ISHIKAWAI-BURGER AND ISHIKAWAI-BURGER MANUFACTURING METHOD

摘要

This invention is in harmony with the two heat-treated processed trout (trout) opened a hamburger fat products The Salmon Burger and its manufacturing method consisting of a burger once a time millet is started. ; The present invention is molded for them once as a Cereal burger form to compress once cooked rice, including rice cooking stage and, once processed cereals which are separate from the chaeyuk the meat from trout (trout), crushed and chopped salted manufacturing process after the Salmon patties as localized soft viscoelastic products through two insulated low-temperature and high-temperature aging heat treatment, and then the trout Insert the patio in the cereals number and a combination to finish dressing in the form of hamburger with vegetables and sauce over patties trout. ; Here, one processing grains cooked in order to maintain the shape of the individual rice grains cereals the vegetable oil may be agitated molding is added, as an additive for improving the viscoelasticity Salmon patties, potato or corn starch is added from 2 to 4% by weight may be further included that passes through the low-temperature aging. ; As another example, the Salmon patties are stacked vegetables in a mixed vegetable and a starch coating on current chakaek Salmon patties, and the vegetables are coated with trout fry patties processed vegetables Salmon patties are supplied with a tinge that can be replaced.