| 摘要 |
PURPOSE:To obtain a hamburger steak having improved taste without losing the moisture during the heating in cooking, by molding a hamburger steak material into a desired shape, cooling the molded material as it is, heating only the surface of the molded material, and frying the central part in an unheated state in oil. CONSTITUTION:A material prepared by kneading a meat with a seasoning, spice, etc. is molded into a desired shape to give a hamburger steak, which is directly or frozen and fried in oil to give a fried material in which only the surface of the molded material is heated and covered with a thin denatured layer to keep the interior unheated. The resultant fried material is then cooked and cooled to give a chilled product. The outer layer of the surface prevents the flowing out of a broth, etc. in the interior of the molded material in cooking. Thus, the flavor of the material is fully retained even in heating the interior thoroughly in the reheating cooking, and a hamburger steak having a good touch to the teeth, etc. can be obtained. |
