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Useful breakfast for an active tourist


Once on a student picnic, weWere satisfied with the cheap "Tourist breakfast" and were happy to be deceived about what was inside. Today stew is not a cheap treat. Moreover, as part of the product manufacturers specify meat and only meat.

However, packaging Often hides from us the true "picture of meat"Behind the tin walls you can not see anything. And we buy a "cat in a sack," unless, of course, the bank is not glass. At the autopsy inside, it turns out, of course, not the cat, but also a good piece of stew called veins, fat and cartilage, wandering in unclear broth, the tongue does not turn. To facilitate the selection, samples were selected for the test, in which, as the producers assured, there were no soy and other vegetable proteins, and tried to find out whether the product quality meets the standards and our expectations. A useful breakfast for active tourists can be any conservation, meat or stew.

Meat alternative. In your life there are really moments,When there is no possibility to prepare breakfast from fresh or defrosted meat, and there is no possibility to cook at all. And then we remember the stew. Its charm is that it is stored for long (up to 5 years) at home. Canned canned meat from high-quality meat and fat, which are densely packed in cans, add salt, pepper, bay leaf, tightly rolled and sterilized. There is also a sublimated (i.e. dehydrated) meat, which when immersed into water turns into something really similar to pork or beef tenderloin. But again, the same question: where and how to cook it, when you are in constant movement. Still there is a healthy soy meat, which is also very much for an amateur. So for a hearty dinner outside the house, except for a can of stew, no one did anything better and tastier. Useful breakfasts for active tourists are sold in all stores, so the choice of assortment is wide.

Law of conservation. Chemical composition, energy value, andAlso the taste value determines the nutritional value of meat. In meat, the most valuable is a fully digestible protein and a useful drain. Animal protein is the food of our brain, work capacity, endurance, which is useful not only in the workplace, but also during the rest. Still beef, for example, contains a lot of iron. To keep all this in the bank is helped by sterilization, it should guarantee the good quality of canned food and their durability (of course, if they initially chose worthy raw materials for them). Approach to this technological process is necessary with great responsibility. On the one hand, in order to increase the durability of canned food during storage, it is necessary that the sterilization temperature be very high, and the time for thermal treatment is longer. On the other hand, at a high temperature of heating, the structure of the meat is destroyed, and this leads to a deterioration in its taste, for example, strong swelling and tear. The most suitable for sterilization is the temperature of 121.1 degrees. At this temperature, even the most persistent microorganisms die.

Tushenku - for the horns!
So, consciously choosing heavy banks with"Beef in its own juice," we do not want to drag this compact source of protein, in which the very source of protein is only 7-10%, and the rest - "horns and hoofs." Therefore, the intrigue of testing is the identification of the stew. First check what the total amount of meat and fat by the standards. According to GOSTs, their mass fraction makes up 56.5% for stewed vegetables, and 54% for the first grade. Then check the amount of fat. It should be 17%, not more. Meat, onion, pepper, bay leaf, fat - these are the components of this stew.
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