CN102599534A - Ass meat can and processing method thereof - Google Patents
Ass meat can and processing method thereof Download PDFInfo
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- CN102599534A CN102599534A CN201210086471XA CN201210086471A CN102599534A CN 102599534 A CN102599534 A CN 102599534A CN 201210086471X A CN201210086471X A CN 201210086471XA CN 201210086471 A CN201210086471 A CN 201210086471A CN 102599534 A CN102599534 A CN 102599534A
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Abstract
The invention relates to an ass meat can and a processing method of the ass meat can. The ass meat can is mainly composed of cooked ass meat and soup, wherein the cooked ass meat is composed of the following ingredients in parts by weight: 100 parts of lean ass meat, 4.5-6 parts of a refined salt, 3-5 parts of white granulated sugar, 3-4 parts of yellow wine, 0.1-0.3 parts of a compound vitamin, 0.2-0.3 parts of chicken essence, 0.001-0.002 parts of a capsicum red pigment and other traditional Chinese medicine ingredients. The ass meat can disclosed by the invention is delicious in taste and rich in vitamin content, and has nourishing effects.
Description
Technical field
The present invention relates to a kind of can, particularly a breeding ass canned meat and a processing method thereof.
Background technology
Donkey meat is rich in various nutrients such as the amino acid, mineral matter, protein of needed by human, and fat content is low, and meat fiber is fine and smooth, and mouthfeel is good, delicious flavour; The saying of " day pliosaur meat, underground donkey meat " is arranged from ancient times, explain that enough donkey meat is in the in the eyes of status of people.
Donkey meat prepared food is of a great variety on the market; Most of is main with vacuum packaging, and the proportioning of manufacture craft and condiment to select be not exquisiteness so, thereby taste is difficult to reach people's requirement; Satisfied not the high standard of people's demands and high-quality, so the processing of donkey meat innovation is very necessary.
Common various can based foods on the market, also fewer for the innovation processing of donkey canned meat, extremely have market prospects so produce the donkey canned meat.
Summary of the invention
The object of the present invention is to provide a kind of mouthfeel good, be of high nutritive value, the holding time is long, has the donkey canned meat and the processing method thereof of good health-care effect.
The present invention realizes above-mentioned purpose through following method:
One breeding ass canned meat mainly is made up of shortening donkey meat and soup; Said shortening donkey meat is made up of the composition of following weight ratio: 100 parts of very lean donkey meat; 4.5 ~ 6 parts of refined salt; 3 ~ 5 parts of white granulated sugars; 3 ~ 4 parts of yellow rice wine; 0.1 ~ 0.3 part of B B-complex; 0.2 ~ 0.3 part of chickens' extract; 0.1 ~ 0.3 part of nutmeg; 0.2 ~ 0.4 part of dried orange peel; 0.2 ~ 0.5 part in Chinese prickly ash; 0.1 ~ 0.4 part in fennel; 0.05 ~ 0.1 part of spiceleaf; 0.3 ~ 0.5 part of cape jasmine; 0.05 ~ 0.08 part of the bighead atractylodes rhizome; 0.1 ~ 0.3 part of fructus amomi; 0.01 ~ 0.03 part of balloonflower root; 0.04 ~ 0.06 part of Radix Codonopsis; 0.001 ~ 0.002 part of capsicum red pigment; Described soup is made up of the composition of following weight ratio: 100 parts of donkey bone soup, 4.5 ~ 6 parts of refined salt, 3 ~ 5 parts of white granulated sugars, 4 ~ 5 parts in soy sauce, 0.2 ~ 0.4 part of the fruit of Chinese wolfberry, 0.1 ~ 0.2 part of genseng, 3 ~ 5 parts of salad oils, 1 ~ 3 part in ginger, 1 ~ 2 part in garlic, 0.2 ~ 0.4 part of dried orange peel, 0.1 ~ 0.3 part of chickens' extract, 0.2 ~ 0.5 part in Chinese prickly ash, 0.1 ~ 0.4 part in fennel, 0.05 ~ 0.1 part of spiceleaf, 1 ~ 5 part in agar.
The preparation method of said donkey canned meat may further comprise the steps:
(1) preliminary treatment: select materials, clean, pick a bone and stripping and slicing;
(2) pickling of donkey meat: very lean donkey meat, refined salt, white granulated sugar, B B-complex, chickens' extract, capsicum red pigment mixed according to described ratio pickle 30 ~ 60 minutes;
(3) hot-working of donkey meat: with the donkey meat of pickling in the step (2); Carried out hot-working 5 ~ 7 hours, and began proportionally to add in 1 ~ 2 hour yellow rice wine, nutmeg, dried orange peel, Chinese prickly ash, fennel, spiceleaf, cape jasmine, the bighead atractylodes rhizome, fructus amomi, balloonflower root, Radix Codonopsis in hot-working;
(4) soup boil: after material cleans and to finish, ginger, garlic are beaten mashed, dried orange peel breaks into pieces with one's fingers, and Chinese prickly ash, fennel, spiceleaf, the fruit of Chinese wolfberry dropped in the jacketed pan of containing bone soup little fiery infusion 8 ~ 10 hours with gauze wrapping back;
(5) tinning: the donkey meat that the said hot-working of step (3) obtains is quantitatively packed in the vial that cleans, sterilized; Add soup; Place it in and carry out exhaust in the fumer, when central temperature in the jar reaches 80 ℃ of left and right sides, promptly seal with tin seamer; Again can is carried out sterilization in pressure cooker, after this cool off with the hot water segmentation.
The invention has the beneficial effects as follows:
1. add multiple flavouring, and the ratio of various flavouring makes the donkey meat flavour road of making extremely delicious.
2. add several kinds of Chinese medicinal materials such as cape jasmine, the bighead atractylodes rhizome, fructus amomi, balloonflower root, Radix Codonopsis, had the effect of strengthening spleen and nourishing stomach.
3. add B B-complex, increased the vitamin content of product.
4. added nourishing ingredients such as the fruit of Chinese wolfberry, genseng, thereby the nutritional labeling of these article of making is abundanter.
The specific embodiment
Below in conjunction with embodiment the present invention is further described, following each embodiment only is used to explain the present invention, to not restriction of the present invention.
Embodiment 1
One breeding ass canned meat mainly is made up of shortening donkey meat and soup; Said shortening donkey meat is made up of the composition of following weight ratio: 100 parts of very lean donkey meat, 4.5 parts of refined salt, 3 parts of white granulated sugars, yellow rice wine 3,0.1 part of B B-complex, 0.2 part of chickens' extract, 0.1 part of nutmeg, 0.2 part of dried orange peel, 0.2 part in Chinese prickly ash, 0.1 part in fennel, 0.05 part of spiceleaf, 0.3 part of cape jasmine, 0.05 part of the bighead atractylodes rhizome, 0.1 part of fructus amomi; 0.01 part of balloonflower root; 0.04 part of Radix Codonopsis, 0.001 part of capsicum red pigment; Described soup is made up of the composition of following weight ratio: 100 parts of donkey bone soup, 4.5 parts of refined salt; 3 parts of white granulated sugars, 4 parts in soy sauce, 0.2 part of the fruit of Chinese wolfberry, 0.1 part of genseng, 3 parts of salad oils, 1 part in ginger, 1 part in garlic, 0.2 part of dried orange peel, 0.1 part of chickens' extract, 0.2 part in Chinese prickly ash, 0.1 part in fennel, 0.05 part of spiceleaf, 1 part in agar.
The preparation method of said donkey canned meat is characterized in that may further comprise the steps:
(1) preliminary treatment: select materials, clean, pick a bone and stripping and slicing;
(2) pickling of donkey meat: very lean donkey meat, refined salt, white granulated sugar, B B-complex, chickens' extract, capsicum red pigment mixed according to described ratio pickle 30 minutes;
(3) hot-working of donkey meat: with the donkey meat of pickling in the step (2), carried out hot-working 5 hours, begin proportionally to add in 1 hour yellow rice wine, nutmeg, dried orange peel, Chinese prickly ash, fennel, spiceleaf, cape jasmine, the bighead atractylodes rhizome, fructus amomi, balloonflower root, Radix Codonopsis in hot-working;
(4) soup boil: after material cleans and to finish, ginger, garlic are beaten mashed, dried orange peel breaks into pieces with one's fingers, and Chinese prickly ash, fennel, spiceleaf, the fruit of Chinese wolfberry dropped in the jacketed pan of containing bone soup little fiery infusion 8 hours with gauze wrapping back;
(5) tinning: the donkey meat that the said hot-working of step (3) obtains is quantitatively packed in the vial that cleans, sterilized; Add soup; Place it in and carry out exhaust in the fumer, when central temperature in the jar reaches 80 ℃ of left and right sides, promptly seal with tin seamer; Again can is carried out sterilization in pressure cooker, after this cool off with the hot water segmentation.
Embodiment 2
One breeding ass canned meat mainly is made up of shortening donkey meat and soup; Said shortening donkey meat is made up of the composition of following weight ratio: 100 parts of very lean donkey meat, 6 parts of refined salt, 5 parts of white granulated sugars, 4 parts of yellow rice wine, 0.3 part of B B-complex, 0.3 part of chickens' extract, 0.3 part of nutmeg, 0.4 part of dried orange peel, 0.5 part in Chinese prickly ash, 0.4 part in fennel, 0.1 part of spiceleaf, 0.5 part of cape jasmine, 0.08 part of the bighead atractylodes rhizome, 0.3 part of fructus amomi, 0.03 part of balloonflower root, 0.06 part of Radix Codonopsis, 0.002 part of capsicum red pigment; Described soup is made up of the composition of following weight ratio: 100 parts of donkey bone soup, 6 parts of refined salt, 5 parts of white granulated sugars, 5 parts in soy sauce, 0.4 part of the fruit of Chinese wolfberry, 0.2 part of genseng, 5 parts of salad oils, 3 parts in ginger, 2 parts in garlic, 0.4 part of dried orange peel, 0.3 part of chickens' extract, 0.5 part in Chinese prickly ash, 0.4 part in fennel, 0.1 part of spiceleaf, 5 parts in agar.
(1) preliminary treatment: select materials, clean, pick a bone and stripping and slicing;
(2) pickling of donkey meat: very lean donkey meat, refined salt, white granulated sugar, B B-complex, chickens' extract, capsicum red pigment mixed according to described ratio pickle 40 minutes;
(3) hot-working of donkey meat: with the donkey meat of pickling in the step (2), carried out hot-working 6 hours, begin proportionally to add in 2 hours yellow rice wine, nutmeg, dried orange peel, Chinese prickly ash, fennel, spiceleaf, cape jasmine, the bighead atractylodes rhizome, fructus amomi, balloonflower root, Radix Codonopsis in hot-working;
(4) soup boil: after material cleans and to finish, ginger, garlic are beaten mashed, dried orange peel breaks into pieces with one's fingers, and Chinese prickly ash, fennel, spiceleaf, the fruit of Chinese wolfberry dropped in the jacketed pan of containing bone soup little fiery infusion 9 hours with gauze wrapping back;
(5) tinning: the donkey meat that the said hot-working of step (3) obtains is quantitatively packed in the vial that cleans, sterilized; Add soup; Place it in and carry out exhaust in the fumer, when central temperature in the jar reaches 80 ℃ of left and right sides, promptly seal with tin seamer; Again can is carried out sterilization in pressure cooker, after this cool off with the hot water segmentation.
Embodiment 3
One breeding ass canned meat mainly is made up of shortening donkey meat and soup; Said shortening donkey meat is made up of the composition of following weight ratio: 100 parts of very lean donkey meat, 5 parts of refined salt, 4 parts of white granulated sugars, 3.5 parts of yellow rice wine, 0.2 part of B B-complex, 0.25 part of chickens' extract, 0.2 part of nutmeg, 0.3 part of dried orange peel, 0.4 part in Chinese prickly ash, 0.3 part in fennel, 0.08 part of spiceleaf, 0.4 part of cape jasmine, 0.07 part of the bighead atractylodes rhizome, 0.2 part of fructus amomi, 0.02 part of balloonflower root, 0.05 part of Radix Codonopsis, 0.0015 part of capsicum red pigment; Described soup is made up of the composition of following weight ratio: 100 parts of donkey bone soup, 5 parts of refined salt, 4 parts of white granulated sugars, 4.5 parts in soy sauce, 0.3 part of the fruit of Chinese wolfberry, 0.15 part of genseng, 4 parts of salad oils, 2 parts in ginger, 1.5 parts in garlic, 0.3 part of dried orange peel, 0.2 part of chickens' extract, 0.4 part in Chinese prickly ash, 0.13 part in fennel, 0.08 part of spiceleaf, 3 parts in agar.
(1) preliminary treatment: select materials, clean, pick a bone and stripping and slicing;
(2) pickling of donkey meat: very lean donkey meat, refined salt, white granulated sugar, B B-complex, chickens' extract, capsicum red pigment mixed according to described ratio pickle 60 minutes;
(3) hot-working of donkey meat: with the donkey meat of pickling in the step (2), carried out hot-working 7 hours, begin proportionally to add in 1 hour yellow rice wine, nutmeg, dried orange peel, Chinese prickly ash, fennel, spiceleaf, cape jasmine, the bighead atractylodes rhizome, fructus amomi, balloonflower root, Radix Codonopsis in hot-working;
(4) soup boil: after material cleans and to finish, ginger, garlic are beaten mashed, dried orange peel breaks into pieces with one's fingers, and Chinese prickly ash, fennel, spiceleaf, the fruit of Chinese wolfberry dropped in the jacketed pan of containing bone soup little fiery infusion 10 hours with gauze wrapping back;
(5) tinning: the donkey meat that the said hot-working of step (3) obtains is quantitatively packed in the vial that cleans, sterilized; Add soup; Place it in and carry out exhaust in the fumer, when central temperature in the jar reaches 80 ℃ of left and right sides, promptly seal with tin seamer; Again can is carried out sterilization in pressure cooker, after this cool off with the hot water segmentation.
Claims (2)
1. a breeding ass canned meat is characterized in that, mainly is made up of shortening donkey meat and soup; Said shortening donkey meat is made up of the composition of following weight ratio: 100 parts of very lean donkey meat; 4.5 ~ 6 parts of refined salt; 3 ~ 5 parts of white granulated sugars; 3 ~ 4 parts of yellow rice wine; B B-complex 0.1-0.3 part; 0.2 ~ 0.3 part of chickens' extract; 0.1 ~ 0.3 part of nutmeg; 0.2 ~ 0.4 part of dried orange peel; 0.2 ~ 0.5 part in Chinese prickly ash; 0.1 ~ 0.4 part in fennel; 0.05 ~ 0.1 part of spiceleaf; 0.3 ~ 0.5 part of cape jasmine; 0.05 ~ 0.08 part of the bighead atractylodes rhizome; 0.1 ~ 0.3 part of fructus amomi; 0.01 ~ 0.03 part of balloonflower root; 0.04 ~ 0.06 part of Radix Codonopsis; 0.001 ~ 0.002 part of capsicum red pigment; Described soup is made up of the composition of following weight ratio: 100 parts of donkey bone soup, 4.5 ~ 6 parts of refined salt; 3 ~ 5 parts of white granulated sugars, 4 ~ 5 parts in soy sauce, 0.2 ~ 0.4 part of the fruit of Chinese wolfberry, 0.1 ~ 0.2 part of genseng; 3 ~ 5 parts of salad oils, 1 ~ 3 part in ginger, 1 ~ 2 part in garlic, 0.2 ~ 0.4 part of dried orange peel, 0.1 ~ 0.3 part of chickens' extract, 0.2 ~ 0.5 part in Chinese prickly ash, 0.1 ~ 0.4 part in fennel, 0.05 ~ 0.1 part of spiceleaf, 1 ~ 5 part in agar.
2. preparation method of donkey canned meat according to claim 1 is characterized in that may further comprise the steps:
(1) preliminary treatment: select materials, clean, pick a bone and stripping and slicing;
(2) pickling of donkey meat: very lean donkey meat, refined salt, white granulated sugar, B B-complex, chickens' extract, capsicum red pigment mixed according to described ratio pickle 30 ~ 60 minutes;
(3) hot-working of donkey meat: with the donkey meat of pickling in the step (2); Carried out hot-working 5 ~ 7 hours, and began proportionally to add in 1 ~ 2 hour yellow rice wine, nutmeg, dried orange peel, Chinese prickly ash, fennel, spiceleaf, cape jasmine, the bighead atractylodes rhizome, fructus amomi, balloonflower root, Radix Codonopsis in hot-working;
(4) soup boil: after material cleans and to finish, ginger, garlic are beaten mashed, dried orange peel breaks into pieces with one's fingers, and Chinese prickly ash, fennel, spiceleaf, the fruit of Chinese wolfberry dropped in the jacketed pan of containing bone soup little fiery infusion 8 ~ 10 hours with gauze wrapping back;
(5) tinning: the donkey meat that the said hot-working of step (3) obtains is quantitatively packed in the vial that cleans, sterilized; Add soup; Place it in and carry out exhaust in the fumer, when central temperature in the jar reaches 80 ℃ of left and right sides, promptly seal with tin seamer; Again can is carried out sterilization in pressure cooker, after this cool off with the hot water segmentation.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210086471XA CN102599534A (en) | 2012-03-29 | 2012-03-29 | Ass meat can and processing method thereof |
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| CN201210086471XA CN102599534A (en) | 2012-03-29 | 2012-03-29 | Ass meat can and processing method thereof |
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| CN102599534A true CN102599534A (en) | 2012-07-25 |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934815A (en) * | 2012-11-29 | 2013-02-20 | 蒋科富 | Donkey meat sausage |
| CN103504274A (en) * | 2013-09-08 | 2014-01-15 | 夏华 | Manufacturing method of shiitake-ass meat paste |
| CN103584127A (en) * | 2012-08-16 | 2014-02-19 | 曹夏琳 | Chinese yam donkey meat production technology |
| RU2511432C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat and ham salad" |
| RU2511433C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat salad with vegetables" |
| RU2511730C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat salad" |
| RU2511723C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "meat salad with brined cucumbers" |
| CN104432147A (en) * | 2014-11-04 | 2015-03-25 | 安徽省春峰食品有限责任公司 | Process for preparing donkey large intestines |
| CN105639471A (en) * | 2016-02-03 | 2016-06-08 | 辽宁仁达食品股份有限公司 | Sheep chine chaffy dish can and processing method thereof |
| CN105639472A (en) * | 2016-02-03 | 2016-06-08 | 辽宁仁达食品股份有限公司 | Beef stifle bone hot pot can and processing method thereof |
| CN105685993A (en) * | 2016-02-03 | 2016-06-22 | 辽宁仁达食品股份有限公司 | Canned beef and processing method thereof |
| CN105707862A (en) * | 2016-03-01 | 2016-06-29 | 桐城市兴新食品有限公司 | Healthy can |
| CN107048230A (en) * | 2016-12-20 | 2017-08-18 | 蚌埠鲲鹏食品饮料有限公司 | A kind of nutrition and health care Rose Essentielle Ass meat can |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584127A (en) * | 2012-08-16 | 2014-02-19 | 曹夏琳 | Chinese yam donkey meat production technology |
| CN102934815A (en) * | 2012-11-29 | 2013-02-20 | 蒋科富 | Donkey meat sausage |
| RU2511723C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "meat salad with brined cucumbers" |
| RU2511432C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat and ham salad" |
| RU2511433C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat salad with vegetables" |
| RU2511730C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat salad" |
| CN103504274A (en) * | 2013-09-08 | 2014-01-15 | 夏华 | Manufacturing method of shiitake-ass meat paste |
| CN104432147A (en) * | 2014-11-04 | 2015-03-25 | 安徽省春峰食品有限责任公司 | Process for preparing donkey large intestines |
| CN105639471A (en) * | 2016-02-03 | 2016-06-08 | 辽宁仁达食品股份有限公司 | Sheep chine chaffy dish can and processing method thereof |
| CN105639472A (en) * | 2016-02-03 | 2016-06-08 | 辽宁仁达食品股份有限公司 | Beef stifle bone hot pot can and processing method thereof |
| CN105685993A (en) * | 2016-02-03 | 2016-06-22 | 辽宁仁达食品股份有限公司 | Canned beef and processing method thereof |
| CN105707862A (en) * | 2016-03-01 | 2016-06-29 | 桐城市兴新食品有限公司 | Healthy can |
| CN107048230A (en) * | 2016-12-20 | 2017-08-18 | 蚌埠鲲鹏食品饮料有限公司 | A kind of nutrition and health care Rose Essentielle Ass meat can |
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Application publication date: 20120725 |