Manufacturing method of novel black tea health preserving meat dish with minimum seasoning additives

Abstract

The invention provides a manufacturing method of a novel black tea health preserving meat dish with minimum seasoning additives. The manufacturing method comprises the following steps: a, washing, stripping and slicing meat, quickly boiling with boiled water or cooking with water for 2 to 5 min, washing, and draining off meat blocks for later use; b, putting the meat blocks after being drained off into a pan, adding light soy sauce, and stir-frying the meat blocks for 5 to 8 min; c, then adding black tea water into the pan, then adding black tea leaves, and continuously cooking for 5 to 8 min after boiling, wherein the mass ratio of the meat blocks, the black tea water and the black tea leaves is 25: (5 to 10): (0.15 to 0.2); and d, then braising for 1 to 2 h with small fire, and receiving juice with large fire so as to obtain the black tea health preserving meat dish. According to the manufacturing method in the invention, except the light soy sauce, spices or seasonings such as oil, green onion, ginger, garlic, salt, monosodium glutamate, cooking wine and illicium verum are not added, and through cooperation with the black tea leaves and the black tea water, the obtained meat dish maintains the original juice and taste of meat and is refreshing and not greasy in mouthfeel, the tea aroma of the dish and the purity of meat can also be guaranteed, and the health preserving effect is further added.

Description

technical field [0001] The invention relates to a method for making meat dishes, in particular to a method for making novel dark tea health-preserving meat dishes with minimal seasoning. Background technique [0002] Dark tea is a kind of tea unique to our country. It belongs to post-fermentation tea. During the processing, the accumulation and fermentation time is relatively long. It is a unique tea among the six major teas that microorganisms participate in the processing process and quality. Yunnan, Hunan, Hubei and other places, among which, Hunan Anhua dark tea, Yunnan dark tea, and Sichuan-Tibet border tea are the most famous. Dark tea has different raw material standards and processing techniques due to its fresh leaves picked or pressed raw tea. There are dozens of varieties of Jinjian tea and Kangjian tea. [0003] The color of black tea is black and shiny. After brewing, the tea has a pure aroma and a mellow and sweet taste. Dark tea is rich in nutrients. The po...

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a method for making dark tea health-preserving meat dishes, so as to solve the problem that the existing method of making meat dishes destroys a large amount of nutrition of the meat itself and covers the aroma of the meat itself

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