JP2024092761A - Pre-cooked frozen hamburger steak for frying in a frying pan - Google Patents

Abstract

To provide a production method of precooked frozen hamburger steak for frying pan cooking, the hamburger steak having a good appearance as a finished product, capable of being cooked in a frying pan in a short time, and being desirable in a texture and a flavor while well balanced therebetween.SOLUTION: A production method of precooked frozen hamburger steak for frying pan cooking includes blending 10-25 wt.% of fat in hamburger steak raw materials.SELECTED DRAWING: None

Description

The present invention relates to pre-cooked frozen hamburger steaks for cooking in a frying pan, etc.

Hamburg steaks are also widely available as frozen foods. Frozen foods are meant to be heated before eating, and methods for heating frozen hamburg steaks include, for example, using a microwave, boiling, or using a frying pan.

However, when the frozen hamburger steak is heated in a microwave oven or by boiling, the surface of the hamburger steak does not have a crispy texture. On the other hand, when the frozen hamburger steak is heated in a frying pan, another problem occurs in that it takes a long time to heat. In order to address this problem, attempts have been made to reduce the thickness of the hamburger steak, but this results in a final product that is too thin, has an unsightly appearance, and has a poor texture.

Therefore, there is a need to develop a pre-cooked frozen hamburger steak that has a good appearance as a final product, can be cooked in a frying pan in a short time, and has a good texture.

As a method for producing frozen shaped minced meat processed foods such as hamburgers, a method for producing frozen shaped minced meat processed foods has been disclosed in which the surface of a filling made of low-minced minced meat material is wrapped with a covering made of high-minced minced meat material, and the shaped product is heated and frozen, with the aim of producing shaped minced meat processed foods with a textured texture on the outside (skin) and a soft and juicy texture on the inside (filling) when eaten (Patent Document 1). Also disclosed is a method for producing hamburgers in which a filling containing minced meat and onion is wrapped in an outer filling containing minced meat and onion, the entire surface layer is heated under conditions that keep at least the filling raw, and then frozen, in which minced meat with a higher fat content than the minced meat in the outer filling is used for the filling, the lean meat content is higher than the minced meat in the filling, and the lean meat content is higher than the minced meat in the filling is used for the outer filling (Patent Document 2).

Japanese Patent Application Laid-Open No. 7-67579 JP 2007-195540 A

The present invention aims to provide a method for producing a cooked frozen hamburger steak for frying in a pan, which has a good appearance as a final product, can be cooked in a pan in a short time, has a good texture and aroma, and has a good balance of these.

As a result of intensive research into the above-mentioned problems, the inventors have found that by setting the amount of fat or oil in the raw material mixture for a heated frozen hamburger steak to be cooked in a frying pan to 10% by weight to 25% by weight, it is possible to provide a heated frozen hamburger steak for cooking in a frying pan that has a good appearance as a final product, can be cooked in a frying pan in a short time, has a good texture and aroma, and has a good balance of these factors.By conducting further research based on this finding, they have completed the present invention.
That is, the present invention is as follows.

[1] A method for producing a cooked frozen hamburger steak for cooking in a frying pan, comprising blending 10% by weight to 25% by weight of fat or oil in a hamburger steak raw material mixture.
[2] The method according to [1], wherein the thickness (cm) of the cooked frozen hamburger steak for cooking in a frying pan and the contact area (cm ² ) between the hamburger steak and the frying pan during cooking in a frying pan are adjusted to satisfy the formula 0.010≦thickness/contact area≦0.042.
[3] The method according to [1] or [2], wherein the heating is performed so that the core temperature of the hamburger steak raw material mixture after molding is 70°C to 90°C.
[4] The method according to any one of [1] to [3], wherein the heated frozen hamburger steak for frying is formed into a double filling.
[5] The method according to any one of [1] to [4], wherein only one side of the cooked frozen hamburger steak for frying is browned.

The present invention provides a method for producing a cooked frozen hamburger steak for frying in a pan that has a good appearance as a final product, can be cooked in a pan in a short time, and has a good texture and aroma, all of which are well balanced.

1. Manufacturing method of heated frozen hamburger steak for cooking in a frying pan The present invention provides a manufacturing method of heated frozen hamburger steak for cooking in a frying pan (hereinafter, may be simply referred to as "frozen hamburger steak") (hereinafter, may be referred to as "the manufacturing method of the present invention"), which is characterized by blending 10% by weight to 25% by weight of fat or oil in a hamburger steak raw material mixture.

In the present invention, "hamburger steak" refers to a minced meat dish in which minced meat is mixed with finely chopped onions and other vegetables, spices, and other ingredients, and then mixed with eggs, breadcrumbs, and other ingredients, and then formed into an oval, circular, or other shape, grilled, and seasoned with sauce or other seasonings. Hamburger steak also includes retort products that have been retorted.

The minced meat used in the present invention is not particularly limited as long as it is one that is normally used in minced meat processed foods such as hamburgers, but for example, at least one type of edible meat such as chicken, pork, beef, horse meat, mutton, goat meat, rabbit meat, duck meat, etc.; at least one type of organ or edible part of chicken, pig, cow, horse, mutton, goat, rabbit, duck, etc. is preferred. Among them, beef, pork, or chicken is preferred from the viewpoints of taste, flavor, texture, and cost. These minced meat raw materials may be used alone or in combination of two or more types. There is no particular limit to the method of preparing the minced meat, and it may be appropriately performed by a method known per se or a method similar thereto. For example, the minced meat can be prepared by shredding edible meat using a meat chopper, meat grinder, etc.

The proportion of minced meat in the hamburger steak raw material mixture is not particularly limited and may be adjusted as appropriate depending on the type of hamburger steak and the type of minced meat, but is preferably 20% by weight or more, more preferably 25% by weight or more, even more preferably 35% by weight or more, and particularly preferably 50% by weight or more, based on the total hamburger steak raw material, in order to favorably maintain the taste of the hamburger steak. The proportion is usually 90% by weight or less, based on the hamburger steak raw material, and is preferably 80% by weight or less, more preferably 70% by weight or less, and particularly preferably 65% by weight or less, in order to reduce raw material costs and/or reduce the odor of the minced meat.

The fats and oils used in the manufacturing method of the present invention are not particularly limited as long as they are those normally used in processed minced meat foods such as hamburgers, but examples include animal fats and oils such as beef tallow (het), lard, chicken fat (chicken oil), sheep oil, goat oil, horse oil, whale oil, sardine oil, herring oil, cod liver oil, and milk fat (butter), vegetable fats and oils such as rapeseed oil, soybean oil, salad oil, canola oil, safflower oil, cottonseed oil, corn oil, palm oil, sesame oil, linseed oil, rice oil, olive oil, peanut oil, coconut oil, grape seed oil, avocado oil, palm oil, sunflower oil, pine nut oil, pistachio oil, walnut oil, almond oil, and acai oil, their hardened oils, and mixtures thereof. Among these, beef tallow, lard, and chicken fat are preferred. The fats and oils may be in any form, such as liquid, solid, paste, powder, granules, etc., and may have any melting point. They may also be in an emulsified state. The amount of fats and oils in the hamburger steak raw material mixture in the manufacturing method of the present invention is 10% by weight to 25% by weight, preferably 11% by weight to 23% by weight, more preferably 12% by weight to 20% by weight, even more preferably 13% by weight to 19% by weight, even more preferably 14% by weight to 18% by weight, and particularly preferably 15% by weight to 17% by weight. The fats and oils in the "amount of fats and oils" mentioned here include the fats and oils contained in the minced meat.

In addition to ground meat and fats, other food ingredients may be used as appropriate as hamburger ingredients in the hamburger ingredient mixture. The other food ingredients are not particularly limited as long as they are those that are normally used in processed minced meat foods such as hamburgers, but examples include vegetables such as onions, green onions, Chinese chives, cabbage, Chinese cabbage, potatoes, fruits, and seeds; mushrooms; seasonings such as salt, miso, mayonnaise, salt koji, sugar (e.g., granulated sugar, etc.), brewed vinegar, Worcestershire sauce, soy sauce, tomato puree, tomato paste, animal and plant extract concentrates, mirin, sodium glutamate, nucleic acid seasonings, protein hydrolysates, and yeast extract; spices such as pepper (e.g., white pepper, etc.), chili pepper, mustard, paprika, and nutmeg; starches such as starch (e.g., potato starch), wheat flour, and corn starch; bread crumbs, wheat gluten, eggs (e.g., whole eggs, egg yolks, egg whites, etc.), tofu; and water. These food ingredients may be used alone or in combination of two or more.

The frozen hamburger steak in the present invention is a hamburger steak that is obtained by heating the hamburger steak raw material mixture after molding and then freezing (hereinafter, sometimes referred to as "frozen"). There are no particular limitations on the heating method, and the steak can be heated by a method known per se (for example, baking, deep-frying, boiling, steaming, heating with superheated steam, etc.). The heating temperature, heating time, and other conditions can be appropriately adjusted depending on the type of hamburger steak raw material, heating method, etc., but the heating temperature is usually 70°C to 300°C, preferably 80°C to 200°C, and the core temperature of the hamburger steak raw material mixture after molding is preferably 70°C to 90°C, more preferably 70°C to 80°C, and even more preferably around 75°C. The heating time is usually 30 seconds to 3 hours, preferably 1 minute to 1 hour. Furthermore, it is also possible to brown only one side of the hamburger steak by adjusting the above conditions.

The freezing conditions (e.g., freezing temperature, etc.) may be adjusted as appropriate, but for example, the freezing temperature is usually -10°C or lower, preferably -15°C or lower, more preferably -20°C or lower, even more preferably -25°C or lower, and particularly preferably -30°C or lower. Rapid freezing (quick freezing) is also preferred.

In the manufacturing method of the present invention, the thickness (cm) of the frozen hamburger and the contact area (cm ² ) between the hamburger and the frying pan during pan-frying are preferably adjusted to satisfy the formula 0.010≦thickness/contact area≦0.042, more preferably adjusted to satisfy 0.012≦thickness/contact area≦0.038, even more preferably adjusted to satisfy 0.016≦thickness/contact area≦0.034, even more preferably adjusted to satisfy 0.018≦thickness/contact area≦0.032, and particularly preferably adjusted to satisfy 0.020≦thickness/contact area≦0.030. By adjusting the thickness/contact area within the above range, not only the appearance of the final product is improved, but also the cooking time during pan-frying is shortened. The term "thickness" refers to the thickness at the thickest point near the center of the frozen hamburger. The term "contact area" refers to the area of the frozen hamburger that contacts the frying pan when the frozen hamburger is placed in the frying pan (heat source) during pan-frying.

In the manufacturing method of the present invention, the weight of the frozen hamburger is preferably 50g to 250g, more preferably 60g to 200g, even more preferably 70g to 180g, even more preferably 80g to 160g, and particularly preferably 90g to 150g. In the manufacturing method of the present invention, the contact area of the frozen hamburger with the frying pan is preferably 70 to 300cm ² , more preferably 80 to 250cm ² , even more preferably 90 to 200cm ² , even more preferably 100 to 180cm ² , and particularly preferably 100 to 150cm ^2. In the manufacturing method of the present invention, the ratio of the major axis to the minor axis (major axis/minor axis) in the frozen hamburger is preferably 1 to 2.5, more preferably 1 to 2, even more preferably 1 to 1.5, even more preferably 1 to 1.3, and particularly preferably 1 to 1.2.

In one embodiment of the present invention, in the manufacturing method of the present invention, the frozen hamburger steak is molded with a double filling. In this specification, "molded with a double filling" refers to molding into a double structure in which the filling is wrapped around the filling.

Both the outer filling and the filling can be prepared using the above-mentioned hamburger steak ingredients as ingredients, and the ingredient composition of the outer filling and the ingredient composition of the filling may be the same or different. Furthermore, when the ingredient composition of the outer filling and the ingredient composition of the filling are different, it is preferable that the amount of fat or oil in the filling is greater than the amount of fat or oil in the outer filling. For example, the amount of fat or oil in the filling is 5% to 40% by weight, and the amount of fat or oil in the outer filling is 5% to 20% by weight.

The weight ratio of the outer filling to the inner filling is preferably 20:80 to 80:20, more preferably 30:70 to 70:30, even more preferably 40:60 to 60:40, even more preferably 45:55 to 55:45, and particularly preferably 50:50.

In addition, when the frozen hamburger steak of the present invention is formed by double-wrapping, the minced meat contained in each of the outer and inner fillings may be the same or different in mincing degree. For example, from the viewpoint of improving the texture, it is preferable that the minced meat contained in each of the outer and inner fillings be the same in mincing degree, and from the viewpoint of baking yield at the factory during production, it is preferable that the mincing degree of the outer filling is higher than that of the inner filling.

In one embodiment of the present invention, the frozen hamburger steak is browned on only one side in the manufacturing method of the present invention.

Next, the manufacturing method of the present invention will be described in more detail.

For example, each of the above-mentioned hamburger ingredients can be mixed as is, molded, heated by the above-mentioned method, and then frozen under the above-mentioned conditions to produce a frozen hamburger (integral type). The order of mixing is not particularly limited. For example, ground meat and lard adjusted to a temperature of -5°C or the like are minced to a diameter of 3 mm, salt and water are added to these, and the mixture is kneaded using a stand mixer or the like. Next, raw egg white, bread crumbs, onion, potato starch, etc. are added to the resulting mixture, and the mixture is kneaded using a stand mixer or the like.

When forming frozen hamburger steaks with a double filling, the ingredients for the outer and inner fillings are mixed in the same manner as in the case of the one-piece type described above. The outer filling is then wrapped around the surface of the inner filling to form the steak. A filling-type molding machine (e.g., manufactured by Leon Automatic Machinery Co., Ltd.) can also be used for the wrapping process.

The hamburger steak raw material mixture can be molded, for example, by forming the pre-heated hamburger steak raw material mixture into an oval, circle, or the like, and then rolling a cotton swab over it to compress and adjust it to the desired thickness, contact area with the frying pan of the heated and frozen hamburger steak, and the major and minor diameters. Note that the contact area with the frying pan of the heated and frozen hamburger steak will be smaller than the area based on the shape (major and minor diameters) of the molded hamburger steak raw material mixture, but a person skilled in the art can easily recognize the shape of the molded hamburger steak raw material mixture to achieve the desired contact area.

When browning only one side of a frozen hamburger steak, the method of browning may be any method known per se. For example, it is possible to brown only one side of the frozen hamburger steak by appropriately adjusting the above-mentioned conditions such as the heating temperature and heating time.

Next, we will explain how to cook the frozen hamburger steaks produced by the manufacturing method of the present invention.

The frozen hamburger steak produced by the method of the present invention is for cooking in a frying pan, and is cooked using a frying pan. For example, a teaspoon of oil is added to a frying pan, and the frozen hamburger steak is placed on top of the oil, either in a frozen state or after adjusting the temperature to, for example, -25°C to -10°C, more specifically, for example, -18°C. At this time, if only one side of the frozen hamburger steak is browned, the browned side is placed on top. Next, room temperature water is added, the steak is covered, and the steak is cooked over medium heat. The lid is removed, the remaining water is evaporated, and the steak is further cooked. At this time, if only one side of the frozen hamburger steak is browned, the steak is turned over when the unbrowned side is browned, and further cooked (for example, for about 1 minute). In addition, it is preferable to finally raise the core temperature of the hamburger steak to a temperature suitable for eating (30°C or higher, preferably 40°C or higher).

Oils to be added to the frying pan include, but are not limited to, salad oil, soybean oil, rapeseed oil, safflower oil, corn oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, palm oil, coconut oil, sesame oil, camellia oil, coconut oil, etc. Salad oil is more preferred.

The heating time on medium heat is usually between 30 seconds and 3 hours, for example about 15 minutes.

The frozen hamburger steak produced by the method of the present invention can be cooked in a frying pan in a short time and heated to a temperature suitable for eating (30°C or higher, preferably 40°C or higher) even if it is not thawed in a refrigerator, which would take overnight.

Next, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.

Example 1
(Preparation of Outer Parts)
The outer covering was prepared according to the blending ratio in Table 1.

Specifically, beef (a mixture of lean meat and 65 Chemical Lean (CL)) was adjusted to -5°C and minced to a diameter of 3 mm. Salt and water were added to the minced beef, and the mixture was kneaded for 4 minutes at 60 rpm using a stand mixer (Kitchen Aid, manufactured by FMI Co., Ltd.). Next, raw egg white, bread crumbs, onion, and potato starch were added to the resulting mixture, and the mixture was kneaded for 2 minutes at 60 rpm using a stand mixer (Kitchen Aid, manufactured by FMI Co., Ltd.) to obtain the outer filling.

(Preparation of filling)
The filling was prepared according to the blending ratio in Table 2.

Specifically, beef (a mixture of lean meat and 65CL) and lard were each adjusted to -5°C and minced to a diameter of 3 mm. Salt and water were added to the minced beef and lard mixture, and the mixture was kneaded for 4 minutes at 60 rpm using a stand mixer (Kitchen Aid, manufactured by FMI Co., Ltd.). Next, raw egg white, bread crumbs, onion, and potato starch were added to the resulting mixture, and the mixture was kneaded for 2 minutes at 60 rpm using a stand mixer (Kitchen Aid, manufactured by FMI Co., Ltd.) to obtain the filling.

(Molding)
60 g of the filling obtained above was manually covered with 60 g of the outer filling obtained above and shaped into an oval shape, and then a cotton swab was rolled from above to compress the mixture so that the maximum thickness was 3.0 cm and the contact area between the shaped hamburger steak mixture and the flat surface when the mixture was placed still on the flat surface was 150 ^cm2 , thereby obtaining a hamburger steak raw material mixture before heating.

(heating)
One side of the hamburger steak raw material mixture obtained above was baked on a hot plate at 160°C for 8 minutes, then flipped over and baked on the other side for 4 minutes (core temperature around 60°C). It was then heated in an oven at 180°C for 5 minutes (core temperature 70°C to 80°C). In the obtained heated hamburger steak, the side baked for 8 minutes at 160°C was browned, but the other side was not browned.

(frozen)
The heated hamburger steak obtained above was quickly frozen at -30°C to obtain a frozen hamburger steak.

Cooking Example 1: Pan-cooked Hamburger One teaspoon of salad oil was added to a frying pan, and the frozen hamburger obtained in Example 1 was placed on the pan with the browned side facing up after adjusting the temperature to -18°C. Next, 200 mL of room temperature water was added, the pan was covered, and the pan was cooked over medium heat for about 15 minutes. The lid was removed, the remaining water was evaporated, and when the unbrowned side was browned, the hamburger was turned over and further cooked for about 1 minute.

Cooking Example 2: Hamburg steak cooked in a microwave oven The frozen hamburg steak obtained in Example 1 was adjusted to −18° C., and then placed on a paper plate with the browned side facing up. The paper plate was then placed in a microwave oven without wrapping, and cooked at 600 W for 3 minutes.

Cooking Example 3: Boiled Hamburger Steak The frozen hamburger steak obtained in Example 1 was adjusted to −18° C., then placed in a boiling bag and vacuum-packed, and then boiled in boiling water for 18 minutes.

Evaluation Example 1
For each of the hamburg steaks obtained in Cooking Examples 1 to 3, a panel of five experienced panelists discussed and evaluated the texture, more specifically, the texture of the hamburg steak surface (hereinafter sometimes referred to as "surface texture") and juiciness (the amount of meat juice felt when biting into the hamburg steak), as well as the aroma, using the evaluation scale shown below.

Rating scale: 1. Surface texture: 5: Very crispy 4: Crispy 3: Slightly crispy 2: Almost not crispy 1: Not crispy

2. Juiciness 5: There is a lot of juice, and it feels like the juice spurts out when you bite into it 4: The juice comes out from the first bite, and the whole meat is moist 3: The whole meat is moist 2: There is not much juice, and only a little comes out as you chew 1: There is almost no juice, and the meat is dry

3. Aroma 5: Very strong roasted meat aroma 4: Strong roasted meat aroma 3: Can smell roasted meat 2: Slight roasted meat aroma 1: Weak roasted meat aroma

The evaluation results are shown in Table 3.

As shown in Table 3, when the frozen food of the present invention was cooked in a frying pan, it was superior in terms of surface texture, juiciness, and aroma compared to when it was cooked in a microwave oven or boiled.

Examples 2-10 and Comparative Examples 1-2

Each frozen hamburger was prepared in the same manner as in Example 1, using the blending ratios shown in Table 4.

In addition, in the heating process for Comparative Example 2, one side was baked on a hot plate at 160° C. for 4 minutes instead of 8 minutes, and then the reverse side was baked for 2 minutes instead of 4 minutes, and heating in an oven was not performed.
In Example 6, in the molding process, instead of covering 60 g of the filling with 60 g of the outer filling, 60 g of the filling was mixed with 60 g of the outer filling.
For Example 9, in the molding process, the hamburger steak raw material mixture shaped into a shape was pressed onto a flat surface so that the maximum thickness was 2.0 cm instead of 3.0 cm, and the contact area between the hamburger steak raw material mixture and the flat surface when the mixture was left stationary was ²¹⁰ cm2 instead of 150 ^cm2 to obtain a hamburger steak mixture before heating. In the heating process, one side was baked on a hot plate at 160°C for 7 minutes instead of 8 minutes, then the mixture was flipped over and the other side was baked for 3 minutes instead of 4 minutes, and then heated in an oven at 180°C for 4 minutes instead of 5 minutes.
In addition, for Example 10, in the molding process, the hamburger steak raw material mixture was pressed so that the maximum thickness was 4.0 cm instead of 3.0 cm, and the contact area between the shaped hamburger steak raw material mixture and the flat surface when left stationary on the flat surface was ¹³⁰ cm2 instead of 150 ^cm2 , thereby obtaining a hamburger steak raw material mixture before heating.

Cooking example 4
Each of the frozen hamburger steaks obtained in Examples 2 to 10 and Comparative Examples 1 and 2 was cooked in the same manner as in Cooking Example 1.
In addition, for the frozen hamburger steak obtained in Comparative Example 2, the hamburger steak was turned over and cooked for about 1 minute, after which the core temperature was 54°C. Therefore, the hamburger steak was further cooked for 3 minutes until the core temperature reached 73°C, and the surface texture and juiciness were evaluated as described below.

Evaluation Example 2
Each hamburger steak obtained in Cooking Example 4 was evaluated in the same manner as in Evaluation Example 1.

In addition, the core temperature after cooking of each hamburger steak obtained in cooking examples 1 and 4 was measured as follows.

(Measuring core temperature after cooking)
A teaspoon of salad oil was added to a frying pan, and each of the frozen hamburger steaks obtained in Examples 1 to 10 and Comparative Examples 1 and 2 was placed on the frying pan with the browned side facing up after adjusting the temperature to -18°C. Next, 200 mL of room temperature water was added, the lid was placed on the frying pan, and the frying pan was cooked over medium heat for about 15 minutes. The lid was removed and the frying pan was cooked over medium heat for one minute, after which the hamburger steak was turned over and further cooked for about one minute. One minute after cooking, the temperature at the center of the hamburger steak (core temperature) was measured.

The results are shown in Table 4.

As shown in Table 4, when a heated frozen hamburger steak containing 11.9% to 22.7% by weight of fat or oil was cooked in a frying pan, it could be cooked in a shorter time and had a better surface texture and juiciness than when the fat or oil was mixed in an amount outside the range of 11.9% to 22.7% by weight, or when the steak was double-wrapped and the filling was not heated.

In other words, the frozen hamburger steak produced by the manufacturing method of the present invention has a good appearance as a final product, and when cooked in a frying pan, the cooking time is not too long even when heated and cooked without thawing, and the surface texture, juiciness, and aroma are all excellent. It can be said that the manufacturing method of the present invention is a manufacturing method that can provide a heated frozen hamburger steak with a good balance of these characteristics.

The present invention provides a method for producing a cooked frozen hamburger steak for frying in a pan, which has a good appearance as a final product, can be cooked in a pan in a short time, has a good texture and aroma, and is well-balanced among these factors. Therefore, the present invention is useful in the food industry.

Claims (5)

A method for producing pre-cooked frozen hamburger steaks for frying in a frying pan, characterized by blending 10% to 25% by weight of fat or oil into the hamburger steak raw material mixture. The method according to claim 1, wherein the thickness (cm) of the cooked frozen hamburger steak for pan-frying and the contact area ( ^cm2 ) between the hamburger steak and the frying pan during pan-frying are adjusted to satisfy the formula 0.010≦thickness/contact area≦0.042. The method according to claim 1, wherein the heating is performed so that the core temperature of the hamburger steak raw material mixture after molding is 70°C to 90°C. The method according to any one of claims 1 to 3, in which the heated frozen hamburger steak for frying is formed into a double filling. The method according to any one of claims 1 to 4, in which only one side of the cooked frozen hamburger steak for frying in a frying pan is browned.