CN104323317A - A shredded yak meat production method - Google Patents
A shredded yak meat production method Download PDFInfo
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- CN104323317A CN104323317A CN201410492853.1A CN201410492853A CN104323317A CN 104323317 A CN104323317 A CN 104323317A CN 201410492853 A CN201410492853 A CN 201410492853A CN 104323317 A CN104323317 A CN 104323317A
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present invention discloses a shredded yak meat production method which comprises the following steps: yak meat is shredded into cubes, anadesma and fat are removed, and the yak meat is washed, tenderized, soaked with bacteria lessening liquid, and injected with saline water. Then the yak meat is mixed with bacon seasoning powder to conduct vacuum rolling and rubbing. After rolling and rubbing, the yak meat is discharged to a brining vat, and pickled with a lid at 0-4 DEG C low temperature environment until the center of meat turns in to bright red rose color and the surface of meat turns slightly sticky. Boiling spices and water in a skillet are added with the treated yak meat, first boiled in flares, then simmered gently, and kept in a micro-boiling state until the center of the cooked yak meat has no blood streak. Then the yak meat is moved out and cut into strips at normal temperature, fried for dehydration, vacuum-packaged and sterilized. Bacteria lessening treatment can effectively guarantee the initial hygiene level of the product and tenderization treatment can damage muscle tissue which is more conducive to extract salt-soluble proteins. Saline injection can accelerate the pickling speed and lead to well-distributed pickling. Frying process can give the product good taste again and sterilization can greatly extend the shelf life of the product.
Description
Technical field
The present invention relates to food-processing method, particularly relate to the preparation method that a kind of hand tears 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, and nutritional labeling is high, hygiene guarantee, useful health, long shelf-life, and the hand that mouthfeel is moistened tears the preparation method of Yak Meat.
For solving the problems of the technologies described above deficiency, hand provided by the invention tears the preparation method of Yak Meat, 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 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 strip after being cooled to normal temperature, fried dehydration, admix auxiliary material, vacuum packaging; Wherein said auxiliary material composition with mass percent is: sodium glutamate 1%, sesame oil 2%, 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%.
Further improvement, during fried dehydration described in step 7), oil temperature is 140-160 DEG C, and deep-fat frying time is 3-5 minute, and after dehydration, moisture is 45-48%.
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, and potassium sorbate can anti-corruption; 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, fried dehydration and secondary spice give 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
Hand tears a preparation method for 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 strip after being cooled to normal temperature, fried dehydration, admix auxiliary material, vacuum packaging; Wherein, during fried dehydration, oil temperature is 140 DEG C, and deep-fat frying time is 5 minutes, and after dehydration, moisture is 45%;
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: sodium glutamate 1%, sesame oil 2%, 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
Hand tears a preparation method for 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 strip after being cooled to normal temperature, fried dehydration, admix auxiliary material, vacuum packaging; Wherein, during fried dehydration, oil temperature is 150 DEG C, and deep-fat frying time is 4 minutes, and after dehydration, moisture is 46%.
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: sodium glutamate 1%, sesame oil 2%, 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
Hand tears a preparation method for 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 strip after being cooled to normal temperature, fried dehydration, admix auxiliary material, vacuum packaging; Wherein, during described fried dehydration, oil temperature is 160 DEG C, and deep-fat frying time is 3 minutes, and after dehydration, moisture is 48%.
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 auxiliary material composition be by percentage to the quality: sodium glutamate 1%, sesame oil 2%, 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 (6)
1. hand tears a preparation method for Yak Meat, it 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 strip after being cooled to normal temperature, fried dehydration, admix auxiliary material, vacuum packaging; Wherein said auxiliary material composition is by percentage to the quality: sodium glutamate 1%, sesame oil 2%, 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. hand according to claim 1 tears the preparation method of Yak Meat, 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. hand according to claim 1 tears the preparation method of Yak Meat, it 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. hand according to claim 1 tears the preparation method of Yak Meat, it 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 hand according to claim 1 or 4 tears the preparation method of Yak Meat, it 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%.
6. the hand according to claim 1 or 6 tears the preparation method of Yak Meat, it is characterized in that: during fried dehydration described in step 7), oil temperature is 140-160 DEG C, and deep-fat frying time is 3-5 minute, and after dehydration, moisture is 45-48%.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687068A (en) * | 2015-02-06 | 2015-06-10 | 新晃小肥牛食品有限公司 | Instant spiced shredded beef food |
| CN106923233A (en) * | 2017-01-24 | 2017-07-07 | 河南尚品食品有限公司 | A kind of hand-torn stewed beef and preparation method thereof |
| CN107484969A (en) * | 2017-08-29 | 2017-12-19 | 福建佳客来食品股份有限公司 | A kind of preparation method of instant beef |
| CN110754619A (en) * | 2018-07-26 | 2020-02-07 | 张洋 | Preparation method of yak meat with good taste and beneficial to improving sleep quality |
| 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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| CN110754619A (en) * | 2018-07-26 | 2020-02-07 | 张洋 | Preparation method of yak meat with good taste and beneficial to improving sleep quality |
| 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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