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MANUFACTURING METHOD FOR HAMBURGER STEAK AND HAMBURGER STEAK MANUFACTURED BY THE SAME

机译:汉堡牛排的制造方法和由其制造的汉堡牛排

摘要

The present invention relates to a method for preparing hamburger steak and hamburger steak prepared thereby. The method for preparing hamburger steak according to the present invention comprises: a beef preparing and chopping step (S100) of preparing beef and cutting and mincing the prepared beef; a curing liquid manufacturing step (S200) of manufacturing a curing liquid for salting the minced beef; a beef curing and aging step (S300) of curing and aging the minced beef by immersing the minced beef in the curing liquid; a material mixing step (S400) of mixing ingredients including the cured and aged beef, vegetables, seaweed fulvescens powder, Chinese yam juice, and seasoning ingredients; a molding step (S500) of preparing molded steak by using the mixed ingredients; and a heating step (S600) of preparing hamburger steak by grilling the molded steak. Thus, the present invention enables a consumer to feel soft meat quality and juice of beef and freshness and nutrition of various ingredients, and can meet consumer′s preference by improving flavor and texture by reduced toughness.
机译:本发明涉及一种汉堡牛排的制备方法和由此制备的汉堡牛排。根据本发明的汉堡牛排的制备方法包括:牛肉的制备和切碎步骤(S100),其制备牛肉并切碎并切碎所制备的牛肉;固化液制造步骤(S200),其制造用于将碎牛肉加盐的固化液;牛肉熟化和老化步骤(S300),通过将切碎的牛肉浸入固化液中而使切碎的牛肉固化和老化;原料混合步骤(S400),其混合成分包括腌制和老化的牛肉,蔬菜,紫菜粉,山药汁和调味料;使用混合成分制备牛排的成型步骤(S500);加热步骤(S600),通过烧烤成型牛排来制备汉堡牛排。因此,本发明使消费者能够感觉到软的肉质和牛肉汁以及各种成分的新鲜度和营养,并且可以通过降低韧性来改善风味和质地来满足消费者的喜好。

著录项

  • 公开/公告号KR102070440B1

    专利类型

  • 公开/公告日2020-01-28

    原文格式PDF

  • 申请/专利权人 JUNG HYUN JIN;

    申请/专利号KR20190103767

  • 发明设计人 JUNG HYUN JIN;

    申请日2019-08-23

  • 分类号A23L13/60;A23L13/40;

  • 国家 KR

  • 入库时间 2022-08-21 11:05:27

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