Preparation method of air-preserved yak meat
A production method and a technology for yak meat are applied in the field of food processing, can solve the problems of inability to form batch air-drying, low nutrient content, long processing cycle, etc., achieve good application prospects, improve taste, and increase the effect of marinating area
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Embodiment 1
[0035] A preparation method of wind-cured yak meat, comprising the steps of:
[0036] 1) Divide the yak meat into 0.3Kg strips, remove the fascia and grease, clean it, and put it into a tenderizer for tenderization. If the effect is not satisfactory, you can perform secondary tenderization.
[0037] 2) Soak the tenderized yak beef strips in the bacteria-reducing solution for 10 seconds, remove and drain to reduce the bacteria by 100 times, but the storage time is not long, so it should be disposed of in time. The formula of the bacteria-reducing solution is: 2% acetic acid, 6% sodium diacetate, 5% ascorbic acid, 2% sodium thiosulfate, 1% sorbic acid formazan and water to prepare the bacteria-reducing solution.
[0038] 3) The yak beef strips that have been treated with bacteria reduction are injected with saline. The amount of saline injection is 15% of the raw meat. If there is still saline left, a second injection is required. The water used for brine is clean water treate...
Embodiment 2
[0043] A method for preparing cured yak meat, characterized in that it comprises the following steps:
[0044] 1) Divide the yak meat into 0.4Kg strips, remove the fascia and grease, clean it, put it into a tenderizer for tenderization treatment, if the effect is not satisfactory, perform a second tenderization treatment.
[0045] 2) Soak the tenderized yak beef strips in the bacteria-reducing solution for 12 seconds, remove and drain, which can reduce the bacteria by 100 times, but the storage time is not long, so it should be disposed of in time. The formula of the bacteria-reducing solution is: 5% acetic acid, 3% sodium diacetate, 2% ascorbic acid, 5% sodium thiosulfate, 3% sorbic acid formazan and water to prepare the bacteria-reducing solution.
[0046] 3) The yak beef strips that have been treated with bacteria reduction are injected with saline. The amount of saline injection is 18% of the raw meat. If there is any remaining saline, a second injection is required. Th...
Embodiment 3
[0051] A method for preparing cured yak meat, characterized in that it comprises the following steps:
[0052] 1) Divide the yak meat into 0.5Kg strips, remove the fascia and grease, clean it, and put it into a tenderizer for tenderization. If the effect is not satisfactory, you can perform secondary tenderization.
[0053] 2) Soak the tenderized yak beef strips in the bacteria-reducing solution for 15 seconds, remove and drain, which can reduce the bacteria by 100 times, but the storage time is not long, so it should be disposed of in time. The formula of the bacteria-reducing solution is: 3.5% acetic acid, 5% sodium diacetate, 3.5% ascorbic acid, 3.5% sodium thiosulfate, 2% sorbic acid A, and water to prepare the bacteria-reducing solution. The total number of bacteria in the raw meat was 100,000 / g after testing and 1,000 / g after processing.
[0054] 3) The yak beef strips that have been treated with bacteria reduction are injected with saline. The amount of saline in...
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