Method for processing fermented yak meat

Abstract

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.

Description

technical field [0001] The invention belongs to the livestock product processing technology, in particular to a processing method of fermented yak meat. Background technique [0002] The yak, known as the "boat of the plateau", is a unique breed of cattle on the Qinghai-Tibet Plateau, mainly distributed in the Himalayas and the Qinghai-Tibet Plateau. The whole body of a yak is generally dark brown, with long and dense hair on both sides of the body, chest, abdomen and tail, and short and thick limbs. The yak grows in the alpine region at an altitude of 3000 meters to 5000 meters. It can withstand the severe cold of -30 ℃ to 40 ℃, and can climb the glacier at 6400 meters. The yak is the mammal that lives at the highest altitude in the world. "Lushi Chunqiu" contains "the beauty of meat is the meat of yak elephant". As one of the three alpine animals in the world, yak meat is known as "the crown of beef" and is a semi-wild natural green food. It consumes a lot of meat in its ...

AI Technical Summary

Problems solved by technology

Due to the long growth cycle of yak, its meat has high crude fiber content, hard taste and poor palatability, there are few research reports on the deep processing technology of yak meat, especially the processing method of fermented yak meat has not been reported.