Preparation method for ass meat

A production method and technology of donkey meat are applied in the food field to achieve the effect of simple processing technology, delicious taste and good health care effect

Inactive Publication Date: 2014-03-12
ANHUI IND & TRADE VOCATIONAL TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Donkey meat cooked with traditional Chinese medicinal ingredients is rarely seen in the market. It is a convenient packaged ready-to-eat product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: the preparation method of donkey meat

[0020] 1) Wash the donkey meat, put it in water, and soak for 5 hours;

[0021] 2) Put the soup pot on the fire, pour in water and boil, put the soaked donkey meat in for a while, then put it in cold water to cool;

[0022] 3) Marinate donkey meat in spices, the spices are 0.25 of Angelica dahurica, 0.8 of astragalus, 0.8 of tangerine peel, 0.8 of clove, 0.25 of cardamom, 0.15 of kaempferen, 0.15 of galangal, 0.8 of Bibu, and 0.25 of star anise in percentage by weight of donkey meat. , licorice 0.15, ginger 2.50, grass fruit 0.15, cumin 0.15, sand kernel 0.25, bay leaves 08, grass buckle 0.15, cinnamon 0.15, jade fruit 0.15, angelica 0.8, fennel 0.15, fragrant seeds 0.8 and water 200; The time is 5-6 hours in summer;

[0023] After marinating, put it directly into the pot with the juice and marinate for 15-20 minutes;

[0024] 4) After marinating, let it dry for about 10 minutes;

[0025] 5) After vacuum packagin...

Embodiment 2

[0026] Embodiment 2: the preparation method of donkey meat

[0027] 1) Wash the donkey meat, put it in water, and soak for 5 hours;

[0028] 2) Put the soup pot on the fire, pour in water and boil, put the soaked donkey meat in for a while, then put it in cold water to cool;

[0029] 3) Marinate donkey meat in spices, the spices are 0.25 of Angelica dahurica, 0.8 of astragalus, 0.8 of tangerine peel, 0.8 of clove, 0.25 of cardamom, 0.15 of kaempferen, 0.15 of galangal, 0.8 of Bibu, and 0.25 of star anise in percentage by weight of donkey meat. , licorice 0.15, ginger 2.50, grass fruit 0.15, cumin 0.15, sand kernel 0.25, bay leaves 08, grass buckle 0.15, cinnamon 0.15, jade fruit 0.15, angelica 0.8, fennel 0.15, fragrant seeds 0.8 and water 200; The time is 24 hours in winter;

[0030] After marinating, put it directly into the pot with the juice and marinate for 15-20 minutes;

[0031] 4) After marinating, let it dry for about 10 minutes;

[0032] 5) After vacuum packaging...

Embodiment 3

[0033] Embodiment 3: the preparation method of donkey meat

[0034] 1) Wash the donkey meat, put it in water, and soak for 5 hours;

[0035] 2) Put the soup pot on the fire, pour in water and boil, put the soaked donkey meat in for a while, then put it in cold water to cool;

[0036] 3) Marinate donkey meat in spices, the spices are 0.25 of Angelica dahurica, 0.8 of astragalus, 0.8 of tangerine peel, 0.8 of clove, 0.25 of cardamom, 0.15 of kaempferen, 0.15 of galangal, 0.8 of Bibu, and 0.25 of star anise in percentage by weight of donkey meat. , licorice 0.15, ginger 2.50, grass fruit 0.15, cumin 0.15, sand kernel 0.25, bay leaves 08, grass buckle 0.15, cinnamon 0.15, jade fruit 0.15, angelica 0.8, fennel 0.15, fragrant seeds 0.8 and water 200; The time is 12 hours in spring;

[0037] After marinating, put it directly into the pot with the juice and marinate for 15-20 minutes;

[0038] 4) After marinating, let it dry for about 10 minutes;

[0039] 5) After vacuum packaging...

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PUM

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Abstract

The invention provides a preparation method for ass meat. The preparation method comprises the following steps: washing ass meat and putting the ass meat into clean water; immersing for 5 hours; putting a soup pot on fire, and injecting the clean water and boiling; putting the immersed ass meat to be quickly boiled; then putting the ass meat into cold water to be cooled; adding the ass meat into angelica dahurica, astragalus membranaceus, pericarpium citri reticulatae, syzygium aromaticum, alpinia katsumadai hayata, rhizoma kaempferiae, alpinia officinarum hance, salvia farinacea, anises, glycyrrhiza, gingers, amomum tsao-ko, cuminum cyminum, fructus amomi, myrcia, alpinia hainanensis, cinnamons, semen myristicae, angelica sinensis, fennels, aniseeds and the water to be pickled; directly putting the pickled ass meat and juice into the pot to be marinated for 15-20 minutes; marinating and airing for about 10 minutes; and packaging in vacuum and putting the ass meat into a high-temperature sterilization pot to be sterilized for about 10 minutes to obtain the product. With the adoption of the production method, a production process is simple and the ass meat is easy to eat when being opened; and the ass meat has high protein and low fat and has high amino acids and low cholesterol. The ass meat has good health-care effects on arteriosclerosis, coronary diseases and hypertension.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making donkey meat. Background technique [0002] 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. Tryptophan is an important substance to identify whether the protein in meat is comprehensive, and it is also an important indicator to evaluate the quality of meat. The content of tryptophan in donkey meat is 300-314mg / 100g, much higher than pork (270mg / 100g) and beef (219mg / 100g), so the quality of donkey meat is better than pork and beef. Donkey meat cooked with traditional Chinese medicinal ingredients is rarely seen in the market. It is a convenient packaged ready-to-eat product Contents of the invention [0003] The purpose of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/29A23L13/10A23L13/70A23L33/00
CPCA23L13/428A23L13/10A23L13/70A23L33/00A23V2002/00A23V2200/326
Inventor 蒋红雨
Owner ANHUI IND & TRADE VOCATIONAL TECHN COLLEGE
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