The importance of chicken eggs in human nutrition. Importance of egg dishes in nutrition

Eggs are among the most valuable food products, which not only increase the energy content of food, but also its biological value and significantly improve the taste, expand the range of dishes at enterprises baby food. Only chicken and quail eggs come here, as eggs waterfowl are often infected with paratyphoid bacteria. All the nutrients of the egg are balanced both in quality and quantity, but the yolk is the most nutritious in it. The average weight of a chicken egg is 45 g. Chemical composition yolk differs significantly from that of protein. In the yolk, on average, 48.7% water, 32.6% lipids, 16.6% proteins, 1% carbohydrates and 1.1% minerals. The protein contains: 87.9% water, 10.6% proteins, 0.9% carbohydrates, 0.4% minerals, 0.03% lipids. Dry matter in the egg is represented mainly by proteins.

Eggs boiled. Eggs are soft-boiled, bagged or hard-boiled. The latter are used mainly for salads and minced meat. For cooking, boilers with a mesh insert are used. Eggs are dipped in boiling water (for 10 eggs - 3 l of water and 40 g of salt) and boiled at a boil: soft-boiled - 3-3½ minutes; in a bag - 4½ - 5½ minutes; hard-boiled - 8-10 min. Then they are immediately immersed for a few seconds in cold water. The shell of boiled eggs must be clean; in soft-boiled eggs, the protein located closer to the shell is compacted, and the yolk is liquid; in eggs boiled in a bag, the protein is dense, and the yolk is semi-liquid.

Egg porridge. Eggs are mixed with milk, salt. Pour into saucepan, add butter, boil with stirring until a loose semi-liquid porridge is obtained. They are also cooked in a water bath. Released with green peas warmed in their own juice. The consistency of the finished porridge is tender, loose; light yellow color, smell of eggs and milk.

Omelets. There are natural, protein, mixed and stuffed omelettes. To prepare a natural omelette, eggs (and protein - only proteins) are beaten with a whisk or in a beater with milk and salt, poured into a hot frying pan with butter and fried, stirring. The edges of the finished omelet are wrapped from both sides to the middle in the form of a pie. For a steam omelette, the whipped mixture is poured into molds or baking sheets, greased with oil, steamed in pans and baskets with mesh liners, steamers, in a water bath. For mixed omelettes, fillers (poached grated carrots, boiled meat minced in a meat grinder with a fine grate, boiled cauliflower, etc.) are added to the omelette mass, steamed or baked. The consistency of omelettes is tender, homogeneous, slightly elastic, the shape is well preserved; for steam omelettes - the color is light yellow; in fried ones - the surface is browned, without burnt places; taste and smell characteristic of eggs. In mixed omelets, the fillers retain their shape and are evenly distributed over the mass. Stuffed omelettes are shaped like a pie with a filling inside.

Fried eggs. Eggs are released into a frying pan heated with oil (2-3 pieces per serving). In order not to break the shell of the yolk, salt the oil or egg white. Fry until the protein coagulates. Sprinkle with herbs on vacation. Fried eggs are also prepared with tomatoes, green peas, boiled meat products, green onions, boiled potatoes. In scrambled eggs, protein is dense, without dried edges; yolk - retained its shape, slightly thickened, without white spots.

Drachen. Raw eggs (melange, swollen egg powder), milk, flour and sour cream are mixed, salted, poured onto a greased baking sheet, baked in an oven. The consistency of the finished product is dense, elastic, but not stale; the surface is browned, without burnt places.

METHODS FOR CLEANING VEGETABLES. RULES FOR CLEANING TUMBERS, ROOT CROPS, CABBAGES, ONIONS, PUMPKINS, LEGUMS, GREEN VEGETABLES. WASTE REGULATIONS. CUTTING OF VEGETABLES, ITS PURPOSE, METHODS, FORMS OF CUTTING. VEGETABLE SEMI-FINISHED PRODUCTS, CONDITIONS AND STORAGE TERMS OF VEGETABLE SEMI-FINISHED PRODUCTS.

Preparation of small-sized semi-finished products from pork, lamb

Preparation of portioned semi-finished products from pork, lamb

1. Natural cutlets from lamb and pork, portioned pieces are cut from the loin at an angle of 45 ° along with the costal bone. In sliced ​​​​pieces, the flesh is cut along the rib by 2-3 cm, the bone is cleaned, the cutlets are beaten off and the tendons are cut.

2. Cutlets chops from lamb and pork cut from the loin at an angle of 45 ° along with the costal bone. The flesh is cut along the stone, the stone is cleaned, the flesh is beaten off, the tendons are cut, sprinkled with salt and pepper, moistened in lezon and breaded .

3. Escalope- cut portion pieces 1.5-2 cm thick from the loin without rib bones, beat off, cut the tendons. Use 1-2 pieces per serving.

4. Schnitzel chop- portioned pieces 1.5-2 cm thick are cut from the pulp of the ham. The pulp is beaten off, the tendons are cut, sprinkled with salt, pepper, wetted in lezon, breaded in breadcrumbs and shaped accordingly.

5. Karski shish kebab- cut the loin one piece per serving and marinate. For pickling, chopped meat is placed in a non-oxidizing dish, sprinkled lemon juice or vinegar, put finely chopped onions, ground pepper, salt, parsley and dill (vegetable oil can be added), mix everything and put in the refrigerator for 4-5 hours. Marinate the kidneys with meat. Before frying, first half of the kidney is put on the skewer, then meat and the second half of the kidney.

6. Wind lamb, pork- cut from the shoulder blade (for pork - from the neck) portioned pieces at an angle of 45 °, 2-2.5 cm thick.

Small-sized semi-finished products for frying.

Caucasian shish kebab- cut pieces from the pulp of the loin and ham in the form of cubes weighing 30-40 g and marinate. Before frying put on a skewer 5-6 pieces.

Roasting- cut from the loin and ham in the form of sticks weighing 10-15 g.

Small-sized semi-finished products for stewing.

Stew- chop pieces from the brisket of lamb or pork together with the bone in the form of cubes weighing 30-40 g, 3-4 pieces per serving.

Pilaf- cut from the shoulder blade, brisket pieces in the form of cubes weighing 15-20 g, 6-8 pieces per serving.

Goulash- slices are cut from the shoulder and neck parts of pork in the form of cubes weighing 20-30 g with a fat content of not more than 20%.

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Mechanical culinary processing of vegetables is carried out in the vegetable shop.

Methods for cleaning vegetables: manual, mechanical.

Rules for cleaning tubers, root crops. The technological scheme for processing potatoes and root crops consists of the following operations: sorting (calibration) by quality and size, washing, cleaning, cleaning, washing and cutting. Sorting and sizing promote rational use, reduce waste .

Cabbage. In white, savoy and red cabbage, the upper contaminated leaves are removed, cut off outer part stumps and washed. The head of cabbage is cut into two or four parts and the stalk is cut out

cauliflower in darkened places they clean it with a grater or knife, it is also dipped in acidified or salted water to remove caterpillars.

Cucumbers, lettuce, greens, pumpkin first sorted, and then cleaned, washed and cut. Greens and lettuce are washed in plenty of running water.

The greens and roots are cut off from the red radish, then washed, and the skin is peeled from the white radish.

Onion. The bottom of the onion is cut off, dry scales are removed.

Pea and bean pods. Damaged pods are discarded. The end of the pod is broken and the vein connecting the valves is removed.

Tomatoes (tomatoes)) are sorted by size and degree of maturity (mature, unripe, overripe), spoiled or rumpled specimens are removed. Then they are washed and cut out the place of attachment of the stalk.

eggplant sorted, cut off the stalk, washed, old eggplants are scalded and peeled.

Capsicum (hot and sweet) are sorted, washed, cut in half lengthwise, the seeds are removed along with the pulp and washed.

pumpkin wash, cut off the stalk, cut into several parts, remove the seeds, peel and wash.

Waste standards listed in the recipe book. Their number depends on the quality of vegetables, the method of cleaning and the time of year - more in spring than in autumn.

Slicing vegetables, its purpose, Slicing vegetables contributes to their more uniform cooking, gives the dishes a beautiful appearance improves taste.

Cutting methods. Cut vegetables mechanically or manually

Cutting forms. The simplest, most common forms of cutting potatoes include: straws, cubes, sticks, circles, slices, slices.

Complex (figured) forms of cutting include: barrels, pears, garlic, balls, spirals, shavings. In this case, the potatoes are cut by hand, by grinding.

Onions are cut into rings, half rings, slices and small cubes.

Cabbage is cut into strips, steps (squares), chopped for minced meat

SIGNIFICANCE OF EGG DISHES. Them the nutritional value is primarily determined by the content of proteins, fat, vitamins A, D, B1, B 2 , a large amount of all minerals necessary for a person (iron, phosphorus, calcium, sulfur, etc.), as well as fat-like substances (cholesterol and lecithin) that affect the vital processes of the body. Compared to protein, the yolk contains more nutrients. Duck and goose eggs in factories Catering are not used.

Eggs are boiled in shell and without shell. To boil one egg, take 250-300 g of water. Depending on the cooking time, an egg of different consistency is obtained: soft-boiled, "in a bag", hard-boiled.

SCRAMBLED EGGS Eggs are placed in boiling water and boiled for 2.5–3 minutes from the moment the water boils. Soft-boiled eggs have a semi-liquid protein and a liquid yolk. Eggs are released hot, usually for breakfast, 1-2 pcs. per serving, put on a plate or inserted into special coasters in the form of glasses.

EGGS IN A BAG Eggs are boiled in the same way as soft-boiled eggs, but for 4.5-5 minutes. It is cooled in cold water and released in the shell in the same way as soft-boiled eggs, or carefully cleaned by dipping in cold water, then warmed up and used for clear broth, eggs on toast with sauce. In an egg boiled “in a bag”, the yolk and the main part remain liquid, and the outer layers of the protein coagulate and form, as it were, a “bag” in which most of the egg is found.

HARD BOILED EGGS Eggs are boiled for 10-15 minutes. After washing cold water served in a shell or used in a purified form for salads, cold dishes, soups, sauces, stuffing. Hard-boiled eggs have completely thickened, firm whites and yolks. You can not increase the cooking time of eggs, as they become hard, elastic and much more difficult to digest.

To avoid leakage of eggs during cooking, if a crack appears on the shell, salt is added to the water, which forms an osmotic pressure in the solution, higher than the pressure inside the egg. The difference between these pressures prevents the contents of the egg from escaping. In a boiled egg not cooled in cold water, one can see the darkening of the upper layer of the yolk due to the formation of iron sulfide from the hydrogen sulfide of the protein and the iron of the yolk. Rapid cooling of the egg in cold water does not give a combination of hydrogen sulfide with iron and the yolk does not darken.

EGGS WITHOUT SHELL (poached) Salt and vinegar are added to a pot of water, brought to a boil, the water is stirred so that a funnel forms in the middle, into which an egg freed from the shell is placed. Boil at a low boil for 3-4 minutes, take out with a slotted spoon, trim with a knife the squirrel that has spread along the edges. The yolk should be inside the protein and have a semi-liquid consistency. Eggs are used, boiled without shells, cold or hot. Released on toasted white bread with sauce or hot meat dishes.

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NUTRITIONAL AND BIOLOGICAL VALUE OF EGGS

In the composition of eggs attracts attention high level"Biologically balanced active ingredients. Squirrels. The quantity and quality of protein in whites and yolks are different. The egg white contains mainly ovoalbumin (69.7%), conalbumin (9.5%), ovoglobulin (6.7%), ovomucoid (12.7%), ovomucia (1.9%), lysozyme (3 %), avidin (0.05%).Of these proteins, ovoalbumin and conalbumin have the greatest biological value.Avidin is able to actively bind to biotin (vitamin H) and form a biologically inactive biotin-avidin complex, leading to the development of a state of vitamin deficiency. It should be noted that another egg white protein, lysozyme, which has antibiotic properties, is close in structure to the avidin-biotin complex, and these compounds may be identical.

Thus, eggs are an essential source of animal protein, and highest quality. Evidence of this is the adoption of egg white as an international standard for assessing the quality of proteins in different products. In the egg, all essential amino acids are maximally balanced. The ratios of tryptophan, histidine and threonine are especially favorable, which provides optimal conditions for the synthesis of tissue proteins and growth processes. In this regard, eggs should be included in the mandatory assortment of baby food.

Fats. A whole egg contains about 12% lipids, i.e. about the same as protein. This provides a natural balance of protein and fat in a ratio of 1:1. Lipids are represented mainly by triglycerides - 7.45%) and phospholipids - 3.39%. The main part of phospholipids is lecithin, the amount of which in the yolk is 8.6%, or 1.6 g. Lecithin contains up to 75% choline; about 50% of the lecithin in the yolk is associated with vitellin. In addition to lecithin, the yolk contains cephalin and sphingomyelin, which have the same biological activity like lecithin.

A whole egg contains 570 mg of cholesterol per 100 g of the edible portion of the product. On this basis, atherogenic properties were attributed to eggs, and they were limited in every possible way in the diet of the elderly. This issue is currently being studied and may be revisited.

Cholesterol in the yolk is predominantly in a free state (84%) in a mobile unbound form. The ratio of lecithin and cholesterol in the egg is favorable, and as in no other product, the content of lecithin exceeds the content of cholesterol (6: 1).

Vitamins. Eggs are a source of vitamins. All fat-soluble vitamins are well represented in them. The most important aspect of the vitamin activity of eggs is high content they have choline. In terms of choline content, eggs are inferior only to phosphatide concentrates, in which its content is 5 times (sunflower concentrate) and 10 times (soybean concentrate) more.

mineral elements. Eggs are also of great importance as a source of phosphorus, sulfur, iron, zinc, copper, etc. Eggs contain quite a lot of potassium and sodium.

The digestibility of a heat-treated egg is better than that of a raw one. Under the influence of heating to 80 ° C, the antitriptic enzyme present in the raw egg is destroyed, and the unfavorable avidin-biotin complex is also cleaved. All components of the egg are well absorbed: proteins - by 98%, fats - by 96%.

GOALS:

Introduce students to the role of eggs in human nutrition.
- Introduce the signs of good quality eggs and teach to divide the egg into categories.
- To cultivate aesthetic taste, to instill the skills of culture and accuracy.

LESSON TYPE: combined.

EQUIPMENT: Boiled eggs 3 pieces (different in size), one raw egg, a glass of water, salt, a set of weights and scales from the physics room, the table "Egg structure".

DURING THE CLASSES

1. ORGANIZATIONAL POINT:

Greeting students.
- Check readiness for the lesson.

2. STUDY OF NEW MATERIAL.

Today, in the lesson in the “Cooking” section, you should get acquainted with the role of eggs in human nutrition, learn how to determine the good quality of an egg and divide eggs into categories. It is no coincidence that I chose this topic, in our time, grocery store shelves are filled with products that include a large number of a variety of food substitutes, dyes and additives. And sometimes they do not have the best effect on the human body. It is not necessary to fill the feeling of hunger with the help of such products, you can just eat a chicken egg, because dishes. which can be prepared from an egg quickly and tasty - a lot.

A chicken egg is a nutritious product containing proteins, fats and mineral salts.

(Write the chart on the board.)

The most valuable part of an egg is the yolk. It is rich not only in proteins, fats, minerals, but also vitamins - A, B1, B2, D, E.

Now let's analyze the structure of the egg (you can use the finished table, if it is not there, draw a drawing on the board by signing the parts of the egg).

1.Shell
2. Protein
3. Yolk
4. Gradina
5.Shell
6. Puga

According to the shelf life, eggs are divided into:

• dietary - shelf life no more than 7 days,
• canteens - a shelf life of more than 7 days.

There are several ways to determine the good quality of an egg:

1. Transillumination method.

You need to look at the egg in the light. If the egg is fresh, the protein will be well translucent and the yolk will be, although weakly, but noticeable. If the egg is not translucent, then it is not benign.

2. Boiled egg method.

In a fresh boiled egg, the yolk is spherical, and the protein fits tightly to the shell. If the egg was stored for a long time, then it dries up and an air space is formed between the protein and the shell - puga.

3. Salt method.

Pour water into a glass and dissolve 1 tablespoon of salt, then lower the egg (draw on the board and in students' notebooks).

If the egg sank to the bottom of the glass, then it is fresh, if it floats just above the bottom, it is not fresh enough. If the egg floats to the top, it is of poor quality. (This method is show as experience.)

All of you probably paid attention to the fact that some eggs are more expensive, while others are cheaper. It depends on the category of the egg, which depends on the weight or size of the egg. Usually, the mass of a chicken egg is from 40 to 76 grams, depending on this, a category is assigned.

3. PRACTICAL WORK ON WEIGHING THE EGG AND IDENTIFYING THE CATEGORY.

Now, by weighing, we will find out which category these 3 boiled eggs belong to, they are different in size, which means that their weight will be different. Having found out the weight, we can determine which category which egg belongs to. (Weighing and distribution of categories is carried out.)

4. FINAL PART.

To summarize the lesson and find out what you learned in the lesson, you are invited to solve a small crossword puzzle.

Horizontally:

1. "Shell" of the egg.
2. Film under the shell.
3. They have yolk on them.
4. It depends on the size of the egg.

Vertically:

1. The air space between the shell and the protein.
2. "Chick".
3. Fills the space between the yolk and the shell.

Egg dishes

Dishes from eggs and cottage cheese

Gefilte fish.

Braised products.

Should have a taste characteristic of this type of fish and vegetables. Vegetables and fish should keep their cut shape.

It should be in the form of whole undeformed pieces, without bones, with homogeneous dense minced meat, with the taste of the corresponding fish, but spicier due to the addition of spices and garlic.

Boiled and stewed fish are stored on a food warmer in broth at a temperature of 60 ... 70 ° C for no more than 30 minutes until vacation. Fried fish on a stove or steam table for no more than 2 ... 3 hours, after which it is cooled to 6 ... 8 ° C and stored at the same temperature for up to 12 hours. Before serving, the fish is heated in an oven or on a stove in the main way, after which is sold within 1 hour. French fries and baked fish are prepared as needed. Ready-made boiled and poached seafood dishes are stored in the broth for no more than 40-60 minutes, fried and baked ones are sold hot for 1 hour.

Eggs are one of the most complete foods. A chicken egg contains an average of 12.7% of complete proteins, the amino acid composition of which is close to ideal. The distribution of proteins is uneven: in the yolk they are about 16.2%, and in the protein 11.1%. Lipids in the egg are about 11.5%, while fats (triglycerides) account for about 60%, and phosphatides,

cholesterol, fat-soluble biologically active substances make up 40% of the total lipid content. The fatty acid composition of egg lipids is very valuable; monounsaturated acids about 44% and polyunsaturated (linoleic, arachidonic, etc.) 14%. Lipids are found in the yolk. The yolk also contains vitamin A and its provitamin carotene.

atherosclerosis, the elderly, suffering from diseases of the cardiovascular system, must be limited. Secondly, one of the egg proteins, avidin, inactivates vitamin H (biotin), which is involved in the regulation of nervous system. In addition, with a lack of biotin, the content of cholesterol in the blood increases. Therefore, the intake significant quantities egg white is undesirable. Thirdly, one of the egg proteins, ovomucoid, inhibits the action of the digestive enzyme trypsin, which makes it difficult to digest the proteins of not only eggs, but also other products. This protein loses its activity during heat treatment.

That's why raw eggs digested worse than soft-boiled. In hard-boiled eggs, the protein is strongly compacted, which also makes it difficult to digest. The technologist must also take into account the fact that eggs are a sanitary product. The fact is that protein serves as an excellent environment for the vital activity of microorganisms. The shell membrane protects the egg from getting them inside, when damaged, microorganisms (in particular, salmonella) easily penetrate into the protein. Fresh eggs contain the bactericidal substance lysozyme. strong antibiotic, but when eggs are stored, its activity decreases. Therefore, if sanitary rules are violated, eggs can become a source of dangerous food poisoning and infections.