CN108719921A - A kind of preparation method of black tea marinated food - Google Patents
A kind of preparation method of black tea marinated food Download PDFInfo
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- CN108719921A CN108719921A CN201810530037.3A CN201810530037A CN108719921A CN 108719921 A CN108719921 A CN 108719921A CN 201810530037 A CN201810530037 A CN 201810530037A CN 108719921 A CN108719921 A CN 108719921A
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- 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
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- 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
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- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present invention discloses a kind of preparation method of black tea marinated food, includes the following steps：Blanching：After the raw-food material blanching after cleaning, drain；It is marinated：Raw-food material by blanching and after draining be put into preserved materials it is marinated after, drain；Stew in soy sauce and stewing system：By brine and secret seasoning mixing, adjustment pressure to 0.4-0.6mp is boiled, and after the raw-food material stew in soy sauce after pickling and draining is added, boils in a covered pot over a slow fire system；It is cooling, you can.The preparation method of black tea marinated food of the present invention using halogen after first salting down, the technologies such as is quickly cooled down, the obtained bright profit of product color, it is fragrant and sweet it is spicy it is fresh, fragrance is strong fragrant, meat with tea aroma perfume (or spice) one integrated mass is in an unbroken line, aftertaste is mellow remote, meets the taste of most people.
Description
Technical field
The present invention relates to food processing fields.More particularly, to a kind of preparation method of black tea marinated food.
Background technology
Current spiced and stewed food taste is mostly based on salty fragrant numb or peppery single mouthfeel taste or prominent spicy or salty perfume
Stream lacks and merges the salty spicy fresh and sweet sauce halogen preparation process of perfume.In addition, the preparation method of existing stew in soy sauce meat of poultris is inadequate
Ideal, it is relatively simple, generally comprise following steps：Clean → blanching → stew in soy sauce.Poultry does not allow easy entry during stew in soy sauce in this way
Taste, the irregular aftertaste of stew in soy sauce finished product taste is insufficient.
Accordingly, it is desirable to provide a kind of method of new marinated food, at least one of to solve the above problems.
Invention content
The purpose of the present invention is to provide a kind of preparation methods of black tea marinated food, overcome the preparation of existing marinated food
Method is not ideal enough, and taste is irregular and is not easy the shortcomings of tasty aftertaste is insufficient during stew in soy sauce.
In order to achieve the above objectives, the present invention uses following technical proposals：
The present invention provides the preparation methods of black tea marinated food, include the following steps：
1) blanching：After the raw-food material blanching after cleaning, drain；
2) it pickles：Raw-food material by blanching and after draining be put into preserved materials it is marinated after, drain；
Wherein, the preserved materials include each raw material of following parts by weight：3-5 parts of salt, 10-15 parts of ginger, 7-8 parts of green onion, material
8-10 parts of 5-7 parts of wine, 10-15 parts of chilli, 8-10 parts of Chinese prickly ash and pepper；
3) stew in soy sauce and stewing system：By brine and secret seasoning mixing, adjustment pressure to 0.4-0.6mp is boiled, and is added marinated
And after the raw-food material stew in soy sauce after draining, system is boiled in a covered pot over a slow fire；
Wherein, the brine includes each raw material of following parts by weight：It is 2-4 parts of cassia bark, 4-8 parts of Chinese prickly ash, 3-6 parts of kaempferia galamga, white
4-8 parts of bandit, 4-8 parts of Siraitia grosvenorii, 3-6 parts of elscholtiza, 4-8 parts of the flower bud of lily magnolia, 3-6 parts of Radix Angelicae Sinensis, 4-8 parts of galingal, 3-6 parts of cape jasmine, green onion 6-8
Part, 10-15 parts of ginger, 3-6 parts of caraway, 6-8 parts of celery, 10-15 parts of garlic, 10-15 parts of fermented soya bean, 6-8 parts of oyster sauce, 15-20 parts of rock sugar,
10-15 parts of fish sauce, 120-130 parts of vegetable oil, 1200-1600 parts of water, 2500-3000 parts of chicken, 1500-2000 parts of duck, pig cylinder bone
1000-2000 parts, 1500-2500 parts of ox bone；
The secret seasoning includes each raw material of following parts by weight：50-70 parts of black tea, 8-12 parts of illiciumverum, cassia bark 10-14
Part, 4-8 parts of murraya paniculataJack, 3-6 parts of lemon-grass, 3-6 parts of Lysimachia sikokiana, 12-16 parts of kaempferia galamga, lemon do 3-6 parts, Bi groups of 4-8 parts, fragrant sand 4-
8 parts, 6-10 parts of spiceleaf, 6-10 parts of caraway seeds, 4-8 parts of passion fruit, 7-10 parts of dried orange peel, 4-8 parts of the flower bud of lily magnolia, 5-9 parts of dill, chilli
20-30 parts, 25-35 parts of Chinese prickly ash, 15-20 parts of ginger, 20-25 parts of thick broad-bean sauce, 50-60 parts of salt, 30-50 parts of monosodium glutamate, white wine 130-
140 parts；
It is 4) cooling, you can.
Further, 85 DEG C -95 DEG C of the water temperature of the blanching, blanching time control was at 5-10 minutes.
Further, the preparation method of the brine includes the following steps：
Chicken, duck, pig cylinder bone, ox bone are added water and filter to take clear soup with being boiled with soft fire to 6-7 hours after being boiled by fire；
When peanut oil is heated to 130-150 DEG C of oil temperature, green onion, ginger, caraway, celery, garlic clove is added and stir-fries, pours into clear soup；
Fermented soya bean, oyster sauce stir-frying 5-10 minutes, are poured into clear soup；
Cassia bark, Chinese prickly ash, kaempferia galamga, Bai Kou, Siraitia grosvenorii, elscholtiza, the flower bud of lily magnolia, Radix Angelicae Sinensis, galingal, cape jasmine stir-frying are poured into clear soup；
Rock sugar, fish sauce pour into clear soup, on fire to boil 20-30 minutes, filter to get brine.
Heretofore described chicken and duck are respectively the old chicken that age in days is more than 450, and age in days is more than old duck on the 550th.
Further, the preparation method of the secret seasoning includes the following steps：
By illiciumverum, cassia bark, murraya paniculataJack, lemon-grass, Lysimachia sikokiana, kaempferia galamga, lemon is dry, Bi is dialled, fragrant sand, spiceleaf, caraway seeds, hundred fragrant
Fruit, dried orange peel, the flower bud of lily magnolia, dill, are added soaking in Chinese liquor 2-3 hours, pull out after stir-frying is done and crush, black tea, chilli, Chinese prickly ash, life is added
Ginger, thick broad-bean sauce, salt and monosodium glutamate.
Further, the marinated time is 2-3 hours.
Further, the stew in soy sauce is to use small fire cooking after big fire is boiled instead, and the time that small fire cooks is according to different material control
System was at 20-60 minutes.
Further, the time of the stewing system is 20-40 minutes.
Further, the temperature of the cooling is 10-15 DEG C.
Beneficial effects of the present invention are as follows：
The preparation method of black tea marinated food of the present invention using halogen after first salting down, technologies, the obtained product color such as is quickly cooled down
Pool it is bright profit, it is fragrant and sweet it is spicy it is fresh, fragrance is strong fragrant, meat with tea aroma perfume (or spice) one integrated mass is in an unbroken line, aftertaste is mellow remote, meets most people
Taste.
Specific implementation mode
In order to illustrate more clearly of the present invention, with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection domain of invention.
Embodiment 1
A kind of preparation method of thick gravy, includes the following steps：
1500 parts of 2500 parts of old chicken, 1500 parts of old duck, 1000 parts of bone of pig cylinder, ox bone 1200 parts of water of addition, are boiled by fire
Afterwards with being boiled with soft fire to 6 hours, clear soup is filtered to take；
When 120 parts of peanut oil is heated to 130 DEG C of oil temperature, 6 parts of green onion, 10 parts of ginger, 3 parts of caraway, 6 parts of celery, garlic clove is added
10 parts stir-fry, and pour into clear soup；
10 parts of fermented soya bean, the stir-frying 5 minutes of 6 parts of oyster sauce, are poured into clear soup；
2 parts of cassia bark, 4 parts of Chinese prickly ash, 3 parts of kaempferia galamga, 4 parts of white bandit, 4 parts of Siraitia grosvenorii, elscholtiza part, 4 parts of the flower bud of lily magnolia, 3 parts of Radix Angelicae Sinensis, galingal
4 parts, pour into clear soup after 3 parts of stir-frying of cape jasmine；
15 parts of rock sugar, 10 parts of fish sauce pour into clear soup, boil 20 minutes, filter to get brine.
Embodiment 2
A kind of preparation method of thick gravy, includes the following steps：
2500 parts of 3000 parts of old chicken, 2000 parts of old duck, 2000 parts of bone of pig cylinder, ox bone 1600 parts of water of addition, are boiled by fire
Afterwards with being boiled with soft fire to 7 hours, clear soup is filtered to take；
When 130 parts of peanut oil is heated to 150 DEG C of oil temperature, 8 parts of green onion, 15 parts of ginger, 6 parts of caraway, 8 parts of celery, garlic clove is added
15 parts stir-fry, and pour into clear soup；
15 parts of fermented soya bean, the stir-frying 10 minutes of 8 parts of oyster sauce, are poured into clear soup；
It is 4 parts of cassia bark, 8 parts of Chinese prickly ash, 6 parts of kaempferia galamga, 8 parts of white bandit, 8 parts of Siraitia grosvenorii, 6 parts of elscholtiza, 8 parts of the flower bud of lily magnolia, 6 parts of Radix Angelicae Sinensis, good
It is poured into clear soup after 6 parts of 8 parts of ginger, cape jasmine stir-frying；
20 parts of rock sugar, 15 parts of fish sauce pour into clear soup, boil 30 minutes, filter to get brine.
Embodiment 3
A kind of preparation method of thick gravy, includes the following steps：
2000 parts of 2800 parts of old chicken, 1800 parts of old duck, 1500 parts of bone of pig cylinder, ox bone 1400 parts of water of addition, are boiled by fire
Afterwards with being boiled with soft fire to 6 hours, clear soup is filtered to take；
When 125 parts of peanut oil is heated to 140 DEG C of oil temperature, 7 parts of green onion, 12 parts of ginger, 5 parts of caraway, 7 parts of celery, garlic clove is added
12 parts stir-fry, and pour into clear soup；
12 parts of fermented soya bean, the stir-frying 8 minutes of 7 parts of oyster sauce, are poured into clear soup；
It is 3 parts of cassia bark, 6 parts of Chinese prickly ash, 4 parts of kaempferia galamga, 6 parts of white bandit, 6 parts of Siraitia grosvenorii, 4 parts of elscholtiza, 6 parts of the flower bud of lily magnolia, 5 parts of Radix Angelicae Sinensis, good
It is poured into clear soup after 5 parts of 6 parts of ginger, cape jasmine stir-frying；
17 parts of rock sugar, 12 parts of fish sauce pour into clear soup, boil 25 minutes, filter to get brine.
Embodiment 4
A kind of preparation method of secret seasoning includes the following steps：
8 parts octagonal, 10 parts of cassia bark, 4 parts of murraya paniculataJack, 3 parts of lemon-grass, 3 parts of Lysimachia sikokiana, 12 parts of kaempferia galamga, lemon are done into 3 parts, Bi
Dial 4 parts, 4 parts of fragrant sand, 6 parts of spiceleaf, 6 parts of caraway seeds, 4 parts of passion fruit, 7 parts of dried orange peel, 4 parts of the flower bud of lily magnolia, 5 parts of dill, be added white wine leaching
Bubble 2 hours is pulled out after stir-frying is done and is crushed, 50 parts of addition, 20 parts of chilli, 25 parts of Chinese prickly ash, 15 parts of ginger, 20 parts of thick broad-bean sauce, salt 50
30 parts of part and monosodium glutamate.
Embodiment 5
A kind of preparation method of secret seasoning includes the following steps：
12 parts octagonal, 14 parts of cassia bark, 8 parts of murraya paniculataJack, 6 parts of lemon-grass, 6 parts of Lysimachia sikokiana, 16 parts of kaempferia galamga, lemon are done into 6 parts, Bi
Dial 8 parts, 8 parts of fragrant sand, 10 parts of spiceleaf, 10 parts of caraway seeds, 8 parts of passion fruit, 10 parts of dried orange peel, 8 parts of the flower bud of lily magnolia, 9 parts of dill, be added white wine
It impregnates 3 hours, pulls out after stir-frying is done and crush, 70 parts of addition, 30 parts of chilli, 35 parts of Chinese prickly ash, 20 parts of ginger, 25 parts of thick broad-bean sauce, salt
60 parts and 50 parts of monosodium glutamate.
Embodiment 6
A kind of preparation method of secret seasoning includes the following steps：
10 parts octagonal, 12 parts of cassia bark, 6 parts of murraya paniculataJack, 5 parts of lemon-grass, 5 parts of Lysimachia sikokiana, 14 parts of kaempferia galamga, lemon are done into 5 parts, Bi
Dial 6 parts, 6 parts of fragrant sand, 8 parts of spiceleaf, 8 parts of caraway seeds, 6 parts of passion fruit, 8 parts of dried orange peel, 6 parts of the flower bud of lily magnolia, 7 parts of dill, be added white wine leaching
Bubble 2 hours is pulled out after stir-frying is done and is crushed, 60 parts of addition, 25 parts of chilli, 30 parts of Chinese prickly ash, 17 parts of ginger, 22 parts of thick broad-bean sauce, salt 55
40 parts of part and monosodium glutamate.
Embodiment 7
A kind of preparation method of black tea stew in soy sauce duck neck, it includes the following steps,
1) it thaws：It will wait for that defrosting duck neck is put into the negative catalysis pond for filling brine, compressed air is passed through in pond to be made water and wait solving
Freeze duck neck and be in nonstatic state, avoid freezing, so that it thoroughly thaws；
2) it cleans：The duck neck thoroughly to have thawed is pulled out, is transferred in service sink, raw material by clean guipure uniform motion,
Surface of material is thoroughly cleaned after flowing pond is embathed, then through multi-faceted high pressure nozzle flow, is transferred to after confirming qualification
Refrigerating chamber drains；
3) selected：According to finished product standard require that duck neck is selected and arranged；
4) blanching：By selected duck neck blanching, 85 DEG C of water temperature, time control removed the bloody gas of meat raw material at 5 minutes
Taste and meat raw material surface microorganism is tentatively killed.Raw material after blanching is transferred to refrigerating chamber and drains cooling.
5) it pickles；Duck neck by blanching and after draining is put into pickling pool, is put into preserved materials and is pickled 2 hours, water temperature keeps 8
DEG C, it pulls out and drains；Wherein, the preserved materials are by 3 parts of edible salt, 10 parts of ginger, 7 parts of green onion, 5 parts of cooking wine, 10 parts of chilli, flower
8 parts of 8 parts of green pepper and pepper mix；
6) stew in soy sauce and stewing system：The brine of embodiment 1 is put into halogen pot, the secret seasoning of embodiment 4, adjustment pressure is added
Power is boiled to 0.4mp, is placed into the duck neck after pickling and draining, is used small fire cooking, the time that small fire cooks after big fire boiling instead
It is 20 minutes；The stewing system of steam off 20 minutes.
7) cooling：The temperature of the cooling is 10 DEG C；
8) it packs：By product packaging obtained above, packaging uses air conditioning technology, first gas vacuum in box is discharged, profit
It is filled with nitrogen and carbon dioxide, then heat sealing with negative pressure, product stores in inert gas conditions, avoids or reduces microorganism
Increase, while ensureing mouthfeel.
Embodiment 8
A kind of preparation method of black tea stew in soy sauce chicken wings, it includes the following steps,
1) it cleans：Fresh chicken wings is put into service sink, raw material is by cleaning guipure uniform motion, through flowing pond leaching
After washing, then through multi-faceted high pressure nozzle flow surface of material is thoroughly cleaned, confirm it is qualified after be transferred to refrigerating chamber and drain；
2) selected：According to finished product standard require that chicken wings is selected and arranged；
3) blanching：By selected chicken wings raw material blanching, 95 DEG C of water temperature, for blanching time control at 10 minutes, removal meat was former
The blood smell of material and meat raw material surface microorganism is tentatively killed.Raw material after blanching is transferred to refrigerating chamber and drains drop
Temperature.
4) it pickles；Chicken wings by blanching and after draining is put into pickling pool, is put into preserved materials and is pickled 3 hours, water temperature is kept
It 15 DEG C, pulls out and drains；Wherein, the preserved materials are by 5 parts of salt, 15 parts of ginger, 8 parts of green onion, 7 parts of cooking wine, 15 parts of chilli, Chinese prickly ash
10 parts mix with 10 parts of pepper；
5) stew in soy sauce and stewing system：The brine of embodiment 2 is put into halogen pot, the secret seasoning of embodiment 5, adjustment pressure is added
Power is boiled to 0.6mp, is placed into the chicken wings after pickling and draining, is used small fire cooking, the time that small fire cooks after big fire boiling instead
It is 60 minutes；The stewing system of steam off 40 minutes.
6) cooling：The temperature of the cooling is 15 DEG C；
7) it packs：By product packaging obtained above, packaging uses air conditioning technology, first gas vacuum in box is discharged, profit
It is filled with nitrogen and carbon dioxide, then heat sealing with negative pressure, product stores in inert gas conditions, avoids or reduces microorganism
Increase, while ensureing mouthfeel.
Embodiment 9
A kind of preparation method of black tea stew in soy sauce trotter, it includes the following steps,
1) it thaws：It will wait for that defrosting trotter is put into the negative catalysis pond for filling brine, compressed air is passed through in pond to be made water and wait solving
Freeze trotter and be in nonstatic state, avoid freezing, so that it thoroughly thaws；
2) it cleans：The trotter thoroughly to have thawed is pulled out, is transferred in service sink, raw material by clean guipure uniform motion,
Surface of material is thoroughly cleaned after flowing pond is embathed, then through multi-faceted high pressure nozzle flow, is transferred to after confirming qualification
Refrigerating chamber drains；
3) selected：According to finished product standard require that trotter is selected and arranged；
4) blanching：By selected trotter raw material blanching, 90 DEG C of water temperature, blanching time control removed meat raw material at 8 minutes
Blood smell and meat raw material surface microorganism is tentatively killed.Raw material after blanching is transferred to refrigerating chamber and drains drop
Temperature.
5) it pickles；Trotter by blanching and after draining is put into pickling pool, is put into preserved materials and is pickled 2.5 hours, water temperature is protected
10 DEG C are held, pulls out and drains；Wherein, the preserved materials are by 4 parts of salt, 12 parts of ginger, 8 parts of green onion, 6 parts of cooking wine, 12 parts of chilli, flower
9 parts of 9 parts of green pepper and pepper mix；
6) stew in soy sauce and stewing system：The brine of embodiment 3 is put into halogen pot, the secret seasoning of embodiment 6, adjustment pressure is added
Power is boiled to 0.5mp, is placed into the trotter after pickling and draining, is used small fire cooking, the time that small fire cooks after big fire boiling instead
It is 40 minutes；The stewing system of steam off 30 minutes.
7) cooling：The temperature of the cooling is 12 DEG C；
8) it packs：By product packaging obtained above, packaging uses air conditioning technology, first gas vacuum in box is discharged, profit
It is filled with nitrogen and carbon dioxide, then heat sealing with negative pressure, product stores in inert gas conditions, avoids or reduces microorganism
Increase, while ensureing mouthfeel.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is every to belong to this hair
Row of the obvious changes or variations that bright technical solution is extended out still in protection scope of the present invention.
Claims (8)
1. a kind of preparation method of black tea marinated food, which is characterized in that include the following steps：
Blanching：After the raw-food material blanching after cleaning, drain；
It is marinated：Raw-food material by blanching and after draining be put into preserved materials it is marinated after, drain；
Wherein, the preserved materials include each raw material of following parts by weight：3-5 parts of salt, 10-15 parts of ginger, 7-8 parts of green onion, cooking wine 5-7
Part, 10-15 parts of chilli, 8-10 parts of Chinese prickly ash and 8-10 parts of pepper；
Stew in soy sauce and stewing system：By brine and secret seasoning mixing, adjustment pressure to 0.4-0.6mp is boiled, and is added marinated and is drained
After raw-food material stew in soy sauce afterwards, system is boiled in a covered pot over a slow fire；
Wherein, the brine includes each raw material of following parts by weight：2-4 parts of cassia bark, 4-8 parts of Chinese prickly ash, 3-6 parts of kaempferia galamga, white bandit 4-8
Part, 4-8 parts of Siraitia grosvenorii, 3-6 parts of elscholtiza, 4-8 parts of the flower bud of lily magnolia, 3-6 parts of Radix Angelicae Sinensis, 4-8 parts of galingal, 3-6 parts of cape jasmine, 6-8 parts of green onion, ginger
10-15 parts, 3-6 parts of caraway, 6-8 parts of celery, 10-15 parts of garlic, 10-15 parts of fermented soya bean, 6-8 parts of oyster sauce, 15-20 parts of rock sugar, fish sauce
10-15 parts, 120-130 parts of vegetable oil, 1200-1600 parts of water, 2500-3000 parts of chicken, 1500-2000 parts of duck, pig cylinder bone 1000-
2000 parts, 1500-2500 parts of ox bone；
The secret seasoning includes each raw material of following parts by weight：50-70 parts of black tea, 8-12 parts of illiciumverum, 10-14 parts of cassia bark,
4-8 parts of murraya paniculataJack, 3-6 parts of lemon-grass, 3-6 parts of Lysimachia sikokiana, 12-16 parts of kaempferia galamga, lemon are 3-6 parts dry, Bi dials 4-8 parts, fragrant sand 4-8
Part, 6-10 parts of spiceleaf, 6-10 parts of caraway seeds, 4-8 parts of passion fruit, 7-10 parts of dried orange peel, 4-8 parts of the flower bud of lily magnolia, 5-9 parts of dill, chilli
20-30 parts, 25-35 parts of Chinese prickly ash, 15-20 parts of ginger, 20-25 parts of thick broad-bean sauce, 50-60 parts of salt, 30-50 parts of monosodium glutamate, white wine 130-
140 parts；
It is cooling, you can.
2. preparation method according to claim 1, which is characterized in that 85 DEG C -95 DEG C of the water temperature of the blanching, blanching time
Control was at 5-10 minutes.
3. preparation method according to claim 1, which is characterized in that the preparation method of the brine includes the following steps：
Chicken, duck, pig cylinder bone, ox bone are added water and filter to take clear soup with being boiled with soft fire to 6-7 hours after being boiled by fire；
When peanut oil is heated to 130-150 DEG C of oil temperature, green onion, ginger, caraway, celery, garlic clove is added and stir-fries, pours into clear soup；
Fermented soya bean, oyster sauce stir-frying 5-10 minutes, are poured into clear soup；
Cassia bark, Chinese prickly ash, kaempferia galamga, Bai Kou, Siraitia grosvenorii, elscholtiza, the flower bud of lily magnolia, Radix Angelicae Sinensis, galingal, cape jasmine stir-frying are poured into clear soup；
Rock sugar, fish sauce pour into clear soup, on fire to boil 20-30 minutes, filter to get brine.
4. preparation method according to claim 1, which is characterized in that the preparation method of the secret seasoning includes following
Step：
By illiciumverum, cassia bark, murraya paniculataJack, lemon-grass, Lysimachia sikokiana, kaempferia galamga, lemon is dry, Bi is dialled, fragrant sand, spiceleaf, caraway seeds, passion fruit,
Soaking in Chinese liquor 2-3 hour is added in dried orange peel, the flower bud of lily magnolia, dill, pull out stir-frying it is dry after crush, addition black tea, chilli, Chinese prickly ash, ginger,
Thick broad-bean sauce, salt and monosodium glutamate.
5. preparation method according to claim 1, which is characterized in that the marinated time is 2-3 hours.
6. preparation method according to claim 1, which is characterized in that the stew in soy sauce is to use instead to be boiled with soft fire after big fire is boiled
System, the time that small fire cooks are 20-60 minutes.
7. preparation method according to claim 1, which is characterized in that the time of the stewing system is 20-40 minutes.
8. preparation method according to claim 1, which is characterized in that the temperature of the cooling is 10-15 DEG C.
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