CN102960769A - Preparation process of spicy shredded yak meat - Google Patents
Preparation process of spicy shredded yak meat Download PDFInfo
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- CN102960769A CN102960769A CN2012105228180A CN201210522818A CN102960769A CN 102960769 A CN102960769 A CN 102960769A CN 2012105228180 A CN2012105228180 A CN 2012105228180A CN 201210522818 A CN201210522818 A CN 201210522818A CN 102960769 A CN102960769 A CN 102960769A
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Abstract
The invention discloses a preparation process of spicy shredded yak meat. The preparation process comprises a raw meat cutting process, a boiling process, a frying process, a material blending process and a vacuum packaging process, and comprises the specific steps of cutting lean meat of qualified yak meat to be strip-shaped or massive, carrying out tenderization process and other process flows, uniformly mixing the lean meat with aromatic seasonings, mixing sufficiently and uniformly, pickling and then boiling; and preparing the lean meat to be filiform, frying in a frying pan, then fishing out and cooling, adding ingredients, stirring uniformly and sterilizing to obtain the spicy shredded yak meat. The spicy shredded yak meat prepared by the preparation process disclosed by the invention does not need to add an antiseptic substance, an antioxidant and pigment and is delicious and crispy.
Description
Technical field
The present invention relates to food processing field, specifically the manufacture craft of the peppery yak shredded meat of a kind of perfume (or spice).
Background technology
Yak is one of the world three large high and cold animals, it is high and cold, lifelong semi-wild without the forced labour half original rare animal on mountain peak that moves in the earth of nonpollution environment, the yak fine and tender taste, delicious flavour, fat content is low especially, heat is high especially, to strengthening human body premunition, cell viability and organ dysfunction remarkable effect is arranged all.Be described as " hat of beef ", belong to the semi-wild natural green food, nutritious, protein content is high, is the choice meat source that is worth Devoting Major Efforts To Developing.
People continually develop the beef new varieties in recent years, emerge multiple beef product on the market, but are mostly beef Ganlei, and meat is stiff, and taste is single.
Summary of the invention
The manufacture craft that the purpose of this invention is to provide the fragrant peppery yak shredded meat of a kind of fine and tender taste, delicious flavour, nutritious, instant edible, this craft science, simple, the fragrant peppery yak shredded meat of making has the mouthfeel of crisp-fried.
The present invention is achieved through the following technical solutions:
The manufacture craft of the peppery yak shredded meat of a kind of perfume (or spice) comprises raw meat segmentation process, boiling operation, fried operation, spice operation and vacuum-packed operation, it is characterized in that concrete procedure of processing is as follows:
Step 1: select the qualified very lean Yak Meat of health quarantine, clean up, reject muscle tendon and fat, cut into inch strips or bulk; Yak Meat is thawed to room temperature after-10 ℃ of cryogenic freezing 15-25 hours, puts into salt 1.8%, natrium nitrosum 0.01%, different Vc sodium 0.05%, monosodium glutamate 0.3%, white granulated sugar 3.0% and glucose 2.5% by the Yak Meat weighing scale that thaws, and pickles 30-40 minute; Yak Meat after pickling is added the 0.05%-0.08% papain by weight, at 10 ℃ of lower Tenderization 20-30 minutes; Yak Meat behind the Tenderization is put into the Yak Meat that the tumbler tumbling namely obtained tenderization in 2-3 hour;
Step 2: the preparation of composite pungent and fragrant flavorings, by weight 100 parts of Yak Meat: salt 2-6 part, monosodium glutamate 1-2 part, Chinese prickly ash 0.3-0.5 part, tsaoko 0.3-0.5 part, cassia bark 0.3-0.5 part, fennel 0.3-0.5 part; With the composite pungent and fragrant flavorings got ready and the abundant mixing of Yak Meat of tenderization, pickled 8-12 hour;
Step 3: the Yak Meat after pickling is used pan boiling 5-6 hour, and it is ripe to meat constantly to remove blood stains;
Step 4: cooled Yak Meat is made the shredded meat shape;
Step 5: when treating that oil temperature is raised to 110 ℃ in the oil cauldron, the yak shredded meat is put into fried 20-30 second, pull oil cauldron out and filter, place cooling;
Step 6: after the cooling of yak shredded meat, add batching, stir; Namely get product in 120-130 ℃ of lower high-temperature sterilization 4-6 after second; Described batching is added by weight 100 portions of yak shredded meats: sesame 6-7 part, white sugar 3-4 part, Paprika 1-4 part and vegetable oil 1-8 part, mixing;
Step 7: after the check, vacuum bagging.
The fragrant peppery yak shredded meat that manufacture craft of the present invention obtains does not need to add anticorrisive agent, antioxidant, pigment, and delicious and crisp is various, enjoys endless aftertastes.In duration of storage flatulence not, color is constant.All-ages, economical and practical.
The specific embodiment
The preparation of composite pungent and fragrant flavorings, by weight 100 parts of Yak Meat: salt 2-6 part, monosodium glutamate 1-2 part, Chinese prickly ash 0.3-0.5 part, tsaoko 0.3-0.5 part, cassia bark 0.3-0.5 part, fennel 0.3-0.5 part; With composite pungent and fragrant flavorings and the abundant mixing of Yak Meat of getting ready, pickled 8-12 hour;
Batching adds by weight 100 portions of yak shredded meats: sesame 6-7 part, white sugar 3-4 part, Paprika 1-4 part and vegetable oil 1-8 part, mixing;
Embodiment 1
Select very lean Yak Meat, reject muscle tendon and fat and be cut into bar shaped, Yak Meat is thawed to room temperature after-10 ℃ of cryogenic freezing 15-25 hours, put into salt 1.8%, natrium nitrosum 0.01%, different Vc sodium 0.05%, monosodium glutamate 0.3%, white granulated sugar 3.0% and glucose 2.5% by the Yak Meat weighing scale that thaws, pickled 30-40 minute; Yak Meat after pickling is added the 0.05%-0.08% papain by weight, at 10 ℃ of lower Tenderization 20-30 minutes; Yak Meat behind the Tenderization is put into the Yak Meat that the tumbler tumbling namely obtained tenderization in 2-3 hour; The Yak Meat of tenderization and the abundant mixing of the composite aromatic condiment of above-mentioned preparation, pickled at least 8 hours, the Yak Meat of pickling is put into pot boils to take out after 5 hours and is cooled to normal temperature, thread by manually Yak Meat being torn into, in pot, get oil ready, oil temperature rises to 8 one-tenth when hot, thread Yak Meat is put into pot frying 30 seconds, pull oil strain out, add the batching of stating preparation after the cooling and stir, namely get product in 120-130 ℃ of lower high-temperature sterilization 4-6 after second; Pack warehouse-in after check.
Embodiment 2
Select very lean Yak Meat, reject muscle tendon and fat and be cut into bar shaped, Yak Meat is thawed to room temperature after-10 ℃ of cryogenic freezing 15-25 hours, put into salt 1.8%, natrium nitrosum 0.01%, different Vc sodium 0.05%, monosodium glutamate 0.3%, white granulated sugar 3.0% and glucose 2.5% by the Yak Meat weighing scale that thaws, pickled 30-40 minute; Yak Meat after pickling is added the 0.05%-0.08% papain by weight, at 10 ℃ of lower Tenderization 20-30 minutes; Yak Meat behind the Tenderization is put into the Yak Meat that the tumbler tumbling namely obtained tenderization in 2-3 hour; The Yak Meat of tenderization and the abundant mixing of the composite aromatic condiment of above-mentioned preparation, pickled at least 10 hours, the Yak Meat of pickling is put into pot boils to take out after 6 hours and is cooled to normal temperature, thread by manually Yak Meat being torn into, in pot, get oil ready, oil temperature rises to 9 one-tenth when hot, thread Yak Meat is put into pot frying 20 seconds, pull oil strain out, add the batching of stating preparation after the cooling and stir, namely get product in 120-130 ℃ of lower high-temperature sterilization 4-6 after second; Pack warehouse-in after check.
Embodiment 3
Select very lean Yak Meat, reject muscle tendon and fat and be cut into bar shaped, Yak Meat is thawed to room temperature after-10 ℃ of cryogenic freezing 15-25 hours, put into salt 1.8%, natrium nitrosum 0.01%, different Vc sodium 0.05%, monosodium glutamate 0.3%, white granulated sugar 3.0% and glucose 2.5% by the Yak Meat weighing scale that thaws, pickled 30-40 minute; Yak Meat after pickling is added the 0.05%-0.08% papain by weight, at 10 ℃ of lower Tenderization 20-30 minutes; Yak Meat behind the Tenderization is put into the Yak Meat that the tumbler tumbling namely obtained tenderization in 2-3 hour; The Yak Meat of tenderization and the abundant mixing of the composite aromatic condiment of above-mentioned preparation, pickled at least 12 hours, the Yak Meat of pickling is put into pot boils to take out after 6 hours and is cooled to normal temperature, thread by manually Yak Meat being torn into, in pot, get oil ready, oil temperature rises to 9 one-tenth when hot, thread Yak Meat is put into pot frying 25 seconds, pull oil strain out, add the batching of stating preparation after the cooling and stir, namely get product in 120-130 ℃ of lower high-temperature sterilization 4-6 after second; Pack warehouse-in after check.
Claims (1)
1. the manufacture craft of the peppery yak shredded meat of perfume (or spice) comprises raw meat segmentation process, boiling operation, fried operation, spice operation and vacuum-packed operation, it is characterized in that concrete procedure of processing is as follows:
Step 1: select the qualified very lean Yak Meat of health quarantine, clean up, reject muscle tendon and fat, cut into inch strips or bulk; Yak Meat is thawed to room temperature after-10 ℃ of cryogenic freezing 15-25 hours, puts into salt 1.8%, natrium nitrosum 0.01%, different Vc sodium 0.05%, monosodium glutamate 0.3%, white granulated sugar 3.0% and glucose 2.5% by the Yak Meat weighing scale that thaws, and pickles 30-40 minute; Yak Meat after pickling is added the 0.05%-0.08% papain by weight, at 10 ℃ of lower Tenderization 20-30 minutes; Yak Meat behind the Tenderization is put into the Yak Meat that the tumbler tumbling namely obtained tenderization in 2-3 hour;
Step 2: the preparation of composite pungent and fragrant flavorings, add salt 2-6 part, monosodium glutamate 1-2 part, Chinese prickly ash 0.3-0.5 part, tsaoko 0.3-0.5 part, cassia bark 0.3-0.5 part, fennel 0.3-0.5 part by weight 100 parts of tenderization Yak Meat; With the composite pungent and fragrant flavorings got ready and the abundant mixing of Yak Meat of tenderization, pickled 8-12 hour;
Step 3: the Yak Meat after pickling is used pan boiling 5-6 hour, and it is ripe to meat constantly to remove blood stains;
Step 4: cooled Yak Meat is made the shredded meat shape;
Step 5: when treating that oil temperature is raised to 110 ℃ in the oil cauldron, the yak shredded meat is put into fried 20-30 second, pull oil cauldron out and filter, place cooling;
Step 6: after the cooling of yak shredded meat, add batching, stir; Namely get product in 120-130 ℃ of lower high-temperature sterilization 4-6 after second; Described batching adds sesame 6-7 part, white sugar 3-4 part, Paprika 1-4 part and vegetable oil 1-8 part mixing by weight 100 portions of yak shredded meats;
Step 7: after the check, vacuum bagging.
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| CN2012105228180A CN102960769A (en) | 2012-12-08 | 2012-12-08 | Preparation process of spicy shredded yak meat |
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| CN2012105228180A CN102960769A (en) | 2012-12-08 | 2012-12-08 | Preparation process of spicy shredded yak meat |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238854A (en) * | 2013-05-17 | 2013-08-14 | 西藏牦牛王生态食品开发有限公司 | Production method of air-dried yak meat |
| CN104187772A (en) * | 2014-08-27 | 2014-12-10 | 安徽刘郎食品有限公司 | Steak processing method |
| CN104432123A (en) * | 2014-11-03 | 2015-03-25 | 山东东阿阿胶股份有限公司 | Donkey meat jerky and preparation method thereof |
| CN105054088A (en) * | 2015-08-13 | 2015-11-18 | 刘诗茵 | Preparation method of cooked meat fermented foods |
| CN105433270A (en) * | 2015-12-04 | 2016-03-30 | 湖南海佳食品科技有限公司 | Pulled meat making method |
| CN107647298A (en) * | 2017-09-11 | 2018-02-02 | 安徽杠岗香食品科技有限公司 | A kind of processing method for improving lean pork silk and going out into and improve mouthfeel |
| CN108041468A (en) * | 2017-12-20 | 2018-05-18 | 四川红原遛遛牛食品有限责任公司 | A kind of processing method of halogen yak meat |
| CN108041483A (en) * | 2017-12-20 | 2018-05-18 | 四川红原遛遛牛食品有限责任公司 | Yak meat method for salting |
| CN108991412A (en) * | 2018-08-07 | 2018-12-14 | 何俊南 | A kind of formula and method for salting for pickling tenderization beef using fruit enzyme |
| CN110338358A (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 Yak Beef Stick and preparation method thereof |
| 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 |
| CN110754619A (en) * | 2018-07-26 | 2020-02-07 | 张洋 | Preparation method of yak meat with good taste and beneficial to improving sleep quality |
| CN113693430A (en) * | 2020-05-21 | 2021-11-26 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method, computer device, readable storage medium and cooking device |
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2012
- 2012-12-08 CN CN2012105228180A patent/CN102960769A/en active Pending
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238854A (en) * | 2013-05-17 | 2013-08-14 | 西藏牦牛王生态食品开发有限公司 | Production method of air-dried yak meat |
| CN104187772A (en) * | 2014-08-27 | 2014-12-10 | 安徽刘郎食品有限公司 | Steak processing method |
| CN104432123A (en) * | 2014-11-03 | 2015-03-25 | 山东东阿阿胶股份有限公司 | Donkey meat jerky and preparation method thereof |
| CN105054088A (en) * | 2015-08-13 | 2015-11-18 | 刘诗茵 | Preparation method of cooked meat fermented foods |
| CN105433270A (en) * | 2015-12-04 | 2016-03-30 | 湖南海佳食品科技有限公司 | Pulled meat making method |
| CN107647298A (en) * | 2017-09-11 | 2018-02-02 | 安徽杠岗香食品科技有限公司 | A kind of processing method for improving lean pork silk and going out into and improve mouthfeel |
| CN108041468A (en) * | 2017-12-20 | 2018-05-18 | 四川红原遛遛牛食品有限责任公司 | A kind of processing method of halogen yak meat |
| CN108041483A (en) * | 2017-12-20 | 2018-05-18 | 四川红原遛遛牛食品有限责任公司 | Yak meat method for salting |
| CN110754619A (en) * | 2018-07-26 | 2020-02-07 | 张洋 | Preparation method of yak meat with good taste and beneficial to improving sleep quality |
| CN108991412A (en) * | 2018-08-07 | 2018-12-14 | 何俊南 | A kind of formula and method for salting for pickling tenderization beef using fruit enzyme |
| CN110338358A (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 Yak Beef Stick and preparation method thereof |
| 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 |
| CN113693430A (en) * | 2020-05-21 | 2021-11-26 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method, computer device, readable storage medium and cooking device |
| CN113693430B (en) * | 2020-05-21 | 2022-08-09 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method, computer device, readable storage medium and cooking device |
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Application publication date: 20130313 |