关于真空恒温烹饪对牦牛肉生产工艺的初探

Research on Yak Beef Production Technology by Vacuum Constant Temperature Cooking

近年来我国牦牛肉市场发展迅速,牦牛肉的生产也因此受到了广泛关注。牦牛肉富含优质蛋白质和钙、磷等微量元素。但市场中的牦牛肉制品目前存在肉质老、嫩度低、口感差与加工方式单一等问题。为了提高牦牛肉的食用价值,增加牦牛肉的附加值和应用场景,本文阐述了采用真空恒温烹饪技术(Sous vide cooking),加工牦牛肉的生产工艺流程,为牦牛肉保色、增嫩,提升口感做初探研究。

In recent years,China's yak beef market has developed rapidly,and the production of yak beef has attracted extensive attention.Yak is rich in protein and trace elements such as calcium and phosphorus,and its nutritional value is extremely high.However,yak beef products currently have problems such as old meat,low tenderness,and poor taste.In order to improve the edible value of yak beef,this article will use vacuum constant temperature cooking technology to preserve and tenderize the yak beef,and elaborate the research and production of yak beef Process flow.