Preparation method of sauced and stewed beef with tea fragrance

Abstract

The invention relates to the technical field of food production, in particular to a preparation method of sauced and stewed tea-flavored beef, which comprises the following steps: step 1, unfreezing: taking out frozen beef raw materials from a refrigeration house, and unfreezing the frozen beef in an unfreezing box; step 2, trimming and dicing; step 3, pickling: putting the diced beef, table salt and black tea material liquid into a vacuum tumbler for tumbling, taking out the beef, and statically pickling the beef; step 4, marinating: putting the pickled beef into a pot, and marinating for 1.5-2 hours; and step five, airing, namely cooling the marinated beef to obtain the sauced and marinated beef with tea fragrance, so that the beef is tasty in tea fragrance and rich in mouth feel.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food production, in particular to a preparation method of sauce-marinated tea-flavored beef. BACKGROUND

[0002] Beef is a main side dish in daily life, which is sweet and salty in nature and contains rich nutrients such as protein, fat, carbohydrates, calcium, iron, phosphorus, etc. It is one of the important animal foods on people's tables. In addition to traditional cooking processing, beef can also be processed into meat floss, beef jerky and other instant foods for people to enjoy at any time. In the prior art, tea flavor is incorporated into beef to produce tea-flavored beef processed food. However, most of the methods directly mix tea powder with beef or marinate beef with tea leaves, which makes the combination of tea flavor and beef harsh and the taste thin. Therefore, it is necessary to provide a new type of beef cooked food product to solve the above technical problems. SUMMARY

[0003] In view of the deficiencies of the prior art and to overcome the defects of the prior art, the present application aims to provide a preparation method of sauce-marinated tea-flavored beef to solve the problem of thin taste of tea-flavored beef.

[0004] The technical scheme is a preparation method of sauce-marinated tea-flavored beef, comprising the following steps: step one, thawing: taking frozen beef raw materials from a freezer and placing the frozen beef in a thawing box for thawing for 12-18 hours; Step two, trimming and cutting: removing the surface fascia and blood stains of the beef, rinsing the beef with running water, drying the surface moisture of the beef, and cutting the beef into pieces; Step three, marinating: placing the beef cut into pieces and salt, black tea liquid into a vacuum tumbling machine for tumbling, and taking out the beef for static marinating; Step four, marinating: placing the marinated beef into a pot, adding water, salt, monosodium glutamate, chicken essence, white granulated sugar, ginger, green onions, monk fruit, galangal, cloves, cassia bark, white nutmeg, mace, red ko, licorice, hawthorn slices, cardamom, white pepper, baizhi, fennel, bay leaves, sandalwood, long pepper, kaempferol, dried tangerine or orange peel, star anise, Mao peach, coriander seeds, and black tea leaves, and marinating for 1.5-2 hours; Step five, airing: placing the marinated beef in a well-ventilated and cool place to cool the beef, and obtaining sauce-marinated tea-flavored beef.

[0005] Preferably, in step two, the cutting specifically includes cutting along the direction perpendicular to the length of the beef muscle fibers, and the cutting is in the form of 8-10 cm*5-7 cm*2-4 cm pieces.

[0006] Preferably, the preparation of the black tea solution is as follows: take water and black tea leaves in a mass ratio of 1:0.1-0.2, heat the water to 90-100°C, add the black tea leaves and cook for 10-15 minutes, filter out the black tea solution, and let the black tea solution cool to 2-10°C before use.

[0007] Preferably, the mass ratio of the beef, the black tea solution, and the salt is 1:0.1-0.2:0.015-0.018, the vacuum tumbling environment temperature is 4-10°C, the vacuum degree of the vacuum tumbling machine is -0.04 to -0.08 Mpa, and the beef is tumbled for 2-4 hours and then taken out for static curing for 18-24 hours.

[0008] Preferably, in step four, the mass ratio is water 1.5-3 parts, cured beef 1-2 parts, salt 0.018-0.036 parts, monosodium glutamate 0.018-0.036 parts, chicken essence 0.024-0.048 parts, white granulated sugar 0.07-0.14 parts, ginger 0.01-0.02 parts, green onions 0.01-0.02 parts, momordica grosvenori 0.002-0.004 parts, galangal 0.002-0.004 parts, clove 0.001-0.002 parts, cassia bark 0.008-0.016 parts, cardamom 0.002-0.004 parts, red ko 0.002-0.004 parts, licorice 0.002-0.004 parts, hawthorn slices 0.002-0.004 parts, cardamom 0.003-0.006 parts, white pepper 0.002-0.004 parts, baizhi 0.008-0.016 parts, fennel 0.008-0.016 parts, lemongrass 0.001-0.002 parts, yangchun sand 0.001-0.002 parts, long pepper 0.001-0.002 parts, kaempferia 0.001-0.002 parts, dried tangerine or orange peel 0.008-0.016 parts, gardenia 0.002-0.004 parts, star anise 0.01-0.02 parts, mao tao 0.001-0.002 parts, coriander seeds 0.002-0.004 parts, and black tea leaves 0.01-0.02 parts.

[0009] Preferably, the airing center temperature is 10-15°C.

[0010] Preferably, the thawing tank comprises a tank body, a partition plate is arranged in the tank body, the partition plate divides the tank body into a sewage cavity and a holding cavity for placing thawed products, a water inlet is arranged at the holding cavity, a liquid inlet for auxiliary materials is arranged at the holding cavity, a gas jetting port for jetting anaerobic gas is arranged at the bottom of the holding cavity, an exhaust port is arranged at the sewage cavity, valves are installed at the exhaust port and the water inlet, a one-way valve is installed at the liquid inlet, and a tank cover for sealing the tank body is installed on the tank body.

[0011] Preferably, a first outlet is provided at the bottom of the holding chamber, and a second outlet is provided at the bottom of the sewage chamber, with valves installed at the first and second outlets.

[0012] Preferably, an exhaust plate is provided at the bottom of the holding cavity, each exhaust plate is provided with an air nozzle, each exhaust plate is equipped with an air pipe, and the portion of each air pipe extending out of the box is connected to the outlet of the air pump.

[0013] Preferably, the exhaust port includes a first exhaust port and a second exhaust port, valves are installed at the first exhaust port and the second exhaust port, and the first exhaust port is connected to the inlet of the air pump.

[0014] This invention provides a method for preparing braised tea-flavored beef, which has the following advantages compared with the prior art: 1. Through the contact and integration of black tea with beef during the thawing, marinating, and braising processes, the tea aroma permeates the beef, enriching its flavor through braising. Attached Figure Description

[0015] Figure 1 This is a three-dimensional schematic diagram of the present invention.

[0016] Figure 2 This is a three-dimensional schematic diagram of the housing of the present invention.

[0017] Figure 3 This is a top view of the housing of the present invention.

[0018] Figure 4 This is a three-dimensional sectional view of the housing of the present invention.

[0019] In the diagram: 1. Box body, 2. Divider plate, 3. Container chamber, 4. Sewage chamber, 5. Water inlet, 6. Liquid inlet, 7. Jet nozzle, 8. First air outlet, 9. Second air outlet, 10. First water outlet, 11. Second water outlet, 12. Valve, 13. Check valve, 14. Box cover, 15. Exhaust plate, 16. Air pipe. Detailed Implementation

[0020] The technical solutions of the embodiments of the present application will be described clearly and completely in combination with the drawings. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative work fall within the scope of the present application. In the description of the present application, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer" and the like indicate the orientation or positional relationship shown in the drawings, and are only used for the purpose of facilitating the description of the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation of the present application.

[0021] In addition, the terms "first", "second", "third" are only used for description purposes, and cannot be understood as indicating or implying relative importance. In the description of the present application, it should be noted that unless otherwise explicitly specified and limited, the terms "mounting", "connection", "connection" should be understood broadly, for example, it can be fixed connection, or detachable connection, or integral connection; it can be mechanical connection, or electrical connection; it can be directly connected, or indirectly connected through intermediate medium; it can be the communication inside two elements. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0022] The present application will be described in further detail below through specific embodiments and in combination with the drawings.

[0023] Please refer to Figures 1-4 The present application provides a technical solution: a preparation method of sauce and tea-flavored beef, comprising the following steps: Step one, thawing: take the frozen beef raw material from the freezer, and place the frozen beef in the thawing box for thawing, the thawing time is 12 hours; Step two, trimming and cutting: remove the surface fascia and blood dirt of the beef, wash the beef clean with running water, dry the surface moisture of the beef, and cut the beef into blocks along the direction perpendicular to the length of the muscle fiber, the block size is 8cm*5cm*2cm; Step three, marinating: cut the beef into pieces and put it into a vacuum tumbling machine with salt and black tea liquid. The black tea liquid is prepared by mixing water and black tea in a mass ratio of 1:0.1, heating the water to 100℃, adding the black tea and cooking for 10 minutes, and filtering the black tea liquid. The black tea liquid is cooled to 10℃ before use. The mass ratio of beef, black tea liquid, and salt is 1:0.2:0.018. The vacuum tumbling environment temperature is 10℃, the vacuum degree of the vacuum tumbling machine is -0.04 to -0.08 Mpa, and the beef is tumbled for 2 hours and then marinated for 24 hours. Step four, marinating: weigh the raw materials according to the following mass ratio: water 1500 parts, marinated beef 1000 parts, salt 18 parts, monosodium glutamate 18 parts, chicken essence 24 parts, white sugar 70 parts, ginger 10 parts, green onions 10 parts, monk fruit 2 parts, good ginger 2 parts, cloves 1 part, cassia 8 parts, white nutmeg 2 parts, mace 2 parts, red ko 2 parts, licorice 2 parts, hawthorn 2 parts, cardamom 3 parts, white pepper 2 parts, baizhi 8 parts, fennel 8 parts, lemongrass 1 part, xingshun sand 1 part, bay leaves 1 part, shannai 1 part, dried tangerine peel 8 parts, gardenia 2 parts, star anise 10 parts, maotao 1 part, coriander seeds 2 parts, black tea 10 parts. Add the above mass of water, ginger, and green onions to a pot and heat to 100℃. Then add the above mass of marinated beef, salt, monosodium glutamate, chicken essence, white sugar, monk fruit, good ginger, cloves, cassia, white nutmeg, mace, red ko, licorice, hawthorn, cardamom, white pepper, baizhi, fennel, lemongrass, xingshun sand, bay leaves, shannai, dried tangerine peel, gardenia, star anise, maotao, coriander seeds, and black tea. Marinate for 1.5 hours. Step five, airing: place the marinated beef in a well-ventilated and cool place to cool down. The airing center temperature is 15℃. The sauced and marinated tea-flavored beef is obtained.

[0024] Further, the thawing box comprises a box body 1, a partition plate 2 is arranged in the box body 1, the partition plate 2 is fixedly connected with the box body 1 through seamless welding, and the box body 1 is divided into a sewage cavity 4 and a containing cavity 3 for placing thawed products by the partition plate 2; a water inlet 5, a liquid inlet 6 for auxiliary materials are arranged at the containing cavity 3; a gas jetting port 7 for jetting anaerobic gas is arranged at the bottom of the containing cavity 3; an exhaust port is arranged at the sewage cavity 4; valves 12 are arranged at the exhaust port and the water inlet 5; a one-way valve 13 is arranged at the liquid inlet 6; a box cover 14 for sealing the box body 1 is arranged on the box body 1; a sealing sheet is arranged between the box body 1 and the box cover 14; the box body 1, the sealing sheet and the box cover 14 are fixedly connected through bolts; the anaerobic gas is suitable gas such as nitrogen; in use, frozen beef is placed in the containing cavity 3, suitable auxiliary materials such as black tea liquid are added through the liquid inlet 6, water is added to the containing cavity 3 through the water inlet 5 until the water reaches the upper edge of the partition plate, the box cover 14 seals the box body 1, the anaerobic gas is jetted from the gas jetting port 7 to form bubbles in the water in the containing cavity 3, which facilitates the separation of blood water from the beef during thawing and the penetration of the auxiliary materials such as black tea liquid into the beef, so that the beef is flavored, the anaerobic gas can prevent the growth of aerobic bacteria during the thawing of the beef, which is beneficial to the preservation of the beef; during the thawing process, water can be added to the containing cavity 3 through the water inlet 5 at regular time intervals, and the added water in the containing cavity 3 overflows the partition plate into the sewage cavity 4, so that the water in the containing cavity 3 is replaced.

[0025] Further, a first water outlet 10 is arranged at the bottom of the containing cavity 3, a second water outlet 11 is arranged at the bottom of the sewage cavity 4, and valves 12 are arranged at the first water outlet 10 and the second water outlet 11; the liquid in the containing cavity 3 is conveniently discharged through the first water outlet 10, and the liquid in the sewage cavity 4 is conveniently discharged through the second water outlet 11.

[0026] Further, exhaust plates 15 are arranged at the bottom of the containing cavity 3, the exhaust plates 15 are provided with gas jetting ports 7, and gas pipes 16 are arranged on the exhaust plates 15; the parts of the gas pipes 16 that extend out of the box body 1 are connected with the outlet of the air charging pump, and the parts of the gas pipes 16 that are connected with the box body 1 are sealingly arranged; the gas in the containing cavity 3 is jetted through the operation of the air charging pump.

[0027] Further, the exhaust port comprises a first exhaust port 8 and a second exhaust port 9, valves 12 are arranged at the first exhaust port 8 and the second exhaust port 9, the first exhaust port 8 is connected with the inlet of the air charging pump, the first exhaust port 8 is closed and the second exhaust port 9 is opened when the gas jetting ports 7 start to jet gas, the gas in the box body 1 is discharged through the second exhaust port 9, the first exhaust port 8 is opened and the second exhaust port 9 is closed after the box body 1 is filled with anaerobic gas such as nitrogen, so that the nitrogen gas circulates in the air charging pump and the box body 1.

[0028] Further, the first air inlet and the second air inlet are arranged at the inlet of the air pump, the valve 12 is installed at the first air inlet and the second air inlet, the first air inlet is communicated with the first air outlet 8, the second air inlet is communicated with the nitrogen cylinder, when the air jet 7 starts to jet, the first air inlet is closed and the second air inlet is opened, when the box 1 is filled with nitrogen and other oxygen-free gases, the first air inlet is opened and the second air inlet is closed.

[0029] Further, the universal wheel is installed at the bottom of the box 1, which facilitates the movement of the box 1.

[0030] Further, the exhaust port is arranged at the lower part of the sewage cavity 4, which facilitates the air exhaust of the box 1.

[0031] Further, the liquid inlet 6 is communicated with the liquid storage tank, the liquid storage tank is welded and fixed with the box 1, and the red tea liquid and other auxiliary materials are placed in the liquid storage tank.

[0032] Embodiment two: a preparation method of sauce marinated tea-flavored beef, comprising the following steps: Step one, thawing: the frozen beef raw material is taken out from the freezer, and the frozen beef is placed in the thawing box for thawing, and the thawing time is 18 hours; Step two, trimming and cutting: the surface fascia and blood dirt of the beef are removed, the beef is washed with running water, the surface water of the beef is dried, and the beef is cut into blocks with the size of 10cm*7cm*4cm along the direction perpendicular to the muscle fiber length of the beef; Step three, marinating: the beef after cutting, salt and red tea liquid are put into the vacuum tumbling machine for tumbling, and the red tea liquid is prepared as follows: water and red tea leaves are taken with the mass ratio of 1:0.2, the water is heated to 90℃, the red tea leaves are added and cooked for 15 minutes, the red tea liquid is filtered out, and the red tea liquid is cooled to 2℃ before use; the mass ratio of the beef, the red tea liquid and the salt is 1:0.1:0.015; the vacuum tumbling environment temperature is 4℃, the vacuum degree of the vacuum tumbling machine is-0.04~ -0.08Mpa, the tumbling time is 4 hours, and the beef is taken out for static marinating for 18 hours; Step four, halogenation: the raw materials are weighed according to the following mass ratio: water 3000 parts, cured beef 2000 parts, salt 36 parts, MSG 36 parts, chicken essence 48 parts, white sugar 14 parts, ginger 2 parts, green onions 20, monk fruit 4 parts, good ginger 4 parts, cloves 2 parts, cassia 16 parts, white nutmeg 4 parts, mace 4 parts, red Kuo 4 parts, licorice 4 parts, hawthorn 4 parts, cardamom 6 parts, white pepper 4 parts, baizhi 16 parts, fennel 16 parts, lemongrass 2 parts, xingsheng sand 2 parts, bay leaves 2 parts, star anise 2 parts, dried orange peel 16 parts, gardenia 4 parts, star anise 20 parts, mao peach 2 parts, coriander seeds 4 parts, black tea leaves 20 parts, add the above mass of water, ginger and green onions in the pot, heat to 90℃, then add the above mass of cured beef, salt, MSG, chicken essence, white sugar, monk fruit, good ginger, cloves, cassia, white nutmeg, mace, red Kuo, licorice, hawthorn, cardamom, white pepper, baizhi, fennel, lemongrass, xingsheng sand, bay leaves, star anise, mao peach, coriander seeds and black tea leaves, and halogenate for 2 hours. Step five, airing: put the halogenated beef into a well-ventilated and cool place to cool down, and the airing center temperature is 10℃, then the sauced halogenated tea-flavored beef is obtained.

[0033] The thawing box is the same as in the previous embodiment.

[0034] Example three A preparation method of sauced halogenated tea-flavored beef, comprising the following steps: Step one, thawing: take the frozen beef raw material from the freezer and place it in the thawing box for thawing for 15 hours. Step two, trimming and cutting: remove the surface fascia and blood stains of the beef, rinse the beef with running water, dry the surface water of the beef, and cut the beef into blocks with a size of 9cm*6cm*3cm along the direction perpendicular to the length of the beef muscle fibers. Step three, curing: put the beef cut into pieces, salt and black tea liquid into a vacuum tumbling machine for tumbling, and take out the beef for static curing. The preparation of the black tea liquid is as follows: take water and black tea leaves with a mass ratio of 1:0.15, heat the water to 95℃, add the black tea leaves and cook for 13 minutes, filter out the black tea liquid, and use the black tea liquid after cooling to 8℃. The mass ratio of beef, black tea liquid and salt is 1:0.15:0.016. The vacuum tumbling environment temperature is 8℃, the vacuum degree of the vacuum tumbling machine is -0.04 ~ -0.08Mpa, the tumbling time is 3 hours, and the beef is taken out for static curing for 20 hours. Step four, halogenation: the raw materials are weighed according to the following mass ratio: water 2000 parts, pickled beef 1600 parts, salt 30 parts, MSG 30 parts, chicken essence 30 parts, white sugar 100 parts, ginger 15 parts, green onions 15 parts, momordica grosvenori 3 parts, good ginger 3 parts, clove 1 part, cassia bark 12 parts, canella 3 parts, mace 3 parts, red ko 3 parts, licorice 3 parts, hawthorn 3 parts, cardamom 5 parts, white pepper 3 parts, baizhi 12 parts, fennel 10 parts, lemongrass 2 parts, xiangchun sand 2 parts, bay leaf 1 part, shannai 1 part, dried tangerine or orange peel 14 parts, gardenia 3 parts, star anise 16 parts, maotao 1 part, coriander seeds 3 parts, black tea leaves 14 parts, add the above mass of water, ginger and green onions in the pot, heat to 100℃, then put the above mass of pickled beef, salt, MSG, chicken essence, white sugar, momordica grosvenori, good ginger, clove, cassia bark, canella, mace, red ko, licorice, hawthorn, cardamom, white pepper, baizhi, fennel, lemongrass, xiangchun sand, bay leaf, shannai, dried tangerine or orange peel, gardenia, star anise, maotao, coriander seeds and black tea leaves, and halogenate for 1.8 hours. Step five, airing: put the halogenated beef into a well-ventilated and cool place to cool down, and the airing center temperature is 12℃, then the sauced halogenated tea-flavored beef is obtained.

[0035] The thawing box is the same as in the previous embodiment.

[0036] The application has been described in detail through specific embodiments and examples, but these do not constitute a limitation on the application. Those skilled in the art can make many modifications and improvements without departing from the principles of the application, and these should also be considered within the protection scope of the application.

Claims

1. A process for the preparation of a sauce marinated tea-flavored beef characterized by: The method comprises the following steps: Step one, thawing: taking the frozen beef raw material from the freezer, and placing the frozen beef in a thawing box for thawing for 12-18 hours; Step two, trimming and cutting: removing the surface fascia and blood stains of the beef, rinsing the beef with running water, and drying the surface of the beef, and cutting the beef; Step three, marinating: placing the cut beef, salt, and black tea liquid into a vacuum tumbling machine for tumbling, and taking out the beef for static marinating; Step four, marinating: placing the marinated beef into a pot, and adding water, salt, monosodium glutamate, chicken essence, white sugar, ginger, green onions, monk fruit, galangal, cloves, cassia, cardamom, red ko, licorice, hawthorn slices, Amomum kravanh, white pepper, Baizhi, fennel, lemongrass, sandalwood, long pepper, kaempferia rotunda, dried tangerine or orange peel, star anise, Mao Tao, coriander seeds, black tea leaves, and marinating for 1.5-2 hours; Step five, airing: placing the marinated beef in a ventilated and cool place to cool down, and obtaining the sauce marinated tea-flavored beef.

2. The process for the preparation of a sauce marinated tea flavored beef according to claim 1, characterized in that: In step two, the cutting specifically comprises cutting along the direction perpendicular to the length of the beef muscle fibers, and the cut beef is in the form of blocks with a size of 8-10 cm*5-7 cm*2-4 cm.

3. The process for the preparation of a sauce marinated tea flavored beef as claimed in claim 1, wherein: The preparation of the black tea liquid comprises: taking water and black tea leaves with a mass ratio of 1:0.1-0.2, heating the water to 90-100℃, adding the black tea leaves for cooking for 10-15 minutes, filtering out the black tea liquid, and cooling the black tea liquid to 2-10℃ for standby use.

4. The process for preparing a soy sauce broth tea-flavored beef according to claim 1, characterized by: The mass ratio of the beef, the black tea liquid, and the salt is 1:0.1-0.2:0.015-0.018; the vacuum tumbling environment temperature is 4-10℃, the vacuum degree of the vacuum tumbling machine is -0.04 to -0.08 Mpa, the tumbling time is 2-4 hours, and the beef is taken out for static marinating for 18-24 hours.

5. The process for the preparation of a sauce marinated tea flavored beef as claimed in claim 1, wherein: The step four, the mass ratio is 1.5-3 parts of water, 1-2 parts of pickled beef, 0.018-0.036 parts of salt, 0.018-0.036 parts of monosodium glutamate, 0.024-0.048 parts of chicken essence, 0.07-0.14 parts of white sugar, 0.01-0.02 parts of ginger, 0.01-0.02 parts of green onion, 0.002-0.004 parts of momordica grosvenori, 0.002-0.004 parts of galangal, 0.001-0.002 parts of clove, 0.008-0.016 parts of cassia bark, 0.002-0.004 parts of canella, 0.002-0.004 parts of amomum, 0.002-0.004 parts of prunus mume, 0.003-0.006 parts of fructus amomi, 0.002-0.004 parts of white pepper, 0.008-0.016 parts of radix angelicae dahuricae, 0.008-0.016 parts of fennel, 0.001-0.002 parts of myrtillae, 0.001-0.002 parts of cinnamomum burmanni, 0.001-0.002 parts of kaempferia rotunda, 0.008-0.016 parts of dried tangerine or orange peel, 0.002-0.004 parts of gardenia, 0.01-0.02 parts of star anise, 0.001-0.002 parts of peach kernel, 0.002-0.004 parts of coriander seed, 0.01-0.02 parts of black tea leaves.

6. The process for the preparation of a sauce marinated tea flavored beef as claimed in claim 1, wherein: The airing center temperature is 10-15℃.

7. The process for the preparation of a sauce marinated tea flavored beef as claimed in claim 1, wherein: The thawing box comprises a box body (1), a partition plate (2) is arranged in the box body (1), the partition plate (2) divides the box body (1) into a sewage cavity (4) and a containing cavity (3) for placing thawed products, a water inlet (5) and a liquid inlet (6) for auxiliary materials are arranged at the containing cavity (3), a gas jetting port (7) for jetting anaerobic gas is arranged at the bottom of the containing cavity (3), an exhaust port is formed at the sewage cavity (4), valves (12) are arranged at the exhaust port and the water inlet (5), a one-way valve (13) is arranged at the liquid inlet (6), and a box cover (14) for sealing the box body (1) is arranged on the box body (1).

8. The process for preparing a soy sauce broth tea-flavored beef according to claim 7, characterized by: First water outlets (10) are arranged at the bottom of the containing cavity (3), and second water outlets (11) are arranged at the bottom of the sewage cavity (4), and valves (12) are arranged at the first water outlets (10) and the second water outlets (11).

9. The process for preparing a soy sauce broth tea-flavored beef according to claim 7, characterized by: Exhaust plates (15) are arranged at the bottom of the containing cavity (3), gas jetting ports (7) are arranged on the exhaust plates (15), and air pipes (16) are arranged on the exhaust plates (15), and the parts of the air pipes (16) extending out of the box body (1) are communicated with the outlet of the air pump.

10. The process for preparing a soy sauce broth tea-flavored beef according to claim 9, characterized by: The exhaust port comprises first exhaust ports (8) and second exhaust ports (9), valves (12) are arranged at the first exhaust ports (8) and the second exhaust ports (9), and the first exhaust ports (8) are communicated with the inlet of the air pump.

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