A shredded yak meat production method

A production method and technology of yak meat, which are applied in the field of hand-shredded yak meat, can solve the problems of short shelf life, single taste, and long processing cycle, so as to prevent the loss of water and protein, increase the curing area, improve The effect of curing quality

Inactive Publication Date: 2015-02-04
西藏牦牛王生态食品开发有限公司
View PDF8 Cites 6 Cited by
  • 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, the processing cycle is long, the yield is low, the cost is high, the shelf l

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

[0024] A preparation method of shredded yak meat, comprising the steps of:

[0025] 1) Divide the yak meat into chunks, remove the fascia and grease, clean it, put it into a tenderizer for tenderization treatment, if the effect is not satisfactory, perform a second tenderization treatment;

[0026] 2) Soak the tenderized yak meat in the bacteria-reducing solution for 10 seconds, then remove and drain, which can reduce the bacteria by 100 times, but the storage time is not long, so it should be processed in time; the formula of the bacteria-reducing solution and the mass percentage For: acetic acid 2%, ascorbic acid 2%, sodium thiosulfate 2%, potassium sorbate 1%, the balance is water;

[0027] 3) Inject the yak meat with reduced bacteria into saline, the amount of saline injection is 15% of the total mass of the raw meat, if there is any remaining saline, a second injection is required; the saline is clean water treated with ozone, and add flake ice to cool down , to en...

Embodiment 2

[0036] A preparation method of shredded yak meat, comprising the steps of:

[0037] 1) Divide the yak meat into chunks, remove the fascia and grease, clean it, put it into a tenderizer for tenderization treatment, if the effect is not satisfactory, perform a second tenderization treatment;

[0038] 2) Soak the tenderized yak beef strips in the bacteria-reducing solution for 12 seconds, remove and drain, which can reduce the bacteria by 100 times, but the storage time is not long, so it should be processed in time; the formula and mass percentage of the bacteria-reducing solution are : Acetic acid 3%, ascorbic acid 3.5%, sodium thiosulfate 3.5%, potassium sorbate 1.8%, the balance is water.

[0039] 3) Inject the yak meat with reduced bacteria into saline, the amount of saline injection is 18% of the raw meat, if there is any remaining saline, a second injection is required; the saline water is clean water that has been treated with ozone, and flake ice is added to cool ...

Embodiment 3

[0048] A preparation method of shredded yak meat, comprising the steps of:

[0049] 1) Divide the yak meat into chunks, remove the fascia and grease, clean it, put it into a tenderizer for tenderization treatment, if the effect is not satisfactory, perform a second tenderization treatment;

[0050] 2) Soak the tenderized yak meat 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 processed in time; the formula and mass percentage of the bacteria-reducing solution are: Acetic acid 5%, ascorbic acid 5%, sodium thiosulfate 5%, potassium sorbate 3%, the rest is water;

[0051] 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 must be performed. Ensure that the temperature of the meat center after injection is lower than 12°C; the brine formula is: 20...

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 present invention discloses a shredded yak meat production method which comprises the following steps: yak meat is shredded into cubes, anadesma and fat are removed, and the yak meat is washed, tenderized, soaked with bacteria lessening liquid, and injected with saline water. Then the yak meat is mixed with bacon seasoning powder to conduct vacuum rolling and rubbing. After rolling and rubbing, the yak meat is discharged to a brining vat, and pickled with a lid at 0-4 DEG C low temperature environment until the center of meat turns in to bright red rose color and the surface of meat turns slightly sticky. Boiling spices and water in a skillet are added with the treated yak meat, first boiled in flares, then simmered gently, and kept in a micro-boiling state until the center of the cooked yak meat has no blood streak. Then the yak meat is moved out and cut into strips at normal temperature, fried for dehydration, vacuum-packaged and sterilized. Bacteria lessening treatment can effectively guarantee the initial hygiene level of the product and tenderization treatment can damage muscle tissue which is more conducive to extract salt-soluble proteins. Saline injection can accelerate the pickling speed and lead to well-distributed pickling. Frying process can give the product good taste again and sterilization can 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 for preparing shredded 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]...

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
IPC IPC(8): A23L1/318A23L1/314A23L1/311A23L13/70A23L13/10A23L13/40
CPCA23L13/10A23L13/428A23L13/70Y02A40/90
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap