CN111787803A - How to make a hamburger with lamb - Google Patents

Abstract

The present invention relates to a method for making hamburgers containing mutton. In order to achieve the above purpose, the method for making a hamburger containing mutton provided by the present invention includes: a step of stirring the mutton and beef to prepare minced meat; a maturation step of stirring the meat patty sauce and the minced meat and ripening, and the stirred When the parts by weight of mutton is regarded as 100 parts by weight, the meatloaf sauce includes 1-5 parts by weight of minced onion, 1-5 parts by weight of minced garlic, 0.1-1 part by weight of minced ginger, 0.1-1 part by weight of avocado oil, 0.5-5 parts by weight of red ginseng powder; 2 times of ripening step, after forming the matured meat patty, it is again subjected to 2 times of aging; the step of meat patty completion, which will be the weight part of the formed and twice-aged meat patty The number is regarded as 100 parts by weight, the aged meat patties are roasted on a medical stone grill, and 0.1-1 parts by weight of bamboo salt and 0.01-1 parts by weight of pepper are sprinkled to complete the meat patties.

Description

How to make a hamburger with lamb

technical field

The present invention relates to a method for making hamburgers containing mutton.

Background technique

Since the hamburger was first introduced in Korea in the late 1970s, the hamburger has grown by leaps and bounds, raising the income of residents, changing the social environment, and changing the Korean food culture.

Moreover, the expansion of the hamburger market has increased the consumption of hamburger steak due to its advantages of simplicity, replacement of traditional food, time saving, and comfortable store environment.

In order to improve the quality and storage safety of meat patties, natural or synthetic food additives have been used, and in particular, consumers have expressed great concerns and concerns about the use of synthetic food additives. Usually, most of the techniques used in meat patties are used to evaluate the impact of raw meat types, raw material ratios, production processes, types of additives, and storage methods.

In addition, among processed foods, meat products are high in lipids. In order to prevent acid decay during processing and distribution, phenolic synthetic antioxidants such as BHA and BHT are used. In this regard, it has been proposed that excessive intake may cause poisoning in the liver, stomach, kidneys, circulatory system, etc. and carcinogenic safety. question.

In addition, in consideration of storage costs, synthetic sorbic acid may be used. It has been reported to occasionally cause hives or allergic reactions. Sodium nitrite (sodium nitrite) is used as a coupler to show the flesh color that consumers like, and it is toxic by itself and also forms the carcinogen N-nitrosamin.

Therefore, researches on meat products supplemented with plant powders or extracts are increasing in Korea and even abroad.

The well-known examples disclose the Republic of Korea Registered Patent No. 10-1338176 "Functional Roast Pork Containing Ganghwa yam extract and its production method" and the Republic of Korea Registered Patent No. 10-1543865 "Meat patties containing microencapsulated natural additives", etc. , The above problems are solved through the natural plant Jianghua medicine wormwood extract, green tea, sage and color pepper oleoresin extract, etc., which have natural color, antioxidant, antibacterial and other exclusive functions.

However, the above-mentioned known example has the disadvantage that only the extract is added to the pork, and the difference in taste is not considered in the relationship between the processing and other cooking methods. In addition, the meat patties with natural additives do not take into account the subsequent manufacturing process of the meat patties.

SUMMARY OF THE INVENTION

technical problem

An object of the present invention is to find out a processing method suitable for hamburgers and to develop foods with high added value.

Still another object of the present invention can be clearly understood from the following detailed description, and the scope of the present invention is not limited by the detailed description and the embodiments of the preferred embodiments of the present invention.

Technical solutions

In order to achieve the above-mentioned object of the present invention, the present invention includes:

The steps of stirring mutton and beef to prepare minced meat;

One ripening step, in which the meat patty sauce and the minced meat are stirred and aged, and when the parts by weight of the stirred mutton are regarded as 100 parts by weight, the meat patty sauce includes 1 to 5 parts by weight of minced onion, 1 part by weight of minced garlic ~5 parts by weight, 0.1-1 part by weight of minced ginger, 0.1-1 part by weight of avocado oil, 0.5-5 parts by weight of red ginseng powder; 2 ripening steps, after forming the ripened meat patty, again 2 sub-mature;

The meat patty is completed in the step, which regards the weight parts of the formed and 2-time cooked meat patties as 100 weight parts, puts the matured meat patties on a medical stone grill and bakes them, and sprinkles 0.1-1 Parts by weight and 0.01-1 part by weight of pepper powder to complete the meatloaf.

And, in another embodiment of the present invention, the making process of mutton patty includes:

In the first aging step, 0.1 to 2 parts by weight of bamboo salt and 0.01 to 1 part by weight of pepper are further included, and the meat patties formed and matured in the second aging step are put into a fumigation chamber for heating, and then cooled to carry out Steps of vacuum packaging;

Unpack the meat patty, put it on the medical stone grill, and flip it over while cooking to complete the steps of making the meat patty.

Yet another embodiment of the present invention includes:

The meat patties that have undergone the first and second aging steps are placed in a circular box, degassed with a box-type vacuum packaging machine and a vacuum packaging film, and sealed and packaged, and then heated in water at 60-70 ° C for 70 °C. ~90 minute steps;

Cooling the meat patties packed in the circular box, after removing the packaging, reusing the vacuum packaging film, only the steps of vacuum packaging the meat patties;

After removing the packaging material, the meat patty is placed on a medical stone grill, and is turned over while being cooked to complete the steps of making the meat patty.

beneficial effect

The method for preparing a hamburger containing mutton of the present invention can use mutton, especially lamb 6 months after birth, to provide healthy snacks, and has strong market competitiveness.

Detailed ways

Hereinafter, a preferred embodiment of the present invention will be described in detail.

Preferably, the meat to which an embodiment of the present invention is applicable is mutton and beef.

First, the present invention implements the step of preparing minced meat by stirring mutton and beef.

Generally speaking, people prefer to eat beef, but because the price is too high, they can only control the intake. Some children develop anemia symptoms due to iron deficiency.

Therefore, it is necessary to develop meat that is not beef, but is rich in nutrients and is inexpensive.

Lamb is a favorite meat in many countries all over the world. It is called lamb after less than one month of birth. Generally speaking, the meat of lamb is very delicious.

In the present invention, mutton whose nutritional value is not lower than that of beef, and whose price is not soaring due to the popularity of the public, is used.

The present invention uses lambs that are less than six months old.

The present invention provides the beef and patty sauces.

When the beef used in the present invention is used for meat patties, 20-30% of fat is usually added, or it is made from parts with fat. Therefore, it is high in calories, saturated fat and cholesterol.

Fat enhances the taste and adds flavor, but when ingested in excess, it will become a cause of metabolic diseases such as obesity, high blood pressure, diabetes or coronary heart disease. In fact, in Korea, the incidence of hypercholesterolemia, hypertension, and diabetes is increasing every year, and measures need to be taken to improve European-style eating habits. In the present invention, in order to reduce the fat content, meat patty sauce with various biological activities is added, so as to reduce the fat absorption rate through dietary fiber.

In particular, the beef used in the present invention mainly uses neck meat and beef kidney fat, and the ratio of mutton and beef is 8:2, which is stirred and mixed to make minced meat.

The mutton was minced with a meat grinder with a meat outlet of 4 mm, and the beef was minced at the above-mentioned ratio.

In particular, bovine kidney fat is used as the animal fat to which the present invention is applied.

Secondly, the present invention implements one ripening step, in which the patty sauce and the mutton are stirred and aged, and when the weight of the stirred minced meat is regarded as 100 parts by weight, the patty sauce contains 1-5 minced onions. parts by weight, 1-5 parts by weight of minced garlic, 0.1-1 part by weight of minced ginger, 0.1-1 part by weight of avocado oil, and 0.5-5 parts by weight of red ginseng powder.

As mentioned above, meat patty sauce is composed of plant ingredients such as onion, red ginseng, ginger, and garlic. When beef absorbs, it will increase reactive oxygen species (Reactive Oxygen Species), increase oxidative stress, and chemical reactions Sexual enhancement, changing the surrounding conditions of cells, thereby preventing the destruction of cell membranes, proteins, and genetic genes.

In order to illustrate the present invention, the red ginseng used in the present invention produces saponins such as ginsenoside Rg2, Rg3, Rh1, and Rh2 which are not contained in ginseng but are contained in red ginseng due to heat generated during the production process.

The unique saponins in this red ginseng have the functions of cancer prevention, inhibiting the growth of cancer cells, lowering blood pressure, protecting brain nerves, improving learning ability, antithrombotic, antioxidant, etc. It can be seen that the excellent medicinal effects of red ginseng are worth looking forward to.

In the ingestion method of red ginseng, the most common method is to extract the extract of red ginseng at high temperature for a long time, and then take it. At this time, during extraction, the saponins in the extract of red ginseng are extracted according to the extraction time and temperature. .

The red ginseng powder in the present invention is prepared by the following steps.

(1) Put 1000 ml of distilled water in 100 grams of red ginseng, and extract 3 times every 5 hours at 85 degrees Celsius;

(2) After the above-mentioned extracting solution is centrifuged (5000rpm, 30 minutes), the upper layer solution is concentrated at 70 degrees Celsius to make red ginseng concentrate (solid powder 64%);

At this time, in the collected red ginseng concentrate, as shown in Figure 2, the total saponin content of the red ginseng extract will increase due to the low extraction temperature and the short extraction time.

In particular, the present invention uses red ginseng obtained after extraction within 24 to 48 hours.

In addition, as described above, the present invention also includes red ginseng powder obtained by powdering the obtained red ginseng concentrate.

The aforementioned red ginseng powder includes:

(3) Put 1000 ml of distilled water in 100 grams of red ginseng, and at 200 degrees Celsius, spray drying and identify (100mesh) after the step of making.

The meatloaf sauce to which the present invention is applicable may contain other ingredients than the red ginseng powder.

In one example, dandelion and safflower seeds can be used instead. The dandelion to which the present invention is applicable is a perennial herb of the genus Asteraceae, and dandelion mile contains phenolic compounds such as hydroxycinnamic acid (hydroxycinnamic acid), tartaric acid (chicoric acid), coumarins (coumarins), sesquiterpene (sesquiterpene) compounds, phytosterols phytosterols, flavonoids, etc., have pharmacological effects, are rich in free sugars, organic acids, vitamins A, C, E, etc., as well as inorganic substances such as Ca, Fe, K, dietary fibers, etc., and have high nutritional value.

According to reports, the bioactive substances contained in dandelion have antioxidant, antibacterial, anticancer, anti-inflammatory, and liver disease improvement functions.

When the present invention is applied to dandelion, the root of dandelion will be used. After removing foreign matter from the dandelion root and washing, it is cut into slices with a thickness of about 2 mm, dried with a 50°C hot air dryer and extracted.

When extracting with hot water, 10 g of roots were taken out, extracted with 100 mL of distilled water at 95° C. for 3 hours, cooled at room temperature for 2 hours, filtered and stored, and the supernatant was used.

In addition, the present invention uses safflower seeds, which are highly likely to be used as animal fat substitutes for processed red meat patties.

Safflower is an annual herb belonging to the Chrysanthemum family, cultivated for the production of edible oil, and used in medicinal plants in Asian countries including Korea. Safflower seeds contain serotonin derivatives, lignans, flavonoids and other polyphenolic compounds, which have anti-cancer, antioxidant and anti-inflammatory effects and osteoporosis, arthritis, arterial Sclerotherapy and cholesterol lowering, free radical scavenging activity, melanin formation inhibition and other biological activities.

In addition, dried safflower seeds contain about 40% of fat, about 70 to 80% of polyunsaturated fatty acid linoleic acid, about 17% of protein, about 40% of cellulose, and about 17% of protein. 750mg% of vitamin E, high nutritional value.

As mentioned above, safflower seeds can be used as an animal fat substitute for meat products due to their high fat content. According to the report, when safflower seeds are added to minced pork instead of pig fat, the output rate, water retention rate, fat retention rate, and water retention rate are significantly higher, and the ratio of unsaturated fatty acids and saturated fatty acids is improved.

When using safflower seed powder, stir fry at 180°C for 20 minutes, and then use it after grinding.

In the present invention, 0.1-1 parts by weight of avocado oil and 0.5-5 parts by weight of aronia powder can be used instead of dandelion root or safflower seed powder, or can be selectively added and used.

At this time, 0.1-1 part by weight of dandelion root can be applied, and 0.5-5 part by weight of safflower seed powder can be applied.

Thirdly, in the present invention, the meat patty sauce prepared through the above process is mixed with the meat and aged.

When the present invention is suitable for aging, in order to maintain the moistness and soft texture of the meat patty, it is aged for 1 hour to 3 hours in an aging warehouse maintained at a temperature of 2°C.

Then, the present invention implements a step of re-aging twice after forming the aged meat patty.

In an example of the secondary aging process, 100 g of the aged meat is weighed and shaped into a circle with a diameter of 12 cm, and then aged for 3 to 5 hours in an aging chamber maintained at a temperature of 2°C to make the meat patty more moist and soft. taste.

The above-mentioned mature meat patties are implemented: the steps of processing by direct heating or fumigation, low temperature slow cooking process.

The meat patty directly heated according to the present invention is implemented: the weight portion of the meat patty after being formed and aged twice is regarded as 100 weight portions, and the cooked meat patty is placed on a medical stone grill and cooked, And sprinkle 0.1-1 part by weight of bamboo salt and 0.01-1 part by weight of pepper to complete the steps of making the meat patty. This step is characterized in that the finished meat patty is selectively covered with cheese and further cooked until the cheese is melted.

And, according to the present invention, the meat patty processed by fumigation is carried out: the formed and aged meat patty is put into a fumigation chamber, heated, and then cooled and vacuum-packed.

The meat patty suitable for fumigation of the present invention may further add 0.1-1 weight part of bamboo salt and 0.01-1 weight part of pepper to the directly heated meat patty sauce.

When the present invention is suitable for fumigation meat patties, after the surface temperature reaches 65-75°C and the core temperature reaches 60-70°C, heating for 20-30 minutes and processing is performed, preferably, the maximum temperature when the surface temperature reaches 72°C and the core temperature reaches 63°C good.

After cooling, the meat patties made by the above process are degassed by a box-type vacuum packaging machine and a vacuum packaging film, and sealed and packaged.

When cooking the meat patties made through the above process, it includes: after removing the packaging materials, heating the meat patties on a Griddle with a surface temperature of 160-180° C. for 30-50 seconds, and flipping them over Heat for 20 to 40 seconds, flip and heat again for 20 to 40 seconds to make the completed steps. This step is characterized in that the meat patty made according to the present invention is selectively covered with cheese, and further cooked until the cheese is melted.

Further, the present invention can use the low-temperature slow-cooking cooking method to make meat patties.

The Sous-Vid cooking method of sous-vide cooking vacuum-packs unheated materials, and cooks them for a certain period of time under accurately controlled low temperature conditions to maintain the unique taste and aroma of the materials. In particular, the oxidation of food can be prevented by vacuum packaging, the reproduction of bacteria can be prevented, and high thermal conductivity can be achieved by water and steam.

Not only can it be cooked in large quantities, but during the cooking process, there is less loss of quality due to moisture loss and separation, after cooking, a soft texture can be obtained, the yield of the food can be improved, and the same conditions can be used to obtain a uniform Taste and quality.

The implementation of the present invention: adopt the low-temperature slow-cooking cooking method, form by the direct heating method, put the meat patties that have been cooked twice into a circular box, use a box-type vacuum packaging machine and a vacuum packaging film to degas and carry out After sealing the package, a step of heating in water at 60 to 70°C for 70 to 90 minutes.

Then implement: cooling the meat patties packaged with the circular box, after removing the packaging, re-use the vacuum packaging film to carry out the steps of vacuum packaging.

At this time, when packaging with a vacuum packaging film, in order to cope with shrinkage of the packaging material due to heat, it was immersed in an 80°C circulating constant temperature water bath for 1 second.

When cooking the meat patties made through the above process, after removing the packaging materials, place the meat patties on a Griddle with a surface temperature of 160-180°C and heat for 30-50 seconds, then overturn and heat for 20 seconds. ~40 seconds, flip and heat again for 20~40 seconds to complete the production.

Usually, when ingesting a hamburger, a patty is sandwiched between the buns of the hamburger, and sauce is added and eaten.

As described above, the present invention provides a patty that can ingest ingredients beneficial to health and the human body, as well as hamburgers and sauces containing ingredients beneficial to health.

In one example, the hamburger bun to which the present invention is applied suitably provides flavor, texture, chewiness, volume, functionality, and the like.

The hamburger buns to which the present invention is applicable define the buns containing corn, barley and black buns as corn buns, barley buns, and brown buns respectively, and the buns not including them are defined as traditional buns.

In addition, functional materials are added in the present invention, for example, myrobalan and cordyceps can be applied.

When the present invention is applied to myrobalan, the ripe fruit of the deciduous tree myrobalan, belonging to the genus Clivia, is dried and used. Polyphenols such as p-coumaric acid, phloroglucinol and pyrogallol.

As we all know, polyphenols contained in natural substances such as myrobalan have astringent, antidiarrheal, antibacterial effects, reduce blood cholesterol content, improve the ratio of high-density protein and low-density protein in blood, dilate blood vessels, reduce blood Medium lipid concentration, prevent high blood, arteriosclerosis and other cardiovascular system diseases.

In addition, according to reports, polyphenols in myrobalan have biological functions such as antioxidant, antibacterial, and anticancer through the combination of phenolic compound phenolic hydroxyl and protein and other macromolecules.

In fact, the examples of myrobalan used in daily life are only hair care products that utilize the excellent antibacterial effect and adopt traditional Chinese medicine beauty methods, etc., and health food supplemented with myrobalan, which has an excellent antioxidant effect, has not been developed. In view of this, the present invention applies it to the crust of a hamburger.

The present invention is suitable for the myrobalan in powder state. When preparing myrobalan powder, the seeds are removed, and after drying in the shade for a week, it is ground into powder with a pulverizer and sieved with a 60mesh sieve.

Thirdly, in the hamburger bread embryo to which the present invention is applicable, the production process of the traditional bread embryo includes:

Taking the parts by weight of strong powder as 100 parts by weight, add 10-20 parts by weight of butter, 5-10 parts by weight of sugar, 1-2 parts by weight of salt, 0.3-1 part by weight of S-5000, 1-4 parts by weight of milk powder, 5-15 parts by weight of eggs, 3.5-4.5 parts by weight of yeast, 1-4 parts by weight of garlic powder, 1-2 parts by weight of invert sugar, 45-48 parts by weight of milk or water. , after being prepared into a hydrolyzed state, the step of fully stirring for 6 minutes in the 2nd gear;

A fermentation step of 50-60 minutes at room temperature;

The step of separating the dough with a separator;

The intermediate fermentation step of the dough separated by fermenting at room temperature for 15-20 minutes;

After being shaped into a hamburger bun, it is placed on a plate, and when it is expanded to about three times its original size after two fermentations, it is baked in a 160-190°C oven for 12 minutes.

In particular, in the above-mentioned stirring step of the present invention, 1 to 4 parts by weight of the myrobalan powder may be added.

As mentioned above, after the baked hamburger buns are cooled, they are moved to a cooling plate, usually packed in 4 pieces per box, and stored in a temperature environment of 8 to 18°C.

And, the making process of the cornbread embryo to which the present invention is applicable comprises:

Taking the parts by weight of strong powder as 100 parts by weight, add 5-10 parts by weight of sugar, 10-20 parts by weight of corn flour, 1-4 parts by weight of milk powder, 10-20 parts by weight of Kraft Foods, and 1-20 parts by weight of bread improver. 15 parts by weight, 5-15 parts by weight of margarine, 2-8 parts by weight of raw yeast, 3-8 parts by weight of eggs, 50-70 parts by weight of water, 5-15 parts by weight of milk, put them in a blender, and mix at the first gear 2 minutes, after being prepared into a hydrolyzed state, the step of fully stirring for 6 minutes at the 2nd gear;

The reconciled dough was fermented for 30 minutes while maintaining the stirring temperature of 25-30°C and the humidity of 70-80%. At this time, the dough was covered with plastic film to prevent the reconciled dough from contacting the air once. fermentation step;

The step of separating the reconciled noodles with a separator;

After kneading the separated dough into a circle, put it on the bread baking pan, press the dough lightly with your hands, and apply the egg liquid on the dough;

The second fermentation step of fermenting the egg liquid-coated dough for 40-60 minutes under the condition of maintaining a temperature of 35-40° C. and a humidity of 80-90%;

Put the twice-fermented dough in a desktop oven, bake it for 13 minutes at 200°C and 170°C, and check with the naked eye whether the diameter of the bread reaches 10-10.5mm, the thickness of the bread reaches 66-66.5mm, and whether the color is dark. brown steps.

In particular, in the above-mentioned stirring step of the present invention, 1 to 4 parts by weight of the myrobalan powder can be added.

As mentioned above, after the baked hamburger buns are cooled, they are moved to a cooling plate, usually packed in 4 pieces per box, and stored in a temperature environment of 8 to 18°C.

And, the production process of the barley bread embryo to which the present invention is applicable includes:

Taking the parts by weight of strong powder as 100 parts by weight, add 5-10 parts by weight of sugar, 10-20 parts by weight of barley flour, 1-4 parts by weight of milk powder, 10-20 parts by weight of Kraft Foods, and 1-20 parts by weight of bread improver. 15 parts by weight, 5-15 parts by weight of margarine, 2-8 parts by weight of raw yeast, 3-8 parts by weight of eggs, 50-70 parts by weight of water, 5-15 parts by weight of milk, put them in a mixer, and at the internal temperature of the dough Keep stirring at 27°C to make the gluten shape state reach 80%;

The reconciled dough was fermented for 30 minutes while maintaining the stirring temperature of 25-30°C and the humidity of 70-80%. At this time, the dough was covered with plastic film to prevent the reconciled dough from contacting the air once. fermentation step;

The step of separating the reconciled noodles with a separator;

After kneading the separated dough into a circle, put it on the bread baking pan, press the dough lightly with your hands, and apply the egg liquid on the dough;

The second fermentation step of fermenting the egg liquid-coated dough for 40-60 minutes under the condition of maintaining a temperature of 35-40° C. and a humidity of 80-90%;

Put the twice-fermented dough in a desktop oven, bake it for 13 minutes at 200°C and 170°C, and check with the naked eye whether the diameter of the bread reaches 10-10.5mm, the thickness of the bread reaches 66-66.5mm, and whether the color is dark. brown steps.

In particular, in the above-mentioned stirring step of the present invention, 1 to 4 parts by weight of the myrobalan powder may be added.

As mentioned above, after the baked hamburger buns are cooled, they are moved to a cooling plate, usually packed in 4 pieces per box, and stored in a temperature environment of 8 to 18°C.

And, the production process of the black bread embryo applicable to the present invention comprises:

Considering the parts by weight of strong powder as 100 parts by weight, add 0.2-0.7 parts by weight of S-500, 40-50 parts by weight of milk or water, 3-5 parts by weight of squid juice, 1-2 parts by weight of salt, and 1- ~20 parts by weight, 1-4 parts by weight of milk powder, 4-8 parts by weight of white sugar, 1-4 parts by weight of garlic powder, 1-3 parts by weight of invert sugar, 4-6 parts by weight of raw yeast, 50-150 parts by weight of eggs, Put it into the blender, mix it for 2 minutes at the 1st gear, and after it is prepared into a hydrolyzed state, fully stir it for 6 minutes at the 2nd gear;

A fermentation step of 50-60 minutes at room temperature;

The step of separating the dough with a separator;

The intermediate fermentation step of the dough separated by fermenting at room temperature for 15-20 minutes;

After being shaped into a hamburger bun, it is placed on a plate, and when it is expanded to about three times its original size after two fermentations, it is baked in a 160-190°C oven for 12 minutes.

In particular, in the above-mentioned stirring step of the present invention, 1 to 4 parts by weight of the myrobalan powder may be added.

As mentioned above, after the baked hamburger buns are cooled, they are moved to a cooling plate, usually packed in 4 pieces per box, and stored in a temperature environment of 8 to 18°C.

Again, the present invention may further include a sauce in order to complete the hamburger.

In one example, red wine sauce, whole grain mustard sauce, chili sauce sauce, etc. may be selectively used as sauces suitable for the present invention.

First, the present invention is applicable to the preparation process of red chrysanthemum sauce including:

Prepare 100 parts by weight of red wine, take 20 parts by weight from the prepared 100 parts by weight of red wine, add 1 to 3 parts by weight of sugar, boil and dissolve, and repeat the process until all 100 parts by weight of red wine are consumed;

The step of adding 70 to 90 parts by weight of the sauce to the fired red wine and boiling.

And, the present invention is applicable to the preparation process of whole grain mustard sauce including:

Taking the weight of mayonnaise in the mixing bowl as 100 parts by weight, add 100 parts by weight of mayonnaise, 10-20 parts by weight of Dijon mustard, 10-20 parts by weight of whole mustard, and 10 parts by weight of honey mustard. ~20 parts by weight, prepared by stirring with a whisk.

And, the present invention is applicable to the preparation process of chili sauce sauce including:

Taking the parts by weight of sliced onions as 100 parts by weight, the steps of preparing 110 parts by weight of pineapple pulp;

Pour 10-20 parts by weight of olive oil into the sauce pan, put it on the stove, add 3-8 parts by weight of butter and dissolve it, add 15-30 parts by weight of garlic seasoning, the sliced onion, pineapple pulp and fry it , until the color turns brown;

Steps of adding 30-60 parts by weight of white wine to the fried sauce and boiling, after volatile alcohol, adding 100-250 parts by weight of water, adding 100-250 parts by weight of chili sauce, and fully dispersing;

Add 5-15 parts by weight of the red pepper, 2 pieces of bay leaves, and 0.01-0.1 parts by weight of peppercorns, and cook in medium heat for 40 minutes to prepare tomato sauce;

The step of preparing the sauce by filtering it through a small-hole sieve when the ketchup concentration is boiled.

The present invention provides food with high added value through the meat patties, hamburger buns and sauces produced by the above process.

The present invention can be implemented in various ways within its technical spirit and main features. All the embodiments of the present invention are only used to describe the technical idea and technical features of the present invention, and the present invention is not limited thereto. All substitutions, changes, updates, etc. made within the scope of the rights of the present invention fall within the protection scope of the present invention.

industrial availability

The present invention may be embodied in many different forms without departing from its spirit or main characteristics. Therefore, the above-described embodiments should be construed as mere examples and not limitations in all respects. The scope of the invention is shown by the scope of the claims and is not limited by the specification text. Furthermore, all the deformation|transformation or change which belong to the equivalent category of a claim should fall within the scope of the present invention.

Claims (4)

1. A method of making a hamburger comprising mutton, comprising:

stirring mutton and beef to prepare minced meat;

1, a step of ripening, in which a meat patty sauce and the minced meat are stirred and ripened, and when the weight part of the stirred minced meat is taken as 100 parts by weight, the meat patty sauce comprises 1-5 parts by weight of chopped onion, 1-5 parts by weight of chopped garlic, 0.1-1 part by weight of chopped ginger, 0.1-1 part by weight of avocado oil and 0.5-5 parts by weight of red ginseng powder; a 2-time ripening step of performing ripening again for 2 times after forming the ripened meat patty;

and a meat pie finishing step, wherein the weight part of the meat pie after shaping and 2 times of curing is regarded as 100 parts by weight, the cured meat pie is placed on a medical stone barbecue grill for baking, and 0.1-1 part by weight of bamboo salt and 0.01-1 part by weight of pepper are scattered, so that the meat pie is finished.

2. A method of making hamburger comprising mutton as claimed in claim 1 wherein:

the method comprises the following steps:

the step of 1 time of curing further comprises the steps of placing the meat cake formed and cured in the step of 2 times of curing into a fumigation chamber for heating, cooling and carrying out vacuum packaging, wherein the step of 1 time of curing further comprises 0.1-2 parts by weight of bamboo salt and 0.01-1 part by weight of pepper;

and unpacking the meat pie, putting the meat pie on a medical stone barbecue grill, and roasting while turning over to prepare the meat pie.

3. A method of making hamburger comprising mutton as claimed in claim 1 wherein:

the method comprises the following steps:

placing the meat pie subjected to the 1-time and 2-time ripening steps in a round box, degassing by using a box type vacuum packaging machine and a vacuum packaging film, sealing and packaging, and heating in water at 60-70 ℃ for 70-90 minutes;

cooling the meat pie packed in the round box, removing the package, and then reusing the vacuum packing film to only vacuum pack the meat pie;

and after the packaging material is removed, putting the meat pie on a medical stone barbecue grill, and roasting while turning over to prepare the meat pie.

4. Method for making hamburger comprising mutton according to any one of claims 1 to 3, characterized in that: the prepared patty further comprises hamburger bun dough and sauce.