Preparation method of air-preserved yak meat

Abstract

The invention relates to a food processing method and particularly relates to a preparation method of air-preserved yak meat. The method comprises the six steps of tenderization, fungi-reduced immersion, saline injection, vacuum tumbling, low-temperature pickling and hot air drying, wherein the tenderization treatment can be used for destroying muscle fiber structures and improving the pickling quality; by virtue of the fungi-reduced immersion on raw beef, the initial sanitation level of the raw beef can be greatly improved; the saline injection enables part of water-soluble pickling materials to enter into the deep layer of muscles rapidly so as to improve the pickling quality; the vacuum tumbling enables the pickling materials to enter into the deep layer of the muscles rapidly so as to improve the pickling quality, enables the meat to be tender, and can prevent oxidation; the low-temperature pickling can be used for restraining the growth and procreation of microorganisms, enables the yak meat to fully absorb various seasonings and nutrient components, can be used for effectively extracting proteins, and realizes thorough color development; and the hot air drying can be used for rapidly removing excess moisture in the meat, and enables the meat to be partially mature, fresh in taste, proper in salty, lingering in aftertaste, complete in color, aroma and taste, and rich in nutrition.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for producing wind-cured 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 adjus...

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.