| abstract |
More particularly, the present invention relates to a composition for controlling the physical properties of minced meat and a method for preparing the same, and more particularly, to a minced meat composition for controlling the physical properties of meat, which is a protein source for an elderly person who is uncomfortable in chewing and swallowing, comprising 32-38 parts by weight of beef, 14 to 16 parts by weight of onion, 2 to 3 parts by weight of potato granules, 8 to 12 parts by weight of water, 2 to 4 parts by weight of corn starch, 4 to 6 parts by weight of egg white, 0.4 to 0.6 part by weight of purified salt, 0.04 to 0.06 parts by weight of pepper, 0.05 to 0.15 parts by weight of pepper, and 0.1 to 0.4 parts by weight of tritium. The minced meat of the present invention is a protein source side dish for those who have swallowing difficulties such as elderly people due to their softness and low fat content compared to the prior art by mixing potato granules with meat at a certain mixing ratio. |