Beef and pork meatballs
3 h 30 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Beef and pork Meatballs
20.0 ud
Garlic, bulb
1.0 ud
Plain flour
0.025 kg
Powdered beef stock
0.008 kg
Water
1.25 l
Table salt
10.0 g
Tomato sauce
0.125 l
Bell pepper
0.15 kg
Minced meat
0.5 kg
Chuck
0.2 kg
Sterilised milk
0.15 l
Bread
75.0 g
Onion
0.1 kg
Garlic, bulb
2.5 ud
Parsley
1.0 g
Table salt
7.5 g
Ground white pepper
1.0 g
Olive oil
0.05 l
Plain flour
0.05 kg
Onion
0.042 kg
Garlic, bulb
0.067 ud
Green pepper
0.025 kg
Diced tomato
0.167 kg
Sunflower oil
0.004 l
Table salt
0.058 g
Sugar
0.0 kg
Elaboration
For this recipe, the following elaborations are necessary:
- Pig and beef meatballs
- Tomato sauce
- For the meatballs sauce:
- Prepare a white stock using the meat extract.
- Cut the vegetables: laminate the garlic, shred the onions and cut the carrot and leek into half moons.
- Poach according to hardness order. Degrease, add the red wine and allow to reduce.
- Thicken it with 35 g of flour per litre of stock.
- Add the stock and the tomato sauce to enforce and give colour to the elaboration.
- Blend with a food processor and put the mixture through a colander.
- Boil it again, and adjust the salt and thickness.
- Garnish:
- Diced red peppers
- Put four meatballs (about 35 g) on the food tray and baste it with 150 g sauce and place the garnish on top to get to 350 g per unit in each tray.
- Chill ( Core TEMPERATURE) under 8 ºC in less than two hours.
PASTEURISATION
- Thermoseal the food trays and place the valve with Valvopack.
- Place in a 100% humidity steam oven and pasteurise at 96 ºC for 60 minutes.
- Store it in the freezer between 0 ºC and 4 ºC.
REGENERATION
- The inner temperature of the product should reach at least 75 ºC minimum.
- In the same tray, regenerate it in the steam oven at 100% humidity.
- Or in the microwave for 3 minutes at maximum power.
- Another way of regeneration is to remove the product from the package and heat it in a saucepan.
Portion 350 g approximately
QUANTITIES: ground-beef (20%), ground pork (8%)
Nutritional information (1 portion)
Energy
633.04
kcal
Carbohydrates
32.4
g
Proteins
28.46
g
Lipids
41.73
g
Fiber
4.86
g
Saturates
13.75
g
Monounsaturated fatty acids
21.51
g
Polyunsaturated fatty acids
3.91
g
Cholesterol
89.25
mg
Calcium
251.42
mg
Iron
6.38
mg
Zinc
5.73
mg
Vitamin A
751.16
ug
Vitamin C
45.73
g
Folic acid
71.71
ug
Salt (Sodium)
1520.11
mg
Sugars
7.23
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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