HAMBURGER-TYPE PRODUCTS

Hamburger-type products are made form minced meat and fatty tissue to which salt and seasonings are added. Soy is a common additive but curing agents need not be used.

Raw material

Well-chilled Meat I and Meat II and fatty trimmings are the basic raw materials. All beef, all mutton, all pork or combinations of different meat and fatty tissues in various proportions may be used.

Additives

Extruded soy proteins (ESP) are often used in manufacturing hamburgertype products. They should be hydrated in water (70°C for 35–40 minutes) in the ratio of ESP to water of 1:1, 1:2 or 1:3. Salt, seasonings and dry or fresh onions are the other basic ingredients. If these products are intended for long-term storage some antioxidants may be added.

177. Frozen hamburgers

TABLE 14
Common composition of hamburger-type products

Products
Raw material All-beef Beef-pork All-pork
(%)
Beef I 53 25
Beef fatty trimmings 10 5
Pork I 40 65
Pork fatty trimmings 10 20
ESP: water (1:1) 30 15.5 10
Breadcrumbs 2.5 0.5
Salt 2 2 2
Onions 2 2 2
Seasonings (according to taste) 0.5 0.5 0.5

Manufacturing

Selected meat is minced through a 5-mm, fatty trimmings through a 3-mm, and hydrated ESP through a 3-mm plate. After mincing, the components are mixed with the additives and seasonings until all components are evenly blended. The mixed batter is then ready for forming and shaping. Weight and shape can vary but patties are usually round, weighing 80–120 g and 5–10 mm thick. After freezing, the hamburgers are packed into suitable plastic bags or cardboard boxes, and immediately transported to a storage room (Fig. 177).

Beef II or Pork II are used with lower-quality products and ESP is hydrated with more water (1:2, 1:3). Hamburger-type products should contain 10 to 25 percent fat but if hydrated ESP is used up to 30 percent may be added.

Storage and shelf-life

Hamburger-type products are stored at -20°C to give a shelf-life of 90 days. They may be cooked without thawing by grilling, frying in deep fat or toasting on a hot plate.