CN104305321A - Method for producing marinated yak - Google Patents
Method for producing marinated yak Download PDFInfo
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- CN104305321A CN104305321A CN201410486559.XA CN201410486559A CN104305321A CN 104305321 A CN104305321 A CN 104305321A CN 201410486559 A CN201410486559 A CN 201410486559A CN 104305321 A CN104305321 A CN 104305321A
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- yak
- yak meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a method for producing marinated yak. The method comprises steps including cutting, cleaning, tenderizing, soaking in a sterilization solution, saline injecting, vacuum roll-kneading, low-temperature marinating, bagging, high-temperature boiling, and vacuum packaging. The sterilization can effectively ensure initial sanitation level of the marinated yak, the tenderizing can break muscle tissue and more facilitate the extraction of salt soluble protein. The saline injecting can quicken the marinating speed, so that the yak is more uniformly marinated. The marinated yak can be bagged with a nylon shrinkable bag, so as to effectively guarantee the beautiful appearance of finished products. Big fire boiling can quickly set the surface of the yak, effectively prevent loss of water and protein, medium-fire thermal-insulation boiling can make the yak slowly cooked and improve the product yield and the taste of products. The yak is sterilized for 20 minutes at 100 DEG C and the shelf life of products can be greatly prolonged.
Description
Technical field
The present invention relates to food-processing method, specifically a kind of preparation method of halogen Yak Meat.
Background technology
Yak Meat is traditional cuisines of Tibet region Tibetan people, and annual yak butchers season, and Tibetan people every household all makes Yak Meat, and Yak Meat is split slivering, hangs over natural air drying under eaves, has just become the plateau treasure of natural delicious food.In recent years, along with the raising of living standards of the people, along with the high speed development of Xizang road bridge, along with the sustainable development of food processing industry, Yak Meat walks out plateau, comes into city, market demand is increasing, increasing producer and individual workship's production Yak Meat.Yak Meat is become the traditional properties meat products mode of production meeting consumer taste adjustment needs by the evolution of beef processing and store major way.
At present, the production of Yak Meat has reached batch production and normalization period, but traditional processing mode is rough, process-cycle is long, productive rate is low, cost is high, the shelf-life is not long, nutrient loss is serious, health is difficult to ensure, taste is single and have very heavy raw meat, smell of mutton, be unfavorable for that consumer beyond native country eats, make Yak Meat be difficult to come in popular life and go.
Summary of the invention
Technical problem to be solved by this invention is to overcome prior art defect, provides that a kind of process-cycle is short, cost is low, and nutritional labeling is high, the preparation method of the halogen Yak Meat of the Yak Meat safe and sanitary produced.
In order to solve the problems of the technologies described above, the preparation method of halogen Yak Meat provided by the invention, comprises the steps:
1) Yak Meat is divided into the shank of independent completion, removes manadesma and grease, clean up, in tenderization machine, carry out Tenderization at least one times;
2) pull out after the Yak Meat after tenderization being dropped into bacteria reducing immersion bubble 10-15 second and drain;
3) Yak Meat of bacteria reducing process is carried out salt water injection, water temperature ensures that the meat central temperature after injection is below 12 DEG C, and salt solution injection volume is the 15-20% of raw meat gross mass;
4) Yak Meat after pump pickle and butcher's meat spices powder are blended in 0-4 DEG C and carry out vacuum tumbling, parameters is work 45 minutes, leaves standstill 10 minutes, interval tumbling 16-24 hour;
5) the Yak Meat discharging after tumbling being terminated in curing vat, add a cover the low-temperature salting 24-36 of 0-4 DEG C little up to center be bright-coloured rose, the micro-sticky hand in surface;
6) take out Yak Meat, put nylon contraction bag, two ends are checked card fastening;
7) the spice water heating in saucepan is boiled, add fastening good beef boiling, spice water in pot floods beef appropriateness, 20-40 minute is boiled in first big fire, and then slow fire simmers, and remains on slight boiling condition 40-50 minute, during boiling, not timing is stirred, and the offscum on skim material soup surface, boiling can be pulled out to beef clod center without the trace of blood, is placed in freezer and treats that central temperature drops to less than 15 DEG C vacuum packagings.
8) vacuum packet install after beef be placed in sterilization kettle sterilization.
Further improvement, step 2) described in bacteria reducing formula of liquid mass percent count: acetic acid 2-5%, sodium ascorbate 2-5%, sodium thiosulfate 2-5%, potassium sorbate 1-3%, all the other are water.
Further improvement, the mass percent of saline formulation described in step 3) is counted: salt 15-20%, white granulated sugar 15-20%, sodium glutamate 5-10%, natrium nitrosum 0.1%, D-araboascorbic acid sodium 2-5%, and potassium sorbate 0.05%, all the other are water.
Further improvement, the injection volume of salt solution described in step 3) is 15-20%.
Further improvement, the tumbling time of vacuum described in step 4) is 20 hours.
Further improvement, sterilization temperature 100 described in step 8) DEG C, 20 minutes time.
Beneficial effect of the present invention is: 1, comparatively thick for Yak Meat fiber, mouthfeel is good not, and the feature that smell of mutton is heavier, the present invention destroys Fiber structure by Tenderization, increases and pickles area, make condiment more easily enter fibrous inside, more easily tasty, effectively can improve and pickle quality, alleviate smell of mutton, improve mouthfeel; 2, carrying out to raw Yak Meat the initial health level that bacteria reducing immersion can improve raw meat greatly, colony counts can be made to reduce by more than 100 times; 3, salt water injection can make part aqueous preserved materials enter rapidly muscle deep layer, improves and pickles quality; 4, vacuum tumbling can make preserved materials rapid permeability enter muscle deep layer to improve and pickle quality, and make fine and tender taste, also can anti-oxidation; 5, low-temperature salting can suppress microbial growth to be bred, and make Yak Meat fully absorb various flavoring and nutritional labeling, protein is effectively extracted, and color development is thorough; 6, boiling is divided into two sections to carry out making meat slowly ripe, improves the yield rate of product, improves the mouthfeel of product; 7, adopt production method of the present invention greatly can improve the shelf-life of traditional approach, have a good application prospect.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the invention will be further described.
Embodiment 1
1) Yak Meat is divided into the tendon of 0.3Kg, removes manadesma and grease, clean up, drop into Tenderization in tenderization machine, if effect is undesirable, can secondary Tenderization be carried out.
2) pulling draining out after the Yak Meat input bacteria reducing immersion after tenderization being steeped 10 seconds can make bacterium reduce by 100 times, but the holding time is not long, process in time.Bacteria reducing formula of liquid of telling is: acetic acid 2%, ascorbic acid 2%, sodium thiosulfate 5%, and potassium sorbate 1%, surplus are that water is configured to bacteria reducing liquid.
3) Yak Beef Stick of bacteria reducing process is carried out salt water injection, salt solution injection volume is 15% of raw meat, if go back residual brine, must carry out biphasic injection.Salt solution water is the clean water through ozone treatment, and adds flake ice cooling, ensures that the meat central temperature after injection is below 12 DEG C.Saline formulation is salt 15%, white granulated sugar 20%, sodium glutamate 10%, natrium nitrosum 0.1%, D-araboascorbic acid sodium 2%, and potassium sorbate 0.05%, surplus are water.
4) carry out vacuum tumbling by the Yak Meat after pump pickle and powdered flavour input vacuum tumbler, parameters is work 45 minutes, leaves standstill 10 minutes, interval tumbling 16 hours.Powdered flavour is the five-spice powder etc. of our company's independent development.This operates in the Freezing room of 0-4 DEG C and carries out.
5) the Yak Meat discharging after tumbling being terminated in curing vat, add a cover low-temperature salting 24 little up to center be bright-coloured rose, surface micro-sticky hand.This operates in the Freezing room of 0-4 DEG C and carries out.
6) take out Yak Meat, put nylon contraction bag, two ends are checked card fastening.
7) the spice water heating in saucepan is boiled, add fastening good beef boiling, spice water in pot floods beef appropriateness, first big fire boils about 30 minutes, then slow fire simmers, and remains on slight boiling condition, about 40-50 minutes, not timing is wanted to stir during boiling, and the offscum on skim material soup surface.Boiling can be pulled out to beef clod center without the trace of blood, is placed in freezer and treats that central temperature drops to less than 15 DEG C vacuum packagings.
8) vacuum packet install after beef be placed in sterilization kettle sterilization, sterilization temperature 100 DEG C, 20 minutes time.
Embodiment 2
1) Yak Meat is divided into the tendon of 0.4Kg, removes manadesma and grease, clean up, drop into Tenderization in tenderization machine, if effect is undesirable, can secondary Tenderization be carried out.
2) pulling draining out after the Yak Meat input bacteria reducing immersion after tenderization being steeped 12 seconds can make bacterium reduce by 100 times, but the holding time is not long, process in time.Bacteria reducing formula of liquid of telling is: acetic acid 5%, ascorbic acid 5%, sodium thiosulfate 2%, and potassium sorbate 3%, surplus are that water is configured to bacteria reducing liquid.
3) Yak Beef Stick of bacteria reducing process is carried out salt water injection, salt solution injection volume is 15% of raw meat, if go back residual brine, must carry out biphasic injection.Salt solution water is the clean water through ozone treatment, and adds flake ice cooling, ensures that the meat central temperature after injection is below 12 DEG C.Saline formulation is salt 20%, white granulated sugar 15%, sodium glutamate 5%, natrium nitrosum 0.1%, D-araboascorbic acid sodium 5%, and potassium sorbate 0.05%, surplus are water.
4) carry out vacuum tumbling by the Yak Meat after pump pickle and powdered flavour input vacuum tumbler, parameters is work 45 minutes, leaves standstill 10 minutes, interval tumbling 24 hours.Powdered flavour is the five-spice powder etc. of our company's independent development.This operates in the Freezing room of 0-4 DEG C and carries out.
5) the Yak Meat discharging after tumbling being terminated in curing vat, add a cover low-temperature salting 36 little up to center be bright-coloured rose, surface micro-sticky hand.This operates in the Freezing room of 0-4 DEG C and carries out.
6) take out Yak Meat, put nylon contraction bag, two ends are checked card fastening.
7) the spice water heating in saucepan is boiled, add fastening good beef boiling, spice water in pot floods beef appropriateness, first big fire boils about 30 minutes, then slow fire simmers, and remains on slight boiling condition, about 40-50 minutes, not timing is wanted to stir during boiling, and the offscum on skim material soup surface.Boiling can be pulled out to beef clod center without the trace of blood, is placed in freezer and treats that central temperature drops to less than 15 DEG C vacuum packagings.
8) vacuum packet install after beef be placed in sterilization kettle sterilization, sterilization temperature 100 DEG C, 20 minutes time.
Embodiment 3
A preparation method for halogen Yak Meat, comprises the steps:
1) Yak Meat is divided into the tendon of 0.5Kg, removes manadesma and grease, clean up, drop into Tenderization in tenderization machine, if effect is undesirable, can secondary Tenderization be carried out.
2) pulling draining out after the Yak Beef Stick input bacteria reducing immersion after tenderization being steeped 15 seconds can make bacterium reduce by 100 times, but the holding time is not long, process in time; Described bacteria reducing formula of liquid is: acetic acid 3%, ascorbic acid 3.5%, sodium thiosulfate 3.5%, and potassium sorbate 1.8%, surplus are that water is configured to bacteria reducing liquid.
3) Yak Meat of bacteria reducing process is carried out salt water injection, salt solution injection volume is 20% of raw meat, if go back residual brine, must carry out biphasic injection.Salt solution water is the clean water through ozone treatment, and adds flake ice cooling, ensures that the meat central temperature after injection is below 12 DEG C.Saline formulation is salt 17%, white granulated sugar 17%, sodium glutamate 7%, natrium nitrosum 0.1%, D-araboascorbic acid sodium 4%, and potassium sorbate 0.05%, surplus are water.
4) carry out vacuum tumbling by the Yak Meat after pump pickle and powdered flavour input vacuum tumbler, parameters is work 45 minutes, leaves standstill 10 minutes, interval tumbling 24 hours.Powdered flavour is the five-spice powder etc. of our company's independent development.This operates in the Freezing room of 0-4 DEG C and carries out.
5) the Yak Meat discharging after tumbling being terminated in curing vat, add a cover low-temperature salting 36 little up to center be bright-coloured rose, surface micro-sticky hand.This operates in the Freezing room of 0-4 DEG C and carries out.
6) take out Yak Meat, put nylon contraction bag, two ends are checked card fastening.
7) the spice water heating in saucepan is boiled, add fastening good beef boiling, spice water in pot floods beef appropriateness, first big fire boils about 30 minutes, then slow fire simmers, and remains on slight boiling condition, about 40-50 minutes, not timing is wanted to stir during boiling, and the offscum on skim material soup surface.Boiling can be pulled out to beef clod center without the trace of blood, is placed in freezer and treats that central temperature drops to less than 15 DEG C vacuum packagings.
8) vacuum packet install after beef be placed in sterilization kettle sterilization, sterilization temperature 100 DEG C, 20 minutes time.
Embody rule approach of the present invention is a lot, and the above is only the preferred embodiment of the present invention, should be understood that; for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvement, these improvement also should be considered as protection scope of the present invention.
Claims (6)
1. a preparation method for halogen Yak Meat, is characterized in that comprising the steps:
1) Yak Meat is divided into the shank of independent completion, removes manadesma and grease, clean up, in tenderization machine, carry out Tenderization at least one times;
2) pull out after the Yak Meat after tenderization being dropped into bacteria reducing immersion bubble 10-15 second and drain;
3) Yak Meat of bacteria reducing process is carried out salt water injection, water temperature ensures that the meat central temperature after injection is below 12 DEG C, and salt solution injection volume is the 15-20% of raw meat gross mass;
4) Yak Meat after pump pickle and butcher's meat spices powder are blended in 0-4 DEG C and carry out vacuum tumbling, parameters is work 45 minutes, leaves standstill 10 minutes, interval tumbling 16-24 hour;
5) the Yak Meat discharging after tumbling being terminated in curing vat, add a cover the low-temperature salting 24-36 of 0-4 DEG C little up to center be bright-coloured rose, the micro-sticky hand in surface;
6) take out Yak Meat, put nylon contraction bag, two ends are checked card fastening;
7) the spice water heating in saucepan is boiled, add fastening good beef boiling, spice water in pot floods beef appropriateness, 20-40 minute is boiled in first big fire, and then slow fire simmers, and remains on slight boiling condition 40-50 minute, during boiling, not timing is stirred, and the offscum on skim material soup surface, boiling can be pulled out to beef clod center without the trace of blood, is placed in freezer and treats that central temperature drops to less than 15 DEG C vacuum packagings;
8) vacuum packet install after beef be placed in sterilization kettle sterilization.
2. the preparation method of halogen Yak Meat according to claim 1, is characterized in that: step 2) described in bacteria reducing formula of liquid mass percent count: acetic acid 2-5%, sodium ascorbate 2-5%, sodium thiosulfate 2-5%, potassium sorbate 1-3%, all the other are water.
3. the preparation method of halogen Yak Meat according to claim 1, it is characterized in that: the mass percent of saline formulation described in step 3) is counted: salt 15-20%, white granulated sugar 15-20%, sodium glutamate 5-10%, natrium nitrosum 0.1%, D-araboascorbic acid sodium 2-5%, potassium sorbate 0.05%, all the other are water.
4. the preparation method of halogen Yak Meat according to claim 1, is characterized in that: the injection volume of salt solution described in step 3) is 15-20%.
5. the preparation method of halogen Yak Meat according to claim 1, is characterized in that: the tumbling time of vacuum described in step 4) is 20 hours.
6. the preparation method of halogen Yak Meat according to claim 1, is characterized in that: sterilization temperature 100 described in step 8) DEG C, 20 minutes time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410486559.XA CN104305321A (en) | 2014-09-23 | 2014-09-23 | Method for producing marinated yak |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410486559.XA CN104305321A (en) | 2014-09-23 | 2014-09-23 | Method for producing marinated yak |
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| CN104305321A true CN104305321A (en) | 2015-01-28 |
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| CN201410486559.XA Pending CN104305321A (en) | 2014-09-23 | 2014-09-23 | Method for producing marinated yak |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231290A (en) * | 2015-08-18 | 2016-01-13 | 厦门银祥集团有限公司 | Industrial production method of sauce braised pork shoulders |
| CN110353178A (en) * | 2019-08-27 | 2019-10-22 | 香格里拉藏龙生物开发股份有限公司 | A kind of marinade yak meat and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238854A (en) * | 2013-05-17 | 2013-08-14 | 西藏牦牛王生态食品开发有限公司 | Production method of air-dried yak meat |
| CN103315325A (en) * | 2013-07-17 | 2013-09-25 | 孙逊 | Spiced beef and its preparation method |
-
2014
- 2014-09-23 CN CN201410486559.XA patent/CN104305321A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238854A (en) * | 2013-05-17 | 2013-08-14 | 西藏牦牛王生态食品开发有限公司 | Production method of air-dried yak meat |
| CN103315325A (en) * | 2013-07-17 | 2013-09-25 | 孙逊 | Spiced beef and its preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 佚名: "软包装酱卤牛肉制作技术", 《农家顾问》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231290A (en) * | 2015-08-18 | 2016-01-13 | 厦门银祥集团有限公司 | Industrial production method of sauce braised pork shoulders |
| CN110353178A (en) * | 2019-08-27 | 2019-10-22 | 香格里拉藏龙生物开发股份有限公司 | A kind of marinade yak meat and preparation method thereof |
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