CN110338360A - A kind of air-dried yak meat and preparation method thereof - Google Patents
A kind of air-dried yak meat and preparation method thereof Download PDFInfo
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- CN110338360A CN110338360A CN201910797802.2A CN201910797802A CN110338360A CN 110338360 A CN110338360 A CN 110338360A CN 201910797802 A CN201910797802 A CN 201910797802A CN 110338360 A CN110338360 A CN 110338360A
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- yak
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- 235000013372 meat Nutrition 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 238000005406 washing Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 10
- 230000011218 segmentation Effects 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 235000020995 raw meat Nutrition 0.000 claims abstract description 6
- 235000015278 beef Nutrition 0.000 claims description 40
- 239000004615 ingredient Substances 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 15
- 244000203593 Piper nigrum Species 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- 238000007605 air drying Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 6
- 210000003205 muscle Anatomy 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 5
- 108010053775 Nisin Proteins 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 239000001511 capsicum annuum Substances 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000004309 nisin Substances 0.000 claims description 5
- 235000010297 nisin Nutrition 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 239000001540 sodium lactate Substances 0.000 claims description 5
- 229940005581 sodium lactate Drugs 0.000 claims description 5
- 235000011088 sodium lactate Nutrition 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000001488 sodium phosphate Substances 0.000 claims description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 2
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 2
- 244000304337 Cuminum cyminum Species 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000013622 meat product Nutrition 0.000 abstract description 5
- 241001416153 Bos grunniens Species 0.000 description 80
- 241000510672 Cuminum Species 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000124008 Mammalia Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 241000282849 Ruminantia Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001247317 Bos mutus Species 0.000 description 1
- 241000282817 Bovidae Species 0.000 description 1
- 244000046038 Ehretia acuminata Species 0.000 description 1
- 235000009300 Ehretia acuminata Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241001493546 Suina Species 0.000 description 1
- 230000003833 cell viability Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000004768 organ dysfunction Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
Classifications
-
- 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
- A23L13/40—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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of air-dried yak meats and preparation method thereof, belong to meat product processing technology field.This method includes raw meat examination and segmentation, soaking and washing, slitting, tumbling, low-temperature bake, high-temperature baking, cooling and packaging and other steps.Preparation method of the present invention is simple, reliable, product special flavour obtained is more preferable, yak taste is denseer, inside and outside color, mouthfeel are uniform, and quality is high by batch stability, and process simplifies, cost is lower, and it overcomes since the yak meat stronger problem of harsh feeling of tasting so that product is easier to that consumer is allowed to receive is easy to be mass produced.
Description
Technical field
The invention belongs to meat product processing technology fields, and in particular to a kind of air-dried yak meat and preparation method thereof.
Background technique
Yak (scientific name: Bos mutus or Bos grunniens, English name: wild yak), belongs to Mammalia, true beast
Subclass, Artiodactyla, Ruminantia, Bovidae, Niu Yake animal are and its to adjoin high mountain, sub- high centered on Chinese Qinghai-Tibet Platean
One of peculiar rare ox kind of mountain extremely frigid zones, phytophage ruminant domestic animal.Yak adapts to puna, is to live in the world
(in addition to the mankind) mammal of height above sea level highest point is distributed in Chinese Qinghai-Tibet 3000 meters of height above sea level or more area.The hiding of yak
Refined visitor, the world is commonly referred to as " yak " language, i.e. Tibetan language transliteration.Yak cry is rung as pig, so also known as pig sound ox.Western countries because
Its main product is in Chinese Qinghai-Tibet Tibetan area, also referred to as Tibet ox.Yak tail such as horse hair, so also known as horse hair ox.
Yak meat delicious flavour, fat content is especially low, and heat is especially high, to enhancing human body premunition, cell viability and
Organ dysfunction has remarkable effect.It is known as " hat of beef ", belongs to semi-wild natural green food, full of nutrition, protein contains
Amount is high, is the choice meat source for being worth Devoting Major Efforts To Developing.Yak because growing environment and growth cycle factor, the texture of meat compares
Slightly, harsh feeling of tasting is stronger, is easy to be received by everybody not as good as common beef product.
Existing jerked beef manufacture craft is usually to pickle beef addition seasoning, is carried out later air-dried.On but
State in manufacture craft, will it is marinated after beef directly carry out air-dried, the moisture in beef and seasoning has nearly 95% or more all
It is lost, along with the texture of yak meat meat itself is thicker, so, the especially difficult chewing of product obtained, and long there are the process-cycle,
Low yield, problem at high cost, nutritional ingredient is low.
And many air-dried yak meat products are both needed to first pickle at present, salting period is longer in existing method, so that meat system
Product inside and outside flavor is uneven, and unstable quality, color development are uneven.It usually also needs to cook after marinated, this makes meat products
Nutrient loss is serious；Some also needs frying, this is even more so that product inside and outside flavor is uneven, and quality stability is not
Easily ensure.
Fan is generallyd use or exhaust fan is carried out to wind in addition, air-drying, and this method method, which exists, to be air-dried low efficiency and have
The problem of food safety hazards, meanwhile, the speed that dried meat air-dries in air drying process is inconsistent, causes the dried meat after air-drying
Mouthfeel is tough and tensile, entirely air-dried meat toughness is inconsistent, and color is uneven, and the salt content of existing jerked beef is higher.Cause
This problem of how overcome the deficiencies in the prior art is current meat product processing technology field urgent need to resolve.
Summary of the invention
It is an object of the present invention to solve the deficiency of the existing technology and provide a kind of air-dried yak meat and preparation method thereof,
The preparation method is simple, reliable, and product special flavour obtained is more preferable, and yak taste is denseer, and inside and outside color, mouthfeel are uniform, quality by
Batch stability is high, and process simplifies, and cost is lower, and overcomes since yak meat is tasted the stronger problem of harsh feeling, so that
Product is easier to that consumer is allowed to receive, and is easy to be mass produced.
To achieve the above object, The technical solution adopted by the invention is as follows:
A kind of preparation method of air-dried yak meat, includes the following steps:
Step (1), raw meat is checked and accepted and segmentation: the muscle, oil, meat of qualified yak meat will be examined to separate, and meat is divided into 23-
25cm × 14-16cm × 7.5-8.5cm meat piece, obtains yak meat piece；
Step (2) soaking and washing: is put into Yak Beef Stick in clear water and impregnates rinsing, to remove watery blood and impurity；
Slitting: the yak meat piece after step (2) soaking and washing is cut, Yak Beef Stick is obtained for step (3)；
Tumbling: Yak Beef Stick and tumbling ingredient that step (3) obtains are put into togerther vacuum tumbler, in 0.2- by step (4)
Tumbling 1.9-2.1 hours under 0.4MPa；
Every 100kg yak meat piece needs following tumbling ingredient:
Composite phosphate 198-203g, D-araboascorbic acid sodium 147-152g, white pepper powder 99-102g, nisin
9.7-10.2g, preservative 49-52g, freshener 48-51g, light soy sauce 1.96-2.04kg, cumin powder 398-404g, salt
1.98-2.03kg, sodium lactate 0.99-1.01kg, monosodium glutamate 448-453g, white sugar 1.19-1.22kg, cooking wine 1.98-2.02kg；
Low-temperature bake: the Yak Beef Stick after tumbling is toasted 15-16 hours at 64-66 DEG C of temperature for step (5)；
Step (6), high-temperature baking: toasting 35-40min at 148-152 DEG C of temperature, in baking process, turns over every 10-15min
Yak Beef Stick；
Cooling and packaging: the Yak Beef Stick after high-temperature baking is cooled down under blower, is packed, is obtained later for step (7)
To air-dried yak meat finished product.
It is further preferred that the meat piece specification after segmentation is 25cm × 15cm × 8cm in step (1).
It is further preferred that immersion rinsing time is 9-11min in step (2).
It is further preferred that slitting is the Yak Beef Stick being cut within wide 1.5-2cm, thickness 1.5cm in step (3)
(length is unlimited).
It is further preferred that including sodium tripolyphosphate and sodium phosphate, matter in the composite phosphate in step (4)
Amount is than being 3:1.
It is further preferred that cooling time is 8-10 hours in step (7), to prevent the slow meat of meat internal temperature heat dissipation
Qualitative change acid, while remaining grease can be solidified and facilitate discovery and removal.
It is further preferred that tumbling ingredient further includes paprika 1.9-2.1kg, pepper powder 490- in step (4)
508g。
Present invention simultaneously provides yak meat is air-dried made from the preparation method of above-mentioned air-dried yak meat.
The purpose cut after elder generation's soaking and washing of the present invention is the color in order to keep yak meat, if first impregnating after slitting bubble clear
It washes, then cutlet bleaches, and will affect color.
Compared with prior art, the present invention has the advantages that:
Preparation method of the present invention is simple, reliable, does not use cooking, is directly pickled using the method for vacuum tumbling, first is that anti-
Only meat aoxidizes, second is that pickled material can be made, which to quickly penetrate into muscle deep layer, makes fine and tender taste, salting period is only 1.9-
2.1 hours, the generation of the caused substance for being unfavorable for human body marinated for a long time is avoided, while decreasing nutrition in yak meat
The loss of substance.
Air-dried yak meat is made in the present invention in such a way that high-temperature baking and low-temperature bake combine, and first low-temperature bake makes
It obtains moisture loss inside and outside yak meat to be consistent as far as possible, to guarantee color, the mouthfeel uniformity of product inside and outside；Later using height
Warm short-term baking, so that interiors of products forms loose and porous structure, convenient for edible.
Also due to the present invention is in such a way that high-temperature baking and low-temperature bake combine, so without extra sterilizing, subtracting
Bacterium processing step.It is improved through the method for the present invention, compared with existing product, flavor is more preferable, and yak taste is denseer, inside and outside color,
Mouthfeel is uniform, and quality is high by batch stability, and process simplifies, and cost is lower, and overcomes since yak meat is tasted harsh feeling
Stronger problem is easy to be mass produced so that product is easier to that consumer is allowed to receive.
Detailed description of the invention
Fig. 1 is the Delivery Inspection Report of 3 original flavor product of the embodiment of the present invention.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail.
It will be understood to those of skill in the art that the following example is merely to illustrate the present invention, and it should not be regarded as limiting this hair
Bright range.In the examples where no specific technique or condition is specified, described technology or conditions according to the literature in the art
Or it is carried out according to product description.Production firm person is not specified in material therefor or equipment, is that can be obtained by purchase
Conventional products.
For the preservative used in the embodiment of the present invention for anti-corrosion king -5, freshener is efficient freshener；
Anti-corrosion king -5 is purchased from Beijing Bo Bang food ingredient Co., Ltd；
Efficient freshener is purchased from Beijing Mai Weibao Food Co., Ltd.
Embodiment 1
A kind of preparation method of air-dried yak meat, includes the following steps:
Step (1), raw meat is checked and accepted and segmentation: the muscle, oil, meat of qualified yak meat will be examined to separate, and meat is divided into
23cm × 14cm × 7.5cm meat piece, obtains yak meat piece；
Step (2) soaking and washing: is put into Yak Beef Stick in clear water and impregnates rinsing, to remove watery blood and impurity；
Slitting: the yak meat piece after step (2) soaking and washing is cut, is cut within wide 1.5-2cm, thickness 1.5cm for step (3)
Yak Beef Stick (length is unlimited), obtain Yak Beef Stick；
Tumbling: Yak Beef Stick and tumbling ingredient that step (3) obtains are put into togerther vacuum tumbler, in 0.2MPa by step (4)
Lower tumbling 1.9 hours；
Every 100kg yak meat piece needs following tumbling ingredient:
Composite phosphate 198g, D-araboascorbic acid sodium 147g, white pepper powder 99g, nisin 9.7g, preservative 49g,
Freshener 48g, light soy sauce 1.96kg, cumin powder 398g, salt 1.98kg, sodium lactate 0.99kg, monosodium glutamate 448g, white sugar
1.19kg, cooking wine 1.98kg；
Low-temperature bake: the Yak Beef Stick after tumbling is toasted 15 hours at 64 DEG C of temperature for step (5)；
Step (6), high-temperature baking: toasting 35min at 148 DEG C of temperature, in baking process, turns over a Yak Beef Stick every 10；
Cooling and packaging: Yak Beef Stick after high-temperature baking is carried out cooling 8 hours under blower, is wrapped later by step (7)
Dress obtains air-drying yak meat finished product.
Paprika 1.9kg is added in tumbling ingredient, pepper powder 490g can be made into spicy product.
Embodiment 2
A kind of preparation method of air-dried yak meat, includes the following steps:
Step (1), raw meat is checked and accepted and segmentation: the muscle, oil, meat of qualified yak meat will be examined to separate, and meat is divided into
25cm × 16cm × 8.5cm meat piece, obtains yak meat piece；
Step (2) soaking and washing: is put into Yak Beef Stick in clear water and impregnates rinsing, to remove watery blood and impurity；
Slitting: the yak meat piece after step (2) soaking and washing is cut, is cut within wide 1.8-2cm, thickness 1.5cm for step (3)
Yak Beef Stick (length is unlimited), obtain Yak Beef Stick；
Tumbling: Yak Beef Stick and tumbling ingredient that step (3) obtains are put into togerther vacuum tumbler, in 0.4MPa by step (4)
Lower tumbling 2.1 hours；
Every 100kg yak meat piece needs following tumbling ingredient:
Composite phosphate 203g, D-araboascorbic acid sodium 152g, white pepper powder 102g, nisin 10.2g, preservative
52g, freshener 51g, light soy sauce 2.04kg, cumin powder 404g, salt 2.03kg, sodium lactate 1.01kg, monosodium glutamate 453g, white sugar
1.22kg, cooking wine 2.02kg；
Low-temperature bake: the Yak Beef Stick after tumbling is toasted 16 hours at 66 DEG C of temperature for step (5)；
Step (6), high-temperature baking: toasting 40min at 152 DEG C of temperature, in baking process, turns over a yak meat every 15min
Item；
Cooling and packaging: Yak Beef Stick after high-temperature baking is carried out cooling 10 hours under blower, carried out later by step (7)
Packaging obtains air-drying yak meat finished product.
Paprika 2.1kg is added in tumbling ingredient, pepper powder 508g can be made into spicy product.
Embodiment 3
A kind of preparation method of air-dried yak meat, includes the following steps:
Step (1), raw meat is checked and accepted and segmentation: the muscle, oil, meat of qualified yak meat will be examined to separate, and meat is divided into
25cm × 15cm × 8cm meat piece, obtains yak meat piece；
Step (2) soaking and washing: is put into Yak Beef Stick in clear water and impregnates rinsing, to remove watery blood and impurity；
Step (3), slitting: by after step (2) soaking and washing yak meat piece cut, be cut into wide 1.5-1.7cm, thickness 1.5cm with
Interior Yak Beef Stick (length is unlimited), obtains Yak Beef Stick；
Tumbling: Yak Beef Stick and tumbling ingredient that step (3) obtains are put into togerther vacuum tumbler, in 0.3MPa by step (4)
Lower tumbling 2 hours；
Every 100kg yak meat piece needs following tumbling ingredient:
Composite phosphate 200g, D-araboascorbic acid sodium 150g, white pepper powder 100g, nisin 10g, preservative 50g,
Freshener 50g, light soy sauce 2kg, cumin powder 400g, salt 2kg, sodium lactate 1.0kg, monosodium glutamate 450g, white sugar 1.2kg, cooking wine
2kg；
Low-temperature bake: the Yak Beef Stick after tumbling is toasted 15.5 hours at 65 DEG C of temperature for step (5)；
Step (6), high-temperature baking: toasting 36min at 150 DEG C of temperature, in baking process, turns over a yak meat every 12min
Item；
Cooling and packaging: Yak Beef Stick after high-temperature baking is carried out cooling 9 hours under blower, is wrapped later by step (7)
Dress obtains air-drying yak meat finished product.
Paprika 2kg is added in tumbling ingredient, pepper powder 500g can be made into spicy product.
The present embodiment original flavor product export survey report is as shown in Figure 1.
When yak meat of the present invention is examined based on sense organ and dissect, common method has inspection, dissect, touching inspection and smells inspection.
It was found that lesion and Carried bacteria failure, trace entire yak trunk by number, separated immediately, it is transported to field destruction
Point carries out burning disposal.
3 original flavor product of the embodiment of the present invention and 201310183863.2 embodiment, 1 product, 201710416455.5 embodiments
1 product is compared, as a result, it has been found that, on color, only product of the present invention color is most uniform；In mouthfeel, the embodiment of the present invention 3 is former
Taste product is more more excellent than 201310183863.2 embodiment, 1 product, 201710416455.5 embodiment, 1 product, and yak taste is more
It is dense, it is more convenient for chewing.Without cooking, nutritional ingredient not easily runs off the present invention；Without frying, grease and rouge in product are reduced
The content of fat acid, and it is more difficult lead to obesity, be that consumer trusts edible excellent product.Meanwhile the present invention uses high temperature
The mode that baking and low-temperature bake combine, so being not necessarily to extra sterilizing, bacteria reducing processing step, process is more simple, cost
It is lower, it is easy to be mass produced.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (8)
1. a kind of preparation method of air-dried yak meat, which comprises the steps of:
Step (1), raw meat is checked and accepted and segmentation: the muscle, oil, meat of qualified yak meat will be examined to separate, and meat is divided into 23-
25cm × 14-16cm × 7.5-8.5cm meat piece, obtains yak meat piece；
Step (2) soaking and washing: is put into Yak Beef Stick in clear water and impregnates rinsing, to remove watery blood and impurity；
Slitting: the yak meat piece after step (2) soaking and washing is cut, Yak Beef Stick is obtained for step (3)；
Tumbling: Yak Beef Stick and tumbling ingredient that step (3) obtains are put into togerther vacuum tumbler, in 0.2- by step (4)
Tumbling 1.9-2.1 hours under 0.4MPa；
Every 100kg yak meat piece needs following tumbling ingredient:
Composite phosphate 198-203g, D-araboascorbic acid sodium 147-152g, white pepper powder 99-102g, nisin
9.7-10.2g, preservative 49-52g, freshener 48-51g, light soy sauce 1.96-2.04kg, cumin powder 398-404g, salt
1.98-2.03kg, sodium lactate 0.99-1.01kg, monosodium glutamate 448-453g, white sugar 1.19-1.22kg, cooking wine 1.98-2.02kg；
Low-temperature bake: the Yak Beef Stick after tumbling is toasted 15-16 hours at 64-66 DEG C of temperature for step (5)；
Step (6), high-temperature baking: toasting 35-40min at 148-152 DEG C of temperature, in baking process, turns over every 10-15min
Yak Beef Stick；
Cooling and packaging: the Yak Beef Stick after high-temperature baking is cooled down under blower, is packed, is obtained later for step (7)
To air-dried yak meat finished product.
2. the preparation method of air-dried yak meat according to claim 1, which is characterized in that in step (1), the meat after segmentation
Block specifications are 25cm × 15cm × 8cm.
3. the preparation method of air-dried yak meat according to claim 1, which is characterized in that in step (2), when impregnating rinsing
Between be 9-11min.
4. the preparation method of air-dried yak meat according to claim 1, which is characterized in that in step (3), slitting is to be cut into
Yak Beef Stick within wide 1.5-2cm, thickness 1.5cm.
5. the preparation method of air-dried yak meat according to claim 1, which is characterized in that in step (4), described is compound
It include sodium tripolyphosphate and sodium phosphate, mass ratio 3:1 in phosphate.
6. the preparation method of air-dried yak meat according to claim 1, which is characterized in that in step (7), cooling time is
8-10 hours.
7. the preparation method of air-dried yak meat according to claim 1, which is characterized in that in step (4), tumbling ingredient is also
Including paprika 1.9-2.1kg, pepper powder 490-508g.
8. air-drying yak meat made from the preparation method of air-dried yak meat described in claim 1 ~ 7.
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