Processing method for tea flavor sandwich meat

Abstract

The invention relates to a processing method for tea flavor sandwich meat. Currently, no processing method can make a special tea flavor sandwich meat which combines tea powder and pork perfectly. The processing method provided by the invention comprises the following steps in sequence: raw material treating process, vacuum rolling kneading process, layering spread screening process, drying process, cutting steaming and boiling process, electrical toasting process, vacuum packaging process and airflow sterilization process; in the raw material process, 170 parts of pork piece and 30 parts of meat paste are weighed and uniformly mixed, so as to obtain meat stuffing A, 90 parts of pork piece and 10 parts meat paste are weighed and uniformly mixed, so as to obtain meat stuffing B; in the vacuum rolling and kneading process, 0.5 to 1 part of sodium alginate tech grade, 0.3 part to 0.8 part of guar gum, 1.8 to 2.3 parts of tea powder, 0.08 to 0.13 part of beta-cyclodextrin and 7 to 12 parts of drinking water are uniformly mixed, so as to obtain tea powder capsule clathrate adhesive solution. According to the method provided by the invention, tea powder and pork can be combined perfectly, and the prepared tea flavor sandwich meat is special in flavor.

Description

technical field [0001] The invention relates to a processing method of tea-flavored sandwich jerky, which is a jerky processing technology using pork and tea powder as raw materials, and belongs to the technical field of deep processing of leisure meat products. Background technique [0002] It is well known that tealeaves has health care function, but because people's preferences are different, some people do not like to drink tea, but expect to be able to utilize the health care function of tealeaves, so tea food emerges at the historic moment. After research, people found that there are more than 300 kinds of chemical components in tea, such as flavonols, flavonoids, polyphenols, minerals, amino acids and polysaccharides. Tea contains a variety of water-soluble vitamins needed by the human body, including vitamin C and vitamin B. There are more than 25 kinds of amino acids in tea, and there are also histidine needed for the growth and development of babies. Tea can effec...

AI Technical Summary

Problems solved by technology

The addition of tea can not only make the finished sauced beef have a long-lasting tea flavor, but also remove the greasy taste of beef. Hawthorn can tenderize the beef and make the sauced beef have a crispy taste; appropriate amount of gardenia and cloves in the cured meat soup etc. have good coloring and antiseptic effects on beef, and the beef cooked in sauce does not contain nitrite; , Huang Lian and ebony and other substances make it difficult for the tea fragrance to be fully and effectively exerted, that is, the perfect combination of tea and meat cannot be achieved

Another example is that the publication date is December 16, 2009, and the publication number is CN101601476 Chinese patent, which discloses a method for processing bacon, which includes the following steps: A. material selection, refrigeration, and cutting; B. wiping C. Cleaning; D. Hanging; E. Smoked; One of the characteristics of this bacon processing method is that the selected spices are green tea, pepper, star anise, grass fruit, fragrant leaves, spirit grass, and fragrant It is made from a mixture of bacon and bacon, and the green tea ingredients contained in it can not only inhibit the formation of nitrite, but also inhibit the absorption of fat in the human large intestine, so that the bacon has a unique flavor and reduces the burden on the human stomach; The selected spices are mixed with green tea, Chinese prickly ash, star anise, grass fruit, fragrant leaves, spirit grass, paixiang, and Gan Si. Therefore, it is difficult for the tea aroma of the bacon prepared by this processing method to be fully and effectively exerted, that is, it cannot reach The perfect combination of tea and meat

[0005] To sum up, there is currently no tea powder and pork that can be perfectly combined and have a unique flavor. When consumers taste the deliciousness of pork, they can take into account the nutrition of tea powder. The processing method of tea-flavored sandwich jerky

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