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小牛肉冻

小牛肉冻
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营养成分表

每份 150 克

% 每日参考值基于 2000 千卡饮食

卡路里 220 kcal
11% DV
总脂肪 11.0g
17% DV
单不饱和脂肪5.0g
多不饱和脂肪1.0g
饱和脂肪4.0g
总碳水化合物 2.0g
1% DV
蛋白质 28.0g
56% DV
动物蛋白28.0g

关于

传统瑞典风味的小牛肉冻，将煮熟的小牛肉压制成冻，凝结在咸香的明胶肉汤中，口感紧实清爽。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素4.0mcg13%
胆碱95.0mg17%
叶酸8.0mcg2%
烟酸7.0mg44%
泛酸0.8mg16%
维生素B20.3mg19%
维生素B10.1mg7%
维生素A15.0mcg2%
维生素B122.2mcg92%
维生素B60.3mg21%
维生素C1.0mg1%
维生素D0.2mcg1%
维生素E0.4mg3%
维生素K1.0mcg1%

矿物质

营养素含量DV%半衰期
钙18.0mg2%
铬2.0mcg6%
铜0.1mcg0%
碘6.0mcg4%
铁2.1mg12%
镁20.0mg5%
锰0.0mg1%
钼4.0mcg9%
磷180.0mg26%
钾260.0mg6%
硒28.0mcg51%
钠720.0mg31%
锌3.4mg31%

小牛肉冻

一道经典的冷食小牛肉制品，以富含明胶的咸鲜高汤凝固成型，类似于肉冻或小牛肉冻。通常冷食，作为开胃菜或前菜切片供应。

配料


  • 小牛肉 110 g

  • 富含明胶的烹煮高汤 35 g

  • 洋葱和香料 5 g


    • 总计：150 g

    做法


  • 1. 如果小牛肉尚未煮熟，先将其煮至软嫩。

  • 2. 将高汤与洋葱和香料一起加热，使其充分入味。

  • 3. 将小牛肉与高汤混合物放入小模具或容器中。

  • 4. 冷藏至高汤凝固成结实的肉冻。

  • 5. 脱模后食用，或直接冷食。


    • 准备时间和烹饪时间


  • 准备时间：10 分钟

  • 烹饪时间：0 分钟

  • 冷藏时间：2 至 4 小时


    • 实用提示


  • 为了获得最佳凝固效果，请使用充分收浓、富含胶原蛋白的高汤。

  • 可冷食搭配芥末、腌黄瓜或硬皮面包。

  • 若想切片更整齐，食用前请充分冷藏。
    • 生酮饮食低碳水饮食无麸质无乳制品Whole30
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