PREPARATION METHOD OF HAMBURGER-PATTY BY USING THE WHOLE BEAN CURD

摘要

PURPOSE: A preparation method of hamburger-patty by using the whole bean curd is provided, thereby solving problems of conventional beef hamburger-patty, such as high cholesterol and fatty acid or BSE(Bovine Spongiform Encephalopathy). CONSTITUTION: The method for preparing hamburger-patty by using the whole bean curd comprises the steps of: preparing bean curd having a water content of 86% by using a soybean powder having a particle size of 325 mesh, and pulverizing the bean curd to have a particle size of 100 to 150 mesh; adding 20% of gluten, 2% of salt, sauces and chopped vegetables into the pulverized bean curd and mixing them; inserting the mixed dough into a mold to form the hamburger patty; steam-heating the bean curd hamburger patty at 85 to 95 deg.C for 30 minutes and sterilizing it at 121 deg.C for 4 minutes; cooling the bean curd hamburger patty to 10 to 20 deg.C air; and packing it with EVOH film.