How many calories are in an egg

Seltz, calorie content per 100 g

But there is pre-moderation of ads. Other articles in the Chicken stomachs section Domesticated wild chicken is currently recognized as the most common type of poultry around the world. Over time, many different types of chicken have been developed.

The usefulness of chicken gizzards is preserved only when they are stored fresh for no more than 2 days, and when frozen, the product loses all its beneficial substances. To give tenderness and a more refined taste, chicken gizzards should be cooked for a long time, then they will delight any gourmet. Boiled chicken fillet Chicken meat is an internationally recognized dietary and delicacy product.

Consumption calculators calculate various daily norms - water, calories, proteins, carbohydrates, fats and determine metabolism. Calculator to calculate the number of calories you should consume per day to achieve your desired weight. Calculator for calculating in grams the amount of protein, fat and carbohydrates that should be consumed per day. Zigzag calorie calculator - the number of calories is different on different days, helps to shift weight.

Fillet, or chicken breast, is the healthiest part of the chicken. It has a high protein content and a minimal amount of fat.

Seltz is a boiled pressed sausage product in a casing. It is prepared from pork and beef meat, bacon, as well as tongues, liver and other offal.

This meat is well absorbed by the body and is almost always present in the diet. White fillet has a low cholesterol content, which is also very healthy. Cooking chicken fillet is very simple, however, the processing method will directly affect the healthfulness and dietary content of the resulting dish. Boiled fillet is the most dietary and healthy dish made from chicken.

Smoked chicken wings Along with cooking on a barbecue or grill, this type of cooking as smoking has been used for a long time. This is due, first of all, to the fact that during smoking fat is not added, but rather burned. The same products, which already have little fat, acquire a unique, refined taste and wonderful smell.

Such products include smoked chicken wings, because it is with this method of cooking that their meat becomes quite juicy and tender. Lamb kidneys The taste qualities of lamb kidneys have brought them to a leading position among offal. Both gourmets and people who care about their health do not ignore this product.

Homemade brawn: 5 best recipes for natural meat snacks

Homemade brawn is a cold meat dish traditionally made from pork by-products. The cooking technology is similar to all known jellied meat.

The difference is that the latter is dominated by jelly, while the former contains meat and a variety of spices. This dish is popular in many countries and regions, so it has many different recipes and names.

One of them is saltison, but there are still some differences.

The calorie content of the dish is about 200 kcal per 100 g and can vary significantly depending on the quality and fat content of the ingredients. Let's look at how to cook brawn at home in several variations step by step with photos.

Pork head brawn

The process of preparing this dish is labor-intensive and time-consuming, but the result is a natural, tasty dish.

You will need:

• Half a kilo of pork heart, tongue and lung;
• 1/2 pork head;
• 2 bay leaves;
• 2 beef or pork stomachs;
• One dried red pepper;
• Large head of garlic;
• A tablespoon of chopped black pepper;
• Soda;
• A third of a glass of rice.

Recipe for pork head brawn:

1. We thoroughly wash the head, clean it, remove all hairs and cut it ourselves. Be sure to remove the eyes. We leave the ears;
2. Take half, place in a saucepan and bring to a boil over medium heat, periodically removing the foam;
3. We cook for 2-3 hours so that the meat separates freely from the bone;
4. Wash and clean the stomachs thoroughly, rub soda over the entire surface (both outside and inside) and leave for a couple of hours. This will help fight off the unpleasant characteristic odor. After the specified time, rinse them with cold running water;
5. Separately, boil the tongues in boiling water (about 5-6 minutes), then take them out, pour cold water over them and remove the top rough layer. Finely chop the soft part along with the lung and heart;
6. We pass the peeled garlic through a press, and lightly fry the hot pepper over an open flame and chop it;
7. We combine all the above components, also add rice, add salt and mix;
8. We turn the stomachs out and stuff them loosely with the resulting filling. We sew up the holes with thread and make several punctures with a thick needle or a sharp fork over the entire surface;
9. We put a plate in a large saucepan, place our products on it and cover it with a second plate on top;
10. Pour the contents with salted water and boil over medium heat for at least three hours. During the cooking process, open the plate slightly and regularly make punctures (every 15-20 minutes) to allow steam to escape;
11. Remove the finished brawn from the pork stomach, place it in a bowl and place it under pressure for 12 hours.

After this, the natural meat product can be cut into pieces and served.

Knuckle brawn

This step-by-step homemade recipe is particularly original, as it contains rutabaga and juniper berries.

List of ingredients:

• Knuckle with skin – 2.5 kg;
• 5 garlic cloves;
• A tablespoon of peppercorns and honey;
• 2 medium carrots;
• 12 juniper berries;
• One rutabaga;
• 3 sprigs of juniper;
• 2 onions;
• 5 buds of cloves;
• 2 bay leaves;
• 2 tablespoons of dry gelatin;
• Salt.

Prepare pork brawn from the knuckle:

1. We wash the leg, thoroughly clean the skin, dry it with paper napkins, rub it with honey and let it soak for 20 minutes;
2. We immerse the product in a saucepan with a thick bottom, fill it with water and wait for it to boil. After this, add the vegetables from the list cut into pieces, add juniper branches and berries, bay leaves and spices, add some salt;
3. Boil the leg at medium flame for 3.5-4 hours;
4. After this, separate the steamed skin and place some on the bottom of a plastic container or bowl;
5. In a separate bowl, mix the meat pieces cut from the bones and gelatin by hand. Place the meat filling in a container and alternate it with the skin;
6. Having filled the form to the end, cover it with a lid or a wooden board, place a heavy load on it and leave it for a day.

The resulting compressed meat is easily cut into slices. It can be served with mustard, horseradish or sour cream and dill sauce.

Poultry brawn

Chicken brawn is a more dietary version of the famous meat snack. In this recipe, it is prepared using a plastic bottle, which replaces the natural casing.

Compound:

• Chicken carcass 1.5 kg;
• Garlic – 2-3 cloves;
• Walnuts – 100 g;
• Gelatin – 25 g;
• Salt and pepper.

How to make brawn in a bottle:

1. We wash the bird carcass and cut it into medium pieces, pepper and add salt. Place in a clean, ungreased frying pan with a thick bottom, cover with a lid and place over medium heat until fully cooked (the meat should easily separate from the bones). This will take 40-50 minutes;
2. Finely chop the nuts and garlic. Soak gelatin in a glass of ice water;
3. Cool the chicken, remove the skin and bones;
4. In the same frying pan where the chicken was simmering, mix nuts, meat, garlic and gelatin dissolved in a water bath;
5. Fill a clean plastic bottle without a neck with a volume of 1.5 liters with the resulting mixture, compact the contents well and place in the refrigerator for 4 hours.

Before serving, carefully remove the bottle, cut the chicken brawn into rings and serve to the guests.

Liver brawn

A delicious dish that can be prepared for a holiday table or just for breakfast sandwiches.

Required components:

• 200 g lard;
• 1/2 cup each of milk and semolina;
• Half a kilo of beef or pork liver;
• 2 onions;
• 0.5 small spoon of coriander;
• 2 eggs;
• Pepper, salt - to taste.

Cooking instructions:

1. We twist the liver using a meat grinder (we soak the pork first). Add milk, stir;
2. Add lard, cut into small pieces, chopped onions, eggs;
3. Add semolina, add salt, pepper, add coriander. Mix well, leave for 35-40 minutes;
4. We cut off one side of the baking sleeve and fix the other. Pour minced beef or pork liver into the sleeve and secure the other side tightly;
5. Preheat the oven to 190 degrees and place the workpiece there for 20 minutes. When this time has elapsed, reduce the temperature to 180 degrees and bake for another half hour;

Leave the finished liver brawn in the sleeve so that it cools completely. Then we remove the product from the cut sleeve, put it in a plastic bag and put it in the refrigerator for 1.5-2 hours. Cut into pieces before serving.

Pig ear brawn

Cooking brawn is not a quick process, but all your loved ones will definitely like such an unusual and interesting dish, because the result will be simply amazing.

Components:

• 3-4 onions;
• 3 heads of garlic;
• 8 pieces of pig ears;
• 2-3 bay leaves;
• Salt, peppercorns - to taste.

Manufacturing scheme:

1. Clean the ears from stubble and rinse thoroughly with water;
2. Place them in a container of cold water and cook over medium heat for 3 hours;
3. Half an hour before the end of cooking, add bay leaf, onion (you can cut the onions into 4 parts), pepper, and add salt;
4. Chop the garlic with a knife;
5. Place the pork ears in a deep bowl, sprinkle each layer thoroughly with garlic;
6. Place a plate on top and place under a press. They can use a three-liter jar of water;
7. When the product has cooled, place it in the refrigerator for 7-8 hours. Then we take out the dishes and let them stand for a while in a warm room so that the edges come off;

Remove the brawn from the ears, place it in a beautiful plate, and cut it into appetizing pieces.

: Homemade pork brawn recipe

Source: //gotovite.ru/vtorye-blyuda/domashnij-zelc-5-luchshix-receptov-naturalnoj-myasnoj-zakuski.html

Seltz: calories

Smoked pork ribs In cooking all over the world, pork intercostal meat is of quite great value; it is even considered a number of delicacies. This is due to the fact that it contains a minimum amount of fibers.

Thanks to this, it is quite soft and tender, even sweetish. Smoking is one of the most ancient methods of cooking meat.

In addition, when smoking, all the beneficial properties of such a popular type of meat as pork are preserved, which means this is one of the best options for preparing this product. Chicken feet Very often in stores and on the market you can find such a product as chicken feet for sale. Not very presentable in appearance, they are rarely used by housewives in cooking.

Nutritional value, chemical composition and calorie content

Due to their fairly low cost, they are most often used in pet food preparation. But few people know that the legs of this bird are extremely useful, as is the rest of the meat of this bird. Beef tongue Beef tongue is the leader of offal. It has high nutritional value, like all offal, but at the same time it has an exquisite, delicious taste.

Cooked tongue does not create much strain on the digestive system, due to the almost complete absence of connective tissue.

Boiled turkey fillet Turkey is considered the largest poultry. They became domesticated by the Aztecs many centuries ago.

Note:

They were brought to Europe by Spanish sailors only in the 19th century. The Europeans really liked this meat, so turkey quickly took root here too. This is a very large bird - the weight of an adult male and female can reach up to 35 kg and 11 kg, respectively. In most cases, they prepare a young turkey, the meat of which is much more tender and softer. Its weight is approximately 10 kg. Beef brains Recipes for cooking beef brains have come down to us from time immemorial. There are archaeological finds that tell of the ritual of preparing and eating the brains of a bull during the burial of an elder.

Nutrient content is shown on the edible part. Below are tables of chemical composition and diagrams, from which you can find out what nutritional value, what vitamins, minerals, and how many calories are contained in this food product.

The cooking methods are strikingly different from each other, but they all have one thing in common: no matter what dish of beef brains you are offered, it will be a true delicacy. Brains have a delicate, unique taste, but nutritionists often do not recommend feasting on them, since they are poorly absorbed by the body. And they cannot be classified as dietary products. A huge cholesterol content and a low percentage of proteins indicate the opposite. Still, beef brains have many beneficial qualities.

Sheep tripe Sheep tripe is tripe, gizzard - part of the stomach in ruminants. It is a by-product, therefore it is mainly used in the diet of animals; food for cats and dogs is produced on its basis. Seltz is a boiled pressed sausage product in a casing. It is prepared from pork and beef meat, bacon, as well as tongues, liver and other offal. Seltz - sausages, food products made from meat, processed mechanically and physically and chemically with the addition of some other products.

The benefits and harms of jellied meat

Jellied meat has long become a regular dish decorating the holiday table. He gained popularity and became loved by both adults and children. Every country has a recipe for making national jellied meat, which is called saltison, jelly, or brawn.

There are many options for preparing it, and everyone chooses the one they like best.

But a healthy lifestyle is becoming increasingly popular, so many are interested in the question of what are the benefits and harms of such a delicious dish as jellied meat .

The benefits of jellied meat

Jellied meat contains collagen, an element responsible for the health and development of connective tissue. In other words, it is he who helps cell renewal and fights wrinkles . Collagen is a protein that is the basis of all connective tissues.

In addition, it helps slow down the aging process. During the cooking process, the collagen is partially destroyed, but most of it is preserved.

It prevents the loss of skin elasticity and the abrasion of cartilage, which can lead to serious illness in the future, so jellied meat will be a good preventative against joint disease.

• Scientists have identified substances in jellied meat that help improve the condition of diseases of the musculoskeletal system. The gelatin in its composition perfectly improves the shock absorption of joints and their mobility.
• It has been established that jellied meat also contains B vitamins. It is their presence that contributes to the formation of hemoglobin, which, along with other important substances, is responsible for the normal functioning of the entire body.
• The amino acid lysine, also found in jellied meat, has an antiviral effect and helps absorb calcium.
• Polyunsaturated fatty acids have a beneficial effect on the nervous system, helping it function in a normal rhythm.
• Another important component in jellied meat is retinol, which has a positive effect on the optic nerve and helps strengthen the immune system. The substance retinol is also one of the strongest antioxidants that helps fight harmful free radicals, binding them and removing them from the body .
• Jellied meat also contains glycine, which helps normalize brain function. Glycine, the so-called aminoacetic acid, is essential for human health. Thanks to the presence of glycine, drinking jellied meat before alcoholic drinks makes it easier to cope with alcohol and hangover syndrome the next day. In addition, it relieves emotional stress , chronic feelings of anxiety and fear, and improves memory. Glycine helps restore important substances in the body and even helps cope with long-term depression.

Harm from jellied meat

• But, despite such beneficial properties, jellied meat can also have harmful effects . After all, it is cholesterol that causes the formation of plaques in blood vessels, which can cause a heart attack or stroke, and there is quite a lot of it in jellied meat.
• Also, another rather unpleasant fact remains the calorie content of jellied meat. If you abuse this dish, you will quickly gain excess weight. Therefore, you need to remember the need to observe the measure. The optimal option for consuming jellied meat is no more than once a week and then you will not face problems with blood vessels, extra pounds and liver overload.
• In order not to disrupt your diet or weight loss process, it is not recommended to consume pork jellied meat. In order not to harm your figure, it is better to eat jellied meat no more than once a month.

Calorie content of jellied meat

First of all, the calorie content of jellied meat depends on the recipe according to which it was prepared. The calorie content of jellied meat is given by all the products included in its composition, their quantity, condition and serving size.

The chosen meat, fat film, water, spices, additives - everything affects its calorie content. The most high-calorie jellied meat is made from pork (approximately 180 kcal per 100 g) .

This indicator varies depending on the amount of meat that was used to prepare the dish.

The second place in calorie content is chicken jellied meat. 100 g of this jellied meat contains 120 kcal. But the lowest-calorie jellied meat is the one made from beef . The calorie content of this type of jellied meat is 80 kcal. Beef jellied meat is suitable for everyone, both those who simply love a tasty dish and those who watch their figure, carefully counting all the calories.

reduce the calorie content of jellied meat if you use low-calorie products for its preparation and reduce the amount of high-calorie components.

The easiest way is to use calorie tables. If you reduce the amount of meat and increase the amount of water, the calorie content of jellied meat will certainly decrease.

You can also calculate the number of servings that you can eat so as not to harm your figure.

Jellied meat prepared according to any of the recipes, in compliance with all the rules, is an excellent dish that can decorate any holiday table. Even if you are a big fan of jellied meat, you should not abuse it . In this case, you will receive only benefits from homemade jellied meat and avoid harmful consequences.

Source: //ladyspecial.ru/zdorovie/pitanie/polza-produktov/polza-i-vred-kholodtsa

HEALTHY PROPERTIES OF PORK BRASS

Mechanical processing involves removing inedible, low-nutrient parts from meat and grinding it. Physico-chemical processing includes salting, maturing, frying, cooking, smoking.

The composition of brawn includes pork and beef meat, tongues, liver, bacon and offal.

For example, some types of brawn contain food blood. In Ancient Greece, small sausages and stuffed pork stomachs served as appetizers at feasts. In Ancient Rome, boiled sausages, small smoked sausages, and pork sausages in rings and chains were known.

The brawn is prepared as follows. Stuff the ox's stomach or bladder and cook the calorizer for several hours over high heat. When it’s ready, it’s still hot, covered with a board and pressure is applied so that, when it cools, it takes on a round, flattened appearance. Instead of tongue, you can take fresh pork meat or meat from the legs of a bull.