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Preparation method of tuna hamburger

A technology of tuna burger and tuna, which is applied in food preparation, baking, baked food, etc., can solve the problems of single taste and greasy taste of burgers, and achieve the effects of strengthening liver function, preventing arteriosclerosis, and preventing iron deficiency anemia

Inactive Publication Date: 2015-09-02
浙江北极品水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Burgers originated in Western countries, and later spread to China, where they are widely loved by people. Traditional hamburgers have a single taste, and people eat them for a long time and get tired easily

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of tuna burger comprises the following steps,

[0027] A. Cut the tuna into strips or slices or chunks or dices;

[0028] B. Immerse the cut tuna in the soaking solution with moisture retention agent, add seasonings while soaking, control the water temperature of the soaking solution at 4°C, and soak for 4 hours;

[0029] C. Add 0.02 grams of chili powder to 1 gram of pre-coated powder, sprinkle pre-coated powder on the soaked tuna, and the mass ratio of pre-coated powder and tuna is 1:8;

[0030] D. Slurry is applied to the tuna sprinkled with pre-coated powder, and the temperature of the slurry is 1 ° C;

[0031] E. Put the bread crumbs of the same quality as the tuna into the plate, spread the bread crumbs in the plate, put the tuna coated with the slurry on the bread crumbs, spread a layer of bread crumbs on the tuna coated with the slurry, and put Bread crumbs are fixed on the surface of the tuna coated with the slurry to make a tuna burger...

Embodiment 2

[0037] The preparation method of tuna burger comprises the following steps,

[0038] A. Cut the tuna into strips or slices or chunks or dices;

[0039] B. Immerse the cut tuna in the soaking liquid with water retention agent, add seasonings while soaking, control the water temperature of the soaking liquid at 10°C, soak for 4 hours, and stir every half an hour for the first 2 hours of soaking , stirring for 5 minutes at a time, stirring once every hour for the next 2 hours, 3 minutes at a time;

[0040] C. Add 0.05 grams of chili powder to every 1 gram of pre-coated powder, sprinkle pre-coated powder on the soaked tuna, and the mass ratio of pre-coated powder and tuna is 1:8;

[0041] D. Slurry is applied to the tuna sprinkled with pre-coated powder, and the temperature of the slurry is 5°C;

[0042] E. Put the bread crumbs of the same quality as the tuna into the plate, spread the bread crumbs in the plate, put the tuna coated with the slurry on the bread crumbs, spread a l...

Embodiment 3

[0048] The preparation method of tuna burger comprises the following steps,

[0049] A. Cut the tuna into strips or slices or chunks or dices;

[0050] B. Immerse the cut tuna in the soaking solution with moisture retention agent, add seasonings while soaking, control the water temperature of the soaking solution at 5°C, and soak for 4 hours; stir once every half an hour for the first 2 hours of soaking , stirring for 5 minutes at a time, stirring once every hour for the next 2 hours, 3 minutes at a time;

[0051] C. Add 0.03 grams of chili powder per 1 gram of pre-coated powder, sprinkle pre-coated powder on the soaked tuna, and the mass ratio of pre-coated powder and tuna is 1:8;

[0052] D. Slurry is applied to the tuna sprinkled with pre-coated powder, and the temperature of the slurry is 2°C;

[0053]E. Put the bread crumbs of the same quality as the tuna into the plate, spread the bread crumbs in the plate, put the tuna coated with the slurry on the bread crumbs, sprea...

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PUM

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Abstract

The invention relates to the field of seafood products, and discloses a preparation method of a tuna hamburger. The preparation method includes the steps of tuna slitting, soaking and seasoning, pre-wrapping powder wrapping, pulp wrapping, crumb wrapping, tuna hamburger freezing and ice coating. Tunas can provide amino acids essential for the human body and has the following functions of protecting the liver, enhancing the liver function, preventing arteriosclerosis, effectively reducing the cholesterol content, and capable of activating brain cells, prompting brain internal activities, effectively preventing iron-deficiency anemia and the like. In addition, tuna meat is low in fat and calorie and has good-quality protein and other nutrients, people can be kept in slim figures by eating tuna food, nutrients required by the body can be balanced, and the tuna food is an ideal choice for modern women to easily lose weight.

Description

technical field [0001] The invention relates to the field of seafood products, in particular to a preparation method of tuna burgers. Background technique [0002] Burgers originated in Western countries, and later spread to China, where they are widely loved by people. Traditional hamburgers have a single taste, and people tend to get tired of eating them for a long time. Contents of the invention [0003] Aiming at the existing shortcomings, the invention discloses a preparation method of tuna burger. [0004] In order to solve the above technical problems, the present invention is solved through the following technical solutions. [0005] The preparation method of tuna burger comprises the following steps, [0006] A. Cut the tuna into strips or slices or chunks or dices; [0007] B. Immerse the cut tuna in the soaking liquid with water retention agent, add seasonings while soaking, control the water temperature of the soaking liquid at 4 to 10°C, and soak for 4 hour...

Claims

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Application Information

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IPC IPC(8): A21D13/00A23L1/325A23L1/29
Inventor 施佩影叶伟庆陈科峰李仁伟
Owner 浙江北极品水产有限公司
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