Seasoning bag for making meat and bone tea from tea leaves and preparation method of seasoning bag

Abstract

The present invention discloses a meat and bone tea seasoning bag prepared from tea leaves and a preparation method thereof, the meat and bone tea seasoning bag comprises a material bag A and a material bag B. The material bag A comprises, by weight, 8-10 g of northern Fujian oolong tea and 1-2 g of southern Fujian oolong tea; the material bag B comprises 0.5-0.8 g of aniseed, 3-4 g of white pepper, 1-2 g of wolfberry, 20 g of ginger, 5-6 g of salt, 3-5 g of sugar and 2-3 g of monosodium glutamate; the tea leaves are used as the main flavor, and the origin of the meat and bone tea is returned. Tea soup is used for cooking, the greasy feeling of the meat and bone tea can be reduced to a great extent, meanwhile, food materials are full of the faint scent of the tea leaves, and various nutritional ingredients such as tea polyphenols and theanine which are rich in the tea leaves are also added to food to a certain extent. And the tea water is a soup base, so that the sensitivity of the oral cavity can be enhanced, and the addition amount of salt can be reduced by 10-15% under the condition of the same salinity taste, so that the light and low-sodium diet target is naturally realized, and the tea water has great benefits for the health of human bodies. Good health value and social and economic value are realized.

Description

Technical Field

[0001] The present invention relates to the technical field of spice packs for making Bak Kut Teh with tea leaves, and specifically to a spice pack for making Bak Kut Teh with tea leaves 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, eliminating free radicals, anti-cancer, preventing and optimizing cardiovascular and cerebrovascular diseases, etc. Dishes with tea as the main flavor type are a topic with greater difficulty in catering research and increasing attention at present.

[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 leaves, which is mainly reflected in the selection of tea leaf categories and the processing technology of how to naturally blend the bitterness and astringency inherent in tea leaves with the ingredients, there are few cooking researches in China that use tea leaves as the main ingredient or the main flavor type at present. Summary of the Invention

[0007] The purpose of the present invention is to provide a spice pack for making Bak Kut Teh with tea leaves 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 making Bak Kut Teh with tea leaves includes a pack A and a pack B. By weight: The pack A includes 8 - 10 grams of northern Fujian oolong tea and 1 - 2 grams of southern Fujian oolong tea; the pack B includes 0.5 - 0.8 grams of star anise, 3 - 4 grams of white pepper, 1 - 2 grams of wolfberries, 20 grams of ginger, 5 - 6 grams of salt, 3 - 5 grams of sugar, and 2 - 3 grams of monosodium glutamate.

[0009] Preferably, by weight: The pack A includes 8 grams of northern Fujian oolong tea and 1 gram of southern Fujian oolong tea; the pack B includes 0.6 grams of star anise, 3 grams of white pepper, 1 gram of wolfberries, 20 grams of ginger, 5 grams of salt, 4 grams of sugar, and 2 grams of monosodium glutamate.

[0010] Preferably, by weight: the A packet includes 10 g of northern Fujian oolong tea and 2 g of southern Fujian oolong tea; the B packet includes 0.7 g of star anise, 4 g of white pepper, 2 g of wolfberries, 20 g of ginger, 6 g of salt, 3 g of sugar, and 3 g of monosodium glutamate.

[0011] Preferably, the A packet and the B packet are suitable for processing 350 - 400 g of pork ribs, pork, pork liver, or other meat products.

[0012] A preparation method of a seasoning packet for making bak kut teh with tea leaves includes the following preparation steps:

[0013] Step 1: Selection and preparation of raw materials:

[0014] Select and weigh 8 - 10 g of northern Fujian oolong tea and 1 - 2 g of southern Fujian oolong tea; the B packet includes 0.5 - 0.8 g of star anise, 3 - 4 g of white pepper, 1 - 2 g of wolfberries, 20 g of ginger, 5 - 6 g of salt, 3 - 5 g of sugar, and 2 - 3 g of monosodium glutamate;

[0015] Step 2: Treatment of raw materials:

[0016] Press 8 - 10 g of northern Fujian oolong tea and 1 - 2 g of southern Fujian oolong tea into granular broken tea in the original shape of the finished tea to obtain a tea leaf mixture;

[0017] Slightly break 0.5 - 0.8 g of star anise, dry 20 g of ginger slices, add 3 - 4 g of white pepper, 1 - 2 g of wolfberries, 5 - 6 g of salt, 3 - 5 g of sugar, and 2 - 3 g of monosodium glutamate, and weigh and mix according to the raw material dosage to obtain a flavor mixture;

[0018] Step 3: Configuration of the seasoning packet:

[0019] Put the tea leaf mixture into the A packet, and put the flavor mixture into the B packet. Seal the A packet and the B packet with an environment-friendly wood pulp paper bag.

[0020] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0021] The present invention has a unique formula, a simple preparation method, is easy to operate and implement. Using tea leaves as the main flavor type returns to the origin of bak kut teh. Cooking with tea soup can greatly reduce the greasiness of bak kut teh, while filling the ingredients with the fragrance of tea leaves, and also increasing a variety of nutrients rich in tea leaves such as tea polyphenols and theanine in the food to a certain extent. Using tea water as the soup base can enhance the sensitivity of the oral cavity. Under the condition of the same salinity taste, the salt addition amount can be reduced by 10 - 15%, thus naturally achieving the dietary goal of light and low sodium, which is of great benefit to human health. It has good health value and social and economic value. Detailed implementation mode

[0022] Next, in combination with the embodiments of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described. 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 seasoning packet for making bak kut teh with tea leaves, including packet A and packet B. By weight: Packet A includes 8 - 10 grams of northern Fujian oolong tea and 1 - 2 grams of southern Fujian oolong tea; Packet B includes 0.5 - 0.8 grams of star anise, 3 - 4 grams of white pepper, 1 - 2 grams of wolfberries, 20 grams of ginger, 5 - 6 grams of salt, 3 - 5 grams of sugar, and 2 - 3 grams of monosodium glutamate.

[0024] Packet A and packet B are applicable to processing 350 - 400 grams of pork ribs, pork, pork liver, or other meat products.

[0025] A preparation method of a seasoning packet for making bak kut teh with tea leaves includes the following preparation steps:

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

[0027] Select and weigh 8 - 10 grams of northern Fujian oolong tea and 1 - 2 grams of southern Fujian oolong tea; Packet B includes 0.5 - 0.8 grams of star anise, 3 - 4 grams of white pepper, 1 - 2 grams of wolfberries, 20 grams of ginger, 5 - 6 grams of salt, 3 - 5 grams of sugar, and 2 - 3 grams of monosodium glutamate;

[0028] Step 2: Processing of raw materials:

[0029] Press 8 - 10 grams of northern Fujian oolong tea and 1 - 2 grams of southern Fujian oolong tea into granular broken tea in the original shape of the finished tea to obtain a tea leaf mixture;

[0030] Slightly break 0.5 - 0.8 grams of star anise, dry 20 grams of ginger slices, add 3 - 4 grams of white pepper, 1 - 2 grams of wolfberries, 5 - 6 grams of salt, 3 - 5 grams of sugar, and 2 - 3 grams of monosodium glutamate, weigh and mix according to the raw material quantity to obtain a flavor mixture;

[0031] Step 3: Configuration of the seasoning packet:

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

[0033] Example 1:

[0034] A preparation method of a seasoning packet for making bak kut teh with tea leaves includes the following preparation steps:

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

[0036] Weigh and select 8 grams of northern Fujian oolong tea and 1 gram of southern Fujian oolong tea; The B spice packet includes 0.6 grams of star anise, 3 grams of white pepper, 1 gram of wolfberry, 20 grams of ginger, 5 grams of salt, 4 grams of sugar, and 2 grams of monosodium glutamate;

[0037] Step 2. Treatment of raw materials:

[0038] Press 8 grams of northern Fujian oolong tea and 1 gram of southern Fujian oolong tea into granular broken tea according to the original shape of the finished tea to obtain a tea mixture;

[0039] Slightly break 0.6 grams of star anise, dry 20 grams of ginger slices, add 3 grams of white pepper, 1 gram of wolfberry, 5 grams of salt, 4 grams of sugar, and 2 grams of monosodium glutamate, and weigh and mix according to the quantitative amount of raw materials to obtain a flavor mixture;

[0040] Step 3. Preparation of the spice packet:

[0041] Put the tea mixture into the A spice packet, put the flavor mixture into the B spice packet, and seal the A and B spice packets with environmentally friendly wood pulp paper bags.

[0042] Example 2:

[0043] A method for preparing a spice packet for making bak kut teh with tea leaves, comprising the following preparation steps:

[0044] Step 1. Selection and preparation of raw materials:

[0045] Weigh and select 10 grams of northern Fujian oolong tea and 2 grams of southern Fujian oolong tea; The B spice packet includes 0.7 grams of star anise, 4 grams of white pepper, 2 grams of wolfberry, 20 grams of ginger, 6 grams of salt, 3 grams of sugar, and 3 grams of monosodium glutamate;

[0046] Step 2. Treatment of raw materials:

[0047] Press 10 grams of northern Fujian oolong tea and 2 grams of southern Fujian oolong tea into granular broken tea according to the original shape of the finished tea to obtain a tea mixture;

[0048] Slightly break 0.7 grams of star anise, dry 20 grams of ginger slices, add 4 grams of white pepper, 2 grams of wolfberry, 6 grams of salt, 3 grams of sugar, and 3 grams of monosodium glutamate, and weigh and mix according to the quantitative amount of raw materials to obtain a flavor mixture;

[0049] Step 3. Preparation of the spice packet:

[0050] Put the tea mixture into the A spice packet, put the flavor mixture into the B spice packet, and seal the A and B spice packets with environmentally friendly wood pulp paper bags.

[0051] When actually using, put the ingredient packet A and the ingredient packet B into the cooking pot at the same time, add an appropriate amount of clear water and huadiao wine, and then put the meat ingredients to be cooked, such as spareribs, pork or pig liver, etc., into the soup stock, and simmer over low to medium heat for 60 to 90 minutes. During the cooking process, warm water can be added appropriately as needed to keep the amount of the soup stock stable at about 1500 ml. The bak kut teh cooked in this way is overflowing with the fragrance of tea, the meat is tender, and the soup is rich. It not only has an excellent taste, but also is rich in various nutrients such as tea polyphenols and theanine, which has a positive promoting effect on human health.

[0052] After the cooking is completed, the ingredient packet A and the ingredient packet B can be taken out, and the meat ingredients and the soup in the bak kut teh can be eaten. At this time, the fragrance of tea and the fragrance of meat in the bak kut teh are perfectly integrated, the soup is clear and rich, the meat is tender and juicy, and the taste is mellow, making people have endless aftertastes. In addition, because tea is used as the main flavor type, the bak kut teh is rich in various nutrients such as tea polyphenols and theanine, which has a positive promoting effect on human health, such as antioxidant, anti-aging, and free radical elimination. Therefore, the flavor packet for making bak kut teh with tea and its preparation method provided by the present invention not only enriches the taste and flavor of the bak kut teh, but also improves its nutritional value and health benefits, and has a high promotion and application value.

[0053] Although the present invention has been described in detail with reference to the foregoing embodiments, for those skilled in the art, they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements for some of the technical features. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A seasoning packet for making bak kut teh using tea leaves, characterized by: Including material package A and material package B, measured by weight: material package A includes 8-10 grams of Northern Fujian Oolong tea and 1-2 grams of Southern Fujian Oolong; material package B includes 0.5-0.8 grams of aniseed, 3-4 grams of white pepper, 1-2 grams of wolfberry, 20 grams of ginger, 5-6 grams of salt, 3-5 grams of sugar, and 2-3 grams of MSG.

2. The seasoning packet for making bak kut teh with tea leaves according to claim 1, characterized in that: By weight: Ingredient package A includes 8 grams of Northern Fujian Oolong tea and 1 gram of Southern Fujian Oolong; Ingredient package B includes 0.6 grams of aniseed, 3 grams of white pepper, 1 gram of wolfberry, 20 grams of ginger, 5 grams of salt, 4 grams of sugar, and 2 grams of MSG.

3. The seasoning packet for making bak kut teh with tea leaves according to claim 1, characterized in that: By weight: Ingredient package A includes 10 grams of Northern Fujian Oolong tea and 2 grams of Southern Fujian Oolong tea; ingredient package B includes 0.7 grams of aniseed, 4 grams of white pepper, 2 grams of wolfberry, 20 grams of ginger, 6 grams of salt, 3 grams of sugar, and 3 grams of MSG.

4. A seasoning packet for making bak kut teh using tea leaves according to any one of claims 1 to 3, characterized in that: The material package A and the material package B are suitable for processing 350-400 grams of ribs, pork, pork liver or other meat products.

5. The method for preparing a seasoning packet for making bak kut teh using tea leaves 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 8-10g of Northern Fujian Oolong tea and 1-2g of Southern Fujian Oolong tea; Material package B includes 0.5-0.8g of aniseed, 3-4g of white pepper, 1-2g of wolfberry, 20g of ginger, 5-6g of salt, 3-5g of sugar, and 2-3g of monosodium glutamate; Step 2: Processing of raw materials: 8-10 grams of northern Fujian oolong tea and 1-2 grams of southern Fujian oolong tea are pressed into granular tea pieces in the original shape of finished tea to obtain a tea mixture; Simply break 0.5-0.8 g of aniseed, dry 20 g of ginger slices, add 3-4 g of white pepper, 1-2 g of wolfberry, 5-6 g of salt, 3-5 g of sugar, and 2-3 g of monosodium glutamate, weigh and mix according to the quantitative weight 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 flavoring 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.