CN115708566A - Processing and preparation method of high-altitude yak dried meat floss - Google Patents
Processing and preparation method of high-altitude yak dried meat floss Download PDFInfo
- Publication number
- CN115708566A CN115708566A CN202211474467.0A CN202211474467A CN115708566A CN 115708566 A CN115708566 A CN 115708566A CN 202211474467 A CN202211474467 A CN 202211474467A CN 115708566 A CN115708566 A CN 115708566A
- Authority
- CN
- China
- Prior art keywords
- meat
- preparation
- yak
- processing
- altitude
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 238000003672 processing method Methods 0.000 title claims abstract description 21
- 241000628997 Flos Species 0.000 title claims description 27
- 235000015177 dried meat Nutrition 0.000 title claims description 27
- 235000013372 meat Nutrition 0.000 claims abstract description 56
- 239000000463 material Substances 0.000 claims abstract description 19
- 235000015167 meat floss Nutrition 0.000 claims abstract description 10
- 235000015277 pork Nutrition 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 235000015278 beef Nutrition 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 210000003195 fascia Anatomy 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 239000004519 grease Substances 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000005054 agglomeration Methods 0.000 claims description 3
- 230000002776 aggregation Effects 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 2
- 210000004369 blood Anatomy 0.000 claims description 2
- 238000005096 rolling process Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000013461 design Methods 0.000 abstract description 3
- 238000007689 inspection Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000004280 healthy diet Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a processing method and a preparation method of high-altitude yak meat floss, the preparation method of the yak meat floss is simple, and the yak meat floss prepared by the design is rich in nutrition and has a crisp and fragrant taste through inspection, and the preparation method comprises the following steps: s1: preparing yak meat, selecting and cutting, and preparing auxiliary materials; 1kg of yak meat is prepared, and the auxiliary materials comprise the following components in parts by weight: 30g of white granulated sugar, 50g of brewed soy sauce and 5g of edible vegetable oil; s2: boiling the beef; s3: drying the shredded pork to obtain coarse-embryo shredded pork; s4: seasoning and frying: stir-frying the coarse-embryo shredded meat and auxiliary materials; s5: baking; s6: and (6) cooling and packaging.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to processing of high-altitude yak dried meat floss and a preparation method thereof.
Background
The yak meat is a special species in a high-altitude area, has high protein, low fat and valuable nutrient components such as multiple trace elements, and is a better choice for healthy diet; the fresh yak meat is produced and sold by oneself in the field, the freezing mode is adopted in long-distance transportation, the nutritional ingredients of the yak meat are seriously damaged, and along with the continuous pursuit of people for healthy diet, the yak meat is made into a processed product in the form of dried yak meat floss, so that the nutritional ingredients of the yak meat are effectively reserved, the eating requirements of special people such as the old, children and the like can be met, and the yak meat processing method has important significance.
However, the existing dried yak meat floss is complex in processing and preparation method and poor in taste.
Disclosure of Invention
Aiming at the defects in the prior art, the invention solves the technical problems that: the existing yak dried meat floss is complex in processing and preparation method and poor in taste, and the processing and preparation method of the high-altitude yak dried meat floss is provided.
In order to achieve the above purpose, the invention provides:
a processing method and a preparation method of high-altitude yak dried meat floss comprise the following preparation methods:
s1: preparing yak meat, selecting and cutting, and preparing auxiliary materials; 1kg of yak meat is prepared, and the auxiliary materials comprise the following components in parts by weight: 30g of white granulated sugar, 50g of brewed soy sauce and 5g of edible vegetable oil;
s2: boiling the beef;
s3: drying the shredded pork to obtain coarse-embryo shredded pork;
s4: seasoning and frying: stir-frying the coarse-embryo shredded meat and auxiliary materials;
s5: baking;
s6: and (6) cooling and packaging.
Preferably, in S1, the material selecting and cutting: before the yak meat is put into use, strict material selection and cutting are carried out, the yak meat is divided into meat blocks with basically consistent sizes, and meanwhile, grease, fascia and minced meat are removed; grease and fascia can affect the shelf life and mouthfeel of the final product.
Preferably, in the step S2, the meat blocks are cooked until the meat is cooked to be mature, the center has no blood, and the fibers in the meat are loose.
Preferably, in the step S3, the cooked meat blocks are fished out, aired to room temperature, and rolled to make coarse embryo meat by using a frying machine.
Preferably, in S4, the coarse embryo shredded meat and the auxiliary materials are fully and uniformly stirred and continuously stir-fried, so that the feed liquid is dissolved in the meat, and no agglomeration, no caking, no scorched plate, no scorched flavor and no soup outflow are caused.
Preferably, in the step S5, the dried meat floss is baked by slow fire for multiple times, the central temperature of the dried meat floss in the dried meat floss machine is preferably 55 ℃, and the baking is performed to reduce the rice crust and the scorched flavor in the finished product and improve the quality of the finished product. After baking, the original wet semi-finished dried meat floss is dry, loose and soft. The baking process should ensure that the product has no caking, no foreign matter, and the water content of each pot of product should be basically uniform and controlled within the standard range.
Preferably, in S6, the baked dried meat floss is collected by a clean turnover device, and is packaged after being placed and cooled to room temperature.
Compared with the prior art, the invention has the advantages that:
the preparation method is simple, and the yak meat floss prepared by the method is rich in nutrition and has a crisp and fragrant taste through inspection.
Drawings
Fig. 1 is a flow chart of a processing method and a preparation method of the high-altitude yak dried meat floss designed by the design.
Detailed Description
Embodiments of the present invention are described in further detail below with reference to the accompanying drawings.
Referring to fig. 1, a processing method and a preparation method of high-altitude yak dried meat floss comprise the following preparation methods:
s1: preparing yak meat, selecting and cutting, and preparing auxiliary materials; 1kg of yak meat is prepared, and the auxiliary materials comprise the following components in parts by weight: 30g of white granulated sugar, 50g of brewed soy sauce and 5g of edible vegetable oil;
before the yak meat is put into use, the yak meat needs to be strictly selected, trimmed and cut, and is divided into meat blocks with basically consistent sizes, and meanwhile, grease, fascia and minced meat are removed; oil and fascia can affect the shelf life and mouthfeel of the final product.
S2: boiling the beef; and cooking the cut meat until the meat is cooked to be mature, the center has no bloody water, and the fibers in the meat are loose.
S3: drying the shredded pork to obtain coarse-embryo shredded pork; taking out the cooked meat blocks, air drying to room temperature, and rolling with a frying machine to obtain coarse embryo meat.
S4: seasoning and frying: stir-frying the coarse-embryo shredded meat and auxiliary materials; mixing the coarse meat shreds with adjuvants, and parching continuously to make the feed liquid dissolve in meat, without agglomeration, caking, scorched plate, scorched flavor, and soup outflow.
S5: baking; baking with slow fire for several times, wherein the central temperature of the dried meat floss in the dried meat floss machine is preferably 55 ℃, and the baking aims at reducing the crispy rice and scorched flavor in the finished product and improving the quality of the finished product. After baking, the original wet semi-finished dried meat floss is dry, loose and soft. The baking process should ensure that the product has no caking, no foreign matter, and the water content of each pot of product should be basically uniform and controlled within the standard range.
S6: cooling and packaging; and collecting the dried meat floss by using a clean turnover appliance, and placing and cooling the dried meat floss to room temperature for packaging.
In the embodiment, the product consists of yak meat, raw and auxiliary materials acceptable in food and food additives; the food-acceptable raw and auxiliary materials and edible seasonings are selected from one or more of sweeteners and seasonings.
In the embodiment, fresh yak meat at high altitude or yak meat frozen by liquid nitrogen is selected as a raw material, so that the due nutritive value of the raw material of the product is guaranteed.
The product in this example is briefly described, and is prepared by the following method: selecting high-altitude pollution-free fresh yak meat or liquid nitrogen frozen yak meat, removing fascia, cleaning to remove impurities, cooking with water, air drying, making into coarse embryo, adding adjuvants and flavoring agent, parching to loose, flavoring, controlling to appropriate moisture, subpackaging according to product design, and sealing and packaging.
The present invention is not limited to the above-mentioned preferred embodiments, and any other products in various forms can be obtained by anyone with the teaching of the present invention, but any changes in the shape or structure thereof, which have the same or similar technical solutions as the present invention, are within the protection scope.
Claims (8)
1. A processing method and a preparation method of high-altitude yak dried meat floss are characterized by comprising the following steps: the preparation method comprises the following steps:
s1: preparing yak meat, selecting and cutting, and preparing auxiliary materials;
s2: boiling the beef;
s3: drying the shredded pork to obtain coarse-embryo shredded pork;
s4: seasoning and frying: stir-frying the coarse-embryo shredded meat and auxiliary materials;
s5: baking;
s6: and (6) cooling and packaging.
2. The processing and preparation method of the high-altitude yak meat floss as claimed in claim 1, characterized in that: in S1, selecting materials, repairing and cutting: before the yak meat is put into use, the yak meat needs to be strictly selected, trimmed and cut into meat blocks with basically consistent sizes, and meanwhile, grease, fascia and minced meat are removed.
3. The processing and preparation method of the high-altitude yak dried meat floss as claimed in claim 1, wherein the processing and preparation method comprises the following steps: in the S1, 1kg of yak meat is prepared, and the auxiliary materials comprise the following components in parts by weight: 30g of white granulated sugar, 50g of brewed soy sauce and 5g of edible vegetable oil.
4. The processing and preparation method of the high-altitude yak meat floss as claimed in claim 1, characterized in that: and S2, cooking the cut meat blocks until the meat is cooked to be mature, no blood exists in the center, and fibers in the meat are loose.
5. The processing and preparation method of the high-altitude yak dried meat floss as claimed in claim 1, wherein the processing and preparation method comprises the following steps: and in the S3, fishing out the cooked meat blocks, airing to room temperature, and rolling with a frying machine to prepare coarse embryo meat.
6. The processing and preparation method of the high-altitude yak dried meat floss as claimed in claim 1, wherein the processing and preparation method comprises the following steps: and in the S4, the coarse embryo shredded meat and the auxiliary materials are fully and uniformly stirred and continuously stir-fried, so that the feed liquid is dissolved in the meat, and no agglomeration, no caking, no scorched plates, no scorched flavor and no soup outflow are caused.
7. The processing and preparation method of the high-altitude yak meat floss as claimed in claim 1, characterized in that: and in the S5, baking is carried out by adopting slow fire, repeated operation is carried out for many times, the central temperature of the dried meat floss in the dried meat floss machine is preferably 55 ℃, and the baking aims at reducing the rice crust and the scorched flavor in the finished product and improving the quality of the finished product. After baking, the original wet semi-finished dried meat floss is dry, loose and soft.
8. The processing and preparation method of the high-altitude yak meat floss as claimed in claim 1, characterized in that: and S6, collecting the dried meat floss by using a clean turnover appliance, and placing and cooling the dried meat floss to room temperature for packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211474467.0A CN115708566A (en) | 2022-11-23 | 2022-11-23 | Processing and preparation method of high-altitude yak dried meat floss |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211474467.0A CN115708566A (en) | 2022-11-23 | 2022-11-23 | Processing and preparation method of high-altitude yak dried meat floss |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115708566A true CN115708566A (en) | 2023-02-24 |
Family
ID=85234397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211474467.0A Pending CN115708566A (en) | 2022-11-23 | 2022-11-23 | Processing and preparation method of high-altitude yak dried meat floss |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115708566A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116762928A (en) * | 2023-07-27 | 2023-09-19 | 当雄县高原蓝农业发展有限公司 | Method for preparing high-altitude dried yak meat |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703258A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Multi-flavor dried meat floss |
| CN102144783A (en) * | 2010-02-09 | 2011-08-10 | 刘宏华 | Method for processing crisp pork floss |
| CN102349658A (en) * | 2011-10-20 | 2012-02-15 | 浙江青莲食品股份有限公司 | Processing method of sugar-free fruit and vegetable crushed dried pork |
| CN102793196A (en) * | 2012-09-03 | 2012-11-28 | 倍思特食品（苏州）有限公司 | Processing method of dried meat floss with sesame and sea weed |
| CN103082305A (en) * | 2013-01-25 | 2013-05-08 | 倍思特食品（苏州）有限公司 | Suzhou dried meat floss and processing method thereof |
| CN103110120A (en) * | 2013-01-25 | 2013-05-22 | 倍思特食品（苏州）有限公司 | Processing method of dry minced meat for infants |
| TW201345436A (en) * | 2012-05-04 | 2013-11-16 | Chi-Yang Yao | Method for making baked shredded meat |
| CN110771803A (en) * | 2019-11-13 | 2020-02-11 | 大连民族大学 | Sesame and sea sedge flavored dried beef floss ready to eat and processing and making method thereof |
-
2022
- 2022-11-23 CN CN202211474467.0A patent/CN115708566A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703258A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Multi-flavor dried meat floss |
| CN102144783A (en) * | 2010-02-09 | 2011-08-10 | 刘宏华 | Method for processing crisp pork floss |
| CN102349658A (en) * | 2011-10-20 | 2012-02-15 | 浙江青莲食品股份有限公司 | Processing method of sugar-free fruit and vegetable crushed dried pork |
| TW201345436A (en) * | 2012-05-04 | 2013-11-16 | Chi-Yang Yao | Method for making baked shredded meat |
| CN102793196A (en) * | 2012-09-03 | 2012-11-28 | 倍思特食品（苏州）有限公司 | Processing method of dried meat floss with sesame and sea weed |
| CN103082305A (en) * | 2013-01-25 | 2013-05-08 | 倍思特食品（苏州）有限公司 | Suzhou dried meat floss and processing method thereof |
| CN103110120A (en) * | 2013-01-25 | 2013-05-22 | 倍思特食品（苏州）有限公司 | Processing method of dry minced meat for infants |
| CN110771803A (en) * | 2019-11-13 | 2020-02-11 | 大连民族大学 | Sesame and sea sedge flavored dried beef floss ready to eat and processing and making method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 曹效海;郭庆彬;: "香菇牦牛肉松的研制", 黑龙江畜牧兽医, no. 16, pages 43 - 45 * |
| 蔡健;李媛媛;: "牛肉松的加工技术研究", 农产品加工(学刊), no. 05, pages 32 - 33 * |
| 贺叶;: "传统牛肉松工艺配方", 农村新技术, no. 05, pages 55 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116762928A (en) * | 2023-07-27 | 2023-09-19 | 当雄县高原蓝农业发展有限公司 | Method for preparing high-altitude dried yak meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612A (en) | Method for producing spicy chicken product | |
| KR20170037790A (en) | Snack chicken and manufacturing method thereof | |
| CN104757618A (en) | Fragrant and spicy caviar and production method thereof | |
| CN103689669B (en) | A kind of making method roasting salmon slice foodstuffs | |
| KR102431054B1 (en) | Manufacturing method of seafood seasoning for noodle | |
| CN115708566A (en) | Processing and preparation method of high-altitude yak dried meat floss | |
| CN105249306A (en) | Microwave puffing fish slices and making method thereof | |
| CN104430804A (en) | Making method of quick-frozen nori squid stripes | |
| KR100764311B1 (en) | Processing for making cookie with fish bone | |
| KR20030062941A (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN105011062A (en) | Processing method of potato sticks formed by vacuum low-temperature deep-frying | |
| RU2571791C1 (en) | Anchovy chips production method | |
| KR20210069535A (en) | Method for manufacturing yookgeon-mul-naengmyon | |
| KR101640578B1 (en) | Manufacturing method of chicken breast processed product and chicken breast processed product by the method | |
| CN104026618A (en) | Method for manufacturing spicy duck (Yalajiao) by sanhui duck | |
| KR102034109B1 (en) | Premix composition with chicken breast power and waffle or bread for sandwich using thereby | |
| KR20220152891A (en) | Method for making bibim-naeng myun | |
| KR101418803B1 (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish | |
| CN111096420A (en) | Method for making dried chicken breast shreds | |
| KR102522257B1 (en) | Rice cake using oyster and its method | |
| KR102530567B1 (en) | Method for preparing sliced rice cake and stir-fried rice cake | |
| CN108497333A (en) | Fruits and vegetables beef granules and its preparation process | |
| KR20180009986A (en) | Cooking method of pork belly | |
| CN1236567A (en) | Quickly iced bean-curd roll | |
| KR20230152241A (en) | Chicken skewers and manufacturing method there of |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |