Preparation method of fragrant sauced donkey meat

A technology of donkey meat and meat pieces, which is applied in the field of preparation of donkey meat with Piaoxiang sauce, can solve the problems of ignoring nutritional value, unreasonable processing methods and raw materials, and reduced nutritional value, so as to maintain nutritional value, be easy to absorb and utilize, and improve The effect of invigorating the vital energy

Inactive Publication Date: 2017-06-30
安徽省家乡食品有限公司
View PDF6 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of donkey meat, due to unreasonable processing methods and raw materials, many people often only pursue the taste of donkey meat while ignoring its nutritional value, resulting in a decrease in its nutritional value after processing

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of fragrant sauced donkey meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for preparing donkey meat with fragrant sauce, comprising the following steps:

[0018] (1) Cut donkey meat into pieces weighing 900g, inject 68g of pickling solution into each piece, and soak in the solution for 36 minutes, wherein the solution is made of the following components by weight: 20 parts of leek juice, 12 parts of lemon juice, 13 parts of spiritual herbs, 17 parts of astragalus, 36 parts of salt, and 135 parts of water;

[0019] (2) Tumble the soaked donkey meat for 110-120 minutes, and control the temperature after tumbling at 5-7°C. After tumbling for 80 minutes, add 0.0075 times the weight of donkey meat and sodium bicarbonate and carrageenan Mixed powder, wherein the mass ratio of sodium bicarbonate and carrageenan is 1:1;

[0020] (3) Use the material bag to boil the material water, add 120g ginger juice, 150g garlic juice, 15g leek seeds, 50g salt, 25g star anise, 55g ginger, 40g shallots per kilogram of material water, put the rolled donkey...

Embodiment 2

[0023] A method for preparing donkey meat with fragrant sauce, comprising the following steps:

[0024] (1) Cut donkey meat into pieces weighing 900g, inject 68g of pickling solution into each piece, and soak in the solution for 38 minutes, wherein the solution is made of the following components by weight: 21 parts of leek juice, 13 parts of lemon juice, 12 parts of spiritual herbs, 18 parts of astragalus, 37 parts of salt, and 145 parts of water;

[0025] (2) Tumble the soaked donkey meat for 115 minutes, and control the temperature after tumbling at 5-6°C. After tumbling for 80 minutes, add a mixed powder of sodium bicarbonate and carrageenan that is 0.007 times the total weight of the donkey meat , wherein the mass ratio of sodium bicarbonate and carrageenan is 1:1;

[0026] (3) Use the material bag to boil the material water, add 120g ginger juice, 150g garlic juice, 15g leek seeds, 50g salt, 25g star anise, 55g ginger, 40g shallots per kilogram of material water, put th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of fragrant sauced donkey meat. The preparation method comprises the following steps of: (1) cutting donkey meat into meat loaves, injecting a pickling liquid into each of the meat loaves, and then putting the meat loaves in the pickling liquid to soak; (2) after rolling the soaked donkey meat, adding mixed powder of sodium hydrogen carbonate and carrageenan into the soaked donkey meat, wherein the mass ratio of sodium hydrogen carbonate and carrageenan is 1:1; (3) decocting material water with a condiment package, and putting the rolled donkey meat loaves in the material water to marinate; and (4) packaging the marinated donkey meat loaves in vacuum and sterilizing the marinated donkey meat loaves to prepare a finished product. The fragrant sauced donkey meat disclosed by the invention is fresh and tender in donkey meat, relatively good in taste, unique in flavor, rich in nutrition, high in yield and suitable for large-scaled production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing donkey meat with fragrant sauce. Background technique [0002] "Dragon meat in the sky, donkey meat on the ground" is the highest praise people give to donkey meat. Many places in western Shandong, southeastern Shandong, northern Anhui, western Anhui, northwestern Henan, southeastern Shanxi, northwestern Shanxi, northern Shaanxi, Henan, and Hebei have formed unique traditional foods and local famous foods. [0003] 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 and beef. Now in the donkey meat processing process, due to unreasonable processing methods and raw materials, many often only pursue the taste of donkey meat and ignore its nutritional value, resulting in a reduction in its nutritional value after proce...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/24A23V2200/30A23V2250/1614A23V2250/21A23V2250/212A23V2250/5036A23V2300/48Y02A40/90
Inventor 王勇
Owner 安徽省家乡食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap