Domashnyaya rublenaya vetchina
Istochnik polnotsennogo belka, zheleza i vitaminov gruppy B, khorosho nasyshchaet i podkhodit dlya sytnoy myasnoy zakuski bez lishnikh uglevodov. Sokhranyaet sochnost za schet rublenoy tekstury i daet vyrazhennyy myasnoy vkus s pryanym aromatom.
Narezhte svininu (600 g) i govyadinu (400 g) nebolshimi kuskami, vsypte nitritnuyu sol (10 g), povarennuyu sol (8 g), sakhar (2 g) i smes spetsiy dlya vetchiny (3 g), zatem tshchatelno peremeshayte myaso i uberite ego v kholodilnik na 48 chasov pri 2-4°C. Za eto vremya 2-3 raza peremeshayte massu, chtoby posol shel rovnee.
Posle posola primerno polovinu svininy narezhte kubikom 1×1 sm, a govyadinu dvazhdy propustite cherez myasorubku. Vleyte vodu (150 g), dobavte fosfat pishchevoy (2 g) i vymeshivayte farsh do belkovykh nitey, sledya, chtoby ego temperatura ne podnimalas vyshe 8-10°C. Smeshayte govyazhyu emulsiyu s kubikami svininy, plotno nabeyte massu v naturalnuyu cherevu (po neobkhodimosti) i ostavte batony v kholodilnike eshche na 12-24 chasa.
Pered termoobrabotkoy oteplite vetchinu 40-60 minut pri komnatnoy temperature ili v dukhovke pri 50°C, chtoby vnutri batona stalo okolo 14-16°C. Zatem gotovte ee v dukhovke pri 85-90°C 30-50 minut do legkoy obzharki poverkhnosti, posle chego ponizte temperaturu do 80°C, postavte vniz poddon s kipyatkom i dovedite vetchinu do 69°C vnutri. Srazu posle etogo dushiruyte batony kholodnoy vodoy 20-30 minut, obsushite i dayte im vylezhatsya v kholodilnike minimum noch, a luchshe 2-3 dnya.
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