Donkeys are herbivores that have a wide range of feeding habits and are easy to raise and have strong resistance to disease. Donkeys are widely distributed in northern China. The fresh donkey was dark red, with 18.5% of the protein in the donkey, higher than the lamb (14.54%). In addition, the contents of crude protein, phospholipids, vitamin B12, and 10 essential amino acids were higher than those of beef, and their mineral content was About 1.0%, the cholesterol content is low. Donkey meat has the effect of invigorating the spleen and stomach, benefiting qi and blood, helping kidney yang, etc. It is a kind of fitness tonic. Because of its high protein, low fat, delicious taste, and rich nutrition, it is used as a delicacy on the table. Therefore, the processing and development of dried donkey products have considerable economic and social benefits.
1. Materials and Equipment (1) Materials Fresh donkey, salt, white sugar, wine, soy sauce, spices (clove, galangal, pepper, grasshopper, geraniol, minced pork, ginger skin, fennel, big incense, grass fruit , cinnamon, Longbo, Amomum, and the right amount of dried chili).
(2) Main equipment electronic balances, refrigerators, stainless steel knives, stainless steel plates, etc.
2. Process flow Acceptance of raw materials → cleaning → cutting → precooking → cutting → batching of ingredients → baking → inspection → finished products.
3. Technical points (1) Acceptance of raw materials Fresh donkeys from non-epidemic areas are used. The color of the meat is dark red and the smell is normal.
(2) Raw material finishing Clean excess fat, blood, lymph, blood vessels, hairs, and other foreign materials on donkey meat. Cut the finished donkey into pieces of about 300g, pay attention to the cuts to be neat.
(3) Precooking After the water is boiled, put the cut donkey into it and stir it for 30 minutes. Cook until the meat in the meat is cut without blood. The precooked meat is cut into pieces of about 80g. The shape should be regular, and the blade should be as tidy as possible when slicing.
(4) Re-boiled The well-weighed spices will be wrapped in gauze wrap, add fresh water, white wine, salt, sugar and soy sauce, etc. Then put the cut donkey into the pot and stir to cook for about 3 hours until it is boiled.
(5) Baking The fish slices will be placed in a stainless steel dish and then placed in an oven and baked at a temperature of 50°C to 55°C for a suitable period of time.
(6) After the test is finished, it will be tested if it is qualified.
In the processing of meat products, the amount of salt added is usually not less than 2%. For lean meat, the amount of salt added is 3% of the meat quality, the amount of sugar added is 0.1% to 4% of the meat quality, and the amount of spice added is 40g/kg. After screening, the best combination of dry processing of donkey meat is as follows: 4.1g of salt, 2.1g of white granulated sugar and 1.1g of spices are added to 100g of dried donkey meat.
At present, the market for beef and mutton products has gradually become saturated, and donkey meat products have high economic benefits. Donkey dried meat production process is relatively simple, but the nutritional value is high, this product is promoted, will certainly be welcomed by the majority of consumers. Source: China Sannong.com
1. Materials and Equipment (1) Materials Fresh donkey, salt, white sugar, wine, soy sauce, spices (clove, galangal, pepper, grasshopper, geraniol, minced pork, ginger skin, fennel, big incense, grass fruit , cinnamon, Longbo, Amomum, and the right amount of dried chili).
(2) Main equipment electronic balances, refrigerators, stainless steel knives, stainless steel plates, etc.
2. Process flow Acceptance of raw materials → cleaning → cutting → precooking → cutting → batching of ingredients → baking → inspection → finished products.
3. Technical points (1) Acceptance of raw materials Fresh donkeys from non-epidemic areas are used. The color of the meat is dark red and the smell is normal.
(2) Raw material finishing Clean excess fat, blood, lymph, blood vessels, hairs, and other foreign materials on donkey meat. Cut the finished donkey into pieces of about 300g, pay attention to the cuts to be neat.
(3) Precooking After the water is boiled, put the cut donkey into it and stir it for 30 minutes. Cook until the meat in the meat is cut without blood. The precooked meat is cut into pieces of about 80g. The shape should be regular, and the blade should be as tidy as possible when slicing.
(4) Re-boiled The well-weighed spices will be wrapped in gauze wrap, add fresh water, white wine, salt, sugar and soy sauce, etc. Then put the cut donkey into the pot and stir to cook for about 3 hours until it is boiled.
(5) Baking The fish slices will be placed in a stainless steel dish and then placed in an oven and baked at a temperature of 50°C to 55°C for a suitable period of time.
(6) After the test is finished, it will be tested if it is qualified.
In the processing of meat products, the amount of salt added is usually not less than 2%. For lean meat, the amount of salt added is 3% of the meat quality, the amount of sugar added is 0.1% to 4% of the meat quality, and the amount of spice added is 40g/kg. After screening, the best combination of dry processing of donkey meat is as follows: 4.1g of salt, 2.1g of white granulated sugar and 1.1g of spices are added to 100g of dried donkey meat.
At present, the market for beef and mutton products has gradually become saturated, and donkey meat products have high economic benefits. Donkey dried meat production process is relatively simple, but the nutritional value is high, this product is promoted, will certainly be welcomed by the majority of consumers. Source: China Sannong.com
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