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Instant cooked meat of donkey, and its prodn. method

A production method and technology of donkey meat jerky, applied in the field of dry and fresh instant food and its production, to achieve the effects of tender meat fiber, delicious taste, mellow fragrance, and low fat in lean meat

Inactive Publication Date: 2005-01-05
程海林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no records of meat products made from donkey meat, horse meat, and camel meat, which are tender in meat fiber, high in protein, rich in low-fat lean meat, and adaptable to the tastes of different groups of people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Put the selected deboned fresh donkey meat into a container and add 5-7 times cold water to the meat and soak for 12-14 hours, remove the blood and remove it into the pot and add 3 times the cold water to the meat, add Warm for 30-40 minutes, when the temperature reaches 95℃-100℃, filter out the blood foam floating on the surface of boiling water, and then add a little cold water to the pot to reduce the temperature in the pot to 85℃, turn the meat pieces, and heat again to 95℃-100℃, filter out the blood foam floating on the surface of boiling water. After repeating the method of cooling, heating, turning and filtering blood foam for at least two times, add the above-mentioned proportioning condiments: 0.2% of the grass and fruit , Cinnamon 0.2%, licorice 0.4%, cold ginger 0.2%, refined salt 0.3%, pepper 0.3%, sugar 1%, dried chili 0.2%, wolfberry 1%, orange peel 0.3%, fresh ginger 1%, fresh beer 10% , Put 3.5% shiitake mushrooms into a soup pot and boil at 100°C for 60 min...

Embodiment 2

[0018] Put the selected deboned fresh donkey meat into a container, add 6-8 times cold water to the meat and soak for 14-16 hours, remove the blood water and remove it into the pot and add 4 times cold water to the meat. Warm for 40-50 minutes, when the temperature reaches 95℃-100℃, filter out the blood foam floating on the surface of boiling water, and then add a little cold water to the pot to reduce the temperature in the pot to 90℃, turn the meat and heat up again To 95℃-100℃, filter out the blood foam floating on the surface of boiling water. After the method of cooling, heating, turning, and filtering blood foam is repeated at least twice, add the above-mentioned proportioning condiments: the grass fruit 0.3 %, cinnamon 0.25%, licorice 0.25%, cold ginger 0.3%, refined salt 0.4%, pepper 0.4%, sugar 2%, dried chili 0.3%, wolfberry 2%, orange peel 0.2%, fresh ginger 2%, fresh beer 12 % And 5% of shiitake mushrooms are put into the broth and the meat is boiled at 98°C-100°C for ...

Embodiment 3

[0020] Put the selected deboned fresh donkey meat into a container, add 7-10 times cold water to the meat and soak for 14-18 hours, remove the blood and remove it into the pot, add 5 times the cold water to the meat, add Warm for 50-60 minutes, when the temperature reaches 95℃-100℃, filter out the blood foam floating on the surface of boiling water. Then add a little cold water to the pot to make the temperature in the pot drop to 85℃-90℃, turn the meat pieces, and heat it to 95℃-100℃ again, filter out the blood foam floating on the surface of the boiling water, so as to cool down, heat up, After the method of turning and filtering the blood foam is repeated at least twice, add the above-mentioned condiments: 0.4% grass fruit, 0.5% cinnamon, 0.7% licorice, 0.3% cold ginger, 0.6% refined salt, 0.5% pepper, White sugar 2.5%, dried chili 0.3%, wolfberry 3%, orange peel 0.5%, fresh ginger 3%, fresh beer 15%, shiitake mushroom 10.5% are put into the broth and the meat is boiled at 96℃-...

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PUM

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Abstract

An instant meat food is prepared from the cooked meat of donkey, horse, or camel and 14 flavourings including cinnamon bark, liquorice, refined salt, pepper, beer, etc.

Description

Technical field [0001] The invention discloses a convenient dry and fresh instant food and a production method thereof, in particular to a dry and fresh instant food using donkey meat (horse meat, camel meat) as raw materials and a production method thereof. Background technique [0002] With the development of the food industry, various meat products such as beef jerky, pork floss and other meat products have enriched people's lives. However, meat products made from donkey meat, horse meat, and camel meat, which are made of tender meat fibers, high protein, low fat and rich lean tissue, suitable for the tastes of different people, have not yet been recorded. Summary of the invention [0003] The purpose of the present invention is to provide a dry and fresh meat food made from fresh donkey meat, horse meat, and camel meat and a production method thereof. [0004] The technical scheme of the present invention is realized as follows: the composition and ratio of the dried donkey ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/10A23L13/70
Inventor 李建中马小真包琪惠永前程海林
Owner 程海林
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