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A processing method and technology of donkey meat, applied in the field of donkey meat processing and production, to achieve the effect of delicious taste, delicate meat quality and good health care effect
Inactive Publication Date: 2015-03-04
ANHUI JINGHAI AGRI DEV
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Problems solved by technology
Donkey meat cooked with traditional Chinese medicine-flavored ingredients is rarely seen on the market in convenient packaging and ready-to-eat products
Method used
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Embodiment 1
[0018] A kind of processing method of donkey meat mainly comprises the following steps:
[0019] 1) Take 10 kg of donkey meat, wash it, put it into clean water, add 20 grams of rice wine, 15 grams of balsamic vinegar, and soak for 3 hours;
[0020] 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;
[0021] 3) Marinate donkey meat in spices, the spices are: 10 parts by weight of salt, 2 parts of flour, 2 parts of starch, 2 parts of monosodium glutamate, 0.2 parts of black pepper, 0.1 parts of anise, 0.1 parts of cumin 0.2 parts of onion powder, 0.5 parts of garlic powder, 0.2 parts of ginger powder, 0.8 parts of cinnamon, 1 part of tangerine peel, 0.1 part of clove, 0.1 part of cold ginger, 0.1 part of grass fruit, 0.1 part of nutmeg, 0.1 part of Angelica dahurica, kaempferia 0.1 part; after marinating, put it together with the juice into the pot and marinate for 15 minutes;
[0022] 4) After...
Embodiment 2
[0025] A kind of processing method of donkey meat mainly comprises the following steps:
[0026] 1) Wash the donkey meat and put it into clean water, add 20 grams of rice wine and 15 grams of balsamic vinegar in the water, soak for 3 hours;
[0027] 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;
[0028] 3) Marinate donkey meat in spices, the spices by weight are: 12 parts of salt, 5 parts of flour, 8 parts of starch, 4 parts of monosodium glutamate, 0.8 parts of black pepper, 0.9 parts of anise, 0.3 parts of cumin 0.8 parts of onion powder, 1.5 parts of garlic powder, 1.8 parts of ginger powder, 2.0 parts of cinnamon, 2 parts of tangerine peel, 0.3 parts of cloves, 0.5 parts of cold ginger, 0.3 parts of grass fruit, 0.5 parts of nutmeg, 0.3 parts of Angelica dahurica, kaempferia 0.5 parts; after marinating, put it together with the juice into the pot and marinate for 20 minutes;
[0029]...
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Abstract
The invention discloses a method for processing donkey meat. The method comprises the following steps: after washing the donkey meat, putting clean water; after adding yellow wine and aromatic vinegar for soaking, putting a stockpot on fire, pouring clean water and boiling, and then putting in cold water for cooling; pickling the donkey meat in salt, flour, starch, monosodium glutamate, black pepper, anise, fennel, onion powder, garlic powder, ginger powder, cinnamon, pericarpium citri reticulatae, clove, cool ginger, amomum tsao-ko, nutmeg, radix angelicae, rhizoma kaempferiae and water; after pickling, directly putting the donkey meat and juice in a pot for marinating; after marinating, retaining freshness at constant temperature; finally, carrying out cold cutting, sterilization and vacuum packaging. The method is simple in processing process, and the donkey meat is ready to enjoy when being opened, has high protein, low fat, high amino acid and low cholesterol, and has a good health care effect on arteriosclerosis, coronary heart diseases and hypertension.
Description
technical field [0001] The invention relates to the field of food, in particular to a method for processing donkey meat. Background technique [0002] Donkey meat has a 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 medicine-flavored ingredients is rarely seen on the market in convenient packaging and ready-to-eat products. Contents of the invention [0003] The purpose of the present invention is to provide a...
Claims
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Application Information
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