Method for processing Dongpo pork with tea aroma

Abstract

The invention discloses a method for preparing Dongpo pork with tea aroma. The method includes steps of (1) raw material processing working procedures for selecting streaky pork, (2) low-concentration black tea soup and high-concentration black tea soup preparing working procedures, (3) blending working procedures, (4) injection and rolling and rubbing working procedures, (5) blanching, candy frying coloring working procedures and marinating working procedures and (6) sauce reduction working procedures. The method has the advantage that the quality of the Dongpo pork with the tea aroma can be comprehensively enhanced from three aspects of colors, aroma and taste by the injection and rolling and rubbing working procedures and the sauce reduction working procedures.

Description

technical field [0001] The invention relates to a method for quickly processing tea-flavored Dongpo meat, which belongs to the technical field of food processing. Background technique [0002] Tea is a well-known traditional drink of the Chinese clan. Tea drinking has a long history. Studies have found that there are more than 300 chemical components in tea, such as flavonols, flavonoids, polyphenols, minerals, amino acids, and polysaccharides. Tea contains a variety of water-soluble vitamins needed by the human body, including vitamin C and vitamin B. There are more than 25 kinds of amino acids in tea, and there are also histidine needed for the growth and development of babies. Tea can effectively supplement the protein and amino acids needed by the human body. Tea contains a large number of elements and trace elements needed by the human body. Among them, the large amount of elements mainly include phosphorus, calcium, potassium, sodium, magnesium and sulfur, etc.; the t...

AI Technical Summary

Problems solved by technology

The addition of tea can not only make the finished sauced beef have a long-lasting tea flavor, but also remove the greasy taste of beef. Hawthorn can tenderize the beef and make the sauced beef have a crispy taste; appropriate amount of gardenia and cloves in the cured meat soup etc. have good coloring and antiseptic effects on beef, and the beef cooked in sauce does not contain nitrite; Many substances such as yellow lotus and black plum affect the characteristic flavor of green tea and black tea, and the perfect combination of tea and meat cannot be achieved; 2. This method uses green tea and black tea, and the characteristic flavors of the two interfere with each other, resulting in the product's tea aroma characteristics not being prominent 3. After the product is soaked in the tea-flavored soup made from green tea and black tea, it will be dried and dried, which will cause the decomposition of chlorophyll in green tea and produce dark brown substances, resulting in dark and dull surface of the product. Relatively, the product competitiveness is low, so this method is only suitable for the preparation of sauced beef

The Pu'er tea cooked meat prepared by this method has many deficiencies in terms of the food field, and the main ones are: 1. The process of removing fishy smell is to smear the raw meat with edible salt and soak it in water. It is easy to lead to the precipitation of the content substances in the raw meat, resulting in the loss of product flavor and nutrition

2. This method lacks the coloring process for the preparation of Pu’er tea cooked meat, the surface of the prepared product is dark, dull, lacks appearance, and the product competitiveness is low

3. Pu-erh tea soup and cooked meat are boiled and stewed until they are fully cooked and heated for a long time at high temperature, which will easily cause the loss of flavor substances of Pu-erh tea, resulting in insufficient fragrance retention of the product

[0005] To sum up, there has not been reported a method of processing tea-flavored Dongpo meat that can perfectly combine tea powder and soy sauce products to achieve complete color, flavor, and special effects of tea.

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