Production method of air-dried yak meat

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...

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 content, and the taste is poor. The method of air-drying with a hair dryer consumes energy and cannot be air-dried in batches.