JPS61115466A - Preparation of hamburger steak using bean curd as main material - Google Patents

Abstract

PURPOSE:To prepare the titled hamburger steak having low calorific value and soft texture, by crushing bean curd, mixing with granular vegetable protein and minced meat, adding chopped, fried and cooled onion to the mixture, forming the mixture, and baking the formed product in a covered casserole. CONSTITUTION:A bean curd containing water is crushed, kneaded with granular vegetable protein and minced meat, and kneaded further with fried onion prepared by frying and cooling chopped onion, together with a seasoning, a binder and water. A definite amount of the mixture is preformed, formed and casseroled on a hot iron plate to obtain the objective hamburger steak. EFFECT:The collapse of the formed mixture is prevented without lowering the taste and flavor.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of application of barley confectionery The present invention relates to a method for producing barley cakes whose main ingredient is tofu.

(Cut) Conventional hamburger steak consists of appropriate amounts of minced meat, chopped eggs, d, bread crumbs, eggs (it may be just the white meat without additional ingredients), and seasonings (4. pepper, etc.). After mixing and kneading, a predetermined amount of this kneaded mixture is placed in an appropriate mold, then grilled on a hot iron plate and eaten with an appropriate sauce.

ti Problems to be Solved by the Invention Since a large amount of ground meat is used, it becomes high in calories, which causes obesity and other health problems.

Furthermore, when grilled, not only the surface layer but also the inside part becomes hard, so when you eat it, you don't feel the softness, and there is a problem that the finely dispersed minced meat breaks down in your mouth.

B) Means for Solving the Problems In order to solve the above problems, the present invention involves crushing moist tofu, supplying granular vegetable protein and ground meat to the crushed tofu, and kneading the crushed tofu. 5! The cooked chopped onion was cooked and cooled, the seasonings, the binder, and water were all added and kneaded, then the prescribed amount was put into an appropriate mold, and then heated. Grill it on an iron plate.

(e) Example: 50 parts of TK crushed tofu obtained by crushing moist tofu, 70 parts of granular vegetable protein and 30 parts of minced meat were added and kneaded.

Next, add an appropriate amount of cooked righteous thoughts that have been cooled by drinking shredded tamanin to the above kneaded mixture, add 70 parts of a binding agent such as salt and pepper and egg white, and appropriate water, and knead well.

A predetermined amount of the above-mentioned linear material is shaped into a suitable mold, and then roasted on a heated iron plate.

The above-mentioned grilled hamburger steak is placed in a container with sauce, sealed, and heat-treated.

(f) Effects Since the hamburger steak produced as described above uses tofu as the main ingredient, it has low calories, eliminates obesity and other health problems, and provides a soft hamburger steak.

In addition, since the surface of the hamburger steak is grilled with a bear, the surface layer is bonded and reinforced, the flavor is not impaired, and the shape can be prevented. ′

Claims (1)

[Claims] Moist tofu is crushed, granular vegetable protein and minced meat are supplied and kneaded, and further, chopped onions are cooked and cooled, and the cooked food, seasonings, and binder are added. This method for producing a hamburger steak using tofu as the main ingredient is characterized by supplying and kneading a tofu agent and water, then shaping a predetermined amount into an appropriate mold, and then grilling it on a heated iron plate.