Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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

Inactive Publication Date: 2013-09-04
西藏牦牛王生态食品开发有限公司
View PDF6 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method still fails to solve the problems of long processing cycle, low yield, high cost, and low nutritional content, and the taste is poor. The method of air-drying with a hair dryer consumes energy and cannot be air-dried in batches.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a food processing method and particularly relates to a preparation method of air-preserved yak meat. The method comprises the six steps of tenderization, fungi-reduced immersion, saline injection, vacuum tumbling, low-temperature pickling and hot air drying, wherein the tenderization treatment can be used for destroying muscle fiber structures and improving the pickling quality; by virtue of the fungi-reduced immersion on raw beef, the initial sanitation level of the raw beef can be greatly improved; the saline injection enables part of water-soluble pickling materials to enter into the deep layer of muscles rapidly so as to improve the pickling quality; the vacuum tumbling enables the pickling materials to enter into the deep layer of the muscles rapidly so as to improve the pickling quality, enables the meat to be tender, and can prevent oxidation; the low-temperature pickling can be used for restraining the growth and procreation of microorganisms, enables the yak meat to fully absorb various seasonings and nutrient components, can be used for effectively extracting proteins, and realizes thorough color development; and the hot air drying can be used for rapidly removing excess moisture in the meat, and enables the meat to be partially mature, fresh in taste, proper in salty, lingering in aftertaste, complete in color, aroma and taste, and rich in nutrition.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for producing wind-cured yak meat. Background technique [0002] Air-dried yak meat is a traditional delicacy of the Tibetan people in Tibet. During the yak slaughter season every year, every household of the Tibetan people makes air-dried yak meat, cuts the yak meat into strips, and hangs it under the eaves to dry naturally. It becomes a natural and delicious plateau treasure. In recent years, with the improvement of people's living standards, the rapid development of Tibet's tourism, and the continuous development of the food processing industry, air-dried yak meat has gone out of the plateau and into the city, and the market demand is increasing. Many manufacturers and small workshops produce air-dried yak meat. Air-dried yak meat has evolved from the main method of beef processing and storage to a traditional flavor meat production method that meets consumers' taste adjus...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
CPCY02A40/90
Inventor 江声明余春良蔡元志
Owner 西藏牦牛王生态食品开发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products