KR102493716B1 - Manufacturing method of meatball using pork and duck rind and meatball prepared thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing pork and duck balls with increased palatability and shape retention, and pork and duck balls according to the method.
The pork and duck balls according to the present invention are improved in odor due to the duck skin, and can maintain excellent texture and sensory without weakening the binding force before and after cooking after long-term storage without the addition of artificial binders or binders. .

Description

Manufacturing method of pork and duck balls and pork and duck balls according thereto

The present invention relates to a method for manufacturing pork and duck balls with increased palatability and shape retention, and pork and duck balls according to the method.

As for domestic food consumption, the proportion of eating out in the diet is increasing day by day as consumers' preference for luxury, diversification, and convenience has increased along with the improvement in income level. It was found to account for a greater proportion of consumption than consumption. As a result, unpopular parts are in bulk, but on the contrary, a large amount of popular parts are being replaced with imported meat. Due to this situation, Korea has become a major meat importing country, and most of the low-priced meat currently sold is occupied by imported products. In addition, since it is not possible to selectively produce only the cuts that consumers prefer, efforts have been made to increase the production of popular cuts by promoting export of unpopular cuts and converting unpopular cuts into processed meat products, but the imbalance in consumption has not been resolved.

Therefore, in order to solve this imbalance problem, expectations for the development of processed meat products using meat from parts not preferred by consumers are spreading, and as a conventional study on processed meat products using duck meat, Korean Patent Publication No. 2006 -0106796 suggested a method of using phosphate, soybean powder, starch, and spices in the kneading process of minced duck meat to improve the binding force of duck meat and remove the unique odor of duck meat, but for the binding force of duck meat Phosphate used is known to have a harmful effect on the human body and may cause consumers to feel rejected.

In addition, studies on binders for binding different parts of meat in the manufacture of meat products as described above are actively being conducted. As a representative example, Korea Patent Publication No. 2002-0048818 discloses transglutaminase as a binding agent, but there have been reports that transglutaminase is a food additive of caution level designated by the Center for Science in the Public Interest and can cause allergies or inhibit normal metabolic mechanisms. there is.

Therefore, the present inventors searched for a method capable of improving the odor caused by the duck skin and maintaining a degree of bonding strength capable of maintaining its shape without breaking during high-temperature cooking even when stored for a long time without adding artificial binders. As a result, the present invention was completed.

KR 10-1344753 B

An object of the present invention is to provide sufficient shape-retaining power to maintain its shape without breaking during high-temperature cooking, and to maintain excellent texture and sensory without weakening the shape-retaining power before and after cooking after long-term storage It is to provide a method for manufacturing pork and duck balls.

In order to achieve the above object, the present invention provides (1) preparing raw meat by grinding pig hind legs and duck skins, respectively, and mixing them in a weight ratio of 8: 1 to 3; (2) preparing a seasoning sauce by mixing cheongyang pepper, pear juice, turmeric, grain syrup, sesame oil, garlic, green onion, leek and onion; (3) preparing a salt solution by mixing purified water, bay salt, lotus root powder, pork potato powder, and extracts of herbal ingredients including cinnamon, licorice, and angelica; (4) putting the prepared raw meat and salting solution into a tumbler and then tumbling and salting; (5) vacuum aging the salted raw meat; (6) refrigerating and aging the vacuum-aged raw meat; (7) preparing dough by mixing the seasoning sauce and starch powder prepared in (2) with the raw meat aged in refrigeration; and (8) forming the kneaded raw meat into an easy-to-eat form to produce pork and duck balls; providing a method for manufacturing pork and duck balls with increased palatability and shape retention .

According to one embodiment of the present invention, the herbal material extract in step (3) is mixed with 100 parts by weight of herbal ingredients including cinnamon, licorice, and angelica and 1500 to 3000 parts by weight of water, and then mixed with 2 to 5 parts by weight at 100 to 120 ° C. It can be prepared by heating for a period of time.

According to one embodiment of the present invention, the herbal material may further include octagonal and clove.

According to one embodiment of the present invention, the salt solution in step (3) is based on 100 parts by weight of purified water, 1 to 10 parts by weight of sea salt, 1 to 20 parts by weight of lotus root powder, 1 to 20 parts by weight of pork potato powder and oriental medicine 50 to 150 parts by weight of the extract of the material.

According to one embodiment of the present invention, the salting solution in step (4) may be added in 5 to 15 parts by weight based on 100 parts by weight of the raw meat.

According to one embodiment of the present invention, the tumbling in step (4) may be performed for 2 to 6 hours in a vacuum state.

According to one embodiment of the present invention, the vacuum aging in step (5) may be performed in a vacuum state at 6 to 12 ° C. for 25 to 35 hours.

According to one embodiment of the present invention, the refrigeration aging in step (6) may be performed at 1 to 6 ° C for 6 to 18 hours.

In addition, the present invention provides pork and duck balls prepared according to the above method.

The pork and duck balls according to the present invention are improved in odor due to the duck skin, and can maintain excellent texture and sensory without weakening shape retention before and after cooking after long-term storage without the addition of artificial binders or binders. there is.

1 is a diagram showing a simple manufacturing method of pork and duck balls according to the present invention.

Hereinafter, a preferred manufacturing method of the present invention will be described in more detail with reference to the drawings.

The meat ball of the present invention is prepared using pork hind leg meat and duck skin, which are non-preferred meat.

Pork hind leg meat, also called huji, represents 25% of the pig's halves, and is the largest part of the pig, and is the leanest part of the pig. Because of its low-fat characteristics, it is mainly used for purposes such as bulgogi, pork cutlet, minced meat, jangjorim, sweet and sour pork, etc., and accordingly, it has the lowest preference in Korea.

The present invention can promote the consumption of unpopular meat parts by using the pork hind leg meat and duck skin, which is meat with low preference.

In addition, the present invention improves the texture of pork hind legs by mixing pork hind legs and duck skins at a weight ratio of 8: 1 to 3 to prepare balls, and adds flavor due to duck skin to improve texture, flavor, taste, etc. This excellent don · duck ball can be provided.

According to one embodiment of the present invention, the present invention comprises the steps of (1) preparing raw meat by pulverizing pig hind legs and duck skins, respectively, and then mixing them in a weight ratio of 8: 1 to 3; (2) preparing a seasoning sauce by mixing cheongyang pepper, pear juice, turmeric, grain syrup, sesame oil, garlic, green onion, leek and onion; (3) preparing a salt solution by mixing purified water, bay salt, lotus root powder, pork potato powder, and extracts of herbal ingredients including cinnamon, licorice, and angelica; (4) putting the prepared raw meat and salting solution into a tumbler and then tumbling and salting; (5) vacuum aging the salted raw meat; (6) refrigerating and aging the vacuum-aged raw meat; (7) preparing dough by mixing the seasoning sauce and starch powder prepared in (2) with the raw meat aged in refrigeration; and (8) manufacturing pork and duck balls by molding the kneaded raw meat into an easy-to-eat form; providing a method for manufacturing pork and duck balls with increased palatability and shape retention.

(1) Raw meat preparation step

Pork hind leg meat and duck skin are ground and then mixed to prepare raw material meat.

The pork hind leg meat and duck skin may be mixed in a weight ratio of 8:1 to 3, preferably 8:2. When the ratio of pork hind leg meat to duck skin is within the above range, the flavor and taste of the prepared meatballs are excellent.

The pork hind leg meat and duck skin are pulverized using various slicing devices known in the art, for example, a chopper or a knife, and then sliced to a thickness of 0.3 to 0.8 cm, preferably 0.4 to 0.6 cm, and then It can be carried out in a grinding method using various known grinders.

The duck skin mixed at the above weight ratio has a higher ratio of unsaturated fatty acids than saturated fatty acids, and a high ratio of linoleic acid and linolenic acid, which are essential fatty acids necessary for our body. In addition, since it serves to bind other ingredients by being mixed with moisture, it can play a role in maintaining the shape of the ball.

In addition, due to its low thermal conductivity, it serves to improve the texture of cooked meat by suppressing protein denaturation of meat during heat treatment. In addition, each component of the egg is coated to minimize moisture evaporation due to heating and to suppress moisture evaporation during storage to improve the juiciness of the egg.

(2) seasoning sauce manufacturing step

Prepare seasoning sauce by mixing Cheongyang pepper, pear juice, turmeric, grain syrup, sesame oil, garlic, green onion, leek and onion.

The seasoning sauce contains 0.01 to 1.0 parts by weight of pulverized Cheongyang pepper, 0.5 to 5 parts by weight of pear juice, 0.5 to 3 parts by weight of turmeric powder, 40 to 60 parts by weight of grain syrup, 1 to 3 parts by weight of sesame oil, 5 to 10 parts by weight of pulverized garlic, 5 to 10 parts by weight of pulverized green onion, 5 to 10 parts by weight of pulverized chives, and 15 to 25 parts by weight of pulverized onion may be mixed.

In order to further improve the flavor of the seasoning sauce, 0.1 to 3 parts by weight of kelp extract, 0.5 to 3 parts by weight of black pepper, 0.5 to 3 parts by weight of ground carrots, 1 to 5 parts by weight of dried shiitake mushroom powder, 0.5 to 5 parts by weight of ginger powder Part and at least one selected from the group consisting of 0.01 to 1.0 parts by weight of sesame powder may be further added.

In addition, the seasoning sauce may be mixed by adding other ingredients according to taste.

(3) Salt solution preparation step

A salt solution is prepared by mixing purified water, sea salt, lotus root powder, pork potato powder, and extracts of herbal ingredients including cinnamon, licorice, and angelica.

First, the herbal material extract is prepared by mixing 100 parts by weight of herbal ingredients including cinnamon, licorice, and angelica quali with 1500 to 3000 parts by weight of water, and then heating at 100 to 120 ° C. for 2 to 5 hours.

The extracts of herbal ingredients including cinnamon, licorice, and Angelica are effective in removing miscellaneous odors such as the smell peculiar to duck skin.

In addition, the herbal ingredients may further include octagonal and clove. The octagonal and cloves also have an excellent effect in reducing the peculiar smell of duck skin. Cornus officinalis, goji berry, hasuo, sukjihwang, ginger, etc. may be further added to the herbal ingredients as needed.

In addition, the salt solution is prepared by mixing 1 to 10 parts by weight of bay salt, 1 to 20 parts by weight of lotus root powder, 1 to 20 parts by weight of pork potato powder, and 50 to 150 parts by weight of an extract of the herbal material, based on 100 parts by weight of purified water. can do. At this time, the salt solution can be prepared while stirring for 10 to 30 minutes at 40 to 60 ℃.

The lotus root powder and pork potato powder contained in the brine solution serve to further increase the binding force of the raw meat.

(4) Salting step

The raw meat and the salting solution are put into a tumbler and then tumbled to salt.

The salt solution may be added in 5 to 15 parts by weight based on 100 parts by weight of the raw meat.

The tumbling may be performed for 2 to 6 hours in a vacuum state.

If the tumbling time is less than the lower limit, the penetration of the salting solution into the raw meat may be insignificant, and if it exceeds the upper limit, the texture of the meat may be deteriorated due to the softness of the meat.

(5) vacuum aging step

The salted raw meat is vacuum-aged.

The vacuum aging may be performed in a vacuum state at 6 to 12 °C for 25 to 35 hours.

When the salted raw meat is aged in a vacuum under the above conditions, not only the penetration of the salting solution between the pulverized raw meat is better, but also the bonding force between the raw meat is further enhanced, and the meat quality is more tender and the flavor is deep. lose In addition, if the vacuum aging step is performed after the dyeing step and before the refrigeration aging step, high functionality and binding force can be maintained even after long-term storage.

If the vacuum aging time is less than the lower limit, the effect to be obtained from vacuum aging is insignificant, and if it exceeds the upper limit, the sensory properties and flavor may be deteriorated.

(6) Refrigeration ripening step

The vacuum-aged raw meat is refrigerated and aged.

The refrigeration aging may be performed at 1 to 6 °C for 6 to 18 hours.

When the cured raw meat is subjected to vacuum aging and then refrigerated aging, the salting solution infiltrated into the raw meat is aged together with the raw meat, further increasing the water retention capacity of the raw meat.

(7) Dough manufacturing step

Dough is prepared by mixing the seasoning sauce and starch powder prepared in step (2) with the raw meat aged in refrigeration.

The seasoning sauce may be mixed in an amount of 10 to 20 parts by weight, preferably 14 to 18 parts by weight, based on 100 parts by weight of raw meat.

In addition, the starch powder may be mixed in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of raw meat.

Since the raw meat of the present invention is salted with a salt solution containing lotus root powder and pork potato powder and already has binding force, the starch powder may be added in a smaller amount than is normally added to prepare meat balls. This makes it possible to maintain the juicy texture of the meatballs.

(8) molding step

The dough is molded round and flat in an easy-to-eat form to produce pork and duck balls.

The method for manufacturing pork and duck balls of the present invention may further include the following steps.

(9) heat treatment step

While the prepared pork and duck balls are subjected to primary heating at 180 to 190 ° C. for 1 to 5 minutes and secondary heating at 190 to 200 ° C. for 0.5 minutes or more, further progress when the center temperature of the raw meat reaches 71 ° C. Stop.

If the temperature and / or time of the first and second heating steps exceed the upper limit, excessive heat may cause the surface of the egg to be carbonized, and if it is less than the lower limit, the inside of the egg cannot be sufficiently heated. Problems can arise.

In the case of heat treatment as described above, the flavor of the egg is further improved, and the inside of the egg can be prepared to maintain a soft texture.

Thereafter, the pork and duck balls are vacuum-packed and stored at about 0 ° C to -20 ° C.

The pork and duck balls manufactured according to the present invention have improved odor due to the duck skin, and the bonding strength of the product before and after high temperature cooking after long-term storage without the addition of artificial binders, that is, shape retention, is not weakened. Maintain excellent texture and sensuality.

Hereinafter, examples and comparative examples of pork and duck balls according to the manufacturing method of the present invention will be described in detail.

<Examples and Comparative Examples>

Example

(1) Pork hind legs and duck skins were ground with a mincer, and then mixed at a weight ratio of 8:2 to prepare meat raw materials.

(2) Cheongyang red pepper powder 1.0 g, pear juice 11.5 g, turmeric powder 11.5 g, grain syrup 500 g, sesame oil 10 g, minced garlic 80 g, minced green onion 80 g, minced leek 60 g, minced onion 200 g, kelp extract 2 g, 10 g of black pepper powder, and 40 g of dried shiitake mushroom powder were mixed to prepare a seasoning sauce.

(3) After adding 2000 parts by weight of water based on 100 parts by weight of herbal ingredients mixed with cinnamon, licorice, angelica, octagonal and cloves in a weight ratio of 3: 3: 2: 1: 1, 4 hours at 110 ℃ in a high-temperature extractor While heating, filtration and concentration under reduced pressure to prepare an extract of herbal ingredients.

Next, 5 parts by weight of sea salt, 5 parts by weight of lotus root powder, 10 parts by weight of pork potato powder, and 100 parts by weight of extract of the herbal ingredients were added to 100 parts by weight of water, and stirred and mixed at 45 ° C. for 20 minutes to prepare a salt solution. did

(4) After adding 7 parts by weight of the curing liquid based on 100 parts by weight of the raw meat in a tumbler, the raw meat was cured while tumbling for 4 hours in a vacuum state.

(5) The salted raw meat was aged at 8 ° C. for 30 hours in a vacuum.

(6) The vacuum-aged raw meat was refrigerated and aged at 4° C. for 12 hours.

(7) Dough was prepared by mixing 17 parts by weight of the seasoning sauce prepared in step (2) and 1 part by weight of starch powder with 100 parts by weight of the refrigerated and aged raw meat.

(8) After removing the dough in an appropriate amount, it was molded into a round shape with a diameter of about 4 cm and a thickness of about 1 cm.

(9) Put the molded dough in an oven preheated to a temperature of 190 ° C., heat it first for 3 minutes, put it in an oven preheated to a temperature of 200 ° C. Heating was stopped when the temperature reached 71 °C.

(10) Pork and duck balls were prepared by cooling the heat-treated balls at room temperature.

control group

Pork hind legs and duck skins were pulverized, respectively, and pork and duck balls were prepared in a conventional manner using raw meat mixed at a ratio of 8:2.

Comparative Example 1. Omit lotus root and pork potato when preparing brine solution

It was carried out in the same manner as in Example 1, but pork and duck balls were prepared by omitting the lotus root and pork potato when preparing the brine solution in step (2).

Comparative Example 2. Omit extract of herbal ingredients when preparing saline solution

It was carried out in the same manner as in Example 1, but pork and duck balls were prepared by omitting the extract of herbal ingredients when preparing the salt solution in step (2).

Comparative Example 3. Omit vacuum aging and refrigeration aging after salting

It was carried out in the same manner as in Example 1, but after curing the raw meat, the vacuum aging step and the refrigeration aging step of step (3) were omitted to prepare pork and duck balls.

<Experimental example>

The pork and duck balls prepared in the above Examples and Comparative Examples were stored at -5 ° C, shaped into about 100 g, heated and thawed in a constant temperature water bath at 70 ± 1 ° C for 30 minutes, and then the following experiments were performed.

Each experiment was repeated three times, and the average value of the measured values was shown in the following experimental examples.

Experimental Example 1. Measurement of product binding force (shape retention force)

1-1. Measurement of product bonding strength (shape retention) before cooking

In a state in which the product bonding strength (shape retention ability) according to the storage period of pork and duck balls according to Examples and Comparative Examples was sufficiently thawed, 10 pieces each were put in a box and shaken vigorously 10 times, and then the shape was damaged and the ball The product binding force of was evaluated, and the results are shown in Table 1 below.

sensory evaluation control group Example Comparative Example 1 Comparative Example 3 product combination 0 month 6.5 8.5 6.8 7.6 4 months 6.1 8.4 6.5 7.3 8 months 5.4 8.2 5.9 6.8 12 months 5.0 7.8 5.3 6.1

Product coherence: Poor (1~3), Normal (4~6), Good (7~9)

As shown in Table 1 above, it was confirmed that the balls prepared according to the examples of the present invention had excellent product binding ability even during long-term storage compared to the control group and Comparative Examples 1 and 3.

1-2. Measurement of product binding force (shape retention force) after cooking

The product bonding strength according to the storage period of pork and duck balls according to Examples and Comparative Examples was confirmed in the state after cooking, and the results are shown in Table 2 below. Since the inside of the ball is already cooked, oil is applied to a sufficiently heated frying pan, and then the pork and duck balls according to Examples and Comparative Examples are turned over and baked for about 1 minute.

sensory evaluation control group Example Comparative Example 1 Comparative Example 3 product combination 0 month 5.7 8.2 6.5 7.2 4 months 5.3 8.1 5.9 6.9 8 months 4.4 7.9 5.2 6.5 12 months 2.8 7.4 3.3 5.4

Product coherence: Poor (1~3), Normal (4~6), Good (7~9)

As shown in Table 2 above, it was confirmed that the balls manufactured according to the examples of the present invention had excellent product bonding strength even after cooking after long-term storage compared to Comparative Examples 1 and 2. In the case of the balls of the control group, Comparative Example 1, and Comparative Example 3, after cooking, the binding force of the product decreased, and it was confirmed that some of the balls were broken.

Experimental Example 2. Measurement of Water Retentiveness of Eggs

The water retention capacity of the pig and duck balls according to the Examples and Comparative Examples was confirmed according to the storage period, and the results are shown in Table 3 below.

The water holding capacity of pork and duck balls was judged by measuring the free moisture content. Free moisture refers to the ability of the egg to retain moisture when physical force is applied, which affects not only the texture of the egg ball but also other factors such as texture, juiciness, and color. crazy

For each of the balls prepared in the above Examples and Comparative Examples, a sample was taken with the same weight, the sample was wrapped with a weighed filter paper (Whatman NO.3), and then the sample was bundled in a 50 ml Falcon tube. Placed side up and centrifuged at 3000 rpm for 15 minutes.

The sample and the filter paper were separated, the weight of the filter paper was measured, and the free water content was calculated using the following formula, and the results are shown in Table 3 below.

[Equation 1]

Free water content (%) = (weight of filter paper after centrifugation - weight of filter paper before centrifugation) / weight of sample × 100

division control group Example Comparative Example 1 Comparative Example 2 Comparative Example 3 free water content
(weight%) 42 67 60 63 48

As shown in Table 3 above, the free moisture content of the meatballs prepared according to the example of the present invention was the highest, and the free moisture content was the lowest in the case of the control group and Comparative Example 3, and the raw meat was cured and then vacuum aged. And whether or not refrigerated aging has a great influence on the free moisture content, which is an important factor in determining the texture of the ball.

Experimental Example 3. Sensory evaluation

The results of sensory evaluation of pork and duck balls prepared according to Examples or Comparative Examples of the present invention are shown in Table 4 below.

The sensory evaluation consisted of a panel of 30 housewives trained in sensory evaluation, and a 9-point scale method (9 = like very much; 8 = like; 7 = good; 6 = slightly good; 5 = not good) Not disliked; 4 = slightly disliked; 3 = somewhat disliked; 2 = disliked; 1 = disliked very much), and the preference test was conducted. -test; Duncan multiple range test) to verify significance at the significance level p<0.05.

division control group Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Exterior symbol drawing 0 month 7.68 7.75 7.67 7.74 7.42 4 months 6.12 7.56 6.30 7.42 7.28 8 months 5.15 7.31 5.85 7.03 7.04 12 months 3.64 7.02 4.10 6.54 6.71 incense (smell) 0 month 6.86 7.76 7.80 6.92 7.53 4 months 5.14 7.52 6.56 5.48 7.10 8 month 4.27 7.24 5.15 4.85 6.59 12 months 2.92 6.94 4.59 3.17 5.64 chewiness 0 month 6.24 7.53 6.58 7.31 7.33 4 months 4.63 7.41 5.02 6.87 6.55 8 month 3.02 7.25 4.28 6.10 5.94 12 months 2.11 7.09 3.34 4.03 5.31 taste 0 month 7.03 7.44 7.35 7.10 6.87 4 months 5.68 7.33 6.10 6.51 6.45 8 month 4.27 7.12 5.81 5.87 6.10 12 months 3.23 6.98 4.50 4.02 5.07 comprehensive signage 0 month 7.14 7.50 7.43 7.51 7.24 4 months 6.06 7.35 6.95 6.76 6.78 8 month 4.95 7.22 5.77 6.25 6.31 12 months 3.15 7.08 4.03 5.50 5.84

From the results of Table 4, it can be seen that the pork and duck balls manufactured by the manufacturing method of the present invention are superior in appearance preference, aroma, texture, taste and overall acceptability even when stored for a long time compared to the comparative example. there is. In particular, in the case of the examples, even after long-term storage, the balls did not become tough or hard, maintained a soft, elastic and juicy texture, and maintained a rich flavor without a smell.

Although the present invention has been described in terms of the preferred embodiments mentioned above, various modifications and variations are possible without departing from the spirit and scope of the invention. The appended claims also cover such modifications and variations as fall within the subject matter of this invention.

Claims (5)

A method for producing pork and duck balls with increased palatability and shape retention, comprising the following steps:
(1) Preparing raw meat by grinding pork hind leg meat and duck skin, respectively, and then mixing them in a weight ratio of 8:1 to 3;
(2) preparing a seasoning sauce by mixing cheongyang pepper, pear juice, turmeric, grain syrup, sesame oil, garlic, green onion, leek and onion;
(3) preparing a salt solution by mixing purified water, sun salt, lotus root powder, pork potato powder, and extracts of herbal ingredients including cinnamon, licorice, and angelica;
(4) putting the prepared raw meat and salting solution into a tumbler and then tumbling for 2 to 6 hours in a vacuum state to dye;
(5) vacuum aging the salted raw meat at 6 to 12 ° C. for 25 to 35 hours;
(6) refrigerating and aging the vacuum-aged raw meat at 1 to 6° C. for 6 to 18 hours;
(7) preparing dough by mixing the seasoning sauce and starch powder prepared in (2) with the raw meat aged in refrigeration; and
(8) Manufacturing pork and duck balls by shaping the kneaded raw meat into an easy-to-eat form. According to claim 1,
The herbal material extract in step (3) is prepared by mixing 100 parts by weight of herbal ingredients including cinnamon, licorice and Angelica quail with 1500 to 3000 parts by weight of water and then heating at 100 to 120 ° C. for 2 to 5 hours. How to make don and duck balls. According to claim 1,
The salt solution in step (3) contains 1 to 10 parts by weight of bay salt, 1 to 20 parts by weight of lotus root powder, 1 to 20 parts by weight of pork potato powder, and 50 to 150 parts by weight of an extract of herbal ingredients, based on 100 parts by weight of purified water. Method for manufacturing pork and duck balls, characterized in that. According to claim 1,
The method for producing pork and duck balls, characterized in that the brine solution in step (4) is added in 5 to 15 parts by weight based on 100 parts by weight of the raw meat. Pork and duck balls prepared according to the method of any one of claims 1 to 4.

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