Krasnoyarsk experts shared recommendations for wisely choosing high-quality jellied meat in the store and the technology of its home preparation, which will allow you to create a real culinary masterpiece for the New Year's table.
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It is noted that today the assortment of retail outlets includes many variations of jellied meat prepared with a rich broth of pork or beef. “According to the state standard regulating the production of jellies and jellied meats, these products belong to group A (products with a share of raw meat over 60%). Manufacturers produce it with the labels “Beef”, “Pork”, “Rural” and “Snack”, explains Tatyana Nasypova, head of the testing laboratory of the Krasnoyarsk branch of the Federal State Budgetary Institution “TsK APK”.
There are several important points to consider when purchasing. So, you need to evaluate the visual characteristics: the meat mass should be homogeneous and gray in color, and the size of the meat fragments should not exceed 2.5 centimeters. The jelly-like base in beef jellied meat is transparent and dense in texture, while the pork version is less transparent. It is imperative to check the production date and deadline for sale, as well as monitor compliance with the storage temperature conditions at the point of sale. “Some manufacturers use preservatives to increase shelf life. The presence of such components in the list of ingredients is quite acceptable – they are thoroughly tested and do not pose a threat to the body,” experts note.
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During a laboratory examination of jelly, assessing its compliance with established safety standards and quality characteristics, among the typical deviations, experts most often record a violation of microbiological parameters – an increased concentration of mesophilic facultative anaerobic microflora and coliform bacteria. This indicates a violation of hygiene requirements in the production process.
If you decide cook perfect jellied meat at homethen the main thing is to choose parts of the carcass that are rich in cartilage tissue and collagen, thanks to which the broth will acquire a jelly-like consistency without additives. For the beef version, it is recommended to take the knuckle, tail section or drumstick, for the pork version – ears, hooves, tail or front leg. And to reduce the energy value, it is better to use poultry – chicken or turkey meat – as an alternative to pork.
“Preliminary preparation includes repeated washing and soaking of the components – this will ensure the crystal purity of the decoction. Simmer the contents of the pan on low heat for at least six hours, constantly removing any foam that forms. The final stage: filter the finished broth, disassemble the pulp, freeing it from the bones, distribute into containers and cover with the strained liquid. First, cool the workpiece to room temperature, then place it in the refrigerator. Give preference to glass or ceramic containers – such containers optimally preserve taste and ensure safe storage,” said Tatiana Nasypova.
Krasnoyarsk residents were reminded that jellied meat and jelly are a source of important elements. The dishes are rich in retinol, which strengthens the body's defenses and improves the condition of the skin, contains collagen fibers that have a beneficial effect on joint tissue and maintains its elasticity, includes B-complex vitamins, as well as minerals – magnesium, potassium, iron, necessary for hematopoiesis, nerve functioning and metabolic processes. However, there are certain restrictions: for pathologies of the digestive tract, liver disorders and gout, this food is recommended to be consumed in moderation.
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