Cooking method of yak calf heat meat

A cooking method and cow head technology, applied in the functions of food ingredients, food heat treatment, food science and other directions, can solve the problems of yak head meat loss of meat nutrition, trace element loss, meat taste decline, etc., and achieve cell vitality and organ function. Significant, disease-resistant, low-fat effect

Inactive Publication Date: 2019-10-22
青海省大通种牛场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] When the existing yak head meat is cooked, the traditional cooking method will cause the loss of most of the meat nutrition and trace elements of the yak head meat, resulting in a decline in the taste of the meat and affecting eating

Method used

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  • Cooking method of yak calf heat meat

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Effect test

Embodiment 1

[0026] A method for cooking yak head meat, comprising main ingredients and auxiliary materials, the main ingredient is one yak head, and the auxiliary materials include ginger, Chinese prickly ash, grass fruit, star anise, oyster sauce, dried chili, white sugar, chicken essence, millet Pepper, garlic cloves, garlic cloves, starch, soy sauce and green salt, the quality of the ginger, Chinese prickly ash, grass fruit, star anise, oyster sauce, dried chili, white sugar, chicken essence, millet pepper, garlic cloves, garlic sprouts, starch, soy sauce and green salt are respectively: 30 grams of ginger, 10 grams of pepper, 10 grams of grass fruit, 10 grams of star anise, 5 grams of oyster sauce, 5 grams of dried chili, 10 grams of sugar, 5 grams of chicken essence, 5 grams of millet pepper, 5 grams of garlic cloves, 5 grams of garlic sprouts, 15 grams of starch , 30 grams of soy sauce, 25 grams of green salt.

[0027] The present invention also provides a cooking method of yak calf...

Embodiment 2

[0038] A method for cooking yak head meat, comprising main ingredients and auxiliary materials, the main ingredient is one yak head, and the auxiliary materials include ginger, Chinese prickly ash, grass fruit, star anise, oyster sauce, dried chili, white sugar, chicken essence, millet Pepper, garlic cloves, garlic cloves, starch, soy sauce and green salt, the quality of the ginger, Chinese prickly ash, grass fruit, star anise, oyster sauce, dried chili, white sugar, chicken essence, millet pepper, garlic cloves, garlic sprouts, starch, soy sauce and green salt are respectively: 31 grams of ginger, 11 grams of pepper, 11 grams of grass fruit, 11 grams of star anise, 6 grams of oyster sauce, 6 grams of dried chili, 11 grams of sugar, 6 grams of chicken essence, 6 grams of millet pepper, 6 grams of garlic cloves, 6 grams of garlic sprouts, 16 grams of starch , 31 grams of soy sauce, 26 grams of green salt.

[0039] The present invention also provides a cooking method of yak calf...

Embodiment 3

[0050] A method for cooking yak head meat, comprising main ingredients and auxiliary materials, the main ingredient is one yak head, and the auxiliary materials include ginger, Chinese prickly ash, grass fruit, star anise, oyster sauce, dried chili, white sugar, chicken essence, millet Pepper, garlic cloves, garlic cloves, starch, soy sauce and green salt, the quality of the ginger, Chinese prickly ash, grass fruit, star anise, oyster sauce, dried chili, white sugar, chicken essence, millet pepper, garlic cloves, garlic sprouts, starch, soy sauce and green salt are respectively: 32 grams of ginger, 12 grams of pepper, 12 grams of grass fruit, 12 grams of star anise, 7 grams of oyster sauce, 7 grams of dried chili, 12 grams of sugar, 7 grams of chicken essence, 7 grams of millet pepper, 7 grams of garlic cloves, 7 grams of garlic sprouts, 17 grams of starch , 32 grams of soy sauce, 27 grams of green salt.

[0051] The present invention also provides a cooking method of yak calf...

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PUM

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Abstract

The invention discloses a cooking method of yak calf heat meat. The cooking method involves a main ingredient and auxiliary ingredients, wherein the main ingredient is a yak calf head, and the auxiliary ingredients are fresh gingers, Sichuan peppercorn, tsaoko amomum fruits, star anise, oyster sauce, dried chilli, white sugar, chicken essence, capsicum frutescens, garlic cloves, garlic sprouts, starch, soy sauce and lake salt. The cooking method of the yak calf heat meat is strictly controlled, by strictly controlling the proportion of all the components and cooking process parameters of the cooking method of the yak calf heat meat, the meat quality and mouthfeel of the yak calf heat meat are ensured, nutrition ingredients of the yak calf heat meat are retained and locked, and the nutritive value of the yak calf heat meat is fully exerted; by adopting the cooking method of the yak calf heat meat, the yak calf heat meat is rich in protein and amino acids and trace elements such as carotene, calcium and phosphorus, has low fat content and high heat quantity, and has a significant effect on enhancing the disease resistance, cell vitality and organ functions of the human body.

Description

technical field [0001] The invention relates to the technical field of yak calf head meat processing, in particular to a cooking method for yak calf head meat. Background technique [0002] Yak meat is a dish made mainly from yak rump meat and soybean oil. Yak meat has higher protein content than other meats, and lower fat content than other meats, and is rich in mineral elements, and its amino acid structure ratio is closer to that of the human body. At the same time, this breed of livestock lives in the pollution-free alpine region for many years. Its meat is natural and healthy, and it is the most ideal product for people to choose to consume meat. The high-grade meat products made of yak meat have a brownish-red color, regular shape, and flatness. , the muscle fibers are clear, the taste has a certain toughness, soft and moderate, and the fragrance remains after chewing. [0003] When the existing yak head meat is cooked, the traditional cooking method will cause the l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L5/10A23L33/00
CPCA23L13/428A23L13/72A23L5/13A23L33/00A23V2002/00A23V2200/30A23V2200/324A23V2250/5118A23V2300/24
Inventor 马生贵马进寿李青云陈清文王辰章马安玉张凯新赵洪录马秀莲白永琴杨双梅任桂莲刘春喜李玲
Owner 青海省大通种牛场
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