Processing method of meat product

A processing method and technology for meat products, which are applied in the directions of food drying, food freezing, food ultrasonic treatment, etc., can solve the problems of poor taste of yak meat and poor storage stability of meat products, so as to improve the taste, promote the protection effect, and avoid repeated use. drain effect

Inactive Publication Date: 2020-11-17
唐美荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for processing meat products to solve technical problems such as poor taste of yak meat and poor storage stability of meat products.

Method used

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  • Processing method of meat product

Examples

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Effect test

Embodiment 1

[0034] A method for processing meat products. First, fresh yak meat is refrigerated until the internal and external temperatures are both 0°C, and then a material liquid of the same temperature is injected into the yak meat, vacuum-tumbled, and then dipped and fermented in the fermentation liquid, and the yak meat is taken out. Vacuum packaging can be done; wherein, the preparation method of the feed liquid is as follows:

[0035] (A) First peel and remove 1 kg of green papaya and cut it into papaya pieces, then add the papaya pieces and 0.4 kg of washed fresh seabuckthorn fruit into water, mash them into a pulp, and perform the first ultrasonic vibration treatment to obtain a mixed pulp material;

[0036] (B) 8kg of fresh wild kudzu root is then cleaned and cut into evenly thick kudzu root slices and packed into an explosion tank for steam explosion, then mixed with the mixed slurry obtained in step (A), and subjected to the second ultrasonic vibration treatment, vacuum Free...

Embodiment 2

[0052] A method for processing meat products. First, fresh yak meat is refrigerated until the internal and external temperatures are both 5° C., and then a material liquid of the same temperature is injected into the yak meat, vacuum-tumbled, and then dipped and fermented in the fermentation liquid, and the yak meat is taken out. Vacuum packaging can be done; wherein, the preparation method of the feed liquid is as follows:

[0053] (A) First peel and remove 1 kg of green papaya and cut it into papaya pieces, then add the papaya pieces and 0.2 kg of washed fresh sea buckthorn fruit into water, mash them into a pulp, and perform the first ultrasonic vibration treatment to obtain a mixed pulp material;

[0054] (B) 10kg of fresh wild kudzu root is then cleaned and cut into evenly thick kudzu root slices and packed into an explosion tank for steam explosion, then mixed with the mixed slurry obtained in step (A), and subjected to the second ultrasonic vibration treatment, vacuum ...

Embodiment 3

[0070] A method for processing meat products. Firstly, fresh yak meat is refrigerated until the internal and external temperatures are both 2°C, and then a material solution of the same temperature is injected into the yak meat, vacuum-tumbled, and then dipped and fermented in the fermentation liquid, and the yak meat is taken out. Vacuum packaging can be done; wherein, the preparation method of the feed liquid is as follows:

[0071] (A) First peel and remove 1 kg of green papaya and cut into papaya pieces, then add the papaya pieces and 0.3 kg of washed fresh sea buckthorn fruit into water, mash them into pulp, and perform the first ultrasonic vibration treatment to obtain a mixed pulp material;

[0072] (B) Then 9kg of fresh wild kudzu root is washed and cut into evenly thick kudzu root slices and packed into an explosion tank for steam explosion, then mixed with the mixed slurry obtained in step (A), and subjected to ultrasonic vibration treatment for the second time, vacu...

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Abstract

The invention provides a processing method of a meat product. The method comprises the following steps that fresh yak meat is refrigerated until the internal and external temperatures are 0-5 DEG C, feed liquid with the same temperature is injected into the yak meat, vacuum tumbling is carried out, immersion fermentation is carried out in fermentation liquid, the yak meat is taken out, and vacuumpackaging is carried out to obtain a yak meat product with favorable mouthfeel and good storage stability. The method is technically characterized by preparing the feed liquid and the fermentation liquid, wherein the feed liquid is prepared from green papaya, hippophae rhamnoides fruits, wild radix puerariae and the like as raw materials, and the fermentation liquid is prepared from quinoa, yak milk, okra and the like as raw materials through mixed fermentation of aspergillus oryzae and acetobacter pasteurianus.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for processing meat products. Background technique [0002] The yak is a unique breed of cattle in the alpine grasslands of Tibet. It is mainly distributed in the Himalayas and the Qinghai-Tibet Plateau. It is a unique semi-wild and semi-primitive rare animal that grows in an environment without any pollution. It has strong disease resistance, strong stress resistance, and gregariousness. It has the advantages of strong sex, wide appetite, resistance to hunger and thirst, and resistance to extensive feeding. Yak meat is known as the "crown of beef" and is a semi-wild natural green food. Yak meat is delicious, with high protein (58.7% higher than cattle), low fat (69.8% lower than cattle), and low calorie (19.7% lower than cattle). %), multiple amino acids (more than 2 kinds of cattle) and other characteristics, the protein content of yak meat is as high ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23B4/20A23L5/30
CPCA23B4/20A23V2002/00A23L5/32A23L13/42A23L13/72A23L13/74A23V2300/48A23V2300/10A23V2300/20A23V2200/14
Inventor 唐美荣
Owner 唐美荣
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