关键词: 牦牛肉条, 嫩化, 真空加热干燥, 复水

Abstract: In this paper, the yak beef as raw material, through tendering, braising and cooking, cutting, drying processing, the instant yak beef stick was researched. We adopted enzyme to tender the yak beef, two-time braising and cooking. The technology of dryness applied respectively normal pressure dryness, vacuum-freezing dryness and vacuum-heating dryness. The results showed that: injection and marination with the pawpaw protein enzyme came to a better effect (enzymes amount 0.02%, pH6.5, water temperature 30℃, time 40 minutes). Beef piece size 3×0.5×0.3cm. The best way was vacuum-heating dryness with pressure 0.07MPa , 45℃, 2h. Bechamel sterilize is 100℃, 30min.

Key words: instant yak beef stick, tendering, vacuum-heating dryness, water reconstitution