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Camellia oleifera soup and preparation method thereof

A technology of camellia oleifera and tea soup, which is applied in the field of camellia oleifera tea soup and its preparation, which can solve the problems of damage to raw materials and achieve the effects of low moisture content, strong taste and strong smell

Active Publication Date: 2017-12-05
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the raw materials of traditional Camellia oleifera are mostly prepared by frying and frying, and the ingredients of the raw materials are easily damaged.

Method used

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  • Camellia oleifera soup and preparation method thereof
  • Camellia oleifera soup and preparation method thereof
  • Camellia oleifera soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Camellia oleifera tea soup components: It consists of 1000L camellia oleifera and 300 grams of pork tube bone soup. Camellia oleifera components are: 30g of tea leaves (10g of Shiya tea, 20g of Longjing tea), 50g of beans (25g of mung beans, 15g of soybeans, 10g of black beans), peanuts 15g, 30g peanut oil, 50g ginger, 20g shiitake mushrooms, 40g scallions with whiskers.

[0030] Preparation steps:

[0031] Step A: Pretreatment of tea leaves and other auxiliary materials: tea leaves are first soaked in warm water at 40-50°C until the tea leaves are fully unfolded; the beans are slightly crushed, pre-soaked until the skin swells and fall off, and steamed for later use; mushrooms are soaked in warm water until unfolded, Then drain the water and set aside; crush the ginger, cut the green onion into sections, and set aside;

[0032] Step B: Roasting of tea leaves and auxiliary materials: heat a pan with low heat, add peanut oil, roast the peanuts first, then add tea leaves...

Embodiment 2

[0038] A composition of camellia oleifera tea soup consists of 1000L camellia oleifera and 300g of pig tube bone soup, and the camellia oleifera component is: every 1000L camellia oleifera is made up of the following raw materials in parts by weight: 60g of tea leaves (15g of Shiya tea and 45g of Longjing tea), beans 30g (mung bean 15g, red bean 15g), peanut 15g, peanut oil 30g, ginger 50g, shiitake mushroom 20g, scallion with whiskers 40g.

[0039] Preparation steps:

[0040] Step A: Pretreatment of tea leaves and other auxiliary materials: tea leaves are soaked in warm water at 40-50°C until the tea leaves are fully unfolded; the beans are slightly crushed, pre-soaked until the skin swells and fall off, and steamed for later use; mushrooms are soaked in warm water until Unfold, then drain and set aside; crush ginger, cut scallions into sections, set aside;

[0041] Step B: Roasting of tea leaves and auxiliary materials: heat a pan with low heat, add peanut oil, roast the pe...

Embodiment 3

[0047] A composition of camellia oleifera tea soup: by 1000L camellia oleifera and 250g of pork tube bone soup, the camellia oleifera component is made up of the raw material of following parts by weight: 45g of tealeaves (15g of Shiya tea, 30g of Longjing tea), 40g of beans (20g of mung bean, soybean 10g, black beans 10g), peanuts 18g, peanut oil 25g, ginger 75g, shiitake mushrooms 15g, scallions with whiskers 50g.

[0048] Preparation steps:

[0049]Step A: Pretreatment of tea leaves and other auxiliary materials: tea leaves are first soaked in warm water at 40-50°C until the tea leaves are fully unfolded; the beans are slightly crushed, pre-soaked until the skin swells and fall off, and then steamed for later use; mushrooms are soaked in warm water until just Unfold, then drain and set aside; crush ginger, cut scallions into sections, set aside;

[0050] Step B: Roasting of tea leaves and auxiliary materials: heat a pan with low heat, add peanut oil, roast the peanuts firs...

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Abstract

The invention provides oil camellia soup and a preparation method of the oil camellia soup. The oil camellia soup is prepared from oil camellia and pork bone soup, wherein the oil camellia per 1000L is prepared from the following raw materials by weight: 30-60g of tea leaves, 30-50g of beans, 15-20g of peanuts, 20-30g of peanut oil, 50-100g of gingers, 10-20g of mushrooms, and 40-60g of scallion stalk with beards, and the mass ratio of the pork bone soup to the oil camellia is 1:3-1:4. The oil camellia soup is glossy, has smooth and fine mouthfeel, has mellow taste, is sweet after being tasted, and has special flavor and high sensory evaluation, and the nutritional quality of the oil camellia can be effectively improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to camellia oleifera soup and a preparation method thereof. Background technique [0002] Camellia oleifera is a famous food in Guilin, Guangxi. It has the functions of dispelling cold and dampness, refreshing and satiety. From the perspective of nutrition, tea is rich in trace elements, such as zinc, manganese, magnesium, etc., which can supplement the trace elements that the human body lacks. Ordinary green tea is only brewed in boiling water to get the taste, while camellia oleifera has additional steps of frying and crushing, which can better release the trace elements in the tea leaves, which is beneficial to the body's absorption. However, the raw materials of traditional Camellia oleifera are mostly prepared by frying and frying, and the ingredients of the raw materials are easily damaged. Contents of the invention [0003] The invention provides a camellia olei...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L23/00
CPCA23F3/14
Inventor 廖芬阳仁桂杨柳文仁德
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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