CN106942630A - The spiced yak meat and its processing method of a kind of simple stew in soy sauce - Google Patents
The spiced yak meat and its processing method of a kind of simple stew in soy sauce Download PDFInfo
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- CN106942630A CN106942630A CN201710185574.4A CN201710185574A CN106942630A CN 106942630 A CN106942630 A CN 106942630A CN 201710185574 A CN201710185574 A CN 201710185574A CN 106942630 A CN106942630 A CN 106942630A
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- soy sauce
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Abstract
The invention provides a kind of spiced yak meat of simple stew in soy sauce and its processing method, it is characterised in that：Using yak meat as major ingredient, it is equipped with the auxiliary materials such as white sugar, salt, soy sauce, spice, through tumbling stew in soy sauce, vacuum packaging, curing sterilization, the technological process such as cold storage, obtained spiced yak meat profile compact the tender ripe aromatic strongly fragrant, degree of saltiness of rotten, gas of attractive in appearance, meat suitably, unique flavor；And processing technology is simple, the production cycle is shorter, proper scale production line balance.
Description
Technical field
The present invention relates to meat product processing technology field, and in particular to a kind of processing side of the spiced yak meat of simple stew in soy sauce
Method, and the spiced yak meat as made from this method.
Background technology
With the increasingly raising of living standards of the people, nutritive value of food is more and more concerned.From snowy region
Plateau --- Qinghai-Tibet yak meat is abundant by the trace element such as its native grass raising, high protein and low fat, calcium phosphorus zinc
Unique advantage, just gradually come into the visual field of consumers in general.《Springs and Autumns of Master Lü》Described in claim " U.S. person of meat, yak as meat ",
Nowadays yak meat is also described as " hat of beef " in the international market.
But due to the limitation of simple processing kitchen tools in family cooking so that the distinctive smell of yak meat and rough mouthfeel are very
It is rare to improving, the strong influence purchase enthusiasm of consumer, so that the yak meat consumption city based on fresh meat
Field gradually changes to the national characters local flavor deep processing meat products for meeting consumer taste adjustment demand, wherein, stew in soy sauce yak meat
Exactly a kind of national characters food got consumer reception very much.
The yak meat stew in soy sauce technique of modern factories is the processing mode with reference to stew in soy sauce Carnis Bovis seu Bubali mostly, is located in advance using raw material
Reason, injection, tumbling, preserved materials stew in soy sauce, cooking aging, packaging, sterilization（100 ~ 121 DEG C, 0.11Mpa, 20 ~ 30min of sterilization）Deng
Multi-step is operated so that the process-cycle is up to 4 ~ 5 days, low production efficiency；After cooking aging, then through mechanical packaging so that production eventually
Quality structure is loose, and packaging effect is unsightly；And because the processing characteristics of yak meat are different from Carnis Bovis seu Bubali, for example：The mistake of yak meat
Water rate（33.05%）, cooked meat percentage（68.74%）, fibre diameter（46.75μm）, shearing force（4.87kg/cm2）Higher than Carnis Bovis seu Bubali, therefore
Yak meat tenderness is less than Carnis Bovis seu Bubali；In addition, in the case of without spice, yak meat entirety smell of mutton is strong.So being made
Products taste, taste be difficult to be received by regional consumers in general beyond plateau, be unfavorable for yak meat and come into popular daily life
In work.
Therefore, the present invention is improved on the basis of processing technology now, and spice is mixed into yak meat is seasoned
Flavouring, carries out superhigh temperature, curing, sterilized integrated processing mode using sterilization kettle, is improved production efficiency, and production eventually
Product profile compact attractive in appearance, meat it is tender it is ripe it is rotten, give off a strong fragrance, the degree of saltiness is suitable, unique flavor, suitable consumers in general eat.
The content of the invention
The technical problems to be solved by the invention be overcome prior art defect there is provided a kind of process-cycle it is short, guarantee the quality
The spiced yak meat and its marinating method of the more popular universality of phase length, mouthfeel.
The present invention can be achieved through the following technical solutions：
A kind of spiced yak meat of simple stew in soy sauce, including following material prescription：
By mass percentage, yak meat 80.05% ~ 85.50%, soy sauce 6.05% ~ 8.24%, salt 0.65% ~ 0.88%, white sugar
2.20% ~ 4.00%, anise 0.80% ~ 1.20%, cassia bark 0.80% ~ 1.20%, Chinese prickly ash 0.30% ~ 0.70%, aniseed 0.30% ~
0.60%, cloves 0.05% ~ 0.18%, green onion 0.59% ~ 1.67%, ginger 0.81% ~ 2.22%；
The processing method of the spiced yak meat of above-mentioned simple stew in soy sauce, comprises the following steps：
（1）The processing of yak meat：Take fresh or defrosting to -2 DEG C ~ 2 DEG C yak meat to be partitioned into the shank of independent completion, remove muscle
Film and grease, use clear water rinsed clean, drain stand-by；
（2）The preparation of stew in soy sauce material：Auxiliary material is allocated by formulation ratio, wherein solid stew in soy sauce material breaks into powder with ultrafine crusher
（About 150 mesh）, mix stand-by；
（3）Vacuum tumbling：Proportioning input tumbling bucket by the beef drained and stew in soy sauce material according to claim 1, carries out vacuum tumbling,
Arrange parameter is：Vacuum -0.08 ~ -0.1Mpa, 0 ~ 4 DEG C of temperature, rotating speed 20r/min, work 45min, static 10min, interval
18 ~ 24h of tumbling；
（4）Vacuum packaging：Discharging after tumbling, chooses 20 vacuum retort pouch and carries out vacuum-pumping and sealing（200 ~ 400g/ bags）If,
Putting parameter is：Vacuum -0.08Mpa, high temperature sealing, sealing time 6s；
（5）The sterilized integration of superhigh temperature curing：Vacuum packet install after yak meat, at 127 DEG C, killed under 0.15Mpa in sterilization kettle
30 ~ 40min of bacterium, is preserved after cooling at 25 DEG C.
The beneficial effects of the present invention are：1. yak meat enables smell effectively to cover with the compatibility of five seasonings；
2. vacuum tumbling can make preserved materials be more easy to penetrate into muscle deep layer, quality is pickled in raising, and makes fine and tender taste, anti-oxidation；
3. vacuum-packed provide condition with for product is more preferably moulding；4. simplified using the processing mode of the sterilized integration of curing
The processing technology of stew in soy sauce yak meat, gap increases between the processing of superhigh temperature causes muscle fibre, is that meat is tender ripe rotten, tasty uniform
There is provided condition.Therefore gained finished product profile compact attractive in appearance, meat it is tender it is ripe it is rotten, give off a strong fragrance, the degree of saltiness is suitable, local flavor is only
Spy, suitable consumers in general eat.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1
A kind of spiced yak meat of simple stew in soy sauce, including following material prescription：
By mass percentage, yak meat 85.50%, soy sauce 6.05%, salt 0.88%, white sugar 2.67%, anise 1.00%, osmanthus
Skin 1.00%, Chinese prickly ash 0.70%, aniseed 0.30%, cloves 0.07%, green onion 1.02%, ginger 0.81%；
The processing method of the spiced yak meat of above-mentioned simple stew in soy sauce, comprises the following steps：
（1）The processing of yak meat：Take fresh or defrosting to -2 ~ 2 DEG C yak meat to be partitioned into the shank of independent completion, remove manadesma
And grease, clear water rinsed clean is used, is drained stand-by；
（2）The preparation of stew in soy sauce material：Auxiliary material is allocated by formulation ratio, wherein solid stew in soy sauce material breaks into powder with ultrafine crusher
（About 150 mesh）, mix stand-by；
（3）Vacuum tumbling：Proportioning input tumbling bucket by the beef drained and stew in soy sauce material according to claim 1, carries out vacuum tumbling,
Arrange parameter is：Vacuum -0.08 ~ -0.1Mpa, 0 ~ 4 DEG C of temperature, rotating speed 20r/min, work 45min, static 10min, interval
18 ~ 24h of tumbling；
（4）Vacuum packaging：Discharging after tumbling, chooses 20 vacuum retort pouch and carries out vacuum-pumping and sealing（200 ~ 400g/ bags）If,
Putting parameter is：Vacuum -0.08Mpa, high temperature sealing, sealing time 6s；
（5）The sterilized integration of superhigh temperature curing：Vacuum packet install after yak meat, at 127 DEG C, killed under 0.15Mpa in sterilization kettle
30 ~ 40min of bacterium, is preserved after cooling at 25 DEG C.
Embodiment 2
A kind of spiced yak meat of simple stew in soy sauce, including following material prescription：
By mass percentage, yak meat 81.50%, soy sauce 8.24%, salt 0.66%, white sugar 2.20%, anise 1.20%, osmanthus
Skin 1.20%, Chinese prickly ash 0.33%, aniseed 0.60%, cloves 0.18%, green onion 1.67%, ginger 2.22%；
The processing method of the spiced yak meat of above-mentioned simple stew in soy sauce, comprises the following steps：
（1）The processing of yak meat：Take fresh or defrosting to -2 ~ 2 DEG C yak meat to be partitioned into the shank of independent completion, remove manadesma
And grease, clear water rinsed clean is used, is drained stand-by；
（2）The preparation of stew in soy sauce material：Auxiliary material is allocated by formulation ratio, wherein solid stew in soy sauce material breaks into powder with ultrafine crusher
（About 150 mesh）, mix stand-by；
（3）Vacuum tumbling：Proportioning input tumbling bucket by the beef drained and stew in soy sauce material according to claim 1, carries out vacuum tumbling,
Arrange parameter is：Vacuum -0.08 ~ -0.1Mpa, 0 ~ 4 DEG C of temperature, rotating speed 20r/min, work 45min, static 10min, interval
18 ~ 24h of tumbling；
（4）Vacuum packaging：Discharging after tumbling, chooses 20 vacuum retort pouch and carries out vacuum-pumping and sealing（200 ~ 400g/ bags）If,
Putting parameter is：Vacuum -0.08Mpa, high temperature sealing, sealing time 6s；
（5）The sterilized integration of superhigh temperature curing：Vacuum packet install after yak meat, at 127 DEG C, killed under 0.15Mpa in sterilization kettle
30 ~ 40min of bacterium, is preserved after cooling at 25 DEG C.
Embodiment 3
A kind of spiced yak meat of simple stew in soy sauce, including following material prescription：
By mass percentage, yak meat 83.11%, soy sauce 8.30%, salt 0.83%, white sugar 3.32%, anise 0.83%, osmanthus
Skin 0.83%, Chinese prickly ash 0.30%, aniseed 0.30%, cloves 0.10%, green onion 1.33%, ginger 1.58%；
The processing method of the spiced yak meat of above-mentioned simple stew in soy sauce, comprises the following steps：
（1）The processing of yak meat：Take fresh or defrosting to -2 ~ 2 DEG C yak meat to be partitioned into the shank of independent completion, remove manadesma
And grease, clear water rinsed clean is used, is drained stand-by；
（2）The preparation of stew in soy sauce material：Auxiliary material is allocated by formulation ratio, wherein solid stew in soy sauce material breaks into powder with ultrafine crusher
（About 150 mesh）, mix stand-by；
（3）Vacuum tumbling：Proportioning input tumbling bucket by the beef drained and stew in soy sauce material according to claim 1, carries out vacuum tumbling,
Arrange parameter is：Vacuum -0.08 ~ -0.1Mpa, 0 ~ 4 DEG C of temperature, rotating speed 20r/min, work 45min, static 10min, interval
18 ~ 24h of tumbling；
（4）Vacuum packaging：Discharging after tumbling, chooses 20 vacuum retort pouch and carries out vacuum-pumping and sealing（200 ~ 400g/ bags）If,
Putting parameter is：Vacuum -0.08Mpa, high temperature sealing, sealing time 6s；
（5）The sterilized integration of superhigh temperature curing：Vacuum packet install after yak meat, at 127 DEG C, killed under 0.15Mpa in sterilization kettle
30 ~ 40min of bacterium, is preserved after cooling at 25 DEG C.
Embodiment 4
A kind of spiced yak meat of simple stew in soy sauce, including following material prescription：
By mass percentage, yak meat 82.78%, soy sauce 7.02%, salt 0.65%, white sugar 4.00%, anise 0.80%, osmanthus
Skin 0.99%, Chinese prickly ash 0.50%, aniseed 0.50%, cloves 0.17%, green onion 0.59%, ginger 2.00%；
The processing method of the spiced yak meat of above-mentioned simple stew in soy sauce, comprises the following steps：
（1）The processing of yak meat：Take fresh or defrosting to -2 ~ 2 DEG C yak meat to be partitioned into the shank of independent completion, remove manadesma
And grease, clear water rinsed clean is used, is drained stand-by；
（2）The preparation of stew in soy sauce material：Auxiliary material is allocated by formulation ratio, wherein solid stew in soy sauce material breaks into powder with ultrafine crusher
（About 150 mesh）, mix stand-by；
（3）Vacuum tumbling：Proportioning input tumbling bucket by the beef drained and stew in soy sauce material according to claim 1, carries out vacuum tumbling,
Arrange parameter is：Vacuum -0.08 ~ -0.1Mpa, 0 ~ 4 DEG C of temperature, rotating speed 20r/min, work 45min, static 10min, interval
18 ~ 24h of tumbling；
（4）Vacuum packaging：Discharging after tumbling, chooses 20 vacuum retort pouch and carries out vacuum-pumping and sealing（200 ~ 400g/ bags）If,
Putting parameter is：Vacuum -0.08Mpa, high temperature sealing, sealing time 6s；
（5）The sterilized integration of superhigh temperature curing：Vacuum packet install after yak meat, at 127 DEG C, killed under 0.15Mpa in sterilization kettle
30 ~ 40min of bacterium, is preserved after cooling at 25 DEG C.
Concrete application approach of the present invention is a lot, and the above is only the preferred embodiment of the present invention, it is noted that for
For those skilled in the art, under the premise without departing from the principles of the invention, some improvement can also be made, this
A little improve also should be regarded as protection scope of the present invention.
Claims (3)
1. a kind of spiced yak meat of simple stew in soy sauce, it is characterised in that including following material prescription：
By mass percentage, yak meat 80.05% ~ 85.50%, soy sauce 6.05% ~ 8.24%, salt 0.65% ~ 0.88%, white sugar
2.20% ~ 4.00%, anise 0.80% ~ 1.20%, cassia bark 0.80% ~ 1.20%, Chinese prickly ash 0.30% ~ 0.70%, aniseed 0.30% ~
0.60%, cloves 0.05% ~ 0.18%, green onion 0.59% ~ 1.67%, ginger 0.81% ~ 2.22%.
2. the processing method of the spiced yak meat of the simple stew in soy sauce described in claim 1, it is characterised in that：
（1）The processing of yak meat：Take fresh or defrosting to -2 ~ 2 DEG C yak meat to be partitioned into the shank of independent completion, remove manadesma
And grease, clear water rinsed clean is used, is drained stand-by；
（2）The preparation of stew in soy sauce material：Proportioning by auxiliary material according to claim 1 is allocated, wherein solid stew in soy sauce material ultra-fine grinding
Machine breaks into powder（About 150 mesh）, mix stand-by；
Vacuum tumbling：Proportioning input tumbling bucket by the beef drained and stew in soy sauce material according to claim 1, carries out vacuum tumbling, if
Putting parameter is：Vacuum -0.08 ~ -0.1Mpa, 0 ~ 4 DEG C of temperature, rotating speed 20r/min, worked 45min, static 10min, and interval is rolled
Rub 18 ~ 24h；
Vacuum packaging：Discharging after tumbling, chooses 20 vacuum retort pouch and carries out vacuum-pumping and sealing（200 ~ 400g/ bags）, set
Parameter is：Vacuum -0.08Mpa, high temperature sealing, sealing time 6s；
（5）The sterilized integration of superhigh temperature curing：Vacuum packet install after yak meat, at 127 DEG C, killed under 0.15Mpa in sterilization kettle
30 ~ 40min of bacterium, is preserved after cooling at 25 DEG C.
3. the preparation method of the spiced yak meat of simple stew in soy sauce according to claim 2, gained finished product is characterised by：
Profile compact attractive in appearance, meat it is tender it is ripe it is rotten, give off a strong fragrance, the degree of saltiness is suitable, unique flavor, suitable consumers in general eat.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338358A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of Yak Beef Stick and preparation method thereof |
| CN110338360A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of air-dried yak meat and preparation method thereof |
| CN110584014A (en) * | 2019-07-29 | 2019-12-20 | 西藏阳光庄园农牧资源开发有限公司 | Yak steak tenderization conditioning method |
| CN115251317A (en) * | 2022-06-14 | 2022-11-01 | 甘孜县康巴拉绿色食品有限公司 | Sauce stewed yak meat product with unique flavor and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1326699A (en) * | 2001-07-04 | 2001-12-19 | 张成军 | Yak meat filling products and producing method on Qinghai-xizang plateau |
| CN103815424A (en) * | 2014-02-28 | 2014-05-28 | 中国农业科学院北京畜牧兽医研究所 | Manufacturing method of sauced yak meat |
| CN104585783A (en) * | 2015-01-26 | 2015-05-06 | 中国肉类食品综合研究中心 | Processing method of ready-to-eat drunk chicken wings |
| CN104664426A (en) * | 2015-03-17 | 2015-06-03 | 云南农业大学 | Quantitative spicing method for spiced beef |
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2017
- 2017-03-26 CN CN201710185574.4A patent/CN106942630A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1326699A (en) * | 2001-07-04 | 2001-12-19 | 张成军 | Yak meat filling products and producing method on Qinghai-xizang plateau |
| CN103815424A (en) * | 2014-02-28 | 2014-05-28 | 中国农业科学院北京畜牧兽医研究所 | Manufacturing method of sauced yak meat |
| CN104585783A (en) * | 2015-01-26 | 2015-05-06 | 中国肉类食品综合研究中心 | Processing method of ready-to-eat drunk chicken wings |
| CN104664426A (en) * | 2015-03-17 | 2015-06-03 | 云南农业大学 | Quantitative spicing method for spiced beef |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110584014A (en) * | 2019-07-29 | 2019-12-20 | 西藏阳光庄园农牧资源开发有限公司 | Yak steak tenderization conditioning method |
| CN110338358A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of Yak Beef Stick and preparation method thereof |
| CN110338360A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of air-dried yak meat and preparation method thereof |
| CN115251317A (en) * | 2022-06-14 | 2022-11-01 | 甘孜县康巴拉绿色食品有限公司 | Sauce stewed yak meat product with unique flavor and preparation method thereof |
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