Chicken meatballs with mushrooms

3 h 30 min
Type of dish: Meats, Vegetables
Temperature: Hot
Conservation technique: Pasteurization
Allergens:
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Chicken balls 20.0 ud
Garlic, bulb 1.0 ud
Onion 0.5 kg
Carrots 0.25 kg
Leek 0.5 ud
Red wine 0.075 l
Plain flour 0.025 kg
Powdered vegetable stock 0.008 kg
Water 1.25 l
Table salt 10.0 g
Tomato sauce 0.125 l
Potatoes 0.2 kg
Chicken breast 0.5 kg
Loaf bread 0.075 ud
Onion 0.06 kg
Garlic, bulb 1.0 ud
Olive oil 0.05 l
Parsley 1.0 g
Table salt 7.5 g
Ground white pepper 1.0 g
Plain flour 0.03 kg
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:
    • French fries
    • 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 10 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)
Fiber 4.94 g
Saturates 2.91 g
Monounsaturated fatty acids 10.1 g
Polyunsaturated fatty acids 2.27 g
Cholesterol 99.17 mg
Calcium 217.49 mg
Iron 4.5 mg
Zinc 1.54 mg
Vitamin A 595.76 ug
Vitamin C 41.65 g
Folic acid 76.87 ug
Salt (Sodium) 2377.41 mg
Sugars 6.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.