JPS5648868A - Production of eel hamburger - Google Patents
Production of eel hamburgerInfo
- Publication number
- JPS5648868A JPS5648868A JP12450179A JP12450179A JPS5648868A JP S5648868 A JPS5648868 A JP S5648868A JP 12450179 A JP12450179 A JP 12450179A JP 12450179 A JP12450179 A JP 12450179A JP S5648868 A JPS5648868 A JP S5648868A
- Authority
- JP
- Japan
- Prior art keywords
- broiled
- soup
- eel
- pieces
- seasoning soup
- 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
PURPOSE: Ingredients for Hamburger steak are combined with a dried powder of eel head and bones and a seasoning soup, they are stirred and made into a form together with crumbs, then flesh pieces of eel that has previously boiled in a seasoning soup are put between them and broiled to give the objective food with high nutritions and relish.
CONSTITUTION: Raw eels are split and bones and heads are boiled to prepare a soup. A small portion of the soup is left in the pan and combined wih soysauce, sweetened sake, sugar, etc., to prepare the seasoning soup. The rest of boiled heads and bones are dried and crushed. The pieces of flesh are broiled directly on a fire and the seasoning soup is applied to the broiled fleshes and broiled again. This operation is repeated twice of thrice. Then, the broiled flesh pieces are boiled in the seasoning soup. Ground meat, onion cut into fine pieces, eggs and other ingredients are mixed with the above seasoning soup and the dried powder of eel head and bone and a seasoning soup are combined in appropriate amounts and they are stirred. The resultant mixture is made into a form with crumbs and the above processed eel flesh pieces are inserted between the meat balls and broiled to give the eel hamburger.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP12450179A JPS5648868A (en) | 1979-09-27 | 1979-09-27 | Production of eel hamburger |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP12450179A JPS5648868A (en) | 1979-09-27 | 1979-09-27 | Production of eel hamburger |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS5648868A true JPS5648868A (en) | 1981-05-02 |
Family
ID=14887045
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP12450179A Pending JPS5648868A (en) | 1979-09-27 | 1979-09-27 | Production of eel hamburger |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5648868A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62224930A (en) * | 1986-03-27 | 1987-10-02 | Hoya Corp | Reduction stepper |
-
1979
- 1979-09-27 JP JP12450179A patent/JPS5648868A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62224930A (en) * | 1986-03-27 | 1987-10-02 | Hoya Corp | Reduction stepper |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101856132A (en) | Method for making dumplings and buns and eating method | |
CN100370920C (en) | Spicy chicken essence seasoning and method for preparing the same | |
JPS5648868A (en) | Production of eel hamburger | |
JPS55156567A (en) | Production of broiled eel | |
JPS5526831A (en) | Preparation of rice having improved texture | |
KR20030011973A (en) | Production of natural flavoring agent | |
ES2050622A1 (en) | Food product of the hamburger type based on cephalopod muscle and process for obtaining it | |
JPS55150886A (en) | Ingredient mix of rice cream croquette and their preparation | |
JPS55118366A (en) | Method of preparing seasoning with preserving property | |
JPS55141179A (en) | Method of processing head and bone of eel | |
KR20190069065A (en) | Composition for Kimchi Sauce Block with Enriched Protein and Calcium, and Manufacturing Method of Kimchi Sauce Block | |
JPS5672665A (en) | Preparation of food having delicate flavor like sea urchin | |
JPS5712966A (en) | Mixed cake from rice and barley | |
JPS5548374A (en) | Preparation of "shao-mai", etc. | |
KR20050005264A (en) | Paprika Rice Sauce and Manufacturing Method of the Same | |
JPS55118373A (en) | Preparation of dry cooked cube fish meat | |
JPS5733571A (en) | Hamburger steak containing "konjak" (devil's-tongue jelly) | |
CN104886650A (en) | Making method of delicious grilled fish | |
JPS5661975A (en) | Boiled fish paste containing chicken | |
US2865754A (en) | Tenderizer for meats and vegetables | |
ES2136579A1 (en) | Process and product for cooking poultry | |
JPH029359A (en) | Seafood hamburger and production thereof | |
JPS57202253A (en) | Preparation of retort processed food | |
JPS5539739A (en) | Peanut-hamburger steak | |
JPS59175864A (en) | Kamaboko having flavor of broiled eel |