| abstract |
The present invention relates to a method for producing a low-fat meat product manufactured by a double emulsification method, and to a low-fat meat product prepared according to the method (A) preparing a primary emulsion by mixing pulverized duck skin, hydrocolloid and ice; (B) refrigerating the primary emulsion; (C) mixing the pulverized raw meat, salt, phosphate and ice to elute salt-soluble protein; And (D) preparing a secondary emulsion by adding and mixing the first emulsion refrigerated in step (B) to the mixture from which the salt-soluble protein has been eluted; including, there is little fat, rich in protein, and excellent in quality. Meat products can be provided. |