CN102613599B - Production method of purely natural dried yak meat without additives - Google Patents
Production method of purely natural dried yak meat without additives Download PDFInfo
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- CN102613599B CN102613599B CN2012101006909A CN201210100690A CN102613599B CN 102613599 B CN102613599 B CN 102613599B CN 2012101006909 A CN2012101006909 A CN 2012101006909A CN 201210100690 A CN201210100690 A CN 201210100690A CN 102613599 B CN102613599 B CN 102613599B
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Abstract
The invention discloses a production method of purely natural dried yak meat without man-made additives, relates to a production method of dried yak meat without man-made additives, and is applied to the field of environment-friendly food processing. The production method is characterized by comprising the following steps: firstly, carefully selecting dried yak meat and cleaning after removing bones; secondly, putting the raw materials into a high-pressure bin, pouring salt water and seasoning into a high-pressure bin, thus meat products are all marinated in the seasoning salt water, pressurizing to 100MPa above at the temperature of 0 DEG C, and rubbing and pouring for 5-10 minutes; thirdly, putting the rubbed and poured raw materials into a boiling pot for boiling meat and curing at the temperature of 90-110 DEG C for 80-100 minutes; fourthly, cutting into slices and solidifying; fifthly, drying; sixthly, packaging; seventhly, putting the packaged products into the high-pressure bin, pouring water into the high-pressure bin, pressurizing to 400-600MPa, and sterilizing for 20-30 minutes.
Description
Technical field
The present invention relates to a kind of production method of dried yak beef, particularly a kind of production method of not having artificial additive dried yak beef.
Background technology
Traditional preparation method is all adopted in the production of dried yak beef at present, namely adopts following process: 1, selected, salt water injection and vacuum tumbling → 2 of raw material, be cut into fourth, sheet, bar → 3, boiling soup stock, again boil colouring → 4, receive juice, frying is added condiment → 5, cooling → 6, microwave drying sterilization → 7, is packed.Traditional handicraft can't make the color of Yak Meat reach stable; Traditional handicraft is used multiple additives to the tenderization of Yak Meat, the product that the material effect generates in these chemical reagent and the microbial cell produces harmful effect to human body, chemical reagent residual in the while food is very big to the negative effect of human body, can't guarantee the safety of food; Chemical reagent uses frequently in the traditional handicraft, and thalline is developed immunity to drugs, and bactericidal effect weakens, and secondary pollution probably takes place; Traditional handicraft changes the biophysical properties such as color of Yak Meat because using additive, can not keep the natural flavor of dried yak beef well; The tradition dried beef adopts high-temperature sterilization, makes the dried beef post cure produce overdone phenomenon, has destroyed the original color of Yak Meat.
The content of invention
The objective of the invention is to provide a kind of pure natural, does not have artificial additive, anticorrisive agent, edible safety, and do not destroy the biophysical properties of Yak Meat, can keep the production method of the dried yak beef of the distinctive color of Yak Meat.
Technical scheme of the present invention is: be characterized in that the method includes the steps of:
Step 1, selected Yak Meat and the afterwash that picks a bone;
Step 2, above-mentioned raw materials being put into high-pressure chamber, salt solution and condiment are injected in the high-pressure chamber, meat is all salted down be immersed in the condiment salt solution, be forced into more than the 100MPa, is 0 ℃ in temperature, rubs and annotates 5～10 minutes;
Make salt solution and condiment fully inject raw material;
Step 3, the above-mentioned raw material of rubbing behind the notes is put into the saucepan slaking of cooking meat, temperature is 90～110 ℃, and the time is 80～100 minutes;
Step 4, the solid shape of Yak Meat section of boiling above-mentioned;
Step 5, oven dry, 65 ℃ of constant temperature dried by the fire 4～6 hours continuously;
Step 6, packing;
Step 7, the product after the above-mentioned packing is put into high-pressure chamber, water is injected in the high-pressure chamber, make product all under water, be forced into 400～600MPa and carry out sterilization, the time is 20～30 minutes;
Final product delivers from godown and forms.
The present invention has following advantage and effect: 1, because to have adopted brand-new kneading method, kneading be to carry out in the high pressure more than 100MPa, make that condiment can be fully and enter equably in the Yak Meat, i.e. kneading is very abundant.2, because sterilization process of the present invention is to adopt under the state of normal-temperature superhigh pressure to carry out, so can not cause post cure to product, the Yak Meat biophysical properties can be do not destroyed, natural flavor and the nutritional labeling of Yak Meat can be well kept; Can not make physical characteristics such as food color change, can not produce peculiar smell.3, because the present invention does not add man-made additive, anticorrisive agent in process of production, so edible safety; 4, chemical reagent uses frequently in the conventional production methods, can make thalline produce resistance, and bactericidal effect weakens.And sterilizing methods of the present invention is disposable bactericidal, and is very remarkable to the killing effect of thalline.5, this method also has the conformation of the polymer substance that improves product, improves the tender degree of meat and the effect of local flavor.
The specific embodiment
Embodiment 1: step 1, selected Yak Meat and the afterwash that picks a bone;
Step 2, above-mentioned raw materials being put into high-pressure chamber, salt solution and condiment are injected in the high-pressure chamber, meat is all salted down be immersed in the condiment salt solution, be forced into 100MPa, is 0 ℃ in temperature, rubs and annotates 10 minutes; Make salt solution and condiment fully inject raw material;
Step 3, the above-mentioned raw material of rubbing behind the notes is put into the saucepan slaking of cooking meat, temperature is 90 ℃, and the time is 100 minutes;
Step 4, the solid shape of Yak Meat section of boiling above-mentioned;
Step 5, oven dry, 65 ℃ of constant temperature dried by the fire 6 hours continuously;
Step 6, packing;
Step 7, the product after the above-mentioned packing is put into high-pressure chamber, water is injected in the high-pressure chamber, make product all under water, be forced into 600MPa and carry out sterilization, the time is 10 minutes;
Final product delivers from godown and forms.
Embodiment 2: step 1, selected Yak Meat and the afterwash that picks a bone;
Step 2, above-mentioned raw materials is put into high-pressure chamber, salt solution and condiment are injected in the high-pressure chamber, meat is all salted down be immersed in the condiment salt solution, be forced into: 200MPa is 0 ℃ in temperature, rubs and annotates 5 minutes; Make salt solution and condiment fully inject raw material;
Step 3, the above-mentioned raw material of rubbing behind the notes is put into the saucepan slaking of cooking meat, temperature is 110 ℃, and the time is 80 minutes;
Step 4, the solid shape of Yak Meat section of boiling above-mentioned;
Step 5, oven dry, 65 ℃ of constant temperature dried by the fire 4 hours continuously;
Step 6, packing;
Step 7, the product after the above-mentioned packing is put into high-pressure chamber, water is injected in the high-pressure chamber, make product all under water, be forced into 400MPa and carry out sterilization, the time is 30 minutes;
Final product delivers from godown and forms.
Embodiment 3: step 1, selected Yak Meat and the afterwash that picks a bone;
Step 2, above-mentioned raw materials being put into high-pressure chamber, salt solution and condiment are injected in the high-pressure chamber, meat is all salted down be immersed in the condiment salt solution, be forced into more than the 150MPa, is 0 ℃ in temperature, rubs and annotates 8 minutes; Make salt solution and condiment fully inject raw material;
Step 3, the above-mentioned raw material of rubbing behind the notes is put into the saucepan slaking of cooking meat, temperature is 100 ℃, and the time is 90 minutes;
Step 4, the solid shape of Yak Meat section of boiling above-mentioned;
Step 5, oven dry, 65 ℃ of constant temperature dried by the fire 5 hours continuously;
Step 6, packing;
Step 7, the product after the above-mentioned packing is put into high-pressure chamber, water is injected in the high-pressure chamber, make product all under water, be forced into 500MPa and carry out sterilization, the time is 20 minutes;
Final product delivers from godown and forms.
Embodiment 4: step 1, selected Yak Meat and the afterwash that picks a bone;
Step 2, above-mentioned raw materials being put into high-pressure chamber, salt solution and condiment are injected in the high-pressure chamber, meat is all salted down be immersed in the condiment salt solution, be forced into 180MPa, is 0 ℃ in temperature, rubs and annotates 7 minutes; Make salt solution and condiment fully inject raw material;
Step 3, the above-mentioned raw material of rubbing behind the notes is put into the saucepan slaking of cooking meat, temperature is 95 ℃, and the time is 95 minutes;
Step 4, the solid shape of Yak Meat section of boiling above-mentioned;
Step 5, oven dry, 65 ℃ of constant temperature dried by the fire 4～6 hours continuously;
Step 6, packing;
Step 7, the product after the above-mentioned packing is put into high-pressure chamber, water is injected in the high-pressure chamber, make product all under water, be forced into 550MPa and carry out sterilization, the time is 20～30 minutes;
Final product delivers from godown and forms.
Claims (1)
1. a pure natural does not have the production method of artificial additive dried yak beef, it is characterized in that the method includes the steps of:
Step 1, selected Yak Meat and the afterwash that picks a bone;
Step 2, above-mentioned raw materials being put into high-pressure chamber, salt solution and condiment are injected in the high-pressure chamber, meat is all salted down be immersed in the condiment salt solution, be forced into more than the 100MPa, is 0 ℃ in temperature, rubs and annotates 5～10 minutes; Make salt solution and condiment fully inject raw material;
Step 3, the above-mentioned raw material of rubbing behind the notes is put into the saucepan slaking of cooking meat, temperature is 90～110 ℃, and the time is 80～100 minutes;
Step 4, with the solid shape of above-mentioned Yak Meat meat cutting of boiling;
Step 5, oven dry, 65 ℃ of constant temperature dried by the fire 4～6 hours continuously;
Step 6, packing;
Step 7, the product after the above-mentioned packing is put into high-pressure chamber, water is injected in the high-pressure chamber, make product all under water, be forced into 400～600MPa and carry out sterilization, the time is 20～30 minutes;
Final product delivers from godown and forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101006909A CN102613599B (en) | 2012-04-01 | 2012-04-01 | Production method of purely natural dried yak meat without additives |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101006909A CN102613599B (en) | 2012-04-01 | 2012-04-01 | Production method of purely natural dried yak meat without additives |
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| Publication Number | Publication Date |
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| CN102613599A CN102613599A (en) | 2012-08-01 |
| CN102613599B true CN102613599B (en) | 2013-10-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012101006909A Expired - Fee Related CN102613599B (en) | 2012-04-01 | 2012-04-01 | Production method of purely natural dried yak meat without additives |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104305240A (en) * | 2014-09-25 | 2015-01-28 | 四川红原黑帐篷牦牛肉食品有限责任公司 | Dried yak meat production method |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63164856A (en) * | 1986-12-26 | 1988-07-08 | Shindaigo Tekkosho:Kk | Processing of food |
| RU2207024C2 (en) * | 2001-07-20 | 2003-06-27 | Кемеровский технологический институт пищевой промышленности | Smoked product preparing method |
| CN1256040C (en) * | 2004-04-02 | 2006-05-17 | 贵州新概念食品有限公司 | Beef crisp and its processing technology |
| CN1742629A (en) * | 2004-08-30 | 2006-03-08 | 成都孔师傅食品有限公司 | Method for producing fluffed meat product |
| CN101411508A (en) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | Spicy beef sauce and method of processing the same |
| CN102125269B (en) * | 2010-01-13 | 2013-02-20 | 天津科技大学 | Method for producing low-temperature and low-salt ham by utilizing ultrahigh pressure |
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