CN1216222A - Rice hamburger and its production process - Google Patents
Rice hamburger and its production process Download PDFInfo
- Publication number
- CN1216222A CN1216222A CN98125116A CN98125116A CN1216222A CN 1216222 A CN1216222 A CN 1216222A CN 98125116 A CN98125116 A CN 98125116A CN 98125116 A CN98125116 A CN 98125116A CN 1216222 A CN1216222 A CN 1216222A
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- rice
- filling material
- hamburger
- blank
- flavoring
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Abstract
Rice hamburger with two layers of wrapper and sandwiched filling is produced by molding and puffing rice mixed with cooking oil and seasoning, combining molded and puffed rice with cooked filling, raw filling and seasoning, and roasting quickly. With rice rather than flour as the material of hamburger wrapper, the rice hamburger as one new type of hamburger is especially suitable for rice eater.
Description
The invention belongs to the fast food technical field, refer in particular to a kind of rice hamburger and method for production thereof.
Along with the fast pace of life, fast food and instant food enjoy people's favor, are exactly wherein a kind of with the stuffed hamburger of musculus cutaneus, have following deficiency but use hamburger always:
1, its musculus cutaneus Main Ingredients and Appearance is a flour, and often not being suitable for custom is the people's of staple food taste with rice.
2, its routine manufacture be musculus cutaneus stuffed after shortening more together, cause filling material wherein can not choose at random taste, as not using fruit type, romaine lettuce type etc.
The object of the present invention is to provide a kind of rice hamburger and method for production thereof, blank with the rice compression molding that adds edible oil and flavoring, carry out crisp processing make cladding again with the filling material of shortening or the combination of romaine lettuce filling material, reach cladding and choose at random and instant purpose efficiently without flour, filling material.
The object of the present invention is achieved like this: a kind of rice hamburger, comprise and sandwich the filling material between the two-layer cladding, it is characterized in that: this cladding is that crispization of the blank processing with the rice compression molding that adds edible oil and flavoring forms, again with the filling material of shortening or romaine lettuce filling material and auxiliary and condiment assembly or assembly after fast baking form.
The batching of this rice comprises (parts by weight): 100 parts in rice, edible oil 1-6 part, flavoring 0.5-20 part, water 70-90 part; This flavoring comprises salt, sugar, vinegar, monosodium glutamate, pepper, capsicum, flavoring essence, fruit material, kernel, sesame; This meter comprises following one or more: rice, glutinous rice, black rice, scented rice, eight treasures (choice ingredients of certain special dishes) rice, millet; The filling material package of this shortening draws together stir-fry, steams, boils, the filling material of fried or its combination; This romaine lettuce filling material package is drawn together fruit filling material, romaine lettuce filling material, is given birth to the filling material of seafood product or its combination; This auxiliary and condiment comprises cheese, sauce, plays department.
A kind of method for production of rice hamburger, this method for production comprises the steps:
(1) 100 parts in batching (parts by weight) rice, edible oil 1-6 part, flavoring 0.5-20 part, water 70-90 part of selection cladding;
(2) steam/stewing rice;
Above-mentioned batching is mixed, steams or boil in a covered pot over a slow fire into rice;
(3) compression molding blank:
Rice is quantitatively put into mould 1-8kg/cm
2Pressure compression molding blank.
(4) refrigerated storage:
The blank of above-mentioned compression molding is put into refrigerating plant to carry out urgency and freezes storage;
(5) slurry:
When edible, apply one deck slurry at freezing blank outer surface, this slurry comprises flour, rare cotton material, flour egg mixing solvent or diluent or egg liquid, and its viscosity is advisable not weep to spill.
(6) surperficial crisp processing:
With the swabbing blank of above-mentioned (five) by fry in shallow oil, baking, baking become the glutinous cladding in surperficial crisp the inside.
(7) assembly:
Between above-mentioned two claddings of manufacturing, sandwich filling material or the romaine lettuce filling material and the auxiliary and condiment assembly of shortening, make product of the present invention.
Can (four) refrigerated storage in this method for production and (five) slurry, and directly the blank of (three) compression molding is carried out (six) surperficial crisp processing; After should (seven) assembly closing also fast baking 1-5 minute.
Major advantage of the present invention is:
1, product of the present invention has changed traditional hamburger is cooked musculus cutaneus of flour batching, make cladding with the crisp again processing of rice compression moulding that adds proper amount of edible oil and flavoring, is the people's of staple food taste applicable to custom with rice, for the hamburger extended familys increase a kind of brand-new kind.
2, method for production of the present invention, cladding and filling material are processed respectively, can make the filling material have living, cold, meat or fish, bright various tastes, and instant is quick, reduced the waiting time when edible, and can half-finished form enter in the family as fast food, for rhythm of life is efficiently brought great convenience.
The present invention is further described below in conjunction with preferred embodiment and manufacture technology flow chart.
Fig. 1 is a manufacturing process flow diagram of the present invention.
Embodiment 1
The batching of cladding of the present invention be rice 700 gram, glutinous rice 300 grams, salad oil 12 grams, salt 5 grams, monosodium glutamate 1 gram, raisins 10 grams, pepper a little, water 750 grams.
Above-mentioned batch mixes is evenly cooked; Quantitatively put into the cladding mould subsequently, use 4-5kg/cm
2The pressure forming base substrate; Surperficial embrittlement such as drying by the fire subsequently, bake, fry in shallow oil is handled and is made cladding, again filling material and auxiliary and condiment are sandwiched between the cladding of two embrittlement at last, make product of the present invention, its filling material package is drawn together fruit type filling material, raw and cold type pot material (as romaine lettuce, raw fish etc.), frying type filling material etc., its auxiliary and condiment comprise cheese, sauce, play department etc.
For the filling material of similar pizza class, after joining baking 1-5 minute fast.
Embodiment 2
Cladding batching of the present invention is rice 600 grams, scented rice 200 grams, black rice 200 grams, peanut oil 18 grams, sugar 10 grams, flavoring essence 0.5 gram, vinegar 4 grams, water 800 grams.
Above-mentioned batch mixes is even, vexed ripe; Quantitatively put into the cladding mould subsequently, use 6kg/cm
2The pressure forming base substrate; Put into the refrigerator-freezer chilling subsequently 20-30 minute, and can also can half-finished form enter family, provide convenience for family manufactures the hamburger fast food as the semi-finished product long preservation as fast food.When edible, slurry can be applied freezing base substrate outside and put into the fried or baking, roasting of edible oil again, make crisp, the inner soft cladding in surface, its slurry comprises flour solvent or diluent, flour egg solvent or diluent or egg liquid, and its viscosity is advisable not weep to spill.Equally filling material and auxiliary and condiment are sandwiched between the two crisp above-mentioned claddings with embodiment 1 and to carry out, make product of the present invention, be characterized in outer glutinous in crisp, unique flavor, nice quick.
Claims (10)
1, a kind of rice hamburger, comprise and sandwich the filling material between the two-layer cladding, it is characterized in that: this cladding is that crispization of the blank processing with the rice compression molding that adds edible oil and flavoring forms, again with the filling material of shortening or romaine lettuce filling material and auxiliary and condiment assembly or assembly after fast baking form.
2, rice hamburger as claimed in claim 1, it is characterized in that: the batching of this rice comprises (parts by weight): 100 parts in rice, 70 1 90 parts of edible oil 1-6 parts, flavoring 0.5-20 part, water.
3, rice hamburger as claimed in claim 2 is characterized in that: this flavoring comprises salt, sugar, vinegar, monosodium glutamate, pepper, capsicum, flavoring essence, fruit material, kernel, sesame.
4, rice hamburger as claimed in claim 2 is characterized in that: this meter comprises following one or more: rice, glutinous rice, black rice, scented rice, eight treasures (choice ingredients of certain special dishes) rice, millet.
5, rice hamburger as claimed in claim 1 is characterized in that: the filling material package of this shortening draws together stir-fry, steams, boils, the filling material of fried or its combination.
6, rice hamburger as claimed in claim 1 is characterized in that: this romaine lettuce filling material package is drawn together fruit filling material, romaine lettuce filling material, is given birth to the filling material of seafood product or its combination.
7, rice hamburger as claimed in claim 1 is characterized in that: this auxiliary and condiment comprises cheese, sauce, plays department.
8, a kind of method for production of rice hamburger is characterized in that: this method for production comprises the steps:
(1) 100 parts in batching (parts by weight) rice, edible oil 1-6 part, flavoring 0.5-20 part, water 70-90 part of selection cladding;
(2) steam/stewing rice;
Above-mentioned batching is mixed, steams or boil in a covered pot over a slow fire into rice;
(3) compression molding blank:
Rice is quantitatively put into mould 1-8kg/cm
2Pressure compression molding blank;
(4) refrigerated storage:
The blank of above-mentioned compression molding is put into refrigerating plant to carry out urgency and freezes storage;
(5) slurry:
When edible, apply one deck slurry at freezing blank outer surface, this slurry comprises flour, rare cotton material, flour egg mixing solvent or diluent or egg liquid, and its viscosity is advisable not weep to spill;
(6) surperficial crisp processing:
With the swabbing blank of above-mentioned (five) by fry in shallow oil, baking, baking become the glutinous cladding in surperficial crisp the inside;
(7) assembly:
Between above-mentioned two claddings of manufacturing, sandwich filling material or the romaine lettuce filling material and the auxiliary and condiment assembly of shortening, make product of the present invention.
9, the method for production of rice hamburger as claimed in claim 8 is characterized in that: can (four) refrigerated storage in this method for production and (five) slurry, and directly the blank of (three) compression molding is carried out (six) surperficial crisp processing.
10, rice hamburger as claimed in claim 8 is characterized in that: after should (seven) assembly also fast baking 1-5 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98125116A CN1216222A (en) | 1998-11-24 | 1998-11-24 | Rice hamburger and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98125116A CN1216222A (en) | 1998-11-24 | 1998-11-24 | Rice hamburger and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1216222A true CN1216222A (en) | 1999-05-12 |
Family
ID=5229039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98125116A Pending CN1216222A (en) | 1998-11-24 | 1998-11-24 | Rice hamburger and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1216222A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100425164C (en) * | 2006-07-16 | 2008-10-15 | 辛海波 | Method for making Mengolia hamburger |
| CN102293228A (en) * | 2011-08-01 | 2011-12-28 | 浙江工商大学 | Chinese style instant rice hamburger and preparation method thereof |
| CN101642146B (en) * | 2008-08-08 | 2013-03-27 | 武汉罗曼圆婚礼娱乐有限公司 | Full automatic making method of Chinese hamburgers |
| CN104719382A (en) * | 2015-03-06 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Recombined potato rice burger cake and making method thereof |
| CN107319322A (en) * | 2017-07-13 | 2017-11-07 | 诸城市和生食品有限公司 | A kind of breakage-proof rice hamburger |
-
1998
- 1998-11-24 CN CN98125116A patent/CN1216222A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100425164C (en) * | 2006-07-16 | 2008-10-15 | 辛海波 | Method for making Mengolia hamburger |
| CN101642146B (en) * | 2008-08-08 | 2013-03-27 | 武汉罗曼圆婚礼娱乐有限公司 | Full automatic making method of Chinese hamburgers |
| CN102293228A (en) * | 2011-08-01 | 2011-12-28 | 浙江工商大学 | Chinese style instant rice hamburger and preparation method thereof |
| CN104719382A (en) * | 2015-03-06 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Recombined potato rice burger cake and making method thereof |
| CN107319322A (en) * | 2017-07-13 | 2017-11-07 | 诸城市和生食品有限公司 | A kind of breakage-proof rice hamburger |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |