Title:
METHOD FOR PREPARATION OF LAMB HAMBURGER
Document Type and Number:
WIPO Patent Application WO/2019/132203
Kind Code:
A1
Abstract:
The present invention relates to a method for preparation of a lamb hamburger. To this end, the method of the present invention comprises: a step of arranging and mixing lamb and beef to prepare a meat; a primary aging step of mixing the meat with a patty source comprising 1-5 parts by weight of onion powder, 1-5 parts by weight of garlic powder, 0.1-1 parts by weight of ginger powder, 0.1-1 part by weight of avocado oil, and 0.5-5 parts by weight of red ginseng powder on the basis of 100 parts by weight of the mixed meat, 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 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 (KR)
Application Number:
PCT/KR2018/012294
Publication Date:
July 04, 2019
Filing Date:
October 17, 2018
Export Citation:
Assignee:
EOM JAE SUNG (KR)
International Classes:
A21D13/37; A21D13/32; A22C5/00; A23L13/40; A23L13/60
Foreign References:
| KR20170061813A | 2017-06-07 | |||
| KR20130090201A | 2013-08-13 | |||
| KR20150090977A | 2015-08-07 | |||
| KR20080105209A | 2008-12-04 |
Other References:
"JUNGGWANJANG Red Ginseng+Chicken Recipe", DAUM BLOG, 19 July 2011 (2011-07-19), Retrieved from the Internet
Attorney, Agent or Firm:
LEE, Jae Sung (KR)
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