Brewing type freeze-dried tea-fragrance semi-dry sliced meat as well as preparation method and application of brewing type freeze-dried tea-fragrance semi-dry sliced meat

Abstract

The invention provides brewing type freeze-dried tea-flavored semi-dried meat slices as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) preparing sauce; (2) injecting pork, rolling, pickling, filling into a mold, curing, freezing, and cutting; and (3) dishing, freezing, and performing vacuum freeze-drying to obtain the brewing type freeze-dried tea-flavored semi-dried meat slices. The water content of the brewing type freeze-dried tea-fragrance semi-dry sliced meat is controlled to be 18-22 wt%, the situation that the sliced meat becomes hard and crisp and is broken after the water content of the sliced meat is reduced to be below 7% due to the fact that the sliced meat is put into instant noodle products and is absorbed by dough cakes can be solved, meanwhile, the energy consumption of the product is reduced by adopting a one-time drying and moisture regaining-free process, and the production cost is reduced. The rehydrated meat slices are elastic in mouth feel, the rehydration rate is 280-320%, the meat slices are real in biting feeling and rich in meat flavor, the moisture of the dried semi-dried meat slices is 8-10% higher than that of traditional dried meat slices, and the dried semi-dried meat slices are softer in texture, free of cracks on the surfaces, not prone to damage, more beneficial to transportation and storage and capable of being stored at normal temperature for a long time.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a brewing type freeze-dried tea-flavored semi-dry meat slice and a preparation method and application thereof. BACKGROUND

[0002] Under the current fast-paced lifestyle, the market for convenience foods is showing a thriving trend, and consumers' demand for convenience foods is becoming increasingly diversified and demanding. Among them, the meat products in convenience foods, as an important component, are also in constant upgrading of market competition. The meat products in traditional convenience foods mostly use vacuum freeze-dried or hot air dried dehydrated meat products, which have the disadvantages of high energy consumption and long processing period.

[0003] Firstly, the restructured meat product directly dried to 1-2% of moisture has high energy consumption and small specifications. When the specifications are enlarged, the product is relatively brittle due to low moisture, and is very easy to break. Secondly, the existing large meat products on the market first vacuum freeze-dry the meat slices to 1-2% of moisture to completely dry, and then use the rehydration interval to increase the moisture of the meat slices to 9-13% to prevent breakage. This process has a longer production cycle and higher energy consumption.

[0004] In summary, the traditional dehydrated meat product preparation process has the following disadvantages: (1) the dried moisture is too low, the production energy consumption is high, the production period is long, and the product added value is low; (2) the meat slices are easy to break due to low moisture; (3) the traditional dehydrated and rehydrated meat product has low moisture (9-13%), which is put into the instant noodle product, and the noodle cake (noodle cake moisture is 2-3%, low water content) absorbs water, resulting in the moisture of the meat slices being reduced to below 7%, and the meat slices become hard and brittle, causing breakage.

[0005] Therefore, it is of great practical significance and market demand to provide a brewing type freeze-dried tea-flavored semi-dry meat slice and a preparation method thereof. SUMMARY

[0006] In view of the deficiencies of the prior art, the purpose of the present application is to provide a brewing type freeze-dried tea-flavored semi-dry meat slice and a preparation method and application thereof. The present application optimizes the formula and process of the brewing type freeze-dried tea-flavored semi-dry meat slice, and solves the problems of high energy consumption and easy breakage.

[0007] To achieve this purpose, the present application adopts the following technical solutions: In a first aspect, the present application provides a preparation method of a brewing type freeze-dried tea-flavored semi-dry meat slice, which comprises the following steps: (1) The preparation of the sauce: after heating the water to boiling, 300-360 parts are weighed and then 9-11 parts of tea leaves are added, covered and soaked for 30-60 minutes, then pre-cooled to 0-4℃ in a pre-cooling room, filtered to remove the tea leaves, and then the liquid syrup 220-240 parts, brewing soy sauce 19-22 parts, vegetable paste 49-53 parts, edible salt 78-83 parts, fresh flavor agent 33-37 parts, protein powder 61-67 parts, starch 31-35 parts, solid sugar 22-26 parts, leavening agent 7-9 parts, water retention agent 4.5-5.5 parts, glutamine transaminase 9-11 parts are added while stirring using a salt water preparation machine; (2) Pig injection, rolling, pickling, molding, curing, freezing and shaping: 1400-1600 parts of washed pig meat are weighed, the sauce is injected into the pig meat using a salt water injection machine, the injection pressure of the salt water injection machine is adjusted, and the injection rate of the sauce to the pig meat is controlled at 58-62%; the injected pig meat is rolled for 4-6 hours in a 0-4℃ environment, and then pickled for 22-24 hours in a 0-4℃ environment; the pickled pig meat is cut and shaped, then placed in a stainless steel mold or casing; the center temperature is heated to 80-85℃ using a segmented heating method with steam heating, then cooled to a surface temperature of 40-45℃ using flowing water; the cooled pig meat is placed in a -25~-30℃ freezer to freeze to a product temperature of -7~-9℃, then the stainless steel mold or casing is removed, and the meat is cut into 1-3mm slices using a slicing machine; (3) Plating, freezing, vacuum freeze-drying, and water balancing: the meat slices are evenly placed in a freeze-drying aluminum tray, frozen at -25~-30℃ for 6-8 hours, vacuum freeze-dried for 15-20 hours, and then placed in a sealed container for 40-48 hours to allow the water content between the meat slices to be balanced, resulting in a tea-flavored freeze-dried semi-dry meat slice for brewing.

[0008] Further, the liquid syrup in step (1) includes any one or a combination of malt syrup and high fructose corn syrup; The vegetable paste in step (1) includes any one or a combination of at least two of garlic paste, ginger paste, onion paste, and green onion paste; The fresh flavor agent in step (1) includes any one or a combination of at least two of monosodium glutamate, chicken essence, and disodium inosinate; The protein powder in step (1) includes a combination of soybean protein powder and egg protein powder, or a combination of soybean protein powder, egg protein powder, and gluten; The solid sugar in step (1) includes any one or a combination of at least two of white granulated sugar, glucose, and fructose; The leavening agent in step (1) includes any one or a combination of at least two of sodium bicarbonate and ammonium bicarbonate; The moisture retention agent in step (1) comprises any one or a combination of at least two of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, sodium dihydrogen phosphate and disodium hydrogen phosphate.

[0009] Further, step (1) further comprises: after the uniform seasoning sauce is stirred, the seasoning sauce is filtered through a 1mm mesh filter screen to ensure that the seasoning sauce is completely dissolved, and then the seasoning sauce is stored in a 0-4℃ pre-cooling library.

[0010] Further, the segmented heating mode in step (2) is as follows: First stage: 68-72℃ heating for 15-20 minutes; Second stage: 78-82℃ heating for 15-20 minutes; Third stage: 88-92℃ heating for 15-20 minutes; Fourth stage: 98-100℃ heating for 15-20 minutes.

[0011] Further, the vacuum drying process in step (3) comprises first drying, second drying, third drying, fourth drying and fifth drying performed in sequence. The first drying is performed at a temperature of 88-92℃ for 1-2h; The second drying is performed at a temperature of 78-82℃ for 5-6h; The third drying is performed at a temperature of 68-72℃ for 4-5h; The fourth drying is performed at a temperature of 58-62℃ for 2-3h; The fifth drying is performed at a temperature of 52-58℃ for 3-4h.

[0012] In a second aspect, the present application further provides a brewing type freeze-dried tea-flavored semi-dry meat slice prepared by the preparation method.

[0013] Further, the brewing type freeze-dried tea-flavored semi-dry meat slice has a water content of 18-22wt%.

[0014] In a third aspect, the present application further provides application of the brewing type freeze-dried tea-flavored semi-dry meat slice in instant food.

[0015] Further, the instant food comprises instant noodles.

[0016] Compared with the prior art, the present application has the following outstanding beneficial effects: (1) The brewing type freeze-dried tea-flavored semi-dry meat slice has the characteristics of high moisture content (18-22 wt%) and low water activity (<0.65), and when it is put into instant noodle products, it will not be absorbed by the noodle cake (the moisture content of the noodle cake is 2-3%, and the water content is relatively low) to cause the moisture content of the meat slice to decrease to below 7%, resulting in the meat slice becoming hard and brittle and breaking. The one-time vacuum freeze-drying process reduces energy consumption, making the product more cost-effective, and the meat slice is softer, has no cracks on the surface, is not easy to break, and is more suitable for transportation and storage.

[0017] (2) The present patent improves the osmotic pressure of the meat slice by increasing the amount of edible salt, brewing soy sauce and solid sugar added to the meat slice, so that the salt content of the meat slice is 1.5-2 times that of the market meat slice, the moisture content of the meat slice is controlled to 18-22 wt%, and the water activity is <0.65, so that microorganisms cannot reproduce to ensure product safety. Because the moisture content of the meat slice is controlled to 18-22 wt%, the drying process is directly adjusted to dry the meat slice to a moisture content of 18-22 wt%, a segmented drying process is used, and the re-humidification step is removed. This process reduces energy consumption by about 20% and shortens the drying time by about 30%, saving energy, making the production process more environmentally friendly, and preventing the phenomenon of charring caused by one-stage high-temperature drying. The product quality is stable, the process is controllable, and it is suitable for large-scale production.

[0018] The increase in the moisture content of the meat slice also solves the problem of the freeze-dried meat slice being absorbed by the noodle cake when it is put into instant noodle products, causing the moisture content of the meat slice to decrease to below 7%, resulting in the meat slice becoming hard and brittle and breaking. Because the semi-dry meat slice of the present invention is used with instant noodles, the salt content in the soup is specifically reduced when the instant noodles are designed, and part of the salt in the semi-dry meat slice will be dispersed into the instant noodle soup during the brewing process, so that the meat slice will not feel salty when eaten, and the palatability is good.

[0019] (3) The present invention uses a segmented temperature rising curing process, which is more beneficial to the shaping of meat products. Direct high-temperature curing of protein denaturation is intense, and the shrinkage range of meat fibers is large, which can cause the meat that was originally combined together to crack due to different shrinkage rates. The segmented temperature rising curing process of the present invention can prevent the meat slice from cracking. DETAILED DESCRIPTION

[0020] The technical solutions of the present invention will be further described through specific embodiments. Those skilled in the art should understand that the embodiments are only used to help understand the present invention and should not be regarded as specific limitations on the present invention.

[0021] Example 1 The present embodiment provides a brewing type freeze-dried tea-flavored semi-dry meat slice, and a preparation method of the brewing type freeze-dried tea-flavored semi-dry meat slice comprises the following steps: (1) After heating water to a boil, weigh 300 parts, add 11 parts of tea leaves, cover and steep for 30 minutes, then send to a pre-cooling room to pre-cool to 2℃, filter to remove the tea leaves, and use a brine preparation machine to add 220 parts of maltose syrup, 19 parts of brewed soy sauce, 52 parts of vegetable puree, 79 parts of edible salt, 35 parts of flavor enhancer, 62 parts of protein powder, 34 parts of starch, 26 parts of white sugar, 9 parts of sodium bicarbonate, 4.5 parts of moisture retention agent, and 9 parts of transglutaminase while stirring. Filter the well-stirred seasoning sauce through a 1mm mesh filter to ensure complete dissolution, then send it to a 2℃ pre-cooling room for temporary storage. The vegetable puree includes 2 parts of ginger puree, 2 parts of garlic puree, and 48 parts of onion puree; the flavor enhancer includes 20 parts of monosodium glutamate and 15 parts of chicken essence; the protein powder includes 40 parts of soy protein powder and 22 parts of egg white powder; and the moisture retention agent includes 4 parts of sodium tripolyphosphate and 0.5 parts of sodium pyrophosphate.

[0022] (2) Weigh 1400 portions of pork, inject the seasoning sauce into the pork using a brine injector, adjust the injection pressure of the brine injector, and control the injection rate of the seasoning sauce to pork to be 58%; (3) Roll the injected pork in an environment of 2°C for 4.5 hours; (4) Marinate the tumbled pork at 2°C for 22 hours; (5) Cut and shape the marinated pork and put it into a stainless steel mold; (6) Use steam heating to heat the pork in stages to a core temperature of 81°C. After cooking, use running water to cool the pork to a surface temperature of 40°C.

[0023] The segmented heating method is as follows: Section 1: Heat at 68℃ for 20 minutes; Second stage: Heat at 78℃ for 20 minutes; Three stages: Heat at 88℃ for 20 minutes; Stage 4: Heat at 98℃ for 20 minutes.

[0024] (7) After cooling, the pork is placed in a -25℃ quick-freezing room and frozen to -7℃. Then, the stainless steel mold is removed and the pork is sliced ​​into 3mm slices using a slicer.

[0025] (8) Arrange the meat slices evenly in a freeze-drying aluminum tray and freeze at -25°C for 8 hours; (9) Then, vacuum drying is performed, which includes a first drying, a second drying, a third drying, a fourth drying, and a fifth drying in sequence. The first drying temperature is 88℃, and the time is 2 hours; The second drying temperature is 78℃, and the time is 6 hours; The third drying temperature is 68℃, and the time is 5 hours; The fourth drying temperature is 58℃, and the time is 3 hours; The fifth drying process was carried out at a temperature of 52℃ for 4 hours.

[0026] (10) After drying, put the meat slices into a sealed container for 42 hours to allow the moisture content between the meat slices to become uniform, with a moisture content of 19wt%.

[0027] Example 2 This embodiment provides a brewable freeze-dried tea-flavored semi-dried meat slice, the preparation method of which includes the following steps: (1) After heating water to a boil, weigh 330 parts, add 10 parts of tea leaves, cover and steep for 45 minutes, then send to a pre-cooling room to pre-cool to 3°C, filter to remove the tea leaves, and use a brine preparation machine to add 230 parts of maltose syrup, 20 parts of brewed soy sauce, 50 parts of vegetable puree, 80 parts of edible salt, 34 parts of flavor enhancer, 64 parts of protein powder, 33 parts of starch, 24 parts of white sugar, 10 parts of sodium bicarbonate, 5 parts of moisture retention agent, and 10 parts of transglutaminase while stirring. Filter the well-stirred seasoning sauce through a 1mm mesh filter to ensure complete dissolution, then send it to a 3°C pre-cooling room for temporary storage. The vegetable puree includes 2 parts of ginger puree, 2 parts of garlic puree, and 46 parts of onion puree; the flavor enhancer includes 19 parts of monosodium glutamate and 15 parts of chicken essence; the protein powder includes 41 parts of soy protein powder and 23 parts of egg white powder; and the moisture retention agent includes 4.5 parts of sodium tripolyphosphate and 0.5 parts of sodium pyrophosphate.

[0028] (2) Weigh 1500 portions of pork, inject the seasoning sauce into the pork using a brine injector, adjust the injection pressure of the brine injector, and control the injection rate of the seasoning sauce to pork to be 60%; (3) Roll the injected pork in a 3°C environment for 5 hours; (4) Marinate the tumbled pork at 3°C ​​for 23 hours; (5) Cut and shape the marinated pork and put it into a stainless steel mold; (6) Use steam heating to heat the pork in stages to a core temperature of 82°C. After cooking, use running water to cool the pork to a surface temperature of 41°C.

[0029] The segmented heating method is as follows: Section 1: Heat at 70℃ for 18 minutes; Second stage: Heat at 80℃ for 18 minutes; Three stages: Heat at 90℃ for 18 minutes; Stage 4: Heat at 99℃ for 18 minutes.

[0030] (7) After the pork has cooled, it is placed in a -26℃ quick-freezing room and frozen to -8℃. Then, the stainless steel mold is removed and the pork is cut into 2mm slices using a slicer.

[0031] (8) Arrange the meat slices evenly in a freeze-drying aluminum tray and freeze at -26°C for 7 hours; (9) Then, vacuum drying is performed, which includes a first drying, a second drying, a third drying, a fourth drying, and a fifth drying in sequence. The first drying temperature is 90℃, and the time is 1.5 hours; The second drying temperature is 80℃, and the time is 5.5 hours; The third drying process is carried out at a temperature of 70℃ for 4.5 hours. The fourth drying process was carried out at a temperature of 60℃ for 2.5 hours. The fifth drying process was carried out at a temperature of 54℃ for 3.5 hours.

[0032] (10) After drying, put the meat slices into a sealed container for 44 hours to allow the moisture content between the meat slices to become uniform, with a moisture content of 20wt%.

[0033] Example 3 This embodiment provides a brewable freeze-dried tea-flavored semi-dried meat slice, the preparation method of which includes the following steps: (1) After heating water to a boil, weigh 360 parts, add 9 parts of tea leaves, cover and steep for 60 minutes, then send to a pre-cooling room to pre-cool to 4℃, filter to remove the tea leaves, and use a brine preparation machine to add 240 parts of maltose syrup, 22 parts of brewed soy sauce, 49 parts of vegetable puree, 83 parts of edible salt, 33 parts of flavor enhancer, 66 parts of protein powder, 32 parts of starch, 22 parts of white sugar, 11 parts of sodium bicarbonate, 5.5 parts of moisture retention agent, and 1 part of transglutaminase while stirring. Filter the well-stirred seasoning sauce through a 1mm mesh filter to ensure complete dissolution, then send it to a 4℃ pre-cooling room for temporary storage. The vegetable puree includes 2 parts of ginger puree, 2 parts of garlic puree, and 45 parts of onion puree; the flavor enhancer includes 19 parts of monosodium glutamate and 14 parts of chicken essence; the protein powder includes 42 parts of soy protein powder and 24 parts of egg white powder; and the moisture retention agent includes 5 parts of sodium tripolyphosphate and 0.5 parts of sodium pyrophosphate.

[0034] (2) Weigh 1600 portions of pork, inject the seasoning sauce into the pork using a brine injector, adjust the injection pressure of the brine injector, and control the injection rate of the seasoning sauce to pork to 62%; (3) Roll the injected pork in an environment of 4°C for 5.5 hours; (4) Marinate the tumbled pork at 4°C for 24 hours; (5) Cut and shape the marinated pork and put it into a stainless steel mold; (6) Use steam heating to heat the pork in stages to a core temperature of 80°C. After cooking, use running water to cool the pork to a surface temperature of 40°C.

[0035] The segmented heating method is as follows: Section 1: Heat at 72℃ for 15 minutes; Second stage: Heat at 82℃ for 15 minutes; Three stages: Heat at 92℃ for 15 minutes; Stage 4: Heat at 100℃ for 15 minutes.

[0036] (7) After the pork has cooled, it is placed in a -27℃ quick-freezing room and frozen to -9℃. Then, the stainless steel mold is removed and the pork is sliced ​​into 1mm slices using a slicer.

[0037] (8) Arrange the meat slices evenly in a freeze-drying aluminum tray and freeze at -27°C for 6 hours; (9) Then, vacuum drying is performed, which includes a first drying, a second drying, a third drying, a fourth drying, and a fifth drying in sequence. The first drying temperature is 92℃, and the time is 1 hour; The second drying temperature is 82℃, and the time is 5 hours; The third drying temperature is 72℃, and the time is 4 hours; The fourth drying temperature is 62℃, and the time is 2 hours; The fifth drying process was carried out at a temperature of 58°C for 3 hours.

[0038] (10) After drying, put the meat slices into a sealed container for 46 hours to allow the moisture content between the meat slices to become uniform, with a moisture content of 21wt%.

[0039] The raw material composition of the instant freeze-dried tea-flavored semi-dried meat slices described in this embodiment of the invention is shown in Table 1.

[0040] Table 1. Raw material composition table of embodiments of the present invention Comparative Example 1 This comparative example provides a brewable freeze-dried tea-flavored semi-dried meat slice. The only difference between the preparation method of this brewable freeze-dried tea-flavored semi-dried meat slice and Example 1 is that: This comparative ratio adjusts the amount of salt added to 40 parts.

[0041] Comparative Example 2 This comparative example provides a brewable freeze-dried tea-flavored semi-dried meat slice. The only difference between the preparation method of this brewable freeze-dried tea-flavored semi-dried meat slice and Example 1 is that: This comparative example extends the drying time as follows: The first drying temperature is 88℃, and the time is 3 hours; The second drying temperature is 78℃, and the time is 7 hours; The third drying temperature is 68℃, and the time is 6 hours; The fourth drying temperature is 58℃, and the time is 4 hours; The fifth drying process was carried out at a temperature of 52℃ for 5 hours.

[0042] The meat slices are thoroughly dried, and then a rehydration process is used to add moisture to 19 wt%, which takes 8-12 hours.

[0043] Comparative Example 3 This comparative example provides a brewable freeze-dried tea-flavored semi-dried meat slice. The only difference between the preparation method of this brewable freeze-dried tea-flavored semi-dried meat slice and Example 1 is that: In this comparison, the amount of salt added is adjusted to 40 parts, while the moisture content of the meat slices is controlled at 10-13 wt%.

[0044] Performance testing: Table 2 shows the production process of a type of freeze-dried tea-flavored semi-dried meat slices for brewing provided in the above embodiments and comparative examples; In addition, the freeze-dried tea-flavored semi-dried meat slices provided in the above embodiments and comparative examples were rehydrated, and then the taste, rehydration rate and overall appearance were evaluated. The results are shown in Table 2. The rehydration process includes: placing the freeze-dried tea-flavored semi-dried meat slices prepared in the examples and comparative examples into a container, and adding 400g of boiling water to soak for 3 minutes.

[0045] Table 2 Performance test results of embodiments and comparative examples of the present invention Moisture and water activity tests were performed on the freeze-dried tea-flavored semi-dried meat slices provided in Examples 1-3 and Comparative Example 1. After storing them at 36±1℃ for 9 weeks, various physicochemical tests were conducted. The test results are shown in Table 3.

[0046] Table 3. Physicochemical test results of the embodiments and comparative examples of the present invention. A comprehensive analysis of the data in Tables 2 and 3 reveals the following points: (1) According to the comprehensive analysis of Examples 1-3, the physicochemical indicators of the instant freeze-dried tea-flavored semi-dried meat slices provided by the present invention still meet the food standards after being stored at 36±1℃ for 9 weeks, and therefore can be stored at room temperature for a long time. (2) A comprehensive analysis of Example 1 and Comparative Example 1 shows that high water activity can easily lead to mold growth, posing a safety risk. (3) A comprehensive analysis of Example 1 and Comparative Example 2 shows that the quality of the meat slices produced is not a problem, but the production efficiency is greatly reduced and the production cycle is increased by 10-14 hours. (4) Comprehensive analysis of Example 1 and Comparative Example 3 shows that when meat slices have low moisture content, they are easily dried out by the noodles when stored in instant noodle products, causing the meat slices to become brittle and hard, leading to breakage.

[0047] In summary, this invention provides a freeze-dried, tea-flavored, semi-dried meat slice for instant consumption. By increasing the amount of edible salt, brewed soy sauce, and solid sugar added to the meat slices, the osmotic pressure of the meat slices is increased, maintaining the moisture content at 18-22 wt% and a water activity <0.65. This solves the problem of freeze-dried meat slices becoming hard and brittle and breaking when absorbed by the noodles and reduced to below 7% moisture content in instant noodle products. Furthermore, it allows for long-term storage at room temperature. The one-time drying process without rehydration reduces energy consumption in meat slice production, improving cost-effectiveness. After rehydration, the meat slices have an elastic texture, with a rehydration rate between 280% and 320%, resulting in a juicy and flavorful product.

[0048] The applicant declares that the specific embodiments described above further illustrate the purpose, technical solution and beneficial effects of the present invention. It should be understood that the above description is only a specific embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing freeze-dried tea-flavored semi-dried meat slices for instant brewing, characterized in that, The manufacturing method includes the following steps: (1) Preparation of seasoning sauce: After boiling water, weigh 300-360 parts, add 9-11 parts of tea leaves, cover and soak for 30-60 minutes, then send to the pre-cooling room to pre-cool to 0-4℃, filter to remove tea leaves, and use a brine preparation machine to add 220-240 parts of liquid syrup, 19-22 parts of brewed soy sauce, 49-53 parts of vegetable puree, 78-83 parts of edible salt, 33-37 parts of umami agent, 61-67 parts of protein powder, 31-35 parts of starch, 22-26 parts of solid sugar, 7-9 parts of leavening agent, 4.5-5.5 parts of moisture retention agent, and 9-11 parts of transglutaminase; (2) Pork injection, tumbling, marinating, molding, cooking, freezing, shaping and cutting: Weigh 1400-1600 portions of washed pork, inject seasoning sauce into the pork using a brine injector, adjust the injection pressure of the brine injector, and control the injection rate of seasoning sauce to pork at 58-62%; Tumble the injected pork in an environment of 0-4℃ for 4-6 hours, marinate the tumbled pork in an environment of 0-4℃ for 22-24 hours, cut and shape the marinated pork and put it into stainless steel molds or casings; Heat the pork to a core temperature of 80-85℃ using a segmented heating method using steam heating, and cool the pork to a surface temperature of 40-45℃ using running water after cooking; Send the cooled pork to a quick-freezing warehouse at -25~-30℃ and freeze it to a product temperature of -7~-9℃, then remove the stainless steel molds or casings and cut it into 1-3mm slices using a slicer. (3) Placing, freezing, vacuum freeze-drying, and moisture equalization: Place the meat slices evenly in the freeze-drying aluminum tray, freeze at -25~-30℃ for 6-8 hours, vacuum freeze-dry for 15-20 hours, and then pack the dried meat slices into a sealed container for 40-48 hours to allow the moisture content between the meat slices to reach uniformity, with a moisture content of 18~22wt%, to obtain brewable freeze-dried tea-flavored semi-dried meat slices.

2. The method for preparing a freeze-dried, tea-flavored semi-dried meat slice for brewing according to claim 1, characterized in that, The liquid syrup in step (1) includes any one or a combination of two of maltose syrup and fructose syrup; The vegetable puree mentioned in step (1) includes any one or a combination of at least two of the following: garlic puree, ginger puree, onion puree, and scallion puree; The umami agent mentioned in step (1) includes any one or a combination of at least two of monosodium glutamate, chicken essence, and disodium inosinate; The protein powder in step (1) includes a composition of soy protein powder and egg white powder, or a composition of soy protein powder, egg white powder and gluten powder; The solid sugar in step (1) includes any one or a combination of at least two of the following: granulated sugar, glucose, and fructose; The leavening agent in step (1) includes any one or a combination of two of sodium bicarbonate and ammonium bicarbonate; The moisture retention agent in step (1) includes any one or at least two or more combinations of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, sodium dihydrogen phosphate, and disodium hydrogen phosphate.

3. The method for preparing a freeze-dried, tea-flavored semi-dried meat slice for brewing according to claim 1, characterized in that, Step (1) also includes: filtering the well-stirred sauce through a 1mm mesh filter to ensure complete dissolution, and then temporarily storing it in a 0-4℃ pre-cooling warehouse.

4. The method for preparing a freeze-dried, tea-flavored semi-dried meat slice for brewing according to claim 1, characterized in that, The segmented heating method described in step (2) is as follows: First step: Heat at 68-72℃ for 15-20 minutes; Second stage: Heat at 78-82℃ for 15-20 minutes; Three stages: Heat at 88-92℃ for 15-20 minutes; Four stages: Heat at 98-100℃ for 15-20 minutes.

5. The method for preparing a freeze-dried, tea-flavored semi-dried meat slice for brewing according to claim 1, characterized in that, The vacuum drying process in step (3) includes a first drying, a second drying, a third drying, a fourth drying, and a fifth drying performed sequentially; The first drying temperature is 88~92℃, and the time is 1~2 hours; The second drying temperature is 78~82℃, and the time is 5~6 hours; The third drying process is carried out at a temperature of 68-72°C for 4-5 hours. The fourth drying process is carried out at a temperature of 58-62°C for 2-3 hours. The fifth drying process takes place at a temperature of 52-58°C for 3-4 hours.

6. A type of freeze-dried, tea-flavored, semi-dried meat slices for brewing, characterized in that... The instant freeze-dried tea-flavored semi-dried meat slices are prepared using the preparation method described in any one of claims 1-5.

7. The instant freeze-dried tea-flavored semi-dried meat slices according to claim 6, characterized in that, The moisture content of the instant freeze-dried tea-flavored semi-dried meat slices is 18-22 wt%.

8. The application of the instant freeze-dried tea-flavored semi-dried meat slices as described in claim 7 in convenience foods.

9. The application according to claim 8, characterized in that, The convenience foods include instant noodles.

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