La Kusina

Hamburger Processing

Materials:

• Cut wrap or multipurpose plastic wrap
• Hamburger mold
• Tray / curing boxes
• Teaspoon
• Wooden spoon or spatula
• Measuring cup or measuring spoon

Ingredient:

• 500 grms. lean beef
• 200 grms. lean pork
• 300 grms. pork backfat
• 25 grms. salt
• 30 grms. sugar
• 10 ml. vinegar
• 5 grms. black ground pepper
• 10 ml. pineapple juice
• 0.5 grm MSG
• 10 grms. fresh garlic
• 10 grms. fresh onion
• 3-4 pcs egg, beaten
• 4 grms. accord / FOS
• 10 grms. skim milk
• 0.5 grm. ascorbic acid / sodium erythorbate

Procedure:

1. Grind pre-chilled lean beef, lean pork and back fat separately by passing through a 1/8 inch chopper plate.  Grind the lean components twice.
2. Weight the exact amount of meat ingredients.
3. Measure the amount of other ingredients needed based on the weight of meat ingredients.
4. Add ingredients to the meat components and mix thoroughly for even distribution.
5. Place two teaspoons of mixture in between two 6 x 6 inches cut wrap.
6. Place the hamburger molder and then flattened the mixture with any flat material like spatula until mixture follows the shape of the molder.
7. Cure the patties at the chiller (2-4°C) for 12-24 hours.
8. Package the patties and keep frozen until consumption.

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