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

A technology for improving sleep quality and yak meat, applied in the field of food processing, can solve the problems of no significant improvement in sleep quality, high crude fiber content in meat, and single function of yak meat, and achieve good sensory enjoyment, delicate and soft taste, and important market. The effect of value and social value

Pending Publication Date: 2020-02-07
张洋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example 1

[0031] A method for preparing yak meat with good taste and good for improving sleep quality, which includes the following steps:

[0032] 1) Washing: Weigh an appropriate amount of yak buttocks and clean them with deionized water, and cut them into 4 cm long and 1 cm wide strips to obtain raw material A for use;

[0033] 2) Preparation of the dipping solution: Weigh the dipping material in parts by weight, and wash the ginger, green onion, torreya, platycodon, yuliren, chicory, jujube seed, and licorice in the aforementioned dipping material with deionized water, chop it, and mix well. Then put the aforementioned mixture into the pressure cooker, add 17 times the volume of the mixture with deionized water, boil it at 100°C for 70 minutes, and filter after it is cooled to room temperature to obtain a boiled liquid. Concentrate by evaporation under reduced pressure to 18% of the original volume, then add the salt and cooking wine in the aforementioned dipping materi...

Example Embodiment

[0043] Example 2

[0044] A method for preparing yak meat with good taste and good for improving sleep quality, which includes the following steps:

[0045] 1) Cleaning: Weigh an appropriate amount of yak buttocks and clean them with deionized water, and cut them into 4 cm long and 1 cm wide strips to obtain raw material A for use;

[0046] 2) Preparation of the dipping solution: Weigh the dipping material in parts by weight, and wash the ginger, green onion, torreya, platycodon, yuliren, chicory, jujube seed, and licorice in the aforementioned dipping material with deionized water, chop it, and mix well. Then put the aforementioned mixture into the pressure cooker, add 17 times the volume of the mixture with deionized water, boil it at 100°C for 70 minutes, and filter after it is cooled to room temperature to obtain a boiled liquid. Concentrate by evaporation under reduced pressure to 18% of the original volume, then add the salt and cooking wine in the aforementioned dipping mater...

Example Embodiment

[0056] Example 3

[0057] A method for preparing yak meat with good taste and good for improving sleep quality, which includes the following steps:

[0058] 1) Cleaning: Weigh an appropriate amount of yak buttocks and clean them with deionized water, and cut them into 4 cm long and 1 cm wide strips to obtain raw material A for use;

[0059] 2) Preparation of the dipping solution: Weigh the dipping material in parts by weight, and wash the ginger, green onion, torreya, platycodon, yuliren, chicory, jujube seed, and licorice in the aforementioned dipping material with deionized water, chop it, and mix well. Then put the aforementioned mixture into the pressure cooker, add 17 times the volume of the mixture with deionized water, boil it at 100°C for 70 minutes, and filter after it is cooled to room temperature to obtain a boiled liquid. Concentrate by evaporation under reduced pressure to 18% of the original volume, then add the salt and cooking wine in the aforementioned dipping mater...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23L33/105
CPCA23L13/72A23L13/428A23L33/105A23V2002/00A23V2200/31A23V2200/322
Inventor 张洋
Owner 张洋
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