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Donkey meat hotpot as well as preparation process and eating method thereof

A technology of donkey meat and hot pot, which is applied in the field of donkey meat hot pot and its preparation process and food, which can solve the problems of heavy fishy smell of donkey meat hot pot, and achieve the effects of good taste, retention of nutrients, and removal of fishy smell

Inactive Publication Date: 2021-07-23
曹喜堂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a donkey meat hot pot and its preparation process and eating method, which solves the technical problem of the heavy fishy smell of the donkey meat hot pot in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, a kind of donkey meat chafing dish, comprises soup pot and original taste juice; Described soup pot comprises the raw material of following weight, bone broth 3600g, chicken powder 8g, salt 8g, Roubaowang 2g, chicken juice 13g, apple cider vinegar 14g, 2g wolfberry, 9g dried matsutake, 18g fresh cordyceps flower, 4g jujube, 14g apple, 13g green radish slice, 18g garlic, 8g ginger slice, 8g shallot section, 17g shallot section and 8g donkey oil. The original juice includes 6g of water, 3g of wheat celery, 1g of coriander, 1g of shallot, 1g of onion, 1.5g of ginger, and 1g of carrot. After boiling, add 3g of Donggu, 3g of steamed fish soy sauce, 3g of light soy sauce, and 2g of fish sauce , MSG 1g, chicken essence 1g, sugar 1g and dark soy sauce 3g and stir well. The meat treasure king is a salty food flavor, which can be purchased from the market.

Embodiment 2

[0021] Embodiment 2, a kind of donkey meat chafing dish, comprise soup pot and original flavor juice and donkey meat sauce; Described soup pot comprises the raw material of following weight, bone broth 3750g, chicken powder 10g, salt 10g, Roubaowang 3g, chicken juice 15g, 15g apple cider vinegar, 3g wolfberry, 10g dried matsutake, 20g fresh cordyceps flower, 5g jujube, 15g apple, 15g sliced ​​green radish, 20g garlic, 10g sliced ​​ginger, 10g shallot section, 20g shallot section and 10g donkey oil. The original juice includes 6g of water, 3g of wheat celery, 1g of coriander, 1g of shallot, 1g of onion, 1.5g of ginger, and 1g of carrot. After boiling, add 3g of Donggu, 3g of steamed fish soy sauce, 3g of light soy sauce, and 2g of fish sauce , monosodium glutamate 1g, chicken essence 1g, sugar 1g and dark soy sauce 3g, stir evenly; the donkey meat sauce includes 10g rapeseed oil, add appropriate amount of onion, ginger and garlic, squeeze it out, then add 5g soybean oil, 5g donk...

Embodiment 3

[0022] Embodiment 3, a kind of donkey meat chafing dish, comprises soup pot, original sauce, donkey meat sauce and dry dipping material; Said soup pot includes the raw material of following weight, bone broth 3800g, chicken powder 12g, salt 10g, meat treasure king 4g, chicken 17g juice, 18g apple cider vinegar, 3g wolfberry, 13g dried matsutake, 22g fresh cordyceps flower, 5g jujube, 16g apple, 18g green radish slice, 25g garlic, 12g ginger slice, 11g shallot section, 20g shallot section and 12g donkey oil . The original juice includes 6g of water, 3g of wheat celery, 1g of coriander, 1g of shallot, 1g of onion, 1.5g of ginger, and 1g of carrot. After boiling, add 3g of Donggu, 3g of steamed fish soy sauce, 3g of light soy sauce, and 2g of fish sauce , monosodium glutamate 1g, chicken essence 1g, sugar 1g and dark soy sauce 3g, stir evenly; the donkey meat sauce includes 10g rapeseed oil, add appropriate amount of onion, ginger and garlic, squeeze it out, then add 5g soybean o...

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Abstract

The invention belongs to the technical field of hotpot, and particularly relates to a donkey meat hotpot as well as a preparation process and an eating method thereof. The seasoning juice is one or more of original taste juice, donkey meat paste or dry dipping materials; a soup pot comprises the following raw materials in parts by weight of 3600-3800 parts of bone soup, 8-12 parts of chicken powder, 8-10 parts of salt, 2-4 parts of Roubaowang (edible essence), 13-17 parts of chicken juice, 14-18 parts of apple vinegar, 2-3 parts of Chinese wolfberry fruits, 9-13 parts of dried tricholoma matsutake, 18-22 parts of fresh cordyceps flowers, 4-5 parts of jujubes, 14-16 parts of apples, 13-18 parts of green radish slices, 18-25 parts of garlic, 8-12 parts of fresh ginger slices, 8-11 parts of eleutherine plicata segments, 17-20 parts of shallot segments and 8-12 parts of donkey oil. The fishy smell of a common donkey meat hotpot is effectively removed, the meat is smoother, fresh and tender and better in tasty property, and the raw meat is put into the pot, so that the fishy smell is removed, and the nutritional ingredients of the meat are better reserved.

Description

technical field [0001] The invention belongs to the technical field of hotpot, and in particular relates to a donkey meat hotpot and its preparation process and eating method. Background technique [0002] Today's urbanites have the most experience of tasting donkey meat, but donkey meat bought in the market, homemade sauced donkey meat or donkey meat products such as vacuum packaging. Not many people have really tasted the delicacy made from fresh donkey meat by special cooking. In fact, the selection and cooking of donkey meat are very particular. In terms of cooking, although the fresh donkey meat itself is tender and smooth, it also has a slight fishy smell. If the cooking method is improper, not only the donkey meat will be aged, but also the fishy smell will be aggravated or become sour, and the nutritional value will be lost simultaneously, so that the donkey meat chafing dish cannot be promoted. Contents of the invention [0003] The invention provides a donkey ...

Claims

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Application Information

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IPC IPC(8): A23L27/00
CPCA23L27/00
Inventor 曹喜堂
Owner 曹喜堂
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