Hot dog for preventing fatty liver and preparation method thereof

A technology of hot dog sausage and fatty liver, which is applied in the field of hot dog sausage for the prevention of fatty liver and its preparation. It can solve the problems that hot dog sausage is not conducive to children's consumption, takes a long time, affects the taste, etc., and achieves relief of children's anorexia and high edible efficacy , the effect of high nutritional value

Inactive Publication Date: 2016-03-30
郑州莉迪亚医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This leads to the waste of the frying time T or T', etc. in the process of frying food, which is not fully utilized.
Moreover, different fillings are fried one after another, so that when the next filling is made, the previous filling or baked bread has cooled down, which seriously affects the taste.
Moreover, when needing the stuffing of finalizing shape as hot dog stuffing, all are to buy the well-done on the market and wrap in the hot dog after heating, stale
Finally, making fillings on a traditional griddle requires repeated operations such as frying, spreading and flipping, which takes a long time
The hot dog sausage prepared by the above method is not conducive to children's consumption, and cannot alleviate children's anorexia and other problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In the embodiment of the present invention, a kind of hot dog sausage for preventing fatty liver comprises: 5 parts of desmodium, 5 parts of curcuma, 5 parts of salvia miltiorrhiza, 5 parts of curcuma, 5 parts of angelica, 5 parts of Alisma, 50 parts of chicken breast meat, 20 parts of lean pork meat, 30 parts of pork fat, 4 parts of protein isolate, 20 parts of modified starch, 0.6 parts of carrageenan, 60 parts of ice water, 3.8 parts of salt, 2.8 parts of sugar, 0.4 parts of monosodium glutamate, chicken essence 0.2 parts, Tremella 0.4 parts, Pork essence 0.3 parts, Monascus red 0.010 parts, Allura red 0.003 parts, Compound phosphate 0.6 parts, Salvia miltiorrhiza 1.5 parts, Sodium nitrite 0.012 parts, Potassium sorbate 0.4 parts, White Alisma powder 0.3 parts portion, 0.1 portion of star anise powder, and 15 portions of cooked oyster mushroom.

[0033] The preparation method of the hot dog sausage for preventing fatty liver comprises the following steps:

[0034] 1...

Embodiment 2

[0050]In the embodiment of the present invention, a kind of hot dog sausage for preventing fatty liver, the raw material comprises by weight: 10 parts of Desmodium, 10 parts of Curcuma, 10 parts of Danshen, 10 parts of Curcuma, 10 parts of Angelica, 10 parts of Alisma, 100 parts of chicken breast meat, 40 parts of lean pork meat, 60 parts of pork fat, 8 parts of isolated protein, 40 parts of modified starch, 1.2 parts of carrageenan, 120 parts of ice water, 7.6 parts of salt, 5.6 parts of sugar, 0.8 parts of monosodium glutamate, chicken essence 0.4 parts, Tremella 0.8 parts, Pork essence 0.6 parts, Monascus red 0.02 parts, Allura red 0.006 parts, Compound phosphate 1.2 parts, Salvia miltiorrhiza 3 parts, Sodium nitrite 0.024 parts, Potassium sorbate 0.8 parts, White Alisma powder 0.6 parts portion, 0.2 portion of star anise powder, 30 portions of cooked oyster mushroom.

[0051] The preparation method of the hot dog sausage for preventing fatty liver comprises the following s...

Embodiment 3

[0068] In the embodiment of the present invention, a hot dog sausage for preventing fatty liver, the raw materials according to parts by weight include: 15 parts of Desmodium, 15 parts of Curcuma, 15 parts of Salvia Miltiorrhiza, 15 parts of Curcuma, 15 parts of Angelica, 15 parts of Alisma, 150 parts of chicken breast meat, 60 parts of lean pork meat, 90 parts of pork fat, 12 parts of protein isolate, 60 parts of modified starch, 1.8 parts of carrageenan, 180 parts of ice water, 11.4 parts of salt, 8.4 parts of sugar, 1.2 parts of monosodium glutamate, chicken essence 0.6 parts, Tremella 1.2 parts, Pork essence 0.9 parts, Monascus red 0.030 parts, Allura red 0.009 parts, Compound phosphate 1.8 parts, Salvia miltiorrhiza 4.5 parts, Sodium nitrite 0.036 parts, Potassium sorbate 1.2 parts, White Alisma powder 0.9 parts portion, 0.3 portion of star anise powder, 45 portions of cooked oyster mushroom.

[0069] The preparation method of the hot dog sausage for preventing fatty live...

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PUM

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Abstract

The invention discloses a hot dog for preventing fatty liver and a preparation method thereof. The hot dog comprises the raw materials in parts by weight: longhairy antenoron herb, radix curcumae, radix salviae miltiorrhizae, angelica sinensis, rhizoma alismatis, chicken breast meat, lean pork, fat pork, isolated protein, modified starch, carrageenan, ice water, table salt, white sugar, monosodium glutamate, chicken essence, tremella fuciformis, a pork flavor, red rice starter, allura red, compound phosphate, salvia miltiorrhiza, sodium nitrite, powdered white rhizoma alismatis, an aniseed powder, and cooked oyster mushroom. The prepared hot dog for preventing fatty liver has high eating efficacy, can alleviate children anorexia, and has high nutritional value.

Description

technical field [0001] The invention relates to a formula and a preparation method of a health food, in particular to a hot dog sausage for preventing fatty liver and a preparation method thereof. Background technique [0002] In the making process of present hot dog, be that stuffing is wrapped in the bread that is through toasting heat then closes bread and sells. Fillings include fried steak, chicken wings, chicken, bacon rolls, pork neck, lamb, lamb rolls, fat beef, beef rolls and other meaty foods, as well as asparagus, white mushrooms, cabbage, bok choy, mushrooms, Coprinus comatus , green peppers and other vegetable foods. In the traditional method of making hot dogs, the bread is toasted first, and then different fillings are made successively using a frying pan, and then all the prepared fillings are wrapped in the bread together. During the frying process, the stuffing is often fried for a period of time T, then turned over or stirred, and then fried for a period...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L31/00A23L33/10
CPCA23V2002/00
Inventor 张彦之
Owner 郑州莉迪亚医药科技有限公司
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