Donkey meat contains 18.5% protein, which is higher than that of lamb (14.54%). Moreover, it has higher levels of crude protein, phospholipids, vitamin B12, and ten essential amino acids compared to beef. The mineral content in donkey meat is approximately 1%, while its cholesterol level is relatively low. Known for its health benefits, donkey meat helps strengthen the spleen and stomach, promotes the circulation of qi and blood, and supports kidney yang. It is considered a traditional health tonic. Due to its high protein, low fat, rich flavor, and nutritional value, it has long been regarded as a delicacy. As such, the development and processing of dried donkey meat products offer significant economic and social benefits.
First, the materials and equipment required include fresh donkey meat, salt, white sugar, wine, soy sauce, spices (such as cloves, galangal, prickly ash, fennel, ginger, cinnamon, star anise, Sichuan pepper, and dried chili), as well as basic kitchen tools like an electronic balance, refrigerator, stainless steel knife, and cutting board.
Second, the production process involves several key steps: raw material acceptance, cleaning, cutting, pre-cooking, re-cutting, seasoning, cooking, baking, and final quality inspection.
Third, the technical details are crucial to ensuring product quality. Raw materials must be fresh, sourced from non-epidemic areas, with a dark red color and no strange odors. During finishing, excess fat, blood, lymph, and other impurities should be removed, and the meat should be cut into pieces of about 300 grams with clean cuts. Pre-cooking involves boiling the meat for 30 minutes until fully cooked, then slicing it into 80-gram portions. For re-cooking, a mix of spices wrapped in gauze is added to water, along with wine, soy sauce, salt, and sugar. The meat is then simmered for about three hours. Finally, the meat is placed on a stainless steel tray and baked at 50–55°C for an appropriate time. After baking, the finished product undergoes quality testing.
In meat processing, the salt content is typically not less than 2%. For leaner cuts, salt is added at 3% of the meat weight, while sugar ranges from 0.1% to 4%. Spices are generally used at 40 grams per kilogram of meat. After testing various combinations, the optimal recipe 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 donkey meat. This formulation ensures both flavor and texture, making it ideal for commercial production.
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