CN107223684A - The preparation method that a kind of more formula steeps face hamburger - Google Patents
The preparation method that a kind of more formula steeps face hamburger Download PDFInfo
- Publication number
- CN107223684A CN107223684A CN201610162704.8A CN201610162704A CN107223684A CN 107223684 A CN107223684 A CN 107223684A CN 201610162704 A CN201610162704 A CN 201610162704A CN 107223684 A CN107223684 A CN 107223684A
- Authority
- CN
- China
- Prior art keywords
- parts
- hamburger
- face
- bubble
- beef fillet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the preparation method that a kind of more formula steeps face hamburger, comprise the following steps：Raw material prepare, garnishes processing, pickle beef fillet, bubble face processing, beef fillet it is fried, steep face hamburger integer finished product.The present invention has the features such as good appearance, the spicy strong, sweet and sour taste of taste, nutrition arrangement are balanced, with unique local flavor.Manufacture craft of the present invention is unique, food materials range of choice is extensive, operating condition is easily controlled, and is adapted to mass production.
Description
Technical field
The present invention relates to the preparation method of characteristic staple food manufacture field, especially a kind of bubble face hamburger.
Background technology
Hamburger：(hamburger) it is Major Foods in modern western fast food, earliest hamburger is main to be made up of two panels bun folder piece of beef meat pie, in modern hamburger in addition to traditional minced beef cutlet is pressed from both sides, butter, mustard, catsup, mayonnaise etc. are also coated with the second layer of cob loaf, the foods such as tomato piece, onion, vegetables, pickled cucumber are sandwiched again, it is possible to while having main non-staple food.This food consumption is convenient, local flavor is tasty, comprehensive nutrition, and one of the convenience food in the situation of selling well world is had become now.With modern age, pickling and toasting with a variety of meat major ingredients simmers the combination of kinds of processes, adds the proportioning of the vegetables being in bright colors and the only special dip of mouthfeel, so that all kinds of secret bubble face hamburger color and luster is ruddy, fragrant, meat is soft glutinous, gruel is without rotten, strong mellowness, peculiar flavour.
Instant noodles are also known as instant noodles, bubble face, cup face, fast ripe face, the instant noodles, instant noodles, it is that a kind of can be blanched edible flour-made food with hot water within the short time.Before instant noodles invention, there is similar wheaten food to be referred to as in " her face " or " Yi Fu faces " in China.The peace good fortune of rattan hundred combines traditional noodles and hand-pulled noodles, adds some edible oils, have passed through dewater treatment, becomes instant noodles.The Japan of instant noodles in the early 1990s is popular very wide.Instant noodles be carry out boiling by the noodles that are come out to chopping, it is fried, allow noodles shape to fix, generally square or circle.Brewed before edible with boiling water, dissolve flavoring, and noodles heating is brewed out, at the appointed time just edible instant fast food.
Quick-frozen food manufacturing industry is emerging industry with fastest developing speed in food industry in recent years.The emphasis that the dish or foods such as staple food, the meat of convenient consumption will develop as quick-frozen food.As rhythm of life accelerates and growth in the living standard, consumer not merely considers the agility of food, and more aspects begin to focus on the factors such as the health, green, fashion of food.
With reference to the manufacture craft and the bubble face fast food culture in east in west hamburger, make bubble face and meat, the desired combination of vegetables by improving cooking methods, the characteristic mouthfeel of food is lifted using unique sauce simultaneously, reasonably combined, common culinary art is realized between meat and tartar sauce, produce good appearance, unique flavor, nutrition Chinese style hamburger in a balanced way, meet masses to require food color, type and nutrition arrangement in a balanced way, formed and be adapted to popular new class instant product, with being the problem of present invention needs are solved.
The content of the invention
The invention aims to provide a kind of formula of getting over to steep face hamburger and preparation method thereof.
The present invention is achieved by the following technical programs：
The preparation method that a kind of more formula steeps face hamburger, it is characterised in that：Raw material is made up of the component of following parts by weight：150 parts of sirloin steak, 30 parts of soy sauce, 30 parts of honey, 50 parts of carrot, 20 parts of white rice vinegar, 3 parts of pimiento, 20 parts of granulated sugar, 20 parts of green lemon, 10 parts of fish sauce, 50 parts of cucumber, 5 parts of caraway leaf steeps 200 parts of face,
The raw egg that 100 parts, 50-60 parts of butter 1.Its manufacturing process comprises the following steps：
It is prepared by A, raw material：
A. sirloin steak is taken, by the lipectomy on beefsteak, beef fillet is made in the strip that 5-8 centimeter lengths are cut into remaining lean meat part, is pickled with soy sauce and honey 2-3 hours；50-60 parts of carrot, 50 parts of cucumber is taken to wipe into filament, 20-25 parts of white rice vinegar of addition is pickled standby.
B. take pimiento remove seed to shred, add granulated sugar, green lemon juice and fish sauce, stir, be fabricated to the standby of dip
B, making bubble face hamburger：
A, take 200 parts of bubble face be put into 90-100 degrees Celsius boiling hot water in boil after 8-10 minutes；Get and drain soup, squeeze into 1 mixing of raw 50-60 parts raw egg and mix thoroughly, be put into mould shape.
B. by butter 50-55 parts be put into frying pan, take 70-90 degrees Celsius of moderate heat, be put into bubble surface model and decoct 2-5 minute into hamburger shape, during need turn-over, decoct to bubble face moisture lose entirely, it is stiff micro- burnt when acquisition delicious and crisp mouthfeel.
C. take pot to heat 120-150 degrees Celsius, put 50 grams of butter, the beef fillet pickled in step A is worn into bunchiness with bamboo stick, be put into it is fried 4-6 minutes in pot, during repeatedly overturn, obtain the crisp mouthfeel of micro- burnt odor.
C, bubble face hamburger seasoning integer：
Bottom first layer puts a piece of bubble face hamburger, and the second layer places the beef fillet decocted, sprinkles sliced carrot, cucumber strip, spoon the dip that step A technologies b is made, put caraway leaf and intersperse, third layer puts a piece of bubble face hamburger and finished product is made.
Further：Technology a takes 150 parts of beef fillet, 30 parts of soy sauce in step A, and 30 parts of mass ratioes of honey carry out mixing and pickled.
Further：Technology b dip takes 3 parts of pimiento in step A, and 20 parts of granulated sugar, 20 parts of green lemon, 10 parts of quality of fish sauce are made than mixing preparation.
Further：Technology a bubble face integer is that bubble face is put into the stainless steel mould for being shaped as circular hollow out in step B, and the external form in similar hamburger is made.
Further：In step B technology c with bamboo stick by beef fillet wear into beef fillet seal in frying pan carry out it is fried, purpose make beef fillet be easier to during fried upset, thermally equivalent.
The invention has the advantages that：
1st, bubble face hamburger technique original creation that the present invention makes, bubble face is used for raw material, food processing and profile transformation are carried out with the manufacture craft in hamburger, the Western-style garnishes raw material of Chinese style is added simultaneously carries out color and luster, mouthfeel, the collocation of nutrition, process innovation, making are reasonable, and finished product makes delicious and crisp steep the mouthfeel that face instead of traditional hamburger, is more suitable for the taste of Asia audient, mouthfeel is more careful tasty, and savory face is crisp, be more easy to be digested absorption.The nutrition such as cellulose, vitamin contained by nutritious equilibrium, wherein wheaten food are satisfied by the daily dining demand of people into composition.
2nd, mutually arranged in pairs or groups with bubble face hamburger as secret sauce present invention introduces more formula dip, while characteristic mouthfeel is added, its nutritive effect is more notable.Because the high heat fast foods such as hamburger, bubble face belong to fried class, higher fatty acid, high protein food, and pimiento, green lemon contain abundant vitamin C more in formula dip, it with small fish and shrimp is raw material that fish sauce, which is, through it is pickled, ferment, temper after a kind of obtained taste extremely delicious juice, color and luster is in amber, and taste carries saline taste and delicate flavour.Three plays the role of the blood circulation of promotion human body, calcium absorption., not only can pre- anti-cancer, moreover it is possible to reduce cholesterol, dispelling fatigue increases immunity, is combined to possess to promote the production of body fluid with bubble face, beef fillet and helps digestion, effect of Weight-reducing and lipid-lowering, formation rational diet.
3rd, the present invention is used as major ingredient using beef fillet, pour pouring and get over formula dip rich in sour fresh mouthfeel and the soft taste of Western-style pastry, strengthen the peculiar flavour of finished product, arranged in pairs or groups using carrot, a variety of fresh vegetables of green cucumber, the a variety of dietary fibers of human body and vitamin are supplemented, the nutritional ingredient of food materials is lifted.Bubble face hamburger makes, the technological operation of garnishes dip is simple, is easy to control processing conditions, accomplishes scale production.
Embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope that embodiment is represented.
With reference to example, the invention will be further described：
The explanation in the raw materials used source of following instance：
Beef fillet：Beef most tender sirloin is selected to make.
Bubble face：" taste dew " board, originates in South Korea, is purchased from Shanghai Yuan Guo trade Co., Ltds.
Embodiment 1：
1st, prepared by raw material：
150 parts of sirloin steak is taken, by the lipectomy on beefsteak, beef fillet is made in the strip that 5-8 centimeter lengths are cut into remaining lean meat part, with 30 parts of soy sauce, 30 parts of honey is pickled 2-3 hours；50 parts of carrot, 50 parts of cucumber is taken to wipe into filament, 20 parts of white rice vinegar of addition is pickled standby.3 grams of remove seed choppings of pimiento are taken, 10 grams of 20 grams of granulated sugar, 20 grams of green lemon juice and fish sauce is added, stirs, be fabricated to the standby of dip
2nd, bubble face hamburger is made：
Take 200 parts of bubble face to be put into 90 degrees Celsius of boiling hot water to boil after 8 minutes；Get and drain soup, squeeze into raw 50 parts 1 mixing of raw egg and mix thoroughly, be put into the stainless steel mould for being shaped as circular hollow out, the external form in similar hamburger is made.By butter, 50 parts are put into frying pan, take 70 degrees Celsius of moderate heat, are put into bubble surface model and decoct 3 minutes into hamburger shape, during need turn-over, decoct to bubble face moisture lose entirely, it is stiff micro- burnt when obtain the mouthfeel of delicious and crisp.Take pot to heat 120 degrees Celsius, put 50 grams of butter, the beef fillet pickled is worn into bunchiness with bamboo stick, be put into pot fried 5 minutes, during repeatedly overturn, obtain the crisp mouthfeel of micro- burnt odor.
3rd, face hamburger seasoning integer is steeped：
Bottom first layer puts a piece of bubble face hamburger, and the second layer places the beef fillet decocted, sprinkles sliced carrot, cucumber strip, spoon dip, put caraway leaf and intersperse, third layer puts a piece of bubble face hamburger and finished product is made.
Embodiment 2：
1st, prepared by raw material：
200 parts of sirloin steak is taken, by the lipectomy on beefsteak, beef fillet is made in the strip that 8 centimeter lengths are cut into remaining lean meat part, with 50 parts of soy sauce, 40 parts of honey is pickled 3 hours；60 parts of carrot, 70 parts of cucumber is taken to wipe into filament, 30 parts of white rice vinegar of addition is pickled standby.8 grams of remove seed choppings of pimiento are taken, 20 grams of 10 grams of granulated sugar, 25 grams of green lemon juice and fish sauce is added, stirs, be fabricated to the standby of dip
2nd, bubble face hamburger is made：
Take 250 parts of bubble face to be put into 100 degrees Celsius of boiling hot water to boil after 10 minutes；Get and drain soup, squeeze into raw 60 parts 2 mixing of raw egg and mix thoroughly, be put into the stainless steel mould for being shaped as circular hollow out, the external form in similar hamburger is made.By butter, 80 parts are put into frying pan, take 80 degrees Celsius of moderate heat, are put into bubble surface model and decoct 5 minutes into hamburger shape, during need turn-over, decoct to bubble face moisture lose entirely, it is stiff micro- burnt when obtain the mouthfeel of delicious and crisp.Take pot to heat 120 degrees Celsius, put 80 grams of butter, the beef fillet pickled is worn into bunchiness with bamboo stick, be put into pot fried 5 minutes, during repeatedly overturn, obtain the crisp mouthfeel of micro- burnt odor.
3rd, face hamburger seasoning integer is steeped：
Bottom first layer puts a piece of bubble face hamburger, and the second layer places the beef fillet decocted, sprinkles sliced carrot, cucumber strip, spoon dip, put caraway leaf and intersperse, third layer puts a piece of bubble face hamburger and finished product is made.
Embodiment 3：
1st, prepared by raw material：
120 parts of sirloin steak is taken, by the lipectomy on beefsteak, beef fillet is made in the strip that 5 centimeter lengths are cut into remaining lean meat part, with 20 parts of soy sauce, 30 parts of honey is pickled 2 hours；50 parts of carrot, 50 parts of potato is taken to wipe into filament.3 grams of remove seed choppings of pimiento are taken, 10 grams of 15 grams of granulated sugar, 20 grams of green lemon juice and fish sauce is added, stirs, be fabricated to the standby of dip
2nd, bubble face hamburger is made：
Take 150 parts of bubble face to be put into 90 degrees Celsius of boiling hot water to boil after 8 minutes；Get and drain soup, squeeze into raw 50 parts 1 mixing of raw egg and mix thoroughly, be put into the stainless steel mould for being shaped as circular hollow out, the external form in similar hamburger is made.By butter, 50 parts are put into frying pan, take 80 degrees Celsius of moderate heat, are put into bubble surface model and decoct 3 minutes into hamburger shape, during need turn-over, decoct to bubble face moisture lose entirely, it is stiff micro- burnt when obtain the mouthfeel of delicious and crisp.Take pot to heat 150 degrees Celsius, put 60 grams of butter, the beef fillet pickled is worn into bunchiness with bamboo stick, be put into pot fried 5 minutes, during repeatedly overturn, obtain the crisp mouthfeel of micro- burnt odor.
3rd, face hamburger seasoning integer is steeped：
Bottom first layer puts a piece of bubble face hamburger, and the second layer places the beef fillet decocted, sprinkles sliced carrot, cucumber strip, spoon dip, put caraway leaf and intersperse, third layer puts a piece of bubble face hamburger and finished product is made.
Gained characteristic of the invention gets over formula bubble face hamburger A and carries out mouth feel score experiment, with not adding more formula dip bubble face hamburger B, common hamburger C of bubble face processing is not carried out, being contrasted using not pickling hamburger D that beef fillet is made, more formula bubble face hamburger A good appearances manufactured in the present embodiment, with the more fresh gas of formula paste flavor, taste sweet and sour taste, the characteristic with distinctness, and make finished product that there is nutritious advantage in a balanced way by organic collocation of carrot and green cucumber, beef fillet and egg.Face hamburger A is steeped to more formula by 100 people, more formula dip is not added face hamburger B, common hamburger C that the processing of bubble face is not carried out is steeped, carries out sensory evaluation using not pickling hamburger D that beef fillet is made, there are 75 people to represent to prefer compared with bubble face hamburger B, hamburger C, hamburger D the taste that more formula steeps face hamburger A, there are 10 people to represent to prefer bubble face hamburger B taste compared with steeping face hamburger A, the taste that remaining 15 people evaluates bubble face hamburger A is not so good as hamburger C, hamburger D, it can be seen that, the present invention is liked with salient feature and unique local flavor by most of testers.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert that the specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, some simple deduction or replace can also be made, protection scope of the present invention should be all considered as belonging to.
Claims (5)
1. the preparation method that a kind of more formula steeps face hamburger, it is characterised in that：Raw material is made up of the component of following parts by weight：150 parts of sirloin steak, 30 parts of soy sauce, 30 parts of honey, 50 parts of carrot, 20 parts of white rice vinegar, 3 parts of pimiento, 20 parts of granulated sugar, 20 parts of green lemon, 10 parts of fish sauce, 50 parts of cucumber, 5 parts of caraway leaf steeps 200 parts of face, the raw egg that 100 parts, 50-60 parts of butter 1：
Its manufacturing process comprises the following steps：
It is prepared by A, raw material：
A. sirloin steak is taken, by the lipectomy on beefsteak, beef fillet is made in the strip that 5-8 centimeter lengths are cut into remaining lean meat part, is pickled with soy sauce and honey 2-3 hours；50-60 parts of carrot, 50 parts of cucumber is taken to wipe into filament, 20-25 parts of white rice vinegar of addition is pickled standby：
B. take pimiento remove seed to shred, add granulated sugar, green lemon juice and fish sauce, stir, be fabricated to dip standby：
B, making bubble face hamburger：
A, take 200 parts of bubble face be put into 90-100 degrees Celsius boiling hot water in boil after 8-10 minutes；Get and drain soup, squeeze into 1 mixing of raw 50-60 parts raw egg and mix thoroughly, be put into mould shape：
B. by butter 50-55 parts be put into frying pan, take 70-90 degrees Celsius of moderate heat, be put into bubble surface model and decoct 2-5 minute into hamburger shape, during need turn-over, decoct to bubble face moisture lose entirely, it is stiff micro- burnt when acquisition delicious and crisp mouthfeel：
C. take pot to heat 120-150 degrees Celsius, put 50 grams of butter, the beef fillet pickled in step A is worn into bunchiness with bamboo stick, be put into it is fried 4-6 minutes in pot, during repeatedly overturn, obtain the crisp mouthfeel of micro- burnt odor：
C, bubble face hamburger seasoning integer：
Bottom first layer puts a piece of bubble face hamburger, and the second layer places the beef fillet decocted, sprinkles sliced carrot, cucumber strip, spoon the dip that step A technologies b is made, put caraway leaf and intersperse, third layer puts a piece of bubble face hamburger and finished product is made.
2. the preparation method that more formula according to claim 1 steeps face hamburger, it is characterised in that：Technology a takes 150 parts of beef fillet, 30 parts of soy sauce in step A, and 30 parts of mass ratioes of honey carry out mixing and pickled.
3. the preparation method that more formula according to claim 1 steeps face hamburger, it is characterised in that：Technology b dip takes 3 parts of pimiento in step A, and 20 parts of granulated sugar, 20 parts of green lemon, 10 parts of quality of fish sauce are made than mixing preparation.
4. the preparation method that more formula according to claim 1 steeps face hamburger, it is characterised in that：Technology a bubble face integer is that bubble face is put into the stainless steel mould for being shaped as circular hollow out in step B, and the external form in similar hamburger is made.
5. the preparation method that more formula according to claim 1 steeps face hamburger, it is characterised in that：In step B technology c with bamboo stick by beef fillet wear into beef fillet seal in frying pan carry out it is fried, purpose make beef fillet be easier to during fried upset, thermally equivalent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610162704.8A CN107223684A (en) | 2016-03-21 | 2016-03-21 | The preparation method that a kind of more formula steeps face hamburger |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610162704.8A CN107223684A (en) | 2016-03-21 | 2016-03-21 | The preparation method that a kind of more formula steeps face hamburger |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107223684A true CN107223684A (en) | 2017-10-03 |
Family
ID=59931448
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610162704.8A Pending CN107223684A (en) | 2016-03-21 | 2016-03-21 | The preparation method that a kind of more formula steeps face hamburger |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107223684A (en) |
-
2016
- 2016-03-21 CN CN201610162704.8A patent/CN107223684A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN103829178A (en) | Lotus root dumpling and preparation method thereof | |
| CN105767896A (en) | Preparation method of Laoyou instant noodle-hamburger | |
| CN104432139A (en) | Shredded pork and production method thereof | |
| CN106879692A (en) | A kind of preparation method of chilli oil tripe the meat clip Mo | |
| CN106879688A (en) | A kind of preparation method of beefsteak the meat clip Mo | |
| CN107518288A (en) | A kind of preparation method in purple perilla chicken row bubble face hamburger | |
| CN106879662A (en) | A kind of preparation method of halogen pig the meat clip Mo | |
| CN105495341A (en) | Sweet potato guoba | |
| CN107223684A (en) | The preparation method that a kind of more formula steeps face hamburger | |
| CN105767897A (en) | Preparation method of seafood instant noodle-hamburger | |
| CN104643152A (en) | Fruit flavor fish noodles and process method thereof | |
| CN105795339A (en) | Making method of first love chicken steak and instant noodle hamburgers | |
| CN106879680A (en) | A kind of preparation method of cod the meat clip Mo | |
| CN106879689A (en) | A kind of preparation method of cumin beef the meat clip Mo | |
| CN106879696A (en) | A kind of crucial way of gold steck the meat clip Mo | |
| KR102680234B1 (en) | Tteokbokki sauce using baked seafood and methods of manufacturing Tteokbokki using it | |
| CN106879695A (en) | A kind of preparation method of spiced beef the meat clip Mo | |
| CN106879687A (en) | A kind of preparation method of fresh fragrant minced beef cutlet | |
| CN106879678A (en) | A kind of preparation method of chicken curry the meat clip Mo | |
| CN107518283A (en) | Laughable chicken row bubble face hamburger prepares method | |
| CN106879691A (en) | A kind of preparation method of cheese's beef fat the meat clip Mo | |
| CN107484962A (en) | A kind of preparation method in chicken row bubble face hamburger | |
| CN106879694A (en) | A kind of preparation method of gold pig willow the meat clip Mo | |
| KR20170012624A (en) | Oyster croquette, and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171003 |
|
| WD01 | Invention patent application deemed withdrawn after publication |