Ingredients Jellied fish with garnish
| sturgeon | 96.0 (gram) |
| lemon | 5.0 (gram) |
| parsley | 1.5 (gram) |
| carrot | 5.0 (gram) |
| Jelly for meat or fish | 125.0 (gram) |
| Vegetable garnish 1 | 50.0 (gram) |
| Horseradish sauce (with sour cream) | 25.0 (gram) |
Sturgeon fish are plastered onto links, scalded, bugs removed, cleaned. The links are washed, tied, put skin down on the plug-in grid of a fish kettle, poured with cold water, add vegetables, roots, salt and cook for 30-45 minutes at a temperature of 85-90 ° C; 10 minutes before the end of cooking, add pepper and bay leaf. Fish with a bone skeleton is cut into fillets with skin, without rib bones, cut into portions. Two or three incisions are made on the surface of the skin of each piece so that the fish pieces do not deform during cooking. Then they are placed in one row in a dish with the skin facing up, filled with hot water, the level of which should be 3-5 cm above the surface of the fish, add onions, carrots, parsley, bay leaf, black peppercorns, salt. When liquid. boil, remove the foam and cook the fish until cooked without boiling at a temperature of 85-90 ° C for 5-7 minutes, counting from the moment the water boils.On a thin layer of poured into a baking sheet and frozen jelly, place portions of boiled or stewed chilled fish so, so that there are small gaps between the pieces of fish. Each portion of fish is garnished with parsley, lemon wedges and boiled carrots. Then the decorations are fixed with chilled jelly cooked in fish broth and allowed to harden. After that, the fish is poured with the remaining jelly so that its layer above the piece of fish is 0,5-0,8 cm. When released, the jellied fish is cut into portions, leaving a layer of jelly around each piece. Jellied fish is served with horseradish sauce, with or without vegetable garnish, and it is also possible without sauce and garnish.
Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 200.7 kCal | 1684 kCal | 11.9% | 5.9% | 839 g |
| Proteins | 20.1 g | 76 g | 26.4% | 13.2% | 378 g |
| Fats | 11.3 g | 56 g | 20.2% | 10.1% | 496 g |
| Carbohydrates | 4.9 g | 219 g | 2.2% | 1.1% | 4469 g |
| organic acids | 7.2 g | ~ | |||
| Alimentary fiber | 1.2 g | 20 g | 6% | 3% | 1667 g |
| Water | 106.1 g | 2273 g | 4.7% | 2.3% | 2142 g |
| Ash | 1.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 600 μg | 900 μg | 66.7% | 33.2% | 150 g |
| Retinol | 0.6 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 3.3% | 1500 g |
| Vitamin B2, riboflavin | 0.5 mg | 1.8 mg | 27.8% | 13.9% | 360 g |
| Vitamin B4, choline | 21.1 mg | 500 mg | 4.2% | 2.1% | 2370 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 2% | 2500 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 1.7% | 2857 g |
| Vitamin B9, folate | 5 μg | 400 μg | 1.3% | 0.6% | 8000 g |
| Vitamin B12, cobalamin | 0.03 μg | 3 μg | 1% | 0.5% | 10000 g |
| Vitamin C, ascorbic | 5.6 mg | 90 mg | 6.2% | 3.1% | 1607 g |
| Vitamin D, calciferol | 0.01 μg | 10 μg | 0.1% | 100000 g | |
| Vitamin E, alpha tocopherol, TE | 1.1 mg | 15 mg | 7.3% | 3.6% | 1364 g |
| Vitamin H, biotin | 1.6 μg | 50 μg | 3.2% | 1.6% | 3125 g |
| Vitamin PP, NE | 6.7366 mg | 20 mg | 33.7% | 16.8% | 297 g |
| niacin | 3.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 378 mg | 2500 mg | 15.1% | 7.5% | 661 g |
| Calcium, Ca | 56.1 mg | 1000 mg | 5.6% | 2.8% | 1783 g |
| Silicon, Si | 4.2 mg | 30 mg | 14% | 7% | 714 g |
| Magnesium, Mg | 39.4 mg | 400 mg | 9.9% | 4.9% | 1015 g |
| Sodium, Na | 112.4 mg | 1300 mg | 8.6% | 4.3% | 1157 g |
| Sulfur, S | 21.2 mg | 1000 mg | 2.1% | 1% | 4717 g |
| Phosphorus, P | 232.8 mg | 800 mg | 29.1% | 14.5% | 344 g |
| Chlorine, Cl | 205.3 mg | 2300 mg | 8.9% | 4.4% | 1120 g |
| Trace Elements | |||||
| Aluminum, Al | 115.8 μg | ~ | |||
| Bohr, B | 58.1 μg | ~ | |||
| Vanadium, V | 19.4 μg | ~ | |||
| Iron, Fe | 2.6 mg | 18 mg | 14.4% | 7.2% | 692 g |
| Iodine, I | 5.2 μg | 150 μg | 3.5% | 1.7% | 2885 g |
| Cobalt, Co | 1.1 μg | 10 μg | 11% | 5.5% | 909 g |
| Lithium, Li | 3.2 μg | ~ | |||
| Manganese, Mn | 0.1119 mg | 2 mg | 5.6% | 2.8% | 1787 g |
| Copper, Cu | 60.6 μg | 1000 μg | 6.1% | 3% | 1650 g |
| Molybdenum, Mo. | 7.8 μg | 70 μg | 11.1% | 5.5% | 897 g |
| Nickel, Ni | 14.8 μg | ~ | |||
| Olovo, Sn | 0.8 μg | ~ | |||
| Rubidium, Rb | 23.1 μg | ~ | |||
| Selenium, Se | 0.7 μg | 55 μg | 1.3% | 0.6% | 7857 g |
| Strontium, Sr. | 4 μg | ~ | |||
| Titan, you | 9.1 μg | ~ | |||
| Fluorine, F | 133.8 μg | 4000 μg | 3.3% | 1.6% | 2990 g |
| Chrome, Cr | 17.3 μg | 50 μg | 34.6% | 17.2% | 289 g |
| Zinc, Zn | 0.2416 mg | 12 mg | 2% | 1% | 4967 g |
| Zirconium, Zr | 0.6 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 3 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.3 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 38.4 mg | max 300 mg |
The energy value is 200,7 kcal.
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
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