CN110353178A - A kind of marinade yak meat and preparation method thereof - Google Patents
A kind of marinade yak meat and preparation method thereof Download PDFInfo
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- CN110353178A CN110353178A CN201910798574.0A CN201910798574A CN110353178A CN 110353178 A CN110353178 A CN 110353178A CN 201910798574 A CN201910798574 A CN 201910798574A CN 110353178 A CN110353178 A CN 110353178A
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- yak meat
- yak
- marinade
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- 235000013372 meat Nutrition 0.000 title claims abstract description 118
- 235000015090 marinades Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- 235000013547 stew Nutrition 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 238000005406 washing Methods 0.000 claims abstract description 11
- 230000011218 segmentation Effects 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 235000020995 raw meat Nutrition 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 229910052736 halogen Inorganic materials 0.000 claims description 21
- 150000002367 halogens Chemical class 0.000 claims description 21
- 239000012267 brine Substances 0.000 claims description 18
- 235000013882 gravy Nutrition 0.000 claims description 18
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 241000206575 Chondrus crispus Species 0.000 claims description 15
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 15
- 108010053775 Nisin Proteins 0.000 claims description 15
- 239000004309 nisin Substances 0.000 claims description 15
- 235000010297 nisin Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 10
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 210000003205 muscle Anatomy 0.000 claims description 5
- 239000001702 nutmeg Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 239000001540 sodium lactate Substances 0.000 claims description 5
- 229940005581 sodium lactate Drugs 0.000 claims description 5
- 235000011088 sodium lactate Nutrition 0.000 claims description 5
- 235000010288 sodium nitrite Nutrition 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 239000001488 sodium phosphate Substances 0.000 claims description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 2
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 2
- 244000061520 Angelica archangelica Species 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 238000009938 salting Methods 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 10
- 235000015278 beef Nutrition 0.000 abstract description 6
- 235000013622 meat product Nutrition 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 2
- 241001416153 Bos grunniens Species 0.000 description 82
- 240000002045 Guettarda speciosa Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 244000062241 Kaempferia galanga Species 0.000 description 3
- 235000013421 Kaempferia galanga Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 241000124008 Mammalia Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 241000282849 Ruminantia Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001247317 Bos mutus Species 0.000 description 1
- 241000282817 Bovidae Species 0.000 description 1
- 244000046038 Ehretia acuminata Species 0.000 description 1
- 235000009300 Ehretia acuminata Nutrition 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 241001493546 Suina Species 0.000 description 1
- 230000003833 cell viability Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000004768 organ dysfunction Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000007115 recruitment Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of marinade yak meats and preparation method thereof, belong to meat product processing technology field.This method includes that raw meat is checked and accepted and segmentation, soaking and washing, tumbling, stew in soy sauce, cutting and spice, vacuum packaging and sterilization.Preparation method of the present invention is simple, reliable, greatly reduce salting period and stew in soy sauce time, salting period is only 1.9-2.1 hours, the stew in soy sauce time is only 30-40min, but the marinade yak meat color mouthfeel being prepared is thought and acted in one and the same way, and entrance slips, fragrance is thick and heavy, the fresh perfume (or spice) of more aobvious beef, and preferably remain the nutriment in yak meat, application easy to spread.
Description
Technical field
The invention belongs to meat product processing technology fields, and in particular to a kind of marinade yak meat and preparation method thereof.
Background technique
Yak (scientific name: Bos mutus or Bos grunniens, English name: wild yak), belongs to Mammalia, true beast
Subclass, Artiodactyla, Ruminantia, Bovidae, Niu Yake animal are and its to adjoin high mountain, sub- high centered on Chinese Qinghai-Tibet Platean
One of peculiar rare ox kind of mountain extremely frigid zones, phytophage ruminant domestic animal.Yak adapts to puna, is to live in the world
(in addition to the mankind) mammal of height above sea level highest point is distributed in Chinese Qinghai-Tibet 3000 meters of height above sea level or more area.The hiding of yak
Refined visitor, the world is commonly referred to as " yak " language, i.e. Tibetan language transliteration.Yak cry is rung as pig, so also known as pig sound ox.Western countries because
Its main product is in Chinese Qinghai-Tibet Tibetan area, also referred to as Tibet ox.Yak tail such as horse hair, so also known as horse hair ox.
Yak meat delicious flavour, fat content is especially low, and heat is especially high, to enhancing human body premunition, cell viability and
Organ dysfunction has remarkable effect.It is known as " hat of beef ", belongs to semi-wild natural green food, full of nutrition, protein contains
Amount is high, is the choice meat source for being worth Devoting Major Efforts To Developing.Yak because growing environment and growth cycle factor, the texture of meat compares
Slightly, harsh feeling of tasting is stronger, is easy to be received by everybody not as good as common beef product.
Currently, there are mainly two types of the method for salting of halogen meat products: 1. dry salting, i.e., by flavouring such as salt, fragrance colour formers,
It is coated onto beef surface to be pickled, salting period 15 days~20 days.2. after being watered flavouring, beef is put into for wet cure
It is wherein pickled, salting period 15 days or so.Salting period is longer, so that meat products inside and outside flavor is uneven, quality is not
Stabilization, color development are uneven.Meanwhile during stew in soy sauce, main to use " long-used soup " by cooking for a long time, " long-used soup " is
Seasoning and spice is continuously replenished in multiple Reusability in use, and is the experience and sense according to operator
Official tastes to determine magnitude of recruitment, so, the quality stability of " long-used soup " is not easy to ensure, the organoleptic quality stability of spiced and stewed food compared with
Difference.In addition, traditional marinating method has the time long, the low disadvantage of production efficiency, and since production time length leads to nutrients
Matter is seriously lost.Therefore the problem of how overcome the deficiencies in the prior art is current meat product processing technology field urgent need to resolve.
Summary of the invention
It is an object of the present invention to solve the deficiency of the existing technology and provide a kind of marinade yak meat and preparation method thereof,
The preparation method is simple, reliable, greatly reduces salting period and stew in soy sauce time, and product special flavour is stablized, uniform by batch mouthfeel, and
Overcome the application easy to spread since yak meat is tasted the stronger problem of harsh feeling.
To achieve the above object, The technical solution adopted by the invention is as follows:
A kind of preparation method of marinade yak meat, includes the following steps:
Step (1), raw meat is checked and accepted and segmentation: the muscle, oil, meat of qualified yak meat will be examined to separate, and meat is divided into 9-
11cm × 14-16cm × 7-9cm meat piece, obtains yak meat piece；
Step (2) soaking and washing: is put into yak meat piece in clear water and impregnates rinsing, to remove watery blood and impurity；
Tumbling: yak meat piece after soaking and washing is put into togerther vacuum tumbler with tumbling ingredient, in 0.35- by step (3)
Tumbling 1.9-2.1 hours under 0.45MPa；
Every 100kg yak meat piece needs following tumbling ingredient:
Sodium nitrite 6.8-7.2g, D-araboascorbic acid sodium 48-51g, carragheen 168-173g, nisin 9.8-
10.2g, preservative 33-35g, freshener 33-35g, light soy sauce 1.95-2.05kg, composite phosphate 330-335g, edible salt
1.95-2.03kg, sodium lactate 328-332g, monosodium glutamate 99-101g, 0-4 DEG C of ice water 32.8-33.1kg, white sugar 0.98-
1.01kg, cooking wine 1.99-2.03kg；
Step (4), stew in soy sauce: the good yak meat piece of tumbling is put into brine, is controlled 85-100 DEG C of water temperature, is boiled 30-40min, is fished out
It drains out, obtains halogen yak meat piece and thick gravy；
Every 100kg yak meat piece needs 98-101 kilograms of brine；
It is made of in the 98-101 kilograms of brine the following raw material:
Octagonal 118-122g, fennel seeds 88-93g, dried orange peel 78-82g, tsaoko 59-61g, nutmeg 59-61g, cloves 39-41g are good
Ginger 78-82g, fructus amomi 39-42g, spiceleaf 29-32g, root of Dahurain angelica 49-52g, purple cool 38-41g, Bi dial 29.5-31g, cassia bark 69-71g,
Mountain naphthalene 59-62g, mountain tsaoko 9.5-10.2g, surplus is water；
Step (5), cutting and spice: the halogen yak meat piece that step (4) obtains is cut into small pieces, later together with auxiliary material, thick gravy
It mixes, obtains marinade yak meat；
The mass ratio of halogen yak meat piece and thick gravy is 100:11.5-12.5；
Auxiliary material includes glucose, carragheen and nisin；
The mass ratio of halogen yak meat piece and glucose, carragheen and nisin is 30000:149-151:358-362:
8.8-9.1；
Step (6), vacuum packaging and sterilization: the marinade yak meat that step (5) is obtained is vacuum-packed, and sterilizes, obtains into later
Product.
It is further preferred that the meat piece specification after segmentation is 10cm × 15cm × 8cm in step (1).
It is further preferred that immersion rinsing time is 9-11min in step (2).
It is further preferred that including sodium tripolyphosphate and sodium phosphate, matter in the composite phosphate in step (4)
Amount is than being 3:1.
It is further preferred that the specification for the fritter that the yak meat piece after draining is cut into is 1.95- in step (5)
2.05 cm×1.95-2.05 cm×0.29-0.31 cm。
It is further preferred that sterilization temperature is 121 DEG C in step (6), using the cooling 2-3h of circulating water after sterilization.
The present invention protects marinade yak meat made from the preparation method of above-mentioned marinade yak meat simultaneously.
The present invention also protects the brine in the preparation method of above-mentioned marinade yak meat.
Mountain tsaoko and tsaoko are two kinds of substances in the present invention.
Compared with prior art, the present invention has the advantages that:
Preparation method of the present invention is simple, reliable, greatly reduces salting period and stew in soy sauce time, salting period is only 1.9-2.1
Hour, the stew in soy sauce time is only 30-40min, but the marinade yak meat color mouthfeel being prepared is thought and acted in one and the same way, and entrance slips,
Fragrance is thick and heavy, the fresh perfume (or spice) of more aobvious beef, and preferably remains the nutriment in yak meat, application easy to spread.
The present invention greatly reduces salting period, avoids the generation of the caused substance for being unfavorable for human body marinated for a long time,
The loss of nutriment in yak meat is decreased simultaneously；Meanwhile present invention substantially reduces the stew in soy sauce time, yak is even more avoided
Nutriment is largely lost in meat, later when spice, and ingredient and thick gravy is used to carry out spice, when being conducive to stew in soy sauce, yak
Nutriment dissolves out recycling in thick gravy in meat, moreover, by the further heating of sterilization, so that yak meat and auxiliary material,
Thick gravy further combines, to promote mouthfeel；And since process time of the invention is extremely short, so that yield rate greatly improves；
The present invention does not use use " long-used soup ", improves the quality stability of product, and product is consistent by batch mouthfeel, color is equal
Even, color is good, is in sepia；The present invention carries out stew in soy sauce using special brine, overcomes since yak meat is tasted harsh feeling
Stronger problem, so that product is easier to that consumer is allowed to receive.
High production efficiency of the present invention is easy to be mass produced.
Detailed description of the invention
Fig. 1 is the survey report first page of 3 product of the embodiment of the present invention；
Fig. 2 is the survey report second page of 3 product of the embodiment of the present invention.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail.
It will be understood to those of skill in the art that the following example is merely to illustrate the present invention, and it should not be regarded as limiting this hair
Bright range.In the examples where no specific technique or condition is specified, described technology or conditions according to the literature in the art
Or it is carried out according to product description.Production firm person is not specified in material therefor or equipment, is that can be obtained by purchase
Conventional products.
For the preservative used in the embodiment of the present invention for anti-corrosion king -5, freshener is efficient freshener；
Anti-corrosion king -5 is purchased from Beijing Bo Bang food ingredient Co., Ltd；
Efficient freshener is purchased from Beijing Mai Weibao Food Co., Ltd.
Embodiment 1
A kind of preparation method of marinade yak meat, includes the following steps:
Step (1), raw meat is checked and accepted and segmentation: the muscle, oil, meat of qualified yak meat will be examined to separate, and meat is divided into 9cm
The meat piece of × 14cm × 7cm obtains yak meat piece；
Step (2) soaking and washing: is put into yak meat piece in clear water and impregnates rinsing 9min, to remove watery blood and impurity；
Tumbling: yak meat piece after soaking and washing is put into togerther vacuum tumbler with tumbling ingredient, in 0.35MPa by step (3)
Lower tumbling 1.9 hours；
Every 100kg yak meat piece needs following tumbling ingredient:
Sodium nitrite 6.8g, D-araboascorbic acid sodium 48g, carragheen 168g, nisin 9.8g, preservative 33g, fresh adding
Agent 33g, light soy sauce 1.95kg, composite phosphate 330g, edible salt 1.95kg, sodium lactate 328g, monosodium glutamate 99g, 0-4 DEG C of ice water
32.8kg, white sugar 0.98kg, cooking wine 1.99kg；
Step (4), stew in soy sauce: the good yak meat piece of tumbling is put into brine, is controlled 85-90 DEG C of water temperature, is boiled 30min, pull drip out
It is dry, obtain halogen yak meat piece and thick gravy；
Every 100kg yak meat piece needs 98 kilograms of brine；
It is made of in 98 kilograms of brine the following raw material:
Octagonal 118g, fennel seeds 88g, dried orange peel 78g, tsaoko 59g, nutmeg 59g, cloves 39g, galanga 78g, fructus amomi 39g, spiceleaf
29g, root of Dahurain angelica 49g, purple cool 38g, Bi dial 29.5g, and cassia bark 69g, mountain naphthalene 59g, mountain tsaoko 9.5g, surplus is water；
Step (5), cutting and spice: by the halogen yak meat piece that step (4) obtains be cut into specification be 1.95cm × 1.95cm ×
The fritter of 0.29cm mixes together with auxiliary material, thick gravy later, obtains marinade yak meat；
The mass ratio of halogen yak meat piece and thick gravy is 100:11.5；
Auxiliary material includes glucose, carragheen and nisin；
The mass ratio of halogen yak meat piece and glucose, carragheen and nisin is 30000:149:358:8.8；
Step (6), vacuum packaging and sterilization: the marinade yak meat that step (5) is obtained is vacuum-packed, and sterilizes, obtains into later
Product.
Embodiment 2
A kind of preparation method of marinade yak meat, includes the following steps:
Step (1), raw meat is checked and accepted and segmentation: the muscle, oil, meat of qualified yak meat will be examined to separate, and meat is divided into
11cm × 16cm × 9cm meat piece, obtains yak meat piece；
Step (2) soaking and washing: is put into yak meat piece in clear water and impregnates rinsing 11min, to remove watery blood and impurity；
Tumbling: yak meat piece after soaking and washing is put into togerther vacuum tumbler with tumbling ingredient, in 0.45MPa by step (3)
Lower tumbling 2.1 hours；
Every 100kg yak meat piece needs following tumbling ingredient:
Sodium nitrite 7.2g, D-araboascorbic acid sodium 51g, carragheen 173g, nisin 10.2g, preservative 35g increase
Fresh dose of 35g, light soy sauce 2.05kg, composite phosphate 335g, edible salt 2.03kg, sodium lactate 332g, monosodium glutamate 101g, 0-4 DEG C of ice
Water 33.1kg, white sugar 1.01kg, cooking wine 2.03kg；
Step (4), stew in soy sauce: the good yak meat piece of tumbling is put into brine, is controlled 95-100 DEG C of water temperature, is boiled 40min, pull drip out
It is dry, obtain halogen yak meat piece and thick gravy；
Every 100kg yak meat piece needs 101 kilograms of brine；
It is made of in 101 kilograms of brine the following raw material:
Octagonal 122g, fennel seeds 93g, dried orange peel 82g, tsaoko 61g, nutmeg 61g, cloves 41g, galanga 78g, fructus amomi 39g, spiceleaf
29g, root of Dahurain angelica 49g, purple cool 38g, Bi dial 29.5g, and cassia bark 69g, mountain naphthalene 59g, mountain tsaoko 9.5g, surplus is water；
Step (5), cutting and spice: by the halogen yak meat piece that step (4) obtains be cut into specification be the cm of 2.05 cm × 2.05 ×
The fritter of 0.31 cm mixes together with auxiliary material, thick gravy later, obtains marinade yak meat；
The mass ratio of halogen yak meat piece and thick gravy is 100:12.5；
Auxiliary material includes glucose, carragheen and nisin；
The mass ratio of halogen yak meat piece and glucose, carragheen and nisin is 30000:151:362:9.1；
Step (6), vacuum packaging and sterilization: the marinade yak meat that step (5) is obtained is vacuum-packed, and sterilizes, obtains into later
Product.
Embodiment 3
A kind of preparation method of marinade yak meat, includes the following steps:
Step (1), raw meat is checked and accepted and segmentation: the muscle, oil, meat of qualified yak meat will be examined to separate, and meat is divided into
10cm × 15cm × 8cm meat piece, obtains yak meat piece；
Step (2) soaking and washing: is put into yak meat piece in clear water and impregnates rinsing 10min, to remove watery blood and impurity；
Tumbling: yak meat piece after soaking and washing is put into togerther vacuum tumbler with tumbling ingredient, in 0.4MPa by step (3)
Lower tumbling 2 hours；
Every 100kg yak meat piece needs following tumbling ingredient:
Sodium nitrite 7g, D-araboascorbic acid sodium 50g, carragheen 170g, nisin 10g, preservative 34g, freshener
34g, light soy sauce 2kg, composite phosphate 333g, salt 2kg, sodium lactate 330g, monosodium glutamate 100g, 0-4 DEG C of ice water 33kg, white sugar 1kg,
Cooking wine 2kg；
Step (4), stew in soy sauce: the good yak meat piece of tumbling is put into brine, is controlled 90-95 DEG C of water temperature, is boiled 35min, pull drip out
It is dry, obtain halogen yak meat piece and thick gravy；
Every 100kg yak meat piece needs 100 kilograms of brine；
It is made of in 100 kilograms of brine the following raw material:
Octagonal 120g, fennel seeds 90g, dried orange peel 80g, tsaoko 60g, nutmeg 60g, cloves 40g, galanga 80g, fructus amomi 40g, spiceleaf
30g, root of Dahurain angelica 50g, purple cool 40g, Bi dial 30g, cassia bark 70g, mountain naphthalene 60g, mountain tsaoko 10g；
Step (5), cutting and spice: it is the cm × 3 of 2 cm × 2 cm's that the halogen yak meat piece that step (4) obtains, which is cut into specification,
Fritter mixes together with auxiliary material, thick gravy later, obtains marinade yak meat；
The mass ratio of halogen yak meat piece and thick gravy is 100:12；
Auxiliary material includes glucose, carragheen and nisin；
The mass ratio of halogen yak meat piece and glucose, carragheen and nisin is 30000:150:360:9；
Step (6), vacuum packaging and sterilization: the marinade yak meat that step (5) is obtained is vacuum-packed, and is put into 121 DEG C later
30min is sterilized in cannery retort, after sterilization, with the cooling 2.5h of circulating water, obtains finished product.
The present embodiment examination and test of products result is as depicted in figs. 1 and 2.
The present embodiment product, 201210522819.5 embodiment, 1 product, 201410004336.5 embodiment, 2 product,
Total amino acid in 201510115668.5 embodiment, 1 product is detected, as a result, it has been found that, the present embodiment product is than other three kinds
The total amino acid content of product is higher by 10.8 ~ 17.2%, this is because caused by invention process time greatly shortens.Four
In kind of method product, on color, product of the present invention is the most excellent, this is because process time of the invention is short and the processing of product
Caused by mode is special；In mouthfeel, the present invention is than 201410004336.5 embodiment, 2 product, 201510115668.5 embodiments 1
Product is more excellent, this be possible since both methods is in research and development, not be for caused by yak meat, with
201210522819.5 1 product of embodiment compares mouthfeel no significant difference, flavor is different.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (8)
1. a kind of preparation method of marinade yak meat, which comprises the steps of:
Step (1), raw meat is checked and accepted and segmentation: the muscle, oil, meat of qualified yak meat will be examined to separate, and meat is divided into 9-
11cm × 14-16cm × 7-9cm meat piece, obtains yak meat piece；
Step (2) soaking and washing: is put into yak meat piece in clear water and impregnates rinsing, to remove watery blood and impurity；
Tumbling: yak meat piece after soaking and washing is put into togerther vacuum tumbler with tumbling ingredient, in 0.35- by step (3)
Tumbling 1.9-2.1 hours under 0.45MPa；
Every 100kg yak meat piece needs following tumbling ingredient:
Sodium nitrite 6.8-7.2g, D-araboascorbic acid sodium 48-51g, carragheen 168-173g, nisin 9.8-
10.2g, preservative 33-35g, freshener 33-35g, light soy sauce 1.95-2.05kg, composite phosphate 330-335g, edible salt
1.95-2.03kg, sodium lactate 328-332g, monosodium glutamate 99-101g, 0-4 DEG C of ice water 32.8-33.1kg, white sugar 0.98-
1.01kg, cooking wine 1.99-2.03kg；
Step (4), stew in soy sauce: the good yak meat piece of tumbling is put into brine, is controlled 85-100 DEG C of water temperature, is boiled 30-40min, is fished out
It drains out, obtains halogen yak meat piece and thick gravy；
Every 100kg yak meat piece needs 98-101 kilograms of brine；
It is made of in the 98-101 kilograms of brine the following raw material:
Octagonal 118-122g, fennel seeds 88-93g, dried orange peel 78-82g, tsaoko 59-61g, nutmeg 59-61g, cloves 39-41g are good
Ginger 78-82g, fructus amomi 39-42g, spiceleaf 29-32g, root of Dahurain angelica 49-52g, purple cool 38-41g, Bi dial 29.5-31g, cassia bark 69-71g,
Mountain naphthalene 59-62g, mountain tsaoko 9.5-10.2g, surplus is water；
Step (5), cutting and spice: the halogen yak meat piece that step (4) obtains is cut into small pieces, later together with auxiliary material, thick gravy
It mixes, obtains marinade yak meat；
The mass ratio of halogen yak meat piece and thick gravy is 100:11.5-12.5；
Auxiliary material includes glucose, carragheen and nisin；
The mass ratio of halogen yak meat piece and glucose, carragheen and nisin is 30000:149-151:358-362:
8.8-9.1；
Step (6), vacuum packaging and sterilization: the marinade yak meat that step (5) is obtained is vacuum-packed, and sterilizes, obtains into later
Product.
2. the preparation method of marinade yak meat according to claim 1, which is characterized in that in step (1), the meat after segmentation
Block specifications are 10cm × 15cm × 8cm.
3. the preparation method of marinade yak meat according to claim 1, which is characterized in that in step (2), when impregnating rinsing
Between be 9-11min.
4. the preparation method of marinade yak meat according to claim 1, which is characterized in that in step (4), described is compound
It include sodium tripolyphosphate and sodium phosphate, mass ratio 3:1 in phosphate.
5. the preparation method of marinade yak meat according to claim 1, which is characterized in that in step (5), after draining
The specification for the fritter that yak meat piece is cut into is 1.95-2.05 cm × 1.95-2.05 cm × 0.29-0.31 cm.
6. the preparation method of marinade yak meat according to claim 1, which is characterized in that in step (6), sterilization temperature is
121 DEG C, using the cooling 2-3h of circulating water after sterilization.
7. marinade yak meat made from the preparation method of marinade yak meat described in claim 1 ~ 6 any one.
8. brine described in claim 1 ~ 6 any one.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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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Application publication date: 20191022 |