Method for producing spiced dried yak meat

Abstract

The invention discloses a method for producing spiced dried yak meat, which comprises the following steps of raw meat unfreezing, raw meat segmenting, boiling or marinating, frying, material mixing, vacuum packaging and storing. In the step of material mixing, the added spice contains 25-35 parts by weight of anise, 40-50 parts by weight of fennel ,6-9 parts by weight of cassia twig,12-15 parts by weight of liquorice, 8-9 parts by weight of tangerine peel, 10-12 parts by weight of cinnamon, 1-2 parts by weight of clove, 5-7 parts by weight of piper longum, 3-7 parts by weight of fructus amomi, 8-9 parts by weight of common bluebeard herb, 5-6 parts by weight of radix clematidis, 8-10 parts by weight of bitter orange, 4-6 parts by weight of hawthorn, 5-6 parts by weight of Piper wallichii and 3-5 parts by weight of rhizoma kaempferiae. Compared with the prior art, the invention does not need additional preservatives, the produced dried yak meat is not distended during storage and has no color change, and the colony index conforms to regulation.

Description

technical field [0001] The invention belongs to a production method of beef jerky, in particular to a production method of spiced yak jerky. Background technique [0002] Spiced yak jerky is a common snack food, and its production process is raw meat thawing process; raw meat segmentation process; boiling or stewing process; frying process; seasoning process: adding commercially available spices to cooked meat for seasoning; Fresh-keeping process: adding preservatives and antioxidants to the cooled beef jerky; vacuum packaging process; storage process. But according to the spiced yak jerky produced by the above method, it is very easy to produce flatulence within 1-3 months, and the number of colonies is unqualified, which affects the sales of the product. The method is sterilized, but the cost of the method of irradiation is very high, and also has certain influence to meat quality. At the same time, because yak jerky contains a certain amount of water, it is easy to chan...

AI Technical Summary

Problems solved by technology

But according to the spiced yak jerky produced by the above method, it is very easy to produce flatulence within 1-3 months, and the number of colonies is unqualified, which affects the sales of the product. method to sterilize, but the cost of irradiation is very high, and it also has a certain impact on meat quality

At the same time, since yak jerky contains a certain amount of water, it is easy to change color during storage. For the problem of discoloration of jerky, people usually add artificial coloring to it, which will affect the health of the eaters.