JPS58224670A - Production of hamburger for storage - Google Patents

Abstract

PURPOSE:When frozen products of roasted hamburgers are produced, the roasting is a little rare done in the roasting stage, then the products are vacuum packed, heated at a temperature higher than conventional, cooled and refrigerated to keep its intrinsic good taste, when thawed and eaten. CONSTITUTION:Appropriate amounts of meat, desired ingredients, flavers and spices, and crumb are mixed, kneaded in a customary manner, formed, roasted until scortch patterns are left on their surfaces and the center temperature rises up to 60 deg.C, then vacuum packed. The packed products are heated in hot water or with steam so that the center temperature rise up over 70 deg.C and refrigerated. The refrigerated products of roasted hamburgers according to the present invention can satisfactorily keep the good flavors and taste intrinsic in the roasted hamburgers, when thawed and eaten. Moreover, they prevents nutritions in broth and fat from losing off to give high-value products from nutritive point of view.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing grilled hamburgers for pre-prepared frozen or refrigerated storage, which prevents the leakage of meat juices and retains all the flavor. This is to give it a good texture.

Normally, frozen or refrigerated grilled non-burgers are made by adding ingredients such as kneaded onions to the raw meat, then adding spices and seasonings, then adding breadcrumbs to harden and shape into the desired shape, then frying in oil. . Then, after cooling this to room temperature, one or more pieces are stored in airtight packaging bags such as plastic film, vacuum packaged, and frozen in a known freezing device or cooled and frozen. You are getting Nornberg or refrigerated Nornberg products.

However, the above-mentioned conventional frozen 21-inch grill or refrigerated hamburger steak is baked in the oil-baking process to the same state as when eaten. When the hamburger becomes hot, the meat fibers contract, the meat juices and melted fat flow out of the hamburger, and the volatile components that give the hamburger flavor also evaporate due to the baking heat. If the hamburger is sufficiently baked to the original condition VC, even if it is vacuum packaged, cooled and frozen or refrigerated, the meat juices and flavors containing the original flavor components of the hamburger will have already dissipated during the baking process. When thawed and eaten, the taste and texture were inferior to those of hamburgers that are processed and baked with IC seasoning at home.

The present invention was made in view of the above-mentioned current situation, and its purpose is to preserve the original flavor of the grilled hamburger when it is thawed and eaten when frozen or refrigerated.
- It is manufactured so that the bar and taste are sufficiently retained.
It is lightly baked so that the temperature is below 0tll', and after the vacuum packaging process, it is heated to a center temperature of 7 with boiling water or steam.
It is characterized in that it is cooled after a heating step of heating it to 0C or higher and then frozen or refrigerated. Hereinafter, the method for producing a hamburger steak for preservation according to the present invention will be explained in detail with reference to the drawings.

The figure is a process diagram of the production method of the present invention. First, in the raw meat kneading step 1, raw meat, ingredients such as onions, and seasonings and spices are added as appropriate and kneaded together with bread crumbs. Then, in a molding step 2, the material is molded into an appropriate shape such as a disc or an elliptical disc, and then fired in a firing step 3. In this baking step 3, the molded No-Nberg is placed on an iron plate coated with an appropriate amount of oil and heated over an open flame such as a gas stove, and both sides are baked. It depends on the thickness of the tampaag, so that the front and back sides have grill marks and the center temperature is at most 60C or less.

If the center temperature is below 201°C, the necessary searing marks will not be formed on both sides, and the flavor of the grilled meat will not be obtained.If the center temperature is above 60°C, the meat will shrink and the meat will become juicy. This is undesirable as it causes the liquid to flow out and the flavor to evaporate. After being air-cooled in the baking process 3, the non-burning bag is air-cooled and sent to the vacuum packaging process 4, where it is packaged in a highly airtight plastic film (vc111) or in multiple pieces and vacuum packaged. In the heating step 5, the lightly baked acid hamburger steak is placed in boiling water in a vacuum packaged state or is steamed until the center temperature of the product reaches 70C or higher. As a result of this heating, meat juice, fat, flavor, etc. (volatile components) leak out or evaporate from the hamburger steak, but since it is in a sealed packaging bag, these spills remain in the bag and do not leak out. There isn't.

It will also be heat sterilized at the same time. Subsequently, after being cooled to room temperature, the mixture is led to a cooling step 6 at an appropriate temperature depending on the storage mode of freezing or refrigeration, for example, 1-j-157 for frozen storage.
For refrigerated storage, cool to below OC and store in a cold storage box such as a freezer or refrigerator at 7Vc.

At the time of consumption, the frozen and refrigerated 21-minute burgers obtained in this way are placed in boiling water while still being vacuum packaged, heated to thaw and rise to the desired temperature, and then opened and eaten. However, in the present invention, as described above, the baking step 3 is carried out with a light baking process that creates a sear mark that does not cause meat juices or flavors to leak out, and furthermore, the heating step 5 is provided after the aging cooking step 4 and the packaging. Since it will be done later, the meat juices and flavors remain in the packaging bag, preserving the original taste, texture, flavor, and even flavor of the grilled hamburger, bringing out the deliciousness that cannot be obtained with traditional manufacturing methods. Top gravy,
Since loss of nutrients contained in fats and the like can be prevented, products with high nutritional value can be obtained. Furthermore, the amount of product based on the raw material # is obtained at 95% or more, and the yield can be improved.

Next example? state

Example 4 Bread crumbs: 6% Other seasonings, spices, binder materials such as eggs, starch, 14% skimmed milk powder (all % by weight) After completely mixing and kneading thoroughly (raw material kneading process), the mixture was divided into 120g weights. This is heated over an open gas flame and placed on a hot iron plate coated with heavy oil, and grilled for about 2 minutes on each side, giving it a grilled finish. (In the firing process, gently bake until the center temperature reaches approximately 45C)
Then, after air-cooling, the product is placed in a packaging bag made of a gas-impermeable plastic film material using a vacuum packaging machine, and the inside of the package is evacuated and sealed for vacuum packaging (vacuum packaging process). Next, a vacuum-packed lightly baked hamburger steak at 90C.
It was poured into the above boiling water and heated by boiling for about 10 minutes until the center temperature reached 'e70tll' or higher. At this time, meat juices and fat leaked out of the hamburger steak and remained in the bag (heating process). Lift this up in boiling water for about 1 minute.
-25C after cooling by putting the package in running water at 8C
A desired hamburger steak for frozen storage was obtained by placing it in a freezer whose interior was kept at a temperature of -18C or less. Next, this was stored in a freezer maintained at a temperature of -18C or lower for one month, and then taken out from the freezer and placed in boiling water at 100C in its packaging, thawed and brought to the desired temperature of 70C, opened and eaten. Frozen grilled hamburger steak obtained by conventional manufacturing method has extremely excellent taste, flavor, aroma, etc., and when eaten, it is comparable to grilled hamburger steak that has been cooked and processed, and has a rich texture. Obtained.

[Brief explanation of the drawing]

The figure is a process diagram of the method for producing a preservation novelty according to the present invention. 1 is a raw material meat kneading process, 2 is a molding process, 3 is a baking process, 4
5 is a vacuum packaging process, 5 is a heating process, 6 is a cooling process, and 7 is a cold storage.

Claims (1)

[Claims] 1. Mix appropriate amounts of raw meat, desired ingredients, seasoning spices, and bread crumbs, knead the mixture in the usual manner, and mold the product until it has brown marks on the entire surface and a center temperature of 600°C or below. A method for producing a hamburger steak for storage, which comprises baking the hamburger steak lightly to the extent that the hamburger steak is within a certain range, vacuum packaging it, heating it with boiling water or steam to a center temperature of 70C or higher, and then freezing it.