CN109362844A - A kind of vegetables hamburger cake and preparation method thereof - Google Patents
A kind of vegetables hamburger cake and preparation method thereof Download PDFInfo
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- CN109362844A CN109362844A CN201811247570.5A CN201811247570A CN109362844A CN 109362844 A CN109362844 A CN 109362844A CN 201811247570 A CN201811247570 A CN 201811247570A CN 109362844 A CN109362844 A CN 109362844A
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- hamburger
- hamburger cake
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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Abstract
The invention discloses a kind of vegetables hamburger cakes and preparation method thereof.A kind of vegetables hamburger cake, is made of raw material from the following weight: 8-15 portions of vegetable particles, 2-7 parts of starch, wrap up in 3-10 parts of starch, 0.2-2 parts of salt, 1-4 parts of sugar, 0.1-0.8 parts of monosodium glutamate, 0.1-0.5 parts of spice, 3-15 parts of breadcrumbs at 1-5 parts of chicken；The present invention also provides above-mentioned production methods.The invention has the following advantages: remaining the nutritional ingredient of vegetables to greatest extent, it is not only that in good taste, taste is fresh, full of nutrition, and it is more advantageous to absorption of the human body to Trace Elements of Vegetables, this kind of high protein, low fat, high dietary-fiber, homovitamin vegetables hamburger be the developing direction of the following meat products, have biggish market prospects.
Description
Technical field
The invention belongs to field of food, specifically a kind of vegetables hamburger cake and preparation method thereof.
Background technique
It has enough, eat with the improvement of living standards, people are not only satisfied with the demand of food, and is more next
More focus on rational diet.High protein, low fat, high dietary-fiber compound meat product be following developing direction.Vegetables and
The same meat is all essential food in people's life, contains more vitamin (Vc, VB1, VB2, VA, Hu in vegetables
Radish element etc.), traditional vegetable and meat products are mostly added in meat stuffing in a manner of vegetable juice and vegetable puree, not only have lost vegetables
Nutrition, the original taste of vegetables can't be retained, the present invention is organically tied vegetables and chicken using the processing method of science
It is combined and nutritive value height, unique flavor, quality-high and inexpensive composite vegetable hamburger cake is made.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of vegetables hamburger cakes and preparation method thereof.
In order to solve the above technical problems, the technical scheme is that a kind of vegetables hamburger cake, by the original of following parts by weight
Material is made: 8-15 portions of vegetable particles, 2-7 parts of starch, wrap up in 3-10 parts of starch, 0.2-2 parts of salt, sugar 1-4 parts, monosodium glutamate at 1-5 parts of chicken
0.1-0.8 parts, 0.1-0.5 parts of spice, 3-15 parts of breadcrumbs.
Further, 10 parts of vegetable particles, 2 parts of chicken, 3 parts of starch, wrap up in 5 parts of starch, 0.5 part of salt, sugared 2 parts, monosodium glutamate 0.2
Part, 0.1 part of spice, 5 parts of breadcrumbs.
Further, the vegetable particles are made of carrot, fresh mushroom, onion, weight part ratio 3:2:1.
Further, the production method of a kind of vegetables hamburger cake, comprising the following steps:
Step 1: it will dice after the cleaning of fresh carrot, onion and fresh mushroom, particle is 0.4-0.6cm, then by Hu trailing plants
Foretell, is spare after mushroom boiled water blanching cooling.
Step 2: will be spare after chicken 7-9mm orifice plate process.
Step 3: pouring into blender for the supplementary material got ready, then by starch, to wrap up in starch, salt, sugar, monosodium glutamate, spice suitable
Sequence is added blender and is sufficiently stirred, and mixing time is 5-8 minutes, recycles liquid nitrogen that the material filling stirred to get is cooled to -3
℃—-4℃。
Step 4: by obtained material filling shaping mechanism at hamburger cake, weight is 19.5-20.5g/.
Step 5: it carries out wrapping up in breadcrumbs processed after hamburger cake made of step 4 is carried out starching processing with starching machine, then
It is put into frying in Fryer, Oil-temperature control is 28-32 seconds fried at 174-176 DEG C, net weight 24.5-25.5g/ after frying.
Step 6: fried hamburger cake screw fast refreezer is quick-frozen in 30 minutes, central temperature be down to -18 DEG C with
Under, then it is packed and stored.
Further, Oil-temperature control is 30 seconds fried at 175 DEG C in step 5, net weight 25g/ after frying.
By adopting the above-described technical solution, a kind of vegetables hamburger cake, is made of following raw material: vegetable particles 8-
15 parts, 1-5 parts of chicken, 2-7 parts of starch, wrap up in 3-10 parts of starch, 0.2-2 parts of salt, 1-4 parts of sugar, 0.1-0.8 parts of monosodium glutamate, spice
0.1-0.5 parts, 3-15 parts of breadcrumbs；The invention has the following advantages: the nutritional ingredient of vegetables is remained to greatest extent,
It is not only that in good taste, taste is fresh, full of nutrition, and is more advantageous to absorption of the human body to Trace Elements of Vegetables, this kind high egg
White, low fat, high dietary-fiber, homovitamin vegetables hamburger be the developing direction of the following meat products, have biggish market
Prospect.
Specific embodiment
The present invention is described further combined with specific embodiments below.
Embodiment 1
A kind of vegetables hamburger cake, is made of following raw material: 8 portions of vegetable particles, 2 parts of starch, wrap up in starch 3 at 1 part of chicken
Part, 0.2 part of salt, sugared 1 part, 0.1 part of monosodium glutamate, 0.1 part of spice, 3 parts of breadcrumbs.
Above-mentioned production method, comprising the following steps:
Step 1: it will dice after the cleaning of fresh carrot, onion and fresh mushroom, particle is 0.4-0.6cm, then by Hu trailing plants
Foretell, is spare after mushroom boiled water blanching cooling.
Step 2: will be spare after chicken 7-9mm orifice plate process.
Step 3: pouring into blender for the supplementary material got ready, then by starch, to wrap up in starch, salt, sugar, monosodium glutamate, spice suitable
Sequence is added blender and is sufficiently stirred, and mixing time is 5-8 minutes, recycles liquid nitrogen that the material filling stirred to get is cooled to -3
℃—-4℃。
Step 4: by obtained material filling shaping mechanism at hamburger cake, weight is 19.5-20.5g/.
Step 5: it carries out wrapping up in breadcrumbs processed after hamburger cake made of step 4 is carried out starching processing with starching machine, then
It is put into frying in Fryer, Oil-temperature control is 28 seconds fried at 174 DEG C, net weight 24.g/ after frying.
Step 6: fried hamburger cake screw fast refreezer is quick-frozen in 30 minutes, central temperature be down to -18 DEG C with
Under, then it is packed and stored.
Embodiment 2
A kind of vegetables hamburger cake, is made of following raw material: 10 portions of vegetable particles, 3 parts of starch, wrap up in starch 5 at 2 parts of chicken
Part, 0.5 part of salt, sugared 2 parts, 0.2 part of monosodium glutamate, 0.1 part of spice, 5 parts of breadcrumbs.
Above-mentioned production method, comprising the following steps:
Step 1: it will dice after the cleaning of fresh carrot, onion and fresh mushroom, particle is 0.4-0.6cm, then by Hu trailing plants
Foretell, is spare after mushroom boiled water blanching cooling.
Step 2: will be spare after chicken 7-9mm orifice plate process.
Step 3: pouring into blender for the supplementary material got ready, then by starch, to wrap up in starch, salt, sugar, monosodium glutamate, spice suitable
Sequence is added blender and is sufficiently stirred, and mixing time is 5-8 minutes, recycles liquid nitrogen that the material filling stirred to get is cooled to -3
℃—-4℃。
Step 4: by obtained material filling shaping mechanism at hamburger cake, weight is 19.5-20.5g/.
Step 5: it carries out wrapping up in breadcrumbs processed after hamburger cake made of step 4 is carried out starching processing with starching machine, then
It is put into frying in Fryer, Oil-temperature control is 30 seconds fried at 175 DEG C, net weight 25g/ after frying.
Step 6: fried hamburger cake screw fast refreezer is quick-frozen in 30 minutes, central temperature be down to -18 DEG C with
Under, then it is packed and stored.
Embodiment 3
A kind of vegetables hamburger cake, is made of following raw material: 12 portions of vegetable particles, 5 parts of starch, wrap up in starch 8 at 4 parts of chicken
Part, 1 part of salt, sugared 3 parts, 0.5 part of monosodium glutamate, 0.3 part of spice, 8 parts of breadcrumbs.
Above-mentioned production method, comprising the following steps:
Step 1: it will dice after the cleaning of fresh carrot, onion and fresh mushroom, particle is 0.4-0.6cm, then by Hu trailing plants
Foretell, is spare after mushroom boiled water blanching cooling.
Step 2: will be spare after chicken 7-9mm orifice plate process.
Step 3: pouring into blender for the supplementary material got ready, then by starch, to wrap up in starch, salt, sugar, monosodium glutamate, spice suitable
Sequence is added blender and is sufficiently stirred, and mixing time is 5-8 minutes, recycles liquid nitrogen that the material filling stirred to get is cooled to -3
℃—-4℃。
Step 4: by obtained material filling shaping mechanism at hamburger cake, weight is 19.5-20.5g/.
Step 5: it carries out wrapping up in breadcrumbs processed after hamburger cake made of step 4 is carried out starching processing with starching machine, then
It is put into frying in Fryer, Oil-temperature control is 32 seconds fried at 176 DEG C, net weight 25.5g/ after frying.
Step 6: fried hamburger cake screw fast refreezer is quick-frozen in 30 minutes, central temperature be down to -18 DEG C with
Under, then it is packed and stored.
Embodiment 4
A kind of vegetables hamburger cake, is made of following raw material: 15 portions of vegetable particles, 7 parts of starch, wrap up in starch 10 at 5 parts of chicken
Part, 2 parts of salt, sugared 4 parts, 0.8 part of monosodium glutamate, 0.5 part of spice, 15 parts of breadcrumbs.
Above-mentioned production method, comprising the following steps:
Step 1: it will dice after the cleaning of fresh carrot, onion and fresh mushroom, particle is 0.4-0.6cm, then by Hu trailing plants
Foretell, is spare after mushroom boiled water blanching cooling.
Step 2: will be spare after chicken 7-9mm orifice plate process.
Step 3: pouring into blender for the supplementary material got ready, then by starch, to wrap up in starch, salt, sugar, monosodium glutamate, spice suitable
Sequence is added blender and is sufficiently stirred, and mixing time is 5-8 minutes, recycles liquid nitrogen that the material filling stirred to get is cooled to -3
℃—-4℃。
Step 4: by obtained material filling shaping mechanism at hamburger cake, weight is 19.5-20.5g/.
Step 5: it carries out wrapping up in breadcrumbs processed after hamburger cake made of step 4 is carried out starching processing with starching machine, then
It is put into frying in Fryer, Oil-temperature control is 30 seconds fried at 175 DEG C, net weight 25g/ after frying.
Step 6: fried hamburger cake screw fast refreezer is quick-frozen in 30 minutes, central temperature be down to -18 DEG C with
Under, then it is packed and stored.
It randomly selects and carries out Physico-chemical tests by hamburger cake of the production of embodiment 1-3, examined automatically by food nutrient composition
Survey instrument, part of nutritional ingredient testing result such as table 1
1 part nutritive index of table
| Project | Index | Measured value | Evaluation |
| Protein (gram/100 grams) | ≥70.0 | 75.95 | It is qualified |
| Fat (gram/100 grams) | ≤0.4 | 0.13 | It is qualified |
| Carbohydrate (gram/100 grams) | ≤20 | 7.20 | It is qualified |
| Dietary fiber (gram/100 grams) | ≥4 | 5.86 | It is qualified |
| Ash content (gram/100 grams) | ≤3 | 2.00 | It is qualified |
| Moisture (gram/100 grams) | ≤11 | 6.20 | It is qualified |
Applicant has also carried out sensory evaluation, feeds back by assessment, and customer comments in hamburger compound to the vegetable particles of the invention
Valence is higher, in good taste, interior soft outer crisp without greasy feeling, the deep favor by customer.
The equipment used in the present invention is the commonly used equipment of this field, and details are not described herein.
The foregoing is merely the schematical specific embodiment of the present invention, the range being not intended to limit the invention.It is any
Those skilled in the art, made equivalent changes and modifications under the premise of not departing from design and the principle of the present invention,
It should belong to the scope of protection of the invention.
Claims (5)
1. a kind of vegetables hamburger cake, which is characterized in that be made of following raw material: 8-15 parts of vegetable particles, chicken 1-5
Part, wraps up in 3-10 parts of starch, 0.2-2 parts of salt, 1-4 parts of sugar, 0.1-0.8 parts of monosodium glutamate, 0.1-0.5 parts of spice, face at 2-7 parts of starch
3-15 parts of packet chaff.
2. a kind of vegetables hamburger cake according to claim 1, it is characterised in that: 10 parts of vegetable particles, 2 parts of chicken, starch 3
Part wraps up in 5 parts of starch, 0.5 part of salt, sugared 2 parts, 0.2 part of monosodium glutamate, 0.1 part of spice, 5 parts of breadcrumbs.
3. a kind of vegetables hamburger cake according to claim 1 or 2, it is characterised in that: the vegetable particles are by carrot, fresh
Mushroom, onion composition, weight part ratio 3:2:1.
4. a kind of production method of vegetables hamburger cake according to claim 3, which comprises the following steps:
Step 1: it will dice after the cleaning of fresh carrot, onion and fresh mushroom, particle is 0.4-0.6cm, then by Hu trailing plants
Foretell, is spare after mushroom boiled water blanching cooling；
Step 2: will be spare after chicken 7-9mm orifice plate process；
Step 3: pouring into blender for the supplementary material got ready, then by starch, wrap up in starch, salt, sugar, monosodium glutamate, spice sequence plus
Enter blender to be sufficiently stirred, mixing time is 5-8 minutes, recycles liquid nitrogen that the material filling stirred to get is cooled to -3
℃—-4℃；
Step 4: by obtained material filling shaping mechanism at hamburger cake, weight is 19.5-20.5g/；
Step 5: it carries out wrapping up in breadcrumbs processed after hamburger cake made of step 4 is carried out starching processing with starching machine, be then placed in
Fried in Fryer, Oil-temperature control is 28-32 seconds fried at 174-176 DEG C, net weight 24.5-25.5g/ after frying；
Step 6: fried hamburger cake screw fast refreezer is quick-frozen in 30 minutes, central temperature be down to -18 DEG C hereinafter,
Then it is packed and stored.
5. the production method of a kind of vegetables hamburger cake according to claim, it is characterised in that: Oil-temperature control in step 5
It is 30 seconds fried at 175 DEG C, net weight 25g/ after frying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811247570.5A CN109362844A (en) | 2018-10-25 | 2018-10-25 | A kind of vegetables hamburger cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811247570.5A CN109362844A (en) | 2018-10-25 | 2018-10-25 | A kind of vegetables hamburger cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109362844A true CN109362844A (en) | 2019-02-22 |
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ID=65401970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811247570.5A Pending CN109362844A (en) | 2018-10-25 | 2018-10-25 | A kind of vegetables hamburger cake and preparation method thereof |
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| Country | Link |
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| CN (1) | CN109362844A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250398A (en) * | 2019-06-05 | 2019-09-20 | 山东恒宝食品集团有限公司 | A kind of method of low-temperature frying product ideal moulding |
| CN111149841A (en) * | 2020-03-04 | 2020-05-15 | 江西省百约食品有限责任公司 | Processing method of meat and vegetable combined healthy hamburger |
| CN111184187A (en) * | 2020-03-04 | 2020-05-22 | 江西省百约食品有限责任公司 | Healthy vegetable chicken cake and making method thereof |
| CN113519598A (en) * | 2021-07-14 | 2021-10-22 | 浙江乐地食品有限公司 | Method for making fruit and vegetable hamburger core |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026186A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Hamburger and making method thereof |
| CN104068414A (en) * | 2014-06-25 | 2014-10-01 | 山东佳士博食品有限公司 | Chicken burger and preparation method thereof |
| CN106036417A (en) * | 2016-06-22 | 2016-10-26 | 宁夏中航郑飞塞外香清真食品有限公司 | Instant mixed rice with mushroom dices and chicken dices and preparation method thereof |
-
2018
- 2018-10-25 CN CN201811247570.5A patent/CN109362844A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026186A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Hamburger and making method thereof |
| CN104068414A (en) * | 2014-06-25 | 2014-10-01 | 山东佳士博食品有限公司 | Chicken burger and preparation method thereof |
| CN106036417A (en) * | 2016-06-22 | 2016-10-26 | 宁夏中航郑飞塞外香清真食品有限公司 | Instant mixed rice with mushroom dices and chicken dices and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250398A (en) * | 2019-06-05 | 2019-09-20 | 山东恒宝食品集团有限公司 | A kind of method of low-temperature frying product ideal moulding |
| CN111149841A (en) * | 2020-03-04 | 2020-05-15 | 江西省百约食品有限责任公司 | Processing method of meat and vegetable combined healthy hamburger |
| CN111184187A (en) * | 2020-03-04 | 2020-05-22 | 江西省百约食品有限责任公司 | Healthy vegetable chicken cake and making method thereof |
| CN113519598A (en) * | 2021-07-14 | 2021-10-22 | 浙江乐地食品有限公司 | Method for making fruit and vegetable hamburger core |
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Application publication date: 20190222 |