Pork kaltyk - what is it and how to cook it for lunch?

Pork kaltyk - what is it? The answer to this question you will receive in the materials of the article. Also, you will learn about whether you can use this product as food and how to cook it properly.

general information

Pork kaltyk - what is it? Kaltyk, or the so-called larynx, is part of the trachea. This is one of the types of meat by-products.

The part of the body of the killed animal is a collection of several organs, namely the larynx, the thyroid gland and epithelial bodies (that is, the parathyroid gland).

It should be noted that in cooking, not only pig kaltyk is used. Very often cooks use beef and mutton larynx.

Nutritive value

Pork kaltyk - what is it? According to its culinary and taste advantages, the considered part of the body is referred to as sub-products of the 2nd category. Its nutritional value is determined by the amount of fat (up to 15%).

The chemical composition of kaltyk is as follows:

• Water - about 72.3%;
• Ash - about 4%;
• Protein crude - 15.6%;
• Fat, crude - 5%;
• Extractive substances nitrogen-free - 2.9%.

It should also be noted that the fodder value of the larynx and trachea is the same. However, the calfskin contains much less fat and a little more meat cuts.

Pork kaltyk - what is it? Like the trachea, this product may present some danger. As a rule, this happens in the case when the meat plant does not remove any epithelial bodies (that is, the parathyroid gland) or the thyroid gland.

Application

Most often kaltyk is thrown out or given to animal feed. However, some housewives use this byproduct to prepare various dishes. Before this, it is carefully treated, as it may contain blood, as well as other active enzymes.

Where can I buy pork kaltyk? How to cook this food at home? The larynx of a dead animal is usually sold in large supermarkets (frozen). In this case, the product itself is packaged in polyethylene packaging (in whole or in a shredded form).

Pork kaltyk: how to cook?

To prepare a delicious homemade dish using the above by-product, you need to purchase:

• Frozen kaltyki - 4 pcs .;
• Rice long - 2 large spoons;
• Carrots of medium size - 1 piece;
• Eggplant small - 1 piece;
• Egg chicken fresh - 1 pc .;
• Cream 35% fill - 2 large spoons;
• Cheese Holland solid-50 g;
• Vegetable oil - 4 large spoons;
• Adjika and salt - apply to your liking.

Preparation of by-products

If you do not know how to look kaltyki, then offer you a photo of this product. It should be noted that inside the ingredient passes the throat tube. We plan to stuff it with a delicious and nutritious stuffing.

So, in order to prepare a homemade dinner, thawed kaltsky should be thoroughly washed in warm water (especially in the tube cavity, as it often contains blood clots and other enzymes).

After laying off the by-products in a large saucepan, they are poured with water and brought to a boil. To make the larynx soft, it is cooked for about three hours. After the time has elapsed, the ingredient is checked by inserting an ordinary knife into it. He must penetrate without hindrance.

If you decide to cook a pig's kaltyk in a multivarquet, then it should be done through a soup or quenching regime. In this case it is desirable to increase the preparation of the by-product by 1 hour.

After the pigs are completely welded, they are taken out of the water and completely cooled. Meanwhile, they begin to prepare the filling.

Cooking stuffing

The filling for such an unusual dish is quite simple. A small eggplant is gently peeled off and then rubbed on a large grater. Then it is poured with cold water, salted and kept in this form for about 10 minutes. This is necessary in order for the vegetables to lose bitterness.

While the aubergines are insisted, they begin to cook long rice. Before that, it is sorted out and thoroughly washed.

As for carrots, it is also peeled from the peel and stalk, and then tinder on a shallow grater. Next, the vegetable is spread in a heated frying pan with butter and fried until half-ready.

Drain all the salt water from the eggplant, they are added to the carrots and also fry until cooked. After that they are removed from the plate and cooled.

Having laid out to boiled vegetables in advance boiled rice, the products are salted, peppered and hindered. To ensure that they are well seized, they must be supplemented with a raw egg yolk. As for protein, it is still useful.

The process of forming a dish

After preparing forcemeat, it is gently pawned inside the boiled kaltyk. Do this very tightly so that the byproduct does not lose its shape.

Laying all the products on a smeared frying pan, they are poured with cream filling. Prepare this sauce as follows: the remains of minced meat are mixed with protein, as well as grated Dutch cheese and cream.

In this form, the dish is sent to the oven. At 200 degrees it is baked for about 17-23 minutes. If you use a multivark, then you need to cook dinner in the baking mode.