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Pu'er tea cooked meat and its processing method

A Pu-erh tea and cooked meat technology, which is applied in application, food preparation, food science, etc., can solve the problems affecting the purity of tea aroma, product elimination, and single beneficial effect, so as to achieve a refreshing and non-greasy taste, reduce tea aroma, and inhibit The effect of lipids

Inactive Publication Date: 2011-07-06
张日成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 prepares Pu'er tea cooked beef (Pu'er tea is joined with tea soup)

[0024] ① Weigh the raw materials according to the following proportions: 10Kg of beef, 1.50Kg of Yunnan Puer tea, 0.50Kg of rice wine, 0.10Kg of ginger, 0.30Kg of refined salt, 0.50Kg of Jinhua ham, and set aside;

[0025] ②Preparation of Pu-erh tea soup: Mix 1.50Kg of Yunnan Pu-erh tea weighed in step ① with 7.50Kg of boiling water in a container, heat and stir at a constant temperature of 90°C until the soup color is red wine color and the color does not deepen, then drain Remove the Pu'er tea leaves to obtain a clear liquid with a red wine color, which is Pu'er tea soup, and set aside;

[0026] ③Wash the beef weighed in step ① and divide it into cubes for later use;

[0027] ④ Take 3 / 4 (0.225Kg) of the salt weighed in step ①, use it to smear the beef treated in step ③, marinate for 6 hours, take it out and soak it in clean water for at least 30 minutes, then take out the beef and drain...

Embodiment 2

[0031] Embodiment 2 prepares cooked beef with Pu'er tea (Pu'er tea is joined with tea slurry)

[0032] 1. Take raw materials according to the following proportioning ratio: 20Kg of beef, other raw materials are twice as much as in Example 1 and are mixed with 3.00Kg of Yunnan Pu'er tea, 1.00Kg of yellow rice wine, 0.20Kg of ginger, 0.60Kg of refined salt, 1.00Kg of Jinhua ham, and set aside;

[0033] ②Preparation of Pu-erh tea slurry: Mix 3.00Kg of Yunnan Pu-erh tea weighed in step ① with 15.00Kg of boiling water in a container, heat and stir at a constant temperature of 90°C until the soup color is red wine color and the color does not deepen, and then together with All the tea leaves of Pu'er tea are transferred to the water mill, and the fineness of Pu'er tea leaves is ground to 60 mesh at the thickest, which is Pu'er tea slurry, which is ready for use;

[0034] ③Wash the beef weighed in step ① and divide it into cubes for later use;

[0035] ④ Take 3 / 4 (0.45Kg) of the sal...

Embodiment 3

[0039]Embodiment 3 prepares Pu'er tea cooked pork ribs (Pu'er tea is mixed with tea soup)

[0040] ① Weigh the raw materials according to the following proportions: 10Kg of pork ribs and pork ribs, mixed with 150Kg of Yunnan Pu'er tea, 0.25Kg of rice wine, 0.05Kg of ginger, 0.15Kg of refined salt, 1.00Kg of Jinhua ham, and set aside;

[0041] 2. prepare Pu'er tea soup by the method for embodiment 1, standby;

[0042] ③Wash the pork ribs weighed in step ① and divide them into long cubes for later use;

[0043] ④ Take 1 / 2 (0.075Kg) of the salt weighed in step ①, use it to smear the pork ribs processed in step ③, marinate for 4 hours, take it out and soak it in clean water for at least 30 minutes, and then take out the pork ribs Drain the blood from the pork ribs and set aside;

[0044] ⑤Add the pork ribs processed in step ④ and the Jinhua ham weighed in step ① into the pot, heat until froth is produced, skim off the froth, put in the rice wine weighed in step ①, ginger, and th...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/314A23L1/31A23L1/311A23L1/315A23L13/00A23L13/10A23L13/40A23L13/50
Inventor 张日成
Owner 张日成
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