Fruit, vegetable and pickled dried yak meat slice filled sticky candies and preparation method thereof

Abstract

The invention provides a preparation method for fruit, vegetable and pickled dried yak meat slice filled sticky candies. The preparation method comprises the following steps of mixing pickled yak meatwith fruits and vegetables, adding a proper amount of fish sauce, light soy sauce, dark soy sauce, honey, white sesame, cooking wine and oyster sauce, performing mincing by a high-speed tissue mincing machine, performing pickling and baking, and wrapping prepared sugar paste to obtain the fruit, vegetable and pickled dried yak meat slice filled sticky candies. The obtained sticky candies are excellent in texture, have the peculiar fragrance of dried yak meat slice, are palatable in taste and are suitable for people of all ages.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nougat with a filling of fruit and vegetable yak sour fermented dried meat and a preparation method thereof. Background technique [0002] Yak is a unique breed of cattle that lives in alpine regions. The protein content of yak meat is very rich. After testing and research, its protein content reaches 22.5%, which is 3.6% higher than that of ordinary yellow beef. [0003] In terms of the preparation of sour pressed meat, the Chinese patent CN201610348936.2 of Sichuan Tourism University provides a kind of sour pressed meat with yak meat, highland barley and coriander root and its preparation method, which uses yak meat, highland barley and coriander root as the main raw materials to prepare a The yak meat, highland barley, coriander root and sour pressed meat with excellent meat quality and delicious taste provides a direction for the food processing of yak m...

AI Technical Summary

Problems solved by technology

[0005] At present, there are few reports on the preparation of nougat with yak as raw material of sour-pressed meat. How to prepare nougat with excellent texture and taste based on this kind of sour-pressed meat is a subject with research value.

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