阅读说明：本技术 一种安全提质的牦牛屠宰加工方法 (Safe quality-improving yak slaughtering and processing method ) 是由 谢鹏 孙宝忠 雷元华 张松山 王欢 于 2020-05-25 设计创作，主要内容包括：本发明公开了一种安全提质的牦牛屠宰加工方法。该方法通过臭氧水高压喷淋工艺,可有效降低胴体表面的微生物污染,尤其是对颈部等高压清洗减菌效果不佳的部位,可显著提升牦牛胴体食品安全性；通过低压电刺激嫩化牦牛肉；通过切割方式增加了牦牛眼肉的重量,有效提升了牦牛肉的食用品质和经济价值。(The invention discloses a safe quality-improving yak slaughtering and processing method. The method can effectively reduce the microbial pollution on the carcass surface through an ozone water high-pressure spraying process, especially on parts with poor high-pressure cleaning and bacterium-reducing effects such as necks and the like, and can obviously improve the safety of yak carcass food; tenderizing yak meat by low-voltage electrical stimulation; increase the weight of yak eye meat through the cutting mode, effectively promoted the edible quality and the economic value of yak meat.)

1. A yak slaughtering and processing method sequentially comprises the following steps:

1) stopping feeding and keeping for 12-24h for yaks to be slaughtered with the transport distance of less than or equal to 500km or the transport time of less than or equal to 6h, and stopping drinking 3h before slaughtering;

the yak to be slaughtered with the transportation distance of more than 500km or the transportation time of more than 6h is statically kept for 60-72 h, the yak is stopped eating 12-24h before slaughtering and is stopped drinking 3 h;

2) knocking yaks down, slaughtering, stabbing, draining blood, and performing low-voltage electrical stimulation;

3) shaving off hair of a skirt from top to bottom at the central line position of a yak belly, washing, cutting a forehoof and a oxhorn, pre-peeling the head, and cutting a hind hoof;

4) pre-peeling a yak carcass and tearing the skin;

5) cutting the head of the yak carcass with the skin torn off, opening the chest to take internal organs, splitting the yak and trimming to obtain a trimmed bipartite body;

6) spraying the inside and outside of the whole yak carcass, the sawn section, the splitting section and the knife edge to obtain a cleaned dyad body;

7) pre-cooling the cleaned bipartite, cutting into yak tetrads, removing bones, cutting, freezing, and refrigerating.

2. The method of claim 1, wherein: in the step 2), the blood draining time is 6-8 min;

in the low-voltage electrical stimulation step, the electrical stimulation working voltage is 25V-30V, and the action time is 30s-60 s.

3. The method according to claim 1 or 2, characterized in that: in the step 3), the shaving width of the skirt hair is not less than 20 cm;

in the washing step, the washing range is the belly, the rear leg and the periphery of the anus of the yak; the washing mode is high-pressure water washing;

in the steps of cutting the fore hoof and the oxhorn, pre-peeling the head and cutting the back hoof, a tool is hydraulic scissors.

4. A method according to any one of claims 1 to 3, wherein: in the step 4), the pre-peeling range is the range of the hind legs, the thoracoabdominal part and the forelegs of the yaks;

the pre-peeling equipment comprises a carcass processing conveyor and a peeling knife;

the skin tearing is mechanical skin tearing.

5. The method according to any one of claims 1 to 4, wherein: in the step 5), a tool for splitting yaks is a splitting saw; the cleavage direction is along the spinal bones of the yak.

6. The method according to any one of claims 1 to 5, wherein: in the step 6), in the spraying step, the shower liquid is ozone water or warm water;

the concentration of the ozone water is 6mg/L-12mg/L or 10 mg/L;

the temperature of the warm water is 30-35 ℃; in particular to 32 ℃;

the spraying mode is high-pressure spraying from top to bottom;

the spraying time is not less than 45 s; in particular 45s-90 s.

7. The method according to any one of claims 1 to 6, wherein: in the step 7), pre-cooling, the pre-cooling temperature is 0-4 ℃;

the relative humidity of the precooling environment is 85% -90%;

the cooling time is not less than 72 h; particularly 72-168 h;

in the step of cutting the yak tetrad, the cutting mode is that the 13 th to 14 th ribs are intersected according to a natural arc line;

the cutting tool is a tetrad saw;

in the freezing step, the temperature is below minus 28 ℃;

the freezing time is such that the temperature in the center of the product is reduced to below-15 ℃.

Technical Field

The invention belongs to the field of yak slaughtering and processing, and relates to a safe quality-improving yak slaughtering and processing method.

Background

The yak has a very special historical cultural status as an important production data and a main animal protein source for people in Qinghai-Tibet plateau. Yaks have a very specific body structure compared to beef and yellow cattle: the body is small, and the skirt hair is developed and dense (carcass pollution is easily caused in slaughtering); the skeletal structure difference is obvious (14 pairs of ribs of common yaks are more than one pair of ribs of beef cattle, and 15 pairs of ribs of Jinchuan yaks are more than those of beef cattle); under the influence of natural environment and culture mode, the slaughtering age is generally 5-7 years old and even larger. Therefore, the meat quality is tough and the eating quality is poor. The existing beef cattle slaughtering process cannot completely meet the yak slaughtering processing requirements, the yak breeding scale in the current Tibetan area is small and dispersed, small workshops and butcherers are main bodies for yak slaughtering, slaughtering operation is not standard, so that the yak carcass is seriously polluted by microorganisms, and the potential safety hazard of food is huge; lack basic cooling mature technology, yak meat quality can't effectively improve, very big influence yak slaughter processing comprehensive economic benefits, be unfavorable for the yak industry development in the Tibetan. .

Disclosure of Invention

The invention aims to provide a safe quality-improving yak slaughtering and processing method.

The yak slaughtering and processing method provided by the invention sequentially comprises the following steps:

1) stopping feeding and keeping for 12-24h for yaks to be slaughtered with the transport distance of less than or equal to 500km or the transport time of less than or equal to 6h, and stopping drinking 3h before slaughtering;

the yak to be slaughtered with the transportation distance of more than 500km or the transportation time of more than 6h is statically kept for 60-72 h, the yak is stopped eating 12-24h before slaughtering and is stopped drinking 3 h;

2) knocking yaks down, slaughtering, stabbing, draining blood, and performing low-voltage electrical stimulation;

3) shaving off hair of a skirt from top to bottom at the central line position of a yak belly, washing, cutting a forehoof and a oxhorn, pre-peeling the head, and cutting a hind hoof;

4) pre-peeling a yak carcass and tearing the skin;

5) cutting the head of the yak carcass with the skin torn off, opening the chest to take internal organs, splitting the yak and trimming to obtain a trimmed bipartite body;

6) spraying the inside and outside of the whole yak carcass, the sawn section, the splitting section and the knife edge to obtain a cleaned dyad body;

7) pre-cooling the cleaned bipartite, cutting into yak tetrads, removing bones, cutting, freezing, and refrigerating.

The step 1) of the method is beneficial to reducing stress reaction of yak in long-distance transportation and improving the quality of yak meat;

in the step 2), the blood draining time is 6-8 min;

in the low-voltage electrical stimulation step, the electrical stimulation working voltage is 25V-30V, and the action time is 30s-60 s. The step can promote the contraction of yak muscle, accelerate the glycolysis of muscle, accelerate the tenderization speed of yak meat and facilitate the further discharge of blood;

in the step 3), the shaving width of the skirt hair is not less than 20 cm;

in the washing step, the washing range is the belly, the rear leg and the periphery of the anus of the yak; the washing mode is high-pressure water washing;

in the steps of cutting the fore hoof and the oxhorn, pre-peeling the head and cutting the back hoof, a tool is hydraulic scissors.

In the step 4), the pre-peeling range is the range of the hind legs, the thoracoabdominal part and the forelegs of the yaks;

the pre-peeling equipment comprises a carcass processing conveyor and a peeling knife;

the skin tearing is mechanical skin tearing.

In the step 5), a tool for splitting yaks is a splitting saw; the cleavage direction is along the spinal bones of the yak.

In the step 6), in the spraying step, the shower liquid is ozone water or warm water;

the concentration of the ozone water is 6mg/L-12 mg/L; specifically, the concentration can be 10 mg/L;

the temperature of the warm water is 30-35 ℃; in particular to 32 ℃;

the spraying mode is high-pressure spraying from top to bottom;

the spraying time is not less than 45 s; in particular 45s-90s or 60 s.

In the step 7), pre-cooling, the pre-cooling temperature is 0-4 ℃;

the relative humidity of the precooling environment is 85% -90%;

the cooling time is not less than 72 h; particularly 72-168 h;

in the step of cutting the yak tetrad, the cutting mode is that the 13 th to 14 th ribs are intersected according to a natural arc line;

the cutting tool is a tetrad saw;

in the freezing step, the temperature is below minus 28 ℃;

the freezing time is such that the temperature in the center of the product is reduced to below-15 ℃.

The invention provides a safe and quality-improved yak slaughtering and processing method. The first step of the method is to adopt a corresponding resting mode according to the transport stress intensity of the yaks so as to reduce the transport stress reaction of the yaks and be beneficial to improving the quality of the yak meat. And (4) adding a low-voltage electrical stimulation step after the blood is drained in the step two, so that the glycolysis of muscles is accelerated, the tenderization speed of the yak meat is accelerated, and the yak meat is beneficial to further discharging the blood. And by ripening for a certain time in a cooling room, the yak meat can be further tenderized, and the tenderness of the yak meat is obviously improved. Aiming at the particularity that the long yak skirt hairs are easy to cause carcass microbial contamination, the process of shaving the skirt hairs is added in the third step, so that the contamination degree of the carcass surface by the microbes in the process of tearing the skin of the yak can be effectively reduced. Meanwhile, the ozone water high-pressure spraying process is added, so that the microbial pollution on the surface of the carcass can be effectively reduced, and particularly, the high-pressure spraying process can be used for cleaning parts with poor bacteria-reducing effect, such as necks, and the like. Therefore, the safety of the yak carcass food can be obviously improved. As the yak has one more pair of ribs than the beef cattle and the yellow cattle, the seventh step is that the 13 th to 14 th ribs of the yak carcass are transversely cut into quadrants according to natural arcs.

Drawings

FIG. 1 is the change of the total number of colonies on the carcass surface of yak in each process segment.

Detailed Description

The present invention will be further illustrated with reference to the following specific examples, but the present invention is not limited to the following examples. The method is a conventional method unless otherwise specified. The starting materials are commercially available from the open literature unless otherwise specified.