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Manufacturing method of tea scented sauced meat dried by air

A production method and technology of tea-flavored flavor, which is applied in the production of tea-flavored air-dried mutton, beef or rabbit meat, and the production of cured bacon products, which can solve the problems of unused tea and achieve a good taste effect

Inactive Publication Date: 2011-10-05
CHENGDU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simply drinking tea makes most of the substances in the tea leaves unusable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: Lamb or Beef in Sichuan Flavored Tea Fragrant Air-Dried Sauce

[0016] Processing of fresh meat: eviscerated mutton or beef cattle after slaughter, cleaned, split in half, sent to cold storage for 7 days at 0-2°C, deboned and cut into long pieces, meat length: width: thickness = 25~26:10~ 11: 5~6cm;

[0017] Preparation of pickling solution: soak the tea leaves in water for 36 hours, add water according to the total weight of the tea leaves and tea leaves at 1.2%, and heat to 95°C, keep warm for 50 minutes, remove the tea leaves, and then add the tea juice 1.0% rice wine by weight, 0.1% sodium nitrite, 1.0% isovitamin C sodium, 2.5% glucose and 8.5% salt are cooled for subsequent use;

[0018] Pickle solution injection: Use a special salt water injection machine for meat products to inject the above prepared pickle solution into the meat, inject 2 times, inject 10kg of pickle solution per 100kg of fresh meat, and inject pressure 3-3.5kg. The temperature is ...

Embodiment 2

[0024] Example 2: Rabbit meat with Cantonese tea-flavored air-dried sauce

[0025] Fresh meat treatment: meat rabbits are slaughtered and eviscerated, cleaned, and placed in a cold storage at 0-2°C for 6-7 days;

[0026] Preparation of pickling solution: soak the tea leaves in water for 48 hours, add water according to 1.5% of the total weight of the tea leaves and tea leaves, and heat to 95°C, keep warm for 60 minutes, remove the tea leaves, and then add the tea juice 1.5% yellow rice wine by weight, 0.12% sodium nitrite, 1.2% isovitamin C sodium, 3.0% glucose and 9.0% salt, cooled for later use;

[0027] Pickle solution injection: Use a special salt water injection machine for meat products to inject the above-mentioned pickle solution into the rabbit meat carcass, inject 2 times, inject 12kg of pickle solution per 100kg of fresh meat, and the injection pressure is 4.5-5kg. The temperature is not higher than 12°C;

[0028] Hanging to dry: hang the meat rabbits on the rack,...

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PUM

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Abstract

The invention discloses a manufacturing method of tea scented sauced meat dried by air. The method comprises a sequence of steps of fresh meat freezing processing, preparation of salting solution, injection of the salting solution, hanging drying, concoction of sauce, and sauce coating and air drying. In the invention, through the special processes that tea infusing liquid is added into meat injection liquid and tea infused is emulsified through ultra-micro pulverization and is mixed with sauce, functional components of tea are injected into meat products (such as mutton products, beef products and rabbit meat products) to reduce mutton smell and fishy smell common in meat of plant-eating animals, and to make the meat products have special tea smell. People can eat meat products produced by the present manufacturing method to obtain all nutrients in tea.

Description

technical field [0001] The invention relates to a method for making cured meat products, in particular to a method for making tea-flavored air-dried sauced mutton, beef or rabbit meat, which belongs to the field of food. Background technique [0002] Pickled meat with cured sauce is a traditional meat product that is popular among consumers. The production method is to cut the meat into pieces after the slaughter of the meat animals, mix it with salt, noodle sauce, etc., spread it evenly on the surface of the meat, and then put the meat Blocks are hung to dry by natural salting and air drying. [0003] Tea is recognized as a healthy drink in the world. Studies have shown that tea is not only rich in protein, vitamins and other nutrients, but more importantly, it contains tea polyphenols, caffeine, tea pigment, dietary fiber and other substances that have certain health care functions for the human body. Simply drinking tea makes most of the substances in the tea leaves unus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/311A23L1/29A23L13/70A23L13/10A23L33/00
Inventor 王卫陈海清张佳敏郭秀兰王凤唐仁勇刘达玉王永
Owner CHENGDU UNIV
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