| 摘要 |
In a process for the preparation of a burger patty raw meat cuts comprising unfrozen meat cuts are ground and blended to a uniform temperature and composition. A sample of the meat is taken and analysed for fat content. The fat content of the meat is regulated by the further addition of fat or lean meat, if required, to maintain the fat content at an optimum valve of between 16% and 18% by weight. After blending in seasoning ingredients, the meat is formed into patties, frozen and packed. |
