Production method of air-dried yak meat

A production method and technology of yak meat, applied in the field of food processing, can solve the problems of inability to form batch air-drying, long processing cycle, high cost, etc., achieve good application prospects and shorten the drying time

Inactive Publication Date: 2013-08-14
西藏牦牛王生态食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method still fails to solve the problems of long processing cycle, low yield, high cost, and low nutritional conten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of preparation method of air-dried yak meat is characterized in that: comprises the following steps:

[0040] 1) Divide the yak meat into 0.3Kg strips, remove the fascia and grease, clean it, and put it into a tenderizer for tenderization. If the effect is not satisfactory, you can perform secondary tenderization.

[0041] 2) Soak the tenderized yak beef strips in the bacteria-reducing solution for 10 seconds, remove and drain to reduce the bacteria by 100 times, but the storage time is not long, so it should be disposed of in time. The formula of the bacteria-reducing solution is: 2% acetic acid, 6% sodium diacetate, 2% ascorbic acid, 5% sodium thiosulfate, 1% sorbic acid methyl, and water to prepare the bacteria-reducing solution.

[0042] 3) The yak beef strips that have been treated with bacteria reduction are injected with saline. The amount of saline injection is 15% of the raw meat. If there is still saline left, a second injection is required. The wa...

Embodiment 2

[0047] A kind of preparation method of air-dried yak meat is characterized in that: comprises the following steps:

[0048] 1) Divide the yak meat into 0.4Kg strips, remove the fascia and grease, clean it, put it into a tenderizer for tenderization treatment, if the effect is not satisfactory, perform a second tenderization treatment.

[0049] 2) Soak the tenderized yak beef strips in the bacteria-reducing solution for 12 seconds, remove and drain, which can reduce the bacteria by 100 times, but the storage time is not long, so it should be disposed of in time. The formula of the bacteria-reducing solution is: 5% acetic acid, 3% sodium diacetate, 5% ascorbic acid, 2% sodium thiosulfate, 3% sorbic acid formazan, and water to prepare the bacteria-reducing solution.

[0050] 3) The yak beef strips that have been treated with bacteria reduction are injected with saline. The amount of saline injection is 15% of the raw meat. If there is still saline left, a second injection is ...

Embodiment 3

[0055] A kind of preparation method of air-dried yak meat is characterized in that: comprises the following steps:

[0056] 1) Divide the yak meat into 0.5Kg strips, remove the fascia and grease, clean it, and put it into a tenderizer for tenderization. If the effect is not satisfactory, you can perform secondary tenderization.

[0057] 2) Soak the tenderized yak beef strips in the bacteria-reducing solution for 15 seconds, remove and drain, which can reduce the bacteria by 100 times, but the storage time is not long, so it should be disposed of in time. The formula of the bacteria-reducing solution is: 3% acetic acid, 4.5% sodium diacetate, 3.5% ascorbic acid, 3.5% sodium thiosulfate, 1.8% sorbic acid formazan, and water to prepare the bacteria-reducing solution.

[0058] 3) The yak beef strips that have been treated with bacteria reduction are injected with saline. The amount of saline injection is 20% of the raw meat. If there is still saline left, a second injection is...

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PUM

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Abstract

The invention discloses a production method of air-dried yak meat. The production method comprises the following steps of: dividing yak meat into strips, removing fascias and oil, and cleaning and tenderizing; soaking with decontamination liquid; injecting brine; mixing the salted meat with seasoning powder at the temperature of 0-4 DEG C and tumbling a mixture in vacuum, setting the working time to be 45 minutes, the rest time to be 10 minutes and the interval tumbling time to be 16-24 hours; discharging the tumbled yak meat into a salting barrel, salting the yak meat for 24-36 hours at low temperature of 0-4 DEG C with a cover until the center of the yak meat becomes brilliant rosy and the surface of the yak meat is slightly sticky; and packaging after placing the treated yak meat in a cold air channel with a temperature which is less than or equal to -16 DEG C for freezing and drying. The structure of muscle fibers can be damaged through the tenderization treatment, so that the salting quality is improved. A part of water-soluble salting material can enter deep muscles rapidly through brine injection, so that the salting quality is improved. Moisture in the yak meat can be rapidly removed by drying with strong and cold air, so that the yak meat is porous and is melt in the mouth. The drying time of a traditional manner can be greatly reduced through freezing and drying.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for producing air-dried yak meat. Background technique [0002] Air-dried yak meat is a traditional delicacy of the Tibetan people in Tibet. During the yak slaughter season every year, every household of the Tibetan people makes air-dried yak meat, cuts the yak meat into strips, and hangs it under the eaves to dry naturally. It becomes a natural and delicious plateau treasure. In recent years, with the improvement of people's living standards, the rapid development of Tibet's tourism, and the continuous development of the food processing industry, air-dried yak meat has gone out of the plateau and into the city, and the market demand is increasing. Many manufacturers and small workshops produce air-dried yak meat. Air-dried yak meat has evolved from the main method of beef processing and storage to a traditional flavor meat production method that meets consumers' taste adjust...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L1/311A23L13/10A23L13/40A23L13/70
CPCY02A40/90
Inventor 江声明余春良蔡元志
Owner 西藏牦牛王生态食品开发有限公司
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