T/QOAPA 010-2021 - Technical Specifications for Yak Steak Processing

Scope

Scope: This document specifies the terms and definitions related to the processing of yak steaks, raw material requirements, technical requirements, finished products, hygiene requirements during processing, labeling and marking, net content, packaging, storage and transportation requirements. It is applicable to the processing and production of yak steaks. Main technical content: Yak steaks: Made from fresh or frozen yak meat as the main raw material, removing bones, surface fat, fascia, muscle membrane, impurities, etc. After trimming and slicing, adding seasonings such as cooking wine, edible salt, white sugar, soy sauce, etc., and then subjecting them to processes such as marinating, cooking, seasoning, cooling, packaging, and sterilization to produce meat products. Preparation of fresh yak meat: Clean and dry the fresh yak meat and set aside for later use. Preparation of frozen yak meat: Defrost the frozen yak meat at 4°C, then wash and dry it and set aside for later use. Trimming: Remove bones, surface fat, fascia, muscle membrane, impurities, etc. from the trimmed yak meat. Slicing: Cut the trimmed yak meat into regular slices. Adding marinade: Add the prepared marinade to the container containing the sliced yak meat and marinate it statically. Cooking: Cook until the center temperature of the meat pieces reaches 80°C to 82°C. After cooking, the yak meat pieces should turn gray in color. Add seasonings according to different flavors. Produce yak steaks with different flavors. Cooling, packaging, storage, and transportation.

Development Information

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