A kind of processing preservation method of donkey meat
A preservation method, donkey meat technology, applied in chemical preservation of meat/fish, food science, etc., can solve the problems of large failures in cold storage, decline in donkey meat quality, high operating costs, etc., to enhance anti-corruption properties and reduce moisture The effect of attracting and relieving muscle stiffness
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Embodiment 1
[0022] A method for processing and preserving donkey meat, comprising the steps of:
[0023] (1) Cutting into pieces:
[0024] First, the fresh donkey meat is graded according to the parts, and then it is cut into pieces for later use;
[0025] (2) Dipping treatment:
[0026] Put the donkey meat treated in step (1) into the soaking liquid, pressurize it to 3MPa, take it out after soaking for 2 hours, and take it out for later use; the components and their weight percentages in the soaking liquid are as follows: 0.02% vitamin C, 0.003% taurine acid, 0.04% sodium diacetate, 0.01% ε-polylysine, 1% sodium chloride, 0.4% glucose, 0.03% traditional Chinese medicine extract, and the balance is water;
[0027] (3) Variable temperature treatment:
[0028] a. First take out the donkey meat after soaking in step (2), put it in a warm water bath with a temperature of 43°C and heat it, and take it out when the center temperature of the meat piece is the same as the water temperature;
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Embodiment 2
[0036] A method for processing and preserving donkey meat, comprising the steps of:
[0037] (1) Cutting into pieces:
[0038] First, the fresh donkey meat is graded according to the parts, and then it is cut into pieces for later use;
[0039] (2) Dipping treatment:
[0040] Put the donkey meat treated in step (1) into the soaking liquid, pressurize it to 3.5 MPa, take it out after soaking for 3 hours, and take it out for later use; the components and their weight percentages in the soaking liquid are as follows: 0.03% vitamin C, 0.005% beef Sulfonic acid, 0.06% sodium diacetate, 0.02% ε-polylysine, 1.5% sodium chloride, 0.6% glucose, 0.05% traditional Chinese medicine extract, and the balance is water;
[0041] (3) Variable temperature treatment:
[0042] a. Take out the donkey meat that has been soaked in step (2), put it in a warm water bath with a temperature of 46°C and heat it, and take it out when the center temperature of the meat piece is the same as the water tem...
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