Yak sourly-extracted dried meat floss and preparation method thereof

A technology of yak meat and yak, which is applied in the field of yak sour pressed meat floss and its preparation, can solve the problems of meat floss sticking, poor taste, etc., and achieve the effects of good shape of meat floss, increased blood oxygen carrying capacity, and good food and medicine function

Active Publication Date: 2017-09-22
SICHUAN TOURISM UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At the same time, as the basis of his research, he found that when the floss was di...

Method used

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  • Yak sourly-extracted dried meat floss and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Take sour yak meat and coriander root, add 2000ml of water to the pot, add yak sour meat and other ingredients into the ultrasonic cleaning machine according to the ratio in Table 1, the ultrasonic intensity is 90-180w / m2, and cook in boiling water 10-20min.

[0037] Table 1

[0038]

[0039] (2) Place the product obtained in the above step (1) under natural conditions (at a temperature of about 20° C.) to evaporate its surface moisture. After the surface moisture is completely evaporated, put it into a microwave oven to heat and evaporate its moisture to 20%. (Microwave firepower: medium-low fire; microwave time: 1min.)

[0040] (3) Grind the product obtained in the above step (2) through a universal pulverizer, set the gear of the universal pulverizer to low, and the pulverization time is about 2s, which can be adjusted according to the specific situation, until the meat floss presents a good flocculent shape, and the fibers present Just in a soft and fluffy ...

experiment example 1

[0064] Sensory Index

[0065] According to the sensory index requirements of GB / T23968-2009 and other related documents, the shape of meat floss should be flocculent, the fibers should be soft and fluffy, no scorching is allowed, and there can be a small amount of knots that do not affect the sensory evaluation. Excessive, scorched, sugar lumps and other phenomena are regarded as unqualified meat floss; in terms of color, good quality meat floss should be light yellow or golden yellow, and the color should be basically uniform. When the color is dark black, it is an unqualified product ; In terms of taste and smell, qualified meat floss should have the characteristics of delicious taste, moderate saltiness and sweetness, pure fragrance and no bad smell. sour taste.

[0066] Carry out sensory evaluation to embodiment 1 and comparative examples 1~4, the result is as follows:

[0067] The meat floss in Example 1 has a good shape and no knots; it has no pungent flavor of coriand...

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Abstract

The invention provides a preparation method of yak sourly-extracted dried meat floss. The preparation method comprises the following steps: preparing the following raw materials in parts by weight: 100 parts of yak sourly-extracted meat, 0.50 part of fructus anisi stellati, 1.25 parts of salt, 0.05 part of white granulated sugar, 1.25 parts of aginomoto and 10 parts of common turnip; mixing the raw materials, putting the raw materials into water, boiling for 10 to 20 minutes in boiling water under ultrasonic assistance, and fishing out oil spill during a boiling process; placing under a room temperature after completing the boiling, and airing surface moisture; then putting into a microwave oven, and dewatering by utilizing medium-low fire until the water content is 20 percent; then smashing an obtained material until appearing a good cotton shape and enabling fiber to be in a soft and fluffy state; then stir-frying by utilizing hot oil, controlling the stir-frying temperature to be 80 to 100 DEG C, and stir-frying for 40 minutes. The yak sourly-extracted dried meat floss obtained by the method has a classic yak meat taste and a pleasant sour taste, is good in shape and has no unwell spicy taste of the hcommon turnip; the obtained yak sourly-extracted dried meat floss has a good food-medicine function.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to yak sour fermented meat floss and a preparation method thereof. Background technique [0002] Meat floss is a popular snack in China, Japan, Thailand and Singapore. Meat floss is mostly in the form of powder, rich in protein, convenient to eat, easy to absorb and digest, and suitable for children. Meat floss products have a long history of development, and the products are diverse. In terms of beef floss processing, Zheng Canlong and Peng Yuan determined the best formula of chickpea beef floss through orthogonal experiments and sensory evaluation. Chickpea flour was added to beef floss to increase the vegetable protein and minerals in the meat floss, and The fat content of the product is reduced. Bai Wei and others combined curry with traditional yak floss, studied and determined the formula and processing technology of curry yak floss. In addition, some scholars com...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L33/00
CPCA23V2002/00A23L13/10A23L13/424A23L13/426A23L13/428A23L13/46A23L33/00A23V2200/30
Inventor 丁捷卢雪松何江红肖猛
Owner SICHUAN TOURISM UNIV
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