CN106418224A - Clove meat making method - Google Patents
Clove meat making method Download PDFInfo
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- CN106418224A CN106418224A CN201510503985.4A CN201510503985A CN106418224A CN 106418224 A CN106418224 A CN 106418224A CN 201510503985 A CN201510503985 A CN 201510503985A CN 106418224 A CN106418224 A CN 106418224A
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- CN
- China
- Prior art keywords
- meat
- clove
- flos caryophylli
- container
- folium camelliae
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Abstract
The invention discloses a clove meat making method and belongs to the technical field of meat food processing. The technical scheme includes: preparing meat, clove, tea, table salt and drinking water; taking one part of the meat, cutting into squares, and placing rib meat or bare meat into a container; packing and placing the tea and the clove into the container with water, heating to 100DEG C and boiling in annealed fire for 1.5-2.5 hours till the thick scent to permeate into the meat to enable the meat to be fresh in flavor and delicious in taste; taking out the cooked clove meat, cooling to indoor temperature, airing, cutting into flakes, sizing in grade and performing vacuum packaging. The clove meat made with the method is rich in local feature, fresh in flavor and delicious in taste; the clove meat making method can be used for large-scale production of clove meat products, and economic effectiveness is achieved.
Description
[technical field]
The invention belongs to the processing technique field of meat-based product, particularly a kind of Flos Caryophylli meat manufacture method.
[background technology]
Flos Caryophylli meat is a kind of tradition meat-based product, and its traditional manufacture method is, meat is put, Folium Camelliae sinensis,
Flos Caryophylli is put in container simultaneously, and with boiling 2-3 hour in anneal, during boiling, tea gradually thickens,
Flos Caryophylli giving off a strong fragrance taste penetrates in meat, makes the taste of meat become delicious, tasty.
At present, there is not yet reporting with regard to the open of Flos Caryophylli meat manufacturing technology, commonly use traditional simply adding
Work technique, does not have qualitatively production technology, accordingly, it is difficult to controlling the quality of product and producing health peace
Entirely it is impossible to forming large-scale production and selling, enter mass marketing.This has had a strong impact on fourth
Fragrant meat, as national spy's traditional food exploitation, uses modernization process large-scale production.
[content of the invention]
In order to solve above-mentioned deficiency, the present invention provides a kind of Flos Caryophylli meat manufacture method, and the method is not only protected
Hold the traditional characteristicses of Flos Caryophylli meat, may also reach up and require scale metaplasia according to modern food production safety
Produce Flos Caryophylli meat product, thus greatly playing the purpose of its economic benefit.
The technical scheme of Flos Caryophylli meat manufacture method provided by the present invention is：
According to the production-scale requirement of each batch institute, prepare to make the raw meat of Flos Caryophylli meat, Flos Caryophylli,
Folium Camelliae sinensis, Sal, drinking water；
Meat is washed down, is cut into bulk, put in the 15-25 DEG C of water of 3-5 part in container, with every public affairs
Jin raw meat 2.8-3.2g quantitative common salt, by with the quantitation of per kilogram raw meat 20-30g Folium Camelliae sinensis,
With the quantitation of per kilogram raw meat 10-15g Flos Caryophylli, Folium Camelliae sinensis and Flos Caryophylli are packed with gauze respectively and puts into
Fill in the container of drinking water, be heated to 100 DEG C, boiled after water surface occur floating blood foam,
Blood foam spoon slowly removes, and boils 1.5-2.5 hour in anneal, and tea thickens, the giving off a strong fragrance taste of Flos Caryophylli
Penetrate in meat, the color of meat becomes brown, make the taste of meat become delicious, tasty；
To take out in the Flos Caryophylli boiled Herba Cistanches device, be cooled to room temperature, dry, according to packing specification and food
The requirement of user, the Flos Caryophylli boiled meat is cut into lamellar, is classified shaping；
The Flos Caryophylli meat being cut into lamellar is vacuum-packed, cold room or refrigerating chamber are deposited.
Described green meat or dried meat, its raw meat, to be that Carnis caprae seu ovis, beef and Equus caballus (L.) are preferred, also may be used
Produced using the green meat with other domestic animals and poultry or dried meat as raw material.
Described Folium Camelliae sinensis are brick tea or summer tea, green tea or black tea.
The invention has the beneficial effects as follows：Flos Caryophylli meat manufacture method provided by the present invention is simple for process,
Strong local characteristic, delicious flavour, appetizing meat can be had with large-scale production with this method
Food, from but a kind of traditional characteristicses meat-based product is generalized to market, improve its economic benefit.
[specific embodiment]
With reference to embodiment, the present invention is further described.
According to following examples, the present invention is realized in：
According to the production-scale requirement of each batch institute, prepare to make the raw meat of Flos Caryophylli meat, Flos Caryophylli,
Folium Camelliae sinensis, Sal, drinking water；
Meat is washed down, is cut into bulk, put in the 15-25 DEG C of water of 3-5 part in container, with every public affairs
Jin raw meat 2.8-3.2g quantitative common salt, by with the quantitation of per kilogram raw meat 20-30g Folium Camelliae sinensis,
With the quantitation of per kilogram raw meat 10-15g Flos Caryophylli, Folium Camelliae sinensis and Flos Caryophylli are packed with gauze respectively and puts into
Fill in the container of drinking water, be heated to 100 DEG C, boiled after water surface occur floating blood foam,
Blood foam spoon slowly removes, and boils 1.5-2.5 hour in anneal, and tea thickens, the giving off a strong fragrance taste of Flos Caryophylli
Penetrate in meat, the color of meat becomes brown, make the taste of meat become delicious, tasty；
To take out in the Flos Caryophylli boiled Herba Cistanches device, be cooled to room temperature, dry, according to packing specification and food
The requirement of user, the Flos Caryophylli boiled meat is cut into lamellar, is classified shaping；
The Flos Caryophylli meat being cut into lamellar is vacuum-packed, cold room or refrigerating chamber are deposited.
Described green meat or dried meat, its raw meat, to be that Carnis caprae seu ovis, beef and Equus caballus (L.) are preferred, also may be used
Produced using the green meat with other domestic animals and poultry or dried meat as raw material.
Described Folium Camelliae sinensis are brick tea or summer tea, green tea or black tea.
Claims (1)
1. Flos Caryophylli meat manufacture method, including meat, Flos Caryophylli, Folium Camelliae sinensis, Sal, drinking water, is characterized in that, presses
Following steps are carried out：
(1) meat washed down, be cut into bulk, put in the 15-25 DEG C of water of 3-5 part in container；
(2) with per kilogram raw meat 2.8-3.2g quantitative common salt, with per kilogram raw meat 20-30g
The quantitation of Folium Camelliae sinensis, with the quantitation of per kilogram raw meat 10-15g Flos Caryophylli, uses Folium Camelliae sinensis and Flos Caryophylli respectively
Gauze packaging is put in the container filling drinking water, is heated to 100 DEG C, boils 1.5-2.5 little in anneal
When；
(3) take out in the Flos Caryophylli Herba Cistanches device boiling, be cooled to room temperature, dry, be cut into lamellar, point
Level shaping；
(4) it is vacuum-packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510503985.4A CN106418224A (en) | 2015-08-07 | 2015-08-07 | Clove meat making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510503985.4A CN106418224A (en) | 2015-08-07 | 2015-08-07 | Clove meat making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418224A true CN106418224A (en) | 2017-02-22 |
Family
ID=58093862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510503985.4A Pending CN106418224A (en) | 2015-08-07 | 2015-08-07 | Clove meat making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106418224A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093547A (en) * | 1993-04-12 | 1994-10-19 | 张正明 | Meat cooked with tea |
| CN101611890A (en) * | 2009-07-20 | 2009-12-30 | 努拉·合德尔汗 | The production technology of teapot meat |
| CN102302178A (en) * | 2011-08-16 | 2012-01-04 | 穆欣 | Method for processing tea-flavored sauced beef |
| CN102919884A (en) * | 2012-10-10 | 2013-02-13 | 新疆阿勒泰市达尔汗农业开发有限责任公司 | Making method of meat with tea aroma |
| CN103610088A (en) * | 2013-11-23 | 2014-03-05 | 遵义县礼奇腌腊食品厂 | Preserved meat and pickling method thereof |
-
2015
- 2015-08-07 CN CN201510503985.4A patent/CN106418224A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093547A (en) * | 1993-04-12 | 1994-10-19 | 张正明 | Meat cooked with tea |
| CN101611890A (en) * | 2009-07-20 | 2009-12-30 | 努拉·合德尔汗 | The production technology of teapot meat |
| CN102302178A (en) * | 2011-08-16 | 2012-01-04 | 穆欣 | Method for processing tea-flavored sauced beef |
| CN102919884A (en) * | 2012-10-10 | 2013-02-13 | 新疆阿勒泰市达尔汗农业开发有限责任公司 | Making method of meat with tea aroma |
| CN103610088A (en) * | 2013-11-23 | 2014-03-05 | 遵义县礼奇腌腊食品厂 | Preserved meat and pickling method thereof |
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| C06 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170222 |
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| RJ01 | Rejection of invention patent application after publication |