Method for preparing protein-enriched terrine based on cow's udder, incorporating bacterioruberin for fermentation and preservation

Abstract

The invention describes a method for manufacturing a terrine made from cow's udder, enriched with bacterioruberin to improve fermentation and preservation. This method comprises several steps: selecting and cleaning the udder, grinding it into fine pieces, and then mixing it with ingredients such as beef, spices, sugar, and additives to improve texture and organoleptic qualities. The mixture is then matured at a controlled temperature, cooked in a water bath, and bacterioruberin is added to ensure the microbiological stabilization of the product. This method guarantees a terrine that is rich in protein, flavorful, and has a long shelf life.