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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

Active Publication Date: 2019-09-24
界首市鑫一龙机械设备购销有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The processing and storage of donkey meat is an important link in the transportation and sales of donkey meat. In order to prolong the storage time of donkey meat, people often choose low-temperature transportation, that is, use cold storage at about minus 20°C to store it in a freezer. Although this can effectively reduce the Corruption of the meat, but the quality of donkey meat after long-term storage has declined to a large extent, which affects the taste of use. At the same time, the probability of failure in the cold storage at a lower temperature is also greater, and the operating cost is higher.

Method used

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  • A kind of processing preservation method of donkey meat

Examples

Experimental program
Comparison scheme
Effect test

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;

...

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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Abstract

The invention discloses a method for processing and storing ass meat and belongs to the technical field of ass meat processing. The method comprises the following steps: (1) performing stripping and slicing treatment; (2) performing dipping treatment; (3) performing poikilothermic treatment; and (4) refrigerating and storing. According to the method for processing and storing ass meat, the defects of traditional low-temperature storage and transportation can be overcome, the storage cost can be lowered, the quality of the ass meat can be effectively promoted, and the popularization and use values are higher.

Description

technical field [0001] The invention belongs to the technical field of donkey meat processing, and in particular relates to a method for processing and preserving donkey meat. Background technique [0002] There is a folk saying: Dragon meat in the sky, donkey meat on the ground; this is a compliment to donkey meat. It can also be seen from the common saying that donkey meat has a high status among the people. This status not only refers to its delicious taste, but more importantly, its high nutritional value. Modern scientific methods have once again confirmed the specific connotation of this saying: the protein content of donkey meat is higher than that of other meat products, 14.6% more than mutton, 15.8% more than pork, 16.9% more than beef, and 21.1% more than chicken , but the fat content is the lowest among these kinds of meat. The fat content of donkey meat is 5%, which is 40%, 32%, and 14% lower than that of mutton, pork, and beef respectively. The cholesterol cont...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/40A23L5/30A23B4/20A23B4/24
Inventor 薄文海
Owner 界首市鑫一龙机械设备购销有限公司
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