阅读说明：本技术 一种红茶紫苏酱及其制备方法 (Black tea perilla sauce and preparation method thereof ) 是由 李小凤 于 2021-08-23 设计创作，主要内容包括：本发明公开了一种红茶紫苏酱及其制备方法,属于食品加工技术领域,是由以下重量份的原料制成：红茶18-25份、紫苏23-36份、鸡脯肉8-12份、老姜1-2份、独蒜2-3份、红椒15-21份、豆瓣酱3-5份、黄豆酱2-4份、十三香0.5-0.8份、花椒面0.5-1份、花生2-3份、植物油24-31份、蜂蜜0.5-0.8份和肉桂醛0.02-0.05份；本发明中红茶结合紫苏独特的香气,可以去除茶叶原有的苦涩味,使其富含茶多酚,增加其食用口感及适口性,同时降低亚硝酸盐的平均使用量；本发明原料资源丰富,配比科学,制备的产品能够适合大众的口味需求,适宜各类人群消费,具有很好的市场前景。(The invention discloses a black tea perilla sauce and a preparation method thereof, belonging to the technical field of food processing and being prepared from the following raw materials in parts by weight: 18-25 parts of black tea, 23-36 parts of purple perilla, 8-12 parts of chicken breast, 1-2 parts of old ginger, 2-3 parts of single garlic, 15-21 parts of red pepper, 3-5 parts of thick broad-bean sauce, 2-4 parts of soybean sauce, 0.5-0.8 part of thirteen-spices, 0.5-1 part of pepper powder, 2-3 parts of peanut, 24-31 parts of vegetable oil, 0.5-0.8 part of honey and 0.02-0.05 part of cinnamaldehyde; according to the invention, the black tea combines the unique aroma of the purple perilla, so that the original bitter taste of the tea can be removed, the tea is rich in tea polyphenol, the edible taste and palatability of the tea are improved, and the average using amount of nitrite is reduced; the raw material resources are rich, the proportioning is scientific, and the prepared product can meet the taste requirements of the public, is suitable for consumption of various crowds and has good market prospect.)

1. The black tea and perilla sauce is characterized by being prepared from the following raw materials in parts by weight: 18-25 parts of black tea, 23-36 parts of purple perilla, 8-12 parts of chicken breast, 1-2 parts of old ginger, 2-3 parts of single garlic, 15-21 parts of red pepper, 3-5 parts of thick broad-bean sauce, 2-4 parts of soybean sauce, 0.5-0.8 part of thirteen-spices, 0.5-1 part of pepper powder, 2-3 parts of peanut, 24-31 parts of vegetable oil, 0.5-0.8 part of honey and 0.02-0.05 part of cinnamaldehyde.

2. A method of preparing a black tea perilla sauce as claimed in claim 1, comprising the steps of:

1) weighing the black tea and the fresh perilla leaves in parts by weight, washing, blanching in a casserole for 2-3min, taking out, soaking in ice water for 1-2min, taking out, draining, boiling the blanched water, keeping the blanched water in the casserole, standing, and chopping into particles with the size of 30-50mm to obtain a material I for later use;

2) weighing the old ginger and the single garlic in parts by weight, washing, controlling water, and then chopping into powder to prepare a material II for later use;

3) weighing the fresh pepper in parts by weight, cleaning, controlling water, and chopping into particles with the size of 40-70mm to prepare a material III for later use;

4) weighing the chicken breast, cleaning and dicing the chicken breast, pickling the chicken breast with the scallion and ginger cooking wine, controlling water, taking the chicken breast out of the pot, pouring 5-7 parts of vegetable oil into the pot, burning the chicken breast until the chicken breast is heated to seven degrees, pouring the pickled chicken breast into an oil pot, frying the chicken breast to golden yellow, fishing out the chicken breast, controlling oil, and preparing a material IV for later use;

5) boiling 15-21 parts of vegetable oil in a pot until the temperature is 6 oil, pouring the material II prepared in the step 2) into 2/3 for quick frying, adding the thick broad-bean sauce in parts by weight, quickly stir-frying with strong fire to obtain red oil, adding the soybean sauce in parts by weight, frying, putting the material III prepared in the step 3) into the pot, quickly frying with medium fire for breaking, then sequentially putting the material IV prepared in the step 4) and the material I prepared in the step 1) into the pot, slowly stir-frying with small fire for 3-5 minutes, then adding half of fresh lemon juice into the pot, quickly stir-frying with strong fire for 1-2 minutes, then adding the material 1/3 II left in the step 2) and the water blanched in the step 1) with constant boiling speed, stir-frying with medium fire until the added material II is broken, then adding the honey in parts by weight for seasoning, and finally adding the cinnamaldehyde in parts by weight, quickly stir-frying with large fire for 0.5-1 minute, finally, the mixture is put into an ice water container for cooling and fresh locking.

3. A preparation method of black tea perilla sauce as claimed in claim 1, wherein the casserole in the step 1) is prepared by mixing selenium element soil and special red soil in the area according to a ratio of 1:2, and then mixing the mixture according to a ratio of 1: 1, adding clay to prepare a ceramic product, and firing at a high temperature.

4. A preparation method of a black tea perilla sauce as claimed in claim 1, wherein 1-2 parts of blanching water is added in the step 5), and the obtained product has good taste and can fully absorb soup.

5. A method for preparing a black tea perilla sauce as claimed in claim 1, wherein half of the fresh lemon juice is added dropwise in the step 5) to increase the nutritive value and promote the taste of the diced chicken meat.

6. The preparation method of a black tea and perilla frutescens sauce as claimed in claim 1, wherein in the step 5), the ice water container is made of glass, the ice water container comprises a first shell and a second shell, the first shell is sleeved on the second shell, a horn-shaped opening is formed in the upper end of the second shell, a sealing cover matched with the opening is arranged at the upper end of the second shell, a water inlet is formed in the upper end of the first shell, a water outlet is formed in the lower end of the first shell, an annular drinking trough is formed in the second shell, and the upper end of the annular drinking trough is matched with the water inlet of the first shell.

7. A preparation method of black tea perilla sauce as claimed in claim 6, wherein the lower end of the second casing is connected with the bottom end of the inside of the first casing through a support rod, the upper end of the support rod is matched with the lower end of the annular drinking trough, and a plurality of water permeable holes are arranged on the support rod.

Technical Field

The invention relates to the technical field of food processing, in particular to a black tea perilla sauce and a preparation method thereof.

Background

The purple perilla is an annual herb plant in the purple perilla family and the Labiatae, is a traditional plant used as both medicine and food, is used as a traditional Chinese medicine in China, is a popular leaf vegetable, has special fragrance, can be used as a seasoning for soup, sauce and cooked food, can remove fishy smell and corrosion, and can achieve the effects of relieving nerves and eliminating tension; in the prior art, the perilla is directly used as a raw material to be soaked to prepare the seasoning dish, the seasoning dish is processed by adopting a concentrated salt soaking process, the taste and the nutrition are single, the nitrite concentration is high, the requirement of people on fashion flavor pursuit can not be met, and the favor of more consumers is difficult to obtain.

Disclosure of Invention

The invention aims to overcome the difficulties in the background technology and provide the black tea perilla frutescens sauce and the preparation method thereof to fill the blank of a deep processing method of the perilla frutescens, so that a healthy and flavoured perilla frutescens product is developed.

In order to achieve the purpose, the invention adopts the technical scheme that: a black tea perilla sauce is prepared from the following raw materials in parts by weight: 18-25 parts of black tea, 23-36 parts of purple perilla, 8-12 parts of chicken breast, 1-2 parts of old ginger, 2-3 parts of single garlic, 15-21 parts of red pepper, 3-5 parts of thick broad-bean sauce, 2-4 parts of soybean sauce, 0.5-0.8 part of thirteen-spices, 0.5-1 part of pepper powder, 2-3 parts of peanut, 24-31 parts of vegetable oil, 0.5-0.8 part of honey and 0.02-0.05 part of cinnamaldehyde.

Further, the preparation method of the black tea perilla sauce comprises the following steps:

1) weighing the black tea and the fresh perilla leaves in parts by weight, washing, blanching in a casserole for 2-3min, taking out, soaking in ice water for 1-2min, taking out, draining, boiling the blanched water, keeping the blanched water in the casserole, standing, and chopping into particles with the size of 30-50mm to obtain a material I for later use;

2) weighing the old ginger and the single garlic in parts by weight, washing, controlling water, and then chopping into powder to prepare a material II for later use;

3) weighing the fresh pepper in parts by weight, cleaning, controlling water, and chopping into particles with the size of 40-70mm to prepare a material III for later use;

4) weighing the chicken breast, cleaning and dicing the chicken breast, pickling the chicken breast with the scallion and ginger cooking wine, controlling water, taking the chicken breast out of the pot, pouring 5-7 parts of vegetable oil into the pot, burning the chicken breast until the chicken breast is heated to seven degrees, pouring the pickled chicken breast into an oil pot, frying the chicken breast to golden yellow, fishing out the chicken breast, controlling oil, and preparing a material IV for later use;

5) boiling 15-21 parts of vegetable oil in a pot until the temperature is 6 oil, pouring the material II prepared in the step 2) into 2/3 for quick frying, adding the thick broad-bean sauce in parts by weight, quickly stir-frying with strong fire to obtain red oil, adding the soybean sauce in parts by weight, frying, putting the material III prepared in the step 3) into the pot, quickly frying with medium fire for breaking, then sequentially putting the material IV prepared in the step 4) and the material I prepared in the step 1) into the pot, slowly stir-frying with small fire for 3-5 minutes, then adding half of fresh lemon juice into the pot, quickly stir-frying with strong fire for 1-2 minutes, then adding the material 1/3 II left in the step 2) and the water blanched in the step 1) with constant boiling speed, stir-frying with medium fire until the added material II is broken, then adding the honey in parts by weight for seasoning, and finally adding the cinnamaldehyde in parts by weight, quickly stir-frying with large fire for 0.5-1 minute, finally, the mixture is put into an ice water container for cooling and fresh locking.

Further, the casserole in the step 1) is prepared by mixing selenium element soil and special red soil in the area according to the proportion of 1:2, and then mixing the selenium element soil and the special red soil according to the proportion of 1: 1, adding clay to prepare a ceramic product, and firing at a high temperature.

Further, 1-2 parts of blanching water is added in the step 5), so that the IV material tastes good and can fully absorb soup.

Furthermore, half of the fresh lemon juice is added dropwise in the step 5), so that the nutritive value of the chicken is increased, and meanwhile, the taste of the diced chicken is promoted.

Further, the ice water container in the step 5) is made of glass materials, the ice water container comprises a first shell and a second shell, the first shell is sleeved on the second shell, a horn-shaped opening is formed in the upper end of the second shell, a sealing cover matched with the first shell is arranged at the upper end of the second shell, a water inlet is formed in the upper end of the first shell, a water outlet is formed in the lower end of the first shell, an annular water trough is formed in the second shell, and the upper end of the annular water trough is matched with the water inlet of the first shell.

Furthermore, the lower end of the second shell is connected with the bottom end inside the first shell through a support rod, the upper end of the support rod is matched with the lower end of the annular drinking trough for use, and a plurality of water permeable holes are formed in the support rod.

The black tea perilla sauce and the preparation method thereof provided by the invention have the following beneficial effects:

1-2 parts of blanching water is added in the operation process, the IV material tastes good, and meanwhile, the IV material fully absorbs soup; by dripping half of fresh lemon juice, the nutritional value of the black tea perilla sauce is increased, and meanwhile, the taste of diced chicken is promoted, so that the nutritional ingredients in the prepared black tea perilla sauce are easier to absorb by a human body, and the physiological value and the edible value of the raw materials are improved; according to the invention, the black tea combines the unique aroma of the purple perilla, so that the original bitter taste of the tea can be removed, the tea is rich in tea polyphenol, the edible taste and palatability of the tea are improved, and the average using amount of nitrite is reduced; the raw material resources are rich, the proportioning is scientific, and the prepared product can meet the taste requirements of the public, is suitable for consumption of various crowds and has good market prospect.

Drawings

Fig. 1 is a schematic structural view of an ice water container according to the present invention.

Fig. 2 is a schematic structural view of a second housing of the ice water container according to the present invention.

Detailed Description

The technical solutions of the present invention are further described in detail with reference to specific examples, but the scope of protection and the embodiments of the present invention are not limited thereto. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In the specific examples, unless otherwise specified, the technical means used are in accordance with the conventional means employed by those skilled in the art of the present invention.

Embodiment 1, the black tea perilla sauce provided by the invention is prepared from the following raw materials in parts by weight: 18-25 parts of black tea, 23-36 parts of purple perilla, 8-12 parts of chicken breast, 1-2 parts of old ginger, 2-3 parts of single garlic, 15-21 parts of red pepper, 3-5 parts of thick broad-bean sauce, 2-4 parts of soybean sauce, 0.5-0.8 part of thirteen spices, 0.5-1 part of pepper powder, 2-3 parts of peanut, 24-31 parts of vegetable oil, 0.5-0.8 part of honey and 0.02-0.05 part of cinnamaldehyde, and the black tea is preferably prepared from the following raw materials in parts by weight: 22 parts of black tea, 30 parts of purple perilla, 10 parts of chicken breast, 1.5 parts of old ginger, 2.5 parts of single garlic, 20 parts of red pepper, 5 parts of broad bean paste, 3 parts of soybean paste, 0.7 part of thirteen spices, 1 part of pepper powder, 2 parts of peanut, 28 parts of vegetable oil, 0.6 part of honey and 0.05 part of cinnamaldehyde.

A preparation method of black tea perilla sauce comprises the following steps:

1) weighing the black tea and the fresh perilla leaves in parts by weight, washing, putting the black tea and the fresh perilla leaves into a marmite, dripping two drops of edible oil, blanching for 2-3min, keeping the freshness, fishing out, soaking in ice water for 1-2min, fishing out, controlling the water, boiling the blanched water, keeping the marmite standing, mixing and modulating selenium element soil and specific red soil in the area according to a ratio of 1:2, and then mixing the selenium element soil and the specific red soil according to a ratio of 1: 1, adding clay into the mixture to prepare a ceramic product, firing the ceramic product at high temperature, and chopping the blanched black tea and the blanched perilla into particles with the size of 30-50mm to prepare a material I for later use;

2) weighing the old ginger and the single garlic in parts by weight, washing, controlling water, and then chopping into powder to prepare a material II for later use;

3) weighing the fresh pepper in parts by weight, cleaning, controlling water, and chopping into particles with the size of 40-70mm to prepare a material III for later use;

4) weighing the chicken breast, cleaning and dicing the chicken breast, pickling the chicken breast with the scallion and ginger cooking wine, controlling water, taking the chicken breast out of the pot, pouring 5-7 parts of vegetable oil into the pot, burning the chicken breast until the chicken breast is heated to seven degrees, pouring the pickled chicken breast into an oil pot, frying the chicken breast to golden yellow, fishing out the chicken breast, controlling oil, and preparing a material IV for later use;

5) boiling 15-21 parts of vegetable oil in a pot until the temperature is 6 oil, pouring the material II prepared in the step 2) into 2/3 for quick frying, adding the thick broad-bean sauce in parts by weight, quickly stir-frying with strong fire to obtain red oil, adding the soybean sauce in parts by weight, frying, putting the material III prepared in the step 3) into the pot, quickly frying with medium fire for breaking, then sequentially putting the material IV prepared in the step 4) and the material I prepared in the step 1) into the pot, slowly stir-frying with small fire for 3-5 minutes, then adding half of fresh lemon juice into the pot, quickly stir-frying with strong fire for 1-2 minutes, then adding the material 1/3 II left in the step 2) and the water blanched in the step 1) with constant boiling speed, stir-frying with medium fire until the added material II is broken, then adding the honey in parts by weight for seasoning, and finally adding the cinnamaldehyde in parts by weight, quickly stir-frying with large fire for 0.5-1 minute, finally, the mixture is put into an ice water container for cooling and fresh locking.

Example 2, the difference from the example is that step 5) is taken out of a pot, 15-21 parts of vegetable oil is poured into the pot and is burnt to 6 oil temperature, the material II prepared in step 2) is poured into the pot and is added with the parts of broad bean paste by weight to be quickly stir-fried with strong fire to produce red oil, the parts of broad bean paste by weight are added to be stir-fried, then the material III prepared in step 3) is added to be stir-fried with medium fire at a constant speed for producing and cutting off, then the material IV prepared in step 4) and the material I prepared in step 1) are sequentially added to be slowly stir-fried with small fire for 3-5 minutes, then half of fresh lemon juice is added to be quickly stir-fried with strong fire for 1-2 minutes, then 1-2 parts of boiling water by step 1) is added to be stir-fried with medium fire at a constant speed until the added material II is cut off, then the parts of honey by weight are added for seasoning, and finally the parts of cinnamaldehyde by weight are added to be quickly stir-fried with large fire for 0.5-1 minute, finally, the mixture is put into an ice water container for cooling and fresh locking.

Example 3, the difference from the example is that step 5) is taken out of a pot, 15-21 parts of vegetable oil is poured into the pot and is cooked to 6 oil temperature, the material II prepared in step 2) is poured into 2/3 for flavor enhancement, the bean paste with the weight parts is added, the red oil is quickly stir-fried and fried by strong fire, the soybean paste with the weight parts is added for flavor enhancement, the material III prepared in step 3) is added for middle fire constant-speed stir-frying and is cut off, then the material IV prepared in step 4) and the material I prepared in step 1) are sequentially added for middle fire constant-speed stir-frying for 3-5 minutes by small fire, the remaining material 1/3 II in step 2) and the boiling water with the weight parts of 1-2 in step 1) are added for middle fire constant-speed stir-frying until the material II added is cut off, then half of fresh lemon juice is added for quick stir-frying by strong fire for 1-2 minutes, and then the honey with the weight parts is added for seasoning, finally, adding the cinnamyl aldehyde in parts by weight, quickly stir-frying for 0.5-1 minute by using a big fire, and finally putting into an ice water container for cooling and refreshing.

Comparative group 1, blanching with an iron pan.

In the comparison group 2, the stir-frying process of quick stir-frying with strong fire, uniform stir-frying with medium fire, slow stir-frying with small fire, quick stir-frying with strong fire, uniform stir-frying with medium fire and quick stir-frying with strong fire is not adopted for stir-frying.

And comparing with the group 3, and adding no lemon juice and blanching water in the frying process.

And (4) directly sending the mixture to a cooling chamber for cooling and sterilization, and then packaging.

Comparative example 5, prepared according to the preparation method of the prior art.

According to the invention, 240 persons participating in the test are selected, purple perilla sauce products produced in the corresponding examples and the corresponding proportions are divided into 8 groups, 30 persons in each group are tested and compared by mixing rice, mixing noodles and dipping materials, the color, the taste and the mouthfeel of the purple perilla sauce products are evaluated, a test questionnaire is filled after the test is finished, after the purple perilla sauce products are evaluated, the persons participating in the test score the products produced in the corresponding examples and the corresponding proportions according to the color, the taste and the mouthfeel indexes (full score is 10, and the final result is averaged), and the evaluation results are respectively 9.86 scores of the first group; second group 9.16 points; third group 9.24 points; fourth group 8.84 points; 7.22 minutes for the fifth group; 7.59 minutes for the sixth group; 7.05 points of the seventh group; the eighth group is divided into 6.90 parts; after 240 people do experiments of mixing rice, mixing noodles and dipping, no other discomfort is caused, wherein the feedback result of the black tea perilla sauce produced by the preparation method in the embodiment 1 of the application is shown according to the experimental questionnaire table, and the product produced in the embodiment 1 has the advantages of uniform color, bright surface, mellow taste with tea fragrance, moderate aftertaste, no pungent taste or peculiar smell, smooth mouthfeel and moderate chewiness; the conclusions of examples 1-3 are not very different, but the addition of material II and the sequence of adding half of the fresh lemon juice have certain influence on the taste, mouthfeel, aroma and the like of the black tea perilla sauce.

Compared with the comparative example 1, the embodiment 1 shows that the marmite made of the specially-made materials is used for blanching water in the embodiment 1, when the marmite reaches a certain temperature in the blanching process, elements such as iron and selenium are released by the marmite and dissolved in water, and when the marmite is blanched, part of tannic acid in the tea leaves can be neutralized, so that tannic acid in the tea leaves is reduced, the edible mouthfeel and the nutritional ingredients of the tea leaves are improved, and the tea leaves are soaked in ice water after blanching water is finished, so that the brittleness of the black tea leaves and the perilla leaves is improved; if a special marmite is not adopted, a common iron pot is adopted for blanching, so that black tea perilla herb sauce is prepared, the black tea perilla herb sauce prepared in the comparative example 1 is often subjected to symptoms of dizziness, fatigue, somnolence and the like after the small plum is eaten as one of daily foods for 2-3 months, and when the small plum stops eating the black tea perilla herb sauce prepared in the comparative example 1, the small plum is sufficient in spirit and free of symptoms of dizziness, fatigue, somnolence and the like after the black tea perilla herb sauce prepared in the example 1 is eaten as one of the daily foods for 2-3 months; the water is scalded in the earthenware pot that adopts the special system material to make in this application embodiment, and its release element can neutralize the tannic acid that contains in the tealeaves, and boiling is scalded in the water again, and it stews in the earthenware pot to keep somewhere, pours into in the follow-up stir-fry system, and firstly this kind of chicken meat is chewed the taste and is increased the faint scent of its black tea and purple perilla simultaneously, improves its edibility, and secondly through boiling, makes the mineral element in the earthenware pot give many dissolving in scalding the water, improves the nutritive value of the black tea purple perilla sauce that its production was prepared.

Compared with the comparative example 2, the embodiment 1 shows that the black tea perilla frutescens sauce stir-frying process is used for stir-frying according to a stir-frying process of quickly stir-frying with a big fire, uniformly stir-frying with a medium fire, slowly stir-frying with a small fire, quickly stir-frying with a big fire, uniformly stir-frying with a medium fire and quickly stir-frying with a big fire, and the prepared black tea perilla frutescens sauce is uniform in color and luster, bright in surface, mellow in taste with tea fragrance, moderate in aftertaste, free of pungent taste or peculiar smell, smooth in taste and moderate in chewiness; if the frying process is not carried out according to the application, if the operation steps in the frying process are reduced or changed for preparing the black tea perilla sauce, the black tea perilla sauce prepared by reducing the operation steps in the frying process has uneven color, is not bright, is difficult to chew, and has no or excessive aftertaste; the black tea perilla frutescens sauce prepared by replacing the sequence of the operation steps in the frying process has uniform color, bright surface, mellow taste, light residual fragrance and non-solid taste; therefore, the black tea and purple perilla sauce prepared by the stir-frying process is good in color, flavor and taste and balanced in nutrition according to statistics, and compared with the purple perilla sauce products in the prior art, the sensory average score of the black tea and purple perilla sauce products prepared by the stir-frying process is improved by more than 20%.

Compared with the comparative example 3, the embodiment 1 shows that half of fresh lemon juice is dripped into the black tea and perilla frutescens sauce stir-frying process to stir and fry for 1-2 minutes with big fire, the 1/3 II material left in the step 2) and 1-2 parts of boiled water in the step 1) are added to stir and fry with medium fire at a constant speed until the II material added is cut off, the water boiled and kept standing in the step 1) is added, the boiled and kept standing water contains mineral elements released by a marmite at high temperature and is dissolved in the water, simultaneously contains the faint scent of the black tea and the purple perilla, the nutrition value is increased by dripping half of the fresh lemon juice to rapidly stir-fry for 1-2 minutes with strong fire and dripping half of the fresh lemon juice, meanwhile, the taste of the diced chicken is promoted, so that the nutrient components in the prepared black tea perilla sauce are easier to absorb by the human body, and the physiological value and the edible value of the raw materials are improved; adding 1-2 parts of boiled water for blanching, stir-frying with medium fire at uniform speed until the II material is cut off, and making the IV material taste and fully absorb soup; if no blanching water is added or clear water is directly added in the frying process, the prepared black tea perilla sauce has no fresh fragrance of black tea and is slightly firewood in taste; if half of lemon juice is not added in the frying process, the prepared black tea perilla sauce can not well absorb the soup, so that the chicken dices have light mouthfeel and peculiar smell; if the black tea perilla sauce prepared by adding the lemon juice is not pure in taste and difficult to chew, the taste of the black tea perilla sauce is easily robbed by the lemon juice; therefore, compared with the perilla frutescens sauce prepared by the prior art, the taste of the black tea perilla frutescens sauce prepared by the frying process of firstly adding half of lemon juice and then adding blanching water is improved by more than 15%.

Compared with the comparative example 4, the embodiment 1 shows that the black tea and purple perilla sauce is placed into an ice water container for cooling and fresh locking after being fried, the ice water container is made of glass materials and is shown in figure 1-2, the first shell and the second shell of the ice water container are sleeved on the second shell, a horn-shaped opening and a sealing cover matched with the first shell are arranged at the upper end of the second shell, the lower end of the second shell is connected with the bottom end in the first shell through a supporting rod, the upper end of the supporting rod is matched with the lower end of an annular drinking trough for use, and a plurality of water permeable holes are formed in the supporting rod; when the red tea and purple perilla sauce is contained, ice water is injected firstly and then the red tea and purple perilla sauce is contained, the ice water enters the ice water through the water inlet and flows into the supporting rod along with the annular drinking trough, and then enters the first shell through the water permeable holes formed in the supporting rod and is continuously injected along with the ice water, so that the whole second shell is cooled; the cooling device is used for quickly cooling and locking the fresh, and the cooling is uniform and quick, so that the delicate flavor of the fried black tea and purple perilla sauce is better locked, and the edible taste and color, aroma and taste of the fried black tea and purple perilla sauce are improved; if the black tea purple perilla sauce is directly conveyed to a cooling chamber for cooling and sterilization, and then packaged, the black tea purple perilla sauce is placed into a container and placed in the cooling chamber, so that the temperature of the upper surface of the container is rapidly cooled, the temperature in the container is still too high, the black tea purple perilla sauce is subjected to a stuffy ripening process, the edible taste of the black tea purple perilla sauce is reduced, and the nutrient substances in the black tea purple perilla are reduced by below 10 percent after the black tea purple perilla sauce is subjected to stuffy ripening for a long time; therefore, the fried black tea and purple perilla sauce can be rapidly cooled and the delicate flavor of the fried black tea and purple perilla sauce can be locked by adopting the ice water container, the edible taste of the fried black tea and purple perilla sauce is improved, the taste of the fried black tea and purple perilla sauce is mellow and has tea fragrance, the aftertaste is moderate, no pungent taste or peculiar smell exists, the taste is smooth, and the chewiness is moderate.

Compared with the comparative example 5, the perilla sauce produced by the preparation method in the prior art is similar to that in the example 1, but the stir-frying process adopted by the preparation method is different from that in the application, the product grade and each index are greatly different, and the product quality of the formula and the stir-frying process is obviously better than that of the product produced by the common process.

According to the stir-frying process of quick stir-frying with strong fire, uniform stir-frying with medium fire, slow stir-frying with small fire, quick stir-frying with large fire, quick stir-frying with medium fire and quick stir-frying with large fire, which is summarized by the experience of the applicant for hundreds of experimental data, the invention takes black tea and purple perilla as raw materials and combines chicken breast meat to ensure that the chicken breast meat, the black tea and the purple perilla mutually absorb the taste thereof, thereby further increasing the fragrance thereof, and combines the seasoning of lemon juice and honey to ensure that the black tea combines the unique fragrance of the purple perilla, thereby removing the original bitter taste of the tea, leading the tea to be rich in tea polyphenol, increasing the edible taste and palatability thereof and simultaneously reducing the average usage amount of the tea; the raw material resources are rich, the proportioning is scientific, and the prepared product can meet the taste requirements of the public, is suitable for consumption of various crowds and has good market prospect.

The protection scope of the present invention is not limited to the specific technical solutions disclosed above, and the above-mentioned embodiments are only preferred embodiments of the present invention, and the present invention should not be limited thereby, and any minor modifications, equivalents and improvements made to the above specific technical solutions according to the technical spirit of the present invention should be included in the protection scope of the technical solutions of the present invention.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.