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Preparation method of western yak steak

A steak and yak technology, which is applied in food preparation, application, food science, etc., can solve the problems that yak meat is thick and hard, and cannot meet the processing requirements of western-style steaks.

Active Publication Date: 2012-12-26
SHANGHAI FOOD RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation method of Western-style yak steak to solve the technical problem that yak meat is relatively rough and cannot meet the processing requirements of Western-style steak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Renovation

[0023] The yak beef willow that has been cooled and deacidified is repaired to remove the rubber bands, oil film, etc.

[0024] 2. Tumble and marinate

[0025] Add 0.1% sodium bicarbonate, 0.3% sodium tripolyphosphate, 0.2% sodium pyrophosphate, 0.4% potassium chloride, and 10% water to the trimmed yak meat, and roll at 4°C Knead for 4 hours, roll for 15 minutes per hour, let stand for 45 minutes, the vacuum degree is -0.06MPa, and the rolling speed is 7r / min. After the rolling and kneading, continue to stand and marinate for 6 hours.

[0026] 3. Molding

[0027] Adding 0.8% of its weight to the cured yak meat is composed of carrageenan and alginate (wherein the weight content of carrageenan is 20% to 50%, and the balance is sodium alginate), and the mould, Stand still in the environment of 4 ℃ for 8 hours, the yak meat is bonded and formed into standard specification (diameter 10~15 centimeters) western-style steak strips.

[0028] 4. Quick freezin...

Embodiment 2

[0031] 1. Renovation

[0032] Remove the rubber bands, oil film, etc. from the outer ridge of the yak that has been cooled and deacidified.

[0033] 2. Tumble and marinate

[0034] Add 0.3% sodium bicarbonate, 0.2% sodium tripolyphosphate, 0.3% sodium pyrophosphate, 0.5% potassium chloride, and 30% water to the trimmed yak meat at 4°C Tumbling for 6 hours, rolling for 20 minutes per hour, standing still for 40 minutes, the vacuum degree is -0.06MPa, and the tumbling speed is 7r / min. After the rolling and kneading, continue to stand and marinate for 8 hours.

[0035] 3. Molding

[0036] Add 0.4% transglutaminase binding agent of its weight in the yak meat after pickling, pack into mould, leave standstill 10 hours in 4 ℃ of environments, the yak meat is glued into standard specification (diameter 10 ~15 cm) Western-style steak strips.

[0037] 4. Quick freezing and slicing

[0038] Place the steak strips in a -35°C freezer until the center temperature reaches -18°C. Take ...

Embodiment 3

[0040] 1. Renovation

[0041] The yak eye meat that has been cooled and deacidified is repaired to remove the rubber bands, oil film, etc.

[0042] 2. Tumble and marinate

[0043] Add 0.3% sodium bicarbonate, 0.1% sodium tripolyphosphate, 0.4% sodium pyrophosphate, 0.1% potassium chloride, and 20% water to the trimmed yak meat at 2°C Tumbling for 8 hours, rolling for 5 minutes per hour, standing still for 55 minutes, the vacuum degree is -0.04MPa, and the tumbling speed is 10r / min. After the rolling and kneading, continue to stand and marinate for 8 hours.

[0044] 3. Molding

[0045] Add 0.2% transglutaminase binding agent of its weight in the yak meat after pickling, pack into mould, leave standstill in 2 ℃ of environments for 12 hours, yak meat is bound into standard specification (diameter 10 ~15 cm) Western-style steak strips.

[0046] 4. Quick freezing and slicing

[0047] Place the steak strips in a -35°C freezer until the center temperature reaches -18°C. Take o...

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PUM

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Abstract

The invention provides a preparation method of western yak steak, comprising the following steps of: (1) finishing cooled yak meat processed to get rid of harmful components to remove oil films, skin and ligament; and (2) adding 10-50 percent of water, 0.1-0.5 percent of sodium bicarbonate, 0.1-0.3 percent of trimeric sodium phosphate, 0.1-0.4 percent of sodium pyrophosphate and 0.1-1 percent of potassium chloride into the finished yak meat, and then, sequentially rolling and kneading in vacuum, curing, forming, quickly freezing and slicing under the environment below 10DEG C. In the invention, the yak meat of filets, outer spines, eye meat, and the like are used and matched with a food additive comprising the sodium bicarbonate, the trimeric sodium phosphate, the sodium pyrophosphate and the potassium chloride, and meanwhile, and a specific rolling and kneading technology is adopted to prepare the western yak steak. The western yak steak avoids the defect that the yak meat is coarse and hard because of coarse muscle fiber, and the western yak steak is fragrant, fresh, tender and smooth.

Description

technical field [0001] The invention relates to the technical field of deep processing of yak meat products, in particular to a preparation method of Western-style yak steak. Background technique [0002] Yak is a non-pollution-specific livestock species that grows on plateau grasslands above 3,000 meters above sea level, and its growth period lasts for more than 3 years. Because yaks live in high-altitude areas for a long time, they have high exercise intensity and long growth period, so the protein content of yak meat is significantly higher than that of yellow beef, and yak meat is relatively rough and hard, which cannot meet the requirements of Western-style steak without treatment. Contents of the invention [0003] The purpose of the present invention is to provide a preparation method of Western-style yak steak, so as to solve the technical problem that yak meat is relatively rough and cannot meet the processing requirements of Western-style beef steak. [0004] In...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 谢志镭高龙任莉萍陈峥峥陈平
Owner SHANGHAI FOOD RES INST
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