CN104336623A - Rolled meat with tea flavor, and its making method - Google Patents

Rolled meat with tea flavor, and its making method Download PDF

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Publication number
CN104336623A
CN104336623A CN201310327043.6A CN201310327043A CN104336623A CN 104336623 A CN104336623 A CN 104336623A CN 201310327043 A CN201310327043 A CN 201310327043A CN 104336623 A CN104336623 A CN 104336623A
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CN
China
Prior art keywords
tea
burger
tealeaves
pork
flavour
Prior art date
Application number
CN201310327043.6A
Other languages
Chinese (zh)
Inventor
卢志权
Original Assignee
卢志权
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 卢志权 filed Critical 卢志权
Priority to CN201310327043.6A priority Critical patent/CN104336623A/en
Publication of CN104336623A publication Critical patent/CN104336623A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67Reformed meat products other than sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions

Abstract

The invention relates to the field of food processing, and especially relates to a rolled pork meat containing tea leaves, and its making method. The rolled meat with tea flavor comprises 5.0-8.0wt% of fat pork, 70-78wt% of lean pork, 1.0-1.5wt% of salt, 1.0-1.5wt% of mashed garlic, 1.1-1.6wt% of monosodium glutamate, 0.5-0.8wt% of carrageenan, 0.1-1wt% of tea leaves, and the balance of corn starch. The tea leaves in the rolled meat improve the greasy mouthfeel and increase the mouthfeel of traditional rolled meat to make the rolled meat have a light tea flavor.

Description

A kind of tea flavour burger and preparation method thereof

Technical field

The present invention relates to food processing field, particularly relate to a kind of pork balls that with the addition of tealeaves and preparation method thereof.

Background technology

A kind of common traditional food of burger, present burger main material is that add that starch+salt+other materials+other seasonings are made, have greasy mouthfeel, along with the improvement of people's living standard, a lot of people keeps someone at a respectful distance gradually by the pork of band fat meat.

Tea is popular drink, through the separation andpreconcentration of modern science, kind more than 450 is reached containing organic chemical composition in tealeaves, inorganic mineral element reaches kind more than 40, organic chemical composition in tealeaves and inorganic mineral element contain many nutritional labelings and effective component, and the amylase etc. contained in tealeaves, hydrochloric acid in gastric juice and pepsin can be increased, the effect of helpful digestion, the having indigestion that can disappear, strengthening the spleen and stomach, solution are greasy.

Summary of the invention

The object of this invention is to provide a kind of burger containing tealeaves, to solve the above-mentioned problems in the prior art, with this burger of the present invention, people is tasted and can not feel greasy, but also with the taste of traditional tea, greasy mouthfeel can be improved.

Another object of the present invention is to provide a kind of preparation method of above-mentioned tea flavour burger.

Tea flavour burger of the present invention, a kind of tea flavour burger, comprising: pork show condition, lean pork, salt, garlic solvent, monosodium glutamate, carragheen, cornstarch, also contains the tealeaves of 0.1 ~ 1%.Further, by weight percentage, comprising: pork show condition 5.0 ~ 8.0%, lean pork 70 ~ 78%, salt 1.0 ~ 1.5%, garlic solvent 1.0 ~ 1.5%, monosodium glutamate 1.1 ~ 1.6%, carragheen 0.5 ~ 0.8%, the tealeaves of 0.1 ~ 1%, all the other are cornstarch.

In above-mentioned tea flavour burger, carragheen is the food additives that a kind of quality is superior, has strong formation gel and height glues high characteristic, gratifying elasticity, transparency and dissolubility, and stability is very good.

In above-mentioned tea flavour burger, the content of tealeaves is preferably 0.3 ~ 0.8%, is more preferably 0.6%.

In above-mentioned tea flavour burger, tealeaves is preferably the one or several arbitrarily in baked barley tea, citron tea, chrysanthemum tea, cassia-tora tea, lemon tea, Pu'er tea, is more preferably: baked barley tea, citron tea or chrysanthemum tea, most preferably be baked barley tea.

The sweet property of barley tea flavour is put down, beneficial gas and stomach, and wide intestines disappear in long-pending fructus hordei germinatus containing vitamin A, B, E and amylase, conversion carbohydrase, lecithin, protein decomposition enzyme, esterified enzyme, fat and mineral matter, property is sticky and lubricious, easy to digest, promoting the production of body fluid of food is moisturized, and disappear paddy de-swelling.In order to control accumulation of food in the stomach and intes tine due to indigestion, the vexed abdominal distension of gastral cavity, weakness of the spleen and the stomach disease such as to have loose bowels.

The preparation method of tea flavour burger of the present invention, comprises the following steps:

1) stem tea is immersed in the water, picks up rapidly after surface wettability and drain, break into tealeaves mud.

2) pork fertilizer mark and lean pork are twisted into after meat falls into, meat are fallen into and mixes with salt, garlic solvent, monosodium glutamate, carragheen, starch, tealeaves, be placed in cutmixer cut mix even.

3) mix after the ball material evenly pickles a period of time by cutting, with apparatus for forming meatball or make into burger by hand.

4) by the burger boiling in water after shaping, pick up after it emerges.

Preferably, pickle a period of time for pickle 10 ~ 12 hours at 0 ~ 4 DEG C in described step 3, in described step 4 water, the temperature of boiling is 85 ~ 95 DEG C.

Therefore, the technical scheme of the application embodiment of the present invention, there is following beneficial effect: the amylase etc. contained in tealeaves, hydrochloric acid in gastric juice and pepsin can be increased, the effect of helpful digestion, the having indigestion that can disappear, strengthening the spleen and stomach, solution are greasy, and the tealeaves in burger can improve greasy mouthfeel, also can increase the mouthfeel of traditional burger, burger is tasted with light tea flavour.

Detailed description of the invention

Describe the present invention in detail below in conjunction with specific embodiment, be used for explaining the present invention in this illustrative examples of the present invention and explanation, but not as a limitation of the invention.

Embodiment 1

Take according to the above ratio, pork show condition 6Kg, lean pork 75Kg, salt 1.1Kg, garlic solvent 1.2Kg, monosodium glutamate 1.2Kg, carragheen 0.5Kg, baked barley tea 0.6Kg, cornstarch 14.4Kg.

Make the method for tea flavour burger, comprise the following steps:

1) stem tea is immersed in the water, picks up rapidly after surface wettability and drain, break into tealeaves mud.

2) pork fertilizer mark and lean pork are twisted into after meat falls into, meat are fallen into and mixes with salt, garlic solvent, monosodium glutamate, carragheen, starch, tealeaves, be placed in cutmixer cut mix even.

3) mix after the ball material evenly pickles 10 ~ 12 hours at 0 ~ 4 DEG C by cutting, with apparatus for forming meatball or make into burger by hand.

4) by the burger boiling in 85 ~ 95 DEG C of water after shaping, pick up after it emerges.

Embodiment 2

Take in proportion, pork show condition 5Kg, lean pork 76Kg, salt 1.1Kg, garlic solvent 1.2Kg, monosodium glutamate 1.2Kg, carragheen 0.5Kg, citron tea 0.8Kg, cornstarch 12.2Kg.

Preparation method is identical with embodiment 1.

Embodiment 3

Take in proportion, pork show condition 7Kg, lean pork 78Kg, salt 1.1Kg, garlic solvent 1.2Kg, monosodium glutamate 1.2Kg, carragheen 0.5Kg, cassia-tora tea 0.3Kg, cornstarch 8.7Kg.

Preparation method is identical with embodiment 1.

In above-mentioned raw materials, baked barley tea can also change lemon tea, Pu'er tea etc. into, also several tea can be carried out mixing preparation.The tea flavour burger made by said method can improve greasy mouthfeel, also can increase the mouthfeel of traditional burger, and burger is tasted with light tea flavour.

Above the technical scheme that the embodiment of the present invention provides is described in detail, apply specific case herein to set forth the principle of the embodiment of the present invention and embodiment, the explanation of above embodiment is only applicable to the principle helping to understand the embodiment of the present invention; Meanwhile, for one of ordinary skill in the art, according to the embodiment of the present invention, detailed description of the invention and range of application all will change, and in sum, this description should not be construed as limitation of the present invention.

Claims (9)

1. a tea flavour burger, comprising: pork show condition, lean pork, salt, garlic solvent, monosodium glutamate, carragheen, and cornstarch, is characterized in that: also contain the tealeaves of 0.1 ~ 1%.
2. a kind of tea flavour burger according to claim 1, it is characterized in that: by weight percentage, comprise: pork show condition 5.0 ~ 8.0%, lean pork 70 ~ 78%, salt 1.0 ~ 1.5%, garlic solvent 1.0 ~ 1.5%, monosodium glutamate 1.1 ~ 1.6%, carragheen 0.5 ~ 0.8%, the tealeaves of 0.1 ~ 1%, all the other are cornstarch.
3. a kind of tea flavour burger according to claim 2, is characterized in that: containing tealeaves 0.3 ~ 0.8%.
4. a kind of tea flavour burger according to claim 3, is characterized in that: containing tealeaves 0.6%.
5. the tea flavour burger according to any one of Claims 1 to 4, is characterized in that: described tealeaves is the one or several arbitrarily in baked barley tea, citron tea, chrysanthemum tea, cassia-tora tea, lemon tea, Pu'er tea.
6. tea flavour burger according to claim 5, is characterized in that: described tealeaves is baked barley tea, citron tea or chrysanthemum tea.
7. a kind of tea flavour burger according to claim 6, is characterized in that: described tealeaves is baked barley tea.
8. make the method for the tea flavour burger described in any one of Claims 1 to 4, it is characterized in that, the method comprises the following steps:
1) stem tea is immersed in the water, picks up rapidly after surface wettability and drain, break into tealeaves mud.
2) pork fertilizer mark and lean pork are twisted into after meat falls into, meat are fallen into and mixes with salt, garlic solvent, monosodium glutamate, carragheen, starch, tealeaves, be placed in cutmixer cut mix even.
3) mix after the ball material evenly pickles a period of time by cutting, with apparatus for forming meatball or make into burger by hand.
4) by the burger boiling in water after shaping, pick up after it emerges.
9. the preparation method of tea flavour burger according to claim 7, is characterized in that: pickle a period of time for pickle 10 ~ 12 hours at 0 ~ 4 DEG C in described step 3, and in described step 4 water, the temperature of boiling is 85 ~ 95 DEG C.
CN201310327043.6A 2013-07-30 2013-07-30 Rolled meat with tea flavor, and its making method CN104336623A (en)

Priority Applications (1)

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Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310327043.6A CN104336623A (en) 2013-07-30 2013-07-30 Rolled meat with tea flavor, and its making method

Publications (1)

Publication Number Publication Date
CN104336623A true CN104336623A (en) 2015-02-11

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105942274A (en) * 2016-05-27 2016-09-21 岭南师范学院 Tea-aroma health care beef ball and preparation method thereof
CN106261905A (en) * 2016-08-26 2017-01-04 安徽农业大学 A kind of manufacture method of matcha local flavor meat ball
CN107125625A (en) * 2017-04-28 2017-09-05 合肥绿益食品有限公司 Donkey meat ball of yellow peach local flavor and preparation method thereof
CN107307350A (en) * 2017-07-26 2017-11-03 合肥睿联生物科技有限公司 A kind of wax-apple heat clearing and tranquillizing pachyrhizus leaf ball and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093547A (en) * 1993-04-12 1994-10-19 张正明 Meat cooked with tea
CN101069564A (en) * 2007-03-16 2007-11-14 杭州佳美旅游营养食品有限公司 Tea-fragrant cow-meat pellets and making method

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093547A (en) * 1993-04-12 1994-10-19 张正明 Meat cooked with tea
CN101069564A (en) * 2007-03-16 2007-11-14 杭州佳美旅游营养食品有限公司 Tea-fragrant cow-meat pellets and making method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
周玲玲: "抹茶牛肉丸子的研制", 《肉类工业》 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105942274A (en) * 2016-05-27 2016-09-21 岭南师范学院 Tea-aroma health care beef ball and preparation method thereof
CN106261905A (en) * 2016-08-26 2017-01-04 安徽农业大学 A kind of manufacture method of matcha local flavor meat ball
CN107125625A (en) * 2017-04-28 2017-09-05 合肥绿益食品有限公司 Donkey meat ball of yellow peach local flavor and preparation method thereof
CN107307350A (en) * 2017-07-26 2017-11-03 合肥睿联生物科技有限公司 A kind of wax-apple heat clearing and tranquillizing pachyrhizus leaf ball and preparation method thereof

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Application publication date: 20150211