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Manufacturing method of tea streaky pork

A production method and technology of pork belly, which are applied in the functions of food ingredients, food ingredients as odor modifiers, food ingredients as taste modifiers, etc., can solve the problems of traditional flavor, easy addition of chemical additives, etc., to increase appetite and facilitate packaging. Easy to carry and prepare

Inactive Publication Date: 2016-03-30
NINGER MOHEIHANI ERWA SAUSAGE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the problems of easy addition of chemical additives and traditional flavor of existing meat products, the present invention provides a method for making tea pork belly, which can not only maintain the original taste of fresh pork belly, but also incorporate a unique tea flavor without adding any chemical additives.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Scrape and wash the pork belly, cut into 5kg chunks;

[0023] (2) According to the amount of 30g of salt per kg of pork belly, rub the surface of the blocky pork belly in step (1) with salt, so that the salt is fully immersed in the pork belly;

[0024] (3) Wrap the pork belly obtained in step (2) with commercially available dried Pu’er raw tea. It is advisable that the surface of the pork belly is covered with Pu’er raw tea, and placed in a container at room temperature for 15 days;

[0025] (4) The solid-to-liquid ratio g / mL is calculated as 35:250. Boil commercially available dried Pu-erh ripe tea with water for 20 minutes, then filter out the tea dregs to obtain strong tea water, and cool the strong tea water naturally for later use;

[0026] (5) Remove the raw Pu-erh tea on the surface of the pork belly obtained in step (3), then soak it in the strong tea water in step (4), and let it stand for 7 days;

[0027] (6) The solid-to-liquid ratio g / mL is calculated ...

Embodiment 2

[0031] (1) Scrape and wash the pork belly, cut into 1kg chunks;

[0032] (2) According to the amount of 25g of salt per kg of pork belly, rub the surface of the blocky pork belly in step (1) with salt, so that the salt is fully immersed in the pork belly;

[0033] (3) Wrap the pork belly obtained in step (2) with commercially available dried Pu’er raw tea. It is advisable that the surface of the pork belly is covered with Pu’er raw tea, and placed in a container at room temperature for 10 days;

[0034] (4) The solid-to-liquid ratio g / mL is calculated as 15:250, and the commercially available dry cooked Pu-erh tea is boiled with water for 10 minutes, and then the tea dregs are filtered to obtain strong tea water, which is naturally cooled for later use;

[0035] (5) Remove the raw Pu-erh tea on the surface of the pork belly obtained in step (3), then soak it in the strong tea water in step (4), and let it stand for 5 days;

[0036] (6) The solid-to-liquid ratio g / mL is calcul...

Embodiment 3

[0040] (1) Scrape and wash the pork belly, cut into 6kg chunks;

[0041] (2) According to the amount of 40g of salt per kg of pork belly, rub the surface of the blocky pork belly in step (1) with salt, so that the salt is fully immersed in the pork belly;

[0042] (3) Wrap the pork belly obtained in step (2) with dried Pu-erh raw tea purchased in the market. It is advisable that the surface of the pork belly is covered with Pu-erh raw tea, and placed in a container at room temperature for 18 days;

[0043] (4) The solid-to-liquid ratio g / mL is calculated as 50:250. Boil commercially available dry cooked Pu-erh tea with water for 30 minutes, then filter out the tea dregs to obtain strong tea water, and cool the strong tea water naturally for later use;

[0044] (5) Remove the raw Pu-erh tea on the surface of the pork belly obtained in step (3), then soak it in the strong tea water in step (4), and let it stand for 10 days;

[0045] (6) The solid-to-liquid ratio g / mL is calcula...

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Abstract

The invention discloses a manufacturing method of tea streaky pork. After streaky pork is scraped, cleaned thoroughly and cut into dices, the surface of the streaky pork is kneaded with salt, and the streaky pork is wrapped by pu-er raw tea and placed at room temperature for several days; the pu-er raw tea on the surface of the streaky pork is removed, and the streaky pork is soaked with strong tea water of pu-er ripe tea for standing for several days; the obtained streaky pork is soaked into light tea water of the pu-er ripe tea for several minutes, the surface is cleaned thoroughly through the light tea water, the streaky pork is naturally aired indoors for several days, and the tea streaky pork is obtained. According to the obtained tea streaky pork, no any chemical addition agent or corrosion remover needs to be added, it can be ensured that nutrition of the streaky pork is not lost, the nutritive value and health care function of the pu-er tea can be integrated, the oily feeling of the streaky pork is removed, and the effects of nourishing and protecting the stomach, reducing the deficiency fire of the stomach and the lung and helping digestion can be achieved; people can taste the peculiar flavor, and can also absorb the nutrient content of the streaky pork and the pu-er tea, and the shelf life is long.

Description

technical field [0001] The invention relates to a method for preparing tea pork belly. Background technique [0002] In daily life, the production method of pork belly is simple, easy to operate, economical, and rich in calories and protein, which can provide the body with the calories and amino acids it needs. However, the pork belly made by some restaurants in the market has no characteristics and is very greasy. [0003] Marinating pork belly is also a common choice for making meat products. A common problem in modern meat products is the artificial addition of nitrite or nitrate, or the production of nitrite by microorganisms during the air-drying or drying process of meat products. Nitrite or nitrate is one of the known carcinogens, and its harm to human health is obvious. How to eliminate the harm caused by nitrite in meat products is a subject of concern. In addition to controlling the amount of artificially added nitrite as much as possible, many researchers have p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L33/00
CPCA23V2002/00A23V2200/16A23V2200/15A23V2200/32A23V2250/214
Inventor 李燕
Owner NINGER MOHEIHANI ERWA SAUSAGE CO LTD
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