The present invention relates to a food patty using beef or pork and rice, and a method for manufacturing the same and, more specifically, to a food patty and a method for manufacturing the same, which can manufacture the food patty by using beef rump which has not been actively consumed because of the relatively low popularity, and adding boiled rice to the beef rump to reduce a fat content while maintaining the texture of beef. The food patty and the method for manufacturing the same according to the present invention can aid in balancing the supply and demand of meat cuts during the distribution of meat by using the non-preferred cut of beef, and can enable users to expect the food patty to gain popularity as a new processed meat food material in consideration of both taste and health by maintaining the texture of beef while reducing calories and fat through the mixture of cereal Ingredients and meat. The method of the present invention comprises a patty material manufacturing step, a boiled rice manufacturing step, a material mixing step, a molding step, a minor ingredient and seasoning adding step, and a heating step.COPYRIGHT KIPO 2016본 발명은 우육 또는 돈육과 쌀을 사용한 음식용 패티 및 그 제조방법에 대한 것으로, 보다 구체적으로는 쇠고기 중 비교적 인기가 덜하여 소비가 활발하지 않은 부위인 우둔살을 사용하고 여기에 쌀밥을 섞어 한우의 식감을 유지하면서도 지방함량을 낮춘 음식용 패티를 제조하기 위한 것이다.쇠고기 중 비선호 부위를 활용하여 육류 유통의 부위별 수급 균형 유지에 도움이 될 수 있으며, 곡류 성분을 육류와 혼합하여 칼로리와 지방을 낮추는 한편 육류 특유의 식감은 유지할 수 있어 맛과 건강을 함께 고려한 새로운 육가공 식품재료로 인기를 얻을 수 있을 것으로 기대된다.
