CN112493419A - Yak meat preparation formula, processing method and device - Google Patents
Yak meat preparation formula, processing method and device Download PDFInfo
- Publication number
- CN112493419A CN112493419A CN202011468391.1A CN202011468391A CN112493419A CN 112493419 A CN112493419 A CN 112493419A CN 202011468391 A CN202011468391 A CN 202011468391A CN 112493419 A CN112493419 A CN 112493419A
- Authority
- CN
- China
- Prior art keywords
- drying box
- yak meat
- formula
- baking
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B23/00—Heating arrangements
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B9/00—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards
- F26B9/06—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards in stationary drums or chambers
- F26B9/066—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards in stationary drums or chambers the products to be dried being disposed on one or more containers, which may have at least partly gas-previous walls, e.g. trays or shelves in a stack
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Sustainable Development (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a yak meat preparation formula, a yak meat processing method and a yak meat processing device. The production method of the sauced yak meat has the advantages of being scientific and reliable, controllable in quality in the production process, stable and balanced in quality, fresh and fragrant in taste, soft and elastic in meat quality and uniform in color and luster. The sauced yak meat produced by the invention belongs to a secret formula (the connotation breaks through the conventional cooking processing method), has fresh and fragrant taste and soft and elastic meat quality, can be eaten instantly after opening a bag, and is suitable for all people.
Description
Technical Field
The invention belongs to the technical field of yak meat processing methods, and particularly relates to the technical field of yak meat manufacturing formulas, processing methods and devices.
Background
The yak meat is rich in protein, amino acid, carotene, calcium, phosphorus and other trace elements, has low fat content and high calorie, and has obvious effects of enhancing disease resistance, cell activity and organ functions of human bodies. The yak meat has high nutritive value which is incomparable with other yak meat, and the yak meat is known as the crown of beef cattle in the markets of hong Kong, Australia and Western Europe in China. The yak meat is famous meat-the front mao which is rich in protein and low in fat, is rare high-grade meat in the international market, and is famous, excellent, thin and characteristic to consumers all over the world. Since the yak lives in the area with the altitude of more than 4 kilometers all the year round, a plurality of wild medicinal seeds such as fritillaria, cordyceps and the like grow in the area, and the yak eats the medicinal materials frequently, the meat of the yak is delicious and unparalleled, and the taste of the yak is unique. Because of the characteristics of the yak meat, special ingredients and methods are needed in the cooking process to highlight the advantages of the yak meat. Having application number 201810925695.2, title of the invention: the patent application of a compound edible seasoning and a preparation method thereof has the formula components which are most similar to the components of the invention, but the formula of the patent needs to relate to the existence of nutrient zymophyte liquid and bean curd, and the processing method needs fermentation time of more than 30 days. In the processing process of the sauced yak meat, due to too many raw materials, processing techniques and artificial factors, the quality balance is difficult to ensure.
Disclosure of Invention
The present invention provides a method for solving the above-mentioned problem and defect. The invention is realized by adopting the following technical scheme.
A preparation formula of yak meat, which comprises a marinating formula and a baking formula; the formula of the marinating material comprises brown sugar, ginger, garlic, tsaoko amomum fruit, star anise and cassia bark; the formula is as follows: taking the weight of yak meat as a base number, 6-12 g/kg of brown sugar, 2-5 g/kg of ginger, 2-5 g/kg of garlic, 0.4-0.7 g/kg of tsaoko, 0.2-0.5 g/kg of star anise and 0.4-0.7 g/kg of cassia bark; wherein the weight of fructus Anisi Stellati is less than that of fructus Tsaoko or cortex Cinnamomi Japonici.
The formula of the marinating material provided by the invention comprises 10 g/kg of brown sugar, 4 g/kg of ginger, 4 g/kg of garlic, 0.6 g/kg of tsaoko amomum fruit, 0.4 g/kg of star anise and 0.6 g/kg of cassia bark.
The baking formula of the invention comprises a batch; the first ingredient: based on the weight of the yak meat, 5-9 g/kg of salt, 8-14 g/kg of white sugar, 8-12 g/kg of monosodium glutamate, 0.1-0.4 g/kg of monascus red and 0.1-0.3 g/kg of D-sodium erythorbate.
The invention relates to a batch which comprises the following steps: 6 g/kg of salt, 10 g/kg of white sugar, 10 g/kg of monosodium glutamate, 0.2 g/kg of monascus red and 0.1 g/kg of D-sodium erythorbate.
The baking formula of the invention comprises two ingredients; the second ingredient: based on the weight of the yak meat, 45-70 g/kg of edible oil, 0.4-0.7 g/kg of pepper powder, 1.0-1.5 g/kg of pepper powder and 0.4-0.8 g/kg of fennel powder.
The invention relates to a secondary ingredient: 60 g/kg of edible oil, 0.6 g/kg of pepper powder, 1.3 g/kg of pepper powder and 0.6 g/kg of fennel powder.
The baking formula of the invention comprises three ingredients; the three ingredients are as follows: taking the weight of the yak meat as a base number, 10 g/kg of chili powder and 2 g/kg of sesame.
The invention discloses a processing method of a yak meat preparation formula, which comprises the following steps:
1) raw materials: purchasing lean meat of the front leg and the back leg of the yak which is qualified by quarantine inspection;
2) treating raw materials: shaving off excessive fat, controlling the total content of the fat to be less than 3%, and washing out extravasated blood and dirt with clear water for later use;
3) stewing: boiling the pot-stewed soup for 2 hours, and then adding the raw materials for stewing; stewing for 4 hours; stewing at 200 ℃; cooking meat to 9% maturity; the formula of the marinating material comprises brown sugar, ginger, garlic, tsaoko amomum fruit, star anise and cassia bark; the formula is as follows: taking the weight of the yak meat as a base number, and stewing and mixing the following materials: 10 g/kg of brown sugar, 4 g/kg of ginger, 4 g/kg of garlic, 0.6 g/kg of tsaoko amomum fruit, 0.4 g/kg of star anise and 0.6 g/kg of cassia bark;
4) cutting: slightly cooling the stewed yak meat, and then manually cutting;
5) preparing materials: taking the weight of the yak meat as a base number, and mixing the following ingredients: 6 g/kg of salt, 10 g/kg of white sugar, 10 g/kg of monosodium glutamate, 0.2 g/kg of monascus red and 0.1 g/kg of D-sodium erythorbate;
and (3) secondary material preparation: 60 g/kg of edible oil, 0.6 g/kg of pepper powder, 1.3 g/kg of pepper powder and 0.6 g/kg of fennel powder;
three steps of material preparation: 15 g/kg of chili powder and 2 g/kg of sesame;
6) baking: the baking time is 60 minutes, and the baking temperature is 280 ℃; baking for 30 minutes in a baking device after one batch of ingredients is finished; baking for 30 minutes in the baking device after the second batching is finished;
7) inner packaging: starting an ultraviolet disinfection lamp of an inner packaging workshop for 20-30 minutes; sterilizing the packaging material and the production tool, then placing in place, and checking whether each component and a power circuit of the packaging machine are normal; bagging the cooled product by a full-automatic packaging machine according to different specifications;
8) high-temperature sterilization: sterilizing for 30 minutes by using spray type sterilization equipment, wherein the sterilization temperature is 120 ℃;
9) factory inspection (self-inspection): the standard is as follows: GB/T23586-2009 sauce braised meat products; GB2726-2016 national food safety Standard-cooked meat product; and (4) checking items: sensory: appearance, color, taste, flavor, tissue form and impurities; hygiene indicators (total number of colonies, coliform);
10) and (3) outer packaging: starting an ultraviolet disinfection lamp of the outer packaging workshop for 20-30 minutes; sterilizing the packaging material and the tools and then placing the packaging material and the tools in place; checking whether each component and a power circuit of the packaging machine are normal; selecting a packaging bag according to the specification of a finished product, manually filling the product into the packaging bag, and weighing, wherein the error per kilogram cannot exceed 5 grams; checking whether the seal of the packaged product is tight or not and whether the production date is marked or not;
11) boxing: preparing the required packaging boxes and boxes according to a production plan, sealing the bottom openings, putting the inner packaging bags filled with the finished products into the boxes and the boxes according to specifications, then tightly sealing the boxes and the boxes, conveying the boxes to a finished product warehouse, and storing the boxes in order.
The invention provides a yak meat baking device, which comprises: the device comprises a drying box 1, a placing screen plate 2, a first hydraulic rod 3, a first hydraulic pump 4, a slide rail 5, a driving shaft 6, a driving motor 7, a driving ring 8, a supporting screen plate 9, a second hydraulic rod 10 and a second hydraulic pump 11;
the drying box 1 is of a rectangular upper part and a rectangular lower part, the middle of the drying box is provided with a circular cavity structure, the upper wall of the drying box 1 is movably connected with a placing screen plate 2, the placing screen plate 2 is connected with a first hydraulic rod 3, and the first hydraulic rod 3 is connected with a first hydraulic pump 4; a slide rail 5 is arranged in the middle of the drying box 1, a driving shaft 6 is arranged on the slide rail 5, the driving shaft 6 and a driving motor 7 are connected with the driving shaft 6, a driving ring 8 is connected with the driving shaft 6, and arc plates 29 are uniformly arranged on the inner wall of the driving ring 8; the middle and lower part of the drying box 1 are movably connected with a supporting screen plate 9, one side of the supporting screen plate 9 is connected with a second hydraulic rod 10, and the second hydraulic rod 10 is connected with a second hydraulic pump 11; the side wall of the drying box 1 is of a cavity structure, the cavity structure of the drying box 1 is filled with media, and a heating pipe 12 is arranged in the cavity structure of the drying box 1; an adding pipe 13 and a discharging pipe 14 are connected with the upper part and the lower part of the cavity structure of the drying box 1, and a first control valve 15 is arranged on both the adding pipe 13 and the discharging pipe 14; the upper part of the drying box 1 is connected with a feeding channel 16, the feeding channel 16 is movably connected with a top cover 17, and the top cover 17 is connected to the feeding channel 16 through a locking structure; the lower part of the drying box 1 is connected with an output channel 18, the feeding channel 16 is movably connected with a bottom cover 19, the bottom cover 19 is connected to the feeding channel 16 through a lock catch structure, and the upper part of the feeding channel 16 is arranged in the drying box 1; the drying box 1 is connected with a slag discharge pipe 30, and a second control valve 20 is arranged on the slag discharge pipe 30; all be connected with intake pipe 21, blast pipe 22 on the lateral wall about stoving case 1, be provided with air pump 23 on intake pipe 21, the blast pipe 22, the inlet end of intake pipe 21 is provided with notched filter screen plate layer 24, and filter screen plate layer 24 is filled with the drier between.
Further, a temperature sensor 25 is arranged in the drying box 1, and the temperature sensor 25 is connected with a first controller 26; the first hydraulic pump 4 is connected to a second controller 27, and the second controller 27 is connected to a timer 28.
The production method of the sauced yak meat has the advantages of being scientific and reliable, controllable in quality in the production process, stable and balanced in quality, fresh and fragrant in taste, soft and elastic in meat quality and uniform in color and luster. The produced sauced yak meat belongs to a secret formula (the connotation breaks through the conventional cooking processing method), has fresh and fragrant taste and soft and elastic meat quality, can be eaten instantly after opening a bag, and is suitable for all people. The baking device can be matched with a processing method for use, has better effect and has the advantages that: 1. enter into the beef of pickling in the stoving case and put at first place the otter board and carry out preliminary stoving, first hydraulic stem downstream after a period of time, be convenient for place the otter board and dry the case lateral wall and form certain passageway, be convenient for move to the middle part of placing otter board or stoving case, carry out further stoving, beef enters into the region of supporting the otter board and drive the ring, the drive shaft drives the drive ring and moves on the slide rail, the arc on the drive ring plays certain stirring effect, the beef of being convenient for is dried. 2. The cavity structure of the drying box is internally added with a medium, and the heating pipe is used for heating, so that the drying box is convenient to dry. 3. The baking device for multiple batches is used for baking, so that the labor is saved, and the taste is rich.
The invention is further explained below with reference to the drawings and the detailed description.
Drawings
FIG. 1 is a schematic view of the structure of the present invention.
Fig. 2 is a plan view of the drying box of the present invention.
In the figure: the drying box comprises a drying box body (1), a placing screen plate (2), a first hydraulic rod (3), a first hydraulic pump (4), a sliding rail (5), a driving shaft (6), a driving motor (7), a driving ring (8), a supporting screen plate (9), a second hydraulic rod (10), a second hydraulic pump (11), a heating pipe (12), an adding pipe (13), a discharging pipe (14), a first control valve (15), a feeding channel (16), a top cover (17), an output channel (18), a bottom cover (19), a second control valve (20), an air inlet pipe (21), an exhaust pipe (22), an air pump (23), a filter screen plate layer (24), a temperature sensor (25), a first controller (26), a second controller (27), a timer (28), an arc-shaped plate (29) and a slag discharging pipe (30).
Detailed Description
A preparation formula of yak meat, which comprises a marinating formula and a baking formula; the formula of the marinating material comprises brown sugar, ginger, garlic, tsaoko amomum fruit, star anise and cassia bark; the formula is as follows: taking the weight of yak meat as a base number, 6-12 g/kg of brown sugar, 2-5 g/kg of ginger, 2-5 g/kg of garlic, 0.4-0.7 g/kg of tsaoko, 0.2-0.5 g/kg of star anise and 0.4-0.7 g/kg of cassia bark; wherein the weight of fructus Anisi Stellati is less than that of fructus Tsaoko or cortex Cinnamomi Japonici.
The formula of the marinating material provided by the invention comprises 10 g/kg of brown sugar, 4 g/kg of ginger, 4 g/kg of garlic, 0.6 g/kg of tsaoko amomum fruit, 0.4 g/kg of star anise and 0.6 g/kg of cassia bark.
The baking formula of the invention comprises a batch; the first ingredient: based on the weight of the yak meat, 5-9 g/kg of salt, 8-14 g/kg of white sugar, 8-12 g/kg of monosodium glutamate, 0.1-0.4 g/kg of monascus red and 0.1-0.3 g/kg of D-sodium erythorbate.
The invention relates to a batch which comprises the following steps: 6 g/kg of salt, 10 g/kg of white sugar, 10 g/kg of monosodium glutamate, 0.2 g/kg of monascus red and 0.1 g/kg of D-sodium erythorbate.
The baking formula of the invention comprises two ingredients; the second ingredient: based on the weight of the yak meat, 45-70 g/kg of edible oil, 0.4-0.7 g/kg of pepper powder, 1.0-1.5 g/kg of pepper powder and 0.4-0.8 g/kg of fennel powder.
The invention relates to a secondary ingredient: 60 g/kg of edible oil, 0.6 g/kg of pepper powder, 1.3 g/kg of pepper powder and 0.6 g/kg of fennel powder.
The baking formula of the invention comprises three ingredients; the three ingredients are as follows: taking the weight of the yak meat as a base number, 10 g/kg of chili powder and 2 g/kg of sesame.
The invention discloses a processing method of a yak meat preparation formula, which comprises the following steps:
1) raw materials: purchasing lean meat of the front leg and the back leg of the yak which is qualified by quarantine inspection;
2) treating raw materials: shaving off excessive fat, controlling the total content of the fat to be less than 3%, and washing out extravasated blood and dirt with clear water for later use;
3) stewing: boiling the pot-stewed soup for 2 hours, and then adding the raw materials for stewing; stewing for 4 hours; stewing at 200 ℃; cooking meat to 9% maturity; the formula of the marinating material comprises brown sugar, ginger, garlic, tsaoko amomum fruit, star anise and cassia bark; the formula is as follows: taking the weight of the yak meat as a base number, and stewing and mixing the following materials: 10 g/kg of brown sugar, 4 g/kg of ginger, 4 g/kg of garlic, 0.6 g/kg of tsaoko amomum fruit, 0.4 g/kg of star anise and 0.6 g/kg of cassia bark;
4) cutting: slightly cooling the stewed yak meat, and then manually cutting;
5) preparing materials: taking the weight of the yak meat as a base number, and mixing the following ingredients: 6 g/kg of salt, 10 g/kg of white sugar, 10 g/kg of monosodium glutamate, 0.2 g/kg of monascus red and 0.1 g/kg of D-sodium erythorbate;
and (3) secondary material preparation: 60 g/kg of edible oil, 0.6 g/kg of pepper powder, 1.3 g/kg of pepper powder and 0.6 g/kg of fennel powder;
three steps of material preparation: 15 g/kg of chili powder and 2 g/kg of sesame;
6) baking: the baking time is 60 minutes, and the baking temperature is 280 ℃; baking for 30 minutes in a baking device after one batch of ingredients is finished; baking for 30 minutes in the baking device after the second batching is finished;
7) inner packaging: starting an ultraviolet disinfection lamp of an inner packaging workshop for 20-30 minutes; sterilizing the packaging material and the production tool, then placing in place, and checking whether each component and a power circuit of the packaging machine are normal; bagging the cooled product by a full-automatic packaging machine according to different specifications;
8) high-temperature sterilization: sterilizing for 30 minutes by using spray type sterilization equipment, wherein the sterilization temperature is 120 ℃;
9) factory inspection (self-inspection): the standard is as follows: GB/T23586-2009 sauce braised meat products; GB2726-2016 national food safety Standard-cooked meat product; and (4) checking items: sensory: appearance, color, taste, flavor, tissue form and impurities; hygiene indicators (total number of colonies, coliform);
10) and (3) outer packaging: starting an ultraviolet disinfection lamp of the outer packaging workshop for 20-30 minutes; sterilizing the packaging material and the tools and then placing the packaging material and the tools in place; checking whether each component and a power circuit of the packaging machine are normal; selecting a packaging bag according to the specification of a finished product, manually filling the product into the packaging bag, and weighing, wherein the error per kilogram cannot exceed 5 grams; checking whether the seal of the packaged product is tight or not and whether the production date is marked or not;
11) boxing: preparing the required packaging boxes and boxes according to a production plan, sealing the bottom openings, putting the inner packaging bags filled with the finished products into the boxes and the boxes according to specifications, then tightly sealing the boxes and the boxes, conveying the boxes to a finished product warehouse, and storing the boxes in order.
A yak meat baking apparatus, comprising: the device comprises a drying box 1, a placing screen plate 2, a first hydraulic rod 3, a first hydraulic pump 4, a slide rail 5, a driving shaft 6, a driving motor 7, a driving ring 8, a supporting screen plate 9, a second hydraulic rod 10 and a second hydraulic pump 11; the drying box 1 is arranged to be rectangular at the upper part and the lower part, a circular cavity structure is arranged in the middle of the drying box 1, the upper wall of the drying box 1 is movably connected with a placing screen plate 2, the placing screen plate 2 is connected with a first hydraulic rod 3, and the first hydraulic rod 3 is connected with a first hydraulic pump 4; a slide rail 5 is arranged in the middle of the drying box 1, a driving shaft 6 is arranged on the slide rail 5, the driving shaft 6 and a driving motor 7 are connected with the driving shaft 6, a driving ring 8 is connected with the driving shaft 6, and arc plates 29 are uniformly arranged on the inner wall of the driving ring 8; the middle and lower part of the drying box 1 are movably connected with a supporting screen plate 9, one side of the supporting screen plate 9 is connected with a second hydraulic rod 10, and the second hydraulic rod 10 is connected with a second hydraulic pump 11; enter into the beef of pickling in drying box 1 and put earlier and carry out preliminary stoving on placing otter board 2, 3 downstream of first hydraulic stem after a period of time, be convenient for place otter board 2 and drying box 1 lateral wall and form certain passageway, be convenient for move to the middle part of placing otter board 2 or drying box 1, carry out further stoving, beef enters into and supports otter board 9 and drive ring 8 in the region, it drives the ring 8 of drive on slide rail 5 to drive axle 6, the arc 29 on the ring 8 of drive plays certain stirring effect, the beef of being convenient for is dried. On the basis, the side wall of the drying box 1 is arranged to be a cavity structure, the cavity structure of the drying box 1 is filled with a medium, and a heating pipe 12 is arranged in the cavity structure of the drying box 1; an adding pipe 13 and a discharging pipe 14 are connected with the upper part and the lower part of the cavity structure of the drying box 1, and a first control valve 15 is arranged on both the adding pipe 13 and the discharging pipe 14; the cavity structure of the drying box 1 is internally added with a medium, and the heating pipe 12 is used for heating, so that the drying inside the drying box 1 is convenient. The upper part of the drying box 1 is connected with a feeding channel 16, the feeding channel 16 is movably connected with a top cover 17, and the top cover 17 is connected to the feeding channel 16 through a locking structure; the feed channel 16 is provided to facilitate feeding. The lower part of the drying box 1 is connected with an output channel 18, the feeding channel 16 is movably connected with a bottom cover 19, the bottom cover 19 is connected to the feeding channel 16 through a lock catch structure, and the upper part of the feeding channel 16 is arranged in the drying box 1; the size of the driving ring 8 is smaller than that of the supporting screen plate 9, the second hydraulic rod 10 drives the supporting screen plate 9 to move after drying, and the supporting screen plate 9 is arranged on the output channel 18, so that dried materials can be discharged conveniently. The drying box 1 is connected with a slag discharge pipe 30, and a second control valve 20 is arranged on the slag discharge pipe 30; moisture or other substances generated by drying in the drying box 1 can be discharged through the slag discharge pipe 30. An air inlet pipe 21 and an air outlet pipe 22 are connected to the upper and lower side walls of the drying box 1, air pumps 23 are arranged on the air inlet pipe 21 and the air outlet pipe 22, a filter screen plate layer 24 with a groove is arranged at the air inlet end of the air inlet pipe 21, and drying agents are filled between the filter screen plate layers 24; the air inlet pipe 21 is used for introducing air as required, the air inlet has a filtering effect through the filter screen plate layer 24, and a drying agent arranged between the filter screen plate layers 24 has a drying effect; the exhaust pipe 22 can exhaust the air with moisture, so that drying is facilitated. A temperature sensor 25 is arranged in the drying box 1, and the temperature sensor 25 is connected with a first controller 26; the temperature monitoring is convenient. The first hydraulic pump 4 is connected with a second controller 27, and the second controller 27 is connected with a timer 28; facilitating the movement of the net plate 2.
The above description is only a part of specific embodiments of the present invention (since the formula of the present invention belongs to the numerical range, the embodiments are not exhaustive, and the protection scope of the present invention is subject to the numerical range and other technical point ranges), and the detailed contents or common knowledge known in the schemes are not described too much. It should be noted that the above-mentioned embodiments do not limit the present invention in any way, and all technical solutions obtained by means of equivalent substitution or equivalent transformation for those skilled in the art are within the protection scope of the present invention. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (10)
1. The yak meat production formula is characterized by comprising a marinating material formula and a baking formula; the formula of the marinating material comprises brown sugar, ginger, garlic, tsaoko amomum fruit, star anise and cassia bark; the formula is as follows: taking the weight of yak meat as a base number, 6-12 g/kg of brown sugar, 2-5 g/kg of ginger, 2-5 g/kg of garlic, 0.4-0.7 g/kg of tsaoko, 0.2-0.5 g/kg of star anise and 0.4-0.7 g/kg of cassia bark; wherein the weight of fructus Anisi Stellati is less than that of fructus Tsaoko or cortex Cinnamomi Japonici.
2. The yak meat preparation formula of claim 1, wherein the marinating material formula comprises 10 g/kg of brown sugar, 4 g/kg of ginger, 4 g/kg of garlic, 0.6 g/kg of tsaoko amomum fruit, 0.4 g/kg of star anise and 0.6 g/kg of cassia bark.
3. The yak meat preparation formula according to claim 1, wherein the baking formula comprises a batch; the first ingredient: based on the weight of the yak meat, 5-9 g/kg of salt, 8-14 g/kg of white sugar, 8-12 g/kg of monosodium glutamate, 0.1-0.4 g/kg of monascus red and 0.1-0.3 g/kg of D-sodium erythorbate.
4. The yak meat preparation formula of claim 4, wherein the ingredients comprise: 6 g/kg of salt, 10 g/kg of white sugar, 10 g/kg of monosodium glutamate, 0.2 g/kg of monascus red and 0.1 g/kg of D-sodium erythorbate.
5. The yak meat preparation formula according to claim 1, wherein the baking formula comprises two ingredients; the second ingredient: based on the weight of the yak meat, 45-70 g/kg of edible oil, 0.4-0.7 g/kg of pepper powder, 1.0-1.5 g/kg of pepper powder and 0.4-0.8 g/kg of fennel powder.
6. The yak meat preparation formula of claim 6, wherein the two ingredients are: 60 g/kg of edible oil, 0.6 g/kg of pepper powder, 1.3 g/kg of pepper powder and 0.6 g/kg of fennel powder.
7. The yak meat preparation formula according to claim 1, wherein the baking formula comprises three ingredients; the three ingredients are as follows: taking the weight of the yak meat as a base number, 10 g/kg of chili powder and 2 g/kg of sesame.
8. The processing method of the yak meat preparation formula is characterized by comprising the following steps:
1) raw materials: purchasing lean meat of the front leg and the back leg of the yak which is qualified by quarantine inspection;
2) treating raw materials: shaving off excessive fat, controlling the total content of the fat to be less than 3%, and washing out extravasated blood and dirt with clear water for later use;
3) stewing: boiling the pot-stewed soup for 2 hours, and then adding the raw materials for stewing; stewing for 4 hours; stewing at 200 ℃; cooking meat to 9% maturity; the formula of the marinating material comprises brown sugar, ginger, garlic, tsaoko amomum fruit, star anise and cassia bark; the formula is as follows: taking the weight of the yak meat as a base number, and stewing and mixing the following materials: 10 g/kg of brown sugar, 4 g/kg of ginger, 4 g/kg of garlic, 0.6 g/kg of tsaoko amomum fruit, 0.4 g/kg of star anise and 0.6 g/kg of cassia bark;
4) cutting: slightly cooling the stewed yak meat, and then manually cutting;
5) preparing materials: taking the weight of the yak meat as a base number, and mixing the following ingredients: 6 g/kg of salt, 10 g/kg of white sugar, 10 g/kg of monosodium glutamate, 0.2 g/kg of monascus red and 0.1 g/kg of D-sodium erythorbate;
and (3) secondary material preparation: 60 g/kg of edible oil, 0.6 g/kg of pepper powder, 1.3 g/kg of pepper powder and 0.6 g/kg of fennel powder;
three steps of material preparation: 15 g/kg of chili powder and 2 g/kg of sesame;
6) baking: the baking time is 60 minutes, and the baking temperature is 280 ℃; baking for 30 minutes in a baking device after one batch of ingredients is finished; baking for 30 minutes in the baking device after the second batching is finished;
7) inner packaging: starting an ultraviolet disinfection lamp of an inner packaging workshop for 20-30 minutes; sterilizing the packaging material and the production tool, then placing in place, and checking whether each component and a power circuit of the packaging machine are normal; bagging the cooled product by a full-automatic packaging machine according to different specifications;
8) high-temperature sterilization: sterilizing for 30 minutes by using spray type sterilization equipment, wherein the sterilization temperature is 120 ℃;
9) factory inspection (self-inspection): the standard is as follows: GB/T23586-2009 sauce braised meat products; GB2726-2016 national food safety Standard-cooked meat product; and (4) checking items: sensory: appearance, color, taste, flavor, tissue form and impurities; sanitation indexes (colony count, coliform group)
10) And (3) outer packaging: starting an ultraviolet disinfection lamp of the outer packaging workshop for 20-30 minutes; sterilizing the packaging material and the tools and then placing the packaging material and the tools in place; checking whether each component and a power circuit of the packaging machine are normal; selecting a packaging bag according to the specification of a finished product, manually filling the product into the packaging bag, and weighing, wherein the error per kilogram cannot exceed 5 grams; checking whether the seal of the packaged product is tight or not and whether the production date is marked or not;
11) boxing: preparing the required packaging boxes and boxes according to a production plan, sealing the bottom openings, putting the inner packaging bags filled with the finished products into the boxes and the boxes according to specifications, then tightly sealing the boxes and the boxes, conveying the boxes to a finished product warehouse, and storing the boxes in order.
9. The utility model provides a yak meat's baking equipment which characterized in that: the method comprises the following steps: the device comprises a drying box (1), a placing screen plate (2), a first hydraulic rod (3), a first hydraulic pump (4), a slide rail (5), a driving shaft (6), a driving motor (7), a driving ring (8), a supporting screen plate (9), a second hydraulic rod (10) and a second hydraulic pump (11);
the drying box (1) is of a rectangular upper part and a rectangular lower part, the middle of the drying box is provided with a circular cavity structure, the upper wall of the drying box (1) is movably connected with a placing screen plate (2), the placing screen plate (2) is connected with a first hydraulic rod (3), and the first hydraulic rod (3) is connected with a first hydraulic pump (4); a sliding rail (5) is arranged in the middle of the drying box (1), a driving shaft (6) is arranged on the sliding rail (5), the driving shaft (6) and a driving motor (7) are connected, the driving shaft (6) is connected with a driving ring (8), and arc-shaped plates (29) are uniformly arranged on the inner wall of the driving ring (8); the middle and lower part of the drying box (1) are movably connected with a supporting screen plate (9), one side of the supporting screen plate (9) is connected with a second hydraulic rod (10), and the second hydraulic rod (10) is connected with a second hydraulic pump (11); the side wall of the drying box (1) is of a cavity structure, the cavity structure of the drying box (1) is filled with a medium, and a heating pipe (12) is arranged in the cavity structure of the drying box (1); an adding pipe (13) and a discharging pipe (14) are connected to the upper part and the lower part of the cavity structure of the drying box (1), and first control valves (15) are arranged on the adding pipe (13) and the discharging pipe (14); the upper part of the drying box (1) is connected with a feeding channel (16), the feeding channel (16) is movably connected with a top cover (17), and the top cover (17) is connected to the feeding channel (16) through a locking structure; the lower part of the drying box (1) is connected with an output channel (18), the feeding channel (16) is movably connected with a bottom cover (19), the bottom cover (19) is connected to the feeding channel (16) through a locking structure, and the upper part of the feeding channel (16) is arranged in the drying box (1); the drying box (1) is connected with a slag discharge pipe (30), and a second control valve (20) is arranged on the slag discharge pipe (30); the drying box is characterized in that the upper side wall and the lower side wall of the drying box (1) are both connected with an air inlet pipe (21) and an exhaust pipe (22), air pumps (23) are arranged on the air inlet pipe (21) and the exhaust pipe (22), the air inlet end of the air inlet pipe (21) is provided with a grooved filter screen plate layer (24), and drying agents are filled between the filter screen plate layers (24).
10. The yak meat roasting device of claim 9, wherein: a temperature sensor (25) is arranged in the drying box (1), and the temperature sensor (25) is connected with a first controller (26); the first hydraulic pump (4) is connected with a second controller (27), and the second controller (27) is connected with a timer (28).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011468391.1A CN112493419B (en) | 2020-12-14 | 2020-12-14 | Formula, processing method and device for preparing yak meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011468391.1A CN112493419B (en) | 2020-12-14 | 2020-12-14 | Formula, processing method and device for preparing yak meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112493419A true CN112493419A (en) | 2021-03-16 |
| CN112493419B CN112493419B (en) | 2023-10-17 |
Family
ID=74973063
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011468391.1A Active CN112493419B (en) | 2020-12-14 | 2020-12-14 | Formula, processing method and device for preparing yak meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112493419B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907286A (en) * | 2021-09-15 | 2022-01-11 | 安徽省徽之韵食品有限公司 | High-quality ham low-temperature pickling device and using method thereof |
Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003144039A (en) * | 2001-11-09 | 2003-05-20 | Ooshio Surume:Kk | Apparatus and method for producing japanese cracker |
| CN105901530A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation process of sauce stewed beef being long in shelf life and less in nutrient loss |
| CN105918887A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Marinating process of healthy spiced beef with long shelf life and less nutrient loss |
| CN106923293A (en) * | 2015-12-29 | 2017-07-07 | 重庆品佳调味有限公司 | A kind of thick gravy formula and manufacture craft |
| CN107751810A (en) * | 2017-11-24 | 2018-03-06 | 蚌埠学院 | A kind of local flavor curing method of spiced beef |
| CN107811042A (en) * | 2017-11-16 | 2018-03-20 | 姜伟龙 | A kind of drying dust arrester for grain processing |
| CN109007747A (en) * | 2018-08-15 | 2018-12-18 | 易芳沅 | A kind of composite edible condiment and preparation method |
| CN208804962U (en) * | 2018-09-27 | 2019-04-30 | 嘉施利（平原）化肥有限公司 | A kind of chemical fertilizer drying unit |
| CN109965229A (en) * | 2017-12-28 | 2019-07-05 | 阜阳市三原食品有限公司 | A kind of spiced beef preparation method in good taste |
| CN110338360A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of air-dried yak meat and preparation method thereof |
| CN110710647A (en) * | 2019-11-21 | 2020-01-21 | 怀化市明友食品有限责任公司 | Marinating method of seasoned duck meat product |
| CN111109533A (en) * | 2020-01-18 | 2020-05-08 | 成都伍田食品有限公司 | Preparation method of sauced yak meat |
| CN210718423U (en) * | 2019-08-12 | 2020-06-09 | 昆山番尼文化传播有限公司 | Beef dehydration drying device is used in jerky processing |
| CN111486687A (en) * | 2020-04-10 | 2020-08-04 | 浏阳市上程食品有限公司 | A high-efficient drying device for beef processing |
-
2020
- 2020-12-14 CN CN202011468391.1A patent/CN112493419B/en active Active
Patent Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003144039A (en) * | 2001-11-09 | 2003-05-20 | Ooshio Surume:Kk | Apparatus and method for producing japanese cracker |
| CN106923293A (en) * | 2015-12-29 | 2017-07-07 | 重庆品佳调味有限公司 | A kind of thick gravy formula and manufacture craft |
| CN105901530A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation process of sauce stewed beef being long in shelf life and less in nutrient loss |
| CN105918887A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Marinating process of healthy spiced beef with long shelf life and less nutrient loss |
| CN107811042A (en) * | 2017-11-16 | 2018-03-20 | 姜伟龙 | A kind of drying dust arrester for grain processing |
| CN107751810A (en) * | 2017-11-24 | 2018-03-06 | 蚌埠学院 | A kind of local flavor curing method of spiced beef |
| CN109965229A (en) * | 2017-12-28 | 2019-07-05 | 阜阳市三原食品有限公司 | A kind of spiced beef preparation method in good taste |
| CN109007747A (en) * | 2018-08-15 | 2018-12-18 | 易芳沅 | A kind of composite edible condiment and preparation method |
| CN208804962U (en) * | 2018-09-27 | 2019-04-30 | 嘉施利（平原）化肥有限公司 | A kind of chemical fertilizer drying unit |
| CN210718423U (en) * | 2019-08-12 | 2020-06-09 | 昆山番尼文化传播有限公司 | Beef dehydration drying device is used in jerky processing |
| CN110338360A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of air-dried yak meat and preparation method thereof |
| CN110710647A (en) * | 2019-11-21 | 2020-01-21 | 怀化市明友食品有限责任公司 | Marinating method of seasoned duck meat product |
| CN111109533A (en) * | 2020-01-18 | 2020-05-08 | 成都伍田食品有限公司 | Preparation method of sauced yak meat |
| CN111486687A (en) * | 2020-04-10 | 2020-08-04 | 浏阳市上程食品有限公司 | A high-efficient drying device for beef processing |
Non-Patent Citations (3)
| Title |
|---|
| 潘文成: "牛肉干生产工艺", 《农家科技》 * |
| 潘文成: "牛肉干生产工艺", 《农家科技》, no. 11, 1 November 2007 (2007-11-01), pages 38 * |
| 田欢: "酱牛肉定量卤制工艺优化研究", 中国知网数据库, no. 8, pages 1 - 60 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907286A (en) * | 2021-09-15 | 2022-01-11 | 安徽省徽之韵食品有限公司 | High-quality ham low-temperature pickling device and using method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112493419B (en) | 2023-10-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105685789A (en) | Five-color nutritional congee powder and preparation method thereof | |
| CN102599531A (en) | Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material | |
| CN101884400A (en) | Colorized instant noodle formula and preparation method | |
| CN102334629A (en) | White coarse cereal health-care product and preparation method thereof | |
| CN103040015A (en) | Fabrication method of multi-flavor instant rex rabbit meat product | |
| KR20120129131A (en) | Manufacture method of broth for gruel | |
| CN101558884B (en) | Preparation of pork sticky rice soybean sausage and manufacturing method thereof | |
| CN101843330A (en) | Spicy pleurotus eryngii | |
| RU2311828C1 (en) | Method for manufacturing canned food "hen meat roasted with beans" of special indication | |
| CN102342442B (en) | Green coarse grain health product and preparation method thereof | |
| CN101564178B (en) | Formula of sausage comprising rabbit meat and glutinous rice bean and manufacture method thereof | |
| RU2359554C1 (en) | Method for manufacturing "rabbit with side dish and red main sauce" preserves | |
| CN101564177B (en) | Formula of sausage comprising yak meat and glutinous rice bean and manufacture method thereof | |
| CN112493419B (en) | Formula, processing method and device for preparing yak meat | |
| CN106472992A (en) | A kind of Semen Maydiss glutinous rice cake and preparation method thereof | |
| RU2354160C1 (en) | Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" | |
| RU2357565C1 (en) | Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" | |
| CN106376846A (en) | Industrial production method of instant clear-soup mutton and product thereof | |
| CN106262494A (en) | Instant clear soup Carnis Bovis grunniens industrialized preparing process and goods thereof | |
| RU2358514C1 (en) | Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" | |
| CN109770269A (en) | A kind of fish bean curd industrial production line | |
| CN102266011B (en) | Formula and preparation method of instant green young soya bean with egg fragrance | |
| CN114938840B (en) | Edible rice flour and fish meal for children and preparation and application thereof | |
| KR100556147B1 (en) | A red pepper meal having chlorella and the manufacturing process | |
| RU2348228C1 (en) | Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |