CN103462046A - Yak knuckle pre-product production method - Google Patents
Yak knuckle pre-product production method Download PDFInfo
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- CN103462046A CN103462046A CN2013103411171A CN201310341117A CN103462046A CN 103462046 A CN103462046 A CN 103462046A CN 2013103411171 A CN2013103411171 A CN 2013103411171A CN 201310341117 A CN201310341117 A CN 201310341117A CN 103462046 A CN103462046 A CN 103462046A
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Abstract
The present invention discloses a yak knuckle pre-product production method, which comprises: 1) butchering yak, taking knuckle, trimming at a temperature of less than 10 DEG C to remove fat, carrying out vacuum packaging, carrying out a long time cooking in a part-by-part manner, and cleaning bloodstains; 2) carrying out primary saucing on the cleaned knuckle in the step 1) by using a saucing material according to a weight ratio of the saucing material to the cleaned knuckle of 1:10, kneading, and carrying out secondary saucing; and 3) carrying out freezing shaping slicing on the sauced knuckle in the step 2), carrying out vacuum packaging, and carrying out frozen storage at a temperature of less than -18 DEG C. The production method has the following beneficial effects that: the yak knuckle is adopted, and the long time cooking process in the part-by-part manner is adopted to improve tenderness; the two saucing processes and the kneading process are adopted to increase tenderness and improve flavor; and the freezing shaping slicing method is adopted, such that the yak knuckle has a good appearance, can be made into the pre-product directly for Korean barbecue, Japanese-style hot pot and other high-end repast industries, and has huge market prospects.
Description
Technical field
The present invention relates to consume the deep process technology field of beef cuts product, be specifically related to a kind of preparation method of yak continuous heavy rain meat prefabrication.
Background technology
Yak is that China characteristic poultry one of is planted, and cutting apart earned value techniques is a kind of effective means that the Yak Meat product improves added value.At present, in dressed beef, high-grade position is eye meat, ectoloph, tenterloin, upper brain etc., and continuous heavy rain meat, stern meat etc. is low-grade position, and this is to lack corresponding high value added product because these positions cut meat, and causes its price cheap.Therefore, the relevant high value added product of the low-grade position meat such as urgent need exploitation yak continuous heavy rain meat, to improve the whole commercial value of Yak Meat.
Summary of the invention
Purpose of the present invention is exactly for above-mentioned defect of the prior art, provides a kind of yak continuous heavy rain meat that can solve owing to lacking relevant high value added product, and is difficult to improve the preparation method of yak continuous heavy rain meat prefabrication of the problem of market value.
To achieve these goals, technical scheme provided by the invention is: a kind of preparation method of yak continuous heavy rain meat prefabrication comprises the following steps:
1) yak is got continuous heavy rain meat after butchering, and in finishing below 10 ℃, removes fat, and the finishing time is less than 5min, after vacuum packaging, carries out long-time Divisional maturation, then with the warm water of 40-50 ℃, repeatedly rinses clean blood stains;
2), by continuous heavy rain meat clean in step 1), the cure that to use with continuous heavy rain meat weight ratio be 1:10 is pickled for the first time, after tumbling, pickles for the second time;
3) by step 2) in the continuous heavy rain meat pickled, carry out freezing shaping section, vacuum packaging, and-18 ℃ of lower chilled storages.
Further, the preparation method of above-mentioned yak continuous heavy rain meat prefabrication, in step 1), the method of described long-time Divisional maturation is: by the vacuum packaging of continuous heavy rain meat, vacuum is 0.08Mpa, sealing temperature is 180 ℃, and sealing time is 1.5s, then in the freezer of 0-2 ℃, carries out the maturation of 10-20 days.
Further, the preparation method of above-mentioned yak continuous heavy rain meat prefabrication, step 2) in, the preparation method of described cure is: get the salt of 15 weight portions, the sugar of 15 weight portions, the milk powder of 2 weight portions, the pepper of 2 weight portions, the pure water that adds 100 weight portions, fully dissolve, and stirs 10min.
Further, the preparation method of above-mentioned yak continuous heavy rain meat prefabrication, step 2) in, described method of pickling for the first time is: every continuous heavy rain meat is put into to the basin that fills cure successively, after dipping 2min, put into and pickle cylinder, more remaining cure liquid is poured into and pickled in cylinder, under 5-10 ℃, pickle 3-4h.
Further, the preparation method of above-mentioned yak continuous heavy rain meat prefabrication, step 2) in, described tumbling adopts the vacuum tumbler to carry out, and technological parameter is: vacuum 0.04-0.08MPa, tumbling speed 10-15r/min, each tumbling 40min, intermittently 20min, tumbling 2h altogether.
Further, the preparation method of above-mentioned yak continuous heavy rain meat prefabrication, step 2) in, described method of pickling for the second time is: the continuous heavy rain meat after tumbling is put into and pickled cylinder, at the superiors' continuous heavy rain meat surface, put the weight compacting with the special-purpose PE membrane cover of food on the PE film, pickle at 5-10 ℃, every 24h upset 1 time, salting period 72h altogether.
Further, the preparation method of above-mentioned yak continuous heavy rain meat prefabrication, described method for turning is: middle level meat is translated into to lower floor, and lower floor's meat is translated into upper strata, and upper strata meat is translated into middle level.
Further, the preparation method of above-mentioned yak continuous heavy rain meat prefabrication, in step 3), described freezing shaping dicing method is: in-35 ℃, continuous heavy rain meat is freezed to central temperature and reach-18 ℃, with slicer, along the muscle fibre direction, be cut into thickness 0.5cm, the fan-shaped small pieces that radius is 10-20cm.
Beneficial effect of the present invention is: the present invention utilizes the continuous heavy rain meat in the meat of the low-grade position of yak, by long-time Divisional maturation process, improves its tender degree; Improve on the one hand tender degree by twice pickling process and tumbling technique again, improve on the one hand its local flavor; And make it there is good outward appearance by freezing shaping dicing method, and make the prefabrication in high-grade catering industries such as can being directly used in Korea Spro's formula barbecue, Japanese chafing dish, there are huge market prospects.
The specific embodiment
embodiment 1:
1. select ox:
It is qualified to select through health quarantine, fattens the yak at 18-20 monthly age.
2. butcher:
Butcher by Standardization Process, the hoof of decaptitating, peeling, remove internal organ, after cleaning the ox trunk.
3. continuous heavy rain meat trimming:
Below 10 ℃, get continuous heavy rain meat from the ox trunk, fat and meat mincing are removed in trimming, and the finishing time is no more than 5min.
4. acid discharge maturation:
By the vacuum packaging of continuous heavy rain meat, vacuum is 0.08Mpa, and sealing temperature is 180 ℃, and sealing time is 1.5s, then in the freezer of 0-2 ℃, places 15 days, carries out long-time Divisional maturation.
5. clean:
With the warm water of 40-50 ℃, the meat sample after trimming is rinsed to 2min repeatedly, blood stains are cleaned, drain away the water.But can not firmly wash by rubbing with the hands with hand, avoid influential to muscle fibre, and affect texture and tender degree.
6. preparation cure:
Get the salt of 15 weight portions, the sugar of 15 weight portions, the milk powder of 2 weight portions, the pepper of 2 weight portions, add the pure water of 100 weight portions, fully dissolve, stir 10min, obtain cure.
7. once pickle:
Weight ratio 1:10 by cure and meat sample takes cure, then every meat sample is put into to the basin that fills cure successively, after flooding about 2min, puts into and pickles cylinder, finally remaining cure liquid is also poured into and is pickled in cylinder, under 5-10 ℃, pickles 3-4h.
8. tumbling:
Meat sample after once pickling is put in the vacuum tumbler and carries out tumbling, and technological parameter is vacuum 0.04-0.08MPa, tumbling speed 10-15r/min, each tumbling 40min, intermittently 20min, the about 2h of tumbling altogether.
9. secondary is pickled:
Meat sample after tumbling is again put into and pickled cylinder, with the special-purpose PE membrane cover of food, on the superiors' meat sample surface, put the weight compacting on the PE film, be beneficial to cure and infiltrate in meat fast.Under 5-10 ℃ of environment, pickled, every about 24h upset 1 time, concrete grammar is for to translate into lower floor by middle level meat, and lower floor translates into upper strata, and middle level is translated on upper strata, altogether the about 72h of salting period.
10. freezing shaping section:
The meat sample warehouse-in of pickling is freezing, and the storehouse temperature is-35 ℃, freezes to central temperature and reaches-18 ℃.The meat sample of adfreezing is cut into to the about 0.5cm of thickness with slicer along the muscle fibre direction, and radius is about the fan-shaped small pieces of 10 ~ 20cm, should make the shape uniformity, so that finished product packing.
11. finished product packing:
After with PE food special packing bag, the meat sample of freezing microtome section being packed, be placed in vacuum packing machine and vacuumize, vacuum is 0.08Mpa, and sealing temperature is 180 ℃, and sealing time is about 1.5s, obtains yak continuous heavy rain meat prefabrication.
12. cold storage:
Prefabrication is preserved under-18 ℃ of environment.
Finally it should be noted that: the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment, the present invention is had been described in detail, for a person skilled in the art, its technical scheme that still can put down in writing aforementioned each embodiment is modified, or part technical characterictic wherein is equal to replacement.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (8)
1. the preparation method of a yak continuous heavy rain meat prefabrication, is characterized in that, comprises the following steps:
1) yak is got continuous heavy rain meat after butchering, and in finishing below 10 ℃, removes fat, and the finishing time is less than 5min, after vacuum packaging, carries out long-time Divisional maturation, then with the warm water of 40-50 ℃, repeatedly rinses clean blood stains;
2), by continuous heavy rain meat clean in step 1), the cure that to use with continuous heavy rain meat weight ratio be 1:10 is pickled for the first time, after tumbling, pickles for the second time;
3) by step 2) in the continuous heavy rain meat pickled, carry out freezing shaping section, vacuum packaging, and-18 ℃ of lower chilled storages.
2. the preparation method of yak continuous heavy rain meat prefabrication according to claim 1, it is characterized in that, in step 1), the method of described long-time Divisional maturation is: by the vacuum packaging of continuous heavy rain meat, vacuum is 0.08Mpa, sealing temperature is 180 ℃, and sealing time is 1.5s, carries out the maturation of 10-20 days in the freezer of 0-2 ℃.
3. the preparation method of yak continuous heavy rain meat prefabrication according to claim 1, it is characterized in that, step 2) in, the preparation method of described cure is: get the salt of 15 weight portions, the sugar of 15 weight portions, the milk powder of 2 weight portions, the pepper of 2 weight portions, the pure water that adds 100 weight portions, fully dissolve, stir 10min.
4. according to the preparation method of the arbitrary described yak continuous heavy rain meat prefabrication of claim 1-3, it is characterized in that, step 2) in, described method of pickling for the first time is: every continuous heavy rain meat is put into to the basin that fills cure successively, after dipping 2min, put into and pickle cylinder, more remaining cure liquid is poured into and pickled in cylinder, under 5-10 ℃, pickle 3-4h.
5. the preparation method of yak continuous heavy rain meat prefabrication according to claim 4, is characterized in that step 2) in, described tumbling adopts the vacuum tumbler to carry out, and technological parameter is: vacuum 0.04-0.08MPa, tumbling speed 10-15r/min, each tumbling 40min, intermittently 20min, tumbling 2h altogether.
6. the preparation method of yak continuous heavy rain meat prefabrication according to claim 5, it is characterized in that, step 2) in, described method of pickling for the second time is: the continuous heavy rain meat after tumbling is put into and pickled cylinder, at the superiors' continuous heavy rain meat surface, put the weight compacting with the special-purpose PE membrane cover of food on the PE film, pickle at 5-10 ℃, every 24h upset 1 time, salting period 72h altogether.
7. the preparation method of yak continuous heavy rain meat prefabrication according to claim 6, is characterized in that, described method for turning is: middle level meat is translated into to lower floor, and lower floor's meat is translated into upper strata, and upper strata meat is translated into middle level.
8. the preparation method of yak continuous heavy rain meat prefabrication according to claim 7, it is characterized in that, in step 3), described freezing shaping dicing method is: in-35 ℃, continuous heavy rain meat is freezed to central temperature and reach-18 ℃, be cut into thickness 0.5cm with slicer along the muscle fibre direction, the fan-shaped small pieces that radius is 10-20cm.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103815423A (en) * | 2014-02-28 | 2014-05-28 | 中国农业科学院北京畜牧兽医研究所 | Manufacturing method of decocted baked yak steak |
| CN103829265A (en) * | 2014-03-03 | 2014-06-04 | 中国农业科学院北京畜牧兽医研究所 | Preparation method of t-bone yak steak preparations |
| CN104694442A (en) * | 2015-03-25 | 2015-06-10 | 甘肃农业大学 | Lactobacillus acidophilus and method for making fermented yak meat by taking lactobacillus acidophilus as fermenting agent |
| CN112841541A (en) * | 2021-01-20 | 2021-05-28 | 安徽蒸小皖餐饮有限公司 | Preparation method of air-dried beef |
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| CN101558885A (en) * | 2009-01-08 | 2009-10-21 | 中国农业科学院北京畜牧兽医研究所 | Method for processing western-style food mid-maturation beefsteak |
| CN101991134A (en) * | 2010-11-08 | 2011-03-30 | 上海市食品研究所 | Preparation method of western yak steak |
| CN102715541A (en) * | 2012-06-20 | 2012-10-10 | 温州市多味坊食品有限公司 | Microwave western-style beefsteak and preparation method thereof |
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| CN101558885A (en) * | 2009-01-08 | 2009-10-21 | 中国农业科学院北京畜牧兽医研究所 | Method for processing western-style food mid-maturation beefsteak |
| CN101991134A (en) * | 2010-11-08 | 2011-03-30 | 上海市食品研究所 | Preparation method of western yak steak |
| CN102715541A (en) * | 2012-06-20 | 2012-10-10 | 温州市多味坊食品有限公司 | Microwave western-style beefsteak and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815423A (en) * | 2014-02-28 | 2014-05-28 | 中国农业科学院北京畜牧兽医研究所 | Manufacturing method of decocted baked yak steak |
| CN103815423B (en) * | 2014-02-28 | 2016-04-06 | 中国农业科学院北京畜牧兽医研究所 | A kind of preparation method of decocting roasting yak steak |
| CN103829265A (en) * | 2014-03-03 | 2014-06-04 | 中国农业科学院北京畜牧兽医研究所 | Preparation method of t-bone yak steak preparations |
| CN104694442A (en) * | 2015-03-25 | 2015-06-10 | 甘肃农业大学 | Lactobacillus acidophilus and method for making fermented yak meat by taking lactobacillus acidophilus as fermenting agent |
| CN112841541A (en) * | 2021-01-20 | 2021-05-28 | 安徽蒸小皖餐饮有限公司 | Preparation method of air-dried beef |
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| CN103462046B (en) | 2015-04-22 |
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