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Breakage-proof rice burger

A technology for rice and rice cakes, applied in the field of anti-breakage rice burgers, can solve the problems of affecting product integrity, easy separation of fillings, inconvenience for eating, etc., and achieves the effects of stable and firm structure, pleasant aroma and convenient eating.

Inactive Publication Date: 2017-11-07
诸城市和生食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has been found through research that the rice cakes of this kind of rice burger are easy to break, mainly because the connection between the rice grains is poor, not only the rice cakes are easy to break, but also the rice cakes and the fillings sandwiched between the two cooked rice cakes are easy to separate, This affects the integrity of the product and is inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] An anti-damage rice burger, made of the following raw materials in the following weight ratio: Northeast rice 35kg, potato starch 11kg, pork 14kg, chicken breast 12kg, egg white liquid 7kg, ice water 16kg, salt 1.2kg, sugar 2.5kg, monosodium glutamate 0.8 kg, konjac gum 1.5kg, essence 0.08kg; the above-mentioned one kind of anti-damage rice burger is made by the following steps:

[0021] Step 1. Prepare materials

[0022] Add enough water to soak the northeast rice for more than 6 hours, then drain the water for later use, and mince the pork with a meat grinder;

[0023] Step two, chopping

[0024] Pour in 1 / 2 ice water first, then add salt, sugar, monosodium glutamate, essence, chop and mix at 1700-1900 rpm for 10-15 seconds, chop evenly; then add konjac gum, chop and mix evenly at 150-250 rpm Finally, stir at 1700-1900 rpm for 20-30 seconds, then switch to 3400-3800 rpm for 2-3 minutes until it becomes a colloidal state; evenly add minced pork, egg white liquid, chi...

Embodiment 2

[0034] An anti-damage rice burger, made of the following raw materials in the following weight ratio: Northeast rice 35kg, potato starch 11kg, pork 14kg, chicken breast 12kg, pig skin 9kg, egg white liquid 7kg, ice water 16kg, salt 1.2kg, sugar 2.5kg kg, monosodium glutamate 0.8kg, konjac gum 1.5kg, essence 0.08kg; the above-mentioned kind of anti-damage rice burger is made by the following steps:

[0035] Step 1. Prepare materials

[0036] Add enough water to soak the northeast rice for more than 6 hours, then drain the water for later use, and grind the pork and pig skin with a meat grinder;

[0037] Step two, chopping

[0038] Pour in 1 / 2 ice water first, then add salt, sugar, monosodium glutamate, essence, chop and mix at 1700-1900 rpm for 10-15 seconds, chop evenly; then add konjac gum, chop and mix evenly at 150-250 rpm Finally, stir at 1700-1900 rpm for 20-30 seconds, then switch to 3400-3800 rpm for 2-3 minutes until it is in a colloidal state; evenly add minced pork...

Embodiment 3

[0048] An anti-damage rice burger, made of the following raw materials in the following weight ratio: Northeast rice 35kg, potato starch 11kg, pork 14kg, chicken breast 12kg, egg white liquid 7kg, ice water 16kg, salt 1.2kg, sugar 2.5kg, monosodium glutamate 0.8 kg, konjac gum 1.5kg, essence 0.08kg; the above-mentioned one kind of anti-damage rice burger is made by the following steps:

[0049] Step 1. Prepare materials

[0050] Add enough water to soak the northeast rice for more than 6 hours, then drain the water for later use, and mince the pork with a meat grinder;

[0051] Step two, chopping

[0052] Pour in 1 / 2 ice water first, then add salt, sugar, monosodium glutamate, essence, chop and mix at 1700-1900 rpm for 10-15 seconds, chop evenly; then add konjac gum, chop and mix evenly at 150-250 rpm Finally, stir at 1700-1900 rpm for 20-30 seconds, then switch to 3400-3800 rpm for 2-3 minutes until it becomes a colloidal state; evenly add minced pork, egg white liquid, chick...

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PUM

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Abstract

The invention discloses a breakage-proof rice burger which comprises the following raw materials in parts by weight: 30-40 parts of Northeast China rice, 10-12 parts of potato starch, 13-15 parts of pork, 11-13 parts of chicken breast, 8-10 parts of pigskin, 5-8 parts of egg white, 16-18 parts of ice water, 1-1.5 parts of salt, 2-3 parts of sugar, 0.5-1 part of monosodium glutamate, 1-2 parts of konjac gum and 0.05-0.1 parts of essence. The rice burger has fragrance of rice; internal meet can be permeated into a rice cake; the rice burger is fragrant; the meat of an internal pie is fresh, tender and delicious, very chewy, nutrient-rich, mellow in fragrance and convenient to eat; in a routine transportation and use process, the rice burger can still keep a good appearance; the breakage of the rick cake, and separation of the rice cake and the pie barely occur; and the rice burger is more convenient to eat.

Description

technical field [0001] The invention relates to a hamburger, in particular to an anti-damage rice hamburger. Background technique [0002] Hamburger is the main food in modern western fast food. The earliest hamburger is mainly composed of two small buns with a piece of beef patty. In addition to the traditional beef patty, modern hamburgers are also spread with butter in the second layer of the bun. , mustard, ketchup, salad dressing, etc., and then sandwich tomato slices, onions, vegetables, pickles and other foods, you can eat staple and non-staple foods at the same time. This food is convenient to eat, delicious in flavor and comprehensive in nutrition, and has now become one of the best-selling convenience staple foods in the world. Burgers are high in calories and contain a lot of fat. They are not suitable for people who lose weight or people with high blood pressure and high blood fat to eat too much. At present, there are rice burgers with rice as the main raw mate...

Claims

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Application Information

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IPC IPC(8): A23L7/122A23L13/10A23L13/20A23L13/50A23L15/00
CPCA23L7/122A23L13/10A23L13/20A23L13/52A23L15/30
Inventor 赵金鹏徐岩闫朝霞
Owner 诸城市和生食品有限公司