CN107319322A - A kind of breakage-proof rice hamburger - Google Patents

A kind of breakage-proof rice hamburger Download PDF

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Publication number
CN107319322A
CN107319322A CN201710571683.XA CN201710571683A CN107319322A CN 107319322 A CN107319322 A CN 107319322A CN 201710571683 A CN201710571683 A CN 201710571683A CN 107319322 A CN107319322 A CN 107319322A
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China
Prior art keywords
rice
parts
cut
hamburger
revs
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Pending
Application number
CN201710571683.XA
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Chinese (zh)
Inventor
赵金鹏
徐岩
闫朝霞
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Zhucheng Zhucheng Food Co Ltd
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Zhucheng Zhucheng Food Co Ltd
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Priority to CN201710571683.XA priority Critical patent/CN107319322A/en
Publication of CN107319322A publication Critical patent/CN107319322A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/52Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00Egg products; Preparation or treatment thereof
    • A23L15/30Addition of substances other than those covered by A23L15/20 – A23L15/25
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122Coated, filled, multilayered or hollow ready-to-eat cereals

Abstract

It is made the invention discloses a kind of breakage-proof rice hamburger, including the raw material of following weight proportion:30~40 parts of northeast rice, 10~12 parts of farina, 13~15 parts of pork, 11~13 parts of Fresh Grade Breast, 8~10 parts of pigskin, 5~8 parts of egg white solution, 16~18 parts of frozen water, 1~1.5 part of salt, 2~3 parts of sugar, 0.5~1 part of monosodium glutamate, 1~2 part of konjac glucomannan, 0.05~0.1 part of essence.Rice hamburger that the present invention makes not only has the fragrance of rice, internal meat is also porous in rice cake, good smell, internal pie delicious, chewy texture Fresh & Tender in Texture is full, nutritious strong and brisk in taste, instant, and during daily carrying and use, rice hamburger remains to keep good profile, hardly occur rice cake rupture, and the phenomenon that rice cake is separated with pie, be more convenient for eating.

Description

A kind of breakage-proof rice hamburger
Technical field
The present invention relates to a kind of hamburger, specifically a kind of breakage-proof rice hamburger.
Background technology
Hamburger is the Major Foods in modern western fast food, and earliest hamburger is main to press from both sides one piece of ox by two panels bun Meat meat pie is constituted, in modern hamburger in addition to traditional minced beef cutlet is pressed from both sides, be also coated with the second layer of cob loaf butter, mustard, kind Ketchup, mayonnaise etc., then sandwich the foods such as tomato piece, onion, vegetables, pickled cucumber, it is possible to while having main non-staple food.This food Thing instant, local flavor are tasty, comprehensive nutrition, and one of the convenience food in the situation of selling well world is had become now.Hamburger heat is high, contains There is significant quantities of fat, be not suitable for people to lose weight or hypertension, hyperlipemia crowd excessively eats, occur in that at present using rice to be main former Rice hamburger of material, hamburger mouthfeel that rice is made is different from traditional face hamburger, and rice hamburger not only has the fragrance of rice, and Rice is rich in more nutritional ingredients, is a kind of i.e. delicious and nutritious food.
Patent of invention( CN201110388228.9)Disclose a kind of rice hamburger, including two pieces of cooked rice cakes and be clipped in Fillings in two pieces of cooked rice cakes, described big rice cake by northeast rice and Jintan glutinous rice, be equipped with the material water boiling system of taste of mixing up Into described fillings is that, according to burning leg row, described shining is burnt leg and arranged by das Beinfleisch, essence material and several auxiliary material mixing tumblings, salts down System, baking is formed after boiling.It has been investigated that, the rice cake in this kind of rice hamburger is easily damaged, is primarily due between grains of rice Connectivity is poor, and not only rice cake is easily damaged, and rice cake and the fillings being clipped in two pieces of cooked rice cakes greatly can be easily separated, this Sample influences the integrality of product, and is inconvenient to eat.
The content of the invention
It is not only delicious in taste the invention provides a kind of breakage-proof rice hamburger, and the rice cake not cracky, rice in rice hamburger The overall structure in hamburger is more stable firm.
The present invention is adopted the following technical scheme that to achieve the above object:A kind of breakage-proof rice hamburger, including following weight proportion Raw material is made:30~40 parts of northeast rice, 10~12 parts of farina, 13~15 parts of pork, 11~13 parts of Fresh Grade Breast, pigskin 8~10 parts, 5~8 parts of egg white solution, 16~18 parts of frozen water, 1~1.5 part of salt, sugar 2~3 parts, 0.5~1 part of monosodium glutamate, konjac glucomannan 1~2 Part, 0.05~0.1 part of essence;A kind of above-mentioned breakage-proof rice hamburger, is made up of following steps:
Step 1: getting the raw materials ready
Northeast rice is added into enough water to soak more than 6 hours, then drained away the water standby, pork and pigskin are stirred with meat grinder It is broken;
Mixed Step 2: cutting
1/2 frozen water is first poured into, salt, sugar, monosodium glutamate, essence is then added, is cut to mix with 1700~1900 revs/min and cut within 10~15 seconds It is even;Konjac glucomannan is added, is cut with 150~250 revs/min after mixing uniformly, is cut for 1700~1900 revs/min and mix 20~30 seconds, Ran Hougai Cut and mixed 2~3 minutes with 3400~3800 revs/min, until into colloidal state;It is uniformly added into the pork blended, the pigskin blended, egg Clear liquid, Fresh Grade Breast, remaining 1/2 frozen water and being cut with 150~250 revs/min mix uniform, then 1700~1900 revs/min are cut and mix 30~40 Second, then cut and mix 10 minutes for 3400~3800 revs/min, fillings is made until cutting and mixing emulsified state, it is 18 DEG C to be cooled to filling temperature ±1℃;
Step 3: making meat pie
Circular meat pie is made in the fillings that step 2 is obtained, and every piece of meat pie is 30 grams, a diameter of 8cm of meat pie, Ran Houyong during beginning Patty mould is uniformly pressed, and the meat pie diameter after compacting is changed into 10cm, is then fed into food steamer, is boiled 15 minutes;
Step 4: making rice cake
Farina is mixed with northeast rice, the water of farina equal quality, and northeast rice hundred is then added The carragheen of/mono- mass, and cut with 150~250 revs/min and to mix uniform, after being uniformly mixed, crawl is placed on cake on a small quantity In shape rice cake mould, rice cake mould diameter is 10cm, and each rice cake is 20 grams, is then fed into food steamer, boils 10 minutes;
Step 5: rice hamburger is molded
One meat pie of folder in the middle of two panels rice cake, and setting is pressed, the rice hamburger made then is clamped with clip and is put into OK a karaoke club peptization Immersion is steeped more than 5 seconds, and food steamer is fed again into after the completion of immersion, and boiling 4~5 minutes is taken out after boiling and is cooled to normal temperature;
Step 6: frozen-pack
Qualified products are put into quick freezing box and carried out quick-frozen 3~4 hours, quick-frozen good rice hamburger is cased according to production requirement, i.e., Obtain finished product.
Beneficial effects of the present invention:Rice hamburger that the present invention makes not only has the fragrance of rice, and internal meat is also porous to Into rice cake, good smell, internal pie delicious, chewy texture Fresh & Tender in Texture is full, nutritious strong and brisk in taste, instant, and And during daily carrying and use, rice hamburger remains to keep good profile, hardly occur rice cake rupture, and The phenomenon that rice cake is separated with pie, is more convenient for eating.
Embodiment
Embodiment 1
A kind of breakage-proof rice hamburger, including the raw material of following weight proportion are made:Northeast rice 35kg, farina 11kg, Pork 14kg, Fresh Grade Breast 12kg, egg white solution 7kg, frozen water 16kg, salt 1.2kg, sugar 2.5kg, monosodium glutamate 0.8kg, konjac glucomannan 1.5kg, Essence 0.08kg;A kind of above-mentioned breakage-proof rice hamburger, is made up of following steps:
Step 1: getting the raw materials ready
Northeast rice is added into enough water to soak more than 6 hours, then drained away the water standby, pork is blended with meat grinder;
Mixed Step 2: cutting
1/2 frozen water is first poured into, salt, sugar, monosodium glutamate, essence is then added, is cut to mix with 1700~1900 revs/min and cut within 10~15 seconds It is even;Konjac glucomannan is added, is cut with 150~250 revs/min after mixing uniformly, is cut for 1700~1900 revs/min and mix 20~30 seconds, Ran Hougai Cut and mixed 2~3 minutes with 3400~3800 revs/min, until into colloidal state;It is uniformly added into the pork blended, egg white solution, pigeon breast Meat, remaining 1/2 frozen water and being cut with 150~250 revs/min mix uniform, then 1700~1900 revs/min are cut and mix 30~40 seconds, then Cut for 3400~3800 revs/min and mix 10 minutes, fillings is made until cutting and mixing emulsified state, be cooled to filling temperature for 18 DEG C ± 1 DEG C;
Step 3: making meat pie
Circular meat pie is made in the fillings that step 2 is obtained, and every piece of meat pie is 30 grams, a diameter of 8cm of meat pie, Ran Houyong during beginning Patty mould is uniformly pressed, and the meat pie diameter after compacting is changed into 10cm, is then fed into food steamer, is boiled 15 minutes;
Step 4: making rice cake
Farina is mixed with northeast rice, the water of farina equal quality, and northeast rice hundred is then added The carragheen of/mono- mass, and cut with 150~250 revs/min and to mix uniform, after being uniformly mixed, crawl is placed on cake on a small quantity In shape rice cake mould, rice cake mould diameter is 10cm, and each rice cake is 20 grams, is then fed into food steamer, boils 10 minutes;
Step 5: rice hamburger is molded
One meat pie of folder in the middle of two panels rice cake, and setting is pressed, the rice hamburger made then is clamped with clip and is put into OK a karaoke club peptization Immersion is steeped more than 5 seconds, and carrageenan solutions are by matching as 1:1:1 water, carragheen, fish glue composition, send again after the completion of immersion Enter food steamer, boiling 4~5 minutes is taken out after boiling and is cooled to normal temperature;
Step 6: frozen-pack
Qualified products are put into quick freezing box and carried out quick-frozen 3~4 hours, quick-frozen good rice hamburger is cased according to production requirement, i.e., Obtain finished product.
Embodiment 2
A kind of breakage-proof rice hamburger, including the raw material of following weight proportion are made:Northeast rice 35kg, farina 11kg, Pork 14kg, Fresh Grade Breast 12kg, pigskin 9kg, egg white solution 7kg, frozen water 16kg, salt 1.2kg, sugar 2.5kg, monosodium glutamate 0.8kg, konjaku Glue 1.5kg, essence 0.08kg;A kind of above-mentioned breakage-proof rice hamburger, is made up of following steps:
Step 1: getting the raw materials ready
Northeast rice is added into enough water to soak more than 6 hours, then drained away the water standby, pork and pigskin are stirred with meat grinder It is broken;
Mixed Step 2: cutting
1/2 frozen water is first poured into, salt, sugar, monosodium glutamate, essence is then added, is cut to mix with 1700~1900 revs/min and cut within 10~15 seconds It is even;Konjac glucomannan is added, is cut with 150~250 revs/min after mixing uniformly, is cut for 1700~1900 revs/min and mix 20~30 seconds, Ran Hougai Cut and mixed 2~3 minutes with 3400~3800 revs/min, until into colloidal state;It is uniformly added into the pork blended, the pigskin blended, egg Clear liquid, Fresh Grade Breast, remaining 1/2 frozen water and being cut with 150~250 revs/min mix uniform, then 1700~1900 revs/min are cut and mix 30~40 Second, then cut and mix 10 minutes for 3400~3800 revs/min, fillings is made until cutting and mixing emulsified state, it is 18 DEG C to be cooled to filling temperature ±1℃;
Step 3: making meat pie
Circular meat pie is made in the fillings that step 2 is obtained, and every piece of meat pie is 30 grams, a diameter of 8cm of meat pie, Ran Houyong during beginning Patty mould is uniformly pressed, and the meat pie diameter after compacting is changed into 10cm, is then fed into food steamer, is boiled 15 minutes;
Step 4: making rice cake
Farina is mixed with northeast rice, then add farina equal quality water, and with 150~250 turns/ Divide to cut and mix uniform, after being uniformly mixed, crawl is placed in patty rice cake mould on a small quantity, rice cake mould diameter is 10cm, often Individual rice cake is 20 grams, is then fed into food steamer, boils 10 minutes;
Step 5: rice hamburger is molded
One meat pie of folder in the middle of two panels rice cake, and setting is pressed, then boiling 4~5 minutes, take out after boiling and are cooled to normal temperature;
Step 6: frozen-pack
Qualified products are put into quick freezing box and carried out quick-frozen 3~4 hours, quick-frozen good rice hamburger is cased according to production requirement, i.e., Obtain finished product.
Embodiment 3
A kind of breakage-proof rice hamburger, including the raw material of following weight proportion are made:Northeast rice 35kg, farina 11kg, Pork 14kg, Fresh Grade Breast 12kg, egg white solution 7kg, frozen water 16kg, salt 1.2kg, sugar 2.5kg, monosodium glutamate 0.8kg, konjac glucomannan 1.5kg, Essence 0.08kg;A kind of above-mentioned breakage-proof rice hamburger, is made up of following steps:
Step 1: getting the raw materials ready
Northeast rice is added into enough water to soak more than 6 hours, then drained away the water standby, pork is blended with meat grinder;
Mixed Step 2: cutting
1/2 frozen water is first poured into, salt, sugar, monosodium glutamate, essence is then added, is cut to mix with 1700~1900 revs/min and cut within 10~15 seconds It is even;Konjac glucomannan is added, is cut with 150~250 revs/min after mixing uniformly, is cut for 1700~1900 revs/min and mix 20~30 seconds, Ran Hougai Cut and mixed 2~3 minutes with 3400~3800 revs/min, until into colloidal state;It is uniformly added into the pork blended, egg white solution, pigeon breast Meat, remaining 1/2 frozen water and being cut with 150~250 revs/min mix uniform, then 1700~1900 revs/min are cut and mix 30~40 seconds, then Cut for 3400~3800 revs/min and mix 10 minutes, fillings is made until cutting and mixing emulsified state, be cooled to filling temperature for 18 DEG C ± 1 DEG C;
Step 3: making meat pie
Circular meat pie is made in the fillings that step 2 is obtained, and every piece of meat pie is 30 grams, a diameter of 8cm of meat pie, Ran Houyong during beginning Patty mould is uniformly pressed, and the meat pie diameter after compacting is changed into 10cm, is then fed into food steamer, is boiled 15 minutes;
Step 4: making rice cake
Farina is mixed with northeast rice, then add farina equal quality water, and with 150~250 turns/ Divide to cut and mix uniform, after being uniformly mixed, crawl is placed in patty rice cake mould on a small quantity, rice cake mould diameter is 10cm, often Individual rice cake is 20 grams, is then fed into food steamer, boils 10 minutes;
Step 5: rice hamburger is molded
One meat pie of folder in the middle of two panels rice cake, and setting is pressed, then boiling 4~5 minutes, take out after boiling and are cooled to normal temperature;
Step 6: frozen-pack
Qualified products are put into quick freezing box and carried out quick-frozen 3~4 hours, quick-frozen good rice hamburger is cased according to production requirement, i.e., Obtain finished product.
Embodiment 4
A kind of breakage-proof rice hamburger, including the raw material of following weight proportion are made:Northeast rice 35kg, farina 11kg, Pork 14kg, Fresh Grade Breast 12kg, pigskin 9kg, egg white solution 7kg, frozen water 16kg, salt 1.2kg, sugar 2.5kg, monosodium glutamate 0.8kg, konjaku Glue 1.5kg, essence 0.08kg;A kind of above-mentioned breakage-proof rice hamburger, is made up of following steps:
Step 1: getting the raw materials ready
Northeast rice is added into enough water to soak more than 6 hours, then drained away the water standby, pork and pigskin are stirred with meat grinder It is broken;
Mixed Step 2: cutting
1/2 frozen water is first poured into, salt, sugar, monosodium glutamate, essence is then added, is cut to mix with 1700~1900 revs/min and cut within 10~15 seconds It is even;Konjac glucomannan is added, is cut with 150~250 revs/min after mixing uniformly, is cut for 1700~1900 revs/min and mix 20~30 seconds, Ran Hougai Cut and mixed 2~3 minutes with 3400~3800 revs/min, until into colloidal state;It is uniformly added into the pork blended, the pigskin blended, egg Clear liquid, Fresh Grade Breast, remaining 1/2 frozen water and being cut with 150~250 revs/min mix uniform, then 1700~1900 revs/min are cut and mix 30~40 Second, then cut and mix 10 minutes for 3400~3800 revs/min, fillings is made until cutting and mixing emulsified state, it is 18 DEG C to be cooled to filling temperature ±1℃;
Step 3: making meat pie
Circular meat pie is made in the fillings that step 2 is obtained, and every piece of meat pie is 30 grams, a diameter of 8cm of meat pie, Ran Houyong during beginning Patty mould is uniformly pressed, and the meat pie diameter after compacting is changed into 10cm, is then fed into food steamer, is boiled 15 minutes;
Step 4: making rice cake
Farina is mixed with northeast rice, the water of farina equal quality, and northeast rice hundred is then added The carragheen of/mono- mass, and cut with 150~250 revs/min and to mix uniform, after being uniformly mixed, crawl is placed on cake on a small quantity In shape rice cake mould, rice cake mould diameter is 10cm, and each rice cake is 20 grams, is then fed into food steamer, boils 10 minutes;
Step 5: rice hamburger is molded
One meat pie of folder in the middle of two panels rice cake, and setting is pressed, the rice hamburger made then is clamped with clip and is put into OK a karaoke club peptization Immersion is steeped more than 5 seconds, and carrageenan solutions are by matching as 1:1:1 water, carragheen, fish glue composition, send again after the completion of immersion Enter food steamer, boiling 4~5 minutes is taken out after boiling and is cooled to normal temperature;
Step 6: frozen-pack
Qualified products are put into quick freezing box and carried out quick-frozen 3~4 hours, quick-frozen good rice hamburger is cased according to production requirement, i.e., Obtain finished product.
Each embodiment of the application and prior art(Patent of invention, patent No. CN201110388228.9, the one of announcement Plant rice hamburger)Produce the detection of piece integrity degree.
100 hamburger of every group of extraction, are transported, the purpose transported by hill path is by 10 kilometers of hill path simultaneously successively, Because hill path is uneven, jolts more serious, can preferably detect the anti-ability of jolting in each group rice hamburger, from the side It can embody the overall intensity in each group rice hamburger, and rice hamburger of each group is all under thawed state, and to keep the temperature at 10 DEG C What left and right was measured, prevent freezing influence testing result, testing result such as following table:
Detection project Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Prior art
Badly broken(Rice cake breakage more than 50%) 2 5 8 0 10
It is damaged severe(Rice cake breakage 20~50%) 5 8 13 3 12
It is damaged slight(Rice cake breakage 5~20%) 9 10 14 6 15
Overall breakage rate 16% 23% 35% 9% 37%
Note:For the ease of statistics, within rice cake breakage 5%, it is believed that complete.
As seen from the above table, rice hamburger breakage rate of embodiment 1,2,4 is significant lower compared with prior art, particularly real Rice hamburger of the making of example 4 is applied, and rice hamburger breakage rate that embodiment 3 makes is almost identical with prior art, therefore, in actual life The technical scheme of preferred the embodiment of the present application 4 when production, can provide a kind of nutritious, delicious flavour, and profile is kept More preferable rice hamburger.
Schematical embodiment of the invention is the foregoing is only, the scope of the present invention is not limited to.It is any Those skilled in the art, made equivalent variations and modification on the premise of the design of the present invention and principle is not departed from, The scope of protection of the invention should be belonged to.

Claims (3)

1. a kind of breakage-proof rice hamburger, it is characterised in that the raw material including following weight proportion is made:Northeast rice 30~40 Part, 10~12 parts of farina, 13~15 parts of pork, 11~13 parts of Fresh Grade Breast, 8~10 parts of pigskin, 5~8 parts of egg white solution, ice 16~18 parts of water, 1~1.5 part of salt, 2~3 parts of sugar, 0.5~1 part of monosodium glutamate, 1~2 part of konjac glucomannan, 0.05~0.1 part of essence.
2. a kind of breakage-proof rice hamburger as claimed in claim 1, it is characterised in that be made up of following steps:
Step 1: getting the raw materials ready
Northeast rice is added into enough water to soak more than 6 hours, then drained away the water standby, pork and pigskin are stirred with meat grinder It is broken;
Mixed Step 2: cutting
1/2 frozen water is first poured into, salt, sugar, monosodium glutamate, essence is then added, is cut to mix with 1700~1900 revs/min and cut within 10~15 seconds It is even;Konjac glucomannan is added, is cut with 150~250 revs/min after mixing uniformly, is cut for 1700~1900 revs/min and mix 20~30 seconds, Ran Hougai Cut and mixed 2~3 minutes with 3400~3800 revs/min, until into colloidal state;It is uniformly added into the pork blended, the pigskin blended, egg Clear liquid, Fresh Grade Breast, remaining 1/2 frozen water and being cut with 150~250 revs/min mix uniform, then 1700~1900 revs/min are cut and mix 30~40 Second, then cut and mix 10 minutes for 3400~3800 revs/min, fillings is made until cutting and mixing emulsified state, it is 18 DEG C to be cooled to filling temperature ±1℃;
Step 3: making meat pie
Circular meat pie is made in the fillings that step 2 is obtained, and every piece of meat pie is 30 grams, a diameter of 8cm of meat pie, Ran Houyong during beginning Patty mould is uniformly pressed, and the meat pie diameter after compacting is changed into 10cm, is then fed into food steamer, is boiled 15 minutes;
Step 4: making rice cake
Farina is mixed with northeast rice, the water of farina equal quality, and northeast rice hundred is then added The carragheen of/mono- mass, and cut with 150~250 revs/min and to mix uniform, after being uniformly mixed, crawl is placed on cake on a small quantity In shape rice cake mould, rice cake mould diameter is 10cm, and each rice cake is 20 grams, is then fed into food steamer, boils 10 minutes;
Step 5: rice hamburger is molded
One meat pie of folder in the middle of two panels rice cake, and setting is pressed, the rice hamburger made then is clamped with clip and is put into OK a karaoke club peptization Immersion is steeped more than 5 seconds, and food steamer is fed again into after the completion of immersion, and boiling 4~5 minutes is taken out after boiling and is cooled to normal temperature;
Step 6: frozen-pack
Qualified products are put into quick freezing box and carried out quick-frozen 3~4 hours, quick-frozen good rice hamburger is cased according to production requirement, i.e., Obtain finished product.
3. a kind of breakage-proof rice hamburger as claimed in claim 2, it is characterised in that:In the step 5, carrageenan solutions by Match as 1:1:1 water, carragheen, fish glue composition.
CN201710571683.XA 2017-07-13 2017-07-13 A kind of breakage-proof rice hamburger Pending CN107319322A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107912707A (en) * 2017-11-20 2018-04-17 枣庄学院 A kind of production method for pressing from both sides meat popped rice cracknel
CN108013381A (en) * 2017-11-22 2018-05-11 渤海大学 A kind of preparation method for adding the fluffy rice hamburger meat pie of alkali

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1216222A (en) * 1998-11-24 1999-05-12 刘松 Rice hamburger and its production process
CN1586309A (en) * 2004-08-23 2005-03-02 张学全 Novel meat filling product and its processing method
CN102293228A (en) * 2011-08-01 2011-12-28 浙江工商大学 Chinese style instant rice hamburger and preparation method thereof
CN105639420A (en) * 2016-01-06 2016-06-08 南京味洲食品有限公司 Processing process for rice burger containing saute beef with cayenne pepper
CN106261898A (en) * 2016-08-15 2017-01-04 山东惠发食品股份有限公司 A kind of scented rice Baconic's sheet

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CN105639420A (en) * 2016-01-06 2016-06-08 南京味洲食品有限公司 Processing process for rice burger containing saute beef with cayenne pepper
CN106261898A (en) * 2016-08-15 2017-01-04 山东惠发食品股份有限公司 A kind of scented rice Baconic's sheet

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Publication number Priority date Publication date Assignee Title
CN107912707A (en) * 2017-11-20 2018-04-17 枣庄学院 A kind of production method for pressing from both sides meat popped rice cracknel
CN108013381A (en) * 2017-11-22 2018-05-11 渤海大学 A kind of preparation method for adding the fluffy rice hamburger meat pie of alkali

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