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Method for making bacon donkey meat

A production method and technology of donkey meat, applied in food preparation, application, food science and other directions, can solve problems such as large consumption limitations, influence of local famous food, and unguaranteed sanitation conditions.

Inactive Publication Date: 2010-02-17
山西百世特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Baked donkey meat is sold in some local restaurants, but due to reasons such as irregular production, large taste differences, and unsanitary conditions, the local famous food has been affected. the inconvenience

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Choose 20 kg of fresh donkey meat, shape and cut into pieces at an ambient temperature of 2-5°C, and then apply 1 kg of salt on the surface of the donkey meat to remove the blood in the muscles. Use 0.35 kg of salt, 0.2 kg of white sugar, 20 g of monosodium glutamate, 0.1 kg of compound phosphate, 0.1 kg of carrageenan, 1 g of nitrite, 1.1 kg of soybean protein isolate, 0.9 kg of starch, 0.4 kg of spices, and 0.1 kg of red yeast rice and 5 kilograms of water are prepared into an injection pickle solution, and all are injected into the donkey meat at an ambient temperature of 0-5° C. (donkey meat temperature ≤ 7° C.). Use a tenderizer to cut a lot of knife marks of about 15mm on the surface of donkey meat, and then use a tumbler to knead for 16 hours. Then control the high-pressure steam kettle at 120°C, and steam for 60 minutes. After cooking, the center temperature of the meat is quickly lowered to below 20°C, and the cured donkey meat is cut into 200g pieces and put i...

Embodiment 2

[0016] Choose 10 kg of fresh donkey meat, shape and cut into pieces at an ambient temperature of 2-5°C, and then apply 0.3 kg of salt on the surface of the donkey meat to remove the blood in the muscles. Use 0.16 kg of salt, 80 g of white sugar, 8 g of monosodium glutamate, 40 g of compound phosphate, 40 g of carrageenan, 0.4 g of nitrite, 0.56 kg of soybean protein isolate, 0.4 kg of starch, 0.2 kg of spices, 40 g of red yeast rice and 2.47 kilograms of water are prepared into an injection pickle solution, and all are injected into the donkey meat at an ambient temperature of 0-5° C. (donkey meat temperature ≤ 7° C.). Use a tenderizer to cut a lot of knife marks of about 15mm on the surface of donkey meat, and then use a tumbler to knead for 15 hours. Then boil it in normal pressure water, control the water temperature at 75°C, cook for 40 minutes, quickly reduce the center temperature of the meat to below 20°C after cooking, cut the cured donkey meat into 250g pieces and put...

Embodiment 3

[0018] Choose 10 kg of fresh donkey meat, shape and cut into pieces at an ambient temperature of 2-5°C, and then apply 0.4 kg of salt on the surface of the donkey meat to remove the blood in the muscles. Use 0.2 kg of salt, 0.1 kg of white sugar, 10 g of monosodium glutamate, 50 g of compound phosphate, 50 g of carrageenan, 0.5 g of nitrite, 0.6 kg of soybean protein isolate, 0.45 kg of starch, 0.25 kg of spices, and 50 g of red yeast rice and 2.6 kilograms of water are prepared into an injection pickle solution, and all are injected into the donkey meat at an ambient temperature of 0-5° C. (donkey meat temperature ≤ 7° C.). Use a tenderizer to cut a lot of knife marks of about 15mm on the surface of donkey meat, and then use a tumbler to knead for 14 hours. Then use a high-pressure steam kettle to control the temperature at 130°C and steam for 30 minutes. After cooking, the center temperature of the meat will be lowered to below 20°C quickly. Cut the cured donkey meat into 40...

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PUM

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Abstract

The invention discloses a method for making bacon donkey meat, wherein a finished product is made through the steps of material selection, reshaping, dehematizing, injection pickling, tenderization, tumbling, cooking, cooling, packaging, and sterilization. The invention organically combines the prior processing technique of local Cuisines of Changzhi bacon donkey meat with the modern food engineering technology, and scale industrial production technology is formed. Because the product does not contain any preservative, the bacon donkey meat can be kept for more one year at the constant temperature. The aims of nourishment, fresh, sanitation and instant eating are realized while ensuring the flavor of the traditional local Cuisines.

Description

technical field [0001] The invention relates to the technical field of meat processing, in particular to a method for preparing cured donkey meat that is fresh, tasty, nutritious and convenient to eat. Background technique [0002] Changzhi cured donkey meat is a famous local food in Changzhi City, Shanxi Province. It is favored by consumers for its high protein content, low fat content, and delicious taste. Baked donkey meat is sold in some local restaurants, but due to reasons such as irregular production, large taste differences, and unsanitary conditions, the local famous food has been affected. the inconvenience. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing cured donkey meat, which has the characteristics of freshness preservation, delicious taste, nutrition and convenience for eating. [0004] The preparation method of cured donkey meat comprises the following steps: [0005] (1) Material selection, s...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L1/01A23L1/22A23L13/40
Inventor 崔保国陈联平
Owner 山西百世特食品有限公司
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