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Patent Searching and Data


Title:
METHOD FOR PREPARATION OF CHICKEN HAMBURGER
Document Type and Number:
WIPO Patent Application WO/2019/132257
Kind Code:
A1
Abstract:
The present invention relates to a method for preparation of a chicken hamburger. To this end, the method of the present invention comprises: a step of preparing minced Gallus gallus domesticus Brisson flesh; a primary aging step of mixing the minced Gallus gallus domesticus Brisson flesh with a patty source comprising 1-5 weight parts of onion powder, 1-5 parts by weight of garlic powder, 0.1-1 parts by weight of ginger powder, 0.1-1 parts by weight of avocado oil, and 0.5-5 parts by weight of Cordyceps militaris powder on the basis of 100 parts by weight of the Gallus gallus domesticus Brisson flesh, followed by aging the mixture; a step of molding the aged patty, followed by secondarily aging the patty again; and a step of seasoning the aged patty with 0.1-1 part by weight of bamboo salt and 0.01-1 part by weight part of black pepper powder on the basis of 100 parts by weight of the molded and secondarily aged patty while cooking the aged patty on a griddle made of barley stones to finish the patty.

Inventors:
EOM, Jae Sung (109dong2003ho, 35 Gomurae-ro,Seocho-gu, Seoul, 06597, KR)
Application Number:
KR2018/014280
Publication Date:
July 04, 2019
Filing Date:
November 20, 2018
Export Citation:
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Assignee:
EOM, Jae Sung (109dong2003ho, 35 Gomurae-ro,Seocho-gu, Seoul, 06597, KR)
International Classes:
A21D13/37; A21D13/32; A22C5/00; A23L13/00; A23L13/40; A23L13/50
Attorney, Agent or Firm:
LEE, Jae Sung (406ho, Cheongsa officetel 228, Cheongsa-ro,Seo-gu, Daejeon, 35209, KR)
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