Cumin-flavored Halal fermented air-dried yak meat and preparation method thereof

Abstract

The present invention discloses a cumin-flavored Halal fermented air-dried yak meat. The accessory materials are prepared from the following raw materials in weight percentage edible salt, white granulated sugar, cumin, rhizoma kaempferiae, spices, tenderizing agent, leavening agent, de-odering agent, carrageenan solution, and cumin powder. The present invention also provides a preparation method of the cumin-flavored Halal fermented air-dried yak meat. The beneficial effects are as follows the provided yak meat product can effectively maintain and improve the quality of yak meat, and the yak meat is delicate in meat quality and mouthfeel, has no smelly taste, and is easier to be accepted by mass consumers. The fermentation process can enable the nutrients in the yak meat more easily to be absorbed and utilized, give the yak meat a unique flavor, improve the mouthfeel and color and luster of meat quality, and enable the yak meat to be chewed and digested easily. The combination of the fermented air-dried yak meat and cumin flavor enables the yak meat to have a unique taste and have efficacies of stimulating appetite and strengthening spleen, and inhibiting bacteria and preventing cancers. The product is rich in nutrition and is a green snack food beneficial to human health.

Description

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

AI Technical Summary

Problems solved by technology

Traditional air-dried yak meat processing has shortcomings such as long cycle, low yield, large loss of nutrients, no guarantee of safety and sanitation, heavy smell of blood and mutton, etc. It cannot be close to high-end products, and its value is greatly reduced

At present, air-dried yak meat has gradually realized industrial production, 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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