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Spleen-tonifying, qi-supplementing and cancer-resisting hot dog sausage and preparation method thereof

A technology for invigorating spleen, invigorating qi, and hot dog sausage is applied in the field of formula and preparation of health food, which can solve the problems of long time consumption, unfavorable consumption of hot dog sausage by children, influence on taste, etc., achieves high edible efficacy, relieves anorexia in children, high nutritional value

Inactive Publication Date: 2014-07-02
陈迎霞
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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 successively, so that when the next filling is made, the previous filling or baked bread has cooled, which seriously affects the taste.
Moreover, when needing the stuffing of stereotypes as hot dog stuffing, all be to buy the hot dog that has done well 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 for invigorating the spleen, invigorating qi and anti-cancer, the raw materials in parts by weight include: 5 parts of wolfberry, 5 parts of ginseng, 5 parts of poria cocos, 5 parts of ginseng, 5 parts of astragalus, 5 parts of Atractylodes macrocephala, chicken breast 50 parts of 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 essence, 0.010 parts of Monascus Red, 0.003 parts of Allura Red, 0.6 parts of compound phosphate, 1.5 parts of Poria cocos, 0.012 parts of sodium nitrite, 0.4 parts of potassium sorbate, 0.3 parts of white pepper powder, 0.1 part of star anise powder, 15 parts of cooked oyster mushroom.

[0033] The preparation method of the hot ...

Embodiment 2

[0050]In the embodiment of the present invention, a hot dog sausage for invigorating the spleen, invigorating qi and anti-cancer, the raw materials in parts by weight include: 10 parts of wolfberry, 10 parts of ginseng, 10 parts of poria cocos, 10 parts of ginseng, 10 parts of astragalus, 10 parts of Atractylodes macrocephala, chicken breast 100 parts of 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 white fungus, 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 Poria cocos, 0.024 parts of sodium nitrite, 0.8 parts of potassium sorbate, 0.6 parts of white pepper 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 for invigorating the spleen, invigorating qi and anti-cancer, the raw materials in parts by weight include: 15 parts of wolfberry, 15 parts of ginseng, 15 parts of poria cocos, 15 parts of ginseng, 15 parts of astragalus, 15 parts of Atractylodes macrocephala, chicken breast 150 parts of meat, 60 parts of pork lean meat, 90 parts of pig fat, 12 parts of isolated protein, 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 flavor, 0.030 parts of Monascus Red, 0.009 parts of Allura Red, 1.8 parts of compound phosphate, 4.5 parts of Poria cocos, 0.036 parts of sodium nitrite, 1.2 parts of potassium sorbate, 0.9 parts of white pepper powder, 0.3 parts of star anise powder, 45 parts of cooked oyster mushrooms.

[0069] The preparation method...

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PUM

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Abstract

The invention discloses a spleen-tonifying, qi-supplementing and cancer-resisting hot dog sausage and a preparation method thereof. The spleen-tonifying, qi-supplementing and cancer-resisting hot dog sausage comprises the following raw materials in parts by weight: medlar, ginseng, poria cocos, astragalus, atractylodes macrocephala koidz, chicken breast, lean, pork fat, separation proteins, modified starches, carrageenan, iced water, edible salt, white sugar, aginomoto, chicken essence, white fungus, pork essence, monascus color, allura red, composite phosphate, poria cocos, sodium nitrite, white pepper powder, anise powder and matured oyster mushroom. The spleen-tonifying, qi-supplementing and cancer-resisting hot dog sausage prepared by the preparation method disclosed by the invention can relieve infantile anorexia and is high in edible efficiency and nutrition 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 invigorating the spleen, invigorating qi and fighting cancer 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 frying time T, then turned...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L1/318A23L1/30A23L33/10
CPCA23L13/70A23L13/42A23L13/52A23L13/65A23L33/10A23V2002/00
Inventor 陈迎霞
Owner 陈迎霞
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