Donkey meat has a protein content of 18.5%, which is higher than that of lamb, which contains around 14.54%. Additionally, it contains higher levels of crude protein, phospholipids, vitamin B12, and ten essential amino acids compared to beef. The mineral content is approximately 1%, while the cholesterol level is relatively low. Known for its health benefits, donkey meat is believed to strengthen the spleen and stomach, improve qi and blood circulation, and support kidney yang. As a nutritious and beneficial food, it is often considered a traditional tonic. With high protein, low fat, a rich flavor, and excellent nutritional value, donkey meat has long been regarded as a delicacy. This makes the processing and development of dried donkey products highly economically and socially valuable.
The production process begins with selecting high-quality materials and using appropriate equipment. Fresh donkey meat, along with salt, white sugar, wine, soy sauce, and a variety of spices—such as cloves, galangal, prickly ash, fennel, ginger, cinnamon, star anise, and dried chili—is used. Essential equipment includes an electronic balance, refrigerator, stainless steel knives, and plates.
The production steps include raw material acceptance, cleaning, cutting, pre-cooking, re-cutting, seasoning, cooking, baking, and final inspection. Each stage is crucial to ensuring the quality and taste of the final product.
During raw material acceptance, only fresh donkey meat from non-epidemic areas is selected. The meat should have a dark red color and a normal smell. For finishing, excess fat, blood, lymph, blood vessels, and hair are removed. The meat is then cut into pieces weighing about 300 grams, ensuring clean and even cuts.
Pre-cooking involves boiling water and adding the cut meat for 30 minutes until it is fully cooked without any visible blood. Afterward, the meat is cut into portions of about 80 grams, maintaining a regular shape and neat slicing.
Re-cooking requires wrapping various spices in gauze and simmering them with water, wine, salt, sugar, and soy sauce. The pre-cooked meat is added and cooked for approximately three hours until fully tender.
Finally, the meat is placed on a stainless steel tray and baked at a temperature between 50–55°C for a suitable duration. After baking, the product is inspected to ensure it meets quality standards.
In general, the amount of salt used in meat processing is no less than 2%. For lean meat, salt is added at 3% of the meat weight, sugar at 0.1% to 4%, and spices at 40 grams per kilogram. After testing, the optimal combination for dried donkey meat was found to be 4.1 grams of salt, 100 grams of white sugar, and 1.1 grams of spices per 100 grams of dried meat.
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