A processing method for whole-cut yak meat crisps

Abstract

This invention discloses a processing method for whole-cut yak meat crisps, belonging to the food field, including the following steps: S1, taking fresh highland yak meat chunks and trimming them; S2, removing the acid from the trimmed highland yak meat chunks in an acid removal chamber; S3, placing the acid-removed highland yak meat chunks and seasoning liquid into a vacuum tumbler for vacuum tumbling; S4, after tumbling, transferring the highland yak meat chunks and remaining seasoning liquid into a vacuum marinating tank for vacuum marinating; S5, removing the seasoning liquid from the surface of the vacuum-marinated highland yak meat chunks and slicing them into meat slices along the muscle fiber direction; S6, spreading the meat slices flat on the mesh belt of a mesh belt dryer for four-stage baking to produce crisps; S7, after baking, transferring the crisps to a clean cooling room along the mesh belt for natural cooling. This invention achieves the production of crisps with protein ≥60%, crispness ≤100g, and shelf life ≥6 months under "0 additive" conditions.

Description

Technical Field

[0001] This invention belongs to the food industry, and specifically relates to a processing method for whole-cut yak meat crisps. Background Technology

[0002] Beef chips (thin and crispy) are a popular, high-protein, and convenient snack meat product, and their market share has continued to grow in recent years. Yak meat, in particular, is a good choice for a healthy diet because it is high in protein, low in fat, and rich in various trace elements.

[0003] CN116831270A discloses a processing method for yak meat crisps, including the following steps: S1: preparing yak meat and other auxiliary materials; S2: selecting, trimming, and mincing the meat, and mixing the other auxiliary materials; S3: mixing and seasoning, uniformly mixing the yak meat with the seasonings; S4: freezing, placing the seasoned meat paste into a mold, and freezing it with low-temperature or ultra-low-temperature liquid nitrogen to harden it into meat bricks; S5: slicing and shaping, slicing the yak meat while it is frozen; S6: drying, drying the moisture from the sliced ​​yak meat; S7: baking, baking the dried yak meat crisps; S8: cooling and packaging. Although this method solves the problem that "long-distance transportation using freezing methods, but unsuitable freezing methods can seriously damage its nutritional components and make it inconvenient to carry and popularize," and produces convenient yak meat crisps, CN116831270A has the following shortcomings: (1) The processing method in CN116831270A involves the addition of additives (such as antioxidants and preservatives), which does not conform to the "clean label" consumer trend, and the use of additives will mask the flavor and nutrition of the raw materials themselves.

[0004] (2) In CN116831270A, in order to transform irregular yak meat raw materials into highly malleable and uniform meat paste so that it can be easily packed into molds for freezing and shaping, and finally sliced ​​into regular-shaped crispy chips, the trimmed yak meat is minced into meat paste. However, mincing meat completely destroys the natural structure of muscle fibers, causing the final product to lose the "tearful" and chewy texture that the original jerky should have. The texture becomes powdery and close to that of biscuits. At the same time, the large contact area will accelerate fat oxidation, increasing the risk of the product developing a rancid taste and discoloration. Summary of the Invention

[0005] In view of the above problems, the present invention provides a processing method for whole-cut yak meat crisps, which aims to improve at least one of the problems mentioned in the background art.

[0006] The technical solution is: a processing method for whole-cut yak meat crisps, comprising the following steps: S1. Take fresh chunks of highland yak meat and trim them. S2, the trimmed pieces of highland yak meat are aged in the aging chamber; S3, put the aged highland yak meat chunks and seasoning liquid into a vacuum tumbler and tumble them together. S4. After tumbling, transfer the highland yak meat chunks along with the remaining seasoning liquid into a vacuum marinating jar for vacuum marinating. S5. Remove the seasoning liquid from the surface of the vacuum-marinated yak meat chunks and cut them into slices along the muscle fiber direction. S6, spread the meat slices flat on the mesh belt of the mesh belt dryer and bake them into crispy slices in four stages; S7. After baking, transfer the crisps to a clean cooling room via conveyor belt for natural cooling. The four-stage baking conditions are as follows: Stage 1: The flat-laid meat slices are baked at 55℃~60℃ with a wind speed of 1.0m / s~1.5m / s until the center temperature of the meat slices reaches 45~52℃, no visible ice crystals are visible on the surface, and the meat slices are completely thawed and begin to dehydrate. Stage 2: The flat-laid meat slices are baked at 85℃~90℃ with a wind speed of 2.0 m / s~2.2 m / s until the surface of the meat slices is dry, light brown, and has a moisture content of 35%~45%. Stage 3: The flat-laid meat slices are baked at 60℃~65℃ with a wind speed of 2.5 m / s~3m / s until the surface of the meat slices is uniformly dry, crisp to the touch, and has a moisture content of 8%~15%. Stage 4: The flat-laid meat slices are baked at 50℃ until the cross-section of the meat slices is uniformly porous and has a moisture content of ≤1.5%.

[0007] Optionally, in S0 and S1, the highland yak meat chunks are highland yak hind leg meat chunks.

[0008] Optionally, in S1, the trimming standard is as follows: visible fascia, tendon, and surface fat are removed by hand, leaving pure muscle tissue; the trimmed meat piece weighs no less than 500g, has a regular shape, uniform thickness, and a natural thickness of 3cm to 5cm.

[0009] Optionally, in S2, the acid removal conditions of the acid removal chamber are: temperature 4℃, relative humidity 85%, and wind speed 0.5m / s.

[0010] Optionally, in S2, the end condition for aging is that the pH value of the meat pieces stabilizes at 5.6.

[0011] Optionally, in S5, before slicing the meat, the highland yak meat chunks, after removing the seasoning liquid from the surface of the meat chunks, are placed in a quick-freezing device for pre-freezing. The pre-freezing conditions are: a pre-freezing temperature of -25℃, and pre-freezing until the center temperature of the meat chunks reaches -10℃.

[0012] Optionally, in S3, the vacuum tumbling is intermittent vacuum tumbling, with the following tumbling parameters: vacuum degree -0.08 MPa, tumbling speed 5 rpm~10 rpm, and total tumbling time 15 min~30 min; intermittent vacuum tumbling is tumbling for 10 min, pausing for 5 min, and then repeating the cycle.

[0013] Optionally, in S3, the seasoning liquid is formulated with flavor powder, edible salt and water in a weight ratio of 5~15:0.7~0.9:18~25.

[0014] Optionally, in S3, the weight ratio of highland yak meat chunks to seasoning liquid is 100:20~50. 。

[0015] Optionally, in S4, the parameters for vacuum marinating are: vacuum degree -0.06 MPa, temperature 4℃, and standing time 4hr.

[0016] Invention principle and beneficial effects: This invention utilizes a four-stage low-temperature slow-drying process specifically designed for high-altitude yak hind leg meat to produce whole-cut yak meat crisps with a protein content of ≥60%, a crispness of ≤100g, and a shelf life of ≥6 months under "0 additive" conditions, while preserving the natural structure of muscle fibers.

[0017] The present invention further improves crispness by selecting specific parts and using a pre-freezing process.

[0018] In the four-stage low-temperature slow drying process for plateau yak hind leg meat of the present invention, the first stage slowly thaws and heats the pre-frozen meat slices, ensuring uniform moisture distribution and avoiding sudden heating; the second stage denatures and locks in water on the surface proteins, and moderately contracts the muscle fibers to form a preliminary skeleton; the third stage dehydrates at a constant rate, forming a microporous structure near the glass transition temperature; and the fourth stage slowly reduces the drying rate, stabilizing the porous skeleton and lowering the water activity to below 0.3. Attached Figure Description

[0019] Figure 1 This is a schematic diagram illustrating the weighing of fresh highland yak according to the present invention; Figure 2 This is a schematic diagram of the meat slices laid flat on the mesh belt according to the present invention; Figure 3 This is a schematic diagram of the product according to Embodiment 1 of the present invention. Detailed Implementation

[0020] The present invention will be further described below.

[0021] In the following examples and comparative examples, the yak meat had a pH value of 5.6~6.2, no visible lesions, ecchymosis and foreign matter, the yak hind leg muscle fiber diameter was 25μm~35μm, the protein content (wet basis) was 22%~24%, and the fat content was ≤5%.

[0022] Example 1 S1, take fresh hind leg meat from highland yak and trim it.

[0023] Trimming involves manually removing visible fascia, tendons, and surface fat, retaining only pure muscle tissue; the trimmed meat should weigh no less than 500g, have a regular shape, and uniform thickness (natural thickness 3cm~5cm). Figure 1 .

[0024] S2. The trimmed meat pieces are placed in an aging chamber at a temperature of 4℃, a relative humidity of 85%, and a wind speed of 0.5m / s to age until the pH value of the meat pieces stabilizes at 5.6.

[0025] S3. The aged meat pieces and seasoning liquid are put into a vacuum tumbler for intermittent vacuum tumbling. The weight ratio of meat to seasoning liquid is 100:21.8.

[0026] Tumbling parameters: Vacuum degree: -0.08 MPa, tumbling speed: 8 rpm, total tumbling time: 20 minutes.

[0027] Intermittent vacuum tumbling involves tumbling for 10 minutes, pausing for 5 minutes, and repeating this cycle.

[0028] In this step, the preparation method of the seasoning liquid is as follows: add tomato seasoning powder and edible salt to purified water (the weight ratio of tomato seasoning powder: edible salt: purified water is 2.18:1.62:18), and stir for 3.5 minutes using a high-speed disperser at a speed of 2500 rpm until the seasoning is completely dispersed and there are no lumps, forming a uniform seasoning liquid. The temperature of the seasoning liquid is controlled at 5℃ before use.

[0029] S4. After tumbling, transfer the meat pieces along with the remaining seasoning liquid into a vacuum marinating jar for vacuum marinating. The parameters for vacuum marinating are: vacuum degree -0.06 MPa, temperature 4℃, and settling time 4 hours.

[0030] S5. Remove the seasoning liquid from the surface of the vacuum-marinated meat chunks, then place the meat chunks in a quick-freezing device for pre-freezing, and then take them out and cut them into 2mm~3mm slices along the muscle fiber direction.

[0031] Pre-freezing conditions are: pre-freezing temperature is -18℃, and pre-freezing is carried out until the center temperature of the meat pieces reaches -3℃.

[0032] S6, the meat slices are laid flat on the mesh belt of the mesh belt dryer and baked in four stages until crispy. The flat state is as follows: Figure 2.

[0033] In the first stage, the flat slices of meat are baked at 55°C and 1.0 m / s wind speed until the center temperature of the meat slices reaches 50°C and there are no visible ice crystals on the surface. The meat slices have been completely thawed and have begun to dehydrate.

[0034] In the second stage, the flat meat slices are baked at 85℃ and 2.0 m / s wind speed until the surface of the meat slices is dry, light brown, and has a moisture content of 40%.

[0035] In the third stage, the flat meat slices are baked at 65℃ and 2.5 m / s wind speed until the surface of the meat slices is evenly dry, crisp to the touch, and has a moisture content of 12%.

[0036] In the fourth stage, the flat meat slices are baked at 50℃ until the cross-section of the meat slices is uniformly porous and the moisture content is 1.0%.

[0037] S7. After baking, transfer the crisps to a clean cooling room via conveyor belt for natural cooling. The product will then... Figure 3 .

[0038] Example 2 Compared with Example 1, the difference is that in S6, the first stage is baking at 60°C and 1.5 m / s; the second stage is baking at 90°C and 2.2 m / s; the third stage is baking at 60°C and 3.0 m / s; and the fourth stage is baking at 52°C.

[0039] Example 3 The difference from Example 1 is that, in S1, fresh highland yak foreleg meat is used instead of fresh highland yak hind leg meat in Example 1.

[0040] Example 4 Compared with Example 1, the difference is that in S5, after removing the seasoning liquid from the surface of the vacuum-marinated meat, it is not pre-frozen, but directly cut into 2mm~3mm meat slices along the muscle fiber direction.

[0041] Comparative Example 1 The difference compared to Example 1 is as follows: In S6, the first stage is baking at 85℃ and 1.0 m / s; the second stage is baking at 65℃ and 2.0 m / s; the third stage is baking at 55℃ and 2.0 m / s; and the fourth stage is baking at 50℃.

[0042] In the first stage, the meat slices are baked until the center temperature reaches 50°C and there are no visible ice crystals on the surface. The meat slices are completely thawed and begin to dehydrate. In the second stage, the moisture content is baked to 40%. In the third stage, the moisture content is baked to 12%. In the fourth stage, the moisture content is baked to 1.0%.

[0043] Comparative Example 2 Compared with Example 1, the difference is that in S6, the first stage is baking at 55°C and 1.0 m / s; the second stage is baking at 85°C and 2.0 m / s; the third stage is baking at 65°C and 2.5 m / s; and the fourth stage is baking at 50°C and 2.0 m / s.

[0044] Comparative Example 3 Compared with Example 1, the difference is that in S6, the first stage is baking at 70°C and 1.0 m / s; the second stage is baking at 85°C and 2.0 m / s; the third stage is baking at 75°C and 2.5 m / s; and the fourth stage is baking at 70°C and 2.0 m / s.

[0045] Comparative Example 4 Compared with Example 1, the difference is that in S6, the meat slices are laid flat on the mesh belt of the mesh belt dryer and baked into crispy slices in two stages. In the first stage, the flat slices of meat are baked for 1 hour at 55°C and a wind speed of 1.0 m / s.

[0046] In the second stage, the flat slices of meat are baked at 190℃ and a fan speed of 2.0 m / s for 10 minutes.

[0047] Comparative Example 5 Compared with Example 1, the difference is that in S6, the meat slices are laid flat on the mesh belt of the mesh belt dryer and baked into crispy slices in two stages. In the first stage, the flat slices of meat are baked at 55°C for 1 hour.

[0048] In the second stage, the flat slices of meat are baked at 190℃ for 10 minutes.

[0049] Comparative Example 6 Compared with Comparative Example 5, the difference is that in S3, preservatives and antioxidants were added during the preparation of the seasoning liquid. The preservative (Lactococcus lactis) accounted for 0.015% of the seasoning dosage, and the antioxidant (sodium D-isoascorbate) accounted for 0.04% of the seasoning dosage, with the total amount of preservatives and antioxidants being 0.055%.

[0050] The brittleness test and accelerated test were carried out on the brittle chips of Examples 1-4 and Comparative Examples 1-6 respectively. The results are shown in Table 1 below.

[0051] Table 1 Results of brittleness testing and accelerated testing As shown in Table 1, Example 1 uses a four-segment temperature curve. The brittleness at day 0 is 95.19, and the brittleness after 42 days of acceleration is 72.34, with a retention rate of 76% and a loss rate of only 24%, which can simultaneously meet the requirements of moderate brittleness and stable shelf life.

[0052] Comparing Example 4 with Example 1, it can be seen that the absence of pre-freezing leads to a "bimodal distribution" of pores after drying, with moisture absorption hotspots forming at the large pores, triggering a positive feedback deterioration of "water bladder collapse → surface exposure → faster moisture absorption", resulting in significant non-uniform structural collapse.

[0053] Example 2 formed a biphase structure due to the surface hard shell effect, and the retention rate dropped to 70% after 42 days; Comparative Example 1 had a high residual bound water retention rate of 68% due to the decrease in the driving force of dehydration in the later stage.

[0054] Compared to Comparative Example 2, Comparative Example 3 started at 70℃, which caused the surface protein of the beef hind leg to coagulate into a hard shell instantly. Furthermore, there was no low-temperature relaxation throughout the process, which resulted in the fibers being locked in a dense state of intense contraction, making it "hard and crispy" rather than "crispy".

[0055] Although Comparative Examples 4 and 5 had an initial brittleness of 214-231, they were "pseudo-brittle"—extremely rapid dehydration froze huge stresses in a metastable glassy network, with a loss rate of 50-54% after 42 days. The structure underwent large-scale stress relaxation and microcrack propagation, making them completely unsuitable for long-life products.

[0056] Comparative Example 2 showed a retention rate of 74% after accelerated testing, which was within the experimental error range compared to Example 1 (76%), indicating that wind speed optimization was an ineffective energy consumption during the drying stage with internal diffusion control. Furthermore, Comparative Example 6 showed a retention rate of 49% after 42 days of accelerated testing, slightly higher than Comparative Example 5. This may indicate that low water activity makes it difficult for conventional microorganisms to proliferate, but under extreme conditions of 45°C / 75%RH, osmotically resistant yeasts and molds may grow slowly and secrete extracellular enzymes (such as proteases and lipases). The addition of preservatives (0.015% Lactococcus lactis) and antioxidants (0.04% sodium D-isoascorbate) inhibited microbial metabolic activity, reduced the production of extracellular enzymes, and thus slightly delayed the biochemical degradation of the protein backbone, resulting in slightly better preservation of brittleness.

[0057] Example 3 showed a retention rate of 62% and a loss rate of 38% after accelerated testing, significantly higher than Example 1. This was mainly due to the short, interwoven muscle fibers of the foreleg meat, which were interspersed with a large amount of connective tissue. After dehydration, the fibers and fascia had different shrinkage rates, causing the crisps to easily curl, bubble, or form hard, tough clumps. The tendon parts would become like rubber bands instead of crisps.

[0058] Therefore, the four-stage variable-temperature drying process described in this invention, by constructing a uniform, low-defect glassy microporous network, enables beef chips to retain 76% of their crispness after 42 days of accelerated drying at 45°C / 75%RH. This process has been scientifically validated through comparative experiments, demonstrating clear industrial application value and promising prospects for the development of long-shelf-life products.

[0059] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for processing raw-cut yak meat chips, characterized by, Includes the following steps: S1. Take fresh chunks of highland yak meat and trim them. S2, the trimmed pieces of highland yak meat are aged in the aging chamber; S3, put the aged highland yak meat chunks and seasoning liquid into a vacuum tumbler and tumble them together. S4. After tumbling, transfer the highland yak meat chunks along with the remaining seasoning liquid into a vacuum marinating jar for vacuum marinating. S5. Remove the seasoning liquid from the surface of the vacuum-marinated yak meat chunks and cut them into slices along the muscle fiber direction. S6, spread the meat slices flat on the mesh belt of the mesh belt dryer and bake them into crispy slices in four stages; S7. After baking, transfer the crisps to a clean cooling room via conveyor belt for natural cooling. The four-stage baking conditions are as follows: Stage 1: The flat-laid meat slices are baked at 55℃~60℃ with a wind speed of 1.0m / s~1.5m / s until the center temperature of the meat slices reaches 45~52℃, no visible ice crystals are visible on the surface, and the meat slices are completely thawed and begin to dehydrate. Stage 2: The flat-laid meat slices are baked at 85℃~90℃ with a wind speed of 2.0 m / s~2.2 m / s until the surface of the meat slices is dry, light brown, and has a moisture content of 35%~45%. Stage 3: The flat-laid meat slices are baked at 60℃~65℃ with a wind speed of 2.5 m / s~3m / s until the surface of the meat slices is uniformly dry, crisp to the touch, and has a moisture content of 8%~15%. Stage 4: The flat-laid meat slices are baked at 50℃ until the cross-section of the meat slices is uniformly porous and has a moisture content of ≤1.5%.

2. The method of processing raw-cut gurunsi beef chips according to claim 1, characterized in that, In S0 and S1, the highland yak meat chunks are chunks of meat from the hind leg of the highland yak.

3. The method of processing raw yak jerky chips according to claim 1, characterized in that, In S1, the trimming standard is: visible fascia, tendon membrane and surface fat are removed by hand, and pure muscle tissue is retained; after trimming, the weight of the plateau yak meat chunks is not less than 500g, the shape is regular, the thickness is uniform, and the natural thickness is 3cm~5cm.

4. The method of processing raw yak jerky chips according to claim 1, characterized in that, In S2, the acid removal conditions in the acid removal chamber are: temperature 4℃, relative humidity 85%, and wind speed 0.5m / s.

5. The method of processing raw-cut yak beef chips according to claim 4, characterized in that, In S2, the end condition for acid removal is that the pH value of the high-altitude yak meat chunks stabilizes at 5.

6.

6. The method of processing raw-cut yak beef chips according to claim 1, characterized in that, In S5, before slicing the meat, the highland yak meat chunks, after removing the seasoning liquid from the surface of the meat chunks, are placed in a quick-freezing device for pre-freezing. The pre-freezing conditions are: pre-freezing temperature of -25℃, and pre-freezing until the center temperature of the meat chunks reaches -10℃.

7. The method of processing raw-cut gurunsi beef chips according to claim 1, characterized in that, In S3, the vacuum tumbling is intermittent vacuum tumbling, with the following tumbling parameters: vacuum degree -0.08 MPa, tumbling speed 5 rpm~10 rpm, and total tumbling time 15 min~30 min; intermittent vacuum tumbling is tumbling for 10 min, pausing for 5 min, and then repeating the cycle.

8. The method of processing raw yak jerky chips according to claim 7, characterized in that, In S3, the seasoning liquid is composed of flavor powder, edible salt and water in a weight ratio of 5~15:0.7~0.9:18~25.

9. The method of processing raw yak jerky chips according to claim 8, characterized in that, In S3, the weight ratio of plateau yak meat chunks to seasoning liquid is 100:20~50.

10. The method of processing raw-cut gurunsi beef chips according to claim 1, characterized in that, In S4, the parameters for vacuum marinating are: vacuum degree -0.06 MPa, temperature 4℃, and standing time 4hr.

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