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Method for preparing Pu'er tea beef

A production method and technology of Pu'er tea, applied in food preparation, application, food science, etc., can solve the problem of single taste and achieve the effect of rich nutrition and good taste

Active Publication Date: 2010-06-30
RUILI DAIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing beef jerky is either five-flavored or spicy, relatively single in taste, and cannot more widely meet people's requirements for the color, fragrance, taste and nutrition of instant beef

Method used

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  • Method for preparing Pu'er tea beef
  • Method for preparing Pu'er tea beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] (1) Selection of raw meat: select 100kg of beef shank that meets the relevant national standards, remove tendons and oil;

[0044] (2) Divide into pieces: Divide into meat pieces with a width of 2-5cm and a length of 3-20cm;

[0045] (3) Marinate I: add Pu'er tea powder to the cut beef, stir evenly, and marinate at 5°C for 8 hours;

[0046] (4) Marinate II: add auxiliary materials to the beef that has been marinated I, and marinate for 3 hours at 5°C;

[0047] (5) Drying: the beef marinated II is naturally dried for 10 hours;

[0048] (6) Baking: Naturally bake the dried beef with charcoal for 10 hours at a temperature of 60°C;

[0049] (7) Cooking: add spices to the Pu'er tea juice and cook for 90 minutes at a temperature of 80°C;

[0050] (8) Sliced, block, diced or shredded: cut the cooked beef into small pieces;

[0051] (9) Add seasoning and stir: add seasoning to the beef cut into small pieces, stir to taste;

[0052] (10) Vacuum packaging;

[0053] (11) Ste...

Embodiment 2

[0057] (1) Selection of raw meat: select 200kg of beef that meets the relevant national standards, remove gluten and oil;

[0058] (2) Divide into pieces: Divide into meat pieces with a width of 3-7cm and a length of 10-30cm;

[0059] (3) Marinate I: add Pu'er tea powder to the beef that is divided into pieces, stir evenly, and marinate for 10 hours at 20°C;

[0060] (4) Marinate II: Add auxiliary materials to the beef that has been marinated I, and marinate for 5 hours at 20°C;

[0061] (5) Drying: the beef marinated II is naturally dried for 15 hours;

[0062] (6) Baking: Naturally bake the dried beef with charcoal for 20 hours at a temperature of 80°C;

[0063] (7) Cooking: add spices to the Pu'er tea juice, and cook for 60 minutes at a temperature of 85°C;

[0064] (8) Sliced, block, diced or shredded: cut the cooked beef into diced meat;

[0065] (9) Add seasoning and stir: add seasoning to the diced beef, stir to taste;

[0066] (10) Vacuum packaging;

[0067] (11) S...

Embodiment 3

[0071] 1) Selection of raw meat: select 300kg of beef that meets the relevant national standards, remove gluten and oil;

[0072] (2) Divide into pieces: Divide into meat pieces with a width of 5-10cm and a length of 30-50cm;

[0073] (3) Marinate I: add Pu'er tea powder to the beef that is divided into pieces, stir evenly, and marinate for 12 hours at 30°C;

[0074] (4) Marinate II: Add auxiliary materials to the beef that has been marinated I, and marinate at 30°C for 6 hours;

[0075] (5) Drying: the beef marinated II is naturally dried for 24 hours;

[0076] (6) Baking: bake the dried beef in an oven for 25 hours at a temperature of 90°C;

[0077] (7) Cooking: add spices to the Pu'er tea juice, and cook for 60 minutes at a temperature of 90°C;

[0078] (8) Sliced, block, diced or shredded: cut the cooked beef into shredded meat;

[0079] (9) Add seasoning and stir: add seasoning to the shredded beef, stir and season;

[0080] (10) Vacuum packaging;

[0081] (11) Ster...

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Abstract

The invention discloses a method for preparing Pu'er tea beef. The method comprises the following steps of: selecting material beef; cutting the material beef into blocks; adding Pu'er tea powder, uniformly stirring and preserving the beef; adding spices and preserving the beef; drying the beef in the sun; roasting the beef; adding spices into the Pu'er tea juice and boiling the Pu'er tea juice; cutting the beef into pieces, blocks, dices or slices; adding seasonings and stirring the beef for seasoning; performing vacuum packaging; boiling packaged beef for sterilization; and warehousing the finished products. In the method, by adding the Pu'er tea in the preparation process of the beef and into ingredients, a novel process for preparing the beef is created; due to the combination of the beef and the Pu'er tea, the beef prepared by the method has rich nutrients of the beef and various health-care functions of the Pu'er tea; and simultaneously the flesh flavor is mixed with natural fragrance of the Pu'er tea, so that the invention provides people with the food which has rich nutrients and excellent color, fragrance and taste.

Description

technical field [0001] The invention belongs to the field of meat product processing, and in particular relates to a method for preparing Pu'er tea beef. Background technique [0002] With the continuous improvement of living standards, people have higher and higher requirements for food types, quality, taste and nutrition. Beef is loved by many people because of its rich protein content. In addition to traditional cooking and processing, beef is also processed It can be made into instant food such as meat floss and jerky for people to enjoy at any time. Existing beef jerky is either five-flavored or spicy, relatively single in mouthfeel, and cannot more widely satisfy people's requirements for the color, fragrance, taste and nutrition of instant beef. Pu-erh tea is made from large-leaf sun-dried green tea and processed through post-fermentation. The color of Pu'er tea soup is red, thick and bright, the smell is unique and fragrant, and the taste is mellow and sweet. Pu'er...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L1/30A23L33/105
Inventor 黄海洲
Owner RUILI DAIWANG FOOD
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