Meat semi-finished products are very often bought by many of us, but not everyone knows how to choose them correctly.
Not all housewives can afford to spend a couple of hours of their time at the stove cooking a delicious lunch or dinner. The reason is trivial - work, work and more work. This serves as a stimulus for the popularity of instant products, such as dumplings, manti, khinkali and others. The most difficult thing in preparing them is choosing the right semi-finished product on the supermarket shelves. According to GOST, all products with meat content are divided into categories - A, B, C, D and D. Meat products are those that contain more than 60% pure meat, the rest are meat-containing semi-finished products.
Learning the alphabet
The letter D on the package indicates that there is very little meat in this product, less than 20%. Category D is 20-40% pure fillet of the total mass. Such markings can be found on meat and cabbage and meat and potato semi-finished products. The most frequent visitor on store shelves is category B, which contains up to 80% of "veneered" meat. In simple and understandable language for buyers, dumplings of this category are a quality product. When preparing them, good, not fatty minced meat is used. In products marked A, the amount of nutritious meat of the highest category is at least 80%. Be sure that such semi-finished products will delight your family with excellent taste, be juicy and nutritious. They include selected pork and beef, fresh cream, high-quality onions, and from spices - only salt and pepper.
Subtleties of choice
Before throwing the packaging into the basket, carefully read all the labels on it. Pay special attention to the terms of manufacture and expiration date, category. The composition cannot contain a high content of preservatives, dyes and flavor enhancers. All labels should be easy to read, and the lettering should not be smeared or overwritten. The gray color of the dough and cracks in it indicate that the semi-finished product has been defrosted repeatedly. The technology of freezing is also important, for example, the traditional one takes place in three stages, is gentle and cheap. But this method reduces the shelf life and quality of the product. Shock freezing occurs much faster, allows you to preserve the taste, structure and nutritional value of semi-finished products, but increases their cost.
Now you know everything about the rules for choosing instant products and you can safely go shopping.
