First, the process
Frozen donkey → Thawing → Raw material processing → Precooking → Cracking block → Canning with juice filling ↠Juice preparation ↓
↠Temperature check ↠Sterilization and cooling ↠Exhaust sealing
Second, the production method
1. Thawing: The frozen donkey meat is thawed using cold water at around 20°C for approximately 12 hours. After thawing, the surface should be free of ice, and the meat should feel soft with a bright red color.
2. Pretreatment: After thawing, all hard bones and cartilage are removed from the donkey meat. Any contaminants or unwanted parts are trimmed off, and the remaining meat is cut into chunks weighing about 1 kg each.
3. Precooking: The meat is cooked in boiling water mixed with a saline solution (0.6–1% salt). The water-to-meat ratio is 1.5:1. Boil for 30 minutes until the meat is about 70–90% cooked, leaving a slightly bloody center.
4. Stripping and cutting: After pre-cooking, the meat is placed into a stripping machine to make it easier to handle. Once removed, it is cut into small cubes measuring 2–3 cm in size using a kitchen knife.
5. Preparation of soup and spices: (1) Soup ingredients: 100 kg of water, 4.5 kg of salt, 4 kg of sugar, 6 kg of soy sauce, 2 kg of starch, 0.25 kg of MSG, and 0.25 kg of white wine. (2) Spices: 100 g of white peony, 1500 g of green onions, 700 g of ginger, 150 g of black pepper, 150 g of star anise, 150 g of fennel, and 200 g of chili powder. A portion of the soup water is used to prepare the spice mixture, which is then boiled for 5 minutes. The starch is filtered and added to the mixture, followed by the addition of white wine and MSG during cooking.
6. Canning and juice filling: Each can has a gross weight of 781 grams, with a net content of 312 grams. It contains 190 grams of donkey meat and 122 grams of soup. When loading the cans, care must be taken to ensure proper meat distribution.
7. Exhaust sealing: The cans are sealed under a vacuum of more than 400 mmHg to ensure airtight closure.
8. Sterilization and cooling: The cans undergo sterilization at 112°C, with a process that includes gas extraction and back-pressure cooling. The sterilization time is 15 minutes, followed by 90 minutes of cooling under a pressure of 1–1.2 kg/cm².
This detailed process ensures the final product is safe, flavorful, and meets quality standards. Each step plays a crucial role in maintaining the texture, taste, and shelf life of the canned donkey meat.
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