CN107981230A - A kind of production method of fast food donkey meat - Google Patents
A kind of production method of fast food donkey meat Download PDFInfo
- Publication number
- CN107981230A CN107981230A CN201711307426.1A CN201711307426A CN107981230A CN 107981230 A CN107981230 A CN 107981230A CN 201711307426 A CN201711307426 A CN 201711307426A CN 107981230 A CN107981230 A CN 107981230A
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- Prior art keywords
- meat
- donkey
- donkey meat
- water
- piece
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production method of fast food donkey meat, donkey meat is cut into large slices first, lumpiness weight is in the range of 3~5kg；Configure soup stock and water is subject to just makes meat piece all submerge in water, per kilogram donkey meat dispensing has salt 10g, Chinese prickly ash 5g, fennel 3g, cassia bark 2g, Angelica sinensis 2g, dried orange peel 4g, tsaoko 2g, cassia bark 1.5g, Yellow Fructus Gardeniae 2g, fragrant sand 1g；Brew temperatures are 100 degrees Celsius, and the time is 1.2~1.8h, while apply ultrasonic wave to promote soup stock to penetrate into meat；Well-done meat piece is taken out, meat is dismantled from bone, and tears into weight as the meat piece in the range of 0.3~0.6kg, is cooled down afterwards；High temperature sterilization is carried out after pack, sealing, that is, is warming up to 120 DEG C~123 DEG C, which continues 0.5h, and soaking time 0.5h, is cooled to room temperature afterwards, which continues 0.5h.Finally finished product is made in packaging.The donkey meat that this method is produced retains the nourishing effects of donkey meat, meat health, and instant edible.
Description
Technical field
The present invention relates to a kind of production method of donkey meat, and in particular to a kind of production method of fast food donkey meat, belongs to food
Manufacture field.
Background technology
Quality of donkey meat is fresh and tender, full of nutrition, its with protein content higher than 25%, amino acid classes are complete, in meat
The advantages that fat content is few, while the Efficacy of Traditional Chinese Medicine such as also there is tonifying lung, enrich blood, it is increasingly liked by consumer.Donkey at present
The processing method of meat is more single, especially the making of fast food donkey meat, cannot not only play the nourishing effects of donkey meat, and contains
There is more nitrite, ate multipair body and be harmful to.
The content of the invention
The object of the present invention is to provide a kind of production method of fast food donkey meat, the donkey meat that this method is produced retains donkey meat
Nourishing effects, meat health, and instant edible.
To achieve the above object, the production method for a kind of fast food donkey meat that the present invention uses, comprises the following steps：
(1) raw material selection and preliminary working：Donkey meat inedible part is removed, is cut donkey meat together with bone after cleaning
Block, lumpiness weight is in the range of 3~5kg；
(2) soup stock configures：Auxiliary material is configured according to meat piece gross weight to be boiled, per kilogram donkey meat dispensing has salt 10g, flower
Green pepper 5g, fennel 3g, cassia bark 2g, Angelica sinensis 2g, dried orange peel 4g, tsaoko 2g, cassia bark 1.5g, Yellow Fructus Gardeniae 2g, fragrant sand 1g, water is placed in by dispensing
In, water is subject to makes meat piece all submerge in water just, boils；
(3) cook：Donkey meat after step (1) processing is placed in the water boiled that concentration is step (2) and is cooked, is cooked
Temperature is 100 degrees Celsius, and the time is 1.2~1.8h, in boiling process, by adding water water quantity holding is being flooded meat piece just
Water, while apply ultrasonic wave with promote soup stock penetrate into meat in；
(4) meat postcooling is torn open：Well-done meat piece is taken out, meat is dismantled from bone, and tear into weight and be
Meat piece in the range of 0.3~0.6kg, is cooled down afterwards；
(4) pack and seal：Meat piece will have been disassembled to be fitted into aluminium foil bag, then extracted air in bag out, under vacuum environment
Sealing.
(5) high temperature sterilization：Packaged meat piece is put into the sterilizing chamber that temperature is room temperature, subsequent sterilizing chamber is warming up to 120
DEG C~123 DEG C, which continues 0.5h, and soaking time 0.5h, is cooled to room temperature afterwards, which continues
0.5h。
(6) finished product is made in the sterilized meat piece packaging of step (5).
Preferably, in step (3), the method that donkey meat meat piece is disassembled is as follows：Torn along the muscle skin texture of donkey meat.
Preferably, in step (2), brew time 1.5h.
Preferably, in step (5), sterilization temperature is 121 DEG C.
The donkey meat mouthfeel made by this method is aromatic, rich in chewy texture, at utmost retains its essential flavor, is free of
Additive, health delicious, consumer's opening is instant, even if consumer reheats it before eating, will not also reduce donkey meat
Mouthfeel.
Brief description of the drawings
Fig. 1 is the flow diagram of the present invention.
Embodiment
The present invention is described in further detail below in conjunction with the accompanying drawings.
As shown in Figure 1, a kind of production method of fast food donkey meat, comprises the following steps：
(1) raw material selection and preliminary working：Donkey meat inedible part is removed, is cut donkey meat together with bone after cleaning
Block, lumpiness weight is in the range of 3~5kg；
(2) soup stock configures：Auxiliary material is configured according to meat piece gross weight to be boiled, per kilogram donkey meat dispensing has salt 10g, flower
Green pepper 5g, fennel 3g, cassia bark 2g, Angelica sinensis 2g, dried orange peel 4g, tsaoko 2g, cassia bark 1.5g, Yellow Fructus Gardeniae 2g, fragrant sand 1g, water is placed in by dispensing
In, water is subject to makes meat piece all submerge in water just, boils；
(3) cook：Donkey meat after step (1) processing is placed in the water boiled that concentration is step (2) and is cooked, is cooked
Temperature is 100 degrees Celsius, and the time is 1.2~1.8h, in boiling process, by adding water water quantity holding is being flooded meat piece just
Water, while apply ultrasonic wave with promote soup stock penetrate into meat in；
(4) meat postcooling is torn open：Well-done meat piece is taken out, meat is dismantled from bone, and tear into weight and be
Meat piece in the range of 0.3~0.6kg, is cooled down afterwards；
(4) pack and seal：Meat piece will have been disassembled to be fitted into aluminium foil bag, then extracted air in bag out, under vacuum environment
Sealing.
(5) high temperature sterilization：Packaged meat piece is put into the sterilizing chamber that temperature is room temperature, subsequent sterilizing chamber is warming up to 120
DEG C~123 DEG C, which continues 0.5h, and soaking time 0.5h, is cooled to room temperature afterwards, which continues
0.5h。
(6) finished product is made in the sterilized meat piece packaging of step (5).
This method first cuts the meat into bulk cooking, disassembles into fritter after boiling again, does not destroy the skin texture of meat as far as possible, while tearing open
Do not have to knife in solution preocess and carry out stripping and slicing, and be also in order not to destroy the skin texture of meat, so as to improve donkey meat by the way of tearing
Mouthfeel, makes it rich in chewy texture.High temperature sterilization is carried out after sealing, in this sterilization process, equivalent to high temperature adds again to donkey meat
Heat baking, the breaks down proteins for making to be not easily decomposed inside it make donkey meat tender with a crispy crust into the amino acid being easily absorbed by the human body,
Increase the aromatic sense of donkey meat；Cook dispensing and add several kinds of Chinese medicinal materials, improve the nourishing value of donkey meat；In order to make to cook
Salinity and spices in journey are distributed more uniformly preferably into incarnation in meat, apply ultrasonic wave to soup stock.By we
The donkey meat mouthfeel that method is made is aromatic, rich in chewy texture, at utmost retains its essential flavor, health delicious without additive,
Consumer's opening is instant, even if consumer reheats it before eating, will not also reduce the mouthfeel of donkey meat.
In order to not destroy the skin texture of meat as far as possible, it is preferable that in step (3), the method that donkey meat meat piece is disassembled is as follows：Along
The muscle skin texture of donkey meat is torn.
As preferable scheme, in step (2), brew time 1.5h, the donkey meat mouth cooked through repetition test, the time
Sense is more preferable.
As preferable scheme, in step (5), sterilization temperature is 121 DEG C, and through repetition test, the temperature bactericidal effect is good,
More importantly at this temperature, degree higher is lifted to donkey meat mouthfeel.
Claims (4)
- A kind of 1. production method of fast food donkey meat, it is characterised in that：Comprise the following steps：(1) raw material selection and preliminary working：Donkey meat inedible part is removed, donkey meat is subjected to stripping and slicing, block together with bone after cleaning Weight is spent in the range of 3~5kg；(2) soup stock configures：Auxiliary material is configured according to meat piece gross weight to be boiled, per kilogram donkey meat dispensing has salt 10g, Chinese prickly ash 5g, fennel 3g, cassia bark 2g, Angelica sinensis 2g, dried orange peel 4g, tsaoko 2g, cassia bark 1.5g, Yellow Fructus Gardeniae 2g, fragrant sand 1g, water is placed in by dispensing In, water is subject to makes meat piece all submerge in water just, boils；(3) cook：Donkey meat after step (1) processing is placed in the water boiled that concentration is step (2) and is cooked, brew temperatures For 100 degrees Celsius, the time is 1.2~1.8h, in boiling process, by adding water water quantity holding is being flooded the water of meat piece just Amount, while apply ultrasonic wave to promote soup stock to penetrate into meat；(4) meat postcooling is torn open：Well-done meat piece is taken out, meat is dismantled from bone, and tear into weight for 0.3~ Meat piece in the range of 0.6kg, is cooled down afterwards；(4) pack and seal：Meat piece will have been disassembled to be fitted into aluminium foil bag, then extracted air in bag out, vacuum environment lower sealing.(5) high temperature sterilization：By packaged meat piece be put into temperature be room temperature sterilizing chamber, subsequent sterilizing chamber be warming up to 120 DEG C~ 123 DEG C, which continues 0.5h, and soaking time 0.5h, is cooled to room temperature afterwards, which continues 0.5h.(6) finished product is made in the sterilized meat piece packaging of step (5).
- A kind of 2. production method of fast food donkey meat according to claim 1, it is characterised in that：In step (3), by donkey meat meat The method that block is disassembled is as follows：Torn along the muscle skin texture of donkey meat.
- A kind of 3. production method of fast food donkey meat according to claim 1 or 2, it is characterised in that：In step (2), cook Time is 1.5h.
- A kind of 4. production method of fast food donkey meat according to claim 1 or 2, it is characterised in that：In step (5), sterilization Temperature is 121 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711307426.1A CN107981230A (en) | 2017-12-11 | 2017-12-11 | A kind of production method of fast food donkey meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711307426.1A CN107981230A (en) | 2017-12-11 | 2017-12-11 | A kind of production method of fast food donkey meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107981230A true CN107981230A (en) | 2018-05-04 |
Family
ID=62035668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711307426.1A Pending CN107981230A (en) | 2017-12-11 | 2017-12-11 | A kind of production method of fast food donkey meat |
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| Country | Link |
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| CN (1) | CN107981230A (en) |
Cited By (2)
| 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810344A (en) * | 2009-02-20 | 2010-08-25 | 广东康辉集团有限公司 | Method for processing brined portray meat product |
| CN103622047A (en) * | 2013-10-24 | 2014-03-12 | 安徽工贸职业技术学院 | Preparation method for ass meat |
-
2017
- 2017-12-11 CN CN201711307426.1A patent/CN107981230A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810344A (en) * | 2009-02-20 | 2010-08-25 | 广东康辉集团有限公司 | Method for processing brined portray meat product |
| CN103622047A (en) * | 2013-10-24 | 2014-03-12 | 安徽工贸职业技术学院 | Preparation method for ass meat |
Non-Patent Citations (1)
| Title |
|---|
| 郭根聚: ""传统广饶肴驴肉的生产工艺"", 《肉类研究》 * |
Cited By (2)
| 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 |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180504 |
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| RJ01 | Rejection of invention patent application after publication |