TWM652715U - luncheon meat burger - Google Patents

Abstract

This creation provides a luncheon meat burger, the main features of which include: a lower steamed bun slice, which is mainly made of wheat flour, water and yeast powder; an upper steamed bun slice, which is placed above the lower steamed bun slice, and the upper steamed bun slice is mainly made of wheat flour, water and yeast powder; Made from a mixture of wheat flour, water and yeast powder; a luncheon meat sandwich layer sandwiched between the lower and upper steamed bun slices. This creation can provide relevant consumers with an innovative and unique luncheon meat burger. The combination of the luncheon meat sandwich layer and the upper and lower steamed bun slices can be said to be a perfect complement to each other, thereby achieving the goal of providing innovative food and improving consumers' food selectivity and quality of life. Advantages and Progressiveness.

Description

luncheon meat burger

This creation relates to a kind of burger, in particular, it refers to the revealer of an innovative hamburger structure in which luncheon meat is sandwiched through steamed bun slices.

Hamburger is one of the meals that people often eat nowadays. Its structure is mainly divided into two parts: bread slices and fillings. The fillings are quite diverse and abundant. Both meat and vegetarian dishes are provided by merchants. Most of the bread slices are the same or similar. In addition to flour and water, butter, milk powder, salad oil, eggs, and more flavorings and baking powder are usually added to achieve the desired puffiness. And milky taste.

Although hamburgers have been around in the food industry for a long time, the bread slices have almost never changed. However, many consumers have found from their regular experience that the bread slices are actually very easy to pair with some heavy-flavored fillings. It makes people feel greasy. In other words, it cannot add extra points to the deliciousness of the fillings. In view of this shortcoming, it is necessary for the relevant industry to think about and develop a burger with an innovative and unique taste in order to satisfy relevant consumers. diverse needs.

The main purpose of this creation is to provide a lunch meat burger, which The technical problem to be solved is how to develop a new model that is more ideal and practical. We aim to innovate and break through the burger structure type.

Based on the aforementioned purpose, the present invention provides a lunch meat burger, which includes: a lower steamed bun slice, which is mainly made by mixing wheat flour, water and yeast powder; an upper steamed bun slice, placed above the lower steamed bun slice, The upper steamed bun slices are mainly made by mixing wheat flour, water and yeast powder; a luncheon meat sandwich layer is sandwiched between the lower steamed bun slices and the upper steamed bun slices.

Through this innovative structural form and technical features, compared with the previous technology, this creation can provide relevant consumers with an innovative and unique luncheon meat burger. The combination of the luncheon meat sandwich layer and the upper and lower steamed bun slices can be said to be a perfect complement. A perfect match, because the luncheon meat sandwich layer itself is rather salty, but the simple texture of the upper and lower steamed bun slices can skillfully absorb and release the salty flavor of the luncheon meat sandwich layer. Relatively speaking, the upper and lower steamed bun slices are The slices were originally too bland and not easy to eat, but with the addition of the luncheon meat sandwich layer, the upper and lower steamed bun slices will become delicious during the eating process, and there will be a finish that becomes more and more fragrant the more you chew, making you want to stop. In this way, many practical advancements and better industrial utilization benefits can be achieved, such as providing innovative food, improving consumers' food selectivity and quality of life.

From a health perspective, this creation uses upper and lower steamed bun slices to replace the traditional bread slices used in hamburgers. Another advantage is that the additives are greatly reduced, because this creation uses the combination of upper and lower steamed bun slices to neutralize It complements the salty taste of the luncheon meat sandwich layer and can significantly reduce the use of the aforementioned additives, thereby relatively reducing the burden on the eater's body. Moreover, the taste of the upper and lower steamed bun slices will be more solid and dense than the bread slices, making the eating experience innovative and unique.

Another purpose of this invention is to use another technical feature of the luncheon meat sandwich layer to be in a fried and crispy state, so as to achieve the advantages and practical advancement of greatly increasing its deliciousness and relatively reducing its greasy taste.

Another purpose of this creation is to achieve the advantages and practical advancement of obtaining different colors and tastes by further mixing food coloring into the lower and upper steamed bun slices.

Please refer to Figures 1 and 2, which are preferred embodiments of the luncheon meat burger of the present invention. However, these embodiments are for illustration only and are not limited by this structure in patent applications.

The luncheon meat burger includes the following components: a bun slice 10, which is mainly made of wheat flour (note: all-purpose flour is preferred), water and yeast powder; an upper bun slice 20, which is placed below Above the steamed bun slices 10, the upper steamed bun slices 20 are mainly made of wheat flour (note: all-purpose flour is preferred), water and yeast powder; a spam sandwich layer 30 is sandwiched between the lower steamed buns Between the slice 10 and the steamed bun slice 20.

It should be further explained that the luncheon meat (English: Spam) is a pre-cooked, processed and compressed canned meat product, usually made from a mixture of pork, chicken, starch, salt and spices. "Spam" in English has evolved to usually refer to canned luncheon meat. As for the Chinese "luncheon meat", it is translated from the English "Luncheon Meat". However, "luncheon meat" in the Chinese-speaking area only refers to pre-made mixed starch meat, not the first dish. or a general term for a variety of thinly sliced meats found in cold cuts.

In this example, the luncheon meat sandwich layer 30 is in a fried pastry state. Because general lunch meat is usually only in a pre-cooked state in cans. If it is only sliced in this state, it is edible, but the taste is relatively poor. However, if it is further fried and presented in a crispy state, then It can greatly enhance its delicious taste and relatively reduce its greasy taste.

The lower steamed bun slices 10 and the upper steamed bun slices 20 are further mixed with food coloring to obtain different colors and tastes. That is to say, the lower steamed bun slice 10 and the upper steamed bun slice 20 described in this creation, before adding other colors, are similar to the texture of ordinary white steamed buns (or steamed buns), but have a completely different texture from bread. Of course, the ingredients of the lower steamed bun slices 10 and the upper steamed bun slices 20 do not exclude the possibility of mixing a small amount of sugar, salt and pepper to achieve a certain degree of flavor enhancement.

As shown in Figure 2, in this example, any one of the following or any combination of the following ingredients is sandwiched between the lower steamed bun slice 10 and the upper steamed bun slice 20: eggs 40, sauce, salad, lettuce 50, lettuce, fried food 60, three-layer pork, pork belly. The fried food 60 includes any one of the following: fried shrimp, fried fish, fried chicken, fried flower branches, fried mushrooms, fried taro, fried sweet potatoes or fried hash browns. The salad can be made with various flavors such as lobster, tuna, mentaiko, egg or potato, etc.

With the above structural composition and technical features, the luncheon meat burger disclosed in this invention mainly provides relevant consumers with an innovative and unique burger, in which the luncheon meat sandwich layer 30 is matched with the upper steamed bun slices 20 and the lower steamed bun slices 10 It can be said to be a perfect complement to each other, because the luncheon meat sandwich layer 30 itself has a heavy salty taste, but the simple and simple noodle texture of the upper steamed bun slice 20 and the lower steamed bun slice 10 can skillfully absorb and release the salty taste of the luncheon meat sandwich layer 30 Relatively speaking, the upper steamed bun slices 20 and the lower steamed bun slices 10 are originally too light and not easy to eat, but with the addition of the luncheon meat sandwich layer 30, the upper steamed bun slices 20 and the lower steamed bun slices 10 will be mixed when the user eats them. It becomes delicious, and there will be a tail feeling that becomes more and more fragrant the more you chew it, and you can't stop eating it, so as to achieve many practical advancements and better industrial utilization benefits, such as providing innovative food, improving consumers' food selectivity and quality of life.

From a health point of view, this invention uses upper steamed bun slices 20 and lower steamed bun slices 10 to replace the conventional bread slices used in hamburgers. Another advantage is that the additives are greatly reduced. It is known in the relevant industry that bread slices usually Then add cream, milk powder, salad oil, eggs and more seasonings and baking powder to achieve the expected puffiness and fragrant taste. However, this is a deduction for this creation, because this creation is to use The combination of the upper steamed bun slices 20 and the lower steamed bun slices 10 can neutralize the salty taste of the complementary luncheon meat sandwich layer 30, and at the same time can greatly reduce the use of the aforementioned additives, which relatively reduces the burden on the eater's body; and the upper steamed bun slices 20 and the lower steamed buns The texture of slice 10 will be more solid and dense than that of bread slices, and the eating experience will be very different.

10: Place the steamed bun slices 20: Serve the steamed bun slices 30:Luncheon meat sandwich layer 40:Egg 50:Beautiful lettuce 60:Fried food

Figure 1 is an assembled perspective view of a preferred embodiment of the luncheon meat burger of the present invention. Figure 2 is an exploded perspective view of a preferred embodiment of the luncheon meat burger of the present invention.

10: Place the steamed bun slices

20: Serve the steamed bun slices

30:Luncheon meat sandwich layer

40:Egg

50:Beautiful lettuce

60:Fried food

Claims (5)

A luncheon meat burger including: Steamed bun slices are mainly made from a mixture of wheat flour, water and yeast powder; An upper steamed bun piece is placed above the lower steamed bun piece, and the upper steamed bun piece is mainly made from a mixture of wheat flour, water and yeast powder; and A luncheon meat sandwich layer is sandwiched between the lower steamed bun slices and the upper steamed bun slices. The luncheon meat burger as described in claim 1, wherein the luncheon meat sandwich layer is in a fried pastry state. As for the luncheon meat burger described in claim 1, the lower steamed bun slices and the upper steamed bun slices are further mixed with food coloring to obtain different colors and flavors. The luncheon meat burger as described in claim 1, wherein any one of the following or any combination of the following ingredients is sandwiched between the lower bun slice and the upper bun slice: eggs, sauces, salads, lettuce, Lettuce, fried food, triple pork belly, pork belly. The luncheon meat burger as described in claim 4, wherein the fried items include any one of the following: fried shrimp, fried fish, fried chicken, fried flower branches, fried mushrooms, fried taro, fried sweet potatoes or fried hash browns.

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