JP3042262U - Hamburger steak - Google Patents

Abstract

(57) [Abstract] [Problem] To make a hamburger steak, which is a Western food, suitable for Japanese style and to improve nutritional balance. SOLUTION: Thread drawing natto (3) is provided to the meat (2) of the hamburger steak body (25 to 50%), and chopped green onions (4) to 10 to 25%. Use the stringed natto 3 that is lighter. It is possible to obtain the taste of the meat 2 and the taste of the itoito natto 3 that is enhanced by the long green onion 4, and it becomes a Japanese style and the nutritional balance can be improved. Also, even people who do not like meat can eat it.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to hamburger steak.

[0002]

[Problems to be solved by the device]

 Conventional hamburger steaks are ground beef or ground beef and pork, and chopped onion, bread crumbs, eggs, flour, etc. as a binder, mixed with spices such as salt, pepper, nutmeg, etc., rounded into an oval shape and baked. They make and eat hamburger steak.

However, such a hamburger steak is a Western food, which is not suitable for Japanese food, and because meat is a main ingredient, it has a problem of being slightly nutritious.

Therefore, an object of the present invention is to provide a hamburger steak that is Japanese-style and has less nutritional strain.

[0005]

[Means for Solving the Problems]

 The first aspect of the present invention is a hamburger steak characterized in that the hamburger steak body is provided with thread-pulled natto. Therefore, according to the first aspect, it is possible to eat the string-cooked natto together with the meat.

According to a second aspect of the present invention, the hamburger steak according to the first aspect is characterized in that soy sauce is provided together with the string drawing natto. Therefore, according to the second aspect, the string natto can be seasoned with soy sauce and eaten.

According to a third aspect of the present invention, the hamburger steak according to the first aspect is characterized in that a long green onion is provided together with the string drawing natto. Therefore, according to the third aspect, not only meat and string natto but also green onion can be eaten.

According to a fourth aspect of the present invention, 25 to 50% of the stringed natto is provided to the meat of the hamburger steak body, and 10 to 25% of the chopped green onion is provided. The hamburger steak according to claim 3. Therefore, according to claim 3, the taste of long green onion can be tasted in addition to the taste of meat and the taste of natto.

According to a fifth aspect of the present invention, the hamburg steak according to any one of the first to fourth aspects is characterized in that the thread-pulled natto is ground natto. It can be improved and the shape can be improved.

[0010]

[Embodiment of the invention]

 Hereinafter, an embodiment of the present invention will be described with reference to FIG. 1 is the hamburger steak itself, which consists of meat 2, stir-fried onions, spices and spices, and is roasted in an oven or pan until it is brown. A hamburg stake main body 1 is provided with a fluffy natto 3 and chopped long green onion 4, which are housed in a packaging bag 5. In addition, the long green onion 4 is also simply referred to as a green onion, and there are sardines that eat edible white parts and kujo that eat green leaves.

Next, a cooking method will be described. First, chop the onion and fry it. Next, in a bowl, 4 kg of ground beef or ground beef pork, 1 kg of the above onion, 150 g of bread crumbs as a binder, 4 eggs, and (optionally flour) were stored, and salt was added as a spice. , Pepper, nutmeg, garlic, ginger, chemical seasoning, ketchup, etc. Furthermore, 1 to 2 kg, preferably 1.5 kg, and 0.4 to 1 kg, preferably 0.7 kg of chopped long green onion, which contains soy sauce, and a suitable amount of soy sauce, and if necessary, butter etc. Holds a little cooking oil.

After being stored in a bowl, mixed well, rounded into an oval shape, and baked in an oven or a frying pan until a brown color is obtained. In this way, the heat will not cause the natto string to pull, and the natto string will not be pulled or reduced. Then, this hamburger steak is wrapped in a heat-resistant plastic sheet or film and provided to the market. The purchaser heats the hamburger steak while still packaged in the packaging bag 5 by warming it, removes it from the packaging bag 5, and then eats it with a sauce or the like. In addition, the above-mentioned fluffy yarn-pulling nut 3 is obtained by fermenting fluffy soybeans with natto bacteria.

As described above, in the embodiment of the present invention, the conventional hamburger steak using meat 2 as the main ingredient is provided by providing the string stewed natto 3 on the hamburger steak body 1 according to claim 1. It can be eaten deliciously with rice by adding a Japanese-style taste to it, and the addition of natto 3, which consists of soybeans, also called vegetable meat, provides an excellent nutritional balance. What's more, even people who don't like meat can eat it because it has a Japanese style.

In addition, in the embodiment of the present invention, in accordance with claim 2, soy sauce is provided together with the fluffy natto natto 3, so that the natto natto 3 can be seasoned with soy sauce and the taste of the natto itself can be improved. You can get more Japanese taste.

Further, in the embodiment of the present invention, in accordance with claim 3, since the long green onion 4 is provided together with the fluffy string drawing natto 3, the long green onion 4 that fits the string drawing natto 3 is eaten at the same time. Therefore, the taste can be enhanced and the vegetables can be increased to improve the nutritional balance.

Further, according to an embodiment of the present invention, in accordance with claim 4, the ground stringed natto 3 is provided in an amount of 25 to 50% with respect to the meat 2 of the hamburger steak body 1, and the chopped green onion is provided. By providing 10 to 25% of No. 4, it is possible to obtain the taste of hamburger steak itself and the taste of Itohiki natto 3 that is enhanced by long onion 4.

Further, according to the embodiment of the present invention, in accordance with claim 5, by providing the fluffy natto 3 as the string drawing natto, since the fluffy natto 3 has a corner portion as compared with the normal natto, Entanglement (adhesion) with meat 2 or long green onion 4 is improved, making it easy to make an oval shape and improving texture.

Moreover, in the above-mentioned embodiment, since the hamburger steak is packaged and provided after baking at a factory or the like rather than at home, the smell when baked can be dealt with at the factory or the like. You won't be bothered by the smell of baking.

It should be noted that the present invention is not limited to the above-described embodiment, and for example, the thread-natto natto may be an ordinary thread-not-applied natto instead of the ground natto, and a binder or spice. Etc., various modifications are possible, such as appropriate changes.

[0020]

[Effect of the invention]

 Claim 1 is a hamburger steak characterized by having a string natto on the hamburger steak body, which can provide a hamburg steak that is Japanese-style and has a low nutritional value. But you can eat as you like.

According to a second aspect of the present invention, the hamburger steak according to the first aspect is characterized in that soy sauce is provided together with the yarn drawing natto, and the taste of the yarn drawing natto can be enhanced to give a more Japanese style.

According to a third aspect of the present invention, the hamburger steak according to the first aspect is characterized in that a long green onion is provided together with the string pulling natto, and the taste of the string pulling natto can be enhanced by the long green onion. It can also improve nutritional balance.

According to a fourth aspect, 25 to 50% of the stringed natto is provided on the meat of the hamburger steak body, and 10 to 25% of the chopped green onion is provided. The hamburger steak according to claim 3, wherein the taste of long green onion can be secured in addition to the taste of meat and the taste of Itohiki natto, and any taste can be enjoyed.

[0024] According to a fifth aspect, the hamburg steak according to any one of the first to fourth aspects is characterized in that the yarn drawing natto is ground natto. Good adhesion to the city, easy to make an oval shape, and improved texture.

[Brief description of the drawings]

FIG. 1 is a partially cutaway perspective view showing an embodiment of the present invention.

[Explanation of symbols]

 1 Steak hamburger steak body 2 Meat 3 Lightly stringed natto 4 Long green onion

Claims (5)

[Utility model registration claims] 1. A hamburger steak comprising a hamburger steak body provided with string drawing natto. 2. The hamburger steak according to claim 1, wherein soy sauce is provided together with the string pulling natto. 3. The hamburger steak according to claim 1, wherein an onion is provided together with the string pulling natto. 4. The hamburger steak according to claim 3, wherein the stringed natto is provided in an amount of 25 to 50% with respect to the meat of the hamburger steak body, and the chopped onion is provided in an amount of 10 to 25%. steak. 5. The hamburger steak according to any one of claims 1 to 4, characterized in that the thread-pulled natto is ground natto.