180 results about "Meat burger" patented technology

The invention discloses a simulated fat. The base material for preparing the simulated fat comprises konjaku flour and carrageenin of which the compound weight ratio is 1:0.3-0.45, and the auxiliary material comprises egg white protein, a defoamer, alkaline gel and water. The simulated fat is prepared by using compounded vegetable glue as the base material assisted by the egg white protein and vegetable oil through the steps of stirring with the water, molding, precooking, forming, cooling, mould unloading, recooking and secondary cooling under the action of the gel. The simulated fat product has a plurality of physical characteristics similar to natural fat and has no health hazards. The simulated fat can be used as a substitute in meat products processing and is widely applied to the meat products processing. Sausages, hamburger bakemeat and the like processed from the simulated fat are completely same with animal fat from the appearance and the cross section, have quite similar mouthfeel and flavor and low fat, are rich in dietary fiber, and do not contain cholesterol.

The invention discloses a multifunctional food baking tray which comprises a machine body, wherein three heating elements capable of heating hamburgers in a layered manner are arranged on the machine body and arranged at intervals; a heating area for heating raw materials of the hamburgers uniformly is formed between two adjacent heating elements; the raw materials are heated in the heating areas in a layered manner; the three heating elements are a top heating element, a bottom heating element and a middle heating element which are arranged up and down; and the middle heating element is arranged between the top heating element and the bottom heating element. The multifunctional food baking tray capable of heating uniformly is provided by the invention according to the laminated structure of the hamburgers; as three heating trays are arranged on the baking tray, raw materials at the upper, middle and lower parts of the hamburgers can be heated by heaters simultaneously, which ensures uniform heating of the hamburgers; and especially, the raw materials in the middle of the hamburgers are heated, which avoids the phenomenon that the raw materials in the middle of the hamburgers are undercooked while raw materials on two sides of the hamburgers are burned.

The invention relates to a Chinese hamburger preparation system. The system is characterized in that a griddle surface rotating mechanism is arranged at the front end of a support; a batter scrapping mechanism is arranged on the support beside the griddle surface rotating mechanism; a batter supplying mechanism is arranged at any position on the support; a griddle surface automatically rotates, and the batter supplying mechanism automatically conveys batter to the griddle surface; after being automatically positioned, a scraper plate is used for flattening the batter on the griddle surface. According to the Chinese hamburger preparation system, vertical movement and horizontal movement of the scraper plate and a shoveling knife are driven by a stepping motor, so that the control accuracy is high; a piston in a material barrel is driven by the stepping motor, and quantitative battery conveying is achieved; the system is simple in structure, and convenient to mount and maintain; the griddle surface is driven through a belt, so that the noise is low, and the abrasion is small; the griddle surface can be axially and radially fixed through a fixing block and a mounting block on a supporting plate, steady mounting is ensured, and a fixing rod can be adjusted to fit the fixation of the griddle surface with different size; the structures are matched with each other, so that the whole system is convenient, practical, convenient to mount and maintain, and applicable to different users in different conditions.

A food tray and tray insert are provided that are particularly adapted for use in a heated food holding compartment. Methods of storing cooked food are also provided using such devices. The devices and use thereof allows cooked food such as hamburger patties to be stored at elevated temperatures for extended periods of time without a significant deleterious effect on the organoleptic properties of the cooked food.

Bacteria on and in meat, for example hamburger, is killed by subjecting the meat to an explosive shock front pressure wave propagated through an inert liquid medium at a rate of at least 6100 meters per second.

The invention is concerned with a kind of pie and its machining method, belonging to snack foods machining method. This pie has folding purse-type of skin and increases stuffing into the interlayer in the skin. The skin has fried in advanced, and the stuffing is cooked flesh stuffing, hamburger stuffing of to finished product or salad stuffing of fresh vegetable and fruit. The skin is made of flour and milk in proportion of 2:1, and the stuffing is classy fillet meat in thickness with 0.5 to 1 cm slice. Cook the slice with baking, decocting and frying to get the produced hamburger stuffing fried drumstick, beefsteak and snow fish hamburger. Open the folding skin, fill the stuffing into the skin and fold to get finished product in purse shape. The skin and stuffing is prepared in advance, the skin is easy to fold with good tenacity, and the stuffing can filled with people's taste and is fit for packing and carrying.

The invention discloses a paper wrapping and pasting device of a full-automatic hamburger packaging machine. The paper wrapping and pasting device comprises a rack, wherein a working platform is arranged on the rack; four mechanical claw arms are respectively arranged on the working platform; the four mechanical claw arms comprise two groups of front claw arms and rear claw arms arranged oppositely; sponge strips are arranged in the middle of the rear claw arms; the sponge strips face to a paper wrapping station; compression springs are arranged at the connecting parts of the four mechanical claw arms and the working platform; push rods are mounted on a push platform; the push platform is connected with a lifting driving component; through holes through which the mechanical claw arms are turned downwards and the push rods penetrate are formed in outer sides of the four mechanical claw arms on the working platform; a paper pressing cylinder and a pressing block are arranged above the paper wrapping station; a paper pasting mechanism is arranged on a side above the paper wrapping station; the moving end of the paper pressing cylinder is connected with a paper belt plate; an upper paper coiling wheel is mounted on the rack; a paper pasting piece is mounted on a roller of the upper paper coiling wheel in a sleeving manner; and the paper pasting piece penetrates through the end part of the paper belt plate and penetrates through a lower paper coiling wheel. The paper wrapping and pasting device is automatic in operation, saved in time and labor and relatively high in working efficiency, and automatic paper wrapping of hamburgers can be achieved.

The invention discloses a multifunctional efficient hamburger machine which comprises a machine frame, a food storage mechanism, a clamping mechanism, a turnover mechanism, a deep frying pool mechanism and an oil fume extraction mechanism. The food storage mechanism is used for storing and pushing food and provided with a storage cylinder and a driving assembly, wherein the storage cylinder is used for storing food, and the driving assembly pushes the food. The clamping mechanism is provided with a clamping arm for clamping the food pushed out from the storage cylinder. The clamping arm pushes the food to be inserted onto a turnover fork. The turnover mechanism is used for turning over the food inserted onto the turnover fork. The deep frying pool mechanism is used for deep drying of the food. The oil fume extraction mechanism is used for conveying and temporarily storing the food obtained after deep frying is performed and extracting oil fume. When a hamburger is manufactured, the efficiency is high, and the multifunctional efficient hamburger machine is clean and sanitary; the taste and quality of hamburgers can be improved, it is ensured that the health of workers is not affected, and the hamburger machine is high in automation degree and has complete functions.

The present invention relates to a making method of Chinese styled hamburger, which belongs to food making field, and the making method is simple and practical. Taking steamed bread for example, the making process is as following: firstly, the basis material of the steamed bread is cut for slices the upper and lower slice; secondly, the two slices of dough are put in oil bath and fried till the slices become yellow; thirdly, meat pie is put on the lower golden slice to form filling layer, and the meat pie filling is one kind or the mixture of beef, pork, mutton, fish meat or chicken particles; fourthly, a flavoring layer is put on meat pie filling layer, and the flavoring layer has one kind of jam, salad, pepper jam, butter or plant cream; fifthly, a vegetable is put on flavoring layer, and the vegetable layer has one kind or the mixture of some kinds of onion, cucumber slices, cabbage slices, mushroom, straw mushroom or celery; sixthly, and also lastly, the other golden slice of dough is covered, and the yellow plane is downward and contacts with vegetable layer. The making method that the present invention provided can be varied based on different liking of different people, and the layers can be choose at will.

The invention relates to a pork chop hamburger, and belongs to the technical field of foods. The pork chop hamburger comprises the following components in parts by weight: 2:8 pork mince 135-145, frozen pig fat 15-25, soybean protein isolate 10-15, homemade ice water 15-25, textured soy protein 6-10, soaking ice water 12-16, corn starch 8-12, mashed potato 15-20, bread bran 5-7, ice water 10-14, egg white 5-7, refined salt 3-5, mashed ginger 1-2, mashed onion 20-25, first-level white sugar 2-4, white pepper powder 0.3-1, baking soda powder 0.2-0.8, composite phosphate 1-1.5, 99% sodium glutamate 1-1.5, and ethyl maltol 0.05-0.5. The pork chop hamburger has features of simple and convenient method, easily available raw materials, no seasoning, and direct cooking. Moreover, the pork chop hamburger is attractive in surface color; fresh, tender, uniform, comfortable, delicious and strongly aromatic in taste; and long in aftertaste.

The invention discloses an automatic hamburger making machine which comprises an oven mechanism, an overhead traveling crane system, an object storage cabinet, a manipulator, a tray trolley, a rotary assembly line, a crossed rotary sauce gun mechanism, an automatic vegetable adding mechanism and a control system, wherein the overhead traveling crane system comprises transverse beams and vertical beams which are arranged above the rotary assembly line; the object storage cabinet is placed at the lower parts of the transverse beams on one side of the overhead traveling crane system and is close to the rotary assembly line; the rotary assembly line is provided with a workbench, a main motor, a rotating shaft and a transmission belt; the manipulator moves on the vertical beams of the overhead traveling crane system through rollers; the tray trolley mechanism is connected with the transmission belt of the rotary assembly line through a connection shaft and rotates on the workbench under the driving of the belt; the crossed rotary sauce gun mechanism and the automatic vegetable adding mechanism are arranged on the side surface of the rotary assembly line; the oven mechanism is arranged on the workbench. The automatic hamburger making machine can automatically realize steps of baking bread and adding meat, sauce and lettuce on the rotary assembly line.

A health food product in the shape of a hamburger sandwich does not include bread but rather comprises a combination of: a food material having as the primary component thereof a tofu product prepared by kneading tofu containing 65 to 90% water content well, forming a patty of a predetermined size, and deep frying the patty in oil at a temperature of 165 to 190° C.; and a filling including vegetables, seaweed, meat, fish, shellfish, legumes / beans / seeds / nuts other than soy beans, eggs, dairy products, and oils and fats. The food material is sliced in the same way as with a bun so as to hold the filling, and may also include ingredients selected from vegetables, seaweed, meat, fish, shellfish, legumes / beans / seeds / nuts other than soy beans, eggs, dairy products, and oils and fats.

The invention provides a full-automatic vegetable slicing and shredding device. The full-automatic vegetable slicing and shredding device comprises a base. A track is arranged on the upper portion of the base. A machine body is movably installed on the track. A knife door is installed at the tail end of the track. The machine body comprises a machine shell which is internally provided with a control plate and a motor. The front side of the motor is provided with a planetary gear box which can decrease the output rotation speed. A positioning plate is arranged at the front end of the machine shell. A longitudinal transmission mechanism is arranged between the bottom of the machine shell and the track of the base and is driven by the motor, and thus the machine body can move forwards along the track when the positioning plate rotates at the same time. The knife door is provided with a positioning knife and a slicing knife. The slicing knife edge is inclined towards the machine body and opposite to the rotation direction of the positioning plate. The full-automatic vegetable slicing and shredding device is mainly used for automatically slice or shred some vegetables or parts of fruits so that the vegetables and the fruits can be used for making salad, hamburgers, pizza and the like and has the advantages of being simple in structure, convenient to operate and high in slicing and shredding efficiency.

A foodstuff package for convenience foodstuff such as hamburgers / sandwiches. The package includes a foodstuff gripping section (10) which has a wall (11b) with projecting upper flap elements (12a and 12b) and corresponding lower flap elements. These enable an item of foodstuff to be gripped. In a preferred embodiment the package also includes a removable wall (11a) which combines with wall (11b) to form a collar.

The invention provides a rice hamburger and a preparation method of the rice hamburger. The rice hamburger comprises two pieces of cooked rice cakes and filling which is placed between the two cooked rice cakes, wherein the rice cakes are made of Chinese northeast rice and Chinese Jintan glutinous rice which are steamed and boiled with well mixed seasoning water in a matched mode. The filling is a grilled leg steak which is made according to the steps of mixing, rolling and kneading leg meat, flavoring essence and multiple types of auxiliary materials, salting the leg meat, and steaming, boiling and grilling the salted leg meat. The rice hamburger and the preparation method of the rice hamburger have the advantages that the preparation technology is sophisticated, the whole preparation process is simple and fast, and the rice hamburger accords with popular taste, has unique taste and tender meat, is moderately salty, rich in nutrient, mellow in flavor and convenient to eat, and brings convenience to fast-paced life of people nowadays, and the like.

The present invention belongs to the food processing mechanical, in particularly a new type burger (Chinese hamburger type) processor which is composed of an opening part, a stuffing part and a feeding stuff part. The opening part is composed of a cake cutter, a transmission band, a motor and a knife blade; the feeding stuff part is composed of a conveying bucket, a fan, a feeding cylinder and a motor 1; the stuffing part is composed of a motor 2, a charging barrel, a discharge port and a controller. The processor has advantages of convenient use, high working efficiency, cleanly and sanitary. The processor can save labour force and reduce cost.

Bacteria on and in meat, for example hamburger, is killed by subjecting the meat to an explosive shock front pressure wave propagated through an inert liquid medium at a rate of at least 6100 meters per second.

The invention discloses a glutinous rice and chicken hamburger with three fresh ingredients and a production method of the hamburger. The production method comprises steps as follows: adding seasonings to black fungus, shiitake, carrots and chicken which are soaked with a stirring method to obtain stuffing, continuously stirring the stuffing and cooked glutinous rice to be viscous, then precooling the mixture in a refrigerating chamber, shaping the mixture by a shaping machine, and performing slurry applying, powder warping and then quick-freezing to obtain a finished product. During eating, the hamburger is fried with oil at the temperature of 170 DEG C for 4-5 min to be cooked. Raw materials such as the black fungus, the shiitake, the carrots and the like which have certain diet therapy effects are added to the chicken, seasoning and processing are performed, the hamburger product which is delicious and balanced in nutrition is produced, mass production can be realized with an industrial technological means, the hamburger is a quick-frozen product, the shelf life is one year, and production as well as circulation and selling through various channels are facilitated.

The invention relates to a frozen vegetable burger comprising stuffing and a wrapping material, wherein the stuffing is prepared from the following raw materials: raw material meat, vegetables, salt, white granulated sugar, tripolyphosphate, monosodium glutamate, ginger powder, chilli powder, five-spice powder, soy proteins, corn starches and ice water; and the wrapping material is a paste layer and is prepared from the following raw materials by weight ratio: wheat flour, corn flour, milk powder, glutinous rice flour, the salt, salad oil and water. The meat stuffing and the vegetables are used as main raw materials, therefore, the prepared frozen vegetable burger has more unique features compared with the general meat burger, not only has delicious taste, but also has rich nutrient components; in addition, the preparation method is simple and the movable multipurpose socket board is suitable for families and industrialized production.

The invention provides a method for processing a Chinese hamburger. The method includes the steps of stewed meat making, rotating baked cake making and stewed meat and baked cake combining, the step of stewed meat making includes caramel boiling, original soup boiling and meat stewing, the step of stewed meat and baked cake combining includes using a knife to cut an opening in size of 1 / 2-4 / 5 that of each cake surface between the upper cake surface and the lower cake surface of a cake, adding a proper amount of stewed meat and shredded pepper, and putting the cake into a packaging bag. The Chinese hamburger processed by the method is rich in taste, delicate in color and luster and suitable for people of all ages.

The invention relates to meat of instant Chinese hamburger and an industrialized manufacturing method thereof, which is meat of instant Chinese hamburgers bagged, bowled or quality guaranteed at ordinary temperature, can be eaten instantly and heated in a short time, thereby enabling Chinese hamburgers to be a convenient and rapid food. The invention comprises the following components (by the weight part): 90 to 110 parts of streaky pork, 2 to 6 parts of cooking wine, 0.8 to 2.2 parts of scallion, 0.8 to 2.1 parts of ginger, 0.6 to 0.9 part of crystal sugar, 2 to 12 parts of soy sauce, 2 to 5 parts of salt, 0.03 to 0.1 part of fennel, 0.1 to 0.5 part of schisandra, 0.8 to 2.2 part of aniseed, 0.12 to 0.8 part of cassia bark, 0.12 to 0.3 part of prickly ash, 0.12 to 0.3 part of spiceleaf, 0.12 to 0.2 part of clove, 0.08 to 0.12 part of tsaoko cardamom, 0.12 to 0.4 part of amomum, 0.12 to 0.4 part of long pepper, 0.001 to 0.2 part of nutmeg, 0.1 to 0.15 part of hexyl malt powder, 0.6 part of gourmet powder, 100 parts of water and soup stock in proper amount.

The invention discloses a preparation method for a hamburger pie with shrimp meat and belongs to a method for preparing and processing food. The hamburger pie is prepared from main materials consisting of muddy shrimp, shrimp meat balls, shallots and celery leaves and auxiliary materials consisting of odoriferous herbs, Cajun seasoning, oyster sauce, butter, salt, wrapping powder, fresh egg liquid and bread bran. The shrimp meat hamburger pie prepared by scientific mixing has the advantages that the formula is simple, production and processing are convenient and the like. The preparation method is improved on the base of conventional burdening and conventional making technology, and in particular the shrimp meat serving as the main material is ground into mud and cut into fragments, so that the freshly fried shrimp meat hamburger pie made by the processing method disclosed by the invention smells good, tastes delicious, has the original fresh flavor and can meet the taste of people interested in shrimp food; meanwhile, the product also has the effects of promoting the secretion of saliva or body fluid, building the body, stimulating the appetite and increasing the repast. The hamburger pie is a new product in the family of cooked shrimp food.

The invention relates to a formula and a preparation process method of a burger cake. The preparation process method comprises the following steps: (a) mincing chicken or pork or beef by virtue of a mincing machine with 18mm meshes, adding burdening liquid, and adequately stirring; (b) simultaneously adding the minced chicken or pork or beef into feed liquid, wherein the feed liquid comprises the following components in parts by weight: 15 parts of ice water, 8 parts of vegetable protein, 7 parts of seasonings, 6 parts of eggs, 4 parts of white granulated sugar, 1 part of table salt, 0.5 part of sodium glutamate, 6 parts of corn starch and 4 parts of flour; (c) shaping mixed minced meat into a meat cake blank, and sprinkling bread crumbs to the surface of the meat cake blank; and (d) quick-freezing shaped steaks. The preparation process method has the advantages that the preparation process is fine, the whole preparation process is simple and rapid, the burger cake meets the popular taste; furthermore, the quick-frozen meat burger cake has the advantages that the taste is unique, the meat is tender, the salinity is moderate, nutrients are rich, the fragrance is mellow, the eating is convenient, the convenience is brought to people with fast-paced lifestyles.

In accordance with the invention, a device and method for steaming and toasting food items is provided. The device is particularly suited for steaming and toasting hamburger sandwich bun heels and crowns. The device in accordance with the invention may include a steam outlet for steaming food items by impinging steam onto the food item. A conveyor moves the food item along a toasting pathway in which the food item is toasted by a heated platen extending along at least a portion of the toasting pathway.

A catering box with active climate control is configured to transport “delicate” foods, such as grilled cheese sandwiches, hot dogs, and hamburgers, without inducing substantial sogginess in the bread of those food items. The catering box includes a heat mass configured to retain heat generated by a hot plate and to then radiate that heat, during transport, after the hot plate has been disconnected from a power source. In addition, the catering box includes an exhaust fan that actively controls internal specific humidity levels in order to prevent moisture from settling within the bread of stored food items. A microcontroller within the catering box monitors temperature and absolute humidity levels, computes the current specific humidity level, and then selectively engages or disengages the exhaust fan in response. With his approach, the catering box may limit the degree to which humidity settles within the bread of delicate food items stored within.

A catering box with active climate control is configured to transport “delicate” foods, such as grilled cheese sandwiches, hot dogs, and hamburgers, without inducing substantial sogginess in the bread of those food items. The catering box includes a heat mass configured to retain heat generated by a hot plate and to then radiate that heat, during transport, after the hot plate has been disconnected from a power source. In addition, the catering box includes an exhaust fan that actively controls internal specific humidity levels in order to prevent moisture from settling within the bread of stored food items. A microcontroller within the catering box monitors temperature and absolute humidity levels, computes the current specific humidity level, and then selectively engages or disengages the exhaust fan in response. With his approach, the catering box may limit the degree to which humidity settles within the bread of delicate food items stored within.

Disclosed is a seafood hamburger which takes the shape of a mussel, belonging to food. The seafood hamburger is composed of a staple food layer(1) and an internal auxiliary material layer(2) and is characterized in that the staple food layer(1) consists of two bread layers(3)(6) which are connected into a whole, with one protruding and the other sinking, resembling a mussel; the internal auxiliary material layer(2) contains a plurality of cooked seafood and is sandwiched between the two bread layers(3))6) of the staple food layer(1). The invention has the advantages that (1)the seafood hamburger is convenient to eat and the sandwiched auxiliary material food is not easy to sprinkle, thus avoiding embarrassed occasions;(2) the seafood hamburger is unusual in shape, thus promoting appetite;(3) the seafood hamburger is abundant in nutrition and is convenient to eat and integrates the staple food with subsidiary food.

The invention relates to a black pepper chicken cutlet hamburger and a preparation method thereof. The black pepper chicken cutlet hamburger is composed of 60-62 of bread, 45-46 of fried chicken meat pie, 8-9 of black pepper sauce and 6-7 of salad dressing by weight ratio; the bread is made of the materials in parts by weight: 58.0-59.0% of bread flour, 29.0-29.5% of ice water at 0-3 DEG C, 2.0-2.5% of margarine, 2.0-2.1% of fresh yeast, 0.85-0.9% of salt, and 7.01-7.5% of white granulated sugar; the fried chicken meat pie is made in a manner that chicken meat pie, bread flour and bread crumb are matched and then fried; the chicken meat pie, the bread flour and the bread crumb are (44-45):2:(4-5) by weight ratio; the chicken meat pie is made of the following ingredients by weight percentage: 65.0-67.2% of chicken mince, 13.0-13.5% of soybean isolated protein, 13.0-13.5% of chopped onion, 0.3-0.35% of soy sauce, 2.0-2.5% of cassava starch, 0.20-0.25% of monosodium glutamate, 0.10-0.15% of white pepper, 1.20-1.5 % of salt, 1.0-1.2% of white granulated sugar and 2.0-2.5% of salad oil. The black pepper chicken cutlet hamburger does not contain any preservatives, is delicious and tender in taste, has deep flavor, and conforms to tastes and habits of modern people.

Specific and unique proportions of ingredients, including tofu, are used to make inventive foods in which tofu replaces a significant percentage of ingredients of animal origin. Among the inventive foods incorporating tofu in a simple process are dough balls designed to form fresh pasta or pizza, batters designed to form waffle products, and ground meat and ground seafood products comprising sausage, hamburgers, and meat loaf. The products are easy to make and high in nutritional value as substitute soy protein for animal fat in each case, thereby reducing the caloric and fat content significantly compared with conventional products of these types.