Meat – source of complete proteins and minerals. It contains 23% protein, valuable for the body phosphorus, calcium, magnesium, iron. In the heat, when the temperature outside the window exceeds 30-35 degrees, favorable conditions are created for the reproduction of foreign microorganisms in food. It is important to properly cook meat products and vegetables. To prepare this product, various types of heat treatment are used: frying, stewing, baking in the oven. The volume of meat during cooking decreases, from 1 kg of raw meat, 650 g of boiled meat is obtained. It is fried by 35%, but the proteins are not lost.
The editors of estet-portal.com will introduce you to all the intricacies of cooking meat in the summer.
- Methods of cooking meat and vegetables in summer
- Mechanical stages of meat processing in summer
- Secrets and ways to
meat storage in summer Methods of cooking meat and vegetables in summer
• mechanical – grinding, cutting, harvesting;
• thermal – processing is carried out at different temperatures;
• chemical – consists in the preparation of chemical processes in which the product acquires an edible form, for example pickling.
Heat treatment of meat is needed in order to soften the product, increase its digestibility, and ensure sanitary and hygienic safety. The temperature varies from 60-200 degrees. To reduce the time of such processing, the meat is marinated in advance.
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Facebook! Cooking – one of the main ways of cooking and diet food. Beef, veal, rabbit meat are boiled in water, proportions of 1.5 liters of water per 1 kg of meat. Vegetables are cooked along with meat – onions, celery, carrots. The dish is being prepared at 95 degrees, salt is added at the end. The duration of cooking depends on the type of meat, the portion, the size of the pieces.
Baking – this is roasting meat and vegetables in the oven, with or without the addition of sauces. It happens in three ways: on an open grill, in a closed oven until fully cooked, or short-term baking in the oven to form a crust.
Adjustment – the main way to cook vegetables. Products are poured with water or broth by 1/3 and tightly closed with a lid. Zucchini and tomatoes are simmered without adding liquid, because. they secrete enough juice.
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Frozen meat must be thawed. But you should not do this procedure with water, as meat juices are lost. Rinse and pat dry the meat with a paper towel. Next, proceed to the formation of blanks – portion pieces. 
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Do not wash the meat to be stored, as it will spoil faster. Do this before cooking. In summer, the product will last longer if you wrap it in a vinegar-soaked cloth. Raw meat when stored in the refrigerator, separate from other products. Frozen meat is stored for six months, and fresh meat will lie for 2 days. Frozen minced meat will keep for about 4 months.
Preparing and storing meat in summer is different from other seasons. In hot weather, you need to monitor the freshness of the product more carefully. Take into account all the subtleties and rules when cooking meat and vegetables.
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