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Production method for dragon whisker yak meat

A production method and yak meat technology, which are applied in the field of Longxu yak meat, can solve the problems of single taste, difficult yak meat, and difficult to guarantee hygiene, and achieve the effects of increasing the marinating area, improving the marinating quality, and improving the sanitation level.

Inactive Publication Date: 2015-01-28
西藏牦牛王生态食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the production of yak meat has reached the stage of industrialization and standardization, but the traditional processing method is rough, with long processing cycle, low yield, high cost, short shelf life, serious loss of nutrients, difficult to guarantee hygiene, single taste and a lot of flavor. The heavy fishy and muttony smell is not conducive to the consumption of consumers outside the local area, making it difficult for yak meat to enter the public life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) Divide the yak meat into 1.0Kg blocks, remove the fascia and grease, clean it, and put it into a tenderizer for tenderization. If the effect is not satisfactory, you can perform secondary tenderization.

[0035] 2) Soak the tenderized yak meat in the bacteria-reducing solution for 10 seconds, remove and drain to reduce the bacteria by 100 times, but the storage time is not long, so it should be disposed of in time. The formula of the bacteria-reducing solution is: 2% acetic acid, 2% ascorbic acid, 5% sodium thiosulfate, 1% potassium sorbate, and water to prepare the bacteria-reducing solution.

[0036] 3) Inject the yak meat with reduced bacteria into saline, the amount of saline injection is 15% of the raw meat, if there is any remaining saline, a second injection is required. The water used for brine is clean water treated with ozone, and flake ice is added to cool down, so as to ensure that the temperature of the meat center after injection is below 12°C. The f...

Embodiment 2

[0044] 1) Divide the yak meat into 1.3Kg blocks, remove the fascia and grease, clean it, and put it into a tenderizer for tenderization. If the effect is not satisfactory, you can perform secondary tenderization.

[0045] 2) Soak the tenderized yak meat in the bacteria-reducing solution for 12 seconds, remove and drain to reduce the bacteria by 100 times, but the storage time is not long, so it should be disposed of in time. The formula of the bacteria-reducing solution is: 5% acetic acid, 5% ascorbic acid, 2% sodium thiosulfate, 3% potassium sorbate, and water to prepare the bacteria-reducing solution.

[0046] 3) The yak beef strips that have been treated with bacteria reduction are injected with saline. The amount of saline injection is 15% of the raw meat. If there is still saline left, a second injection is required. The water used for brine is clean water treated with ozone, and flake ice is added to cool down, so as to ensure that the temperature of the meat cente...

Embodiment 3

[0054] 1) Divide the yak meat into 1.5Kg blocks, remove the fascia and grease, clean it, and put it into a tenderizing machine for tenderization. If the effect is not satisfactory, perform secondary tenderization.

[0055] 2) Soak the tenderized yak beef strips in the bacteria-reducing solution for 15 seconds, remove and drain, which can reduce the bacteria by 100 times, but the storage time is not long, so it should be disposed of in time. The formula of the bacteria-reducing solution is: 3% acetic acid, 3.5% ascorbic acid, 3.5% sodium thiosulfate, 1.8% potassium sorbate, and water to prepare the bacteria-reducing solution.

[0056] 3) Inject the yak meat with reduced bacteria into saline, the amount of saline injection is 20% of the raw meat, if there is any remaining saline, a second injection is required. The water used for brine is clean water treated with ozone, and flake ice is added to cool down, so as to ensure that the temperature of the meat center after injecti...

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Abstract

The present invention provides a production method for dragon whisker yak meat. The method comprises the following steps: dissection: removing fascia and greases, washing, tenderization, soaking in bacteria-reducing liquid, saline injection, vacuum rolling and kneading: setting parameters of work time to 45 minutes, low-temperature salting, high-temperature cooking, cooling, tearing the meat into fine shreds, frying for dehydration, blending and vacuum packaging. Bacteria-reducing process effectively guarantees the initial sanitation level of the product, and tenderization process can destroy muscle structures so as to facilitate the extraction of salt-soluble proteins. Saline injection can accelerate the salting and make the salting more uniform. Cooking over strong fire can quickly coagulate the surface so as to effectively prevent the loss of water and proteins, and heat preservation cooking over medium fire can make the muscle fibers soft and easy to be torn into shreds, thereby improving the product yield and the mouth feel of the product. Frying for dehydration and secondary blending further improve the mouth feel of the product, and sterilization at 121 DEG C for 15 minutes greatly extend the shelf life of the product.

Description

[0001] technical field [0002] The invention relates to a food processing method, in particular to a method of dragon beard yak meat. Background technique [0003] 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 yak meat, divides 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 tourism in Tibet, and the continuous development of the food processing industry, yak meat has gone out of the plateau and into the city, and the market demand is increasing, and more and more The manufacturers and small workshops produce yak meat. Yak meat has evolved from the main method of beef processing and storage to a traditional flavor meat production method that meets consumers' taste adjustment needs. [0004] At pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L1/311A23L13/70A23L13/10A23L13/40
CPCA23L13/428A23L13/70Y02A40/90
Inventor 江声明蔡元志朱晓彬
Owner 西藏牦牛王生态食品开发有限公司
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