CN113142505A - Tea-flavored steamed meat product with high redness value and reducing power - Google Patents

Tea-flavored steamed meat product with high redness value and reducing power Download PDF

Info

Publication number
CN113142505A
CN113142505A CN202110454580.1A CN202110454580A CN113142505A CN 113142505 A CN113142505 A CN 113142505A CN 202110454580 A CN202110454580 A CN 202110454580A CN 113142505 A CN113142505 A CN 113142505A
Authority
CN
China
Prior art keywords
tea
meat
meat product
reducing power
minutes
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
Application number
CN202110454580.1A
Other languages
Chinese (zh)
Inventor
刘永峰
葛鑫禹
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shaanxi Normal University
Original Assignee
Shaanxi Normal University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shaanxi Normal University filed Critical Shaanxi Normal University
Priority to CN202110454580.1A priority Critical patent/CN113142505A/en
Publication of CN113142505A publication Critical patent/CN113142505A/en
Pending legal-status Critical Current

Links

Images

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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a tea aroma steamed meat product with high redness value and reducing capability. The tea-flavored steamed meat product prepared by the invention has a high red value (between 2.5 and 3.5), and the reducing capability is improved by 16.89 to 21.64 percent; the steamed pork has strong tea fragrance, moderate hardness and easy chewing; effectively inhibit lipid oxidation and delay rancidity of meat products; the steaming process can retain the nutritional ingredients and tea active substances in the meat to the maximum extent. The invention not only can improve the quality and flavor of meat products, but also can endow the products with better functional characteristics by the nutritional ingredients in the tea, diversify the types of the meat products, has stronger practicability and meets the requirements of consumers on green, healthy and nutritional meat products.

Description

Tea-flavored steamed meat product with high redness value and reducing power
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a tea-flavored steamed meat product with high redness value and reducing power.
Background
Meat products have taken an important position in the dietary structure of people, and meat has been widely accepted as an important source of high biological protein and micronutrients. Meat food contains lecithin, an important component of human cells, and has important effects on development and health care of nerves and brains. The meat food is rich in vitamins and is also a substance necessary for the growth, development and health maintenance of human bodies. In addition, the total meat yield of China always accounts for about 1/3 of the total world yield, and sufficient meat resource supply provides unique conditions for industrial development.
Tea leaves have a long history in China, and are often added into various products in the form of auxiliary materials as a food with high nutritional value and rich active substances. The tea contains tea polyphenols, caffeine, vitamins, minerals and microelements, and has effects of reducing cholesterol, preventing cardiovascular disease and cerebrovascular disease, scavenging free radicals, delaying aging, promoting metabolism, refreshing mind and benefiting intelligence. The processing technology of the black tea as the tea with the largest sale quantity is the whole fermentation tea which is processed by a series of processes of rolling, fermenting, drying and the like on the new tea tree leaves. In the processing process of the black tea, catechin is subjected to enzymatic reaction to generate new components such as theaflavin, thearubigins and the like, and the tea soup is endowed with reddish brown color and rich aroma, but the biological activity of the tea soup is not reduced, and the tea soup still has good antioxidation.
With the improvement of living standard of people, the traditional tea drinking mode can not meet the requirements of modern life, people begin to seek a simple, convenient and quick tea consumption mode, under the guidance of the consumption concept, various tea deep-processing products emerge like bamboo shoots in spring after rain, and tea foods are one of the tea products. The tea food is prepared by using tea as a food raw material and matching the tea with other food raw materials through a specific process, so that consumers can have satiety and can absorb effective substances of the tea when eating the tea food, and the effects of nutrition, health care and even disease prevention and treatment are achieved. The modern food processing technology and the nutriology principle show that the complementation and optimization of various performances such as nutrition, flavor, variety, economic benefit and the like can be achieved by adopting a scientific method to compound process different food raw materials, so the development of the tea food industry conforms to the development direction of the current food industry.
The steaming process is one of the traditional processing processes in China, but the figure of the steamed meat product is rarely seen in the market. Researches show that meat is respectively steamed, boiled, stewed, fried, baked, dried and pickled, and the eating quality, the nutritional quality and the safety quality of the meat are analyzed, and the results show that the meat product obtained by the steaming process has high content of nutrients such as protein, amino acid and unsaturated fatty acid, the eating quality such as tenderness and chewiness is well maintained, and the content of generated polycyclic aromatic hydrocarbon, heterocyclic amine, nitrite and trans-oleic acid is minimum. Therefore, the application of the steaming process in meat product processing conforms to the current dietary concept of high nutrition, low harm, health and green for consumers.
Disclosure of Invention
The invention aims to combine tea leaves with meat and provide a tea-flavored steamed meat product with high redness value and reducing power.
In order to achieve the aim, the tea fragrant steamed meat product with double high red value and reducing power is prepared by the following steps:
step 1: removing fascia and connective tissue from raw meat, cleaning, draining, and cutting into meat pieces.
Step 2: and (3) putting the pre-prepared material bag into clear water, and boiling for 20-40 minutes with strong fire to obtain the material soup.
And step 3: and (3) soaking black tea in the soup obtained in the step (2) for 10-20 minutes to obtain a black tea soaking solution, and fishing out the residual tea for later use.
And 4, step 4: and adding the meat blocks, the salt, the ginger and the cooking wine into a vacuum rolling and kneading machine to roll and knead for 40-80 minutes to obtain the pickled meat.
And 5: and (4) putting the black tea soaking liquid obtained in the step (3) and the pickled meat obtained in the step (4) into a vacuum rolling and kneading machine to roll and knead for 40-60 minutes, and endowing the pickled meat with tea flavor.
Step 6: and (4) flatly paving the tea leaves fished out in the step (3) on the lower layer of a steamer, flatly paving the pickled meat rolled and kneaded in the step (5) on the tea leaves, steaming for 60-90 minutes in the steamer, and carrying out vacuum packaging to obtain the tea-flavored steamed meat product with double high redness value and reducing power.
In the step 2, the mass ratio of clear water required for preparing the soup to the raw meat in the step 1 is preferably 1-1.5: 1, and the seasoning bag comprises cinnamon, anise and bay leaves, and the adding amount of the seasoning bag is 1.0-1.2%, 1.2-1.4% and 1.0-1.2% of the raw meat in the step (1).
In the step 3, the addition amount of the black tea is preferably 3.0% to 5.0% by mass of the raw meat in the step 1.
In the step 4, the addition amounts of the salt, the ginger and the cooking wine are preferably 3.0-4.0%, 6.0-8.0% and 3.0-4.0% of the mass of the raw meat in the step 1 respectively.
The raw material meat is any one of livestock and poultry meat such as beef, mutton, pork, chicken and the like.
Compared with the prior art, the invention has the following beneficial effects:
1. the tea-flavored steamed meat product prepared by the invention has high reducing capability and oxidation resistance, can effectively inhibit lipid oxidation, and can achieve the purposes of preventing diseases and conditioning bodies after being eaten.
2. The tea-aroma steamed meat product prepared by the invention has high redness value and color protection capability, and the redness value and the color stability in the storage process of the steamed meat product are improved by adding the black tea.
3. The tea-flavored steamed meat product prepared by the invention combines tea leaves with meat, fully exerts the advantages of high nutrient content of animals and high active ingredients of the tea leaves, and enables the functional characteristics of the meat product to be more excellent.
4. The tea-flavored steamed meat product prepared by the invention has tea flavor, can improve the sensory quality of meat products, and meets the overall requirements of consumers.
5. The invention adopts a steaming mode, can well retain the nutrient components in the meat product and the active substances in the tea, and remarkably reduces the generation of harmful substances such as sodium nitrite, polycyclic aromatic hydrocarbon, trans-fatty acid and the like.
6. The method has the advantages of simple operation, low cost and wide application prospect. The development of the steamed meat product can diversify the types of meat products and promote the development of the traditional meat product industrial processing towards the standard, nutritional, healthy and green direction.
7. The method is suitable for livestock and poultry meat such as beef, mutton, pork, chicken and the like.
Drawings
Fig. 1 shows the results of a value measurements of the steamed beef products prepared in example 1, example 2 and comparative example 1.
FIG. 2 shows the TBARS values of the steamed beef products prepared in examples 1 and 2 and comparative example 1.
Detailed Description
The invention will be described in more detail below with reference to the following figures and examples, but the scope of the invention is not limited to these examples.
Example 1
Step 1: after removing fascia and connective tissue from 1kg of beef, the beef was washed, drained and cut into meat pieces.
Step 2: adding 1kg of clear water into a pot, putting 10g of cassia bark, 12g of star anise and 10g of bay leaf into the clear water, and boiling for 30 minutes by using strong fire to obtain the soup.
And step 3: weighing 30g of black tea, soaking the black tea in the soup obtained in the step 2 for 10 minutes to obtain a black tea soaking solution, and fishing out the residual tea for later use.
And 4, step 4: and (3) adding the beef blocks obtained in the step (1), 30g of salt, 60g of ginger and 30g of cooking wine into a vacuum rolling and kneading machine, and rolling and kneading for 60 minutes to obtain pickled meat.
And 5: and (4) putting the black tea soaking liquid in the step (3) and the pickled meat obtained in the step (4) into a vacuum rolling and kneading machine to roll and knead for 60 minutes, so that the pickled meat is endowed with tea flavor.
Step 6: and (4) flatly paving the tea leaves fished out in the step (3) on the lower layer of a steamer, flatly paving the pickled meat rolled and kneaded in the step (5) on the tea leaves, steaming for 60 minutes in the steamer, and carrying out vacuum packaging to obtain the tea-flavored steamed beef product with double high redness value and reduction capability.
Example 2
In step 3 of this example, 50g of black tea was weighed, the black tea was soaked in the stock solution obtained in step 2 for 10 minutes to obtain a black tea soak solution, and the remaining tea leaves were fished out for use. The other steps are the same as the example 1, and the tea-flavored steamed beef product with double high redness value and reducing power is obtained.
Comparative example 1
Step 3 and step 5 of example 1 were omitted, and the other steps were the same as in example 1, to obtain a tea-flavored steamed beef product.
In order to prove the beneficial effects of the invention, the inventor determines the indexes of the tea-flavored steamed beef products obtained in the example 1, the example 2 and the comparative example 1, and the specific determination method and the determination results are as follows:
1. experimental reagents and materials
62.5mL of 0.2mol/L NaH was taken2PO4Aqueous solution and 37.5mL of 0.2mol/L Na2HPO4Uniformly mixing the aqueous solution to obtain 0.2mol/L phosphate buffer solution; 1% potassium ferricyanide solution (100 mL): dissolving 1g of potassium ferricyanide in distilled water, and fixing the volume to 100 mL; 10% trichloroacetic acid solution (100 mL): dissolving 10g of trichloroacetic acid in distilled water, and fixing the volume to 100 mL; 0.1% ferric chloride solution (100 mL): dissolving 0.1g of ferric trichloride in distilled water, and fixing the volume to 100 mL; ammonium molybdate system solution (200 mL): 2.13g of sodium phosphate, 0.99g of ammonium molybdate and 6.67mL of concentrated hydrochloric acid solution are dissolved in 100mL of distilled water, and the volume is determined to be 200mL and mixed for standby; 7.5% trichloroacetic acid (containing 0.1% EDTA, 100 mL): dissolving 7.5g of trichloroacetic acid and 0.1g of EDTA in distilled water, and fixing the volume to 100 mL; 0.02 mol/L2-Thiobaituric acid solution (100 mL): 0.288g of 2-thiobarbituric acid was dissolved in distilled water and made to volume of 100 mL.
2. Measurement method
(1) Color measurement
And measuring the color by using a color difference meter. The color difference meter measures the color of the meat after correcting the black and white plate, measures the values of L, a and b, and calculates the value of Delta E. The degree of color change during storage of the tea flavored steamed beef product is expressed as Δ E value.
ΔE＝[(ΔL*)2+(Δa*)2+(Δb*)2]1/2
(2) Determination of reducing ability
Sample pretreatment: weighing 5g of meat sample, adding 50mL of ethanol water solution with volume concentration of 70%, leaching for 30 minutes at 70 ℃, filtering, cooling to room temperature, and metering to 50mL to obtain sample pretreatment liquid.
The reduction capability is measured by potassium ferricyanide reduction method. 1mL of the sample pretreatment solution was added with 2.5mL of 0.2mol/L phosphate buffer (pH 6.6), 2.5mL of 1% potassium ferricyanide solution was added, the reaction was carried out at 50 ℃ for 20 minutes, 2mL of 10% trichloroacetic acid solution was added to terminate the reaction, the reaction was centrifuged at 3000 r/min for 10 minutes, 2.5mL of the supernatant was aspirated, 2.5mL of distilled water was added, 0.5mL of 0.1% ferric chloride solution was added, and the absorbance was measured at 700 nm.
(3) Determination of Total antioxidant Activity
The total antioxidant activity is obtained by ammonium molybdate method. 1mL of sample pretreatment solution is taken, 4mL of ammonium molybdate system solution is added, and the mixture is shaken up. 1mL of distilled water and 4mL of ammonium molybdate system solution are added and mixed uniformly to be used as a blank control for zero adjustment. The test tube was stoppered and then heated in a 95 ℃ water bath for 90 minutes, rapidly cooled after taking out, and the absorbance at 695nm was measured.
(4) Lipid oxidation index (TBARS) determination
Weighing 10g of minced meat sample, placing the minced meat sample into a conical flask, adding 50 mL7.5% trichloroacetic acid (containing 0.1% of EDTA), oscillating for 30 minutes to fully dissolve the minced meat sample, carrying out suction filtration for 2 times by using a vacuum pump, sucking 5mL of supernatant into a test tube, adding 5mL0.02mol/L of 2-thiobarbituric acid solution, carrying out heat preservation in a 90 ℃ water bath for 40 minutes, cooling, centrifuging for 5 minutes at 1600 r/minute, standing for layering, taking supernatant, adding 5mL of trichloromethane, shaking up evenly, taking supernatant after layering, and measuring and recording the absorbance values at the wavelength of 532nm and 600 nm.
TBARS(mg/100g)＝[(A532-A600)/155]×(1/10)×72.6×100
The detection results are shown in table 1 and table 2 and fig. 1 and fig. 2.
TABLE 1 measurement results of the Total antioxidant Activity and reducing ability of steamed meat products
Group of Comparative example 1 Example 1 Example 2
Reducing power 0.379±0.010 0.443±0.007 0.461±0.008
Total antioxidant activity 0.562±0.009 0.643±0.027 0.755±0.017
TABLE 2 results of color change (. DELTA.E value) of steamed meat products
Group of Comparative example 1 Example 1 Example 2
Day 7. DELTA.E 2.16±1.11 0.43±0.08 1.72±0.26
Day 14. DELTA.E 4.52±0.53 1.85±0.16 2.12±0.25
As can be seen from the test results, the reduction capacity of the steamed beef products prepared in the examples 1 and 2 of the invention is improved by 16.89% and 21.64% respectively compared with that of the steamed beef product prepared in the comparative example 1. Comparing the total antioxidant activity, example 1 and example 2 increased 14.41% and 34.34% respectively, compared to comparative example 1. As can be seen from fig. 1, the steamed beef products prepared in example 2 had significantly higher a values (P <0.05) than comparative example 1, and all had significantly higher a values during storage than comparative example 1(P < 0.05). On day 2 of storage, the two examples had a redness value of between 2.5 and 3.5. The a values for example 1(1.68) and example 2(2.40) were significantly higher than for comparative example 1(0.98) when stored for 14 days, increasing 71.09% and 144.56%, respectively (P < 0.05). As can be seen from the results of the color change degree of the steamed beef product (Table 2), the color change degree of the steamed beef product can be significantly delayed in the examples 1 and 2, and is reduced by 80.09% and 20.37% respectively in comparison with the color change degree of the steamed beef product in the comparative example 1 on the 7 th day of storage. When stored for 14 days, the color change degree of example 1 and example 2 is reduced by 59.07% and 53.10% compared with that of comparative example 1, respectively, so that the color protection ability is shown as example 1> example 2> comparative example 1(P < 0.05). The results of lipid oxidation (TBARS) measurements are shown in fig. 2. during storage, both example 1 and example 2 significantly reduced the TBARS of steamed beef, with the degree of lipid oxidation going from large to small as in comparative example 1, example 2(P < 0.05).
The tea-flavored steamed meat product prepared by the invention has higher redness value and reducing power, and the addition of the black tea soaking solution improves the total oxidation resistance and color stability of the tea-flavored steamed meat product, inhibits lipid oxidation of the meat product, and is a tea-flavored steamed meat product with high redness value and reducing power.

Claims (5)

1. A tea-flavored steamed meat product with double-high redness value and reducing power is characterized by being prepared by the following steps:
step 1: removing fascia and connective tissues from raw meat, cleaning, draining, and cutting into meat blocks;
step 2: putting the pre-prepared material bag into clear water, and boiling for 20-40 minutes with strong fire to obtain material soup;
and step 3: soaking black tea in the soup obtained in the step (2) for 10-20 minutes to obtain a black tea soaking solution, and fishing out the residual tea leaves for later use;
and 4, step 4: adding the meat blocks, the salt, the ginger and the cooking wine into a vacuum rolling and kneading machine, and rolling and kneading for 40-80 minutes to obtain pickled meat;
and 5: putting the black tea soaking liquid in the step (3) and the pickled meat obtained in the step (4) into a vacuum rolling and kneading machine, and rolling and kneading for 40-60 minutes to endow the pickled meat with tea flavor;
step 6: and (3) flatly paving the tea leaves fished out in the step (3) on the lower layer of a steamer, flatly paving the pickled meat rolled and kneaded in the step (5) on the tea leaves, steaming for 60-90 minutes in the steamer, and carrying out vacuum packaging to obtain the tea-flavored steamed meat product with high redness value and reduction capacity.
2. The tea flavored steamed meat product with both high redness value and reducing power of claim 1, wherein: in the step 2, the mass ratio of clear water required by the preparation of the soup to the raw meat in the step 1 is 1-1.5: 1, and the seasoning bag comprises cinnamon, anise and bay leaves, and the adding amount of the seasoning bag is 1.0-1.2%, 1.2-1.4% and 1.0-1.2% of the raw meat in the step 1 respectively.
3. The tea flavored steamed meat product with both high redness value and reducing power of claim 1, wherein: the addition amount of the black tea in the step 3 is 3.0-5.0% of the mass of the raw material meat in the step 1.
4. The tea flavored steamed meat product with both high redness value and reducing power of claim 1, wherein: in the step 4, the addition amounts of the salt, the ginger and the cooking wine are respectively 3.0-4.0%, 6.0-8.0% and 3.0-4.0% of the mass of the raw meat in the step 1.
5. The tea flavored steamed meat product with both high redness value and reducing power of claim 1, wherein: the raw material meat is any one of beef, mutton, pork and chicken.
CN202110454580.1A 2021-04-26 2021-04-26 Tea-flavored steamed meat product with high redness value and reducing power Pending CN113142505A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110454580.1A CN113142505A (en) 2021-04-26 2021-04-26 Tea-flavored steamed meat product with high redness value and reducing power

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110454580.1A CN113142505A (en) 2021-04-26 2021-04-26 Tea-flavored steamed meat product with high redness value and reducing power

Publications (1)

Publication Number Publication Date
CN113142505A true CN113142505A (en) 2021-07-23

Family

ID=76871098

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202110454580.1A Pending CN113142505A (en) 2021-04-26 2021-04-26 Tea-flavored steamed meat product with high redness value and reducing power

Country Status (1)

Country Link
CN (1) CN113142505A (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106805131A (en) * 2016-12-31 2017-06-09 浙江青莲食品股份有限公司 A kind of processing method of tea perfume Tung-Po meat
CN109645368A (en) * 2018-12-28 2019-04-19 陕西师范大学 A kind of iron-containing steamed meat product of richness

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106805131A (en) * 2016-12-31 2017-06-09 浙江青莲食品股份有限公司 A kind of processing method of tea perfume Tung-Po meat
CN109645368A (en) * 2018-12-28 2019-04-19 陕西师范大学 A kind of iron-containing steamed meat product of richness

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
葛鑫禹等: ""四类茶叶对蒸制牛肉品质的影响及其活性保持"", 《食品与发酵工业》, pages 182 - 183 *

Similar Documents

Publication Publication Date Title
KR101034987B1 (en) Apple enzyme jerky containing apple enzyme and method for preparing the same
CN104256737A (en) Chinese chestnut snack food and processing method thereof
CN110292154B (en) Preparation method of flavored salt roasted chicken wings
KR101128428B1 (en) Chicken processed food containing the powder of Lotus leaf and manufacturing method thereof
CN102613364B (en) Preparation method of wheat bran fragrant tea
KR100515973B1 (en) Food preservative composition and food comprising the same
CN104187810A (en) Processing method of goose meat
CN113142505A (en) Tea-flavored steamed meat product with high redness value and reducing power
CN109527416A (en) A kind of soybean protein dried beef and preparation method thereof
KR101192262B1 (en) Method for manufacturing of doenjang barbecue and doenjang sauce
CN103070412A (en) Processing technology for unsmoked nitrite-free cured meat product
KR101662150B1 (en) Chokochujang using mulberry vinegar
KR101793700B1 (en) fish paste composition improved storage periods comprising natural complex extract
CN113331299A (en) Fermented vegetable protein product and preparation method and application thereof
CN107495147A (en) A kind of manufacture craft of cured meat and fish
CN113016978A (en) Composite food additive with antioxidant function and preparation method and application thereof
KR20180041273A (en) A method of producing ham or sausage composition containing yucca extracts and ham or sausage produced by the same
KR101167293B1 (en) Noodle comprising enzymatic extracts of native plants and method of preparing the same
KR20070058250A (en) Soybean paste, soybean sauce, and thick soypaste mixed with red peppers intensified the functional ingredients for health
CN113040341B (en) Method for processing marinated meat
KR100825261B1 (en) Functional salted onion using licorice and angelica gigas , it&#39;s making method
CN115769885B (en) Mustard sauce with high allyl isothiocyanate content and preparation method thereof
KR20090038108A (en) A manufacturing method of ham containing a kimchi concentrate
JPS5982068A (en) Preparation of seasoning material
CN110279096A (en) A kind of preparation method of the vinegar-pepper clam sauce of fermentation of flavor enhancing

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