Baked boiled pork calorie content per 100 grams. Calorie content of boiled pork. How can boiled pork be harmful?

Ingredients for 6 servings

• corn starch - 2 tbsp. spoons (dough)
• skimmed milk powder - 3 tbsp. spoons (2 for dough and 1 for glaze)
• eggs - 3 pieces (in the dough + 1 yolk in the glaze)
• sweetener Fit Parad - To taste (6 scoops for dough, 10 for soufflé, 7 for glaze)
• vanillin - to taste
• baking powder - 1/1, teaspoons
• milk - 900 Milliliters (800 in soufflé and 100 in glaze)
• gelatin – 20 grams (soufflé)
• cocoa - 3 teaspoons (glaze)

Step by step

1. Divide the eggs into whites and yolks. Mash the yolks with 6 scoops of Fit Parad sweetener.
2. Beat the egg whites with a mixer or hand whisk until stiff peaks form. Add the mashed yolks, stir gently until smooth.
3. Next, add sifted starch one by one, 2 tbsp. l. skim milk powder, baking powder and vanillin. Mix from bottom to top so that the whites do not settle. Pour the finished dough into the prepared pan (pre-grease it with vegetable oil). Bake in a preheated oven for 40 minutes at 190–200 °C.
4. While the sponge cake is in the oven, prepare the glaze, which will also serve as a coating for the sponge cake layer. In a small saucepan, thoroughly mix cocoa, 100 ml. milk, 1 tbsp. a spoonful of milk powder, an yolk, 7 scoops of sweetener and vanilla. Stirring constantly, bring this mixture to a boil and turn off. The glaze should become foamy and thicken slightly.
5. Cool the finished sponge cake and remove it from the mold. This is necessary so that the whole cake can be removed more easily later. Place the cake back into the pan and brush it with the prepared glaze.
6. From 800 ml. milk, gelatin and 10 scoops of sweetener, prepare the soufflé as usual. Pour it into the pan on top of the crust and place it in the refrigerator for a few hours to set.
7. When the soufflé has completely set, remove it from the refrigerator and carefully remove the cake from the pan. Using a spatula, transfer it to a plate.
8. Using a spatula, spread the chocolate frosting over the entire surface of the cake. Place it in the refrigerator again for 2-3 hours (preferably overnight). After the specified time, Dukan Poultry Milk will be ready for use.

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Today it is difficult to imagine life without aromatic tea with dessert. But what to do if your favorite dress can no longer be fastened, but you really want to eat something tasty? In this case, the popular diet of the French doctor Pierre Dukan, which includes a large number of cake recipes, will come to the rescue.

Today, the Dukan diet is popular in many countries around the world. Regular store-bought cooking is not suitable for weight loss. Fortunately, many dishes, including baked goods, according to the recipes of the famous doctor are offered to order in prestigious restaurants. In addition, Dukan cakes can be easily prepared at home.

Calorie content of boiled pork 510 kcal

Energy value of boiled pork (Ratio of proteins, fats, carbohydrates - bzhu):

: 15 g (~60 kcal) : 50 g (~450 kcal)

Among the many pork dishes that can serve as decoration for a holiday table, I would like to highlight boiled pork. This product is prepared from a single piece of pork (most often) using a variety of spices, giving the finished product an amazing smell and taste.

Chefs prepared this festive dish several centuries ago. Although this dish was originally called vuzhenina (from the Old Slavonic “wood”, that is, to smoke), and it could be prepared from any type of fatty meat, including bear meat. Over time, the letter "B" was replaced by "B". As a result, we call this product boiled pork. Nowadays, boiled pork is most often prepared from either pork or beef. Although the most delicious boiled pork is considered to be one that is prepared with your own hands at home (that is, baked in the oven), very often we simply do not want to bother with meat, but go to the store and buy a ready-made meat product.

Recipes

There are many interesting recipes for making cakes for the Dukan diet.

A huge advantage of Dukan baking is its low calorie content, not exceeding 150 kcal per 100 g of product.

Cheesecake

Dukan cheesecake can be consumed from the first stage of the diet, which is called “Attack”.

• calorie content - 97.5 kcal;
• proteins - 11.6 g;
• carbohydrates - 3.3 g;
• fats - 5.4 g.

Ingredients for the dough:

• 4 tbsp. oat bran, ground into flour;
• 2 eggs;
• 1 tsp baking powder;
• 2 tbsp. water;
• 3 tbsp. sweetener.

Filling ingredients:

• 800 g soft low-fat cottage cheese;
• 2 eggs;
• 10 tbsp. sweetener;
• 1 g vanillin;
• 2 drops berry flavoring.

Ingredients for decoration:

• 1 bag of hibiscus tea;
• 2 tbsp. sweetener;
• 1 tsp agar-agar;
• 1 glass of water.

Cooking steps:

Video: how to make curd cheesecake

"Napoleon"

Napoleon can be consumed starting from the “Alternation” stage of the Dukan diet.

Chemical composition of the dish per 100 g:

Ingredients for the dough:

• 3 eggs;
• 30 g starch;
• 5 g sweetener;
• vanillin on the tip of a knife.

Ingredients for cream:

• 50 g skimmed milk powder;
• 20 g starch;
• 2 tbsp. sweetener;
• 250 ml skim milk;
• vanillin on the tip of a knife.

Cooking steps:

1. Preparing the dough for the cakes. To do this, you need to beat the eggs, and then add starch, sweetener, vanillin to them and mix everything thoroughly.
2. Let's start preparing the cakes. Divide the dough into 5 parts and fry the cakes on both sides until golden brown in a non-stick frying pan without adding oil.
3. While the cakes are cooling, make the cream. Take a non-stick pan, pour milk into it and gradually stir in the remaining ingredients into the liquid. Cook the cream over low heat until it becomes thick. Then remove the resulting filling from the heat and let it cool.
4. To prepare the powder, take one of the prepared cake layers. It needs to be crumbled or crushed by hand, but you can also use a blender.
5. The time has come to assemble “Napoleon” from the previously prepared components. To do this, take a cake and spread it with cream. Continue alternating the dough and filling until the ingredients run out. Decorate the top of the dish with sprinkles. Place the finished cake in the refrigerator to soak for several hours.

Video: making Napoleon cake from waffles and custard

carrot cake

Carrot cake can be consumed during the Alternation stage.

Chemical composition of the dish per 100 g:

Ingredients for the dough:

• 2 tbsp. oat bran;
• 1 tbsp. corn starch;
• 1 medium carrot;
• 100 ml milk;
• 1 egg;
• 1/2 tsp. baking powder;
• 2 tbsp. sweetener;
• vanillin and cinnamon to taste.

Ingredients for cream:

• 1/2 tsp. lemon zest;
• 150 g soft cottage cheese;
• 1 tbsp. sweetener.

Cooking method:

1. Oat bran must be ground into flour using a coffee grinder.
2. Mix the resulting flour, egg and milk. Let the mixture sit for five minutes.
3. Then mix cornstarch with baking powder and add them to the bran dough.
4. Now take the carrots, peel and grate them on a fine grater. Place the resulting mass into the dough and mix.
5. To prepare the cake, heat the oven to 180 o C. Bake the sponge cake in a silicone mold for 20 minutes.
6. To prepare the cream, you must first grind the lemon zest on a fine grater. Then beat the curd with a mixer and add the rest of the ingredients to it. Mix the resulting cream thoroughly.
7. Cut the cooled cake into four parts with a knife.
8. Now let's assemble our cake. Place the cakes one at a time on top of each other, thickly greasing them with cream. Place the dish in the refrigerator for several hours.

Video: making carrot cake

Chocolate cake

Chocolate cake can be used in the Alternate stage.

Chemical composition of the dish per 100 g:

Biscuit ingredients:

• 5 tbsp. Dr Oetker pudding;
• 7 eggs;
• 5 tsp baking powder;
• 2 tbsp. sweetener;
• a pinch of salt.

Ingredients for cream:

• 450 g low-fat cottage cheese;
• 2 tbsp. sweetener;
• vanillin to taste;
• 50 ml natural yoghurt.

Ingredients for glaze:

• 3 yolks;
• 2 tsp cocoa;
• 2 tbsp. skimmed milk powder;
• 2 tbsp. soft cottage cheese;
• 1 tbsp. sweetener.

Cooking method

1. To prepare the first cake, take 3 eggs and separate the whites from the yolks. To the latter you need to add 2 tbsp. pudding, 2 tsp. baking powder, 1 tbsp. sweetener, a little salt and beat everything until smooth.
2. Beat the whites to stable peaks and add them to the previously obtained dough.
3. Pour the dough into the mold and cook the sponge cake in the oven at 180 o C until a crust forms.
4. Next, prepare the second cake using the same recipe. Set aside the baked biscuits to cool, then cut each of them lengthwise. As a result, there should be 4 cakes.
5. To prepare the cream, mix all the necessary ingredients. If the mixture is too thick, add a little more yogurt to it.
6. To prepare the glaze, mix all the necessary ingredients. There should be no lumps in the resulting mass.
7. Now you need to assemble the cake. To do this, take the cake and spread it with cream. Repeat the action until the cakes are gone. Pour frosting over the top layer of the cake.

Video: making chocolate cake

"Bird's milk"

The cake can be consumed throughout all stages of the diet.

Chemical composition of the dish per 100 g:

Ingredients for the crust:

• 3 eggs;
• 2 tbsp. corn starch;
• 2 tbsp. soft low-fat cottage cheese;
• 2 tsp baking powder;
• 2 tbsp. sweetener.

Ingredients for soufflé:

• 200 g low-fat cottage cheese;
• 2 tbsp. gelatin;
• 3 egg whites;
• 1 tsp citric acid;
• 2 tbsp. sweetener;
• vanillin on the tip of a knife.

Ingredients for glaze:

• 1/2 cup skim milk;
• 4 tsp cocoa;
• 1 tsp gelatin;
• 2 tbsp. sweetener.

Cooking method

1. To prepare the crust, take the eggs and separate the yolks from the whites. Beat the last ones to peaks. Add all other dough ingredients to the yolks and mix. Carefully pour the resulting mixture into the beaten egg whites.
2. Cover the form with parchment paper, pour the dough into it and place in the oven, preheated to 180 o C, for 12 minutes. Then take out the cake and separate it from the paper.
3. To prepare the soufflé, add citric acid to the egg whites and beat the mixture until stiff.
4. Pour gelatin over milk and heat the liquid in a water bath (or in the microwave).
5. Beat cottage cheese with sweetener and flavoring. Then pour the cooled gelatin into the resulting mass and beat again. Place the mixture in the refrigerator for 5 minutes.
6. Remove the cooled cream and beat until the mixture doubles in size. Then carefully add the whipped egg whites and sweetener to the cottage cheese. Cover the biscuit base with the resulting cream. Place the cake in the refrigerator for 40 minutes.
7. All that's left to do is make the chocolate glaze. Add gelatin to three tablespoons of milk and wait until it dissolves.
8. Heat half a glass of milk on the stove along with cocoa, add sweetener and cool the liquid slightly.
9. Mix the cocoa with the gelatin mixture, cool and frost the cake over the soufflé. Place the finished dish in the refrigerator for final hardening.

Video: preparing “Bird's milk”

"Honey cake"

Chemical composition of the dish per 100 g:

Biscuit ingredients:

• 5 tbsp. oat bran, ground into flour;
• 3 tbsp. wheat bran, ground into flour;
• 7 tbsp. skimmed milk powder;
• 3 tsp starch;
• 5 eggs;
• 200 ml kefir;
• 3 tsp baking powder;
• 1.5 tbsp. sweetener;
• a pinch of salt.

Filling ingredients:

• 450 ml skim milk;
• 4 yolks;
• 3 tsp starch;
• 2 tbsp. sweetener.

Cooking method:

1. Fry the milk powder until golden brown and grind.
2. Mix skim milk powder with other dry ingredients for the dough.
3. Separate the yolks from the whites. Add yolks and flavoring to the dry dough ingredients.
4. Pour salt into the whites, beat them to stiff peaks and add the resulting foam to the dough.
5. To prepare biscuits, you need to divide the resulting mass in half. Place one part in the oven, preheated to 180 o C, for 20–30 minutes. Place the other half in the refrigerator. After finishing baking the first cake, put the second one in the oven and bake it according to the same principle. Cut each biscuit lengthwise into two parts.
6. Let's move on to making the cream. Divide the milk in half, heat one part over low heat, and add all the remaining cream ingredients to the second and mix. When the first portion has become warm, pour it into the second and heat the mixture again until the cream thickens.
7. To assemble the cake, alternate between layers and filling until you run out of ingredients.

Video: preparing “Honey cake”

"Anthill"

The cake can be consumed on the Dukan diet starting from the “Consolidation” stage.

Chemical composition of the dish per 100 g:

Ingredients for the crust:

• 80 g oat bran;
• 40 g gluten;
• 20 g soy isolate;
• 4 g baking soda;
• 2 g ground nutmeg;
• 2 g citric acid;
• 90 g skimmed milk powder;
• 2 eggs;
• 200 ml low-fat kefir;
• 5 tsp sweetener.

Ingredients for cream:

• 400 ml skim milk;
• 8 tsp sweetener;
• 20 g corn starch.

Cooking method:

1. For the dough, combine bran, nutmeg, citric acid and gluten. Add eggs, kefir and sugar substitute to the resulting mixture. The dough should have a sour cream consistency.
2. Place the dough on a baking sheet covered with parchment paper. The cake is prepared at 180°C for 30 minutes.
3. After cooling, the dough needs to be crumbled.
4. To prepare the cream, place 200 ml of milk on the stove to warm up. Mix the remaining 200 ml with starch and sweetener. Gradually add cold milk to the warm milk, stirring constantly. Bring the cream until thick. Be careful not to let the liquid boil
5. All that remains is to assemble the cake. Mix the crushed cake with cream. We form a slide from the resulting mass on a plate. Place the cake in the refrigerator for an hour.

Video: preparing “Anthill”

“Dream” in a slow cooker

The cake can be consumed on the Dukan diet starting from the “Alternation” stage.

Chemical composition of the dish per 100 g:

Biscuit ingredients:

• 4 eggs;
• 6 tbsp. skimmed milk powder;
• 2 tbsp. starch;
• 1 tbsp. sweetener;
• 1 tsp baking powder.

Ingredients for cream:

• 300 g soft low-fat cottage cheese;
• 100 ml skim milk;
• 1.5 tsp. gelatin;
• 2 tsp cocoa;
• a couple of drops of pink food coloring;
• 1 tbsp. sweetener.

Cooking method:

1. Separate the yolks from the whites. Add salt to the last ones and beat them to peaks. Carefully add the yolks to the whites. Then pour dry milk, corn starch, baking powder and sweetener into the mixture.
2. Lightly grease the multicooker pan with oil, pour in the dough and turn on the “Bread/Baking” mode for 40 minutes. Cook the crust for 25 minutes on one side and 15 on the other.
3. To prepare the cream, soak gelatin in milk until dissolved. Add the resulting liquid to the cottage cheese. Add sugar substitute to the mixture and mix well. Place a few tablespoons of cream in a separate container. Mix the main mixture with cocoa and place in the refrigerator to harden.
4. When the cake is ready, let it cool slightly. Then cut the biscuit lengthwise into 4 parts.
5. Add food coloring to the reserved cream.
6. Assembling the cake: alternate sponge cake and cream until the ingredients run out. Cover the top layer with pink icing, which was made by mixing the curd mass with dye. All that remains is to put our cake in the refrigerator overnight so that it soaks.

Video: cooking “Dream” in a slow cooker

"Red Velvet"

Red Velvet Cake is a truly feminine dessert, as its sponge cake is very soft and the cream has a delicate yogurt consistency. You can eat the dish on the Dukan diet starting from the “Consolidation” stage.

Chemical composition of the dish per 100 g:

Ingredients for the crust:

• 1 tbsp. corn starch;
• 1 tbsp. skimmed milk powder;
• 1 tbsp. soy isolate;
• 1 tbsp. gluten;
• 1 tbsp. sweetener;
• a pinch of vanillin;
• a pinch of salt;
• 1/2 tsp. baking powder;
• 2 tbsp. red food coloring;
• 2 eggs.

Ingredients for cream:

• 4 glasses of skim milk;
• 4 egg yolks;
• 2 tbsp. sweetener;
• a pinch of vanillin.

Cooking method

Properties of boiled pork

Nutritional information | Vitamins | Minerals

How much does boiled pork cost (average price for 1 kg)?

Moscow and Moscow region.

380 rub.

Bacon, ham, balyk, servelat and boiled pork... Gone are those immemorial times when, in order to put cold cuts on the festive table, you had to stand in long lines for these rather scarce products.

Today, like many centuries ago, boiled pork remains one of the most beloved meat products by many, because our Slavic great-grandfathers prepared it from pork hams, and sometimes even from bear hams. The latter are now difficult to obtain, but pork is a fairly affordable product that is in stable demand.

First of all, boiled pork is a large baked piece of pork ham that is cooked without the bone. In accordance with GOST, this product contains only three components (besides the meat itself) - salt, pepper and garlic. The use of flavor enhancers and other artificial additives is simply not allowed. High-quality boiled pork has a dense texture, pink-gray color, slightly “rainbow” when cut, and a thin layer of lard. The calorie content of boiled pork is 510 kcal per 100 grams.

Interestingly, in some national cuisines you can also find analogues of boiled pork. For example, Austrian and German cuisine has a dish called Schweinebraten, and in Quebec they prepare Roti de porc.

The most delicious boiled pork is considered to be a home-cooked product, because it is distinguished by its natural aroma and luxurious taste. In addition, you can be one hundred percent sure of the quality of the finished boiled pork. The most difficult thing in this matter is to purchase the right fresh meat, and also to decide what exactly you will stuff it with, what to marinate and bake it in.

There are many options for preparing boiled pork: for those who prefer a milder meat delicacy, while others like it more spicy. But the essence of the process of making boiled pork is as follows: the pork is rubbed with salt, pepper, oil, poured with sauce and put to simmer in the oven. Wine or certain types of beer are often added to the marinade sauce. Some types of pork need to be wrapped in foil before cooking. In general, until the product is completely ready, keep it in the oven for at least 1.5 hours.

Ready boiled pork is especially good with cranberry or apple sauce, with a dressing of horseradish and sour cream (cream), simply with horseradish, adjika, mustard, and pickles. What could be better than hot tea and sandwiches on black bread with boiled pork, especially if you eat them in the fresh air, for example, during a winter walk?

In addition, boiled pork can be consumed hot, while it is still warm. As a side dish for this delicacy, baked potatoes, baked or stewed vegetables, as well as a light salad of fresh tomatoes and cucumbers are perfect. But don’t get too carried away with this product, because the nutritional value and calorie content of boiled pork is quite high, so the best way to consume it would be a festive dinner with family and friends.