CN107455430A - A kind of processing method of the cold fresh meat of yak - Google Patents
A kind of processing method of the cold fresh meat of yak Download PDFInfo
- Publication number
- CN107455430A CN107455430A CN201710684207.9A CN201710684207A CN107455430A CN 107455430 A CN107455430 A CN 107455430A CN 201710684207 A CN201710684207 A CN 201710684207A CN 107455430 A CN107455430 A CN 107455430A
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- China
- Prior art keywords
- yak
- meat
- processing method
- yak meat
- segmentation
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Classifications
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
- A22B3/06—Slaughtering or stunning by electric current
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/0006—Cutting or shaping meat
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Yak meat has high nutritive value, and it is rich in protein and amino acid, and the trace element such as carrotene, calcium, phosphorus, and fat content is especially low, and heat is especially high, has remarkable effect to enhancing human body premunition, cell viability and organ dysfunction.Yak meat on existing market is occurred in the form of the chilled meat of dried beef and fresh beef, because fresh meat quality guarantee is very short, transport highly difficult, so so-called fresh meat is occurred in the form of freezing yak meat in the market, with the raising of people's living condition, requirement of the people to food also gradually steps up, the defects of due to processing mode, existing freezing yak meat is there are still smell of mutton weight, and meat is coarse and there is chew the problem of motionless.The present invention provides a kind of processing method of the cold fresh meat of yak, including butcher, acid discharge, segmentation, packaging and transport.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of processing method of the cold fresh meat of yak.
Background technology
Yak meat has high nutritive value, and it is rich in protein and amino acid, and carrotene, calcium, phosphorus etc. are micro
Element, fat content is especially low, and heat is especially high, has notable work to enhancing human body premunition, cell viability and organ dysfunction
With.Yak meat on existing market is occurred in the form of the chilled meat of dried beef and fresh beef, because fresh meat quality guarantee is very short,
Transport it is highly difficult, so in the market so-called fresh meat be all in the form of freezing yak meat occur, with people's life bar
The raising of part, requirement of the people to food also gradually step up, and the defects of due to processing mode, existing freezing yak meat still suffers from
Smell of mutton weight, meat is coarse and there is chew the problem of motionless.
The content of the invention
To solve existing yak meat there is smell of mutton weight, meat is coarse and there is chewing the problem of motionless, and the present invention provides
A kind of processing method of the cold fresh meat of yak.
A kind of processing method of the cold fresh meat of yak of the present invention, comprises the following steps：
(1) butcher, hit yak to be slaughtered using electric shock type dizzy, then cut off ox arteria carotis, treat that internal blood is complete
Internal is removed the peel and removed after discharge；
(2) acid discharge, yak meat after butchering carry out acid discharge processing, the acid discharge be by the yak meat after butchering hang into
Row acid discharge 48 hours to 72 hours, and the beef that suspended on carries out preservative film parcel from top to bottom in addition to the bottom of beef；
(3) split, aged yak meat will be carried out and split or according to client according to each position of yak body
Need to be split；
(4) pack, the yak meat after segmentation is vacuum-packed；
(5) transport, packaged yak meat is transported to precalculated position, is in transit placed on packaged yak meat
In Plastic Foam Box and some ice bags are disposed with around yak meat to transport together.
Further, the environment temperature of the acid discharge is 0 DEG C~4 DEG C.
Further, the environment temperature of the segmentation is 5 DEG C~10 DEG C, and to entering the yak meat in segmentation step 1
Segmentation is completed in hour.
Further, storing step is additionally provided between two steps of the packaging and transport, the storage is to pack
Good yak meat is freezed, cryogenic temperature be yak meat central temperature subzero 17 DEG C~it is subzero between 19 DEG C, then carry out
Constant temperature stores, and storage time is no more than 24 hours.
A kind of beneficial effect of the processing method of the cold fresh meat of yak of the present invention is：By increasing acid discharge step, it is suitable to set
The acid discharge time and acid discharge mode so that yak meat smell of mutton is controlled, and meat taste also becomes fine and smooth.
Brief description of the drawings
Fig. 1 is a kind of processing method schematic flow sheet of the cold fresh meat of yak of the present invention.
In figure：(1) butcher, (2) acid discharge, (3) segmentation, (4) packaging, (5) storage, (6) transport.
Embodiment
A kind of processing method of the cold fresh meat of yak of the present invention is made further with specific embodiment below in conjunction with the accompanying drawings
It is bright.
Accompanying drawing 1 is a kind of processing method schematic flow sheet of the cold fresh meat of yak of the present invention.In the specific implementation, the present invention one
The processing method of the kind cold fresh meat of yak, comprises the following steps：
Step 1：(1) is butchered, is hit yak to be slaughtered using electric shock type dizzy, ox arteria carotis is then cut off, treats internal blood
Liquid is removed the peel and removed internal after being completely exhausted out；
In the present embodiment, in order to ensure the normal of meat color, ensure the condition of meat, butchered using electric shock type, work as electric shock
The very first time cuts off ox arteria carotis after ox, and allows blood in yak body to be completely exhausted out；Then yak is removed the peel, works as body
The hoof and yak head of yak are removed after interior blood emptying, and hanging hanging of being stood upside down, along four limbs at the four limbs root of yak
A kerf is respectively opened to the direction of chest, while a kerf is opened before the front of yak is from yak neck to anus, yak front is cut
The hind leg otch alignment of mouth upper end, completes the peeling of yak；In order to which follow-up step is easy to operation, then progressively remove device inside yak
Official, diad and lower leg is boned, the yak after then butchering is sent into hot beef cooler；
Step 2：Acid discharge (2), the yak meat after butchering carry out acid discharge processing, and the acid discharge is by the yak after butchering
Meat suspension carries out acid discharge 48 hours to 72 hours, in the present embodiment, to the yak meat acid discharge 48 hours after butchering, in another reality
Apply in example, to the yak meat acid discharge 72 hours after butchering；In another embodiment, to the yak meat acid discharge 60 hours after butchering；
Preservative film parcel is carried out from top to bottom to the beef that suspended in acid discharge, but the bottom of beef need not wrap up；In order to carry
High acid discharge effect, the relative position of yak meat size reasonable arrangement suspension yak, in the present embodiment, to two hanging side by side
When yak meat carries out acid discharge, the distance between yak meat of two hanging side by side is less than 30mm；
Step 3：Split (3), aged yak meat will be carried out and split according to each position of yak body or root
Need to be split according to client；In the present embodiment, combined according to each position of yak body and customer demand and split,
It is divided into fillet, fine work fricassee, general stewed, stir-fry meat, shank, rib row to split respectively yak meat, removes muscle, film, butter, primary lymphedema
Knot, first yak meat is separated one by one by position in segmentation, then split by small position fine work, at utmost ensure ox during segmentation
Meat is blocking.
Step 4：Pack (4), the profile for the ease of yak meat product is moulding, and product sensory is lifted, after segmentation
Yak meat be vacuum-packed；In the present embodiment, yak can also be improved using preservative film to the yak meat after segmentation simultaneously
Beef it is moulding.
Step 5：Transport (6), packaged yak meat is transported to precalculated position, in transit by packaged yak
Meat is placed in Plastic Foam Box and is disposed with some ice bags around yak meat and transports together.In the present embodiment, will package
Beef be placed on together with ice bag in Plastic Foam Box, at normal temperatures, the ice bag in Plastic Foam Box melted completely at about 3-5 days
Change, now to that yak meat timely can be transported into precalculated position when use air transportation or other transports, in this implementation
In example, or transported by the way of van cooler.
A kind of processing method of the cold fresh meat of yak of the present invention is in the specific implementation：By increasing acid discharge step, set and close
Suitable acid discharge time and acid discharge mode so that yak meat smell of mutton is controlled, and meat taste also becomes fine and smooth.Pass through bag simultaneously
Preservative film is moulding during dress, plus vacuum packaging, makes the specification shape unification of yak meat, product sense organ gets a promotion.
Further, in order to further reduce the smell of mutton of yak meat, the environment temperature of the acid discharge is 0 DEG C~4 DEG C, at this
Acid discharge Environmental Incubator is at 2 DEG C ± 0.1 DEG C in embodiment.Acid discharge environment is maintained in 2 DEG C ± 2 DEG C in another embodiment.
Further, for the quality of further high meat, prevent fry it is not yet done, chew phenomena such as motionless, using low
To be split under temperature, the environment temperature of the segmentation is 5 DEG C~10 DEG C, and to entering the yak meat in segmentation step at 1 hour
It is interior to complete segmentation；Segmentation, and the environment temperature split were completed in 40 minutes to newly arriving aged yak in the present embodiment
For 10 DEG C, in another embodiment, the environment temperature of segmentation is 5 DEG C, and in another embodiment, the environment temperature of segmentation is 10
℃。
Further, for the phenomenon do not transported away in time also to packaged yak meat, the packaging and transport
Storage (5) step is additionally provided between two steps, the storage is to be freezed packaged yak meat, and cryogenic temperature is
Yak meat central temperature subzero 17 DEG C~it is subzero between 19 DEG C, then carry out constant temperature storage, storage time is no more than 24 hours；
In the present embodiment, yak meat is stored using freezer, yak meat after packaging is put into freezer, and freezer is incited somebody to action in two hours
Temperature is reduced to subzero 18 DEG C, when the yak meat central temperature in packaging also at subzero 18 DEG C when carry out constant temperature storage, this implementation
Example stores 12 hours, is then transported using van cooler.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement made within refreshing and principle etc., it should be included in protection scope of the present invention.
Claims (4)
1. a kind of processing method of the cold fresh meat of yak, it is characterised in that comprise the following steps：
(1) butcher, hit yak to be slaughtered using electric shock type dizzy, then cut off ox arteria carotis, treat that internal blood is completely exhausted out
After removed the peel and removed internal；
(2) acid discharge, the yak meat after butchering carry out acid discharge processing, and the acid discharge is that the yak meat suspension after butchering is arranged
Acid 48 hours to 72 hours, and the beef that suspended on carries out preservative film parcel from top to bottom in addition to the bottom of beef；
(3) split, aged yak meat will be carried out and split according to each position of yak body or according to client's needs
Split；
(4) pack, the yak meat after segmentation is vacuum-packed；
(5) transport, under conditions of no jelly car, packaged yak meat is transported to precalculated position, in transit will packaging
Good yak meat is placed in Plastic Foam Box and is disposed with some ice bags around yak meat and transports together.
A kind of 2. processing method of the cold fresh meat of yak according to claim 1, it is characterised in that：Arranged in the step (2)
The environment temperature of acid is 0 DEG C~4 DEG C.
A kind of 3. processing method of the cold fresh meat of yak according to claim 1, it is characterised in that：Divide in the step (3)
The environment temperature cut is 5 DEG C~10 DEG C, and segmentation was completed in 1 hour to entering the yak meat in segmentation step.
A kind of 4. processing method of the cold fresh meat of yak according to claim 1, it is characterised in that：Step (4) packaging
Storing step is additionally provided between transporting two steps with step (5), the storage is to be freezed packaged yak meat,
Cryogenic temperature be yak meat central temperature subzero 17 DEG C~it is subzero between 19 DEG C, then carry out constant temperature storage, storage time is not
More than 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710684207.9A CN107455430A (en) | 2017-08-10 | 2017-08-10 | A kind of processing method of the cold fresh meat of yak |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710684207.9A CN107455430A (en) | 2017-08-10 | 2017-08-10 | A kind of processing method of the cold fresh meat of yak |
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| Publication Number | Publication Date |
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| CN107455430A true CN107455430A (en) | 2017-12-12 |
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ID=60548860
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710684207.9A Pending CN107455430A (en) | 2017-08-10 | 2017-08-10 | A kind of processing method of the cold fresh meat of yak |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108098855A (en) * | 2018-01-09 | 2018-06-01 | 安徽泷汇安全科技有限公司 | A kind of slice process of charcoal roast beef |
| CN108477525A (en) * | 2018-04-19 | 2018-09-04 | 西华大学 | A kind of hyperchromic technique of yak meat tenderization |
| CN111248252A (en) * | 2020-02-24 | 2020-06-09 | 内蒙古伊赛牛肉有限公司 | Processing method of high-quality chilled beef |
| CN112889892A (en) * | 2021-02-09 | 2021-06-04 | 李烈会 | Meat slitting method |
| CN114451515A (en) * | 2022-02-23 | 2022-05-10 | 山东商都恒昌清真肉类有限公司 | Beef acid-removing method |
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| CN101584308A (en) * | 2009-06-18 | 2009-11-25 | 内蒙古东方万旗肉牛产业有限公司 | Production method for promoting quality of cooled fresh-keeping beef |
| CN101642157A (en) * | 2008-08-04 | 2010-02-10 | 杨毅 | Process for butchering beef cattle by shocking |
| CN104041564A (en) * | 2014-05-23 | 2014-09-17 | 安徽荷金来农业发展股份有限公司 | Beef cattle slaughtering and processing process |
| CN104430806A (en) * | 2015-01-08 | 2015-03-25 | 青海省轻工业研究所有限责任公司 | Qinghai-Tibet Plateau yak fresh meat preservation method |
| CN105379822A (en) * | 2014-09-09 | 2016-03-09 | 新晃永益牧业有限责任公司 | Method for prolonging shelf life of chilled fresh meat |
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Patent Citations (5)
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| CN101642157A (en) * | 2008-08-04 | 2010-02-10 | 杨毅 | Process for butchering beef cattle by shocking |
| CN101584308A (en) * | 2009-06-18 | 2009-11-25 | 内蒙古东方万旗肉牛产业有限公司 | Production method for promoting quality of cooled fresh-keeping beef |
| CN104041564A (en) * | 2014-05-23 | 2014-09-17 | 安徽荷金来农业发展股份有限公司 | Beef cattle slaughtering and processing process |
| CN105379822A (en) * | 2014-09-09 | 2016-03-09 | 新晃永益牧业有限责任公司 | Method for prolonging shelf life of chilled fresh meat |
| CN104430806A (en) * | 2015-01-08 | 2015-03-25 | 青海省轻工业研究所有限责任公司 | Qinghai-Tibet Plateau yak fresh meat preservation method |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108098855A (en) * | 2018-01-09 | 2018-06-01 | 安徽泷汇安全科技有限公司 | A kind of slice process of charcoal roast beef |
| CN108477525A (en) * | 2018-04-19 | 2018-09-04 | 西华大学 | A kind of hyperchromic technique of yak meat tenderization |
| CN111248252A (en) * | 2020-02-24 | 2020-06-09 | 内蒙古伊赛牛肉有限公司 | Processing method of high-quality chilled beef |
| CN112889892A (en) * | 2021-02-09 | 2021-06-04 | 李烈会 | Meat slitting method |
| CN114451515A (en) * | 2022-02-23 | 2022-05-10 | 山东商都恒昌清真肉类有限公司 | Beef acid-removing method |
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Application publication date: 20171212 |
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