KR20220159849A - Hanwoo hamburger steak and its manufacturing method - Google Patents

Abstract

The present invention relates to a Korean beef hamburger steak and a method for producing the same. According to the present invention, provided is a method for producing Korean beef hamburger steak, comprising: an ingredient preparation step of preparing raw meat including chicken and Korean beef and auxiliary ingredients including liquid seasoning, first powder seasoning, second powder seasoning, and vegetables; a raw meat grinding step of grinding the raw meat; a first mixing step of mixing the ground raw meat, the liquid seasoning, and the first powder seasoning; a second mixing step of preparing a mixture by additionally mixing the second powder seasoning and the vegetables; a shaping step of shaping the mixture into a steak shape; and a heating step of heating the shaped product in an oven or steam; and a quick freezing step of freezing the cooked shaped product. Consumer palatability can be improved.

Description

Hanwoo hamburger steak and its manufacturing method

The present invention relates to a Korean beef hamburger steak and a method for manufacturing the same, and more particularly, to a Korean beef hamburger steak that enhances consumer preference by adding flavor and chicken texture to the chewy and soft texture and nutrition unique to Korean beef, thereby improving the taste and aroma. and a manufacturing method thereof.

In general, steak is a Western dish of grilled thick meat pieces, and pork and beef are used as main ingredients, and there are various manufacturing methods.

As an example, the beef tenderloin is marinated in a marinade made of various seasonings and ingredients for 12 hours, and a pickling process is performed so that various seasonings and ingredients can sufficiently permeate the tenderloin meat, so that the meat can be flavored and seasoned. let it be

When the pickling process is completed, the tenderloin marinated in the marinade is tied with a thread, 5 ml of oil is added in a frying pan, and a blanching process is performed at a temperature of 100 ° C. for 2 minutes until brown.

When the blanching process is completed, the tenderloin marinated in citron miso marinade is placed on an oven sheet pan, vegetable sauce is covered thereon, and the cooking process is performed while applying butter and pouring red wine in an oven at 350 ° C.

Through the above cooking process, the mushroom dixel is placed on top of the tenderloin where the tenderloin, vegetable sauce, and butter are sequentially layered, then the foyote sauce is evenly applied, and then baked in an oven at 150 ° C. for 5 minutes to make it brown. After that, the steak forming process of evenly sprinkling the chopped parsley on it and forming the steak completely is performed.

When the steak is completely prepared through the steak forming process, a conventional steak sauce is laid, the steak is placed on the steak sauce, and then shaped with potatoes, zucchini, carrots, turnips, and broccoli Setting to serve as a garnish By proceeding with the process, you will complete the manufacture of a typical steak.

The steak prepared through the above process is made to suit the taste of Westerners by adding ingredients such as butter, spices, etc., but has a greasy taste that is not appropriate for the taste of Koreans, so many manufactures are made to suit the taste of Koreans. Methods are developed or known.

In particular, with the recent development of dining out culture, large food service companies are presenting dishes that suit the tastes of Koreans. There is an urgent need for a method of manufacturing a steak that has the unique taste of steak and has a more Korean taste.

In order to solve the above problems, the present invention is to improve the taste and aroma by adding the flavor and texture of chicken to the chewy and soft texture and nutrition unique to Korean beef, thereby improving the taste and aroma of Korean beef hamburg steak and its manufacturing method. It aims to provide

In order to solve the above problems, the Korean beef hamburger steak manufacturing method according to an embodiment of the present invention includes raw meat including chicken and Korean beef, liquid seasoning, first powder seasoning, second powder seasoning, and auxiliary ingredients including vegetables. Material preparation step to prepare; Raw meat grinding step of grinding the raw meat; A first mixing step of mixing the pulverized raw meat, liquid seasoning and first powder seasoning; A second blending step of preparing a blend by further mixing the second powdered seasoning and vegetables; A molding step of molding the mixture into a steak shape; It is possible to provide a Korean beef hamburger steak manufacturing method comprising a heating step of oven heating or steam heating the molding and a quick freezing step of freezing the cooked molding.

Here, the liquid seasoning includes at least one of galbi flavor extract, egg white, flavor oil, caramel, and smoke flavor sauce, and the first powder seasoning is sugar, black pepper powder, salt, bulgogi flavor seasoning, Aromax, Polymix and It includes at least one of L-sodium glutamate, the second powdered seasoning includes dry bread crumbs and carrageenan, and the vegetables include onion and garlic.

In addition, the raw meat grinding step is characterized by grinding raw meat including 40 to 58 parts by weight of chicken and 12 to 22 parts by weight of Korean beef.

In addition, the chicken is characterized in that it comprises 30 to 40 parts by weight of chicken tenderloin and 10 to 18 parts by weight of chicken skin.

In addition, in the first mixing step, 52 to 80 parts by weight of pulverized raw meat, 1.25 to 6.4 parts by weight of liquid seasoning, and 0.86 to 4.5 parts by weight of the first powder seasoning are mixed.

In addition, the second mixing step is characterized in that the mixture is prepared by further mixing 2.05 to 6.3 parts by weight of the second powdered seasoning and 3 to 11 parts by weight of vegetables.

In addition, the heating step is characterized in that the molding is heated through an oven at 170 to 185 ° C. or heated at 100 to 115 ° C. for 10 to 20 minutes.

In addition, after the heating step, it further comprises an immersion step of lowering the temperature of the cooked molding and then immersing it in the fermented mixed product, wherein the fermented mixed product is a mixture of pulverized Banga leaf, pulverized Cissus, and water. It is characterized in that it is prepared by fermentation by adding.

In addition, the Korean beef hamburger steak according to an embodiment of the present invention is characterized in that it is made of raw meat including chicken and Korean beef, liquid seasoning, first powder seasoning, second powder seasoning, and auxiliary ingredients including vegetables.

As described above, the Korean beef hamburger steak and method of manufacturing the same according to an embodiment of the present invention can improve the taste and aroma by adding the flavor and texture of chicken to the chewy and soft texture and nutrition unique to Korean beef, thereby increasing consumer preference.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart schematically showing a method for manufacturing Korean beef hamburger steak according to an embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to specific embodiments, and various transformations may be applied and various embodiments may be applied. In addition, the content described below should be understood to include all conversions, equivalents, or substitutes included in the spirit and scope of the present invention.

In the following description, terms such as first and second are terms used to describe various components, and are not limited in meaning per se, and are used only for the purpose of distinguishing one component from another.

Like reference numbers used throughout this specification indicate like elements.

Singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. In addition, terms such as "include", "include" or "have" described below are intended to designate that features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist. should be construed, and understood not to preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

Here, repeated descriptions, well-known functions that may unnecessarily obscure the subject matter of the present invention, and detailed descriptions of configurations are omitted. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

The present invention is to propose a Korean beef hamburger steak and a method for manufacturing the same, which can increase consumers' preference by improving the taste and aroma by adding flavor and chicken texture to the unique chewy and soft texture and nutrition of Korean beef.

First, with reference to FIG. 1 accompanying an embodiment of the present invention, a method for manufacturing Korean beef hamburger steak will be described in detail.

1 is a flowchart schematically showing a method for manufacturing Korean beef hamburger steak according to an embodiment of the present invention.

Referring to FIG. 1, the method for manufacturing Korean beef hamburger steak according to an embodiment of the present invention includes a material preparation step (S100), a raw meat grinding step (S200), a first mixing step (S300), a second mixing step (S400), It may include a molding step (S500), a heating step (S600), a quick freezing step (S700) and a packaging step (S800).

First, the material preparation step (S100) is a step of preparing raw meat and auxiliary ingredients, raw meat may include chicken and Korean beef, but is not limited thereto, and various types of meat may be used. It is preferable to use meat raw materials that have no off-flavor and have good freshness.

At this time, the chicken may be chicken tenderloin and chicken skin, but is not limited thereto, and may be changed in some cases, such as replacing chicken tenderloin or meat having similar characteristics to chicken skin.

In addition, auxiliary ingredients may include liquid seasoning, first powder seasoning, second powder seasoning, and vegetables.

The liquid seasoning may include one or more of galbi flavor extract, egg white, flavor oil, caramel, and smoke flavor sauce, preferably all of which are included, but are not limited thereto.

Here, the galbi flavor extract is charcoal-grilled seaweed extract-S, the flavor oil is sesame flavor oil, and the smoke flavor sauce is preferably smoke flavor, but is not limited thereto.

In addition, the first powdered seasoning may include at least one of sugar, black pepper powder, salt, bulgogi flavor seasoning, Aromax, Porimix, and L-sodium glutamate, preferably all of them, but not limited thereto.

Here, sugar may be white sugar, salt may be refined salt, Aromax may be Aromax-P, and Polymix may be Polymix-CS, but is not limited thereto.

In addition, the second seasoning powder may include dry bread crumbs and carrageenan. On the other hand, the first powder seasoning and the second powder seasoning are only separated by the difference in the mixing step in the present invention, but are not limited.

In addition, the auxiliary raw material may further include watercress.

The raw meat grinding step (S200) is a step of pulverizing the raw meat, and the raw meat may be pulverized to have a particle size of 3 to 7 pi (Φ), and it is more preferable to grind the raw meat to 5 pie, but is not limited thereto.

At this time, if the grinding size of the raw meat is less than 3 pie, texture may be deteriorated, and if it exceeds 7 pie, formability, texture, and softness may be deteriorated.

On the other hand, raw meat may include 40 to 58 parts by weight of chicken and 12 to 22 parts by weight of Korean beef, and preferably include 48 parts by weight of chicken and 17 parts by weight of Korean beef, but is not limited thereto.

At this time, if the chicken is less than 40 parts by weight, the texture may be reduced, and if it is greater than 58 parts by weight, the preference may be reduced due to strong stiffness.

More specifically, chicken may be blended and pulverized to include 30 to 40 parts by weight of chicken tenderloin and 10 to 18 parts by weight of chicken skin, and further preferably 35 parts by weight of chicken tenderloin and 14 parts by weight of chicken skin, but limited thereto It doesn't work.

If the chicken tenderloin is less than 30 parts by weight, the texture is lowered, and if it is more than 40 parts by weight, the puckiness becomes stronger and the formability may be lowered.

In addition, when the chicken skin is less than 10 parts by weight, softness and taste may be reduced, and when it is greater than 18 parts by weight, greasy feeling may be felt.

The first mixing step (S300) is a step of mixing the pulverized raw meat, liquid seasoning and the first powder seasoning, and may be mixed for 7 to 9 minutes, preferably 8 minutes, but is not limited thereto.

When mixing for less than 7 minutes, salt-soluble protein extraction by mixing is insignificant, and when exceeding 9 minutes, salt-soluble protein extraction is excessive, and texture, taste, etc. may be deteriorated.

More specifically, in step S300, 52 to 80 parts by weight of pulverized raw meat, 1.25 to 6.4 parts by weight of liquid seasoning, and 0.86 to 4.5 parts by weight of the first powder seasoning may be mixed.

At this time, the liquid seasoning preferably includes 1 to 5 parts by weight of galbi flavor extract, 0.1 to 0.5 parts by weight of egg white, 0.05 to 0.3 parts by weight of flavor oil, 0.05 to 0.3 parts by weight of caramel, and 0.05 to 0.3 parts by weight of smoke flavor sauce, More preferably, it may include 3 parts by weight of galbi flavor extract, 0.4 parts by weight of egg white, 0.2 parts by weight of flavor oil, 0.1 parts by weight of caramel, and 0.1 parts by weight of smoke flavor sauce.

Here, the rib flavor extract, flavor oil, and smoke flavor sauce are for imparting flavor, and if each is less than the above range, the effect of enhancing the flavor may be insignificant. You can run out of flavor.

In addition, egg white is intended to provide binding and elasticity between compositions. If it is less than 0.1 part by weight, molding may be difficult and texture may be deteriorated due to a decrease in elasticity, and if it is more than 0.5 part by weight, the texture may become tough, making it difficult to consume. There may be some discomfort.

In addition, caramel is intended to provide a color that can increase the degree of preference. If it is less than 0.05 parts by weight, desirable color may not appear, and if it is more than 0.3 parts by weight, the sweetness may become too strong and the color may become too dark, and it is easy to heat when heated. It can burn, which can cause a burnt taste.

In addition, the first powder seasoning includes 0.1 to 1 part by weight of sugar, 0.05 to 0.3 parts by weight of black pepper powder, 0.01 to 0.1 part by weight of salt, 0.5 to 2 parts by weight of Bulgogi flavor seasoning, 0.1 to 0.5 parts by weight of Aromax, and 0.05 to 0.3 parts by weight of Polymix. It is preferable to include 0.05 to 0.3 parts by weight and 0.05 to 0.3 parts by weight of sodium L-glutamate, more preferably 0.7 parts by weight of sugar, 0.1 parts by weight of black pepper powder, 0.07 parts by weight of salt, 1.0 parts by weight of Bulgogi flavor seasoning, 0.4 parts by weight of Aromax, Polymix 0.1 parts by weight and 0.1 parts by weight of sodium L-glutamate may be included.

Sugar is for imparting sweetness, and if it is less than 0.1 part by weight, the sweetness may be insignificant and the overall taste may be deteriorated, and if it is greater than 1 part by weight, the sweetness may be too strong.

Black pepper powder is added to impart flavor and remove off-flavors, and if it is less than 0.05 parts by weight, it is difficult to show the above effect, and if it is more than 0.3 parts by weight, the unique aroma and taste are too strong, which may cause discomfort in intake. .

Salt is intended to improve the taste by adding salty taste, and if less than 0.01 parts by weight, the taste may be deteriorated, and if it is greater than 0.1 parts by weight, the salty taste may become too strong.

Bulgogi flavor seasoning and sodium L-glutamate are intended to impart flavor, and if each is less than the above range, the flavor may be reduced. can

Aromax is added to enhance the flavor, and when less than 0.1 part by weight, the flavor may be reduced.

The polymix is intended to improve elasticity and yield, and if it is less than 0.05 parts by weight, the texture may deteriorate and the feeling of moisture may deteriorate.

The second mixing step (S400) is a step of further mixing the second powder seasoning and vegetables to the mixture of the raw meat, liquid seasoning, and the first powder seasoning in step S300, and can be mixed for 2 to 4 minutes, 2 It is preferable to mix for a minute, but is not limited thereto.

This means that if the mixing time in the S400 step is less than 2 minutes, the moisture and elasticity may deteriorate, resulting in poor chewiness and insufficient mixing. I can go.

In this way, the reason why the second powdered seasoning and vegetables are separately added and mixed through steps S300 and S400 is that when mixed with other compositions in step S300, moisture and flavor may be lost and texture and flavor may be deteriorated.

In addition, step S400 may further mix 2.05 to 6.3 parts by weight of the second powdered seasoning and 3 to 11 parts by weight of vegetables to prepare a final blend.

At this time, the second seasoning powder preferably includes 2 to 6 parts by weight of dry bread crumbs and 0.05 to 0.3 parts by weight of carrageenan, and may include 3 parts by weight of dry bread crumbs and 0.2 parts by weight of carrageenan.

Dry bread crumbs are for controlling moisture, and can absorb certain moisture and juice generated during heating to increase bonding strength, improve flavor and taste, and maintain shape. If the dry bread flour is less than 2 parts by weight, the above effect cannot be exhibited, and if it is more than 6 parts by weight, the formability is reduced and the texture may become dry.

Carrageenan is for imparting texture and elasticity, and when it is less than 0.05 parts by weight, elasticity and texture may be reduced, and when it is greater than 0.3 parts by weight, it may become difficult to chew.

The vegetable may include 2 to 6 parts by weight of onion and 1 to 5 parts by weight of garlic, preferably 4 parts by weight of onion and 3 parts by weight of garlic.

Onion is for imparting flavor, and when less than 2 parts by weight, the effect of improving the flavor is insignificant, and when it is greater than 6 parts by weight, it may be difficult to maintain the shape.

Garlic is for imparting flavor and removing off-flavors, and if it is less than 1 part by weight, the above effect may be insignificant, and if it is more than 5 parts by weight, the unique aroma and taste may become strong and dislike may occur.

In addition, in step S400, the final mixture may be prepared by further mixing the second powdered seasoning and vegetables other than water.

In step S400, 2 to 6 parts by weight of watercress may be mixed. If the amount is less than 2 parts by weight, the effect according to watercress is insufficient, and if it exceeds 6 parts by weight, the harmony of aroma and taste may be deteriorated as a whole.

Mulleunmul may be dried and then put in soju and aged for a certain period of time by adding vinegar. The astringent taste prepared in this way can be removed, and the taste and flavor of the steak can be further improved, and the safety of ingestion can be improved due to its antibacterial action.

Forming step (S500) is a step of molding the mixture prepared in step S400 into a steak shape, the mixture may be put into a molding machine and molded, and a molded article may be manufactured to have about 110g, but is not limited thereto.

The heating step (S600) is a step of cooking the molded article produced in step S500 by heating in an oven or steam. Considering the texture and shape retention, the oven is heated to 170 to 185 ° C., and the steam is heated to 100 to 115 ° C. It can be heated to ℃, and can be heated for 10 to 20 minutes.

More preferably, step S600 may heat the molded product in an oven at 180° C. or steam at 100° C. for 14 to 18 minutes, but is not limited thereto.

The quick freezing step (S700) is a step of freezing the molded product cooked in step S600, and can be rapidly frozen at -35 ° C ± 5 ° C for 10 to 30 minutes.

The packaging step (S800) is a step of packaging the quick-frozen molding in step S700 together with the steak sauce, and 15 to 20 parts by weight of the steak sauce may be enclosed and packaged together.

In addition, the method for manufacturing Korean beef hamburger steak may further include a metal detection step (not shown).

In the metal detection step, it is preferable to detect up to about 4 mm or less, which is the minimum size of the size of metallic foreign substances that may come out of the work equipment performing the manufacturing process, but is not limited thereto.

On the other hand, the method for manufacturing Korean beef hamburger steak may further include a dipping step (not shown) after step S600.

In the immersion step, after step S600, before rapidly freezing the cooked molding, the temperature may be lowered to a certain temperature and then immersed in the mixed fermented product for a certain period of time.

Accordingly, in step S100, a mixed fermentation product may be further prepared as a supplementary material.

The mixed fermented product is absorbed into the molding through immersion and can exhibit the effect of extending shelf life, and can be prepared by fermenting by adding a strain to a mixture of pulverized Banga leaf, pulverized Cissus and water.

Here, the pulverized bangah leaves and the pulverized Cissus may be pulverized after drying the bangah leaves and cissus, respectively.

The pulverized Banga leaf catches odors, improves the safety of intake through sterilization and disinfection such as antibacterial and anti-inflammatory, and enhances the taste and appetite to enhance the preference.

Cissus pulverized material contains quercetin, so it can show the effect of prolonging storage due to antioxidant effect, and can help to discharge neutral fat and cholesterol in the body and activate blood circulation. It also contains isoramnetin, which can prevent fat accumulation.

A mixture can be prepared by mixing the pulverized Bangalore leaf, the pulverized Cissus, and water, and the pulverized Bangalore leaf and the pulverized Cissus can be prepared in a weight ratio of 3 to 5: 1 to 3. .

If the weight ratio is out of the above range, the shelf life extension effect may be lowered or the overall taste may be impaired due to bitter taste.

In addition, the mixed fermentation product may be prepared by adding 0.1 to 3% of the strain to the mixture and fermenting at 15 to 23 ° C. for 12 to 24 hours.

Here, the strain may include Bacillus amyloliquefaciens and Bacillus subtilis, and considering fermentation efficiency, Bacillus amyloliquefaciens and Bacillus subtilis ( Bacillus subtilis) is preferably used in a weight ratio of 3 to 4: 0.1 to 1, but is not limited thereto.

Since the decomposition efficiency may be lowered when the added amount of the strain and the fermentation temperature and time are out of the above range, it is preferably made within the above range.

Hanwoo meat hamburger steak can be manufactured through the manufacturing method of Korean beef hamburger steak.

The Korean beef hamburger steak prepared in this way may include raw meat and auxiliary ingredients.

Raw meat may include chicken and Korean beef, and auxiliary ingredients may include liquid seasoning, first powder seasoning, second powder seasoning, and vegetables. Since more specific details have been described above, they will be omitted.

In addition, the auxiliary raw material may further include at least one of water sprouts and a mixed fermented product.

As described above, the Korean beef hamburger steak and method of manufacturing the same according to an embodiment of the present invention improve the taste and aroma by adding the flavor and texture of chicken to the chewy and soft texture and nutrition unique to Korean beef, thereby increasing consumer preference. can

Hereinafter, the contents of the present invention will be described in detail through Examples, Comparative Examples and Test Examples. However, these are presented for the purpose of understanding, and the scope of the present invention is not limited thereto, but merely to illustrate the present invention.

[Example]

[Example 1]

After mixing 48 parts by weight of chicken meat (35 parts by weight of chicken tenderloin and 14 parts by weight of chicken skin) and 17 parts by weight of Korean beef, liquid seasoning and the first powder seasoning, add the second powder seasoning and vegetables and mix for 2 minutes. The mixture was prepared. The mixture was molded into a hamburger steak shape through a molding machine and then heated in steam at 100° C. for 16 minutes. By quick freezing, Korean beef hamburger steak was prepared.

Here, the liquid seasoning includes 3 parts by weight of galbi flavor extract, 0.4 parts by weight of egg white, 0.2 parts by weight of flavor oil, 0.1 parts by weight of caramel, and 0.1 parts by weight of smoke flavor sauce.

In addition, the first powder seasoning includes 0.7 parts by weight of sugar, 0.1 parts by weight of black pepper powder, 0.07 parts by weight of salt, 1.0 parts by weight of Bulgogi flavor seasoning, 0.4 parts by weight of Aromax, 0.1 parts by weight of Polymix, and 0.1 parts by weight of sodium L-glutamate. .

In addition, the second seasoning powder includes 3 parts by weight of dry bread crumbs and 0.2 parts by weight of carrageenan.

In addition, the vegetable includes 4 parts by weight of onion and 3 parts by weight of garlic.

[Example 2]

It was prepared in the same manner as in Example 1, except that the oven was heated at 180 ° C instead of steam heating.

[Example 3]

It was prepared in the same manner as in Example 1, except that 3 parts by weight of watercress was further mixed when the second powdered seasoning and vegetables were added.

After drying the watercress, it is put into soju and aged by adding vinegar.

[Example 4]

It was prepared in the same manner as in Example 1, except that it was heated and then immersed in a mixed fermentation product.

Here, the mixed fermented product is prepared by fermenting by adding a strain to a mixture of pulverized bangah leaf, pulverized Cissus, and water.

[Comparative Example 1]

It was prepared in the same manner as in Example 1, except that 65 parts by weight of Korean beef was used as raw meat.

[Comparative Example 2]

It was prepared in the same manner as in Example 1, except that the second powder seasoning and vegetables were not mixed.

[Comparative Example 3]

It was prepared in the same manner as in Example 1, except that it was heated with steam at 90 ° C. for 25 minutes.

[Comparative Example 4]

It was prepared in the same manner as in Example 2, except that it was heated for 8 minutes at a temperature of 190 ° C.

[Experimental Example 1] Sensory evaluation

In order to evaluate Examples 1 to 4 and Comparative Examples 1 to 4, sensory evaluation was performed after heating and cooking frozen hamburger steaks (Examples 1 to 4 and Comparative Examples 1 to 4).

Among trained professional sensory test agents (50 people [25 males, 25 females] with more than 2 years of experience in sensory testing), 30 people with relatively excellent sense of taste were selected, and texture, taste, flavor, degree of odor removal, shape, The preference was divided into quantitative descriptive analysis (QDA). The sensory test was conducted with a 5-point measurement method (1: very bad, 2: bad, 3: average, 4: good, 5: very good). The conducted results are shown in Table 1 below.

After ingesting one, the evaluation was conducted by rinsing the mouth with water, and then ingesting the other.

texture taste zest degree of odor shape preference Example 1 4.13 4.08 4.05 4.13 4.03 4.21 Example 2 4.10 4.05 4.09 4.08 4.03 4.17 Example 3 4.05 4.11 4.15 4.20 4.01 4.25 Example 4 4.03 4.02 4.07 4.18 4.05 4.15 Comparative Example 1 3.51 3.68 3.49 4.01 3.33 3.55 Comparative Example 2 3.37 3.48 3.35 3.66 3.30 3.46 Comparative Example 3 3.77 3.89 3.70 3.91 3.51 3.68 Comparative Example 4 3.73 3.80 3.74 3.95 3.82 3.71

As can be seen from Table 1, it was confirmed that Examples 1 to 4 obtained higher scores in all items than Comparative Examples 1 to 4.

[Experimental Example 2] Preservation evaluation

In order to evaluate the preservability of Examples 1, 2 and 4, the total number of bacteria after 20 days of storage was measured.

The results are shown in Table 2 below.

Example 1 Example 2 Example 4 Total bacterial count after 20 days 9.7 × 10 ³ 8.3 × 10 ³ 0.6 × 10 ³

As can be seen from Table 2, it was confirmed that the increase in the total number of bacteria was suppressed in Example 4 compared to Examples 1 and 2, and thus the preservation property was excellent.

Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art can implement them in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Therefore, the embodiments described above are illustrative in all respects and are not restrictive.

Claims (9)

A material preparation step of preparing raw meat including chicken and Korean beef, liquid seasoning, first powder seasoning, second powder seasoning, and auxiliary ingredients including vegetables;
Raw meat grinding step of grinding the raw meat;
A first mixing step of mixing the pulverized raw meat, liquid seasoning and first powder seasoning;
A second blending step of preparing a blend by further mixing the second powdered seasoning and vegetables;
A molding step of molding the mixture into a steak shape;
A heating step of oven heating or steam heating the molding and
Korean beef hamburger steak manufacturing method comprising a quick freezing step of freezing the cooked molding.
According to claim 1,
The liquid seasoning,
Including one or more of rib flavor extract, egg white, flavor oil, caramel and smoke flavor sauce,
The first powdered seasoning,
At least one of sugar, black pepper powder, salt, bulgogi flavor seasoning, Aromax, Polymix and L-sodium glutamate,
The second powdered seasoning,
Contains dry bread crumbs and carrageenan,
The vegetable,
Korean beef hamburger steak manufacturing method comprising onion and garlic.
According to claim 1,
The raw meat grinding step,
Korean beef hamburger steak manufacturing method, characterized in that for grinding raw meat containing 40 to 58 parts by weight of chicken and 12 to 22 parts by weight of Korean beef.
According to claim 3,
The chicken,
Korean beef hamburger steak manufacturing method comprising 30 to 40 parts by weight of chicken tenderloin and 10 to 18 parts by weight of chicken skin.
According to claim 2,
The first mixing step,
52 to 80 parts by weight of pulverized raw meat, 1.25 to 6.4 parts by weight of liquid seasoning, and 0.86 to 4.5 parts by weight of the first powder seasoning.
According to claim 2,
The second mixing step,
Korean beef hamburg steak manufacturing method, characterized in that the mixture is prepared by further mixing 2.05 to 6.3 parts by weight of the second powdered seasoning and 3 to 11 parts by weight of vegetables.
According to claim 1,
In the heating step,
Korean beef hamburg steak manufacturing method, characterized in that the molding is heated in an oven at 170 to 185 ° C. or heated at 100 to 115 ° C. for 10 to 20 minutes.
According to claim 1,
After the heating step,
After lowering the temperature of the cooked molding, further comprising an immersion step of immersing in the mixed fermented material,
The mixed fermentation product,
Korean beef hamburg steak manufacturing method, characterized in that it is prepared by adding a strain to a mixture of pulverized bangah leaf, pulverized Cissus and water and fermented.
Korean beef hamburger steak made with raw meat including chicken and Korean beef, liquid seasoning, first powder seasoning, second powder seasoning, and sub-ingredients including vegetables.

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