CN101233930A - Pu'er tea cooked meat and its processing method - Google Patents
Pu'er tea cooked meat and its processing method Download PDFInfo
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Abstract
The invention relates to a Puerh tea cooked meat and a processing method thereof. Mixture ratios of raw materials used in the processing are that: 0.05-1.50Kg of Puerh tea is added to each 10 Kg of meat, 0.25-1.50Kg of alcohol, 0.05-1.50Kg of ginger, 0.20-0.40Kg of salt and 0.20-1.50Kg of ham; wherein, the Pu-erh tea is added after being processed into Pu-erh tea infusion or paste, the meat is bright flesh, bone-in meat or bone-in meat with skin of pigs, sheep, cattle, asses, dogs, rabbits, chickens, ducks, geese or pigeons. The raw materials are selected and weighed according to the mixture ratios; the meat is washed and/or cut and then washed after being pickled to desalt, boiled with the ham; after froth is removed, the mixed soup is boiled and stewed with other raw materials to be 80-percent-done; the boiled mixture is cooled, put into vacuum plastic bags for vacuum pumping, heated for disinfection and then further ripened; at last, the Pu-erh tea cooked meat with the beneficial effects and flavor of the Pu-erh tea but without sugar is prepared. The processing method is simple and has no damage to the beneficial components in the Pu-erh tea.
Description
Technical field
The present invention relates to a kind of Pu'er tea cooked meat and processing method thereof, belong to food processing field.
Background technology
Various livestock and poultry cold cuts are important sources of China common people panning protein every day nutrition.Many conventional articles that local characteristic arranged such as savory pork aspic, Shanghai spareribs meaty pork ribs, Huainan stewed duck with bean sauce etc. have passed on century-oldly, liked by the consumer.Since the reform and opening-up, along with agricultural byproducts are greatly abundant, people's living standard greatly improves, the rich livestock and poultry cold cuts of the sort of heavy oil fat of past, heavy sugar gradually by people away from.People pursue a kind of nutrition and healthy balanced food.Mostly traditional livestock and poultry cold cuts are to adopt old halogen soup and various condiment such as Chinese anise, Chinese prickly ash, ginger, monosodium glutamate, soy sauce, sugar etc. to give the livestock and poultry cold cuts better taste.Recently after testing, think the spice Chinese anise that traditional preparation process livestock and poultry cold cuts use, the long-term edible carcinogenic danger that also has.Two kinds of meat cooked with tea are disclosed in Chinese invention patent application 93104393.x and 200510015647.2, these two kinds of meat cooked with tea all are to soak fresh meat with the tea that becomes that salt and tealeaves mix, and then add multiple flavoring and boil together, oven dry makes, used tealeaves is green tea or jasmine tea preferably, though make meat increase the beneficiating ingredient and the tea perfume (or spice) of green tea or jasmine tea, but these green tea, main component to the human body beneficial in the jasmine tea all is a Tea Polyphenols, its beneficial effect is more single, in addition, still adopted multiple flavoring (comprising sugar), not only failed to make product break away from sugar, and the use of multiple flavoring has also influenced the pure of tea perfume (or spice).
Summary of the invention
First purpose of the present invention is: a kind of have Pu'er tea beneficial functions and Pu'er tea perfume (or spice) are provided, and profile is complete, the Pu'er tea cooked meat of the crisp mashed fresh and tender and sugar-free of mouthfeel.
The technical scheme that realizes first purpose of the present invention is: a kind of Pu'er tea cooked meat, it is characterized in that, raw materials used proportioning is: every 10Kg meat is allocated Pu'er tea 0.05～1.50Kg into, wine 0.25～1.50Kg, ginger 0.05～1.50Kg, salt 0.20～0.40Kg, ham 0.20～1.50Kg, Pu'er tea wherein allocate into after making Pu'er tea millet paste or Pu'er tea slurry.
Above-mentioned Pu'er tea cooked meat, described Pu'er tea millet paste is that the Pu'er tea that will take by weighing by the raw material proportioning mixes with boiling water, heating and constant temperature stir leaching, are the claret look and color is no longer deepened until the soup look, and the outward appearance that obtains of filtering Pu'er tea tealeaves is the limpid liquid of claret look then; Described Pu'er tea slurry is that the Pu'er tea that will take by weighing by the raw material proportioning mixes with boiling water, heating and constant temperature stir leaching, be the claret look and color is no longer deepened until the soup look, all transfer in the levigator together with Pu'er tea tealeaves then, being ground to wherein Pu'er tea tealeaves fineness the thickest is the slurry that 60 orders obtain, wherein, to mix with boiling water be to mix by weight 1: 5 to the described Pu'er tea that takes by weighing by the raw material proportioning; It is that constant temperature stirs leaching at 90～95 ℃ that described heating and constant temperature stir leaching.
Above-mentioned Pu'er tea cooked meat, described meat is pig, sheep, ox, donkey, dog, rabbit, chicken, duck, the meat of the pure meat of goose or dove, band kindred, belt leather meat or band bone and belt leather.
Second purpose of the present invention is: a kind of method of processing above-mentioned Pu'er tea cooked meat is provided, and simple to operate, the beneficiating ingredient of Pu'er tea is destroyed.
The technical scheme that realizes second purpose of the present invention is: a kind of method of Pu'er tea processing cold cuts, it is characterized in that, and comprise the following steps:
1. take by weighing raw material by following proportioning: every 10Kg meat is allocated Pu'er tea 0.05～1.50Kg into, wine 0.25～1.50Kg, and ginger 0.05～1.50Kg, salt 0.20～0.40Kg, ham 0.20～1.50Kg, standby;
2. prepare Pu'er tea millet paste: the Pu'er tea that in container 1. step is taken by weighing mixes with boiling water, heating and constant temperature stir leaching at 90～95 ℃, be the claret look and color is no longer deepened until the soup look, drop removes Pu'er tea tealeaves and obtains the limpid liquid that outward appearance is the claret look then, be Pu'er tea millet paste, standby;
Perhaps prepare the Pu'er tea slurry: the Pu'er tea that in container 1. step is taken by weighing mixes with boiling water, heating and constant temperature stir leaching at 90～95 ℃, be the claret look and color is no longer deepened until the soup look, all transfer in the levigator together with Pu'er tea tealeaves then, being ground to wherein Pu'er tea tealeaves fineness the thickest is 60 orders, be the Pu'er tea slurry, standby;
3. the meat that 1. step is taken by weighing is cleaned, and is standby, or clean and to cut apart the back standby;
4. from the salt that 1. step takes by weighing, get wherein 1/2～3/4, smear the meat of 3. handling through step with it, pickled 3～6 hours, take out after the back soaks 30 minutes at least with clear water earlier, take out meat again and drain watery blood, standby;
5. in pot, add the ham that 1. meat 4. handled through step and step take by weighing, be heated to and produce floating foam, after skimming floating foam, put into Pu'er tea millet paste or Pu'er tea slurry and residual salts that 2. wine, ginger, step that 1. step take by weighing make, add water to and flood meat, be heated to together then and boil, then stew again to medium well, after the flame-out cooling, from pot, take out meat;
6. the meat that 5. step is obtained, the vacuum of packing into is moulded and is vacuumized packing in the bag;
7. go in the steam box together with packing, steam sterilization in 1 hour and further slaking at least, take out the back cooling, be the finished product Pu'er tea cooked meat at 100～110 ℃.
In the method for above-mentioned Pu'er tea processing cold cuts, step 2. prepare Pu'er tea millet paste or preparation Pu'er tea with the time, it is mixing in 1: 5 by weight that the Pu'er tea that takes by weighing by the raw material proportioning mixes with boiling water.
In the method for above-mentioned Pu'er tea processing cold cuts, step is 3. described stewes to medium well, is meant with the slow fire heating, inserts in the meat easily and does not have watery blood until bamboo let and ooze out.
In the method for above-mentioned Pu'er tea processing cold cuts, described meat is pig, sheep, ox, donkey, dog, rabbit, chicken, duck, the meat of the pure meat of goose or dove, band kindred, belt leather meat or band bone and belt leather.
Technique effect of the present invention is: the maximum difference of Pu'er tea cooked meat of the present invention and existing cold cuts is to have allocated Pu'er tea in raw materials used into, and be to add with the form that Pu'er tea millet paste or tea are starched, thereby can fully keep the beneficiating ingredient of Pu'er tea, long-term edible Pu'er tea cooked meat of the present invention, except obtaining the proteinaceous nutrient in the common meat, also can obtain the beneficiating ingredient of Pu'er tea, reach all favourable human body weight-losing to the lipids (cholesterol, triglyceride and blood uric acid) that suppresses in the human body; The present invention is owing to allocated Pu'er tea in raw materials used, in finished product, can produce a kind of distinctive Pu'er tea fragrance, therefore, need not add spices such as green onion, garlic, Chinese anise and remove sheep offensive smell, still have the oiliness advantage of edible back clean taste, also reduced the use of flavoring and guaranteed that the Pu'er tea perfume (or spice) of product is pure; Owing in raw materials used, allocated Pu'er tea into, do not make colouring agent in the batching with soy sauce and sugar, just can make the color of finished product have a kind of peony of claret, can realize sugar-free, be particularly suitable for patients with diabetes mellitus; Since in raw materials used, allocated Pu'er tea into, also unexpected the discovery, and the cold cuts finished product very easily reaches crisp mashed fresh and tender and indeformable effect.Processing method of the present invention is simple to operate, and the processing conditions of being controlled when Pu'er tea is processed into Pu'er tea millet paste or tea slurry can make the active ingredient of Pu'er tea fully be extracted, and the beneficiating ingredient of Pu'er tea is destroyed.
The specific embodiment
Below in conjunction with embodiment the present invention is further described in detail, but is not limited to this.
Raw material among the embodiment is commercially available product and meets food standard, and used meat is all through quarantine, and the preferred Jinhua ham of ham, the preferred yellow rice wine of wine, the preferred refined salt of salt are produced in the preferred Yunnan of Pu'er tea;
Embodiment 1 preparation Pu'er tea cooked beef (Pu'er tea is allocated into millet paste)
1. take by weighing raw material by following proportioning: beef 10Kg, allocate yunnan puer tea 1.50Kg into, yellow rice wine 0.50Kg, ginger 0.10Kg, refined salt 0.30Kg, Jinhua ham 0.50Kg, standby;
2. prepare Pu'er tea millet paste: the yunnan puer tea 1.50Kg that in container 1. step is taken by weighing mixes with boiling water 7.50Kg, heating and constant temperature stir leaching at 90 ℃, be the claret look and color is no longer deepened until the soup look, drop removes Pu'er tea tealeaves and obtains the limpid liquid that outward appearance is the claret look then, be Pu'er tea millet paste, standby;
3. the beef that 1. step is taken by weighing is cleaned and is divided into square, and is standby;
4. from the salt that 1. step takes by weighing, get wherein 3/4 (0.225Kg), smear the beef of 3. handling through step with it, pickled 6 hours, after elder generation soaks 30 minutes at least with clear water after taking out, take out beef again and drain watery blood, standby;
5. in pot, add the Jinhua ham that 1. beef 4. handled through step and step take by weighing, be heated to and produce floating foam, after skimming floating foam, put into Pu'er tea millet paste and residual salts 0.075Kg that 2. yellow rice wine, ginger, step that 1. step take by weighing make, add water to and flood meat, be heated to together then and boil, then stew again to medium well (bamboo let inserts in the beef easily and do not have watery blood and oozes out), after the flame-out cooling, from pot, take out beef;
6. the beef that 5. step is obtained, the vacuum of packing into is moulded and is vacuumized packing in the bag;
7. put into steam box together with packing, steam sterilization in 1 hour and further slaking, take out the back cooling, be finished product Pu'er tea cooked beef at 105 ℃.
Embodiment 2 preparation Pu'er tea cooked beefs (Pu'er tea is allocated into the tea slurry)
1. take by weighing raw material by following proportioning: beef 20Kg, other raw materials are a times of embodiment 1 and promptly allocate yunnan puer tea 3.00Kg into, yellow rice wine 1.00Kg, and ginger 0.20Kg, refined salt 0.60Kg, Jinhua ham 1.00Kg, standby;
2. prepare the Pu'er tea slurry: the yunnan puer tea 3.00Kg that in container 1. step is taken by weighing mixes with boiling water 15.00Kg, heating and constant temperature stir leaching at 90 ℃, be the claret look and color is no longer deepened until the soup look, all transfer in the levigator together with Pu'er tea tealeaves then, being ground to wherein Pu'er tea tealeaves fineness the thickest is 60 orders, be the Pu'er tea slurry, standby;
3. the beef that 1. step is taken by weighing is cleaned and is divided into square, and is standby;
4. from the salt that 1. step takes by weighing, get wherein 3/4 (0.45Kg), smear the beef of 3. handling through step with it, pickled 6 hours, after elder generation soaks 30 minutes at least with clear water after taking out, take out beef again and drain watery blood, standby;
5. in pot, add the Jinhua ham that 1. beef 4. handled through step and step take by weighing, be heated to and produce floating foam, after skimming floating foam, put into Pu'er tea slurry and residual salts 0.15Kg that 2. yellow rice wine, ginger, step that 1. step take by weighing make, add water to and flood meat, be heated to together then and boil, then stew again to medium well (bamboo let inserts in the meat easily and do not have watery blood and oozes out), after the flame-out cooling, from pot, take out beef;
6. the beef that 5. step is obtained, the vacuum of packing into is moulded and is vacuumized packing in the bag;
7. put into steam box together with packing, steam sterilization in 1 hour and further slaking, take out the back cooling, be finished product Pu'er tea cooked beef at 105 ℃.
The embodiment 3 preparation ripe Pig spareribses of Pu'er tea (Pu'er tea is allocated into millet paste)
1. take by weighing raw material by following proportioning: pig rib chop 10Kg, allocate yunnan puer tea 150Kg into, yellow rice wine 0.25Kg, ginger 0.05Kg, refined salt 0.15Kg, Jinhua ham 1.00Kg, standby;
2. the method by embodiment 1 prepares Pu'er tea millet paste, and is standby;
3. the pig rib chop that 1. step is taken by weighing is cleaned and is divided into pane, and is standby;
4. from the salt that 1. step takes by weighing, get wherein 1/2 (0.075Kg), smear the pig rib chop of 3. handling through step with it, pickled 4 hours, after elder generation soaks 30 minutes at least with clear water after taking out, take out pig rib chop again and drain watery blood, standby;
5. in pot, add the Jinhua ham that 1. the pig rib chop 4. handled through step and step take by weighing, be heated to and produce floating foam, after skimming floating foam, put into Pu'er tea millet paste and residual salts 0.075Kg that 2. yellow rice wine, ginger, step that 1. step take by weighing make, add water to and flood pig rib chop, be heated to together then and boil, then stew again to medium well (bamboo let inserts in the pig rib row kindred easily and do not have watery blood and oozes out), after the flame-out cooling, from pot, take out pig rib chop;
6. the pig rib chop that 5. step is obtained, the vacuum of packing into is moulded and is vacuumized packing in the bag;
7. put into steam box together with packing, steam sterilization in 1 hour and further slaking, take out the back cooling, be the ripe pig rib of finished product Pu'er tea chop at 110 ℃.
The embodiment 4 preparation ripe chicken wings of Pu'er tea (Pu'er tea is allocated into millet paste)
1. take by weighing raw material by following proportioning: chicken wings 10Kg, allocate yunnan puer tea 1.00Kg into, yellow rice wine 1.50Kg, ginger 1.50Kg, refined salt 0.40Kg, Jinhua ham 1.50Kg, standby;
2. prepare Pu'er tea millet paste: the yunnan puer tea 1.00Kg that in container 1. step is taken by weighing mixes with boiling water 5.00Kg, heating and constant temperature stir leaching at 95 ℃, be the claret look and color is no longer deepened until the soup look, drop removes Pu'er tea tealeaves and obtains the limpid liquid that outward appearance is the claret look then, be Pu'er tea millet paste, standby;
3. the chicken wings that 1. step is taken by weighing is cleaned, and is standby;
4. from the salt that 1. step takes by weighing, get wherein 3/4 (0.30Kg), smear the chicken wings of 3. handling through step with it, pickled 4 hours, after elder generation soaks 30 minutes at least with clear water after taking out, take out chicken wings again and drain watery blood, standby;
5. in pot, add the Jinhua ham that 1. chicken wings 4. handled through step and step take by weighing, be heated to and produce floating foam, after skimming floating foam, put into Pu'er tea millet paste and residual salts 0.10Kg that 2. yellow rice wine, ginger, step that 1. step take by weighing make, add water to and flood chicken wings, be heated to together then and boil, then stew again to medium well (bamboo let inserts in the chicken wings meat easily and do not have watery blood and oozes out), after the flame-out cooling, from pot, take out chicken wings;
6. the chicken wings that 5. step is obtained, the vacuum of packing into is moulded and is vacuumized packing in the bag;
7. put into steam box together with packing, steam sterilization in 1 hour and further slaking, take out the back cooling, be the ripe chicken wings of finished product Pu'er tea at 110 ℃.
The ripe pig elbow of embodiment 5 preparation Pu'er teas (Pu'er tea is allocated into the tea slurry)
1. take by weighing raw material by following proportioning: the pig elbow 20Kg of belt leather band bone, other raw materials are a times of embodiment 1 and promptly allocate yunnan puer tea 3.00Kg into, yellow rice wine 1.00Kg, and ginger 0.20Kg, refined salt 0.60Kg, Jinhua ham 1.00Kg, standby;
2. prepare the Pu'er tea slurry: the yunnan puer tea 3.00Kg that in container 1. step is taken by weighing mixes with boiling water 15.00Kg, heating and constant temperature stir leaching at 90 ℃, be the claret look and color is no longer deepened until the soup look, all transfer in the levigator together with Pu'er tea tealeaves then, being ground to wherein Pu'er tea tealeaves fineness the thickest is 60 orders, be the Pu'er tea slurry, standby;
The pig elbow of the belt leather band bone that 3. 1. step is taken by weighing is cleaned, and is standby;
4. get wherein 3/4 (0.45Kg) from the salt that 1. step takes by weighing, smear the pig elbow of the belt leather band bone of 3. handling through step with it, pickled 6 hours, after elder generation soaked 30 minutes at least with clear water after taking out, the pig elbow drop that takes out belt leather band bone again is in watery blood, and was standby;
5. in pot, add the pig elbow of the belt leather band bone of 4. handling through step and the Jinhua ham that 1. step takes by weighing, be heated to and produce floating foam, after skimming floating foam, put into Pu'er tea slurry and residual salts 0.15Kg that 2. yellow rice wine, ginger, step that 1. step take by weighing make, add water to the gammon of submerged under water zone belt bone, be heated to together then and boil, then stew again to medium well (bamboo let inserts in the gammon of belt leather band bone easily and do not have watery blood and oozes out), after the flame-out cooling, from pot, take out the pig elbow of belt leather band bone;
The pig elbow of the belt leather band bone that 6. 5. step is obtained, the vacuum of packing into is moulded and is vacuumized packing in the bag;
7. put into steam box together with packing, steam sterilization in 1 hour and further slaking, take out the back cooling, be the ripe pig elbow of finished product Pu'er tea at 105 ℃.
The method of Pu'er tea processing cold cuts of the present invention is applicable to rule membranization industrial production, is applicable to that also the family workshop produces.
Claims (8)
1, a kind of Pu'er tea cooked meat, it is characterized in that, raw materials used proportioning is: every 10Kg meat is allocated Pu'er tea 0.05～1.50Kg into, wine 0.25～1.50Kg, ginger 0.05～1.50Kg, salt 0.20～0.40Kg, ham 0.20～1.50Kg, Pu'er tea wherein allocate into after making Pu'er tea millet paste or Pu'er tea slurry.
2, Pu'er tea cooked meat according to claim 1, it is characterized in that, described Pu'er tea millet paste is that the Pu'er tea that will take by weighing by the raw material proportioning mixes with boiling water, heating and constant temperature stir leaching, be the claret look and color is no longer deepened until the soup look, the outward appearance that obtains of filtering Pu'er tea tealeaves is the limpid liquid of claret look then; Described Pu'er tea slurry is that the Pu'er tea that will take by weighing by the raw material proportioning mixes with boiling water, heating and constant temperature stir leaching, be the claret look and color is no longer deepened until the soup look, all transfer in the levigator together with Pu'er tea tealeaves then, being ground to wherein Pu'er tea tealeaves fineness the thickest is the slurry that 60 orders obtain.
3, Pu'er tea cooked meat according to claim 2 is characterized in that, it is to mix by weight 1: 5 that the described Pu'er tea that takes by weighing by the raw material proportioning mixes with boiling water; It is that constant temperature stirs leaching at 90～95 ℃ that described heating and constant temperature stir leaching.
4, Pu'er tea cooked meat according to claim 1 is characterized in that, described meat is pig, sheep, ox, donkey, dog, rabbit, chicken, duck, the meat of the pure meat of goose or dove, band kindred, belt leather meat or band bone and belt leather.
5, a kind of method of Pu'er tea processing cold cuts is characterized in that, comprises the following steps:
1. take by weighing raw material by following proportioning: every 10Kg meat is allocated Pu'er tea 0.05～1.50Kg into, wine 0.25～1.50Kg, and ginger 0.05～1.50Kg, salt 0.20～0.40Kg, ham 0.20～1.50Kg, standby;
2. prepare Pu'er tea millet paste: the Pu'er tea that in container 1. step is taken by weighing mixes with boiling water, heating and constant temperature stir leaching at 90～95 ℃, be the claret look and color is no longer deepened until the soup look, drop removes Pu'er tea tealeaves and obtains the limpid liquid that outward appearance is the claret look then, be Pu'er tea millet paste, standby;
Perhaps prepare the Pu'er tea slurry: the Pu'er tea that in container 1. step is taken by weighing mixes with boiling water, heating and constant temperature stir leaching at 90～95 ℃, be the claret look and color is no longer deepened until the soup look, all transfer in the levigator together with Pu'er tea tealeaves then, being ground to wherein Pu'er tea tealeaves fineness the thickest is 60 orders, be the Pu'er tea slurry, standby;
3. the meat that 1. step is taken by weighing is cleaned, and is standby, or clean and to cut apart the back standby;
4. from the salt that 1. step takes by weighing, get wherein 1/2～3/4, smear the meat of 3. handling through step with it, pickled 3～6 hours, take out after the back soaks 30 minutes at least with clear water earlier, take out meat again and drain watery blood, standby;
5. in pot, add the ham that 1. meat 4. handled through step and step take by weighing, be heated to and produce floating foam, after skimming floating foam, put into Pu'er tea millet paste or Pu'er tea slurry and residual salts that 2. wine, ginger, step that 1. step take by weighing make, add water to and flood meat, be heated to together then and boil, then stew again to medium well, after the flame-out cooling, from pot, take out meat;
6. the meat that 5. step is obtained, the vacuum of packing into is moulded and is vacuumized packing in the bag;
7. put into steam box together with packing, steam sterilization in 1 hour and further slaking at least, take out the back cooling, be the finished product Pu'er tea cooked meat at 100～110 ℃.
6, the method for Pu'er tea processing cold cuts according to claim 5 is characterized in that, 2. step prepares Pu'er tea millet paste or preparation Pu'er tea when slurry, and it is mixing in 1: 5 by weight that the Pu'er tea that takes by weighing by the raw material proportioning mixes with boiling water.
7, the method for Pu'er tea processing cold cuts according to claim 5 is characterized in that, step is 5. described stewes to medium well, is meant with the slow fire heating, inserts in the meat easily and does not have watery blood until bamboo let and ooze out.
8, the method for Pu'er tea processing cold cuts according to claim 5 is characterized in that, described meat is pig, sheep, ox, donkey, dog, rabbit, chicken, duck, the meat of the pure meat of goose or dove, band kindred, belt leather meat or band bone and belt leather.
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