CN106261914A - The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice) - Google Patents
The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice) Download PDFInfo
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- CN106261914A CN106261914A CN201610725639.5A CN201610725639A CN106261914A CN 106261914 A CN106261914 A CN 106261914A CN 201610725639 A CN201610725639 A CN 201610725639A CN 106261914 A CN106261914 A CN 106261914A
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- equi asini
- carnis equi
- tea
- spice
- stewed
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Abstract
The invention discloses the processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice), comprise the steps: to prepare to be chopped into Carnis Equi Asini block after Carnis Equi Asini cleans up standby, the LIUPUCHA tea bud of reselection quality better, LIUPUCHA tea bud is put in hot water and soak, millet paste and tea bud will be respectively obtained after solid-liquid separation, Carnis Equi Asini block is put into after millet paste is pickled and picks up, prepare Rhizoma Zingiberis Recens silk, onion parts and garlic tablet are standby, burn-out of opening fire pot, edible oil is put in pot, Rhizoma Zingiberis Recens silk, after onion parts and the quick-fried perfume (or spice) of garlic tablet, add the Carnis Equi Asini block and appropriate cooking wine pickled, fry even after soy sauce and salt, add millet paste, carry out stewing after adding appropriate anise and Cortex cinnamomi japonici (Ramulus Cinnamomi) and boil, toward complete to stew in the Carnis Equi Asini block that boils add after tea bud simmers again Carnis Equi Asini stewed by tea perfume (or spice).It is nutty that Carnis Equi Asini meat chewiness stewed by the tea perfume (or spice) of the processing method making that Carnis Equi Asini stewed by a kind of tea perfume (or spice) utilizing the present invention, and tea is aromatic strongly fragrant, instant, meets the different crowd demand to prepared food.
Description
Technical field
The processing method that the present invention relates to a kind of meat product, more specifically, particularly relates to a kind of tea perfume (or spice) and stewes adding of Carnis Equi Asini
Work method.
Background technology
LIUPUCHA tree mainly originates from the area, Wuzhou in Guangxi, leaf ellipse, and tea shoot contains aminoacid 3.0%, tea polyphenols
32.4%, caffeine 4.4%, catechin total amount 14.4%, belong to basic food.As using LIUPUCHA Folium Camelliae sinensis as auxiliary ingredients with
Meat is cooked jointly, it is possible to neutralize the acid ingredient in meat, makes the mouthfeel of meat that processes more preferably, and can be easier to
Digested.Meanwhile, LIUPUCHA Folium Camelliae sinensis self has sweet-smelling abnormal smells from the patient, in cooking process common with meat, and sweet-smelling abnormal smells from the patient
Mix mutually with meat, the meat processed both with the distinctive fragrance of meat also with the aromatic abnormal smells from the patient of LIUPUCHA, both are mutual
The taste of matched combined is easier to trigger the appetite of people.Thus, in order to promote abnormal smells from the patient and the mouthfeel of vegetable, people begin look for
The best mode that LIUPUCHA be combined with each other with other foods.Therefore, how LIUPUCHA is more perfectly combined with other foods, enters
One step promotes abnormal smells from the patient taste and the mouthfeel of food, and makes it easier to absorb the new direction becoming the development of LIUPUCHA based food.
Summary of the invention
It is an object of the invention to provide the processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice), utilize the tea that this kind of processing method makes
Fragrant Carnis Equi Asini meat chewiness of stewing is nutty, and tea is aromatic strongly fragrant, instant, meets the different crowd demand to prepared food.
Technical scheme is as follows:
The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice), including following procedure of processing:
(1) choose monoblock Carnis Equi Asini, be chopped into Carnis Equi Asini block after cleaning up standby；
(2) select the LIUPUCHA tea bud of quality better, LIUPUCHA tea bud is put in hot water and soak, after solid-liquid separation
Respectively obtain millet paste and tea bud；
(3) Carnis Equi Asini block is put into after millet paste is pickled pick up；
(4) prepare Rhizoma Zingiberis Recens, chive and Bulbus Allii, be cut into shredded ginger, onion parts and garlic tablet after Rhizoma Zingiberis Recens block and chive being cleaned standby；
(5) burn-out of opening fire pot, after putting into the quick-fried perfume (or spice) of edible oil, shredded ginger, onion parts and garlic tablet, adds the Carnis Equi Asini pickled in pot
Fry even after block and appropriate cooking wine, soy sauce and salt, add millet paste, carry out stewing after adding appropriate anistree and Cortex cinnamomi japonici (Ramulus Cinnamomi) and boil；
(6) toward complete to stew in the Carnis Equi Asini block that boils add after tea bud simmers again Carnis Equi Asini stewed by tea perfume (or spice).
Further, in described step (1), the Carnis Equi Asini of selection is the frost Carnis Equi Asini with donkey skin and bone or fresh
Carnis Equi Asini.
Further, in described step (2), selected LIUPUCHA tea bud is to exceed in the age of tree plucked at the beginning of summer
The tea bud of the old Camellia sinensis of original seed LIUPUCHA of 4 years is made.
Further, in described step (2), described LIUPUCHA tea bud is 4:10 with the part by weight of hot water, institute
The hot water temperature's scope used is 85～95 DEG C.
Further, in described step (3), Carnis Equi Asini block salting period in millet paste is 5～8 hours.
Further, in described step (5), be 3～5 minutes by the Carnis Equi Asini block quick-fried time pickled, stew boil time
Between be 40～60 minutes.
Further, in described step (6), opening big fire and boil when again simmering, the time of simmering is 10～20 minutes.
Further, after described step (6), also include step (7): tea perfume (or spice) is stewed Carnis Equi Asini and loads plastics together with decoction
Evacuation packaging in packing box.
Compared with prior art, the device have the advantages that into:
The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice) of the present invention, first prepares to be chopped into Carnis Equi Asini block after Carnis Equi Asini cleans up standby,
The LIUPUCHA tea bud of reselection quality better, puts into LIUPUCHA tea bud in hot water and soaks, respectively obtain after solid-liquid separation
Millet paste and tea bud, put into Carnis Equi Asini block after millet paste is pickled and pick up, and prepares shredded ginger, onion parts and garlic tablet standby, and burn-out of opening fire pot is past
After putting into the quick-fried perfume (or spice) of edible oil, shredded ginger, onion parts and garlic tablet in Guo, after adding the Carnis Equi Asini block and appropriate cooking wine, soy sauce and salt pickled
Fry even, add millet paste, carry out stewing after adding appropriate anise and Cortex cinnamomi japonici (Ramulus Cinnamomi) and boil, add tea bud again toward completing to stew in the Carnis Equi Asini block boiled
Obtain tea perfume (or spice) after simmering and stew Carnis Equi Asini.Carnis Equi Asini meat chewiness Chewy stewed by the tea perfume (or spice) that this processing method makes, and tea is aromatic strongly fragrant, edible side
Just, the different crowd demand to prepared food is met.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme is described in further detail, but do not constitute right
Any restriction of the present invention.
The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice) of the present invention, including following procedure of processing:
(1) choose monoblock Carnis Equi Asini, be chopped into Carnis Equi Asini block after cleaning up standby.Wherein, the Carnis Equi Asini of selection be with donkey skin and
The frost Carnis Equi Asini of bone or fresh Carnis Equi Asini, after this meat is cooked, mouthfeel can be relatively good.
(2) select the LIUPUCHA tea bud of quality better, LIUPUCHA tea bud is put in hot water and soak, after solid-liquid separation
Respectively obtain millet paste and tea bud.Selected LIUPUCHA tea bud is at the age of tree of the harvesting original seed six more than 4 years at the beginning of summer
The tea bud of the old Camellia sinensis of fort tea is made, and the tea bud plucked in this period is the freshest and the tenderest, the original seed LIUPUCHA more than 4 years
The tea bud of old Camellia sinensis, it is ensured that the Folium Camelliae sinensis abnormal smells from the patient more delicate fragrance prepared.
Described LIUPUCHA tea bud is 4:10 with the part by weight of hot water, by the weight between LIUPUCHA tea bud and hot water
Ratio controls in the range of this, and the millet paste bubbled out is more suitable for soaking Carnis Equi Asini block, and the hot water temperature's scope used is 85～95
DEG C, the millet paste taste bubbled out at this temperature is optimal.
(3) being put into after millet paste pickles 5～8 hours by Carnis Equi Asini block and pick up, after pickling, Carnis Equi Asini block can fully absorb tea
The taste of soup.
(4) prepare Rhizoma Zingiberis Recens, chive and Bulbus Allii, be cut into shredded ginger, onion parts and garlic tablet after Rhizoma Zingiberis Recens block and chive being cleaned standby.
(5) burn-out of opening fire pot, after putting into the quick-fried perfume (or spice) of edible oil, shredded ginger, onion parts and garlic tablet, adds the Carnis Equi Asini pickled in pot
Fry even after block and appropriate cooking wine, soy sauce and salt, about fry 3～5 minutes, add millet paste, add appropriate anistree and Cortex cinnamomi japonici (Ramulus Cinnamomi) is laggard
Row is stewed and is boiled 40～60 minutes.First Carnis Equi Asini block for a moment, is fried perfume by the quick-fried together with ginger-scallion-garlic of Carnis Equi Asini block, then toward frying fragrant Carnis Equi Asini block
Middle addition millet paste, anise are stewed together with Cortex cinnamomi japonici (Ramulus Cinnamomi) and are boiled, and make the taste of millet paste and various flavoring agent preferably infiltrate in meat, and tea smell is more
Strong, the meat stewing the Carnis Equi Asini block after boiling is the most harder, chews also relatively harder.
(6) toward complete to stew in the Carnis Equi Asini block that boils add after tea bud simmers 10～20 minutes again tea perfume (or spice) stewes Carnis Equi Asini, again
Tea perfume (or spice) after simmering stew Carnis Equi Asini can deliquescing some, it is nutty that carnification obtains chewiness, and tea is aromatic strongly fragrant.
Also include step (7): tea perfume (or spice) is stewed Carnis Equi Asini and loads evacuation packaging in plastic packing box together with decoction, and will bag
Install tea perfume (or spice) to stew Carnis Equi Asini and be positioned under freezing environment preservation, make tea perfume (or spice) stew guaranteeing the quality of Carnis Equi Asini after vacuum packaging and freezen protective
Phase can extend, and is conducive to producing sale in batches.Eater have only to before consumption put into packing box microwave oven heats several
Minute i.e. edible, convenient and swift.Eater before Carnis Equi Asini stewed by the tea perfume (or spice) that the processing method adding the heat utilization present invention processes,
Can first open packaging cover, sprinkle above that some Herba Alii fistulosis are broken or Herba Coriandri broken after the most somewhat heat；Eater can also by Radix Raphani or
After other vegetable boiling 8 maturations of person, the tea perfume (or spice) processing method utilizing the present invention processed is stewed Carnis Equi Asini and is poured into and boil in a covered pot over a slow fire
Being edible after boiling 3～4 minutes, taste is more preferably.
The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice) of the present invention, first prepares to be chopped into Carnis Equi Asini block after Carnis Equi Asini cleans up standby,
The LIUPUCHA tea bud of reselection quality better, puts into LIUPUCHA tea bud in hot water and soaks, respectively obtain after solid-liquid separation
Millet paste and tea bud, put into Carnis Equi Asini block after millet paste is pickled and pick up, and prepares shredded ginger, onion parts and garlic tablet standby, and burn-out of opening fire pot is past
After putting into the quick-fried perfume (or spice) of edible oil, shredded ginger, onion parts and garlic tablet in Guo, after adding the Carnis Equi Asini block and appropriate cooking wine, soy sauce and salt pickled
Fry even, add millet paste, carry out stewing after adding appropriate anise and Cortex cinnamomi japonici (Ramulus Cinnamomi) and boil, add tea bud again toward completing to stew in the Carnis Equi Asini block boiled
Obtain tea perfume (or spice) after simmering and stew Carnis Equi Asini.Carnis Equi Asini meat chewiness Chewy stewed by the tea perfume (or spice) that this processing method makes, and tea is aromatic strongly fragrant, edible side
Just, the different crowd demand to prepared food is met.
The foregoing is only presently preferred embodiments of the present invention, all made in the range of the spirit and principles in the present invention any
Amendment, equivalent and improvement etc., should be included within the scope of the present invention.
Claims (8)
1. the processing method that Carnis Equi Asini stewed by a tea perfume (or spice), it is characterised in that include following procedure of processing:
(1) choose monoblock Carnis Equi Asini, be chopped into Carnis Equi Asini block after cleaning up standby；
(2) select the LIUPUCHA tea bud of quality better, LIUPUCHA tea bud is put in hot water and soak, by difference after solid-liquid separation
Obtain millet paste and tea bud；
(3) Carnis Equi Asini block is put into after millet paste is pickled pick up；
(4) prepare Rhizoma Zingiberis Recens, chive and Bulbus Allii, be cut into shredded ginger, onion parts and garlic tablet after Rhizoma Zingiberis Recens block and chive being cleaned standby；
(5) burn-out of opening fire pot, after putting into the quick-fried perfume (or spice) of edible oil, shredded ginger, onion parts and garlic tablet in pot, add the Carnis Equi Asini block pickled and
Fry even after appropriate cooking wine, soy sauce and salt, add millet paste, carry out stewing after adding appropriate anise and Cortex cinnamomi japonici (Ramulus Cinnamomi) and boil；
(6) toward complete to stew in the Carnis Equi Asini block that boils add after tea bud simmers again Carnis Equi Asini stewed by tea perfume (or spice).
The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice) the most according to claim 1, it is characterised in that in described step (1),
The Carnis Equi Asini selected is the frost Carnis Equi Asini with donkey skin and bone or fresh Carnis Equi Asini.
The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice) the most according to claim 1, it is characterised in that in described step (2),
Selected LIUPUCHA tea bud is to make at the tea bud of the age of tree of the harvesting old Camellia sinensis of original seed LIUPUCHA more than 4 years at the beginning of summer
Form.
4. the processing method stewing Carnis Equi Asini according to a kind of tea perfume (or spice) described in claim 1 or 3, it is characterised in that in described step (2)
In, described LIUPUCHA tea bud is 4:10 with the part by weight of hot water, and the hot water temperature's scope used is 85～95 DEG C.
The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice) the most according to claim 1, it is characterised in that in described step (3),
Carnis Equi Asini block salting period in millet paste is 5～8 hours.
The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice) the most according to claim 1, it is characterised in that in described step (5),
Being 3～5 minutes by Carnis Equi Asini block quick-fried time of pickling, stewing the time boiled is 40～60 minutes.
The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice) the most according to claim 1, it is characterised in that in described step (6),
Opening big fire when again simmering to boil, the time of simmering is 10～20 minutes.
The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice) the most according to claim 1, it is characterised in that after described step (6),
Also include step (7): tea perfume (or spice) is stewed Carnis Equi Asini and loads evacuation packaging in plastic packing box together with decoction.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610725639.5A CN106261914A (en) | 2016-08-25 | 2016-08-25 | The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice) |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610725639.5A CN106261914A (en) | 2016-08-25 | 2016-08-25 | The processing method that Carnis Equi Asini stewed by a kind of tea perfume (or spice) |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233930A (en) * | 2007-12-11 | 2008-08-06 | 张日成 | Pu'er tea cooked meat and its processing method |
| CN101611890A (en) * | 2009-07-20 | 2009-12-30 | 努拉·合德尔汗 | The production technology of teapot meat |
| CN105379823A (en) * | 2015-12-15 | 2016-03-09 | 云南普洱磨黑八千方食品有限公司 | Manufacturing method of tea-fragrant preserved meat |
-
2016
- 2016-08-25 CN CN201610725639.5A patent/CN106261914A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233930A (en) * | 2007-12-11 | 2008-08-06 | 张日成 | Pu'er tea cooked meat and its processing method |
| CN101611890A (en) * | 2009-07-20 | 2009-12-30 | 努拉·合德尔汗 | The production technology of teapot meat |
| CN105379823A (en) * | 2015-12-15 | 2016-03-09 | 云南普洱磨黑八千方食品有限公司 | Manufacturing method of tea-fragrant preserved meat |
Non-Patent Citations (1)
| Title |
|---|
| 谭小春: "《图解茶知识一本通》", 31 January 2014, 中医古籍出版社 * |
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Application publication date: 20170104 |
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