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| Improving the Technics of Japanese Hamburger |
| SUN Xiaoming;ZHANG haiyan;ZHANG Sunshan;SUN Baozhong |
| 1. Food Science Department of Qingdao Agricultural University Qingdao 266109； 2．Institute of Animal Husbandry and Veterinary Academy of Agricultural Sciences of China, Beijing 100193 |
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Abstract Japanese hamburger has lots of advantages with low fat , high protein and special flavor, it’s a kind of nutrition equilibrium food. There’s almost no such product in our country right now, so it has a good prospect. This paper was based on the study of traditional Japanese hamburger, through adding soybean tissue protein and sodium tripolyphosphate. This method would enhance the content of protein, improve tissue construction and water holding capacity of hamburger. At last, we made sure the optimum content, soybean tissue protein was 17% and sodium tripolyphosphate was 0.13%.
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2010, Vol. 24 
