Production method of purely natural dried yak meat without additives

Abstract

The invention discloses a production method of purely natural dried yak meat without additives, relates to a production method of dried yak meat without additives, and is applied to the field of environment-friendly food processing. The production method is characterized by comprising the following steps: firstly, carefully selecting dried yak meat and cleaning after removing bones; secondly, putting the raw materials into a high-pressure bin, pouring salt water and seasoning into a high-pressure bin, thus meat products are all marinated in the seasoning salt water, pressurizing to 100MPa above at the temperature of 0 DEG C, and rubbing and pouring for 5-10 minutes; thirdly, putting the rubbed and poured raw materials into a boiling pot for boiling meat and curing at the temperature of 90-110 DEG C for 80-100 minutes; fourthly, cutting into slices and solidifying; fifthly, drying; sixthly, packaging; seventhly, putting the packaged products into the high-pressure bin, pouring water into the high-pressure bin, pressurizing to 400-600MPa, and sterilizing for 10-30 minutes.

Description

technical field [0001] The invention relates to a production method of yak jerky, in particular to a production method of yak jerky without artificial additives. [0002] Background technique [0003] At present, the production of jerky yak meat adopts the traditional production method, that is, the following process methods are adopted: 1. Selection of raw materials, salt water injection and vacuum tumbling → 2, cutting into cubes, slices, strips → 3, cooking soup, compounding Boiling and coloring → 4, collecting juice, frying and adding seasoning → 5, cooling → 6, microwave drying and sterilization → 7, packaging. Traditional techniques cannot stabilize the color of yak meat; traditional techniques use a variety of additives to tenderize yak meat, and the products produced by the interaction between these chemical reagents and microbial intracellular substances have adverse effects on the human body, and the residual chemical reagents in food have adverse effects on the hu...

AI Technical Summary

Problems solved by technology

Traditional techniques cannot stabilize the color of yak meat; traditional techniques use a variety of additives to tenderize yak meat, and the products produced by the interaction between these chemical reagents and microbial intracellular substances have adverse effects on the human body. The negative effect on the human body is very large, and food safety cannot be guaranteed; the frequent use of chemical reagents in the traditional process will cause the bacteria to develop drug resistance, weaken the bactericidal effect, and secondary pollution is likely to occur; the use of additives in the traditional process makes yak meat The color, aroma, taste and other biophysical properties of yak meat change, and the natural flavor of yak meat jerky cannot be well maintained; traditional beef jerky is sterilized at high temperature, which makes the second aging of beef jerky produce overcooking, destroying the original quality of yak meat. color, smell, taste