E 451 food additive harmful or not. Stabilizer E452: effect on the body
Cutlets, when steamed, are not just tasty. They are also extremely useful due to the fact that due to the fact that by not using fat with a similar method of heat treatment, the dish will have significantly less harmful cholesterol and calories. Vitamins and other nutrients, on the contrary, can be saved many times more than with a different method of preparation.
This dish has one more advantage: it is suitable for the diet of people of virtually any age. Children who are just starting to get used to dishes from the common table, as well as those who are sick and must be on a special diet, will be able to taste it. As a rule, physicians do not prohibit steam cutlets in such situations and often even recommend it - to saturate a weakened body with proteins.
However, some link the creation of the above dish with the presence of a special device in the house - a double boiler. There are those who believe that in the absence of such a device, it will be very difficult to find an adequate replacement for it. This approach is wrong, because in reality there are several ways to make steam patties without a double boiler.
One of the simplest methods known to a considerable number of housewives is the use of a flat-bottomed colander or sieve along with a fairly roomy pot with a lid. The latter should be slightly larger than the first in diameter, but such that they do not fall into it, but are held at the top.
The pot must be filled with enough liquid. However, at the same time, its level, even in boiling form, should be left just below the bottom of a sieve or colander. The dish is steamed, not boiled! However, the liquid must not be allowed to boil away completely.
You can make cutlets according to any suitable recipe. For example, from half a kilogram of meat, a quarter of a white loaf pre-soaked in a glass of milk, one onion, an egg and spices. Traditionally, all components are passed through a meat grinder, and not very large balls are formed from the resulting mass.
Cutlets should be placed in a sieve or colander so that a small distance is maintained between them. Next, the vessel must be placed on top of the pot with boiling liquid and cover it with a lid. Having slightly reduced the fire (to medium), you need to cook the dish for about 30-40 minutes. To determine readiness, it is worth breaking one cutlet. The meat inside it should be uniform in color, and the resulting juice should be transparent.
For other ways to create steam cutlets, a metal sieve is also useful. In addition to it, you will need pans of various sizes, a piece of gauze at least 50x50 cm, twine and a grill grate from a microwave oven.
In one of the saucepans, whose diameter is about 20-25 cm, you need to pour water and cover everything with gauze, tightly tying it with twine. The fabric then needs to be pushed down a little to get a kind of hemisphere. Having boiled water, you should put cutlets on gauze and, having covered the pan with a lid, cook the dish for 35-40 minutes.
Instead of gauze, you can try to place a special rounded grill stand inside the pan of a suitable diameter. Heat treatment of cutlets on it usually lasts about 40 minutes.
In each case, it is necessary to ensure that the lid on top tightly closes the pan. Otherwise, the cooking time for steam cutlets will be increased - up to 60 minutes, or even more.
Such a dish will differ from its fried version in the absence of a golden crust. At the same time, however, it will be much juicier and more tender in taste.
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Steam cooking saves not only benefits and vitamins.
This is a very practical and easy way to save oil, time and nerves on cooking homemade meatballs.
No need to stand by the stove and saturate the dish with extra calories.
But how to cook steam cutlets tasty?
Steamed cutlets - general principles of cooking
Meat or poultry for steam cutlets is also ground into minced meat, as for classic products. Onion and other prescription ingredients are usually added with the main product.
What is put in cutlets:
Bread. Before laying always soak. If suddenly the minced meat is liquid, for example, ready-made from chicken, then you can pour breadcrumbs into it.
Vegetables. In addition to the onions already mentioned, you can add garlic, cabbage, peppers, potatoes, carrots and many others. The type and method of bookmarking depend on the recipe. Some vegetables are pre-fried.
Egg. It is laid raw and is present in almost all recipes for steam cutlets.
Sometimes cereals (rice, buckwheat, oatmeal) are put in the cutlet mass, mushrooms, hard or processed cheese are added. Minced meat is always seasoned with salt, pepper and other spices. You can add greens, but in small quantities.
Beating the cutlet mass
In order for the cutlets to turn out even, smooth and not fall apart, the cutlet mass must be beaten off. But how to do that? In fact, everything is very easy. You need to prepare a smooth surface. Usually they just use a tabletop, you can lay a silicone mat or put a board, preferably plastic or glass. Now they take the minced meat with their hands and with an effort throw it onto the countertop at a right angle. Then pick it up again and repeat several times.
How to cook steamed beef patties
Beef is considered one of the toughest types of meat and this needs to be corrected. Before steaming cutlets, be sure to remove all films and veins from pieces of meat. We leave only pure pulp.
Ingredients
0.7 kg of beef;
0.05 kg butter;
1 PC. Luke;
3 slices of bread;
0.5 cups of milk;
Salt pepper;
Breadcrumbs (±100 grams);
1 clove of garlic.
Cooking
1. Pour prescription slices of bread with milk, turn them over several times so that they are evenly saturated and leave to sour.
2. Cut the peeled onion into slices and also the beef.
3. We twist the meat once through a meat grinder, then repeat a second time, adding bread with onions and a clove of garlic to it.
4. Break the egg into the cutlet mass, put salt, grated butter and pepper. Stir and beat off, as described above.
5. Divide the mass into 10 cutlets. But you can make them smaller or larger. Accordingly, the number will be different.
6. Roll the formed cutlets in breadcrumbs and send them to the double boiler. Preparing, they will be from 30 to 50 minutes, depending on the size and the used unit for cooking.
How to cook steamed turkey cutlets
The easiest way to cook steamed turkey cutlets. The dish is suitable for children's and diet food, and will also be an excellent option for a healthy dinner. We use fillet from the thigh or breast without fat.
Ingredients
0.5 kg turkey;
2 slices of white bread (loaf);
80 ml of milk;
0.5 tsp salt;
1 bulb.
Cooking
1. Fill the bread with milk. But don't add everything at once. If the pieces are not too dry, then simply moistening them is enough. Let them stand a little.
2. Cut the turkey into slices, also peeled onion.
3. We put the fillet with onions and bread in a combine or twist everything through a meat grinder. If the child is small, then you can do this twice.
4. Add the egg and salt, stir. In cutlets intended for an adult table, you can add pepper, garlic and any other seasonings. In a children's dish, we limit ourselves only to salt.
5. We stir the mass, moisten our hands and roll up neat cutlets.
6. Put on a wire rack and steam for an average of 40 minutes.
How to cook steamed cutlets from mixed minced meat with potatoes
Basically, for cooking cutlets from mixed minced meat, beef and pork are used. But you can add some chicken or turkey.
Ingredients
0.3 kg of beef;
0.3 kg of fatty pork;
1 potato;
1 head of onion;
½ tsp salt;
2-3 sprigs of parsley;
Pepper to taste;
A clove of garlic.
Cooking
1. Cut both types of meat, before that, be sure to wash and remove all unnecessary.
2. We twist together with the onion and a clove of garlic through a meat grinder.
3. Add coarsely grated potatoes to the minced meat. But you can finely chop the tuber.
4. Put the chopped greens and add the egg. Season the mass with salt and pepper.
5. Minced meat is carefully beaten off, then we sculpt cutlets of 100 grams. Give them an oval shape.
6. Put on a wire rack and steam for 45 minutes. Serve with vegetables and any side dishes.
How to cook steamed meatballs with chicken cheese
For these chicken cutlets you will need hard cheese and fillet. But you can also use ready-made stuffing.
Ingredients
0.7 kg fillet;
0.15 kg of cheese;
0.1 liters of milk;
0.1 kg of white rolls;
Bulb;
One egg.
Cooking
1. Grind the chicken fillet together with the onion through a meat grinder.
2. Soak the bun in milk until soft and also send it to cutlets.
3. Add the egg and finely grated cheese.
5. We form round cutlets with moistened hands. If desired, you can also put a piece of cheese in the center.
6. Put on the steamer grate and cook for 25 minutes after the liquid boils. If a multicooker is used, then after the signal.
How to cook steamed cutlets with cabbage
For the preparation of mixed cabbage cutlets, you can use any minced meat. Even dry or not very young beef will do. But in this case, it is better to twist through a meat grinder twice.
Ingredients
0.5 kg of cabbage;
0.5 kg of minced meat;
1 onion;
2 spoons of semolina;
A little oil.
Cooking
1. Shred the cabbage and put it on a greased frying pan. Lightly fry or add a spoonful of water and simmer under the lid. The mass should decrease in volume, and the pieces should lose their shape. Cool down.
2. Grind the onion head and combine with the cooled cabbage. Add minced meat and spices.
3. Put the eggs and semolina, stir and leave the minced meat for at least a quarter of an hour.
4. Wet hands with water and form neat cutlets.
5. Put in a double boiler and cook. If pork was used, then 30 minutes is enough. When adding beef, it will take 40 minutes, and if you took minced chicken, then 20-25 minutes.
How to cook steamed meatballs with rice
The recipe for healthy and satisfying steam cutlets with rice. The dish will help out if there is little meat, but you need to cook lunch or dinner.
Ingredients
0.4 kg minced meat;
0.1 kg of rice;
1 head of onion;
2 cloves of garlic;
Cooking
1. We wash the rice and fill it with a liter of water, boil until tender. Drain into a colander and leave to cool. May not be washed. The type of rice also does not matter.
2. We cut the onion finely or twist it together with the meat if the minced meat is cooked on its own.
3. We clean the garlic and also chop it in any way.
4. We combine all the ingredients and put the egg.
5. We improve the taste of future cutlets with salt and other spices. You can add a little dry dill.
6. Stir the cutlet mass and divide into equal pieces. We form round or oval cutlets.
7. Put in a double boiler and cook from half an hour to 45 minutes. The exact time determines the type of meat used.
How to cook steamed meatballs with mushrooms
Before steaming cutlets with mushrooms, it is advisable to boil them for 20 minutes in salted water. But if greenhouse champignons are used, then you can immediately start roasting.
Ingredients
0.2 kg of mushrooms;
0.4 kg of minced beef;
0.15 kg of onion;
2 tablespoons of oil;
Various spices.
Cooking
1. Peel the onions and cut into cubes. We send it to a frying pan with two tablespoons of oil and fry.
2. Shred the mushrooms with plates and send to a translucent onion, fry together for a couple of minutes. If raw champignons are used, then they must be laid first and only after light frying add the onion.
3. Add the mushroom mass to the twisted minced meat, having previously cooled to a warm state.
4. Enter the egg and seasonings. Mix thoroughly and shape into patties. You will get about 10 small pieces. But larger items can also be made.
5. Put in a double boiler and cook for 45 minutes. Serve with vegetables, buckwheat and any other side dishes.
How to cook steamed meatballs with oatmeal
For this dish you need ordinary oatmeal. They will increase the benefits of steam cutlets, improve the taste and make them unusual. According to the recipe, chicken is used, but products made from beef, pork or mixed minced meat are no less tasty.
Ingredients
0.7 kg boneless chicken;
0.2 kg of oatmeal;
0.1 kg of onion;
0.1 kg of carrots;
One egg;
1 clove of garlic;
Cooking
1. Add a glass of boiling water to the flakes and let the mass cool completely. Stir occasionally to distribute the moisture evenly.
2. Twist the chicken. You can use only fillets for minced meat. But greasy pieces with skin, trimmings from the thighs and other parts are also suitable.
3. Together with the chicken, we also twist the peeled carrots, garlic and onion heads. The mass will turn out bright and juicy.
4. Add flakes to the twisted ingredients, put an egg and pour spices. We stir.
5. We intensively beat the mass on the table so that the products turn out smooth and begin to form them. Wet hands periodically with cold water. We make any cutlets: small, large, round, oval or droplets.
6. We spread it on a greased double boiler grate and you can cook! For chicken cutlets, 25 minutes is enough. If other meat is used, then we add time.
No steamer or slow cooker? You can cook healthy cutlets in a pressure cooker, colander, or install a suitable sieve on a pot of boiling water. But do not forget to cover the top of the dish so as not to lose steam.
Who said steam cutlets are boring? Try putting some stuffing inside. It can be a pickled mushroom or cucumber, a slice of tomato, cheese, ham. Meatballs sprinkled on top with sesame or mustard seeds look charming. But so that they do not fall off, you need to press them into the mass when sculpting.
Bread for minced meat is used only dried. Otherwise, after soaking, the pieces will become sticky and sticky, they will not disperse well in the total mass, which will negatively affect the final dish.
If low-fat minced meat is used for cutlets, then you can put a piece of butter inside. As it cooks, it will melt and make the dish more juicy.
In pursuit of improving the quality and appearance of products, manufacturers often resort to various chemical compounds, one of these is E 451 food additive. We will consider its harm and useful properties in this article. Is she really that dangerous? And in what products can it be found?
What is the additive E451
E451 is a food additive, its scientific name is triphosphates, which are compounds of tripolyphosphoric acid. They are obtained through chemical synthesis, in appearance the additive is a white powder or granules. It is used to stabilize, fix color and impart other properties to products.
Impact on the human body
When we see the “E” marking on packages, we often think about the possible negative consequences of using such products. E451 food additive, the harm of which is currently well understood, is not a harmless compound. It can completely damage the body, because an excess of phosphate leads to an accumulation of calcium and phosphorus in the kidneys. And this leads to the occurrence of a disease such as osteoporosis.
There is a safe daily dose, which is seventy mg per kilogram of body weight. With this intake, E451 will not be harmful. If you use foods with this additive every day and in unlimited quantities, this will lead to damage to the mucous membranes, especially the digestive organs. The chemical compound will certainly become a prerequisite for digestive dysfunction.
E451 food supplement is not very useful for children either. If it enters the fragile children's gastrointestinal tract, it will irritate it, and also lead to a nervous state or insomnia. E451 can cause calcium deficiency in infants and older children.
This dietary supplement can break down in the human body into orthophosphates, which cause such a serious disease as metabolic acidosis. In addition, E451 increases blood cholesterol and can cause the development of cancer cells. Of course, negative manifestations take place with excessive and regular enthusiasm for products with this additive.
Where are triphosphates used?
In the food industry, the food additive E451 performs a huge number of functions:
- It can be an acidity regulator, stabilizer, color fixer.
- Triphosphates function as a texturizer, antioxidant, emulsifier or complexing agent.
Often, E451 is used in the manufacture of various meat products (sausages, smoked meats, sausages), as well as fish processing.
When processing meat products with triphosphates, dietary fibers gain the ability to absorb more moisture, which in turn leads to an increase in weight and savings for the manufacturer. The food additive promotes the emulsification of fats. E451 is used in the production of milk, ice cream, cheese, confectionery, glazed curds, minced fish. The additive is also present in soft drinks, pasta, dry soups, and various syrups.
Watch a video on how to remember harmful food additives E:
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