Yak knuckle pre-product production method

Abstract

The present invention discloses a yak knuckle pre-product production method, which comprises: 1) butchering yak, taking knuckle, trimming at a temperature of less than 10 DEG C to remove fat, carrying out vacuum packaging, carrying out a long time cooking in a part-by-part manner, and cleaning bloodstains; 2) carrying out primary saucing on the cleaned knuckle in the step 1) by using a saucing material according to a weight ratio of the saucing material to the cleaned knuckle of 1:10, kneading, and carrying out secondary saucing; and 3) carrying out freezing shaping slicing on the sauced knuckle in the step 2), carrying out vacuum packaging, and carrying out frozen storage at a temperature of less than -18 DEG C. The production method has the following beneficial effects that: the yak knuckle is adopted, and the long time cooking process in the part-by-part manner is adopted to improve tenderness; the two saucing processes and the kneading process are adopted to increase tenderness and improve flavor; and the freezing shaping slicing method is adopted, such that the yak knuckle has a good appearance, can be made into the pre-product directly for Korean barbecue, Japanese-style hot pot and other high-end repast industries, and has huge market prospects.

Description

technical field [0001] The invention relates to the technical field of deep processing of yak cut meat products, in particular to a method for preparing yak meat pre-products. Background technique [0002] Yak is one of the characteristic livestock breeds in my country, and the value-added technology of segmentation is an effective way to increase the added value of yak meat products. At present, among the cut beef, the high-end parts are eye meat, outer loin, tenderloin, upper brain, etc., while Lin meat and rump meat are low-grade parts. This is because these cut meats lack corresponding high value-added products, resulting in their The selling price is low. Therefore, there is an urgent need to develop related high value-added products of low-grade meat such as yak meat, so as to improve the overall commercial value of yak meat. Contents of the invention [0003] The object of the present invention is to address the above-mentioned defects in the prior art, and to pro...

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to address the defects in the above-mentioned prior art and provide a method for making yak meat pre-products that can solve the problem that the market value of yak meat is difficult to increase due to the lack of relevant high value-added products