed by stirring the tea soup, so that the fragrance and nutrition are better released, wherein the nutritional ingredients in the fistular onion stalk ginger water and the brown sugar are higher, especially the brown sugar is rich in very high iron elements and sugar, the effect of supplementing qi and blood can be achieved, the fistular stalk ginger brown sugar can play a very good role in dispelling cold, and the ginger belongs to warm foods and medicinal materials, and has the main effects of dispelling cold and detoxifying, the caraway taste and pungent temperature, the effect of penetrating through the lung and the stomach, and the caraway has the effects of activating spleen and stimulating appetite, reducing adverse qi and relieving vomiting; also has effects of relieving exterior syndrome and promoting eruption, and herba Coriandri can be used for treating abdominal distention, anorexia, nausea and emesis, and further rhizoma Zingiberis recens has effects of relieving exterior syndrome and dispelling cold, lowering adverse qi and relieving vomiting, eliminating phlegm and relieving cough.

Preferably, the light soy sauce in the fifth step accounts for 0.5%, the salt accounts for 0.3%, and the boiling time in the fifth step is 15-20 minutes.

Compared with the prior art, the invention provides ginger and onion tea and a preparation process thereof, and the ginger and onion tea has the following beneficial effects:

1. The invention ensures that the original taste and flavor of the ginger onion tea do not have any nutrition loss by using a boiling and sealing method, the nutritional ingredients in the onion stalk ginger water and the brown sugar are relatively high, especially the brown sugar is rich in very high iron elements and sugar, the effect of supplementing qi and blood can be achieved, the onion stalk ginger brown sugar water can achieve good cold dispelling effect, the caraway taste is spicy and warm, the caraway taste is transparent, the caraway can enter lung and stomach channels, and the caraway has the effects of activating spleen and stimulating appetite, reducing adverse qi and relieving vomiting; the Chinese parsley has the effects of relieving exterior syndrome, dispelling cold, lowering adverse flow of qi, relieving vomiting, reducing phlegm, relieving cough and the like, and the ginkgo has the effects of treating cold and wind-cold, and the chemical components in the ginkgo can promote the generation of SOD (superoxide dismutase) which is a substance expressed by human genes, so that the immunity of the human body is enhanced, the symptoms of cold and wind-cold are relieved, the candied date has the effects of warming the middle-jiao and dispelling cold, and is helpful for relieving uncomfortable symptoms caused by cold, such as cold and heat alternation, aversion to cold, abdominal pain and the like, has the effects of moistening lung and relieving cough, and the like, can relieve cold symptoms such as cough, dry throat and the like, and achieves the beneficial effect that the prepared finished product retains the effect of the traditional decocted ginger onion tea.

2. The invention has good cold dispelling effect through the onion stalk, ginger and brown sugar water, and the caraway has pungent and warm taste, has the penetrating property, can enter lung and stomach channels, and has the effects of activating spleen and stimulating appetite, promoting appetite, lowering adverse qi and relieving vomiting; the gingko has the effects of relieving exterior syndrome, dispelling cold, calming the adverse-rising energy, relieving vomiting, reducing phlegm, relieving cough and the like, and the gingko has the effects of treating cold and wind-cold, achieves the effects of being suitable for initial drinking of cold and having obvious effects on patients with slight fever, and has the beneficial effects of strengthening body and improving cold resistance for long-term users.

Drawings

FIG. 1 is a schematic flow chart of the present invention.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

Referring to fig. 1, the ginger onion tea is brown liquid and slightly sweet in taste, and comprises the following raw materials in percentage by weight:

specifically, 20% of fistular onion stalk, 25% of ginger, 15% of caraway water, 11% of brown sugar, 10% of ginkgo and 19% of candied date.

Specifically, the onion stalk is 15 percent, the ginger is 30 percent, the caraway water is 10 percent, the brown sugar is 10 percent, the gingko is 15 percent and the candied date is 20 percent.

Specifically, 20% of fistular onion stalk, 30% of ginger, 10% of caraway water, 8% of brown sugar, 15% of ginkgo and 17% of candied date.

Specifically, the weight percent of the fistular onion stalk is 15%, the weight percent of the ginger is 34%, the weight percent of the caraway water is 10%, the weight percent of the brown sugar is 8%, the weight percent of the gingko is 13% and the weight percent of the candied date is 20%.

A preparation process of ginger onion tea comprises the following steps:

step one, preparing materials: cutting Bulbus Allii Fistulosi and rhizoma Zingiberis recens into fine powder;

Step two, processing materials: pouring clear water into a pot, adding gingko, boiling with medium fire, boiling with small fire for 20 minutes, and taking out gingko and beating into a paste; cutting into fine powder for standby, putting the candied date into a small pot for boiling, and then fishing out the candied date for standby;

pouring gingko, ginger and fistular onion stalk into caraway water for boiling;

Step four, filtering the boiled gingko, green onion, ginger and caraway water, and continuously heating the filtered liquid;

Adding brown sugar, light soy sauce and salt into the liquid, stirring uniformly, continuously boiling for 2 minutes, continuously adding chopped candied dates, and continuously boiling while keeping the boiling state;

And step six, filtering impurities from the cooked beverage, adding a preservative, and filling to finish the preparation. The preservative is food-grade preservative commonly used in industry, specifically one or more of benzoic acid, sorbic acid and parahydroxybenzoate, and the addition and measurement of the preservative are consistent with those of common drinks, and the preservative belongs to the technology disclosed in the industry and is not described more herein.

Specifically, the preparation of the material in the first step further comprises the following steps:

S1.1, selecting fresh and high-quality fistular onion stalk and ginger, and cleaning the fresh and high-quality fistular onion stalk and ginger before cutting;

s1.2, cutting by using a non-metal cutter or a plastic cutter so as to prevent the metal cutter from reacting with food materials;

S1.3, cutting off the upper end and the lower end of the fistular onion stalk, wherein the cut fistular onion stalk is required to be kept at the same length;

s1.4, selecting ginger Pi Jinmi with full ginger flesh;

S1.5, scraping ginger skin by using a skin scraper;

S1.6, removing redundant ginger skin and ginger tendon after cutting.

The method has the advantages that the fresh and high-quality fistular onion stalk and ginger are selected to ensure that the taste and the flavor of the tea soup are better, and the tea soup contains more nutritional ingredients, the mutual reaction between a metal cutter and food materials can be reduced by using a non-metal cutter or a plastic cutter for cutting, the purity of the food materials and the taste of the tea soup are ensured, and the cutting of the two ends of the fistular onion stalk and the maintenance of the same length are beneficial to the boiling process of the tea soup, so that the fistular onion stalk is uniformly dispersed, and the flavor and the nutrition are better released.

Specifically, the processing material in the second step further comprises the following steps:

s2.1, cleaning and draining ginkgo, and then cutting the ginkgo to take out the kernels and retain pulp;

S2.2, heating the water to boiling by using medium fire. Once the water begins to boil, please adjust the fire to a small fire;

S2.3, boiling the gingko in the pot for about 20 minutes by using small fire;

s2.4, cutting into fine powder for standby, wherein the diameter is 0.5cm-0.8cm;

S2.5, boiling the candied dates with medium fire for 5 minutes, fishing out the boiled candied dates, putting the candied dates on a cutting plate, and cutting the candied dates into small pieces for standby, wherein the diameter of each small piece is 1cm-2cm;

S2.6, fishing out the boiled gingko by using a filter or a strainer, and then putting the gingko into a container to be beaten into fine paste by using a powdering machine and a stirrer.

The gingko is a key component of the tea soup, the gingko is cut and the fruit pits are taken out, the tea soup is smoother, better in taste and free of influence on a human body, the gingko has faint scent, slightly bitter and slightly sweet in taste, and has the effects of treating cold and wind-cold, chemical components in the gingko can promote the generation of SOD (superoxide dismutase) which is a substance expressed by genes of the human body, so that the immunity of the human body is enhanced, the symptoms of cold and wind-cold are relieved, in addition, the gingko also has the effects of dispelling wind and dampness, relieving the symptoms of excessive phlegm, asthma and the like, the candied date has sweet taste, has the effects of warming middle-jiao and dispelling cold, helps to relieve uncomfortable symptoms caused by cold, such as cold and heat alternation, aversion to cold, abdominal pain and the like, and has the effects of moistening lung and relieving cough, can also supplement energy and improve body resistance, and helps to better cope with the cold and wind-cold.

Specifically, the third step further comprises the following specific steps:

S3.1, adding the prepared ginkgo paste into caraway water in a pot, uniformly stirring to ensure that the ginkgo paste can be uniformly dispersed in tea soup and dissolved in the tea soup;

S3.2, adjusting firepower to medium and high fire, boiling caraway water in the pot, adjusting fire to medium and low fire, and keeping a boiling state;

s3.3, pouring the minced ginger and the chopped fistular onion stalk into caraway water in a pot, and continuously boiling tea soup to dissolve the flavor and nutrition of the gingko, the ginger and the fistular onion stalk into the water;

S3.4, stirring the tea soup, ensuring uniform mixing of all materials, and simultaneously helping to release fragrance and nutrition.

The method has the advantages that the ginkgo paste is uniformly added into the caraway water in the pot, the ginkgo paste can be uniformly stirred, the ginkgo paste can be fully dispersed in the tea soup and dissolved in the tea soup, the uniform mixing of all materials can be ensured by stirring the tea soup, and the fragrance and nutrition can be better released, wherein the nutritional ingredients in the onion stalk ginger water and the brown sugar are higher, especially the brown sugar is rich in very high iron elements and sugar, the effect of supplementing qi and blood can be achieved, the onion stalk ginger brown sugar can play a very good role in dispelling cold, and the ginger belongs to warm foods and medicinal materials, and has the main effects of dispelling cold and detoxifying, the caraway taste is spicy and warm, the caraway has the effect of penetrating into the lung and stomach, and the caraway has the effects of activating spleen and stimulating appetite, reducing adverse qi and relieving vomiting; also has effects of relieving exterior syndrome and promoting eruption, and herba Coriandri can be used for treating abdominal distention, anorexia, nausea and emesis, and further rhizoma Zingiberis recens has effects of relieving exterior syndrome and dispelling cold, lowering adverse qi and relieving vomiting, eliminating phlegm and relieving cough.

Specifically, the light soy sauce accounts for 0.5 percent and the salt accounts for 0.3 percent in the step five, and the boiling time in the step five is 15-20 minutes.

Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (10)

1. The ginger onion tea is characterized by being brown liquid and slightly sweet in taste, and comprises the following raw materials in parts by weight:

2. a ginger onion tea as claimed in claim 1, wherein: the ginger onion tea comprises the following raw materials in parts by weight: 20% of fistular onion stalk, 25% of ginger, 15% of caraway water, 11% of brown sugar, 10% of ginkgo and 19% of candied date.

3. A ginger onion tea as claimed in claim 1, wherein: 15% of fistular onion stalk, 30% of ginger, 10% of caraway water, 10% of brown sugar, 15% of ginkgo and 20% of candied date.

4. A ginger onion tea as claimed in claim 1, wherein: 20% of fistular onion stalk, 30% of ginger, 10% of caraway water, 8% of brown sugar, 15% of ginkgo and 17% of candied date.

5. A ginger onion tea as claimed in claim 1, wherein: 15% of fistular onion stalk, 34% of ginger, 10% of caraway water, 8% of brown sugar, 13% of gingko and 20% of candied date.

6. The preparation process of the ginger onion tea is characterized by comprising the following steps of:

step one, preparing materials: cutting Bulbus Allii Fistulosi and rhizoma Zingiberis recens into fine powder;

Step two, processing materials: pouring clear water into a pot, adding gingko, boiling with medium fire, boiling with small fire for 20 minutes, and taking out gingko and beating into a paste; cutting into fine powder for standby, putting the candied date into a small pot for boiling, and then fishing out the candied date for standby;

pouring gingko, ginger and fistular onion stalk into caraway water for boiling;

Step four, filtering the boiled gingko, green onion, ginger and caraway water, and continuously heating the filtered liquid;

Adding brown sugar, light soy sauce and salt into the liquid, stirring uniformly, continuously boiling for 2 minutes, continuously adding chopped candied dates, and continuously boiling while keeping the boiling state;

And step six, dehydrating, preserving and bagging the boiled beverage.

7. The process for preparing ginger onion tea as claimed in claim 1, wherein: the preparation of the material in the first step further comprises the following steps:

S1.1, selecting fresh and high-quality fistular onion stalk and ginger, and cleaning the fresh and high-quality fistular onion stalk and ginger before cutting;

s1.2, cutting by using a non-metal cutter or a plastic cutter so as to prevent the metal cutter from reacting with food materials;

S1.3, cutting off the upper end and the lower end of the fistular onion stalk, wherein the cut fistular onion stalk is required to be kept at the same length;

s1.4, selecting ginger Pi Jinmi with full ginger flesh;

S1.5, scraping ginger skin by using a skin scraper;

S1.6, removing redundant ginger skin and ginger tendon after cutting.

8. The process for preparing ginger onion tea as claimed in claim 1, wherein: the processing material in the second step further comprises the following steps:

s2.1, cleaning and draining ginkgo, and then cutting the ginkgo to take out the kernels and retain pulp;

S2.2, heating the water to boiling by using medium fire. Once the water begins to boil, please adjust the fire to a small fire;

S2.3, boiling the gingko in the pot for about 20 minutes by using small fire;

s2.4, cutting into fine powder for standby, wherein the diameter is 0.5cm-0.8cm;

S2.5, boiling the candied dates with medium fire for 5 minutes, fishing out the boiled candied dates, putting the candied dates on a cutting plate, and cutting the candied dates into small pieces for standby, wherein the diameter of each small piece is 1cm-2cm;

S2.6, fishing out the boiled gingko by using a filter or a strainer, and then putting the gingko into a container to be beaten into fine paste by using a powdering machine and a stirrer.

9. The process for preparing ginger onion tea as claimed in claim 1, wherein: the third step further comprises the following specific steps:

S3.1, adding the prepared ginkgo paste into caraway water in a pot, uniformly stirring to ensure that the ginkgo paste can be uniformly dispersed in tea soup and dissolved in the tea soup;

S3.2, adjusting firepower to medium and high fire, boiling caraway water in the pot, adjusting fire to medium and low fire, and keeping a boiling state;

s3.3, pouring the minced ginger and the chopped fistular onion stalk into caraway water in a pot, and continuously boiling tea soup to dissolve the flavor and nutrition of the gingko, the ginger and the fistular onion stalk into the water;

S3.4, stirring the tea soup, ensuring uniform mixing of all materials, and simultaneously helping to release fragrance and nutrition.

10. The process for preparing ginger onion tea as claimed in claim 1, wherein: the light soy sauce accounts for 0.5 percent in the step five, the salt accounts for 0.3 percent, and the boiling time in the step five is 15-20 minutes.