Tea-flavor Muslim fermented yak meat and preparation method thereof

Abstract

The invention discloses tea-flavor Muslim fermented yak meat. The auxiliary material is prepared from the following raw materials by weight percent: instant green tea powder, table salt, white granulated sugar, green onions, spices, a tenderizer, a leavening agent, a goaty flavor removing agent and carrageenan solution. The invention provides a preparation method. The invention has the beneficial effects that the Muslim green tea flavor fermented yak meat has the characteristics of freshness and delicacy same as green tea, the tea flavor is rich but cannot cover the special flavor of the air-dried yak meat, and the yak meat has uniform color. The yak meat has fine taste and do not have goaty flavor, and the nutriments in the yak meat which is subjected to tenderization and fermentation can be easily absorbed and utilized, the yak meat is endowed with special flavor, the taste and the color and luster of the meat quality can be improved, and yak meat is easy to chew and digest. The green tea has the efficacies of refreshing and clearing away the heart heat, lowering the internal heat, improving the eyesight and the like, and especially has strong oxidation resistance effect, so that the oxidation process of the air-dried yak meat can be prolonged, and the quality of a finished product can be kept or improved.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to tea-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 in...

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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