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Processing method of chilled yak meat

A processing method and technology of yak meat, which is applied in the field of food processing, can solve the problems of heavy smell, rough meat quality, and inability to chew, and achieve the effect of controlling smell and delicate meat texture

Inactive Publication Date: 2017-12-12
小金县鑫宇农牧业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the existing yak meat has a strong smell, the meat is rough and cannot be chewed, the invention provides a processing method of cold fresh yak meat

Method used

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  • Processing method of chilled yak meat

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Embodiment Construction

[0016] Below in conjunction with accompanying drawing and specific embodiment, a kind of processing method of yak chilled fresh meat of the present invention will be further described.

[0017] attached figure 1 It is a schematic flow chart of a processing method for chilled fresh yak meat of the present invention. In concrete implementation, a kind of processing method of cold fresh meat of yak of the present invention comprises the following steps:

[0018] Step 1: Slaughter (1), the yak to be slaughtered is stunned by electric shock, and then the carotid artery is cut off, and the skin and internal organs are removed after the blood in the body is completely discharged;

[0019] In this example, in order to ensure the normal color of the meat and the appearance of the meat, electric shock slaughter is adopted. After the cattle are knocked down by electricity, the carotid artery of the cattle is cut off immediately, and the blood in the yak is completely discharged; then th...

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Abstract

Yak meat has a very high nutritional value, is rich in protein, amino acids and trace elements of carotene, calcium, phosphorus and the like, is extremely low in fat content, is extremely high in caloricity, and has significant effects of improving disease resistance, cell viability and organ functions of a human body. The yak meat in the existing market appears in the form of dried yak meat and frozen fresh yak meat. Because the shelf life of fresh meat is short and the transportation of fresh meat is difficult, the so-called fresh meat in the existing market appears in the form of frozen yak meat. With the improvement of the living conditions of people, the requirements of people for foods are also gradually increased. Due to the defects in the processing mode, the existing frozen yak meat still has problems of being heavy in mutton flavor, rough in meat quality and too tough for people to chew. The invention provides a processing method of chilled yak meat. The processing method of chilled yak meat comprises the steps of slaughtering, acid discharge, cutting, packaging and transporting.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing chilled fresh yak meat. Background technique [0002] Yak meat has extremely high nutritional value. It is rich in protein and amino acids, as well as trace elements such as carotene, calcium, phosphorus, etc. It is extremely low in fat and high in calories. significant effect. The yak meat on the existing market is in the form of frozen beef jerky and fresh beef. Because the shelf life of fresh meat is very short and the transportation is very difficult, so the so-called fresh meat on the market is in the form of frozen yak meat. With the improvement of people's living conditions, people's requirements for food are also gradually improved. Due to the defects of the processing method, the existing frozen yak meat still has the problem of heavy smell, rough meat quality and inability to chew. Contents of the invention [0003] In order to solve the proble...

Claims

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Application Information

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IPC IPC(8): A22B3/06A22C17/00A23L13/00A23L5/20
CPCA22B3/06A22C17/00A22C17/0006A23L5/20A23L13/00
Inventor 冯大君周建旭冯大荣
Owner 小金县鑫宇农牧业发展有限公司
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