Highland barley yak meat sausage and making method thereof
By mixing yak meat with raw barley and other raw materials in a specific proportion and making barley yak sausages such as marination, stir-frying and enema, it solves the problem of difficult to develop products in the existing technology that are nutritious, good in color, delicious and long shelf life, and achieves large-scale production and high edible value.
Patent Information
- Application Number
- CN202510069377.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-16
- Publication Date
- 2025-04-11
AI Technical Summary
It is difficult for the prior art to develop highland barley yak sausages that are rich in nutrients, good in color, delicious taste and long shelf life in large-scale production, and the product does not need to add additional nutrients and pigments.
By mixing yak meat with barley, potato starch, white sugar, salt, white wine, red yak powder and water in a specific proportion, and steaming until half-cooked, frying or grilling, forming barley yak meat sausage.
The large-scale production of highland yak sausages has been achieved. The product is rich in nutrition, good in color, delicious in taste, long shelf life, and no additional substances and pigments are required, which has high edible value and economic benefits.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, relates to a green food processing method, and particularly relates to a highland barley yak sausage and a preparation method thereof. Background Art
[0002] Highland barley is a dominant crop on the Qinghai-Tibet Plateau. It is low in calories, high in protein, has a full range of amino acids, and is rich in minerals and vitamins. Highland barley has rich nutritional value and outstanding medical and health care effects. According to the "Supplement to Materia Medica", highland barley can relieve qi and relieve stomach discomfort, strengthen the essence and increase strength, remove dampness and induce sweating, and stop diarrhea. The Tibetan medical classic "Jingzhu Materia Medica" even regards highland barley as an important medicine for the treatment of various diseases.
[0003] Because yaks grow on the plateau, Qinghai yaks are strong and have strong resistance to cold and hunger. Yak meat is fresh, fragrant and delicious, and has high nutritional value. Yak meat has high protein content, low fat content, and rich minerals and vitamins. At present, yak meat is mostly used for the development and utilization of its own food. If it is mixed with other crops and added for use, it can reduce costs, improve the edible value and economic value of yak meat, and play a role in promoting new technologies.
[0004] Therefore, research on yak sausage or new derivative products of highland barley is expected to increase the nutritional value and flavor of highland barley or yak beef, be more in line with modern consumption concepts, increase economic value, and drive the green production development of local agriculture. Summary of the invention
[0005] The main purpose of the present invention is to provide a highland barley yak sausage that can be produced on a large scale. The highland barley yak sausage is rich in nutrition, good in color, delicious, and has a long shelf life. It is easy to store and transport, does not require the addition of additional nutrients and pigments, is an organic green product, has high edible value, and can be produced on a large scale. The social and economic benefits are considerable, which drives the green development of the industry.
[0006] The technical solution adopted by the present invention is as follows:
[0007] The invention provides highland barley yak beef sausage, which is prepared from the following raw materials by mass fraction: 65-75% of yak beef, 8-12% of highland barley, 3-8% of potato starch, 3-5% of white sugar, 1-3% of salt, 1-3% of white wine, 0.3-0.5% of red yeast rice powder and 3-5% of water.
[0008] As a preferred embodiment of the present invention, the highland barley yak beef sausage is made of the following raw materials by mass fraction: 72.5% yak beef, 10% highland barley, 6.0% potato starch, 4% white sugar, 2.0% salt, 2% white wine, 0.5% red yeast rice powder, and 3% water.
[0009] The present invention also provides a method for preparing the highland barley yak beef sausage, comprising the following steps:
[0010] Take yak meat, remove the blood and mutton smell, and chop it into meat paste;
[0011] Take yak meat puree, potato starch, white sugar, salt, white wine, red yeast rice powder and water according to the proportion, mix and marinate to obtain marinated meat filling;
[0012] Mix the fried highland barley kernels with the marinated meat filling and make sausage;
[0013] The sausage is steamed until half cooked, fried or baked, and vacuum packed to obtain the highland barley yak sausage.
[0014] As a preferred embodiment of the present invention, the method of frying highland barley kernels is to fry the highland barley kernels repeatedly over a low fire to emit highland barley fragrance.
[0015] As a preferred embodiment of the present invention, the steaming to half-cooked is to steam the stuffed sausage at 100° C. for 5 to 8 minutes.
[0016] As a preferred embodiment of the present invention, the frying is to fry the steamed sausage until half cooked until golden brown.
[0017] As a preferred embodiment of the present invention, the baking is to bake the half-cooked sausage at 170-200° C. for 8-10 minutes.
[0018] As a preferred embodiment of the present invention, before enema, the casing is first soaked in boiling water for 20 to 40 minutes, and then soaked in alcohol for 8 to 12 minutes to soften the casing and remove odor.
[0019] As a preferred embodiment of the present invention, the packaged highland barley yak sausage is stored under refrigerated conditions of 0-4°C.
[0020] The main features and advantages of the present invention are:
[0021] The invention adds highland barley kernel to yak meat, that is, carbohydrates are added on the basis of high protein, thereby improving the nutrient ratio. The method uses stir-frying to significantly increase the aroma of highland barley, and uses frying or roasting to fully exert the fresh taste of yak meat and the aroma of highland barley, presenting good color characteristics. The prepared product has good quality, good color, convenient eating, long shelf life, and is easy to store and transport.
[0022] The highland barley yak beef sausage provided by the invention does not add any additional substances or pigments, is an organic green product, and has a very high edible value; at the same time, it can be produced on a large scale, has considerable social and economic benefits, and can drive the green development of the industry. DETAILED DESCRIPTION
[0023] The present invention will be further described below in conjunction with the examples. It should be understood that these examples are only used to illustrate the present invention, but not to limit the scope of the present invention.
[0024] Highland barley is a dominant crop on the Qinghai-Tibet Plateau. It is low in calories, high in protein, has a full range of amino acids, and is rich in minerals and vitamins. Highland barley has rich nutritional value and outstanding medical and health functions. Yak meat is fresh, fragrant and delicious, with high protein content, low fat content, and rich minerals and vitamins. Research on yak sausage or new derivative products of highland barley is expected to increase the nutritional value and flavor of highland barley or yak meat, which is more in line with modern consumption concepts, increase economic value, and drive the development of green production in local agriculture.
[0025] The invention provides highland barley yak beef sausage, which is prepared from the following raw materials by mass fraction: 65-75% of yak beef, 8-12% of highland barley, 3-8% of potato starch, 3-5% of white sugar, 1-3% of salt, 1-3% of white wine, 0.3-0.5% of red yeast rice powder and 3-5% of water.
[0026] The invention adds highland barley kernels to yak meat, improves the nutrient ratio, significantly increases the aroma of highland barley by frying during the production process, and fully exerts the fresh taste and aroma of yak meat by frying or roasting, presenting good color characteristics, and the prepared product has good quality, good color, convenient eating, long shelf life, and is easy to store and transport.
[0027] Example 1
[0028] The invention discloses highland barley yak sausage, which is prepared from the following raw materials by mass fraction: 65% yak meat, 12% highland barley kernel, 3% potato starch, 3% white sugar, 1% salt, 1% white wine, 0.3% red yeast rice powder, and water is added to 100%.
[0029] It is prepared according to the following steps:
[0030] 1. Selection of raw meat: Choose yak meat that has passed quarantine as raw material, and perform acid removal after slaughter. Select "leg meat", "tenderloin", "cucumber strips" and "neck meat". The fat-to-lean ratio should be controlled at 1:4. Wash the selected yak meat, remove the tendons and set aside.
[0031] Selection of highland barley kernels: Choose highland barley kernels with full grains and smooth surface;
[0032] 2. Soaking and washing: Add an appropriate amount of cooking wine to the yak meat, preferably enough to cover the yak meat, add an appropriate amount of ginger and green onion, and let it stand for 30 minutes to remove the blood and mutton smell. At the same time, wash the highland barley kernels until there is no sand or stone, let it stand for 15 minutes, and remove the remaining skin;
[0033] 3. Preparation of meat filling: Cut the raw meat into slices with a thickness of 1.0 cm horizontally, then lay the sliced meat samples flat on the chopping board, cut the beef into strips of 10 cm × 1.0 cm × 0.5 cm against the texture direction of the beef fibers, and chop the cut meat strips into meat paste;
[0034] 4. Marinate: Add 3% potato starch, 3% white sugar, 1% salt, 1% white wine, 0.3% red yeast rice powder and cold water according to the seasoning ratio; marinate for 30 minutes to fully marinate;
[0035] 5. Stir-frying highland barley kernels: After washing, pour the highland barley kernels into the heated pot, stir-fry repeatedly over low heat until the highland barley aroma is released;
[0036] 6. Mix the fillings: Mix the fried highland barley kernels with the ground meat fillings and mix thoroughly;
[0037] 7. Sausage enema: Put the fully mixed filling into the sausage enema machine for enema, tie a knot in the filled sausage, and poke holes with a toothpick to release air to facilitate the discharge of air and moisture. During the filling process, the shorter the filling time, the better. If the filling time is too long, the meat temperature will rise and the fat will heat up, resulting in reduced quality. Pay attention to the tightness of the sausage. If it is too loose, air will easily penetrate into it, causing the filling to deteriorate; if it is too tight, the filling will swell and cause the casing to rupture. Before use, the casing should be soaked in boiling water for 30 minutes, and then soaked in alcohol for 10 minutes to soften the casing, remove odors, and facilitate enema;
[0038] 8. Steam until half cooked and then fry or roast: Steam the yak sausage in a pot at 100℃ for 5 minutes, remove from the pot, drain in cold water, and fry in a frying pan until golden brown.
[0039] 9. Vacuum packaging: The freshly cooked sausage is placed to cool, and then packaged after it is completely cooled, using modified atmosphere packaging;
[0040] 10. Storage of finished products: The finished product is uniformly brown-red in color and should be stored in a refrigerated environment at 0°C.
[0041] Example 2
[0042] The invention discloses highland barley yak sausage, which is prepared from the following raw materials by mass fraction: 70% yak meat, 8% highland barley kernel, 8% potato starch, 5% white sugar, 3% salt, 3% white wine, 0.5% red yeast rice powder, and water is added to 100%.
[0043] It is prepared according to the following steps:
[0044] 1. Selection of raw meat: Choose yak meat that has passed quarantine as raw material, and perform acid removal after slaughter. Select "leg meat", "tenderloin", "cucumber strips" and "neck meat". The fat-to-lean ratio should be controlled at 1:4. Wash the selected yak meat, remove the tendons and set aside.
[0045] Selection of highland barley kernels: Choose highland barley kernels with full grains and smooth surface;
[0046] 2. Soaking and washing: Add an appropriate amount of cooking wine to the yak meat, preferably enough to cover the yak meat, add an appropriate amount of ginger and green onion, and let it stand for 30 minutes to remove the blood and mutton smell. At the same time, wash the highland barley kernels until there is no sand or stone, let it stand for 15 minutes, and remove the remaining skin;
[0047] 3. Preparation of meat filling: Cut the raw meat into slices with a thickness of 1.5 cm horizontally, then lay the sliced meat samples flat on the chopping board, cut the beef into strips of 10 cm × 1.5 cm × 1.0 cm against the texture direction of the beef fiber, and chop the cut meat strips into meat paste;
[0048] 4. Marinate: Add 8% potato starch, 5% white sugar, 3% salt, 3% white wine, 0.5% red yeast rice powder and cold water according to the seasoning ratio; marinate for 30 minutes to fully marinate;
[0049] 5. Stir-frying highland barley kernels: After washing, pour the highland barley kernels into the heated pot, stir-fry repeatedly over low heat until the highland barley aroma is released;
[0050] 6. Mix the fillings: Mix the fried highland barley kernels with the ground meat fillings and mix thoroughly;
[0051] 7. Sausage enema: Put the fully mixed filling into the sausage enema machine for enema, tie a knot in the filled sausage, and poke holes with a toothpick to release air to facilitate the discharge of air and moisture. During the filling process, the shorter the filling time, the better. If the filling time is too long, the meat temperature will rise and the fat will heat up, resulting in reduced quality. Pay attention to the tightness of the sausage. If it is too loose, air will easily penetrate into it, causing the filling to deteriorate; if it is too tight, the filling will swell and cause the casing to rupture. Before use, the casing should be soaked in boiling water for 30 minutes, and then soaked in alcohol for 10 minutes to soften the casing, remove odors, and facilitate enema;
[0052] 8. Steam until half cooked, then fry or roast. Put the yak sausage into a pot and steam at 100℃ for 5 minutes. Take it out, put it in cold water, drain it, and fry it in a frying pan until golden brown.
[0053] 9. Vacuum packaging: The freshly cooked sausage is placed to cool, and then packaged after it is completely cooled, using modified atmosphere packaging;
[0054] 10. Storage of finished products: The finished product is uniformly brown-red in color and should be stored in a refrigerator at 4°C.
[0055] Example 3
[0056] The invention discloses highland barley yak sausage, which is prepared from the following raw materials by mass fraction: 72.5% yak meat, 10% highland barley kernel, 6.0% potato starch, 4% white sugar, 2.0% salt, 2% white wine, 0.5% red yeast rice powder, and water supplemented to 100%.
[0057] It is prepared according to the following steps:
[0058] 1. Selection of raw meat: Choose yak meat that has passed quarantine as raw material, and perform acid removal after slaughter. Select "leg meat", "tenderloin", "cucumber strips" and "neck meat". The fat-to-lean ratio should be controlled at 1:4. Wash the selected yak meat, remove the tendons and set aside.
[0059] Selection of highland barley kernels: Choose highland barley kernels with full grains and smooth surface;
[0060] 2. Soaking and washing: Add an appropriate amount of cooking wine to the yak meat, preferably enough to cover the yak meat, add an appropriate amount of ginger and green onion, and let it stand for 30 minutes to remove the blood and mutton smell. At the same time, wash the highland barley kernels until there is no sand or stone, let it stand for 15 minutes, and remove the remaining skin;
[0061] 3. Preparation of meat filling: Cut the raw meat into slices with a thickness of 1.2 cm horizontally, then lay the sliced meat samples flat on the chopping board, cut the beef into strips of 10 cm × 1.2 cm × 0.8 cm against the texture direction of the beef fibers, and chop the cut meat strips into meat paste;
[0062] 4. Marinate: according to the seasoning ratio, add potato starch: 6.0%; white sugar: 4%; salt: 2.0%; white wine: 2%; red yeast rice powder: 0.5%; cold water: 3%; marinate for 30 minutes to fully marinate;
[0063] 5. Stir-frying highland barley kernels: After washing, pour the highland barley kernels into the heated pot, stir-fry repeatedly over low heat until the highland barley aroma is released;
[0064] 6. Mix the fillings: Mix the fried highland barley kernels with the ground meat fillings and mix thoroughly;
[0065] 7. Sausage enema: Put the fully mixed filling into the sausage enema machine for enema, tie a knot in the filled sausage, and poke holes with a toothpick to release air to facilitate the discharge of air and moisture. During the filling process, the shorter the filling time, the better. If the filling time is too long, the meat temperature will rise and the fat will heat up, resulting in reduced quality. Pay attention to the tightness of the sausage. If it is too loose, air will easily penetrate into it, causing the filling to deteriorate; if it is too tight, the filling will swell and cause the casing to rupture. Before use, the casing should be soaked in boiling water for 30 minutes, and then soaked in alcohol for 10 minutes to soften the casing, remove odors, and facilitate enema;
[0066] 8. Steam until half cooked, then fry or roast. Put the yak sausage into a pot and steam at 100℃ for 5 minutes. Take it out, put it in cold water, drain it, and fry it in a frying pan until golden brown.
[0067] 9. Vacuum packaging: The freshly cooked sausage is placed to cool, and then packaged after it is completely cooled, using modified atmosphere packaging;
[0068] 10. Storage of finished products: The finished product is uniformly brown-red in color and should be stored in a refrigerator at 4°C.
[0069] Example 4
[0070] The invention discloses highland barley yak beef sausage, which is composed of the following raw materials by mass fraction: 72.5% of yak beef, 10% of highland barley kernel, 6.0% of potato starch, 4% of white sugar, 2.0% of salt, 2% of white wine, 0.5% of red yeast rice powder and 3% of water.
[0071] It is prepared according to the following steps:
[0072] 1. Selection of raw meat: Choose yak meat that has passed quarantine as raw material, and perform acid removal after slaughter. Select "leg meat", "tenderloin", "cucumber strips" and "neck meat". The fat-to-lean ratio should be controlled at 1:4. Wash the selected yak meat, remove the tendons and set aside.
[0073] Selection of highland barley kernels: Choose highland barley kernels with full grains and smooth surface;
[0074] 2. Soaking and washing: Add an appropriate amount of cooking wine to the yak meat, preferably enough to cover the yak meat, add an appropriate amount of ginger and green onion, and let it stand for 30 minutes to remove the blood and mutton smell. At the same time, wash the highland barley kernels until there is no sand or stone, let it stand for 15 minutes, and remove the remaining skin;
[0075] 3. Preparation of meat filling: Cut the raw meat into slices with a thickness of 1.5 cm horizontally, then lay the sliced meat samples flat on the chopping board, cut the beef into strips of 10 cm × 1.0 cm × 0.5 cm against the texture direction of the beef fibers, and chop the cut meat strips into meat paste;
[0076] 4. Marinate: according to the seasoning ratio, add potato starch: 6.0%; white sugar: 4%; salt: 2.0%; white wine: 2%; red yeast rice powder: 0.5%; cold water: 3%; marinate for 30 minutes to fully marinate;
[0077] 5. Stir-frying highland barley kernels: After washing, pour the highland barley kernels into the heated pot, stir-fry repeatedly over low heat until the highland barley aroma is released;
[0078] 6. Mix the fillings: Mix the fried highland barley kernels with the ground meat fillings and mix thoroughly;
[0079] 7. Sausage enema: Put the fully mixed filling into the sausage enema machine for enema, tie a knot in the filled sausage, and poke holes with a toothpick to release air to facilitate the discharge of air and moisture. During the filling process, the shorter the filling time, the better. If the filling time is too long, the meat temperature will rise and the fat will heat up, resulting in reduced quality. Pay attention to the tightness of the sausage. If it is too loose, air will easily penetrate into it, causing the filling to deteriorate; if it is too tight, the filling will swell and cause the casing to rupture. Before use, the casing should be soaked in boiling water for 30 minutes, and then soaked in alcohol for 10 minutes to soften the casing, remove odors, and facilitate enema;
[0080] 8. Steam until half cooked, then fry or bake. Steam the yak sausage in a pot at 100℃ for 8 minutes, remove from the pot, drain in cold water, and bake in an oven at 170℃ for 10 minutes.
[0081] 9. Vacuum packaging: The freshly cooked sausage is placed to cool, and then packaged after it is completely cooled, using modified atmosphere packaging;
[0082] 10. Storage of finished products: The finished product is uniformly brown-red in color and should be stored in a refrigerated environment at 0°C.
[0083] Example 5
[0084] The invention discloses highland barley yak beef sausage, which is composed of the following raw materials by mass fraction: 75% yak beef, 10% highland barley kernel, 4.0% potato starch, 4% white sugar, 2.0% salt, 2% white wine, 0.5% red yeast rice powder and 2.5% water.
[0085] It is prepared according to the following steps:
[0086] 1. Selection of raw meat: Choose yak meat that has passed quarantine as raw material, and perform acid removal after slaughter. Select "leg meat", "tenderloin", "cucumber strips" and "neck meat". The fat-to-lean ratio should be controlled at 1:4. Wash the selected yak meat, remove the tendons and set aside.
[0087] Selection of highland barley kernels: Choose highland barley kernels with full grains and smooth surface;
[0088] 2. Soaking and washing: Add an appropriate amount of cooking wine to the yak meat, preferably enough to cover the yak meat, add an appropriate amount of ginger and green onion, and let it stand for 30 minutes to remove the blood and mutton smell. At the same time, wash the highland barley kernels until there is no sand or stone, let it stand for 15 minutes, and remove the remaining skin;
[0089] 3. Preparation of meat filling: Cut the raw meat into slices with a thickness of 1.5 cm horizontally, then lay the sliced meat samples flat on the chopping board, cut the beef into strips of 10 cm × 1.0 cm × 1.0 cm against the texture direction of the beef fiber, and chop the cut meat strips into meat paste;
[0090] 4. Marinating: Add 4.0% potato starch, 4% white sugar, 2.0% salt, 2% white wine, 0.5% red yeast rice powder, and 2.5% water according to the seasoning ratio; marinate for 30 minutes to fully marinate;
[0091] 5. Stir-frying highland barley kernels: After washing, pour the highland barley kernels into the heated pot, stir-fry repeatedly over low heat until the highland barley aroma is released;
[0092] 6. Mix the fillings: Mix the fried highland barley kernels with the ground meat fillings and mix thoroughly;
[0093] 7. Sausage enema: Put the fully mixed filling into the sausage enema machine for enema, tie a knot in the filled sausage, and poke holes with a toothpick to release air to facilitate the discharge of air and moisture. During the filling process, the shorter the filling time, the better. If the filling time is too long, the meat temperature will rise and the fat will heat up, resulting in reduced quality. Pay attention to the tightness of the sausage. If it is too loose, air will easily penetrate into it, causing the filling to deteriorate; if it is too tight, the filling will swell and cause the casing to rupture. Before use, the casing should be soaked in boiling water for 30 minutes, and then soaked in alcohol for 10 minutes to soften the casing, remove odors, and facilitate enema;
[0094] 8. Steam until half cooked, then fry or bake. Steam the yak sausage in a pot at 100℃ for 5 minutes, remove from the pot, drain in cold water, and bake in an oven at 200℃ for 8 minutes.
[0095] 9. Vacuum packaging: The freshly cooked sausage is placed to cool, and then packaged after it is completely cooled, using modified atmosphere packaging;
[0096] 10. Storage of finished products: The finished product is uniformly brown-red in color and should be stored in a refrigerated environment at 0°C.
[0097] The highland barley yak sausages prepared in Examples 1 to 5 have good taste, good color, long shelf life (30 days at 0 to 4°C and 180 days at -20°C), are convenient to eat, and are easy to store and transport. They are green organic foods without adding additional substances and pigments, have high edible value, and have considerable social and economic benefits.
[0098] The above descriptions are only the basic principles and preferred embodiments of the present invention. The present invention is not limited to the above forms. Any improvements, equivalent substitutions and modifications made to the above embodiments based on the technical essence of the present invention are still within the scope of the technical solution of the present invention.
Claims
1. A highland barley yak sausage, characterized in that: The invention is prepared from the following raw materials by mass fraction: 65-75% of yak meat, 8-12% of highland barley kernel, 3-8% of potato starch, 3-5% of white sugar, 1-3% of salt, 1-3% of white wine, 0.3-0.5% of red yeast rice powder and 3-5% of water.
2. The highland barley yak sausage according to claim 1, characterized in that: The highland barley yak sausage is made of the following raw materials by mass fraction: 72.5% of yak meat, 10% of highland barley kernels, 6.0% of potato starch, 4% of white sugar, 2.0% of salt, 2% of white wine, 0.5% of red yeast rice powder and 3% of water.
3. A method for making highland barley yak sausage according to claim 1, characterized in that: The following steps are involved: Take yak meat, remove the blood and mutton smell, and chop it into meat paste; Take yak meat puree, potato starch, white sugar, salt, white wine, red yeast rice powder and water according to the proportion, mix and marinate to obtain marinated meat filling; Mix the fried highland barley kernels with the marinated meat filling and make sausage; The sausage is steamed until half cooked, fried or baked, and vacuum packed to obtain the highland barley yak sausage.
4. The method for making highland barley yak sausage according to claim 3, characterized in that: Fried highland barley kernels are made by repeatedly frying the highland barley kernels until they emit a highland barley aroma.
5. The method for making highland barley yak sausage according to claim 3, characterized in that: The steaming to half-cooked is to steam the stuffed sausage at 100° C. for 5 to 8 minutes.
6. The method for making highland barley yak sausage according to claim 5, characterized in that: The frying process is to fry the half-cooked sausage until it is golden.
7. The method for making highland barley yak sausage according to claim 5, characterized in that: The baking process is to bake the half-cooked sausage at 170-200° C. for 8-10 minutes.
8. The method for making highland barley yak sausage according to claim 3, characterized in that: Before enema, soak the casing in boiling water for 20 to 40 minutes, and then soak it in alcohol for 8 to 12 minutes to soften the casing and remove odor.
9. The method for making highland barley yak sausage according to claim 3, characterized in that: The packaged highland barley yak sausage is stored under 0-4°C refrigeration conditions.