| 摘要 |
PURPOSE:To obtain soft hamburger having texture of juicy feel even in the case of mechanically producing a large amount of hamburger. CONSTITUTION:Two or more kinds of dough for hamburger, comprising meat, onion, bread crumb, etc., as raw materials, having difference in hardness, are used. The softer dough for hamburger, forming drip in baking, is used in the interior and the harder dough for hamburger, generating a small amount of drip in baking, is used at the outside. The softer dough for hamburger in the interior is wrapped with the harder dough for hamburger at the outside to produce hamburger. |
