KR100899307B1 - A process of lamb patty - Google Patents

Abstract

The present invention relates to a method for producing a mutton patty for burgers.

This invention is based on 100 parts by weight of mutton meat, soy sauce 3-7 parts, sugar 3-7 parts, garlic powder 0.5-2 parts, starch 3-7 parts, pepper 0.4-0.8 parts and rosemary, 1 to 4 parts by weight of any one spice selected from thyme, sancho, nutmeg and the like, after mixing in a stirrer, through a aging process for aging for 60 to 120 minutes while maintaining the temperature in the stirring tank at 1 ~ 5 ℃ Is implemented.

Therefore, the present invention has an effect that can provide a patty with a good texture and removed the odor unique to lamb.

Burger, patty, lamb, spices, starch.

Description

Method of making mutton patties for burgers {A PROCESS OF LAMB PATTY}

The present invention relates to a mutton patty for burgers and a method of manufacturing the same, and more particularly, to a burger lamb patty that can remove a distinctive smell while having a good texture by appropriately mixing various seasonings with lamb, which is relatively inexpensive compared to other meats. It relates to a manufacturing method.

As is well known, burgers are easy to eat without the use of knives or forks. Eggs, breadcrumbs and roasted onions are chopped into minced beef. Complete with lettuce leaves, onions, and tomatoes.

As described above, the main ingredient of the patty is beef, which is more expensive than other meats, and thus, it is difficult to lower costs substantially, making it difficult for children or adults to eat economically.

Recently, various patties are mixed with kimchi, fish, shrimp, etc. in beef, which is the main ingredient to meet the various tastes of modern people, but this also has a problem that can not provide a healthy patty while lowering the economic cost.

The present invention has been made to solve the conventional problems as described above, the object of the present invention is to remove the peculiar smell of lamb while having a good texture by appropriately mixing a variety of spices in economically cheap lamb compared to beef meat The present invention provides a method of manufacturing a burger lamb patty.

Burger lamb patty of the present invention for achieving the above object, 3 to 7 parts by weight of soy sauce, 3 to 7 parts by weight of sugar, 0.5 to 2 parts by weight of garlic powder, starch 3 to 7 parts by weight of lamb meat 1 ~ 4 parts by weight of any one selected from rosemary, thyme, vinegar, nutmeg and the like, and aged at 1-5 ° C. for 60 to 120 minutes, and then in a mold to form a patty. It is molding.

And burger lamb patty production method of the present invention for achieving the above object, soy sauce 3-7 parts by weight, sugar 3-7 parts by weight, garlic powder 0.5 ~ 2 with respect to 100 parts by weight of mutton meat crushed to an appropriate size Mixing step of mixing parts by weight, starch 3-7 parts, pepper 0.4-0.8 parts by weight in a stirring tank; Aging process for aging for 60 to 120 minutes while maintaining the temperature in the stirring tank at 1 ~ 5 ℃; includes.

Here, in the mixing step, it is preferable to mix 1 to 4 parts by weight of any spices selected from rosemary, thyme, sancho, nutmeg and the like with respect to 100 parts by weight of lamb meat.

Hereinafter, look at the manufacturing method of the burger lamb patty of the present invention in more detail.

Mutton, the main ingredient of the present invention is good for diet with low calories, low fat, high protein, and high calcium, and it is recommended by doctors to promote recovery and wound healing of patients after the operation. To promote and strengthen the spleen and stomach (補中益氣 養 脾 渭), to protect the five intestines and to control dizziness (保 五臟 治 治 舷), diabetes, alcoholism, intoxication of the body, intestinal detoxification and sterilization, diuresis, skin care It is widely known that it is effective in recovering fatigue, lack of nourishment of the elderly, and osteoporosis.

If the lamb is ingested frequently in winter as well as in summer, it has the effect of preventing the cold and warming the stomach by controlling the moisture of the body. And the fat melting point of lamb is 47 ℃, which is higher than human body temperature (36 ~ 37 ℃), so it is not absorbed well by the body, so there is no concern about obesity, and it contains a kind of anti-cancer substance (CLA) to increase the growth of cancer cells. Inhibition and reduction have significant efficacy in skin cancer, colon cancer and breast cancer.

These lambs are more likely to use lamb meat, which is younger than one year old, rather than older one-year-old Mutton. Recently, Australian lambs are imported to Korea at low prices. These lambs are raised in clean, safe grasses in a clean area, and have less texture and flavor than lamb's peculiar smell of lamb compared to Merton. Australian lamb, in particular, is imported at a lower price than beef and pork.

The above-mentioned mutton meat is crushed to an appropriate size and mixed with various seasonings in a stirring tank by a mixing process. The various seasonings are based on 100 parts by weight of lamb meat, 3-7 parts by weight of soy sauce, 3-7 parts by weight of sugar, garlic It contains 0.5 to 2 parts by weight of powder, 3 to 7 parts by weight of starch, and 0.4 to 0.8 parts by weight of pepper.

Allicin in garlic powder gives garlic its unique aroma and taste, and it combines with mutant protein to reduce cholesterol in the blood, and has the effect of preventing blood clots. When the garlic powder exceeds 2 parts by weight with respect to 100 parts by weight of lamb meat, the spicy peculiar to garlic acts strongly to reduce the texture of the patty.

Starch promotes the bonding force between the chopped lamb meat and maintains the shape of the patty that is roundly formed in the mold. When the starch is less than 3 parts by weight, the bond strength between the chopped lamb meat falls, Exceeding the weight part will reduce the texture of the patty.

Pepper is used to remove the peculiar smell of mutton meat. These peppers are mixed with lamb meat to enhance appetite, and to relieve the intestines, strengthening the kidneys and blood. And pepper not only gives the flavor and taste of lamb meat but also preservatives. But if the weight exceeds 0.8 parts by weight of lamb meat, 100% by weight of meat, the very unique taste of the strong action to reduce the patty and irritate the mucous membrane of the stomach may cause inflammation, so use within the range of 0.4 ~ 0.8 parts by weight It is desirable to.

One of the spices selected from rosemary, thyme, sancho, nutmeg and the like is mixed with the various seasonings described above, and these spices are mixed in an amount of 1 to 4 parts by weight based on 100 parts by weight of mutton meat, to remove the mutant, Adding flavor to the burger lamb patty will boost your appetite.

Rosemary, which also makes soaps and fragrances, has a strong fragrance and sterilization effect, eliminating lamb's distinctive taste and giving it a unique flavor.

Thyme not only adds flavor to the food by releasing its unique aroma, but also aids in digestion of fatty foods. Sancho has a distinctive fragrance that removes the odor of lamb.

Nutmeg dried evergreen fruit is strong enough to be used as a fragrance and is useful for removing lamb's peculiar smell.

It is preferable that the above-mentioned spices are not mixed in excess of 4 parts by weight with respect to 100 parts by weight of mutton meat, and when the amount is more than 4 parts by weight, the flavor of the spices becomes stronger, which may reduce the texture of the patty or may cause confusion.

Thus, with respect to 100 parts by weight of lamb meat, soy sauce 3-7 parts, sugar 3-7 parts, garlic powder 0.5-2 parts, starch 3-7 parts, pepper 0.4-0.8 parts, spices 1-4 After the mixing step of mixing parts by weight in a stirring tank, a aging step of aging for 60 to 120 minutes at 0 ~ 5 ℃ is required. When the aging process is less than 60 minutes, various seasonings and spices do not evenly penetrate the mutton meat, the texture is reduced, and when the aging process exceeds 120 minutes, the taste and aroma of various seasonings and spices in the mutton meat becomes stronger The texture is halved.

Through the aging process, various seasonings and spices are evenly soaked in mutton meat and the meat is soft. In such a aging process, it is important to close the agitating tank to control the circulation of air. This is because when the air is distributed, the moisture of the meat is evaporated to reduce the texture. In addition, it is important to maintain the temperature of 0 ~ 5 ℃ to prevent the mutton meat floating.

The mutton mutton matured through the above aging process is rounded into a mold, and the mutton mutton thus formed is rapidly frozen at minus 17 to 20 ° C. and vacuum-packed.

Hereinafter, the configuration and the effect of the present invention through the examples will be described in more detail.

The lamb used in the example was Australian lamb was used for the meat of the hind legs, shoulder meat, and meat.

<Example 1>

In the mixing process, 100g of mutton chopped meat, soy sauce 3g, sugar 3g, garlic powder 0.5g, starch 3g, pepper 0.4g and rosemary 1g were mixed in a stirring tank for 2 minutes. After aging for 60 minutes while maintaining the temperature in the stirring tank at 3 ° C., the matured lamb meat is put into a mold and molded into a rounded patty, and the molded patty is rapidly frozen at minus 20 ° C. and vacuumed. Packed.

<Example 2>

In the mixing process, 100% of lamb chopped meat, soy sauce 5g, sugar 5g, garlic powder 1.25g, starch 5g, pepper 0.6g and 2.5g thyme were mixed in a stirring tank for 2 minutes. After aging for 90 minutes while maintaining the temperature in the stirring tank at 3 ° C., the matured lamb meat is put into a mold and molded into a round flat patty, and the molded patty is rapidly frozen at minus 20 ° C. and vacuumed. Packed.

<Example 3>

In the mixing process, 100g of chopped lamb meat, soy sauce 7g, sugar 7g, garlic powder 2g, starch 7g, pepper 0.8g and nutmeg 4g were mixed into a stirring tank for 2 minutes. After aging for 120 minutes while maintaining the temperature in the stirring tank at 3 ° C., the matured lamb meat is placed in a mold and molded into a round flat patty. Packed.

Comparative Example 1

In the mixing process, 100 g of mutton chopped meat, soy sauce 1 g, sugar 1 g, garlic powder 0.2 g, starch 1 g, pepper 0.2 g and 0.5 g rosemary were added to a stirring tank and mixed for 2 minutes. After aging for 40 minutes while maintaining the temperature in the stirring tank at 3 ° C., the matured lamb meat is put into a mold and molded into a rounded patty, and the molded patty is rapidly frozen at minus 20 ° C. and vacuumed. Packed.

Comparative Example 2

In the mixing process, 100% of mutton meat, soy sauce 9g, sugar 9g, garlic powder 3g, starch 1g, pepper 1g and 6g nutmeat were put into a stirring tank and mixed for 2 minutes. After aging for 150 minutes while maintaining the temperature in the stirring tank at 3 ° C., the matured lamb meat is put into a molding mold and molded into a round flat patty, and the molded patty is rapidly frozen at minus 20 ° C. and vacuumed. Packed.

<Experimental Example> Sensory Test

The patties prepared in Examples 1 to 3 and Comparative Example 1 and Comparative Example 2 were taken out of the package, cooked on a grill, placed between burger buns, and subjected to sensory tests by 10 trained sensory test agents. The results are shown in Table 1 below.

Sensory tester One 2 3 4 5 6 7 8 9 10 Sum   flavor Example 1 7 8 8 7 6 8 8 7 6 8 73 Example 2 9 9 10 9 8 9 9 10 8 9 90 Example 3 10 9 8 6 7 7 8 9 6 8 78 Comparative Example 1 5 6 6 5 4 5 4 3 6 6 50 Comparative Example 2 4 3 4 4 3 3 4 2 2 4 33   smell Example 1 8 7 7 8 6 8 7 8 8 8 75 Example 2 9 8 9 9 8 10 9 10 9 10 91 Example 3 8 8 7 7 7 9 8 8 7 7 76 Comparative Example 1 4 3 2 4 3 3 4 3 2 3 31 Comparative Example 2 6 5 4 4 5 4 3 5 6 5 47   Palatability Example 1 8 8 8 7 6 8 7 8 7 8 75 Example 2 9 9 9 9 8 9 9 10 9 8 89 Example 3 9 8 8 7 7 8 8 8 7 8 78 Comparative Example 1 5 4 3 5 4 4 4 3 4 5 41 Comparative Example 2 5 4 4 4 4 4 3 3 4 5 40  (Note) 1: Poor, 5: Normal, 10: Good

As can be seen from the results of Table 1, the lamb patty made under the conditions of Examples 1 to 3 was able to obtain a good texture in taste and smell compared to Comparative Examples 1 and 2. In addition, palatability of Table 1 shows the overall palatability harmonized taste and smell, lamb patties made under the conditions of Examples 1 to 3 of the present invention also in this palatability can obtain a good texture than Comparative Examples 1, 2 It can be seen.

In particular, according to Table 1, it can be seen that the lamb patty made under the conditions of Example 2 can obtain the best texture.

And according to Table 1, when the aging conditions satisfying the conditions of Examples 1 to 3 is made in 60 to 120 minutes, it can be seen that the meat texture and various spices and spices are harmoniously combined to provide a good texture while providing a soft meat. On the contrary, it can be seen that the patty's texture is halved when it is made under ripening conditions of less than 60 minutes of overaging or more than 120 minutes of overaging.

It will be apparent to those skilled in the art that the present invention is not limited to the above-described embodiments and can be practiced in various ways within the scope of the appended claims.

As described above, the present invention can provide a patty in which lamb is uniquely deodorized while having a good texture by appropriately mixing soy sauce, sugar, garlic powder, starch, pepper and spices in lamb, which is economically cheaper than other meats. It has an effect.

Claims (5)

delete delete delete In the manufacturing method of patties for patties, To 100 parts by weight of mutton meat, crushed to an appropriate size, 3 to 7 parts by weight of soy sauce, 3 to 7 parts by weight of sugar, 0.5 to 2 parts by weight of garlic powder, 3 to 7 parts by weight of starch, 0.4 to 0.8 parts by weight of pepper Mixing step of mixing into; Burger patty production method comprising a; aging process for aging for 60 to 120 minutes while maintaining the temperature in the stirring tank at 1 ~ 5 ℃. The method according to claim 4, The mixing step, the lamb patty manufacturing method characterized in that 1 to 4 parts by weight of any one selected from rosemary, thyme, sancho, nutmeg with respect to 100 parts by weight of lamb meat.