Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of pure natural maca yak meat without artificial additives and preparation method thereof

A technology of maca yak and additives, which is applied in the direction of food ingredients as taste improver, food mechanical processing, food ingredient functions, etc., can solve the problems of wasting species resources, ineffective scale, low value, etc. The effect of flavor, improving marinating quality, and tender meat

Inactive Publication Date: 2016-03-09
彭素敏
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional yak products (air-dried carcass meat, raw hide, milk, ghee, yak wool, etc.) have not been finely processed, the quality is poor, the added value is underdeveloped, and the value is extremely low, wasting precious species resources
In recent years, with the increase of market demand and the transformation of merchants' production methods, some yak slaughtering production lines have emerged, and some of them are quite large in scale, but the problem is that there is no benefit to the scale
At present, there is no report on yak meat and maca, two rich functional raw materials, using modern biotechnology to process and prepare pure natural maca yak meat without artificial additives.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment one: the preparation of pure natural maca yak meat without artificial additives

[0030] % according to weight percentage, the preparation method steps of pure natural maca yak meat without artificial additives are as follows:

[0031] (1) Preparation of raw materials: Select high-quality fresh yak meat, trim the raw materials of yak meat, select yak carcasses that pass the quarantine, control the ambient temperature within 0°C-15°C, and trim them into 0.2-0.5Kg blocks , the temperature of the trimmed meat is controlled within 0°C-8°C. During the trimming process, the skin, tendon, fascia, and grease debris are removed, soaked in tap water for 6-8 hours, washed and drained, and the net meat yield of the product is high. less than 80%.

[0032] (2) Cooling and deacidification: Hang the raw yak meat prepared and trimmed by the above steps at a temperature of -8°C to -16°C and a wind speed of 1.5-3.5m·s -1 In the deacidification room, the time is 1-4h; then ...

Embodiment 2

[0040] Embodiment two: the preparation of pure natural maca yak meat without artificial additives

[0041] % according to weight percentage, the preparation method steps of pure natural maca yak meat without artificial additives are as follows:

[0042] (1) Preparation of raw materials: select high-quality fresh yak meat, trim the raw materials of yak meat, select yak carcasses that pass the quarantine, control the ambient temperature at 0°C, and trim them into 0.2Kg blocks. The temperature is controlled at 0°C. During the trimming process, skin, tendon, fascia, and grease are removed. After soaking in tap water for 6 hours, washing and draining, the net meat yield of the product is not less than 80%.

[0043] (2) Cooling and deacidification: Hang the yak meat raw material prepared and trimmed in the above steps at a temperature of -8°C and a wind speed of 1.5m·s -1 In the deacidification room, the time is 1h; then the raw material of yak meat is transferred to another deac...

Embodiment 3

[0048] Embodiment three: the preparation of pure natural maca yak meat without artificial additives

[0049] % according to weight percentage, the preparation method steps of pure natural maca yak meat without artificial additives are as follows:

[0050] (1) Preparation of raw materials: Select high-quality fresh yak meat, trim the raw materials of yak meat, select yak carcasses that pass the quarantine, control the ambient temperature within 15°C, trim them into 0.5Kg blocks, and trim the meat The temperature is controlled within 8°C. During the trimming process, the skin, tendon, fascia, and grease are removed. After 8 hours of tap water soaking, cleaning and draining, the net meat yield of the product is not less than 80%.

[0051] (2) Cooling and deacidification: Hang the yak meat raw material prepared and trimmed in the above steps at a temperature of -16°C and a wind speed of 3.5m·s -1 In the deacidification room, the time is 4h; then the raw material of yak meat is ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a pure natural maca yak meat without artificial additives and a preparation method thereof. Trim the yak meat into 0.2-0.5Kg blocks at 0°C-15°C, remove the skin, tendon, fascia, and grease debris, soak in tap water for 6-8 hours, wash and drain, and hang it at a temperature of -8 ℃ to -16 ℃, wind speed 1.5-3.5m s-1 for acid discharge, using 15-20% of the injection volume of saline; the brine is clean water treated with O3 running water, and maca powder is added according to the weight ratio of 5-10% , through vacuum tumbling equipment for tumbling process, add 2-3% maltooligosaccharide, 2-3% white granulated sugar and 2-3% starch during tumbling, and put it into a sandwich pot at 80°C-100°C after tumbling After boiling at ℃ for 20 to 30 minutes, trimming, vacuuming, and then cooling at a high temperature of 120-130 ℃ for instant sterilization to prepare maca yak meat products, which has wide application value.

Description

technical field [0001] The invention relates to the technical field of food processing and preparation. Specifically, the invention relates to a kind of pure natural maca yak meat without artificial additives and the technical field of its preparation. Background technique [0002] Chinese-style meat products refer to traditional Chinese-style meat products. It is a unique meat and poultry product developed by more than 50 ethnic groups in the vast territory of China after more than 3,000 years of handing down from generation to generation. There are more than 500 varieties in seven categories, including cured products, sauced products, smoked and barbecued products, dried meat products, fried products, sausage products and ham products, which are famous all over the world for their unique colors, aromas and shapes. It has flourished for thousands of years. It proves that it has a broad public base and contains strong vitality. [0003] The world common name of yak Yak (...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/70A23V2002/00A23V2200/14A23V2200/24A23V2250/128A23V2250/616A23V2250/628A23V2250/5118A23V2300/31
Inventor 彭素敏朱光辉郭天宇程黎
Owner 彭素敏