The invention belongs to a
livestock product processing technique and particularly relates to a method for
processing fermented yak meat. The method comprises: completely cleaning a
fermentation substrate which is highland barley, sticky rice, barley, oat or rice or a mixture of two, three, four or five of the highland barley, sticky rice, barley, oat and rice; completely cooking the fermentationsubstrate, cooling to 25 to 40 DEG C, adding a fermenting agent, adding cold boiled water, uniformly stirring, and placing in a constant-temperature tank to ferment for 24 to 36 hours; and
cutting raw yak meat into blocks, placing the yak meat blocks in the fermented
fermentation substrate to ferment the yak meat blocks for 60 to 84 hours, taking the yak meat out, and obtaining the fermented yak meat. The fermented yak meat offers a soft
mouthfeel, the
amino acid content is improved, the
palatability of the yak meat is improved, the nutrients are retained, the
water content of the fermented yak meat is increased on the basis of original
water content, the
water content of the unfermented yak meat is 67.4 percent, the water content of the fermented yak meat is 77.4 percent, and the fermented yak meat can be cooked by
steaming, frying, boiling and stir-frying.