Yak meat tenderizing and color-improving technology

A yak meat and tenderization technology is applied in the field of yak meat tenderization and color enhancement technology, which can solve the problems of high equipment loss cost and high pressure, and achieve the effects of low processing cost, reduction of rolling and kneading time, and obvious effect.

Inactive Publication Date: 2018-09-04
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High static pressure can tenderize meat, but the required pressure is higher and the cost of equipment loss is higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A piece of deacidified yak hind leg meat is about 3.5kg. The tendons at both ends are removed, and the outer fascia and other tough connective tissues are torn off. After testing, the shear strength is 124.3N, the water holding capacity is 60.4%, and the whiteness (L) is 21.7 , the redness (a) was 11.9. Prepare tenderizing solution by containing 28g of papain (100,000 U / g) and 140g of sodium tripolyphosphate per liter. After uniformly injecting 100mL of tenderizing solution into the meat piece with a row needle, put the yak meat piece into the tumbler and massage for 60 minutes, the temperature is controlled at 4°C, so that the tenderizing solution penetrates into the yak meat fiber and fully reacts. The enzymatically hydrolyzed and tenderized yak meat pieces were put into static pressure bags, subjected to 120 MPa high static pressure pressing treatment for 10 minutes, and the temperature was controlled at 4°C to further improve the meat quality. After testing, the sh...

Embodiment 2

[0026] A piece of deacidified yak hind leg meat is about 3.5kg. The tendons at both ends are removed, and the outer fascia and other tough connective tissues are torn off. After testing, the shear strength is 124.3N, the water holding capacity is 60.4%, and the whiteness (L) is 21.7 , the redness (a) was 11.9. Contain 28g of papain (100,000 U / g) and 22.2g of calcium chloride per liter to prepare a tenderizing solution. After injecting 100mL of tenderizing liquid evenly into the meat pieces with row needles, put the yak meat pieces into the tumbling machine and massage for 30 minutes. The temperature is controlled at 25°C, so that the tenderizing liquid penetrates into the yak meat fibers and fully reacts. The enzymatically hydrolyzed and tenderized yak meat pieces were put into a static pressure bag, subjected to a high static pressure treatment of 50 MPa for 20 minutes, and the temperature was controlled at 25°C to further improve the meat quality. After testing, the shear s...

Embodiment 3

[0028] A piece of deacidified yak hind leg meat is about 3.5kg. The tendons at both ends are removed, and the outer fascia and other tough connective tissues are torn off. After testing, the shear strength is 124.3N, the water holding capacity is 60.4%, and the whiteness (L) is 21.7 , the redness (a) was 11.9. Containing 56g of papain (100,000 U / g) and 35g of sodium chloride per liter to prepare a tenderizing solution. After injecting 100mL of tenderizing liquid evenly into the meat piece with a row needle, put the yak meat piece into the tumbler and massage for 10 minutes. The temperature is controlled at 50°C, so that the tenderizing liquid penetrates into the yak meat fiber and fully reacts. Put the enzymatically hydrolyzed and tenderized yak meat pieces into static pressure bags, press them under 20 MPa high static pressure for 5 minutes, and control the temperature at 25°C to further improve the meat quality. After testing, the shear strength is 70.6N, the water holding ...

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PUM

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Abstract

The invention discloses a yak meat tenderizing and color-improving technology. The yak meat tenderizing and color-improving technology comprises the following steps: (1) shaping yak meat chunks, namely shaping acid-excreted mature yak meat chucks, and removing connective tissues such as sinews and tendons; (2) injecting tenderizing liquid, namely preparing tenderizing liquid, and uniformly injecting the tenderizing liquid into the yak meat chunks to be treated by using rowed syringe needles; (3) carrying out rolling-massage, namely performing rolling-massage on the yak meat chunks injected with the tenderizing liquid in a rolling machine so as to have the fiber of the yak meat infiltrated with the tenderizing liquid, and carrying out full reaction; (4) carrying out cutting and packaging, namely cutting the yak meat chunks after rolling-massage into pieces, and carrying out vacuum packaging; and (5) carrying out liquid high-hydrostatic-pressure treatment, namely performing liquid high-hydrostatic-pressure treatment on the vacuum-packaged yak meat so as to improve meat texture, and completing the tenderizing and color-improving processes. The yak meat tenderizing and color-improvingtechnology is capable of achieving the goal of tenderizing yak meat under the premise of preserving original color and luster of the yak meat; moreover, the yak meat tenderizing and color-improving technology is simple in processes, obvious in effects, low in processing cost, and significant in economic benefits.

Description

technical field [0001] The invention belongs to the field of meat product processing, and in particular relates to a tenderizing and color-enhancing process of yak meat. Background technique [0002] Yak is a characteristic livestock species mainly distributed in the plateau area of ​​western my country. It has the advantages of strong disease resistance, strong stress resistance, strong gregariousness, wide appetite, resistance to hunger and thirst, and tolerance to extensive feeding. Yak meat is low in fat, high in protein, and unique in flavor. It is a widely favored green natural food raw material. However, compared with other beef cattle breeds that are raised and processed industrially, yak meat is harder and cannot be cured without special pre-tenderization treatment. It is suitable for further cooking and processing, which limits its popularity as the main raw material in food processing and its entry into the daily recipes of ordinary consumers. The place of origin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L5/30A23L5/41
CPCA23V2002/00A23L5/30A23L5/41A23L13/432A23L13/72A23L13/74A23V2200/048A23V2200/24A23V2200/23A23V2300/46A23V2250/1618A23V2250/1614A23V2250/1578A23V2250/1582
Inventor 毕秀芳张丽陈丽伊车振明
Owner XIHUA UNIV
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