Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Hot dog sausage with lactation promotion function and preparation method thereof

A technology for hot dog sausage and function, which is applied to the field of hot dog sausage with lactation promoting function and its preparation field, can solve the problems of long time consumption, unfavorable consumption of hot dog sausage by children, influence on taste and the like, achieves high edible efficacy and relieves anorexia in children , the effect of high nutritional value

Inactive Publication Date: 2016-05-25
郑州莉迪亚医药科技有限公司
View PDF0 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In the embodiment of the present invention, a kind of hot dog sausage with the function of promoting lactation, the raw materials in parts by weight include: 5 parts of Salvia miltiorrhiza, 5 parts of Passepartout, 5 parts of loofah slices, 5 parts of Passepartout, and 5 parts of Wang Buliuxing , 5 parts of antlers, 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 table salt, 2.8 parts of white sugar, 0.4 parts of monosodium glutamate, 0.2 parts of chicken essence, 0.4 parts of tremella, 0.3 parts of pork essence, 0.010 parts of red yeast rice, 0.003 parts of allura red, 0.6 parts of compound phosphate, 1.5 parts of loofah slices, 0.012 parts of sodium nitrite, 0.4 parts of potassium sorbate , 0.3 parts of white antler powder, 0.1 part of star anise powder, 15 parts of cooked oyster mushroom.

[0033] The preparation me...

Embodiment 2

[0050]In the embodiment of the present invention, a hot dog sausage with the function of promoting lactation, the raw materials in parts by weight include: 10 parts of Salvia miltiorrhiza, 10 parts of Passepartout, 10 parts of loofah slices, 10 parts of Passepartout, and 10 parts of Wang Buliuxing , 10 parts of antlers, 100 parts of chicken breast meat, 40 parts of lean pork meat, 60 parts of pork 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 table salt, 5.6 parts of white 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 red yeast rice, 0.006 parts of allura red, 1.2 parts of compound phosphate, 3 parts of loofah slices, 0.024 parts of sodium nitrite, 0.8 parts of potassium sorbate , 0.6 parts of white antler powder, 0.2 parts of star anise powder, 30 parts of cooked oyster mushroom.

[0051] The preparation metho...

Embodiment 3

[0068] In the embodiment of the present invention, a kind of hot dog sausage with the function of promoting lactation, the raw materials in parts by weight include: 15 parts of Salvia miltiorrhiza, 15 parts of Passepartout, 15 parts of loofah slices, 15 parts of Passepartout, and 15 parts of Wang Buliuxing , 15 parts of antlers, 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 table salt, 8.4 parts of white sugar, 1.2 parts of monosodium glutamate, 0.6 parts of chicken essence, 1.2 parts of tremella, 0.9 parts of pork essence, 0.030 parts of red yeast rice, 0.009 parts of allura red, 1.8 parts of compound phosphate, 4.5 parts of loofah slices, 0.036 parts of sodium nitrite, 1.2 parts of potassium sorbate , 0.9 parts of white antler powder, 0.3 parts of star anise powder, 45 parts of cooked oyster mushroom.

[0069] The pre...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Diameteraaaaaaaaaa
Diameteraaaaaaaaaa
Diameteraaaaaaaaaa
Login to View More

Abstract

The present invention discloses hot dog sausage with lactation promotion function and a preparation method thereof, and the hot dog sausage comprises the following raw materials by weight: salvia miltiorrhiza, fructus liquidambaris, towel gourd slices, cowherb seed, antlers, chicken breast meat, pig lean meat, pig fat, protein isolate, modified starch, carrageenan, ice water, edible salt, white sugar, monosodium glutamate, chicken essence, tremella fuciformis, pork flavor, monascus red, Allura Red, compound phosphate, towel gourd slices, sodium nitrite, white deer antler powder, star anise powder and cooked mushroom. The hot dog sausage with lactation promotion function is high in edible efficacy, can alleviate infantile 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 with a lactating function 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L13/60A23L13/40A23L13/50A23L33/10
CPCA23V2002/00
Inventor 张彦之
Owner 郑州莉迪亚医药科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com