CN106343382A - Processing method for Liupu tea rabbit meat - Google Patents

Processing method for Liupu tea rabbit meat Download PDF

Info

Publication number
CN106343382A
CN106343382A CN201610719594.0A CN201610719594A CN106343382A CN 106343382 A CN106343382 A CN 106343382A CN 201610719594 A CN201610719594 A CN 201610719594A CN 106343382 A CN106343382 A CN 106343382A
Authority
CN
China
Prior art keywords
carnis leporis
folium camelliae
camelliae sinensis
liupucha
processing
Prior art date
Application number
CN201610719594.0A
Other languages
Chinese (zh)
Inventor
陈伯昌
陈永恒
陈庆恒
Original Assignee
苍梧县金福六堡茶有限公司
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 苍梧县金福六堡茶有限公司 filed Critical 苍梧县金福六堡茶有限公司
Priority to CN201610719594.0A priority Critical patent/CN106343382A/en
Publication of CN106343382A publication Critical patent/CN106343382A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives

Abstract

The invention discloses a processing method for Liupu tea rabbit meat. The processing method comprises the following steps: preparing rabbit meat, cleaning the rabbit meat, and chopping the rabbit meat into rabbit meat blocks for standby; then, rinsing the rabbit meat blocks, taking out, cleaning and drying; dipping aged Liupu tea to obtain strong tea; adding a proper quantity of salt and sauce into the strong tea to obtain blended strong tea; adding ginger blocks, chive and garlic blocks into the blended strong tea; putting the rabbit meat blocks into the blended strong tea, pickling, and taking out; adding a proper quantity of starch, and grasping evenly; after a proper quantity of edible oil is added into a pot and heated, adding peppers to carry out stir fry, taking out the peppers, pouring the pickled rabbit meat blocks into the pot to be subjected to stir fry, and adding a proper quantity of blended strong tea to braise to obtain the Liupu tea rabbit meat. The Liupu tea rabbit meat prepared by the processing method of the Liupu tea rabbit meat has tender meat quality, also has the faint scent of the tea and is convenient in eating, and the requirements of different crowds on cooked food are met.

Description

The processing method of LIUPUCHA Folium Camelliae sinensis Carnis Leporis

Technical field

The present invention relates to a kind of processing method of meat product, more specifically, more particularly, to a kind of LIUPUCHA Folium Camelliae sinensis Carnis Leporis Processing method.

Background technology

LIUPUCHA tree mainly originates from Wuzhou area 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, can neutralize the acid ingredient in meat, makes the mouthfeel of meat processing more preferably, and can be easier Digested.Meanwhile, LIUPUCHA Folium Camelliae sinensis itself have sweet-smelling abnormal smells from the patient, in the common cooking process with meat, sweet-smelling abnormal smells from the patient Mix with meat phase, the meat processing both aromatic abnormal smells from the patients with the distinctive fragrance of meat and with LIUPUCHA, both are mutual The taste of matched combined is easier to trigger the appetite of people.Thus, in order to lift abnormal smells from the patient and the mouthfeel of vegetable, people begin look for The best mode that LIUPUCHA is be combined with each other with other foods.Therefore, how LIUPUCHA to be more perfectly combined with other foods, enter One step lifts 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.

Content of the invention

It is an object of the invention to provide a kind of processing method of LIUPUCHA Folium Camelliae sinensis Carnis Leporis, made using this kind of processing method LIUPUCHA Folium Camelliae sinensis Carnis Leporis meat cunning tender, also with the delicate fragrance of Folium Camelliae sinensis, instant, meet the need to prepared food for the different crowd Ask.

Technical scheme is as follows:

A kind of processing method of LIUPUCHA Folium Camelliae sinensis Carnis Leporis, including following procedure of processing:

(1) choose fresh Carnis Leporis, be chopped into Carnis Leporis block after cleaning up standby;

(2) dry picking up cleaning after winged for Carnis Leporis block water;

(3) select the LIUPUCHA old tea Folium Camelliae sinensis of quality better, old for LIUPUCHA tea Folium Camelliae sinensis are put in hot water and soaks, solid-liquid is divided From after respectively obtain strong tea soup;

(4) strong tea soup is put into and must allocate strong tea soup after appropriate salt and soy sauce, then add Rhizoma Zingiberis Recens block, perfume (or spice) toward in allotment strong tea soup Herba Alii fistulosi and garlic tablet, Carnis Leporis block are put into after allotment strong tea soup is pickled and pick up, add appropriate amount of starch to grab even;

(5) put into toward in pot proper amount of edible oil heating after, add Pericarpium Zanthoxyli stir-fry after Pericarpium Zanthoxyli is picked up, then by pickle fall Enter quick-fried in pot;

(6) appropriate allotment after strong tea soup simmers is added to obtain LIUPUCHA Folium Camelliae sinensis Carnis Leporis toward in the Carnis Leporis block have passed through quick-fried.

Further, in described step (2), pick up after Carnis Leporis block is put into boiling water in the standby boiling of level.

Further, in described step (3), the old tea Folium Camelliae sinensis of selected LIUPUCHA original seed six more than 10 years for the age of tree Tea old leaf of tea tree in fort is made.

Further, in described step (3), described LIUPUCHA old tea Folium Camelliae sinensis are 3:10 with the part by weight of hot water, The hot water temperature's scope being used is 85~95 DEG C.

Further, in described step (4), Carnis Leporis block salting period in allotment strong tea soup is 3~4 hours.

Further, in described step (5), the Carnis Leporis the pickled block quick-fried time is 3~5 minutes.

Further, in described step (6), the time that simmers is 10~20 minutes.

Further, after described step (6), also include step (7): LIUPUCHA Folium Camelliae sinensis Carnis Leporis are loaded plastic packing box Middle evacuation packaging.

Compared with prior art, the device have the advantages that being:

A kind of processing method of LIUPUCHA Folium Camelliae sinensis Carnis Leporis of the present invention, first prepares Carnis Leporis and cleans up that to be chopped into Carnis Leporis block standby With drying picking up cleaning after winged for Carnis Leporis block water, then obtaining strong tea soup by after old for LIUPUCHA tea infusion of tea, put into doing millet paste Strong tea soup must be allocated after appropriate salt and soy sauce, then add Rhizoma Zingiberis Recens block, chive and garlic tablet toward in allotment strong tea soup, Carnis Leporis block is put into tune Join after strong tea soup is pickled and pick up, add appropriate amount of starch to grab even, after putting into proper amount of edible oil heating toward in pot, after adding Pericarpium Zanthoxyli to stir-fry Pericarpium Zanthoxyli is picked up, then by the quick-fried in pot of pouring into pickled, adds appropriate allotment after strong tea soup simmers to obtain LIUPUCHA Folium Camelliae sinensis Carnis Leporis. The LIUPUCHA Folium Camelliae sinensis Carnis Leporis meat cunning that this processing method makes is tender, also with the delicate fragrance of Folium Camelliae sinensis, instant, meets difference The demand to prepared food for the crowd.

Specific embodiment

With reference to specific embodiment, technical scheme is described in further detail, but do not constitute right Any restriction of the present invention.

A kind of processing method of the LIUPUCHA Folium Camelliae sinensis Carnis Leporis of the present invention, including following procedure of processing:

(1) choose fresh Carnis Leporis, be chopped into Carnis Leporis block after cleaning up standby.Wherein, chop and will chop somewhat big during Carnis Leporis Block some, through cooking after Carnis Leporis block can diminish.

(2) dry picking up cleaning after winged for Carnis Leporis block water.Wherein, Carnis Leporis block is put into boiling water in the standby boiling of level After pick up, Carnis Leporis block picks up after flying water, then rinses with water, can remove the oils and fatss on Carnis Leporis block surface further, make Millet paste is easier to penetrate into.

(3) select the LIUPUCHA old tea Folium Camelliae sinensis of quality better, old for LIUPUCHA tea Folium Camelliae sinensis are put in hot water and soaks, solid-liquid is divided From after respectively obtain strong tea soup.The old tea Folium Camelliae sinensis of selected LIUPUCHA old leaf of tea tree system of original seed LIUPUCHA more than 10 years for the age of tree Form, only had more than the LIUPUCHA old Camellia sinensis leaf of 10 years age of trees, the Folium Camelliae sinensis abnormal smells from the patient more delicate fragrance that guarantee is prepared.

Described LIUPUCHA old tea Folium Camelliae sinensis are 3:10 with the part by weight of hot water, by between old for LIUPUCHA tea Folium Camelliae sinensis and hot water Part by weight controls the millet paste in the range of this, soaking out richer, pickles Carnis Leporis block effect preferably, the hot water temperature being used Scope is 85~95 DEG C, and the millet paste bubbling out at this temperature is optimal.

(4) strong tea soup is put into and must allocate strong tea soup after appropriate salt and soy sauce, then add Rhizoma Zingiberis Recens block, perfume (or spice) toward in allotment strong tea soup Herba Alii fistulosi and garlic tablet, Carnis Leporis block are put into after allotment strong tea soup is pickled and pick up, add appropriate amount of starch to grab even, after pickling, Carnis Leporis block The taste of millet paste can be fully absorbed, starch can absorb the millet paste of the appearance of Carnis Leporis block.

(5), after putting into proper amount of edible oil heating toward in pot, Pericarpium Zanthoxyli is added to pick up Pericarpium Zanthoxyli, by Pericarpium Zanthoxyli after stir-frying 2~3 minutes Just picked up after blasting taste, then poured into quick-fried 3~5 minutes in pot by pickle, half-mature through quick-fried Carnis Leporis block, quick-fried Carnis Leporis block after stir-fry becomes more fragrant.

(6) add appropriate allotment strong tea soup to simmer toward in the Carnis Leporis block have passed through quick-fried and after 10~20 minutes, obtain LIUPUCHA tea Leaf Carnis Leporis, the LIUPUCHA Folium Camelliae sinensis Carnis Leporis meat cunning after simmering is tender, also with the delicate fragrance of Folium Camelliae sinensis.

Also include step (7): LIUPUCHA Folium Camelliae sinensis Carnis Leporis are loaded evacuation packaging in plastic packing box, and six will be packaged Fort tea Folium Camelliae sinensis Carnis Leporis are positioned over and preserve under freezing environment, make the guarantor of LIUPUCHA Folium Camelliae sinensis Carnis Leporis after vacuum packaging and freezen protective The matter phase can extend, and is conducive to batch production to sell.Eater only needs to for packing box to put into heating in microwave oven before consumption A few minutes are edible, convenient and swift.The LIUPUCHA Folium Camelliae sinensis that eater is processed using the processing method of the present invention in heating Before Carnis Leporis, first can open packaging cover, sprinkle above that some Herba Alii fistulosis are broken or Herba Coriandri broken after somewhat heat again, taste is more preferably.

A kind of processing method of LIUPUCHA Folium Camelliae sinensis Carnis Leporis of the present invention, first prepares Carnis Leporis and cleans up that to be chopped into Carnis Leporis block standby With drying picking up cleaning after winged for Carnis Leporis block water, then obtaining strong tea soup by after old for LIUPUCHA tea infusion of tea, put into doing millet paste Strong tea soup must be allocated after appropriate salt and soy sauce, then add Rhizoma Zingiberis Recens block, chive and garlic tablet toward in allotment strong tea soup, Carnis Leporis block is put into tune Join after strong tea soup is pickled and pick up, add appropriate amount of starch to grab even, after putting into proper amount of edible oil heating toward in pot, after adding Pericarpium Zanthoxyli to stir-fry Pericarpium Zanthoxyli is picked up, then by the quick-fried in pot of pouring into pickled, adds appropriate allotment after strong tea soup simmers to obtain LIUPUCHA Folium Camelliae sinensis Carnis Leporis. The LIUPUCHA Folium Camelliae sinensis Carnis Leporis meat cunning that this processing method makes is tender, also with the delicate fragrance of Folium Camelliae sinensis, instant, meets difference The demand to prepared food for the crowd.

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 Modification, equivalent and improvement etc., should be included within the scope of the present invention.

Claims (8)

1. a kind of processing method of LIUPUCHA Folium Camelliae sinensis Carnis Leporis is it is characterised in that include following procedure of processing:
(1) choose fresh Carnis Leporis, be chopped into Carnis Leporis block after cleaning up standby;
(2) dry picking up cleaning after winged for Carnis Leporis block water;
(3) select the LIUPUCHA old tea Folium Camelliae sinensis of quality better, old for LIUPUCHA tea Folium Camelliae sinensis are put in hot water and soaks, after solid-liquid separation Respectively obtain strong tea soup;
(4) strong tea soup is put into and must allocate strong tea soup after appropriate salt and soy sauce, then toward allotment strong tea soup in add Rhizoma Zingiberis Recens block, chive and Garlic tablet, Carnis Leporis block is put into after allotment strong tea soup is pickled and picks up, add appropriate amount of starch to grab even;
(5), after putting into proper amount of edible oil heating toward in pot, add Pericarpium Zanthoxyli after stir-frying to pick up Pericarpium Zanthoxyli, then pour pot into by pickle Middle quick-fried;
(6) appropriate allotment after strong tea soup simmers is added to obtain LIUPUCHA Folium Camelliae sinensis Carnis Leporis toward in the Carnis Leporis block have passed through quick-fried.
2. the processing method of LIUPUCHA Folium Camelliae sinensis Carnis Leporis according to claim 1 is it is characterised in that in described step (2), Pick up after Carnis Leporis block is put into boiling water in the standby boiling of level.
3. the processing method of LIUPUCHA Folium Camelliae sinensis Carnis Leporis according to claim 1 is it is characterised in that in described step (3), For the age of tree, the old leaf of tea tree of original seed LIUPUCHA more than 10 years is made the old tea Folium Camelliae sinensis of selected LIUPUCHA.
4. the processing method of the LIUPUCHA Folium Camelliae sinensis Carnis Leporis according to claim 1 or 3 is it is characterised in that in described step (3) In, described LIUPUCHA old tea Folium Camelliae sinensis are 3:10 with the part by weight of hot water, and the hot water temperature's scope being used is 85~95 DEG C.
5. the processing method of LIUPUCHA Folium Camelliae sinensis Carnis Leporis according to claim 1 is it is characterised in that in described step (4), Carnis Leporis block salting period in allotment strong tea soup is 3~4 hours.
6. the processing method of LIUPUCHA Folium Camelliae sinensis Carnis Leporis according to claim 1 is it is characterised in that in described step (5), The Carnis Leporis the pickled block quick-fried time is 3~5 minutes.
7. the processing method of LIUPUCHA Folium Camelliae sinensis Carnis Leporis according to claim 1 is it is characterised in that in described step (6), The time that simmers is 10~20 minutes.
8. the processing method of LIUPUCHA Folium Camelliae sinensis Carnis Leporis according to claim 1 is it is characterised in that after described step (6), Also include step (7): LIUPUCHA Folium Camelliae sinensis Carnis Leporis are loaded evacuation packaging in plastic packing box.
CN201610719594.0A 2016-08-25 2016-08-25 Processing method for Liupu tea rabbit meat CN106343382A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610719594.0A CN106343382A (en) 2016-08-25 2016-08-25 Processing method for Liupu tea rabbit meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610719594.0A CN106343382A (en) 2016-08-25 2016-08-25 Processing method for Liupu tea rabbit meat

Publications (1)

Publication Number Publication Date
CN106343382A true CN106343382A (en) 2017-01-25

Family

ID=57845046

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610719594.0A CN106343382A (en) 2016-08-25 2016-08-25 Processing method for Liupu tea rabbit meat

Country Status (1)

Country Link
CN (1) CN106343382A (en)

Citations (2)

* Cited by examiner, † Cited by third party
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
CN102204694A (en) * 2011-04-27 2011-10-05 成都大学 Manufacturing method of tea scented sauced meat dried by air

Patent Citations (2)

* Cited by examiner, † Cited by third party
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
CN102204694A (en) * 2011-04-27 2011-10-05 成都大学 Manufacturing method of tea scented sauced meat dried by air

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
编委会: "《四川卤菜大全》", 31 October 2007, 四川科学技术出版社 *

Similar Documents

Publication Publication Date Title
CN102578612B (en) Method for producing spicy chicken product
CN102366119B (en) Processing technology of pot-stewed whole chicken
US4342788A (en) Method of cooking chicken parts
CN103271360B (en) A kind of preparation method of whole rabbit goods
CN103750395B (en) A kind of pot-stewed fowl bullfrog processing technology
CN103494151B (en) Method for preparing seasoning special for quantitative marinating
CN102599541B (en) Method for manufacturing special-flavour young pigeon
CN102669734B (en) Processing method of instant salt baked weever
CN102754853B (en) Method for producing spicy hand-shredded chicken
CN104719820B (en) The preparation method of slag-free chafing dish bottom soup
CN105145866A (en) Preparation method for spiced dried bean curds
CN103416679B (en) Industrialized production method for glutinous rice dumplings
CN105054092A (en) Making method of spiced pig's trotters
CN100356873C (en) Stewed meat products and its making method
CN101653266A (en) Preparation method of instant defatted pettitoes food
CN102028177A (en) Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same
CN105166960A (en) Processing method of instant salted pork kidney
CN101233930B (en) Pu'er tea cooked meat and its processing method
CN103689661B (en) Instant double-pepper fish head and production method thereof
CN102132833B (en) A kind of preparation method of meal cake
CN101023797B (en) Sea-food blood-sausage and processing method
CN102366120B (en) Spicy gizzard processing technology
CN101999705A (en) Fish food and making method thereof
CN104026510B (en) A kind of production technology of shredded pork and hot pickled mustard greens
CN102626235A (en) Production method of boiled salted duck

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20170125