Calorie content Pork carbonate. Chemical composition and nutritional value.

Beneficial features

Carbonade has a low calorie content, but at the same time it is very nutritious and supplies the body with animal protein. The product is moderately fatty and can be classified as lean meat. Boiled-smoked carbonate is well absorbed and, subject to limited consumption, can be used in the diet. Moderate presence of the product in the diet has a positive effect on the nervous system and also supports the synthesis of vitamins and hormones in the body.

Despite the relatively low fat content and calorie content, carbonate should be used with caution in diseases of the gastrointestinal tract, cholecystitis, atherosclerosis, disorders of the biliary system and renal pathologies. Pork used to prepare carbonate may contain hormones, antibiotics and other substances harmful to health.

The calorie content of 100 grams of pork carbonate (of which 21.1 g protein, 13.0 g fat and 0.0 g carbohydrates) is 201 kcal or 842 kJ. 201 kcal per 100 g is 8.7% of the average daily value.

How to Burn Calories from 100g of Pork Carbonate

For example, to burn all the calories from 100 grams of pork carb, it would take 16 minutes of running or 3 hours and 11 minutes of sleep.

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• The calculations use the weight of only the edible part of the product.

Listed below are the nutrient standards that apply to the site.

A product made from unsalted juicy pork is called carbonade. Carbonade is prepared in the same way as boiled pork.

Calorie content of boiled-smoked carbonate

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

Composition of boiled-smoked carbonate

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

Useful properties of boiled-smoked carbonate

All these components in boiled-smoked carbonate have a positive effect on metabolism in the human body. And thanks to the moderate amount of fat in carbonate, calcium is well absorbed, and it, in turn, is known to be very important for bone microflora.

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, acquires a juicy color, a divine aroma and a bright taste.

The baked carbonade will not leave anyone indifferent. To prepare the carbonate, take the back and lumbar muscles of two chilled pork carcasses. Each muscle weighs about 500-700 grams. The product is soaked in brine for 3-5 days in the freezer at a temperature of 0-4 °C. After that, they hang it in the refrigerator on hooks 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 cooked for 60-75 minutes at a temperature of 75-85 ° C until fully cooked.

We continue to prepare our carbonade

Dip the washed meat with a paper towel. And only when you get rid of excess water, start preparing it for baking.

Place a piece of pork on a flat dish. We cut deep “pockets” on all sides and place garlic “petals” into these cuts. Rub the entire meat ingredient with the pepper-salt mixture. We put it in a deeper bowl and, placing it in the refrigerator, leave it there for at least 7 hours. To end up with a more tasty and aromatic product, it is better to keep the meat in the refrigerator for 24 hours.

Remove the pork from the refrigerator. We cover the form in which our carbonate will be prepared with foil. Be careful not to mix up the sides of the foil. The shiny part should be on the inside. Place a piece of meat on foil in a mold. The layer of fat should be at the bottom. We wrap our future carbonate tightly. This must be done with all responsibility so that the juice that is released during the cooking process does not leave the foil. The fewer gaps there are in the packaging, the more tender the dish will be.

Preheat your oven to two hundred degrees. We place the pork in it in foil, lying in a baking dish (or deep baking sheet). In this mode, roasting meat should take at least an hour. After this time, the oven temperature needs to be reduced slightly. One hundred eighty degrees - this should be the temperature for the next forty minutes.

Want to lightly brown the top of your pork chops in the oven? The recipe is simple: ten minutes before readiness, remove the baking sheet with carbonate and remove the top of the meat product from the foil. This must be done very carefully so as not to get burned by the steam and juice under the foil layer.

When forty minutes of the second baking stage have passed, remove the finished piece of meat from the oven and check it for doneness by inserting a knife blade. If the product is ready, the knife will go in easily and the juice will be clear. If the pork needs a little more time to reach full readiness, you need to wrap the meat again in foil and bake for twenty minutes. Here is a simple recipe for pork chop.

How much does pork carbonate cost (average price per 1 kg)?

Moscow and Moscow region.

Pork carbonade or meat carbonade is usually pork that has been prepared in a special way and intended for long-term storage. In general, the name carbonade itself (although some mistakenly call this product carbonate) has French roots - carbonnade, and from Latin carbo is translated as coal.

It is believed that the name carbonade appeared due to the method of preparing this dish. The fact is that previously, extinguishing with dry warm air or steam, necessary for the production of pork carbonate, could only be carried out with the help of coal - in a quiet coal heat.

Another indispensable condition for making pork carbonate is the presence of a certain type of meat that is quick to cook. That is why carbonade is mainly made from pork tenderloin. Sometimes fillet is also used for these purposes, but then the product is called pork neck. By the way, the low calorie content of carbonate is due to the use of these rather fresh parts of the animal carcass.

In any case, clean meat is first cleaned of existing films, while trying to preserve a layer of fat. After this, a thick breading is created with flour, although often a coating with a thin cloth with flour or an emulsion, which includes table salt, saltpeter, spices (black pepper), and also food coloring, can be used.

In order to improve boiling, pork tenderloin is shaped into a narrow oblong bar or cylinder, which corresponds to the size and cross-section of the natural tenderloin. But this is only relevant if other parts of the animal carcass are used. The calorie content of carbonate is approximately 135 kcal per 100 grams of meat.

For modern meat processing, the production of pork carbonate involves subsequent baking of meat after boiling. However, there is also raw smoked and dry-cured pork carbonate. By the way, cheap varieties of this meat product can often contain soy protein, and to increase the mass, ordinary water is often pumped into it.

Pork carbonate is highly valued by gourmets around the world. For example, in Belgian cuisine there is a dish called Carbonade in Flemish - but this is what it is called in Wallonia and throughout the rest of Europe, and the Flemings themselves are accustomed to simply calling it carbonado. This dish is a pork tenderloin, cut into pieces and stewed in beer sauce.

By the way, any cook can prepare pork carbonate, using not only pork, but even beef or veal. This product combines a variety of spices and vegetables perfectly. Meat also turns out great with a marinade based on tomato juice or chopped onions.

Caloric content of carbonate

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

Other types of carbonate

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

By the way, you can often find another name for the product: carbonate. A chemical substance is written with the letter “t” at the end - calcium carbonate. But the name of a flavorful dish made from pork, beef or chicken must end with the letter “d”.

How is carbonade made?

Even the name of the product itself 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 extinguishing it with dry and warm steam, but previously it was obtained using quiet coal heat.

To make a tasty, high-quality product, you need to choose a certain type of meat that is quick to cook. Therefore, as a rule, carbonade is prepared from pork tenderloin, but sometimes fillet is used, in which case the product should be called pork neck. The low energy value of carbonate 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 preserve a small layer of fat. Then they are 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 production facilities, meat is treated with dry steam in special chambers and then baked. There are also two more types of carbonate: 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 flavorings, dyes, harmful preservatives and monosodium glutamate.

What is carbonade and how is it prepared?

10/30/2017 Carbonade, which is an exquisite meat delicacy, is often mistakenly confused with carbonate, as a chemical compound. Even Vladimir Vysotsky in his song mistakenly used the word carbonate in the wrong meaning: “ We love boar meat in carbonate...

».

In fact, carbonade comes from the Latin word “carbo” - coal, and is a method of preparing a whole piece of meat from the back and lumbar cut of a young pig, loin, piece of fresh veal or lamb, fried or baked. Moreover, according to technology, the layer of lard or fat in this dish should not exceed a thickness of five millimeters.

Previously, traditional carbonade was steamed and then treated with heat over smoldering coals. Nowadays, thanks to technological innovations, it is more often prepared using pressure cookers and multicookers.

The technology for preparing carbonate is usually the following: meat is taken from the loin of an animal (preliminarily cleared of film and preferably in the shape of a rectangular block or cylinder), thoroughly rolled in flour (breaded) or covered with a thick emulsion that contains spices and herbs. Garlic, onion, aromatic herbs, and, if desired, nutmeg or natural food additives are added as seasonings.

When carbonate is prepared from another part of the pork carcass or from beef, it is most often called “ neck”

».

There is also a type of carbonate, which is a dry-dried or uncooked smoked product that has a fairly long shelf life.

Flemish style ” type of carbonade is especially popular.

", in which fresh pork tenderloin from the dorsal or lumbar muscle is stewed over an open fire and served in beer sauce.
Europeans of the Germanic linguistic group or Flemings also call this dish " carbonado
".

In any case, this exquisite dish is an excellent meat delicacy and has many true admirers of this dish.

Preparing carbonate

To prepare carbonate, first of all, you need to choose a suitable piece of meat. Fresh pork should have a pleasant pinkish tint, and beef should have a bright red, rich color (too dark a tint indicates that the meat is either not fresh, or the animal was quite old). At the same time, there should be no unpleasant mucus sticking to your hands on the piece of meat.

To check the freshness of the meat, press your finger on the cut you just made with a sharp knife; if the notch does not disappear after the finger is removed, the product is most likely not of the first freshness. A dented place on a fresh piece will definitely return to its original shape.

It is best to buy meat for making carbonate from a familiar and trusted butcher on the market, since a product grown at home will be of better quality than one purchased on a shelf in a supermarket.

The first sign of low-quality meat is its color and the presence of an unnatural odor, since many sellers add aromatic impurities to it to hide defects in the product.

Next, the meat must be thoroughly cleaned of films, while trying to preserve the layer of fat.

The caloric content of carbonate is approximately one hundred and thirty-five kilocalories per hundred grams of meat.

Recipe for making carbonade using a multicooker

It should be remembered that carbonate, prepared even from very high-quality pork, in any case turns out to be slightly dry.

Ingredients:

To begin with, the whole piece of pork should be thoroughly dried with a paper towel, and then, using the sharp tip of a knife, make several holes in it and press the garlic cloves into them. There is no need to be afraid that you will overdo it with garlic; the meat will not take on excess, and the garlic will add flavor to the dish.

Then you need to pour the prepared pepper and salt into a mortar and pound them thoroughly, after which you should thoroughly rub the pork on all sides with the resulting mixture.

It is advisable to mix soy sauce with mustard and then coat all the meat with the resulting emulsion, after which you can put it in the refrigerator for marinating. The marinating process can take from two to six hours. In any case, the longer you marinate, the juicier the carbonation will turn out.

Next, you should thoroughly fry the meat over high heat until a nice golden brown crust forms, after which you should turn the meat over to the other side and repeat the procedure. It is advisable to grease all the fried sides with the remaining sauce, add hot water and you can proceed to the “ stew”

" The carbonate should be simmered for about two hours.

When finished, remove the cooked meat from the multicooker and wrap it in a layer of foil so that the juices released do not evaporate. The dish is ready. You can also use veal and even beef to prepare carbonate at home.

Bon appetit.

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Chemical composition of carbonate

The exact chemical composition of a product depends on the brand that produces it. Because, in addition to the standard set of proteins, fats, carbohydrates, vitamins and microelements, the components we mentioned earlier can be added to it. Therefore, we can only talk about the approximate chemical composition of the carbonate.

Despite the fact that the product is mainly prepared from pork, it can be called more of a “protein” product.

To verify this, just look at the BJU carbonate per 100 g:

Carbonate has a noticeable vitamin composition: mainly B vitamins, as well as vitamins A and C. The product contains most macroelements: potassium, calcium, magnesium, sodium, phosphorus. It is not deprived of carbonate and microelements: its composition is rich in iron, manganese, copper, and zinc.

Calorie content Pork carbonate raw meat. Chemical composition and nutritional value.

Nutritional value and chemical composition of "Raw Pork Carbonate".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of raw pork carbonate is 201 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Calorie content of carbonate per 100 grams

We mentioned above that carbonate 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 the carbonate, this figure can vary from 127 to 345 kcal. The energy value of the product also depends on the thickness of the fat layer. Thus, pork carbonate, whose calorie content is over 200 units, already contains more fats, not proteins.

When talking about the energy value of this product, we usually mean the calorie content of boiled-smoked pork carbonate. It is approximately 140 units. But there are other types of product and methods of preparing it, and accordingly, 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 be consumed on diets. Of course, in small quantities. However, some manufacturers allow a thicker fat layer, resulting in increased energy value. Such a product will no longer be considered dietary.

There are many recipes for home-cooking the dish, it will take some tinkering with it, but it's worth it. Carbonade baked in the oven is especially popular among housewives.

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

You can buy another type of product in the store - raw smoked carbonate, its calorie content is approximately 300 units. Pork tenderloin is smoked with cold sawdust smoke; alder and cherry sawdust are mainly used for this.

Technology for preparing pork carbonate according to recipe

Let's start preparing with garlic. We clean it and cut each clove lengthwise into several thin pieces. As a result, we should get “garlic petals”. We remove the “petals” on the saucer, we will need them soon.

Pour salt into a separate dry bowl. Add all the ground spices called for in the recipe to the salt. Mix the dry mixture thoroughly. Don't get too carried away with the amount of salt. Not only is it harmful, salt during the baking process will contribute to a large release of meat juice from the future carbonate. For this reason, the product may turn out to be a little dry inside. We need the most tender and aromatic pulp.

Let's get to the meat. The pork must first be removed from the refrigerator (if it was frozen) and defrosted only at room temperature. Then you need to wash the meat under running cold water and place it on a cutting board, remove the films and remove small bones (if they are there).