CN106690087A - Spicy hot dried donkey meat - Google Patents
Spicy hot dried donkey meat Download PDFInfo
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- CN106690087A CN106690087A CN201611222300.XA CN201611222300A CN106690087A CN 106690087 A CN106690087 A CN 106690087A CN 201611222300 A CN201611222300 A CN 201611222300A CN 106690087 A CN106690087 A CN 106690087A
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- meat
- donkey meat
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- drying
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- 235000013372 meat Nutrition 0.000 title claims abstract description 95
- 241000283074 Equus asinus Species 0.000 title claims abstract description 63
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 17
- 239000008158 vegetable oil Substances 0.000 claims abstract description 17
- 238000004108 freeze drying Methods 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 108010024636 Glutathione Proteins 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 10
- 229960003180 glutathione Drugs 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 28
- 239000002994 raw material Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 14
- 235000014655 lactic acid Nutrition 0.000 claims description 14
- 239000004310 lactic acid Substances 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 241000522254 Cassia Species 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 5
- 240000007926 Ocimum gratissimum Species 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 239000001702 nutmeg Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 239000008165 rice bran oil Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 210000004209 hair Anatomy 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 241000186660 Lactobacillus Species 0.000 abstract description 3
- 229940039696 lactobacillus Drugs 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 230000007661 gastrointestinal function Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 208000035240 Disease Resistance Diseases 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000002490 cerebral effect Effects 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 12
- 230000000694 effects Effects 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention mainly relates to the technical field of food, and discloses spicy hot dried donkey meat which is prepared from donkey meat, vegetable oil, table salt, white granulated sugar, Angel wine yeast, lactobacillus, chitosan, spices and glutathione. The dried donkey meat is spicy and hot, is appetizing, and is tasty with slight sourness. In stead of marinating and drying in the traditional process, the donkey meat is subjected to microbial fermentation three times, so that the meat is tender and delicate without the fishy smell. The dried donkey meat is capable of protecting the heart and cerebral vessels, promoting the gastrointestinal functions and enhancing the disease resistance of organisms. The sales volume is enhanced by 13.7%, and the economic income is increased by 10.2%. The donkey meat is fermented three times and subjected to high-temperature sterilization cooking. Vegetable oil is added to stir-fry the donkey meat, thereby enhancing the flavor; and thus, the spicy hot dried donkey meat is spicy and hot, and is appetizing. After primary freeze-drying, high-temperature steaming is carried out, and then secondary freeze-drying is carried, so that the dried donkey meat has uniform flavor, is chewable and flexible, and can be easily digested.
Description
Technical field
It is dry the invention mainly relates to food technology field, more particularly to a kind of spicy donkey meat.
Background technology
Donkey meat is nutritious, rich in protein, amino acid, unrighted acid and mineral element, can regain one's strength, and promotees
Enter recovery from illness, benefiting qi and nourishing blood, nourishing and strengthening vital is calmed the nerves and is tired of, protect cardiovascular and cerebrovascular.
Donkey meat currently on the market is mainly fresh meat, next to that halogen donkey meat, deep processing is carried out for donkey meat as few part
Sauce or donkey meat are dry, but donkey meat paste or donkey meat it is dry be also nutrition and mouthfeel by being crushed or being air-dried after simple stew in soy sauce
It is single, it is impossible to meet the nutrition and health care demand of consumer, accordingly, it would be desirable to prepare a kind of spicy donkey meat by new method do.
The content of the invention
It is dry it is an object of the invention to provide a kind of spicy donkey meat in order to make up the defect of prior art.
A kind of spicy donkey meat is done, and is made up of the raw material of following weight portion：Donkey meat 92 ~ 94, vegetable oil 3 ~ 4, salt 1.7 ~
1.9th, white granulated sugar 6 ~ 8, Angel wine yeast 4 ~ 6, lactic acid bacteria 4 ~ 6, shitosan 1.2 ~ 1.4, spice 0.7 ~ 0.9, gluathione
Peptide 0.5 ~ 0.7.
Described vegetable oil, is made up of the raw material of following weight portion：Olive oil 12 ~ 14, rice bran oil 10 ~ 12, grape-kernel oil 5
~7。
Described lactic acid bacteria, is made up of the raw material of following weight portion：Lactobacillus bulgaricus 11 ~ 13, Lactobacillus delbrueckii 8 ~
10th, lactobacillus acidophilus 8 ~ 10.
Described spice, is made up of the raw material of following weight portion：Capsicum 16 ~ 18, ginger 16 ~ 18, black pepper 11 ~ 13,
Anistree 7 ~ 9, nutmeg 7 ~ 9, fructus amomi 7 ~ 9, Chinese cassia tree 7 ~ 9, cloves 6 ~ 8, tsaoko 6 ~ 8, sweet basil 4 ~ 6, cumin 4 ~ 6.
A kind of dry preparation method of spicy donkey meat, specifically includes following steps：
（1）Healthy, the fresh donkey meat of selection, cleans, and rejects manadesma, and stripping and slicing, size is 3 ~ 4cm, be placed in immersion 30 in orange peel water ~
40 minutes, obtain clean donkey meat；
（2）Clean donkey meat is diced, 1/2 white granulated sugar is added, is well mixed, add Angel wine yeast, be placed in 32 ~ 34 DEG C of hairs
Ferment 48 ~ 52 hours, disinfection desalinates meat fishy smell, obtains one time fermentation meat；
（3）Remaining white granulated sugar is added into one time fermentation meat, is well mixed, add lactic acid bacteria, be placed in 41 ~ 43 DEG C of fermentations 6 ~ 8 small
When, abundant nutrition tarts up, and removes meat fishy smell, obtains secondary fermentation meat；
（4）Salt, shitosan, 1/2 spice and glutathione are added into secondary fermentation meat, is well mixed, be placed in 3 ~ 5 DEG C of standings
10 ~ 12 hours, increase local flavor, make fine and tender taste delicious, obtain three fermented meats；
（5）Three fermented meats are placed in 126 ~ 128 DEG C of heat sterilizations 50 ~ 60 minutes, can be sterilized, and can cured, hair must be cured
Ferment meat；
（6）Vegetable oil is heated to 120 ~ 130 DEG C, 8 ~ 10 seconds are incubated, 92 ~ 96 DEG C are cooled to, remaining spice, mixing is added
Uniformly, curing fermented meat is added, is stir-fried 3 ~ 4 minutes, taken out, oil-control, freeze-drying, obtained spicy donkey meat and do；
（7）Vacuum packaging, inspection, radio sterilization obtains finished product.
The step（1）Orange peel water, be to clean fresh orange peel, be cut into the block that size is 1 ~ 2cm, add orange peel weight 60
~ 70 times of water of amount, temperature is 52 ~ 54 DEG C, and heat-insulation soaking 40 ~ 50 minutes is cooled to room temperature, obtains orange peel water.
The step（6）Freeze-drying, prior to -48 ~ -46 DEG C of freeze-dryings to water content be 42 ~ 44%, take out, 121
DEG C steam 40 ~ 50 minutes, then it is 6 ~ 8% to be placed in -33 ~ -35 DEG C of freeze-dryings to water content, makes donkey meat dry-air blast taste uniform, with nozzle
Chew sense, soft chewness, it is easy to digest.
It is an advantage of the invention that：A kind of spicy donkey meat that the present invention is provided is done, and spicy appetizing, micro- acid is good to eat, changes tradition
Stew in soy sauce and drying, by donkey meat through three microbial fermentations, add shitosan and glutathione, make fine and tender taste delicious, without meat
Fishy smell, can protect cardiovascular and cerebrovascular, promote gastrointestinal function, strengthen body resistance against diseases, and sales volume improves 13.7%, and income increases
Plus 10.2%；Donkey meat carries out high-temperature sterilization curing after being fermented through three times, add vegetable oil to carry out frying, by increasing capacitance it is possible to increase local flavor, spicy
Appetizing；After preliminary freeze-drying, carry out high temperature and steam, then carry out secondary freeze drying, donkey meat dry-air blast taste can be made uniform, have
Chewiness, soft chewness, it is easy to digest.
Specific embodiment
Below the present invention is illustrated with specific embodiment.
Embodiment 1
A kind of spicy donkey meat is done, and is made up of the raw material of following weight portion：Donkey meat 92, vegetable oil 3, salt 1.7, white granulated sugar 6, Angel
Wine yeast 4, lactic acid bacteria 4, shitosan 1.2, spice 0.7, glutathione 0.5.
Described vegetable oil, is made up of the raw material of following weight portion：Olive oil 12, rice bran oil 10, grape-kernel oil 5.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Lactobacillus bulgaricus 11, Lactobacillus delbrueckii 8, acidophilus
Lactobacillus 8.
Described spice, is made up of the raw material of following weight portion：Capsicum 16, ginger 16, black pepper 11, anistree 7, nutmeg
7th, fructus amomi 7, Chinese cassia tree 7, cloves 6, tsaoko 6, sweet basil 4, cumin 4.
A kind of dry preparation method of spicy donkey meat, specifically includes following steps：
（1）Healthy, the fresh donkey meat of selection, cleans, and rejects manadesma, and stripping and slicing, size is 3 ~ 4cm, be placed in immersion 30 in orange peel water ~
40 minutes, obtain clean donkey meat；
（2）Clean donkey meat is diced, 1/2 white granulated sugar is added, is well mixed, add Angel wine yeast, be placed in 34 DEG C of fermentations
48 hours, disinfection desalinated meat fishy smell, obtains one time fermentation meat；
（3）Remaining white granulated sugar is added into one time fermentation meat, is well mixed, add lactic acid bacteria, be placed in 43 DEG C and ferment 8 hours, it is rich
Eutrophy, tarts up, and removes meat fishy smell, obtains secondary fermentation meat；
（4）Salt, shitosan, 1/2 spice and glutathione are added into secondary fermentation meat, is well mixed, be placed in 4 DEG C and stand 12
Hour, increase local flavor, make fine and tender taste delicious, obtain three fermented meats；
（5）Three fermented meats are placed in 128 DEG C of heat sterilizations 60 minutes, can be sterilized, and can cured, obtain curing fermented meat；
（6）Vegetable oil is heated to 120 ~ 130 DEG C, 8 ~ 10 seconds are incubated, 92 ~ 96 DEG C are cooled to, remaining spice, mixing is added
Uniformly, add curing fermented meat, stir-fry 3 ~ 4 minutes, take out, oil-control, prior to -48 ~ -46 DEG C of freeze-dryings to water content be 42 ~
44%, take out, 121 DEG C steam 40 ~ 50 minutes, then it is 6 ~ 8% to be placed in -33 ~ -35 DEG C of freeze-dryings to water content, obtains spicy donkey meat
It is dry；
（7）Vacuum packaging, inspection, radio sterilization obtains finished product.
The step（1）Orange peel water, be to clean fresh orange peel, be cut into the block that size is 1 ~ 2cm, add orange peel weight 60
~ 70 times of water of amount, temperature is 52 ~ 54 DEG C, and heat-insulation soaking 40 ~ 50 minutes is cooled to room temperature, obtains orange peel water.
Embodiment 2
A kind of spicy donkey meat is done, and is made up of the raw material of following weight portion：Donkey meat 93, vegetable oil 3, salt 1.8, white granulated sugar 7, Angel
Wine yeast 5, lactic acid bacteria 5, shitosan 1.3, spice 0.8, glutathione 0.6.
Described vegetable oil, is made up of the raw material of following weight portion：Olive oil 13, rice bran oil 11, grape-kernel oil 6.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Lactobacillus bulgaricus 12, Lactobacillus delbrueckii 9, acidophilus
Lactobacillus 9.
Described spice, is made up of the raw material of following weight portion：Capsicum 17, ginger 17, black pepper 12, anistree 8, nutmeg
8th, fructus amomi 8, Chinese cassia tree 8, cloves 7, tsaoko 7, sweet basil 5, cumin 5.
Preparation method, with embodiment 1.
Embodiment 3
A kind of spicy donkey meat is done, and is made up of the raw material of following weight portion：Donkey meat 94, vegetable oil 4, salt 1.9, white granulated sugar 8, Angel
Wine yeast 6, lactic acid bacteria 6, shitosan 1.4, spice 0.9, glutathione 0.7.
Described vegetable oil, is made up of the raw material of following weight portion：Olive oil 14, rice bran oil 12, grape-kernel oil 7.
Described lactic acid bacteria, is made up of the raw material of following weight portion：It is lactobacillus bulgaricus 13, Lactobacillus delbrueckii 10, thermophilic
Lactobacillus lactis 10.
Described spice, is made up of the raw material of following weight portion：Capsicum 18, ginger 18, black pepper 13, anistree 9, nutmeg
9th, fructus amomi 9, Chinese cassia tree 9, cloves 8, tsaoko 8, sweet basil 6, cumin 6.
Preparation method, with embodiment 1.
Comparative example 1
Removal vegetable oil, remaining preparation method, with embodiment 1.
Comparative example 2
Removal Angel wine yeast, remaining preparation method, with embodiment 1.
Comparative example 3
Removal lactic acid bacteria, remaining preparation method, with embodiment 1.
Comparative example 4
Removal shitosan, remaining preparation method, with embodiment 1.
Comparative example 5
Removal glutathione, remaining preparation method, with embodiment 1.
Comparative example 6
Removal step（3）With（4）, all raw materials are in step（2）Add, remaining preparation method, with embodiment 1.
Comparative example 7
Step（6）Dried, remaining preparation method, with embodiment 1.
Comparative example 8
Existing commercially available donkey meat is done.
Embodiment and the dry eating effect of comparative example donkey meat：
The suitable patient 1100 of random selection hyperlipidemic conditions, is randomly divided into 11 groups, and every group 100, every patient eats daily
Do 20g with the donkey meat of the group, the tested time is 60 days, high fat of blood effectively refers to that hyperlipidemic conditions mitigate or fully recover, high fat of blood without
Effect refers to hyperlipidemic conditions constant or aggravate, and the dry eating effect of embodiment and comparative example donkey meat is shown in Table 1.
Table 1：Embodiment and the dry eating effect of comparative example donkey meat
As it can be seen from table 1 the spicy donkey meat of embodiment is done, spicy appetizing, micro- acid is good to eat, soft chewness, it is easy to digest, albumen
Matter content is high, and meat fishy smell is very light, and high fat of blood is efficient substantially high compared with comparative example, and illustrating that the spicy donkey meat of present invention offer is dry has
Good eating effect.
Claims (7)
1. a kind of spicy donkey meat is done, it is characterised in that be made up of the raw material of following weight portion：Donkey meat 92 ~ 94, vegetable oil 3 ~ 4, food
Salt 1.7 ~ 1.9, white granulated sugar 6 ~ 8, Angel wine yeast 4 ~ 6, lactic acid bacteria 4 ~ 6, shitosan 1.2 ~ 1.4, spice 0.7 ~ 0.9,
Glutathione 0.5 ~ 0.7.
2. spicy donkey meat is done according to claim 1, it is characterised in that described vegetable oil, by the raw material of following weight portion
Composition：Olive oil 12 ~ 14, rice bran oil 10 ~ 12, grape-kernel oil 5 ~ 7.
3. spicy donkey meat is done according to claim 1, it is characterised in that described lactic acid bacteria, by the raw material of following weight portion
Composition：Lactobacillus bulgaricus 11 ~ 13, Lactobacillus delbrueckii 8 ~ 10, lactobacillus acidophilus 8 ~ 10.
4. spicy donkey meat is done according to claim 1, it is characterised in that described spice, by the raw material of following weight portion
Composition：Capsicum 16 ~ 18, ginger 16 ~ 18, black pepper 11 ~ 13, anistree 7 ~ 9, nutmeg 7 ~ 9, fructus amomi 7 ~ 9, Chinese cassia tree 7 ~ 9, cloves 6 ~ 8,
Tsaoko 6 ~ 8, sweet basil 4 ~ 6, cumin 4 ~ 6.
5. the preparation method that spicy donkey meat described in a kind of claim 1 is done, it is characterised in that specifically include following steps：
（1）Healthy, the fresh donkey meat of selection, cleans, and rejects manadesma, and stripping and slicing, size is 3 ~ 4cm, be placed in immersion 30 in orange peel water ~
40 minutes, obtain clean donkey meat；
（2）Clean donkey meat is diced, 1/2 white granulated sugar is added, is well mixed, add Angel wine yeast, be placed in 32 ~ 34 DEG C of hairs
Ferment 48 ~ 52 hours, obtains one time fermentation meat；
（3）Remaining white granulated sugar is added into one time fermentation meat, is well mixed, add lactic acid bacteria, be placed in 41 ~ 43 DEG C of fermentations 6 ~ 8 small
When, obtain secondary fermentation meat；
（4）Salt, shitosan, 1/2 spice and glutathione are added into secondary fermentation meat, is well mixed, be placed in 3 ~ 5 DEG C of standings
10 ~ 12 hours, obtain three fermented meats；
（5）Three fermented meats are placed in 126 ~ 128 DEG C of heat sterilizations 50 ~ 60 minutes, curing fermented meat is obtained；
（6）Vegetable oil is heated to 120 ~ 130 DEG C, 8 ~ 10 seconds are incubated, 92 ~ 96 DEG C are cooled to, remaining spice, mixing is added
Uniformly, curing fermented meat is added, is stir-fried 3 ~ 4 minutes, taken out, oil-control, freeze-drying, obtained spicy donkey meat and do；
（7）Vacuum packaging, inspection, radio sterilization obtains finished product.
6. the preparation method that spicy donkey meat is done according to claim 5, it is characterised in that the step（1）Orange peel water, be
Fresh orange peel is cleaned, the block that size is 1 ~ 2cm is cut into, 60 ~ 70 times of water of amount of orange peel weight are added, temperature is 52 ~ 54 DEG C, insulation
Immersion 40 ~ 50 minutes, is cooled to room temperature, obtains orange peel water.
7. the preparation method that spicy donkey meat is done according to claim 5, it is characterised in that the step（6）Freeze-drying,
It is 42 ~ 44% prior to -48 ~ -46 DEG C of freeze-dryings to water content, takes out, 121 DEG C steams 40 ~ 50 minutes, then are placed in -33 ~ -35 DEG C
Freeze-drying to water content is 6 ~ 8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611222300.XA CN106690087B (en) | 2016-12-27 | 2016-12-27 | A kind of spicy donkey meat is dry |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611222300.XA CN106690087B (en) | 2016-12-27 | 2016-12-27 | A kind of spicy donkey meat is dry |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106690087A true CN106690087A (en) | 2017-05-24 |
| CN106690087B CN106690087B (en) | 2018-10-02 |
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ID=58903505
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611222300.XA Expired - Fee Related CN106690087B (en) | 2016-12-27 | 2016-12-27 | A kind of spicy donkey meat is dry |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902765A (en) * | 2018-08-28 | 2018-11-30 | 贵州大学 | Sour soup fermentation Corned beef and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432129A (en) * | 2014-11-24 | 2015-03-25 | 冯雪莲 | Spiced donkey meat jerky and preparation method thereof |
| CN104432123A (en) * | 2014-11-03 | 2015-03-25 | 山东东阿阿胶股份有限公司 | Donkey meat jerky and preparation method thereof |
| CN104544312A (en) * | 2014-12-24 | 2015-04-29 | 广东省农业科学院蚕业与农产品加工研究所 | Semi-fermented low-salt fish leisure food and production method thereof |
| CN105433136A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Processing method for improving quality of dried beef |
-
2016
- 2016-12-27 CN CN201611222300.XA patent/CN106690087B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433136A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Processing method for improving quality of dried beef |
| CN104432123A (en) * | 2014-11-03 | 2015-03-25 | 山东东阿阿胶股份有限公司 | Donkey meat jerky and preparation method thereof |
| CN104432129A (en) * | 2014-11-24 | 2015-03-25 | 冯雪莲 | Spiced donkey meat jerky and preparation method thereof |
| CN104544312A (en) * | 2014-12-24 | 2015-04-29 | 广东省农业科学院蚕业与农产品加工研究所 | Semi-fermented low-salt fish leisure food and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902765A (en) * | 2018-08-28 | 2018-11-30 | 贵州大学 | Sour soup fermentation Corned beef and preparation method thereof |
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| Publication number | Publication date |
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| CN106690087B (en) | 2018-10-02 |
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