The formulation and technology of meat and vegetable paste

The development of new formulations and creation of original technologies for producing meat and vegetable products with balanced content of proteins, fats, vitamins, macro-and microelements is one of the most important goals of food industry. Existing pate formulations do not fully meet the standards of proper nutrition. The aim of the study was to develop the formulation and technology of the pates made of rabbit meat with the addition of vegetable component as an ingredient - Allium ursinum and the evaluation of the quality of the product. The objects of the study were the pate made according to traditional recipe (control sample) and from rabbit meat with the addition of Allium ursinum (test samples) in the quantities of 5 %, 10, 15 % instead of raw meat. To prepare the paste minced meat of rabbit, cooked from frozen carcasses was used. Raw materials used for the preparation of pates, met the requirements of technical documentation and TR TS 034/2013 "On the safety of meat and meat products”...