Pu'er tea cooked meat and its processing method

Abstract

The invention relates to a Puerh tea cooked meat and a processing method thereof. Mixture ratios of raw materials used in the processing are that: 0.05-1.50Kg of Puerh tea is added to each 10 Kg of meat, 0.25-1.50Kg of alcohol, 0.05-1.50Kg of ginger, 0.20-0.40Kg of salt and 0.20-1.50Kg of ham; wherein, the Pu-erh tea is added after being processed into Pu-erh tea infusion or paste, the meat is bright flesh, bone-in meat or bone-in meat with skin of pigs, sheep, cattle, asses, dogs, rabbits, chickens, ducks, geese or pigeons. The raw materials are selected and weighed according to the mixture ratios; the meat is washed and / or cut and then washed after being pickled to desalt, boiled with the ham; after froth is removed, the mixed soup is boiled and stewed with other raw materials to be 80-percent-done; the boiled mixture is cooled, put into vacuum plastic bags for vacuum pumping, heated for disinfection and then further ripened; at last, the Pu-erh tea cooked meat with the beneficial effects and flavor of the Pu-erh tea but without sugar is prepared. The processing method is simple and has no damage to the beneficial components in the Pu-erh tea.

Description

technical field [0001] The invention relates to Pu'er tea cooked meat and a processing method thereof, belonging to the field of food processing. Background technique [0002] All kinds of cooked meat of livestock and poultry is an important source of daily protein nutrition for Chinese people. Many traditional products with local characteristics, such as Zhenjiang Meat, Wuxi Pork Ribs, Huainan Sauce Duck, etc., have been passed down for hundreds of years and are deeply loved by consumers. Since the reform and opening up, with the great abundance of agricultural and sideline products, people's living standards have been greatly improved, and people have gradually stayed away from the fatty cooked meat of livestock and poultry that was heavy in fat and sugar. People are more in pursuit of a nutritional and healthy balanced food. Traditional cooked meat of livestock and poultry is mostly made of stewed soup and various seasonings such as star anise, pepper, ginger, monosodiu...

AI Technical Summary

Problems solved by technology

In Chinese invention patent applications 93104393.x and 200510015647.2, two kinds of tea meat are disclosed. These two kinds of tea meat are soaked in tea water mixed with salt and tea leaves to soak fresh meat, and then boiled together with various seasonings and dried. It is prepared, and the tea leaves used are preferably green tea or scented tea. Although the beneficial components and tea fragrance of green tea or scented tea are added to the meat, the main components beneficial to the human body in these green teas and jasmine teas are tea polyphenols. Relatively simple, in addition, a variety of seasonings (including sugar) are still used, which not only fails to make the product free from sugar, but also affects the purity of the tea aroma.