CN107788402A - A kind of formula of sauce donkey meat and preparation method thereof - Google Patents
A kind of formula of sauce donkey meat and preparation method thereof Download PDFInfo
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- CN107788402A CN107788402A CN201711308715.3A CN201711308715A CN107788402A CN 107788402 A CN107788402 A CN 107788402A CN 201711308715 A CN201711308715 A CN 201711308715A CN 107788402 A CN107788402 A CN 107788402A
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- 241000283074 Equus asinus Species 0.000 title claims abstract description 32
- 235000013372 meat Nutrition 0.000 title claims abstract description 30
- 235000015067 sauces Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 20
- 235000008397 ginger Nutrition 0.000 claims abstract description 20
- 240000009023 Myrrhis odorata Species 0.000 claims abstract description 17
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 17
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 14
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 14
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 14
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 14
- 239000009636 Huang Qi Substances 0.000 claims abstract description 14
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 14
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 13
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 13
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 13
- 125000003118 aryl group Chemical group 0.000 claims abstract description 13
- 235000019991 rice wine Nutrition 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 244000062250 Kaempferia rotunda Species 0.000 claims abstract description 12
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 10
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 10
- 244000203593 Piper nigrum Species 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 10
- 235000013614 black pepper Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 239000001702 nutmeg Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 241000234282 Allium Species 0.000 claims description 13
- 241001127714 Amomum Species 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 229910052736 halogen Inorganic materials 0.000 claims description 6
- 150000002367 halogens Chemical class 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000002372 labelling Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 210000001367 artery Anatomy 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 208000029078 coronary artery disease Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000002943 Elettaria cardamomum Species 0.000 abstract 1
- 208000034189 Sclerosis Diseases 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 11
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 239000006035 Tryptophane Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229960004799 tryptophan Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
A kind of formula of sauce donkey meat and preparation method thereof, 3 parts of flour, 2 parts of monosodium glutamate, 0.5 part of black pepper, 15 parts of salt, 0.3 part of anise, 0.2 part of fennel seeds, 0.8 part of mashed garlic, 0.7 part of ginger powder, 2 parts of dried orange peel, 0.5 part of cloves, cool 0.8 part of ginger, 0.3 part of nutmeg, 0.2 part of the root of Dahurain angelica, 0.6 part of the Radix Astragali, 0.2 part of dried orange peel, 0.5 part of cardamom, 0.2 part of kaempferia galamga, finish and foretell 0.3 part, it is anistree 0.2 part, 0.1 part of radix glycyrrhizae, 0.1 part of tsaoko, 0.2 part of cumin, husky 0.3 part of benevolence, 0.2 part of spiceleaf, 0.2 part of grass button, 0.1 part of cassia bark, 0.1 part of onion powder, 0.3 part of semen myristicae, 0.3 part of Radix Angelicae Sinensis, fragrant 0.2 part of seed, 10 parts of water, 3 parts of starch, 10 parts of yellow rice wine, 10 parts of aromatic vinegar.Processing technology is simple, and is rich in high protein, has low fat, low cholesterol.Especially there is good health-care effect to artery sclerosis, patients with coronary heart disease.
Description
Technical field
The present invention relates to a kind of formula of sauce donkey meat and preparation method thereof, belong to food processing technology field.
Background technology
With the development of the social economy, healthy quality requirement more and more higher of the people for itself, propylhomoserin needed by human
Demand more and more higher, from the point of view of nutrition and bromatology, donkey meat is than beef, pork is in good taste, nutrition is high.Donkey meat 8
Content all very abundants of kind propylhomoserin needed by human and 10 kinds of nonessential amino acid.And the content of tryptophane is in donkey meat
300~314mg/100g, much larger than pork (270mg/100g) and beef (219mg/100g), only for this donkey meat product
Matter is better than pork and beef.But the rarely seen donkey meat product cooked with taste of traditional Chinese medicine auxiliary material on the market.
The content of the invention
In view of the above-mentioned problems of the prior art, to make up the blank above market, the present invention provides a kind of sauce donkey meat
Formula and preparation method thereof, processing technology is simple, and is rich in high protein, has low fat, low cholesterol.Especially to artery
Hardening, patients with coronary heart disease have good health-care effect.
To achieve these goals, the technical solution adopted by the present invention is：A kind of formula of sauce donkey meat, the original of the formula
Material and parts by weight are as follows：Flour 3-8 parts, monosodium glutamate 2-3 parts, black pepper 0.5-0.9 parts, salt 15-20 parts, anise 0.3-
0.7 part, it is fennel seeds 0.2-0.8 parts, mashed garlic 0.8-1.2 parts, ginger powder 0.7-1.5 parts, dried orange peel 2-4 parts, cloves 0.5-0.7 parts, cool
Ginger 0.8-1.0 parts, nutmeg 0.3-0.7 parts, root of Dahurain angelica 0.2-0.8 parts, Radix Astragali 0.6-0.9 parts, dried orange peel 0.2-0.4 parts, cardamom 0.5-
0.7 part, kaempferia galamga 0.2-0.4 parts, finish and foretell 0.3-0.4 parts, anistree 0.2-0.4 parts, radix glycyrrhizae 0.1-0.4 parts, tsaoko 0.1-0.4 parts, diligent
Right 0.2-0.7 parts, Sha Ren 0.3-0.6 parts, spiceleaf 0.2-0.4 parts, grass button 0.2-0.4 parts, cassia bark 0.1-0.3 parts, onion powder
0.1-0.6 parts, semen myristicae 0.3-0.5 parts, Radix Angelicae Sinensis 0.3-0.7 parts, fragrant seed 0.2-0.3 parts, water 10-15 parts, starch 3-10 parts, yellow rice wine
10-15 parts, aromatic vinegar 10-15 parts.
Further, the raw material of the formula and parts by weight are as follows：3 parts of flour, 2 parts of monosodium glutamate, 0.5 part of black pepper, salt
15 parts, 0.3 part of anise, 0.2 part of fennel seeds, 0.8 part of mashed garlic, 0.7 part of ginger powder, 2 parts of dried orange peel, 0.5 part of cloves, 0.8 part of cool ginger,
0.3 part of nutmeg, 0.2 part of the root of Dahurain angelica, 0.6 part of the Radix Astragali, 0.2 part of dried orange peel, 0.5 part of cardamom, 0.2 part of kaempferia galamga, complete 0.3 part of fore-telling, anise 0.2
Part, 0.1 part of radix glycyrrhizae, 0.1 part of tsaoko, 0.2 part of cumin, 0.3 part of Sha Ren, 0.2 part of spiceleaf, 0.2 part of grass button, 0.1 part of cassia bark, onion
0.1 part of powder, 0.3 part of semen myristicae, 0.3 part of Radix Angelicae Sinensis, 0.2 part of fragrant seed, 10 parts of water, 3 parts of starch, 10 parts of yellow rice wine, 10 parts of aromatic vinegar.
Further, the raw material of the formula and parts by weight are as follows：8 parts of flour, 3 parts of monosodium glutamate, 0.9 part of black pepper, salt
20 parts, 0.7 part of anise, 0.8 part of fennel seeds, 1.2 parts of mashed garlic, 1.5 parts of ginger powder, 4 parts of dried orange peel, 0.7 part of cloves, 1.0 parts of cool ginger,
0.7 part of nutmeg, 0.8 part of the root of Dahurain angelica, 0.9 part of the Radix Astragali, 0.4 part of dried orange peel, 0.7 part of cardamom, 0.4 part of kaempferia galamga, complete 0.4 part of fore-telling, anise 0.4
Part, 0.4 part of radix glycyrrhizae, 0.4 part of tsaoko, 0.7 part of cumin, 0.6 part of Sha Ren, 0.4 part of spiceleaf, 0.4 part of grass button, 0.3 part of cassia bark, onion
0.6 part of powder, 0.5 part of semen myristicae, 0.7 part of Radix Angelicae Sinensis, 0.3 part of fragrant seed, 15 parts of water, 10 parts of starch, 15 parts of yellow rice wine, 15 parts of aromatic vinegar.
A kind of preparation method of above-mentioned sauce donkey meat, it is comprised the concrete steps that：
(1) donkey meat is put into clear water after cleaning, and yellow rice wine is added in clear water, aromatic vinegar, is soaked 5 hours；
(2) donkey meat is gone from clear water and put in spices to be pickled, the spices root of Dahurain angelica, the Radix Astragali, dried orange peel, cardamom, mountain
How, finish fore-tellings, anise, radix glycyrrhizae, tsaoko, cumin, Sha Ren, spiceleaf, grass button, cassia bark, onion powder, semen myristicae, Radix Angelicae Sinensis, fragrant seed, water；
(3) it is pickled to be directly placed into stew in soy sauce 30-50 minutes in pot together with juice afterwards；
(4) halogen donkey meat is put into insulating box after halogen is good, constant temperature 6-8 hours, Thermostat Temperature Control is at 25-30 DEG C；
(5) donkey meat of constant temperature is taken out, natural cold cut, is put into after being finally vacuum-packed in high-temperature sterilization tank and carries out sterilizing two
After ten minutes, labelling, vanning.
Compared with prior art, using the formula of the present invention, the sauce donkey meat of production is in good taste, in addition using the system of the present invention
Preparation Method, the nutritional ingredient of sauce donkey meat in itself can be effectively kept not to be lost in, so as to ensure that human body can take in required color ammonia
The nutritional ingredients such as base acid.
Embodiment
The invention will be further described below.
A kind of formula of sauce donkey meat, the raw material and parts by weight of the formula are as follows：It is flour 3-8 parts, monosodium glutamate 2-3 parts, black
Pepper 0.5-0.9 parts, salt 15-20 parts, anise 0.3-0.7 parts, fennel seeds 0.2-0.8 parts, mashed garlic 0.8-1.2 parts, ginger powder
0.7-1.5 parts, dried orange peel 2-4 parts, cloves 0.5-0.7 parts, cool ginger 0.8-1.0 parts, nutmeg 0.3-0.7 parts, root of Dahurain angelica 0.2-0.8 parts,
Radix Astragali 0.6-0.9 parts, dried orange peel 0.2-0.4 parts, cardamom 0.5-0.7 parts, kaempferia galamga 0.2-0.4 parts, complete fore-telling 0.3-0.4 parts, anistree 0.2-
0.4 part, radix glycyrrhizae 0.1-0.4 parts, tsaoko 0.1-0.4 parts, cumin 0.2-0.7 parts, Sha Ren 0.3-0.6 parts, spiceleaf 0.2-0.4 parts,
Grass button 0.2-0.4 parts, cassia bark 0.1-0.3 parts, onion powder 0.1-0.6 parts, semen myristicae 0.3-0.5 parts, Radix Angelicae Sinensis 0.3-0.7 parts, fragrant seed
0.2-0.3 parts, water 10-15 parts, starch 3-10 parts, yellow rice wine 10-15 parts, aromatic vinegar 10-15 parts.
Further, the raw material of the formula and parts by weight are as follows：3 parts of flour, 2 parts of monosodium glutamate, 0.5 part of black pepper, salt
15 parts, 0.3 part of anise, 0.2 part of fennel seeds, 0.8 part of mashed garlic, 0.7 part of ginger powder, 2 parts of dried orange peel, 0.5 part of cloves, 0.8 part of cool ginger,
0.3 part of nutmeg, 0.2 part of the root of Dahurain angelica, 0.6 part of the Radix Astragali, 0.2 part of dried orange peel, 0.5 part of cardamom, 0.2 part of kaempferia galamga, complete 0.3 part of fore-telling, anise 0.2
Part, 0.1 part of radix glycyrrhizae, 0.1 part of tsaoko, 0.2 part of cumin, 0.3 part of Sha Ren, 0.2 part of spiceleaf, 0.2 part of grass button, 0.1 part of cassia bark, onion
0.1 part of powder, 0.3 part of semen myristicae, 0.3 part of Radix Angelicae Sinensis, 0.2 part of fragrant seed, 10 parts of water, 3 parts of starch, 10 parts of yellow rice wine, 10 parts of aromatic vinegar.
Further, the raw material of the formula and parts by weight are as follows：8 parts of flour, 3 parts of monosodium glutamate, 0.9 part of black pepper, salt
20 parts, 0.7 part of anise, 0.8 part of fennel seeds, 1.2 parts of mashed garlic, 1.5 parts of ginger powder, 4 parts of dried orange peel, 0.7 part of cloves, 1.0 parts of cool ginger,
0.7 part of nutmeg, 0.8 part of the root of Dahurain angelica, 0.9 part of the Radix Astragali, 0.4 part of dried orange peel, 0.7 part of cardamom, 0.4 part of kaempferia galamga, complete 0.4 part of fore-telling, anise 0.4
Part, 0.4 part of radix glycyrrhizae, 0.4 part of tsaoko, 0.7 part of cumin, 0.6 part of Sha Ren, 0.4 part of spiceleaf, 0.4 part of grass button, 0.3 part of cassia bark, onion
0.6 part of powder, 0.5 part of semen myristicae, 0.7 part of Radix Angelicae Sinensis, 0.3 part of fragrant seed, 15 parts of water, 10 parts of starch, 15 parts of yellow rice wine, 15 parts of aromatic vinegar.
A kind of preparation method of above-mentioned sauce donkey meat, it is comprised the concrete steps that：
(1) donkey meat is put into clear water after cleaning, and yellow rice wine is added in clear water, aromatic vinegar, is soaked 5 hours；
(2) donkey meat is gone from clear water and put in spices to be pickled, the spices root of Dahurain angelica, the Radix Astragali, dried orange peel, cardamom, mountain
How, finish fore-tellings, anise, radix glycyrrhizae, tsaoko, cumin, Sha Ren, spiceleaf, grass button, cassia bark, onion powder, semen myristicae, Radix Angelicae Sinensis 0.3-0.7 parts, perfume (or spice)
Seed, water；
(3) it is pickled to be directly placed into stew in soy sauce 30-50 minutes in pot together with juice afterwards；
(4) halogen donkey meat is put into insulating box after halogen is good, constant temperature 6-8 hours, Thermostat Temperature Control is at 25-30 DEG C；
(5) donkey meat of constant temperature is taken out, natural cold cut, is put into after being finally vacuum-packed in high-temperature sterilization tank and carries out sterilizing two
After ten minutes, labelling, vanning.
Claims (4)
1. a kind of formula of sauce donkey meat, it is characterised in that the raw material and parts by weight of the formula are as follows：Flour 3-8 parts, monosodium glutamate
2-3 parts, black pepper 0.5-0.9 parts, salt 15-20 parts, anise 0.3-0.7 parts, fennel seeds 0.2-0.8 parts, mashed garlic 0.8-1.2
Part, ginger powder 0.7-1.5 parts, dried orange peel 2-4 parts, cloves 0.5-0.7 parts, cool ginger 0.8-1.0 parts, nutmeg 0.3-0.7 parts, root of Dahurain angelica 0.2-
0.8 part, Radix Astragali 0.6-0.9 parts, dried orange peel 0.2-0.4 parts, cardamom 0.5-0.7 parts, kaempferia galamga 0.2-0.4 parts, finish and foretell 0.3-0.4 parts, eight
Angle 0.2-0.4 parts, radix glycyrrhizae 0.1-0.4 parts, tsaoko 0.1-0.4 parts, cumin 0.2-0.7 parts, Sha Ren 0.3-0.6 parts, spiceleaf 0.2-
0.4 part, grass button 0.2-0.4 parts, cassia bark 0.1-0.3 parts, onion powder 0.1-0.6 parts, semen myristicae 0.3-0.5 parts, Radix Angelicae Sinensis 0.3-0.7
Part, fragrant seed 0.2-0.3 parts, water 10-15 parts, starch 3-10 parts, yellow rice wine 10-15 parts, aromatic vinegar 10-15 parts.
2. the formula of a kind of sauce donkey meat according to claim 1, it is characterised in that the raw material and parts by weight of the formula
It is as follows：3 parts of flour, 2 parts of monosodium glutamate, 0.5 part of black pepper, 15 parts of salt, 0.3 part of anise, 0.2 part of fennel seeds, 0.8 part of mashed garlic,
0.7 part of ginger powder, 2 parts of dried orange peel, 0.5 part of cloves, 0.8 part of cool ginger, 0.3 part of nutmeg, 0.2 part of the root of Dahurain angelica, 0.6 part of the Radix Astragali, dried orange peel 0.2
Part, 0.5 part of cardamom, 0.2 part of kaempferia galamga, finish 0.3 part of fore-telling, anistree 0.2 part, 0.1 part of radix glycyrrhizae, 0.1 part of tsaoko, 0.2 part of cumin, Sha Ren
0.3 part, 0.2 part of spiceleaf, grass button 0.2 part, 0.1 part of cassia bark, 0.1 part of onion powder, 0.3 part of semen myristicae, 0.3 part of Radix Angelicae Sinensis, fragrant seed 0.2
Part, 10 parts of water, 3 parts of starch, 10 parts of yellow rice wine, 10 parts of aromatic vinegar.
3. the formula of a kind of sauce donkey meat according to claim 1, it is characterised in that the raw material and parts by weight of the formula
It is as follows：8 parts of flour, 3 parts of monosodium glutamate, 0.9 part of black pepper, 20 parts of salt, 0.7 part of anise, 0.8 part of fennel seeds, 1.2 parts of mashed garlic,
1.5 parts of ginger powder, 4 parts of dried orange peel, 0.7 part of cloves, 1.0 parts of cool ginger, 0.7 part of nutmeg, 0.8 part of the root of Dahurain angelica, 0.9 part of the Radix Astragali, dried orange peel 0.4
Part, 0.7 part of cardamom, 0.4 part of kaempferia galamga, finish 0.4 part of fore-telling, anistree 0.4 part, 0.4 part of radix glycyrrhizae, 0.4 part of tsaoko, 0.7 part of cumin, Sha Ren
0.6 part, 0.4 part of spiceleaf, grass button 0.4 part, 0.3 part of cassia bark, 0.6 part of onion powder, 0.5 part of semen myristicae, 0.7 part of Radix Angelicae Sinensis, fragrant seed 0.3
Part, 15 parts of water, 10 parts of starch, 15 parts of yellow rice wine, 15 parts of aromatic vinegar.
4. a kind of preparation method of above-mentioned sauce donkey meat, it is characterised in that it is comprised the concrete steps that：
(1) donkey meat is put into clear water after cleaning, and yellow rice wine is added in clear water, aromatic vinegar, is soaked 5 hours；
(2) donkey meat is gone from clear water and put in spices to be pickled, the spices root of Dahurain angelica, the Radix Astragali, dried orange peel, cardamom, kaempferia galamga, finish
Fore-telling, anise, radix glycyrrhizae, tsaoko, cumin, Sha Ren, spiceleaf, careless button, cassia bark, onion powder, semen myristicae, Radix Angelicae Sinensis, fragrant seed, water；
(3) it is pickled to be directly placed into stew in soy sauce 30-50 minutes in pot together with juice afterwards；
(4) halogen donkey meat is put into insulating box after halogen is good, constant temperature 6-8 hours, Thermostat Temperature Control is at 25-30 DEG C；
(5) donkey meat of constant temperature is taken out, natural cold cut, is put into after being finally vacuum-packed in high-temperature sterilization tank and carries out 20 points of sterilizing
Zhong Hou, labelling, vanning finished product, you can；
Spices is respectively by weight described in the step (2):0.2 part of the root of Dahurain angelica, 0.6 part of the Radix Astragali, 0.2 part of dried orange peel, cardamom 0.5
Part, 0.2 part of kaempferia galamga, finish 0.3 part of fore-telling, anistree 0.2 part, 0.1 part of radix glycyrrhizae, 0.1 part of tsaoko, 0.2 part of cumin, 0.3 part of Sha Ren, spiceleaf
0.2 part, grass button 0.2 part, 0.1 part of cassia bark, 0.1 part of onion powder, 0.3 part of semen myristicae, 0.3 part of Radix Angelicae Sinensis, 0.2 part of fragrant seed.
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| CN108850880A (en) * | 2018-06-11 | 2018-11-23 | 李鑫 | A kind of preparation method of sauce donkey meat |
| CN108850881A (en) * | 2018-06-11 | 2018-11-23 | 李鑫 | A kind of sauce donkey meat |
| CN109588684A (en) * | 2018-11-29 | 2019-04-09 | 长沙理工大学 | All-natural edible spice bag and method for inhibiting heat source combined state carboxymethyl lysine in traditional marinated meat products |
| CN112641050A (en) * | 2019-10-11 | 2021-04-13 | 董兆德 | Method for making selenium-rich sauced donkey meat |
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| CN104382061A (en) * | 2014-12-22 | 2015-03-04 | 安徽旌海农业开发有限公司 | Method for processing donkey meat |
| CN104432129A (en) * | 2014-11-24 | 2015-03-25 | 冯雪莲 | Spiced donkey meat jerky and preparation method thereof |
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| US20080118616A1 (en) * | 2006-11-17 | 2008-05-22 | Byoung-Joo Yoo | Method for processing meat |
| CN103622047A (en) * | 2013-10-24 | 2014-03-12 | 安徽工贸职业技术学院 | Preparation method for ass meat |
| CN104432129A (en) * | 2014-11-24 | 2015-03-25 | 冯雪莲 | Spiced donkey meat jerky and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850880A (en) * | 2018-06-11 | 2018-11-23 | 李鑫 | A kind of preparation method of sauce donkey meat |
| CN108850881A (en) * | 2018-06-11 | 2018-11-23 | 李鑫 | A kind of sauce donkey meat |
| CN109588684A (en) * | 2018-11-29 | 2019-04-09 | 长沙理工大学 | All-natural edible spice bag and method for inhibiting heat source combined state carboxymethyl lysine in traditional marinated meat products |
| CN109588684B (en) * | 2018-11-29 | 2021-05-07 | 长沙理工大学 | All-natural edible spice bag and method for inhibiting heat source combined state carboxymethyl lysine in traditional marinated meat products |
| CN112641050A (en) * | 2019-10-11 | 2021-04-13 | 董兆德 | Method for making selenium-rich sauced donkey meat |
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