Meat soufflé like in a hospital recipe

The dish that came to our region from French chefs is called soufflé. It necessarily contains egg yolks, which are mixed with various fillers. The formation of the dish is completed by adding egg whites, mashed to a thick foam.

The dish always has two key components: a base consistency of thick sour cream, which gives the dish flavor, and whipped egg whites, which create the fluffiness and airiness of the dish. This interesting dish can be a side dish or a flavorful dessert.

If you serve bechamel sauce with a dish, it will definitely be based on mushrooms or meat. Usually the soufflé is prepared in the oven in a suitable container. But by deviating from the traditional, classic cooking recipe, you can get an excellent dietary variation from the dish. This will be the answer to the question of how to prepare dietary meat soufflé for pancreatitis.

Features of cooking dishes for illnesses

As you know, the fight against pancreatitis mainly consists of maintaining a diet, which can be very strict, strict or gentle. Diet during illness becomes a lifestyle. It includes not only the food menu, but also the diet, methods of heat treatment of dishes, and a list of products that are useful for illness. You can eat meat without exacerbations of the disease. But it should be of lean varieties, well cleaned of films and skins. The best meat is:

You can prepare various dishes from dietary meat. One such dish is soufflé. For its preparation, pre-cooked meat from the acceptable list is used. Then the meat is ground either in a meat grinder with a fine grid or in a blender.

This is a feature of cooking, since raw minced meat is used in a normal diet. The second feature is the type of heat treatment. A regular soufflé is baked in the oven. But in dietary cuisine it is steamed using a steam bath on which dishes with the prepared mixture are placed.

Progress in the development of small household appliances is reflected in new devices that make work easier in the kitchen. Therefore, steaming is completely replaced by cooking in a multicooker in the “steam cooking” mode. The advantage of such cooking is the absence of the slightest drop of fat.

Features of preparing a dish in kindergarten - is it possible to repeat it at home, for the family?

All dishes for public catering establishments are prepared according to technological maps. This is a document that indicates a list of products needed for a specific dish, as well as possible substitutions for other products. Particular attention is paid to the menu of children's institutions, from which fatty, spicy, heavily fried foods are excluded, and preference is given to dishes prepared in a gentle way:

Such a dish is a meat soufflé (a kind of meat casserole). It is prepared from lean varieties of meat or poultry, which are first boiled, passed through a meat grinder, mixed until smooth with other products and baked in the oven. The result is a tender soufflé, rich in protein, necessary for a growing child’s body.

You can prepare a meat casserole not only in the oven, but also in a slow cooker, steamed, and in a frying pan. However, in kindergarten, technological maps provide for preparing soufflés in the oven.

Soufflé is a dish that is prepared on the basis of eggs, but the yolks and whites are introduced separately

Recipes for original soufflés

For pancreatitis, soufflé recipes contain other ingredients besides meat. You need to be attentive to them. Each component must be combined with approved products for pancreatitis. So, for example, spices and seasonings that improve the taste of a dish are dangerous in case of illness because they cause increased secretory activity of the pancreas.

When the disease is in remission, then maybe this issue will go away, but it will be much more offensive if these spices affect the rest of the organ. Or in recipes for pancreatitis, how to prepare a dietary meat soufflé, white cabbage is listed in the ingredients. But it is precisely this that is on the list of unauthorized products.

It can be replaced with another type of cabbage, which is allowed. But this is another reminder that not all recipes should be used thoughtlessly. Still, the dish will diversify the table of a sick person even without any special additives.

There are some tricks to making soufflé. This applies to eggs. Every housewife knows how to separate the yolk from the white. The dishes in which the whites and whisk are sent must be perfectly dry. Protein cannot be beaten. Having received the foam that is in the vessel, it must be immediately introduced into the main mixture. Knead the egg whites around the bowl with a fork. At the same time, the vessel rotates slightly in the opposite direction. The airiness of the dish depends on this secret of introducing proteins.

It is correct to take as a basis the soufflé recipes of table No. 5, and not any on Internet sites. Having gotten the hang of these recipes, you can then experiment on your own, using additives in the mixture from approved products. A patient using dietary dishes will tell himself what he liked more and what he liked less. There is no barrier to creativity when preparing a dish.

One of Povzner’s recipes for his diet No. 5 is chicken soufflé, consisting of the following ingredients:

chicken meat 106g;
half an egg;
butter 5g;
low-fat milk 30 mg;
1st grade wheat flour 4g;
butter 4g.

The caloric value of the dish is 386.4. The recipe itself:

Grind the boiled chicken well, either grind it twice through a meat grinder, or use a blender;
add milk and yolk to the mixture;
beat the whites into a thick foam;
Gently fold the whites into the mixture;
Grease the molds with oil and add the prepared mixture;
steam;
Serve the soufflé with garnish and butter.

This is a classic of the genre - always tasty and safe. The fish soufflé is no less original and appetizing. It is prepared from lean fish varieties. Since fish are taken from bones, it is better to use marine specimens. Pike-perch and perch are especially good.

Now you can consider the ingredients of the best original soufflé recipes for pancreatic diseases. The cooking method is the same and described above.

Meat soufflé

It is recommended to choose meat - lean, lean beef, rabbit, turkey, chicken (skin removed) Excluded: fatty varieties, lamb, pork, goose, duck, game.

Proper nutrition treats chronic pancreatitis. It heals because by following a diet, you create conditions to stop the inflammatory process in the pancreas. The inflammation stops and the pancreas begins to work closer to normal.

And secondly, I promised you that dietary food can be not only healthy, but also tasty. The topic of today's post is soufflé.

What is soufflé?

Soufflé is a type of dish made mainly from eggs mixed with various ingredients. As the latter, you can use completely different products depending on the purpose of the dish - we will eat it for breakfast, or for dinner:

Fish.
Shrimps.
Vegetables.
Poultry and any other meat.
Berries.
Fruits.
Cottage cheese.

The most important rule in cooking is to beat the egg whites until a thick, homogeneous foam, for which you need to properly separate the yolk. If there is enough of it left, the foam will not be as airy. After this, you can add the remaining components. Everyone loves soufflé, both adults and children, because it is a delicious, delicate dessert or main dish in an unusual form.

Features of using soufflé for pancreatitis

Over the years, doctors and nutritionists have developed a special nutritional principle suitable for people suffering from pancreatic diseases. Thus, diet No. 5 was developed, helping patients achieve relief from their condition as quickly as possible. It is divided into two types - for patients with acute pancreatitis, and for those who are in remission. In both cases, it is important to injure the organ and the digestive system as a whole as little as possible.

According to diet No. 5, patients should exclude fatty varieties of mint, poultry and fish, their offal and broths from them. Accordingly, you should always choose lean meat for soufflés. It is better not to use pork, duck and lamb, since even with prolonged cooking it still remains too “heavy”, which in case of pancreatitis can result in very unpleasant consequences - transition to an acute form, accompanied by severe pain.

Among vegetables, only zucchini, carrots, and potatoes are allowed. In the process of preparing a dish, the use of aggressive additives in the form of hot spices, tomato paste, etc. is prohibited. Frying dishes is also prohibited, only boiling, steaming, stewing and baking. All these rules, corresponding to the diet of patients with pancreatitis, must be observed in the preparation of dietary soufflé. Otherwise, it will be difficult to classify it as a healthy diet allowed for gastrointestinal diseases.

How to prepare meat soufflé? Recipe

There are a huge variety of cooking methods. In kindergarten, in order to feed children with meat, it was often served in this form. Tender veal was used for this

as a dietary product.

Veal – 450 g.
Meat broth – 140 – 150 ml.
Butter, preferably butter – 30 g.
Egg – 2 pcs.
Flour – 3 g.

Next, we will describe exactly how this dish is prepared step by step:

The meat must be boiled and chopped into small pieces in any convenient way.
Carefully break the eggs so that the contents do not spill out.
Separate the white and yolk.
Beat the whites with a mixer or blender until you get that foam. It is important not to overdo it here, otherwise you can dry it out.
Place the veal pieces in a bowl with the broth, add the yolks, butter, and flour.
Beat everything together to a paste-like mass and add the white foam.
Treat the molds where you are going to place the meat dough with oil and leave them to cook in the oven, preheated to 190 degrees.

In this video, culinary specialist Rosa Sobakina will show a step-by-step recipe for preparing a tender veal meat soufflé:

Second recipe

Chicken souffle is prepared a little differently: steamed, not in the oven.

250 g of fresh chicken meat, completely cleaned of fat, tendons, etc.;
one chicken egg;
50 g low-fat cottage cheese;
10 g butter;
white bread pulp (a small amount by eye);
a small amount of cheese;
3 tablespoons of milk with minimal fat content;
spices and herbs.

Mix the bread pulp and milk in one bowl.
Beat the egg white and yolk separately.
For other products, use a meat grinder or blender: grind the meat together with cottage cheese with the gradual addition of bread and whipped yolks.
Slowly add the protein.
Mix with herbs, salt, spices. It is recommended to exclude the latter from the dish.

“Soft steamed soufflé with added cottage cheese”

Place the mixture in a mold, sprinkle with cheese and place in a water bath. The heat treatment process takes 30-40 minutes.

What else to prepare for pancreatitis:

Minced meat soufflé in a slow cooker: how to cook?

The oven has been replaced by a multicooker, and most dishes can now be prepared in it; it’s convenient and practical. Meat soufflé is no exception. You can use minced beef instead of lump meat.

Here's what you'll need:

Minced beef – 400 g.
Egg – 2 pcs.
Butter – 40 g.
Flour – 30 g.
Mushrooms, preferably champignons – 100 g.
Carrots – medium, 1 pc.
Onions – 1 pc.
Milk 3.2% – 1 glass.

Next is the cooking process:

Chop onions, carrots, mushrooms and sauté.
Salt to taste.
Separate the yolk and white, beat the white and set aside.
Add minced meat, milk, flour, yolks to the main mass and mix.
Pour out the protein foam.
Lubricate the multicooker bowl with butter, pour everything into it, and cook on the “Baking” mode for 40 minutes.

Useful tips

Meat soufflé is a common dish, but original recipes do not always include all the details of preparation. Thanks to knowledge of the nuances, you can improve the taste of the dish and its appearance.

The following recommendations may be useful for both beginners and experienced cooks:

Spicy seasonings should be used sparingly or eliminated from the ingredients altogether. They can make the soufflé coarser, but this French dish is famous for its delicate flavor.
Yolks and whites are always beaten separately. In many recipes, the latter are stirred until peaks form. To make the whites form a more fluffy foam, you can keep them in the refrigerator for about ¼ hour and lightly salt them during the kneading process.
Cereals, vegetables and fermented milk products are good additions to the soufflé. It is recommended to use quail eggs for dietary dishes.
It is recommended to use clean and dry utensils both for individual mixing and for mixing ingredients.
Heat-resistant silicone molds are a more economical option because they do not need to be greased.
Minced meat must be fresh. If the calorie content of a dish does not matter, the best option would be to mix two or more types of meat.
Recommendations for the baking period in the oven are indicated depending on the equipment of the authors of the recipes. Baking times may vary slightly. The recommended temperature is between 180 and 200°C. Indicators of the readiness of a dish are its rise and the appearance of a golden brown crust. If the surface of the soufflé quickly darkens, you can cover it with foil and continue at the same temperature, but it is not advisable to interrupt the baking process.
To form a golden brown crust in the minced meat ingredients, use sour cream or butter. Their fat content is due to their combination with the components of the recipe. These products can also be applied to the surface of the soufflé.

Soufflé is a French invention that was not originally included in meat dishes. His first recipes were fluffy desserts using whipped egg whites. Over time, the technology spread to other types of food, thanks to which the dish is now created from various types of minced meat. Most meat soufflé recipes are high-calorie foods, but there are dietary types that retain a dessert focus.

This dish is prepared in different ways; if necessary, the oven can be replaced by cooking in a slow cooker, steamed, in a saucepan or frying pan. The flexibility of meat soufflé recipes allows you to choose from cooking methods and independently select the most suitable ingredients.

Chicken souffle: recipe from kindergarten

In kindergarten, they served a meat dessert not only made from veal, but also from poultry, such as chicken. Before cooking, poultry meat (300 g) is washed and then boiled over low heat. When boiling, you need to add salt and cook for another 40 minutes. After the chicken is cooked, remove it from the water and cool. Grind the cooled meat. To prepare tender chicken soufflé you will also need:

Egg – 1 pc.
Milk – 100 ml.
Flour 20 - g.
Butter – 30 g.

The souffle tastes better if it is cooked with milk sauce. To do this you need:

Heat the butter until it melts and add the flour.
Mix the resulting slurry thoroughly until the resulting lumps dissolve.
The milk must be slightly warmed and poured there.
The sauce is brought to a boil again and removed from the heat to cool.
Then everything happens as in the usual recipe, the remaining ingredients are crushed, added and mixed: chicken fillet, milk sauce and egg yolk.
And of course, add the protein (without it, as we managed to understand, the soufflé will not work), whipped to a thick foam, poured in last.

Meat soufflé is extremely varied in its recipe.

Third recipe

Instead of meat soufflé, we will prepare fish soufflé; the process itself will be slightly different.

400 g fish fillet, cleaned of all unnecessary components: bones, fats, pleura and other things;
10 g butter;
1 tablespoon of semolina;
2 chicken eggs;
150 ml milk;
herbs, salt, spices to taste.

Grind the fish using a meat grinder or blender.
Separate the contents of the eggs into white and yolk.
First add the yolks to the minced fish, then gradually beat the whites.
The milk sauce for the soufflé is prepared separately. You need to add semolina to the heated milk. Be sure to avoid the appearance of lumps of semolina. To get rid of them, you need to bring the milk to a boil and immediately turn off the heat. Stir continuously.
Wait until the milk has cooled before adding the sauce to the minced fish. Mix the sauce with the fish thoroughly.

“Fish for pancreatitis with milk sauce”

Grease the mold with butter, place the fish soufflé, and place in a water bath. The temperature treatment process lasts 30 minutes. It is allowed to use various steamers and multicookers; they will simplify cooking.

The following recipes will be useful for diversifying your diet:

We recommend that you read the recipes for casseroles approved for pancreatitis in this article...

Simple recipes for light soufflé can help people with pancreatitis stick to their diet and not deviate from basic nutritional recommendations when they want to diversify their diet. This dish is prepared not only as an everyday dish, but also for the holiday table.

Beef and cottage cheese soufflé

To give the dish a soft curd flavor and make it unusual, you can prepare a soufflé in combination with cottage cheese.

300 g beef.
30 g butter meat.
2 chicken eggs.
5 g. cottage cheese.

The cooking process is as follows:

The meat is cleaned of tendons and film and washed under water.
Cook and grind in a meat grinder mixed with cottage cheese to obtain a homogeneous minced meat.
Add the yolk separately from the white to the mixture. Don't forget the whipped egg white.
Mix everything again. If you don’t have baking molds on hand, you can roll the minced meat into small balls.

Meat soufflé with steamed chicken

We need:

300 g chicken fillet
2 eggs
200 g cream 33%
50 g fresh pumpkin
50 g green peas, frozen
salt to taste

Preparation:

1. Cut the fillet into pieces and blend in a blender.

2. Cut the pumpkin into small cubes and blanch together with the peas in a colander and boiling water for 2-3 minutes.

3. Beat the egg with cream with a mixer. Add to the minced meat, stir until smooth.

Add pumpkin and peas to them, add salt, and then mix everything well.

4. We will prepare the soufflé in a double boiler (if you don’t have one, then put a pan of water on the fire, bring it to a boil, put a sieve on top instead of a lid, so we’ll get a double boiler). Transfer the entire mixture into a steamer container, place it on the steamer, cover with a lid and set the time to 40 minutes.

5. After finishing the cooking process, let the soufflé cool. Then we put it on a dish, carefully drain the liquid formed on top, soufflé mode into portioned pieces and serve. It can be served hot or cold with sauce or vegetables.

Meat soufflé: recipe for children

Sometimes in kindergarten, to add volume, semolina was added to the soufflé. If you want to repeat that unforgettable taste from childhood, you need to cook this way:

The semolina must first be filled with water to swell, so it will be more inconspicuous and softer in the finished dish.
Grind carrots (1 piece) and then turn them into a paste using a blender.
Boil chicken meat (700 g) and chop finely. Mix with the mixture.
Add the yolks (2 pcs.) and melted butter (30 g or 1 tablespoon).
Mix everything thoroughly, beat and add the whites we are already familiar with. The resulting pulp is packaged in molds and sent to the oven, which must be heated to a temperature of 190 degrees.
Cooking time in the oven is 30 minutes.

If you want to cook it using a slow cooker, you can put the soufflé dough directly into the bowl. Cooking mode – “Baking”, set for about 40 minutes. Sometimes cooking time depends on the model of the appliance. It can be increased or decreased.

The meat soufflé, like in kindergarten, the recipes for which are so varied, has probably been remembered by everyone since then. And the point is not in how it is prepared and from what meat, but in the fact that it will taste the same childish to everyone.

Video recipe for meat soufflé

In this video, chef Ilona Rumyanova will show you a recipe with which you can prepare chicken meat soufflé, exactly the same as what we were given in kindergarten:

Beef soufflé is a delicious dietary dish, a real find for those losing weight: the recipe is simple, the nutritional value is high, and the calorie content is low. This dish is prepared using beaten egg whites. Thanks to its delicate consistency, it is easily absorbed by the body.

The recipe fits perfectly into the menu of low-calorie diets and weight loss programs, and is suitable for baby and medical nutrition. This is healthy, nutritious food. Meat dishes with the addition of eggs are rich in vitamins and contain a number of essential amino acids. If you follow the recipe exactly and know the secret tricks of chefs, you can get a real airy weekend treat.

In a slow cooker

Meat soufflé, just like in kindergarten, can be prepared not only in the oven, but also in a slow cooker. This recipe will be even simpler, and the dish will turn out unusually soft and tasty. The soufflé goes well with any sauce and side dish, it is perfectly digestible by the stomach and is suitable for people of all ages.

Video recipe for poultry soufflé in a slow cooker

Cooking time : 55 minutes

Number of servings: 6

Calorie content : 195 Kcal

List of ingredients:

Half a kilogram of meat (beef, veal, you can even take chicken)
Seventy grams of carrots
One hundred grams of milk
A little butter
Two eggs
Fifteen grams of semolina

Step 1
Lightly heat the milk, if you just took it out of the refrigerator, and pour it over the semolina. Leave it for a while to swell, otherwise the cereal may crunch in the finished dish.
Step 2
Grate the carrots as finely as possible, separate the pre-cooked meat from the films and bones, chop it and combine with the carrots. Now add the egg yolks and butter, which you melt in advance. All ingredients must be thoroughly beaten and blended with a blender to obtain a homogeneous mass.
Step 2
Separately, beat the whites and carefully combine them with the mass consisting of meat, yolks, carrots and butter. Add the swollen semolina. You should end up with something resembling a pate, without any lumps or solids.
Step 3
Place the mixture in a multicooker, which should be set to baking mode. Leave it on for forty minutes and then check the soufflé for doneness. If not ready, add another five minutes.

Meat soufflé: step-by-step instructions

Basic recipe

You can make a soufflé from beef, rabbit or dietary poultry. For baking, a fireproof or silicone mold is used, as well as special portion molds. Bake in the oven or in a slow cooker. A double boiler is used less often.

Ingredients:

600 grams of beef
two eggs
one onion
seasonings (salt, pepper)

Cooking method

Wash the meat, cut into pieces, remove veins and films. Cook. Cool. Grind in a meat grinder, you can immediately with onions. Add salt and spices. Mix everything.

Separate the yolks.

Beat the protein mass to stiff peaks and cool.

Stir the yolks into the prepared minced meat, then carefully fold in the whipped whites. Mix. Divide the resulting mass into molds.

Bake at t=180 degrees for 40 - 45 minutes. The “indicator” of readiness is the appearance of a golden crust.

Meat soufflé with cottage cheese

This recipe is unusual. At first glance, the combination of cottage cheese and meat looks unconvincing. But once you try this dish, all doubts will disappear. The dish turns out more juicy, and the light curd sourness reveals the familiar taste of beef in a new way.

Ingredients:

50 grams of low-fat cottage cheese
200 grams of beef
20 grams butter
egg
seasonings

Cooking method

First you need to prepare the meat - cook it, cool it, grind it in a meat grinder. Place in a large bowl and mix together with cottage cheese. Puree the resulting mass with a blender, add the yolk, butter and spices. Mix again and add the whipped whites. Form small balls from the resulting paste and bake. It is recommended to cook this original dish in a double boiler.

General recommendations

Whatever the stage of the disease, as well as the cause of its occurrence, it should be understood that the diagnosis will not be “removed” by itself. Many patients struggle with it for years, and some even live. The main condition for a normal existence is taking the necessary medications and a strict diet; without it, not a single medicine will have the desired effect.

Soufflés made from chicken or other dietary meat, vegetables or fish should not be consumed in large quantities. Despite its easy digestibility and low calorie content, large portions can make the dish harmful and difficult to digest. The situation is similar with excessively small doses - the norm is 150g per dose. The intervals between meals should be about 3 hours.

Anyone who has encountered diseases of the digestive system should know that dietary dishes form the basis of the menu for such patients. It is not difficult to prepare them, since the cooking principle is practically the same and does not require additional skills.

A special feature of the menu is the obligatory grinding of all ingredients in the preparation of soufflés, purees and other dishes. Large, hard pieces can cause serious complications and exacerbation of the disease.

The soufflé can be seasoned with a bechamel-type sauce; ketchup and mayonnaise are out of the question, since the composition of these products is harmful even for a healthy person. By decorating a piece of soufflé with greens, you can get not only satiety, but also aesthetic pleasure. The main thing is to use your imagination, and even the limited menu of diet No. 5 will become rich, rich and interesting.

Secrets from chefs

1. The main secret to making a good soufflé is proper handling of proteins. To make the food airy and pleasantly melt in your mouth, you must:

carefully separate the yolks, otherwise the whites will not beat;
First cool the whites separated from the yolk in the refrigerator;
Do not immediately add whites to the meat: first beat with a mixer until stiff foam forms, and then cool again;
Proteins should be added immediately before baking.

2. It is recommended to be careful when adding seasonings. Spicy seasoning can overpower the delicate taste of the meat delicacy and spoil the delicate taste.

3. You cannot open the oven while baking. The airy paste may “settle” and lose its shape. The risk is justified only when you want to get a flavorful cheese crust. To do this, open the oven door 10 minutes before cooking and quickly sprinkle the risen mass with grated cheese.

4. If you follow a strict diet and lose weight, the calorie content of the dish can be reduced by slightly adjusting the recipe. So the yolk can be replaced with light meat broth, and instead of beef you can cook veal. Instead of butter, place parchment paper on the bottom of the baking dish.

5. The readiness of the dish is determined visually. As soon as the crust has browned, immediately remove from the oven.

You can serve this dietary delicacy as a separate dish with lettuce and tomatoes, or with tea, with bread, like a sandwich.

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Variants of curd soufflé

For a sweet curd soufflé, take 300 g of low-fat cottage cheese, lemon, a couple of tablespoons of sugar, a little dry semolina, 4 chicken eggs, 300 g of apples, 40 g of butter. Apples and cottage cheese are ground in a meat grinder, chilled butter and yolks ground with sugar are added to the mixture.

The ingredients must be mixed thoroughly, add semolina and lemon zest. Separately, beat the egg whites to stiff peaks and mix into the curd and apple mixture. Bake the dish in a slow cooker or oven.

There is a similar recipe for dietary soufflé, but it is prepared in a steam bath. You will need to take a couple of tablespoons of low-fat sour cream, half a glass of milk, a tablespoon of semolina, 300 g of cottage cheese, a couple of spoons of sugar.

The cooking technology is the same as in previous recipes. It is necessary to beat the products in a blender, add the remaining ingredients, and beat again. After:

add whipped egg white;
mix the ingredients of the dish;
transfer to a greased form.

Steam for 40 minutes, eat in small portions, washed down with unsweetened tea or rosehip decoction. You can eat the dish even with biliary pancreatitis.

Curd souffle with cookies helps to diversify your diet for pancreatitis. You will need to take a pack of low-fat cottage cheese, a spoonful of sugar, an egg, a teaspoon of butter, a pack of biscuits, a little sour cream for decoration and half a glass of milk.

The cookies are crushed to crumbs, mixed with sugar, milk is poured into the mixture, and allowed to brew for 15 minutes. Meanwhile, separate the yolks from the whites and beat them separately until thick foam.

At the next stage, beat the cottage cheese with a blender, add a mixture of milk and cookies, butter, mix until smooth, carefully add the protein. After greasing the mold, the dish is placed in a steam bath to cook.