Carbonade is pork meat, usually the back, cooked by boiling followed by baking, and having a fat layer of no more than 5 millimeters. The product turns out to be very tasty and fragrant, and at the same time, the calorie content of boiled-smoked or baked carbonade is relatively low. In this article, we will tell you how carbonade is prepared and what is its nutritional value, BJU.

How carbonade is made

Even the name of the product hints at the method of its preparation, the word "carbonade" comes from the French word carbonnade, which, in turn, comes from the Latin carbo, which translates as coal. Carbonade is prepared by stewing with dry and warm steam, and earlier it was obtained using quiet coal heat.

To make a tasty, high-quality product, you need to choose a certain type of meat, which is quick to cook. Therefore, as a rule, carbonade is prepared from pork tenderloin, but sometimes fillets are used, in which case the product should be called pork neck. The low energy value of carbonade is due precisely to the fact that low-fat parts of pork are used for its preparation.

Before cooking, the prepared part of the pig is cleaned of films, trying to keep a small layer of fat. Then breaded with flour, or use a special cloth with flour, or soaked in a mixture of flour, salt, spices, saltpeter and food coloring.

In modern factories, meat is treated with dry steam in special chambers and then baked. There are also two more types of carbonade: raw smoked and dry-cured.

This, one might say, dietary delicacy can be prepared at home. Such a product will be as harmless as possible, since it does not contain flavors, dyes, harmful preservatives and monosodium glutamate.

The chemical composition of carbonade

The exact chemical composition of the product depends on the brand that produces it. Since, in addition to the standard set of proteins, fats, carbohydrates, vitamins and trace elements, the components we named earlier can be added to it. Therefore, we can only talk about the approximate chemical composition of carbonade.

Despite the fact that the product is mainly prepared from pork, it can be called rather "protein".

To be convinced of this, just look at the BJU carbonade per 100 g:

Proteins - 17 g

Carbohydrates - 0 g

Carbonade has a significant vitamin composition: mainly B vitamins, as well as vitamins A and C. Most of the macroelements in the product: potassium, calcium, magnesium, sodium, phosphorus. Carbonate and microelements are not deprived: its composition is saturated with iron, manganese, copper, zinc.

Calorie carbonade per 100 grams

We mentioned above that carbonade has a low calorie content per 100 grams compared to other pork products. It is believed that 100 grams of the product contains approximately 177 kcal. But depending on the manufacturer and method of preparing carbonade, this indicator can vary from 127 to 345 kcal. The energy value of the product also depends on the thickness of the fat layer. So, pork chop, the calorie content of which is over 200 units, already contains more fats, not proteins.

Speaking about the energy value of this product, we usually mean the calorie content of boiled-smoked pork chop. It is equal to approximately 140 units. But there are other types of product and methods of its preparation, respectively, they will have different energy values. Boiled-smoked carbonate has a low calorie content per 100 grams if the fat layer does not exceed 3 mm. Therefore, it is allowed to use on diets. Of course, in small quantities. However, some manufacturers allow a thicker fat layer, as a result of which the energy value increases. Such a product will no longer be considered dietary.

There are many recipes for home-cooked dishes, it will have to tinker with, but it's worth it. Especially popular among housewives is carbonade baked in the oven.

A suitable pork tenderloin will need to be washed, dried, make small cuts, where to insert a clove of garlic. Rub the pork with a mixture of salt and pepper, carefully wrap in foil, and bake for about two hours at 200 degrees Celsius. After the carbonade has cooled, it must be placed in the refrigerator for several hours. Then you can make delicious sandwiches with it. The calorie content of pork chop baked in the oven in this way will be approximately equal to 234 units.

In the store you can buy another type of product - raw smoked carbonade, its calorie content is approximately 300 units. Pork tenderloin is smoked with cold sawdust smoke, mainly alder, cherry sawdust is used for this.

Other types of carbonade

Carbonade is not only made from pork, beef and pork can also be used. The least calorie product made from chicken. Chicken carbonade has a calorie content of about 121 units per 100 grams. However, in a broad sense, carbonade most often refers to a pork product.

By the way, you can often find another name for the product: carbonate. With the letter "t" at the end, a chemical is written - calcium carbonate. But the name of a fragrant dish made from pork, beef or chicken should end with the letter "d".

Description

Carbonade is a meat delicacy made from pork. As a rule, tenderloin from the dorsal part of the carcass of a domestic pig is used for these purposes. The presence of fat is allowed, the layer thickness of which should not exceed 5 mm.

History of carbonade

Carbonade is a meat delicacy that has become a legend. In the distant years, it was carbonade that became the starting point for concluding an alliance between the Russian Empire and China. Representatives of the Chinese government liked the taste so much that after that, they began to supply it to China. Russia at all times has tempted foreign colleagues with the delights of its cuisine.

The history of carbonade, as a meat product, is shrouded in a veil of fairy tales and legends. According to one version, for the first time this dish was prepared by Mitrofan Karbonad for the royal table. And the Russian ruler liked it so much that they began to cook it all the time. This delicacy was necessarily served for all the festivities, and its "discoverer" Mitrofan received the highest post in the royal kitchen. At the behest of the king, a meat delicacy, Karbonad, was also named in honor of Mitrofan.

Calorie boiled-smoked carbonade

The calorie content of boiled-smoked carbonade is 135 kcal per 100 grams of product.

The composition of boiled-smoked carbonade

Boiled-smoked carbonade contains many macronutrients such as: potassium, magnesium, sodium, phosphorus, sulfur, iron. It also contains vitamins: PP, B1, B2 and E.

Beneficial features

Sufficiently long heat treatment during cooking, of course, negatively affects the nutritional value of this meat delicacy. However, it contains many different biologically active substances, many of which are of vital importance for the human body. This causes the carbonade to have a number of useful properties, but they will turn out to be such only when consumed in moderation. In particular, the use of this meat product reduces nervous excitability, stimulates the processes of hematopoiesis, metabolism, the formation of bone and muscle tissue, and also helps to reduce the level of cholesterol in the blood, improves the functioning of the heart, blood vessels and gastrointestinal tract.

How to cook boiled-smoked carbonade

At home, carbonade is prepared in the oven. The advantage of the oven is that the meat comes out more tender, it is well fried, it acquires a juicy color, a divine aroma and a bright taste.

Baked carbonade will not leave anyone indifferent. For the preparation of carbonate, the dorsal and lumbar muscles of two chilled pork carcasses are taken. Each of the muscles weighs about 500-700 grams. The product is soaked in brine for 3-5 days in a freezer at a temperature of 0-4 °C. After that, they hang it on hooks in the refrigerator and keep it for two to four hours, so that the skin (calorizer) dries. Smoking lasts for five hours. The most suitable types of wood: cherry, plum, sea buckthorn. The finished semi-finished product is boiled for 60-75 minutes at a temperature of 75-85 ° C until fully cooked.

How to apply

When cooked, carbonade is served both separately and together with other dishes, previously cut into thin slices. As an addition to this meat delicacy, it is recommended to use various sauces, as well as vegetable side dishes. As a rule, boiled, stewed and fried dishes from cabbage, potatoes or legumes are used for these purposes.

What is combined with

Carbonade goes well with most popular foods, especially with vegetables (potatoes, cabbage, legumes), fruits, berries, mushrooms, sweet and sour and spicy sauces, cheese, nuts, honey.

How to choose

As noted earlier, the most preferred choice for making chop is pork tenderloin. In this case, you need to pay attention to the color of the pulp, which should not be too light and not too dark. A light color indicates the use of hormonal preparations in the cultivation of animals, and a dark color indicates that the meat was taken from an elderly animal and after cooking it will be tough and tasteless. Another factor of choice is the color and thickness of the fat layer. It must be white and not exceed 5 mm.

Storage

When cooked, carbonade should be stored in the refrigerator, eating it within 5-7 days. It is not recommended to freeze this meat product, because after defrosting it may become bitter in taste.

Nutritional value per 100 grams:

• Proteins 86.77%
• Fats 13.23%
• Carbohydrates 0%

Harm and contraindications

Individual intolerance, tendency to an allergic reaction, the need for mandatory heat treatment at a temperature of at least 75 degrees Celsius, diseases of the cardiovascular system (use with caution).

Smoked, boiled-smoked and baked delicacies are very popular among consumers, and are an indispensable product for the festive table. The delicacy group of products has a pleasant taste with a delicate aroma of smoking, and also have a rich biological value.

Assortment of smoked and boiled-smoked delicacies

The assortment of smoked, boiled-smoked and baked delicacies is quite wide and may include smoked-baked hams, rolls, bacon, boneless ham, brisket, carbonate, loin, baked chop and boiled pork, but not limited to this range.

Raw materials for the production of smoked and boiled-smoked gourmet products

For the production of smoked, boiled-smoked and baked deli products, the following types of raw materials are used:

Chilled or defrosted pork carcasses and half carcasses of meat or bacon fatness, with or without skin, weighing 20-60 kg:

Cooking food;

Or nitrite-curing mixture. Nitrite-curing mixture is more preferable, in connection with the entry into force of the customs union;

Or glucose;

Spices and spices (ground, ground, paprika, etc.) or extracts of spices and spices. Extracts of spices and spices do not change the color of the product when injected and retain a pleasant appearance of the finished product;

It is also possible to use various food additives, such as gums, vegetable or animal, flavoring additives and other components.

Technology for the production of smoked and boiled-smoked gourmet products

1. If pork carcasses or half carcasses were frozen in a defrosting chamber to a temperature in the thickness of the muscles of 0 ... 2 ° C.

2. Carcasses and half carcasses are divided into cuts, then the cuts are divided, deboned and, if necessary, depending on the product being produced. For example: the cervico-scapular part is sent to the production of rolls, bacon; brisket for the production of bacon, rolls, smoked-baked brisket; hams for smoked-baked hams, boneless ham, loin for the production of smoked-boiled loin; carbonate for the production of smoked and smoked-cooked carbonate, etc.

3. Cuts of meat and fat are removed from the prepared meat. The temperature of the meat should not exceed 2 ... 4 °C.

4. Brine preparation.

If there is no flake ice, you can use chilled drinking water previously aged in the maturation chamber at a temperature of 2 ... 4 °C.

The brine may also include various food additives to thicken or increase the water-binding/water-holding capacity of the meat. For example vegetable or animal proteins, gums, starches, phosphates and other food additives.

Important! If possible, avoid microbiological contamination of injection brine and meat, as this can lead to product spoilage in the future.

5. The resulting brine is injected into the meat using a manual or automatic multi-needle. Hams and large-sized deli products are injected with up to 12%, small rolls, brisket, bark carbonate are injected with 5%.

6. After injection, the meat is placed in a vacuum massager with a cooling jacket and massaged for 45-120 minutes at a temperature of 0 ... 2 °C.

8. After rubbing, the meat is placed in stainless steel pasties. And Withstand depending on the size and weight of the product for 1-5 days at a temperature of 2 ... 4 ° C.

9. After a period, the meat is poured with the same injection brine in an amount of 40-50% by weight of the raw material. Exposure in brine can be from 1 to 5 days at a temperature of 2 ... 4 ° C.

10. After soaking in brine, the product is washed with running water at a temperature of 20 ... 25°C. Let the water drain.

11. The product is shaped, if necessary or in accordance with the technological instructions, the product is wrapped in cellophane and tied with twine. The product is looped and hung on the frames.

12. The hung product is kept for 20-30 minutes at an ambient temperature of 20 ... 25 ° C, in order to dry the surface. If the surface is poorly dried, then during smoking, the formation of defects is possible, such as darkening of the surface, the product getting a sharp aroma and taste of smoking, giving bitterness.

13. Thermal treatment of smoked gourmet products:

At a temperature of 30 ... 35 ° C for 1-3 days, depending on the type of product, then the product is sent for drying at a temperature not exceeding 12 ° C for 5-10 days at a relative air humidity of not more than 75%.

The safety of the product in this case is ensured by a complex of factors: a high content of table salt, a decrease in humidity (due to drying), and the preservative effect of smoke substances.

Heat treatment of boiled-smoked gourmet products:

Smoked at a temperature of 30 ... 35 ° C for 3-4 hours (sometimes more).

Cooking until ready at a temperature of 95 ° C at the time of loading and 82 ... 85 ° C during the cooking process. Cooking is carried out until the temperature in the thickness of the muscles reaches 72 ... 74 ° С.

After cooking, the product is showered with clean tap water at a temperature of up to 40 ° C, and then cooled to a temperature in the thickness of the muscles of no more than 8 ° C.

The safety of the product is due to the following factors: high content of table salt, preservative effect of smoke substances, heat treatment of the product.

Heat treatment of baked products:

Baked deli products such as boiled pork and carbonade are baked at a temperature of 120 ... 150 ° C for 3-5 and 1.5-2 hours, respectively. Roasting is carried out until the temperature in the thickness of the muscles reaches 72 ... 74 ° C. Further cooled to a temperature not exceeding 8 °C.

14. They carry out quality control of the finished product, perform analyzes for the content of moisture, sodium chloride, sodium nitrite.
Attention!!! When citing the text of articles and using any materials from the portal "Meat. Meat products. Food technologies." link to the site is required.

Add a comment

The recipe for smoked carbonate at home is available to everyone who wants it. But not everyone competently manages to smoke meat. However, following the structured material of this particular article, you will easily and quickly master the intricacies of hot smoking in a short period of time!

So, where do you need to start to prepare this truly tender and appetizing dish? First of all, it is important to purchase pork. The meat must be of good quality, fresh, as the future taste will depend on this. Buy the spices you need or use the ones you have at home. The amount of spices depends on your individual preferences. You can also add honey. If you give preference to nitrite salt, the meat will take on a beautiful pink color. And it will retain the taste characteristics of the finished carbonate.

Cooking technology

Step by step meat recipe up your sleeve

Pork can be smoked in the oven using a plastic bag. At the same time, the taste will not become less juicy and expressive. Preparing the sleeve is not difficult. On the contrary, it helps to save time and energy. It is possible to make hot smoked carbonate in this way, using only 1.5 kg of pork, salt, a few cloves of garlic, 3-4 tablespoons of olive oil and seasoning to taste.

It is important to check for the presence of white fat. Her presence is a must!

1. Initially, you need to make incisions in the form of a small cross on the white layer, which was mentioned above.
2. Then the marinade is prepared. To do this, the garlic is crushed in a way convenient for you, either with a knife or a mortar. After grinding, olive oil, a little salt and spices are added. It is recommended to include paprika and thyme.
3. After mixing the marinade, leave it for a while. After, lubricate both sides of the meat and leave for 30 minutes.
4. Next, the carbonate is fried without the use of oil until a crispy crust appears.
5. The final step is to place the prepared meat in the sleeve and bake it for 90-120 minutes at medium temperature.

Cooking in foil

There is no single universal recipe for boiled-smoked carbonate. Each one is delicious and original in its own way. However, the recipe below can be changed each time. It also saves a lot of time, since it does not require the presence of a bowl or a standard smokehouse. It is especially possible to reveal the creative potential if you want to minimize the calorie content of the finished product.

To implement this recipe, designed for 2 kg of pork belly, you will need:

• 80-100 gr. finished smoked sausage;
• 2 tbsp. l. mustard;
• 1-1.5 heads of garlic;
• 4 tbsp. l. onion peel;
• 12 g of honey;
• 120 g fresh parsley;
• 2 tbsp. l. coriander;
• 2-3 bay leaves;
• 4 tbsp. l. salt;
• 4 tbsp. l. black pepper.

The brisket, washed with cooled boiled water, must be dried and evenly stuffed with garlic cloves. Then put prepared husks, parsley, bay leaves, pulp on the bottom of the pan and add pepper. Put smoked sausage there. And then pour cooled water so that all the ingredients are completely covered.

By the way, the presence of vitamins and macro- and microelements in pork provides gourmets who love to smoke food with a healthy meal. And in order for the dish not to affect your figure, it is important to choose the right part of the carcass. No less significant is the choice of the recipe itself. Also, the use of smoked meat does not harm digestion.

Next, bring to a boil, adding salt and honey along the way. To stir thoroughly. The resulting composition must be boiled for 1.5 hours. While cooking continues, mix 2 tbsp. spoons of pepper, sugar and mustard, not forgetting the garlic. It can be cut into small cubes or passed through a press. After removing the pork, immediately rub it with the resulting mass and wrap it in foil. The last step will be a 24-hour cooling. For example, on the shelf of the refrigerator.

Boiled-smoked carbonate will have an amazing aroma, arukis will be drawn to try it!