Optimization of production processing of the convenient dishes of curry yak meat

The technology and formulation of industrial production on convenient dishes of curry yak meat was investigated.The orthogonal experiment was used to determine the basic formula and the response surface was used to optimize processing technology. Results showed that the best ratio of seasonings was vegetable oil:tomato:onion:apple:curry powder:garlic:milk=3:6:5:3:1.5:1:25. The addition of yak meat was 20% and the addition of ingredients was 30% in the dishes. The best processing technology was precook temperature of 88.80℃, precook time of 1.85 min, curing time of 2 h, cooking time of 13.70 min, seasonings addition of 50%. In this process, the curry yak meat had a great flavor, better organization shape, good taste with a better colour and structure feature and the sensory score was 86.2.