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Processing method for Tujia oil tea soup

A processing method and technology of camellia oleifera, which is applied in the field of processing Tujia camellia oleifera soup, can solve the problems of not being able to find and meet the needs of Tujia camellia oleifera soup, and achieve the effect of attractive soup color, increased memory and delicious taste

Inactive Publication Date: 2016-08-17
范才成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, with the convenience of logistics, the prosperity of tourism, and the rise of e-commerce, this traditional delicacy cannot be found, and it cannot meet the needs of Tujia oil tea soup from Tujia children and even the general public.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Process and produce a kind of Tujia camellia oleifera soup. The camellia oleifera soup is completed by eight processes including prefabricating raw camellia oleifera leaves, making fried rice, preparing ingredients, making ginger pepper oil, making camellia oleifera, making garlic oil, mixing and bagging. The specific methods are as follows:

[0026] (1) Prefabricated original leaves of camellia oleifera: Pick spring or summer tea grown in selenium-rich soil in Wuling Mountain area, wash and drain the fresh tea leaves until there is no moisture on the outer surface of the tea leaves, and then put the fresh tea leaves in a high temperature of 100°C Toss the leaves in the steam room for greening, repeatedly toss the tea leaves in the steam room for 3 minutes, then directly bake the tea leaves in a baking environment of 55°C for 90 minutes while they are still hot, and turn them every 4 minutes until the moisture content drops to 5%, that is, The original leaves of Camellia...

Embodiment 2

[0036]Process and produce a kind of Tujia camellia oleifera soup. The camellia oleifera soup is completed by eight processes including prefabricating raw camellia oleifera leaves, making fried rice, preparing ingredients, making ginger pepper oil, making camellia oleifera, making garlic oil, mixing and bagging. The specific methods are as follows:

[0037] (1) Prefabricated original leaves of camellia oleifera: Pick spring or summer tea grown in selenium-rich soil in Wuling Mountain area, wash and drain the fresh tea leaves until there is no moisture on the outer surface of the tea leaves, and then put the fresh tea leaves in a high temperature of 100°C Toss the leaves in the steam room for greening, and repeatedly throw them in the steam room for 4 minutes, then directly bake the tea leaves in a baking environment of 60°C for 120 minutes while they are hot, and turn them every 5 minutes until the moisture content drops to 6%, that is, The original leaves of Camellia oleifera a...

Embodiment 3

[0047] Process and produce a kind of Tujia camellia oleifera soup. The camellia oleifera soup is completed by eight processes including prefabricating raw camellia oleifera leaves, making fried rice, preparing ingredients, making ginger pepper oil, making camellia oleifera, making garlic oil, mixing and bagging. The specific methods are as follows:

[0048] (1) Prefabricated original leaves of camellia oleifera: Pick spring or summer tea grown in selenium-rich soil in Wuling Mountain area, wash and drain the fresh tea leaves until there is no moisture on the outer surface of the tea leaves, and then put the fresh tea leaves in a high temperature of 100°C Toss the leaves in the steam room for greening, repeatedly toss them in the steam room for 5 minutes, then directly bake the tea leaves in a baking environment at 65°C for 150 minutes while they are still hot, and turn them every 5 minutes until the moisture content drops to 7%. The original leaves of camellia oleifera are pack...

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Abstract

The invention discloses a processing method for Tujia oil tea soup. The method is implemented by totally 8 procedures of primary oil tealeaves pretreatment, parched rice preparation, accessory preparation, ginger-pepper oil preparation, oil tea preparation, garlic oil preparation, mixing and bagging. When the Tujia oil tea soup is drunk, a small oil tea soup bag is torn, so that oil tea soup is poured in a bowl and mixed with boiling water, and a bowl of delicious Tujia oil tea soup is made after 1 to 2 minutes, wherein the parched rice can be replaced with oil-fried soybeans, crisp fat and oily bean curds. The processing method has the benefits that the tealeaves and various accessories are fried, organic tealeaves rich in elementary selenium in a Tujia mountainous area, wild camellia oil, the parched rice and the like are selected, and garlic sprouts and parched rice perfectly matched with oil tea soup are matched, so that the Tujia oil tea soup is delicious, and can be drunk after being mixed with boiling water; the oil tea soup has tea fragrance, attractive soup color and endless aftertaste, and tastes delicious, memories of people about conventional food can be increased, and a health food material with a nostalgia flavor is provided for Tujia people spread all over the world and other people fond of oil tea soup.

Description

technical field [0001] The invention relates to a processing method of ethnic minority food, in particular to a processing method of Tujia camellia oleifera soup. technical background [0002] Among the tea drinks of ethnic minorities, Tibetan butter tea, Mongolian milk tea, Dali Bai roasted tea, and Tujia oil tea soup are more famous. Tujia oil tea soup is one of the representative cultural phenomena of Tujia people. It is called "Sesi Zesha" in Tujia language, and it can be called a unique Chinese tea culture with a long history. According to the "Laifeng County Chronicles" in the Qing Dynasty: "The natives fried soybeans, corn, rice flowers, green coke and other things, took water and oil, boiled tea and soup, and paid tribute to them. The name is: 'Camellia oleifera'" . Tujia oil tea soup, Tibetan butter tea, and Mongolian milk tea are known as the three famous drinks in China. Many Tujia people in Wuling Mountains like to drink this soup. It is fragrant, crisp, smoot...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 范才成范瀚霖
Owner 范才成
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