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Donkey meat roll and preparation method thereof

A technology of donkey meat and meat rolls, which is applied in the field of donkey meat rolls and its preparation, which can solve the problems of bitter taste, darker color, poor palatability, etc., and achieve the effect of overcoming poor taste, bright color, and good palatability

Active Publication Date: 2018-09-11
SHAN DONG DONG E E JIAO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems that the donkey meat rolls in the prior art are prone to darker color, slightly bitter taste and poor palatability, the present invention provides a donkey meat roll and a preparation method thereof aiming at the unique quality and characteristics of donkey meat, which improves the donkey meat’s taste. quality

Method used

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  • Donkey meat roll and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of donkey meat roll, each component of raw material is composed as follows according to weight part:

[0033] 100 parts of donkey meat, 15 parts of marinade injection;

[0034] The pickle injection consists of: 0.8 parts of glycerin, 0.4 parts of compound phosphate, 0.4 parts of sugar alcohol, 0.6 parts of salt, 0.6 parts of sugar, 10 parts of water and 0.12 parts of color-protecting agent.

[0035] The weight ratio of each component of the color-protecting agent of the pickle injection is as follows: 0.05 part of D-sodium erythorbate, 0.5 part of citric acid, 0.4 part of calcium chloride, and 0.3 part of phytic acid.

[0036] The salt in the pickling injection solution is added in the form of a salt bag wrapped in gauze, and the salt bag contains a mixture of salt, medical stone particles and bamboo chip particles in a weight ratio of 5:1:1.

[0037] A preparation method for donkey meat rolls, specifically comprising the steps of:

[0038] (1) Raw donkey meat ...

Embodiment 2

[0046] A kind of donkey meat roll, each component of raw material is composed as follows according to weight part:

[0047] 100 parts of donkey meat, 18 parts of pickled liquid;

[0048] The composition of the pickling injection is: 1 part of glycerin, 0.5 part of compound phosphate, 0.5 part of sugar alcohol, 0.8 part of salt, 0.8 part of sugar, 13 parts of water and 0.01 part of color-protecting agent.

[0049] The weight ratio of the components of the color-protecting agent of the pickle injection is as follows: 0.06 part of D-sodium erythorbate, 0.6 part of citric acid, 0.5 part of calcium chloride, and 0.4 part of phytic acid.

[0050] The salt in the pickling injection solution is added in the form of a salt bag wrapped in gauze, and the salt bag contains a mixture of salt, medical stone particles and bamboo chip particles in a weight ratio of 5:1:1.

[0051] A preparation method for donkey meat rolls, specifically comprising the steps of:

[0052] (1) Raw donkey meat pr...

Embodiment 3

[0060] A kind of donkey meat roll, each component of raw material is composed as follows according to weight part:

[0061] 100 parts of donkey meat, 20 parts of pickled liquid;

[0062] The composition of the pickling injection is: 1.2 parts of glycerin, 0.8 parts of compound phosphate, 1 part of sugar alcohol, 1 part of salt, 1 part of sugar, 15 parts of water and 0.05 part of color-protecting agent.

[0063] The weight ratio of the components of the color-protecting agent of the pickle injection is as follows: 0.07 parts of D-sodium erythorbate, 0.7 parts of citric acid, 0.6 parts of calcium chloride, and 0.5 parts of phytic acid.

[0064] The salt in the pickling injection solution is added in the form of a salt bag wrapped in gauze, and the salt bag contains a mixture of salt, medical stone particles and bamboo chip particles in a weight ratio of 5:1:1.

[0065] A preparation method for donkey meat rolls, specifically comprising the steps of:

[0066] (1) Raw donkey mea...

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Abstract

The present invention discloses a donkey meat roll and a preparation method thereof. The donkey meat roll comprises the following raw material components in parts by weight: 100 parts of donkey meat and 15-20 parts of marinating liquid. The marinating liquid comprises 0.8-1.2 parts of glycerin, 0.4-0.8 part of compound phosphate, 0.4-1 part of sugar alcohol, 0.6-1 part of salt, 0.6-1 part of sugar, 10-15 parts of water and 0.05-0.12 part of a color protection agent. The preparation method of the donkey meat roll comprises the treatment steps of raw material donkey meat pre-preparing, marinating liquid preparing, marinating, rolling, balancing, rolling, freezing, etc. The prepared donkey meat roll is bright in color, free of unpleasant mouthfeel and unpleasant odor, and has a pH value within a normal meat product standard range. The preparation method of the donkey meat roll is simple in technology, overcomes defects of poor mouthfeel and rolling discoloration of the donkey meat roll, retains the pure natural ingredients in the donkey meat, and improves the yield and quality stability of the product.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a donkey meat roll and a preparation method thereof. Background technique [0002] "Compendium of Materia Medica" records: donkey meat is sweet, cool in nature and non-toxic. Relieve upset, stop wind madness, enrich blood and replenish qi, and treat long-term strain. Drink the boiled juice empty. Treat hemorrhoids. In ancient times, there was a saying that "dragon meat in the sky and donkey meat on the ground". Donkey meat not only has good meat quality, but also has high nutritional value. Compared with cattle, sheep, and pork, it has the characteristics of "four highs, three lows and four nothings". Four highs: high protein content, high essential amino acid content, high polyunsaturated fatty acid content, High mineral content; three lows: low fat content, low cholesterol content, and low fat energy supply ratio; four nos: no hormones, no antibi...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/41
CPCA23L5/41A23L13/10A23L13/428A23L13/72
Inventor 王东亮梅娜娜周广运王桂芳王怀利钤莉研樊雨梅周祥山秦玉峰
Owner SHAN DONG DONG E E JIAO
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