Meat making method combining multi-round tea treatment with three-braising process of tea-fragrance braised pot meat

Abstract

The invention relates to a meat making method combining multiple rounds of tea treatment with a three-braising process of tea-flavored braised canned meat, and mainly solves the problems of extensive material selection, backward process, greasy taste and non-uniform quality of traditional braised meat. According to the technical scheme, the method comprises the following steps of: selecting three raw materials, namely strictly selecting the fat-lean ratio of meat and standard tea leaves, performing multiple rounds of tea treatment, namely physically extracting tea juice dipping, atomizing and pickling dry tea, wrapping and pickling thick tea juice, combining with airing operation, and performing three-stage temperature-controlled braising. The method has the advantages that deep fusion of tea fragrance and meat fat is realized in a pure physical mode, and a tea fragrance-meat fragrance-glutinous rice fragrance composite flavor is formed; the texture is obviously improved, and the mouthfeel breakthrough that fat meat is elastic and glutinous but not greasy and lean meat is moist but not hard is achieved; and quality uniformity and safety are ensured through whole-process standardized processing. The scheme provides a new direction of combining the traditional flavor and the modern food standard for the braised meat product industry.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a meat production method comprising multiple rounds of tea treatment combined with three stewing processes. Background Art

[0002] Traditional braised meat products suffer from common industry pain points: crude craftsmanship and high quality fluctuations. The production process often neglects raw material grading, often using low-cost cuts of meat, resulting in an unbalanced fat-to-lean ratio. Processing methods are crude, relying solely on direct cutting and stewing, lacking flavor penetration and texture control. Product types are limited, resulting in a greasy, rough texture, and improper container use further exacerbates quality variations.

[0003] The above defects not only limit the improvement of product value, but also make it difficult to meet the demands of modern consumers for unique flavor, healthiness and standardization, and urgently need systematic technological innovation. Summary of the Invention

[0004] In order to solve the problems of the prior art, the present invention provides a meat making method of tea-flavored braised meat in a pot, which combines multiple rounds of tea treatment with three-braising processes.

[0005] In order to solve the above technical problems, the present invention is achieved through the following technical solutions: In a first aspect, a method for preparing tea-scented braised meat in a pot by combining multiple rounds of tea treatment with a three-braising process comprises the following steps:

[0006] S1: Raw material screening:

[0007] S11: Screening of meat varieties;

[0008] S12: screening meat from a designated part, wherein the meat has a predetermined fat-to-lean ratio;

[0009] S13: Screening tea leaves, setting standards for tea aroma, origin, and roasting process;

[0010] S2: Tea treatment multi-round processing: The meat selected in step S1 is processed in multiple rounds using a tea treatment process including at least two methods of physical extraction of tea juice, dry tea atomization, and wet tea soaking, each round including soaking and drying operations;

[0011] S3: marinating: wrapping the meat processed in step S2 with a marinade prepared with strong tea juice and salt in a certain proportion, and marinating for a predetermined time;

[0012] S4: Drying: Dry the marinated meat until the moisture is moderate;

[0013] S5: frying: frying the dried meat at a predetermined temperature until golden brown;

[0014] S6: Three-time stewing: the fried and cooled meat is placed in a container and stewed three times, with a total stewing time of no less than three weeks. The three-time stewing includes stewing in different containers or under different environments in different stages.

[0015] This technical solution strictly implements the "three selection" process (preferred meat varieties, fat-to-lean ratio of specific parts, and tea leaves of strict standards), and innovatively adopts a "multi-round tea processing process" (including immersion and drying operations) that combines physical extraction of tea juice, dry tea atomization, and wet tea pickling, combined with specific pickling, frying, and three-stage stewing in different containers / environments, to systematically solve the core defects of traditional braised meat products in quality, flavor, and craftsmanship. Its effects are: significantly improving the standardization and quality stability of the product, so that the tea aroma, meat aroma, and glutinous aroma of the finished product are deeply blended to present a unique and mellow complex flavor; through the neutralization of substances such as tea polyphenols, the taste is effectively improved to achieve a chewy, soft, fat but not greasy effect; ultimately achieving a systematic breakthrough in the unique flavor, food safety, and production standardization of stewed meat products, filling the market gap.

[0016] In a specific implementation of the first aspect, the predetermined fat-to-lean ratio in step S12 is 3:7.

[0017] In a specific embodiment of the first aspect, the physical extraction of tea juice in step S2 at least includes washing and immersing the meat with tea juice in the first tea treatment round and then drying the meat.

[0018] In a specific embodiment of the first aspect, the dry tea atomization method in step S2 includes at least one tea processing round, in which the meat is wrapped in layers with the atomized dry tea leaves, marinated for a predetermined time, and then dried.

[0019] In a specific embodiment of the first aspect, the multiple rounds of tea treatment in step S2 are performed at least twice.

[0020] In a specific embodiment of the first aspect, the ratio of strong tea juice to salt in step S3 is 4:1-6:1, and the predetermined pickling time is 6 hours.

[0021] In a specific embodiment of the first aspect, the three stewing steps in step S6 are as follows:

[0022] S61: First stewing: stewing in a bulk stewing container for 7 days;

[0023] S62: Second stewing: stewing for 7 days in a temperature-controlled environment (temperature-controlled room);

[0024] S63: The third stewing: stewing in a special container for 7 days.

[0025] In a second aspect, a tea-flavored braised meat product is prepared by combining multiple rounds of tea treatment of the tea-flavored braised meat with a meat production method using a three-braising process.

[0026] In a specific embodiment of the second aspect, the product has a flavor characteristic that is a blend of tea aroma, meat aroma and glutinous rice aroma.

[0027] In a specific embodiment of the second aspect, the product has a chewy, soft, and glutinous taste without being fat or greasy.

[0028] The beneficial effects of the present invention are:

[0029] 1. This invention uses the original "three selections, three soakings, three dryings, and three stewings" system process to specifically solve the difficult problems of traditional processes. Strict screening of raw materials ensures quality uniformity from the root, completely changing the traditional low-price-oriented material selection model; the innovative multi-round tea processing process uses pure physical means to deeply penetrate the active ingredients of tea into the texture, effectively neutralizing the greasiness of fat and simultaneously imparting a complex flavor base that blends tea and meat aromas; the three-stage temperature-controlled stewing achieves a gradual transformation of meat fibers through differentiated temperature and humidity environment regulation, fundamentally solving the problems of loose texture and weak flavor caused by traditional processes;

[0030] 2. This process imbues tea-flavored braised meat with three core values: first, it creates a distinct sensory experience of "tea aroma, fat aroma, and glutinous aroma," achieving a revolutionary taste with fat that is elastic but not greasy, and lean meat that is moist but not dry; second, multiple rounds of tea treatment have both natural antibacterial and antioxidant functions, and combined with a process design that is chemical-free throughout the entire process, significantly improves the food safety level; third, the high degree of standardization of process parameters and procedures gives the product a stably replicable industrial gene, which can not only maintain the essence of traditional flavor but also be produced on a large scale, establishing a new quality paradigm for the braised meat products industry. DETAILED DESCRIPTION

[0031] 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 embodiments described 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 efforts are within the scope of protection of the present invention.

[0032] Tea-braised meat is a meat-making method that combines multiple rounds of tea treatment with a three-braising process.

[0033] The method for preparing tea-flavored braised meat in a pot according to the present invention comprises the following steps:

[0034] Raw material screening:

[0035] Meat screening: Select pork varieties that meet the requirements, strictly choose meat from specific parts, and control the fat-to-lean meat ratio at 3:7 (for example, the fat thickness is about 3 points, and the lean meat is about 7 points).

[0036] Tea selection: Select the original tea with strong aroma and specific origin, and require the tea to be processed by traditional roasting technology without additives.

[0037] Multi-round tea processing process:

[0038] First treatment: Pour the physically extracted tea juice evenly on the surface of the meat, let it soak for 20 minutes and then dry the surface moisture.

[0039] Second treatment: Wrap the meat with the atomized dry tea in layers, marinate at 15°C for 8 hours, then take it out and air-dry until the moisture content drops to 20%±2%.

[0040] The third treatment: Mix tea juice and table salt (tea juice: salt = 5:1) to make a marinade, completely wrap the meat, marinate at 5℃ for 6 hours, and then dry until the moisture content is moderate.

[0041] Stir-frying and stewing:

[0042] Stir-fry: Stir-fry the processed meat in a constant temperature wok at 160℃ until the surface is evenly golden, and then cool naturally to room temperature.

[0043] Three-stage stewing:

[0044] Simmering stage: Spread the meat flat in a breathable bamboo container and simmer at room temperature for 7 days;

[0045] Temperature-controlled stewing: Transfer to a constant temperature room at 25°C and 65% humidity and stew for 7 days;

[0046] Stewing in special containers: Finally, it is placed in a sealed ceramic jar with a clay coating on the inner wall and stewed in a light-proof environment for 7 days.

[0047] Through this process, the meat fully absorbs active substances such as tea polyphenols, creating a complex flavor that blends the aromas of tea and meat, while achieving a texture that is not greasy, chewy, and soft. The entire process requires no chemical additives, significantly improving product safety and standardization.

[0048] Embodiment: A specific preparation method of tea-flavored braised meat is implemented according to the following steps:

[0049] Raw material screening (corresponding to three choices)

[0050] Select the hindquarters of Sutai pigs that have passed quarantine inspection and trim them to keep the fat-to-lean ratio strictly controlled at 3:7 (approximately 5cm×5cm×10cm);

[0051] Use Henan Xinyang Maojian tea (hand-fried) or Henan Xinyang black tea or Zhejiang special Longjing green tea (Qingqian tea, hand-fried) or Fujian jasmine tea (scented three times) or Yunnan Pu'er ripe tea (five-year-old) as tea raw materials, and remove broken tea leaves and impurities.

[0052] Multi-round tea processing (corresponding to three soaking and three drying)

[0053] First round (physical extraction of tea juice):

[0054] Extract the meat with boiling water in a ratio of Xinyang Maojian tea to water (1:10), filter the residue and cool the juice to 20°C. Immerse the meat in the tea juice and stir for 15 minutes, then remove and hang to dry the surface moisture (about 1 hour, humidity 60%).

[0055] Second round (dry tea atomization):

[0056] Grind Xinyang Maojian tea to 80 mesh fineness and evenly spray the meat with an atomizer. Place the meat in layers on a bamboo sieve and marinate for 8 hours at 15°C. Remove the meat and let it air dry until the meat is slightly dry (approximately 3 hours).

[0057] The third round (wet tea soaking):

[0058] Boil Xinyang Maojian tea at a ratio of 1:5 tea to water and concentrate. Filter the concentrated tea juice. Mix the tea juice with salt at a ratio of 5:1 to create a marinade. Apply evenly to the meat, seal, and place in a 5°C refrigerator for 6 hours. Remove and air dry until no liquid seeps out of the surface.

[0059] Stir-fry

[0060] Place the processed meat pieces in a constant temperature frying pan and fry at 160℃ until all six sides are evenly golden brown (about 8 minutes), then cool naturally to room temperature.

[0061] Three-stage stewing

[0062] Scattering stage: Spread the meat pieces flatly in a perforated bamboo stewing box and stew in a cool place at room temperature for 7 days;

[0063] Temperature-controlled stewing: transfer to a constant temperature room (25℃±1℃, humidity 65%±5%) and stew in a stainless steel sealed box for 7 days;

[0064] Stewing in a special container: Place the meat in a coarse pottery stewing pot with a clay-coated inner wall, fill the gaps between the meat pieces and seal it, and stew in a light-proof environment (20℃) for 7 days.

[0065] Verification of product characteristics obtained

[0066] Flavor: After being cut, the cross section exudes a blend of tea aroma and meaty aroma, without any fishy or greasy taste;

[0067] Taste: After steaming, the meat is chewy and elastic, the fat part is transparent and soft, and the lean meat is not dry;

[0068] Safety: No pathogenic bacteria were detected and the residual nitrite was less than 2mg / kg.

[0069] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A meat production method that combines multiple rounds of tea treatment with three-braising process for tea-flavored braised meat, characterized in that: The following steps are involved: S1: Raw material screening: S11: Screening of meat varieties; S12: screening meat from a designated part, wherein the meat has a predetermined fat-to-lean ratio; S13: Screening tea leaves, setting standards for tea aroma, origin, and roasting process; S2: Tea treatment multi-round processing: The meat selected in step S1 is processed in multiple rounds using a tea treatment process including at least two methods of physical extraction of tea juice, dry tea atomization, and wet tea soaking, each round including soaking and drying operations; S3: marinating: wrapping the meat processed in step S2 with a marinade prepared with strong tea juice and salt in a certain proportion, and marinating for a predetermined time; S4: Drying: Dry the marinated meat until the moisture is moderate; S5: frying: frying the dried meat at a predetermined temperature until golden brown; S6: Three-time stewing: the fried and cooled meat is placed in a container and stewed three times, with a total stewing time of no less than three weeks. The three-time stewing includes stewing in different containers or under different environments in different stages.

2. The method for making meat by combining multiple rounds of tea treatment with three-braising process according to claim 1, characterized in that: The predetermined fat-to-lean ratio in step S12 is 3:

7.

3. The method for making meat by combining multiple rounds of tea treatment with three-braising process according to claim 1, characterized in that: The physical extraction of tea juice in step S2 at least includes using tea juice to wash and immerse the meat in the first round of tea treatment and then drying the meat.

4. The method for making meat by combining multiple rounds of tea treatment with three-braising process according to claim 1 or 3, characterized in that: The dry tea atomization method in step S2 includes at least one tea processing round, in which the meat is wrapped in layers with the atomized dry tea leaves for marinating for a predetermined time and then drying the meat.

5. The method for making meat by combining multiple rounds of tea treatment with three-braising process according to claim 1, characterized in that: The multiple rounds of tea processing in step S2 are performed at least twice.

6. The method for making meat by combining multiple rounds of tea treatment with three-braising process according to claim 1, characterized in that: The ratio of strong tea juice to salt in step S3 is 4:1-6:1, and the predetermined pickling time is 6 hours.

7. The method for making meat by combining multiple rounds of tea treatment with three-braising process according to claim 1, characterized in that: The three stewing steps in step S6 are as follows: S61: First stewing: stewing in a bulk stewing container for 7 days; S62: Second stewing: stewing for 7 days under temperature control; S63: The third stewing: stewing in a special container for 7 days.

8. A tea-flavored braised meat product, characterized in that: The invention discloses a novel nanostructured carbonyl phosphate ...

9. The tea-flavored braised meat product according to claim 8, characterized in that: The product has a flavor characteristic of a blend of tea aroma, meat aroma and glutinous rice aroma.

10. The tea-flavored braised meat product according to claim 8 or 9, characterized in that: The product has a chewy, soft, and non-greasy taste.