KR100599196B1 - 산천어(송어) 버거 및 그 제조방법 - Google Patents
산천어(송어) 버거 및 그 제조방법 Download PDFInfo
- Publication number
- KR100599196B1 KR100599196B1 KR1020040095657A KR20040095657A KR100599196B1 KR 100599196 B1 KR100599196 B1 KR 100599196B1 KR 1020040095657 A KR1020040095657 A KR 1020040095657A KR 20040095657 A KR20040095657 A KR 20040095657A KR 100599196 B1 KR100599196 B1 KR 100599196B1
- Authority
- KR
- South Korea
- Prior art keywords
- trout
- patty
- mackerel
- burger
- grain
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
Claims (6)
- 산천어(송어)로부터 살코기를 채육하여 세절분쇄하고 염장처리한 후 약 4℃에서 숙성과정을 거치거나 약 30℃ 내지 40℃에서 상온가열로서 저온 열처리가 수행된 산천어 어육풀을 약 90℃ 정도에서 가열하는 2단열처리를 거쳐 점탄성화된 연제품으로서 산천어 패티를 제조한 다음, 상기 산천어 패티에 전분현탁액과 혼합된 채소를 도포하고 튀김처리하여 채소가 가미된 산천어 패티로 가공하고, 상기 채소가 가미되게 가공된 상기 산천어 패티를 잡곡밥이 압축되어 햄버거 번의 형상으로 성형된 잡곡번에 삽입하여 햄버거 형태로 조리하는 산천어(송어) 버거 제조방법.
- (삭제)
- (삭제)
- (삭제)
- 제1항의 방법에 의해 제조된 것을 특징으로 하는 산천어(송어) 버거.
- (삭제)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020040095657A KR100599196B1 (ko) | 2004-11-22 | 2004-11-22 | 산천어(송어) 버거 및 그 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020040095657A KR100599196B1 (ko) | 2004-11-22 | 2004-11-22 | 산천어(송어) 버거 및 그 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20060056535A KR20060056535A (ko) | 2006-05-25 |
KR100599196B1 true KR100599196B1 (ko) | 2006-07-10 |
Family
ID=37152234
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020040095657A KR100599196B1 (ko) | 2004-11-22 | 2004-11-22 | 산천어(송어) 버거 및 그 제조방법 |
Country Status (1)
Country | Link |
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KR (1) | KR100599196B1 (ko) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101497383B1 (ko) * | 2015-01-21 | 2015-03-05 | 김순열 | 황태버거 및 이의 제조방법 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030000741A (ko) * | 2001-06-27 | 2003-01-06 | 주식회사 롯데리아 | 김치 라이스 버거 제조방법 |
JP2003125738A (ja) | 2001-10-26 | 2003-05-07 | Koshin:Kk | 魚肉ハンバーグ及び魚肉メンチカツ |
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2004
- 2004-11-22 KR KR1020040095657A patent/KR100599196B1/ko active IP Right Grant
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030000741A (ko) * | 2001-06-27 | 2003-01-06 | 주식회사 롯데리아 | 김치 라이스 버거 제조방법 |
JP2003125738A (ja) | 2001-10-26 | 2003-05-07 | Koshin:Kk | 魚肉ハンバーグ及び魚肉メンチカツ |
Also Published As
Publication number | Publication date |
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KR20060056535A (ko) | 2006-05-25 |
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