Dried donkey meat and making method thereof

A production method and technology of donkey meat jerky, applied in food drying, preservation of meat/fish through radiation/electrical treatment, food science, etc., can solve the problems of poor taste of donkey meat jerky, uneven taste of auxiliary materials, short shelf life, etc., to achieve Reduce the cooking time, improve the taste and flavor, and remove the smell of donkey meat

Inactive Publication Date: 2019-03-26
兴仁县欣源生态种养殖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, donkey jerky in the market has problems such as poor taste, short shelf life, uneven taste of auxiliary materials, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Step 1. Prepare the following raw materials by weight: 95 parts of donkey meat, 4 parts of chili powder, 36 parts of peanut oil, 12 parts of table salt, 7 parts of sesame, 8 parts of cooking wine, 4 parts of fennel, 3 parts of pepper, 5 parts of white sugar, 2 parts of star anise 5 parts of tangerine peel, 8 parts of ginger;

[0025] Step 2. Select fresh donkey meat slaughtered by a disease-free donkey, dark red in color and without peculiar smell as raw meat, and remove the skin, congestion, fat and blood vessels from the raw material to obtain pure lean donkey meat for later use;

[0026] Step 3. Wash the ginger and cut it into slices, put it into the pure lean donkey meat and add cooking wine, stir evenly, marinate for 6 hours, turn the donkey meat every 26 minutes during the marinating process, and wash it after marinating Drain the surface water and cut into pieces of about 500g;

[0027] Step 4. Heat the peanut oil to 115°C and keep it at this temperature for 28 ...

Embodiment 2

[0032] Step 1. Prepare the following raw materials by weight: 94 parts of donkey meat, 6 parts of chili powder, 36 parts of peanut oil, 13 parts of table salt, 6 parts of sesame, 8 parts of cooking wine, 4 parts of fennel, 3 parts of pepper, 6 parts of white sugar, 2 parts of star anise 5 parts of tangerine peel, 6 parts of ginger;

[0033] Step 2. Select fresh donkey meat slaughtered by a disease-free donkey, dark red in color and without peculiar smell as raw meat, and remove the skin, congestion, fat and blood vessels from the raw material to obtain pure lean donkey meat for later use;

[0034] Step 3. Wash the ginger and cut it into slices, put it into the pure lean donkey meat and add cooking wine, stir well, marinate for 8 hours, turn the donkey meat every 28 minutes during the marinating process, and wash it after marinating Drain the surface water and cut into pieces of about 500g;

[0035] Step 4: Heat the peanut oil to 112°C and keep it at this temperature for 27 se...

Embodiment 3

[0040] Step 1. Prepare the following ingredients by weight: 98 parts of donkey meat, 6 parts of chili powder, 36 parts of peanut oil, 12 parts of table salt, 6 parts of sesame, 6 parts of cooking wine, 5 parts of fennel, 3 parts of Chinese prickly ash, 6 parts of white sugar, 2 parts of star anise 5 parts of tangerine peel, 7 parts of ginger;

[0041] Step 2. Select fresh donkey meat slaughtered by a disease-free donkey, dark red in color and without peculiar smell as raw meat, and remove the skin, congestion, fat and blood vessels from the raw material to obtain pure lean donkey meat for later use;

[0042] Step 3. Wash the ginger and cut it into slices, put it into the pure lean donkey meat and add cooking wine, stir evenly, marinate for 6 hours, turn the donkey meat every 25 minutes during the marinating process, and wash it after marinating Drain the surface water and cut into pieces of about 500g;

[0043] Step 4. Heat the peanut oil to 110°C and keep it at this temperat...

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PUM

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Abstract

The invention belongs to the technical field of food processing and discloses dried donkey meat and a making method thereof. The dried donkey meat disclosed by the invention comprises the following raw materials in parts by weight: 90-100 parts of donkey meat, 4-6 parts of chilli powder, 35-40 parts of peanut oil, 12-14 parts of salt, 5-8 parts of sesames, 6-8 parts of cooking wine, 3-5 parts of fennel, 3-5 parts of Sichuan pepper, 5-7 parts of white granulated sugar, 2-3 parts of anise, 4-6 parts of dried tangerine or orange peel and 6-8 parts of fresh ginger. The donkey meat disclosed by theinvention is subjected salting, frying, drying, poaching, sterilizing and the like, so that the overall edible taste of the donkey meat is effectively improved; the fresh ginger and cooking wine aremixed and salted for 6-8 hours, so that the smell of the donkey meat can be effectively removed; the chilli powder, sesames, fennel, anise, dried tangerine or orange peel, salt, white granulated sugarand the like are added into the cooking process to serve as auxiliary materials, so that the taste and flavor of the dried donkey meat can be effectively improved; and by virtue of ultraviolet sterilization, the dried donkey meat in vacuum package can be preserved for 9 months without spoilage.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a donkey jerky and a preparation method thereof. Background technique [0002] Meat food has always been one of people's favorite foods, and its dehydration and drying is the earliest method of processing and storing meat, especially dried meat, jerky, and dried meat prepared by traditional Chinese techniques, which have simple processing methods and are easy to store. It is a kind of meat product suitable for long-distance transportation and long-term storage due to its advantages of convenient transportation and eating. [0003] Donkey meat is known as "dragon meat in the sky, donkey meat underground". Traditional Chinese medicine believes that donkey meat is sweet in taste, cool in nature, non-toxic, and has the effects of invigorating qi, nourishing blood and calming the nerves. The famous donkey-hide gelatin product is boiled from donkey skin, which has...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/10A23L13/40A23B4/015
CPCA23L13/72A23B4/015A23L13/10A23L13/428A23V2002/00A23V2300/10
Inventor 袁法军
Owner 兴仁县欣源生态种养殖有限公司
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