Yak meat, highland barley and common turnip seal-fermented meat and production method thereof

Abstract

The invention provides a production method of yak meat, highland barley and common turnip seal-fermented meat. The method comprises the following steps: 1, processing raw materials: (1) powdering sun-dried and cleaned highland barley, and stir-frying the powdered highland barley to obtain stir-fried highland barley powder; (2) carrying out salt preservation on clean common turnip, desalting the preserved common turnip with water, and dehydrating the desalted common turnip to obtain processed common turnip; and (3) immersing yak meat in fresh milk for 30-60 min to obtain processed yak meat, wherein the fresh milk preferably selects fresh yak milk; and 2, mixing 20-40 parts of the stir-fried highland barley powder obtained in step (1), a proper amount of a spice, a proper amount of fermented glutinous rice, a proper amount of white sugar and a proper amount of edible salt, uniformly smearing the obtained mixture on the processed yak meat obtained in step (3), mixing the smeared yak meat with 30-80 parts of the processed common turnip obtained in step (2), and fermenting the obtained yak meat in a closed container. The invention also provides seal-fermented meat obtained through the method. The method has the following advantages: no tenderizers are added, so the meat quality of the yak meat is good; and the original spicy flavor of common turnip is removed; and the obtained seal-fermented meat has excellent flavor.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to yak meat, highland barley, coriander root and sour fermented meat and a preparation method thereof. Background technique [0002] Sour fermented meat is a traditional food in minority areas in Southwest my country. It is very popular because of its rich nutrition, unique taste and regional ethnic characteristics. It belongs to the category of fermented meat products. It can not only maintain the nutritional flavor of meat, but also improve its economic value and reduce transportation costs. The existing technology mainly has the following problems: (1) the existing sour pressed meat products have fewer raw materials, mainly fish and pork; (2) the existing sour pressed meat products mainly use wheat flour or rice flour as the main processing auxiliary materials , the amount of miscellaneous grains added is small. [0003] Highland barley, yak meat and coriander root ar...

AI Technical Summary

Problems solved by technology

The existing technology mainly has the following problems: (1) the existing sour pressed meat products have fewer raw materials, mainly fish and pork; (2) the existing sour pressed meat products mainly use wheat flour or rice flour as the main processing auxiliary materials , the addition of miscellaneous grains is small

However, people's development and utilization of it is still at a relatively preliminary level.

For highland barley, the raw material of highland barley has a rough taste, low gluten protein, and rich amylopectin. Traditional highland barley food is difficult to meet the eating needs of non-Tibetan consumers, which restricts the application and promotion of highland barley in the field of food processing