Chicken meatballs with mushrooms
3 h 30 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Chicken meatballs
20.0 kg
Ajo
1.0 ud
Puerro
0.5 ud
Vino tinto
0.075 l
Harina floja
0.025 kg
Powdered vegetable stock
0.008 kg
Tomato sauce
0.125 l
Champiñón
0.15 kg
Chicken breast
16.667 kg
Pechuga de pollo
4.667 kg
Leche esterilizada
2.0 l
Sliced bread
1.667 ud
Sal
200.0 g
Ground white pepper
20.0 g
Aceite de girasol
2.0 l
Elaboration
For this recipe, the following elaborations are necessary:
- Chicken meatballs
- Tomato sauce
- For the meatballs sauce:
- Prepare a poultry stock using a chicken flavour booster.
- Cut the vegetables (the garlic fillet the garlic, julienne the onion and cut the carrot and the leek into half moons).
- Poach the vegetables by hardiness order. Degrease, add the red wine and let it reduce.
- Mix and bound it with 20 g flour per litre of stock. .
- Dip with the stock, add tomato sauce to reinforce and give colour to the elaboration.
- Blend the ingredients using the blender and the strainer.
- Boil again and season it with salt and thickness.
- Garnish:
- Stewed mushrooms: cut them into quarters. (cook from cold with a bit of oil and cover it).
- Place 4 meatballs, over 35 g, in the trays. Sauce them with 150 g of sauce and place 30 g of garnish on top, until you get 350 g/per portion in each food tray. Chill (core temperature, under 10ºC in less than two hours).
PASTEURISATION
- Thermoseal the food trays, place the valve with Valvopack.
- Put them in the oven at 100% humidity and pasteurise at 96 ºC for 60 minutes. Chill (core temperature under 8 ºC in less than two hours).
- Store in the refrigerator between 0 ºC and 4 ºC.
REGENERATION
- The inner temperature of the product must reach at least 75 ºC.
- In the same food tray, regenerate the product in a steam oven at 100% humidity.
- Or in the microwave for 3 minutes at maximum power.
- Another way of regenerating consists of taking the product out of its package and heating it in a saucepan.
Nutritional information (1 portion)
Energy
9785.71
kcal
Carbohydrates
219.36
g
Proteins
977.41
g
Lipids
552.55
g
Fiber
18.57
g
Saturates
94.56
g
Monounsaturated fatty acids
169.75
g
Polyunsaturated fatty acids
272.3
g
Cholesterol
3002.82
mg
Calcium
1899.33
mg
Iron
56.56
mg
Zinc
33.46
mg
Vitamin A
719.25
ug
Vitamin C
138.6
g
Folic acid
816.72
ug
Salt (Sodium)
22421.07
mg
Sugars
31.89
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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