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Dorzhieva M. V., Khamaganova I. V.
Development of a recipe and technology for meat pudding from regional non-traditional raw materials
DOI: 10.21443/1560-9278-2025-28-3-393-402
Abstract. The production of food products in accordance with modern requirements of healthy nutrition is ensured by the use of alternative sources of biologically active substances. Local food raw materials have great technological potential. The meat of the Buryat horse breed is distinguished by a high content of complete protein and a low level of fat. The vegetable plant bracken is a source of dietary fiber, cellulose, pectin, lignin and sugars; it contains various macro- and microelements, vitamins A, C, group B, beta-carotene, organic acids, linoleic and palmitic fatty acids. One of the new areas of industrial processing of horse meat and foal meat is the production of steamed meat and vegetable culinary products with a delicate consistency. The research has scientifically substantiated the technology of producing meat pudding from an unconventional dietary type of meat (horse meat) with the addition of a valuable wild plant [bracken fern Pteridium aquilinum (L.) Kuhn]. The resulting product is characterized by high nutritional and biological value, has excellent organoleptic properties, balanced chemical composition: the mass fraction of protein in the products is 10 %, fat – 9.6 %, carbohydrates – 2 %. Meat pudding from regional non-traditional raw materials characterized by high consumer properties is recommended for mass consumption.
Printed reference: Dorzhieva M. V., Khamaganova I. V. Development of a recipe and technology for meat pudding from regional non-traditional raw materials // Vestnik of MSTU. 2025. V. 28, No 3. P. 393-402.
Electronic reference: Dorzhieva M. V., Khamaganova I. V. Development of a recipe and technology for meat pudding from regional non-traditional raw materials // Vestnik of MSTU. 2025. V. 28, No 3. P. 393-402. URL: https://vestnik.mauniver.ru/v28_3_n104/07_Dorzhieva_393-402.pdf.
