Zelts.

Zelts.

Oil - sausages, foods from meat treated with mechanical and physicochemical methods with the addition of some other products. Mechanical processing is to remove from the meat of inedible, small-standing parts and its grinding. Physico-chemical processing includes ambassador, ripening, roasting, cooking, smoking.

In ancient Greece, small sausages and stuffed pork stomach served on snacks. In ancient Rome, boiled sausages were known, small smoked sausages, pork sausages with a ring and a chain. In the Middle Ages K. and. Made a favorite dish. In the monument of Russian culture \\ "Domostroy \\" (16 century) describes recipes and receptions of C. and. At the end of the 19th century In major cities of Russia K. and. Made mainly in small workshops with sausage shops. On an industrial scale K. and. They developed at 46 enterprises of Moscow, Kiev, Voronezh, Yaroslavl, Kherson province, etc. At the beginning of 1917, there were about 2500 sausage workshops in Russia, who produced 50-60 thousand tons and. in year. In the USSR, at 760 enterprises of the meat industry annually produce 2.4 million tons of C. and. (1972) about 200 items.

Distinguish K. and. boiled (including sausages and sausages), half-tempered, smoked, smoked-boiled, liven, potions and jelly. To K. and. Also include smoked. Raw materials serve as low-fat beef, pork, spits, less often lamb and bird meat. In areas where the conventive food is horse meat, manufactures K. and. From horseback. On liven sausages, whites, jelly use meat offal (liver, brains, heart, scar, etc.). The nutritional blood of slaughter animals is used when working out blood sausages. To enrich sausage stuffing with full proteins in it, a plasma of food blood, solid and skimmed milk, milk protein, eggs are added to it. Improving taste of K. and. They also achieve the addition of sugar, spices, spices (pepper, nutmeg, pistachio, garlic, etc.). In order to preserve the red meat, a weak sodium nitrite solution is introduced. To give K. and. Defined shape and protection of them from harmful external influences are used by shells: intestinal and artificial (protein, from cellulose, from polymer films). Some products formulate without shells.

Dictionary of culinary terms. 2012 .

Synonyms:

Watch what is "Zelts" in other dictionaries:

Oil, and ... Russian verbal emphasis

zelts. - Selts / ... Morphemno-spell dictionary

BUT; m. [from him. Sulze jelly, keel]. Sausage, made of pre-cooked meat, pork or beef heads, legs, languages. * * * Oil (from him. Sülze Jelly), boiled pressed sausage in the shell. ... ... encyclopedic Dictionary

Jelly, sausage dictionary of Russian synonyms. Sitz Sostor., Number of synonyms: 3 sausages (21) Kushanye ... Synonym dictionary

zelts. - the product in the shell or without it, which has a predominantly shape, compressed on both sides, made of crushed boiled raw materials rich in collagen. [GOST 18158 72] Oil sausage made of thermally processed ... ... Technical translator directory

Boiled pressed sausage in the shell. Prepared from pork and beef meat, scrap, as well as languages, liver and other offal ... Big Encyclopedic Dictionary

M. Sausage, made of pre-welded meat, pork or beef heads, legs, languages. Explanatory dictionary Efremova. T. F. Efremova. 2000 ... Modern explanatory dictionary of the Russian language

A, m. (... Dictionary of foreign words of the Russian language

zelts. - Selts, and, creature. n. eat ... Russian spelling dictionary

Zelts. - Zelts: sausage made of thermally processed ingredients, molded in a sausage shell and having an inhomogeneous structure, with the inclusion of pieces of meat and short ingredients, including food by-products, molded and size ... Official terminology

Books

• Zelts, Saltison, sausages, sausages, blood flow, Liver, Baranova Alevtina Ivanovna. Many of us cannot submit their lives without sausage. But, unfortunately, today in stores it is difficult to find fully natural products. Not trouble, because sausages from meat and ...

Pork head peelsit is rich in such vitamins and minerals as: choline - 20.8%, vitamin B12 - 35%, copper - 12.2%

What is the bells of pork heads

• Choline It is part of Lecithin, plays a role in the synthesis and exchange of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B12. Plays an important role in metabolism and transformations of amino acids. Folate and Vitamin B12 are interrelated vitamins, participate in blood formation. The lack of vitamin B12 leads to the development of partial or secondary flange failure, as well as anemia, leukopenia, thrombocytopenia.
• Copper It is part of the enzymes with the redox activity and the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the process of ensuring the tissues of the human body with oxygen. The deficit is manifested by violations of the formation of a cardiovascular system and a skeleton, the development of connective tissue dysplasia.

You can see a complete directory of the most useful products in the app.

The potion is a dish that is present in the kitchens of many nations of the world. The preparation method and the composition of this meat dish is almost everywhere. Difference only in the category to which this product belongs. In most countries, Zelts refers to cold snacks. It is considered to be a sausage product. In principle, it is so it is a cold snack, which is applied, as a rule, with sharp seasonings from horseradish or mustard. What is a potion, is there any benefit in it, how to prepare it, which requirements presents to him GOST, read further.

Pots what it is

As you already learned, Zelz is a sausage product consisting of meat, liver, tongue, spikes and other products, spices and spices. The word "Zelts" our ancestors borrowed from the Germans, where he is called "Sülze", which means the bay. Although under the word "filthy" we mean a completely different dish. True, close in meaning.

Selts are preparing many mistresses. You can freely buy it in the store in the sausage department. And few knows that this product exists GOST. Its number GOST R 55367-2012, where the last four digits of the year of the standard are introduced.

The following information will be more interesting to those who buy this product in the store. According to GOST, Zelts is divided into three categories: A, B and V. Category must be specified on the package. The difference of these categories is the mass fraction of muscle tissue:

For the production of potion is used:

Pork, including residential, i.e. Those parts of the carcass that are obtained during the cutting;

Beef, including residential;

Sub-products: liver, tongue, heart, pork and beef head, ears, a complete joint, legs pork and beef, pork cheeks (tanks), pork leather;

Food blood and its forming elements;

Bouillon from the cooking of offal, bones, connective tissue, cartilage;

Salt, spices and spices.

GOST Cello stipulates the fat content in the residential pork and beef. For beef, it should be from 6 to 20 percent. For pork - from 30 to 50 percent.

GOST The use of taste and aroma amplifiers, colors, phosphates, acidity regulators allowed in Russia are permitted.

It can be packaging both in artificial and natural shells. Paraffin coating is allowed.

The potions are produced both by whole blocks and in cutting, the weight of which should be at least 100 grams. On the package, the manufacturer must indicate the name of the meat product, category, weight, food value, the date of production and packaging, the packaging method (for example, "packed under vacuum"), the term of implementation and shelf life.

Mandatory requirement of the presence of gennometified (GMO) products.

The expiration date of the potion depends on the storage conditions and the packaging method. If the product was produced without the use of a vacuum or a modified atmosphere, into a permeable shell, then its implementation should be not more than 3 days. Storage temperature from 0 to 6 degrees.

If the product is packaged into an impenetrable shell, then its shelf life is lasting until 15 days.

For packaged in vacuum or modified atmosphere of potion, subject to storage at temperatures from 0 to 6 degrees, the implementation period is only 10 days.

What is a potion that lies on the shelves of sausage departments in the store, you now know. What is homemade potions, learn more in more detail just below in the article, where it will be told how to cook the pots. Immediately it should be noted that according to the method of preparation and availability of source products, which is homemade, which is not different. It's all about quality. Although not all manufacturers produce a bad product. And what should be in the potion of a certain category and how to choose it by name, will help to decide on the table at the end of the article.

Oil use

In general, the potions are perceived as a product as the product, which contains some sub-products, which are sorry to throw out, and it is impossible to eat. So invented Zelts. In fact, it is not entirely true. Yes, for the preparation of a potion, that at home, that in industrial, those parts of the animal belong to the sub-products are used. But this does not mean at all that they have no useful nutrients and they do not carry any benefit for the human body.

The first thing to be noted is all such products contain tendons and bones. And this is gelatin. The gelatin is not in the form that we are divorced when cooking jelly, but with the same properties and more natural.

There is a legend that the peel helps in the morning quickly remove the hangover. Regarding the hangover, the question is controversial. It must be remembered that the potions are served with sharp seasonings and precisely they increase the exchange process and circulation of blood in the body.

But the fact that our ancestors cooked specially bones and cartilage to improve the state of the joints, this is true. And today it is recommended to use gelling products to maintain the joints. After all, this, nothing other than collagen. It is Collagen that supports our skin and bundles. It is the main component of the connective tissue.

The second important component of the potion is amino acids, where in the first place it is necessary to allocate the amino acid glycine. This amino acid participates in many metabolic processes in the body, including DNA synthesis, the regulation of the transfer of nerve pulses.

And the help of the potion after the abundant admission of alcohol is not such a myth. Glycine helps to remove its toxic effect.

Although it is boiled mainly from offal products, but also there are a number of important vitamins and minerals, including vitamin B12 and iron, protein and many other useful nutrients.

Zelts is a high-calorie product, and it means that it gives a tide of strength and energy.

Due to the high protein content, this product can be included in the powers of people who want to grow muscle mass.

Table of calorie pottery

How to cook Zelts.

Most of us are often choking. Prepare a potion is not more difficult. It is boiled it mostly from beef or pork head, removing his eyes, brain, ears. Although ears are present in some recipes. In addition to the head, cutting meat, legs, heart, liver, tongue can be added to it.

The pots are brewing for a long time, a few hours. When cooking, spicy roots can be added to the broth: parsley, carrots, onions, bay leaf.

Gelatin is not added. The meat broth contains a sufficient amount of gelling substances and freezes well.

Cooked meat separated from bones. Cut pieces. Season with peppers, spices, spices. Lay out on gauze or napkin. Tied and put under the press until complete frozen, thanks to which the potion turns out a more dense structure than the keeper.

What should be in the potion look in this table

Oil in the kitchens of the world

Historically, such dishes were attributed to the simple peasant food, which was prepared in many countries. And many countries argue about the prescription championship. Although the composition of the finished dish is different in some cases, but the method of preparation, feed is almost the same. As a rule, it is cut by pieces and served with seasonings.

In Austria and in Germany, this dish is called potions. Cooking more often from pork head and legs. In Bavaria, salted cucumbers and vinegar can add. A vinegar, sunflower or pumpkin oil, sliced \u200b\u200bonion can be applied to it.

In Bulgaria, he is called "Pasha". Cooking pork heads, including ears and often add tongue. Many garlic add to broth.

In the Czech Republic, the pots are boiled from pork head with the addition of legs. Can be added to it, pepper, carrots, parsley, celery root, and sometimes eggs.

In Scandinavia countries use pigs, beef and pork legs. Seasoned thyme, fragrant pepper, laurel sheet. Served with mustard or marinated beet. This is a traditional New Year's dish.

In the Baltic countries, the main product in the potion pork head and legs. But more qualitative meat pieces, vegetables, spices, greenery can be added to it.

Potion harm and contraindications

POWER Nutritious and Rich Product. Despite the fact that it is prepared from the sub-products. Most often it is boiled from pork head, which contains a lot of fat, and, it means, cholesterol. Therefore, it is not recommended to often use people prone to a rapid weight gain and obese.

Everything should be in reasonable limits. According to the recommendations of nutritionists, eat a few pieces once a week will be enough.

How to choose high-quality potions See in the program "Test Purchase"

How do malice at the enterprise

Pottz is a product that includes meat products such as: pork, spic, tongue, liver and so on. Undoubtedly, all these components bring exceptional benefits to human body. The potions on its consistency and appearance are very similar to the keeper, which was packed in the shell.

Useful properties of potion

For a long time, scientists have come to the conclusion that products containing jelly, more than useful for human health. Of course, those who first came up with these dishes, hardly care for the issue of utility. But, nevertheless, in ancient times, people noticed that the one who had time to taste in the morning suffers from the hangover to a lesser extent.

But, of course, the peel is not only auxiliary means from the hangover. This product has a lot of positive properties that no doubt benefit the human body. The potion includes:

• Collagen. It is this component that makes our skin and muscle tissue with elastic;
• Iron. To form blood in the human body, iron must be present;
• Fat in turn contributes to the tide of vitality, as well as improving the health of the brain;
• Mukopolisaccharides. This component is responsible for joints, bones and cartilage;
• Glycine is a substance without which normal brain activity is possible. It also contributes to the improvement of metabolism and the removal of hangover syndrome;
• Other amino acids.

As mentioned above, there are fats, proteins and vitamins. Thus, the product will be indispensable for people who are engaged in sports and seek to grow muscle mass.

Harm and contraindications

Whatever useful qualities did the potions, in some cases it can harm the human body. The potion contains a sufficiently large amount of cholesterol. No one will become the news fact that it is cholesterol that causes the formation of plaques in blood vessels.

It is also impossible to forget about calories, which are part of the potion. By abusing this dish, you risk will quickly add in weight. You need to use the product in moderation. If you believe nutitologists, then you can eat the potions once a week, then you will be unnecessary to worry about your shape and think about cholesterol. If you stick to the diet, then for the time of weight loss from the potion is better to refuse at all.

What is Zelts? Oil - German dish, and the word is German. Means the meat cold dish of the style of a jelly cooked in the form of sausages. Prepare potions from meat, grooves, fish with the addition of Sala. In different countries - their own variations of the potion: this is the well-known jelly, and the keepen, and Saltison. Gelatin is rarely added, as it is enough good checked components. The cooking uses different spices, but for all recipes is characterized by a steep ambassador. On this page it will be about the Ukrainian version of the dish.

What kind of potions are preparing? The classic of the genre is a potion of pork head, whose meat stuffed with a pork stomach. They also prepare from chicken, offal, languages \u200b\u200b(pork and beef together) and fatty fish. Sometimes carrots, nuts, greens are added to the potions. Exclusively for decoration so that the potions turn out brighter and more beautiful. Oil may include, in addition to meat, broth.

What is the essence of cooking in a nutshell? The most elementary instruction looks like this: cook meat, cut it into small pieces, pour the broth in which the meat was cooked, if necessary, add gelatin, and put into a narrow form to frozen the type of bottle, tin can ("sausage" form). Send into the refrigerator for 9-10 hours. A more thorough way of preparation - in the pig stomach, in which the meat is laid, is sewn, boiled, then pressed and cooled. More peel at home is prepared in Marle.

How is the pots? It cuts as sausage. Served on black bread slices, mustard or horseradish.

Ingredients

• pork stomach 1 pc.
• pork head - Half
• liver 1 pc.
• heart 1 pc.
• bulb 2 pcs.
• garlic 6 tooth.
• salt 1 tsp. (can be less)
• black ground pepper 0.5-1 h. l.
• saletz 2 h. l.

Total time: 6 hour. 40 min. / Cooking time: 4 hours / output: 3 kg / saucepan 5 l

Cooking

Big photos Little photos

The first step is to prepare the pork stomach. The preparation of the dish begins with the processing of the stomach, which requires skill and time. At first I wash the stomach thoroughly under the jet of water. Then I free from the inner mucus along with the film on which it is going to, - by tagging the film, literally as a stocking, gently upering from the edges. I then wash the stomach again and leave for an hour in salted and acidified water. Water for soaking is prepared based on the calculation of 1 tablespoon of salt and 1 tablespoon of 9% vinegar per 1 liter of fluid. Putting the stomach decides at once 2 problems: disinfects the stomach (hygienic target) and removes a specific smell (flavor target). But it is not all. On top of the film there is a fat layer, which is also needed to remove, without breaking the stomach. I cut it very carefully.



The next stage is separate boiling of the ingredients: meat and sub-products. First we will deal with pork head. In order to fascinate the stomach, half of the head. When you buy, ask for it to be chopped into parts, if possible, is small, then the meat will fit in a saucepan, and it is also welcing faster. Before you put cooking, each meat fragment should also be cleaned, it should be cleaned with a knife with a knife, then rinse well and soak. The pork head we soak even more carefully of the stomach: poured with cold water no longer for 1 hour, but for 4, and during this time we change the water three or four times.

For cooking pieces of pork heads need a large pan. Pushed meat lay out and pour cold water so that the water covers it. Immediately add to the pork a whole purified bulb, 2 garlic teeth, several black pepper peas and 1-2 laurel leaves. We turn on the big fire to quickly bring up to boil, and then reduce the feed of the fire to a minimum and cook under a suitable lid until the meat goes away from the bones. It usually takes hours 3.

Somewhere in the middle of the process, I saline broth with meat - for my taste, is enough 1 tablespoon of salt without top. The finished head together with the broth I cool down, leaving in the cold for the night. Thoroughly, the surface of the broth forms a fatty film, as in the choke. Nothing terrible, when heated, the film is mounted, and the broth is no longer useful.



Now the sub-products . For a peel with pork heads use pork liver and heart. The liver to remove bitter from it, it is necessary to smoke, covering the water to 30 minutes. The heart is not necessary, I simply cut it in half, so it welds faster.

The sub-products fill with cold water, bring up to boiling on high fire, then with an average of 40 minutes. Salus in the process (1 teaspoon of salt without top), I remove the foam when it is formed. Spices do not use.

The sub-products must be completely cooled, so I also scold them from the evening, and I send them to the cold for a whole night. In the morning we will stuff the pork stomach.



Filling for potion . I take off the meat, lard along with the skin and grinding medium-sized cubes. I do the same with the liver and heart. Filling the meat abundance of salt, but since meat and sub-products are already quenched, oriented, respectively, add mince from 5 extruded cloves of garlic, ground black pen. Mix all your hands.



Stuffing. I remove the swine stomach from the refrigerator. Strike him - the photo is clearly visible, as it looks. Sewing the hole through which the filling laid in the stomach.



Stuffed Pork Stomach . I pour into a large saucepan with warm boiled water and send a stomach there. After boiling, I will work half an hour, but I don't expect passively, while it is welded, and constantly piercing the surface of the stomach with a thick needle. If this is not done, the stomach, like any intestine, swell and burst.



Baking a peel in the oven. After 30 minutes I remove the stomach and prepare it further, already in the oven. I put on the baking sheet 1 tablespoon of smalts and put it in a cold oven. While the oven will warmer up to 180 degrees, the sled melt. I spread the potion on the baking sheet, lubricate from all sides with a smaller and put bake.



In the oven, Zelts will spend 30 minutes, from time to time I will pierce it with a needle - the stomach can still burst. I recommend turning the potions a couple of times so that it bumps from all sides, only neatly - it is hot and heavy, weighs about 3 kg. When the surface is shoved, the baked puffed stomach remove from the oven.



The last stage - pressing and cooling . The finished potion put under the press, put the wooden board from above, and I put a cargo on it. And in this form, I leave until complete cooling, then I send to the refrigerator for another 2-3 hours (or longer).

Troublesome? Yes, troublesome, but see what a handsome man turns out. A smelling garlic, chilled meat pots perfectly holds shape. And if you finely apply the potions and build sandwiches with black bread, then appreciate your efforts as adequate, because the result will be deserved, excellent degree.

Keep the potion in the refrigerator no more than 5 days. Freeze for longer storage.