More particularly, the present invention relates to a composition for controlling the physical properties of minced meat and a method for preparing the same. More particularly, the present invention relates to a composition for controlling minced meat, which comprises 32 to 38 parts by weight of beef, 14 to 16 parts by weight of fried onion, 1 to 3 parts by weight of potato granules, 4 to 12 parts by weight of water, 2 to 4 parts by weight of corn starch, 4 to 6 parts by weight of egg white, 0.4 to 0.6 part by weight of purified salt, 0.04 to 0.06 part by weight and pepper 0.05 to 0.15 part by weight.The minced meat of the present invention is a protein source side dish for those who have swallowing difficulties such as elderly people because of their softness and low fat content compared to the prior art by mixing potato granules with meat at a certain mixing ratio.본 발명은 물성 조절 민스육 조성물 및 그 제조 방법에 관한 것으로, 보다 상세하게는 씹고 삼키기에 불편한 고령자에게 단백질 공급원인 고기류의 물성을 조절한 민스육 조성물 로서 쇠고기 32~38 중량부, 돼지고기 28~34 중량부, 양파볶음 14~16 중량부, 감자그래뉼 1~3 중량부, 물 4~12 중량부, 옥수수전분 2~4 중량부, 전란 4~6 중량부, 정제염 0.4~0.6 중량부, 넛맥 0.04~0.06 중량부 및 후추 0.05~0.15 중량부로 이루어진다.본 발명의 민스육은 감자그래뉼을 특정 배합비로 육류에 혼합함으로써, 종래 기술 대비 부드럽고 지방함량이 낮아 고령자와 같이 삼킴 장애가 있는 자를 위한 단백질 공급원 반찬을 제공한다.
