Processing method of freeze-drying yak meat

Abstract

The invention discloses a processing method of freeze-drying yak meat. The processing method of the freeze-drying yak meat comprises the steps: selecting yak meat passing inspection and quarantine, separating the yak meat according to parts, selecting meat loaf of a processing part, cutting the meat loaf into meat slices in a direction vertical to muscle fibers, placing the cut meat slices under ultrahigh pressure to process, freezing the yak meat slices at low temperature, performing vacuum freeze drying on the yak meat slices at vacuum cold trap temperature, putting the freeze-drying yak meat slices into plastic bags, performing vacuum package on the plastic bags containing the freeze-drying yak meat slices to form slice shapes, putting the packed plastic bags into external packages, storing and selling. Products prepared by the processing method provided by the invention have high nutrition and healthcare values, special taste, convenience in eating and long guarantee period, are easy to store and transport, and are a product form fully exerting the highland yak meat featured resource.

Description

technical field [0001] The invention relates to the field of meat food processing, in particular to a method for processing freeze-dried yak meat. Background technique [0002] Yaks (bos grunniens) belong to the Artiodactyla order, Bovidae, Bovine subfamily, and the genus Yaks. The yak is a mammal that lives at the highest altitude in the world. It mainly lives in China's Qinghai-Tibet Plateau and its adjacent alpine and subalpine regions. Because yaks have no labor for life, they are in the semi-wild grazing mode of living by water and grass. During grazing, yaks can ingest a large amount of precious Chinese herbal medicines such as Cordyceps, Fritillaria, etc., so that yak meat has high protein content, low fat, and rich active substances. It is a pure natural green food favored by consumers. However, because yaks are grazing all the year round, have a lot of exercise, and have developed muscles, the shearing force of yak meat is large, the tenderness is low, and the tas...

AI Technical Summary

Problems solved by technology

These products not only cannot reflect the uniqueness of yak meat resources, but also thermal processing will reduce the activity of health-care substances in yak meat products. Chemical agent or papain, ficin, ginger protease and other exogenous enzymes can improve the poor taste of yak meat and affect the original flavor and characteristics of yak meat