CN104323285A - Making method of soft yak meat can - Google Patents

Making method of soft yak meat can Download PDF

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Publication number
CN104323285A
CN104323285A CN201410492856.5A CN201410492856A CN104323285A CN 104323285 A CN104323285 A CN 104323285A CN 201410492856 A CN201410492856 A CN 201410492856A CN 104323285 A CN104323285 A CN 104323285A
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yak meat
meat
yak
meat pieces
pieces
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江声明
蔡元志
朱晓彬
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TIBET YAK KING ECOLOGICAL FOOD DEVELOPMENT Co Ltd
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TIBET YAK KING ECOLOGICAL FOOD DEVELOPMENT Co Ltd
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Priority to CN201410492856.5A priority Critical patent/CN104323285A/en
Publication of CN104323285A publication Critical patent/CN104323285A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L13/70—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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a making method of a soft yak meat can. The method comprises the following steps: cutting yak meat into pieces, removing fascia and grease, cleaning the processed yak meat pieces, and tenderizing the cleaned yak meat pieces; soaking the tenderized yak meat pieces in bacterium-reducing liquid, and injecting salt water into the soaked yak meat pieces; mixing the injected yak meat pieces with seasoning powder for curing meat, rolling and kneading the mixture in vacuum, discharging the obtained yak meat pieces after rolling and kneading to a curing barrel, covering the curing barrel and curing the yak meat pieces at a low temperature of 0-4 DEG C until the center of each meat piece is brightly rosy in color and the surfaces of the yak meat pieces are slightly sticky; heating spice water in a saucepan to boiling, adding the cured yak meat pieces into the boiled spice water, firstly stewing the meat with big fire, then braising the yak meat pieces with slow fire to maintain a slightly boiling state; taking the yak meat pieces out when bloodshot spots in the centers of the yak meat pieces disappear; cutting the cooked yak meat pieces into granules at normal temperature, adding auxiliary materials, stir-frying the meat granules, packaging the stir-fried meat granules and performing sterilization. The bacterium-reducing processing effectively ensures the initial sanitary level of the product; the tenderizing processing can damage the muscular organization, which is helpful in extraction of salt soluble proteins; the injection of salt water can quicken the curing speed and enables the curing to be more uniform; stir-frying again enables the product to have a good taste; and sterilization can greatly prolong the shelf life of the product.

Description

A kind of preparation method of foods packed in carton containers Yak Meat
Technical field
The present invention relates to food-processing method, particularly relate to a kind of method of foods packed in carton containers Yak Meat.
Background technology
Yak Meat is traditional cuisines of Tibet region Tibetan people, and annual yak butchers season, and Tibetan people every household all makes Yak Meat, and Yak Meat is split slivering, hangs over natural air drying under eaves, has just become the plateau treasure of natural delicious food.In recent years, along with the raising of living standards of the people, along with the high speed development of Xizang road bridge, along with the sustainable development of food processing industry, Yak Meat walks out plateau, comes into city, market demand is increasing, increasing producer and individual workship's production Yak Meat.Yak Meat is become the traditional properties meat products mode of production meeting consumer taste adjustment needs by the evolution of beef processing and store major way.
At present, the production of Yak Meat has reached batch production and normalization period, but traditional processing mode is rough, process-cycle is long, productive rate is low, cost is high, the shelf-life is not long, nutrient loss is serious, health is difficult to ensure, taste is single and have very heavy raw meat, smell of mutton, is unfavorable for the problems such as consumer beyond native country is edible.Yak Meat is made to be difficult to come in popular life and to go.
Summary of the invention
Technical problem to be solved by this invention is to overcome prior art defect, provides that a kind of process-cycle is short, cost is low, the preparation method of the foods packed in carton containers Yak Meat that nutritional labeling is high.
For solving the problems of the technologies described above deficiency, the preparation method of foods packed in carton containers Yak Meat provided by the invention, comprises the steps:
1) Yak Meat is divided into bulk, removes manadesma and grease, clean up, in tenderization machine, at least carry out a Tenderization;
2) Yak Meat after tenderization is dropped in bacteria reducing liquid soak 10-15 second after pull draining out;
3) Yak Meat of bacteria reducing process is carried out salt water injection, salt solution injection volume is the 15-20% of raw meat gross mass;
4) Yak Meat after pump pickle and butcher's meat spices powder are dropped in vacuum tumbler, in 0-4 DEG C of Freezing room, carry out vacuum tumbling;
5) the Yak Meat discharging after tumbling being terminated in curing vat, add a cover to pickle in the low temperature of 0-4 DEG C 24-36 little up to center be bright-coloured rose, till the micro-sticky hand in surface;
6) the spice water heating in saucepan is boiled, add the Yak Meat boiling that step 5) is pickled, first big fire boils about 25-35 minute, then slow fire simmers, remain on slight boiling condition, about 30-40 minutes, during boiling, want not timing to stir, and the offscum on skim material soup surface, boiling can be pulled out to beef clod center without the trace of blood;
7) be cut into granular after being cooled to normal temperature, fried with adjuvant material system, cooling final vacuum packaging; Described frying auxiliary material composition with mass percent is: white granulated sugar 2%, sesame oil 3%, ditert-butylhydro quinone 0.5%, anise 0.1%, fennel seeds 0.1%, kaempferia galamga 0.05%, nutmeg 0.05%, cardamom 0.05%, tsaoko 0.04%, cloves 0.02%, cassia bark 0.05%, dried orange peel 0.1%, the root of Dahurain angelica 0.02%, fructus amomi 0.05%, thyme 0.02%, rosemary 0.02%, basyleave 0.05%.
8) vacuum packet install after beef be placed in sterilization kettle sterilization, sterilization temperature 121-125 DEG C, time 14-16 minute.
Further improvement, step 2) described in bacteria reducing formula of liquid and mass percent be: acetic acid 2-5%, sodium ascorbate 2-5%, sodium thiosulfate 2-5%, potassium sorbate 1-3%, all the other are water.
Further improvement, salt solution described in step 3) is the clean water preparation of ozone treatment, and water temperature ensures that the meat central temperature after injection is lower than 12 DEG C; Its formula and mass percent are: salt 15-20%, white granulated sugar 15-20%, sodium glutamate 5-10%, natrium nitrosum 0.1-0.2%, D-araboascorbic acid sodium 2-5%, all the other are water.
Further improvement, the parameters of tumbler described in step 4) is work 45 minutes, leaves standstill 10 minutes, interval tumbling 16 hours.
Further improvement, the butcher's meat spices powder composition described in step 4) with mass percent is: anise 0.2%, fennel seeds 0.3%, kaempferia galamga 0.1%, nutmeg 0.15%, cardamom 0.12%, tsaoko 0.08%, cloves 0.05%, cassia bark 0.12%, dried orange peel 0.2%, the root of Dahurain angelica 0.05%, fructus amomi 0.15%, thyme 0.05%, rosemary 0.05%, basyleave 0.1%.
Beneficial effect of the present invention is:
1, comparatively thick for existing Yak Meat fiber, mouthfeel is good not, and the shortcoming that smell of mutton is heavier, the present invention destroys Fiber structure by Tenderization, increase and pickle area, make condiment more easily enter fibrous inside, more easily tasty, effectively can improve and pickle quality, alleviate smell of mutton, improve mouthfeel; 2, carrying out to raw Yak Meat the initial health level that bacteria reducing immersion can improve raw meat greatly, colony counts can be made to reduce by more than 100 times; 3, salt water injection can make part aqueous preserved materials enter rapidly muscle deep layer, improves and pickles quality; 4, its Sodium Nitrite can color development and suppress clostridium botulinum, clostridium botulinum high temperature not easily kills, can must kill completely more than 121 DEG C, and employing effectively can suppress clostridium botulinum after with the addition of natrium nitrosum, the requirement of European Union to natrium nitrosum is less than 150ppm, and China is less than 30ppm; D-araboascorbic acid sodium can be anti-oxidant and protect look; 5, vacuum tumbling can make preserved materials rapid permeability enter muscle deep layer to improve and pickle quality, and make fine and tender taste, also can anti-oxidation; 6, low-temperature salting can suppress microbial growth to be bred, and make Yak Meat fully absorb various flavoring and nutritional labeling, protein is effectively extracted, and color development is thorough; 7, boiling is divided into two sections to carry out, and leading portion big fire boiling is seethed with excitement and is incubated 30 minutes, can make surperficial rapid solidification, effectively prevent the loss of moisture and protein, back segment slow fire keeps micro-and boils 40 minutes to ripe, and meat can be made slowly ripe, improve the yield rate of product, improve the mouthfeel of product; 8, after cutting granule, re-roasting system gives product good mouthfeel again; 9, adopt production method of the present invention greatly can improve the shelf-life of traditional approach, have a good application prospect.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
A preparation method for foods packed in carton containers Yak Meat, comprises the steps:
1) Yak Meat is divided into bulk, removes manadesma and grease, clean up, drop in tenderization machine and carry out Tenderization, if effect is undesirable, can secondary Tenderization be carried out;
2) pull draining out after the Yak Meat input bacteria reducing immersion after Tenderization being steeped 10 seconds, bacterium can be made to reduce by 100 times, but the holding time is not long, processes in time; Wherein said bacteria reducing formula of liquid and mass percent are: acetic acid 2%, ascorbic acid 2%, sodium thiosulfate 2%, and potassium sorbate 1%, surplus are water;
3) Yak Meat of bacteria reducing process is carried out salt water injection, salt solution injection volume is 15% of raw meat gross mass, if go back residual brine, must carry out biphasic injection; Salt solution is the clean water through ozone treatment, and adds flake ice cooling, ensures that the meat central temperature after injection is lower than 12 DEG C; Wherein said saline formulation and mass percent are salt 15%, white granulated sugar 15%, and sodium glutamate 5%, natrium nitrosum 0.05%, D-araboascorbic acid sodium 2%, surplus are water.
4) carry out vacuum tumbling by the Yak Meat after pump pickle and butcher's meat powdered flavour input vacuum tumbler, tumbler parameters is work 45 minutes, leaves standstill 10 minutes, interval tumbling 16 hours; This operates in the Freezing room of 0-4 DEG C and carries out;
5) the Yak Meat discharging after tumbling being terminated in curing vat, pickle in the Freezing room of 0-4 DEG C after adding a cover 24 little up to center be bright-coloured rose, surface micro-sticky hand;
6) the spice water heating in saucepan is boiled, add the Yak Meat boiling that step 5) is pickled, first big fire boils about 25 minutes, then slow fire simmers, remain on slight boiling condition, about 30 minutes, during boiling, want not timing to stir, and the offscum on skim material soup surface, boiling can be pulled out to beef clod center without the trace of blood;
7) be cut into granular after being cooled to normal temperature, fried with adjuvant material system, cooling final vacuum packaging;
8) vacuum packet install after beef be placed in sterilization kettle sterilization, sterilization temperature 121 DEG C, 16 minutes time.
Above-mentioned steps 4) described in the composition of butcher's meat spices powder with Yak Meat mass percent be: anistree 0.2%, fennel seeds 0.3%, kaempferia galamga 0.1%, nutmeg 0.15%, cardamom 0.12%, tsaoko 0.08%, cloves 0.05%, cassia bark 0.12%, dried orange peel 0.2%, the root of Dahurain angelica 0.05%, fructus amomi 0.15%, thyme 0.05%, rosemary 0.05%, basyleave 0.1%;
Above-mentioned steps 7) described in frying auxiliary material composition count with Yak Meat mass percent: white granulated sugar 2%, sesame oil 3%, ditert-butylhydro quinone 0.5%, anise 0.1%, fennel seeds 0.1%, kaempferia galamga 0.05%, nutmeg 0.05%, cardamom 0.05%, tsaoko 0.04%, cloves 0.02%, cassia bark 0.05%, dried orange peel 0.1%, the root of Dahurain angelica 0.02%, fructus amomi 0.05%, thyme 0.02%, rosemary 0.02%, basyleave 0.05%.
Embodiment 2
A preparation method for foods packed in carton containers Yak Meat, comprises the steps:
1) Yak Meat is divided into bulk, removes manadesma and grease, clean up, drop into Tenderization in tenderization machine, if effect is undesirable, can secondary Tenderization be carried out;
2) pull draining out after the Yak Beef Stick input bacteria reducing immersion after tenderization being steeped 12 seconds, bacterium can be made to reduce by 100 times, but the holding time is not long, processes in time; Described bacteria reducing formula of liquid and mass percent are: acetic acid 3%, ascorbic acid 3.5%, sodium thiosulfate 3.5%, and potassium sorbate 1.8%, surplus are water.
3) Yak Meat of bacteria reducing process is carried out salt water injection, salt solution injection volume is 18% of raw meat, if go back residual brine, must carry out biphasic injection; Salt solution water is the clean water through ozone treatment, and adds flake ice cooling, ensures that the meat central temperature after injection is lower than 12 DEG C; Wherein said saline formulation and mass percent are salt 18%, white granulated sugar 18%, and sodium glutamate 8%, natrium nitrosum 0.1%, D-araboascorbic acid sodium 3%, surplus are water;
4) carry out vacuum tumbling by the Yak Meat after pump pickle and powdered flavour input vacuum tumbler, parameters is work 45 minutes, leaves standstill 10 minutes, interval tumbling 24 hours; This operates in the Freezing room of 0-4 DEG C and carries out;
5) the Yak Meat discharging after tumbling being terminated in curing vat, after adding a cover in the Freezing room of 0-4 DEG C low-temperature salting 36 little up to center be bright-coloured rose, surface micro-sticky hand;
6) the spice water heating in saucepan is boiled, add the Yak Meat boiling that step 5) is pickled, first big fire boils about 30 minutes, then slow fire simmers, remain on slight boiling condition, about 35 minutes, during boiling, want not timing to stir, and the offscum on skim material soup surface, boiling can be pulled out to beef clod center without the trace of blood;
7) be cut into granular after being cooled to normal temperature, fried with adjuvant material system, cooling final vacuum packaging;
8) vacuum packet install after beef be placed in sterilization kettle sterilization, sterilization temperature 123 DEG C, 15 minutes time.
Above-mentioned steps 4) described in the composition of butcher's meat spices powder with mass percent be: anistree 0.2%, fennel seeds 0.3%, kaempferia galamga 0.1%, nutmeg 0.15%, cardamom 0.12%, tsaoko 0.08%, cloves 0.05%, cassia bark 0.12%, dried orange peel 0.2%, the root of Dahurain angelica 0.05%, fructus amomi 0.15%, thyme 0.05%, rosemary 0.05%, basyleave 0.1%;
Above-mentioned steps 7) described in frying auxiliary material composition be by percentage to the quality: white granulated sugar 2%, sesame oil 3%, ditert-butylhydro quinone 0.5%, anise 0.1%, fennel seeds 0.1%, kaempferia galamga 0.05%, nutmeg 0.05%, cardamom 0.05%, tsaoko 0.04%, cloves 0.02%, cassia bark 0.05%, dried orange peel 0.1%, the root of Dahurain angelica 0.02%, fructus amomi 0.05%, thyme 0.02%, rosemary 0.02%, basyleave 0.05%.
Embodiment 3
A preparation method for foods packed in carton containers Yak Meat, comprises the steps:
1) Yak Meat is divided into bulk, removes manadesma and grease, clean up, drop into Tenderization in tenderization machine, if effect is undesirable, can secondary Tenderization be carried out;
2) pull draining out after the Yak Meat input bacteria reducing immersion after tenderization being steeped 15 seconds, bacterium can be made to reduce by 100 times, but the holding time is not long, processes in time; Described bacteria reducing formula of liquid and mass percent are: acetic acid 5%, ascorbic acid 5%, sodium thiosulfate 5%, and potassium sorbate 3%, all the other are water;
3) Yak Meat of bacteria reducing process is carried out salt water injection, salt solution injection volume is 20% of raw meat, if go back residual brine, must carry out biphasic injection; Salt solution water is the clean water through ozone treatment, and add flake ice cooling, ensure injection after meat central temperature lower than 12 DEG C; Described saline formulation is: salt 20%, white granulated sugar 20%, sodium glutamate 10%, natrium nitrosum 0.15%, D-araboascorbic acid sodium 5%, and surplus is water.
4) carry out vacuum tumbling by the Yak Meat after pump pickle and powdered flavour input vacuum tumbler, parameters is work 45 minutes, leaves standstill 10 minutes, and interval tumbling 24 hours, this operates in the Freezing room of 0-4 DEG C and carries out.
5) the Yak Meat discharging after tumbling being terminated in curing vat, add a cover low-temperature salting 36 little up to center be bright-coloured rose, surface micro-sticky hand; This operates in the Freezing room of 0-4 DEG C and carries out.
6) the spice water heating in saucepan is boiled, add beef boiling, spice water in pot floods beef appropriateness, first big fire boils about 35 minutes, and then slow fire simmers, and remains on slight boiling condition, about 40 minutes, not timing is wanted to stir during boiling, and the offscum on skim material soup surface, boiling can be pulled out to beef clod center without the trace of blood;
7) be cut into granular after being cooled to normal temperature, fried with adjuvant material system, cooling final vacuum packaging;
8) vacuum packet install after beef be placed in sterilization kettle sterilization, sterilization temperature 125 DEG C, 14 minutes time.
Above-mentioned steps 4) described in the composition of butcher's meat spices powder with mass percent be: anistree 0.2%, fennel seeds 0.3%, kaempferia galamga 0.1%, nutmeg 0.15%, cardamom 0.12%, tsaoko 0.08%, cloves 0.05%, cassia bark 0.12%, dried orange peel 0.2%, the root of Dahurain angelica 0.05%, fructus amomi 0.15%, thyme 0.05%, rosemary 0.05%, basyleave 0.1%;
Above-mentioned steps 7) described in frying auxiliary material composition be by percentage to the quality: white granulated sugar 2%, sesame oil 3%, ditert-butylhydro quinone 0.5%, anise 0.1%, fennel seeds 0.1%, kaempferia galamga 0.05%, nutmeg 0.05%, cardamom 0.05%, tsaoko 0.04%, cloves 0.02%, cassia bark 0.05%, dried orange peel 0.1%, the root of Dahurain angelica 0.02%, fructus amomi 0.05%, thyme 0.02%, rosemary 0.02%, basyleave 0.05%.
Embody rule approach of the present invention is a lot, and the above is only the preferred embodiment of the present invention, should be understood that; for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvement, these improvement also should be considered as protection scope of the present invention.

Claims (5)

1. a preparation method for foods packed in carton containers Yak Meat, is characterized in that: comprise the steps:
1) Yak Meat is divided into bulk, removes manadesma and grease, clean, in tenderization machine, at least carry out a Tenderization;
2) Yak Meat after tenderization is dropped in bacteria reducing liquid soak 10-15 second after pull draining out;
3) Yak Meat after bacteria reducing process is carried out salt water injection, salt solution injection volume is the 15-20% of raw meat gross mass;
4) Yak Meat after pump pickle and butcher's meat spices powder are dropped in vacuum tumbler, in 0-4 DEG C of Freezing room, carry out vacuum tumbling;
5) the Yak Meat discharging after tumbling being terminated in curing vat, pickle in the low temperature of 0-4 DEG C after adding a cover 24-36 little up to Yak Meat center be bright-coloured rose, surface micro-sticky hand till;
6) the spice water heating in saucepan is boiled, add the Yak Meat boiling that step 5) is pickled, first big fire boils about 25-35 minute, then slow fire simmers, keeps slight boiling condition at 30-40 minutes, not timing is wanted to stir during boiling, and the offscum on skim material soup surface, boiling can be pulled out to beef clod center without the trace of blood;
7) be cut into granular after being cooled to normal temperature, fried with adjuvant material system, cooling final vacuum packaging; Described frying auxiliary material composition is by percentage to the quality: white granulated sugar 2%, sesame oil 3%, ditert-butylhydro quinone 0.5%, anise 0.1%, fennel seeds 0.1%, kaempferia galamga 0.05%, nutmeg 0.05%, cardamom 0.05%, tsaoko 0.04%, cloves 0.02%, cassia bark 0.05%, dried orange peel 0.1%, the root of Dahurain angelica 0.02%, fructus amomi 0.05%, thyme 0.02%, rosemary 0.02%, basyleave 0.05%;
8) vacuum packet install after beef be placed in sterilization kettle sterilization, sterilization temperature is 121-125 DEG C, and the time is 14-16 minute.
2. the preparation method of foods packed in carton containers Yak Meat according to claim 1, it is characterized in that: step 2) described in the formula of bacteria reducing liquid and mass percent be: acetic acid 2-5%, sodium ascorbate 2-5%, sodium thiosulfate 2-5%, potassium sorbate 1-3%, all the other are water.
3. the preparation method of foods packed in carton containers Yak Meat according to claim 1, is characterized in that: salt solution described in step 3) is the clean water preparation of ozone treatment, and water temperature ensures that the meat central temperature after injection is lower than 12 DEG C; Its formula and mass percent are: salt 15-20%, white granulated sugar 15-20%, sodium glutamate 5-10%, natrium nitrosum 0.1-0.2%, D-araboascorbic acid sodium 2-5%, all the other are water.
4. the preparation method of foods packed in carton containers Yak Meat according to claim 1, is characterized in that: the parameters of tumbler described in step 4) is work 45 minutes, leaves standstill 10 minutes, interval tumbling 16 hours.
5. the preparation method of the foods packed in carton containers Yak Meat according to claim 1 or 4, is characterized in that: the composition of the butcher's meat spices powder described in step 4) with mass percent is: anise 0.2%, fennel seeds 0.3%, kaempferia galamga 0.1%, nutmeg 0.15%, cardamom 0.12%, tsaoko 0.08%, cloves 0.05%, cassia bark 0.12%, dried orange peel 0.2%, the root of Dahurain angelica 0.05%, fructus amomi 0.15%, thyme 0.05%, rosemary 0.05%, basyleave 0.1%.
CN201410492856.5A 2014-09-24 2014-09-24 Making method of soft yak meat can Pending CN104323285A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105124622A (en) * 2015-10-15 2015-12-09 唐山向妈妈食品股份有限公司 Sauce-dipping beef and making process thereof
CN107348307A (en) * 2017-08-29 2017-11-17 福建佳客来食品股份有限公司 A kind of processing method for extending the beefsteak shelf-life
CN110521943A (en) * 2019-09-26 2019-12-03 安徽恒盛实业有限责任公司 A kind of processing method of natural anticorrosion spiced beef
CN110973440A (en) * 2019-12-31 2020-04-10 石家庄市惠康食品有限公司 Method for making beef skin

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