Hamburger Recipe for Commercial Use

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Hamburger is a popular processed product in the market. It is prepared by curing the meat which is composed of beef or pork. Patties are formed using hamburger molder.

Ingredients:

A. Meat Materials

  • 350g Pork lean, ground finely
  • 350g Beef lean, ground
  • 300g Pork backfat

B. Extenders

  • In 1/2 cup water, add 1 Tablespoon isolate, 1/4 cup texturized vegetable protein (TVP) and 1/2 teaspoon carageenan.

C. Curing Mix

  • 1 tbsp Salt, refined
  • 1 tsp Phosphate
  • 3 cup Water, chilled

D. Seasonings

  • 1 tbsp Sugar, refined
  • 1/2 tbsp Black pepper, ground
  • 2 tbsp Garlic, chopped finely or 1 tsp Garlic powder
  • 1/2 tsp MSG
  • 1/4 tsp Meat enhancer
  • 1/2 Onion, copped finely
  • 1/2 tsp Celery powder
  • 1 tsp Hamburger seasoning
  • 2 tbsp Milk powder
  • 1 pc Egg, fresh medium
  • 1/2 cup Bread crumbs or 4 tbsp Potato starch

E. Packaging Materials

  • For 1/2 kg package, use polyethylene plastic bag.

Procedure

  1. Select good quality raw materials.
  2. Grind meat and fat.
  3. Add salt and phosphate (dissolved in 1/4 cup water). Mix until tacky.
  4. Add extenders: TVP, carageenan and isolate. Mix again until homogenous mixture is attained.
  5. Add seasonings and remix.
  6. To attain firm patties, chill mixture for 1 to 2 hours in the refrigerator.
  7. Form into patties with the use of a hamburger molder (50 grams per patty, 1 kg yields 20 pieces.)
  8. Freeze patties before packaging.
  9. Store in freezer.
  10. Cook in a little amount of fat.

Yield : 1 kg of meat = 1.3 to 1.5 kgs. hamburger patties

Source: DA – ATI, Diliman Q.C.

 

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