CN105029461A - Spiced Moslem fermented air-dried yak meat and preparation method thereof - Google Patents
Spiced Moslem fermented air-dried yak meat and preparation method thereof Download PDFInfo
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Classifications
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
-
- 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
Abstract
The invention discloses spiced Moslem fermented air-dried yak meat. The auxiliary materials of the spiced Moslem fermented air-dried yak meat are prepared from the following raw materials in percent by weight: salt, white granulated sugar, spices, a tenderizer, leaven, a de-odoring agent, a carrageenin solution and five spice powder. The invention also provides a preparation method of the spiced Moslem fermented air-dried yak meat. The yak meat product provided by the invention is capable of effectively keeping and improving the quality of the yak meat, is delicate in taste, is free of unpleasant smell, and is more easily accepted by consumers. By fermentation treatment, nutrient substances in the yak meat can be more easily absorbed and utilized, the fragrance is unique, the taste and color of the meat are improved, and the meat is easy to chew and digest. According to the invention, purely natural melon and fruit juice is used as the tenderizer, so that the production cost is greatly reduced; the five spice powder has fragrant smell and pungent-warm property, has the effects of invigorating the spleen and strengthening mid-energy as well as diminishing inflammation and promoting urination, and is blended with the yak meat to remove unpleasant smell and increase the delicate flavor, so that the yak meat has coordinated and full flavor, has elegant and lasting fragrance, has delicious taste when being chewed, and has aftertaste.
Description
Technical field
The present invention relates to field of meat product processing, fermented air-dried Yak Meat of Islamic being specifically related to a kind of spiced and preparation method thereof.
Background technology
Jerked beef is that a kind of of the pastoral areas such as northwest has meat product that is national and region feature.Traditional jerked beef manufacture craft is simple, is to utilize winter natural low temperature environment the beef slitting after butchering slightly to be made processing and seasoning process rear overhang and be hung on the shady and cool ventilation places such as storehouse and treat that its moisture naturally volatilizees and get final product.Because dried meat moisture is low, finished product is easy to preserve, and process is simple in addition, and can keep the original special flavor of beef, be a class characteristic food of pastoral area people.Along with the commercialization of producing, jerked beef is no longer limited to pastoral area Homemade and eats, and it has progressed in the consumers in general visual field.
Application number is propose in the Chinese invention " fermented type jerked beef and production method thereof " of 201210345604.0 a kind ofly to utilize lactic acid bacteria to carry out the jerked beef manufacture craft of fermenting.Concrete steps are: beef carries out vacuum knead-salting after pretreatment, and then ferment 72h, after having fermented at 55 DEG C air-dry 200min, carry out fried process subsequently, after cooling, namely obtain fermented type jerked beef.Additive and spice is not added in process, the original local flavor of beef can be kept, but smell of mutton is heavy easily affects edible quality, in addition, the air-dry beef quality of high temperature and the air-dry beef of Conventional cryogenic is adopted to there are differences, and air-dry time only 200min, follow-uply add 175 DEG C of high temperature fry step, although process time, short compared with traditional handicraft, from the original conceptive understanding of dried meat, this processed finished products stricti jurise did not belong to jerked beef goods.This invention is non-Islamic class meat products, can not meet the consumption requirement of numerous Moslems colony.
Yak is one of plateau, the Northwest special product.Because yak eats native grass growth in away from the environment polluted, its meat has the advantages such as nutritious, mouthfeel good, green is natural, is the pollution-free food that modern advocates.Yak Meat belongs to high protein (18.79%-21.59%), low fat (2%-5%) meat, is rich in each seed amino acid and multiple micro elements needed by human, meets nutritional need when consumer selects meat product.Yak Meat has nourishes taste, tonifying middle-Jiao and Qi, strengthening the muscles and bones, swelling diuretic, controls effect of deficient frail and soreness and weakness of waist and knees, also of great advantage to prevention mankind cardiovascular and cerebrovascular disease.
The comprehensive development and utilization rate of current Yak Meat and byproduct thereof is still lower, consumes based on fresh yak meat.The processing of tradition air-dry Yak Meat exists that the cycle is long, productive rate is low, nutritional labeling loss is comparatively large, safety and sanitation can not be guaranteed, the smell of blood and the smell of mutton deficiency such as heavily, cannot be close to high-end goods, and its value is had a greatly reduced quality.Current air-dry Yak Meat realizes suitability for industrialized production gradually, but it is still single on local flavor, be unfavorable for the popularization of air-dry Yak Meat product and meet consumers in general to the multifarious needs of food, laying particular stress on popular taste, the consumption requirement in numerous Moslems area can not be met.
Summary of the invention
Object of the present invention is exactly for above-mentioned defect of the prior art, provide a kind ofly compared with traditional processing technology, there is loss with short production cycle, can to reduce nutritional labeling, improve yield rate, the fermented air-dried Yak Meat of Islamic ensureing the spiced of edible safety health feature and preparation method thereof.
To achieve these goals, technical scheme provided by the invention is: a kind of fermented air-dried Yak Meat of Islamic of spiced, the auxiliary material of the fermented air-dried Yak Meat of Islamic of described spiced, is prepared by the following raw material according to weight percent meter:
The Yak Meat weight of butchering to butcher specification according to Islamic count the salt of 2-3%, the white granulated sugar of 3-5%, the spice of 2-3%, the rejuvenator of 10-15%, the leavening of 0.2-0.3%, 1-2% go have a strong smell agent and count carrageenan solutions, the five-spice powder 1-2% of 6-8% with the Yak Meat weight after air-dry.
Further, the fermented air-dried Yak Meat of Islamic of above-mentioned a kind of spiced, described spice is mixed to get by weight 3:3:3:3:1 by fructus amomi, cloves, Chinese cassia tree, Chinese prickly ash, Radix Glycyrrhizae; Described five-spice powder is mixed to get by weight 2:2:6:6:1:1 after being pulverized by fennel seeds, cassia bark, Chinese prickly ash, anise, white pepper, fructus amomi.
Further, the fermented air-dried Yak Meat of Islamic of above-mentioned a kind of spiced, described in agent of going to have a strong smell be mixed to get by weight 1:1:1:1 by tsaoko, the root of Dahurain angelica, mountain naphthalene, dried orange peel.
Further, the fermented air-dried Yak Meat of Islamic of above-mentioned a kind of spiced, described rejuvenator is mixed to get by weight 4:1 by mixed extract and calcium chloride solution; Described mixed extract is mixed to get by weight 1:2:4 by ginger extract, Kiwi berry extract and pawpaw extract.
Further, the fermented air-dried Yak Meat of Islamic of above-mentioned a kind of spiced, described leavening is mixed to get by weight 1:1:1 by staphylococcus xylosus, Pediococcus pentosaceus and Lactobacillus plantarum; Described carrageenan solutions is obtained after 1:5 Hybrid Heating is dissolved by food-grade carragheen and water.
Second object of the present invention is to provide the preparation method of the fermented air-dried Yak Meat of Islamic of two above-mentioned a kind of spiceds, comprises the following steps:
1) raw meat pretreatment: the fresh yak meat of Islamic mark rejects muscle tendon and fat, cleans blood stains, is cut into the bar of putting on flesh that 2-4cm is thick after draining;
2) rejuvenator process: calcium chloride solution takes food-grade calcium chloride, the calcium chloride solution being made into 0.3mol/L concentration with water is for subsequent use; Ginger extract takes the rotten ripe great Jiang of fresh nothing, cleans surface sludge, peeling, and mix with water by weight 1:1 and pull an oar, slurries 3000r/min is centrifugal, and 5min gets juice; Fresh Kiwi berry taken by Kiwi berry extract, peeling, and mix with water by weight 1:1 and pull an oar, slurries 3000r/min is centrifugal, and 5min gets juice; Pawpaw extract takes full, the immature fresh pawpaw of meat, seed of peeling after washing away surface contaminants, goes to base of fruit and calyx portion, and after again cleaning up, mix with water by weight 1:1 and pull an oar, slurries 3000r/min is centrifugal, and 5min gets juice;
3) leavening process: Lactobacillus plantarum and Pediococcus pentosaceus bacterial classification expand at adopting MRS culture medium 37 DEG C cultivates 48h, staphylococcus xylosus expands at adopting CM0002 nutrient culture medium 28 DEG C cultivates 48h, again respectively with 5000r/min, 8 DEG C of centrifugation bacterium and culture medium, and divide 3 washing precipitation bacterium with SPSS, preserve for 2-8 DEG C; Leavening count plate adopts the method for plate culture count;
4) pickling liquid preparation: spice being put into going to have a strong smell after agent gauze wraps up the boiling water infusion 30min accounting for fresh yak meat weight 10%, then adding 2-3% salt, 3-5% white granulated sugar successively, cool and obtain pickling liquid;
5) water-loss reducer preparation: by the ratios with water heating for dissolving of food-grade carragheen by weight 1:5, gets the carrageenan solutions accounting for air-dry rear Yak Meat weight 6-8% and is mixed with five-spice powder-carrageenan mixture with the five-spice powder accounting for air-dry rear Yak Meat weight 1-2%;
6) pickle and tenderization: pickling liquid step 4) obtained mixes with raw meat, place 1 hour for 4 DEG C after tumbling 15min, continue to add the rejuvenator accounting for meat proportion 10-15%, tumbling 15min, mix latter 4 DEG C and continue to place 10-12h;
7) fermented air-dried: the addition of leavening by 0.2-0.3% is directly applied on cutlet, tumbling 20min makes it even, then cutlet is hanging in the low-temperature aeration room of 15 DEG C and ferments, keep the distance of more than 20cm between cutlet, the wind speed arriving meat surface in hothouse is 1-1.5m/s, and indoor humidity is 30%, below environment temperature to 10 DEG C is adjusted after fermentation 60h, wind speed 2-3m/s continues air-dry, when moisture is down to 25-30%, completes fermented air-dried;
8) shortening: the Yak Meat boiling 25-30min after air-dry is carried out shortening, and temperature controls at 90-100 DEG C;
9) pack: the air-dry Yak Meat of the shortening that the five-spice powder-carrageenan mixture and the step 8) that step 5) are obtained while hot obtain mixes, under gnotobasis, after cooling, carry out vacuum packaging immediately;
10) product after packaging is placed in 95 DEG C of hot water sterilizing 15-20min.
Further, the preparation method of the fermented air-dried Yak Meat of Islamic of above-mentioned a kind of spiced, described spice is mixed to get by weight 3:3:3:3:1 by fructus amomi, cloves, Chinese cassia tree, Chinese prickly ash, Radix Glycyrrhizae; Described five-spice powder is mixed to get by weight 2:2:6:6:1:1 after being pulverized by fennel seeds, cassia bark, Chinese prickly ash, anise, white pepper, fructus amomi.
Further, the preparation method of the fermented air-dried Yak Meat of Islamic of above-mentioned a kind of spiced, described in agent of going to have a strong smell be mixed to get by weight 1:1:1:1 by tsaoko, the root of Dahurain angelica, mountain naphthalene, dried orange peel.
Further, the preparation method of the fermented air-dried Yak Meat of Islamic of above-mentioned a kind of spiced, described rejuvenator is mixed to get by weight 4:1 by mixed extract and calcium chloride solution; Described mixed extract is mixed to get by weight 1:2:4 by ginger extract, Kiwi berry extract and pawpaw extract.
Further, the preparation method of the fermented air-dried Yak Meat of Islamic of above-mentioned a kind of spiced, described leavening is mixed to get by weight 1:1:1 by staphylococcus xylosus, Pediococcus pentosaceus and Lactobacillus plantarum; Described carrageenan solutions is obtained after 1:5 Hybrid Heating is dissolved by food-grade carragheen and water.
For meeting the requirement of halal food to raw material, the above raw material is Islamic mark shop and buys.
Beneficial effect of the present invention is:
And the bad mouthfeel that cause thick for Yak Meat fiber, adopt in the present invention ginger, Kiwi berry and pawpaw juice as Yak Meat tenderization material, avoid and use simple proteins enzyme to play hot environment needed for enzymatic activity, reduce cost simultaneously.In addition, containing abundant anti-oxidant, anti-harmful bacteria component in juice, maintenance and raising Yak Meat quality are played an important role.Add and go to have a strong smell with material, alleviate the smell of mutton that meat is originally dense, product is more easily accepted by consumers in general.Meanwhile, in the present invention, adopt microbe leaven to carry out fermentation process to Yak Meat, become the human bodies such as polypeptide, amino acid, aliphatic acid to be easy to the material absorbed the protein in Yak Meat, lipolysis by fermentation.Fermentation can give the fragrance of finished product uniqueness, and improves meat taste and product color, is easier to chew and digest.Utilize useful dominant bacteria to grow and suppress the breeding of spoilage organisms etc., the quality of dried meat in controlled working process and health are played an important role.
Current country gives great attention to " one band one tunnel " economic development, and yak cultivation pastoral area is on economy-zone, the Silk Road, its industrial chain further develop and the exploitation of product will promote that ethnic mimority area industry is grown and skill upgrading.Yak Meat is as northwest plateau characteristic livestock products, and the diversity exploitation of its product, to the development promoting and improve livestock breeding industry industrial chain further, improves added value of product, drives the Northwest's economic development all to have positive effect.
Accompanying drawing explanation
Fig. 1 is the production technological process of the fermented air-dried Yak Meat of Islamic of spiced provided by the invention.
Detailed description of the invention
embodiment 1:
a kind of preparation method of the fermented air-dried Yak Meat of Islamic of spiced:
1, the auxiliary material weight proportion of the fermented air-dried Yak Meat making of Islamic spiced:
Formula 1: salt 3%, white granulated sugar 4%, spice 2%, rejuvenator 15%, leavening 0.25%, goes to have a strong smell with material 1%, five-spice powder 1.5%.
Formula 2: salt 2%, white granulated sugar 5%, spice 3%, rejuvenator 10%, leavening 0.3%, goes to have a strong smell with material 1%, five-spice powder 1%.
Formula 3: salt 3%, white granulated sugar 4%, spice 3%, rejuvenator 15%, leavening 0.25%, goes to have a strong smell with material 1%, five-spice powder 1.5%.
Formula 4: salt 2%, white granulated sugar 3%, spice 2%, rejuvenator 12%, leavening 0.3%, goes to have a strong smell with material 1%, five-spice powder 2%.
2, the spiced flavor fermentation air-dry Yak Meat preparation method (by above-mentioned interpolation percentage by weight %) of Islamic, as shown in Figure 1:
1) raw meat pretreatment: through butchering in strict accordance with Islamic the fresh Islamic Yak Meat that specification butchers processing, rejects muscle tendon, visible fat block, cleans blood stains, drains; Be cut into the bar of putting on flesh that 2-4cm is thick.
2) auxiliary material pretreatment
Rejuvenator process:
Calcium chloride solution: food-grade calcium chloride, the calcium chloride solution being made into 0.3mol/L concentration with water is for subsequent use.
Ginger juice: get the ripe great Jiang that fresh nothing is rotted, cleans surface sludge, peeling, and to mix with water in 1:1 ratio and pull an oar, it is for subsequent use that the centrifugal 5min of slurries 3000r/min gets juice.
Kiwi-fruit juice: get fresh Kiwi berry, peeling, to mix with water in 1:1 ratio and pull an oar, it is for subsequent use that the centrifugal 5min of slurries 3000r/min gets juice.
Chinese flowering quince juice: get full, the immature fresh pawpaw of meat, seed of peeling after washing away surface contaminants, go to base of fruit and calyx portion, after again cleaning up, to mix with water in 1:1 ratio and pull an oar, it is for subsequent use that the centrifugal 5min of slurries 3000r/min gets juice.
Leavening process: Lactobacillus plantarum and Pediococcus pentosaceus bacterial classification expand at adopting MRS culture medium 37 DEG C cultivates 48h, staphylococcus xylosus expands at adopting CM0002 nutrient culture medium 28 DEG C cultivates 48h.5000r/min, centrifugation bacterium and culture medium under 8 DEG C of conditions, and divide 3 washing precipitation bacterium with SPSS, 2-8 DEG C saves backup.The pollution of other miscellaneous bacteria is avoided in process operation.
Leavening count plate: adopt the method for plate culture count, determine the viable count of unit mass, to calculate addition.
3) pickling liquid preparation: spice and going is had a strong smell and puts into after material gauze parcel the boiling water infusion 30min accounting for beef weight 10%, then add 2-3% salt, 3-5% white granulated sugar successively, cool and obtain pickling liquid.
Prepared by water-loss reducer: the ratios with water heating for dissolving of food-grade carragheen press 1:5, and it is stand-by that the five-spice powder got the carrageenan solutions that accounts for air-dry rear Yak Meat weight 6-8% and account for air-dry rear Yak Meat weight 1-2% is mixed with five-spice powder-carrageenan mixture.
4) pickle and tenderization: mixed with raw meat by step 3) gained pickling liquid, latter 4 DEG C of tumbling about 15min places 1 hour, and continue to add the rejuvenator accounting for meat proportion 10-15%, tumbling 20min makes evenly, and 4 DEG C are continued to place 8-10h;
5) fermented air-dried: by leavening by 0.25% addition be directly applied on cutlet, tumbling makes it even, is then hanging to by cutlet in the low-temperature aeration room of about 15 DEG C and ferments.Keep the distance of more than 20cm between cutlet, the wind speed arriving meat surface is about 1-1.5m/s to utilize the equipment such as fan to ensure in hothouse, and indoor humidity controls about 30%, avoids direct sunlight and dust to pollute.Adjust environment temperature below 10 DEG C after fermentation 60h, wind speed 2-3m/s continues air-dry, when moisture is down to 25-30%, completes fermented air-dried;
6) shortening: the Yak Meat boiling 25-30min after air-dry is carried out shortening, and temperature controls at 90-100 DEG C.
7) pack: while hot by the air-dry Yak Meat Homogeneous phase mixing of the mixture of five-spice powder-carragheen and shortening, under gnotobasis, after cooling, carry out vacuum packaging immediately;
8) product after packaging is placed in 95 DEG C of hot water sterilizing 15-20min.Take out cooling, wipe the globule on packaging bag surface, dry, warehouse-in stores.
The above spice is that fructus amomi, cloves, Chinese cassia tree, Chinese prickly ash, Radix Glycyrrhizae are by weight 3 ﹕ 3 ﹕ 3 ﹕ 3 ﹕ 1 ratio compositions; The above five-spice powder is made up of in 1 ﹕ 1 ﹕ 3 ﹕ 3 ﹕ 0.5 ﹕ 0.5 ratio the powder of fennel seeds, cassia bark, Chinese prickly ash, anise, white pepper, fructus amomi; The above goes to have a strong smell, and agent is tsaoko, the root of Dahurain angelica, mountain naphthalene, dried orange peel obtain by weight 1 ﹕ 1 ﹕ 1 ﹕ 1 allotment; The above rejuvenator is ginger, the extract of Kiwi berry and pawpaw and calcium chloride mix in 4 ﹕ 1 ratios, wherein extracts juice and is made up of in 1 ﹕ 2 ﹕ 4 ratio ginger extract, Kiwi berry extract and pawpaw extract; The above leavening is that staphylococcus xylosus, Pediococcus pentosaceus and Lactobacillus plantarum form in 1:1:1 ratio is composite.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme of previous embodiment, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the fermented air-dried Yak Meat of the Islamic of spiced, is characterized in that, the auxiliary material of the fermented air-dried Yak Meat of Islamic of described spiced, is prepared by the following raw material according to weight percent meter:
The Yak Meat weight of butchering to butcher specification according to Islamic count the salt of 2-3%, the white granulated sugar of 3-5%, the spice of 2-3%, the rejuvenator of 10-15%, the leavening of 0.2-0.3%, 1-2% go have a strong smell agent and count carrageenan solutions, the five-spice powder 1-2% of 6-8% with the Yak Meat weight after air-dry.
2. the fermented air-dried Yak Meat of Islamic of a kind of spiced according to claim 1, is characterized in that, described spice is mixed to get by weight 3:3:3:3:1 by fructus amomi, cloves, Chinese cassia tree, Chinese prickly ash, Radix Glycyrrhizae; Described five-spice powder is mixed to get by weight 2:2:6:6:1:1 after being pulverized by fennel seeds, cassia bark, Chinese prickly ash, anise, white pepper, fructus amomi.
3. the fermented air-dried Yak Meat of Islamic of a kind of spiced according to claim 1, is characterized in that, described in agent of going to have a strong smell be mixed to get by weight 1:1:1:1 by tsaoko, the root of Dahurain angelica, mountain naphthalene, dried orange peel.
4. the fermented air-dried Yak Meat of Islamic of a kind of spiced according to claim 1, is characterized in that, described rejuvenator is mixed to get by weight 4:1 by mixed extract and calcium chloride solution; Described mixed extract is mixed to get by weight 1:2:4 by ginger extract, Kiwi berry extract and pawpaw extract.
5. the fermented air-dried Yak Meat of Islamic of a kind of spiced according to claim 1, is characterized in that, described leavening is mixed to get by weight 1:1:1 by staphylococcus xylosus, Pediococcus pentosaceus and Lactobacillus plantarum; Described carrageenan solutions is obtained after 1:5 Hybrid Heating is dissolved by food-grade carragheen and water.
6., according to the preparation method of the fermented air-dried Yak Meat of Islamic of the arbitrary described a kind of spiced of claim 1-5, it is characterized in that, comprise the following steps:
1) raw meat pretreatment: the fresh yak meat of Islamic mark rejects muscle tendon and fat, cleans blood stains, is cut into the bar of putting on flesh that 2-4cm is thick after draining;
2) rejuvenator process: calcium chloride solution takes food-grade calcium chloride, the calcium chloride solution being made into 0.3mol/L concentration with water is for subsequent use; Ginger extract takes the rotten ripe great Jiang of fresh nothing, cleans surface sludge, peeling, and mix with water by weight 1:1 and pull an oar, slurries 3000r/min is centrifugal, and 5min gets juice; Fresh Kiwi berry taken by Kiwi berry extract, peeling, and mix with water by weight 1:1 and pull an oar, slurries 3000r/min is centrifugal, and 5min gets juice; Pawpaw extract takes full, the immature fresh pawpaw of meat, seed of peeling after washing away surface contaminants, goes to base of fruit and calyx portion, and after again cleaning up, mix with water by weight 1:1 and pull an oar, slurries 3000r/min is centrifugal, and 5min gets juice;
3) leavening process: Lactobacillus plantarum and Pediococcus pentosaceus bacterial classification expand at adopting MRS culture medium 37 DEG C cultivates 48h, staphylococcus xylosus expands at adopting CM0002 nutrient culture medium 28 DEG C cultivates 48h, again respectively with 5000r/min, 8 DEG C of centrifugation bacterium and culture medium, and divide 3 washing precipitation bacterium with SPSS, preserve for 2-8 DEG C; Leavening count plate adopts the method for plate culture count;
4) pickling liquid preparation: spice being put into going to have a strong smell after agent gauze wraps up the boiling water infusion 30min accounting for fresh yak meat weight 10%, then adding 2-3% salt, 3-5% white granulated sugar successively, cool and obtain pickling liquid;
5) water-loss reducer preparation: by the ratios with water heating for dissolving of food-grade carragheen by weight 1:5, gets the carrageenan solutions accounting for air-dry rear Yak Meat weight 6-8% and is mixed with five-spice powder-carrageenan mixture with the five-spice powder accounting for air-dry rear Yak Meat weight 1-2%;
6) pickle and tenderization: pickling liquid step 4) obtained mixes with raw meat, place 1 hour for 4 DEG C after tumbling 15min, continue to add the rejuvenator accounting for meat proportion 10-15%, tumbling 15min, mix latter 4 DEG C and continue to place 10-12h;
7) fermented air-dried: the addition of leavening by 0.2-0.3% is directly applied on cutlet, tumbling 20min makes it even, then cutlet is hanging in the low-temperature aeration room of 15 DEG C and ferments, keep the distance of more than 20cm between cutlet, the wind speed arriving meat surface in hothouse is 1-1.5m/s, and indoor humidity is 30%, below environment temperature to 10 DEG C is adjusted after fermentation 60h, wind speed 2-3m/s continues air-dry, when moisture is down to 25-30%, completes fermented air-dried;
8) shortening: the Yak Meat boiling 25-30min after air-dry is carried out shortening, and temperature controls at 90-100 DEG C;
9) pack: the air-dry Yak Meat of the shortening that the five-spice powder-carrageenan mixture and the step 8) that step 5) are obtained while hot obtain mixes, under gnotobasis, after cooling, carry out vacuum packaging immediately;
10) product after packaging is placed in 95 DEG C of hot water sterilizing 15-20min.
7. the preparation method of the fermented air-dried Yak Meat of Islamic of a kind of spiced according to claim 6, is characterized in that, described spice is mixed to get by weight 3:3:3:3:1 by fructus amomi, cloves, Chinese cassia tree, Chinese prickly ash, Radix Glycyrrhizae; Described five-spice powder is mixed to get by weight 2:2:6:6:1:1 after being pulverized by fennel seeds, cassia bark, Chinese prickly ash, anise, white pepper, fructus amomi.
8. the preparation method of the fermented air-dried Yak Meat of Islamic of a kind of spiced according to claim 6, is characterized in that, described in agent of going to have a strong smell be mixed to get by weight 1:1:1:1 by tsaoko, the root of Dahurain angelica, mountain naphthalene, dried orange peel.
9. the preparation method of the fermented air-dried Yak Meat of Islamic of a kind of spiced according to claim 6, is characterized in that, described rejuvenator is mixed to get by weight 4:1 by mixed extract and calcium chloride solution; Described mixed extract is mixed to get by weight 1:2:4 by ginger extract, Kiwi berry extract and pawpaw extract.
10. the preparation method of the fermented air-dried Yak Meat of Islamic of a kind of spiced according to claim 6, is characterized in that, described leavening is mixed to get by weight 1:1:1 by staphylococcus xylosus, Pediococcus pentosaceus and Lactobacillus plantarum; Described carrageenan solutions is obtained after 1:5 Hybrid Heating is dissolved by food-grade carragheen and water.
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| CN106722211A (en) * | 2016-11-16 | 2017-05-31 | 广西山水牛农业有限责任公司 | A kind of red bayberry spiced beef |
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| CN106889474A (en) * | 2016-12-31 | 2017-06-27 | 安徽省银百益食品有限公司 | A kind of spiced hot dog meat |
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