2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
For many, the word "offal" is associated with something second-rate. It is believed that this food is inferior to meat in all respects. However, this is fundamentally wrong. Some of the by-products contain much more minerals and vitamins.
Offal - what is it?
Depending on the type of livestock, there are beef, pork and mutton by-products. This word refers to the internal organs, as well as not the most valuable parts of the carcass of farm animals. All by-products differ in taste and nutritional value. In this regard, two categories of by-products are distinguished. The first includes those organs and parts of the carcass that have a high nutritional value due to the content of a large amount of biologically active substances in them. This group includes the heart, brains, liver, kidneys, tongues, diaphragm, udder, meat and bone tails. The second group contains offal with low nutritional value: heads, lungs, legs, ears, stomach, tracheas.
Quality control
Meat and offal are equally popular among the population. Their quality is carefully controlled both at meat enterprises and at pointssales. Certain types of offal may contain blood, as well as a large number of microbes and active enzymes. The presence of such defects must be excluded, since the use of such food can cause serious he alth problems. Meat offal must be completely free of blood and contamination and must not show signs of spoilage.
The liver is freed from the lymph nodes, gallbladder and bile ducts. The color of a fresh liver should be brown or light brown. Fat and connective tissue are removed from the tongue. Its color in the section should be uniform.
Implementation
A simple layman should know some rules by which you can determine whether the offal is of high quality in front of him, that it is he althy food or poison. The product is sold chilled or frozen. It can be either whole or cut into pieces. It is strictly forbidden to sell re-frozen or thawed products. In addition, if you notice tears or cuts on the packaging, you should refrain from buying. The unnatural color of the product indicates that it is not suitable for consumption. Buying expired or low-quality products can cause great harm to he alth. It is quite difficult to judge the quality of frozen foods. It is best to give preference to fresh and chilled offal. The characteristic smell and even, natural color will tell you that these products can be eaten.
Useful properties
Beef, pork,lamb by-products are good for he alth. They contain zinc, iron, potassium, phosphorus, magnesium, as well as vitamins of group B, D, A, K, E, PP. The protein that is part of their composition is no different from meat proteins. These products contain all the amino acids necessary for a person, as well as elastin and collagen. The liver, heart, tongue, brains are used in dietary nutrition. They are rich in substances that stimulate blood formation. Dishes from these offal improve the regeneration of hemoglobin, which is extremely important for anemia. They are recommended for use in diseases of the kidneys, nervous system, after burns and injuries. In addition, properly prepared by-products are very tasty and nutritious.
How is offal used?
This product is very popular in our country. From it you can cook a huge number of dishes. In this case, the processing of by-products plays an important role. Any product must be thoroughly washed, and in some cases soaked to obtain a delicate taste. It is necessary to carefully remove all films and veins. There should be no blood in the original offal. A very peculiar product is the bone marrow. It can be eaten raw or seasoned with herbs, grated apples, sweet almonds. The liver will be an excellent filling for pies and pancakes. Excellent second courses, sausages and pâtés are prepared from it. Language, as a rule, is used for the preparation of smoked meats, aspic, canned food, sausages. Kidneys are suitable for second and first courses. Liver sausages and pâtés are prepared from the heart. From the ears and legs - jelly and brawn. offal - whatis it not a great replacement for expensive meat and sausages? A wide variety of these products guarantees a delicious and unusual menu every day.
Cooking secrets
Due to the fact that each offal is a separate organ with its own taste, density and so on, you need to know some tricks to cook it. For example, the liver is s alted only before consumption. Doing this while cooking will ruin the dish, making it dry and tough.
To cook the lungs, you need to wash them, put them in a container, press down with oppression, and only then pour water and boil. If these rules are not followed, the lungs will float to the surface.
What to be more careful with?
Offal - what is it? Storehouse of vitamins and minerals. They must be eaten. However, you shouldn't get too carried away. Many by-products contain cholesterol. Therefore, experts recommend eating them no more than twice a week. In addition, this product may contain cadmium and lead. Choose raw offal carefully. If in doubt, don't buy. Remember that poor-quality products may contain harmful microorganisms. Choose your foods carefully each time so you don't sacrifice your he alth.
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