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Method for preparing dried yak meat

A yak meat and formula technology, applied in food preparation, dry preservation of meat/fish, food science and other directions, can solve the problems of yak meat zoom, beef jerky entrance hard, not easy to slag, etc., and achieve long aftertaste, soft entrance, good taste effect

Inactive Publication Date: 2007-08-29
红原县邛溪镇牦牛肉干厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yak meat jerky produced by frying is to evaporate the water in the beef through the high temperature of the oil. If the oil temperature is too high, it is easy to cause the unevenly heated yak meat to be scorched, and it is easy to damage the fiber of the yak meat. It is also not easy to control, the beef jerky is too hard at the entrance, it is not easy to slag, and the yak jerky produced by frying contains too much oil and tastes too greasy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 makes spiced yak meat jerky

[0028] Select 50Kg of yak meat qualified for health and quarantine, wash it with water, and cook the washed beef until it is 7 mature. Then put it in brine and cook, then cut the beef into strips or pieces; put 3500 grams of rapeseed oil in the pot, heat it to 100°C, put the cut beef into the oil pan and stir fry for 1.5 hours, turn over After frying, the moisture content of beef jerky is 12%. After cooling the stir-fried beef, add 1000 grams of salt, 850 grams of white granulated sugar, 800 grams of monosodium glutamate, and 750 grams of spices. Stir evenly, sterilize and sterilize in a sterile room with a sterilizing lamp, inspect, and pack for later use.

Embodiment 2

[0029] Embodiment 2 makes spicy yak meat jerky

[0030] Select 50Kg of yak meat that has passed the health and quarantine, put it in the freezer and freeze it for 10 hours, put the frozen meat in the thawing pool for natural thawing, rinse it with water, cook the rinsed beef until it is 7 mature, and then put it in brine Stew cooked; then cut the beef into strips or pieces; put 3500 grams of rapeseed oil in the pot, heat to 110 ℃, then put the cut beef into the oil pan and stir-fry for 2 hours, the beef will dry out after frying The content of 15%, the stir-fried beef is cooled, add 1000 grams of salt, 1000 grams of dried sea pepper noodles, 800 grams of monosodium glutamate, 600 grams of white sugar, 500 grams of sesame seeds, 500 grams of spices, and 400 grams of pepper noodles. Stir evenly, sterilize and sterilize in a sterile room with a sterilizing lamp, inspect, and pack for later use.

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PUM

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Abstract

The present invention relates to a preparation method of dried yak meat slices. Said preparation method includes the following steps: selecting yak meat, cleaning, cutting, spice-boiling, slicing, drying, sterilizing and packaging.

Description

technical field [0001] The invention relates to a preparation method of yak jerky. Background technique [0002] The production process of traditional yak jerky includes meat selection, soaking, segmentation, stewing, cutting, baking / frying, seasoning, sterilization, inspection, and packaging steps. [0003] Yak beef jerky produced by roasting uses roasting equipment to evaporate water, and the proportion of water is not easy to control. During the evaporation process, the place that is in contact with the roasting equipment is more likely to be heated than the place that is not in contact, and the moisture is easier to absorb. If evaporated, this part of the beef jerky is much drier than other parts, and the fiber of the yak meat is damaged, and the oil content of the baked yak jerky is too low, so it tastes unpalatable and feels poor. [0004] Chinese patent application 200610065794.5 discloses a method for preparing beef jerky with a fryer. Yak meat jerky produced by fr...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/317A23B4/03A23L13/10A23L13/40A23L13/60
Inventor 龙国胜杨晓红
Owner 红原县邛溪镇牦牛肉干厂
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