Preparation method of mushroom donkey meat paste

A technology of donkey meat paste and shiitake mushrooms, which is applied in the field of food deep processing, can solve problems that have not been seen yet, and achieve the effects of excellent taste, convenient eating and unique flavor

Inactive Publication Date: 2013-10-23
余芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After investigation, it was found that most donkey meat is directly processed and accepted by consumers, but it has not yet been reported that it has been further processed into table food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A. Shiitake mushroom processing: select fresh shiitake mushrooms, remove the stalks and clean them, cut into 0.3cm 2 diced shiitake mushrooms, blanched in 80°C water for 2 minutes, quickly cooled in cold water, and set aside;

[0016] B, the preparation of donkey meat: get fresh donkey meat and ginger, garlic, onion mixture and mix by weight 40: 1, grind through meat grinder, make meat paste, for subsequent use;

[0017] C. Preparation of auxiliary materials: Take vegetable oil, dried red pepper, and water in a ratio of 6:1:1 and put them into a pot to heat and cook. Continue to heat for 3 minutes, then cool for later use;

[0018] D. Stir-frying of sauce: Heat the auxiliary materials prepared in step C to 160°C, add the meat paste prepared in step B and stir-fry, add chili sauce and continue to stir-fry for 2 minutes when the meat is fully mature, then add step A to prepare Dried shiitake mushrooms, after all the materials in the pot boil, turn to low heat and contin...

Embodiment 2

[0023] A. Shiitake mushroom processing: select fresh shiitake mushrooms, remove the stalks and clean them, cut into 0.4cm 2 diced shiitake mushrooms, blanched in 90°C water for 3 minutes, quickly cooled in cold water, and set aside;

[0024] B, the preparation of donkey meat: get fresh donkey meat and ginger, garlic, onion mixture and mix by weight 40: 1, grind through meat grinder, make meat paste, for subsequent use;

[0025] C. Preparation of auxiliary materials: Take vegetable oil, dried red pepper, and water in a ratio of 6:1:1 and put them into a pot to heat and cook. Continue to heat for 3 minutes, then cool for later use;

[0026] D. Stir-frying of sauce: Heat the auxiliary materials prepared in step C to 150°C, add the meat paste prepared in step B and stir-fry, add chili sauce and continue to stir-fry for 4 minutes when the meat is fully mature, then add step A to prepare After all the materials in the pot boil, turn to low heat and continue heating for 5 minutes, ...

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PUM

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Abstract

The invention discloses a preparation method of mushroom donkey meat paste. The meat past is characterized by adopting mushroom, thick chili sauce and donkey meat as the main raw materials. The meat paste is composed of following components in weight percentage: 30 to 40% of mushroom, 10 to 30% of thick chili sauce, 10 to 20% of plant oil, 15 to 25% of donkey meat, 1 to 2% of scallion, 1 to 2% of ginger, 1 to 2% of garlic, 1 to 3% of salt, 1 to 2% of sugar, 0.5 to 1% of monosodium glutamate, and 1 to 2% of spice (weight ratio of anise, fennel, cassia, and Chinese prickly ash is 3:1:2:4). The mushroom donkey meat paste prepared by the method not only maintains the unique fragrance and nutrition of mushroom, but also is rich in the flavor of donkey meat, and has unique flavor and excellent taste. The meat paste can increase and stimulate people' appetite, and goes with rice. Thick chili sauce is added into the meat paste to increase the color, and makes the meat paste good in color, flavor, and taste. The mushroom donkey meat paste is a green food which is rich in nutrition and convenient in eating.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a preparation method of mushroom donkey meat sauce. Background technique [0002] "Dragon meat in the sky, donkey meat on the ground" is the highest praise people give to donkey meat. The content of unsaturated fatty acids in donkey meat, especially the content of linoleic acid and linolenic acid with extremely high biological value, is much higher than that of pork and beef. 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. From the perspective of nutrition and food science, donkey meat has better taste and higher nutrition than beef and pork. The amino acid composition in donkey meat is very comprehensive, and the contents of 8 kinds of essential amino acids and 10 kinds of non-essential amino acids are very rich. According to rel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L1/311A23L1/29A23L31/00
Inventor 余芳吴义顺彭常安
Owner 余芳
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