CN106376851A - Processing method of stewed pork with Liupao tea - Google Patents
Processing method of stewed pork with Liupao tea Download PDFInfo
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- CN106376851A CN106376851A CN201610725685.5A CN201610725685A CN106376851A CN 106376851 A CN106376851 A CN 106376851A CN 201610725685 A CN201610725685 A CN 201610725685A CN 106376851 A CN106376851 A CN 106376851A
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- tea
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- fort tea
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- tealeaves
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Abstract
The invention discloses a processing method of stewed pork with Liupao tea. The method includes the steps of: firstly preparing pork rib meat, washing and chopping the meat into rib meat pieces, then adding Liupao tea buds into hot water for soaking, and performing solid-liquid separation to obtain a tea soup and tea buds, pickling rib meat pieces in the tea soup, then picking them out, preparing shredded ginger and onion sections for standby use, turning on fire to heat up a pan, putting edible oil, shredded ginger and onion sections into the pan, conducting quick frying, then adding the well pickled rib meat pieces and a proper amount of cooking wine, soy sauce and salt, stir-frying them evenly, then adding the tea soup and cooking the substances thoroughly, adding the tea buds and performing quick frying, and then adding a proper amount of Chinese prickly ash oil, thus obtaining the stewed pork with Liupao tea. The stewed pork with Liupao tea made by the processing method provided by the invention is salty and delicious in taste and chewy, also has delicate fragrance of tea, and meets the needs of different groups for cooked food.
Description
Technical field
The present invention relates to the processing method of a boar based food, more specifically, more particularly, to a kind of six fort tea tealeaves burn
The processing method of meat.
Background technology
Six fort tea trees mainly originate from Wuzhou area in Guangxi, leaf ellipse, and tea shoot contains amino acid 3.0%, Tea Polyphenols
32.4%, caffeine 4.4%, catechin total amount 14.4%, belong to basic food.As using six fort tea tealeaves 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, six fort tea tealeaves itself have sweet-smelling smell, in the common cooking process with meat, sweet-smelling smell
Mix with meat phase, the meat processing both aromatic smells with the distinctive fragrance of meat and with six fort tea, both are mutual
The taste of matched combined is easier to trigger the appetite of people.Thus, in order to lift smell and the mouthfeel of vegetable, people begin look for
The best mode that six fort tea are be combined with each other with other foods.Therefore, how six fort tea to be more perfectly combined with other foods, enter
One step lifts smell taste and the mouthfeel of food, and makes it easier to absorb the new direction becoming six fort Vegetable and Tea Food development.
Content of the invention
It is an object of the invention to provide a kind of processing method of six fort tea tealeaves Canton style roast pork, made using this kind of processing method
Six fort tea tealeaves Canton style roast pork mouthfeels salty fragrant, nutty, also with the delicate fragrance of tealeaves, meet the demand to prepared food for the different crowd.
Technical scheme is as follows：
A kind of processing method of six fort tea tealeaves Canton style roast pork, including following procedure of processing：
(1) choose fresh long rib side, be chopped into plate block after cleaning up, plate block dried standby after water；
(2) select six fort tea tea buds of quality better, six fort tea tea buds are put in hot water and soaks, after separation of solid and liquid
Respectively obtain millet paste and tea bud；
(3) plate block is put into after millet paste is pickled and pick up；
(4) prepare ginger block and chive, be cut into shredded ginger after ginger block and chive are cleaned and onion parts is standby；
(5) open fire and heat pot, after putting into edible oil, shredded ginger and the quick-fried perfume of onion parts toward in pot, add the plate block pickled and
Fry even after appropriate cooking wine, soy sauce and salt, add millet paste to boil；
(6) toward have passed through addition tea bud quick-fried in the plate block that step (5) is cooked, obtain final product after adding appropriate Zanthoxylum essential oil
Six fort tea tealeaves Canton style roast pork.
Further, in described step (1), the long rib side of selection is with pigskin and bone.
Further, in described step (2), selected six fort tea tea buds are to exceed in the age of tree plucked at the beginning of summer
The tea bud of the old tea tree of original seed six fort tea of 4 years is made.
Further, in described step (2), six described fort tea tea buds are 3 with the part by weight of hot water:10, institute
The hot water temperature's scope using is 85～95 DEG C.
Further, in described step (3), plate block salting period in millet paste is 60～90 minutes.
Further, in described step (5), the plate pickled block is fried to adding after half-mature millet paste to boil to well done,
Brew time is 50～90 minutes.
Further, after described step (6), also include step (7)：Six fort tea tealeaves Canton style roast pork are loaded plastic packing box
In vacuumize packaging.
Compared with prior art, the device have the advantages that being：
A kind of processing method of six fort tea tealeaves Canton style roast pork of the present invention, first prepares long rib side and cleans and be chopped into plate block, then
Six fort tea tea buds are added hot-water soak, respectively obtains millet paste and tea bud after separation of solid and liquid, plate block is put into millet paste and salts down
Pick up after system, prepare shredded ginger and onion parts is standby, open fire and heat pot, after putting into edible oil, shredded ginger and the quick-fried perfume of onion parts toward in pot, add
Fry even after the plate block pickled and appropriate cooking wine, soy sauce and salt, add millet paste to boil, add tea bud quick-fried, add suitable
Six fort tea tealeaves Canton style roast pork are obtained final product after amount Zanthoxylum essential oil.The six fort tea tealeaves Canton style roast pork mouthfeels that this processing method makes are salty fragrant, nutty,
Also with the delicate fragrance of tealeaves, meet the demand to prepared food for the different crowd.
Brief description
Fig. 1 is the flow process chart of the present invention.
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.
With reference to shown in Fig. 1, a kind of processing method of six fort tea tealeaves Canton style roast pork of the present invention, including following procedure of processing：
(1) choose fresh long rib side, be chopped into plate block after cleaning up, plate block dried standby after water.Wherein, select
, with pigskin and bone, after this meat is cooked, mouthfeel can be relatively good for the long rib side selected.
(2) select six fort tea tea buds of quality better, six fort tea tea buds are put in hot water and soaks, after separation of solid and liquid
Respectively obtain millet paste and tea bud.Selected six fort tea tea buds are the original seed six in the age of tree plucked at the beginning of summer more than 4 years
The tea bud of the old tea tree of fort tea is made, and the tea bud plucked in this period is the freshest and the tenderest, the original seed six fort tea more than 4 years
The tea bud of old tea tree is it is ensured that the tealeaves smell more delicate fragrance prepared.
Six described fort tea tea buds are 3 with the part by weight of hot water:10, by the weight between six fort tea tea buds and hot water
Ratio controls the millet paste in the range of this, bubbling out to be more suitable for soaking plate block, and the hot water temperature's scope being used is 85～95
DEG C, the millet paste taste bubbling out at this temperature is optimal.
(3) plate block is put into millet paste pickle and pick up after 60～90 minutes, after pickling, plate block can fully absorb
The taste of millet paste.
(4) prepare ginger block and chive, be cut into shredded ginger after ginger block and chive are cleaned and onion parts is standby.
(5) open fire and heat pot, after putting into edible oil, shredded ginger and the quick-fried perfume of onion parts toward in pot, add the plate block pickled and
Fry even after appropriate cooking wine, soy sauce and salt, add millet paste to boil.Wherein, the plate pickled block is fried to half-mature rear addition millet paste
Boil to well done, brew time is 50～90 minutes, millet paste is added and boils together with plate block, so that the taste of millet paste is permeated further
To plate block, tea smell is more rich.
(6) toward have passed through addition tea bud quick-fried in the plate block that step (5) is cooked, obtain final product after adding appropriate Zanthoxylum essential oil
Six fort tea tealeaves Canton style roast pork, six cooked fort tea tealeaves Canton style roast pork mouthfeels are salty fragrant, nutty, also with the delicate fragrance of tealeaves.
Also include step (7)：Six fort tea tealeaves Canton style roast pork are loaded in plastic packing box and vacuumizes packaging, and six will be packaged
Fort tea tealeaves Canton style roast pork is positioned over and preserves under freezing environment, makes the guarantor of six fort tea tealeaves Canton style roast pork after vacuum packaging and freezen protective
The matter phase can extend, and is conducive to batch production to sell.Consumer only needs to for product to put into micro-wave oven slight heat one before consumption
It is down edible, convenient and swift.Consumer, before the six fort tea tealeaves braised pork of the heating present invention, can first open packaging cover,
Sprinkle that some green onions are broken above or caraway broken after somewhat heat again, taste is more preferably.
A kind of processing method of six fort tea tealeaves Canton style roast pork of the present invention, first prepares long rib side and cleans and be chopped into plate block, then
Six fort tea tea buds are added hot-water soak, respectively obtains millet paste and tea bud after separation of solid and liquid, plate block is put into millet paste and salts down
Pick up after system, prepare shredded ginger and onion parts is standby, open fire and heat pot, after putting into edible oil, shredded ginger and the quick-fried perfume of onion parts toward in pot, add
Fry even after the plate block pickled and appropriate cooking wine, soy sauce and salt, add millet paste to boil, add tea bud quick-fried, add suitable
Six fort tea tealeaves Canton style roast pork are obtained final product after amount Zanthoxylum essential oil.The six fort tea tealeaves Canton style roast pork mouthfeels that this processing method makes are salty fragrant, nutty,
Also with the delicate fragrance of tealeaves, meet the demand to prepared food for the different 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 (7)
1. a kind of processing method of six fort tea tealeaves Canton style roast pork is it is characterised in that include following procedure of processing：
(1) choose fresh long rib side, be chopped into plate block after cleaning up, plate block dried standby after water；
(2) select six fort tea tea buds of quality better, six fort tea tea buds are put in hot water and soaks, by difference after separation of solid and liquid
Obtain millet paste and tea bud；
(3) plate block is put into after millet paste is pickled and pick up；
(4) prepare ginger block and chive, be cut into shredded ginger after ginger block and chive are cleaned and onion parts is standby；
(5) open fire and heat pot, after putting into edible oil, shredded ginger and the quick-fried perfume of onion parts toward in pot, add the plate block pickled and appropriate
Fry even after cooking wine, soy sauce and salt, add millet paste to boil；
(6) toward have passed through addition tea bud quick-fried in the plate block that step (5) is cooked, six forts after adding appropriate Zanthoxylum essential oil, are obtained final product
Tea tealeaves Canton style roast pork.
2. the processing method of six fort tea tealeaves Canton style roast pork according to claim 1 is it is characterised in that in described step (1),
The long rib side selecting is with pigskin and bone.
3. the processing method of six fort tea tealeaves Canton style roast pork according to claim 1 is it is characterised in that in described step (2),
Selected six fort tea tea buds are that the tea bud of the old tea tree of original seed six fort tea in the age of tree plucked at the beginning of summer more than 4 years makes
Form.
4. the processing method of six fort tea tealeaves Canton style roast pork according to claim 1 or 3 is it is characterised in that in described step (2)
In, six described fort tea tea buds are 3 with the part by weight of hot water:10, the hot water temperature's scope being used is 85～95 DEG C.
5. the processing method of six fort tea tealeaves Canton style roast pork according to claim 1 is it is characterised in that in described step (3),
Plate block salting period in millet paste is 60～90 minutes.
6. the processing method of six fort tea tealeaves Canton style roast pork according to claim 1 is it is characterised in that in described step (5),
The plate pickled block is fried to adding after half-mature millet paste to boil to well done, brew time is 50～90 minutes.
7. the processing method of six fort tea tealeaves Canton style roast pork according to claim 1 is it is characterised in that after described step (6),
Also include step (7)：Six fort tea tealeaves Canton style roast pork are loaded in plastic packing box and vacuumizes packaging.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610725685.5A CN106376851A (en) | 2016-08-25 | 2016-08-25 | Processing method of stewed pork with Liupao tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610725685.5A CN106376851A (en) | 2016-08-25 | 2016-08-25 | Processing method of stewed pork with Liupao tea |
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| CN106376851A true CN106376851A (en) | 2017-02-08 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198135A (en) * | 2017-08-04 | 2017-09-26 | 董玲玲 | A kind of preparation method for the new black tea health meat dish for adding minimum condiment |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN105639482A (en) * | 2016-04-19 | 2016-06-08 | 聊城市立海冷藏有限公司 | Tea-aroma duck breast meat and preparation method thereof |
-
2016
- 2016-08-25 CN CN201610725685.5A patent/CN106376851A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105639482A (en) * | 2016-04-19 | 2016-06-08 | 聊城市立海冷藏有限公司 | Tea-aroma duck breast meat and preparation method thereof |
Non-Patent Citations (2)
| Title |
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| 华英杰等: "《中华膳海（上、下册）》", 30 June 1998, 哈尔滨出版社 * |
| 谭小春: "《图解茶知识一本通》", 31 January 2014, 中医古籍出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198135A (en) * | 2017-08-04 | 2017-09-26 | 董玲玲 | A kind of preparation method for the new black tea health meat dish for adding minimum condiment |
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Application publication date: 20170208 |