CN109892563A - The production method of fish sheep mixing burger with delicate flavour - Google Patents
The production method of fish sheep mixing burger with delicate flavour Download PDFInfo
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- CN109892563A CN109892563A CN201910205671.4A CN201910205671A CN109892563A CN 109892563 A CN109892563 A CN 109892563A CN 201910205671 A CN201910205671 A CN 201910205671A CN 109892563 A CN109892563 A CN 109892563A
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Abstract
The present invention provides the production methods of the fish sheep mixing burger with delicate flavour, the following steps are included: step 1: production laitance coating, 50 parts of the clean stingless flesh of fish is taken to be put into beater, 10 parts of clear water, 1~3 part of refined salt are added, the flesh of fish is broken into mud, 10 parts of sweet potato flours, 0.5~1 part of white sugar, 0.5 part of white pepper, 1 portion of monosodium glutamate are added after fish mud is poured out, it is forward stand-by after mixing evenly；Step 2: production fillings takes 20 parts of the alternate mutton of the clean girth of a garment to be chopped into filling, 3 parts of bruised gingers, 4 parts of green onion ends, 3 portions of soy sauce, 3 portions of cooking wine, 0.5 part of star aniseed powder, 0.5 part of white sugar is added and forward stirs evenly, and static 30 minutes stand-by；Step 3: fourth is frozen in production, and 5 parts of 20 parts of clean thin mutton, pigskin cold water is taken to cook blanching；The fish sheep of production method of the present invention production mixes burger tasty mouthfeel, and taste is complementary, and the smelling of fish or mutton totally disappeared, succulence is fine and smooth, and tasty and delicious, chewy is full, nutritious tonifying, thus the problem of effective solution existing burger and deficiency.
Description
Technical field
The present invention relates to burger technical fields, more specifically, more particularly to delicate flavour fish sheep mixing burger system
Make method.
Background technique
Burger is the dish in people's red-letter day, celebrating member's indispensability, is known as saying for " no circle (ball) not being at seat ".Wherein burger is general
Refer to the spherical food being made into based on the meat that has shredded, usually cooked by thin skin package meat fillings by boiling,
It is wrapped up by thin skin, it is more preferable to lock meat nutrition and deliciousness.
With the continuous improvement of people's living standards, the reinforcement of health perception, not to food adequate nutrition and taste requirements
It is disconnected to improve.Current burger product is made of pork, the flesh of fish, beef etc. mostly, and eating this kind of burger for a long time can inevitably be fed up with,
Furthermore the mouthfeel of this kind of burger is poor, not fresh and tender enough, is not able to satisfy the growing demand of people.
In view of this, being studied improvement for existing problem, the production of the fish sheep mixing burger with delicate flavour is provided
Method, it is intended to by the technology, achieve the purpose that solve the problems, such as and improve practical value.
Summary of the invention
The purpose of the present invention is to provide the production methods of the fish sheep mixing burger with delicate flavour, to solve above-mentioned background skill
The long-time proposed in art eats this kind of burger and can inevitably be fed up with, and furthermore the mouthfeel of this kind of burger is poor, not fresh and tender enough, Bu Nengman
The problem of sufficient people growing demand and deficiency.
To achieve the above object, the present invention provides the production methods of the fish sheep mixing burger with delicate flavour, by following tool
Body technique means are reached:
The production method of fish sheep mixing burger with delicate flavour, comprising the following steps:
Step 1: production laitance coating takes 50 parts of the clean stingless flesh of fish to be put into beater, 10 parts of clear water, 1~3 part is added
The flesh of fish is broken into mud by refined salt, and 10 parts of sweet potato flours, 0.5~1 part of white sugar, 0.5 part of white pepper, 1 part are added after fish mud is poured out
Monosodium glutamate, it is forward stand-by after mixing evenly；
Step 2: production fillings takes 20 parts of the alternate mutton of the clean girth of a garment to be chopped into filling, 3 parts of bruised gingers, 4 parts of green onion ends, 3 is added
Part soy sauce, 3 portions of cooking wine, 0.5 part of star aniseed powder, 0.5 part of white sugar forward stir evenly, and static 30 minutes stand-by；
Step 3: fourth is frozen in production, is taken 5 parts of 20 parts of clean thin mutton, pigskin cold water to cook blanching, is pulled thin mutton, pig out
80 parts of reproductions of clear water are added after skin to cook, very hot oven boils and is changed to mild fire after ten minutes, and 2 parts of ginger sections, 3 parts of green onion pieces, 2 parts of sauce are added
Oil, 2 portions of cooking wine, 0.5 part of illiciumverum, 0.5 part of white sugar are cooked by slow fire to stew and after sixty minutes pull thin mutton, pigskin, ginger section and green onion piece out,
And 10 parts of starch are added and stir evenly, skin is formed after the soup poured out is cooling and is frozen, and it is stand-by to be cut into jelly fourth；
Step 4: using laitance coating package fillings and freeze fourth, and rub the round burger for being made that diameter is 2~2.5CM；
Step 5: the burger of finished product is put into cold water pot, and small fire rolling cooks meat ball to burger expansion, later pulls burger out
It can be served；
As advanced optimizing for the technical program, the production method of fish sheep mixing burger of the present invention with delicate flavour: step
The ratio of laitance coating, fillings and jelly fourth is 10:5:1 in rapid four.
The fish sheep of production method production of the present invention mixes burger tasty mouthfeel, and taste is complementary, and the smelling of fish or mutton totally disappeared, and succulence is fine and smooth,
Tasty and delicious, chewy is full, nutritious tonifying, thus the problem of effective solution present invention proposes in background technique one and
It is insufficient.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.
In addition, term " first ", " second ", " third " etc. are used for description purposes only, it is not understood to indicate or imply
Relative importance.
The present invention provides the particular technique embodiment with the production method of fish sheep mixing burger of delicate flavour:
The production method of fish sheep mixing burger with delicate flavour, comprising the following steps:
Step 1: production laitance coating takes 50 parts of the clean stingless flesh of fish to be put into beater, 10 parts of clear water, 1~3 part is added
The flesh of fish is broken into mud by refined salt, and 10 parts of sweet potato flours, 0.5~1 part of white sugar, 0.5 part of white pepper, 1 part are added after fish mud is poured out
Monosodium glutamate, it is forward stand-by after mixing evenly；
Step 2: production fillings takes 20 parts of the alternate mutton of the clean girth of a garment to be chopped into filling, 3 parts of bruised gingers, 4 parts of green onion ends, 3 is added
Part soy sauce, 3 portions of cooking wine, 0.5 part of star aniseed powder, 0.5 part of white sugar forward stir evenly, and static 30 minutes stand-by；
Step 3: fourth is frozen in production, is taken 5 parts of 20 parts of clean thin mutton, pigskin cold water to cook blanching, is pulled thin mutton, pig out
80 parts of reproductions of clear water are added after skin to cook, very hot oven boils and is changed to mild fire after ten minutes, and 2 parts of ginger sections, 3 parts of green onion pieces, 2 parts of sauce are added
Oil, 2 portions of cooking wine, 0.5 part of illiciumverum, 0.5 part of white sugar are cooked by slow fire to stew and after sixty minutes pull thin mutton, pigskin, ginger section and green onion piece out,
And 10 parts of starch are added and stir evenly, skin is formed after the soup poured out is cooling and is frozen, and it is stand-by to be cut into jelly fourth；
Step 4: using laitance coating package fillings and freeze fourth, and rub the round burger for being made that diameter is 2~2.5CM；
Step 5: the burger of finished product is put into cold water pot, and small fire rolling cooks meat ball to burger expansion, later pulls burger out
It can be served.
Specifically, laitance coating in step 4, fillings and to freeze the ratio of fourth be 10:5:1, when rolling is cooked into and savors burger, freeze fourth by
Heat, which is melted into soup, can not only incorporate in fillings, keep fillings juice how fresh and tender, but also can penetrate into laitance coating, neutralize the fishy smell of laitance coating
And the smell of mutton of fillings, it realizes that taste is complementary, there is unique fresh dense taste.
Specific implementation step:
Mouthfeel to guarantee fish sheep mixing burger of the present invention is fresh and tender, can make jelly fourth first, will take clean thin mutton 20
Part, 5 parts of cold water of pigskin cook blanching, pull out and 80 parts of reproductions of clear water are added after thin mutton, pigskin cook, very hot oven is boiled after ten minutes
It is changed to mild fire, and 2 portions of ginger sections, 3 parts of green onion pieces, 2 portions of soy sauce, 2 portions of cooking wine, 0.5 part of illiciumverum, 0.5 part of white sugar are added, is cooked by slow fire stewed
Thin mutton, pigskin, ginger section and green onion piece are pulled out after sixty minutes, and 10 parts of starch are added and stir evenly, is formed after the soup poured out is cooling
Skin freeze, be cut into freeze fourth it is stand-by, then make laitance coating, 50 parts of the clean stingless flesh of fish will be taken to be put into beater, be added 10
Part clear water, 1~3 part of refined salt, break into mud for the flesh of fish, and 10 parts of sweet potato flours, 0.5~1 part of white sugar, 0.5 are added after fish mud is poured out
Part white pepper, 1 portion of monosodium glutamate, it is forward stand-by after mixing evenly, fillings is made later, and 20 parts of the alternate mutton of the clean girth of a garment is taken to be chopped into
Filling is added 3 parts of bruised gingers, 4 parts of green onion ends, 3 portions of soy sauce, 3 portions of cooking wine, 0.5 part of star aniseed powder, 0.5 part of white sugar and forward stirs evenly, and static 30
Minute is stand-by, and then using laitance coating package fillings and jelly fourth, diameter is made in the ratio rubbing of laitance coating, fillings and jelly fourth 10:5:1
For the round burger of 2~2.5CM, the burger of finished product is put into cold water pot, small fire rolling cooks meat ball to burger expansion, later by meat
Ball pulls that it can be served out, when rolling is cooked into and savors burger, freezes that fourth is heated to be melted into soup and can not only incorporate in fillings, keeps fillings juice more
It is fresh and tender, but also can penetrate into laitance coating, the fishy smell of laitance coating and the smell of mutton of fillings are neutralized, realizes that taste is complementary, is had unique fresh dense
Taste, furthermore made of fish sheep mixing burger the effect of remaining the nutritional ingredient in raw material, realizing nutritious tonifying.
In summary: this has the production method of the fish sheep mixing burger of delicate flavour, makes the fish sheep mixing burger mouthfeel of production
Delicious, taste is complementary, and the smelling of fish or mutton totally disappeared, succulence is fine and smooth, and tasty and delicious, chewy is full, nutritious tonifying, thus effective solution this
The problem of invention proposes in background technique one and deficiency.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (2)
1. the production method of the fish sheep mixing burger with delicate flavour, it is characterised in that following steps:
Step 1: production laitance coating takes 50 parts of the clean stingless flesh of fish to be put into beater, 10 parts of clear water, 1~3 part of refined salt is added,
The flesh of fish is broken into mud, 10 parts of sweet potato flours, 0.5~1 part of white sugar, 0.5 part of white pepper, 1 portion of monosodium glutamate are added after fish mud is poured out, it is suitable
To stand-by after mixing evenly；
Step 2: production fillings takes 20 parts of the alternate mutton of the clean girth of a garment to be chopped into filling, 3 parts of bruised gingers, 4 parts of green onion ends, 3 parts of sauce is added
Oil, 3 portions of cooking wine, 0.5 part of star aniseed powder, 0.5 part of white sugar forward stir evenly, and static 30 minutes stand-by；
Step 3: fourth is frozen in production, takes 5 parts of 20 parts of clean thin mutton, pigskin cold water to cook blanching, after pulling thin mutton, pigskin out
80 parts of reproductions of clear water are added to cook, very hot oven boils and is changed to mild fire after ten minutes, and 2 parts of ginger sections, 3 parts of green onion pieces, 2 parts of soy sauce, 2 are added
Part cooking wine, 0.5 part of illiciumverum, 0.5 part of white sugar are cooked by slow fire to stew and after sixty minutes pull thin mutton, pigskin, ginger section and green onion piece out, and adds
Enter 10 parts of starch to stir evenly, form skin after the soup poured out is cooling and freeze, it is stand-by to be cut into jelly fourth；
Step 4: using laitance coating package fillings and freeze fourth, and rub the round burger for being made that diameter is 2~2.5CM；
Step 5: the burger of finished product is put into cold water pot, and small fire rolling cooks meat ball to burger expansion, later pulls burger out
It is edible.
2. the production method of the fish sheep mixing burger according to claim 1 with delicate flavour, it is characterised in that: in step 4
The ratio of laitance coating, fillings and jelly fourth is 10:5:1.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754623A (en) * | 2019-11-07 | 2020-02-07 | 肖鸿章 | Mutton balls and preparation method thereof |
| CN110973498A (en) * | 2019-12-04 | 2020-04-10 | 中国农业科学院兰州畜牧与兽药研究所 | Flavored beef and preparation method thereof |
| CN112335842A (en) * | 2020-11-05 | 2021-02-09 | 湖南知味大师食品有限公司 | Safe and healthy quick-frozen meat balls and making method thereof |
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| CN103040007A (en) * | 2012-12-21 | 2013-04-17 | 刘富来 | Preparation method for fresh dried fish and mutton slice |
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| CN103766968A (en) * | 2012-10-15 | 2014-05-07 | 李翠平 | Instant ball and preparation method thereof |
| CN105249054A (en) * | 2014-07-17 | 2016-01-20 | 葛以东 | Fish-sheep meat ball formula |
| CN106376794A (en) * | 2015-07-30 | 2017-02-08 | 罗继卫 | Preparation method of fish flesh-mutton fresh-flavor meat ball |
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- 2019-03-19 CN CN201910205671.4A patent/CN109892563A/en active Pending
Patent Citations (7)
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| CN1300563A (en) * | 2000-12-22 | 2001-06-27 | 赵耀东 | Instant fresh meat pills and preparing process thereof |
| CN1452909A (en) * | 2003-05-23 | 2003-11-05 | 李厚平 | Fresh water fish skin ball and its making process |
| CN103766968A (en) * | 2012-10-15 | 2014-05-07 | 李翠平 | Instant ball and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110754623A (en) * | 2019-11-07 | 2020-02-07 | 肖鸿章 | Mutton balls and preparation method thereof |
| CN110973498A (en) * | 2019-12-04 | 2020-04-10 | 中国农业科学院兰州畜牧与兽药研究所 | Flavored beef and preparation method thereof |
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Application publication date: 20190618 |
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