Tomato flavored Muslim fermented air-dried yak meat and preparation method thereof

Abstract

The present invention discloses a tomato flavored Muslim fermented air-dried yak meat. The accessory materials are made from the following raw materials in weight percentage: tomato sauce, edible salt, white granulated sugar, ginger, scallions, spices, tenderizing agent, fermenting agent, de-odering agent, carrageenan solution, and tomato powder. The invention also provides a preparation method. The beneficial effects are that the tomatoes are added into the provided yak meat product, which enables the air-dried yak meat to have pleasing color and luster and pleasant flavor of tomatoes, and the meat is delicate in mouthfeel, has no smell of cow, and is high in vitamin content. The tendering and fermenting processes enable the dried yak meat a unique flavor, improve texture and luster and color of the meat quality, enable the dried yak meat easy to be chewed and digested, and the yak meat nutrients are easier to absorbed and taken advantaged of. The tomato flavored Muslim fermented air-dried yak meat is uniform in color, and rich and mellow in flavor, and is a portable and easy consumed snack food with high nutritional value.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to tomato-flavored halal fermented air-dried yak meat and a preparation method thereof. Background technique [0002] Air-dried beef is a kind of meat product with national and regional characteristics in Northwest and other pastoral areas. The traditional air-dried beef has a simple production process. It uses the natural low-temperature environment in winter to cut the slaughtered beef into strips for a little processing and seasoning, and then hangs it in a cool and ventilated place such as a warehouse until the water evaporates naturally. Due to the low moisture content of air-dried meat, the finished product is easy to preserve, and the simple processing can maintain the original characteristic flavor of beef. It is a kind of special food for people in pastoral areas. With the commercialization of production, air-dried beef is no longer limited to family-made consumption...

AI Technical Summary

Problems solved by technology

[0006] The traditional air-dried yak meat processing has disadvantages such as long cycle, low yield, large loss of nutrients, unguaranteed safety and sanitation, heavy smell of blood and mutton, etc.

At present, the industrial production of air-dried yak meat has been realized, but the flavor is still single, which is not conducive to the promotion of air-dried yak meat products and to meet the needs of consumers for food diversity. It emphasizes public taste and cannot meet the consumption requirements of the majority of Muslim areas.

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