Making method for milk-flavor meat

Abstract

The invention provides a making method for milk-flavor meat. The making method comprises the following steps: pouring milk, sheep milk or goat milk into a pot, heating the milk to 35 to 45 DEG C, adding abomasum yeast, carrying out uniform mixing under stirring, wherein a ratio of the abomasum yeast to the milk is 1: 10 and storing the obtained mixture for 2 to 3 h under a heat-preserving condition so as to allow the milk to become solidified lactic acid; putting fresh or air-dried mutton, beef, goat meat or horse meat with bones into the pot, carrying heating, braising the meat for 2 to 5 h so as to allow moisture in the lactic acid to be evaporated and continuously carrying out stirring, wherein the lactic acid gradually becomes a white dried milk cake, a yellow dried milk cake and a light red dried milk cake, and finally a red dried milk cake-like product is formed; and putting the cooked meat and the red dried milk cake-like product on a dish and sprinkling a small amount of chopped onion. The milk-flavor meat provided by the invention is delicious and tasty and has abundant nutritional components; and the making method for the milk-flavor meat has local features.

Description

technical field [0001] The invention belongs to a meat processing method, in particular to a method for preparing milk-flavored meat. Background technique [0002] Milk-flavored meat is a food that cooks fresh meat in lactic acid, so that the milky aroma in the lactic acid permeates into the meat. The production method of milk-flavored meat is relatively primitive and the technology is backward, which does not meet the requirements of modern food processing and production technology. Contents of the invention [0003] The invention provides a method for making milk-flavored meat, which is a unique method for making meat products. [0004] The present invention is achieved like this: [0005] 1. Pour milk, goat milk or goat milk into the pot, heat to 35°C-45°C, add abomasum yeast, stir well, the ratio of abomasum yeast to milk is 1:10, keep warm for 2-3 hours, the milk will turn into lactic acid in coagulated state; [0006] 2. Put fresh or air-dried mutton or beef or g...

AI Technical Summary

Problems solved by technology

[0002] Milk-flavored meat is a food that cooks fresh meat in lactic acid, so that the milky aroma in the lactic acid permeates into the meat. Milk-flavored meat, its production method is relatively primitive, the technology is backward, and does not meet the requirements of modern food processing and production technology