Production method of yak preserved meat

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, 30-52gof 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

A kind of production method of yak bacon technical field The invention relates to an industrial production method of cured cured beef, in particular to a production method of cured yak meat. Background technique 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 pas...

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 chemical preservatives is too high; the salt content is high (5%), the water activity is low; The processing theory is used as a guide, and the product quality is not stable

At present, there is only cured pork on the domestic and foreign markets, and there is no cured yak meat product.