Donkey meat soup and cooking method thereof
By combining a phased stewing process with a specific spice packet, the problems of monotonous flavor, incomplete removal of fishy smell, and insufficient nutrient release in donkey meat soup have been solved. This has resulted in improved flavor, enhanced meat quality, and nourishing effects of donkey meat soup, meeting the needs of modern consumers for healthy food.
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
Traditional donkey meat soup has a monotonous flavor, the fishy smell is not thoroughly removed, the nutrients are not fully released, the meat is easily tough, and its functional properties are weak. It has not undergone systematic food and medicine homology combination, and its nourishing effects are unclear.
The soup employs a multi-stage stewing process and a combination of specific spice packets, including a deodorizing spice packet (Sichuan peppercorns, angelica root, dried hawthorn, and dried tangerine peel) and a nourishing spice packet (angelica root, astragalus root, red dates, goji berries, and dried ginger). This scientific combination creates a broth stage, a stewing stage, and a nourishing stage, ensuring the donkey meat soup offers multiple benefits in terms of flavor, meat quality, and nutrition.
Donkey meat soup has a rich flavor, no fishy or gamey smell, and the meat is tender and flavorful. It has clear nourishing effects such as replenishing qi and blood, warming the middle and strengthening the spleen, meeting the needs of modern consumers for healthy food.
Smart Images
Figure CN122004437A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a donkey meat soup and its cooking method. Background Technology
[0002] Donkey meat is a high-quality meat that is high in protein, low in fat, and rich in amino acids and minerals. It is popularly known as "dragon meat in the sky, donkey meat on the ground".
[0003] Traditional donkey meat soup is usually made using a simple stewing method, which mainly involves stewing donkey meat with water and common spices for a long time.
[0004] However, this method has the following technical drawbacks:
[0005] The flavor is monotonous and the fishy smell is not completely removed: Traditional methods are insufficient in removing the unique fishy smell of donkey meat, and the flavor is not well-defined, relying mainly on basic seasonings such as salt.
[0006] Insufficient nutrient release and tough meat: Stewing at a single temperature for a long time may cause some nutrients to be lost or destroyed, and the meat may become dry and tough, resulting in a poor taste.
[0007] Weak functionality: Traditional donkey meat soup is mainly intended to fill the stomach and provide basic nutrition, without systematic combination of food and medicine, and its nourishing and health-preserving effects are unclear and not prominent.
[0008] Therefore, the market needs a donkey meat soup and its preparation method that can effectively remove the fishy smell, enhance the flavor, retain nutrients, improve the taste, and have clear synergistic nourishing effects. Summary of the Invention
[0009] To solve the above-mentioned technical problems, the present invention provides a donkey meat soup and its cooking method. The donkey meat soup has a mellow flavor, no fishy or muttony smell, and tender and juicy meat. Through the scientific combination of a variety of medicinal and edible ingredients, it is endowed with clear nourishing effects of replenishing qi and blood, warming the middle and strengthening the spleen.
[0010] A donkey meat soup, prepared from the following ingredients in parts by weight:
[0011] 80-120 portions of donkey bone
[0012] 50-80 servings of donkey belly meat with skin;
[0013] Spices for removing fishy smell: 1-3 parts Sichuan peppercorns, 2-4 parts angelica root, 3-6 parts dried hawthorn, 2-5 parts dried tangerine peel;
[0014] Nourishing spice packet: 1-2 parts angelica, 3-5 parts astragalus, 5-10 parts goji berries, 8-12 parts pitted red dates, 1-3 parts dried ginger;
[0015] 10-20 parts cooking wine, 5-10 parts sliced ginger, 10-15 parts scallion segments, and seasonings.
[0016] Preferably, each component of the deodorizing spice packet and the nourishing spice packet is wrapped in an independent gauze bag.
[0017] A method for preparing donkey meat soup includes the following steps:
[0018] S1. Raw material pretreatment: Break the donkey bones, soak them in water together with the donkey belly meat, blanch them and wash them clean;
[0019] S2. Stewing in stages:
[0020] a) Broth stage: Put the processed donkey bones into a stew pot, add boiling water, bring to a boil over high heat, and keep boiling for 20-30 minutes.
[0021] b) Stewing stage: Add donkey meat, the deodorizing spice packet and scallion segments to the soup from step a), and simmer over low heat for 1.5-2 hours;
[0022] c) Nourishing stage: Take out the deodorizing spice packet, add the nourishing spice packet, and continue to simmer over low heat for 1-1.5 hours;
[0023] S3. Post-processing and seasoning: Remove the donkey meat, slice it, put it back into the soup, add cooking wine and seasonings, and simmer over low heat for 10-15 minutes.
[0024] Preferably, in step S1, the soaking time is 2-3 hours, with the water changed 2-3 times during the process; the blanching is done by starting with cold water, adding some of the cooking wine and old ginger slices.
[0025] Preferably, in step S2, b) the stewing stage and c) the nourishing stage, the "low heat" refers to maintaining the soup surface at a gentle simmer.
[0026] Preferably, in step S3, the seasoning is salt and white pepper powder.
[0027] The technical effects and advantages of this invention are as follows:
[0028] An innovative "odor-removing spice packet" was designed, in which the combination of angelica and dried hawthorn produced a synergistic effect. Angelica can effectively mask the animal odor, while the organic acids in dried hawthorn can not only tenderize the meat but also react with the odor-causing substances. Sichuan pepper and dried tangerine peel provide a complex aroma. This specific combination solves the technical problem of the stubborn odor of donkey meat soup and is more effective than traditional single ingredients such as ginger, scallions, and star anise.
[0029] Optimized phased stewing process: This invention features a unique three-stage temperature control process: "broth stage → combined stewing stage → nourishing stage". First, donkey bones are boiled over high heat to quickly extract bone marrow and collagen, forming a rich, white broth. Second, donkey meat and a deodorizing spice packet are added and simmered over low heat to tenderize the meat and infuse it with the aroma of the deodorizing spice packet. Finally, a nourishing spice packet is added to prevent the loss of active ingredients or the production of a bitter taste due to prolonged high-temperature stewing. This process ensures multiple benefits, including a rich broth, tender meat, and preservation of the active medicinal components.
[0030] Clear synergistic nourishing effects: This invention scientifically combines donkey meat with medicinal and edible ingredients such as angelica, astragalus, red dates, and wolfberries. Astragalus replenishes qi, and angelica nourishes blood; the combination of the two originates from the classic formula "Angelica Blood-Nourishing Decoction". Red dates and wolfberries assist angelica in nourishing blood, while dried ginger warms the middle and dispels cold, assisting astragalus in warming and tonifying the spleen and stomach. This combination complements the nourishing effects of donkey meat, producing a synergistic effect of "1+1>2", giving this donkey meat soup a clear health-preserving function of "replenishing qi and nourishing blood, warming the middle and strengthening the spleen", which goes beyond the scope of ordinary meat soup that only provides nutrition.
[0031] Excellent product quality: The donkey meat soup made through the above process has a clear, slightly white color, a rich and mellow aroma, and no unpleasant fishy smell; the donkey meat is tender and flavorful, with a rich and juicy texture. The product combines delicious taste with health benefits, meeting the needs of modern consumers for healthy food, and is easy to industrialize or standardize for catering applications. Attached Figure Description
[0032] Figure 1 This is a flowchart of a method for cooking donkey meat soup provided in an embodiment of this application. Detailed Implementation
[0033] 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.
[0034] Example 1
[0035] Please see Figure 1 This embodiment provides a donkey meat soup, prepared from the following ingredients in parts by weight:
[0036] Main ingredients: 80-120 portions of donkey bones, 50-80 portions of donkey belly meat with skin;
[0037] Spices for removing fishy smell: 1-3 parts Sichuan peppercorns, 2-4 parts angelica root, 3-6 parts dried hawthorn, 2-5 parts dried tangerine peel;
[0038] Nourishing spice packet: 1-2 parts angelica, 3-5 parts astragalus, 5-10 parts goji berries, 8-12 parts pitted red dates, 1-3 parts dried ginger;
[0039] Seasonings: Salt and white pepper powder to taste;
[0040] Additional ingredients: 10-20 parts cooking wine, 5-10 parts sliced old ginger, and 10-15 parts scallion segments.
[0041] A method for preparing donkey meat soup includes the following steps:
[0042] S1. Raw material pretreatment:
[0043] Break the donkey bones and soak them together with the donkey belly meat in clean water for 2-3 hours, changing the water 2-3 times in between, until the blood is mostly extracted. Blanch the soaked donkey bones and donkey meat: put them in a pot of cold water, add half of the cooking wine and old ginger slices, bring to a boil, skim off the foam, take them out and wash them with warm water.
[0044] S2. Stewing in stages:
[0045] a) Broth stage: Put the processed donkey bones into a stew pot, add enough boiling water, bring to a boil over high heat and keep boiling for 20-30 minutes to make the broth thick and white.
[0046] b) Stewing stage: Add the donkey meat, the deodorizing spice packet (put into a gauze bag), and scallion segments to the pot, turn to low heat, keep the soup simmering, and stew for 1.5-2 hours.
[0047] c) Nourishing stage: Take out the deodorizing spice packet, add the nourishing spice packet - put it in a gauze bag, and continue to simmer over low heat for 1-1.5 hours;
[0048] S3. Post-processing and seasoning:
[0049] Remove the donkey meat and let it cool until it is no longer too hot to handle. Cut it into thick slices or chunks and set aside. Remove all the spice packets, scallions, and ginger from the soup. Put the cut donkey meat back into the soup, add the remaining cooking wine, salt, and white pepper to taste, and simmer over low heat for another 10-15 minutes.
[0050] Specific examples:
[0051] A donkey meat soup is prepared from the following ingredients: 1000g donkey bones, 600g donkey belly meat with skin; 20g Sichuan peppercorns, 30g angelica dahurica, 50g dried hawthorn, 30g dried tangerine peel - made into a spice packet to remove fishy smell; 15g angelica sinensis, 40g astragalus membranaceus, 80g wolfberries, 100g pitted red dates, 20g dried ginger - made into a nourishing spice packet; 150g cooking wine, 80g sliced old ginger, 100g scallion segments, and appropriate amounts of salt and white pepper powder.
[0052] Its preparation method is as follows:
[0053] S1. Break the donkey bones and soak them together with the donkey meat for 2.5 hours, changing the water 3 times; put them in a pot of cold water, add 75g of cooking wine and old ginger slices, bring to a boil, skim off the foam, and then take them out and wash them clean.
[0054] S2.a) Place the donkey bones in a stew pot, add enough boiling water, bring to a boil over high heat and keep boiling for 25 minutes; b) Add the donkey meat, the spice packet for removing the fishy smell, and the scallion segments, turn to low heat and simmer for 1 hour and 45 minutes; c) Remove the spice packet for removing the fishy smell, add the spice packet for nourishing the body, and continue to simmer over low heat for 1 hour and 20 minutes.
[0055] S3. Remove the donkey meat and cut it into thick slices. Remove all the spice packets, scallions, and ginger from the soup. Put the meat slices back in, add the remaining 75g of cooking wine, salt, and white pepper powder to taste, and simmer over low heat for 12 minutes. The resulting donkey meat soup is fragrant, mellow, tender, and has no fishy smell. It has an excellent taste and flavor.
[0056] 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 donkey meat soup, characterized in that, It is prepared from the following raw materials in parts by weight: 80-120 portions of donkey bone 50-80 servings of donkey belly meat with skin; Spices for removing fishy smell: 1-3 parts Sichuan peppercorns, 2-4 parts angelica root, 3-6 parts dried hawthorn, 2-5 parts dried tangerine peel; Nourishing spice packet: 1-2 parts angelica, 3-5 parts astragalus, 5-10 parts goji berries, 8-12 parts pitted red dates, 1-3 parts dried ginger; 10-20 parts cooking wine, 5-10 parts sliced ginger, 10-15 parts scallion segments, and seasonings.
2. The donkey meat soup according to claim 1, characterized in that, Each component of the deodorizing spice packet and the nourishing spice packet is wrapped in an independent gauze bag.
3. A method for preparing donkey meat soup, characterized in that, The method for preparing the donkey meat soup according to claims 1-2 includes the following steps: S1. Raw material pretreatment: Break the donkey bones, soak them in water together with the donkey belly meat, blanch them and wash them clean; S2. Stewing in stages: a) Broth stage: Put the processed donkey bones into a stew pot, add boiling water, bring to a boil over high heat, and keep boiling for 20-30 minutes. b) Stewing stage: Add donkey meat, the deodorizing spice packet and scallion segments to the soup from step a), and simmer over low heat for 1.5-2 hours; c) Nourishing stage: Take out the deodorizing spice packet, add the nourishing spice packet, and continue to simmer over low heat for 1-1.5 hours; S3. Post-processing and seasoning: Remove the donkey meat, slice it, put it back into the soup, add cooking wine and seasonings, and simmer over low heat for 10-15 minutes.
4. The method for preparing donkey meat soup according to claim 3, characterized in that, In step S1, the soaking time is 2-3 hours, with the water changed 2-3 times during the process; the blanching is done by putting the water in cold water, adding some of the cooking wine and old ginger slices.
5. The method for preparing donkey meat soup according to claim 3, characterized in that, In step S2, b) the stewing stage and c) the nourishing stage, the "low heat" refers to maintaining a gentle simmer on the surface of the soup.
6. The method for preparing donkey meat soup according to claim 3, characterized in that, In step S3, the seasonings are salt and white pepper powder.