Premade vegetable of Chinese style meat and bone tea and preparation method thereof

Abstract

The invention discloses a prefabricated vegetable of Chinese style meat and bone tea and a preparation method of the prefabricated vegetable. The prefabricated vegetable is prepared from the following components in parts by weight: 350-400g of pork chop, 6-10g of clovershrub, 1-3g of south cinnamon, 0.8-1g of aniseed, 15-20g of ginger and 3-5g of fructus lycii. Tea water is used as soup, so that the greasy feeling (both impression and taste) of the ribs is reduced to a great extent, and meanwhile, the pork is full of the faint scent of the tea leaves; a plurality of nutritional ingredients rich in tea leaves, such as tea polyphenol and theanine, are also added in the food to a certain extent; in addition, tea water is soup, the sensitivity to the oral cavity can be effectively enhanced, and under the condition of the same salinity taste, the salt addition amount can be reduced by 10-15%, so that the light and low-sodium diet target is achieved, and great benefits are achieved for human health.

Description

Technical Field

[0001] The invention relates to the technical field of Chinese-style bak kut teh pre-cooked dishes, in particular to a Chinese-style bak kut teh pre-cooked dish and a preparation method thereof. Background Art

[0002] As one of the three major natural beverages in the world, tea has the effects of anti-oxidation, anti-aging, eliminating free radicals, anti-cancer, and preventing and optimizing cardiovascular and cerebrovascular diseases. Dishes using tea as the main flavor are currently a topic that is difficult to develop in the catering industry and is attracting increasing attention.

[0003] Tea has a good natural antiseptic effect. Adding tea is an advantageous product to replace antiseptic additives. Using tea and its extract as a high-quality natural preservative, without other additives, this product can reach a shelf life of 30 days at 0°C. It is also an effective means to automatically increase tea polyphenols, theanine and other nutritional ingredients.

[0004] Tea as soup can effectively enhance the sensitivity of the oral cavity. Under the condition of the same salt taste, the amount of salt added can be reduced by 10-15%, thereby achieving the goal of a light and low-sodium diet, which is of great benefit to human health. At the same time, oolong tea is the most fragrant category among the six major teas. Using northern Fujian oolong tea as the main flavor can highlight the characteristics of oolong tea, making the finished product fragrant and full of tea aroma.

[0005] Since it is quite difficult to master the technical skills required for tea cooking, which mainly focuses on the selection of tea types for different ingredients, how to reduce the bitter and astringent taste of tea, and how to use processing technology to allow tea to blend naturally with ingredients. Currently, there is little cooking research in China that uses tea as the main ingredient or main flavor. Summary of the invention

[0006] The object of the present invention is to provide a pre-prepared Chinese Bak Kut Teh dish and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0007] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a pre-prepared dish of Chinese-style bak kut teh, comprising, by weight: 350-400 grams of pork straight ribs, 6-10 grams of Da Hong Pao, 1-3 grams of southern cinnamon, 0.8-1 grams of aniseed, 15-20 grams of ginger and 3-5 grams of wolfberry.

[0008] Preferably, by weight: it includes 400 grams of pork straight ribs, 8 grams of Dahongpao, 2 grams of southern cinnamon, 1 gram of aniseed, 20 grams of ginger and 4 grams of wolfberry.

[0009] Preferably, by weight: it includes 350 grams of pork straight ribs, 6 grams of Dahongpao, 1 gram of southern cinnamon, 1 gram of aniseed, 18 grams of ginger and 4 grams of wolfberry.

[0010] A method for preparing a pre-prepared dish of Chinese bak kut teh comprises the following preparation steps:

[0011] Step 1: Selection of main raw materials:

[0012] Choose fresh pork ribs with a meat-bone ratio of about 1:3, and measure 8 single portions of 350-400 grams. Choose the Da Hong Pao of northern Fujian Oolong tea and the Nan Rou Gui of southern Fujian Oolong as the core flavor;

[0013] Step 2: Pretreatment of raw materials:

[0014] Chop fresh pork ribs into 6cm segments, rinse with clean water for 10 minutes to remove blood foam, add 6-10g Dahongpao and 1-3g Nanrougui, press lightly into a tea bag; put 0.8-1g of aniseed into the tea bag;

[0015] Slice 15-20g of ginger and soak 3-5g of wolfberry for later use;

[0016] Step 3: Extraction of tea soup and preparation of soup ingredients:

[0017] Add 1500ml of water to the tea bag, add 100ml of Huadiao wine, put in ginger slices, salt, sugar, and MSG, heat until boiling and keep warm;

[0018] Step 4: Ripening:

[0019] Place the processed pork ribs in a micro-pressure cooker for 10 minutes for preliminary cooking, then place in the prepared soup, simmer for 40 minutes at a slight boil until fully cooked, add a large amount of white pepper powder (3-4 grams) and wolfberry (3-5 grams) to the soup and prepare in separate packages;

[0020] Step 5: Packaging:

[0021] 8-10 pieces can be packed in a large package or individually packaged in appropriate containers to ensure that the ribs are completely immersed in the soup; 1-2 pieces can also be packaged in individual portions in appropriate containers;

[0022] Step 6: Pasteurization:

[0023] Since tea soup is not suitable for high temperature sterilization, pasteurization is used for sterilization;

[0024] Step 7: Storage and transportation:

[0025] The finished product should be stored at 0℃ without any additives, using tea leaves and their extracts as natural high-quality preservatives, with a shelf life of 30 days; if stored at -4℃, the shelf life can reach 270 days.

[0026] Preferably, the ratio of the northern Fujian oolong tea to the southern Fujian oolong tea is 8:2, and Huadiao wine is added during the tea soup extraction to enhance the flavor and have the effect of removing fishy smell and enhancing fragrance.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] The Chinese-style Bak Kut Teh prepared by the present invention is a dish of Singapore and Malaysia Bak Kut Teh. Oolong tea is used to replace the complex spices of Southeast Asia, returning to the origin of Bak Kut Teh. The production process is unique, the eating method is simple, the flavor is unique, and the flavor characteristics of Malaysia and Singapore Bak Kut Teh are retained. At the same time, tea is used as soup, which greatly reduces the greasy feeling of the ribs (regardless of the appearance and taste), and at the same time, the meat is filled with the fragrance of tea; tea polyphenols, theanine and other tea-rich nutrients are also added to the food to a certain extent; in addition, tea is used as soup, which can effectively enhance the sensitivity of the oral cavity, and under the condition of the same salinity taste, the amount of salt added can be reduced by 10-15%, thereby achieving the goal of a light and low-sodium diet, which is of great benefit to human health. At the same time, tea leaves and their extracts are used as high-quality natural preservatives. In the absence of other additions, the product can reach a shelf life of 30 days under a temperature environment of 0°C. In an environment of minus 4°C, the shelf life can reach 270 days. DETAILED DESCRIPTION

[0029] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0030] The invention provides a pre-prepared dish of Chinese-style bak kut teh, which comprises, by weight, 350-400 grams of pork straight ribs, 6-10 grams of da hong pao, 1-3 grams of southern cassia, 0.8-1 grams of aniseed, 15-20 grams of ginger and 3-5 grams of wolfberry.

[0031] A method for preparing a pre-prepared dish of Chinese bak kut teh comprises the following preparation steps:

[0032] Step 1: Selection of main raw materials:

[0033] Choose fresh pork ribs with a meat-bone ratio of about 1:3, and measure 8 single portions of 350-400 grams. Choose the Da Hong Pao of northern Fujian Oolong tea and the Nan Rou Gui of southern Fujian Oolong as the core flavor;

[0034] Step 2: Pretreatment of raw materials:

[0035] Chop fresh pork ribs into 6cm segments, rinse with clean water for 10 minutes to remove blood foam, add 6-10 portions of Da Hong Pao, 1-3g of southern cinnamon, press lightly into a tea bag; put 0.8-1g of aniseed into the tea bag;

[0036] Slice 15-20g of ginger and soak 3-5g of wolfberry for later use;

[0037] Step 3: Extraction of tea soup and preparation of soup ingredients:

[0038] Add 1500ml of water to the tea bag, add 100ml of Huadiao wine, put in ginger slices, salt, sugar, and MSG, heat until boiling and keep warm;

[0039] Step 4: Ripening:

[0040] Place the processed pork ribs in a micro-pressure cooker for 10 minutes for preliminary cooking, then place in the prepared soup, simmer for 40 minutes at a slight boil until fully cooked, add a large amount of white pepper powder (3-4 grams) and wolfberry (3-5 grams) to the soup and prepare in separate packages;

[0041] Step 5: Packaging:

[0042] 8-10 pieces can be packed in a large package or individually packaged in appropriate containers to ensure that the ribs are completely immersed in the soup; 1-2 pieces can also be packaged in individual portions in appropriate containers;

[0043] Step 6: Pasteurization:

[0044] Since tea soup is not suitable for high temperature sterilization, pasteurization is used for sterilization;

[0045] Step 7: Storage and transportation:

[0046] The finished product should be stored at 0℃ without any additives, using tea leaves and their extracts as natural high-quality preservatives, with a shelf life of 30 days; if stored at -4℃, the shelf life can reach 270 days.

[0047] The ratio of Northern Fujian Oolong Tea to Southern Fujian Oolong Tea is 8:2. Huadiao wine is added during the extraction of the tea soup to enhance the flavor and has the function of removing fishy smell and enhancing fragrance.

[0048] Embodiment 1:

[0049] A method for preparing a pre-prepared dish of Chinese bak kut teh comprises the following preparation steps:

[0050] Step 1: Selection of main raw materials:

[0051] Choose fresh pork ribs with a meat-bone ratio of about 1:3, and measure 8 single portions of 400 grams. Choose the Da Hong Pao of Northern Fujian Oolong Tea combined with the Nan Rou Gui of Southern Fujian Oolong as the core flavor;

[0052] Step 2: Pretreatment of raw materials:

[0053] Chop fresh pork ribs into 6cm segments, rinse with clean water for 10 minutes to remove blood foam, add 8g Dahongpao and 2g Nanrougui, press lightly into a tea bag; put 1g of aniseed into the tea bag;

[0054] Slice 20g ginger and soak 4g wolfberry for later use;

[0055] Step 3: Extraction of tea soup and preparation of soup ingredients:

[0056] Add 1500ml of water to the tea bag, add 100ml of Huadiao wine, put in ginger slices, salt, sugar, and MSG, heat until boiling and keep warm;

[0057] Step 4: Ripening:

[0058] Place the processed pork ribs in a micro-pressure cooker for 10 minutes for preliminary cooking, then place in the prepared soup, simmer for 40 minutes at a slight boil until fully cooked, add a large amount of white pepper powder (3 grams) and wolfberry (4 grams) to the soup for sub-packaging;

[0059] Step 5: Packaging:

[0060] 8-10 pieces can be packed in a large package or individually packaged in appropriate containers to ensure that the ribs are completely immersed in the soup; 1-2 pieces can also be packaged in individual portions in appropriate containers;

[0061] Step 6: Pasteurization:

[0062] Since tea soup is not suitable for high temperature sterilization, pasteurization is used for sterilization;

[0063] Step 7: Storage and transportation:

[0064] The finished product should be stored at 0℃ without any additives, using tea leaves and their extracts as natural high-quality preservatives, with a shelf life of 30 days; if stored at -4℃, the shelf life can reach 270 days.

[0065] Embodiment 2:

[0066] A method for preparing a pre-prepared dish of Chinese bak kut teh comprises the following preparation steps:

[0067] Step 1: Selection of main raw materials:

[0068] Choose fresh pork ribs with a meat-bone ratio of about 1:3, and measure 8 single portions of 350 grams. Choose the Da Hong Pao of Northern Fujian Oolong Tea and the Nan Rou Gui of Southern Fujian Oolong as the core flavor;

[0069] Step 2: Pretreatment of raw materials:

[0070] Chop fresh pork ribs into 6cm segments, rinse with clean water for 10 minutes to remove blood foam, add 6g Dahongpao and 1g Nanrougui, press lightly into a tea bag; put 1g of aniseed into the tea bag;

[0071] Slice 18g ginger and soak 4g wolfberry for later use;

[0072] Step 3: Extraction of tea soup and preparation of soup ingredients:

[0073] Add 1500ml of water to the tea bag, add 100ml of Huadiao wine, put in ginger slices, salt, sugar, and MSG, heat until boiling and keep warm;

[0074] Step 4: Ripening:

[0075] Place the processed pork ribs in a micro-pressure cooker for 10 minutes for preliminary cooking, then place in the prepared soup, simmer for 40 minutes at a slight boil until fully cooked, add a large amount of white pepper powder (4g) and wolfberry (4g) to the soup for sub-packaging;

[0076] Step 5: Packaging:

[0077] 8-10 pieces can be packed in a large package or individually packaged in appropriate containers to ensure that the ribs are completely immersed in the soup; 1-2 pieces can also be packaged in individual portions in appropriate containers;

[0078] Step 6: Pasteurization:

[0079] Since tea soup is not suitable for high temperature sterilization, pasteurization is used for sterilization;

[0080] Step 7: Storage and transportation:

[0081] The finished product should be stored at 0℃ without any additives, using tea leaves and their extracts as natural high-quality preservatives, with a shelf life of 30 days; if stored at -4℃, the shelf life can reach 270 days.

[0082] Specifically, the combination of northern Fujian oolong tea and southern Fujian oolong tea not only brings a unique tea aroma to Bak Kut Teh, but also further enhances the overall flavor level through the addition of Huadiao wine. The high fragrance and mellowness of Da Hong Pao interweave with the fragrance and sweetness of southern cinnamon, and perfectly blend with the deliciousness of pork straight ribs, making every bite full of rich taste experience. During the maturation process, the use of a micro-pressure cooker ensures that the ribs can be evenly heated and quickly achieve the effect of initial maturation, while the subsequent soaking allows the ribs to fully absorb the essence of the soup, achieving the effect of tender meat and rich tea aroma. The addition of white pepper and wolfberry not only adds to the aroma and color of the soup, but also provides consumers with more nutrition and health benefits. In the packaging stage, according to different consumer needs, two options are provided: large packaging and individual portion packaging, which not only meets the needs of family gatherings, but also facilitates individual consumption. The application of pasteurization ensures the safety and nutritional retention of pre-prepared dishes during the sterilization process, allowing consumers to enjoy them with confidence.

[0083] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A pre-prepared dish of Chinese Bak Kut Teh, characterized by: Calculated by weight: including 350-400 grams of pork straight ribs, 6-10 grams of Dahongpao, 1-3 grams of southern cinnamon, 0.8-1 grams of aniseed, 15-20 grams of ginger and 3-5 grams of wolfberry.

2. The pre-prepared Chinese Bak Kut Teh dish according to claim 1, characterized in that: Calculated by weight: including 400 grams of pork straight ribs, 8 grams of Dahongpao, 2 grams of southern cinnamon, 1 gram of aniseed, 20 grams of ginger and 4 grams of wolfberry.

3. The pre-prepared Chinese Bak Kut Teh dish according to claim 1, characterized in that: Calculated by weight: including 350 grams of pork straight ribs, 6 grams of Dahongpao, 1 gram of southern cinnamon, 1 gram of aniseed, 18 grams of ginger and 4 grams of wolfberry.

4. The method for preparing a pre-prepared Chinese Bak Kut Teh dish according to any one of claims 1 to 3, characterized in that: The method comprises the following preparation steps: Step 1: Selection of main raw materials: Choose fresh pork ribs with a meat-bone ratio of about 1:3, and measure 8 single portions of 350-400 grams. Choose the Da Hong Pao of northern Fujian Oolong tea and the Nan Rou Gui of southern Fujian Oolong as the core flavor; Step 2: Pretreatment of raw materials: Chop fresh pork ribs into 6cm segments, rinse with clean water for 10 minutes to remove blood foam, add 6-10g Dahongpao and 1-3g Nanrougui, press lightly into a tea bag; put 0.8-1g of aniseed into the tea bag; Slice 15-20g of ginger and soak 3-5g of wolfberry for later use; Step 3: Extraction of tea soup and preparation of soup ingredients: Add 1500ml of water to the tea bag, add 100ml of Huadiao wine, put in ginger slices, salt, sugar, and MSG, heat until boiling and keep warm; Step 4: Ripening: Place the processed pork ribs in a micro-pressure cooker for 10 minutes for preliminary cooking, then place in the prepared soup, simmer for 40 minutes at a slight boil until fully cooked, add a large amount of white pepper powder (3-4 grams) and wolfberry (3-5 grams) to the soup and prepare in separate packages; Step 5: Packaging: 8-10 pieces can be packed in a large package or individually packaged in appropriate containers to ensure that the ribs are completely immersed in the soup; 1-2 pieces can also be packaged in individual portions in appropriate containers; Step 6: Pasteurization: Since tea soup is not suitable for high temperature sterilization, pasteurization is used for sterilization; Step 7: Storage and transportation: The finished product should be stored at 0℃ without any additives, using tea leaves and their extracts as natural high-quality preservatives, with a shelf life of 30 days; if stored at -4℃, the shelf life can reach 270 days.

5. The method for preparing a pre-prepared Chinese Bak Kut Teh dish according to claim 1, characterized in that: The ratio of the northern Fujian oolong tea to the southern Fujian oolong tea is 8:

2. Huadiao wine is added during the tea soup extraction to enhance the flavor and has the function of removing fishy smell and enhancing fragrance.