Preparation method of dried yak meat

A technology of yak meat and formula, which is applied in the field of preparation of yak meat jerky, can solve the problems of yak meat zooming, beef jerky entrance is hard, and is not easy to slag, and achieves the effect of long aftertaste, soft entrance, and easy slag melting

Inactive Publication Date: 2018-04-10
DAZHOU HONGLONG MEAT PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yak meat jerky produced by frying is to evaporate the water in the beef through the high temperature of the oil. If the oil temperature is too high, it is easy to cause the unevenly heated yak meat to be scorched, and it is easy to damage the fiber of the yak meat. It is also not easy to control, the beef jerky is too hard at the entrance, it is not easy to slag, and the yak jerky produced by frying contains too much oil and tastes too greasy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 makes spiced yak meat jerky

[0028] Select 50Kg of yak meat qualified for health and quarantine, wash it with water, and cook the washed beef until it is 7 mature. Then put it in brine and cook, then cut the beef into strips or pieces; put 3500 grams of rapeseed oil in the pot, heat it to 100°C, put the cut beef into the oil pan and stir fry for 1.5 hours, turn over After frying, the moisture content of beef jerky is 12%. After cooling the stir-fried beef, add 1000 grams of salt, 850 grams of white granulated sugar, 800 grams of monosodium glutamate, and 750 grams of spices. Stir evenly, sterilize and sterilize in a sterile room with a sterilizing lamp, inspect, and pack for later use.

Embodiment 2

[0029] Embodiment 2 makes spicy yak meat jerky

[0030] Select 50Kg of yak meat that has passed the health and quarantine, put it in the freezer and freeze it for 10 hours, put the frozen meat in the thawing pool for natural thawing, rinse it with water, cook the rinsed beef until it is 7 mature, and then put it in brine Stew cooked; then cut the beef into strips or pieces; put 3500 grams of rapeseed oil in the pot, heat to 110 ℃, then put the cut beef into the oil pan and stir-fry for 2 hours, the beef will dry out after frying The content of 15%, the stir-fried beef is cooled, add 1000 grams of salt, 1000 grams of dried sea pepper noodles, 800 grams of monosodium glutamate, 600 grams of white sugar, 500 grams of sesame seeds, 500 grams of spices, and 400 grams of pepper noodles. Stir evenly, sterilize and sterilize in a sterile room with a sterilizing lamp, inspect, and pack for later use.

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PUM

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Abstract

The invention relates to a preparation method of dried yak meat. The preparation method comprises following steps: meat selecting, washing, cutting, boiling and marinating, cutting in strips or blocks, drying, material blending, sterilizing, examining, and packaging. According to the preparation method, contentional baking or deep frying drying technology is changed to be stir frying, the weight ratio of oil to meat is controlled to be 1:20-23, oil temperature is controlled to be 90 to 110 DEG C, stir frying time is controlled to be 1.5 to 2h, water content after stir frying is controlled to be 10 to 15%. The mouthfeel of the obtained dried yak meat is better; the dried yak meat is more chewable, soft, and long in aftertaste lasting time.

Description

technical field [0001] The invention relates to a preparation method of yak jerky. Background technique [0002] The production process of traditional yak jerky includes meat selection, soaking, segmentation, stewing, cutting, baking / frying, seasoning, sterilization, inspection, and packaging steps. [0003] Yak beef jerky produced by roasting uses roasting equipment to evaporate water, and the proportion of water is not easy to control. During the evaporation process, the place that is in contact with the roasting equipment is more likely to be heated than the place that is not in contact, and the moisture is easier to absorb. If evaporated, this part of the beef jerky is much drier than other parts, and the fiber of the yak meat is damaged, and the oil content of the baked yak jerky is too low, so it tastes unpalatable and feels poor. [0004] Chinese patent application 200610065794.5 discloses a method for preparing beef jerky with a fryer. Yak meat jerky produced by fr...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L5/10
CPCA23L5/11A23L13/10
Inventor 唐祠荣
Owner DAZHOU HONGLONG MEAT PROD
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