JPS5648868A - Production of eel hamburger - Google Patents

Production of eel hamburger

Info

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
Application number
JP12450179A
Other languages
Japanese (ja)
Inventor
Seiji Adachi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP12450179A priority Critical patent/JPS5648868A/en
Publication of JPS5648868A publication Critical patent/JPS5648868A/en
Pending legal-status Critical Current

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  • 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
JP12450179A 1979-09-27 1979-09-27 Production of eel hamburger Pending JPS5648868A (en)

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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62224930A (en) * 1986-03-27 1987-10-02 Hoya Corp Reduction stepper

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62224930A (en) * 1986-03-27 1987-10-02 Hoya Corp Reduction stepper

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