| 摘要 |
The present invention relates to a manufacturing method of a pork patty with added soybean curd residue, including the steps of (a) removing fat and connective tissues of pork and crushing the same; (b) adding 70-80 wt% of pork, 10-20 wt% of soybean curd residue, 3-7 wt% of onions, 1-3 wt% of soybean, 1-2 wt% of sugar, 0.5-2 wt% of salt, 0.3-1 wt% of garlic and 0.1-0.5 wt% of pepper to the crushed, kneading the same and manufacturing dough; and (c) shaping the dough into a patty, thereby enabling the manufactured patty to have reduced fat and cholesterol while having good preference. |
