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Preparation method for air-dried hand-tearing yak meat

A technology for yak meat and beef is applied in the field of preparation of air-dried hand-shredded yak meat, which can solve the problems of single taste and long production cycle.

Active Publication Date: 2012-04-25
SICHUAN HONGYUAN LIULIUNIU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional process of air-dried shredded yak meat is usually made by pickling, drying, and boiling. The pickling time is more than 10 days, which has the disadvantages of long production cycle and single taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Use 100 kg of yak hind leg meat as raw meat, remove the tendon skin and grease on the meat piece, and cut into strips along the tendon direction, with a width and thickness of 4cm.

[0016] Pickling: temperature 0-4°C, pickling time 1 day, pickling liquid formula glucono-δ-lactone 0.3 kg, yeast 0.5 kg and lactic acid bacteria 10 6 cf / g and pickling seasoning: 20g star anise, 60g cinnamon, 1900g salt, 200g rock sugar, 45g monosodium glutamate, 270g rice wine and 85g white wine;

[0017] Drying: hang on bamboo poles, do not overlap, bake at 60-70°C for 20 hours.

[0018] Smoke: 10 hours;

[0019] Steaming: Wash the baked strips of meat with clean water to get rid of the sundries, put them flat in the steamer, and steam for 4 hours.

[0020] Slicing: Cool the steamed meat strips to 30-50°C, slice, cut into slices with a width of 1.5-2cm, a thickness of 0.3-0.7cm, and a length of 5cm. It is required to cut along the tendon direction.

[0021] Packing begins two hours aft...

Embodiment 2

[0023] Use 100 kg of yak hind leg meat as raw meat, remove the tendon skin and grease on the meat piece, and cut into strips along the tendon direction, with a width and thickness of 4cm.

[0024] Pickling: temperature 0-4°C, pickling time 2 days, pickling liquid formula glucono-δ-lactone 0.7 kg, yeast 1.2 kg and lactic acid bacteria 10 7 cf / g and marinating seasonings are 30 grams of star anise, 70 grams of cinnamon, 2100 grams of salt, 250 grams of rock sugar, 55 grams of monosodium glutamate, 330 grams of rice wine and 115 grams of white wine;

[0025] Drying: hang on bamboo poles, do not overlap, bake at 60-70°C for 5 hours.

[0026] Smoked: 30 hours;

[0027] Cooking: Wash the baked strips of meat with clean water to remove debris and boil for 2.5 hours.

[0028] Slicing: Cool the steamed meat strips to 30-50°C, slice, cut into slices with a width of 1.5-2cm, a thickness of 0.3-0.7cm, and a length of 5cm. It is required to cut along the tendon direction.

[0029] Packi...

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PUM

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Abstract

The present invention relates to a preparation method for hand-tearing beef, specifically to a preparation method for air-dried hand-tearing yak meat. The technical problem solved by the present invention is to provide a preparation method for air-dried hand-tearing yak meat, wherein the preparation method has a short production period, the prepared product has unique flavor. The preparation method of the present invention comprises the following steps: sousing, wherein 100 parts by weight of the yak meat is soused under a closed condition, the temperature is 0-4 DEG C, the sousing time is 1-2 days, the formula of the sousing solution comprises a sousing seasoner, 0.3-0.7 parts by weight of glucono-delta-lactone, 0.5-1.2 parts by weight of yeast, and 10<6>-10<7> cf / g of lactic acid bacteria; drying, wherein a baking treatment is performed for 5-20 hours at the temperature of 60-70 DEG C; smoking, wherein a smoking treatment is performed for 10-30 hours; cooking until the meat is cooked. According to the present invention, the yeast and the lactic acid bacteria are added, such that the sousing time is substantially reduced, the special flavor is added, and the prepared air-dried hand-tearing yak meat has characteristics of moist taste, crispy meat, rich aftertaste, and the like.

Description

technical field [0001] The invention relates to a preparation method of shredded beef, in particular to a preparation method of air-dried shredded yak meat. Background technique [0002] Yak grows in natural and pollution-free pastures. Yak meat is fresh and tender, rich in nutrition, high in protein, low in fat and cholesterol, and has excellent health care functions. It is recognized as "green food". The air-dried shredded yak meat is usually made by pickling, drying, and boiling in the traditional process. The pickling time is more than 10 days, which has the disadvantages of long production cycle and single taste. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for preparing air-dried shredded yak meat. The method has a short production cycle and the prepared product has a unique flavor. [0004] The preparation method of air-dried shredded yak meat of the present invention comprises the following s...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 郭荣东
Owner SICHUAN HONGYUAN LIULIUNIU FOOD
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