低温酱卤牦牛肉生产工艺研究

Technology Study on Low Temperature Soy Sauce Stewed Yak Meat Product

本研究以生长在海拔3400多米高寒草地牦牛肉为原料,用先进的食品加工技术制成酱卤牦牛肉制品,利用低温熟制、真空包装、二次杀菌综合栅栏效应和真空滚揉技术,并辅以特殊风味植物油料包,在卤汤中加入1%的中草药,使制品柔嫩多汁、风味独特、软硬适中、营养保健、品质优良、出品率高。为牦牛肉的有效利用开辟了新的途径。

The study chose the yak beef grown in t he cold plateau prairie above the 3400meters altitude as the raw material by utilizing the advanced food process technologies,su ch as low temperature cooking,vacuumizing,two -times sterilization,vacuum rolling etc,some good quality soy sauce was used t o stew yak beef product which wasvacuum packed with a special flavored oil seasonin g package.Adding of 1percent herbal medicine to the stewing soup c ould make the product tender and succulent with moderate stiffness and good nourishment.All the above tech nology provides a new way for processing the yak beef product.