CN101756261A - Method for preparing Pu'er tea beef - Google Patents
Method for preparing Pu'er tea beef Download PDFInfo
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- CN101756261A CN101756261A CN201010039116A CN201010039116A CN101756261A CN 101756261 A CN101756261 A CN 101756261A CN 201010039116 A CN201010039116 A CN 201010039116A CN 201010039116 A CN201010039116 A CN 201010039116A CN 101756261 A CN101756261 A CN 101756261A
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Abstract
The invention discloses a method for preparing Pu'er tea beef. The method comprises the following steps of: selecting material beef; cutting the material beef into blocks; adding Pu'er tea powder, uniformly stirring and preserving the beef; adding spices and preserving the beef; drying the beef in the sun; roasting the beef; adding spices into the Pu'er tea juice and boiling the Pu'er tea juice; cutting the beef into pieces, blocks, dices or slices; adding seasonings and stirring the beef for seasoning; performing vacuum packaging; boiling packaged beef for sterilization; and warehousing the finished products. In the method, by adding the Pu'er tea in the preparation process of the beef and into ingredients, a novel process for preparing the beef is created; due to the combination of the beef and the Pu'er tea, the beef prepared by the method has rich nutrients of the beef and various health-care functions of the Pu'er tea; and simultaneously the flesh flavor is mixed with natural fragrance of the Pu'er tea, so that the invention provides people with the food which has rich nutrients and excellent color, fragrance and taste.
Description
Technical field
The invention belongs to field of meat product processing, be specifically related to a kind of preparation method of Pu'er tea beef.
Background technology
Along with improving constantly of living standard, people require also more and more higher to kind, quality, mouthfeel and the nutrition etc. of food, beef is subjected to liking of a lot of people because of its rich in protein, except traditional culinary art processing, beef is also processed to become instant foods such as dried meat floss, jerky, enjoys at any time for people.Existing dried beef is not that spiced flavor is exactly spicy flavor, and is comparatively single on mouthfeel, can not satisfy people more widely to the color of instant beef and the requirement of nutrition.Pu'er tea is to be raw material with the large leaf solar dried green tea, processes through after fermentation.Pu'er liquor color is red dense bright, the unique Chen Xiang of smell, mellow time of flavour is sweet, Pu'er tea is of fine quality good because of tea, unique flavor, for a long time, be subjected to consumers in general's favor deeply, Pu'er tea is refreshed oneself except quenching the thirst, also have special medicinal and health-care efficacy, as lipopenicillinase, fat-reducing, step-down, anti-cancer, anticancer, protect stomach, nourishing the stomach, anti-ageing, radiation proof, sober up etc., the ancient spectrum of the pharmacology function of Pu'er tea is early on the books, clear people's Zhao Xuemin " A Supplement to the Compendium of Materia Medica " cloud: " Pu'er tea flavor warm in nature is fragrant ... bitter quarter; separate greasy cattle and sheep poison, empty people is forbidden.Pained by phlegm, postcibal diarrhea is removed heat by catharsis.Black as the lacquer of Pu'er tea paste sobers up the first, and green person is better, eliminates indigestion and phlegm, and clearing stomach is promoted the production of body fluid, and power especially greatly also ".Along with the progress of science and technology, various detection means constantly perfect, the many medicinal and health care of Pu'er tea is familiar with and is understood by increasing people just gradually.Therefore, Pu'er tea also is generalized to the other fields except that drinking such as the cooking, food.Beef combines with Pu'er tea, Pu'er tea is used on the processing technology of beef, and for people provide a kind of nutritious, all good nice healthy again instant food of color beef processing industry and consumers in general just are desirable.
Summary of the invention
Technical problem to be solved by this invention is, at the above defective, Pu'er tea used on the processing technology of beef, and for people provide a kind of nutritious, all good nice healthy again instant beef food---the Pu'er tea beef of color.
In order to solve above technical problem, a kind of Pu'er tea beef of the present invention is finished according to following processing step: select raw meat → be divided into piece → pickle I → pickle II → airing → baking → boiling → section, piece, fourth or silk → with flavoring stirring → vacuum packaging → sterilization → warehouse-in;
Process conditions are:
(1) selects raw meat: select to meet the living beef of relevant national standard, go muscle, oil removing;
(2) be divided into piece: will give birth to the cube meat that beef is divided into wide 2-10cm, long 3-50cm;
(3) pickle I: in being divided into the beef of piece, add the Pu'er tea powder of 0.5-15g (by every 1kg beef weight), stir, under 5-35 ℃, pickled 4-36 hour;
(4) pickle II: add auxiliary material in through the beef of pickling I, promptly (by every 1kg beef weight) salt 7-50g, white sugar 3-30g, Chinese prickly ash 1.7-20g, monosodium glutamate 1.7-20g, chickens' extract 1.7-20g pickled under 5-35 ℃ 4-36 hour;
(5) airing: will be through the beef natural drying of pickling II 4-24 hour;
(6) baking: the beef after the airing was toasted 4-36 hour under 60-160 ℃ temperature;
(7) boiling: in Pu'er tea juice, add spice, i.e. (by every 1kg beef weight) anistree 0.05-5g, tsaoko 0.05-5g, Chinese prickly ash 0.05-6g, ginger juice 0.5-10g, cassia bark 0.05-5g was 80-110 ℃ temperature boiling 30-180 minute;
(8) section, piece, fourth or silk: as required the beef after the boiling is cut into slices, piece, fourth or silk;
(9) stir with flavoring: cutting into slices, adding flavoring in the beef of piece, fourth or silk, promptly (by every 1kg beef weight) chilli oil 0.05-10g, sesame oil 0.05-5g, vegetable oil 0.5-20g stir seasoning;
(10) vacuum packaging:
(11) sterilization: adopt cooking disinfection;
(12) warehouse-in;
The manufacture craft of described Pu'er tea juice is: in 1k g boiling water, adds the 3-30g Pu'er tea, strolls for 50-110 ℃ and boil 3-8 hour, get Pu'er tea juice, and cooling, stand-by.
As preferably, described baking is that wooden carbon toasts naturally.
Beneficial effect of the present invention: the present invention uses Pu'er tea on the processing technology of beef, add Pu'er tea in the batching, started a kind of new technology of beef processing, beef combines with Pu'er tea, make the beef that processes hold concurrently the high nutrition of beef all and many health cares of Pu'er tea, in meat perfume (or spice), be mixed with simultaneously the natural fragrance of Pu'er tea, provide a kind of nutritious, all good food of color to people.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
A kind of Pu'er tea beef of the present invention is finished according to following processing step: select raw meat → be divided into piece → pickle I → pickle II → airing → baking → boiling → section, piece, fourth or silk → stir seasoning → vacuum packaging → sterilization → warehouse-in with flavoring;
Process conditions are:
(1) selects raw meat: select to meet the living beef of relevant national standard, go muscle, oil removing;
(2) be divided into piece: will give birth to the cube meat that beef is divided into wide 2-10cm, long 3-50cm;
(3) pickle I: in being divided into the beef of piece, add the Pu'er tea powder of 0.5-15g (by every 1kg beef weight), stir, under 5-35 ℃, pickled 4-36 hour;
(4) pickle II: add auxiliary material in through the beef of pickling I, promptly (by every 1kg beef weight) salt 7-50g, white sugar 3-30g, Chinese prickly ash 1.7-20g, monosodium glutamate 1.7-20g, chickens' extract 1.7-20g pickled under 5-35 ℃ 4-36 hour;
(5) airing: will be through the beef natural drying of pickling II 4-24 hour;
(6) baking: the beef after the airing was toasted 4-36 hour under 60-90 ℃ temperature;
(7) boiling: in Pu'er tea juice, add spice, i.e. (by every 1kg beef weight) anistree 0.05-5g, tsaoko 0.05-5g, Chinese prickly ash 0.05-6g, ginger juice 0.5-10g, cassia bark 0.05-5g was 80-110 ℃ temperature boiling 30-180 minute;
(8) section, piece, fourth or silk: as required the beef after the boiling is cut into slices, piece, fourth or silk;
(9) stir with flavoring: cutting into slices, adding flavoring in the beef of piece, fourth or silk, promptly (by every 1kg beef weight) chilli oil 0.05-10g, sesame oil 0.05-5g, vegetable oil 0.5-20g stir seasoning;
(10) vacuum packaging:
(11) sterilization: adopt cooking disinfection;
(12) warehouse-in;
The manufacture craft of described Pu'er tea juice is: in the 1kg boiling water, adds the 3-30g Pu'er tea, strolls for 50-110 ℃ and boil 3-8 hour, get Pu'er tea juice, and cooling, stand-by.
As preferably, described baking is that wooden carbon toasts naturally.
The various batchings such as the table one of the embodiment of the invention one, two, three:
Table one
Embodiment one:
(1) selects raw meat: select to meet the foreshank 100kg of relevant national standard, go muscle, oil removing;
(2) be divided into piece: the cube meat that is divided into wide 2-5cm, long 3-20cm;
(3) pickle I: in being divided into the beef of piece, add the Pu'er tea powder, stir, under 5 ℃, pickled 8 hours;
(4) pickle II: in through the beef of pickling I, add auxiliary material, under 5 ℃, pickled 3 hours;
(5) airing: will be through the beef natural drying of pickling II 10 hours;
(6) baking: the beef after the airing was toasted 10 hours naturally with wooden carbon under 60 ℃ temperature;
(7) boiling: in Pu'er tea juice, add spice, 80 ℃ temperature boilings 90 minutes;
(8) section, piece, fourth or silk: the beef after the boiling is cut into pieces;
(9) stir with flavoring: in the beef of cutting into pieces, add flavoring, stir seasoning;
(10) vacuum packaging;
(11) sterilization: adopt cooking disinfection;
(12) warehouse-in;
The manufacture craft of described Pu'er tea juice is: add the 50g Pu'er tea in the 5kg boiling water, stroll for 80 ℃ and boil 3 hours, get Pu'er tea juice, cooling.
Embodiment two:
(1) selects raw meat: select to meet the beef 200kg of relevant national standard, go muscle, oil removing;
(2) be divided into piece: the cube meat that is divided into wide 3-7cm, long 10-30cm;
(3) pickle I: in being divided into the beef of piece, add the Pu'er tea powder, stir, under 20 ℃, pickled 10 hours;
(4) pickle II: in through the beef of pickling I, add auxiliary material, under 20 ℃, pickled 5 hours;
(5) airing: will be through the beef natural drying of pickling II 15 hours;
(6) baking: the beef after the airing was toasted 20 hours naturally with wooden carbon under 80 ℃ temperature;
(7) boiling: in Pu'er tea juice, add spice, 85 ℃ temperature boilings 60 minutes;
(8) section, piece, fourth or silk: the beef after the boiling is cut into meat cubelets;
(9) stir with flavoring: in being cut into the beef of fourth, add flavoring, stir seasoning;
(10) vacuum packaging;
(11) sterilization: adopt cooking disinfection;
(12) warehouse-in;
The manufacture craft of described Pu'er tea juice is: add the 200g Pu'er tea in the 10kg boiling water, stroll for 100 ℃ and boil 5 hours, get Pu'er tea juice, cooling.
Embodiment three:
1) selects raw meat: select to meet the beef 300kg of relevant national standard, go muscle, oil removing;
(2) be divided into piece: the cube meat that is divided into wide 5-10cm, long 30-50cm;
(3) pickle I: in being divided into the beef of piece, add the Pu'er tea powder, stir, under 30 ℃, pickled 12 hours;
(4) pickle II: in through the beef of pickling I, add auxiliary material, under 30 ℃, pickled 6 hours;
(5) airing: will be through the beef natural drying of pickling II 24 hours;
(6) baking: the beef after the airing was toasted 25 hours with baking box under 90 ℃ temperature;
(7) boiling: in Pu'er tea juice, add spice, 90 ℃ temperature boilings 60 minutes;
(8) section, piece, fourth or silk: the beef after the boiling is cut into shredded meat;
(9) stir with flavoring: in the beef that is cut into silk, add flavoring, stir seasoning;
(10) vacuum packaging;
(11) sterilization: adopt cooking disinfection;
(12) warehouse-in;
The manufacture craft of described Pu'er tea juice is: add the 1000g Pu'er tea in the 20kg boiling water, stroll for 110 ℃ and boil 8 hours, get Pu'er tea juice, cooling.
Below only be part embodiment of the present invention, in each step of process conditions of the present invention, the amount of batching and temperature and time all have the scope than broad, and the shortening time is made the Pu'er tea beef of strong or light different taste in the amount that can prepare burden by increase and decrease as required fully in the practical operation, raising or reduction temperature, the prolongation.As long as used the above prescription and manufacture craft, all just fall into protection scope of the present invention.
Claims (2)
1. the preparation method of a Pu'er tea beef, it is characterized in that described method is carried out according to following processing step: select raw meat → be divided into piece → pickle I → pickle II → airing → baking → boiling → section, piece, fourth or silk → with flavoring stirring → vacuum packaging → sterilization → warehouse-in;
Process conditions are:
Pickle I: add the Pu'er tea powder of 0.5-15g (by every 1kg beef weight), stir, under 5-35 ℃, pickled 4-36 hour;
Pickle II: add auxiliary material, under 5-35 ℃, pickled 4-36 hour;
Airing: natural drying 4-24 hour;
Baking: temperature is 60-160 ℃, toasts 4-36 hour;
Boiling: in Pu'er tea juice, add spice, 80-110 ℃ temperature boiling 30-180 minute;
Sterilization: cooking disinfection;
The prescription of described auxiliary material is (by every 1kg beef weight): salt 7-50g, white sugar 3-30g, Chinese prickly ash 1.7-20g, monosodium glutamate 1.7-20g, chickens' extract 1.7-20g;
The prescription of described spice is (by every 1kg beef weight): anistree 0.05-5g, tsaoko 0.05-5g, Chinese prickly ash 0.05-6g, ginger juice 0.5-10g, cassia bark 0.05-5g;
The prescription of described flavoring is (by every 1kg beef weight): chilli oil 0.05-10g, sesame oil 0.05-5g, vegetable oil 0.5-20g;
The manufacture craft of described Pu'er tea juice is: in the 1kg boiling water, adds the 3-30g Pu'er tea, strolls for 50-110 ℃ and boil 3-8 hour, get Pu'er tea juice, and cooling, stand-by.
2. according to the preparation method of the described a kind of Pu'er tea beef of claim 1, it is characterized in that described baking is that wooden carbon toasts naturally.
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| CN2010100391168A CN101756261B (en) | 2010-01-05 | 2010-01-05 | Method for preparing Pu'er tea beef |
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| CN2010100391168A CN101756261B (en) | 2010-01-05 | 2010-01-05 | Method for preparing Pu'er tea beef |
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| CN101756261B CN101756261B (en) | 2012-01-11 |
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| CN102204694A (en) * | 2011-04-27 | 2011-10-05 | 成都大学 | Manufacturing method of tea scented sauced meat dried by air |
| CN102763855A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed liver-protecting health beef with tea flavor and making method thereof |
| CN102763862A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and processing method thereof |
| CN103005479A (en) * | 2012-11-28 | 2013-04-03 | 巫溪县原野土特产品有限公司 | Preparation method of beef jerky |
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| CN103238864A (en) * | 2013-05-31 | 2013-08-14 | 重庆市蓬江食品有限公司 | Preparing technology of faint scent type roast beef |
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| CN103271377A (en) * | 2013-05-19 | 2013-09-04 | 西昌思奇香食品有限责任公司 | Preparation method of beef with flavor of Yi people |
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| CN1093547A (en) * | 1993-04-12 | 1994-10-19 | 张正明 | Meat cooked with tea |
| CN1954701A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Tea meat and its production method |
| CN101069564A (en) * | 2007-03-16 | 2007-11-14 | 杭州佳美旅游营养食品有限公司 | Tea-fragrant cow-meat pellets and making method |
| CN101233930B (en) * | 2007-12-11 | 2011-07-06 | 张日成 | Pu'er tea cooked meat and its processing method |
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| CN102204694B (en) * | 2011-04-27 | 2013-03-27 | 成都大学 | Manufacturing method of tea scented sauced meat dried by air |
| CN102763855A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed liver-protecting health beef with tea flavor and making method thereof |
| CN102763862A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and processing method thereof |
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| CN103271377A (en) * | 2013-05-19 | 2013-09-04 | 西昌思奇香食品有限责任公司 | Preparation method of beef with flavor of Yi people |
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| CN103404894A (en) * | 2013-08-20 | 2013-11-27 | 昆明理工大学 | Processing technology for flavor duck gizzards |
| CN103494229A (en) * | 2013-09-18 | 2014-01-08 | 镇沅彝族哈尼族拉祜族自治县源九农产品开发有限责任公司 | Puer tea cured meat product and preparation method thereof |
| CN103494229B (en) * | 2013-09-18 | 2015-06-17 | 镇沅彝族哈尼族拉祜族自治县源九农产品开发有限责任公司 | Puer tea cured meat product and preparation method thereof |
| CN105433138A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Production method of blood fat lowering health beef product |
| CN104432198A (en) * | 2014-12-28 | 2015-03-25 | 艾有仙 | Puer tea sausage and preparation method thereof |
| CN106333254A (en) * | 2016-08-25 | 2017-01-18 | 苍梧县金福六堡茶有限公司 | Processing method of spiced beef having Liupao tea flavor |
| CN106343373A (en) * | 2016-08-25 | 2017-01-25 | 苍梧县金福六堡茶有限公司 | Processing method of Liupao tea-perfumed beef jerky |
| CN107455681A (en) * | 2017-09-25 | 2017-12-12 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of preparation method of black tea dried beef |
| CN107594360A (en) * | 2017-09-25 | 2018-01-19 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of preparation method of spicy dried beef |
| CN108294247A (en) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | A kind of production method of flavor chicken wings |
| CN108523025A (en) * | 2018-04-11 | 2018-09-14 | 益阳创惠技术服务有限公司 | The preparation method and black tea beef of black tea beef |
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