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仔牛のアスピック

仔牛のアスピック
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栄養成分表示

150gあたり

% Daily Value based on a 2000 kcal diet

カロリー 220 kcal
11% DV
脂質 11.0g
17% DV
一価不飽和脂肪5.0g
多価不飽和脂肪1.0g
飽和脂肪4.0g
炭水化物 2.0g
1% DV
たんぱく質 28.0g
56% DV
動物性たんぱく質28.0g

概要

仔牛肉をゆでて、うま味のあるゼラチン質の煮汁で固めた伝統的な冷製テリーヌです。玉ねぎとスパイスを加え、しっかりした食感と風味を楽しめます。

材料

ビタミン＆ミネラル

ビタミン

栄養素量DV%半減期
ビオチン4.0mcg13%
コリン95.0mg17%
葉酸8.0mcg2%
ナイアシン7.0mg44%
パントテン酸0.8mg16%
ビタミンB20.3mg19%
ビタミンB10.1mg7%
ビタミンA15.0mcg2%
ビタミンB122.2mcg92%
ビタミンB60.3mg21%
ビタミンC1.0mg1%
ビタミンD0.2mcg1%
ビタミンE0.4mg3%
ビタミンK1.0mcg1%

ミネラル

栄養素量DV%半減期
カルシウム18.0mg2%
クロム2.0mcg6%
銅0.1mcg0%
ヨウ素6.0mcg4%
鉄2.1mg12%
マグネシウム20.0mg5%
マンガン0.0mg1%
モリブデン4.0mcg9%
リン180.0mg26%
カリウム260.0mg6%
セレン28.0mcg51%
ナトリウム720.0mg31%
亜鉛3.4mg31%

仔牛のアスピック

風味豊かでゼラチン質の多いブイヨンで固めた、クラシックな冷製の仔牛料理です。ミートアスピックや仔牛のゼリー寄せに似ています。通常は冷製の前菜、またはスライスしてスターターとして供されます。

材料


  • 仔牛肉 110 g

  • ゼラチン質の多い煮汁 35 g

  • 玉ねぎとスパイス 5 g


    • 合計: 150 g

    作り方


  • 1. まだ加熱していない場合は、仔牛肉をやわらかくなるまで加熱します。

  • 2. 煮汁を玉ねぎとスパイスとともに温め、香りを移します。

  • 3. 小さな型または器に、仔牛肉と煮汁の混合物を合わせて入れます。

  • 4. 煮汁がしっかりしたゼリー状に固まるまで冷やします。

  • 5. 型から外すか、そのまま冷やした状態で供します。


    • 下ごしらえ時間と調理時間


  • 下ごしらえ時間: 10分

  • 調理時間: 0分

  • 冷却時間: 2〜4時間


    • 役立つヒント


  • きれいに固めるには、よく煮詰めたコラーゲンの多い煮汁を使ってください。

  • マスタード、ピクルス、またはクラストのしっかりしたパンと一緒に冷製で供してください。

  • よりきれいにスライスするには、提供前に十分に冷やしてください。
    • ケト低炭水化物グルテンフリー乳製品不使用Whole30
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