Making method for air-dried yak beef

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 ...

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. During the day (8 :00~17:00) air-drying conditions are temperature 0~4℃, humidity 70±5%; evening (17∶00~8∶00) temperature is -12~-16℃, humidity 50±5%, However, the air-dried yak meat prepared by this method has problems such as being hard, not crisp, and the natural fragrance is not strong.