Processing and storing method of donkey meat
By using vacuum tumbling, a marinating solution of compound phosphates and sodium caseinate, and red yeast rice pigment, combined with low-temperature cooking and pasteurization, the problems of low yield, unstable color, and short shelf life in donkey meat processing have been solved, achieving high-quality preservation of donkey meat.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- BAODING JIXIANGYINZIYUAN ZHENYAN CULTURE CO LTD
- Filing Date
- 2026-03-26
- Publication Date
- 2026-05-12
AI Technical Summary
Donkey meat processing suffers from low yield, unstable color, and short shelf life, and traditional methods affect meat quality and safety.
The process involves vacuum tumbling combined with a pickling solution of compound phosphates and sodium caseinate, along with red yeast rice pigment and low-temperature cooking. This is combined with pasteurization and refrigeration to form a complex system that improves water retention and color stability, while also inhibiting bacterial growth through nisin.
It significantly improves the yield of donkey meat, enhances its color, and extends its shelf life. The product can be stored at low temperatures for 45-60 days, and the meat is tender, juicy, and highly safe.
Smart Images
Figure CN122004418A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of meat processing technology, specifically to a method for processing and preserving donkey meat. Background Technology
[0002] Donkey meat is highly sought after for its high protein, low fat, and delicious taste. However, there are some technical challenges in its processing. First, donkey meat has coarse muscle fibers, which easily lose water during cooking, such as braising and sterilization, resulting in low product yield and a dry texture. Second, cooked donkey meat has a dark color and is prone to browning or fading during storage, affecting the appearance of the product. Finally, traditional preservation methods, such as high-temperature sterilization and excessive addition of chemical preservatives, can negatively impact the texture and flavor of donkey meat.
[0003] In existing technologies, injection marinating or tumbling processes are usually used in conjunction with phosphates to improve the water retention of meat products, but there is little research on special compound water-retaining agents for donkey meat.
[0004] In addition, conventional color-protecting agents, such as nitrites, can improve color, but there are safety concerns.
[0005] Therefore, developing a green processing method for donkey meat that can simultaneously and effectively improve water retention, stabilize color, and extend shelf life has significant industrial value. Summary of the Invention
[0006] To address the aforementioned technical problems and overcome the shortcomings of existing donkey meat processing methods, such as low yield, unstable color, and short shelf life, this paper proposes a method for preserving donkey meat that can significantly improve water retention, enhance and lock in color, and effectively inhibit bacteria to extend shelf life.
[0007] A method for processing and preserving donkey meat includes the following steps:
[0008] (1) Pre-treatment: Cut the donkey meat into pieces, wash it, and drain it;
[0009] (2) Vacuum tumbling and marinating: The donkey meat pieces and marinating liquid are placed in a vacuum tumbling machine and intermittently tumbled at 0-4℃ and a vacuum degree of -0.08MPa to -0.095MPa; the marinating liquid contains the following components by weight percentage: 0.3%-0.8% compound phosphate, 1.5%-3% edible salt, 0.5%-2% white sugar, 0.1%-0.5% natural spice extract, 1%-3% sodium caseinate, 0.02%-0.1% red yeast rice pigment, and the balance being ice water;
[0010] (3) Low-temperature static marinating: After tumbling, the donkey meat is left to marinate at 0-4℃ for 8-16 hours;
[0011] (4) Cooking: Heat the marinated donkey meat to a core temperature of 72-78℃ and maintain it for 20-40 minutes;
[0012] (5) Rapid cooling and vacuum packaging: After cooking, rapidly cool to a core temperature below 10°C, and then vacuum package.
[0013] (6) Secondary sterilization and cooling: The vacuum-packed products are pasteurized at a temperature of 85-90℃ for 20-30 minutes, and then cooled.
[0014] (7) Cold storage: Store the product at 0-4℃.
[0015] Preferably, in step (2), the weight ratio of donkey meat chunks to marinade is 100:5-15.
[0016] Preferably, in step (2), the composite phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate in a weight ratio of 2:2:1.
[0017] Preferably, in step (2), the total duration of intermittent tumbling is 2-4 hours, and the tumbling program is 20 minutes of tumbling followed by 10 minutes of resting.
[0018] Preferably, the cooking in step (4) is carried out in water or steam at 85-95°C.
[0019] Preferably, in step (4), 0.01%-0.03% of nisin by weight of the cooked liquid is added.
[0020] Preferably, after pasteurization and cooling in step (6), the process further includes a low-temperature ripening step of 7-14 days at 0-4°C.
[0021] The technical effects and advantages of this invention are as follows:
[0022] Sodium caseinate and red yeast rice pigment are synergistically applied in the curing process of donkey meat. Sodium caseinate, as an excellent milk protein, can not only directly improve the water retention effect through its emulsifying and water-holding properties, but also form a complex system with red yeast rice pigment, which can more firmly adsorb the pigment onto the surface of muscle protein. Red yeast rice is a natural and safe coloring agent that gives donkey meat an attractive bright red color. Its metabolites, such as monacolins, also have a certain auxiliary antibacterial effect.
[0023] The compound phosphate and sodium caseinate produce a dual water-retaining effect of "phosphate solubilizing protein-milk protein water-locking", which, combined with the physical tenderizing effect of vacuum tumbling, increases the yield of cooked donkey meat by more than 15% and makes the meat juicy and tender.
[0024] The red pigment can penetrate more effectively under vacuum conditions and combine with the sodium caseinate-myofibrillar protein system to form a bright and natural color. It also has excellent stability during subsequent sterilization and refrigeration, effectively preventing oxidative browning.
[0025] Employing a combination of "low-temperature cooking + pasteurization + refrigeration" technology, low-temperature cooking reduces heat damage to texture; pasteurization ensures food safety while preserving flavor to the maximum extent; combined with the salt, sugar, and possible nisin in the pickling liquid, it can effectively inhibit microbial growth, and the shelf life can reach 45-60 days at 0-4℃, far exceeding that of similar untreated products.
[0026] All raw materials used in this invention are commonly used and legally permitted additives in the food industry. The process steps are clear, the parameters are well-defined, and no expensive special equipment is required. It is suitable for existing meat processing production lines, facilitates large-scale production, and can significantly improve the economic benefits and market competitiveness of donkey meat processed products. Attached Figure Description
[0027] Figure 1 This is a flowchart illustrating a method for processing and preserving donkey meat according to an embodiment of this application. Detailed Implementation
[0028] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments. The embodiments of the present invention are given for illustrative and descriptive purposes only, and are not intended to be exhaustive or to limit the invention to the forms disclosed. Many modifications and variations will be apparent to those skilled in the art. The embodiments were chosen and described to better illustrate the principles and practical application of the invention, and to enable those skilled in the art to understand the invention and design various embodiments with various modifications suitable for a particular purpose.
[0029] Example 1
[0030] Please see Figure 1 This embodiment provides a method for processing and preserving donkey meat, including the following steps:
[0031] Pre-treatment: Cut fresh or thawed donkey meat into uniform pieces, wash and drain.
[0032] Vacuum tumbling and marinating:
[0033] a. Preparation of the pickling solution: Based on the total weight of the pickling solution, it includes the following components: 0.3%-0.8% compound phosphate, 1.5%-3% edible salt, 0.5%-2% white sugar, 0.1%-0.5% natural spice extract, 1%-3% sodium caseinate, 0.02%-0.1% red yeast rice pigment, and the balance being ice water;
[0034] The compound phosphate is composed of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate in a weight ratio of 2:2:1.
[0035] b. Place the donkey meat chunks and marinade in a vacuum tumbler at a weight ratio of 100:(5-15) and tumble intermittently for 2-4 hours at 0-4℃ and a vacuum degree of -0.08MPa to -0.095MPa.
[0036] Kneading procedure: Knead for 20 minutes, then let rest for 10 minutes.
[0037] Low-temperature static marinating: After tumbling, the donkey meat is left to marinate in an environment of 0-4℃ for 8-16 hours;
[0038] Cooking: Place the marinated donkey meat in water or steam at 85-95℃ and slowly heat it until the core temperature reaches 72-78℃, and maintain this temperature for 20-40 minutes;
[0039] The cooking liquid contains 0.01%-0.03% nisin by weight.
[0040] Rapid cooling and vacuum packaging: The cooked donkey meat is immediately placed in an ice-water mixture to rapidly cool until the core temperature is below 10°C, then removed, drained, and vacuum packaged.
[0041] Secondary sterilization and cooling: Pasteurize the vacuum-packed products at 85-90℃ for 20-30 minutes; after sterilization, quickly cool to room temperature and wipe the surface of the packaging bag dry.
[0042] After pasteurization, the product is subjected to low-temperature post-maturation at 0-4℃ for 7-14 days to balance the flavor.
[0043] Refrigerated storage: Store the product in a cold storage at 0-4℃.
[0044] Specific Example 1
[0045] Take 10 kg of fresh donkey hind leg meat, cut it into pieces of about 100g each, wash and drain.
[0046] Preparation of pickling solution: Take 50g of compound phosphate, 200g of edible salt, 80g of white sugar, 10g of Sichuan pepper extract, 150g of sodium caseinate, and 5g of red yeast rice pigment, add ice water to a total weight of 5kg, and stir well.
[0047] The complex phosphate is composed of sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate in a ratio of 2:2:1.
[0048] Place the donkey meat chunks and marinade in a vacuum tumbler at a ratio of 100:10 and tumble intermittently for 3 hours at 2℃ and -0.09MPa vacuum, with tumbling for 20 minutes and resting for 10 minutes between each tumble.
[0049] After removing them, place them in a 2℃ cold storage and let them marinate for 12 hours.
[0050] Place the meat pieces into a 92°C braising liquid containing 0.02% nisin, maintain the liquid temperature at around 90°C, and cook until the center temperature of the meat reaches 75°C, then keep it at that temperature for 30 minutes.
[0051] Immediately after removing them from the water, immerse them in ice water to cool to a core temperature of 8°C, then drain.
[0052] Vacuum packaging is performed using PA / CPP vacuum packaging bags.
[0053] Place the packaged product in 88℃ hot water for 25 minutes to sterilize, then remove it and quickly cool it to room temperature before wiping it dry.
[0054] The product is stored in a 2℃ cold storage.
[0055] Comparative Example 1
[0056] Compared to Example 1, no sodium caseinate and red yeast rice dye are added to the marinade, but all other steps are exactly the same.
[0057] Comparative Example 2
[0058] Compared to Example 1, the same amount of distilled water is used instead of red yeast rice pigment, but all other steps are exactly the same.
[0059] Effect test:
[0060] The finished donkey meat products obtained from Example 1, Comparative Example 1, and Comparative Example 2 were tested:
[0061] Yield: Measured as the percentage of cooked weight to the weight of pre-treated raw meat.
[0062] Example 1 is 88.5%, Comparative Example 1 is 76.2%, and Comparative Example 2 is 87.1%.
[0063] Color: The L-brightness and a-redness values of the meat cut surface were measured using a colorimeter.
[0064] Example 1: L=52.3, a=12.5;
[0065] Comparative Example 1: L=48.1, a=5.2;
[0066] Comparative Example 2: L=53.0, a=5.8).
[0067] Example 1 has a significantly higher redness value.
[0068] Texture: The product in Example 1 has a noticeably tender texture and is rich in juice.
[0069] Total bacterial count: Tested on day 30 of storage at 4℃. The total bacterial count of product Example 1 was <100 CFU / g, while the total bacterial counts of products Comparative Example 1 and Comparative Example 2 were both >10^4 CFU / g.
[0070] Sensory evaluation: The samples were scored by 10 professional tasters on a 10-point scale. Example 1 was significantly better than the two comparison samples in terms of color, tenderness, juiciness, and overall acceptability.
[0071] The above experimental data fully demonstrate the excellent overall effect of the technical solution of the present invention in improving yield, color, and extending shelf life.
[0072] Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments obtained by those skilled in the art and related fields based on the embodiments of the present invention without inventive effort should fall within the scope of protection of the present invention. Structures, devices, and operating methods not specifically described and explained in the present invention, unless otherwise specified or limited, shall be implemented according to conventional means in the art.
Claims
1. A method for processing and preserving donkey meat, characterized in that, Includes the following steps: (1) Pre-treatment: Cut the donkey meat into pieces, wash it, and drain it; (2) Vacuum tumbling and marinating: The donkey meat pieces and marinating liquid are placed in a vacuum tumbling machine and intermittently tumbled at 0-4℃ and a vacuum degree of -0.08MPa to -0.095MPa; the marinating liquid contains the following components by weight percentage: 0.3%-0.8% compound phosphate, 1.5%-3% edible salt, 0.5%-2% white sugar, 0.1%-0.5% natural spice extract, 1%-3% sodium caseinate, 0.02%-0.1% red yeast rice pigment, and the balance being ice water; (3) Low-temperature static marinating: After tumbling, the donkey meat is left to marinate at 0-4℃ for 8-16 hours; (4) Cooking: Heat the marinated donkey meat to a core temperature of 72-78℃ and maintain it for 20-40 minutes; (5) Rapid cooling and vacuum packaging: After cooking, rapidly cool to a core temperature below 10°C, and then vacuum package. (6) Secondary sterilization and cooling: The vacuum-packed products are pasteurized at a temperature of 85-90℃ for 20-30 minutes, and then cooled. (7) Cold storage: Store the product at 0-4℃.
2. The method for processing and preserving donkey meat according to claim 1, characterized in that, In step (2), the weight ratio of donkey meat chunks to marinade is 100:5-15.
3. The method for processing and preserving donkey meat according to claim 1, characterized in that, In step (2), the composite phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate in a weight ratio of 2:2:
1.
4. The method for processing and preserving donkey meat according to claim 1, characterized in that, In step (2), the total duration of intermittent tumbling is 2-4 hours, and the tumbling program is 20 minutes of tumbling followed by 10 minutes of resting.
5. A method for processing and preserving donkey meat according to claim 1, characterized in that, The cooking process in step (4) is carried out in water or steam at 85-95°C.
6. A method for processing and preserving donkey meat according to claim 5, characterized in that, In step (4), 0.01%-0.03% of nisin by weight of the cooked liquid is added.
7. A method for processing and preserving donkey meat according to claim 1, characterized in that, After pasteurization and cooling in step (6), the process also includes a low-temperature ripening step of 7-14 days at 0-4℃.