15:30, 09 Dec 2023, author: Ermakova M.

Freezing minced meat

Name: Freezing minced meat
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: European
Ingredients: Beef pulp - 600 g; Pork (peritoneum) - 400 g; Salt - 1 tsp.; Ground black pepper - 0.5 tsp.

Frozen minced meat is a high-quality and necessary preparation, especially for those who do not have free time.

Photo source: https://ru.123rf.com/profile_lisa870

Since I have a spacious freezer, I have been freezing minced meat for several years now. This preparation is ideal when you don’t have enough time to prepare food. Minced meat is a unique meat product that allows you to add taste and aroma to any side dish, first course or second course. Even if you have a freezer with only three compartments, like most modern refrigerators, such a preparation will serve you well, because we will divide the minced meat and form various semi-finished products from it, packing them separately, and you will only have to cook them from 5 minutes to 30 minutes, depending on size.

To make the minced meat itself juicy and aromatic, use 1 part of pork (peritoneum or roll part) for about 1.5 parts of beef or veal pulp. Pork can be purchased with the skin on, which can then be cut off and used to prepare other dishes. There must be a greasy layer, otherwise dishes made from such minced meat will taste dry.

When creating minced meat, I do not add eggs, onions, garlic, or raw potatoes, as all these ingredients spoil and the workpiece acquires a rotten smell and a gray color. I recommend adding them after defrosting or during cooking, for example, in gravy for cutlets, meatballs or meatballs. To prevent minced meat products from falling apart during frying, boiling, baking, etc., the product must be kneaded cooled for 30-40 minutes, until white threads appear, cooling from time to time in the refrigerator when it warms up.

So, let's prepare the necessary ingredients and start cooking!

Freezing minced meat

Кухня: European, мясо, калории: 216, время приготовления: 01:10

Ингредиенты

Beef pulp - 600 g

Pork (peritoneum) - 400 g

Salt - 1 tsp.

Ground black pepper - 0.5 tsp.

Рецепт

1. Rinse both types of meat in water, carefully remove all films and veins. Cut into portions. Remove the skin from the pork, if any.

2. Pass the meat through a meat grinder, installing a grid with a large or small nozzle - as desired.

3. Add salt and ground black pepper to the minced meat. Mix thoroughly when cooled, beating it into the bowl and lifting the top back up.

4. The finished product should become lighter due to the even distribution of chopped lard.

5. Separate the pieces of minced meat and roll them into round meatballs. Then flatten half of them onto a board or work surface, creating patties for grilling, hamburgers, etc., rounding the edges slightly.

6. Layer each flat cutlet with cling film or a small bag. This way you will get cutlets and meatballs.

7. Don't forget about the meatballs. Roll small balls between your palms and place them on the board. Meatballs can be added frozen to a simmering broth to create a soup, gravy, or baked with potatoes. Place the remaining minced meat in a bag and freeze - you will need it for stuffing, etc. Place all preparations in the freezer for 1-2 hours.

8. After this, remove and pack into bags, approximately trying on portions.

9. Place back in the freezer. Freezing of minced meat is complete. Take out frozen minced meat to create some delicious dishes. The shelf life of such preparations is approximately 6-9 months. Before cooking cutlets, meatballs and minced meat, they must first be defrosted at room temperature! Meatballs can be added frozen to boiling water.