First, the materials: (1) Donkey meat: Fresh donkey meat sourced from disease-free areas. It should be of high quality, with a dark red color and a normal, fresh smell. The meat should be free from any impurities, such as excess fat, blood clots, or foreign materials. (2) Salt: Use commercially available refined salt with a purity above 98%. The salt should be white, transparent, and free from odor, moisture, caking, or any foreign substances. Salt plays an important role in enhancing flavor, preserving the meat, improving water retention, and increasing adhesion during processing. (3) White sugar: Choose commercially available white sugar that is fine, uniform, dry, and bright. When dissolved in water, it should produce a clear solution without any sediment or cloudiness. The sugar should have a sweet taste and high purity. Its main functions are to improve flavor, balance saltiness, enhance nutritional value, and improve the texture of the final product. (4) Wine: Use commercial barley wine. It helps to add flavor and act as a natural preservative by reducing microbial contamination. (5) Soy sauce: Use commercially available colored soy sauce. It enhances the color, improves the flavor, and helps eliminate unwanted odors from the meat. (6) Spices: Use a mix of commercially available spices such as cloves, galangal, black pepper, grass seed, geraniol, meat spice, ginger, fennel, star anise, cardamom, cinnamon, long pepper, and dried chili in appropriate amounts. All spices should be clean, free from impurities, and not rotten or moldy. Second, the process: Raw material acceptance → Cleaning → Cutting → Pre-cooking → Dicing → Reconstitution with spices → Baking → Inspection → Final product Third, technical points: Raw material acceptance: Only use fresh donkey meat from areas free of pests and diseases. The meat should have a dark red color and a normal, pleasant smell. Raw material preparation: Remove excess fat, blood clots, lymph nodes, thick blood vessels, and hair. Cut the meat into pieces weighing approximately 300 grams each. Ensure the cuts are neat and uniform for better processing later. Pre-cooking: Boil water and cook the cut meat for 30 minutes. After cooking, check that there is no blood inside the meat. Then, cut the pre-cooked meat into small pieces, each about 80 grams. Make sure the slices are regular in shape and neatly cut. Re-cooking: Weigh all the spices and wrap them in gauze. Add water, white wine, salt, sugar, and soy sauce, then bring the mixture to a boil. Add the prepared donkey meat to the pot and stir for about 3 hours until fully cooked and tender. Baking: Place the sliced donkey meat in a stainless steel tray and bake in an oven at a temperature of 50–55°C for proper dehydration. This step helps to preserve the meat and enhance its flavor and texture. Inspection: After baking, conduct quality checks to ensure the product meets the required standards before packaging. Fourth, the optimization process: Based on experimental analysis, the key factors affecting the quality of the dried donkey meat are salt, followed by sugar and spices. After testing various combinations, the optimal formula was found to be: 3.3 grams of salt, 1.7 grams of sugar, and 0.9 grams of spices per 80 grams of donkey meat. This combination ensures the best flavor, texture, and preservation of the final product.
Gabion Mesh
Gabion mesh including : heavy gabion/hexagonal mesh, gabion box, gabion mesh sack, welded gabion mesh, Prevention rockfall Mesh.
Gabion mesh's production processes : material inspection- PVC coating- machine weaving- alignment- cutting- edge strengthening- assembly- packing- transporting
The material of gabion mesh is low carbon steel wire, and then will be hot-dipped galvanized, re-plated with Galfan or PVC, so as to improve the durability of the gabion mesh under all sorts of environments.
Applications of gabion mesh :
It has the effect of controlling water capacity, prevent soil and water from flowing,the protecting and improvement of the ecological environment. Gabion can be employed in a variety of ways to stabilize soil conditions around bridges and river bank protection.
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