| 摘要 |
A method for preparing low-fat patty for hamburgers using dietary mixture extracted from rice bran is provided to enable a taker to take in healthy nutrient components from the hamburgers with ease. A method for preparing low-fat patty for hamburgers comprises the following steps of: pulverizing the 55-90wt% of fresh meat and the 10-45wt% of back fat using a chopper; adding ice and seasoning sauce to the pulverized meat and adding dietary fiber mixture from the rice bran and soy protein isolate; and tumbling the seasoned meat with a tumbler and forming patty using a patty molder. Raw meat indicates pork hind leg. The 1-10 wt% of the dietary mixture extracted from rice bran is added. |
