Having looked at the range of meat products, gourmets sometimes sigh: it is more and more trademarks, but products, generally the same — a bird, pork, beef and an offal. Though also more exotic types like elk meat slowly begin to appear. It is considered a rarity, and in the childhood of the world this product was a diet basis. Let's look, than the sokhatina is interesting and as to train her.
Main characteristics and tastes
This meat is considered excellent replacement for fatter versions — beef and pork and also mutton. Muscle fibers which contain in cutting are considered as the most valuable and are well acquired by an organism. Among nutritionists and gastroenterologists the fresh and competently processed product is considered medical.
The elk — an animal slightly clumsy and large, on average, one individual weighs 300-400 kg (also copies under half-tons come across). The most useful call meat of females at the age of 1.5-3 years. At sokhaty it is more senior more rigid (and fat more) and to soften fibers, it should be soaked.
Important! Doctors recommend to include this grade in a diet of the people suffering from the increased cholesterol level in blood. But, at the same time, note that dishes with pieces of meat should be eaten 2, the most frequent 3 times a week.
As for taste, at the first test it will seem unusual as has characteristic smack which is forced down different seasonings. Sinewy cutting after wetting perfectly is suitable for dishes with participation of forcemeat — cutlets, pelmeni, etc. But the relish is, of course, a roast and marinades, popular among hunters.
Whether you know? The elk differs from other forest living creatures in the appeasable character — quite easy to tame him.
Chemical composition of a sokhatina
On the content of vitamins and minerals moose meat is on the third place, conceding only to milk and grain products. If to look at figures, then it will become clear why.
Vitamins
Distinctive feature of a product — abundance of vitamins of group B. So, contain in a 100-gram portion of cutting:
- niatsin (B3) — 5.97 mg;
- pantothenic acid (B5) — 0.84 mg;
- pyridoxine (B6) — 0.63 mg;
- Riboflavinum (B2) — 0.3 mg;
- thiamine (B1) — 0.18 mg.
Effect of these substances is supported insignificant (in micrograms) with the content of other useful connections from which cyanocobalamine (3.45 mkg) is distinguished.
Mineral substances
Act as top macrocells potassium (328 mg on the same weight), it is gray (214 mg) and phosphorus (196 mg). It is less sodium and magnesium: 49 and 22 mg respectively. Also are present iron with zinc — 7.17 and 5.82 mg.
Dried apricots, cocoa, pine nuts, almonds, parsley, kohlrabi cabbage, peas, walnuts, garlic, bananas, Brussels sprout and peaches are also rich in potassium content.
Calcium in a dose of 4 mg is the fastening element strengthening effect of background ingredients in the form of copper (0.16 mg), manganese (0.04 mg) and are gray (214 mkg).
Nutrition value and caloric content
Sokhatina is unique the fact that in her there are no carbohydrates, and fats are almost imperceptible. In structure of nutrition value superiority behind water (75.8/100 g). The acquired proteins — 21.4 g, and fats no more than 1.7-1.8 g. About 1 g is the share of ashes.
Caloric content is 101 kcal on the same 100 g. Data on 70 and even 50 kcal meet, but it depends on age of an animal and a way of processing (nutritionists are guided by one hundred).
In what advantage of moose meat
It is logical that the product with so rich content of valuable substances is capable to bring a lot of benefit at the use. Distinguish from useful qualities of a sokhatina:
- improvement of a metabolism in an organism;
Bee pollen, cowberry, thistle oil, fucus bubbly, yogurt, ekhinatseya, lemon juice and a root of a parsnip promote improvement of a metabolism.
- normalization of the haematogenic processes and fat balance (in it a vitamin B merit);
- clarification of blood vessels due to lack of cholesterol that well affects work of all bodies including a brain;
- support of work of a cardiac muscle (effect of potassium and magnesium);
- increase in level of hemoglobin (that is, the risk of appearance of anemia decreases);
- strengthening of the bone device, muscles and ligaments;
- soft impact on an endocrine system that allows to maintain normal hormonal balance.
Important! Sokhatina is very useful to the athletes and people occupied with hard physical work — at the moderate use allows to build up dry muscle bulk quickly.
This meat has also one more effect which will be interesting to men. The fact is that the zinc which is contained in fibers positively influences a reproductive system.
Rules of the choice of a quality product
For many citizens the moment of the choice and purchase of such meat is at the same time and the first meeting with this product. To buy really quality cutting, it is worth keeping several simple rules in mind.
Let's begin with the place of purchase. Usually it is specialized department of supermarket or the market. In shop the meat received from farms where part sokhaty can be implemented. In the markets it is necessary to deal with a game. It is better to take in shops where is any, but nevertheless a guarantee that the goods passed a veterinary control.
Surely estimate as it is packed and what conditions contain a product. Anyway, take an interest in age of an animal. Ideally is an animal of 1-2 years old, it is desirable a female (3 years are considered as the top limit). This information can be specified on packing and the seller in the market has to have it.
Whether you know? In case of danger the large animal easily disperses up to 50 km/h. Besides, sokhaty — quite good swimmers.
There is one nuance: it is good to take an interest in what area the elk who got to hunters lived. In the nature these animals eat, mainly, water and marsh flora because of what in an organism cadmium collects. Having learned that meat is received from the beast living near industrial centers it is better to refuse purchase — in such locations a lot of salt of heavy metals.
Color of meat has to be reddish, and the shade, the better is brighter. The wax color demonstrates that this piece lies for a long time. Try to catch a smell. Of course, it will be a little more tart, than at sterile broilers, but nevertheless without any foreign aromas.
Oily and furthermore, putrefactive notes in aroma are excluded. It is necessary to test density: if when pressing by a finger meat without effort took the former form, means it it is possible to take is a sign of a fresh product.
How tasty to make elk meat: step-by-step recipes
Only planning purchase of a sokhatina, many think of how to turn it into a culinary masterpiece. Often similar tests begin with preparation of roast.
Baked in an oven
The list of products begins with cutting in the form of muscles rigid to the touch. For its processing will be required:
- salt;
- sugar;
- black and fragrant pepper peas;
- mustard;
- garlic;
- bay leaf;
- soy sauce (to taste).
Important! The amount of ingredients is selected depending on sokhatina weight (and own flavoring preferences).
Step-by-step process of preparation has such appearance:
- First of all in a medium-sized plate grind pepper (it is possible by means of the spadefoot).
- There send the crushed bay leaf and the crushed garlic in number of 5 cloves.
- The received mix is filled up in a big pan, half fill it with water and mix spices. Right there soy sauce (about a half of a small bottle) is added.
- We place meat in this marinade. During the day from this point it has to be kept waiting (the pan is put to the cool place).
- After this time we begin to pickle muscles from within. For this purpose it will be required bank of 0.5-1 l on which expose a small strainer. Having laid from above dense, in several layers, a gauze, we filter marinade (only one bank).
- We take meat from a pan and we take the medical syringe of cubes on 20. Having filled it with marinade from banks, we put a needle and we puncture each piece — residues of blood are so removed. Pay attention that several punctures in different points become (all volume does not make sense to enter into one).
- At the same time the piece will a little bulk up, it will come out liquid mixed up with blood. Let's them descend.
- The meat processed thus is placed in a pan with marinade and put to the cold place for 2 days.
- After that we spread pieces on a baking sheet and we send to the oven which is warmed up up to +180 °C.
- There preparation will be 2 hours: the first 30 minutes at the same temperature, further — at +150 … +160 °C. We do not forget to look behind process.
- When the specified time left, meat has to protomitsya in the closed oven 1 more hour.
Everything, is ready!
Whether you know? Elks were one of the first animals depicted by the person in painting — in rock paintings of primitive people the plot of hunting for this animal was one of central.
As you can see, recipe quite simple, though long-playing. But the patience will be rewarded — a sokhatina in own juice moreover prepared by the hands, will become an amazing delicacy.
Pastrami from moose meat
The recipe of pastrami from this cutting will be to the taste to fans of air-dried meat.
Are included in the list of products:
- the meat without veins (1 kg) cut by average pieces — about 7х4 cm (when drying they noticeably will dry and to decrease);
- salt of large fraction;
- spice chaman — 1 tablespoon;
- paprika and hot red pepper — on 0.5 tablespoons;
- black pepper — 1 tsp with the hill;
- garlic — 3 cloves;
- khmeli suneli (1 tablespoon) and allspice (1 tsp) act as additional spices — they are added to taste.
Step-by-step process is reduced to an algorithm:
- Carefully, from all directions, we rub off already cut pieces salt.
- This preparation is at once put in suitable capacity. From above the oppression is put, and the salted sokhatina for 4 days goes to the fridge.
- During this time meat will become firmer, will darken to a brown shade and will give juice. We start soaking.
- Pieces for 5-6 hours are located in a pan with cold water (some take more, up to day). Each hour the reddened liquid is merged and changed for new: so remove surplus of salt and blood.
- Line for spices. All spices stated above mix in a big bowl. There is couple of moments. On pepper — allspice is tried to be processed from peas, in 10-15 minutes prior to mix preparation. Garlic needs to be squeezed out to gruel (from 3 cloves about 1 tablespoon will turn out), it is filled up the last. Those who already dealt with dried sokhatiny, note that it is possible to add to the main seasonings also others, with a careful eye to the taste.
- The received weight is filled in with a small amount hot (+80 … +90 °C) by waters — the structure, on density has to turn out close to sour cream. It is estimated, having allowed to infuse minutes 15. As necessary accurately add water (we leave paste dense).
- Having merged water from a pan in which soaked meat, we wait until it slightly dries up, and capitally, from all directions, densely we apply our sauce on pieces.
- Then they are placed in a container under oppression again, and put in a chill for 4 days.
- Having sustained this interval, pieces get and prepare for drying. At the top of each of them cut a hole to which the rope is brought (it is tied immediately on an eyelet). Such sheaves will hold meat when drying.
- Final stage — the edge of each loop a powerful paper clip is taken to a horizontal rope on which preparation will be dried.
- In kitchen, at the room temperature, meat will reach the necessary standard 7-10 days later. For process acceleration the room is periodically aired (at the same time smaller pieces will be ready in 6 days).
Important! Working with a large number of seasonings, it is desirable to put on gloves — the strong aroma is absorbed in skin of hands. Of course, spices have to be fresh (you look at packing term).
Those who for the first time carries out this procedure need to mean that seasonings impact to moose meat special relish. Therefore at the first tests of spice add moderately.
Whether there are a harm and contraindications?
It is considered that the fresh and competently prepared sokhatina has no obvious contraindications. But nutritionists advise to refrain from its reception:
- at individual intolerance of a product;
- during exacerbation of gout or osteochondrosis;
- to pregnant women and children up to 7 years (if it is about meat of a wild animal).
At the same time, it is worth approaching the use carefully to people with the broken permeability of capillaries, system diseases of nervous system and predisposition to diseases of gastrointestinal ways (for want of habit it is food, quite heavy for digestion).
Harm from such meat is shown, generally at its excessive reception or at hit in an organism of dishes with participation of a game. The risk is that forest animals, unlike the fellows living on farms do not receive the necessary inoculations.
Whether you know? The most fast-growing body at this handsome — horns. The winters dumped the day before, they grow anew in 3-5 months (thus in an organism of an animal the energy, so necessary during cold weather remains).
It is fraught with encephalitis, finnozy or presence at meat of different parasites. To avoid such consequences, the crude product is scalded by not less than 3 hours.
Other rare species of meat
Besides moose meat, on counters also other types of products which in our corner of the world are considered as exotic come across. They deserve in brief to mention also them.
Bobryatina
Generally it is a game from suburban forests with reservoirs. It is useful and rather simple in processing. To taste — something between mutton and a rabbit, and with an obvious fish smell.
Ostrich meat
Becomes efforts of farms on keeping of his these huge birds more and more. It is considered a valuable dietary product (there is no fat layer), and the highest chic is to taste gentle fillet. Dark red meat at test is very close to beef.
Kangaroo meat
Too gentle raw materials. Goes for preparation of beefsteaks, cutlets and even pelmeni, and the fried thoroughly tail tip is considered the relish. Taste — with obvious beef and pork notes.
Important! Any game demands fair care: it is unknown than and in what places the beast ate.
Now you know, than moose meat as it is correct to choose it is useful and to process. We hope, this information is useful to our readers, and they will be able to fill up the culinary knowledge.