Premade dish of tea-flavored large meatballs and preparation method thereof

Abstract

The invention discloses a prefabricated dish of a tea-flavored large meatball and a preparation method of the prefabricated dish. The prefabricated dish comprises the following components by weight: 400-500 g of pork, 3-6 g of big-leaf green tea, 5-8 g of fresh-scent oolong tea, 40-60 g of sweet potato starch, 25-45 ml of yellow rice wine, 4-6 g of ginger and 3-5 g of Chinese wolfberry. The prepared tea-fragrance large meatball premade dish is unique in production process and simple in eating mode, the characteristics of large meatballs are kept, tea water is used as soup, the greasy feeling (no matter the appearance or the taste) of the large meatballs is reduced to a great extent, and meanwhile meat is full of the faint scent of tea leaves; various nutritional ingredients such as tea polyphenols and theanine which are rich in tea leaves are added in the food to a certain extent; and meanwhile, the tea water is soup, so that the sensitivity of the oral cavity can be effectively enhanced, and the salt addition amount can be reduced by 10-15% under the condition of the same salinity taste, so that the light and low-sodium diet target is realized, and the tea water has great benefits on the health of a human body.

Description

Technical Field

[0001] The invention relates to the technical field of pre-cooked dishes of tea-flavored lion's head, in particular to a pre-cooked dish of tea-flavored lion's head 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, preventing and treating cardiovascular and cerebrovascular diseases. Dishes with 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 preservative effect. Adding tea is an advantageous product to replace preservative 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 nutrients.

[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, due to the difficulty of mastering the technical requirements of tea cooking, it is mainly about the selection of tea categories for different ingredients, how to reduce the bitter and astringent taste of tea, and how to use the processing technology to make tea and ingredients blend naturally; at present, there are few cooking studies in China that use tea as the main ingredient or main flavor. Summary of the invention

[0005] The object of the present invention is to provide a pre-prepared dish of tea-flavored lion's head and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology.

[0006] To achieve the above purpose, the present invention provides the following technical solution: a pre-prepared dish of tea-flavored lion head, which includes, by weight: 400-500 grams of pork, 3-6 grams of large-leaf green tea, 5-8 grams of fragrant oolong tea, 40-60 grams of sweet potato starch, 25-45 ml of Huadiao wine, 4-6 grams of ginger and 3-5 grams of wolfberry.

[0007] Preferably, 500 grams of pork, 6 grams of large-leaf green tea, 8 grams of light-fragrant oolong tea, 60 grams of sweet potato starch, 35 ml of Huadiao wine, 6 grams of ginger and 4 grams of wolfberry.

[0008] Preferably, 400 grams of pork, 4 grams of large-leaf green tea, 6 grams of light-fragrant oolong tea, 40 grams of sweet potato starch, 30 ml of Huadiao wine, 3 grams of ginger and 3 grams of wolfberry.

[0009] Preferably, the fresh pork has a fat-to-lean ratio of 3:7 and is measured in 10 single portions.

[0010] A method for preparing a pre-cooked dish of tea-flavored lion's head soup, comprising the following preparation steps:

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

[0012] Choose fresh pork with a fat-to-lean ratio of 3:7, and measure 400-500 grams for 10 single portions. Choose high-flavor large-leaf green tea and light-flavor oolong tea;

[0013] Step 2: Pretreatment of raw materials:

[0014] Mix the lean pork with a ratio of 3:7 and mince it into minced meat; mince 2-4g ginger; add 100ml boiling water to 3-6g large leaf green tea, and mix the minced meat with 2-4g large leaf green tea and ginger after cooling naturally to room temperature, and mince it again;

[0015] 5-8g of fragrant oolong tea, soak in 500ml of boiling water, cool naturally to room temperature, and filter the tea residue;

[0016] Soak 3-5g wolfberry and cut 2-4g ginger into shreds for later use;

[0017] Step 3: Extraction of tea soup and preparation of soup ingredients:

[0018] Dilute the fragrant oolong tea to 1100ml, add 100ml large-leaf green tea, put in shredded ginger, Huadiao wine, salt, sugar, and MSG, heat to boiling and keep warm;

[0019] Step 4: Making the lion head blank:

[0020] Add 40-60g sweet potato starch, 25-45ml Huadiao wine, 30ml big leaf green tea and 1g salt to the twice-crushed fillings, stir until firm, and make lion head blanks at a weight of 40-45g / piece.

[0021] Step 5: Overall maturation:

[0022] Place the prepared lion head dough into the prepared soup, keep it slightly boiling and simmer for 20 minutes until it is fully cooked, add white pepper powder, wolfberry, celery powder and 1 portion of soaked large-leaf green tea into the soup, and prepare for packaging;

[0023] Prepare for subcontracting;

[0024] Step 6: Packaging:

[0025] 8-10 pieces in a large package or individually packaged, use appropriate containers to ensure that the lion heads are completely immersed in the soup;

[0026] Step 7: Pasteurization:

[0027] Since tea soup is not suitable for high temperature sterilization, pasteurization is used for sterilization;

[0028] Step 8. Storage and transportation:

[0029] 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 up to 30 days.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] The tea-flavored lion's head prepared dish prepared by the present invention has a unique production process and a simple eating method, and maintains the characteristics of the lion's head. Tea is used as soup, which greatly reduces the greasy feeling of the lion's head (regardless of appearance and taste), and at the same time, the meat is filled with the fragrance of tea; tea polyphenols, theanine and other various nutrients rich in tea are increased to a certain extent in the food; at the same time, tea is used as soup, which can effectively enhance the sensitivity of the oral cavity, and under the condition of the same salinity and 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, and in the absence of other additives, the product can reach a shelf life of 30 days in a temperature environment of 0°C. DETAILED DESCRIPTION

[0032] 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.

[0033] The invention provides a pre-prepared dish of tea-flavored lion's head, which comprises, by weight, 400-500 grams of pork, 3-6 grams of large-leaf green tea, 5-8 grams of light-flavored oolong tea, 40-60 grams of sweet potato starch, 25-45 ml of Huadiao wine, 4-6 grams of ginger and 3-5 grams of wolfberry.

[0034] Fresh pork with a fat-to-lean ratio of 3:7, measured as 10 single portions.

[0035] A method for preparing a pre-cooked dish of tea-flavored lion's head soup, comprising the following preparation steps:

[0036] Step 1: Selection of main raw materials:

[0037] Choose fresh pork with a fat-to-lean ratio of 3:7, and measure 400-500 grams for 10 single portions. Choose high-flavor large-leaf green tea and light-flavor oolong tea;

[0038] Step 2: Pretreatment of raw materials:

[0039] Mix the lean pork with a ratio of 3:7 and mince it into minced meat; mince 2-4g ginger; add 100ml boiling water to 3-6g large leaf green tea, and mix the minced meat with 2-4g large leaf green tea and ginger after cooling naturally to room temperature, and mince it again;

[0040] 5-8g of fragrant oolong tea, soak in 500ml of boiling water, cool naturally to room temperature, and filter the tea residue;

[0041] Soak 3-5g wolfberry and cut 2-4g ginger into shreds for later use;

[0042] Step 3: Extraction of tea soup and preparation of soup ingredients:

[0043] Dilute the fragrant oolong tea to 1100ml, add 100ml big leaf green tea and 1 portion of soaked big leaf green tea, add shredded ginger, Huadiao wine, salt, sugar, and MSG, heat to boiling and keep warm;

[0044] Step 4: Making the lion head blank:

[0045] Add 40-60g sweet potato starch, 25-45ml Huadiao wine, 30ml big leaf green tea and 1g salt to the twice-crushed fillings, stir until firm, and make lion head blanks at a weight of 40-45g / piece.

[0046] Step 5: Overall maturation:

[0047] Place the prepared lion head dough into the prepared soup, and cook for 20 minutes at a slight boil until fully cooked. Add white pepper powder, wolfberry and celery to the soup, and prepare for sub-packaging.

[0048] Step 6: Packaging:

[0049] 8-10 pieces in a large package or individually packaged, use appropriate containers to ensure that the lion heads are completely immersed in the soup;

[0050] Step 7: Pasteurization:

[0051] Since tea soup is not suitable for high temperature sterilization, pasteurization is used for sterilization;

[0052] Step 8. Storage and transportation:

[0053] 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 up to 30 days.

[0054] Embodiment 1:

[0055] A method for preparing a pre-cooked dish of tea-flavored lion's head soup, comprising the following preparation steps:

[0056] Step 1: Selection of main raw materials:

[0057] Choose fresh pork with a fat-to-lean ratio of 3:7, measure 500 grams for 10 single portions, and choose high-flavor large-leaf green tea and light-flavor oolong tea;

[0058] Step 2: Pretreatment of raw materials:

[0059] Mix the lean pork with the ratio of 3:7 and mince it into minced meat; mince 4g ginger; add 100ml boiling water to 4g big leaf green tea, and mix it with 3g big leaf green tea and minced ginger after cooling naturally to room temperature; mince the minced meat again;

[0060] 8g of fragrant oolong tea, soak in 500ml of boiling water, cool naturally to room temperature, and filter the tea residue;

[0061] Soak 4g wolfberry and cut 2g ginger into shreds for later use;

[0062] Step 3: Extraction of tea soup and preparation of soup ingredients:

[0063] Dilute the fragrant oolong tea to 1100ml, add 100ml large-leaf green tea, put in shredded ginger, Huadiao wine, salt, sugar, and MSG, heat to boiling and keep warm;

[0064] Step 4: Making the lion head blank:

[0065] Add 50g sweet potato starch, 35ml Huadiao wine, 30ml big leaf green tea and 1g salt to the twice-crushed fillings, stir until firm, and make lion head blanks at a weight of 40g per piece.

[0066] Step 5: Overall maturation:

[0067] Place the prepared lion head dough into the prepared soup, keep it slightly boiling and simmer for 20 minutes until it is fully cooked, add white pepper powder, wolfberry, celery powder and 1 portion of soaked large-leaf green tea into the soup, and prepare for packaging;

[0068] Prepare for subcontracting;

[0069] Step 6: Packaging:

[0070] 10 pieces in a large package or individually packaged, use appropriate containers to ensure that the lion head is completely immersed in the soup;

[0071] Step 7: Pasteurization:

[0072] Since tea soup is not suitable for high temperature sterilization, pasteurization is used for sterilization;

[0073] Step 8. Storage and transportation:

[0074] 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 up to 30 days.

[0075] Embodiment 2:

[0076] A method for preparing a pre-cooked dish of tea-flavored lion's head soup, comprising the following preparation steps:

[0077] Step 1: Selection of main raw materials:

[0078] Choose fresh pork with a fat-to-lean ratio of 3:7, measure 400 grams for 10 single portions, and choose high-flavor large-leaf green tea and light-flavor oolong tea;

[0079] Step 2: Pretreatment of raw materials:

[0080] Mix the lean pork with the ratio of 3:7 and mince it into minced meat; mince 2g ginger; add 100ml boiling water to 4g large leaf green tea, and mix the minced meat with 4g large leaf green tea and minced ginger after cooling naturally to room temperature, and mince it again;

[0081] 6g of fragrant oolong tea, soak in 500ml of boiling water, cool naturally to room temperature, and filter the tea residue;

[0082] Soak 3g wolfberry and cut 2g ginger into shreds for later use;

[0083] Step 3: Extraction of tea soup and preparation of soup ingredients:

[0084] Dilute the fragrant oolong tea to 1100ml, add 100ml large-leaf green tea, put in shredded ginger, Huadiao wine, salt, sugar, and MSG, heat to boiling and keep warm;

[0085] Step 4: Making the lion head blank:

[0086] Add 45g sweet potato starch, 30ml Huadiao wine, 30ml big leaf green tea and 1g salt to the twice-crushed fillings, stir until firm, and make lion head blanks at a weight of 40g per piece.

[0087] Step 5: Overall maturation:

[0088] Place the prepared lion head dough into the prepared soup, keep it slightly boiling and simmer for 20 minutes until it is fully cooked, add white pepper powder, wolfberry, celery powder and 1 portion of soaked large-leaf green tea into the soup, and prepare for packaging;

[0089] Prepare for subcontracting;

[0090] Step 6: Packaging:

[0091] 8 pieces in a large package or individually packaged in appropriate containers to ensure that the lion's head is fully immersed in the soup;

[0092] Step 7: Pasteurization:

[0093] Since tea soup is not suitable for high temperature sterilization, pasteurization is used for sterilization;

[0094] Step 8. Storage and transportation:

[0095] 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 up to 30 days.

[0096] Specifically, the present invention has a fine production process, which not only retains the deliciousness of traditional lion heads, but also incorporates the fragrance of tea, providing consumers with a new taste bud enjoyment. In the production process, each step is carefully designed and strictly controlled to ensure the quality and taste of the product. From the selection of raw materials to the extraction of tea soup, and then to the production and overall maturation of the lion head blank, each link is crucial. Especially in the overall maturation stage, by adding seasonings such as white pepper powder, wolfberry and celery, not only the flavor of the dish is improved, but also its nutritional value is increased. In terms of packaging and storage, the present invention also uses advanced technical means to ensure that the product can reach a shelf life of 30 days without addition, providing consumers with a more convenient and safe eating experience. In general, the tea-scented lion head pre-prepared dish of the present invention not only has a unique flavor and taste, but also has high nutritional value and edible safety, and is an indispensable gourmet product in modern fast-paced life.

[0097] 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 tea-flavored lion head, characterized by: By weight: including 400-500 grams of pork, 3-6 grams of large-leaf green tea, 5-8 grams of fragrant oolong tea, 40-60 grams of sweet potato starch, 25-45ml of Huadiao wine, 4-6 grams of ginger and 3-5 grams of wolfberry.

2. The pre-prepared dish of tea-flavored lion head according to claim 1, characterized in that: 500 grams of pork, 6 grams of large-leaf green tea, 8 grams of fragrant oolong tea, 60 grams of sweet potato starch, 35 ml of Huadiao wine, 6 grams of ginger and 4 grams of wolfberry.

3. The pre-prepared dish of tea-flavored lion head according to claim 1, characterized in that: By weight: 400g pork, 4g large-leaf green tea, 6g light-fragrant oolong tea, 40g sweet potato starch, 30ml Huadiao wine, 3g ginger and 3g wolfberry.

4. The pre-prepared dish of tea-flavored lion head according to claim 1, characterized in that: The pork has a fat-to-lean ratio of 3:7 and is fresh pork, measured in 10 single portions.

5. The method for preparing a pre-prepared dish of tea-flavored lion head according to any one of claims 1 to 4, characterized in that: The method comprises the following preparation steps: Step 1: Selection of main raw materials: Choose fresh pork with a fat-to-lean ratio of 3:7, measure 400-500 grams for 10 single portions, and choose high-flavor large-leaf green tea and light-flavor oolong tea; Step 2: Pretreatment of raw materials: Mix the lean pork with a ratio of 3:7 and mince it into minced meat; mince 2-4g ginger; add 100ml boiling water to 3-6g large leaf green tea, and mix the minced meat with 2-4g large leaf green tea and ginger after cooling naturally to room temperature, and mince it again; 5-8g of fragrant oolong tea, soak in 500ml of boiling water, cool naturally to room temperature, and filter the tea residue; Soak 3-5g wolfberry and cut 2-4g ginger into shreds for later use; Step 3: Extraction of tea soup and preparation of soup ingredients: Dilute the fragrant oolong tea to 1100ml, add 100ml large-leaf green tea, put in shredded ginger, Huadiao wine, salt, sugar, and MSG, heat to boiling and keep warm; Step 4: Making the lion head blank: Add 40-60g sweet potato starch, 25-45ml Huadiao wine, 30ml big leaf green tea and 1g salt to the twice-crushed fillings, stir until firm, and make lion head blanks at a weight of 40-45g / piece. Step 5: Overall maturation: Put the prepared lion head blank into the prepared soup, keep it boiling for 20 minutes until it is fully cooked, add white pepper powder, wolfberry, and celery to the soup, and prepare for sub-packaging; Step 6: Packaging: 8-10 pieces in a large package or individually packaged, use appropriate containers to ensure that the lion heads are completely immersed in the soup; Step 7: Pasteurization: Since tea soup is not suitable for high temperature sterilization, pasteurization is used for sterilization; Step 8. 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 up to 30 days.