Beef burger products containing sago jelly as a fat substitute.

Abstract

OCR 10KL (22 / 04 / 2569) This burger product contains beef jerky as a fat substitute and includes the following ingredients: Beef, beef fat, tamarind jelly, onion, chicken egg, salt, pepper, breadcrumbs, fresh milk, and seasoning sauce. Prepare by taking the beef... Combine the beef hip, beef fat, and salt, then add all the other ingredients and mix well. Finally, shape the mixture. Before consumption, cook by grilling, baking, or frying to obtain a beef burger product containing tamarind jelly. It is a fat substitute that is low in fat and increases dietary fiber in products, thereby enhancing their nutritional benefits. Consumer health

Claims

OCR 10KL (22 / 04 / 2569) 1. Beef burger product containing sago jelly as a fat substitute. Ingredients include: Beef accounts for 46.19-50.29 percent by weight. Beef fat 5.55-8.85 percent by weight. The jelly-like substance contains 11.55-17.32 percent by weight of the fruit. Onion 9.15-9.24 percent by weight. Chicken eggs contain 5.57-6.00 percent by weight. Salt 0.85-0.92 percent by weight. Pepper 0.46-0.58 percent by weight. Breadcrumbs 4.62-4.78 percent by weight. Fresh milk 8.08-8.55 percent by weight. Soy sauce 1.39-1.55 percent by weight.

2. A beef burger product containing sago pudding as a fat substitute, as per claim 1, which states: A mixed garden is... Beef 46.19 percent by weight. 5.77 percent beef by weight. Jelly made from the fruit contains 17.32 percent by weight. Onion 9.24 percent by weight. Chicken eggs 6.00 percent by weight. 0.92 percent salt by weight Pepper 0.46 percent by weight. Breadcrumbs 4.62 percent by weight. Fresh milk 8.08 percent by weight. Soy sauce 1.40 percent by weight.

3. Beef burger products containing sago pudding as a fat substitute, as per claim 1 or 2. The beef used is from the hip portion, which has been reduced in size by grinding it through a 6-12 hole plate. millimeters, and the temperature of the beef is controlled to be between 4 and 7 degrees Celsius.

4. Beef burger products containing sago pudding as a fat substitute, as per claim 1 or 2. The beef fat used is hard beef fat that has been reduced in size by grinding it through a 6-12 millimeter hole plate. The temperature of the beef is controlled to be between 4 and 7 degrees Celsius.

5. Beef burger products containing sago pudding as a fat substitute, as per claim 1 or 2. The agar jelly used here is made from sapodilla fruit that has been soaked in clean water for 30 minutes, rinsed again with clean water, and then separated. Use only the jelly-like substance from the cassava fruit.

6. Beef burger products containing sago pudding as a fat substitute, as per claim 1 or 2. Where you can choose chicken eggs weighing 55-70 grams.

7. Beef burger products containing sago pudding as a fat substitute, as per claim 1 or 2. Where you can choose from a selection of peppers: finely ground white pepper, finely ground black pepper, coarsely ground white pepper, and black pepper. Coarsely ground, either individually or at least a combination of both.

8. Beef burger products containing sago pudding as a fat substitute, as per claim 1 or 2. Where you can choose between fresh breadcrumbs or dry breadcrumbs, either one or at least both. Combined 9. Beef burger products containing sago pudding as a fat substitute, as per claim 1 or 2. Where you can choose from fresh milk, including pasteurized unsweetened fresh milk (100% fresh milk) and pasteurized unsweetened low-fat fresh milk. Either one, or at least two together.

10. Beef burger products containing sago pudding as a fat substitute, as per claim 1 or 2. Where you can choose from a selection of soy sauces, including light soy sauce, soy sauce seasoning, or at least one of them. The two combined.