| 摘要 |
PURPOSE: A method for manufacturing a hamburger patty is provided to prevent the patty from easily being broken while improving productivity of the patty, and to prevent concerns of carcinogenic materials by boiling the meat. CONSTITUTION: A method for manufacturing a hamburger patty comprises the following steps: boiling meat including beef, pork chicken etc and fish such as shrimp, cuttlefish etc with salt, onions, and garlic; cutting the meat to a size of 1~30mm; parboiling the onion, cabbage, and carrots etc on a pan; mixing the cut meat and vegetables with flour, sesame, cheese, egg, milk, and seasoning; loading cheese on a molding frame after kneading flour; putting pickles on dough; and completing the patty by heating the patty in an oven at temperature in 220°C~240°C for 8 ~ 12 minutes. |
