Making method for milk-flavor meat

A production method and technology of milk-flavored meat, applied in the direction of food preparation, application, food science, etc., can solve the problems of backward technology and non-compliance with production technology requirements, and achieve the effect of delicious taste and rich nutrients

Inactive Publication Date: 2015-12-23
阿勒泰市达尔汗农业开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Milk-flavored meat is a food that cooks fresh meat in lactic acid, so that the milky aroma in the lactic acid permeates into the meat. Milk-flavored meat, its production method is relatively primitive, the technology is backward, and does not meet the requirements of modern food processing and production technology

Method used

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Examples

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Effect test

Embodiment Construction

[0009] The present invention is achieved like this:

[0010] 1. Pour milk, goat milk or goat milk into the pot, heat to 35°C-45°C, add abomasum yeast, stir well, the ratio of abomasum yeast to milk is 1:10, keep warm for 2-3 hours, the milk will turn into lactic acid in coagulated state;

[0011] 2. Put fresh or air-dried mutton or beef or goat meat or horse meat into the pot, heat it, and cook it in a simmering fire for 2-5 hours to evaporate the water in the lactic acid, keep stirring, and the lactic acid will gradually change It is white milk tofu, yellow milk tofu, light red milk tofu, and finally forms a red milk tofu-like product;

[0012] 3. Put the cooked meat and red milk tofu-like products on the plate, and sprinkle some chopped onions on top.

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Abstract

The invention provides a making method for milk-flavor meat. The making method comprises the following steps: pouring milk, sheep milk or goat milk into a pot, heating the milk to 35 to 45 DEG C, adding abomasum yeast, carrying out uniform mixing under stirring, wherein a ratio of the abomasum yeast to the milk is 1: 10 and storing the obtained mixture for 2 to 3 h under a heat-preserving condition so as to allow the milk to become solidified lactic acid; putting fresh or air-dried mutton, beef, goat meat or horse meat with bones into the pot, carrying heating, braising the meat for 2 to 5 h so as to allow moisture in the lactic acid to be evaporated and continuously carrying out stirring, wherein the lactic acid gradually becomes a white dried milk cake, a yellow dried milk cake and a light red dried milk cake, and finally a red dried milk cake-like product is formed; and putting the cooked meat and the red dried milk cake-like product on a dish and sprinkling a small amount of chopped onion. The milk-flavor meat provided by the invention is delicious and tasty and has abundant nutritional components; and the making method for the milk-flavor meat has local features.

Description

technical field [0001] The invention belongs to a meat processing method, in particular to a method for preparing milk-flavored meat. Background technique [0002] Milk-flavored meat is a food that cooks fresh meat in lactic acid, so that the milky aroma in the lactic acid permeates into the meat. The production method of milk-flavored meat is relatively primitive and the technology is backward, which does not meet the requirements of modern food processing and production technology. Contents of the invention [0003] The invention provides a method for making milk-flavored meat, which is a unique method for making meat products. [0004] The present invention is achieved like this: [0005] 1. Pour milk, goat milk or goat milk into the pot, heat to 35°C-45°C, add abomasum yeast, stir well, the ratio of abomasum yeast to milk is 1:10, keep warm for 2-3 hours, the milk will turn into lactic acid in coagulated state; [0006] 2. Put fresh or air-dried mutton or beef or g...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L1/314
Inventor 努拉·合德尔汗
Owner 阿勒泰市达尔汗农业开发有限责任公司
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