Hot dog sausage having function of preventing coronary heart disease and preparation method of hot dog sausage

A technology for hot dog sausage and coronary heart disease, which is applied in the field of hot dog sausage with the function of preventing coronary heart disease and its preparation, can solve the problems that the hot dog sausage is unfavorable for children to eat, takes a long time, cannot relieve children's anorexia, etc. High nutritional value and the effect of preventing edible efficacy

Inactive Publication Date: 2016-05-18
ZHENGZHOU ZHENGXIAN PHARMA CO LTD
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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 hot dog sausage with the function of preventing coronary heart disease, the raw materials in parts by weight include: 5 parts of Amomum japonicus, 5 parts of Araceae, 5 parts of Ophiopogon japonicus, 5 parts of Araceae, 5 parts of saffron, and 5 parts of turmeric 50 parts of chicken breast meat, 20 parts of lean pork meat, 30 parts of pig 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 , 0.2 parts of chicken essence, 0.4 parts of white fungus, 0.3 parts of pork flavor, 0.010 parts of Monascus Red, 0.003 parts of Allura Red, 0.6 parts of compound phosphate, 1.5 parts of Ophiopogon japonicus, 0.012 parts of sodium nitrite, 0.4 parts of potassium sorbate, white pepper 0.3 parts of star anise powder, 0.1 part of star anise powder, 15 parts of cooked oyster mushroom.

[0033] The preparation meth...

Embodiment 2

[0050]In the embodiment of the present invention, a kind of hot dog sausage with the function of preventing coronary heart disease comprises: 10 parts of spring amomum, 10 parts of radix radix, 10 parts of radix radix, 10 parts of radix saffron, 10 parts of saffron, and 10 parts of curcuma in parts by weight. 100 parts of chicken breast meat, 40 parts of pork lean meat, 60 parts of pig fat, 8 parts of protein isolate, 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 , 0.4 parts of chicken essence, 0.8 parts of tremella, 0.6 parts of pork essence, 0.02 parts of Monascus Red, 0.006 parts of Allura Red, 1.2 parts of compound phosphate, 3 parts of Ophiopogon japonicus, 0.024 parts of sodium nitrite, 0.8 parts of potassium sorbate, white pepper 0.6 parts of star anise powder, 0.2 parts of star anise powder, 30 parts of cooked oyster mushrooms.

[0051] The preparation method of th...

Embodiment 3

[0068] In the embodiment of the present invention, a hot dog sausage with the function of preventing coronary heart disease, the raw materials include: 15 parts of spring amomum, 15 parts of Araceae, 15 parts of Ophiopogon japonicus, 15 parts of Araceae, 15 parts of saffron, and 15 parts of curcuma in parts by weight. 150 parts of chicken breast meat, 60 parts of pork lean meat, 90 parts of pig 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 , 0.6 parts of chicken essence, 1.2 parts of white fungus, 0.9 parts of pork essence, 0.030 parts of Monascus Red, 0.009 parts of Allura Red, 1.8 parts of compound phosphate, 4.5 parts of Radix Ophiopogon japonicus, 0.036 parts of sodium nitrite, 1.2 parts of potassium sorbate, white pepper 0.9 parts of star anise powder, 0.3 parts of star anise powder, 45 parts of cooked oyster mushrooms.

[0069] The ...

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PUM

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Abstract

The invention discloses a hot dog sausage having the function of preventing a coronary heart disease and a preparation method of the hot dog sausage. The hot dog sausage is prepared from the following raw materials of amomum villosum lour, rhizoma arisaematis, radix ophiopogonis, saffron, radix curcumae, chicken breast, pig lean, pig prime condition, isolated protein, modified starch, carrageenin, ice water, table salt, white sugar, gourmet powder, chicken essence, white funguses, pork essence, monascus red, allura red, composite phosphate, radix ophiopogonis, sodium nitrite, white pepper powder, star aniseed powder and cooked oyster mushrooms. The hot dog sausage having the function of preventing the coronary heart disease, prepared by the preparation method disclosed by the invention, is high in edible efficacy, can relieve children anorexia and is high in nutrient 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 with the function of preventing coronary heart disease 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,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L13/10A23L13/50A23L13/40A23L13/60A23L13/70
CPCA23V2002/00
Inventor 顾晓荣
Owner ZHENGZHOU ZHENGXIAN PHARMA CO LTD
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