CN105192728B - A kind of preparation method of air-dried yak meat - Google Patents
A kind of preparation method of air-dried yak meat Download PDFInfo
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- CN105192728B CN105192728B CN201510505907.8A CN201510505907A CN105192728B CN 105192728 B CN105192728 B CN 105192728B CN 201510505907 A CN201510505907 A CN 201510505907A CN 105192728 B CN105192728 B CN 105192728B
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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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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Abstract
The present invention provides a kind of preparation methods of air-dried yak meat, it is characterised in that: (1) stocks up: taking yak meat, be cut into meat piece；(2) it air-dries: meat piece being placed in the outdoor environment that air humidity is 30-40%RH, temperature is -10~-20 DEG C, wind-force is 1-4 grades and is air-dried 7-8 days, then be placed in the indoor environment that air humidity is 40%RH, temperature is -5~-10 DEG C and place 20 days；(3) it sterilizes.The present invention also provides the air-dried yak meats of preceding method preparation.It is dense that the present invention air-dries fragrant yak meat, shortcake, game.When eating it raw, aftertaste is continuous, and pure perfume is palatable, chews slugging；It after meat piece is thinly sliced, then steams 20 minutes or so and eats, mouthfeel still has dense wild fragrance, and unique flavor, bacteria containing amount is low, and safety has good market application prospect.
Description
Technical field
The present invention relates to a kind of preparation methods of air-dried yak meat.
Background technique
Air-dried yak meat is to make full use of winter low temperature hypobaric special natural climate condition in Qinghai-xizang Plateau Region by yak
Beef cut, air-dry after one kind for being formed eat traditional meat raw, air-drying yak meat is in bronzing, and muscle fibre texture is more clear
It is clear, there is the distinctive flavor of yak meat.Air-dried yak meat be the most important traditional meat consumer goods of Qinghai-xizang Plateau Region herdsman it
One, with the development of local tour industry and food industry, air-dried yak meat has evolved into stopping for the ground such as Tibet, Gansu, Sichuan
Spare time tourism present good merchantable brand.
The production method of the preparation method of the air-dried yak meat of tradition is more extensive, is in annual November to next year
It was placed in 2 months in natural environment and air-dries 1 month or so, there is a problem of that flavor, mouthfeel are unstable, obtained mouthfeel is excellent to be air-dried
Yak meat contingency is big.High beautiful woman etc., " air-drying yak meat quality responses and microbiology turbidity law study ", Chinese agriculture science and technology is led
Report, 2013,15 (2): 125-130 disclose a kind of air-dry method of simulation Qinghai-xizang Plateau Region winter air-dried environment, daytime (8
: 00~17: 00) it is 0~4 DEG C that air drying condition, which is temperature, and humidity is 70 ± 5%；Night (17: 00~8: 00) temperature is -12
~-16 DEG C, humidity is 50 ± 5%, but the air-dried yak meat of this method preparation is not dense etc. there are hard, not crisp, natural fragrance
Problem.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of yak meat.
It air-dries yak meat: being after yak meat is carried out stripping and slicing, to air-dry the eating meat products being prepared.
The present invention air-dries the preparation method of yak meat, it includes the following steps:
(1) it stocks up: taking yak meat, be cut into meat piece；
(2) it air-dries: meat piece is placed in air humidity is 30-40%RH, temperature is -10~-20 DEG C, wind-force is 1-4 grades
It is air-dried 7-8 days in outdoor environment, then is placed in the indoor environment that air humidity is 40%RH, temperature is -5~-10 DEG C and places 20
It；
(3) it sterilizes.
It air-dries: referring to and be placed on shady and cool place, make wind dry.
1-4 grades of wind-force refer to standard No.: GB/T28591-2012, issue date: 2012-06-29, implementation date: 2012-
1 grade, 2 grades, 3 grades, 4 grades specified in " wind scale " of 08-01.
Outdoor environment: refer to all regions except the interior space enclosed by entity component, such as garden, street, square etc..
Indoor environment: referring to the small space made of natural material or artificial material enclosure, opposite with extraneous overall situation
The artificial subenvironment being separated.
Preferably, in step (1), the size of the meat piece is 30cm × 3cm × 3cm.
Preferably, it after meat piece is made in step (1), first pickles and air-dries again, the marinated method is: taking meat piece weight 3%
Salt, 0.5% pepper powder, the chilli powder of 3-4%, the zanthoxylum powder of 0.5-0.6%, 0.3-0.4% five-spice powder, 1% taste
Essence, 2% cooking wine, mixing mixes well, and is uniformly applied to meat piece surface, smears every repetition in 2 days primary, smears altogether three times, every time
It after smearing, is placed in pickling pool and pickles, 7-8 days taking-up meat pieces after last time is smeared drain salt water.
Preferably, in step (3), the sterilizing is microwave sterilization, and the power of microwave sterilization is 9000w, the time of sterilizing
It is 2-4min.
The present invention also provides the air-dried yak meats of preceding method preparation.
Air-dried yak in good taste, fragrant, crisp, game is dense has been prepared by the control to air drying condition in the present invention
Meat, bacteria containing amount is low, and safety has good market application prospect.
Obviously, above content according to the present invention is not being departed from according to the ordinary technical knowledge and customary means of this field
Under the premise of the above-mentioned basic fundamental thought of the present invention, the modification, replacement or change of other diversified forms can also be made.
The specific embodiment of form by the following examples remakes further specifically above content of the invention
It is bright.But the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to example below.It is all to be based on above content of the present invention
The technology realized all belongs to the scope of the present invention.
Specific embodiment
Microwave sterilization machine (hundred million promise food pharmaceutical Machinery Co., Ltd., Samples, Huadian, Jilin Province city).
The preparation of the air-dried yak meat of 1 present invention of embodiment
One, it prepares
1, region is air-dried
Sichuan Province Ganzi County
2, the air-dried time
Every year by the end of September to April next year.
3, air-dry method
1) it stocks up: its back leg lean meat will be taken after the healthy yak of quarantine is butchered, prescind fragmentary meat mincing and grease, repair neat
Edge, cutting the meat into size along flesh line is 30cm × 3cm × 3cm meat piece, and one end pinking of meat fastens rope.
2) it pickles:
A, it spicy: uses dry salting: spare good meat piece is weighed with meat to 3% salt, 0.5% pepper powder, 3-4%
Chilli powder, the zanthoxylum powder of 0.5-0.6%, 0.3-0.4% five-spice powder, 1% monosodium glutamate, 2% cooking wine, mixing mix well after uniformly
It is applied to meat piece surface, it is primary every 2 days repetition smearings, it smears altogether three times, every time after smearing, is placed in pickling pool and pickles, most
7-8 days taking-up meat pieces after primary smearing afterwards, drain salt water.
B, white taste: not doing marinated processing, by the cutlet cut directly hang it is cool or it is straight lie in iron sieve on carry out it is air-dried.
3) it hangs and dries in the air, dries in the shade: being 30-40%RH in air humidity, temperature is -10~-20 DEG C, the outdoor that wind speed is 1-4 grades
In environment, air-dry 7-8 days；Being placed in air humidity again is 40%RH, in the indoor environment that temperature is -5~-10 DEG C (ventilated)
It places 20 days.
4) it sterilizes: in order to guarantee to air-dry the safety of yak meat, using microwave sterilization machine (power of microwave sterilization is 9000w)
Sterilizing 2-4 minutes.
Two, flavor
The organoleptic attribute of the air-dried yak meat of the method for the present invention preparation:
1, fragrant, shortcake, game are dense.When eating it raw, aftertaste is continuous, and pure perfume is palatable, chews slugging；After meat piece is thinly sliced,
It steams 20 minutes or so and eats again, mouthfeel still has dense wild fragrance, unique flavor.
2, meat appearance is in a strip shape, and the surface of meat is, bronzing, and meat piece has soft sense.
Illustrate beneficial effects of the present invention with the mode of experimental example below:
The air-dried yak meat of 1 the method for the present invention of experimental example preparation and the mouthfeel of existing air-dried yak meat compare
One, experimental material
The present invention air-dries yak meat: preparing (white taste) according to the method for the embodiment of the present invention 1.
Existing air-dried yak meat (according to high beautiful woman etc., " air-drying yak meat quality responses and microbiology turbidity law study ", in
State's agricultural science and technology Leader, 2013,15 (2): 125-130 preparations):
1) it stocks up: its back leg lean meat will be taken after the healthy yak of quarantine is butchered, prescind fragmentary meat mincing and grease, repair neat
Edge cuts the meat into 30cm × 3cm × 3cm strip along flesh line, and one end pinking of meat fastens rope.
2) it air-dries:
It is 0~4 DEG C that daytime (8: 00~17: 00) air drying condition, which is temperature, and humidity is 70 ± 5%；Night (17: 00~8:
00) temperature is -12~-16 DEG C, and humidity is 50 ± 5%,
3) sterilize: microwave sterilization machine sterilizes 2-4 minutes.
Two, experimental method
Mouthfeel tests (mono blind method):
50 persons of foretasting are randomly selected, yak meat A (present invention air-dries yak meat) and yak meat B (existing air-dried yak are foretasted
Beef), evaluate the mouthfeel of yak meat A and yak meat B.
The person of foretasting do not know two kinds of yak meats of A.B which kind of be the method for the present invention preparation yak meat.
Three, experimental result
1, the characteristic of yak meat is air-dried
Air-dried yak meat of the invention:
1) naked eyes evaluation: air-drying the appearance of yak meat, has soft sense when touching cutlet with hand.
2) inspection of meat: item is cut off with knife, it is seen that the dark red uniformity of muscle fibre color of meat does not change colour, quality
It is soft, there is the distinctive fragrance of the product and flavour, free from extraneous odour.
3) examination and test of products: moisture content 15g/100g, protein 74g/100g, fatty 4.5g/100g, total reducing sugar 1.0g/100g,
Total plate count 530cfu/g, coliform are less than 30mpN/100g.
4) product shelf lives are 10 months.
Existing air-dried yak meat:
1) naked eyes evaluation: air-dried hair beef is white, and it is especially hard to touch cutlet with hand.
2) inspection of meat: item is cut off with knife, can't see the muscle fibre of meat, color is white, and the sheet that can't see meat is coloured
Pool, quality is hard, and answering for no meat is savory, there is peculiar smell.
3) examination and test of products: moisture 30g/100g, fatty 20g/100g, total plate count 18000cfu/g coliform are greater than
30mpN/100g
4) shelf lives 1 month.
2, mono blind method testing result
Test result has 48 people to think that A product has the due fragrance of yak meat, crisp, soft, fragrance is dense, has 50 people to think B
Product has peculiar smell, hard not slugging, and 50 people think that the mouthfeel of A product is better than the mouthfeel of B product.
The experimental results showed that the present invention air-dries, the crisp, soft of yak meat, fragrance are dense, and mouthfeel is more preferable, and bacteria containing amount is low,
Safety.
Claims (4)
1. a kind of preparation method of air-dried yak meat, it is characterised in that: it includes the following steps:
(1) it stocks up: taking yak meat, be cut into meat piece；
(2) it air-dries: meat piece is placed in the outdoor that air humidity is 30-40%RH, temperature is -10~-20 DEG C, wind-force is 1-4 grades
It is air-dried 7-8 days in environment, then is placed in the indoor environment that air humidity is 40%RH, temperature is -5~-10 DEG C and places 20 days；
(3) it sterilizes；
In step (3), the sterilizing is microwave sterilization, and the power of microwave sterilization is 9000w, and the time of sterilizing is 2-4min.
2. preparation method according to claim 1, it is characterised in that: in step (1), the size of the meat piece be 30cm ×
3cm×3cm。
3. preparation method according to claim 1, it is characterised in that: after the meat piece of step (1) is made, first pickle wind again
Dry, the marinated method is: taking the salt of meat piece weight 3%, 0.5% pepper powder, the chilli powder of 3-4%, 0.5-0.6%
Zanthoxylum powder, 0.3-0.4% five-spice powder, 1% monosodium glutamate, 2% cooking wine, mixing mixes well, be uniformly applied to meat piece surface, every
Repetition smearing is primary within 2 days, smears altogether three times, every time after smearing, is placed in pickling pool and pickles, last time takes for 7-8 days after smearing
Meat piece out drains salt water.
4. the air-dried yak meat that claims 1 to 3 any one the method is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510505907.8A CN105192728B (en) | 2015-08-17 | 2015-08-17 | A kind of preparation method of air-dried yak meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510505907.8A CN105192728B (en) | 2015-08-17 | 2015-08-17 | A kind of preparation method of air-dried yak meat |
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| Publication Number | Publication Date |
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| CN105192728A CN105192728A (en) | 2015-12-30 |
| CN105192728B true CN105192728B (en) | 2019-03-08 |
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| CN201510505907.8A Expired - Fee Related CN105192728B (en) | 2015-08-17 | 2015-08-17 | A kind of preparation method of air-dried yak meat |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579001A (en) * | 2016-11-29 | 2017-04-26 | 迪庆香格里拉藏享生物开发有限公司 | Yak ham pickling method |
| CN107373416A (en) * | 2017-09-04 | 2017-11-24 | 安顺微巨新媒体科技有限公司 | A kind of cured mutton chop and preparation method thereof |
| CN110771804A (en) * | 2019-11-21 | 2020-02-11 | 西藏昌都市藏家牦牛股份有限公司 | Yak jerky and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860929A (en) * | 2005-12-12 | 2006-11-15 | 赵建华 | Air-dried cooked beef |
| CN101254001A (en) * | 2008-04-08 | 2008-09-03 | 南京农业大学 | Air drying duck high-temperature maturation process |
| CN102423078A (en) * | 2011-11-04 | 2012-04-25 | 四川红原遛遛牛食品有限责任公司 | Preparation method for air-dried hand-tearing yak meat |
| CN102450306A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Preparation method of smoked yak meat |
| 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 |
-
2015
- 2015-08-17 CN CN201510505907.8A patent/CN105192728B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860929A (en) * | 2005-12-12 | 2006-11-15 | 赵建华 | Air-dried cooked beef |
| CN101254001A (en) * | 2008-04-08 | 2008-09-03 | 南京农业大学 | Air drying duck high-temperature maturation process |
| CN102450306A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Preparation method of smoked yak meat |
| CN102423078A (en) * | 2011-11-04 | 2012-04-25 | 四川红原遛遛牛食品有限责任公司 | Preparation method for air-dried hand-tearing yak meat |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| "风干牦牛肉品质形成与微生物变化规律研究";高媛等;《中国农业科技导报》;20131231(第2期);第125-130页 |
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