PURPOSE: Low-fat pork patties and a manufacturing method thereof are provided to improve acceptability of a consumer and the patty properties in colors, flavor, and texture like to improve the quality properties by manufacturing surimi-like materials with non-preferred parts of meat products. CONSTITUTION: A manufacturing method of low-fat pork patties includes the following steps: homogenizing meat in iced water after moving fat and connective tissue from livestock meat； extracting myofibrillar protein by centrifuge after filtering the meat with a sieve； homogenizing the extracted myofibrillar protein in the iced water to gain surimi-like materials by centrifuge； cooling the surimi-like materials with salt, phosphate, and sorbitol after heating in 70-80 °；C； and molding the pulverized meat which has a low fat content or wherein fat is removed, salt, and surimi-like materials in a constant shape after mixing. The low-fat pork fatty includes pork crushed materials 70-90 weight%, the surimi-like materials 5-25 weight% and salt 1-5 weight%.본 발명은 저지방 돈육 패티 및 그 제조방법에 관한 것으로, 더욱 구체적으로 돈육 분쇄물, 축육 수리미 유사물 및 소금을 포함하는 저지방 돈육 패티, 및 그 제조방법에 관한 것이다. 본 발명에 따르면, 식육 제품 중 잉여자원인 비선호부위를 이용하여 수리미 유사물을 제조하고, 이를 지방대체제로서 분쇄가공육제품에 첨가하여 품질특성 및 소비자 기호도가 우수한 저지방 돈육 패티를 제조할 수 있다.
