Sauced donkey meat and production process thereof

A donkey meat and donkey bone technology, applied in the field of sauce meat, can solve the problems that donkey meat cannot be eaten with enoki mushrooms, production is limited by seasons and regions, safety cannot be guaranteed, etc., to ensure health effects, internal softness, external Crispy effect

Inactive Publication Date: 2017-02-22
天津市达美佳驴肉销售有限公司
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, most of the sauced donkey meat is processed by hand workshops, without industrialized production, and is naturally fermented. Therefore, this product, like many traditional meat products in my country, has many problems, such as production is limited by seasons and regions, and the processing cycle is long. Unstable, security cannot be guaranteed
The existing sauced donkey meat has a single taste, which cannot meet people’s needs. In addition, donkey meat cannot be eaten when the stomach is weak or has chronic gastroenteritis and diarrhea; donkey meat cannot be eaten with Flammulina velutipes, which will cause chest tightness and heartache wait for discomfort

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation technology of the sauced donkey meat of the present embodiment may further comprise the steps:

[0029] (1) The processing of raw meat: wash and cut 100 parts of fresh donkey meat into pieces, each piece is 8-12cm, and use an iron fork to pierce four to six holes on each piece of donkey meat;

[0030] (2) Cooking: Put 80 parts of donkey meat and donkey bones that have been processed in a pot, add water to submerge the meat, and cook on high heat. During the cooking process, the floating foam on the soup surface should be continuously skimmed until the until it is clean, then cook the meat on low heat until it is half-ripe, turn off the heat and cool down, take out the donkey meat for later use; then add 3 parts of vinegar, continue to cook the donkey bone on low heat, stop cooking for 6-8 hours, remove the donkey bone, Donkey bone soup for later use;

[0031] (3) Preparation of marinated soup: 7 parts of ginger, 4 parts of green onion, 5 parts of garlic...

Embodiment 2

[0038]The preparation technology of the sauced donkey meat of the present embodiment may further comprise the steps:

[0039] (1) The processing of raw meat: wash and cut 150 parts of fresh donkey meat into pieces, each piece is 8-12cm, and use an iron fork to pierce four to six holes on each piece of donkey meat;

[0040] (2) Cooking: Put 100 parts of donkey meat and donkey bones that have been processed in a pot, add water to submerge the meat, and cook on high heat. During the cooking process, the floating foam on the soup surface should be continuously skimmed until the until it is clean, then cook the meat on low heat until it is half-ripe, turn off the heat and cool down, take out the donkey meat for later use; then add 3 parts of vinegar, continue to cook the donkey bone on low heat, stop cooking for 6-8 hours, remove the donkey bone, donkey bone soup for later use;

[0041] (3) Preparation of marinated soup: 10 parts of ginger, 6 parts of green onion, 6 parts of garli...

Embodiment 3

[0048] The preparation technology of the sauced donkey meat of the present embodiment may further comprise the steps:

[0049] (1) The processing of raw meat: wash and cut 120 parts of fresh donkey meat into pieces, each piece is 8-12cm, and use an iron fork to pierce four to six holes on each piece of donkey meat;

[0050] (2) Cooking: Put 92 parts of donkey meat and donkey bones that have been processed in a pot, add water to submerge the meat, and cook on high heat. During the cooking process, the floating foam on the soup surface should be continuously skimmed until the until it is clean, then cook the meat on low heat until it is half-ripe, turn off the heat and cool down, take out the donkey meat for later use; then add 2 parts of vinegar, continue to cook the donkey bone on low heat, stop cooking for 6-8 hours, remove the donkey bone, donkey bone soup for later use;

[0051] (3) Preparation of marinated soup: 6 parts of ginger, 5 parts of green onion, 5 parts of garlic...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of sauced meat, in particular to sauced donkey meat and a production process thereof. The sauced donkey meat is made of the following raw materials: 100-150 parts of donkey meat, 6-10 parts of ginger, 4-6 parts of green onion, 4-6 parts of garlic, 80-100 parts of donkey bones, 5-8 parts of hawthorn fruits, 3-8 parts of black tea, 3-6 parts of barbary wolfberry fruits, 2-4 parts of licorice roots, 10-12 parts of red dates, 7-10 parts of poria cocos, 5-7 parts of Szechwan lovage rhizomes, 2-3 parts of dried tangerine peel, 4-7 parts of salt, 1-2 parts of white sugar, 2-3 parts of vinegar, 8-10 parts of soybean sauce, 2-4 parts of a starter and 0.2-0.3 parts of glucose. The sauced donkey meat has the beneficial effects that the obtained donkey meat is delicious and bright in color and tastes very good; besides, the donkey meat can also be eaten by people with deficiency cold in spleen and stomach or gastrointestinal problem and has stomach warming and conditioning effects.

Description

technical field [0001] The invention belongs to the technical field of sauced meat, and in particular relates to sauced donkey meat and a preparation process thereof. Background technique [0002] Compared with beef and pork, donkey meat has higher contents of amino acids, unsaturated fatty acids and trace elements, but lower cholesterol and fat contents than the latter, and has the thinnest muscle fibers. As the saying goes: "Goose meat in the sky, donkey meat on the ground". Donkey meat is delicious and is a high-protein, low-fat, low-cholesterol meat. Traditional Chinese medicine believes that donkey meat is sweet and cool in nature and has the effects of nourishing qi and blood, nourishing yin and strengthening yang, and calming the nerves. Treat long-term strain. Boil the juice and drink it hollowly to treat hemorrhoids and worms. Donkey kidney, sweet in taste and warm in nature, is good for kidney and yang, strengthening muscles and bones. It can treat impotence, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L13/10A23L13/40A23L33/105
CPCA23V2002/00A23V2200/32A23V2250/21
Inventor 卢兴盛
Owner 天津市达美佳驴肉销售有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap