CN108157823A - A kind of yak rind food production method - Google Patents
A kind of yak rind food production method Download PDFInfo
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- CN108157823A CN108157823A CN201711474522.5A CN201711474522A CN108157823A CN 108157823 A CN108157823 A CN 108157823A CN 201711474522 A CN201711474522 A CN 201711474522A CN 108157823 A CN108157823 A CN 108157823A
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/08—Scalding; Scraping; Dehairing; Singeing
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of yak rind food production methods,It is related to yak skin processing technique field,Leather manufacture is only used for for solving existing yak skin,Purposes is single can not to meet the technical problems such as numerous crowd demands,The present invention includes 23 years old fresh yak of selection,Skin is taken to clean, water unhairing is scalded using physics,It cleans and enters hot beef cooler acid discharge,Acid discharge with pig iron digester carries out thermophilic digestion after cleaning,Stew in soy sauce is carried out to the yak skin after thermophilic digestion,Slice molding,Yak skin after molding is added in container for condiments,And it is tasty to add in seasoning progress,Stew in soy sauce seasoning is vacuum-packed after the completion and high-temperature sterilization,Inspection obtains finished product,It is qualified to be examined using yak rind food made of the production method of the present invention,Meet food security check criteria,Its soft mouth feel,Entrance is hot and savory,Rich in abundant collagen,Give full play to the edible value of yak skin,Meets the needs of numerous consumer groups,Improve the economic benefit of Yak product processing.
Description
Technical field
The present invention relates to yak skin processing technique field, more particularly to a kind of yak rind food production method.
Background technology
Chinese Yak originates in Qinghai-xizang Plateau Region, also known as Tibet ox or pig sound ox or horse hair ox, is meat breast labour dual-purpose ox.
There are ten big excellent monoids at present.Yak is one of plateau pastoral area major livestocks.The whole world only has yak more than 1,400 ten thousand, greatly
All multiply and live China Qinghai-Tibet Platean and around 3000 meters or more of extremely frigid zones.Yak body body is tall and big, and cardiopulmonary are flourishing, muscle
Compact, height short legs, muscles and bones is solid, and side abdomen and four limbs drape over one's shoulders that hair is soft thick close, and eye circle has god, the hard profit of tooth, feeding property
Can well, and with flexible lip and tongue, can walk on alpine meadow leisurely and carefreely as sheep, it is abundant into
Hair and the good subcutaneous connective tissue of development, axillary gland are all conducive to live under high and cold low temperature.
Yak is all precious from head to foot, and people drink yak milk, eats yak meat, burns yak dung.Contain largely immune ball in yak milk
Albumen can help human body to adjust immunity, improve disease resistance；The good merchantable brand that it still replenishes the calcium simultaneously, because being rich in yak milk
Natural milk calcium；It also contains 18 kinds of amino acid, conjugated linoleic acid, а-leukotrienes, arachidonic acid, vitamin necessary to human body
A variety of rare nutritional ingredients such as H.Its delicious meat, having high protein, (58.7%) higher than ox, low fat are (lower than ox
69.8%) (the characteristics of 19.7%) lower than ox, amino acids (more than ox 2 kinds), low in calories.The hair of yak can tailoring or
Tent, skin are the good materials of process hides.The leatherware made with yak leather, it is durable.Bull boat becomes height made of yak skin
The important vehicles on former river.
In general, yak skin is used for process hides by people's custom, leather-making technology is complicated, and cost of manufacture is high, for general economic receipts
It is expensive for the crowd entered, it is impossible to meet the needs of numerous consumer groups, in addition to this, containing abundant in yak skin
Collagen has health very big nutritive value, if it is possible to the purposes of yak skin is changed to edible snack food,
Not only reduce financial cost, additionally it is possible to meet the needs of numerous consumer groups, also escort for human health.
Invention content
It is an object of the invention to：Make that purposes is single can not to meet numerous crowd demands etc. to solve existing yak leather
Technical problem, the present invention provide a kind of yak rind food production method.
The present invention specifically uses following technical scheme to achieve these goals：
A kind of yak rind food production method, it is characterised in that：Include the following steps：
1) sorting：Yak is slaughtered peeling, takes fresh yak skin in the 2-3 Sui fresh yak in plateau pastoral area by growth selection, is used
Clear water rinses 6-10min；
2) water unhairing is scalded：Yak skin in step 1) is carried out to scald water unhairing；
3) hot beef cooler acid discharge：Yak skin in step 2) is cleaned, is put into hot beef cooler acid discharge, hot beef cooler temperature setting is 0-
5℃；
4) boiling：Yak skin in step 3) is subjected to boiling；
5) it pickles：It is marinated to press following parts by weight component：2500 parts of yak skin in step 4), 35-45 parts of refined salt, sugar 1
Part, 11 parts of cooking wine, 9-11 parts of five-spice powder；
6) slice molding：It is the strip that 10cm wide is 2cm that step 5) yak skin is cut into length；
7) it seasons：The molding yak skin of slice in step 6) is put into container for condiments, adds in five-spice powder, thick chilli sauce tune
Taste pours into stew in soy sauce material soup in container for condiments, floods strip yak skin；
8) vacuum packaging sterilizing：Yak skin in step 7) is vacuum-packed, places into and 100- is sterilized in disinfection cabinet
150min takes out after sterilization, is cooled down with cold water, until temperature is up to 15 DEG C hereinafter, finally by yak skin inspection after cooling.
Preferably, the water temperature that the boiling hot water unhairing uses is 80-90 DEG C, blanching treatment time 20-30min.
Preferably, the boiling temperature is 100 DEG C -130 DEG C, and digestion time 8-10h is steamed using pig iron digester
It boils.
Preferably described marinated temperature is 70-90 DEG C, pickles 6h.
Preferably, it is the strip that 10cm wide is 2cm that the molding yak skin of slice, which is length,.
Preferably, stew in soy sauce material Tangyuan County material selects parts by weight to be 5 parts octagonal, 3 parts of cassia bark, 4 parts of Chinese prickly ash, rhizoma nardostachyos 0.5-
1 part, 3-5 parts of fennel seeds, 1 part in one's early teens, 3 parts of tsaoko, 2 parts of fructus amomi, 1-3 parts of cloves, 20 parts of ginger, 15 parts of shallot, cooking wine 10
Part, 3 parts of monosodium glutamate, 50-100 parts of rock sugar, 50-100 parts of refined salt, continuation stew in soy sauce 10-20h.
Preferably, the vacuum packaging sterilizing is carried out in the disinfection cabinet under 121 DEG C, 2 atmospheric pressure.
Beneficial effects of the present invention are as follows：
1st, the present invention has chosen the yak of 2-3 Sui, butchers peeling, its Fresh ＆ Tender in Texture, yak cortex due to the yak of 2-3 Sui
In rich in the abundant collagen beneficial to human body, tender yak skin is edible by working process, the yak of comparison 3-7 Sui
Skin, mouthfeel silk floss softer than older yak are better tasting.
2nd, using physics depilating method, temperature is controlled at 80-90 DEG C the present invention, first, preventing temperature excessively high, destroys yak
Collagen in skin, causes nutrition leak, second is that high temperature boiling depilation can quickly and effectively remove the hair on yak skin, heat
Boiling hot time control avoids boiling time length from causing yak skin nutrition leak, is not thus destroying collagen within 30min
The hair on yak skin is effectively removed on nutrition foundation.
3rd, the plucked yak skin of water is scalded by high temperature in the present invention, cleans and place into 0-5 DEG C of hot beef cooler acid discharge, it is aged
Yak skin, which is placed into pig iron digester, carries out boiling, has efficiently controlled boiling temperature and time, avoid temperature excessively high and
The collagen content of the long damage yak skin of digestion time influences the mouthfeel of yak skin.
4th, the present invention pickles the yak skin after boiling, pickles 6h, it is ensured that it is intradermal that taste enters yak, reaches more
Good mouthfeel, salting period is longer, can reduce the growth of bacterium colony to a certain extent, it is made to meet food country and industry mark
It is accurate.
5th, the present invention carries out stew in soy sauce using unique stew in soy sauce material soup, and stew in soy sauce is completed slice molding, is finally seasoned, finally
Be vacuum-packed and high-temperature sterilization, food and medicine supervision and management general bureau sent to carry out Food Safety Analysis, it is qualified after on the market
It is sold, the yak rind food after above-mentioned food processing making step meets state food safety inspection standard, mouth
Feel soft, entrance is hot and savory, rich in abundant collagen, gives full play to the edible value of yak skin, meets numerous consumption
The demand of crowd improves the economic benefit of Yak product processing.
Specific embodiment
In order to which those skilled in the art are better understood from the present invention, the present invention is made into one with reference to following embodiment
Step detailed description.
Embodiment 1
Sorting is to be grown in the 2-3 Sui fresh yak in plateau pastoral area, and yak is slaughtered peeling, takes fresh yak skin, clear water punching
6-10min is washed, water unhairing mode unhairing is scalded using physics, scalds the water temperature that uses of water unhairing for 80 DEG C, blanching treatment time 20min,
Acid discharge in 0-5 DEG C of low temperature hot beef cooler will be put by the plucked yak skin of blanching, aged yak meat is cleaned, and is put into pig iron steaming
Boiling is carried out in saucepan, boiling temperature is 100 DEG C, digestion time 8h, the yak skin cortex after boiling dredge it is soft, with laggard
Row is marinated, and it is 35 parts of refined salt to pickle with the parts by weight that raw material is selected by every jin, a traditional unit of weight, and 1 part of sugar, 11 parts of cooking wine, 9 parts of five-spice powder salts down
Temperature processed is 70 DEG C, pickles 6h, carries out the slice of yak skin after the completion of pickling using slice molding machine, is sliced molding yak skin
It is the strip that 10cm wide is 2cm for length, molding yak skin will be sliced and be put into container for condiments, adds in five-spice powder, thick chilli sauce tune
Taste pours into stew in soy sauce material soup in container for condiments, and stew in soy sauce material Tangyuan County material selects parts by weight to be 5 parts octagonal, 3 parts of cassia bark, Chinese prickly ash 4
Part, 0.5 part of rhizoma nardostachyos, 3 parts of fennel seeds, 1 part in one's early teens, 3 parts of tsaoko, 2 parts of fructus amomi, 1 part of cloves, 20 parts of ginger, 15 parts of shallot, material
Material soup is flooded strip yak skin, continues stew in soy sauce 10h, stew in soy sauce has seasoned by 10 parts of wine, 3 parts of monosodium glutamate, 50 parts of rock sugar, 50 parts of refined salt
Yak skin is vacuum-packed in Cheng Hou, and the yak skin after vacuum packaging is put into 121 DEG C, in the disinfection cabinet under 2 atmospheric pressure
Sterilize 100min, take out after sterilization, cooled down with cold water, until temperature up to 15 DEG C hereinafter, it is last send to food security check center into
Performing check obtains finished product after the assay was approved, and finished product soft mouth feel, entrance is hot and savory, rich in abundant collagen.
Embodiment 2
Sorting is to be grown in the 2-3 Sui fresh yak in plateau pastoral area, and yak is slaughtered peeling, takes fresh yak skin, clear water punching
6-10min is washed, water unhairing mode unhairing is scalded using physics, scalds the water temperature that uses of water unhairing for 85 DEG C, blanching treatment time 25min,
Acid discharge in 0-5 DEG C of low temperature hot beef cooler will be put by the plucked yak skin of blanching, aged yak meat is cleaned, and is put into pig iron steaming
Boiling is carried out in saucepan, boiling temperature is 120 DEG C, digestion time 9h, the yak skin cortex after boiling dredge it is soft, with laggard
Row is marinated, and it is 40 parts of refined salt to pickle with the parts by weight that raw material is selected by every jin, a traditional unit of weight, 1 part of sugar, 11 parts of cooking wine, 10 parts of five-spice powder,
Marinated temperature is 80 DEG C, pickles 6h, carries out the slice of yak skin after the completion of pickling using slice molding machine, is sliced molding yak
Pi Weichang is the strip that 10cm wide is 2cm, will be sliced molding yak skin and is put into container for condiments, adds in five-spice powder, thick chilli sauce
Seasoning, stew in soy sauce material soup is poured into container for condiments, and stew in soy sauce material Tangyuan County material selects parts by weight to be 5 parts octagonal, 3 parts of cassia bark, Chinese prickly ash 4
Part, 0.8 part of rhizoma nardostachyos, 4 parts of fennel seeds, 1 part in one's early teens, 3 parts of tsaoko, 2 parts of fructus amomi, 2 parts of cloves, 20 parts of ginger, 15 parts of shallot, material
Material soup is flooded strip yak skin, continues stew in soy sauce 15h, stew in soy sauce has seasoned by 10 parts of wine, 3 parts of monosodium glutamate, 75 parts of rock sugar, 75 parts of refined salt
Yak skin is vacuum-packed in Cheng Hou, and the yak skin after vacuum packaging is put into 121 DEG C, in the disinfection cabinet under 2 atmospheric pressure
Sterilize 125min, take out after sterilization, cooled down with cold water, until temperature up to 15 DEG C hereinafter, it is last send to food security check center into
Performing check obtains finished product after the assay was approved, and finished product soft mouth feel, entrance is hot and savory, rich in abundant collagen.
Embodiment 3
Sorting is to be grown in the 2-3 Sui fresh yak in plateau pastoral area, and yak is slaughtered peeling, takes fresh yak skin, clear water punching
6-10min is washed, water unhairing mode unhairing is scalded using physics, scalds the water temperature that uses of water unhairing for 90 DEG C, blanching treatment time 30min,
Acid discharge in 0-5 DEG C of low temperature hot beef cooler will be put by the plucked yak skin of blanching, aged yak meat is cleaned, and is put into pig iron steaming
Boiling is carried out in saucepan, boiling temperature is 130 DEG C, digestion time 10h, the yak skin cortex after boiling dredge it is soft, then
It is pickled, it is 45 parts of refined salt to pickle with the parts by weight that raw material is selected by every jin, a traditional unit of weight, 1 part of sugar, 11 parts of cooking wine, five-spice powder 11
Part, it is 90 DEG C to pickle temperature, pickles 6h, carries out the slice of yak skin after the completion of pickling using slice molding machine, and slice is molding
Yak skin is that length is the strip that 10cm wide is 2cm, will be sliced molding yak skin and is put into container for condiments, adds in five-spice powder, peppery
Green pepper sauce seasons, and stew in soy sauce material soup is poured into container for condiments, and stew in soy sauce material Tangyuan County material selects parts by weight to be 5 parts octagonal, 3 parts of cassia bark,
4 parts of Chinese prickly ash, 1 part of rhizoma nardostachyos, 5 parts of fennel seeds, 1 part in one's early teens, 3 parts of tsaoko, 2 parts of fructus amomi, 3 parts of cloves, 20 parts of ginger, shallot 15
Material soup is flooded strip yak skin, continues stew in soy sauce 20h, stew in soy sauce by part, 10 parts of cooking wine, 3 parts of monosodium glutamate, 100 parts of rock sugar, 100 parts of refined salt
After the completion of seasoning, yak skin is vacuum-packed, the yak skin after vacuum packaging is put into 121 DEG C, disappearing under 2 atmospheric pressure
150min is sterilized in malicious cabinet, takes out after sterilization, is cooled down with cold water, until temperature is up to 15 DEG C hereinafter, finally sending to food security inspection
Center is tested, and obtains finished product after the assay was approved, and finished product soft mouth feel, entrance is hot and savory, rich in abundant collagen.
The yak skin of the processing and fabricating of the present invention, is detected quality, specific technical indicator is as follows：
(1) organoleptic indicator
It formulates according to this product inherent characteristic, is described in terms of color and luster, structural state, elasticity, flavour and smell five.According to
Regulation in professional standard SB/T 10399-2005 is tested, and the method for inspection is as follows：
Color and luster：Appropriate yak skin is taken to be placed in ceramic whiteware disk, is placed under natural sunlight its color and luster that detects by an unaided eye；
Structural state and impurity：Appropriate Yak skin glue is taken to be placed in ceramic whiteware disk, detecting by an unaided eye its structural state and whether there is miscellaneous
Matter；
Elasticity：Appropriate yak skin is taken, firmly pulls, baits；
Flavour and smell：Appropriate yak skin is taken to be placed in ceramic whiteware disk, smells its taste, tastes its flavour.
(2) physical and chemical index
According to the regulation in standard GB/T/T 25734-2010：
1st, moisture≤77% is formulated according to preparation process, product quality requirement and enterprise itself practice examining result, is examined
Method method as defined in GB5009.3 is examined.
2nd, protein >=38% is formulated, inspection according to preparation process, product quality requirement and enterprise itself practice examining result
Proved recipe method is performed by the regulation of GB5009.5.
3rd, lead≤0.2mg/kg, total mercury≤0.05mg/kg, cadmium≤0.1mg/kg parameter indexes are according to GB2762《Food is pacified
Pollutant is limited the quantity in national family's standard food》Regulation and formulate, the method for inspection respectively press GB 5009.12, GB/T
5009.11st, the defined method of GB/T 5009.15 is examined.
(3) microbiological indicator
Parameter index is determined according to the regulation of GB/T 2726-2005.
Total plate count≤10000CFU/g, consistent with national standard, method of inspection method as defined in GB4789.2 is examined；Large intestine
Flora≤30MPN/100g, consistent with national standard, the method for inspection is examined according to method as defined in GB4789.3；
Pathogenic bacteria (salmonella, staphylococcus aureus, Shigella) must not detect, consistent with national standard.The method of inspection
It is detected according to method as defined in GB4789.4, GB4789.10.
(4) net content and allowed minus deviation：The 75th command (2005) of characteristic evidences State Administration for Quality Supervision and Inspection and Quarantine
《Quantification packing commodity metrological supervision and administration method》It formulates, assay method is by the metering inspection of JJF1070 content of prepackaged goods with fixed net
Test regular progress.
(5) mark, label：The regulation of GB7718, GB28050, GB191 should be met.
(6) it packs：Inner packing should meet the regulation of GB/T 28118；Outer packing corrugated case should meet GB/T's 6543
Regulation.
Comparative example 1 has chosen 3-7 Sui fresh yak skin, is processed according to this programme processing method, and comparative example 2 has chosen 3-7 Sui
Fresh yak skin is processed making without seasoning comparative example 1 and comparative example 2, processes and make with 1- of embodiment of the present invention embodiments 3
The results are shown in Table 1 for the yak skin items detection parameters of work：
A kind of 1 yak rind food testing result of table
As can be known from Table 1, in embodiment 1, embodiment 2, embodiment 3 to 2-3 Sui fresh yak skin using the present invention program into
Row processing, to 3-7 Sui, fresh yak skin is equally processed comparative example 1 using the present invention program, and the finished product after processing is examined
It surveys, the total plate count and coliform sum of embodiment 1,2,3 are below total plate count and coliform in comparative example 1, but
Protein content is above the protein content in comparative example 1, it is known that 2-3 Sui fresh yak time-to-live survives compared with 3-7 Sui yak
Time is shorter, and the contamination sources received are also just relatively fewer, and the colony survival time is shorter, total less, 2-3 Sui fresh yak skin
Meat is fresher and tenderer, scalds water depilation, acid discharge, boiling, marinated and slice seasoning, vacuum packaging sterilizing, the yak after processing by high temperature
Ox-hide mouthfeel is compared with the 3-7 Sui fresh softer silk floss of yak skin mouthfeel；To 3-7 Sui, fresh yak skin proceeds through high temperature and scalds water and takes off in comparative example 2
Hair, acid discharge, boiling, slice, seasoning, vacuum packaging sterilizing, without pickling this link, relative contrast's example 1 and embodiment 1,
2nd, for 3, protein content is relatively high, but total plate count and coliform are all than comparative example 1 and embodiment 1,2,3
Height it follows that after marinated, can inhibit the increase of total plate count to a certain extent, while also increase yak skin
Mouthfeel.
The above, only presently preferred embodiments of the present invention, are not intended to limit the invention, patent protection model of the invention
It encloses and is subject to claims, the equivalent structure variation that every specification with the present invention is made similarly should be included in this
In the protection domain of invention.
Claims (7)
1. a kind of yak rind food production method, it is characterised in that：Include the following steps：
1) sorting：Yak is slaughtered peeling, takes fresh yak skin, use clear water in the 2-3 Sui fresh yak in plateau pastoral area by growth selection
Rinse 6-10min；
2) water unhairing is scalded：Yak skin in step 1) is carried out to scald water unhairing；
3) hot beef cooler acid discharge：Yak skin in step 2) is cleaned, is put into hot beef cooler acid discharge, hot beef cooler temperature setting is 0-5 DEG C；
4) boiling：Yak skin in step 3) is subjected to boiling；
5) it pickles：It is marinated to press following parts by weight component：2500 parts of yak skin in step 4), 35-45 parts of refined salt, 1 part of sugar, material
11 parts of wine, 9-11 parts of five-spice powder；
6) slice molding：It is the strip that 10cm wide is 2cm that step 5) yak skin is cut into length；
7) it seasons：The molding yak skin of slice in step 6) is put into container for condiments, adds in five-spice powder, thick chilli sauce seasoning, it will
Stew in soy sauce material soup is poured into container for condiments, floods strip yak skin；
8) vacuum packaging sterilizing：Yak skin in step 7) is vacuum-packed, places into and 100-150min is sterilized in disinfection cabinet, kill
It takes out after bacterium, is cooled down with cold water, until temperature is up to 15 DEG C hereinafter, finally by yak skin inspection after cooling.
2. yak rind food production method according to claim 1, it is characterised in that：The water temperature that the boiling hot water unhairing uses
It is 80-90 DEG C, blanching treatment time 20-30min.
3. yak rind food production method according to claim 1, it is characterised in that：The boiling temperature for 100 DEG C-
130 DEG C, digestion time 8-10h, boiling is carried out using pig iron digester.
4. yak rind food production method according to claim 1, it is characterised in that：The marinated temperature is 70-90 DEG C,
Marinated 6h.
5. yak rind food production method according to claim 1, it is characterised in that：The molding yak skin of the slice is
Length is the strip that 10cm wide is 2cm.
6. yak rind food production method according to claim 1, it is characterised in that：Stew in soy sauce material Tangyuan County material selection weight
Number is measured to be 5 parts octagonal, 3 parts of cassia bark, 4 parts of Chinese prickly ash, 0.5-1 parts of rhizoma nardostachyos, 3-5 parts of fennel seeds, 1 part in one's early teens, 3 parts of tsaoko, sand
2 parts of benevolence, 1-3 parts of cloves, 20 parts of ginger, 15 parts of shallot, 10 parts of cooking wine, 50-100 parts of rock sugar, 50-100 parts of refined salt, 3 parts of monosodium glutamate,
Continue stew in soy sauce 10-20h.
7. yak rind food production method according to claim 1, it is characterised in that：It is described vacuum packaging sterilizing be
It 121 DEG C, carries out in the disinfection cabinet under 2 atmospheric pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711474522.5A CN108157823A (en) | 2017-12-29 | 2017-12-29 | A kind of yak rind food production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711474522.5A CN108157823A (en) | 2017-12-29 | 2017-12-29 | A kind of yak rind food production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157823A true CN108157823A (en) | 2018-06-15 |
Family
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| CN201711474522.5A Pending CN108157823A (en) | 2017-12-29 | 2017-12-29 | A kind of yak rind food production method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109055626A (en) * | 2018-08-02 | 2018-12-21 | 哈哈驴（天津）国际贸易有限公司 | Donkey hide processing method and process flow before a kind of tanning donkey-hide gelatin |
| CN110393271A (en) * | 2019-07-25 | 2019-11-01 | 王佳泽 | A kind of processing method of edible ox-hide |
| CN111109536A (en) * | 2020-01-16 | 2020-05-08 | 李占波 | Preparation method of sheepskin food |
| CN111513293A (en) * | 2020-04-30 | 2020-08-11 | 中国农业科学院北京畜牧兽医研究所 | Yak skin hotpot condiment and processing method thereof |
| CN115281314A (en) * | 2021-03-18 | 2022-11-04 | 青海大学 | Method for naturally dyeing edible cowhide |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055626A (en) * | 2018-08-02 | 2018-12-21 | 哈哈驴（天津）国际贸易有限公司 | Donkey hide processing method and process flow before a kind of tanning donkey-hide gelatin |
| CN109055626B (en) * | 2018-08-02 | 2020-09-22 | 哈哈驴（天津）国际贸易有限公司 | Donkey hide processing method and process flow before donkey hide boiling |
| CN110393271A (en) * | 2019-07-25 | 2019-11-01 | 王佳泽 | A kind of processing method of edible ox-hide |
| CN111109536A (en) * | 2020-01-16 | 2020-05-08 | 李占波 | Preparation method of sheepskin food |
| CN111513293A (en) * | 2020-04-30 | 2020-08-11 | 中国农业科学院北京畜牧兽医研究所 | Yak skin hotpot condiment and processing method thereof |
| CN115281314A (en) * | 2021-03-18 | 2022-11-04 | 青海大学 | Method for naturally dyeing edible cowhide |
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