阅读说明：本技术 一种铁观音茶香培根的制作方法 (Preparation method of Tie Guanyin tea bacon ) 是由 张勇 陈人辉 颜正勇 李秉业 李洪久 刘波 于 2021-03-12 设计创作，主要内容包括：本发明公开了一种铁观音茶香培根的制作方法,属于食品加工技术领域,具体工艺步骤包括：茶水准备、原料肉预处理、绞肉、腌制、滚揉、灌装、蒸煮、冷却后脱模；本发明的有益效果是：培根的制备过程中舍弃了烟熏工艺,充分发挥出茶叶本身的优势,以茶叶本身的茶香和焦烤香,代替烟熏中产生的风味,其风味更加柔和自然,焦烤风味的产生不附带任何有害物质的产生；本发明采用了以茶叶本身的茶香和焦烤香,结合冰水工艺和梯度蒸煮的工艺,制备出一种与培根口感类似的非烟熏肉制品。(The invention discloses a method for preparing Tie Guanyin tea bacon, belonging to the technical field of food processing, which comprises the following specific process steps: preparing tea water, pretreating raw meat, mincing meat, pickling, rolling and kneading, filling, cooking, cooling and demoulding; the invention has the beneficial effects that: the preparation process of bacon leaves out the smoking process, the advantages of the tea leaves are fully exerted, the tea fragrance and the scorched fragrance of the tea leaves are used for replacing the flavor generated in smoking, the flavor is softer and more natural, and the scorched flavor is not accompanied with the generation of any harmful substances; the invention adopts the tea aroma and the scorched aroma of the tea leaves, combines the ice water process and the gradient cooking process, and prepares the non-smoked meat product with the taste similar to that of bacon.)

1. A method for preparing Tie Guanyin tea bacon is characterized by comprising the following steps: the specific process steps comprise:

(1) preparing Tieguanyin tea level: preparing raw materials according to the mass parts of the formula, washing the Tieguanyin tea by warm water, washing the Tieguanyin tea by hot water, and filtering to remove the Tieguanyin tea completely for later use after the Tieguanyin tea is cooled; the mass ratio of the tea leaves to the water in the Tieguanyin tea is as follows: 0.5-1: 10;

(2) pretreating raw meat: thawing pork, cutting and removing large fascia;

(3) mincing meat, pickling and rolling: twisting pork through a waist-shaped pore plate, dissolving all materials except TG enzyme and starch in a formula in a mixture of 60% ice water and tea water, rolling and kneading for 4 hours in a rolling and kneading machine, running for 20 minutes, stopping for 10 minutes, rotating at the speed of 6-7 revolutions per minute in the rolling and kneading machine, and pickling for 16-48 hours; TG enzyme and starch are dissolved in a mixture of 40% ice water and tea water, and the ratio of the ice water to the tea water in the mixture of the ice water and the tea water is 1: 1;

adding the meat stuffing into the pickled meat stuffing, continuously rolling and kneading for 1 hour, discharging, operating the rolling and kneading machine for 20 minutes, stopping for 10 minutes, and rotating at the speed of 6-7 r/min;

(4) filling: filling a vacuum sausage filler into the bacon mold;

(5) and (3) cooking:

(6) and (5) cooling and demolding.

2. The method of claim 1, wherein the formulation comprises: 100 portions of pork and 120 portions; 3-5 parts of fat; 1-2 parts of salt; 1-2 parts of white granulated sugar; 1-3 parts of phosphate; 0.5-1 part of spice powder; 15-20 parts of Tieguanyin tea water; 0.002-0.004 parts of pigment; 0.25-0.5 part of carrageenan; 4-8 parts of starch; 1-4 parts of soybean protein isolate; 0.2-0.5 part of pork essence; 20-25 parts of ice water; 0.8-1.2 parts of TG enzyme.

3. The method for preparing Tie Guanyin tea bacon according to claim 1, wherein the cooking conditions are 55 ± 1 ℃ and the temperature is kept for 40 minutes; keeping the temperature to 65 ℃ at the central temperature within 68 +/-1 ℃.

4. The method of claim 1, wherein the steps of cooling, de-molding, quick freezing, slicing, and packaging are further included.

The technical field is as follows:

the invention belongs to the technical field of food processing, and particularly relates to a preparation method of Tieguanyin tea bacon.

Background art:

the traditional bacon has the characteristics that:

the taste is delicious: spices such as clove, black pepper, fennel and the like are added in the production process of the bacon for pickling, and the spices are combined with meat protein to present the delicious taste of the bacon;

processing form diversification: the eating modes of the food are diversified, and the bacon can be fried, roasted and rinsed, so that the food is suitable for various eating scenes;

the bacon contains rich fat, protein, carbohydrate and other nutrient elements, and certain amount of fat, protein and carbohydrate are supplemented to help human cell metabolism and healthy development of human body.

But the current bacon has the main problems: bacon is a high-fat, high-sodium and high-cholesterol food, and can cause artery blockage, cardiovascular and cerebrovascular diseases, obesity, three highs and other diseases after being eaten for a long time in a large amount. Although delicious, the harm of the ingredients to human bodies is prohibitive.

Generally bacon needs to be smoked, harmful substances are easily generated in the process of the process, mainly benzopyrene, nitrosamine and formaldehyde, the harm of excessive smoking meat is great, hyperlipidemia can be caused, cardiovascular health and nutrition absorption are not facilitated, the risk of gallstone and carcinogenesis can be increased, and therefore the bacon can not be eaten too much.

The invention content is as follows:

in order to solve the problems and overcome the defects of the prior art, the invention provides the method for preparing the Tieguanyin tea bacon, which can effectively solve the problems that bacon needs to be subjected to a smoking process, harmful substances are easily generated in the process, and the harm of excessively eating smoked meat is great.

The specific technical scheme for solving the technical problems comprises the following steps: the preparation method of the Tieguanyin tea bacon comprises the following specific process steps:

(1) preparing tea water: preparing raw materials according to the mass parts of the formula, washing the tea once by warm water, washing the tea by hot water, and filtering the tea to remove the tea completely for later use after the tea is cooled; the mass ratio of the tea leaves to the water in the Tieguanyin tea is as follows: 0.5-1: 10;

(2) pretreating raw meat: thawing pork, cutting and removing large fascia;

(3) mincing meat, pickling and rolling: twisting pork through a waist-shaped pore plate, dissolving all materials except TG enzyme and starch in a formula in a mixture of 60% ice water and tea water, rolling and kneading for 4 hours in a rolling and kneading machine, running for 20 minutes, stopping for 10 minutes, rotating at the speed of 6-7 revolutions per minute in the rolling and kneading machine, and pickling for 16-48 hours; TG enzyme and starch are dissolved in a mixture of 40% ice water and tea water, and the ratio of the ice water to the tea water in the mixture of the ice water and the tea water is 1: 1;

adding the meat stuffing into the pickled meat stuffing, continuously rolling and kneading for 1 hour, discharging, operating the rolling and kneading machine for 20 minutes, stopping for 10 minutes, and rotating at the speed of 6-7 r/min;

(4) filling: filling a vacuum sausage filler into the bacon mold;

(5) and (3) cooking:

(6) and (5) cooling and demolding.

Preferably, the formulation comprises: 100 portions of pork and 120 portions; 3-5 parts of fat; 1-2 parts of salt; 1-2 parts of white granulated sugar; 1-3 parts of phosphate; 0.5-1 part of spice powder; 15-20 parts of Tieguanyin tea water; 0.002-0.004 parts of pigment; 0.25-0.5 part of carrageenan; 4-8 parts of starch; 1-4 parts of soybean protein isolate; 0.2-0.5 part of pork essence; 20-25 parts of ice water; 0.8-1.2 parts of TG enzyme.

Preferably, the cooking condition is 55 +/-1 ℃, and the temperature is kept for 40 minutes; keeping the temperature to 65 ℃ at the central temperature within 68 +/-1 ℃.

Preferably, the specific process steps of demoulding after cooling further comprise quick freezing, slicing and packaging.

The invention has the beneficial effects that:

(1) enhancing the decomposition of fat: the tea leaves contain substances such as folic acid, pantothenic acid, lipoic acid, inositol and the like, which have good decomposition effect on fat, and by utilizing the characteristic of the tea leaves, the tea leaf water is used for replacing conventional ice water, so that the decomposition of the fat can be effectively promoted, and the fat intake of a human body is reduced;

(2) reduction of fat absorption: the caffeine in the tea can promote the secretion of stomach digestive juice, promote the digestion of bacon meat paste by stomach, promote the combustion of fat in vivo and reduce the absorption of fat by intestinal tract;

(3) the delicate flavor is improved, the tea contains dozens of amino acids, the amino acids and glutamic acid in meat protein have strong synergistic effect, the special theanine has delicate and burnt fragrance, and the bacon can be more delicate and the delicate flavor is more perfect by adding a proper amount of tea water;

(4) keeping the meat red of bacon: the polyphenols in the tea have strong antioxidation, so that on one hand, the fresh meat red color of the bacon can be kept, and on the other hand, the surplus free radicals in the human body can be removed;

(5) the smoked flavor is mainly a compound taste generated by astringent taste generated by smoking and other tastes in the aspect of taste, catechin and tannic acid in tea can generate a certain astringent taste, the astringent taste and the fresh and soft taste of meat are better, and the strong burnt flavor of the Tieguanyin tea with higher catechin content is softer and can also replace the characteristic flavor of the smoked flavor.

(6) The preparation process of bacon leaves out the smoking process, the advantages of the tea leaves are fully exerted, the tea fragrance and the scorched fragrance of the tea leaves are used for replacing the flavor generated in smoking, the flavor is softer and more natural, and the scorched flavor is not accompanied with the generation of any harmful substances;

(7) the invention adopts the tea aroma and the scorched aroma of the tea leaves, combines the ice water process and the gradient cooking process, and prepares the non-smoked meat product with the taste similar to that of bacon.

The specific implementation mode is as follows:

in the description of the invention, specific details are given only to enable a full understanding of the embodiments of the invention, but it should be understood by those skilled in the art that the invention is not limited to these details for the implementation. In other instances, well-known structures and functions have not been described or shown in detail to avoid obscuring the points of the embodiments of the invention. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

The specific implementation mode of the invention is as follows:

the preparation method of the Tieguanyin tea bacon comprises the following specific process steps:

(1) preparing tea water: preparing raw materials according to the mass parts of the formula, washing the tea once by warm water, washing the tea by hot water, and filtering the tea to remove the tea completely for later use after the tea is cooled; the mass ratio of the tea leaves to the water in the Tieguanyin tea is as follows: 0.5-1: 10;

(2) pretreating raw meat: thawing pork, cutting and removing large fascia;

(3) mincing meat, pickling and rolling: twisting pork through a waist-shaped pore plate, dissolving all materials except TG enzyme and starch in a formula in a mixture of 60% ice water and tea water, rolling and kneading for 4 hours in a rolling and kneading machine, running for 20 minutes, stopping for 10 minutes, rotating at the speed of 6-7 revolutions per minute in the rolling and kneading machine, and pickling for 16-48 hours; TG enzyme and starch are dissolved in a mixture of 40% ice water and tea water, and the ratio of the ice water to the tea water in the mixture of the ice water and the tea water is 1: 1;

adding the meat stuffing into the pickled meat stuffing, continuously rolling and kneading for 1 hour, discharging, operating the rolling and kneading machine for 20 minutes, stopping for 10 minutes, and rotating at the speed of 6-7 r/min;

(4) filling: filling a vacuum sausage filler into the bacon mold;

(5) and (3) cooking:

(6) and (5) cooling and demolding.

Further, the formula comprises: 100 portions of pork and 120 portions; 3-5 parts of fat; 1-2 parts of salt; 1-2 parts of white granulated sugar; 1-3 parts of phosphate; 0.5-1 part of spice powder; 15-20 parts of Tieguanyin tea water; 0.002-0.004 parts of pigment; 0.25-0.5 part of carrageenan; 4-8 parts of starch; 1-4 parts of soybean protein isolate; 0.2-0.5 part of pork essence; 20-25 parts of ice water; 0.8-1.2 parts of TG enzyme.

Further, the cooking condition is 55 +/-1 ℃; the temperature is kept for 40 minutes at 68 +/-1 ℃ until the central temperature is 65 ℃.

Further, the specific process steps of demoulding after cooling further comprise quick freezing, slicing and packaging.

In order to more intuitively show the technological advantages of the ice water, the preparation method of the invention is compared with the single comparison method of the same technology,

comparative example one:

the preparation method is the same as the embodiment except that: in the preparation process of the comparative example, the water used for rolling by the rolling machine is normal temperature water;

comparative example two:

the preparation method is the same as the embodiment except that: in the preparation process of the comparative example, the cooking condition is 55 +/-1 ℃, and the temperature is kept for 40 minutes;

comparative example three:

the preparation method is the same as the embodiment except that: in the preparation process of the comparative example, the cooking condition is steam cooking in boiling water for 10-15 minutes;

comparative example four:

a bacon product purchased for a supermarket, which is a conventional smoking article.

Sensory evaluation is carried out according to the sensory standards of set smoky flavor, crispness, greasiness, color and meat flavor by a GB/T19547-2004 sensory analysis methodology magnitude estimation method, and the evaluation indexes are as follows:

table 1: sensory evaluation standard index of meat product

TABLE 2 sensory evaluation of meat products of different processes under different process conditions

	Smoky flavour	Degree of elasticity and brittleness	Greasy feeling	Color	Meat flavor
						Examples	7	13	4.5	8	7.5
Comparative example 1	6	6	4.0	7	7
						Comparative example No. two	6.5	5	4.0	6	7
Comparative example No. three	5	5	10	5	7
						Comparative example No. four	13	7	10	5	11

The results of the sensory evaluation revealed that:

comparing the example with the comparative example one, it can be seen that: in the process, a mixture of tea water and ice water is adopted for low-temperature rolling and pickling, the salt-soluble protein of the raw meat is slowly leached, and the antioxidant substances in the tea water delay the denaturation speed of the salt-soluble protein and reduce the influence of external mechanical force and environmental temperature, so that the salt-soluble protein has higher binding degree, better elasticity and more crisp mouthfeel in the later low-temperature processing process;

the comparison of the examples with the comparative example two shows that: gradient temperature treatment is adopted in the process, and the specific cooking condition is 55 +/-1 ℃; the temperature is kept for 40 minutes at 68 +/-1 ℃ until the central temperature is 65 ℃, and the elasticity and brittleness are insufficient due to lack of heating and heat preservation treatment in the comparative example II;

the third comparison between the examples and the comparative examples shows that: the third comparative example is a conventional cooking and steaming mode, steam cooking is adopted, but the steam cooking temperature is higher, so that the Tieguanyin tea leaves contain more catechins and tannins for denaturation, and from the evaluation result, the process of the invention effectively retains the smoking-like flavors presented by the catechins and the tannins by adopting a low-temperature cooking mode, and can replace the traditional smoking which presents the characteristic astringency, the scorched flavor and the delicate fragrance of meat;

comparing the example with the comparative example four, it can be seen that: the fourth comparative example is a common bacon, the bacon needs to be smoked, the meat quality is too greasy, harmful substances are easily generated in the smoking process, the bacon mainly comprises benzopyrene, nitrosamine and formaldehyde, the harm of excessive smoking meat is great, hyperlipidemia can be caused, cardiovascular health and nutrition absorption are not facilitated, and the risk of gallstone and cancer is increased.

In summary, the following steps:

1. in the aspect of fat reduction: the concentrated Tieguanyin tea water and substances such as folic acid, pantothenic acid, lipoic acid, inositol and the like contained in the tea are adopted, so that the fat is well decomposed. The intake of fat by a human body is reduced, and the taste is fresh and cool without greasiness;

2. the presentation aspect of the smoked flavor: the Tieguanyin tea contains more catechins and tannins, and from the evaluation result, the Tieguanyin tea has the flavor similar to smoking presented by the catechins and the tannins, and can replace the characteristic astringent taste, burnt flavor and fresh and soft meat flavor presented by the traditional smoking;

3. in the structural aspect: in the process, a mixture of tea water and ice water is adopted for low-temperature rolling and pickling, the salt-soluble protein of the raw meat is slowly leached, and the antioxidant substances in the tea water delay the denaturation speed of the salt-soluble protein and reduce the influence of external mechanical force and environmental temperature, so that the salt-soluble protein has higher binding degree, better elasticity and more crisp mouthfeel in the later low-temperature processing process;

4. and (3) keeping flesh color: the comparison shows that phenols and acids in the tea water have a good protective effect on the meat color, the color is more beautiful, the oxidation speed is obviously reduced in the later heating process, and the meat color is better.