著者
三田 コト 西内 久 松元 文子
出版者
日本家庭科教育学会
雑誌
日本家庭科教育学会誌 (ISSN:03862666)
巻号頁・発行日
no.16, pp.79-84, 1975-03-31

Experiment was carried out to know the relations between the qualities and quantities of materials in making hamburg-steak and its finished products. Various kinds of samples were made, each weighing 100 grams, varying the quantities of minced beef, onions, eggs and bread crumbs. Four different kinds of beef were used; one of which was bought at the city market, and the other three were the different percentage of fat contents, i.e. the one is no fat, and the others are 20 percent fat, and 40 percent fat respectively. The National Electric Hot Plate (800 W) were used for roasting. The results were as follows : 1. The quantities of onions, eggs, bread crumbs, and fat contents in beef have some relations to the weight of finished products. 2. The quantities of eggs, bread crumbs and collagen in beef are important factors in determining the sizes of finished products. 3. The taste is generally influenced by the quality of beef and the fat used in mixing.

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CiNii 論文 -  ハンバーグステーキに関する研究 http://t.co/zgczPa48bN #CiNii
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