CN101703260B - Radix salviae miltiorrhizae pork ham - Google Patents
Radix salviae miltiorrhizae pork ham Download PDFInfo
- Publication number
- CN101703260B CN101703260B CN200910185398XA CN200910185398A CN101703260B CN 101703260 B CN101703260 B CN 101703260B CN 200910185398X A CN200910185398X A CN 200910185398XA CN 200910185398 A CN200910185398 A CN 200910185398A CN 101703260 B CN101703260 B CN 101703260B
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- China
- Prior art keywords
- radix salviae
- salviae miltiorrhizae
- pork
- ham
- pork ham
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a radix salviae miltiorrhizae pork ham which is a novel square ham prepared from the traditional Chinese medicine of radix salviae miltiorrhizae, fine pork and other auxiliary materials. The radix salviae miltiorrhizae pork ham not only acts as a health-care function but also can be used as a cate. The radix salviae miltiorrhizae pork ham has tender mouth feel and good freshness and fragrance. The radix salviae miltiorrhizae pork ham comprises the following components: 100kg of fine pork, 66kg of radix salviae miltiorrhizae water, 4.75kg of salt, 3kg of white granulated sugar, 0.009kg of nitrite, 0.008kg of monoscus red, 0.0010kg of kaoliang color, 0.4kg of monosodium glutamate, 1.2kg of carageenan, 0.75kg of pork essence, 0.25kg of white pepper, 0.8kg of tripolyphosphate, 0.3kg of iso-VC sodium, 7.5kg of isolated protein and 16kg of starch. Compared with the similar product, the radix salviae miltiorrhizae pork ham is characterized in that the radix salviae miltiorrhizae is added in a formula and has the functions of promoting blood circulation, tonifying the blood and preventing the aging of cardiovascular vessels according to the theory of the traditional Chinese medicine. Therefore, people who usually eat the radix salviae miltiorrhizae pork ham can be healthy and can have long life.
Description
Radix salviae miltiorrhizae pork ham is a kind of novel side's leg that is made with salviamiltiorrhizabung and smart pork and other auxiliary material, and it not only plays health-care effect but also can be used as cuisines.Its mouthfeel is delicate, and is bright, the fragrance tool is good.With added the red sage root in the difference prescription of similar article, so have according to the tcm theory red sage root invigorate blood circulation, enrich blood, the often edible radix salviae miltiorrhizae pork ham of function of anti-cardiovascular Aging can have good health and a long life.
Technical field: the present invention relates to food processing field.
Technical background: lean pork is a kind of food of high protein and low fat, meets the modern consumption development trend.Unique flavor of the present invention, tasty is suitable to people of all ages food, and is very popular.The food of similar article is also rare on market, develops radix salviae miltiorrhizae pork ham for this reason, meets the need of market.
Summary of the invention: the red sage root is endured water 3 and was as a child cooled off tumbling in back and an input of the various batchings tumbler, and the ground temperature tumbling is pickled, and tumbling finishes can, and storage in 0 ° of-4 ° of storehouse is gone in moulded section after the boiling heat radiation.
Its proportioning: lean pork, red sage root water, salt, white granulated sugar, nitrous, Monascus color, Kaoliang red, monosodium glutamate, carragheen, pork essence, white pepper, tripolyphosphate, different VC receive, protein isolate, starch; 100kg: 66kg: 4.75kg: 3kg: 0.009kg: 0.008kg: 0.0010kg: 0.4kg: 1.2kg: 0.75kg: 0.25kg: 0.8kg: 0.3kg: 7.5kg: 16kg..
Implement illustration: lean pork, red sage root water, salt, white granulated sugar, nitrous, Monascus color, Kaoliang red, monosodium glutamate, carragheen, pork essence, white pepper, tripolyphosphate, different VC receive, protein isolate, starch; 100kg: 66kg: 4.75kg: 3kg: 0.009kg: 0.008kg: 0.0010kg: 0.4kg: 1.2kg: 0.75kg: 0.25kg: 0.8kg: 0.3kg: 7.5kg: 16kg..The red sage root is endured water 3 and was as a child cooled off tumbling in back and an input of the various batchings tumbler, and the low temperature tumbling is pickled, and tumbling finishes can, and storage in 0 ° of-4 ° of storehouse is gone in moulded section after the boiling heat radiation.
Claims (1)
1. red sage root formula leg, its concrete manufacture craft is following:
1), batching and phase application quantity thereof: lean pork, red sage root water, salt, white granulated sugar, nitrous, Monascus color, chrysanthemum, monosodium glutamate, carragheen, pork essence, white pepper, tripolyphosphate, different Vc sodium, protein isolate, starch; 100k g: 66kg: 4.75kg: 3kg: 0.009kg: 0.008kg: 0.0010kg: 0.4kg: 1.2kg: 0.75kg: 0.25kg: 0.8kg: 0.3kg: 7.5kg: 16kg;
2), water 3 hours cooling back endured by the red sage root and one of other batching drops into tumbling in tumblers, the low temperature tumbling is pickled, tumbling finishes can, moulded section goes into 0 ℃ of-4 ℃ of storehouse in to preserve after the boiling heat radiation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910185398XA CN101703260B (en) | 2009-11-09 | 2009-11-09 | Radix salviae miltiorrhizae pork ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910185398XA CN101703260B (en) | 2009-11-09 | 2009-11-09 | Radix salviae miltiorrhizae pork ham |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101703260A CN101703260A (en) | 2010-05-12 |
| CN101703260B true CN101703260B (en) | 2012-07-25 |
Family
ID=42373572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910185398XA Expired - Fee Related CN101703260B (en) | 2009-11-09 | 2009-11-09 | Radix salviae miltiorrhizae pork ham |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101703260B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432020A (en) * | 2014-09-22 | 2015-03-25 | 刘德刚 | Danshen root food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985669A (en) * | 2005-12-20 | 2007-06-27 | 天津中英纳米科技发展有限公司 | Health malt ham sausage and its making process |
| CN1985670A (en) * | 2005-12-20 | 2007-06-27 | 天津中英纳米科技发展有限公司 | Health red rice ham sausage and its making process |
| CN101518341A (en) * | 2008-03-02 | 2009-09-02 | 宁小静 | Health hamandegg or health western pork ham and preparation method thereof |
-
2009
- 2009-11-09 CN CN200910185398XA patent/CN101703260B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985669A (en) * | 2005-12-20 | 2007-06-27 | 天津中英纳米科技发展有限公司 | Health malt ham sausage and its making process |
| CN1985670A (en) * | 2005-12-20 | 2007-06-27 | 天津中英纳米科技发展有限公司 | Health red rice ham sausage and its making process |
| CN101518341A (en) * | 2008-03-02 | 2009-09-02 | 宁小静 | Health hamandegg or health western pork ham and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 赵娜等.丹参的化学成分与药理作用.《国外医药(植物药分册)》.2007,第22卷(第04期),155-160. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101703260A (en) | 2010-05-12 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Radix salviae miltiorrhizae pork ham Effective date of registration: 20190419 Granted publication date: 20120725 Pledgee: Bozhou financing Company Limited by Guarantee Pledgor: ANHUI DONGSHENG FOOD Co.,Ltd. Registration number: 2019340000206 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20200601 Granted publication date: 20120725 Pledgee: Bozhou financing Company Limited by Guarantee Pledgor: ANHUI DONGSHENG FOOD Co.,Ltd. Registration number: 2019340000206 |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120725 Termination date: 20211109 |