Preparation method of yak meat being good in mouth feel and favorable for improvement of sleep quality

Abstract

The invention discloses a preparation method of yak meat being good in mouth feel and favorable for improvement of sleep quality. The preparation method comprises the following steps of (1) performingcleaning; (2) preparing immersion liquid; (3) preparing seasoning; (4) performing vacuum impregnation; (5) performing rolling and kneading; (6) performing softening; (7) performing curing; and (8) performing sterilizing and packing. The prepared yak meat has favorable improvement effect on sleep quality for patients with poor sleep quality, and besides, the yak meat is fine, smooth and soft in mouth feel, free from fishy taste and favorable for digestion. Through interaction of bunge cherry seeds, spina date seeds, chicory and licorice roots, through cooperation of vacuum impregnation and ultrasonic dispersion treatment, and through interaction of rolling and kneading and softening, improvement of the mouth feel of the yak meat can be facilitated. The prepared yak meat is fine, smooth andsoft in mouth feel, besides, is favorable for digestion, brings favorable sense organ enjoyment for consumers, and has broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing yak meat with good taste and good sleep quality. Background technique [0002] The yak is called "the boat of the plateau". It is a semi-wild and semi-primitive alpine animal. The whole body is generally dark brown, with long and dense hair on the sides, chest, abdomen and tail of the body, and short and thick limbs. The fat content of yak meat is particularly low, rich in protein and amino acids, as well as trace elements such as carotene, calcium, phosphorus, etc., which have a significant effect on enhancing human body's disease resistance, cell vitality and organ function, and are known as "the crown of beef". ". However, due to the long growth cycle of yak and the high content of crude fiber in its meat, the taste is relatively hard. The yak meat prepared by the conventional yak meat preparation method has a poor taste and also has a heavy fis...

AI Technical Summary

Problems solved by technology

However, due to the long growth cycle of yak and the high content of crude fiber in its meat, the taste is relatively hard. The yak meat prepared by the conventional yak meat preparation method has a poor taste and also has a heavy fishy smell, which cannot be used for consumption. Moreover, the function of the prepared yak meat is relatively single, especially for patients with poor sleep quality, there is no significant improvement effect on sleep quality.