Making method of soft yak meat can

Abstract

The invention discloses a making method of a soft yak meat can. The method comprises the following steps: cutting yak meat into pieces, removing fascia and grease, cleaning the processed yak meat pieces, and tenderizing the cleaned yak meat pieces; soaking the tenderized yak meat pieces in bacterium-reducing liquid, and injecting salt water into the soaked yak meat pieces; mixing the injected yak meat pieces with seasoning powder for curing meat, rolling and kneading the mixture in vacuum, discharging the obtained yak meat pieces after rolling and kneading to a curing barrel, covering the curing barrel and curing the yak meat pieces at a low temperature of 0-4 DEG C until the center of each meat piece is brightly rosy in color and the surfaces of the yak meat pieces are slightly sticky; heating spice water in a saucepan to boiling, adding the cured yak meat pieces into the boiled spice water, firstly stewing the meat with big fire, then braising the yak meat pieces with slow fire to maintain a slightly boiling state; taking the yak meat pieces out when bloodshot spots in the centers of the yak meat pieces disappear; cutting the cooked yak meat pieces into granules at normal temperature, adding auxiliary materials, stir-frying the meat granules, packaging the stir-fried meat granules and performing sterilization. The bacterium-reducing processing effectively ensures the initial sanitary level of the product; the tenderizing processing can damage the muscular organization, which is helpful in extraction of salt soluble proteins; the injection of salt water can quicken the curing speed and enables the curing to be more uniform; stir-frying again enables the product to have a good taste; and sterilization can greatly prolong the shelf life of the product.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for soft canning yak meat. Background technique [0002] 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. [0003] At present...

AI Technical Summary

Problems solved by technology

[0003] 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. Heavy fishy and muttony smell, which is not conducive to consumption by consumers outside the country