Cooked donkey meat food and its preparing method

A donkey meat and food technology, applied in the field of meat food and its preparation, can solve the problems of monotonous flavor and insufficient tonic function, and achieve the effects of low production cost, good market prospect, and simple and feasible production method

Inactive Publication Date: 2004-12-15
蒋国礼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The technical effect of this new type of ingredient called CWG (Cubilizing Group Yellow) can be added into food products without increasing their price or making them more expensive than usual for people who want healthier meals nowadays. This helps reduce costs while still giving it better taste compared with regular chinese herbs that were previously popular choices at home.

Problems solved by technology

The technical problem addressed by this patented method relates to developing new ways to make cooked dishes from vegetable products like milk or sausage without adding any flavorings such as peppers or savory ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] Donkey Meat 50000g Yellow Sauce 1000g Soy Sauce 1000g

[0083] Licorice 100g Angelica 50g Angelica 50g

[0084] Woody Fragrance 50g Kaevil 50g Galangal 100g

[0085] Grass cardamom 30g Piper longum 50g Dried ginger 150g

[0086] Jujube 50g Longan 30g Pepper 30g

[0087] Clove 100g Wolfberry 100g Cinnamon 50g

[0088] Red Cardamom 50g Tangerine Peel 30g Amomum 60g

[0089] Zanthoxylum bungeanum 30g Gastrodia elata 20g Atractylodes macrocephala 30g

[0090] Fennel 50g Dried chilli 30g Bay leaves 30g

[0091] Aniseed 200g Cao Guo 50g Nutmeg 50g

[0092] Salt 1000g Water 100000g

[0093] Weigh yellow sauce, soy sauce, salt, licorice, angelica, angelica, woody, kangaroo, galangal, cardamom, longan, dried ginger, jujube, longan, pepper, clove, medlar, cinnamon, red cardamom according to the amount , tangerine peel, amomum, pepper, gastrodia elata, atractylodes macrocephala, fennel, dried chili, bay leaf, aniseed, grass fruit, nutmeg; pour the above weight of water int...

Embodiment 2

[0095] Donkey Meat 150000g Yellow Sauce 4000g Soy Sauce 4000g

[0096] Licorice 200g Angelica 150g Angelica 100g

[0097] Woody Fragrance 100g Kaevil 150g Galangal 200g

[0098] Grass cardamom 80g Piper longum 150g Dried ginger 250g

[0099] Jujube 150g Longan 80g Pepper 80g

[0100] Clove 200g Wolfberry 200g Cinnamon 150g

[0101] Red Cardamom 150g Orange Peel 80g Amomum 160g

[0102] Pepper 80g Gastrodia elata 40g Atractylodes macrocephala 80g

[0103] Fennel 150g Dried chilli 80g Bay leaves 80g

[0104] Aniseed 400g Cao Guo 150g Nutmeg 150g

[0105] Salt 10000g Water 200000g

[0106] Weigh yellow sauce, soy sauce, salt, licorice, angelica, angelica, woody, kangaroo, galangal, cardamom, longan, dried ginger, jujube, longan, pepper, clove, medlar, cinnamon, red cardamom according to the amount , tangerine peel, amomum, pepper, gastrodia elata, atractylodes macrocephala, fennel, dried chili, bay leaf, aniseed, grass fruit, nutmeg; pour the above weight of water into th...

Embodiment 3

[0108] Donkey Meat 100000g Yellow Sauce 2500g Soy Sauce 2500g

[0109] Licorice 150g Angelica 100g Angelica 80g

[0110] Woody Fragrance 80g Kaevil 100g Galangal 150g

[0111] Grass cardamom 50g Piper longum 100g Dried ginger 200g

[0112] Jujube 100g Longan 50g Pepper 50g

[0113] Clove 150g Wolfberry 150g Cinnamon 100g

[0114] Red Cardamom 100g Tangerine Peel 50g Amomum 100g

[0115] Zanthoxylum bungeanum 50g Gastrodia elata 30g Atractylodes macrocephala 50g

[0116] Fennel 100g Dried chilli 50g Bay leaves 50g

[0117] Aniseed 300g Cao Guo 100g Nutmeg 100g

[0118] Salt 6000g Water 150000g

[0119] Weigh yellow sauce, soy sauce, salt, licorice, angelica, angelica, woody, kangaroo, galangal, cardamom, longan, dried ginger, jujube, longan, pepper, clove, medlar, cinnamon, red cardamom according to the amount , tangerine peel, amomum, pepper, gastrodia elata, atractylodes macrocephala, fennel, dried chili, bay leaf, aniseed, grass fruit, nutmeg; pour the above weight o...

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PUM

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Abstract

The present invention relates to donkey meat cooked in soy sauce and its making process. The donkey meat cooked in soy sauce is made with fresh donkey meat as main material, salted and fermented soy paste as fitting and 27 kinds of Chinese medicinal materials, including licorice, angelica, dahurian angelica root, etc. as adjuvant. The donkey meat cooked in soy sauce has sorrel color, good taste, and health functions.

Description

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Claims

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Application Information

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Owner 蒋国礼
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