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Dried yak meat production method

A production method and technology for yak meat, applied in the fields of application, food preparation, food science, etc., can solve the problems of carcinogenicity, heavy smoke, hidden dangers of food safety, etc., and achieve the effect of soft entrance, delicious taste, and avoidance of carcinogens.

Inactive Publication Date: 2015-01-28
SICHUAN HONGYUAN HEIZHANGPENG YAK MEAT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the yak meat produced in this way is black and dull, has a heavy smoke smell, and also contains carcinogens such as 3,4-benzopyrene. Long-term consumption of foods containing 3,4-benzopyrene can easily induce gene mutations and even cause cancer. , seriously endanger the health of the eaters
[0004] Therefore there is the hidden danger of food safety aspect in the production method of traditional fragrant and spicy yak jerky

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] This embodiment is used to illustrate the production method of the dried yak meat provided by the present invention.

[0032] Select 50kg of fresh yak meat and wash it with water, divide the rinsed yak meat into strips with a length of 50 cm, a width of 12 cm, and a thickness of 6 cm according to the texture of the meat, and add the prepared marinade ingredients (600 g of salt , chicken essence 1500g, green pepper 450g, rice wine 1500g, fragrant leaves 45g, kaempferia 105g, grass fruit 45g, cumin 75g, cinnamon 30g, sugar 800g) mixed with the meat evenly and then soaked and marinated. The soaking time is 7 days and every Stir once every 30 hours at a temperature of 25°C. The soaked yak meat should be hung up to dry naturally at a temperature of 30°C for 10 days. Rinse the air-dried yak meat with water, put the washed yak meat into a pot and steam for 2 hours, cool the steamed yak meat, cut the cooled yak meat into lengths of 3 cm and widths of 0.5 cm, For meat strips wi...

Embodiment 2

[0035] This embodiment is used to illustrate the production method of the dried yak meat provided by the present invention.

[0036] Select 50kg of fresh yak meat and wash it with water, divide the washed yak meat into strips with a length of 50 cm, a width of 12 cm, and a thickness of 6 cm according to the texture of the meat, and add the prepared marinade ingredients (550 g of salt , chicken essence 1450g, green pepper 425g, rice wine 1450g, fragrant leaves 45g, kaempferia 105g, grass fruit 45g, cumin 75g, cinnamon 30g, sugar 750g) mixed with the meat evenly and then soaked and marinated. The soaking time is 7 days and every Stir once every 30 hours at a temperature of 25°C. The soaked yak meat should be hung up to dry naturally at a temperature of 30°C for 30 days. Rinse the air-dried yak meat with water, put the washed yak meat into a pot and steam for 2 hours, cool the steamed yak meat, cut the cooled yak meat into lengths of 3 cm and widths of 0.5 cm, For meat strips with...

Embodiment 3

[0039] This embodiment is used to illustrate the production method of the dried yak meat provided by the present invention.

[0040] Select 50kg of fresh yak meat and rinse it with water, divide the rinsed yak meat into strips with a length of 50 cm, a width of 12 cm, and a thickness of 6 cm according to the texture of the meat, and add the prepared marinade ingredients (650 g of salt , chicken essence 1550g, green pepper 475g, rice wine 1550g, fragrant leaves 47.5g, kaempferia 110g, grass fruit 47.5g, cumin 80g, cinnamon 35g, sugar 800g) mixed with the meat evenly, then soaked and marinated, the soaking time is 7 days and Stir once every 30 hours at a temperature of 25°C. The soaked yak meat should be hung up to dry naturally at a temperature of 30°C for 30 days. Rinse the air-dried yak meat with water, put the washed yak meat into a pot and steam for 2 hours, cool the steamed yak meat, cut the cooled yak meat into lengths of 3 cm and widths of 0.5 cm, For meat strips with a...

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Abstract

The invention discloses a dried yak meat production method. The dried yak meat production method comprises the following steps of preserving yak meat by preserving seasoning for 5-8 days, then carrying out drying until water content is in a range of 20-25%, carrying out steaming / boiling on the dried yak meat, and carrying out stir-frying with linseed oil and ingredients, wherein the preserving seasoning comprises table salt, chicken essence, green Chinese prickly ash, yellow rice wine, bay leaf, rhizoma kaempferiae, tsaoko fruit, cumin, cassia bark and white sugar. The dried yak meat retains yak meat local flavor, has a Sichuan spicy local flavor, a loose, soft and delicious taste, and lasting aftertaste. The dried yak meat production method is free of salting and smoking processes of the traditional technology and avoids carcinogenic substance production caused by salting and smoking.

Description

technical field [0001] The invention relates to a production method of yak jerky and yak jerky produced according to the method. Background technique [0002] The production process of traditional yak meat jerky includes: selecting yak meat qualified for health and quarantine, trimming fat sarcolemma, crushing bones, etc., cutting yak meat into long strips, soaking in circulating water, salting first, and then using pine branches or cypress twigs are smoked, rinsed and cooked; the dried yak meat made in this way has the unique aroma of cured products. [0003] However, the yak meat produced in this way is black and dull, has a heavy smoke smell, and also contains carcinogens such as 3,4-benzopyrene. Long-term consumption of foods containing 3,4-benzopyrene can easily induce gene mutations and even cause cancer , Seriously endanger the health of the eaters. [0004] Therefore there is the hidden danger of food safety aspect in the production method of traditional fragrant a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
CPCA23L13/428A23L13/10A23L13/70
Inventor 龙国胜
Owner SICHUAN HONGYUAN HEIZHANGPENG YAK MEAT FOOD
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