PATTY COMPOSITION INCLUDED DUCK, PATTY MANUFACTURING METHOD AND PATTY USING THE SAME

摘要

PURPOSE: A patty composition containing duck meat is provided to reduce the content of saturated fatty acid, to prevent the generation of bad smells, and to improve flavor, texture, and overall palatability. CONSTITUTION: Material meat is pulverized into 5-12 mm (S110). 100 parts by weight of pulverized material meat is mixed with 0.5-2 parts by weight of pork fat and 0.1-3 parts by weight of medical herbs to obtain a patty composition (S120). The patty composition is heated at 180-230C (S130). The heated patty composition is rapidly cooled (S140). The material meat is obtained by mixing duck meat and pork in a weight ratio of 4-9:6-1. The medical herbs include cinnamon and schizandra in a weight ratio of 1:1-5. 0.1-3 parts by weight of additive is inserted into a producing process of the patty composition. A patty contains 25-30% of crude protein, 15-20% of crude fat, and 0.5-1.5% of crude ash. The patty contains 51-56% of unsaturated fatty acid among the total fatty acid content. [Reference numerals] (S110) Step of pulverizing material meat formed of duck and pork; (S120) Step of mixing one medical herb selected from Angelica gigas, cinnamon, Poria cocos, peony, and fruit of Maximowiczia typica with the material meat to obtain a patty composition; (S130) Step of molding and heating the patty composition; (S140) Step of rapidly cooling the heated patty