Production method of yak preserved meat

A production method and yak technology, applied in application, food preparation, food science and other directions, can solve the problems of incomplete understanding of plateau yak meat, no yak meat cured products, and high content of chemical preservatives, so as to improve the flavor and taste. Color, enhance flavor and color, maintain color

Inactive Publication Date: 2009-06-03
赵静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the relatively backward meat processing in our province for a long time, raw meat has been mainly sold, so that domestic and foreign consumers have not fully understood plateau yak meat.
Problems existing in the processing of cured pork products at present: the content of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1. 100kg of selected beef shank was slowed at 5°C for 18 hours; 2000g of injection salt, 5g of sodium nitrite, 40g of iso-vc, 800g of white sugar, 3800g of light soy sauce, 3700g of rice wine, 200g of green onion, 300g of fresh ginger, 80g of peppercorns, 90g aniseed, 30g cinnamon, 20g cumin, 18g grass fruit, 480g bean paste, and 150kg water; tumble and knead for 20 minutes at about 5°C, with an interval of 20 minutes, and the total tumble time is 12 hours; put it in a jar Soak in water for 18 hours; soak in 1g / L nisin aqueous solution and 1g / L lipase aqueous solution for 15s and 10min respectively; smoke in an oven at 100°C for 2 hours, shape, weigh, dry, vacuum pack, 80 ℃ heat sterilization for 30min. The finished product is placed at 25°C for 6 months. The total number of bacteria and the number of coliforms are in line with the relevant national standards for meat products. The flavor is good and the taste is quite good.

Embodiment 2

[0009] Example 2: 100kg of selected beef shank, slowing at 10°C for 24h; 2500g of injection salt, 10g of sodium nitrite, 50g of iso-vc, 1000g of white sugar, 4000g of light soy sauce, 4000g of rice wine, 300g of scallions, 500g of fresh ginger, 100g of Zanthoxylum bungeanum, 100g aniseed, 50g cinnamon, 50g cumin, 25g grass fruit, 500g bean paste, and 150kg water; roll and knead at around 5°C for 20 minutes, with an interval of 20 minutes, and a total rolling time of 12 hours; place in a jar Marinated in water for 24 hours; dipped in 2g / L nisin aqueous solution and 2g / L lipase aqueous solution for 15s and 20min respectively; smoked in an oven at 100°C for 2 hours, shaped, weighed, dried, vacuum packed, 100 ℃ heat sterilization for 1h. The finished product is placed at 25°C for 10 months, and the total number of bacteria and coliforms are in line with the relevant national standards for meat products. The flavor is delicious and the taste is excellent.

Embodiment 3

[0010] Example 3: 100kg of selected beef shanks, slowing at 15°C for 36h; 2800g of injection salt, 15g of sodium nitrite, 60g of iso-vc, 1200g of white sugar, 4200g of light soy sauce, 4100g of rice wine, 500g of scallions, 550g of fresh ginger, 110g of Zanthoxylum bungeanum, 120g aniseed, 52g cinnamon, 60g cumin, 30g grass fruit, 520g bean paste, and 150kg water; tumbling at 5°C for 20 minutes, 20 minutes at rest, total tumbling time 12 hours; placed in a jar Soak in water for 36 hours; soak in 3g / L nisin aqueous solution and 3g / L lipase aqueous solution for 15s and 30min respectively; smoke in an oven at 100°C for 2 hours, shape, weigh, dry, vacuum pack, 121 ℃ heat sterilization 2h. The finished product is placed at 25°C for 10 months, and the total number of bacteria and the number of coliform bacteria all meet the relevant national standards for meat products.

[0011] In the above examples, the tumbling equipment is sterilized with 70-95% alcohol; the auxiliary materials...

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PUM

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Abstract

A production method of yak preserved meat comprises: yak raw meat is selected, injected and pickled for preparation; the processed yak raw meat is rolled and kneaded at the temperature of 3-7 DEG C, 20min interval exists in every 20min rolling and kneading, and the total rolling and kneading time is 12h; the rolled and kneaded yak raw meat is placed into a curing tank for 18-36h, is respectively dipped into 1-3g/L of nisin aqueous solution and 1-3g/L of lipase aqueous solution for 15s and 10-30min, and then is smoked for 2h in an oven at the temperature of 100 DEG C; the products are treated by vacuum packing, and is heated and sterilized at temperature of 80-121 DEG C for 30min-2h; the pickled preparation is as follows: 2000-2800g of common salt, 5-15g of sodium nitrite, 40-60g of heterogeneous vc, 800-1200g of white sugar, 3800-4200g of light soy sauce, 3700-4100g of yellow wine, 200-500g of green Chinese onion, 300-550g of fresh ginger, 80-110g of pepper, 90-120g of aniseed, 30-52g of cassia, 20-60g of common fennel, 18-30g of fructus tsaoko, 480-520g of broad bean paste and the rest of water which are prepared and selected in every 100kg of raw meat to be made into cooking liquor for stewing the materials.

Description

technical field [0001] The invention relates to an industrial production method of cured cured beef, in particular to a production method of cured yak meat. Background technique [0002] Bacon is a traditional meat product in China, with a reddish color, strong aroma and unique flavor. However, there are many disadvantages in the production of traditional bacon products, which seriously restrict the output and industrialized production of traditional flavor meat products in my country. With the improvement of people's living conditions and the establishment of a food quality and safety market access system, people's meat eating habits have shifted to green meat with three lows and one high (low fat, low salt, low sugar, high protein) without pollution and pesticide residues. The direction of the product changes. Its consumer market is also gradually developing towards nutrition, convenience and serialization. Qinghai is one of the four major pastoral areas of the motherla...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
Inventor 赵静樊世青李红征刁永祥张红见张瑞强贺晓龙繁萍
Owner 赵静
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