Guangrao Yak Meat [Shandong Guangrao Specialty]

What is Guangrao style donkey meat? Authentic Shandong Guangrao specialty: Guangrao style donkey meat

Summary:Do you want to know what Guangrao style donkey meat is? This article is a detailed introduction to the specialty of Guangrao, Shandong Province - Guangrao Yao Donkey Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Guangrao Yao Donkey Meat. The full text takes about 7 minutes to read, mainly including the basic introduction of Guangrao Yao Donkey Meat and its nutritional value? What are the characteristics of Guangrao's donkey meat products? How did the history of Guangrao's donkey meat dish come about? The method of making Guangrao style donkey meat

Basic Introduction to Guangrao Yak Meat

Yak meat is a well-known traditional Han cuisine in Guangrao County, Dongying City, Shandong Province.

. Goose meat in the sky and donkey meat on the ground "is a famous dish of donkey meat in Guangrao with a long history. It was founded in the 12th year of the Qing Dynasty's Tongzhi reign and was recommended by local martial arts official Cui Wanqing to the Beijing Ministry of War Office for the exclusive use of warriors. No donkeys have been seen walking on the land of Guangrao, but there is a fragrance of donkey meat on the table

The meat is firm but easy to chew, with a strong and fragrant taste that is not greasy. Due to the combination of traditional Chinese medicine in the soup, flies do not bite or bite in summer, and it will not spoil. When consumed, the horizontal knife breaks the silk, revealing a uniform texture that makes people crave. It is a rare and delicious dish to pair with meals or serve with alcohol

Method of making Guangrao style donkey meat

Recipe

Calculated based on 100kg of donkey meat: 200g of star anise, 150g of Sichuan pepper, 100g of fennel, 150g of cinnamon, 60g of cloves, 80g of ginger, 100g of grass fruit, 200g of nutmeg, 120g of grass fruit, 120g of cinnamon, 50g of white atractylodes, 50g of jade fruit, 30g of sand kernel, 30g of licorice, 30g of white fruit, 20g of Shannai, and 20g of white button. In addition, auxiliary materials are added: 500g ginger, 400g spring onion, 500g cooking wine, 100g Baijiu, 100g sugar, 2500g salt

process flow

slaughter → purification → cutting → cooking → metered packaging → vacuum → high-temperature sterilization → outer packaging

Technical requirements

4.1

Slaughtering: After slaughtering the donkey, it is cleaned, sorted, and cut into 4cm square meat pieces

4.2

Cooking: Put the sliced donkey meat, spice package, and auxiliary materials into a sandwich pot containing aged soup (if there is no aged soup, first add the spice package and auxiliary materials to clean water, heat to 90 ℃ for 30 minutes, and let the aroma fully enter the soup). After boiling for 30min, add nitrite in the proportion of 30mg/kg donkey meat, and then boil it for 2h on a low heat. During the cooking process, constantly skim the membrane liquid floating on the Noodles in soup to ensure that the old soup and donkey meat are clean and bright

4.3

Weighing and packaging: After the cooked meat has cooled, measure and bag it according to the required weight. Use 3-layer transparent steaming bags or 4-layer aluminum foil bags as needed

4.4

Vacuum: The vacuum degree is 0.1Mpa, the heat sealing temperature is (200 ± 10) ℃, and the time is 4s. After vacuuming, the sealing surface should be flat, wrinkle free, and cannot be torn open by hand. Products with sand holes and air leaks should be detected in a timely manner

Guangrao Yak Meat

4.5

High temperature sterilization: Place the product evenly on the sterilization cart, not too tightly, to ensure good ventilation. Apply a back pressure of 0.2Mpa, maintain a constant temperature of 123 ℃, and sterilize for 30 minutes. After constant temperature, continue to apply back pressure and quickly cool down with cold water. When the temperature drops below 48 ℃, take out the product and place it in the water tank to detect any damaged products

4.6

Constant temperature test: Place the sterilized product in a constant temperature chamber at 37 ℃, store for 7 days, and then remove it. Products that have not experienced bag swelling or spoilage here can be stored for 6 months in 4-layer aluminum foil bags and 3 months in 3-layer transparent bags at room temperature

4.7

Outer packaging: Bag and seal the tested qualified products, and print the production date