Production method of spiced donkey meat

Abstract

The invention provides a production method of spiced donkey meat and belongs to the field of meat processing. The production method of the spiced donkey meat can mask muttony odour of donkey meat and play the delicious and tender characteristics of the donkey meat. The production method of the spiced donkey meat comprises the following main steps: cutting donkey meat into strip-shaped pieces, then putting the donkey meat pieces into water, cleaning up the donkey meat for removing bloodstain in the donkey meat, and then fishing up and putting the donkey meat into a sieve for draining off excessive moisture for later use; putting five spice powder (composed of the following ingredients in parts by weight: 3 parts of clove, 2 parts of fructus amomi rotundus, 1 part of rhizoma kaempferiae, 1 part of galangal, 10 parts of anise, 1 part of liquorice, 1 part of amomum tsao-ko, 1 part of Chinese cumin seeds, 1 part of fructus amomi, 2 parts of myrcia, 2 parts of alpinia hainanensis and 4 parts of cinnamon) into a bundle, and then sewing the bundle by virtue of a needle and threads, so that the five spice powder is prevented from being leaked from the bundle; putting the cleaned donkey meat into a pot, adding a right amount of water, then heating, adding edible salt, soy sauce, chicken powder, brown sugar, fresh ginger slices, garlic flakes and cooking wine after boiling, and then cooking with a small fire for 2-3 hours, wherein the donkey meat is completely submerged in the water, a spoon is used for stirring for 3-5 times during cooking; and then putting the five spice powder bag into the pot, taking off flame, then braising for 1 hour, and removing from heat for eating when fragrance strikes the nose. Black pepper and capsicum annuum can be conditionally added according to tastes of people.

Description

technical field [0001] The invention relates to a preparation method of spiced donkey meat. Background technique [0002] As the saying goes: "There is dragon meat on the top and donkey meat on the bottom". 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. 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...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation method of spiced donkey meat, which can effectively solve the shortcomings of common donkey meat, such as relatively single mouthfeel and insufficient taste.