Halal air-dried fermented yak meat with flavor of strawberries and making method thereof

Abstract

The invention discloses halal air-dried fermented yak meat with the flavor of strawberries and a making method thereof. Auxiliary materials of the yak meat comprise, by weight, strawberry jam, table salt, white granulated sugar, soy sauce, spices, a tenderization agent, a fermentation agent, a cowy removal agent, a carrageenan solution and strawberry powder. The yak meat has the advantages that the yak meat product has the fresh and fragrant taste of strawberries, the quality of the yak meat can be effectively maintained and improved, the meat tastes fine and smooth without cowy, nutrient substances in the yak meat can be absorbed and utilized more easily through tenderization and fermentation treatment, a unique aroma is achieved, the taste and color and luster of the meat are improved, and the meat is easy to chew and digest. The yak meat is a special livestock product of the northwest plateau, and the diversity development of the product has positive significance in further promoting and completing the development of livestock breeding industry chains, improving product added value and boosting the economic development of the northwest area.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to halal fermented air-dried yak meat with strawberry flavor 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 cons...

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.

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