CN106418226A - Sauced donkey meat and production process thereof - Google Patents
Sauced donkey meat and production process thereof Download PDFInfo
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- CN106418226A CN106418226A CN201610814644.3A CN201610814644A CN106418226A CN 106418226 A CN106418226 A CN 106418226A CN 201610814644 A CN201610814644 A CN 201610814644A CN 106418226 A CN106418226 A CN 106418226A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of sauced meat, in particular to sauced donkey meat and a production process thereof. The sauced donkey meat is made of the following raw materials: 100-150 parts of donkey meat, 6-10 parts of ginger, 4-6 parts of green onion, 4-6 parts of garlic, 80-100 parts of donkey bones, 5-8 parts of hawthorn fruits, 3-8 parts of black tea, 3-6 parts of barbary wolfberry fruits, 2-4 parts of licorice roots, 10-12 parts of red dates, 7-10 parts of poria cocos, 5-7 parts of Szechwan lovage rhizomes, 2-3 parts of dried tangerine peel, 4-7 parts of salt, 1-2 parts of white sugar, 2-3 parts of vinegar, 8-10 parts of soybean sauce, 2-4 parts of a starter and 0.2-0.3 parts of glucose. The sauced donkey meat has the beneficial effects that the obtained donkey meat is delicious and bright in color and tastes very good; besides, the donkey meat can also be eaten by people with deficiency cold in spleen and stomach or gastrointestinal problem and has stomach warming and conditioning effects.
Description
Technical field
The invention belongs to sauced meat technical field, more particularly, to a kind of beans Carnis Equi Asini and its processing technology.
Background technology
Compared with beef, Carnis Sus domestica, its aminoacid, unsaturated fatty acid, micronutrient levelss are above the latter to Carnis Equi Asini, and
Cholesterol, fat content are below the latter, and muscle fiber is the thinnest.As the saying goes：" Carnis Anseris domestica in the sky, the Carnis Equi Asini of ground ".Carnis Equi Asini taste
Deliciousness, is a kind of high protein, low fat, low cholesterol meat.The traditional Chinese medical science thinks, Carnis Equi Asini nature and flavor are sweet cool, has benefiting qi and nourishing blood, YIN nourishing to strengthen
Sun, tired effect of calming the nerves.Control many years ago strain.The hollow drink of liquor, treats hemorrhoid and draws worm.Testis Et penis Equi, sweet in the mouth is warm in nature, has kidney-reinforcing Yang-strengthening, strong muscle
Bone strengthening effect.Can treat sexual impotence do not lift, the disease such as soreness of the waist and knees.
Chinese tradition sauced meat is the traditional fermented meat products that China has local characteristic, because its unique color, smell and taste is subject to people deeply
Like.But current beans Carnis Equi Asini is mostly manual workshop form processing, does not form industrialized production, and is natural fermentation, because
As this this product traditional meat many with China, there are many problems, such as produce and limited by seasonal area, the process-cycle
Long, quality is unstable, and safety cannot ensure.Existing beans Carnis Equi Asini mouthfeel is more single, can not meet the need of people
Ask, in addition, the intestines and stomach deficiency and coldness or have chronic enterogastritis and occur diarrhoea during can not eat Carnis Equi Asini；Carnis Equi Asini can not be same with Flammulina velutiper (Fr.) Sing
Food, can cause the discomfort such as uncomfortable in chest, pained.These problems existing for natural fermentation and Carnis Equi Asini itself, the present invention to sauce and
Technique has been made to improve further.
Content of the invention
In order to overcome the above-mentioned deficiencies of the prior art, the invention provides a kind of beans Carnis Equi Asini and its processing technology, obtain
Carnis Equi Asini delicious flavour, bright in colour, mouthfeel is favourable, and Deficiency and coldness of spleen and stomach or the people suffering from indiestion can also eat, and has warming the stomach
Effect of conditioning.
To achieve these goals, the present invention provides a kind of beans Carnis Equi Asini it is characterised in that this beans Carnis Equi Asini is by following components
Raw material make：
Carnis Equi Asini 100-150 part, Rhizoma Zingiberis Recens 6-10 part, Herba Alii fistulosi 4-6 part, Bulbus Allii 4-6 part, Os Equi Asini 80-100 part, Fructus Crataegi 5-8 part, black tea
3-8 part, Fructus Lycii 3-6 part, Radix Glycyrrhizae 2-4 part, Fructus Jujubae 10-12 part, Poria 7-10 part, Rhizoma Chuanxiong 5-7 part, Pericarpium Citri Reticulatae 2-3 part, Sal 4-
7 parts, white sugar 1-2 part, vinegar 2-3 part, soy sauce 8-10 part, leaven 2-4 part, glucose 0.2-0.3 part.
100 parts of Carnis Equi Asini, 7 parts of Rhizoma Zingiberis Recens, 4 parts of Herba Alii fistulosi, 5 parts of Bulbus Allii, 80 parts of Os Equi Asini, 6 parts of Fructus Crataegi, 6 parts of black tea, 3 parts of Fructus Lycii, Radix Glycyrrhizae
2 parts, 10 parts of Fructus Jujubae, 7 parts of Poria, 7 parts of Rhizoma Chuanxiong, 2 parts of Pericarpium Citri Reticulatae, 5 parts of Sal, 1 part of white sugar, 3 parts of vinegar, 8 parts of soy sauce, leaven 2
Part, 0.3 part of glucose.
150 parts of Carnis Equi Asini, 10 parts of Rhizoma Zingiberis Recens, 6 parts of Herba Alii fistulosi, 6 parts of Bulbus Allii, 100 parts of Os Equi Asini, 6 parts of Fructus Crataegi, 8 parts of black tea, 3 parts of Fructus Lycii, sweet
3 parts of grass, 12 parts of Fructus Jujubae, 9 parts of Poria, 7 parts of Rhizoma Chuanxiong, 3 parts of Pericarpium Citri Reticulatae, 7 parts of Sal, 2 parts of white sugar, 3 parts of vinegar, 10 parts of soy sauce, fermentation
4 parts of agent, 0.3 part of glucose.
120 parts of Carnis Equi Asini, 6 parts of Rhizoma Zingiberis Recens, 5 parts of Herba Alii fistulosi, 5 parts of Bulbus Allii, 92 parts of Os Equi Asini, 6 parts of Fructus Crataegi, 4 parts of black tea, 5 parts of Fructus Lycii, Radix Glycyrrhizae
2 parts, 10 parts of Fructus Jujubae, 8 parts of Poria, 5 parts of Rhizoma Chuanxiong, 2 parts of Pericarpium Citri Reticulatae, 4 parts of Sal, 1 part of white sugar, 2 parts of vinegar, 8 parts of soy sauce, leaven 3
Part, 0.2 part of glucose.
Described leaven is lactic acid bacteria and saccharomycetic mixture.
Described lactic acid bacteria and described saccharomycetic mass ratio are 4: 1.
Described lactic acid bacteria is Lactobacillus brevis, Lactobacillus plantarum, streptococcus acidi lactici, lactococcus lactis, lactobacillus casei, goldbeater's skin
One of leukonid.
Described yeast is wine yeast, beer yeast, Lu Shi yeast, Hansenula anomala, Hansenula anomala become
One of kind.
A kind of processing technology of beans Carnis Equi Asini is it is characterised in that comprise the steps：
(1) process of raw meat：The fresh Carnis Equi Asini of 100-150 part is cleaned stripping and slicing, every piece is 8-12cm, in every piece of Carnis Equi Asini
On with ferrum fork wear four to six holes；
(2) cook：It is placed on the Carnis Equi Asini handled well and Os Equi Asini 80-100 part in pot, add clear water to flood meat, very hot oven boils
Offscum on noodle soup should constantly be skimmed in boiling process by system, and till skimming only, then meat is boiled medium rare pass fire by low baking temperature
Cooling, Carnis Equi Asini is pulled out stand-by；It is subsequently adding 2-3 part vinegar, continue low baking temperature and boil Os Equi Asini, 6-8 hour stops steaming and decocting, pulls donkey out
Bone, Os Equi Asini soup is stand-by；
(3) pickle the preparation of soup stock：By Rhizoma Zingiberis Recens 6-10 part, Herba Alii fistulosi 4-6 part, Bulbus Allii 4-6 part, Fructus Crataegi 5-8 part, black tea 3-8 part, Chinese holly
Fructus Lycii 3-6 part, Radix Glycyrrhizae 2-4 part, Fructus Jujubae 10-12 part, Poria 7-10 part, Rhizoma Chuanxiong 5-7 part, Pericarpium Citri Reticulatae 2-3 part is put in pot, Ran Houqu
Go out the Os Equi Asini Tonga that described step (2) obtains and enter by all soup stock composition submergences in pot, low baking temperature heating stops after boiling 1.5-2 hour
Fire, obtains pickling soup stock；
(4) curing process：Pickle what the good Carnis Equi Asini of above-mentioned baking was added to that described step (3) obtains in soup stock, add
Sal 4-7 part, white sugar 1-2 part, soy sauce 8-10 part, pickle after stirring 3-5 days, period is stirred several times to Carnis Equi Asini；
(5) ferment：Add the leaven of 2-4 part in mixture after pickling 3-5 days in described step (4), and add
The glucose of 0.2-0.3 part, ferments 48 hours at room temperature；
(6) bake：Above-mentioned Carnis Equi Asini is taken out and is toasted in an oven, to Carnis Equi Asini surface is micro- hard and eight points of ripe stoppings of Carnis Equi Asini
Baking；
(7) simmer：Carnis Equi Asini heavier for described step (6) soup stock taste is put in pot, adds the Os Equi Asini soup of step (2),
Heating and cooking stopped after 30 minutes, obtained well-done Carnis Equi Asini；
(8) cooling packing：By packing sealing after the Carnis Equi Asini cooling of step (7), you can obtain finished product.
The invention has the beneficial effects as follows：With the addition of a few herbs, wherein Fructus Lycii nourishing the liver, nourishing kidney, lung moistening；Radix Glycyrrhizae spleen reinforcing benefit
Gas, grows and coughs lung moistening, and emergency is detoxified, mediation hundred medicines, and suitable gastric ulcer person, duodenal ulcer person, neurastheniac, bronchus are roared
The person of breathing heavily, thrombophlebitis patient；Fructus Jujubae invigorating spleen and reinforcing stomach, weakness of the spleen and stomach, diarrhoea, the people of lassitude, are shared with the Rhizoma Atractylodis Macrocephalae, can invigorating middle warmer
QI invigorating, strengthening the spleen and stomach, reach increase appetite；Fructus Jujubae and Rhizoma Zingiberis Recenss, can the accidentally caused gastritis of Therapeutic diet such as flatulences, vomiting with using
Etc. symptom, in addition Fructus Jujubae is to take a tonic or nourishing food to build up one's health good merchantable brand, is commonly incorporated into Fructus Jujubae and takes nourishing food to build up one's health, moisten QI and blood in food therapy；Poria sweet in the mouth, light,
Mild-natured, energy eliminating dampness and diuresises, invigorating the spleen and regulating the stomach, mind tranquilizing and the heart calming, cure mainly dysuria, vomiting, spleen eating less, palpitation and restlessness, insomnia is strong
Forget；Rhizoma Chuanxiong is pungent, temperature, Return liver, gallbladder, pericardium channel, has blood-activating and qi-promoting, effect of wind-expelling pain-stopping, for menoxenia, amenorrhea pain
Warp, lump in the abdomen is suffered from abdominal pain, chest side of body shouting pain, tumbling and swelling, headache, rheumatic arthralgia, and the bitterness of Pericarpium Citri Reticulatae can be mutually coordinated with other tastes,
Can be used for cooking dishes and improve taste, not only ward off the sheep offensive smell of the flesh of fish, and make dish especially good to eat, Pericarpium Citri Reticulatae is also normal simply
With Chinese medicine, acrid in the mouth is bitter, warm in nature, has functions that the spleen invigorating of ventilation, drying dampness to eliminate phlegm, solves greasy lasting, stopping nausea and vomiting by lowering the adverse flow of QI.Black tea is a kind of
Fermented tea, is contained within multivitamin, and moral character is gentle, can replenishing body fluid and clearing away heat pathogen.
Through the interpolation of above-mentioned several Chinese medicines, the beans Carnis Equi Asini of the present invention is applied to any crowd, including Deficiency and coldness of spleen and stomach and have
The crowd of chronic enterogastritis, has functions that the intestines and stomach coordinating, spleen invigorating warming the stomach, skin care QI invigorating, elimination are uncomfortable in chest, more can activating health.
The black tea adding can make product have tea smell, and pleasant aroma of tasting is equipped with Poria and the Rhizoma Atractylodis Macrocephalae of warming the meridian and promoting blood circulation simultaneously, can
First to get through the passages through which vital energy circulates of human body, then by the effect of replenishing body fluid and clearing away heat pathogen, dampness in human body is discharged, effect is clearly.And
Fructus Crataegi, Pericarpium Citri Reticulatae also increase the mouthfeel of product, do not have greasy feeling when edible.The product skin obtaining is in golden yellow, meat in Flos Rosae Rugosae
Red, surface is glossy, paste flavor thick taste, delicious sweet-smelling, and the form of meat is complete, soft or hard of tasting appropriateness, and meat is tender, salty in
Carry sweet, just melt in the mouth, tasty.
In processing technology, on Carnis Equi Asini block, hole can make to pickle effect more preferably, add fermentation technology, can make after pickling
Product is more conducive to preserve and not perishable, and whole technical process is not adding preservative agent and other food additive, protects further
Demonstrate,prove the health efficacy of product, not only nutrition, and belonged to pollution-free food, there is the effect of health care.Leaven be lactic acid bacteria and
Saccharomycetic mixture, has overturned traditional fermentation technology, and fermentation period is short, steady quality, and season is not limited sweat
System.Through the process cooking, pickling, ferment, bake, the delicious of soup stock can be immersed in Carnis Equi Asini, first boil after bake, can
To increase the mouthfeel of Carnis Equi Asini, make Carnis Equi Asini internal soft, outside brown and crisp, salty and sweet, overflow drifting fragrance, pickles simultaneously, bakes, simmers
Process all using delicious Carnis Equi Asini soup, make Carnis Equi Asini chew will not dry and astringent, send out bavin, taste is very good.
Specific embodiment
With reference to embodiment, explanation is further explained to invention.
Embodiment 1：
The processing technology of the beans Carnis Equi Asini of the present embodiment, comprises the steps：
(1) process of raw meat：100 parts of fresh Carnis Equi Asini is cleaned stripping and slicing, every piece is 8-12cm, uses on every piece of Carnis Equi Asini
Four to six holes worn by ferrum fork；
(2) cook：It is placed on the Carnis Equi Asini handled well and 80 parts of Os Equi Asini in pot, add clear water to flood meat, very hot oven cooks,
Constantly the offscum on noodle soup should be skimmed in boiling process, until skim net till, then meat is boiled that medium rare to close fire cold by low baking temperature
But, Carnis Equi Asini is pulled out stand-by；It is subsequently adding 3 parts of vinegars, continue low baking temperature and boil Os Equi Asini, 6-8 hour stops steaming and decocting, pulls Os Equi Asini, donkey out
Bone soup is stand-by；
(3) pickle the preparation of soup stock：By 7 parts of Rhizoma Zingiberis Recens, 4 parts of Herba Alii fistulosi, 5 parts of Bulbus Allii, 6 parts of Fructus Crataegi, 6 parts of black tea, 3 parts of Fructus Lycii, sweet
2 parts of grass, 10 parts of Fructus Jujubae, 7 parts of Poria, 7 parts of Rhizoma Chuanxiong, 2 parts of Pericarpium Citri Reticulatae, put in pot, then take out the Os Equi Asini that described step (2) obtains
Tonga enters by all soup stock composition submergences in pot, and low baking temperature heating is ceased fire after boiling 1.5-2 hour, obtained pickling soup stock；
(4) curing process：Pickle what the good Carnis Equi Asini of above-mentioned baking was added to that described step (3) obtains in soup stock, add
5 parts of Sal, 1 part of white sugar, 8 parts of soy sauce, pickle after stirring 3-5 days, period is stirred several times to Carnis Equi Asini；
(5) ferment：Add 2 parts of leaven in mixture after pickling 3-5 days in described step (4), and add 0.3
The glucose of part, ferments 48 hours at room temperature；Wherein leaven is lactic acid bacteria and saccharomycetic mixture, and lactic acid bacteria and institute
Stating saccharomycetic mass ratio is 4: 1.Lactic acid bacteria selects streptococcus acidi lactici, and Hansenula anomala mutation selected by yeast.
(6) bake：Above-mentioned Carnis Equi Asini is taken out and is toasted in an oven, to Carnis Equi Asini surface is micro- hard and eight points of ripe stoppings of Carnis Equi Asini
Baking；
(7) simmer：Carnis Equi Asini heavier for described step (6) soup stock taste is put in pot, adds the Os Equi Asini soup of step (2),
Heating and cooking stopped after 30 minutes, obtained well-done Carnis Equi Asini；
(8) cooling packing：By packing sealing after the Carnis Equi Asini cooling of step (7), you can obtain finished product.
Embodiment 2：
The processing technology of the beans Carnis Equi Asini of the present embodiment, comprises the steps：
(1) process of raw meat：150 parts of fresh Carnis Equi Asini is cleaned stripping and slicing, every piece is 8-12cm, uses on every piece of Carnis Equi Asini
Four to six holes worn by ferrum fork；
(2) cook：It is placed on the Carnis Equi Asini handled well and 100 parts of Os Equi Asini in pot, add clear water to flood meat, very hot oven cooks,
Constantly the offscum on noodle soup should be skimmed in boiling process, until skim net till, then meat is boiled that medium rare to close fire cold by low baking temperature
But, Carnis Equi Asini is pulled out stand-by；It is subsequently adding 3 parts of vinegars, continue low baking temperature and boil Os Equi Asini, 6-8 hour stops steaming and decocting, pulls Os Equi Asini, donkey out
Bone soup is stand-by；
(3) pickle the preparation of soup stock：By 10 parts of Rhizoma Zingiberis Recens, 6 parts of Herba Alii fistulosi, 6 parts of Bulbus Allii, 6 parts of Fructus Crataegi, 8 parts of black tea, 3 parts of Fructus Lycii, sweet
3 parts of grass, 12 parts of Fructus Jujubae, 9 parts of Poria, 7 parts of Rhizoma Chuanxiong, 3 parts of Pericarpium Citri Reticulatae, put in pot, then take out the Os Equi Asini that described step (2) obtains
Tonga enters by all soup stock composition submergences in pot, and low baking temperature heating is ceased fire after boiling 1.5-2 hour, obtained pickling soup stock；
(4) curing process：Pickle what the good Carnis Equi Asini of above-mentioned baking was added to that described step (3) obtains in soup stock, add
7 parts of Sal, 2 parts of white sugar, 10 parts of soy sauce, pickle after stirring 3-5 days, period is stirred several times to Carnis Equi Asini；
(5) ferment：Add 4 parts of leaven in mixture after pickling 3-5 days in described step (4), and add 0.3
The glucose of part, ferments 48 hours at room temperature；Wherein leaven is lactic acid bacteria and saccharomycetic mixture, and lactic acid bacteria and institute
Stating saccharomycetic mass ratio is 4: 1.Lactic acid bacteria selects lactobacillus casei, and Hansenula anomala selected by yeast.
(6) bake：Above-mentioned Carnis Equi Asini is taken out and is toasted in an oven, to Carnis Equi Asini surface is micro- hard and eight points of ripe stoppings of Carnis Equi Asini
Baking；
(7) simmer：Carnis Equi Asini heavier for described step (6) soup stock taste is put in pot, adds the Os Equi Asini soup of step (2),
Heating and cooking stopped after 30 minutes, obtained well-done Carnis Equi Asini；
(8) cooling packing：By packing sealing after the Carnis Equi Asini cooling of step (7), you can obtain finished product.
Embodiment 3：
The processing technology of the beans Carnis Equi Asini of the present embodiment, comprises the steps：
(1) process of raw meat：120 parts of fresh Carnis Equi Asini is cleaned stripping and slicing, every piece is 8-12cm, uses on every piece of Carnis Equi Asini
Four to six holes worn by ferrum fork；
(2) cook：It is placed on the Carnis Equi Asini handled well and 92 parts of Os Equi Asini in pot, add clear water to flood meat, very hot oven cooks,
Constantly the offscum on noodle soup should be skimmed in boiling process, until skim net till, then meat is boiled that medium rare to close fire cold by low baking temperature
But, Carnis Equi Asini is pulled out stand-by；It is subsequently adding 2 parts of vinegars, continue low baking temperature and boil Os Equi Asini, 6-8 hour stops steaming and decocting, pulls Os Equi Asini, donkey out
Bone soup is stand-by；
(3) pickle the preparation of soup stock：By 6 parts of Rhizoma Zingiberis Recens, 5 parts of Herba Alii fistulosi, 5 parts of Bulbus Allii, 6 parts of Fructus Crataegi, 4 parts of black tea, 5 parts of Fructus Lycii, sweet
2 parts of grass, 10 parts of Fructus Jujubae, 8 parts of Poria, 5 parts of Rhizoma Chuanxiong, 2 parts of Pericarpium Citri Reticulatae, put in pot, then take out the Os Equi Asini that described step (2) obtains
Tonga enters by all soup stock composition submergences in pot, and low baking temperature heating is ceased fire after boiling 1.5-2 hour, obtained pickling soup stock；
(4) curing process：Pickle what the good Carnis Equi Asini of above-mentioned baking was added to that described step (3) obtains in soup stock, add
4 parts of Sal, 1 part of white sugar, 8 parts of soy sauce, pickle after stirring 3-5 days, period is stirred several times to Carnis Equi Asini；
(5) ferment：Add 3 parts of leaven in mixture after pickling 3-5 days in described step (4), and add 0.2
The glucose of part, ferments 48 hours at room temperature；Wherein leaven is lactic acid bacteria and saccharomycetic mixture, and lactic acid bacteria and institute
Stating saccharomycetic mass ratio is 4: 1.Lactic acid bacteria selects Lactobacillus plantarum, and Lu Shi yeast selected by yeast.
(6) bake：Above-mentioned Carnis Equi Asini is taken out and is toasted in an oven, to Carnis Equi Asini surface is micro- hard and eight points of ripe stoppings of Carnis Equi Asini
Baking；
(7) simmer：Carnis Equi Asini heavier for described step (6) soup stock taste is put in pot, adds the Os Equi Asini soup of step (2),
Heating and cooking stopped after 30 minutes, obtained well-done Carnis Equi Asini；
(8) cooling packing：By packing sealing after the Carnis Equi Asini cooling of step (7), you can obtain finished product.
Above the example of the present invention is described in detail, but described content has been only presently preferred embodiments of the present invention, no
The practical range for limiting the present invention can be considered.All impartial changes made according to the present patent application scope and improvement etc., all
Should still belong within the patent covering scope of the present invention.
Claims (9)
1. a kind of beans Carnis Equi Asini is it is characterised in that this beans Carnis Equi Asini is made up of the raw material of following components：
Carnis Equi Asini 100-150 part, Rhizoma Zingiberis Recens 6-10 part, Herba Alii fistulosi 4-6 part, Bulbus Allii 4-6 part, Os Equi Asini 80-100 part, Fructus Crataegi 5-8 part, black tea 3-8
Part, Fructus Lycii 3-6 part, Radix Glycyrrhizae 2-4 part, Fructus Jujubae 10-12 part, Poria 7-10 part, Rhizoma Chuanxiong 5-7 part, Pericarpium Citri Reticulatae 2-3 part, Sal 4-7
Part, white sugar 1-2 part, vinegar 2-3 part, soy sauce 8-10 part, leaven 2-4 part, glucose 0.2-0.3 part.
2. beans Carnis Equi Asini according to claim 1 is it is characterised in that beans Carnis Equi Asini is made up of the raw material of following components：Carnis Equi Asini
100 parts, 7 parts of Rhizoma Zingiberis Recens, 4 parts of Herba Alii fistulosi, 5 parts of Bulbus Allii, 80 parts of Os Equi Asini, 6 parts of Fructus Crataegi, 6 parts of black tea, 3 parts of Fructus Lycii, 2 parts of Radix Glycyrrhizae, Fructus Jujubae 10
Part, 7 parts of Poria, 7 parts of Rhizoma Chuanxiong, 2 parts of Pericarpium Citri Reticulatae, 5 parts of Sal, 1 part of white sugar, 3 parts of vinegar, 8 parts of soy sauce, 2 parts of leaven, glucose
0.3 part.
3. beans Carnis Equi Asini according to claim 1 is it is characterised in that beans Carnis Equi Asini is made up of the raw material of following components：Carnis Equi Asini
150 parts, 10 parts of Rhizoma Zingiberis Recens, 6 parts of Herba Alii fistulosi, 6 parts of Bulbus Allii, 100 parts of Os Equi Asini, 6 parts of Fructus Crataegi, 8 parts of black tea, 3 parts of Fructus Lycii, 3 parts of Radix Glycyrrhizae, Fructus Jujubae 12
Part, 9 parts of Poria, 7 parts of Rhizoma Chuanxiong, 3 parts of Pericarpium Citri Reticulatae, 7 parts of Sal, 2 parts of white sugar, 3 parts of vinegar, 10 parts of soy sauce, 4 parts of leaven, glucose
0.3 part.
4. beans Carnis Equi Asini according to claim 1 is it is characterised in that beans Carnis Equi Asini is made up of the raw material of following components：Carnis Equi Asini
120 parts, 6 parts of Rhizoma Zingiberis Recens, 5 parts of Herba Alii fistulosi, 5 parts of Bulbus Allii, 92 parts of Os Equi Asini, 6 parts of Fructus Crataegi, 4 parts of black tea, 5 parts of Fructus Lycii, 2 parts of Radix Glycyrrhizae, Fructus Jujubae 10
Part, 8 parts of Poria, 5 parts of Rhizoma Chuanxiong, 2 parts of Pericarpium Citri Reticulatae, 4 parts of Sal, 1 part of white sugar, 2 parts of vinegar, 8 parts of soy sauce, 3 parts of leaven, glucose
0.2 part.
5. the beans Carnis Equi Asini according to any one of claim 1-4 is it is characterised in that described leaven is lactic acid bacteria and yeast
Mixture.
6. beans Carnis Equi Asini according to claim 5 is it is characterised in that described lactic acid bacteria and described saccharomycetic mass ratio are 4:
1.
7. beans Carnis Equi Asini according to claim 6 is it is characterised in that described lactic acid bacteria is Lactobacillus brevis, Lactobacillus plantarum, breast
One of acid streptococci, lactococcus lactis, lactobacillus casei, Leuconostoc mesenteroides.
8. the beans Carnis Equi Asini according to claim 6 or 7 it is characterised in that described yeast be wine yeast, beer yeast,
One of Lu Shi yeast, Hansenula anomala, Hansenula anomala mutation.
9. a kind of processing technology of beans Carnis Equi Asini is it is characterised in that comprise the steps：
(1) process of raw meat：The fresh Carnis Equi Asini of 100-150 part is cleaned stripping and slicing, every piece is 8-12cm, uses on every piece of Carnis Equi Asini
Four to six holes worn by ferrum fork；
(2) cook：It is placed on the Carnis Equi Asini handled well and Os Equi Asini 80-100 part in pot, add clear water to flood meat, very hot oven cooks,
Constantly the offscum on noodle soup should be skimmed in boiling process, until skim net till, then meat is boiled that medium rare to close fire cold by low baking temperature
But, Carnis Equi Asini is pulled out stand-by；It is subsequently adding 2-3 part vinegar, continue low baking temperature and boil Os Equi Asini, 6-8 hour stops steaming and decocting, pulls Os Equi Asini out,
Os Equi Asini soup is stand-by；
(3) pickle the preparation of soup stock：By Rhizoma Zingiberis Recens 6-10 part, Herba Alii fistulosi 4-6 part, Bulbus Allii 4-6 part, Fructus Crataegi 5-8 part, black tea 3-8 part, Fructus Lycii
3-6 part, Radix Glycyrrhizae 2-4 part, Fructus Jujubae 10-12 part, Poria 7-10 part, Rhizoma Chuanxiong 5-7 part, Pericarpium Citri Reticulatae 2-3 part is put in pot, then takes out institute
State the Os Equi Asini Tonga that step (2) obtains and enter by all soup stock composition submergences in pot, low baking temperature heating is ceased fire after boiling 1.5-2 hour,
Obtain pickling soup stock；
(4) curing process：Pickle what the good Carnis Equi Asini of above-mentioned baking was added to that described step (3) obtains in soup stock, add Sal
4-7 part, white sugar 1-2 part, soy sauce 8-10 part, pickle after stirring 3-5 days, period is stirred several times to Carnis Equi Asini；
(5) ferment：Add the leaven of 2-4 part in mixture after pickling 3-5 days in described step (4), and add 0.2-
0.3 part of glucose, ferments 48 hours at room temperature；
(6) bake：Above-mentioned Carnis Equi Asini is taken out and is toasted in an oven, micro- hard and eight points of Carnis Equi Asini is ripe stops drying to Carnis Equi Asini surface
Roasting；
(7) simmer：Carnis Equi Asini heavier for described step (6) soup stock taste is put in pot, adds the Os Equi Asini soup of step (2), heating
Stop after cooking 30 minutes, obtain well-done Carnis Equi Asini；
(8) cooling packing：By packing sealing after the Carnis Equi Asini cooling of step (7), you can obtain finished product.
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| CN201610814644.3A CN106418226A (en) | 2016-08-31 | 2016-08-31 | Sauced donkey meat and production process thereof |
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| CN201610814644.3A CN106418226A (en) | 2016-08-31 | 2016-08-31 | Sauced donkey meat and production process thereof |
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Cited By (4)
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