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White tea salted meat, marinade and preparation method of white tea salted meat

A technology of white tea bacon and marinade, applied in the field of meat pickled products, can solve the problems of thick surface oxide layer, low nutritional value, low edible rate, etc., and achieve the effect of delicious taste, high nutritional value and soft taste

Pending Publication Date: 2022-07-29
ANJI QIANDAOWAN WHITE TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional meat pickled products in this field generally have problems such as high salt, poor taste, low nutritional value, weak aroma, thick surface oxide layer, low edible rate, and short shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] The present invention also provides a method for preparing the above white tea bacon, comprising the steps of: rubbing the meat and the marinade evenly to dry, baking at a constant temperature of 52-58°C for 1.8-2.2 hours, and drying for 30-50 minutes.

[0031] The present invention does not specifically limit the type of meat, and conventional meat products in the art can be used. In the present invention, the meat product after the blood-drying water is preferred, and the present invention does not specifically limit the time of the blood-drying water, preferably 1-3h, more preferably 2h. The present invention has no special limitation on the number of times of rubbing and drying the meat and the marinade, preferably three times. The drying time after the first rubbing is preferably 1-2h, more preferably 1.3-1.7h, and the drying time after the second rubbing is preferably 1.3-1.7h, more preferably 1.4- 1.6h, the drying time after the third rubbing is preferably 0.8-1...

Embodiment 1

[0034] Accurately weigh 100g of white tea, 5g of Codonopsis Radix, 3g of Atractylodes Rhizoma, 5g of Licorice, 3g of Salvia miltiorrhiza, 4g of Hawthorn, 4g of Atractylodes, 6g of Astragalus, 2g of Cardamom, 3g of Magnolia, 4g of Iron Leaf, 5g of Cumin, 5g of Cinnamon, 5g of Chinese Prickly Pear, 5g of Star Anise , bay leaf 6g, red pepper 10g, angelica 6g, chuanxiong 5g, spirit herb 8g, old ginger 50g, edible salt 1500g, mixed and pulverized to obtain marinade powder.

[0035] Accurately weigh 34880g of pork, wash it, dry it with blood for 2 hours, rub it with the marinade powder for the first time, dry it for 1.5 hours after rubbing it evenly, and then do the second rubbing, dry it for 1.5 hours after rubbing it evenly, and then proceed to the first step. Rub it evenly three times, dry it for 1 hour after rubbing it well, then put it into a 55°C constant temperature baking oven for 2 hours, take it out, dry it for 40 minutes, sterilize it with a UV lamp for 2 minutes, and vacu...

Embodiment 2

[0037]Accurately weigh 100g of white tea, 5g of fried Codonopsis, 3g of fried Atractylodes, 5g of licorice, 3g of Salvia, 4g of Jiaoshan Hawthorn, 4g of fried Atractylodes, 6g of Astragalus, 2g of Cardamom, 3g of Magnolia, 4g of Iron Leaf, 5g of Cumin, 5g of Cinnamon 5g of Chinese prickly ash, 5g of star anise, 6g of bay leaf, 10g of red pepper, 6g of Angelica dahurica, 5g of Chuanxiong, 8g of herbs, 50g of old ginger, and 1500g of edible salt are mixed and pulverized to obtain marinade powder.

[0038] Accurately weigh 34880g of pork, wash it, dry it with blood for 2 hours, rub it with the marinade powder for the first time, dry it for 1.5 hours after rubbing it evenly, and then do the second rubbing, dry it for 1.5 hours after rubbing it evenly, and then proceed to the first step. Rub it evenly three times, dry it for 1 hour after rubbing it well, then put it into a 55°C constant temperature baking oven for 2 hours, take it out, dry it for 40 minutes, sterilize it with a UV l...

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Abstract

The invention provides white tea salted meat, a salting material and a preparation method of the white tea salted meat, and belongs to the technical field of meat salted products. The white tea salted meat marinade provided by the invention comprises white tea, codonopsis pilosula, bighead atractylodes rhizome, liquorice, salvia miltiorrhiza, hawthorn, rhizoma atractylodis, astragalus membranaceus, amomum kravanh, mangnolia officinalis, folium cycas, fennel, cinnamon, pepper, anise, myrcia, red pepper, angelica dahurica, ligusticum wallichii, lysimachia foenum-graecum hance, old ginger and edible salt. After being mixed and pickled with meat, the formula effectively promotes the softness of meat fibers and inhibits the growth of microorganisms through the processes of repeated friction, airing and the like, so that the product has unique taste and flavor, is fat but not greasy, is pickled but not salty, can be stored for a long time without adding any preservative, and changes the flavor style of the traditional pickled meat product.

Description

technical field [0001] The invention belongs to the technical field of meat pickled products, and in particular relates to a white tea bacon, a marinade and a preparation method thereof. Background technique [0002] Poultry and animal meat pickled products are mostly pickled with salt, also known as pickled meat, salted meat, and bacon. They have the inherent flavor of bacon, which solves the problem of people in rural and remote mountainous areas due to inconvenience in transportation, difficulty in food preservation and other problems. Problems such as poor harvest season in animal husbandry. Cured meat is a popular food. Good cured meat has a clean appearance, neat knife work, no mucus on the surface, bright red color of the cut surface, and slightly yellowish fat. Because of its delicious taste and long-term preservation, it is very popular among consumers. [0003] However, with the continuous improvement of people's living standards, higher demands are put forward f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/10A23L13/70A23L27/10A23L27/40A23B4/023
CPCA23L13/428A23L13/10A23L13/72A23L27/10A23L27/40A23B4/0235A23V2002/00A23V2200/02A23V2200/10A23V2200/14
Inventor 陈锁
Owner ANJI QIANDAOWAN WHITE TEA
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