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A technology of donkey jerky and donkey meat, applied in food science and other directions, can solve problems such as reducing nutritional value
Inactive Publication Date: 2019-05-07
张雪亚
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Abstract
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Problems solved by technology
However, the nutritional value of donkey jerky on the market has been reduced due to repeated cooking during the production process.
Method used
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Embodiment 1
[0014] A donkey jerky, the donkey jerky is prepared from the following materials by weight percentage: 100-180 parts of donkey meat, 10-16 parts of fennel, 10-16 parts of hawthorn, 10-16 parts of tangerine peel, 5- 8 parts, 5-8 parts of licorice, 20-40 parts of star anise, 50-70 parts of table salt, 20-40 parts of white sugar, and the rest is purified water.
[0015] The preparation method of described donkey meat jerky comprises the following processing steps:
[0016] 1) Wash the fresh donkey meat, soak it in clean water for 1 to 1.5 hours, put it in warm water, and boil it for 30 to 45 minutes at 50 to 80°C;
[0017] 2) Take out the cooked donkey meat and cool it down to room temperature, then cut it into donkey meat pieces with a thickness of 2 to 3 cm;
[0018] 3) Put fennel, hawthorn, tangerine peel, angelica, licorice, star anise, salt, and sugar into water and cook for 30 to 45 minutes according to the weight percentage. 2 hours;
[0019] 4) Fry the cooked donkey me...
Embodiment 2
[0023] A donkey jerky, the donkey jerky is prepared from the following materials by weight percentage: 100-180 parts of donkey meat, 10-16 parts of fennel, 10-16 parts of hawthorn, 10-16 parts of tangerine peel, 5- 8 parts, 5-8 parts of licorice, 20-40 parts of star anise, 50-70 parts of table salt, 20-40 parts of white sugar, and the rest is purified water.
[0024] The preparation method of described donkey meat jerky comprises the following processing steps:
[0025] 1) Wash the fresh donkey meat, soak it in clean water for 1 to 1.5 hours, put it in warm water, and boil it for 30 to 45 minutes at 50 to 80°C;
[0026] 2) Take out the cooked donkey meat and cool it down to room temperature, then cut it into donkey meat pieces with a thickness of 2 to 3 cm;
[0027] 3) Put fennel, hawthorn, tangerine peel, angelica, licorice, star anise, salt, and sugar into water and cook for 30 to 45 minutes according to the weight percentage. 2 hours;
[0028] 4) Fry the cooked donkey me...
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Abstract
The invention relates to dried ass meat. The dried ass meat is characterized by being made from the following materials in parts by weight of 100-180 parts of ass meat, 10-16 parts of fennel fruits, 10-16 parts of haws, 10-16 parts of dried orange peel, 5-8 parts of radix angelicae sinensis, 5-8 parts of licorice roots, 20-40 parts of star anise, 50-70 parts of table salt, 20-40 parts of white sugar and the balance pure water. According to the dried ass meat adopting the technical scheme, the ass meat is subjected to repeated cooking and stir-frying, so that the taste of seasonings is completely merged into the dried ass meat, and the mouth feel of the dried ass meat is unique; and besides, the radix angelicae sinensis and the licorice roots are added during making of the dried ass meat, so that the situation that people suffer from excessive internal heat due to eating too much dried ass meat can be avoided, and besides, the dried ass meat also has the efficacy of promoting blood circulation.
Description
technical field [0001] The invention relates to a donkey meat product, in particular to a donkey jerky. Background technique [0002] Donkey jerky is dried meat marinated from donkey meat. Donkey jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of donkey meat. The production of donkey meat jerky must first choose high-quality raw materials, followed by the production process and production time, and the time of sunshine must also be considered when drying. Every procedure has to be closely monitored. Donkey jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of donkey meat, but also keeps it from deteriorating for a long time. But donkey jerky currently on the market has reduced its nutritional value due to repeated cooking during the production process. Contents of the invention [0003] The technical problem to be solved by the p...
Claims
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Application Information
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