KR102273693B1 - Hamburger Patties and Manufacturing method - Google Patents

Abstract

The present invention relates to a hamburger patty and a method for manufacturing the same, and more specifically, when a meat patty and vegetables are placed between the upper and lower bread pads, the patty is laterally provided with upper and lower surfaces. It relates to a hamburger patty and a method for manufacturing the same, characterized in that a mass of meat on a widely lumped plate is grilled on a grill, charcoal or open according to the consumer's preference and made into a steak, which is hygienically safe and can be easily consumed by consumers. .

Description

Hamburger patties made of meat and manufacturing method thereof {Hamburger Patties and Manufacturing method}

The present invention relates to a hamburger patty and a method for manufacturing the same, and more specifically, a hamburger patty that is hygienically safe using only meat, and can be easily cut when ingested even when only meat is used, and manufacturing thereof it's about how

In general, a hamburger is a food used as a snack for children as well as a simple meal for adults. In particular, vegetables and patties are sequentially stacked between a pair of bread pads, and a sauce (Source) between them. ) is a sprinkled food product.

At this time, the patty may be inserted between a pair of breads in a state in which a certain amount of livestock or poultry meat is pulverized and spices and additives are mixed at an appropriate mixing ratio. It refers to a processed meat product that is molded to the size of a pad and then heat-treated. The patty is usually ground beef, pork, or chicken, but chicken meat is produced in the process of mass production or by conscious manufacturers. Head, pork fat, skin, or intestines are also inserted and pulverized. In this case, if those with poor freshness are used during the pulverization process, the freshness of all manufactured patty products decreases, which often causes hygienic problems. will become

In addition, if you consume these items later than when you buy them from the store, you may suffer from food poisoning or diarrhea, especially if you have a weak immune system, infants and the elderly, the bacteria parasitic on the patty after ingestion. It has become a big social problem, such as an emergency situation caused by infection with bacteria or other bacteria.

For reference, a hamburger can be made by inserting meat in the form of a meat steak instead of a ground meat patty between a pair of bread pads, but in this case, when the consumer bites the hamburger with his teeth, the There was a problem in practical use that it is difficult to eat because it is not easy to cut the meat together.

US 10-0952346 B1 US 10-0624562 B1 US 10-0633589 B1 US 10-2008-0102695 A1

Therefore, the present invention is to provide only the meat of the steak form as a patty, while cutting it with the same teeth as a conventional patty at the same time as the bread pad so that it can be ingested.

To this end, the present invention inserts, between bread pads, a patty made by steak of a chunk of meat cut into a size smaller than the bread pad, cooked according to the consumer's preference, so that it can be safely ingested hygienically and safely. It's about a hamburger patty that allows them to enjoy real meat gastronomy.

The present invention forms a sheath on the aged patty so that the juices are preserved, and in the state of being steak, a pair is produced as a hamburger stacked between bread pads,

In addition to being able to safely eat hamburger patties for hygiene reasons, if a steak patty bites with a tooth when eating a hamburger, it is easily separated from the bread pad at the same time, allowing you to eat a delicious hamburger with the texture of chewing real meat. .

1 is an embodiment of a state in which a sheath is formed to cross each other on the top or bottom of the patty of the present invention.
Figure 2 is an embodiment showing the appearance of the sheath formed on the upper and lower surfaces of the patty of the present invention crossed in different directions.
3 is a flowchart showing a hamburger manufacturing method according to an embodiment of the present invention.

Hereinafter, specific details for carrying out the present invention will be described in detail with reference to the accompanying drawings.

First, Figure 1 shows the appearance of a hamburger according to an embodiment of the present invention,

Referring to this, the present invention includes meat patties 40 and 50 between the upper bread pad 10 and the lower bread pad 20,

It consists of pork, beef, or fish on a plate that has been slaughtered in a wide lateral direction so that the upper surface (41,51) and the lower surface (42,52) are provided. Steiked by grill, charcoal, or oven,

In particular, the patty 50 is rotated by a plurality of blades arranged at regular intervals or by a jig or blade forming a matrix shape,

A plurality of sheaths 51a long in the horizontal direction are formed in the upper surface 51 of the patty 50 to be inserted in the downward direction, and a plurality of sheaths 51b long in the vertical direction on the upper surface 51 of the patty 50 at the same time. ) to form,

While forming a plurality of sheaths 51a long in the horizontal direction in a state inside the upper surface 51 of the patty 50 in the downward direction (eg, in a state in which about 80 to 95% is cut), the corresponding patty 50 By forming a plurality of sheaths (51b) long in the longitudinal direction in a state (eg, in a state of cutting about 80 to 95%) in the downward direction on the upper surface 51 of the

When the consumer cuts the bread pads 10 and 20 of the hamburger with their teeth, the patties present in the mouth are separated in the vertical and horizontal directions while being cut into a large number of meat chunks to be ingested.

At this time, the patty 40 forms a plurality of sheaths 41a long in the horizontal direction in a state (eg, in a state in which it is cut by about 80 to 95%) in the downward direction on the upper surface 41 according to an embodiment, and at the same time, when By forming a plurality of sheaths 42a elongated in the longitudinal direction in a state inserted in the upward direction (eg, in a state of cutting about 80 to 95%) to 42, and configuring a plurality of sheaths to intersect in different directions ,

When the consumer cuts the bread pads 10 and 20 of the hamburger with their teeth, the patties 40 located on the inside in both directions are also engaged together to be easily cut and ingested.

For reference, FIG. 3 relates to a patty manufacturing method according to an embodiment of the present invention.

After the patties 40 and 50 are cut to a size that can be inserted into the bread pad,

First, the top 51 or the bottom 41 of the patties 40, 50 are primed over high heat using a frying pen or grill. At this time, unglazing is a pre-processing operation to shorten the cooking time and preserve the meat juice inside, and at the same time to ensure that the knife with a complex pattern is uniformly prepared.

And by performing a cut to cross the upper surface 51 or the lower surface of the unglazed patty, it is configured to be easily cut together with the pad during ingestion without being separated during cooking.

Then, the inside of the unglazed patty is secondarily grilled with high charcoal fire to bring out the char-grilled taste in a natural state.

At this time, the negative ions emitted from the charcoal itself removes the smell of meat, while the far-infrared rays of the charcoal emitted when the patties are cooked do not burn the outside, but cook the outside and the inside at the same time to cook a more delicious patty.

Then, the top or bottom of the patty is seasoned with salt and a little pepper or sprinkled with spices to remove the odor of the meat.

And, according to the embodiment, these patties 40 and 50 are put in a seasoning sauce before making a sheath, or put the patties in a vacuum pack and refrigerated in a compressed airtight state, or vacuum packs are stored for a certain period of time or more. It can be put in water at a low temperature (40 ~ 70 degrees) to preserve the juice and ripen to make the meat soft.

At this time, basil, herbs, or dairy products such as cheese or butter may be inserted into the vacuum pack.

In addition, the upper and lower bread pads 10 and 20 are generally formed in a circular shape so that consumers can easily hold and eat them, but may be formed in the shape of a square plate or a triangular plate, such as a sandwich, according to embodiments.

In addition, these bread pads 10 and 20 are made by adding water in a state of mixing grain powder such as wheat flour, milk, sugar, refined salt and yeast in a certain ratio to make bread dough, and then fermenting it for a certain period of time. It is made into a pad shape through a molding process and baked in an oven.

At this time, the bread pads 10 and 20 form an inlet groove inserted to a predetermined depth on the lower surface of the upper bread pad and the upper surface of the lower bread pad, so that the vegetables or patties located inside are stably accommodated in the process of eating vegetables or It can also prevent lumpy patties from coming off.

In addition, the vegetables 30 are stacked on the lower bread pad in a state in which at least one or more edible lettuce, pickles, onions, tomatoes, lettuce, and eggs are mixed with the sauce. At this time, the stacked vegetables 30 are toppings to supplement the influence factors such as vitamins or carbohydrates that are not included in the patties 40 and 50 .

Therefore, in the present invention, a plurality of sheaths 41a, 42a, 51a, 51b are formed on the patties 40 and 50, which are flat meat masses cut to a size that can be accommodated between the pair of bread pads 10 and 20. By serving the hamburger topped with vegetables 30 between a pair of bread pads 10 and 20 in a steak-like state according to the consumer's preference after serving,

For hygiene reasons, the entry of foreign substances inside is minimized, and even if it does, it can be checked with the naked eye, so the hamburger can be safely eaten, and the steaked patties (40, 50) can be easily prepared when consumers eat the hamburger. When separated, you can eat a delicious hamburger with the texture of chewing a real chunk of meat.

As described so far, the present invention has been described with reference to the embodiments shown in the drawings, but these are only exemplary, and those of ordinary skill in the art to which the present technology pertains can variously modify and equivalent theories therefrom. can be implemented by Therefore, the true technical protection scope of the present invention should be determined by the claims.

10: Upper bread pad 20: Lower bread pad
30: Vegetables 40: Patty
41: upper surface 41a: sheath
42: when 42a: sheath
50: patty 51: top
51a, 51b: sheath

Claims (2)

In the method for producing a hamburger patty made of meat,
A step of cutting the meat on a meat plate spread out in the lateral direction with an upper surface and a lower surface to a size that can be accommodated between the upper bread pad and the lower bread pad and processing it into a patty;
A step of aging the processed patties,
The first step of pre-processing is to use a frying pen or grill to unglaze the top and bottom surfaces of the patty over high heat so that the cut juice of the complex pattern is uniformly produced while the juice is kept inside;
Forming a plurality of intersecting sheaths deeply indented by about 80 to 95% in the downward direction on the top surface of the unglazed patty;
A step of grilling a patty with a sheath formed into a steak;
It consists of a step of sprinkling salt or spices on the steaked patty, and a step of being placed with vegetables between a pair of bread pads and provided for consumption,
A method for producing a hamburger patty, characterized in that it is easily cut into a plurality of meat chunks by a plurality of intersecting sheaths deeply inserted when ingesting a hamburger and is ingested delete

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