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Yak cutlet and preparation method thereof

A yak meat and yak technology, which is applied to food ingredients as taste improvers, food science and other directions, can solve the problems of loss of nutrients in meat products, difficult to guarantee quality stability, uneven flavor of meat products, etc., and achieve easy mass production. , Reduce the marinating time, the effect of excellent color appearance

Inactive Publication Date: 2019-10-18
香格里拉藏龙生物开发股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] But in above-mentioned manufacturing process, the beef that has added seasoning is directly carried out air-drying, and the moisture in beef and seasoning has more than nearly 95% all to run off, and the beef that air-drying is further carried out deep-frying, the residual in the beef after making The water is 2%-3%, so the beef jerky made in this way is too dry and not easy to chew
[0010] However, many existing dried yak meat products need to be marinated first. In the existing method, the marinating time is longer, which makes the internal and external flavors of the meat products uneven, unstable in quality, and uneven in color.
Cooking is usually required after marinating, which causes a serious loss of nutrients in meat products; some also need to be deep-fried, which makes the internal and external flavor of the product uneven, and the quality stability is not easy to guarantee

Method used

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  • Yak cutlet and preparation method thereof
  • Yak cutlet and preparation method thereof
  • Yak cutlet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A preparation method for yak meat strips, comprising the steps of:

[0042] Step (1), raw meat inspection and segmentation: separate the tendon, oil, and meat of the qualified yak meat, and divide the meat into meat strips of 19.5cm×1.9cm×0.95cm to obtain large yak meat strips;

[0043] Step (2), soaking and cleaning: soak and rinse the yak meat strips in clean water for 9 minutes to remove blood and impurities; then cut the yak meat strips into yak meat strips with a width of 1.5-1.8cm and a thickness of 1.5cm (the length is not limit);

[0044] Step (3), tumbling: put the soaked and cleaned yak meat strips together with the tumbling ingredients into a vacuum tumbler, and tumbling at 0.2MPa for 1.9 hours;

[0045] Every 100kg of yak meat requires the following rolling ingredients:

[0046] Compound phosphate 197g, D-sodium erythorbate 148g, white pepper powder 98g, nisin 9.5g, preservative 49g, freshness enhancer 48g, soy sauce 1.95kg, fennel powder 395g, salt 1.98kg...

Embodiment 2

[0051] A preparation method for yak meat strips, comprising the steps of:

[0052] Step (1), raw meat inspection and segmentation: separate the tendon, oil, and meat of the qualified yak meat, and divide the meat into meat strips of 20.5cm×2.1cm×1.05cm to obtain large yak meat strips;

[0053] Step (2), soaking and cleaning: soak and rinse the yak meat strips in clean water for 11 minutes to remove blood and impurities; then cut the yak meat strips into yak meat strips with a width of 1.7-2cm and a thickness of 1.5cm (the length is not limited );

[0054]Step (3), tumbling: put the soaked and cleaned yak meat strips together with the tumbling ingredients into a vacuum tumbling machine, and tumbling at 0.4MPa for 2.1 hours;

[0055] Every 100kg of yak meat requires the following rolling ingredients:

[0056] Compound phosphate 203g, D-sodium erythorbate 152g, white pepper powder 102g, nisin 10.2g, preservative 52g, freshness enhancer 51g, light soy sauce 2.05kg, fennel powder...

Embodiment 3

[0061] A preparation method for yak meat strips, comprising the steps of:

[0062] Step (1), acceptance and segmentation of raw meat: separate tendons, oil, and meat of qualified yak meat, and divide the meat into 20cm×2cm×1cm meat strips to obtain large yak meat strips;

[0063] Step (2), soaking and cleaning: soak and rinse the yak meat strips in clean water for 10 minutes to remove blood and impurities; then cut the yak meat strips into yak meat strips with a width of 1.5-2cm and a thickness of 1.5cm (the length is not limited );

[0064] Step (3), tumbling: put the soaked and cleaned yak meat strips together with the tumbling ingredients into a vacuum tumbling machine, and tumbling at 0.3MPa for 2 hours;

[0065] Every 100kg of yak meat requires the following rolling ingredients:

[0066] Compound phosphate 200g, D-sodium erythorbate 150g, white pepper powder 100g, nisin 10g, preservative 50g, freshness enhancer 50g, light soy sauce 2kg, fennel powder 400g, salt 2kg, sod...

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Abstract

The invention relates to a yak cutlet and a preparation method thereof, and belongs to the technical field of meat product processing. The method comprises the steps of raw material meat acceptance and cutting, soaking and cleaning, rolling and kneading, baking, shearing, vacuum packaging, sterilization and the like. Through the improvement by the method, compared with an existing product, an original deep-frying process is changed into low-temperature baking, the flavor is better, the yak flavor is thicker, the mouthfeel is tender, and the color and the appearance are more excellent; the process is simplified, the cost is lower. The water content of the product after low-temperature baking is higher than that of deep-fried and air-dried products, the yak cutlet is more moisturized to eat,and the inner flavor and the outer flavor are both uniform, and the quality stability is high batch by batch. The method also solves the problem that yak meat has stronger roughness when eaten, so that the product is more acceptable to consumers, the production efficiency is high, and the mass production is easy.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to yak meat strips and a preparation method thereof. Background technique [0002] Yak (scientific name: Bos mutus or Bos grunniens, English name: wild yak), belongs to Mammalia, Eutheria, Artiodactyla, Ruminantia, Bovidae, and Bovine subfamily animals. It is centered on the Qinghai-Tibet Plateau of China and its adjacent areas. One of the unique and rare cattle species in alpine and subalpine alpine regions, herbivorous ruminant livestock. The yak can adapt to the alpine climate and is the mammal that lives at the highest altitude (except humans) in the world. It is distributed in the Qinghai-Tibet Plateau of China at an altitude of more than 3,000 meters. Yak is called Yake in Tibetan, and it is commonly called "yak" in the world, which is the transliteration of Tibetan. Yaks sound like pigs, so they are also called pigs. Western countries are also c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/10
CPCA23L13/10A23L13/428A23L13/70A23L5/10A23V2002/00A23V2200/14
Inventor 陈树合
Owner 香格里拉藏龙生物开发股份有限公司
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