PURPOSE: A meat patty composition without the unique bad smell of pork, and a producing method thereof are provided to improve the chewy texture of the composition.CONSTITUTION: A producing method of a meat patty composition comprises the following steps: mincing pork, and mixing with black pepper powder and salt before low-temperature aging the mixture at 0-4 deg. C for 23-25 hours mixing 60-80 parts of aged pork mixture by weight, 15-30 parts of pork fat by weight, 0.1-3 parts of onion by weight, 1-5 parts of onion by weight, 0.1-3 parts of carrot by weight, 1-5 parts of ginger by weight, 1-5 parts of Korean leek by weight, 0.1-1.5 parts of salt by weight, 0.1-1.5 parts of black pepper powder by weight, 3-10 parts of bean curd by weight, and 0.1-3 parts of bean curd dregs by weight kneading the mixture, and molding the mixture into meat patty shapes and coating the meat patties with flour and eggs before cooking at 140-160 deg. C.COPYRIGHT KIPO 2013본 발명은 동그랑땡 조성물에 관한 것으로, 동그랑땡 1개 기준으로, 숙성된 돼지 고기 60 내지 80 중량부, 돼지 기름 15 내지 30 중량부, 양파 0.1 내지 3 중량부, 파 1 내지 5 중량부, 당근 0.1 내지 3 중량부, 생강 1 내지 5 중량부, 부추 1 내지 5 중량부, 소금 0.1 내지 1.5 중량부, 후추가루 0.1 내지 1.5 중량부, 두부 3 내지 10 중량부, 콩비지 0.1 내지 3 중량부를 포함하는 것을 특징으로 한다.
