METHOD FOR PREPARATION OF CHICKEN HAMBURGER

WIPO Patent Application WO/2019/132257

A1

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.

EOM JAE SUNG (KR)

PCT/KR2018/014280

July 04, 2019

November 20, 2018

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EOM JAE SUNG (KR)

A21D13/37; A21D13/32; A22C5/00; A23L13/00; A23L13/40; A23L13/50

KR20170061813A	2017-06-07
KR20130090201A	2013-08-13
KR101708227B1	2017-02-27
KR20050116761A	2005-12-13

KIM, IL-SUK ET AL.: "Quality Characteristics of Pork Patties Containing Silkworm Powder and Vegetable Worm (Paecilomyces Japonica) during Cold Storage", KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, vol. 28, no. 5, 2008, pages 521 - 528, XP05623665

LEE, Jae Sung (KR)

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