Sauced donkey meat and production process thereof

A donkey meat and donkey bone technology, applied in the field of sauce meat, can solve the problems that donkey meat cannot be eaten with enoki mushrooms, production is limited by seasons and regions, safety cannot be guaranteed, etc., to ensure health effects, internal softness, external Crispy effect

Inactive Publication Date: 2017-02-22
天津市达美佳驴肉销售有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, most of the sauced donkey meat is processed by hand workshops, without industrialized production, and is naturally fermented. Therefore, this product, like many traditional meat products in my country, has many problems, such as production is limited by seasons and regions, and the processing cycle is long. Unstable, securi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1:

[0028] The manufacturing process of sauced donkey meat in this embodiment includes the following steps:

[0029] (1) Treatment of raw meat: Wash 100 portions of fresh donkey meat and cut into pieces, each 8-12cm in length, pierce four to six holes with an iron fork on each piece of donkey meat;

[0030] (2) Cooking: Put the processed donkey meat and 80 parts of donkey bones in a pot, add water to submerge the meat, and cook on a high fire. During the cooking process, the froth on the soup should be skimmed out until it is skimmed. After cleansing, cook the meat on low heat until it is five years old and turn off the heat to cool down, remove the donkey meat for later use; then add 3 parts vinegar, continue to cook the donkey bones on low heat, stop cooking for 6-8 hours and remove the donkey bones. Donkey bone soup for use;

[0031] (3) Preparation of pickled soup: 7 parts ginger, 4 parts green onion, 5 parts garlic, 6 parts hawthorn, 6 parts black tea, 3 parts wo...

Example Embodiment

[0037] Example 2:

[0038] The manufacturing process of sauced donkey meat in this embodiment includes the following steps:

[0039] (1) Processing of raw meat: Wash 150 portions of fresh donkey meat and cut into pieces, each 8-12cm in length, and pierce four to six holes with an iron fork on each piece of donkey meat;

[0040] (2) Cooking: Put 100 parts of the processed donkey meat and donkey bones in a pot, add clean water to submerge the meat, and cook on a high fire. During the cooking process, the froth on the soup should be continuously skimmed out until it is skimmed. After cleansing, cook the meat on low heat until it is five years old and turn off the heat to cool down, remove the donkey meat for later use; then add 3 parts vinegar, continue to cook the donkey bones on low heat, stop cooking for 6-8 hours and remove the donkey bones. Donkey bone soup for use;

[0041] (3) Preparation of pickled soup: 10 parts of ginger, 6 parts of spring onion, 6 parts of garlic, 6 parts of ...

Example Embodiment

[0047] Example 3:

[0048] The manufacturing process of sauced donkey meat in this embodiment includes the following steps:

[0049] (1) Processing of raw meat: Wash 120 portions of fresh donkey meat and cut into pieces, each 8-12cm in length, and pierce four to six holes with an iron fork on each piece of donkey meat;

[0050] (2) Cooking: Put the processed donkey meat and 92 parts of donkey bones in a pot, add water to submerge the meat, and cook on a high fire. During the cooking process, the froth on the soup should be skimmed out until it is skimmed. After cleansing, cook the meat on low heat until it is five years old and turn off the heat to cool down, remove the donkey meat for later use; then add 2 parts vinegar, continue to cook the donkey bones on low heat, stop cooking for 6-8 hours and remove the donkey bones. Donkey bone soup for use;

[0051] (3) Preparation of pickled soup: 6 parts ginger, 5 parts green onion, 5 parts garlic, 6 parts hawthorn, 4 parts black tea, 5 par...

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PUM

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Abstract

The invention relates to the technical field of sauced meat, in particular to sauced donkey meat and a production process thereof. The sauced donkey meat is made of the following raw materials: 100-150 parts of donkey meat, 6-10 parts of ginger, 4-6 parts of green onion, 4-6 parts of garlic, 80-100 parts of donkey bones, 5-8 parts of hawthorn fruits, 3-8 parts of black tea, 3-6 parts of barbary wolfberry fruits, 2-4 parts of licorice roots, 10-12 parts of red dates, 7-10 parts of poria cocos, 5-7 parts of Szechwan lovage rhizomes, 2-3 parts of dried tangerine peel, 4-7 parts of salt, 1-2 parts of white sugar, 2-3 parts of vinegar, 8-10 parts of soybean sauce, 2-4 parts of a starter and 0.2-0.3 parts of glucose. The sauced donkey meat has the beneficial effects that the obtained donkey meat is delicious and bright in color and tastes very good; besides, the donkey meat can also be eaten by people with deficiency cold in spleen and stomach or gastrointestinal problem and has stomach warming and conditioning effects.

Description

technical field [0001] The invention belongs to the technical field of sauced meat, and in particular relates to sauced donkey meat and a preparation process thereof. Background technique [0002] Compared with beef and pork, donkey meat has higher contents of amino acids, unsaturated fatty acids and trace elements, but lower cholesterol and fat contents than the latter, and has the thinnest muscle fibers. As the saying goes: "Goose meat in the sky, donkey meat on the ground". Donkey meat is delicious and is a high-protein, low-fat, low-cholesterol meat. 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. Treat long-term strain. Boil the juice and drink it hollowly to treat hemorrhoids and worms. Donkey kidney, sweet in taste and warm in nature, is good for kidney and yang, strengthening muscles and bones. It can treat impotence, ...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L33/105
CPCA23V2002/00A23V2200/32A23V2250/21
Inventor 卢兴盛
Owner 天津市达美佳驴肉销售有限公司
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