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Method for manufacturing wagyu hamburger

A production method, hamburger technology, applied in the direction of baking, mixed meat equipment, slaughtering, etc., can solve the problems of not taking into account the difference in taste, not taking into account the production process of meat patties, etc., and achieve the effect of strong market competitiveness

Pending Publication Date: 2020-10-16
严在成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, the disadvantage of the above-mentioned known examples is that only the extract is added to the pork, and the difference in taste is not considered in the relationship between processing and other cooking methods
In addition, meat patties with natural additives do not take into account the subsequent meat patty making process

Method used

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Examples

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Embodiment Construction

[0028] Hereinafter, a preferred embodiment of the present invention will be specifically described.

[0029] Preferably, Wagyu beef is used as the meat suitable for an embodiment of the present invention.

[0030] First, the present invention implements a Wagyu preparation step.

[0031] Usually, beef is called Wagyu, which adopts the Japanese pronunciation of Wagyu. Currently, the wagyu cattle in circulation in Korea are crossbred cattle from Australia and New Zealand.

[0032] The hybrid is the descendant of Wagyu cattle that Japan exported to the United States in the past. Since 1991, Australia has introduced Wagyu breeds to arrange crossbreeding, and has improved the breeds for the Japanese and Korean markets.

[0033] Wagyu is called Kobe beef all over the world, and it is being raised in the United States, Canada, Australia, New Zealand, and Europe.

[0034] At present, Australian Wagyu beef is imported through various import methods, and it has been fattened with gr...

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Abstract

The present invention relates to a method for manufacturing wagyu hamburger. The present invention for the same is characterized by comprising: a step of preparing minced wagyu; a primary aging step of mixing the wagyu with a patty sauce containing, relative to 100 parts by weight of wagyu, 1-5 parts by weight of an onion powder, 1-5 parts by weight of a garlic powder, 0.1-1 part by weight of a ginger powder, 0.1-1 part by weight of avocado oil, 0.5-5 parts by weight of a blueberry powder, followed by aging; a step of molding the aged patty, again followed by secondary aging; and a step of scattering, relative to 100 parts by weight of the molded and secondary-aged patty, 0.1-1 part by weight of bamboo salt and 0.01-1 part by weight of powdered black pepper on the aged patty while the agedpatty is cooked on an elvan stone griddle, thereby finishing the patty.

Description

technical field [0001] The invention relates to a method for making Wagyu hamburger. Background technique [0002] Since the hamburger was first launched in Korea in the late 1970s, the hamburger has shown a leap-like growth trend. It has increased residents' income, changed the social environment, and changed the Korean food culture. [0003] Moreover, due to its advantages of convenience, replacement of traditional food, time saving, and comfortable store environment, the expansion of the hamburger market has boosted the consumption of hamburger steak. [0004] In order to improve the quality and storage safety of patties, natural or synthetic food additives have been used, and in particular, consumers have expressed great concern and concern about the use of synthetic food additives. Usually, most of the techniques used in meatloaf are used to evaluate the impact of raw meat type, raw material ratio, production process, additive type and storage method. [0005] In addi...

Claims

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Application Information

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IPC IPC(8): A21D13/38A21D13/32A22C5/00A23L13/60
CPCA21D13/32A21D13/38A22C5/00A23L13/60A23L13/67
Inventor 严在成
Owner 严在成
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