PROCESS METHOD FOR VEGETABLE BURGER

A method of manufacturing yellow vegetable burger dough using deep sea water is provided to obtain dough which contains minerals in large quantities, is not well scorched during baking, does not cause contents to burst open and well stick to a shape forming frame of an oven and has a yellow outer sk...

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Bibliographische Detailangaben
1. Verfasser:	KIM, SEONG CHI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	A method of manufacturing yellow vegetable burger dough using deep sea water is provided to obtain dough which contains minerals in large quantities, is not well scorched during baking, does not cause contents to burst open and well stick to a shape forming frame of an oven and has a yellow outer skin in a baked state. In a method of producing yellow vegetable burger dough by baking outer dough and a vegetable filling filled inside the outer dough in a shape forming frame of an oven, the dough is made by uniformly mixing: 50% by weight of a mixture comprising 50 parts by weight of wheat flour, 5 parts by weight of margarine, 10 parts by weight of whole milk, 14 parts by weight of sugar, 0.8 parts by weight of salt, 0.2 parts by weight of baking soda, 0.3 to 0.7 parts by weight of polydextrose, 20 parts by weight of eggs; and 50% by weight of deep sea water.