How to prepare a delicious dietary fish soufflé

Dietary food for pancreatitis, Recipes for pancreatitis, What you can eat for pancreatitis September 02, 2012 42217

Soufflé for baby and diet food. Soufflé can be a dessert, or it can be a hearty, independent dish for dinner. It could be a fruit or vegetable souffle, or it could be a meat, chicken or fish soufflé.

The benefits of soufflé

This dish is a pureed mass of meat, chicken, fish, zucchini, cottage cheese and other products with egg whites. Sometimes they make rice soufflé; this dish can often be found on hospital menus. The benefit of soufflé is that it chops the meat and eliminates the need to fry the original ingredients. Thus, the patient receives a dish that, by all standards, corresponds to the basics of a healthy diet.

The ingredients that make up the soufflé have beneficial properties, animal proteins and a number of trace elements and minerals. If the patient does not currently have an exacerbation of the disease, then he can add some herbs, making the composition of the souffle even richer in the presence of vitamins.

The soufflé is also easy to prepare, has excellent taste, so it is ideal not only for patients with gastrointestinal tract diagnoses, but also for people watching their diet and lifestyle.

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:

• Chicken;
• turkeys;
• a rabbit;
• veal

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 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.

Recipe No. 1. Meat soufflé

For your dish, you can choose almost any type of meat: beef, rabbit, chicken, turkey or fish.
The main thing is to use low-fat, lean varieties, without layers, films and veins, and to exclude game. Remember that if you deviate from the diet, your disease can become acute, regularly reminding you of severe pain and cramping. Cooking such foods does not cause loss of large amounts of nutrients due to steaming. Therefore, they can be consumed not only by people with pancreatic diseases, but also by those who adhere to the principles of a healthy and balanced diet.

Before starting to prepare a dietary dish, the selected meat must undergo a strict check: rinse thoroughly, cut off fat and skin, and remove bones and veins if necessary. You should be left with a “clean” fillet piece that is completely ready for cooking.

The task of preparing steamed meat soufflé is also perfectly solved by a multicooker in the “steam cooking” mode. This modern device makes the life of many housewives easier and prepares a dish without an extra drop of oil and fat.

The finished dish will be surprisingly soft and airy, and the process of digesting it will not create a burden on the gastrointestinal tract.

The usual meat diet soufflé for pancreatitis has very different preparation recipes. For such dishes, you can use beef or chicken without skin and lard.

Speaking about how to prepare dietary meat soufflé for pancreatitis, it is worth noting that heat treatment should be as harmless as possible. For example, a recipe for chicken soufflé for pancreatitis is adapted for cooking in a slow cooker or steamed.

Chicken dietary soufflé for pancreatitis has a relatively simple recipe. To do this you need to take:

• 0.5 kg fillet or meat, previously cleaned of bones and skin;
• 0.5 kg of white cabbage;
• 2 chicken eggs;
• 1 medium onion.
• 100 ml low-fat sour cream;
• greens to taste.

Before preparing chicken soufflé in a slow cooker for pancreatitis, you need to wash and cut the selected meat into small pieces.

Pass the chicken pieces through a meat grinder with a “rare” attachment, and here also turn the chopped cabbage and onion. It is recommended to mix the resulting chicken and vegetable mince and pass it through a meat grinder again or beat it with a blender to obtain the softness and tenderness we need.

In a separate bowl, beat the eggs with a pinch of salt. Mix the minced meat with sour cream at room temperature and carefully mix the protein foam.

The heat treatment itself, depending on the mode and temperature, takes from 30 minutes to an hour. Form small balls from the prepared minced meat, after which it can be cooked in the “steaming” or “baking” mode. Garnish the finished dish with fresh herbs.

Despite the fact that the dish is healthy and is used for diseases of the pancreas, eating too much of this food is not recommended.

To at least somehow diversify your menu while following a diet, try making an airy fish soufflé for pancreatitis. This product contains a large amount of nutrients, and the method of preparation only contributes to their preservation.

Use the following products:

• 600 grams of fish fillet;
• 2 egg whites;
• crumb of white bread;
• 1-2 tbsp milk or cream;
• 2 medium boiled carrots.

To begin with, it is worth thermally treating the fish. White sea fish fillets are used (hake, halibut, cod). The meat is boiled in water or steamed until completely cooked. The processing temperature should be low, so to achieve a good result, increase the cooking time.

When the fish has rested for a while and cooled down, the meat is checked for the presence of bones. The procedure is carried out very carefully in order to avoid small bones getting into the dish.

The finished fish fillet is crushed using a blender or meat grinder. Then it is added with chopped carrots, squirrels soaked in milk, and eggs beaten into a fluffy foam. The mixture is thoroughly whisked until smooth and steamed for 20 minutes.

In addition to fish soufflé for pancreatitis, you can use various vegetables or other side dishes in a slow cooker, which are allowed by diet conditions. In this case, the selected product is pre-boiled and then crushed together with the fish in a blender.

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.

The meat can be beef, chicken, turkey, fish. Soufflés are prepared from all types. We choose meat that is not sinewy, not fatty, and boil it first. For meat souffle intended for non-dietary food, minced meat, not boiled, is used.

In dietary nutrition, the soufflé is steamed - steamed meat soufflé. To do this, place the bowl with the semi-finished souffle product in a water bath. The task of steamed meat soufflé - “steam cooking” - is perfectly solved by a multicooker.

Ingredients:

1. Lean and lean beef (boiled) – 200-250 g
2. Cottage cheese – 50 g (1/4 pack)
3. Egg – 1 pc.
4. Butter – 1 tbsp
5. Loaf (white bread) - a little, if bread, then a cut piece, 1 cm thick: 4
6. Milk – 1 tbsp
7. Low-fat cheese – 15-20 gr.
8. Greenery
9. Salt - to taste
10. Pepper is not advisable because pepper has properties that increase secretory activity.

Ingredients:

1. Boiled beef - (300 -350) g
2. Eggs - 1 piece
3. Milk - 1/2 cup
4. Wheat flour -1 tsp (11 g)
5. Butter -1 tsp (11 g)
6. Salt - to taste

Ingredients:

• Beef –300 g
• Rice cereal – 1 tbsp (10 g)
• Eggs – 1 piece (40g)
• Milk 3.2% - ½ cup (100 g)
• Butter – 1 tbsp (10 g)
• Salt - to taste

Meat soufflé

When choosing a type of meat for dietary nutrition, you should remember that it should not be fatty - otherwise you may not even dream of easy digestion, and instead of helping the patient, harm him. For this reason, either lean beef or veal is usually used. In this case, it is necessary to inspect the fillet for veininess and films characteristic of meat. If any, they should be carefully cut out, as they are definitely not suitable for the diet menu. For a standard recipe you will need 400 g. meat, which must be boiled in lightly salted water. If the patient's condition allows, you can add celery and onions.

• During the cooking process, the meat is immersed in boiling water, and the resulting broth can then be used at the chopping stage.
• Boil the meat until it is completely cooked, and then pass it through a meat grinder, using the finest grind. For more thorough grinding, modern blenders or food processors are suitable.
• Next, you can add a little salt - in this case, the dish is already ready for consumption, but you can make it even more interesting.
• Add a few egg whites to the resulting mass, mix well, place in molds and bake in the oven for 10-15 minutes.
• At this stage, it is important not to overdry the dish, otherwise it will lose its taste, so it is better to do this at a temperature of no more than 180 degrees.

You can diversify the meat soufflé with various additives:

• with rice - for this, a glass of regular white rice is combined with 3.5 glasses of water. It is necessary to boil the cereal, turning it into a fairly viscous porridge. Next, combine with meat puree;
• with semolina - semolina porridge is cooked in the same way and combined with meat, after which the mass is thoroughly mixed.

Steamed meat and beef soufflé

They also prepare a soufflé from boiled meat for pancreatitis; for the recipe, take 250 g of chicken or turkey breast, one chicken egg, 50 g of low-fat cottage cheese, 10 g of butter, a piece of stale bread, a couple of tablespoons of milk, a little herbs, and salt to taste.

Stale bread is soaked in skim milk, the white is separated from the yolk and beaten separately.

The cooked meat and cheese are ground using a meat grinder, the minced meat is mixed with swollen bread and beaten yolk. Then carefully add the whites and herbs and mix slowly. Transfer the resulting mass into a pre-greased silicone mold and sprinkle cheese on top. Place in a water bath for 15 minutes.

The dish is also prepared from beef; there are different recipes, but this one has become the most popular:

• 300 lean beef;
• 1 egg;
• 150 g milk;
• a teaspoon of butter;
• a little salt, flour.

First you need to boil the meat, then grind it, add milk, egg yolks and butter, mix thoroughly and blend again. You need to add the beaten egg white to the mixture, mix without making sudden movements, otherwise the white will settle and the soufflé will not be airy.

Take a silicone mold or other suitable container, pour the meat into it, put it in the oven, and bake for no more than 15 minutes. If you overcook the dish, it will turn out dry and tasteless.

Instead of an oven, you can use a slow cooker; the soufflé is set to steaming or baking.

Poultry soufflé

The chicken soufflé recipe for pancreatitis is practically no different from the method of preparing meat, but there are still some differences. You can cook it in two ways - either from a whole chicken, or just from chicken breast or fillet. The difference is that in the second case there will be much less fat, so the dish can be called low-fat. In the first option, fats are present, but they fit perfectly into the average norms of KBZHU, so patients suffering from gastrointestinal diseases have nothing to worry about.

• So, the chicken carcass is boiled until tender in water with a minimum set of spices (you can limit yourself to bay leaf).
• Next, the meat is removed from the bones, the skin is removed and ground in a meat grinder or blender.
• Then you can immediately add salt and eat, or combine with rice or egg whites and bake. In this case, the soufflé may look like a casserole, but the benefits will not be any less.

Sometimes jelly is made from the resulting broth and meat by adding gelatin. This dish is more reminiscent of jellied meat or aspic, but it is also suitable for patients with pancreatitis.

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.

Method 1. Soufflé with beef cottage cheese

• boiled veal or beef 150g;
• low percentage cottage cheese 75g;
• 1 chicken or 2 quail eggs;
• a little oil to lubricate the vessel in which the dish is prepared;
• low fat milk 30 ml;
• a piece of white bread soaked in milk;
• a little herbs and hard cheese to decorate the dish on top;
• a little salt.

Wash the meat, cut it into pieces, cut off all the tendons and membranes. Cook the meat until tender in slightly salted water. Cool the finished meat and pass through a meat grinder. We also pass the cottage cheese with the meat through a meat grinder or grind it in a blender, mix it with the meat and puree it all together with a blender again. Add the yolk and butter to the mixture and beat everything again. Separately, beat the egg whites and add them to the mixture, stirring gently with a spoon. Season the mixture to taste with salt and pepper. We make small balls and prepare the beef soufflé in a double boiler.

Vegetable soufflé

For this dish, carrots or zucchini are used, or you can prepare it using two types of vegetables.

• The cooking process begins with peeling the vegetables, then they need to be grated and boiled in water.
• Next, two eggs or whites are beaten into a strong foam, after which boiled vegetable puree is added.
• You can add sugar, then you get a dessert, and if you add salt, then you get a main dish.
• The mass is poured into a baking dish and cooked in an oven preheated to 180 degrees for no more than 10 minutes.

Soufflé with rice and carrots

Meat soufflé can be prepared with the addition of rice; during periods of stable remission, it is allowed to use lean pork instead of chicken and beef. The proportion is as follows: half a glass of milk, an egg, a tablespoon of butter, 10 g of dry rice.

The meat is minced, seasoned with salt and half the butter, then minced again in a meat grinder. After this, you need to add boiled and cooled rice, beat the cold whites at the same time until stiff peaks form, and add to the minced meat. The mass is transferred to an oiled container and placed in a water bath for 15-20 minutes.

Carrot soufflé is prepared for pancreatitis; the vegetable is a real storehouse of vitamins and minerals, essential for the inflammatory process in the pancreas. For the dish you should prepare the ingredients: half a kilogram of carrots, half a glass of milk, a spoonful of sugar, 25 g of butter, a little salt, one egg.

1. cut carrots into cubes;
2. add half the butter, a third of the milk;
3. put it on low heat.

Then the mass is cooled, blended with a blender, mixed with the yolk, remaining milk, sugar, and salt. Separately, beat the chilled egg whites and gently fold into the carrot-milk mixture.

Grease the baking dish with the remaining oil, pour the workpiece into it, and place in a water bath for 30 minutes.

If desired, you can add some apples to the sweet soufflé; this option will make the dish more juicy. You are allowed to consume no more than 150 g of the dish at a time.

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.