Processing method of soy-sauce-free tea-scented pork ribs

Abstract

The invention discloses a production method of tea-scented pork ribs, comprising the steps of treatment of raw material, boiling of low-concentration brown tea, rolling, blanching, stir-frying with sugar, marinating, boiling of high-concentration brown tea, and boiling-down. The quality of the tea-scented pork ribs can be comprehensively improved in terms of color, aroma and taste through injecting, rolling, and boiling of high-concentration brown tea.

Description

technical field [0001] The invention relates to a processing method of soy sauce-free and tea-flavored pork ribs, which belongs to the technical field of food processing. Background technique [0002] my country is a big country in the production and consumption of meat products, and it has been ranked first in the world for more than ten years. With the improvement of domestic consumption level, consumers have higher and higher requirements for the quality of meat products. Convenience, safety, delicacy, green health, nutrition and functional meat products have gradually become the mainstream of market consumption. Tea is a traditional Chinese drink. Tea is rich in substances, not only rich in tea protein, vitamins and minerals, but also contains caffeine and polyphenols that have health effects on the human body; with the improvement of tea ingredients and pharmacological effects In-depth research has proved that tea has a wide range of health care effects. Pork ribs are...

AI Technical Summary

Problems solved by technology

The Pu'er tea cooked meat prepared by this method has many deficiencies in terms of the food field, and the main ones are: 1. The process of removing fishy smell is to smear the raw meat with edible salt and soak it in water. It is easy to lead to the precipitation of the content substances in the raw meat, resulting in the loss of product flavor and nutrition

2. The method for preparing Pu’er tea cooked meat lacks a coloring process, the surface of the prepared product is dark, dull, lacks appearance, and the product competitiveness is low. At the same time, each batch of Pu’er tea soup cannot be effectively used, thereby increasing the product production cost

3. Pu-erh tea soup and cooked meat are boiled and stewed until they are fully cooked and heated for a long time at high temperature, which will easily lead to the loss of flavor substances of Pu-erh tea and impure flavor.