Preparation method of yak meat product

Abstract

The invention relates to the technical field of yak meat processing, in particular to a preparation method of a yak meat product. The preparation method comprises the following steps: S1, selecting and pretreating a base material: selecting fresh yak meat, cutting the fresh yak meat into slices with uniform thickness, washing and draining to obtain the base material; s2, pickling treatment: preparing pickling liquid, and putting the base material into the pickling liquid; in the pickling link of yak meat preparation, the first lifting liquid prepared after corn fermentation is added into the pickling liquid, the first lifting liquid contains lactic acid and protease, the lactic acid and the protease can generate effects on muscle fibers of yak meat in the pickling process, the pH value environment in the meat is reduced, and the meat quality is improved; according to the preparation method, the electric charge distribution and interaction force among protein molecules are changed, muscle fibrin begins to stretch and loosen, the meat is tender and smooth, the toughness of the meat is reduced, meanwhile, the osmotic pressure of muscle cells of the yak meat can be changed, and the yak meat can better keep moisture in the cooking preparation process.

Description

Technical Field

[0001] The invention relates to the technical field of yak meat processing, in particular to a method for preparing yak meat products. Background Art

[0002] Yaks belong to the order Artiodactyla, family Bovidae, subfamily Bovinae, genus Bos. Yaks mostly live in the Qinghai-Tibet Plateau and the surrounding high-altitude and cold areas above 3,000 meters above sea level in China. Yaks are one of the main livestock in the plateau pastoral areas. Yaks have no labor in their lives and are in a semi-wild grazing mode following water and grass. During grazing, yaks can consume a large amount of precious Chinese herbal medicines such as Cordyceps sinensis and Fritillaria. Therefore, yak meat has the characteristics of high protein content, low fat, and rich active ingredients.

[0003] In the prior art, such as Chinese patent: CN116849335A, a matsutake yak beef and a preparation method thereof, comprises the following raw materials by mass fraction: 120-280 parts of yak beef, 40-80 parts of matsutake, and 20-40 parts of plant spices, wherein the plant spices are one or more combinations of garlic, onion, pepper, and cloves, and comprises the following preparation steps: S301, trimming, manually trimming the yak beef, removing excess fat and meat film, and marinating, S302, low-temperature cooking, using a low-temperature cooking process to warm the marinated yak beef and then adding it to the cooking, S303, stewing, stewing the yak beef in matsutake and matsutake cooking soup.

[0004] Although the above patents cook yak beef with matsutake mushrooms at low temperature without additives and are healthier, the muscle fibers of yak beef are relatively thick and long, which makes it difficult to soften the muscle fibers of yak beef during the preparation process, resulting in yak beef always maintaining high toughness, resulting in firm meat and difficult chewing, which is difficult to meet consumers' demand for a fresh and tender taste. Based on this, the present invention provides a method for preparing yak beef products. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing yak meat products. The yak meat products prepared by the present invention have good eating texture and taste.

[0006] To achieve the above object, the present invention provides the following technical solution: a method for preparing yak meat products, comprising the following steps:

[0007] S1. Selection and pretreatment of base material: fresh yak meat is selected, cut into slices of uniform thickness, washed, drained, and obtained as base material;

[0008] S2, pickling treatment: preparing a pickling liquid, placing the base material into the pickling liquid, and pickling at 2 to 4° C. for 24 to 36 hours to obtain a first raw material;

[0009] S3, stir-frying: adding the first raw material into a wok, adding the first seasoning and the second seasoning and stir-frying, wherein the mass ratio of the first raw material, the first seasoning and the second seasoning is 1:0.2:0.1, wherein the stir-frying temperature is 120-160° C., and the duration is 8-12 min, to obtain the second raw material;

[0010] S4. Steaming treatment: add the second raw material into a stew pot, add water, the mass ratio of the second raw material to water is 1:1.5, boil after adding cold water, turn to low heat, start timing from boiling, and continue stewing on low heat for 1 to 2 hours to obtain yak meat products.

[0011] Preferably, in step S1, the pretreatment of yak beef includes removing surface fascia, fat, and impurities, and cutting the yak beef into slices with a thickness of 3 to 5 mm.

[0012] Preferably, in step S2, the mass ratio of the base material to the pickling liquid is 1:(1-1.4), wherein the pickling material consists of the first enhancing material, the second enhancing material, salt, white sugar, cooking wine, light soy sauce, pepper, star anise, cinnamon, bay leaves, ginger and garlic, and the mass ratio thereof is 3:2:0.3:0.2:1:0.5:0.1:0.2:0.2:0.1:0.1:0.1.

[0013] Preferably, the preparation of the first lifting material comprises the following steps:

[0014] Step 1: Select fresh corn kernels, soak them in water for 12 to 16 hours, wash and drain them after soaking to obtain corn raw materials;

[0015] Step 2: Put the corn raw material in a stainless steel pot, add water and cook until cooked corn is obtained;

[0016] Step 3: After the cooked corn is dried, add the cooked corn to a fermentation container, add warm water, the temperature of the warm water is 30-40° C., the mass ratio of the cooked corn to the warm water is 1:1.2, cover the opening of the fermentation container with clean gauze, and ferment at room temperature for 3-5 days to obtain a fermented material;

[0017] Step 4: Put the fermented material into a juicer, add water and lemon juice, the mass ratio of the fermented material, water and lemon juice is 1.5:1:0.1, filter after juicing, and obtain the first upgraded material for standby use.

[0018] Preferably, in step 2, the stainless steel pot is equipped with a stirring device with a stirring speed of 8 to 12 r / min.

[0019] Preferably, the mesh size of the filter used for filtration in step 4 is 80 to 100.

[0020] Preferably, the first seasoning is salad oil, and the second seasoning is made of cooking wine, light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon and bay leaves, and the mass ratio thereof is 4:3:2:1:1:0.8:0.5.

[0021] Preferably, the preparation of the second lifting material comprises the following steps:

[0022] Step 1: Select high-quality dried cranberries;

[0023] Step 2: Add high-quality dried cranberries into a grinder at a speed of 10,000 to 15,000 r / min for 1 to 3 minutes, and sieve through a sieve to obtain powder;

[0024] Step 3: Put the powder into a mixer, add water, wherein the mass ratio of the powder to water is 1:(4-6), and start the mixer to obtain the second lifting material.

[0025] Preferably, in step 3, the mesh size of the sieve is 80-100.

[0026] Preferably, the power of the stirrer is 1500-2000 r / min, and the treatment lasts for 3-5 min.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] 1. The present invention adds a first enhancing liquid made by fermenting corn to the pickling liquid during the pickling process of preparing yak beef. The first enhancing liquid contains lactic acid and protease. These ingredients can act on the muscle fibers of the yak beef during the pickling process, reduce the pH environment inside the meat, change the charge distribution and interaction force between protein molecules, and the muscle fiber protein begins to stretch and loosen, making the meat more tender and smooth and reducing its toughness. At the same time, the osmotic pressure of the yak beef muscle cells can be changed, and the yak beef can better retain moisture during the steaming preparation process.

[0029] 2. The present invention adds a second enhancing liquid made of ground dried cranberries into the pickling liquid during the pickling process of preparing yak beef. The cell structure of the dried cranberries is destroyed by grinding, and the vitamin C, terpenoid compounds, esters and anthocyanins inside the cranberries can be more fully released. After being mixed with water, the pickling liquid is added. During the pickling process, the vitamin C, terpenoid compounds, esters and anthocyanins penetrate into the meat, making the color of the yak beef more ruddy and natural. At the same time, the aroma of terpenoid compounds and esters can penetrate into the muscle fibers of the yak beef, thereby increasing the flavor of the prepared yak beef. DETAILED DESCRIPTION

[0030] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0031] In order to enable those skilled in the art to better understand the solution of the present application, the technical solution in the embodiments of the present application is described clearly and completely.

[0032] The raw materials used in the present invention are all commercially available raw materials.

[0033] Example 1

[0034] The method for preparing yak beef products comprises the following steps:

[0035] S1. Selection and pretreatment of base material: fresh yak meat is selected, cut into slices of uniform thickness, washed, drained, and obtained as base material;

[0036] S2, pickling treatment: preparing a pickling liquid, placing the base material into the pickling liquid, and pickling at 24° C. for 24 hours to obtain a first raw material;

[0037] S3, stir-frying: adding the first raw material into a wok, adding the first seasoning and the second seasoning and stir-frying, the mass ratio of the first raw material, the first seasoning and the second seasoning is 1:0.2:0.1, wherein the stir-frying temperature is 120° C., and the duration is 8 min, to obtain the second raw material;

[0038] S4. Steaming treatment: add the second raw material into a stew pot, add water, the mass ratio of the second raw material to water is 1:1.5, boil after adding cold water, turn to low heat, start timing from boiling, and continue stewing on low heat for 1 hour to obtain yak meat products.

[0039] Preferably, in step S1, the pretreatment of yak beef includes removing surface fascia, fat, and impurities, and cutting the yak beef into slices with a thickness of 3 mm.

[0040] Preferably, in step S2, the mass ratio of the base material to the marinating liquid is 1:1, wherein the marinating material is composed of the first enhancing material, the second enhancing material, salt, white sugar, cooking wine, light soy sauce, pepper, star anise, cinnamon, bay leaves, ginger and garlic, and the mass ratio thereof is 3:2:0.3:0.2:1:0.5:0.1:0.2:0.2:0.1:0.1:0.1.

[0041] Preferably, the preparation of the first lifting material comprises the following steps:

[0042] Step 1, select fresh corn kernels, add water to soak for 12 minutes, wash and drain after soaking to obtain corn raw materials;

[0043] Step 2: Put the corn raw material in a stainless steel pot, add water and cook until cooked corn is obtained;

[0044] Step 3: After the cooked corn is dried, add the cooked corn to a fermentation container, add warm water, the temperature of the warm water is 30°C, the mass ratio of cooked corn to warm water is 1:1.2, cover the mouth of the fermentation container with clean gauze, and ferment at room temperature for 3 days to obtain a fermented material;

[0045] Step 4: Put the fermented material into a juicer, add water and lemon juice, the mass ratio of the fermented material, water and lemon juice is 1.5:1:0.1, filter after juicing, and obtain the first upgraded material for standby use.

[0046] Preferably, in step 2, the stainless steel pot is equipped with a stirring device with a stirring speed of 8 r / min.

[0047] Preferably, the mesh size of the filter used for filtration in step 4 is 80.

[0048] Preferably, the first seasoning is salad oil, and the second seasoning is made of cooking wine, light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon and bay leaves, and the mass ratio thereof is 4:3:2:1:1:0.8:0.5.

[0049] Preferably, the preparation of the second lifting material comprises the following steps:

[0050] Step 1: Select high-quality dried cranberries;

[0051] Step 2: Add high-quality dried cranberries into a grinder at a speed of 10,000 r / min for 1 minute, and sieve through a sieve to obtain powder;

[0052] Step 3: Put the powder into a blender, add water, wherein the mass ratio of the powder to water is 1:4, and start the blender to obtain the second lifting material.

[0053] Preferably, in step 3, the mesh size of the sieve is 80.

[0054] Preferably, the power of the stirrer is 1500 r / min, and the treatment is continued for 3 min.

[0055] Example 2

[0056] The preparation method of the yak beef product in this embodiment is basically the same as that in Example 1, except that the specific ratios of the raw materials used in the two are different. The specific ratios of the raw materials used in the yak beef product in this embodiment and the preparation process of the functional additives are as follows:

[0057] The method for preparing yak beef products comprises the following steps:

[0058] S1. Selection and pretreatment of base material: fresh yak meat is selected, cut into slices of uniform thickness, washed, drained, and obtained as base material;

[0059] S2, pickling treatment: preparing a pickling liquid, placing the base material into the pickling liquid, and pickling at 3° C. for 30 hours to obtain a first raw material;

[0060] S3, stir-frying: adding the first raw material into a wok, adding the first seasoning and the second seasoning and stir-frying, the mass ratio of the first raw material, the first seasoning and the second seasoning is 1:0.2:0.1, wherein the stir-frying temperature is 140° C., and the duration is 10 min, to obtain the second raw material;

[0061] S4. Steaming treatment: add the second raw material into a stew pot, add water, the mass ratio of the second raw material to water is 1:1.5, boil after adding cold water, turn to low heat, start timing from boiling, and continue stewing on low heat for 1.5 hours to obtain yak meat products.

[0062] Preferably, in step S1, the pretreatment of yak beef includes removing surface fascia, fat, and impurities, and cutting the yak beef into slices with a thickness of 4 mm.

[0063] Preferably, in step S2, the mass ratio of the base material to the marinating liquid is 1:1.2, wherein the marinating material is composed of the first enhancing material, the second enhancing material, salt, white sugar, cooking wine, light soy sauce, pepper, star anise, cinnamon, bay leaves, ginger and garlic, and the mass ratio thereof is 3:2:0.3:0.2:1:0.5:0.1:0.2:0.2:0.1:0.1:0.1.

[0064] Preferably, the preparation of the first lifting material comprises the following steps:

[0065] Step 1: Select fresh corn kernels, soak them in water for 14 hours, wash and drain them after soaking to obtain corn raw materials;

[0066] Step 2: Put the corn raw material in a stainless steel pot, add water and cook until cooked corn is obtained;

[0067] Step 3: After the cooked corn is dried, add the cooked corn to a fermentation container, add warm water, the temperature of the warm water is 30-40°C, the mass ratio of cooked corn to warm water is 1:1.2, cover the mouth of the fermentation container with clean gauze, and ferment at room temperature for 4 days to obtain a fermented material;

[0068] Step 4: Put the fermented material into a juicer, add water and lemon juice, the mass ratio of the fermented material, water and lemon juice is 1.5:1:0.1, filter after juicing, and obtain the first upgraded material for standby use.

[0069] Preferably, in step 2, the stainless steel pot is equipped with a stirring device with a stirring speed of 10 r / min.

[0070] Preferably, the mesh size of the filter used for filtration in step 4 is 90.

[0071] Preferably, the first seasoning is salad oil, and the second seasoning is made of cooking wine, light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon and bay leaves, and the mass ratio thereof is 4:3:2:1:1:0.8:0.5.

[0072] Preferably, the preparation of the second lifting material comprises the following steps:

[0073] Step 1: Select high-quality dried cranberries;

[0074] Step 2: Add high-quality dried cranberries into a grinder at a speed of 12500 r / min for 2 minutes, and sieve through a sieve to obtain powder;

[0075] Step 3: Put the powder into a mixer, add water, wherein the mass ratio of the powder to water is 1:5, and start the mixer to obtain the second lifting material;

[0076] Preferably, in step 3, the mesh size of the sieve is 90.

[0077] Preferably, the power of the stirrer is 1750 r / min, and the treatment is continued for 4 min.

[0078] Example 3

[0079] The preparation method of the yak beef product in this embodiment is basically the same as that in Example 1, except that the specific ratios of the raw materials used in the two are different. The specific ratios of the raw materials used in the yak beef product in this embodiment and the preparation process of the functional additives are as follows:

[0080] The method for preparing yak beef products comprises the following steps:

[0081] S1. Selection and pretreatment of base material: fresh yak meat is selected, cut into slices of uniform thickness, washed, drained, and obtained as base material;

[0082] S2, pickling treatment: preparing a pickling liquid, placing the base material into the pickling liquid, and pickling at 4° C. for 36 hours to obtain a first raw material;

[0083] S3, stir-frying: adding the first raw material into a wok, adding the first seasoning and the second seasoning and stir-frying, the mass ratio of the first raw material, the first seasoning and the second seasoning is 1:0.2:0.1, wherein the stir-frying temperature is 160° C., and the duration is 12 min, to obtain the second raw material;

[0084] S4. Steaming treatment: add the second raw material into a stew pot, add water, the mass ratio of the second raw material to water is 1:1.5, boil after adding cold water, turn to low heat, start timing from boiling, and continue stewing on low heat for 2 hours to obtain yak meat products.

[0085] Preferably, in step S1, the pretreatment of yak beef includes removing surface fascia, fat, and impurities, and cutting the yak beef into slices with a thickness of 5 mm.

[0086] Preferably, in step S2, the mass ratio of the base material to the marinating liquid is 1:1.4, wherein the marinating material is composed of the first enhancing material, the second enhancing material, salt, white sugar, cooking wine, light soy sauce, pepper, star anise, cinnamon, bay leaves, ginger and garlic, and the mass ratio thereof is 3:2:0.3:0.2:1:0.5:0.1:0.2:0.2:0.1:0.1:0.1.

[0087] Preferably, the preparation of the first lifting material comprises the following steps:

[0088] Step 1: Select fresh corn kernels, soak them in water for 16 hours, wash and drain them after soaking to obtain corn raw materials;

[0089] Step 2: Put the corn raw material in a stainless steel pot, add water and cook until cooked corn is obtained;

[0090] Step 3: After the cooked corn is dried, add the cooked corn to a fermentation container, add warm water, the temperature of the warm water is 40°C, the mass ratio of the cooked corn to the warm water is 1:1.2, cover the mouth of the fermentation container with clean gauze, and ferment at room temperature for 5 days to obtain a fermented material;

[0091] Step 4: Put the fermented material into a juicer, add water and lemon juice, the mass ratio of the fermented material, water and lemon juice is 1.5:1:0.1, filter after juicing, and obtain the first upgraded material for standby use.

[0092] Preferably, in step 2, the stainless steel pot is equipped with a stirring device with a stirring speed of 12 r / min.

[0093] Preferably, the mesh size of the filter used for filtration in step 4 is 100.

[0094] Preferably, the first seasoning is salad oil, and the second seasoning is made of cooking wine, light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon and bay leaves, and the mass ratio thereof is 4:3:2:1:1:0.8:0.5.

[0095] Preferably, the preparation of the second lifting material comprises the following steps:

[0096] Step 1: Select high-quality dried cranberries;

[0097] Step 2: Add high-quality dried cranberries into a grinder at a speed of 10,000 to 15,000 r / min for 3 minutes, and sieve through a sieve to obtain powder;

[0098] Step 3: Put the powder into a blender, add water, wherein the mass ratio of the powder to water is 1:6, and start the blender to obtain the second lifting material.

[0099] Preferably, in step 3, the mesh size of the sieve is 100.

[0100] Preferably, the power of the stirrer is 2000 r / min, and the treatment is continued for 5 min.

[0101] Comparative Example 1: The difference between this comparative example and Experiment 1 is that the pickling liquid in this comparative example does not contain the first enhancing material.

[0102] Comparative Example 2: The difference between this comparative example and Experiment 1 is that the pickling liquid in this comparative example does not contain the second enhancing material.

[0103] Comparative Example 3: The difference between this comparative example and Experiment 1 is that the pickling liquid in this comparative example does not contain the first and second lifting materials.

[0104] Performance test: The relevant taste and flavor of the yak meat products provided in Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were tested respectively.

[0105] In the test, 8 portions of steamed yak meat products were selected and eaten by 5 gourmets and 5 senior chefs. Their evaluation was as follows:

[0106] Taste test: Taste the steamed yak meat products and evaluate the tenderness, toughness and juice content of the yak meat. The evaluation results are scored on a scale of 1-10, with 10 being the best and 1 being the worst.

[0107] Taste test: Taste the steamed yak meat products and evaluate the aroma intensity and flavor of the yak meat. The evaluation results are scored from 1 to 10, with 10 being the best and 1 being the worst.

[0108] Test items taste Taste Total score Example 1 9.5 9.5 19 Example 2 9.9 9.9 19.8 Example 3 9.7 9.7 19.4 Comparative Example 1 9 6.8 15.8 Comparative Example 2 7 9 16 Comparative Example 3 7 6.8 13.8

[0109] By comparing and analyzing the relevant data in the table, it can be seen that the taste and flavor of the yak meat products prepared in Comparative Examples 1, 2, and 3 are lower than those in Examples 1, 2, and 3; this shows that the yak meat products obtained by this preparation process have better taste and flavor. This shows that the preparation method of yak meat products provided by the present invention has a broader market prospect and is more suitable for promotion.

[0110] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0111] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A method for preparing yak meat products, characterized in that: The following steps are involved: S1. Selection and pretreatment of base material: fresh yak meat is selected, cut into slices of uniform thickness, washed, drained, and obtained as base material; S2, pickling treatment: preparing a pickling liquid, placing the base material into the pickling liquid, and pickling at 2 to 4° C. for 24 to 36 hours to obtain a first raw material; S3, stir-frying: adding the first raw material into a wok, adding the first seasoning and the second seasoning and stir-frying, wherein the mass ratio of the first raw material, the first seasoning and the second seasoning is 1:0.2:0.1, wherein the stir-frying temperature is 120-160° C., and the duration is 8-12 min, to obtain the second raw material; S4. Steaming treatment: add the second raw material into a stew pot, add water, the mass ratio of the second raw material to water is 1:1.5, boil after adding cold water, turn to low heat, start timing from boiling, and continue stewing on low heat for 1 to 2 hours to obtain yak meat products.

2. The method for preparing yak beef products according to claim 1, characterized in that: In step S1, the yak beef is pre-processed by removing the surface fascia, fat, and impurities, and cutting the yak beef into slices with a thickness of 3 to 5 mm.

3. The method for preparing yak beef products according to claim 1, characterized in that: In step S2, the mass ratio of the base material to the pickling liquid is 1:(1-1.4), wherein the pickling material consists of the first enhancing material, the second enhancing material, salt, white sugar, cooking wine, light soy sauce, pepper, star anise, cinnamon, bay leaves, ginger and garlic, and the mass ratio thereof is 3:2:0.3:0.2:1:0.5:0.1:0.2:0.2:0.1:0.1:0.

1.

4. The method for preparing yak beef products according to claim 1, characterized in that: The preparation of the first lifting material comprises the following steps: Step 1: Select fresh corn kernels, soak them in water for 12 to 16 hours, wash and drain them after soaking to obtain corn raw materials; Step 2: Put the corn raw material in a stainless steel pot, add water and cook until cooked corn is obtained; Step 3: After the cooked corn is dried, add the cooked corn to a fermentation container, add warm water, the temperature of the warm water is 30-40° C., the mass ratio of the cooked corn to the warm water is 1:1.2, cover the opening of the fermentation container with clean gauze, and ferment at room temperature for 3-5 days to obtain a fermented material; Step 4: Put the fermented material into a juicer, add water and lemon juice, the mass ratio of the fermented material, water and lemon juice is 1.5:1:0.1, filter after juicing, and obtain the first upgraded material for standby use.

5. The method for preparing yak beef products according to claim 1, characterized in that: In the step 2, the stainless steel pot is equipped with a stirring device with a stirring speed of 8 to 12 r / min.

6. The method for preparing yak beef products according to claim 1, characterized in that: The mesh number of the filter used for filtering in step 4 is 80 to 100.

7. The method for preparing yak beef products according to claim 1, characterized in that: The first seasoning is salad oil, and the second seasoning is made of cooking wine, light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon and bay leaves, and the mass ratio thereof is 4:3:2:1:1:0.8:0.

5.

8. The method for preparing yak beef products according to claim 1, characterized in that: The preparation of the second lifting material comprises the following steps: Step 1: Select high-quality dried cranberries; Step 2: Add high-quality dried cranberries into a grinder at a speed of 10,000 to 15,000 r / min for 1 to 3 minutes, and sieve through a sieve to obtain powder; Step 3: Put the powder into a mixer, add water, wherein the mass ratio of the powder to water is 1:(4-6), and start the mixer to obtain the second lifting material.

9. The method for preparing yak beef products according to claim 1, characterized in that: In step 3, the mesh size of the sieve is 80 to 100.

10. The method for preparing yak beef products according to claim 1, characterized in that: The power of the mixer is 1500-2000 r / min, and the treatment lasts for 3-5 minutes.