Making method for air-dried yak beef

A yak meat and then air-dried technology, which is applied in the field of air-dried yak meat preparation, can solve the problems of not being crispy, the air-dried yak meat is hard, and the natural fragrance is not strong, so as to achieve the effect of good taste, low bacterial content and strong game flavor

Inactive Publication Date: 2015-12-30
辜锡刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Gao Yuan et al., "Research on the Quality Formation and Microbiological Changes of Air-dried Yak Meat", China Agricultural Science and Technology Herald, 2013, 15(2):125-130 disclosed a method of air-drying that simulates the winter air-drying environment of the Qinghai-Tibet Plateau. Dur

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 The preparation of air-dried yak meat of the present invention

[0023] 1. Preparation

[0024] 1. Dry area

[0025] Ganzi County, Sichuan Province

[0026] 2. Drying time

[0027] Every year from the end of September to the next April.

[0028] 3. Air drying method

[0029] 1) Preparation: After slaughtering the healthy yaks that have passed the quarantine, take the lean meat of the hind legs, cut off the sporadic meat and fat, trim the edges, and cut the meat into pieces with a size of 30cm×3cm×3cm along the muscle lines. One end is threaded through a small hole for a tether.

[0030] 2) Pickling:

[0031] a, spicy taste: adopt dry-curing method: the spare meat piece is with meat weight 3% salt, 0.5% pepper, 3-4% chili powder, 0.5-0.6% prickly ash, 0.3-0.4% Five-spice powder, 1% monosodium glutamate, 2% cooking wine, mix well and apply evenly on the surface of the meat, repeat the application every 2 days, a total of three times, after each applica...

experiment example 1

[0040] Experimental Example 1 The air-dried yak meat prepared by the method of the present invention is compared with the mouthfeel of the existing air-dried yak meat

[0041] 1. Experimental materials

[0042] Air-dried yak meat of the present invention: prepared according to the method of Example 1 of the present invention (white taste).

[0043] Existing air-dried yak meat (prepared according to Gao Yuan et al., "Research on the quality formation and microbial change of air-dried yak meat", China Agricultural Science and Technology Herald, 2013, 15(2):125-130):

[0044] 1) Material preparation: After slaughtering the healthy yaks that have passed the quarantine, take the lean meat of the hind legs, cut off the sporadic meat and fat, trim the edges, cut the meat into strips of 30cm×3cm×3cm along the muscle lines, and thread one end of the meat Small hole leash.

[0045] 2) Air dry:

[0046] During the day (8∶00~17∶00) the air-drying conditions are as follows: the temperat...

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PUM

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Abstract

The invention provides a making method for air-dried yak beef. The making method is characterized by comprising the steps of material preparation, wherein yak beef is taken and cut into meat loaves; drying in the air, wherein the meat loaves are placed into outdoor environment with air humidity of 30-40% RH, temperature of minus 10 DEG C-minus 20 DEG C and wind power of 1-4 grades to be dried in the air for 7-8 days, and then placed into indoor environment with the air humidity of 40% RH, and the temperature of minus 5 DEG C-minus 10 DEG C for 20 days; sterilizing. The invention further provides the air-dried yak beef prepared through the method. The air-dried yak beef is fragrant, crispy and strong in wild fragrance; when the air-dried yak beef is eaten raw, aftertaste lingers, and the yak beef is mellow and delicious and is chewed to digest residues; the meat loaves are cut into slices and then steamed for about 20 minutes for eating, and the yak beef has rich wild fragrance, unique in flavor, low in bacterium content and safe, and has a good market application prospect.

Description

technical field [0001] The invention relates to a preparation method of air-dried yak meat. Background technique [0002] Air-dried yak meat is a traditional raw meat product that takes full advantage of the special natural climate conditions of low temperature and low pressure in winter in the Qinghai-Tibet Plateau area to cut yak meat into strips and air-dry it. The unique flavor of meat. Air-dried yak meat is one of the most important traditional meat consumer products for herdsmen in the Qinghai-Tibet Plateau. With the development of local tourism and food industry, air-dried yak meat has become a good gift for leisure tourism in Tibet, Gansu, Sichuan and other places. [0003] The preparation method of traditional air-dried yak meat is relatively extensive. It is placed in the natural environment for about 1 month from November to February of the next year. There are problems of unstable flavor and taste, and the prepared meat has a good taste. The air-dried yak meat ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L3/40
CPCA23L3/40
Inventor 辜锡刚
Owner 辜锡刚
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