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

Pumpkin ham and its preparation method

A technology of pumpkin ham and pumpkin, applied in the field of pumpkin ham and its preparation, to achieve the effects of convenient preparation, convenient eating and improved flavor

Inactive Publication Date: 2008-01-09
NANJING YURUN FOOD
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And as far as the applicant knows, there is no pumpkin meat product that can give full play to the health function of pumpkin at present, and is rich in nutrition and rich in protein. Liver Qi health food for people to choose

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Pumpkin ham and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0026] The following structural drawings and embodiments further illustrate the present invention.

[0027] A pumpkin ham, which mainly consists of 20-30% of the total weight of pumpkin, 5-8% of ice water, 25-35% of chicken, 10-15% of chicken skin, 5-8% of salad oil, 5-8% of 8% egg white, 10-15% butter, 0.8-1% soybean protein, 1.5-1.8% salt, 0.3-.5% compound phosphate, 0.1-0.2% iso-Vc sodium, 0.6-1% carrageenan, and an appropriate amount of fungus, pigments, and spices. The purpose of adding fungus is for color matching, and it is not necessary to add fungus during specific implementation. The following is an optimal ratio of this embodiment. The optimal weight parts of the main ingredients pumpkin, chicken breast, chicken skin, salad oil, egg white, whipped cream, egg white, and ice water are 3.5, 4, 2, 1, and 1 respectively. , 2, 0.3 and 1 part, and among the 3.5 parts of pumpkin, it is best to account for 2 parts of pumpkin puree and 1.5 parts of diced pumpkin. The specifi...

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

No PUM Login to View More

Abstract

A health-care pumpkin-chicken sausage is prepared from pumpkin, ice water, chicken with skin, salad oil, egg white, butter, albumen, edible fungus, salt, composite phosphate, sodium isoascorbate, carragreen gum, pigment and flavouring. It has health-care and nutritive values.

Description

technical field [0001] The invention relates to a low-temperature product formula combining pumpkin and meat and a production process thereof, in particular to a pumpkin ham and a preparation method thereof. Background technique [0002] Pumpkin, also known as pumpkin and squash, belongs to Cucurbitaceae. Chinese medicine believes that pumpkin is warm in nature, sweet in taste, and has the effects of nourishing the middle and nourishing qi, invigorating the spleen and warming the stomach, reducing inflammation and pain, detoxifying and killing insects. Pumpkin is rich in nutrients, rich in citrulline, arginine, aspartic acid, a variety of unsaturated fatty acids, trigonelline, adenine, carotene, glucose, sucrose, pentosan, mannitol and a large amount of vitamin B , C and E and various trace elements such as magnesium, iron, copper, selenium, zinc and so on. [0003] Pumpkin can promote the secretion of human insulin and enhance the regeneration ability of liver and kidney ...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/212A23L1/22A23L31/00A23L33/10
Inventor 江卫国田英刚赵宁徐宝才
Owner NANJING YURUN FOOD
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