| 摘要 |
PURPOSE:To prepare a hamburger of salmon, by blending the first ingredient obtained by steaming salmon, roasting, and seasoning salmon with the second ingredient obtained by grinding raw meat of salmon, followed by shaping. CONSTITUTION:Raw salmon is steamed for about 1 hour, roasted to the center of the meat by a heat source at 120 deg.C, and unnecessary parts, e.g., bone, head, tail, entrails, etc. are removed while the meat being untied by fingers or a machine. The prepared meat is blended slowly with soy, chemical seasoning, and salad oil to give the first ingredient. Separately, meat of raw salmon is ground by a grinder and kneaded into a creamy state, the meat is then kneaded with soy, chemical seasoning, and salad oil, to give the second ingredient. The first ingredient is blended with the second ingredient in a weight ratio of 8:2, processed into bulks of each 100-200g, formed into a oval-shaped matter, etc., steamed by steam at 100-110 deg.C for about 1 hour, subjected to natural cooling by air, frozen, and packed by vacuum bags. |
