/ / Croup of sago: properties, composition, recipes

Croup of sago: properties, composition, recipes

What is this, the sago groats?

If the present is present, then it is extracted from palm trees,which are called sago, and grow in Asia on islands located in the Indian and Pacific oceans. Especially in New Guinea, Indonesia and the Philippines. Its height is about 15 meters, and the fruit only consumes once, after which it dies. Therefore, this palm-tree stretches the whole existence and accumulates nutritious and useful substances to put them into its fruits. Starch, which is formed in the trunk, has valuable nutritional properties.

Aborigines cut these palms to extract theseBeads of sago, without waiting until they begin to bloom and behave, thus, as poachers. One barrel of such a plague gives almost 150 kg of this valuable product.

Sahovaya Palma is very important for people's lives,Living in the Moluccas, as well as in New Guinea - sago for them, as for us wheat or as for the Chinese rice. This tree has a rapid growth, as it is promoted by the humid and warmly tropical climate.

What the sago consists of

Food quality sago different - it all depends onmethod of obtaining and the plant itself, from which it is obtained. But there are always a lot of calories in sago - about 335 kcal per 100 g of product. It contains simple carbohydrates, fats, proteins, sugar, starch, food fibers and vitamins, most of which contain choline, vitamin E, PP, A, B. Minerals are represented in it by the content of potassium, calcium, phosphorus, magnesium, sodium, sulfur , Chlorine, iron, zinc, iodine, copper, manganese, molybdenum, boron, vanadium, silicon, cobalt, aluminum, nickel, tin, titanium, strontium, zirconium.

Gluten, which causes some people to be allergic andContained in wheat, does not exist in sago. That is why the diet included sago before. Today, it is recommended to use it for some diseases as a substitute for cereals.

They get it from the root of the cassava, but it's not at allsuch sago as palm, so it can be considered a substitute. Manioca from the family of euphorbia grows in the Eastern and Western hemispheres. This shrub is low, and the sago is extracted from a loosely-shaped root 1 meter in length, it weighs about 15 kg. There is a lot of starch in it, somewhere around 40%, but there is also a poisonous glycoside in it, which decomposes and is emitted after cooking and washing.

Unas in the country is often made from potatoes. This is understandable, because in Russia, the plains are not growing, if only in the Caucasus and the Crimea, but this is now already other countries. Potato starch is moistened, then in a special drum roll in white mealy balls, like pearls. Then they are again run over, processed over the steam, sorted - they turn out to be transparent, resembling a piece of glass - this is called artificial sago.

Maybe some people think that foodThe value of the sago is no different from starch, but it's not entirely true. After all, when making it, you have to enrich it with vitamins and proteins, thiamine, riboflavin, nicotinic acid.

How can I know about the quality of the product? Sago - artificial croup, but the natural for us is unusual, we do not know what it looks like and what is not good. And everything is very simple - no foreign taste in the sago should not be, i.e. no bitterness, no acid - the taste is neutral. The smell of starch is possible, but it should be fresh, but not give away with mustiness. To feel good, you should pour the sago on a palm, breathe on it to warm up a bit, then sniff it. The presence of mold is immediately visible. Bars should have a consistent and neat appearance, which means their freshness is that they were produced and stored correctly.

Recipes from sago

To make porridge from sago, it is necessary to grindwash, rinse in a cold flow-through duct, fill it with boiling salted water and cook for half an hour with a constant mixing, so that it does not fuse to a semi-ready condition. Then flip the sieve and keep it until the water runs off, then put it in a saucepan and close it tightly with a lid. Put the pan on the boiling bath and simmer for 30 minutes. Add the oil as much as possible.

Cake filling

For the filling of pies to keep the rump in a bath is notyou just need to boil, as in the first case, to half-preparedness, then throw it back on a sieve, cool it, and zatemispolzovat. All the fillings are different, some make sago with eggs, boiled hard - it resembles a stuffing from rice, but still it is more tender and is much easier to digest.

If you like dishes made from sago,learn how to cook it for future use - so save your time. Cook it until half cooked, pour it onto a strainer, let the waste water drain, spread the rump on a clean dry towel, dry, fold in a container and put in the refrigerator. Thus, you will have a ready-made half-finished product, from which you can then quickly cook a lot of camaraderie. You can make a filling for pies, cheesecakes, casseroles, and porridge, cook cakes, cookies, biscuits - it all will be much faster.

All that we wrote above concerns the naturalsago obtained from starch palm. Artificial cereal, obtained from potatoes and corn, is prepared in a completely different way, however, these dishes can also be prepared from such sago preparations. If the sago was stored for a long time, then before starting the preparation, it should be soaked for several hours, then rinse and cook for a minimum of 40 minutes.

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