CN107198135A - A kind of preparation method for the new black tea health meat dish for adding minimum condiment - Google Patents
A kind of preparation method for the new black tea health meat dish for adding minimum condiment Download PDFInfo
- Publication number
- CN107198135A CN107198135A CN201710658545.5A CN201710658545A CN107198135A CN 107198135 A CN107198135 A CN 107198135A CN 201710658545 A CN201710658545 A CN 201710658545A CN 107198135 A CN107198135 A CN 107198135A
- Authority
- CN
- China
- Prior art keywords
- black tea
- meat
- preparation
- tea
- water
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 116
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 81
- 235000020279 black tea Nutrition 0.000 title claims abstract description 81
- 235000013372 meat Nutrition 0.000 title claims abstract description 63
- 230000036541 health Effects 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000013409 condiments Nutrition 0.000 title description 3
- 235000013616 tea Nutrition 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 206010073150 Multiple endocrine neoplasia Type 1 Diseases 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims description 36
- 239000011449 brick Substances 0.000 claims description 10
- 239000010985 leather Substances 0.000 claims description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 241000272525 Anas platyrhynchos Species 0.000 claims description 3
- 241001494479 Pecora Species 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 abstract description 16
- 239000002304 perfume Substances 0.000 abstract description 7
- 244000273928 Zingiber officinale Species 0.000 abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 6
- 235000008397 ginger Nutrition 0.000 abstract description 6
- 150000003839 salts Chemical class 0.000 abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 abstract description 6
- 235000013599 spices Nutrition 0.000 abstract description 6
- 241000234282 Allium Species 0.000 abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 235000014101 wine Nutrition 0.000 abstract description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 3
- 240000004760 Pimpinella anisum Species 0.000 abstract description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 3
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 3
- 239000004223 monosodium glutamate Substances 0.000 abstract description 3
- 240000002234 Allium sativum Species 0.000 abstract description 2
- 235000004611 garlic Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 18
- 235000015067 sauces Nutrition 0.000 description 17
- 238000011156 evaluation Methods 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 description 6
- 235000013824 polyphenols Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000002932 luster Substances 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 5
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 235000020339 pu-erh tea Nutrition 0.000 description 4
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 244000062793 Sorghum vulgare Species 0.000 description 3
- 244000089698 Zanthoxylum simulans Species 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 150000002213 flavones Chemical class 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 229910052731 fluorine Inorganic materials 0.000 description 3
- 239000011737 fluorine Substances 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 240000000571 Nopalea cochenillifera Species 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000000295 fuel oil Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000013077 scoring method Methods 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- OHZCFWMJMWFNFP-ZVGUSBNCSA-L (2r,3r)-2,3-dihydroxybutanedioate;iron(2+) Chemical compound [Fe+2].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O OHZCFWMJMWFNFP-ZVGUSBNCSA-L 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 229940057006 ferrous tartrate Drugs 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019000 fluorine Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a kind of preparation method of black tea health meat dish, comprise the following steps：A, by meat clean stripping and slicing, quick-boiled with boiling water or water boil 2 ~ 5min, clean, it is drained and standby；B, the cube meat drained is put into frying pan, adds light soy sauce, stir-fry 5 ~ 8min；C and then the addition black tea water into frying pan, add black tea tealeaves, continue to boil 5 ~ 8min after boiling, the wherein mass ratio of cube meat, black tea water and black tea tealeaves three is 25: 5 ~ 10: 0.15 ~ 0.2；D, again through small fire Men 1 ~ 2h, big fire receive juice, produce black tea health meat dish.The preparation method of the present invention is in addition to light soy sauce without adding spice or the flavorings such as oil, green onion, ginger, garlic and salt, monosodium glutamate, cooking wine, Chinese anise, black tea and black tea water only need to be equipped with, gained meat dish had both remained the genuineness of meat, clean taste is oiliness, in turn, ensure that the tea perfume and meat perfume (or spice) of dish are pure, while also add the effect of health care.
Description
Technical field
The present invention relates to a kind of preparation method of meat dish, and in particular to a kind of new black tea of the minimum condiment of addition is supported
The preparation method of raw meat dishes.
Background technology
Black tea is the distinctive teas of China, belongs to post-fermented tea, in process, and the time of heap fermentation is longer, is
There is microorganism to participate in unique teas of process and quality responses in six big teas, main product is in Sichuan, Yunnan, Hunan, Hubei
Etc. ground, wherein, it is the most famous with Hunan Anhua black tea, Yunnan black tea, Sichuan-Tibet brick tea.Black tea is because of its leaf picking or compacting gross tea
Raw material standard is different, processing technology is different, mainly there is Fu-brick tea, thousand tael tea, black brick tea, ornamental slab for paving the floor tea, the sharp tea in Hunan, Pu'er tea, green grass or young crops
The dozens of variety designs such as the sharp tea of brick tea, six fort tea, health brick tea, gold, the sharp tea of health.
Black tea color and luster is black and glossy, brews rear tea aroma of pure, taste alcohol and sweetness, with good heat-clearing, disappears
Eat, detoxify, go it is greasy and other effects.Containing abundant nutritional ingredient in black tea, Polyphenols and its oxidation product therein have fat eliminating
Effect of fat, weight reduction, dietary fiber has gut purge stomach, digestant effect, and theaflavin has functions that purifies the blood, drop " three high ",
Probiotics, Polyphenol oxide have functions that detoxicating element, protect liver kidney etc..
In recent years, black tea is fast-selling domestic and international because of the health-care efficacy of its mellow mouthfeel and uniqueness, with the modern life
The continuous improvement of level, requirement of the people to quality of life is also constantly upgraded, and the healthcare function of black tea is increasingly by people's
Pay attention to, black tea is used in food processing, improve flavour of food products, food value is improved, as the new of black tea industry development
Direction.
The A of CN 106376851 provide a kind of processing method of six forts tea tealeaves Canton style roast pork, and six fort tea tea buds are added into heat
Water soaks, and obtains millet paste and tea bud after separation of solid and liquid, and long rib side block is put into millet paste pickles rear standby, opens fire and heats pot, past
It is put into pot after edible oil, shredded ginger and the quick-fried perfume of onion parts, adds the cube meat and appropriate cooking wine, soy sauce, salt pickled, after stir-fry is even, plus
Enter millet paste to be cooked, add tea bud quick-fried, add appropriate Zanthoxylum essential oil and produce, the six fort tea tealeaves Canton style roast pork mouthfeels that this method makes
It is salty fragrant, nutty, also with tea perfume.The B of CN 101756261 disclose a kind of preparation method of Pu'er tea beef, and beef is cut
First pickled, then pickled with the auxiliary material prepared by salt, white sugar, Chinese prickly ash, monosodium glutamate and chickens' extract with Pu ' er tea powder after block, then through dry,
Be placed in after baking in the tea juice of Pu'er, add anise, tsaoko, Chinese prickly ash, ginger juice and cassia bark composition spice, cooking, section, block,
After fourth or silk, plus the flavoring that chilli oil, sesame oil and vegetable oil are modulated into.This method mutually ties Pu'er tea with beef
Close, the beef processed is nutritious.
But, above two processing method has used a variety of flavorings, spice, this not only adds dispensing operation, make
Production process becomes complicated, and the use of these flavorings, spice also cover the fragrance of meat in itself, destroy meat sheet
The nutrition of body, have impact on tea perfume and the fragrant pure of meat.
The content of the invention
It is an object of the invention to provide a kind of preparation method of black tea health meat dish, to solve existing meat dish
The problem of preparation method destroys the substantial amounts of nutrition of meat itself, covering meat itself fragrance.
The object of the present invention is achieved like this：
A kind of preparation method of black tea health meat dish, comprises the following steps：
A, by meat clean stripping and slicing, quick-boiled with boiling water or water boil 2~5min, clean, it is drained and standby；
B, the cube meat drained is put into frying pan, adds light soy sauce, stir-fry 5~8min；
C and then black tea water is added into frying pan, adds black tea tealeaves, continue to boil 5~8min after boiling, wherein cube meat,
Black tea water and the mass ratio of black tea tealeaves three are 25: 5~10: 0.15~0.2；
D, again through small fire Men 1~2h, big fire receive juice, produce black tea health meat dish.
Meat in the step a is pure meat, the meat with bone and flesh or with bone and belt leather of pig, ox, sheep, chicken, duck or fish, preferably
For belt leather pig streaky pork or trotter.
In the step b, the mass ratio of light soy sauce and cube meat is 2: 25.
In the step c, black tea water is to mix black tea tealeaves according to 1.5~2: 80 mass ratio with water, is heated and permanent
Temperature is boiled after 10min at 100 DEG C, and drip is obtained except black tea tealeaves.
In the step d, small fire Men during, stir once per half an hour.
The black tea is the sharp tea in day, volt brick tea, hundred liang of tea.
Beneficial effects of the present invention are：
The preparation method of the present invention is in addition to light soy sauce without adding the perfume (or spice) such as oil, green onion, ginger, garlic and salt, monosodium glutamate, cooking wine, Chinese anise
Pungent material or flavoring, only need to be equipped with black tea tealeaves and black tea water, gained meat dish had both remained the genuineness of meat,
Clean taste is oiliness, in turn, ensures that the meat of dish is fragrant and tea perfume pure, while also add the effect of health care.
The present invention by black tea to be added in the form of tealeaves and tea in meat dish, can be sufficiently reserved black tea it is beneficial into
Point, being rich in obtained meat dish has the multiple beneficials such as Tea Polyphenols, amino acid, organic acid, flavones, fluorine, potassium strong in body
The nutriment of health, the meat dish that long-term consumption the inventive method makes, in addition to it can obtain the nutrition in generally meat, also
The beneficiating ingredient of black tea can be obtained, can effectively suppress the formation of the lipids in human body, also has promotion to make human body weight-losing
With.
The meat dish that the inventive method makes integrates edible and healthcare function, allows people tasting the pleasure of cuisines
Under mood, constitutional effect is reached, this is not only a kind of innovation, be also a kind of beautiful enjoyment, before wide popularization
Scape.
The control of the species of flavoring minimum, reduced the dispensing operation of flavoring, enormously simplify by the inventive method
Production process, preparation method is simple and easy to apply, is easily mastered, it is not necessary to professional training, as long as according to described raw material proportioning and system
Making process just can produce the delicious and metastable health meat dish of taste, can on a large scale promote and ensure flavouring quality
It is unified, it is easy to utilize, selected when being particularly suitable for founding chain fast food restaurant, and in the current chronic disease blowout phase, it is this strong
Kang Yangsheng, black tea dish cooking method simple to operation, are also particularly suitable for the popularization of Domestic dining table.
Embodiment
The present invention is expanded on further with reference to specific embodiment, in following embodiment, that is not described in detail is various
Process and method are conventional methods as known in the art, and agents useful for same is pure or chemical pure for commercially available analysis.
The embodiment of the present invention provides a kind of preparation method of black tea health meat dish, comprises the following steps：
A, by meat clean stripping and slicing, quick-boiled with boiling water or water boil 2~5min, clean, it is drained and standby；Described meat be pig, ox,
Sheep, chicken, preferably pure meat, the meat with bone and flesh or with bone and belt leather of duck or fish, belt leather pig streaky pork or trotter.
B, the cube meat drained is put into frying pan, adds light soy sauce, stir-fry 5~8min；
C and then black tea water is added into frying pan, adds black tea tealeaves, continue to boil 5~8min after boiling, wherein cube meat,
Black tea water and the mass ratio of black tea three are 25: 5~10: 0.15~0.2；Black tea used is the sharp tea in day, lies prostrate brick tea or hundred liang
Tea.
D, again through small fire Men 1~2h, be specifically that juice is received in big fire at 100~110 DEG C by cooking bottom temperature control, be specifically
Refer to cooking bottom temperature control at 140~150 DEG C, do not stop the cube meat 2min that stir-fries, soup is received thick, produce black tea health meat dish
Meat and fish dishes.
Embodiment 1：The preparation method of black tea health pork braised in brown sauce.
1) belt leather streaky pork is cleaned, dice is quick-boiled with boiling water, then cleaned one time with plain boiled water, it is drained and standby；
2) streaky pork that 2500g is drained is put into Liang Guozhong, opens stove, start to stir-fry about 8min, steam is fried net, fallen
Enter 200g light soy sauce, stir-fry 8min for big fire (160 ° of cooking bottom temperature)；
3) the black tea water that 500g boils is added into pot, 15g volt brick tea tealeaves is added, big fire (160 ° of cooking bottom temperature) is burnt
Boil 8min；Wherein, black tea water is to mix volt brick tea tealeaves according to 1.5: 80 mass ratio with water, heats and constant temperature is at 100 DEG C,
Boil after 10min, drip is obtained except tealeaves；
4) change small fire (100 DEG C of cooking bottom temperature) and stew 1h, half an hour stirs, juice is received in big fire (140 DEG C of cooking bottom temperature), is gone out
Pot sabot.
Comparative example 1：The preparation method of traditional pork braised in brown sauce.
Drained the oil in pot, when oil temperature is low, be put into the streaky pork that 2500g is drained after stir-frying green onion ginger 1min, stir-fry 20min, plus dark soy sauce
King 100g, sugar 100g, cooking wine 250g, continue the 5min that stir-fries, the 750g that adds water, salt 15g, and capping is burnt to soup boiling, and about 2min is small
Huo Men 1h, big fire receive juice, take the dish out of the pot sabot.
Traditional pork braised in brown sauce that the black tea health pork braised in brown sauce and comparative example 1 made to embodiment 1 makes carries out sense organ and commented respectively
Valency and Analysis of primary nutritive compositions.
Sensory evaluation is using scoring method of inspection, and pork braised in brown sauce sensory evaluation scores standard is shown in Table 1, evaluation personnel needed for scoring method of inspection
For 5 dish-cooking connoisseurs.
The measure of cholesterol according to《GB/T22220-2008》, using high effective liquid chromatography for measuring；Fat test according to
《Fatty measure in GB/5009.6-2003 food》, determined using soxhlet extraction methods；Total sugar determination according to《GB/T9695.31-
2008》Pre-treatment is carried out, ELIASA is measured；Heat is according to national standard《Food Nutrition Labeling management regulation》Middle heat
Conversion method is calculated；Polyphenol content is measured using ferrous tartrate colorimetric method.
It the results are shown in Table 2 and table 3.
Table 1：Pork braised in brown sauce sensory evaluation scores standard
Table 2：Pork braised in brown sauce sensory evaluation score table
Table 3：Pork braised in brown sauce Analysis of primary nutritive compositions table
It can be known by table 1, the color and luster for the black tea health pork braised in brown sauce that the present invention makes and the tradition made using conventional method
The color and luster of pork braised in brown sauce is equally matched, and mouthfeel, taste and fragrance are significantly better than that traditional pork braised in brown sauce.
As can be seen from Table 2, cholesterol, fat, heat and total reducing sugar in the black tea health pork braised in brown sauce that the inventive method makes
Content is significantly lower than traditional pork braised in brown sauce, the problem of solving traditional pork braised in brown sauce heavy oil fat, weigh sugared, rich, so that black tea
Health pork braised in brown sauce is more healthy.Meanwhile, the black tea health pork braised in brown sauce that the inventive method makes also retains Tea Polyphenols in black tea,
The multiple nutritional components such as amino acid, flavones, fluorine, potassium, meet people to nutrition and the demand of the balanced food of health.
Embodiment 2：The preparation method of black tea health trotter.
1) trotter is cleaned and cuts block, cold water is cooked, after boiling, and continues to boil 5min, trotter is taken out, cold water flush is clean,
It is drained and standby；
2) trotter that 2500g is drained is put into frying pan, adds 200g light soy sauce, stir-fry 5min；
3) pour into and boil and dry in the air in advance to 80 ° of black tea water 1000g along pot side, add the sharp tea tealeaves 20g in day, after boiling,
Continue to boil 5min；Wherein, black tea water is to mix the sharp tea tealeaves in day according to 1: 40 mass ratio with water, heats and constant temperature is 100
DEG C, boil after 10min, drip is obtained except tealeaves；
4) capping small fire (cooking bottom temperature is 100~110 DEG C) simmers 2h, is turned over every half an hour, makes it more uniform
Colouring, then juice is received through big fire (cooking bottom temperature is 140~150 DEG C), take the dish out of the pot sabot.
Comparative example 2：The preparation method of traditional braised pork leg.
80g sesame oil is put into pot, heats, is put into 150g rock sugar, when frying purple, 4000g water is added and is adjusted to light red, plus
Enter 2500g trotters, 80g cooking wine, 40g green onions, 25g ginger, 40g salt and 15 Chinese prickly ashes, boiled rear removing offscum is burnt to trotter with big
After colouring, change small fire and stew rotten, receipts extract.
Traditional braised pork leg that the black tea health trotter and comparative example 2 made to embodiment 2 makes carries out sense organ and commented respectively
Valency, texture testing and Analysis of Nutritive Composition.
Ibid, sensory evaluation scores standard is shown in Table 4 for sensory evaluation.
Analysis of Nutritive Composition method is ibid.
Texture testing be cut braised pork leg skin, and by muscle fibre direction be each cut into size for 30mm × 10mm ×
5mm fritters, are placed on texture analyser, under texture profile pattern, and using the flat cylinder probes of P/25, sample is carried out
Probe speed 2.0mm/s, test rate 1.5mm/s before 2 second compressions, test, speed 5.0mm/s after test, compression degree 40%,
Residence time 5s.Repeat five times, data analysis is carried out using Origin8.0 and SPSS19.0 softwares, measurement result is with average value
± standard deviation is represented.
It the results are shown in Table 5~7.
Table 4：Trotter sensory evaluation scores standard
Table 5：Trotter sense organ evaluating meter
Table 6：Trotter skin portion texture change table
| Trotter species | Elasticity | Cohesiveness | Chewiness |
| Black tea health trotter | 0.98±0.02 | 0.81±0.01 | 7536.13±950.89 |
| Traditional braised pork leg | 0.86±0.03 | 0.72±0.03 | 7279.38±926.22 |
Table 7：Trotter Analysis of Nutritive Composition table
As can be seen from Table 5, the color and luster for the black tea health trotter that the present invention makes completely can be with using conventional method system
The color and luster of traditional braised pork leg of work compares favourably, and in terms of mouthfeel, structural state and fragrance, black tea health trotter is substantially excellent
In traditional braised pork leg.By table 6 it can also be seen that elasticity, cohesiveness and the nozzle of the black tea health braised pork leg that the present invention makes
Chewing property is superior to traditional braised pork leg.
As can be seen from Table 7, cholesterol in the black tea health braised pork leg that the inventive method makes, fat, heat and total
Sugared content is significantly lower than traditional braised pork leg, the problem of solving traditional pork braised in brown sauce heavy oil fat, weigh sugared, rich, so that
Black tea health braised pork leg is more healthy.Meanwhile, the black tea health braised pork leg that the inventive method makes also retains in black tea
The multiple nutritional components such as Tea Polyphenols, amino acid, flavones, fluorine, potassium, the cardiovascular and cerebrovascular health to consumer plays a role in health care,
The nutrient health of food has been taken into account while braised pork leg local flavor is improved, people have been met to the balanced food of nutrition and health
Demand, with good market prospects.
Claims (7)
1. a kind of preparation method of black tea health meat dish, it is characterised in that comprise the following steps：
A, by meat clean stripping and slicing, quick-boiled with boiling water or water boil 2 ~ 5min, clean, it is drained and standby；
B, the cube meat drained is put into frying pan, adds light soy sauce, stir-fry 5 ~ 8min；
C and then the addition black tea water into frying pan, add black tea tealeaves, continue to boil 5 ~ 8min after boiling, wherein, cube meat, black tea
Water and the mass ratio of black tea tealeaves three are 25: 5 ~ 10: 0.15 ~ 0.2；
D, again through small fire Men 1 ~ 2h, big fire receive juice, produce black tea health meat dish.
2. the preparation method of black tea health meat dish according to claim 1, it is characterised in that in the step a
Meat is pure meat, the meat with bone and flesh, with skin and flesh or with bone and belt leather of pig, ox, sheep, chicken, duck or fish.
3. the preparation method of black tea health meat dish according to claim 1, it is characterised in that in the step b, raw
The mass ratio taken out with cube meat is 1.5 ~ 2: 25.
4. the preparation method of black tea health meat dish according to claim 1, it is characterised in that black in the step c
Tea is to mix black tea tealeaves according to 1.5 ~ 2: 80 mass ratio with water, heats and constant temperature is at 100 DEG C, boil after 10min, drip is removed
Black tea tealeaves and obtain.
5. the preparation method of black tea health meat dish according to claim 1, it is characterised in that small in the step d
Huo Men during, stir once per half an hour.
6. the preparation method of black tea health meat dish according to claim 2, it is characterised in that in the step a
Meat is belt leather pig streaky pork or trotter.
7. the preparation method of black tea health meat dish according to claim 1, it is characterised in that the black tea is day point
Tea, volt brick tea or hundred liang of tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710658545.5A CN107198135A (en) | 2017-08-04 | 2017-08-04 | A kind of preparation method for the new black tea health meat dish for adding minimum condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710658545.5A CN107198135A (en) | 2017-08-04 | 2017-08-04 | A kind of preparation method for the new black tea health meat dish for adding minimum condiment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107198135A true CN107198135A (en) | 2017-09-26 |
Family
ID=59912140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710658545.5A Pending CN107198135A (en) | 2017-08-04 | 2017-08-04 | A kind of preparation method for the new black tea health meat dish for adding minimum condiment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107198135A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105762A (en) * | 2018-10-29 | 2019-01-01 | 秦皇岛创通环保科技有限公司 | A kind of reducing fat balance cholesterol trotter and preparation method thereof |
| CN110236130A (en) * | 2018-03-07 | 2019-09-17 | 朱慧 | A kind of raw material components and preparation method thereof of tea perfume beef |
| CN114052206A (en) * | 2020-08-06 | 2022-02-18 | 中国农业大学 | Self-heating instant braised pork product and preparation method thereof |
Citations (8)
| 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 |
| 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 |
| KR20150059280A (en) * | 2013-11-22 | 2015-06-01 | 김경중 | omission |
| CN105433271A (en) * | 2015-12-08 | 2016-03-30 | 宁洱磨黑哈尼贰瓦香肠有限公司 | Manufacturing method of tea streaky pork |
| CN106343386A (en) * | 2016-08-25 | 2017-01-25 | 苍梧县金福六堡茶有限公司 | Processing method of Liupu-tea chicken |
| CN106376851A (en) * | 2016-08-25 | 2017-02-08 | 苍梧县金福六堡茶有限公司 | Processing method of stewed pork with Liupao tea |
| CN106722282A (en) * | 2016-11-30 | 2017-05-31 | 陕西启源科技发展有限责任公司 | The processing method of tealeaves dried beef |
-
2017
- 2017-08-04 CN CN201710658545.5A patent/CN107198135A/en active Pending
Patent Citations (8)
| 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 |
| 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 |
| KR20150059280A (en) * | 2013-11-22 | 2015-06-01 | 김경중 | omission |
| CN105433271A (en) * | 2015-12-08 | 2016-03-30 | 宁洱磨黑哈尼贰瓦香肠有限公司 | Manufacturing method of tea streaky pork |
| CN106343386A (en) * | 2016-08-25 | 2017-01-25 | 苍梧县金福六堡茶有限公司 | Processing method of Liupu-tea chicken |
| CN106376851A (en) * | 2016-08-25 | 2017-02-08 | 苍梧县金福六堡茶有限公司 | Processing method of stewed pork with Liupao tea |
| CN106722282A (en) * | 2016-11-30 | 2017-05-31 | 陕西启源科技发展有限责任公司 | The processing method of tealeaves dried beef |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236130A (en) * | 2018-03-07 | 2019-09-17 | 朱慧 | A kind of raw material components and preparation method thereof of tea perfume beef |
| CN109105762A (en) * | 2018-10-29 | 2019-01-01 | 秦皇岛创通环保科技有限公司 | A kind of reducing fat balance cholesterol trotter and preparation method thereof |
| CN114052206A (en) * | 2020-08-06 | 2022-02-18 | 中国农业大学 | Self-heating instant braised pork product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005480B (en) | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance | |
| CN103005499B (en) | Processing method of mushroom fragrance beef and mushroom fragrance beef | |
| CN101843326B (en) | Chili chicken seasoner and preparation method thereof | |
| CN103099238B (en) | Method for processing bean-flavor spiced chicken and bean-flavor spiced chicken | |
| CN103005481B (en) | Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance | |
| CN103099239B (en) | Method for processing bean-flavor spiced goose and bean-flavor spiced goose | |
| CN102326780A (en) | Preparation method of dried rabbit meat nutritional food | |
| CN107028156A (en) | A kind of mushroom sauce and preparation method thereof | |
| CN104432140B (en) | The preparation method of hand-torn stewed beef bar | |
| CN101856108B (en) | StewIngredient and preparation method thereof | |
| CN109820184A (en) | A kind of Termitomyces albuminosus with black skin capsicum paste | |
| CN107198135A (en) | A kind of preparation method for the new black tea health meat dish for adding minimum condiment | |
| CN106360382A (en) | Spiced pork intestine and making method thereof | |
| CN105918900A (en) | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof | |
| CN103750377A (en) | Production method of instant marinated mushroom chicken | |
| CN103005482A (en) | Processing method of mushroom fragrance pork and mushroom fragrance pork | |
| CN110973567A (en) | Composite seasoning sauce for stew pan and preparation method and application thereof | |
| CN103976322A (en) | Method for preparing seasoning dish with daylily as raw material | |
| CN107495300B (en) | Spicy barbecue sauce and preparation method thereof | |
| CN110521953A (en) | A kind of shredded chicken and preparation method thereof | |
| CN105053935B (en) | Yellow braised chicken seasoning and preparation method thereof | |
| CN109221955A (en) | roast whole lamb | |
| CN108782687A (en) | A kind of the meat clip Mo and preparation method thereof | |
| CN103504265A (en) | Marinating material and food marinating method of marinating material | |
| CN108936332A (en) | A kind of stew in soy sauce trotter and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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 |
Application publication date: 20170926 |
|
| RJ01 | Rejection of invention patent application after publication |