Marinating material bag for marinating meat with tea leaves and preparation method of marinating material bag

Abstract

The invention discloses a marinating material bag for marinating meat with tea leaves and a preparation method thereof.The marinating material bag comprises a material bag A and a material bag B. The material bag A comprises, by weight, 6-8 g of northern Fujian oolong tea Dahongpao, 1-2 g of northern Fujian oolong tea cinnamon, 1-2 g of southern Fujian oolong tea Tieguanyin and 0.5-0.8 g of aniseed; the material bag B comprises 1-3 g of dried chilies and 2-3 g of Chinese prickly ash; the formula is unique, and the preparation method is simple, convenient to operate and easy to implement. The tea leaves are used as the main flavor of the marinating material, a pioneer of tea marinating is created, meanwhile, the tea leaves are used for natural coloring in the whole marinating process, sugar color frying for coloring is not needed, and soy sauce does not need to be added. The meat is marinated with tea soup, so that the greasy feeling of the meat can be reduced to a great extent, meanwhile, food materials are full of the faint scent of the tea leaves, and various nutritional ingredients rich in the tea leaves, such as tea polyphenols and theanine, are also added to the food to a certain extent.

Description

Technical Field

[0001] The present invention relates to the technical field of spice packs for marinating meat with tea, and specifically to a spice pack for marinating meat with tea and a preparation method thereof. Background Art

[0002] Flavoring is the main process in cooking and food processing, and is also the fundamental factor determining the most direct flavor type of food. When flavoring, specific seasonings are added according to the variety of ingredients and the characteristics and functions of the seasonings, so that a specific flavor type is formed during the cooking process of the seasonings and ingredients together.

[0003] As one of the world's three major natural beverages, tea has the effects of antioxidant, anti-aging, free radical elimination, anti-cancer, prevention and treatment, and optimization of cardiovascular and cerebrovascular diseases. Dishes with tea as the main flavor type are currently a topic with great research difficulty and increasing attention in the catering industry.

[0004] Tea has good natural anti-corrosion effects. Adding tea is an advantageous product to replace anti-corrosion additives and is also an effective means to add nutrients such as tea polyphenols and theanine.

[0005] Oolong tea is the category with the highest aroma among the six major teas. Using northern Fujian oolong tea as the main flavor type can highlight the characteristics of oolong tea, making the finished product fragrant and full of tea aroma.

[0006] Since it is difficult to master the technology required for cooking with tea, which is mainly reflected in the selection of tea categories and the processing technology of how to naturally integrate the bitterness and astringency inherent in tea with the ingredients, there are few cooking studies in China that use tea as the main ingredient or main flavor type. Summary of the Invention

[0007] The purpose of the present invention is to provide a spice pack for marinating meat with tea and a preparation method thereof, so as to solve the problems raised in the above background art.

[0008] To achieve the above purpose, the present invention provides the following technical solution: A spice pack for marinating meat with tea includes spice pack A and spice pack B. By weight: Spice pack A includes 6 - 8 grams of the Dahongpao variety of northern Fujian oolong tea, 1 - 2 grams of the Rougui variety of northern Fujian oolong tea, 1 - 2 grams of the Tieguanyin variety of southern Fujian oolong tea, and 0.5 - 0.8 grams of star anise; Spice pack B includes 1 - 3 grams of dried chili peppers and 2 - 3 grams of Chinese prickly ash.

[0009] Preferably, by weight: Spice pack A includes 8 grams of the Dahongpao variety of northern Fujian oolong tea, 2 grams of the Rougui variety of northern Fujian oolong tea, 2 grams of the Tieguanyin variety of southern Fujian oolong tea, and 0.8 grams of star anise; Spice pack B includes 2 grams of dried chili peppers and 2 grams of Chinese prickly ash.

[0010] Preferably, by weight: material package A includes 6 grams of Northern Fujian Oolong Tea Dahongpao, 1 gram of Northern Fujian Oolong Tea Cinnamon, 1 gram of Southern Fujian Oolong Tea Tieguanyin, and 0.6 grams of aniseed; material package B includes 1 gram of dried chili and 2 grams of Sichuan pepper.

[0011] Preferably, the material packages A and B are suitable for processing 500 grams of chicken feet, ribs, beef or other meat products, except mutton.

[0012] A method for preparing a marinade bag for marinating meat with tea leaves comprises the following preparation steps:

[0013] Step 1: Selection of raw materials:

[0014] Weigh 6-8g of Northern Fujian Oolong Tea Dahongpao, 1-2g of Northern Fujian Oolong Tea Cinnamon, 1-2g of Southern Fujian Oolong Tea Tieguanyin, 0.5-0.8g of aniseed, 1-3g of dried chili, and 2-3g of Sichuan pepper;

[0015] Step 2: Processing of raw materials:

[0016] 6-8g of Dahongpao tea from northern Fujian, 1-2g of Rougui tea from northern Fujian, and 1-2g of Tieguanyin tea from southern Fujian are pressed into granular tea pieces according to the original shape of finished tea, and 0.5-0.8g of aniseed is simply crushed to obtain a tea mixture;

[0017] 1-3 g of dried chili pepper and 2-3 g of Sichuan peppercorns are weighed and mixed according to the quantitative amount of the raw materials to obtain a seasoning mixture;

[0018] Step 3: Seasoning Packet Configuration:

[0019] The tea mixture is put into the A material bag, and the seasoning mixture is put into the B material bag. The A material bag and the B material bag are sealed with environmentally friendly wood pulp paper bags.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The invention has a unique formula, a simple preparation method, convenient operation and easy implementation. Tea is used as the main flavor of the marinade, which has pioneered the tea marinade. At the same time, tea is used for natural coloring throughout the marinade process, that is, no sugar coloring is required and no soy sauce is added. The use of tea soup for marinating can greatly reduce the greasy feeling of meat, while filling the ingredients with the fragrance of tea, and also increasing the tea polyphenols, theanine and other nutrients rich in tea to a certain extent in the food. Tea as soup can enhance the sensitivity of the oral cavity. Under the condition of the same salinity and taste, the amount of salt added can be reduced by 10-15%, thereby naturally achieving the goal of a light and low-sodium diet, which is of great benefit to human health. It has good health value and socioeconomic value. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0023] The present invention provides a spice packet for marinating meat with tea, including packet A and packet B. By weight: Packet A includes 6-8 grams of Dahongpao variety of northern Fujian oolong tea, 1-2 grams of cinnamon variety of northern Fujian oolong tea, 1-2 grams of Tieguanyin variety of southern Fujian oolong tea, and 0.5-0.8 grams of star anise; Packet B includes 1-3 grams of dried chili peppers and 2-3 grams of Chinese prickly ash.

[0024] Packet A and packet B are applicable to processing 500 grams of chicken feet, pork ribs, beef or other meat products, excluding mutton.

[0025] A preparation method of a spice packet for marinating meat with tea includes the following preparation steps:

[0026] Step 1. Selection and preparation of raw materials:

[0027] Select and weigh 6-8 grams of Dahongpao variety of northern Fujian oolong tea, 1-2 grams of cinnamon variety of northern Fujian oolong tea, 1-2 grams of Tieguanyin variety of southern Fujian oolong tea, 0.5-0.8 grams of star anise, 1-3 grams of dried chili peppers, and 2-3 grams of Chinese prickly ash;

[0028] Step 2. Treatment of raw materials:

[0029] Press 6-8 grams of Dahongpao variety of northern Fujian oolong tea, 1-2 grams of cinnamon variety of northern Fujian oolong tea, and 1-2 grams of Tieguanyin variety of southern Fujian oolong tea into granular broken tea in the original shape of the finished tea, and simply break 0.5-0.8 grams of star anise to obtain a tea mixture;

[0030] Weigh and mix 1-3 grams of dried chili peppers and 2-3 grams of Chinese prickly ash according to the raw material quantity to obtain a flavor mixture;

[0031] Step 3. Configuration of the spice packet:

[0032] Put the tea mixture into packet A, and put the flavor mixture into packet B. Seal packet A and packet B with an environment-friendly wood pulp paper bag.

[0033] Example 1:

[0034] A preparation method of a spice packet for marinating meat with tea includes the following preparation steps:

[0035] Step 1. Selection and preparation of raw materials:

[0036] Weigh and select 8 grams of Dahongpao, a variety of northern Fujian oolong tea, 2 grams of Rougui, a variety of northern Fujian oolong tea, 2 grams of Tieguanyin, a variety of southern Fujian oolong tea, 0.8 grams of star anise, 2 grams of dried chili peppers, and 2 grams of Chinese prickly ash;

[0037] Step Two: Processing of raw materials:

[0038] Press 8 grams of Dahongpao, a variety of northern Fujian oolong tea, 2 grams of Rougui, a variety of northern Fujian oolong tea, and 2 grams of Tieguanyin, a variety of southern Fujian oolong tea, into granular broken tea in the original shape of the finished tea, and simply break the shape of 0.8 grams of star anise to obtain a tea mixture;

[0039] Weigh and mix 2 grams of dried chili peppers and 2 grams of Chinese prickly ash according to the raw material quantity to obtain a flavor mixture;

[0040] Step Three: Preparation of the spice packet:

[0041] Put the tea mixture into Packet A and the flavor mixture into Packet B, and seal Packet A and Packet B with an environmentally friendly wood pulp paper bag.

[0042] Example Two:

[0043] A method for preparing a spice packet for marinating meat with tea, comprising the following preparation steps:

[0044] Step One: Selection and preparation of raw materials:

[0045] Weigh and select 6 grams of Dahongpao, a variety of northern Fujian oolong tea, 1 gram of Rougui, a variety of northern Fujian oolong tea, 1 gram of Tieguanyin, a variety of southern Fujian oolong tea, 0.6 grams of star anise, 1 gram of dried chili peppers, and 2 grams of Chinese prickly ash;

[0046] Step Two: Processing of raw materials:

[0047] Press 6 grams of Dahongpao, a variety of northern Fujian oolong tea, 1 gram of Rougui, a variety of northern Fujian oolong tea, and 1 gram of Tieguanyin, a variety of southern Fujian oolong tea, into granular broken tea in the original shape of the finished tea, and simply break the shape of 0.6 grams of star anise to obtain a tea mixture;

[0048] Weigh and mix 1 gram of dried chili peppers and 2 grams of Chinese prickly ash according to the raw material quantity to obtain a flavor mixture;

[0049] Step Three: Preparation of the spice packet:

[0050] Put the tea mixture into Packet A and the flavor mixture into Packet B, and seal Packet A and Packet B with an environmentally friendly wood pulp paper bag.

[0051] When using it, put 1200ml of water in the pot, add the A and B bags, boil for 2 minutes, add 40-50ml Huadiao wine, 4g of ginger slices, 5g of sugar, 10g of salt, 2-3g of MSG, put the ingredients into the soup and stew for 20-25 minutes (5 minutes on high heat and 15-20 minutes on low heat). During the process, you can add warm water to ensure that the soup is kept at about 1200ml. Mix the materials in a deep pot and let them stand naturally, and heat them again for 5 minutes the next day.

[0052] After the marinating is completed, take out the ingredients and let them cool naturally so that they can better absorb the flavor of the marinade. At the same time, filter out the impurities from the remaining marinade, store it in a clean container, and store it in the refrigerator. It can be used for the next marinating to add a layer of flavor to the ingredients. In this way, the meat marinated with tea not only has a unique tea fragrance, but also keeps the meat tender and juicy, adding a unique delicacy to the table.

[0053] The invention has a unique formula, a simple preparation method, convenient operation and easy implementation. Tea is used as the main flavor of the marinade, which has pioneered the tea marinade. At the same time, tea is used for natural coloring throughout the marinade process, that is, no sugar coloring is required and no soy sauce is added. The use of tea soup for marinating can greatly reduce the greasy feeling of meat, while filling the ingredients with the fragrance of tea, and also increasing the tea polyphenols, theanine and other nutrients rich in tea to a certain extent in the food. Tea as soup can enhance the sensitivity of the oral cavity. Under the condition of the same salinity and taste, the amount of salt added can be reduced by 10-15%, thereby naturally achieving the goal of a light and low-sodium diet, which is of great benefit to human health. It has good health value and socioeconomic value.

[0054] 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 tea-stewed meat marinade bag, characterized in that: Including material package A and material package B, measured by weight: material package A includes 6-8 grams of Northern Fujian Oolong Tea Dahongpao, 1-2 grams of Northern Fujian Oolong Tea Cinnamon, 1-2 grams of Southern Fujian Oolong Tea Tieguanyin, and 0.5-0.8 grams of aniseed; material package B includes 1-3 grams of dried chili and 2-3 grams of Sichuan pepper.

2. The tea-stewed meat marinade package according to claim 1, characterized in that: By weight: Ingredient package A includes 8 grams of Northern Fujian Oolong Tea Dahongpao, 2 grams of Northern Fujian Oolong Tea Cinnamon, 2 grams of Southern Fujian Oolong Tea Tieguanyin, and 0.8 grams of aniseed; ingredient package B includes 2 grams of dried chili and 2 grams of Sichuan pepper.

3. The tea-stewed meat marinade package according to claim 1, characterized in that: By weight: Ingredient package A includes 6 grams of Northern Fujian Oolong Tea Dahongpao, 1 gram of Northern Fujian Oolong Tea Cinnamon, 1 gram of Southern Fujian Oolong Tea Tieguanyin, and 0.6 grams of aniseed; ingredient package B includes 1 gram of dried chili and 2 grams of Sichuan peppercorns.

4. A tea-stewed meat marinade bag according to any one of claims 1 to 3, characterized in that: The material packages A and B are suitable for processing 500 grams of chicken feet, ribs, beef or other meat products, except mutton.

5. The method for preparing a tea-stewed meat marinade bag according to any one of claims 1 to 4, characterized in that: The method comprises the following preparation steps: Step 1: Selection of raw materials: Weigh 6-8g of Northern Fujian Oolong Tea Dahongpao, 1-2g of Northern Fujian Oolong Tea Cinnamon, 1-2g of Southern Fujian Oolong Tea Tieguanyin, 0.5-0.8g of aniseed, 1-3g of dried chili, and 2-3g of Sichuan pepper; Step 2: Processing of raw materials: 6-8g of Dahongpao tea from northern Fujian, 1-2g of Rougui tea from northern Fujian, and 1-2g of Tieguanyin tea from southern Fujian are pressed into granular tea pieces according to the original shape of finished tea, and 0.5-0.8g of aniseed is simply crushed to obtain a tea mixture; 1-3 g of dried chili pepper and 2-3 g of Sichuan peppercorns are weighed and mixed according to the quantitative amount of the raw materials to obtain a seasoning mixture; Step 3: Seasoning Packet Configuration: The tea mixture is put into the A material bag, and the seasoning mixture is put into the B material bag. The A material bag and the B material bag are sealed with environmentally friendly wood pulp paper bags.