A shredded yak meat production method

Abstract

The present invention discloses a shredded yak meat production method which comprises the following steps: yak meat is shredded into cubes, anadesma and fat are removed, and the yak meat is washed, tenderized, soaked with bacteria lessening liquid, and injected with saline water. Then the yak meat is mixed with bacon seasoning powder to conduct vacuum rolling and rubbing. After rolling and rubbing, the yak meat is discharged to a brining vat, and pickled with a lid at 0-4 DEG C low temperature environment until the center of meat turns in to bright red rose color and the surface of meat turns slightly sticky. Boiling spices and water in a skillet are added with the treated yak meat, first boiled in flares, then simmered gently, and kept in a micro-boiling state until the center of the cooked yak meat has no blood streak. Then the yak meat is moved out and cut into strips at normal temperature, fried for dehydration, vacuum-packaged and sterilized. Bacteria lessening treatment can effectively guarantee the initial hygiene level of the product and tenderization treatment can damage muscle tissue which is more conducive to extract salt-soluble proteins. Saline injection can accelerate the pickling speed and lead to well-distributed pickling. Frying process can give the product good taste again and sterilization can greatly extend the shelf life of the product.

Description

[0001] technical field [0002] The invention relates to a food processing method, in particular to a method for preparing shredded yak meat. Background technique [0003] 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 yak meat, divides 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 tourism in Tibet, and the continuous development of the food processing industry, yak meat has gone out of the plateau and into the city, and the market demand is increasing, and more and more The manufacturers and small workshops produce yak meat. Yak meat has evolved from the main method of beef processing and storage to a traditional flavor meat production method that meets consumers' taste adjustment needs. [0004]...

AI Technical Summary

Problems solved by technology

[0004] At present, the production of yak meat has reached the stage of industrialization and standardization, but the traditional processing method is rough, the processing cycle is long, the yield is low, the cost is high, the shelf life is not long, the loss of nutrients is serious, hygiene is difficult to guarantee, and the taste is single and has a lot of flavor. Heavy fishy and muttony smell, which is not conducive to consumption by consumers outside the local area