KIM, YOUNG BOONG,김영붕,JEON, KI HONG,전기홍,KUM, JUN SEOK,금준석,KIM, YOUNG HO,김영호,LIM, SANG DONG,임상동,LEE, NAM HYOUCK,이남혁,SEUNG, KI SEUNG,성기승,WOO, SUNG MIN,우성민,LEE, GANG HEOUN,이강현
申请号：
KR1020120000976
公开号：
KR1020130080189A
申请日:
2012.01.04
申请国别(地区):
KR
年份:
2013
代理人:
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 180-230°；C (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 patty본 발명의 오리육을 포함하는 패티 조성물, 패티의 제조방법 및 오리육을 포함하는 패티에 관한 것으로 오리육, 돈육으로 이루어진 원료육 100 중량부에 대하여 당귀, 계피, 백봉령, 작약 및 오미자로 이루어진 군에서 선택된 1종 이상의 한약재 0.1 내지 3 중량부를 포함하며, 돈육 유래 지방 및 별도로 첨가되는 돈지방의 합인 총 돈지방은 상기 원료육 100 중량부에 대하여 0.5 내지 2 중량부인 것으로써, 포화지방산의 함량을 약 50% 미만으로 낮추며 이취가 없고 조직감, 풍미 및 종합적 기호도가 우수하다.
