COMPOSITION OF BURGER PATTY WITH MUNG BEAN FLOUR

Fecha de publicación: 21/07/2021
Fuente: WIPO Meat
This utility model relates to all meat products containing additives but more particularly to the composition of a burger patty with mung bean flour as meat substitute. The meat product is composed of 50 pcnt ground pork meat, 35 pcnt mung bean powder, 1.0-2.0 pcnt salt, 0.3-0.5 pcnt 10 phosphate, 1.0-2.0 pcnt whole eggs, 1.0-3.0 pcnt powdered milk, 1.0-3.0 pcnt cornstarch, 1.0-2.0 pcnt sugar, 0.1-0.3 pcnt monosodium glutamate, 0.5-1.0 pcnt ground black pepper, 1.0-2.0 pcnt garlic, 1.0-5.0 pcnt onion and 2.0-6.0 pcnt water.