Preparation process of spicy shredded yak meat

A shredded yak meat and a technology for making it are applied in the field of shredded yak beef and can solve the problems of dry and hard meat and single taste

Inactive Publication Date: 2013-03-13
迪庆藏龙投资控股有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, people continue to develop new varieties of beef, and a variety of beef products have emerged on the market, but most of them are beef jerky, the meat is dry and hard, and the taste is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0015] Preparation of compound spicy seasoning, 100 parts by weight of yak meat: 2-6 parts of salt, 1-2 parts of monosodium glutamate, 0.3-0.5 parts of pepper, 0.3-0.5 parts of grass fruit, 0.3-0.5 parts of cinnamon, 0.3-0.5 parts of fennel part; fully mix the prepared compound spicy seasoning with yak meat, and marinate for 8-12 hours;

[0016] The ingredients are added according to the weight ratio of 100 parts of shredded yak meat: 6-7 parts of sesame, 3-4 parts of white sugar, 1-4 parts of red pepper powder and 1-8 parts of vegetable oil, and mix well;

Embodiment 1

[0018] Select lean yak meat, remove the tendons and fat and cut into strips, freeze at -10°C for 15-25 hours, then thaw the yak meat to room temperature, add 1.8% salt and 0.01% sodium nitrite based on the weight of the thawed yak meat , 0.05% sodium iso-Vc, 0.3% monosodium glutamate, 3.0% white granulated sugar and 2.5% glucose, marinate for 30-40 minutes; add 0.05%-0.08% papain by weight to the marinated yak meat, at 10°C Tenderize the yak meat for 20-30 minutes; put the tenderized yak meat into the tumbler for 2-3 hours to get the tenderized yak meat; fully mix the tenderized yak meat with the compound spice prepared above, Marinate for at least 8 hours, put the marinated yak meat into the pot and cook for 5 hours, take it out and cool to room temperature, tear the yak meat into filaments manually, prepare oil in the pot, and the oil temperature rises to 80% hot Put the silky yak meat into the pot and fry for 30 seconds, remove the filter oil, add the above-mentioned ingred...

Embodiment 2

[0020] Select lean yak meat, remove the tendons and fat and cut into strips, freeze at -10°C for 15-25 hours, then thaw the yak meat to room temperature, add 1.8% salt and 0.01% sodium nitrite based on the weight of the thawed yak meat , 0.05% sodium iso-Vc, 0.3% monosodium glutamate, 3.0% white granulated sugar and 2.5% glucose, marinate for 30-40 minutes; add 0.05%-0.08% papain by weight to the marinated yak meat, at 10°C Tenderize the yak meat for 20-30 minutes; put the tenderized yak meat into the tumbler for 2-3 hours to get the tenderized yak meat; fully mix the tenderized yak meat with the compound spice prepared above, Marinate for at least 10 hours, put the marinated yak meat into the pot and cook for 6 hours, take it out and cool to room temperature, tear the yak meat into filaments manually, prepare oil in the pot, and the oil temperature rises to 90% hot Put the silky yak meat into the pot and fry for 20 seconds, remove the filter oil, add the above-mentioned ingre...

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PUM

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Abstract

The invention discloses a preparation process of spicy shredded yak meat. The preparation process comprises a raw meat cutting process, a boiling process, a frying process, a material blending process and a vacuum packaging process, and comprises the specific steps of cutting lean meat of qualified yak meat to be strip-shaped or massive, carrying out tenderization process and other process flows, uniformly mixing the lean meat with aromatic seasonings, mixing sufficiently and uniformly, pickling and then boiling; and preparing the lean meat to be filiform, frying in a frying pan, then fishing out and cooling, adding ingredients, stirring uniformly and sterilizing to obtain the spicy shredded yak meat. The spicy shredded yak meat prepared by the preparation process disclosed by the invention does not need to add an antiseptic substance, an antioxidant and pigment and is delicious and crispy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of spicy yak shredded beef. Background technique [0002] The yak is one of the three alpine animals in the world. It is a semi-wild and semi-primitive rare animal that lives on the top of the earth in a non-polluting environment and has no labor for life. The yak meat is tender and delicious, with extremely low fat content and high calories. It has a significant effect on enhancing the human body's disease resistance, cell vitality and organ function. Known as the "Crown of Beef", it is a semi-wild natural green food with rich nutrition and high protein content. It is a high-quality meat source worthy of vigorous development. [0003] In recent years, people have continuously developed new varieties of beef, and a variety of beef products have emerged on the market, but most of them are beef jerky, with dry and hard meat and a single taste. Contents of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/311A23L13/70A23L13/10
Inventor 陈树合
Owner 迪庆藏龙投资控股有限公司
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