KR102514240B1 - Manufacturing method of hamburg steak using seafood - Google Patents

Abstract

The present invention relates to a preparation method of Hamburg steak using seafood and, more specifically, to a preparation method of Hamburg steak, which comprises: a raw material mixing step of mixing beef, pork, onion, pepper, brown sugar, ginger juice, soy sauce, salt, and butter to prepare dough; a molding step of molding the dough prepared in the raw material mixing step; a seafood placement step of placing seafood on the upper surface of a molded product prepared in the molding step; an oil application step of applying vegetable oil to the molded product where seafood is placed in the seafood placement step; and a heating step of heating the molded product where the vegetable oil is applied in the oil application step. The Hamburg steak prepared according to the present invention provides various tastes that seafood has and contains more nutrients. Accordingly, the loss of meat juice is minimized in the oil application step to provide excellent preference.

Description

Manufacturing method of hamburger steak using seafood {MANUFACTURING METHOD OF HAMBURG STEAK USING SEAFOOD}

The present invention relates to a method for manufacturing a hamburger steak using seafood, and more particularly, not only exhibits the various tastes of seafood, but also contains more abundant nutrients, and minimizes loss of juice through the oil application process, resulting in excellent It relates to a method for manufacturing a hamburger steak using seafood showing preference.

Hamburg steak (Hamburg Steak) is mainly called "hamburg steak" in Korea, and it is a type of food that can be eaten by grinding meat into a certain size, seasoning, heating (steaming) or direct roasting after molding.

In general, beef and pork are mainly used as meat for hamburg steak, and in some cases, chicken is used. The meat used for hamburg steak is applied in the form of ground meat that has been ground through a grinding process. Therefore, the steak is not only soft and easy to chew, but also can mix various ingredients, so it is suitable to satisfy the desire of consumers who pursue a different taste.

Recently, as food culture develops and becomes economically affluent, consumer demand for food that can express various tastes and personalities is increasing rather than simply satisfying appetite, and nutritionally balanced as interest in health increases. Demand for available foods is increasing.

However, in the case of conventional hamburger steak, beef or pork is the main ingredient, and some ingredients such as onions are added, but since protein is the main ingredient, there is a problem in that it does not contain nutritionally even nutrients.

Korean Patent Registration No. 10-2070440 (2020.01.20.) Korean Patent Registration No. 10-2288220 (2021.08.04.)

An object of the present invention is to provide a method for manufacturing a hamburger steak using seafood, which not only exhibits the various tastes of seafood, but also contains more abundant nutrients and minimizes loss of juice through the oil application process, thereby exhibiting excellent palatability. will be.

Another object of the present invention is to provide a method for producing a hamburger steak using seafood with excellent texture, as well as evenly containing nutrients such as dietary fiber by further containing the vegetable mixture.

An object of the present invention is a raw material mixing step of preparing dough by mixing beef, pork, onion, pepper, brown sugar, ginger juice, soy sauce, salt and butter, a molding step of shaping the dough prepared through the raw material mixing step, the Seafood interposition step of interposing seafood on the upper surface of the molding manufactured through the molding step, oil application step of applying vegetable oil to the molding in which seafood is interposed through the seafood interposition step, and vegetable oil application through the oil application step It is achieved by providing a method for producing a hamburger steak using seafood, characterized in that it consists of a heating step of heating the molded product.

According to a preferred feature of the present invention, the raw material mixing step is 100 parts by weight of beef, 40 to 60 parts by weight of pork, 5 to 15 parts by weight of onion, 1 to 3 parts by weight of pepper, 4 to 6 parts by weight of brown sugar, 1 to 1 ginger juice It is made by mixing 3 parts by weight, 4 to 6 parts by weight of soy sauce, 1 to 3 parts by weight of salt and 5 to 15 parts by weight of butter.

According to a more preferred feature of the present invention, the seafood is to consist of at least one selected from the group consisting of eel, abalone, oyster, scallop, octopus, octopus, squid and shrimp.

According to a more preferred feature of the present invention, the vegetable oil is at least one selected from the group consisting of truffle oil, olive oil, canola oil, soybean oil, corn oil, grape seed oil, brown rice oil, sesame oil, perilla oil and pine nut oil to be made

According to a more preferred feature of the present invention, the heating step is to heat the molding to which vegetable oil is applied through the oil application step at a temperature of 250 to 270 ° C. for 50 to 70 seconds, and then at a temperature of 180 to 220 ° C. It is made by heating for 8 to 12 minutes.

According to a more preferred feature of the present invention, in the raw material mixing step, 3 to 5 parts by weight of the vegetable mixture compared to 100 parts by weight of the beef is further contained.

According to a more preferred feature of the present invention, the herb mixture is composed of sesame seeds, gondre, bracken and darae in order.

The method for manufacturing a hamburger steak using seafood according to the present invention not only exhibits the various tastes of seafood, but also contains more abundant nutrients, and minimizes the loss of juice through the oil application process to produce a hamburger steak that shows excellent preference. It shows the excellent effect it provides.

In addition, since the vegetable mixture is further contained, nutrients such as dietary fiber are evenly contained, and it shows an excellent effect of providing a hamburg steak with excellent texture.

1 is a flow chart showing a method for manufacturing a hamburger steak using seafood according to the present invention.
2 is a photograph showing the appearance of a hamburg steak prepared in Example 1 of the present invention.
3 is a photograph showing the appearance of a hamburg steak prepared in Example 2 of the present invention.
4 is a photograph showing the appearance of a hamburg steak prepared in Example 3 of the present invention.
5 is a photograph showing the appearance of a hamburg steak prepared in Example 4 of the present invention.
6 is a photograph showing the appearance of a hamburg steak prepared in Example 5 of the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.

The method for manufacturing a hamburg steak using seafood according to the present invention includes a raw material mixing step (S101) of preparing a dough by mixing beef, pork, onion, pepper, brown sugar, ginger juice, soy sauce, salt and butter, the raw material mixing step ( A molding step (S103) of molding the dough prepared through S101), a seafood interposition step (S105) of interposing seafood on the upper surface of the molded product produced through the molding step (S103), and the seafood intervening step (S105) It consists of an oil application step (S107) of applying vegetable oil to the molding in which seafood is interposed through and a heating step (S109) of heating the molding to which the vegetable oil is applied through the oil application step (S107).

The raw material mixing step (S101) is a step of preparing a dough by mixing beef, pork, onion, pepper, brown sugar, ginger juice, soy sauce, salt and butter, 100 parts by weight of beef, 40 to 60 parts by weight of pork, onion 5 to 15 parts by weight, 1 to 3 parts by weight of pepper, 4 to 6 parts by weight of brown sugar, 1 to 3 parts by weight of ginger juice, 4 to 6 parts by weight of soy sauce, 1 to 3 parts by weight of salt, and 5 to 15 parts by weight of butter. It is preferable, at this time, that the beef and pork are preferably used in the form of minced meat or ground meat.

At this time, in the raw material mixing step (S101), it is preferable to proceed with a kneading process until stickiness occurs in the dough made of the mixture made of the above ingredients.

The molding step (S103) is a step of shaping the dough prepared through the raw material mixing step (S101), by putting the kneaded dough to generate tenacity through the raw material mixing step (S101) into a mold of a specific shape, It consists of a process of molding into a molding having a certain shape.

The shape of the molding produced through the molding step (S103) is not particularly limited, but for convenience in cooking hamburger steak, it is preferable to have a disk shape or square plate shape with a diameter of 5 to 15 cm and a thickness of 3 to 5 cm. .

The seafood intervening step (S105) is a step of interposing seafood on the upper surface of the molding manufactured through the molding step (S103).

At this time, the type of seafood interposed on the upper surface of the molding is not particularly limited, and any one can be used as long as it does not greatly impair the taste and shape of the steak, but the nutritional content, taste, texture, and appearance quality of the steak , When considering marketability and consumer preference, it is preferable to consist of at least one selected from the group consisting of eel, abalone, oyster, scallop, octopus, octopus, squid, and shrimp.

As described above, when seafood is intervened, a hamburg steak with improved nutritional content, taste, texture, appearance quality, marketability, and consumer preference of the hamburg steak is provided.

The oil application step (S107) is a step of applying vegetable oil to the molding with seafood interposed through the seafood intervening step (S105), vegetable oil on the surface of the molding interposed with seafood through the seafood intervening step (S105). It consists of a process of applying evenly using a spray device or the like.

When vegetable oil is applied through the oil application step (S107), not only the flavor and nutrients unique to vegetable oil are added, but also the juices of beef or pork contained in the molding come out during the heating process. As this is suppressed, the taste, aroma and preference of the hamburg steak are further improved.

At this time, the vegetable oil is preferably made of one or more selected from the group consisting of truffle oil, olive oil, canola oil, soybean oil, corn oil, grape seed oil, brown rice oil, sesame oil, perilla oil and pine nut oil.

The heating step (S109) is a step of heating the molded article coated with vegetable oil through the oil application step (S107), and the molded article coated with vegetable oil through the oil application step (S107) is heated to a temperature of 250 to 270 ° C. After heating for 50 to 70 seconds in the furnace, it is preferably made of a process of heating for 8 to 12 minutes at a temperature of 180 to 220 ℃.

As described above, when the vegetable oil-coated molding is heated at a temperature of 250 to 270 ° C. for 50 to 70 seconds, the surface of the molding is hardened due to high heat, showing the effect of trapping the juice inside the molding, and then the molding Through the process of heating for 8 to 12 minutes at a temperature of 180 to 220 ℃, the process of slowly cooking the inside of the molding proceeds, which not only shows a crispy outside and moist texture inside, but also contains a large amount of gravy, so it has excellent taste, aroma and A hamburger steak showing mouthfeel is served.

In the heating step (S109), if the process of heating the molding at a temperature of 250 to 270 ° C. for 50 to 70 seconds is omitted, or the heating temperature of the molding is less than 250 ° C. or the heating time is less than 50 seconds, the above effect is insignificant, , When the heating temperature of the molding exceeds 270 ° C. or the heating time exceeds 70 seconds, the above effect is not greatly improved and the hamburg steak is excessively carbonized, which is undesirable.

In addition, in the raw material mixing step (S101), 3 to 5 parts by weight of the vegetable mixture may be further contained relative to 100 parts by weight of the beef. When the vegetable mixture is further contained, nutrients such as dietary fiber are supplied to the hamburger steak to increase the In addition to being balanced, the texture, aroma and taste of the hamburger steak are improved.

At this time, the herb mixture is preferably composed of sesame seeds, gondre, bracken and darae sequence, and it is preferable that sesame seeds, gondre, bracken and darae sprouts are mixed in parts by weight of 1: 1: 1: 1.

The black pepper is a perennial plant of the dicotyledonous plant plywood group Bellflower Asteraceae, and shows effects such as improving blood circulation, anti-inflammatory action, and relieving hangover, and is rich in carbohydrates and vitamin A as well as dietary fiber.

In addition, the gondre is a perennial plant belonging to the Asteraceae family and is also known by the name thistle, and is rich in protein, lipid, sugar, calcium and vitamin A as well as dietary fiber, clears the blood to improve blood circulation, and blood vessels By lowering the level of cholesterol in the body, it improves high blood pressure, helps improve physical strength, is good for discharging wastes accumulated in the body, and improves swelling that often swells in the body.

In addition, the bracken is a plant of the fern family, and is harvested and boiled when the leaves are not yet unfolded like a child's fist, and used for food, as well as dietary fiber, calcium, phosphorus, iron, vitamins A, B ₁ , B ₂ , C, It is rich in niacin and potassium.

In addition, the daraesun serves to stop thirst, improves diuresis, chronic hepatitis including cirrhosis, helps digestion, and contains high amounts of high, vitamin C and B ₁ as well as dietary fiber, showing excellent anticancer effects .

Hereinafter, the manufacturing method of hamburger steak using seafood according to the present invention and the physical properties of the hamburger steak produced by the manufacturing method will be described with examples.

<Preparation Example 1> Preparation of herb mixture

An herb mixture was prepared by mixing sesame seeds, gondre, bracken, and daraesun in a ratio of 1: 1: 1: 1.

<Example 1>

Mix 100g minced beef, 50g minced pork, 10g minced onion, 2g pepper, 5g brown sugar, 2g ginger juice, 5g soy sauce, 2g salt and 10g butter, knead until viscous, After putting it into a plate-shaped mold to produce a disc-shaped molding, removing the skin and intestines on the upper surface of the manufactured molding, inserting the cut abalone, and evenly applying truffle oil to the surface of the molding with the abalone intervening. After putting it in a wet oven and heating at a temperature of 260 ° C. for 1 minute, it was further heated at a temperature of 200 ° C. for 10 minutes to prepare a hamburger steak using seafood.

<Example 2>

Proceed in the same manner as in Example 1, but a hamburger steak using seafood was prepared using eel instead of abalone.

<Example 3>

Proceed in the same manner as in Example 1, but a hamburger steak using seafood was prepared using the scallop instead of the abalone.

<Example 4>

Proceed in the same manner as in Example 1, but instead of abalone, octopus legs were interposed to prepare a hamburger steak using seafood.

<Example 5>

Proceed in the same manner as in Example 1, but a hamburger steak using seafood was prepared using shrimp instead of abalone.

<Example 6>

Proceed in the same manner as in Example 1, but 4 g of the herb mixture prepared in Preparation Example 1 was further mixed with 100 g of the minced beef, and a hamburg steak using seafood was prepared.

<Example 7>

Proceed in the same manner as in Example 2, but 4 g of the herb mixture prepared in Preparation Example 1 was further mixed with 100 g of the minced beef, and a hamburg steak using seafood was prepared.

<Example 8>

Proceed in the same manner as in Example 3, but 4 g of the herb mixture prepared in Preparation Example 1 was further mixed with 100 g of the minced beef, and a hamburg steak using seafood was prepared.

<Example 9>

Proceed in the same manner as in Example 4, but 4 g of the herb mixture prepared in Preparation Example 1 was further mixed with 100 g of the minced beef, and a hamburg steak using seafood was prepared.

<Example 10>

Proceed in the same manner as in Example 5, but 4 g of the herb mixture prepared in Preparation Example 1 was further mixed with 100 g of the minced beef, and a hamburg steak using seafood was prepared.

<Comparative Example 1>

Mix 100g minced beef, 50g minced pork, 10g minced onion, 2g pepper, 5g brown sugar, 2g ginger juice, 5g soy sauce, 2g salt and 10g butter, knead until viscous, It was put into a plate-shaped mold to prepare a disk-shaped molding, and the prepared molding was put into a wet oven and heated at a temperature of 200 ° C. for 10 minutes to prepare a hamburger steak.

The taste, aroma, texture and overall preference of the hamburger steaks prepared in Examples 1 to 10 and Comparative Example 1 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of the hamburg steak were surveyed using a 5-point scale method with 50 test subjects, and then the average value was used.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the hamburger steaks prepared through Examples 1 to 10 of the present invention are superior in taste, aroma, texture, and overall preference compared to the hamburger steaks prepared through Comparative Example 1, It can be seen that the texture of the hamburger steak prepared in Examples 6 to 10 is more excellent.

In addition, the exterior of the hamburger steak prepared in Examples 1 to 5 was photographed and shown in Figures 2 to 6 below.

As shown in Figures 2 to 6 below, it can be seen that the hamburger steaks prepared through Examples 1 to 5 of the present invention exhibit excellent appearance and improve marketability.

Therefore, the method for manufacturing a hamburger steak using seafood according to the present invention not only exhibits the various tastes of seafood, but also contains more abundant nutrients, and minimizes the loss of juice through the oil application process, thereby showing excellent preference for hamburger steaks. Serve steak.

In addition, the vegetable mixture is further contained so that nutrients such as dietary fiber are evenly contained, and a hamburg steak with excellent texture is provided.

S101; Raw material mixing step
S103; molding step
S105; Seafood Intervention Stage
S107; oil application step
S109; heating step

Claims (7)

Raw material mixing step of preparing dough by mixing beef, pork, onion, pepper, brown sugar, ginger juice, soy sauce, salt and butter;
A molding step of shaping the dough prepared through the raw material mixing step;
Seafood interposition step of interposing seafood on the upper surface of the molded product produced through the molding step;
An oil application step of applying vegetable oil to the molding in which seafood is interposed through the seafood interposition step; and
A heating step of heating the molding to which the vegetable oil is applied through the oil application step;
The seafood consists of one or more selected from the group consisting of eel, abalone, oyster, octopus, octopus, squid and shrimp,
The vegetable oil is composed of one or more selected from the group consisting of truffle oil, canola oil, soybean oil, corn oil, grapeseed oil, brown rice oil, sesame oil, perilla oil and pine nut oil,
The heating step is performed by heating the molded article coated with vegetable oil through the oil application step at a temperature of 250 to 270 ° C for 50 to 70 seconds, and then heated at a temperature of 180 to 220 ° C for 8 to 12 minutes. Method for manufacturing hamburger steak using seafood.
The method of claim 1,
In the raw material mixing step, 100 parts by weight of beef, 40 to 60 parts by weight of pork, 5 to 15 parts by weight of onion, 1 to 3 parts by weight of pepper, 4 to 6 parts by weight of brown sugar, 1 to 3 parts by weight of ginger juice, 4 to 6 parts by weight of soy sauce Method for producing a hamburger steak using seafood, characterized in that by mixing 1 to 3 parts by weight of salt and 5 to 15 parts by weight of butter.
delete delete delete The method of claim 1,
In the raw material mixing step, 3 to 5 parts by weight of the vegetable mixture is further contained compared to 100 parts by weight of the beef.
The method of claim 6,
The method of producing a hamburger steak using seafood, characterized in that the herb mixture consists of sesame, gondre, bracken and darae.

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