| 摘要 |
The present invention relates to a chicken meat patty and a method for manufacturing the same and, more specifically, to a chicken meat patty manufactured by extracting dietary fiber from brewers grain, the residue of husks after brewing beer made of barley, and mixing it with chicken breast, pork back fat, and ice and a method for manufacturing the chicken meat patty. According to the present invention, the method has beneficial effects in: improving the physiochemical and functional properties by adding the dietary fiber produced from the brewers grain; producing the dietary fiber of good quality at low costs; creating added value of by-products; and cutting the cost of cleaning up waste. Particularly, if applying the method to chicken having poor processing quality, which is the properties of meat respond to the manipulation such as salting, mixing, smoking, and heating, etc., the quality of a final product is highly increased in comparison with other meats. [Reference numerals] (AA) Weight reduction by heating (%); (BB) Treated group^1); (CC,II) The significance of a different initial is accepted in the same experimental item (p<0.05); (DD) Control group:Untreated group; (EE) Treated group 1: adding 1 part by weight of dietary fiber extract from brewers grain; (FF) Treated group 2: adding 2 parts by weight of dietary fiber extract from brewers grain; (GG) Treated group 3: adding 3 parts by weight of dietary fiber extract from brewers grain; (HH) Treated group 4: adding 4 parts by weight of dietary fiber extract from brewers grain |
