Precooked frozen hamburger steak for frying pan cooking

Abstract

To provide a production method of precooked frozen hamburger steak for frying pan cooking, the hamburger steak having a good appearance as a finished product, capable of being cooked in a frying pan in a short time, and being desirable in a texture and a flavor while well balanced therebetween.SOLUTION: A production method of precooked frozen hamburger steak for frying pan cooking includes blending 10-25 wt.% of fat in hamburger steak raw materials.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a cooked frozen hamburger steak for cooking in a frying pan. [Background technology]

[0002] Hamburg steaks are also widely distributed as frozen foods. Frozen foods are meant to be heated before eating, and methods for heating frozen hamburg steaks include, for example, using a microwave oven, boiling, or using a frying pan.

[0003] However, when the frozen hamburger steak is heated in a microwave oven or boiled, the surface of the hamburger steak does not have a crispy texture. On the other hand, when the frozen hamburger steak is heated in a frying pan, another problem occurs in that it takes a long time to heat up. In order to solve this problem, attempts have been made to reduce the thickness of the hamburger steak, but the final product is thin, has a poor appearance, and has a poor texture.

[0004] Therefore, there is a need for the development of a pre-cooked frozen hamburger steak that has a good appearance as a final product, can be pan-fried in a short time, and has a good texture.

[0005] As a method for producing frozen formed minced meat processed foods such as hamburger steaks, a method for producing frozen formed minced meat processed foods has been disclosed, which aims to produce formed minced meat processed foods with a textured texture on the outside (skin) and a soft and juicy texture on the inside (filling) when eaten, by wrapping the surface of a filling made of low-minced minced meat material with a skin made of high-minced minced meat material to form a molded product, and then heating and freezing it (Patent Document 1). Also, a method for producing hamburger steaks has been disclosed in which a filling containing minced meat and onion is molded so as to be wrapped in an outer filling containing minced meat and onion, and the entire surface layer is heated under conditions that keep at least the filling raw, and then frozen, in which minced meat with a higher fat content than the minced meat in the outer filling is used as the minced meat in the filling, the lean meat content is higher than the minced meat in the filling, and the lean meat content is higher than the minced meat in the filling, and the minced meat in the outer filling is used as the minced meat in the filling (Patent Document 2). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 7-67579 [Patent Document 2] JP 2007-195540 A Summary of the Invention [Problem to be solved by the invention]

[0007] To provide a method for producing a cooked frozen hamburger steak for cooking in a frying pan, which has a good appearance as a final product, can be cooked in a frying pan in a short time, has a good texture and aroma, and is well-balanced among these. [Means for solving the problem]

[0008] As a result of intensive research into the above-mentioned problems, the inventors have found that by setting the amount of fat or oil in the raw material mixture for the heated frozen hamburger to 10% by weight to 25% by weight, it is possible to provide a heated frozen hamburger for cooking in a frying pan that has a good appearance as a final product, can be cooked in a frying pan in a short time, has a good texture and aroma, and has a good balance of these factors.By conducting further research based on this finding, they have completed the present invention. That is, the present invention is as follows.

[0009] [1] A method for producing a cooked frozen hamburger steak for cooking in a frying pan, comprising blending 10% by weight to 25% by weight of fat or oil in a hamburger steak raw material mixture. [2] The thickness (cm) of the cooked frozen hamburger steak for frying in a frying pan and the contact area (cm) between the hamburger steak and the frying pan during frying in a frying pan 2 ) is adjusted to satisfy the formula 0.010≦thickness / contact area≦0.042. [3] The method according to [1] or [2], wherein the heating is performed so that the core temperature of the hamburger steak raw material mixture after molding is 70°C to 90°C. [4] The method for producing a food product according to any one of [1] to [3], wherein the cooked frozen hamburger steak for cooking in a frying pan is formed into a double-layered filling. [5] The method for producing a frozen hamburger steak according to any one of [1] to [4], further comprising browning only one side of the frozen hamburger steak for cooking in a frying pan. Effect of the Invention

[0010] The present invention provides a method for producing a cooked frozen hamburger steak for frying in a pan, which has a good appearance as a final product, can be cooked in a pan in a short time, has a good texture and aroma, and is well-balanced among these. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] 1. Method for producing pre-cooked frozen hamburger steak for frying in a frying pan The present invention provides a method for producing a heated frozen hamburger steak for cooking in a frying pan (hereinafter sometimes simply referred to as "frozen hamburger steak") (hereinafter sometimes referred to as "the production method of the present invention"), which is characterized by blending 10% by weight to 25% by weight of fat or oil in a hamburger steak raw material mixture.

[0012] In the present invention, the term "hamburger steak" refers to a minced meat dish in which minced meat is mixed with chopped onions and other vegetables, spices, and the like, and then mixed with eggs, breadcrumbs, and the like, and then formed into an oval, circular, or other shape, grilled, and seasoned with sauce and other seasonings. Hamburger steak also includes retort products that have been retorted.

[0013] The minced meat used in the present invention is not particularly limited as long as it is one that is usually used in minced meat processed foods such as hamburger steaks, but for example, at least one type of edible meat such as chicken, pork, beef, horse meat, mutton, goat meat, rabbit meat, duck meat, etc.; at least one type of organ or edible part of chicken, pig, cow, horse, sheep, goat, rabbit, duck, etc. is preferable. Among them, beef, pork, or chicken is preferable from the viewpoint of taste, flavor, texture, and cost. These minced meat raw materials may be used alone or in combination of two or more types. The method of preparing the minced meat is not particularly limited, and may be appropriately performed by a method known per se or a method similar thereto. For example, the minced meat can be prepared by shredding edible meat, etc. using a meat chopper or a meat grinder, etc.

[0014] The ratio of ground meat in the hamburger steak raw material mixture is not particularly limited and may be adjusted appropriately depending on the type of hamburger steak and the type of ground meat, but is preferably 20% by weight or more, more preferably 25% by weight or more, even more preferably 35% by weight or more, and particularly preferably 50% by weight or more, based on the total hamburger steak raw material, in order to favorably maintain the taste of the hamburger steak. The ratio is usually 90% by weight or less, based on the hamburger steak raw material, and is preferably 80% by weight or less, more preferably 70% by weight or less, and particularly preferably 65% ​​by weight or less, in order to suppress raw material costs and / or reduce the odor of the ground meat.

[0015] The fats and oils used in the production method of the present invention are not particularly limited as long as they are those usually used in processed minced meat foods such as hamburger steaks, but examples thereof include animal fats and oils such as beef fat (het), lard, chicken fat (chicken oil), sheep oil, goat oil, horse oil, whale oil, sardine oil, herring oil, cod liver oil, and milk fat (butter), rapeseed oil, soybean oil, salad oil, canola oil, safflower oil, cottonseed oil, corn oil, palm oil, sesame oil, linseed oil, rice oil, olive oil, peanut oil, coconut oil, grape seed oil, avocado oil, palm oil, sunflower oil, pine nut oil, pistachio oil, walnut oil, almond oil, and acai oil, their hardened oils, and mixtures thereof. Among these, beef fat, lard, and chicken fat are preferred. The fats and oils may be in any form, such as liquid, solid, paste, powder, granules, etc., and may have any melting point. They may also be in an emulsified state. The amount of fats and oils in the hamburger steak raw material mixture in the production method of the present invention is 10% by weight to 25% by weight, preferably 11% by weight to 23% by weight, more preferably 12% by weight to 20% by weight, even more preferably 13% by weight to 19% by weight, even more preferably 14% by weight to 18% by weight, and particularly preferably 15% by weight to 17% by weight. The fats and oils in the "amount of fats and oils" referred to here also include the fats and oils contained in the minced meat.

[0016] As the hamburger ingredients in the hamburger ingredient mixture, in addition to minced meat and fats and oils, other food materials may be used as appropriate. The other food ingredients are not particularly limited as long as they are those that are normally used in processed minced meat foods such as hamburgers, and examples thereof include vegetables such as onions, green onions, chives, cabbage, Chinese cabbage, potatoes, fruits, and seeds; mushrooms; seasonings such as salt, miso, mayonnaise, shio-koji, sugar (e.g., granulated sugar, etc.), brewed vinegar, Worcestershire sauce, soy sauce, tomato puree, tomato paste, animal and vegetable extract concentrates, mirin, sodium glutamate, nucleic acid seasonings, protein hydrolysates, and yeast extract; spices such as pepper (e.g., white pepper, etc.), chili pepper, mustard, paprika, and nutmeg; starches such as starch (e.g., potato starch), wheat flour, and corn starch; bread crumbs, wheat gluten, eggs (e.g., whole eggs, egg yolks, egg whites, etc.), tofu; and water. These food materials may be used alone or in combination of two or more.

[0017] The frozen hamburger steak in the present invention is a hamburger steak obtained by heating a mixture of hamburger steak ingredients after molding and then freezing the heated hamburger steak (hereinafter, sometimes referred to as "frozen"). The heating method is not particularly limited, and the hamburger steak can be heated by a method known per se (for example, baking, deep-frying, boiling, steaming, heating with superheated steam, etc.). The heating temperature, heating time, and other conditions can be appropriately adjusted depending on the type of hamburger steak ingredients, heating method, etc., but the heating temperature is usually 70°C to 300°C, preferably 80°C to 200°C, and the core temperature of the hamburger steak ingredient mixture after molding is preferably 70°C to 90°C, more preferably 70°C to 80°C, and even more preferably around 75°C. The heating time is usually 30 seconds to 3 hours, preferably 1 minute to 1 hour. Furthermore, it is also possible to brown only one side of the hamburger steak by adjusting the above conditions.

[0018] Freezing conditions (e.g., freezing temperature, etc.) may be appropriately adjusted, and for example, the freezing temperature is usually −10° C. or lower, preferably −15° C. or lower, more preferably −20° C. or lower, even more preferably −25° C. or lower, and particularly preferably −30° C. or lower. Rapid freezing (quick freezing) is also preferred.

[0019] In the manufacturing method of the present invention, the thickness (cm) of the frozen hamburger steak and the contact area (cm) between the hamburger steak and the frying pan during cooking in the frying pan are 2 ) is preferably adjusted to satisfy the formula 0.010≦thickness / contact area≦0.042, more preferably adjusted to satisfy 0.012≦thickness / contact area≦0.038, even more preferably adjusted to satisfy 0.016≦thickness / contact area≦0.034, even more preferably adjusted to satisfy 0.018≦thickness / contact area≦0.032, and particularly preferably adjusted to satisfy 0.020≦thickness / contact area≦0.030. By adjusting the thickness / contact area within the above range, not only the appearance of the final product is improved, but also the cooking time during pan-frying is shortened. Note that "thickness" refers to the thickness at the thickest point near the center of the frozen hamburger. Also, "contact area" refers to the area of ​​the frozen hamburger that contacts the frying pan when the frozen hamburger is placed in the frying pan (heat source) during pan-frying.

[0020] In the manufacturing method of the present invention, the weight of the frozen hamburger is preferably 50 g to 250 g, more preferably 60 g to 200 g, even more preferably 70 g to 180 g, even more preferably 80 g to 160 g, and particularly preferably 90 g to 150 g. In the manufacturing method of the present invention, the contact area of ​​the frozen hamburger with the frying pan is 70 to 300 cm. 2 It is preferable to set the distance between the center of the 2 It is more preferable to set the distance between the center of the 2 More preferably, the range is 100 to 180 cm. 2 It is even more preferable to set the distance between the center of the2 In the production method of the present invention, the ratio of the major axis to the minor axis (major axis / minor axis) in the frozen hamburger steak is preferably 1 to 2.5, more preferably 1 to 2, even more preferably 1 to 1.5, even more preferably 1 to 1.3, and particularly preferably 1 to 1.2.

[0021] In one embodiment of the present invention, in the manufacturing method of the present invention, the frozen hamburger steak is molded into a double-layered structure. In this specification, "molded into a double-layered structure" refers to molding into a double structure in which the filling is wrapped around the filling.

[0022] Both the outer filling and the inner filling can be prepared using the above-mentioned hamburger steak raw material as a raw material, and the raw material composition of the outer filling and the raw material composition of the inner filling may be the same or different. When the raw material composition of the outer filling and the raw material composition of the inner filling are different, it is preferable that the amount of fat and oil blended in the inner filling is greater than the amount of fat and oil blended in the outer filling. For example, the amount of fat and oil blended in the inner filling is 5% by weight to 40% by weight, and the amount of fat and oil blended in the outer filling is 5% by weight to 20% by weight.

[0023] The weight ratio of the outer filling to the inner filling is preferably 20:80 to 80:20, more preferably 30:70 to 70:30, even more preferably 40:60 to 60:40, still more preferably 45:55 to 55:45, and particularly preferably 50:50.

[0024] In addition, when the frozen hamburger steak of the present invention is formed by double-wrapping, the minced meat contained in each of the outer and inner fillings may be the same or different in mincing degree. For example, from the viewpoint of improving the texture, it is preferable that the minced meat contained in each of the outer and inner fillings is the same in mincing degree, and from the viewpoint of baking yield at the factory during production, it is preferable that the mincing degree of the outer filling is higher than that of the inner filling.

[0025] In one embodiment of the present invention, in the production method of the present invention, the frozen hamburger steak is browned on only one side.

[0026] Next, the production method of the present invention will be described in more detail.

[0027] For example, the above-mentioned hamburger ingredients are mixed as they are, molded, heated by the above-mentioned method, and then frozen under the above-mentioned conditions to produce a frozen hamburger (integral type). The order of mixing is not particularly limited. For example, ground meat and lard adjusted to a temperature of -5°C or the like are minced to a diameter of 3 mm, salt and water are added to them, and the mixture is kneaded using a stand mixer or the like. Next, raw egg white, bread crumbs, onion, potato starch, etc. are added to the obtained mixture, and the mixture is kneaded using a stand mixer or the like.

[0028] When forming a frozen hamburger steak with a double filling, the ingredients for the outer and inner fillings are mixed in the same manner as in the case of the one-piece type described above. Then, the outer filling is wrapped around the surface of the inner filling to form the hamburger steak. A filling-type molding machine (e.g., manufactured by Leon Automatic Machinery Co., Ltd.) can be used for the wrapping.

[0029] The hamburger steak raw material mixture can be molded, for example, by shaping the hamburger steak raw material mixture before heating into an oval, circle, or the like, and then rolling a cotton swab over it to compress and adjust the desired thickness and the contact area and major and minor diameters of the heated and frozen hamburger steak with the frying pan. Note that the contact area of ​​the heated and frozen hamburger steak with the frying pan will be smaller than the area based on the shape (major and minor diameters) of the molded hamburger steak raw material mixture, but a person skilled in the art can easily recognize the shape of the molded hamburger steak raw material mixture to achieve the desired contact area.

[0030] Furthermore, when browning only one side of a frozen hamburger steak, the method for browning may be any method known per se. For example, it is possible to brown only one side of the frozen hamburger steak by appropriately adjusting the above-mentioned conditions such as the heating temperature and heating time.

[0031] Next, a method for cooking the frozen hamburger steak produced by the production method of the present invention will be described.

[0032] The frozen hamburger steak produced by the method of the present invention is for cooking in a frying pan, and is cooked using a frying pan. For example, a teaspoon of oil is added to a frying pan, and the frozen hamburger steak is placed on top of the oil, either as it is in a frozen state or after adjusting the temperature to, for example, -25°C to -10°C, more specifically, for example, -18°C. At this time, if only one side of the frozen hamburger steak is browned, the browned side is placed on top. Next, room temperature water is added, the steak is covered, and the steak is cooked over medium heat. The lid is removed, the remaining water is evaporated, and the steak is further cooked. At this time, if only one side of the frozen hamburger steak is browned, the steak is turned over when the unbrowned side is browned, and further cooked (for example, for about 1 minute). In addition, it is preferable to finally raise the core temperature of the hamburger steak to a temperature suitable for eating (30°C or higher, preferably 40°C or higher).

[0033] The oil to be added to the frying pan includes, but is not limited to, salad oil, soybean oil, rapeseed oil, safflower oil, corn oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, palm oil, coconut oil, sesame oil, camellia oil, coconut oil, etc. As the oil, salad oil is more preferable.

[0034] The heating time on medium heat is usually from 30 seconds to 3 hours, for example, about 15 minutes.

[0035] The frozen hamburger steak produced by the manufacturing method of the present invention can be cooked in a frying pan in a short time and heated to a temperature suitable for eating (30°C or higher, preferably 40°C or higher) even if it is not thawed in a refrigerator, which would take overnight.

[0036] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way. EXAMPLES

[0037] Example 1 (Preparation of Outer Parts) The outer covering was prepared according to the blending ratio in Table 1.

[0038] [Table 1]

[0039] Specifically, beef (a mixture of lean meat and 65 chemically lean (CL)) was adjusted to -5°C and minced to a diameter of 3 mm. Salt and water were added to the minced beef, and the mixture was kneaded at 60 rpm for 4 minutes using a stand mixer (Kitchen Aid, manufactured by FMI Co., Ltd.). Next, raw egg white, bread crumbs, onion, and potato starch were added to the resulting mixture, and the mixture was kneaded at 60 rpm for 2 minutes using a stand mixer (Kitchen Aid, manufactured by FMI Co., Ltd.) to obtain the filling.

[0040] (Preparation of filling) The filling was prepared according to the mixing ratio in Table 2.

[0041] [Table 2]

[0042] Specifically, beef (a mixture of lean meat and 65CL) and lard were each adjusted to -5°C and minced to a diameter of 3 mm. Salt and water were added to the minced beef and lard mixture, and the mixture was kneaded for 4 minutes at 60 rpm using a stand mixer (Kitchen Aid, manufactured by FMI Co., Ltd.). Next, raw egg white, bread crumbs, onion, and potato starch were added to the resulting mixture, and the mixture was kneaded for 2 minutes at 60 rpm using a stand mixer (Kitchen Aid, manufactured by FMI Co., Ltd.) to obtain the filling.

[0043] (molding) 60 g of the filling obtained above was manually covered with 60 g of the outer filling obtained above, and the shape was adjusted to an oval shape. A cotton swab was then rolled from above to obtain a hamburger steak with a maximum thickness of 3.0 cm and a contact area of ​​the hamburger steak mixture with the flat surface of 150 cm when the shaped hamburger steak mixture was placed on a flat surface. 2 The mixture was then roll-pressed until it reached a temperature of 150° C. to obtain a pre-heated hamburger steak raw material mixture.

[0044] (heating) One side of the hamburger steak raw material mixture obtained above was baked on a hot plate at 160°C for 8 minutes, then flipped over and baked on the other side for 4 minutes (core temperature around 60°C). It was then heated in an oven at 180°C for 5 minutes (core temperature 70°C to 80°C). In the obtained heated hamburger steak, the side baked for 8 minutes at 160°C was browned, but the other side was not browned.

[0045] (Frozen) The heated hamburger steak obtained above was quickly frozen at -30°C to obtain a frozen hamburger steak.

[0046] Cooking example 1: Pan-cooked hamburger steak A teaspoon of salad oil was added to a frying pan, and the frozen hamburger steak obtained in Example 1 was placed on the pan with the browned side facing up after adjusting the temperature to -18°C. Next, 200 mL of room temperature water was added, the pan was covered, and the pan was cooked over medium heat for about 15 minutes. The lid was removed, the remaining water was evaporated, and when the unbrowned side was browned, the hamburger steak was turned over and further cooked for about 1 minute.

[0047] Cooking example 2: Microwave cooked hamburger The frozen hamburger steak obtained in Example 1 was adjusted to −18° C., and then placed on a paper plate with the browned side facing up. The paper plate was then placed in a microwave oven without wrapping and cooked at 600 W for 3 minutes.

[0048] Cooking example 3: Boiled hamburger steak The frozen hamburger steak obtained in Example 1 was adjusted to −18° C., then placed in a boiling pack and vacuum-packed, and then boiled in boiling water for 18 minutes.

[0049] Evaluation example 1 For each of the hamburger steaks obtained in Cooking Examples 1 to 3, a panel of five experienced panelists evaluated the texture, more specifically, the texture of the hamburger steak surface (hereinafter sometimes referred to as "surface texture") and juiciness (the amount of meat juice felt when biting into the hamburger steak), as well as the aroma, using the evaluation scale shown below.

[0050] Rating scale 1. Surface texture 5: Very crispy 4: Crispy 3: Slightly crispy 2: Almost no crispiness 1: Not crispy

[0051] 2. Juicy 5: There is a lot of juice in the meat, and it feels like the juices are spurting out when you bite into it. 4: Juices come out from the first bite and the whole meat is moist. 3: The meat is moist throughout 2: There is little juice in the meat, and only a little comes out as you chew. 1: There is almost no juice and the meat is dry.

[0052] 3. Aroma 5: The savory aroma of grilled meat is very strong. 4: The strong aroma of grilled meat 3: The aroma of grilled meat 2: There is a slight, fragrant smell of grilled meat. 1: The savory aroma of grilled meat is weak

[0053] The evaluation results are shown in Table 3.

[0054] [Table 3]

[0055] As shown in Table 3, when the frozen food of the present invention was cooked in a frying pan, the surface texture, juiciness and aroma were all superior to those when cooked in a microwave oven or boiled.

[0056] Examples 2 to 10 and Comparative Examples 1 to 2

[0057] Using the blending ratios shown in Table 4, each frozen hamburger was prepared in the same manner as in Example 1.

[0058] In addition, in the heating step of Comparative Example 2, one side was baked on a hot plate at 160° C. for 4 minutes instead of 8 minutes, and then the reverse side was baked for 2 minutes instead of 4 minutes, and heating in an oven was not performed. For Example 6, in the molding process, instead of covering 60 g of the filling with 60 g of the outer filling, 60 g of the filling was mixed with 60 g of the outer filling. In Example 9, the maximum thickness was changed to 2.0 cm instead of 3.0 cm in the molding process, and the contact area between the hamburger steak raw material mixture and the flat surface when the shaped hamburger steak raw material mixture was placed on the flat surface was changed to 150 cm. 2 Instead of 210cm 2 In the heating step, one side was baked on a hot plate at 160°C for 7 minutes instead of 8 minutes, then the other side was baked for 3 minutes instead of 4 minutes, and then heated in an oven at 180°C for 4 minutes instead of 5 minutes. In addition, in Example 10, the maximum thickness was changed to 4.0 cm instead of 3.0 cm in the molding process, and the contact area between the hamburger steak raw material mixture and the flat surface when the shaped hamburger steak raw material mixture was placed on a flat surface was changed to 150 cm. 2 Instead of 130cm 2 The mixture was then roll-pressed until it reached a temperature of 150° C. to obtain a pre-heated hamburger steak raw material mixture.

[0059] [Table 4]

[0060] Cooking example 4 Each of the frozen hamburger steaks obtained in Examples 2 to 10 and Comparative Examples 1 and 2 was cooked in the same manner as in Cooking Example 1. In addition, for the frozen hamburger steak obtained in Comparative Example 2, the hamburger steak was turned over and cooked for about 1 minute, after which the core temperature was 54°C. Therefore, the hamburger steak was further cooked for 3 minutes until the core temperature reached 73°C, and the surface texture and juiciness were evaluated as described below.

[0061] Evaluation example 2 Each hamburger steak obtained in Cooking Example 4 was evaluated in the same manner as in Evaluation Example 1.

[0062] In addition, for each of the hamburger steaks obtained in Cooking Examples 1 and 4, the core temperature after cooking was measured as follows.

[0063] (Measuring core temperature after cooking) A teaspoon of salad oil was added to a frying pan, and each of the frozen hamburger steaks obtained in Examples 1 to 10 and Comparative Examples 1 and 2 was placed on the frying pan with the browned side facing up after adjusting the temperature to -18°C. Next, 200 mL of room temperature water was added, the lid was placed on the frying pan, and the frying pan was cooked over medium heat for about 15 minutes. The lid was removed and the frying pan was cooked over medium heat for one minute, after which the hamburger steak was turned over and further cooked for about one minute. One minute after cooking, the temperature at the center of the hamburger steak (core temperature) was measured.

[0064] The results are shown in Table 4.

[0065] As shown in Table 4, when pre-heated frozen hamburger steaks containing 11.9% to 22.7% by weight of fat or oil in the hamburger steak raw material mixture were cooked in a frying pan, they could be cooked in a shorter time and had better surface texture and juiciness than when the fat or oil was mixed in an amount outside the 11.9% to 22.7% by weight range or when the steak was double-stuffed and the filling was not heated.

[0066] In other words, the frozen hamburger steak produced by the manufacturing method of the present invention has a good appearance as a final product, and when cooked in a frying pan, the cooking time is not too long even when cooked without thawing, and the surface texture, juiciness and aroma are all excellent. It can be said that the manufacturing method of the present invention is a method that can provide a cooked frozen hamburger steak that has a good balance of these characteristics. [Industrial Applicability]

[0067] According to the present invention, there is provided a method for producing a cooked frozen hamburger steak for frying in a pan, which has a good appearance as a final product, can be cooked in a pan in a short time, has a good texture and aroma, and has a good balance of these. Therefore, the present invention is useful in the food industry field.

Claims

1. A method for producing a cooked frozen hamburger steak for cooking in a frying pan, characterized in that 10 to 25% by weight of fat or oil is blended into a hamburger steak raw material mixture.

2. The thickness (cm) of the cooked frozen hamburger steak for frying and the contact area (cm) between the hamburger steak and the frying pan during frying ２ 2. The method according to claim 1, wherein the thickness / contact area is adjusted to satisfy the formula: 0.010≦thickness / contact area≦0.

042.

3. The method according to claim 1, wherein the heating is performed so that the core temperature of the hamburger raw material mixture after molding is 70°C to 90°C.

4. The method according to any one of claims 1 to 3, wherein the heated frozen hamburger steak for frying is formed into a double-wrapped filling.

5. The method according to any one of claims 1 to 3, wherein only one side of the cooked frozen hamburger steak for frying is browned.