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    오리육을 포함하는 패티 조성물, 패티의 제조방법 및 이를 이용한 패티
    1.
    发明公开
    오리육을 포함하는 패티 조성물, 패티의 제조방법 및 이를 이용한 패티 有权
    PATTY组合物包括DUCK，PATTY制造方法和使用它的PATTY

    公开(公告)号：KR1020130080189A

    公开(公告)日：2013-07-12

    申请号：KR1020120000976

    申请日：2012-01-04

    Applicant: 한국식품연구원

    Inventor： 김영붕 ,  전기홍 ,  금준석 ,  김영호 ,  임상동 ,  이남혁 ,  성기승 ,  우성민 ,  이강현

    IPC: A23L13/60 ,  A23L13/00 ,  A23L1/30

    CPC classification number: A23L13/60 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2200/332

    Abstract: 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 patty

    Abstract translation: 目的：提供含有鸭肉的馅饼组合物，以减少饱和脂肪酸的含量，防止产生不良气味，改善风味，质地和整体适口性。 构成：将肉料粉碎成5-12毫米（S110）。 将100重量份粉碎的肉与0.5-2重量份猪肉脂肪和0.1-3重量份药草混合以获得馅饼组合物（S120）。 将馅饼组合物加热至180-230℃（S130）。 将加热的馅饼组合物快速冷却（S140）。 原料肉通过将鸭肉和猪肉混合，重量比为4-9：6-1。 药草包括肉桂和五味子，重量比为1：1-5。 将0.1-3重量份的添加剂插入到馅饼组合物的制造过程中。 小馅饼含有25-30％的粗蛋白质，15-20％的粗脂肪和0.5-1.5％的粗灰分。 该馅饼含有总脂肪酸含量中不饱和脂肪酸的51-56％。 （S110）粉碎由鸭肉和猪肉形成的肉类的步骤; （S120）将当归猕猴桃，肉桂，茯苓，牡丹和马尾松果实的一种药草与材料肉混合以获得馅饼组合物的步骤; （S130）对馅饼组合物进行成型加热的工序; （S140）快速冷却加热的馅饼的步骤

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