KR910009712B1 - Process for making hamburger packed with tray for micro wave oven - Google Patents

Abstract

A process for making hamberger packed with tray for microwave oven comprises: (a) mincing beef; (b) mixing the minced beef with bread flour, egg, condiment etc and boiling to obtain the cooked beef; (c) mixing tomato paste with sugar, vinegar and condiment, and heating at 80 deg.C to obtain the sauce; (d) adding the cooked beef, roasted vegetables and the sauce (8.5-8.7:1.0:0.3-0.5) to the bread; (e) putting it in the tray (PP-EVOH-CPP); (f) replacing the O2 gas of the tray with N2 gas or CO2 gas; (g) sterilizing it under 1.1-1.5 kg/cm2 at 115-120 deg.C in the autoclave and cooling to obtain the final product. The obtd. hamberger packed with tray for microwave oven can be preserved for a long period.

Description

Manufacturing method of tray-packed hamburger for microwave oven

The present invention relates to a method for manufacturing a microwave oven burger sterilized and packed in a tray, and in particular, a tray for a microwave oven which is stored at room temperature for a long time and has cooking conditions and packaging conditions that can give the same texture as a conventional hamburger when eating. It relates to a method of manufacturing a packaged hamburger.

Conventionally, finely chopped beef, roasted onions, bread crumbs, eggs and seasonings are mixed and kneaded, placed in a flat, hot-frying frying pan, cooked and cooked. The hamburger was made with cucumbers together, but this product was difficult to mass produce and store for a long time at room temperature due to decay within a short time.

Therefore, the present invention is to solve such a shortcomings, as well as to improve the taste can be easily warmed in microwave oven when eating after long-term storage.

The present invention combines beef with bread crumbs and the like as in the conventional method to make a round-shaped porridge, cooked, fried vegetables, such as carrots, onions and put the specially prepared hamburger sauce in the cut bread to produce a hamburger, this is a special material It is put in a tray container with a nitrogen gas or a carbon dioxide gas and substituted according to a known method, followed by heating and pressure sterilization while varying the pressure and time for 5 to 35 minutes within the pressure range of 1.1-1.5㎏ / ㎠ at 115-120 ° C. How to make a long-term preservation-type hamburger when eaten by simply microwaved it to be eaten.

The product according to the present invention has a very low decay rate than the hamburger produced by the conventional method has the advantage of long-term preservation as well as good taste as well as a simple cooking method can be supplied in mass production.

Hereinafter, the technology of the present invention will be described in detail.

First, like a conventional hamburger manufacturing method finely chopped beef as a main ingredient and mixed with bread crumbs, eggs, onions and seasonings to produce fine and round and cooked well.

Separately wash vegetables such as carrots, onions, potatoes, and peas thoroughly, and then dry them and fry them slightly before pretreatment.

Secondly, vinegar, sugar and other seasonings are added to the tomato paste and heated to 80 ° C to use as a hamburger sauce.

Third, the processed beef, vegetables and sauce are placed in sliced bread at a ratio of 8.5-8.7: 1.0: 0.3-0.5 and then placed in a tray container laminated with PP, EVOH, and CPP.

Fourth, after replacing the oxygen in the container by a known method such as nitrogen or carbon dioxide gas, 5 minutes under 1.1kg / cm 2 pressure, 5 minutes under 1.3kg / cm 2 pressure, 1.5kg / cm 2 pressure at 115-120 ℃ Heat-pressurize sterilize for 25 minutes and cool the product with cold water.

The three stages of pressure fluctuations during heat sterilization are intended to increase bacterial mortality and to prevent changes in taste even in long-term storage and to prevent deformation or breakage of the container.

Experimental Example 1

The preservation and taste at room temperature of the contents according to the sterilization temperature and time were measured under varying pressure of 1.1-1.5㎏ / ㎠. When 11 samples with different times within the range of 110 ℃ -125 ℃ were divided into 6 stages from 3 days to 1 year 6 months, and the degree of decay and taste were measured and sterilized at 115 ℃ for 35 minutes After sterilizing for 30 minutes at 120 ℃, the contents of bacteria were less than 10 bacteria per gram even after 1 year and 6 months, and the taste was maintained in good condition (see Table 1).

TABLE 1

* Corruption: ○ is less than 10 per g bacteria, × is more than 10 bacteria per g

Taste: ○ good, △ normal, × is bad

Example 2

When the sterilization pressure was applied at 120 ° C, the degree of deformation of the vessel was measured. Six samples were taken for 30 minutes in the range of 1.0-2.0 kg / cm 2 and five samples pressed at different times in the range of 1.1-1.5 kg / cm 2, respectively. Samples taken at 1.3 kg / cm 2 for 5 minutes, at 1.5 kg / cm 2 for 20 minutes, at 1.1 kg / cm 2 for 5 minutes, at 1.3 kg / cm 2 for 5 minutes, and at 1.5 kg / cm 2 for 25 minutes, the containers or lids should return to normal. Results were obtained and are shown in Table 2.

TABLE 2

[Comparative Example]

Compared to the degree of decay and taste according to the retention period of the hamburger prepared according to the present invention and the hamburger prepared according to the present invention, the conventional hamburger is less than 3 days at 25 ± 3 ℃ gt; 10 bacteria / g While the number and taste were maintained at a normal level for 2 days, the hamburger according to the present invention had a bacteria count of lt; 10 / g even after one year or more under the same conditions. )

TABLE 3

* Corruption: ○ is less than 10 bacteria per gram, × is more than 10 bacteria per gram.

Taste: ○ is good, △ is normal, × is bad.

Claims (1)

Beef, chopped beef, mixed with breadcrumbs, eggs, and seasonings, cooked with beef, carrots, onions, potatoes, and peas 8.7: 1.0: 0.3-0.5, put into sliced bread, and put in a tray container laminated with PP, EVOH, and CPP.The oxygen in the container was replaced with nitrogen or carbon dioxide according to a known method. The microwave oven tray packaging hamburger, characterized in that the pressure sterilization treatment at -120 ℃ 5 minutes under 1.1kg / ㎠ pressure, 5 minutes under 1.3kg / ㎠ pressure, 20-25 minutes under 1.5kg / ㎠ pressure. Manufacturing method.