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Meat:
o o
Curing Mix:
o o
1 1/2 tbsp Salt, refined 1 tsp Phosphate (dissolved in 1/4 cup water)
Extenders:
o o o o
1/4 cup TVP 1/4 cup Qualicel 1/2 cup Versagel 1 1/2 cup Water
Seasonings:
o o o o o o o o o o o
1 1/2 tbsp Sugar, refined 1 tbsp Black pepper, ground 2 tbsp Garlic, chopped (or 2 tsp garlic powder) 1/2 tsp MSG 1/2 tsp Meat enhancer 3/4 cup Onion, chopped finely 1/2 tsp Celery powder 2 tsp Hamburger seasoning 3 tbsp Milk of whey powder 2 pcs Fresh egg. medium 1/2 cup Bread crumbs (or 4 tbsp potato starch)
Procedure: 1. Select good quality raw materials. Grind meat and fat finely.
2. Add salt and phosphate (dissolve in 1/4 cup of water). Mix well until tacky (sticky as glue). 3. Add extenders. Mix until a homogenous mixture is attained.
4. 5.
Add seasonings and remix. To attain firm patties, chill mixture for 1-2 hours in the refrigerator
6. With the use of a hamburger molder (50 grams per patty), form into patties. One kilo should contain 20 pieces. 7. 8. 9. For 30 grams patty 1 kg should contain 33 pieces. Freeze patties before packing. Store in freezer. Cook with little amount of oil.