Simply marinated spiced yak meat and processing method thereof

A yak meat and marinating technology, applied in food science and other directions, can solve the problems of product taste and taste that are difficult for consumers to accept, unfavorable to the daily life of yak meat, and loose texture of the final product, so as to achieve unique flavor and improve marinating quality. , suitable for salty effect

Inactive Publication Date: 2017-07-14
青海五三六九生态牧业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Modern industrialized yak meat stewing process mostly refers to the processing method of stewed yellow beef, using raw material pretreatment, injection, rolling, marinating, cooking, packaging, sterilization (100~121℃, 0.11Mpa, sterilization 20 ~30min) and other multi-step operations make the processing cycle as long as 4~5 days, and the production efficiency is low; after cooking and ripening, it is then mechanically packaged, which makes the texture of the final product loose and the packaging effect is not beautiful; and due to the processing characteristics of yak meat Different from yellow beef, for example: the water loss rate of yak meat (33.05%), cooked meat rate (68.74%), fiber diameter (46.75μm), shear force (4.87kg / cm 2 ) is higher than that of yellow beef, so the tenderness of yak meat is lower than that of yellow beef; in addition, without adding spices, the overall smell of yak meat is strong
Therefore, the taste and taste of the prepared products are difficult to be accepted by consumers outside the plateau, which is not conducive to the entry of yak meat into the daily life of the public.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A simple stewed five-spice yak meat, including the following material formula:

[0020] In terms of mass percentage, 85.50% yak meat, 6.05% soy sauce, 0.88% salt, 2.67% sugar, 1.00% anise, 1.00% cinnamon, 0.70% pepper, 0.30% aniseed, 0.07% clove, 1.02% green onion, 0.81% ginger %;

[0021] The processing method of the above-mentioned simple and easy stewed spiced yak meat comprises the following steps:

[0022] (1) Treatment of yak meat: Take fresh or thawed yak meat at -2~2°C to separate independent and complete tendon, remove fascia and grease, rinse with clean water, drain and set aside;

[0023] (2) Preparation of stewed raw materials: adjust the auxiliary materials according to the formula ratio, and grind the solid stewed raw materials into powder (about 150 mesh) with a superfine grinder, and mix them for later use;

[0024] (3) Vacuum tumbling: Put the drained beef and marinated ingredients into the tumbling barrel according to the ratio of claim 1, and carry ...

Embodiment 2

[0028] A simple stewed five-spice yak meat, including the following material formula:

[0029] In terms of mass percentage, 81.50% yak meat, 8.24% soy sauce, 0.66% salt, 2.20% sugar, 1.20% anise, 1.20% cinnamon, 0.33% pepper, 0.60% aniseed, 0.18% clove, 1.67% green onion, 2.22% ginger %;

[0030] The processing method of the above-mentioned simple and easy stewed spiced yak meat comprises the following steps:

[0031] (1) Treatment of yak meat: Take fresh or thawed yak meat at -2~2°C to separate independent and complete tendon, remove fascia and grease, rinse with clean water, drain and set aside;

[0032] (2) Preparation of stewed raw materials: adjust the auxiliary materials according to the formula ratio, and grind the solid stewed raw materials into powder (about 150 mesh) with a superfine grinder, and mix them for later use;

[0033] (3) Vacuum tumbling: Put the drained beef and marinated ingredients into the tumbling barrel according to the ratio of claim 1, and carry ...

Embodiment 3

[0037] A simple stewed five-spice yak meat, including the following material formula:

[0038] In terms of mass percentage, 83.11% yak meat, 8.30% soy sauce, 0.83% salt, 3.32% sugar, 0.83% anise, 0.83% cinnamon, 0.30% pepper, 0.30% aniseed, 0.10% clove, 1.33% green onion, 1.58% ginger %;

[0039] The processing method of the above-mentioned simple and easy stewed spiced yak meat comprises the following steps:

[0040] (1) Treatment of yak meat: Take fresh or thawed yak meat at -2~2°C to separate independent and complete tendon, remove fascia and grease, rinse with clean water, drain and set aside;

[0041] (2) Preparation of stewed raw materials: adjust the auxiliary materials according to the formula ratio, and grind the solid stewed raw materials into powder (about 150 mesh) with a superfine grinder, and mix them for later use;

[0042] (3) Vacuum tumbling: Put the drained beef and marinated ingredients into the tumbling barrel according to the ratio of claim 1, and carry ...

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PUM

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Abstract

The invention provides a simply marinated spiced yak meat and a processing method thereof. The processing method is characterized in that yak meat is the main raw material, the auxiliary materials comprise white sugar, salt, soy sauce, and spices; and the processing method comprises steps of rolling, kneading, marinating, vacuum packing, cooking, sterilizing, cooling, and storing. The prepared spiced yak meat is compact, beautiful, tender, and soft, the fragrance is rich, the taste is good, and the flavor is unique. Moreover, the processing technology is simple, the production period is short, and the spiced yak meat can be massively produced through streamlined production.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a simple processing method for stewing spiced yak meat and the spiced yak meat prepared by the method. Background technique [0002] With the improvement of people's living standards, the nutritional value of food has attracted more and more attention. Yak meat from the snow-covered plateau——Qinghai-Tibet Plateau is gradually entering the eyes of consumers with its unique advantages of natural grass-fed, high-protein, low-fat, rich in trace elements such as calcium, phosphorus, and zinc. It is recorded in "Lu Shi Chunqiu" that "the most beautiful meat is the meat of yak elephant". Today, yak meat is also known as "the crown of beef" in the international market. [0003] However, due to the limitation of simple processing kitchen utensils in home cooking, it is difficult to improve the unique fishy smell and rough taste of yak meat, which greatly affects the enthu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70
Inventor 陆景华邓莎莎
Owner 青海五三六九生态牧业科技有限公司
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