Sausage bread based on horse meat and chicken meat with rosemary extract

Abstract

The utility model relates to the food industry, in particular to the technology for producing cooked sausage products without casings, such as sausage (meat) bread, and can be used in the production of sausage bread. The objective of the utility model is to develop a sausage bread composition based on horse meat, chicken meat, carrot puree, and rosemary extract, which will increase the nutritional and biological value, improve the organoleptic and structural-mechanical characteristics, and extend the shelf life of the finished product. The technical result of the utility model is the production of sausage bread with improved organoleptic and structural-mechanical characteristics, increased moisture-holding capacity, stable texture, increased antioxidant resistance, and an extended shelf life due to the use of rosemary extract as a natural antioxidant. The said technical result is achieved by the fact that the sausage bread contains first grade trimmed horse meat, chicken meat, horse fat, carrot puree, table salt, food phosphates, garlic powder, ground black pepper and rosemary extract in the following ratio of components, wt.%: first grade trimmed horse meat - 30.00; chicken meat - 38.15; horse fat - 20.00; carrot puree - 10.00; table salt - 1.00; food phosphates - 0.35; garlic powder - 0.20; ground black pepper - 0.10; Rosemary extract – 0.20. The technological process includes meat preparation, trimming, grinding, mincing, adding formula ingredients, forming, stepwise heat treatment, cooling, and packaging the finished product. This utility model enables the production of sausage bread with improved quality characteristics, increased nutritional and biological value, high antioxidant stability, and an extended shelf life.