本发明公开了一种红烧牦牛肉的加工方法，以牦牛肉为原料，采用低温加工的方法，结合传统卤制工艺和红烧技术进行红烧牦牛肉的加工，其加工方法和步骤如下：首先选取健康无病新鲜的牦牛分割肉，剔除表面脂肪、杂物，洗净分切成0.2-0.8kg的肉块；将该盐水溶液注射入分切好的肉块中，在3-6℃的条件下腌制24-48h；将注入盐水溶液后的肉块在腌制4-8h后，真空滚揉机中进行滚揉9-15h；将经过滚揉后的肉块放入蒸煮锅中初煮20-40min，在煮制过程中捞出浮沫；本发明能够最大限度的保存牦牛肉的营养成分和减少在加工过程中牦牛风味物质的损失，且制作出的红烧牦牛肉色泽诱人，营养丰富，风味良好，并利于工业化批量生产。 | The invention discloses a processing method of braised yak meat. The method uses yak meat as raw material and employs a low-temperature processing method combined with traditional marinating techniques and braising technology for braised yak meat processing. The method comprises the following steps: first selecting healthy and fresh cut yak meat, removing surface fat and waste, and cleaning and cutting the yak meat into chunks, each of which has a weight between 0.2 and 0.8 kg; injecting salt solution into the meat chunks, and curing the meat chunks at a temperature between 3 and 6 DEG C for 24 to 48 hours; curing the meat chunks for another 4 to 8 hours, and then tumbling the meat chunks in a vacuum tumbler for 9 to 15 hours; and putting the tumbled meat chunks into a boiler for first boiling for 20 to 40 minutes, and removing froth during the boiling. The method can preserve nutritional values of the yak meat to the greatest extent and minimize loss of flavor of the yak meat during processing. And the produced braised yak meat is attractive in color, rich in nutrition, good in flavor, and suitable for industrial production.