Processing method for yak meat product

Abstract

The invention discloses a processing method for a yak meat product; an amaranth powder and a coriander powder instead of chemical nitrite are added into an injection liquid as a pickling agent, and nutrition diversification is taken into account while deodorization and seasoning are performed; cordyceps sinensis, angelica sinensis, poria cocos, Chinese yam and other body-tonifying and qi-benefiting medicine materials are added in a cooking process, the tonifying effect of yak meat is enhanced, and the dietary therapy value of the yak meat is increased; a modernization production technology is combined with a traditional technology, the processing technology is optimized, and a homogenization step is increased. The residual quantity of sodium nitrite in the prepared finished product yak meat is not more than 10 mg / kg and is lower than the national standard; the prepared yak meat has the advantages of stable color and luster, mellow mouthfeel, diversified nutrition, moderate degree of saltiness, and consistent color, fragrance and flavor, retains the original mouthfeel and flavor while the production efficiency and the processing hygiene are ensured, and is a healthy food.

Description

technical field [0001] The invention relates to a processing method of yak meat products, belonging to the technical field of food processing. Background technique [0002] Yak meat has higher protein content than other meats, and lower fat content than other meats, and is rich in mineral elements. The amino acid structure ratio is closer to that of the human body, and it is rich in carotene, calcium, phosphorus and other trace elements. At the same time, this animal breed lives in a pollution-free alpine region for many years. Its meat is natural and healthy, and it is the most ideal product for people to choose to consume meat. [0003] The development of modern food science and technology provides a variety of professional equipment for the processing of meat products, replacing traditional production with automation, which can realize industrial production and improve production efficiency; The function of nitrate and nitrite is to dehydrate and deodorize yak meat, as w...

AI Technical Summary

Problems solved by technology

As we all know, the country has strict control standards for the content of nitrite in meat products. Although the content is strictly controlled during the production process, the addition of chemical nitrite will bring harm to the human body after all, and it can make the blood normally carry oxygen. Low iron hemoglobin is oxidized to methemoglobin, thus losing the ability to carry oxygen and causing tissue hypoxia, and nitrite is easily combined with amines in the stomach to form carcinogens such as nitrosamines

[0004] At the same time, the production method of the complete assembly line is at the cost of losing the flavor of the product while pursuing productivity, and the taste is reduced, which is far inferior to products made by traditional manual methods.