CN-122004437-A - Donkey broth and cooking method thereof

Abstract

The invention relates to the technical field of food processing, in particular to donkey broth and a cooking method thereof, wherein raw materials of the donkey broth comprise donkey bones, donkey meat, special fishy smell removal spice bags, nourishing spice bags and the like. The preparation method adopts original three-stage stewing process, namely a high Shang Jieduan, a stewing stage and a nourishing stage. The donkey meat flavor-improving soup has the advantages of effectively removing the fishy smell of donkey meat, enabling the soup to be mellow in flavor and crisp in meat quality, and endowing the donkey meat with the clear nourishing effects of tonifying qi, nourishing blood, warming middle-jiao and strengthening spleen through scientific compatibility of medicinal and edible materials.

Inventors

• YANG YUXUAN
• ZHAO JUNQING

Assignees

• 保定市吉祥胤紫园臻宴文化有限公司

Dates

Publication Date

20260512

Application Date

20260326

Claims (6)

1. 1. The donkey broth is characterized by being prepared from the following raw materials in parts by weight: 80-120 parts of donkey bone, 50-80 Parts of donkey brisket with skin; the fishy smell removing spice bag comprises 1-3 parts of pepper, 2-4 parts of angelica dahurica, 3-6 parts of dried hawthorn, and 2-5 parts of dried orange peel; The nourishing spice bag comprises 1-2 parts of angelica sinensis, 3-5 parts of astragalus mongholicus, 5-10 parts of wolfberry fruit, 8-12 parts of stoned red dates and 1-3 parts of dried ginger; 10-20 parts of cooking wine, 5-10 parts of old ginger slices, 10-15 parts of green Chinese onion sections and seasonings.
2. 2. The donkey broth of claim 1, wherein the components of the deodorization spice bag and the nourishing spice bag are respectively wrapped in independent gauze bags.
3. 3. A cooking method of donkey broth, characterized in that the cooking method is used for preparing donkey broth according to claim 1-2, and comprises the following steps: S1, raw material pretreatment, namely breaking donkey bones, soaking the donkey bones and the donkey brisket in clear water together, scalding the donkey brisket and cleaning the donkey brisket; S2, stewing step by step: a) The soup-stock stage comprises placing the processed donkey bone into a stew pot, adding boiling water, boiling with strong fire, and keeping boiling for 20-30 min; b) A stewing stage, namely adding donkey meat, the fishy smell removing spice bag and the green onion sections into the soup obtained in the step a), and stewing with low fire for 1.5-2 hours; c) The nourishing stage comprises taking out the fishy smell removing spice bag, adding the nourishing spice bag, and stewing with slow fire for 1-1.5 hr; s3, post-treatment and seasoning, namely taking out donkey meat slices, putting back into soup, adding cooking wine and seasonings, and stewing for 10-15 minutes with low fire.
4. 4. The cooking method of donkey broth according to claim 3, wherein in step S1, the soaking time is 2-3 hours, water is changed for 2-3 times in the middle, the blanching is performed in a cold water pot, and part of cooking wine and old ginger slices are added.
5. 5. A cooking process of donkey broth according to claim 3, wherein b) the stewing stage and c) the nourishing stage of step S2, wherein the small fire means keeping the soup noodle slightly boiling.
6. 6. A cooking process of donkey broth according to claim 3, wherein in step S3 the seasonings are salt and white pepper.

Description

Donkey broth and cooking method thereof Technical Field The invention relates to the technical field of food processing, in particular to donkey broth and a cooking method thereof. Background Donkey meat is high-quality meat with high protein, low fat and rich amino acids and minerals, and the people have the reputation of 'Tianshanglong meat and underground donkey meat'. The traditional donkey broth mainly adopts a simple stewing method, and is mainly prepared by stewing donkey meat with clear water and common spices for a long time. However, this method has the following technical drawbacks: The donkey meat has single flavor and incomplete fishy smell removal, the traditional method has insufficient fishy smell and mutton smell treatment specific to donkey meat, and the flavor has weak layering sense, and mainly depends on basic seasoning such as salt and the like. Insufficient nutrition release, easy firewood quality, and part of nutrition loss or destruction caused by stewing at a single temperature for a long time, easy firewood quality and poor taste. The traditional donkey broth mainly aims at fruit belly and providing basic nutrition, has no systematic medicine-food homologous compatibility, and has undefined and unobtrusive nourishing and health-preserving effects. Therefore, there is a need in the market for donkey broth that can effectively remove fishy smell, enhance flavor, preserve nutrition, improve mouthfeel, and have a clear synergistic tonic effect, and a method of making the same. Disclosure of Invention In order to solve the technical problems, the invention provides the donkey broth and the cooking preparation method thereof, the donkey broth has mellow flavor, no fishy smell and no smell of mutton, the meat is crisp and rotten, and the donkey broth is endowed with definite nourishing effects of tonifying qi and nourishing blood, warming middle-jiao and strengthening spleen by scientifically matching various medicinal and edible raw materials. The donkey broth is prepared from the following raw materials in parts by weight: 80-120 parts of donkey bone, 50-80 Parts of donkey brisket with skin; the fishy smell removing spice bag comprises 1-3 parts of pepper, 2-4 parts of angelica dahurica, 3-6 parts of dried hawthorn, and 2-5 parts of dried orange peel; The nourishing spice bag comprises 1-2 parts of angelica sinensis, 3-5 parts of astragalus mongholicus, 5-10 parts of wolfberry fruit, 8-12 parts of stoned red dates and 1-3 parts of dried ginger; 10-20 parts of cooking wine, 5-10 parts of old ginger slices, 10-15 parts of green Chinese onion sections and seasonings. Preferably, each component in the deodorization spice bag and the nourishing spice bag is respectively wrapped in an independent gauze bag. A cooking method of donkey broth, comprising the steps of: S1, raw material pretreatment, namely breaking donkey bones, soaking the donkey bones and the donkey brisket in clear water together, scalding the donkey brisket and cleaning the donkey brisket; S2, stewing step by step: a) The soup-stock stage comprises placing the processed donkey bone into a stew pot, adding boiling water, boiling with strong fire, and keeping boiling for 20-30 min; b) A stewing stage, namely adding donkey meat, the fishy smell removing spice bag and the green onion sections into the soup obtained in the step a), and stewing with low fire for 1.5-2 hours; c) The nourishing stage comprises taking out the fishy smell removing spice bag, adding the nourishing spice bag, and stewing with slow fire for 1-1.5 hr; s3, post-treatment and seasoning, namely taking out donkey meat slices, putting back into soup, adding cooking wine and seasonings, and stewing for 10-15 minutes with low fire. Preferably, in the step S1, the soaking time is 2-3 hours, water is changed for 2-3 times in the middle, the water blanching is performed in a cold water pot, and part of the cooking wine and the old ginger slices are added. Preferably, the steps S2 b) and stewing stage and c) nourishing stage, wherein the small fire means keeping the soup noodle in a slightly boiling state. Preferably, in step S3, the seasonings are salt and white pepper. The invention has the technical effects and advantages that: The novel fishy smell removing spice bag is designed, wherein the combination of the angelica dahurica and the dried hawthorn produces a synergistic effect, the angelica dahurica can effectively cover animal fishy smell, the organic acid in the dried hawthorn can not only tenderize meat quality, but also react with fishy smell substances, the pepper and the dried orange peel provide compound aroma, and the special combination solves the technical problem that donkey broth fishy smell is stubborn, and the effect is better than that of the traditional single ginger, shallot and star anise. The optimized staged stewing process includes creating three-stage temperature control process including high Shang Jieduan, stewing stage and nourishing