First, the process
Frozen donkey → Thawing → Raw material preparation → Precooking → Cutting into blocks → Canning with juice ↠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 and have a bright red color. This step ensures that the meat retains its quality and texture before further processing.
2. Pretreatment: Once thawed, the meat is carefully inspected and all hard bones, cartilage, and unwanted parts are removed. Contaminated areas are also trimmed off, and the remaining meat is cut into pieces weighing about 1 kg each. This makes it easier to handle during the next steps.
3. Precooking: The meat is placed in boiling water mixed with a saline solution (0.6–1% salt). The water-to-meat ratio is maintained at 1.5:1. The meat is boiled for 30 minutes until it reaches a medium-rare to medium doneness, leaving a slightly pink center. This helps to partially cook the meat and prepare it for further processing.
4. Stripping and cutting: After precooking, the meat is fed into a stripping machine to remove any excess fat or connective tissue. It is then manually cut into small cubes, approximately 2–3 cm in size, to ensure even distribution during canning.
5. Preparing the juice: (1) Soup base: For every 100 kg of water, add 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: Combine 100 grams of white peony, 1500 grams of green onions, 700 grams of ginger, 150 grams of pepper, 150 grams of star anise, 150 grams of fennel, and 200 grams of chili powder. Use part of the soup water to make a spice infusion, then mix it with the rest of the liquid. The starch is filtered out, and the white wine and MSG are added once the mixture is cooked. This creates a rich, flavorful broth that enhances the taste of the final product.
6. Canning and filling: The cans used are labeled as number 781, with a net weight of 312 grams. Each can contains 190 grams of donkey meat and 122 grams of soup. Care is taken to balance the amount of meat and liquid when filling the cans to maintain consistency and quality.
7. Exhaust sealing: The cans are sealed under vacuum conditions with an exhaust level exceeding 400 mmHg to ensure proper sealing and prevent contamination.
8. Sterilization and cooling: The canned products are sterilized at 112°C, with a process time of 15–90 minutes, followed by back-pressure cooling. The pressure during sterilization is maintained between 1–1.2 kg/cm². This step is crucial to eliminate harmful microorganisms and extend the shelf life of the product.
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