KR20170125609A - Dried radish greens hamburg steak and preparation method of the same - Google Patents

Abstract

The present invention relates to a dried radish green hamburger steak. More specifically, the dried radish green hamburger steak, on the basis of the total weight, comprises: 60 to 70 wt% of a meat material; 25 to 35 wt% of a vegetable material; 2 to 4 wt% of bread crumbs, 0.5 to 1.5 wt% of a seasoning material, and 0.1 to 0.5 wt% of dried radish greens. The dried radish green hamburger steak contains abundant nutrients, and meat and vegetables can be evenly consumed. The dried radish green hamburger steak can be easily cooked, and can be applied as a healthy meal for busy modern people. Men and women at all ages can consume the dried radish green hamburger steak tastefully.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a steak hamburger steak,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hamburger steak, and more particularly, to a hamburger steak and a manufacturing method thereof.

A steak is a kind of food that cuts meat or fish to a certain size, sauces it, and then grills it to fire. Beef, pork, chicken, lamb, etc. are usually used for meat, and cod and salmon are used as main materials for fish.

Among these kinds of steaks, there are hamburger steak which is made by kneading liver meat, which not only chews but also can mix various materials, thereby satisfying consumers' desire for a different taste.

In recent years, however, as the food culture has been developed and economically enriched, there has been a continuing demand for products that are stronger in individuality and taste than simply demanding food for filling appetite, and the demand for nutritionally balanced products Is increasing.

In addition, due to the consumer's preference for well-being food, the resistance to meat has been increasing recently. Therefore, it is possible to meet the needs of consumers and increase the consumption of meat, Product development of the concept is required. Korean Patent Laid-Open Publication No. 10-2015-0131606 and Korean Patent Registration No. 10-1423934 disclose prior art documents on stakes.

On the other hand, Siragia is dried after repeated freezing and thawing of mulberry which is separated from radish. It is good for anemia because it has a lot of iron and it is effective for preventing arteriosclerosis by dropping cholesterol in blood. Dietary fiber contained in Sirae It is said to have a good feeling of staying and to prevent obesity and diabetes. It also contains beta-carotene and chlorophyll to remove harmful free radicals, and it is known that it is good for skeletal formation and osteoporosis of menopausal women because of its high calcium content, and it also helps improve constipation by activating bowel function. Such seasonings are generally used for cooking such as soup, uncooked, boiled, and the like.

The present invention has been proposed in order to solve the above-mentioned problems of the previously proposed methods. By incorporating Siragia as a raw material of hamburger steak, nutrients are abundantly contained, and meat and vegetables can be uniformly consumed, It is an object of the present invention to provide a safflower steak which can be easily cooked and can be applied to a busy modern person as a healthy one meal, and can be ingested satisfactorily by both sexes, and its manufacturing method.

According to an aspect of the present invention for achieving the above object,

Wherein the meat material comprises 60 to 70% by weight of meat material, 25 to 35% by weight of vegetable material, 2 to 4% by weight of crumbs, 0.5 to 1.5% by weight of seasoning material and 0.1 to 0.5%

The meat material,

Ground beef and ground pork are mixed at a weight ratio of 1: 1,

Wherein the vegetable material comprises:

Wherein the vegetable material comprises 70 to 80% by weight of onion, 15 to 22% by weight of carrot, 3 to 6% by weight of celery, 0.5 to 1.5% by weight of parsley and 0.5 to 1.5% .

Preferably, the seagrass comprises:

You can use chopped after boiling in boiling water.

Preferably, the sauce material comprises

The beverage of the present invention is characterized in that it comprises 60 to 70% by weight of sugar, 10 to 20% by weight of chopped garlic, 5 to 7% by weight of ketchup, 3 to 5% by weight of beef flavor powder seasoning, 2 to 4% % Of mustard, 2 to 4 wt% of mustard, and 2 to 4 wt% of black pepper.

Preferably,

Wet bread crumbs can be used.

According to another aspect of the present invention, there is provided a method of manufacturing a Schnauzer-

(1) boiling Siragi for 20 to 40 minutes in boiling water;

(2) squeezing the boiled seaweed and vegetable ingredients in step (1);

(3) mixing and kneading the meat material and the seasoning material into the seagrass and vegetable material grown in step (2);

(4) molding the dough produced in the step (3) into a predetermined specific shape; And

(5) baking the dough formed in the step (4) in an oven.

Advantageously, said step (5)

(5-1) sprinkling flour on the surface of the dough formed in step (4);

(5-2) baking the dough with the flour sprayed in the step (5-1) into the pan until the color of the surface changes; And

(5-3) baking the dough heated in step (5-2) in an oven preheated to 150 to 200 DEG C for 5 minutes to 10 minutes.

Preferably, the saccadic hamburger steak comprises:

By weight, 60 to 70% by weight of meat materials, 25 to 35% by weight of vegetable materials, 2 to 4% by weight of crumbs, 0.5 to 1.5% by weight of seasoning ingredients and 0.1 to 0.5% by weight of seaweeds.

More preferably,

The meat material comprises ground beef and ground pork at a weight ratio of 1: 1,

The vegetable material may comprise 70 to 80% by weight of onion, 15 to 22% by weight of carrot, 3 to 6% by weight of celery, 0.5 to 1.5% by weight of parsley and 0.5 to 1.5% by weight of red pepper, based on the total weight .

According to the Sage stake proposed in the present invention and the method for producing the Sage stake, since the Sage is included as the material of the hamburger steak, the nutrients are abundantly contained, the meat and vegetables can be uniformly consumed, It can be applied to modern people as a healthy one meal, and anyone who is young and old can eat it delicious.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a composition ratio of a material of a Sagittarius hamburger steak according to an embodiment of the present invention. FIG.
2 is a flow chart illustrating a method of manufacturing a Sagittarius hamburger steak according to an embodiment of the present invention.
3 is a view showing a flow of a method of manufacturing a Sagittarius hamburger steak according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, in order that those skilled in the art can easily carry out the present invention. In the following detailed description of the preferred embodiments of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In the drawings, like reference numerals are used throughout the drawings.

In addition, in the entire specification, when a part is referred to as being 'connected' to another part, it may be referred to as 'indirectly connected' not only with 'directly connected' . Also, to "include" an element means that it may include other elements, rather than excluding other elements, unless specifically stated otherwise.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a composition ratio of a material of a Sagittarius hamburger steak according to an embodiment of the present invention. FIG. As shown in FIG. 1, a Sagittarius hamburger steak according to one embodiment of the present invention can be composed of meat material, vegetable material, bread crumb, spice material and seagrass.

More specifically, it is preferable that 60 to 70% by weight of meat material, 25 to 35% by weight of vegetable material, 2 to 4% by weight of crumbs, 0.5 to 1.5% by weight of sauce material and 0.1 to 0.5% by weight of safflower %. ≪ / RTI >

On the other hand, in some embodiments, it may be preferable to include 68.6% by weight of meat material, 29.3% by weight of vegetable material, 2.7% by weight of bread crumb, 0.9% by weight of seasoning material and 0.3% by weight of Seagrass have.

At this time, the meat material can be ground beef and ground pork at a weight ratio of 1: 1.

The vegetable material may be composed of 70 to 80% by weight of onion, 15 to 22% by weight of carrot, 3 to 6% by weight of celery, 0.5 to 1.5% by weight of parsley and 0.5 to 1.5% by weight of red pepper .

Preferably, however, the vegetable material may consist of 74.7% by weight of onion, 18.7% by weight of carrot, 2.8% by weight of celery, 0.9% by weight of parsley and 0.9% by weight of red pepper.

The seasoning material includes 60 to 70% by weight of sugar, 10 to 20% by weight of chopped garlic, 5 to 7% by weight of ketchup, 3 to 5% by weight of beef flavor powder seasoning, By weight to 4% by weight, mustard by 2 to 4% by weight, and pepper by 2 to 4% by weight.

More specifically, it is preferable that 66% by weight of sugar, 14.7% by weight of chopped garlic, 5.9% by weight of ketchup, 4.4% by weight of beef flavor powder seasoning, 3% by weight of ginger, 3% %, And 3% by weight of the black pepper.

Also, at this time, commercially available products can be used for beef flavor powder seasoning.

On the other hand, according to the embodiment, the celery can use only the stem portion except for the bitter taste leaf portion, and the bread crumb can use the wet bread crumb.

In addition, seagrass can be chopped in boiling water, and more particularly, it can be boiled in boiling water for 20 to 40 minutes and then chopped. In some embodiments, boiled water is boiled for 30 minutes, It may be desirable to use the < RTI ID = 0.0 >

2 is a view showing a flow of a method of manufacturing a Sagittarius hamburger steak according to an embodiment of the present invention. As shown in FIG. 2, a method for manufacturing a Sagittarius-shaped hamburger steak according to an embodiment of the present invention includes steps S100 to S100 for 20 to 40 minutes in boiling water, A step S300 of mixing and kneading the meat material and the seasoning material into the seagrass and vegetable material sourced in step S200, the step S400 of shaping the dough produced in the step S300 into a predetermined specific shape, and And baking the dough formed in step S400 in an oven (step S500).

In step S100, it may be preferable, depending on the embodiment, to boil the boiling water for 30 minutes, as described in detail above with reference to FIG.

In step S200, boiled Sinai and vegetable ingredients can be finely prepared in step S100.

In step S300, meat material and seasoning material may be mixed and kneaded with the seagrass and vegetable material grown in step S200.

In step S400, the dough produced in step S300 can be formed into a predetermined specific shape. For example, it can be molded into a round flat shape.

In step S500, the dough formed in step S400 can be baked in the oven. Details of step S500 will be described later in detail with reference to FIG.

The mixing ratio of the meat material, the vegetable material, the bread crumbs, the seasoning material and the seagrass and the specific mixing materials in the steps S100 to S500 are as described in detail with reference to FIG. 1, and the description thereof will be omitted.

3 is a view showing a flow of a method of manufacturing a Sagittarius hamburger steak according to another embodiment of the present invention. As shown in FIG. 3, according to another embodiment of the present invention, step S500 includes the steps of spraying flour on the surface of the dough formed in step S400 (S510), placing the dough with the flour sprayed on the pan in step S510 Baking until the color of the surface changes (S520), and baking the dough heated in step S520 for 5 minutes to 10 minutes in a preheated oven at 150 to 200 DEG C (S530).

That is, step S500 is a step of baking the molded dough in an oven. More specifically, flour is sprayed on the surface of the dough in step S510, and according to an embodiment, flour may be sifted through the sieve.

Thereafter, in step S520, the dough with the flour sprayed is placed in the pan and baked until the color of the surface changes, that is, until the color of the surface of the dough is changed.

Finally, in step S530, the baked dough can be baked in the oven only to the extent that the color of the surface changes in the pan, preferably at 8O < 0 > C in an oven preheated to 180 < 0 > C.

The present invention is explained in more detail by the following examples, but the present invention is not limited in any way by the following examples.

Production of Siragata hamburger steaks proposed in the present invention

Boil 300g of Sejiae in boiling water for 30 minutes and finely grind it and finely grind 500g of celery, 100g of parsley, 8kg of onion, 2kg of carrot and 100g of Cheongyang red pepper. After finely chopping, add chopped seaweed, celery, parsley, onion, 12.5kg of beef, 12.5kg of liver pork, 10g of ginger, 50g of minced garlic, 10g of mustard, 20g of ketchup, 15g of beef flavor powder seasoning, 10g of pepper powder, 225g of sugar and 1kg of wet bread crumb were kneaded and kneaded. Thereafter, the dough was made into a uniform shape, and then the flour was sprinkled on the surface, the frying pan was kneaded until the color of the surface changed, and baked in an oven preheated to 180 ° C for 8 minutes to prepare a Sagittarius hamburger steak.

Hereinafter, the effects of the present invention will be described in more detail through experimental examples, but the scope of the present invention is not limited by the following experimental examples.

Experimental Example 1. Sensory Evaluation

The sensory evaluations were carried out on the Schnapps hamburger steak prepared in Example 1 and the general beef hamburger steak (Comparative Example) as follows.

1. Experimental Method

The sensory evaluation was carried out to evaluate each of 20 male and female adults living in the country, respectively, in the case of the Sirachafake steak of Example 1 and the general hamburg stake of the comparative example,

2. Evaluation Scale

The evaluation items were evaluated on the following five points scale.

1: Very bad

2: Bad

3: It is normal.

4: Good

5: Very good

3. Results

Table 1 shows the results of evaluating 20 male and female adults living in Korea, each of which has the common sirloin steak of Example 1 and the general sirloin steak of the comparative example.

division Example 1 Comparative Example incense 4.8 3.7 flavor 4.6 4.1 Texture 4.7 4.0 zest 4.7 3.9 preference 4.6 4.0

As shown in Table 1, as a result of comparing the steaks obtained according to Example 1 and Comparative Example, the Sirachaki steak proposed in the present invention was evaluated not only for its incense and flavor but also for its taste and texture as well as overall preference, It is considered that the flavor and texture unique to Sasae are well mixed with the meat materials and thus the sensory characteristics are excellent. Based on the above results, it can be confirmed that the Sasae steak proposed in the present invention is excellent as a favorite food.

The present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics of the invention.

S100: Boiling water for 20 to 40 minutes in boiling water
S200: a step of souring the boiled seaweed and vegetable material in step S100
S300: a step of mixing the meat material and the seasoning material with the seagrass and vegetable material mixed in step S200 and kneading
S400: molding the dough produced in the step S300 into a predetermined specific shape
S500: Step of baking the dough formed in step S400 in the oven
S510: Step of spraying flour on the surface of the dough formed in step S400
S520: In step S510, the dough with the flour sprayed is placed in the pan and baked until the color of the surface changes
S530: baking the dough heated in step S520 in an oven preheated to 150 to 200 DEG C for 5 minutes to 10 minutes

Claims (8)

As a Sirachapake steak,
Wherein the meat material comprises 60 to 70% by weight of meat material, 25 to 35% by weight of vegetable material, 2 to 4% by weight of crumbs, 0.5 to 1.5% by weight of seasoning ingredients and 0.1 to 0.5%
The meat material,
Ground beef and ground pork are mixed at a weight ratio of 1: 1,
Wherein the vegetable material comprises:
Characterized in that it comprises 70 to 80% by weight of onion, 15 to 22% by weight of carrot, 3 to 6% by weight of celery, 0.5 to 1.5% by weight of parsley and 0.5 to 1.5% Sirloin steak.
The method according to claim 1,
Characterized in that it is cooked in boiling water and then chopped.
The method according to claim 1,
The beverage of the present invention is characterized in that it comprises 60 to 70% by weight of sugar, 10 to 20% by weight of chopped garlic, 5 to 7% by weight of ketchup, 3 to 5% by weight of beef flavor powder seasoning, 2 to 4% By weight, 2 to 4% by weight of mustard and 2 to 4% by weight of black pepper.
The bread crumb of claim 1,
≪ / RTI > characterized in that it uses wet bread crumbs.
CLAIMS 1. A method for producing a Sirachapan steak,
(1) boiling Siragi for 20 to 40 minutes in boiling water;
(2) squeezing the boiled seaweed and vegetable ingredients in step (1);
(3) mixing and kneading the meat material and the seasoning material into the seagrass and vegetable material grown in step (2);
(4) molding the dough produced in the step (3) into a predetermined specific shape; And
(5) baking the dough molded in the step (4) in an oven.
6. The method of claim 5, wherein step (5)
(5-1) sprinkling flour on the surface of the dough formed in step (4);
(5-2) baking the dough with the flour sprayed in the step (5-1) into the pan until the color of the surface changes; And
(5-3) baking the dough heated in step (5-2) in an oven preheated to 150 to 200 DEG C for 5 to 10 minutes.
6. The method of claim 5,
Characterized in that it comprises 60 to 70% by weight of meat material, 25 to 35% by weight of vegetable material, 2 to 4% by weight of bread crumbs, 0.5 to 1.5% by weight of seasoning material and 0.1 to 0.5% (Method for manufacturing schnapps hamburger steak).
8. The method of claim 7,
The meat material comprises ground beef and ground pork at a weight ratio of 1: 1,
The vegetable material is characterized by comprising 70 to 80% by weight of onion, 15 to 22% by weight of carrot, 3 to 6% by weight of celery, 0.5 to 1.5% by weight of parsley and 0.5 to 1.5% By weight based on the total weight of the beef steak.

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