How to prepare meat dietary soufflé for pancreatitis: recipes

Soufflé is one of the traditional dishes of French cuisine; it always contains an egg yolk, which is mixed with various ingredients. To obtain a delicate, airy consistency, use whites whipped to a thick foam. The dish can be a dessert or a side dish.

For patients with an inflamed pancreas, it is necessary to choose a soufflé made from dietary products. It is useful to prepare a dish from veal, rabbit, chicken or turkey, previously boiled and minced using a meat grinder.

The peculiarity of the preparation is that the classic recipe calls for the use of raw minced meat. In dietary cuisine, soufflés are prepared mainly in a steam bath; baking in the oven is not advisable.

Charlotte, cottage cheese and meat soufflé for pancreatitis: recipes

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.

Soufflé is a light and airy dish that will please any gourmet. Its delicate consistency makes it suitable for everyone, including patients with pancreatitis, small children, etc.

The basis for making a soufflé is lean meat, vegetables and fruits, even cereals, etc., and whipped whites provide tenderness and porosity.

Read the article for the most common recipes used for inflammation of the pancreas.

Meat soufflé

Meat soufflé is easy to prepare.

It has excellent taste, so it is suitable not only as a dish for patients with pancreatitis, it will definitely be appreciated by those who adhere to the principles of proper nutrition.

When cooking, it is necessary to use lean meats, for example, chicken, rabbit, etc. Such a dietary dish will not harm people who are required to eat special foods.

It’s very easy to spoil a soufflé, no matter what it’s made from, so it’s imperative to stick to the recipe, especially when it comes to cooking time. Compound:

rabbit (any dietary meat) – 0.5 kg;
cabbage – 0.5 kg;
cheese – 0.1 kg;
sour cream (less fat content) -100 ml;
medium bulb;
eggs;
pepper and salt to taste.

If you use fillets, you don't need to clean anything. In other parts of the carcass, you need to cut out tendons, fatty places, etc. Cut the fillet into pieces and twist through a meat grinder or grind using a blender.

Chop the onion into pieces and add to the minced meat. We carry out the same actions with cabbage. It is more convenient to grind it like meat; it will take less time and provide the correct consistency of the soufflé.

Sour cream should be warmed to room temperature and added to the mixture.

We separate the eggs into whites and yolks, making sure that nothing gets into the whites. You need to take a cold product. Beat the whites in a dry, cold bowl using a mixer until stiff peaks form. The yolks need to be beaten with salt until white foam and poured into the minced meat. After this, carefully add the whites to the meat and stir with a spatula. Then add salt and pepper.

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.

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.

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.

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.

Meat soufflé.

What are the benefits of turkey meat?

For the indigenous people of Central and South America, turkeys were sacred birds to the sun god. The beauties arrived in Europe on Columbus's ships, along with other outlandish gifts from the newly discovered land, and were appreciated for their gastronomic value. Their meat has the qualities necessary for a dietary diet. It is nutritious and easily digestible, without coarse fibers, with low fat content: the ratio of proteins and fats in turkey pulp is 2 to 1.

In addition, the product is rich in iron - there is twice as much of it as in beef. Poultry pulp contains vitamins B and PP, which have a positive effect on metabolic processes and mucosal regeneration, and minerals: potassium, calcium, magnesium, sodium, selenium. The content of “bad” cholesterol in turkey is minimal. Turkey dishes that can be prepared for the diet table are suitable for people who have problems with the gastrointestinal tract.

The answer to the question whether you can eat turkey for pancreatitis is definitely positive.

Charlotte, cottage cheese and meat soufflé for pancreatitis: recipes

Souffle of fish and cottage cheese.
Fish and cottage cheese soufflé:

homemade cheese - a pack;
lean fish – half a kilogram;
egg – 1 pc.;
vegetable oil and butter.

Carrots and apples:

apple – 300 g;
carrots – 200 g;
small egg;
oil - tablespoon;
milk – half a glass;
dry semolina - about 50 g;
salt.

Zucchini:

zucchini – 0.5 kg;
oil - tablespoon;
milk – half a glass;
egg – 1 pc.;
dry semolina - a tablespoon;
granulated sugar - a teaspoon.

Meat soufflé

If you have pain in the pancreas, you don’t always need to undergo surgery right away, sometimes you can just...

More details{amp}gt;{amp}gt;

In order for the soufflé to be airy, as it should be, fresh cottage cheese with a minimum percentage of fat content is used. An equally important role is played by tightly whipped protein foam. There are several tricks to whipping correctly:

Plastic dishes are not suitable for whipping egg whites, as fat will remain in their pores. If you use aluminum, you will also be disappointed in the form of darkening of the composition. The best option is an enamel, glass or porcelain container.

Clean and dry dishes are the most important conditions. Grease or water droplets will prevent the whites from forming a strong foam.

Pancreatitis is not a death sentence. From my many years of experience, I can say that it helps many...

More details{amp}gt;{amp}gt;

If you add a little salt, the whites will whip better.

Eggs that are about a week old beat well, but fresh eggs beat poorly.

Curd souffle fully complies with the principles of nutrition for pancreatitis. The recipe will require the following ingredients:

Cottage cheese – 300 grams.
Semolina – 1 tablespoon.
Milk – 100 grams.
Egg – 1 piece.
Sour cream – 4 teaspoons.
Sugar – 3 teaspoons.
Butter – 1 teaspoon.

Grind the cottage cheese with a blender. It should become pasty in consistency. Separate the protein and beat it into a strong foam. Add sour cream, sugar, semolina, milk and raw yolk to the cottage cheese and protein foam. Mix the ingredients with a blender. Grease a baking dish with butter.

You can prepare the soufflé in a slow cooker or oven in a water bath.

Meat souffle is one of the representatives of the diet of patients with pancreatitis. To prepare it, you will need the following ingredients:

Meat – 225 grams.
Cottage cheese – 50 grams.
Butter – 1 tablespoon.
Milk – 1 tablespoon.
Egg – 1 piece.
Cheese with a low fat content – 20 grams.
Loaf pulp – 20 grams.

The pulp of the loaf is soaked in milk. Beat the white separated from the yolk thoroughly, adding a pinch of salt. The meat and cottage cheese are rolled together through a meat grinder. The meat chosen is lean varieties - rabbit, chicken, beef and rabbit.

Duck, lamb, goose and pork are prohibited. Whipped protein is added to the resulting curd and meat mass. Afterwards everything is transferred into a greased form. Sprinkle plenty of cheese on top. You can add a little greenery to taste.

Bake the soufflé in a water bath in the oven or slow cooker.

Charlotte prepared with kefir meets all dietary requirements for pancreatitis. It is safe for inflammation of the pancreas at the stage of stable remission, if you take into account the nuances of preparation.

It’s a very bad disease, but my friend advised me that when treating pancreatitis, in addition to what the doctor prescribed for me, take...

More details{amp}gt;{amp}gt;

Kefir – 300 milliliters;
Apples – 4-5 pieces;
Flour – 220 grams;
Granulated sugar – 150 grams;
Soda – 1 teaspoon;
Semolina – 220 grams;
Eggs – 2 pieces;
Salt – 0.5 teaspoon.

Mix chicken eggs with granulated sugar. Add kefir. Add soda, semolina and salt. Cut the apples into slices and arrange evenly. Pour the resulting batter into a greased or parchment-lined pan. Bake for 45 minutes in an oven preheated to 180 degrees.

Pancreatitis is considered a very dangerous, severe pathology. The inflamed pancreas ceases to cope with its duties and, in addition to severe pain, irreversible processes begin in the body.

Knowing about the beneficial properties of cottage cheese, patients often ask doctors the question of whether it is possible to eat cottage cheese soufflé with pancreatitis?

Doctors do not prohibit eating curd soufflé if pancreatitis develops, but the product must be fresh and of high quality.

In case of acute inflammation of the pancreas, it is recommended to use cottage cheese with a fat content of no more than 3% when preparing soufflé. It is advisable to prepare the dish yourself, knowing that the original raw materials are of high quality and fresh.

It is allowed to use cottage cheese soufflé prepared on the basis of calcined cottage cheese.

In this case, a single dose should be such that the finished dish should not contain more than 150 grams of cottage cheese. During the day, consume no more than 250 grams of the product.

At the same time, it is impossible to introduce cottage cheese soufflé into the patient’s diet every day. No more than three times a week are allowed.

Dietary curd soufflé will be an ideal addition to a meager meal for a patient with pancreatitis. A dessert prepared from low-fat cottage cheese will be useful for the patient, will be satisfying and, most importantly, tasty.

The curd mass is kneaded with a spoon, after which it is ground as finely as possible, using a blender or meat grinder; someone can grind the mass the old fashioned way using a sieve. If desired, add small carrots poached in milk, a little sugar, and semolina. The dish is prepared exclusively on a double boiler or multicooker. You can decorate the top with crushed cookies.

When preparing a salty soufflé, in addition to the curd mass, you can add herbs and vegetables. Season the dish with kefir and sour cream; all products are low in fat and low in acidity.

Using cottage cheese of the required fat content when preparing cottage cheese soufflés for a patient with pancreatitis will only benefit the person. The dish looks tempting and smells pleasant, which will certainly arouse your appetite, even if you have a complete aversion to food. A small amount can quickly and satiate for a long time, without overloading the work of the diseased organ.

The properties of cottage cheese, of course, are unique and, first of all, it does not provoke irritation of the inflamed pancreas; on the contrary, the product is quickly absorbed without much effort, enriches the body with nutritional components, improves digestion, and promotes a speedy recovery.

Chicken soufflé

The dish has excellent taste and is well suited for patients with pancreatitis and those who try to adhere to the rules of a healthy diet. Meat soufflé can be fed to a small child. The recipe is simple to prepare, but it is easy to mess up, especially when it comes to cooking time.

How to prepare a meat dietary soufflé for pancreatitis? For the dish you need to take 500 g of dietary meat, the same amount of cabbage, 100 g of hard cheese without spices, an onion, one chicken egg, a little salt to taste. It is best to use chicken fillet; it does not contain fat, tendons or films.

The meat is cut into small pieces, together with onions and cabbage, chopped in a food processor or using a meat grinder. The mass should be of a homogeneous consistency, this ensures the correct texture of the dish. Then add sour cream, warmed to room temperature.

Take a chilled egg and separate the white:

beat in a dry container until stable peaks form;
carefully transfer to the meat mass;
stir with a wooden spatula.

Meanwhile, the yolk is ground to a white foam, poured into the meat and whites, and a pinch of salt is added.

At this point, the oven should be preheated to 180 degrees, the mass is transferred to a mold, and placed in the oven for 40 minutes. As soon as the soufflé is ready, sprinkle it with chopped hard cheese and leave it in the oven for a couple of minutes.

Enter your sugar level or select your gender to receive recommendations Searching in progress Not found Searching in progress Not found Searching in progress Not found

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 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.

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.

Product selection rules

In order for a meal prepared from turkey to be useful to a patient diagnosed with inflammation of the pancreas, the bird must be chosen correctly when purchasing. When buying poultry with pancreatitis, you should pay attention to the following properties:

Carcass weight. Medium-fed poultry that weighs from 5 to 10 kg is suitable for dietary dishes. The higher the weight, the older the turkey, the drier and tougher its meat, and the less suitable it is for the diet menu.
Appearance of the carcass. There should be no stains on it. The comb of a young individual is light, the legs are grayish, rounded and smooth, the abdomen is soft, slightly moist and slightly shiny. The surface of the skin of a freshly slaughtered bird is dry, elastic and smooth, but not slippery. Slippery skin is a sign of a stale product.
Meat color. The normal color for turkey meat is pale pink to dark red. The lighter the tone, the higher the fat content, so dark pulp is better suited for the diet table for pancreatitis. It should be elastic to the touch - if after pressing, dents remain on the surface of the fillet, this also indicates that it has been stale.

The time for slaughtering birds is the beginning of autumn, therefore, in order to be guaranteed to buy a fresh carcass, you should do this from October to December. All these rules are suitable for market purchases - it is impossible to subject a frozen product from a supermarket to such a thorough inspection, and here you have to rely on the honesty of the seller. But the expiration date and tightness of the packaging should be checked.

Beef soufflé with rice

Compound:

boiled lean beef - a third of a kilogram;
milk – 130 g;
egg – 1 pc.;
oil - teaspoon;
flour - teaspoon;
salt.

Grind the beef with a blender or meat grinder and add a mixture of milk, yolk and butter. Stir or blend again in a blender. Beat the whites to stiff peaks and slowly add them to the minced meat. You need to use a form where the minced meat is placed in a layer of 3 fingers. Grease the container with oil and place in an oven preheated to 230 degrees for a third of an hour.

Beef soufflé with rice.
Compound:

lean boiled meat – a third of a kilogram;
dry rice – 10 g;
milk – half a glass;
egg – 1 pc.;
oil drain – tablespoon;
salt.

Grind the meat, add salt, some butter, yolk and put it into a blender again or grind with a meat grinder. Cook the rice and add it to the beef when cooled. Beat the whites cold in a dry container until peaks form and fold into the minced meat. Place in a greased container in a 3 cm layer and place in a water bath for a third of an hour.

Features of nutrition in chronic pancreatic diseases

Since diseases of the pancreas often occur in a chronic form, patients should review their diet and create a menu so that the food they eat does not overload the digestive tract. Therefore, your diet should not include strong meat, fish or mushroom broths, as well as fried foods and sauces.

The menu should be compiled in such a way that the daily dose of carbohydrates does not exceed 350 g, proteins - 100-120 g, and fats only 70-90 g. It is very important not to eat fats separately from other foods.

Tip: Instead of regular sugar, it is better to use fructose or xylitol.

Example menu

1 breakfast:

milk oatmeal;
boiled meat;
tea.

2 breakfast:

steam egg white omelette;
rosehip decoction.

You can also prepare cheesecakes, rice, semolina, buckwheat porridge, mashed potatoes or carrots, boiled fish and meat, salads, and doctor’s sausage for breakfast.

Dinner:

vegetarian soup;
boiled potatoes;
beef stroganoff from lean boiled meat;
dried fruits compote.

Afternoon snack:

cottage cheese;
tea with milk.

You can diversify your lunch meal with cereal, fruit, milk soups, boiled chicken, veal, vegetables and cereals of any kind, jelly, fresh fruits and berries.

Dinner:

vegetable puree;
boiled fish;
tea.

In addition, for dinner you can eat vegetable puree, omelettes, porridge from various cereals, and cottage cheese.

Soufflé with carrots

Carrots are a vegetable that is a storehouse of vitamins and minerals that are useful for pancreatitis. It is used to prepare many dietary dishes, one of which is soufflé. Compound:

carrots – 0.5 kg;
egg – 1 pc.;
milk – half a glass;
sugar – 2 tbsp. l.;
butter – 25 g;
salt.

Cut the vegetable into cubes, add part of the butter, a third of the milk and simmer. After cooking, puree with a blender and mix with the yolk, remaining milk, granulated sugar and salt. Beat the egg whites with a mixer until stiff peaks form and fold into the carrot mixture. Grease the mold with oil, pour everything there and place in a water bath for 2/3 hours. Apples are often added to this soufflé. The dish should turn out juicy.

What kind of fish is suitable for the dish?

Dietary fish soufflé can be prepared from different types of fish and seafood.

Chefs recommend using:

pink salmon;
trout;
salmon;
salmon milt;
pollock;
zander;
cod;
pike.

If you want the dish to be less high in calories, then you should take fish that is less fatty.