Quail farms are not uncommon in our time, their products are freely available in stores and in markets. What is useful for quail meat, and how to choose it correctly - more on that below.

Calorie content and chemical composition

Quail meat is considered a dietary product, although it is high in calories. The product contains many beneficial elements, including amino acids and fatty acids.

Taste qualities

The structure of the pulp is thin-fibrous; a properly fed bird should have a thin layer of subcutaneous fat on its sternum. It has a slightly sweet, delicate taste. We can say that this is the golden mean between the chicken and the rabbit. Properly cooked meat is very juicy and easily absorbed by the body, has a pleasant delicate aroma. On the recommendation of pediatricians, this is the best meat complementary foods for infants.

Effects on the human body

Quail meat is recommended for patients with oncology to restore strength after chemotherapy, it is useful after any surgical procedures. It is recommended for school children, because it contains omega-3 and omega-6 fatty acids. These acids are responsible for the functioning of the brain and nervous system. The use of the product will improve the concentration of attention and memory of the child, will help to avoid nervous strain.

Did you know? Quail — while the only one in the world of living beings whose offspring can boast of birth in space. In 1990, bird eggs were sent into space from one of the orbital stations, where chicks successfully hatched in an incubator adapted to special conditions.

Than useful

Useful properties of the product apply to all body systems. A rich complex of vitamins and minerals contributes to certain positive processes in the body:

• Helps to generate energy, increasing efficiency;
• reduces symptoms of anxiety and depression;
• stimulates the production of sex hormones, supporting the reproductive system;
• strengthens the heart muscle and blood vessels;
• regulates the amount of hemoglobin and blood sugar;
• normalizes metabolism, improving digestion;
• strengthens bones, preventing osteoporosis;
• prevents anemia and vitamin deficiency;
• actively helps with liver disease, does not allow fats to linger in the body;
• favorably affects blood pressure, preventing its jumps;
• increases the protective properties of the body;
• useful for respiratory diseases.

Harm

The product has no contraindications, very rarely there are cases of intolerance. It is not recommended to use too often and in large quantities: indigestion and diarrhea are possible.

Cooking Application

Despite growing at home and on farm conditions, quail is equated to game. Dishes are popular in many countries of the world; in the restaurant menu they are positioned as a delicacy.

What can I cook

For diet food, the carcass is steamed, while maintaining the maximum of its useful elements. The rest of the cooking method depends on the desire and skill of the cook. The following dishes can be prepared:

• stuffed quail;
• baked pulp;
• roast;
• pilaf;
• broths and soups;
• fried in a pan and grilled;
• stew with mushrooms or vegetables.

Video: stuffed quail on a potato pillow

What is combined with

Quail can be called a universal culinary product. It can be served with various side dishes:

• potatoes (fried, baked, stewed);
• any vegetables (fresh and stewed);
• pasta;
• mushrooms;
• legumes;
• cereals (from rice, buckwheat, millet).

In different cuisines, meat is served and combined with a large list of herbs and sauces. The most beneficial quail is combined with such ingredients:

• thyme
• rosemary;
• olives
• garlic
• berries;
• citrus fruits.

When to cut

Meat breeds of birds (for example, Pharaoh) by the age of six gain weight up to 350 g. Other breeds are ready for slaughter in 7-8 weeks. If the bird is slaughtered later, the flesh will not be so juicy. Before the procedure, the bird is kept on a starvation diet for about 5 hours. On average, the readiness for slaughter is considered upon reaching live weight in 230-340 g.

Did you know? The quail grows faster than other poultry; it is ready to lay eggs in 40-45 days.

Cooking secrets

Usually, processed carcasses are sold in stores, but if you come across an uncleaned carcass, it is easy to prepare it. It is necessary to cut off the feathers, generously grease the carcass with alcohol and fry for several minutes on all sides. There are also secrets in cooking:

1. Remove the tips of the wings and neck before cooking. They are perfect for cooking broth, which will serve as the basis of the sauce.
2. Wash the carcass thoroughly under running water. and let it dry.
3. Please note, for cooking, the carcass is not cut. The wings are wound behind the back, the limbs are hidden in an incision on the sternum. Boil no more than 40 minutes.
4. For frying, meat is beaten, rubbed with spices to add piquancy and aroma. Fry no longer than 5-6 minutes on each side.
5. Bake at t 180 ° C for no longer than 40 minutes.

How to choose upon purchase

You need to buy in supermarkets and in official markets, where you can require a certificate of quality and product safety. The selection criteria may be as follows:

• the smell should be neutral (an admixture of putrefactive or acidic aromas indicates that the carcass is not fresh or a large number of chemical preparations are processed);
• fresh carcass evenly painted pink; there should be no pale or bright, dark spots;
• after fresh pressure, a dent remains on the fresh pulp;
• if the bird is frozen, look at the tightness of the packaging and expiration dates. A high-quality product on the package contains the name of the manufacturer, the date of manufacture and suitability, storage recommendations.

Important! Always require a certificate of goods. Unscrupulous manufacturers to increase the gain give various hormonal preparations to the feed, which, accumulating in the body, can cause chemical poisoning.

How to store at home

You need to know how to properly store quail meat so that it does not harm the body. Storage rules are as follows:

• at zero temperature, meat can be stored for 2 days;
• in the package for 2 days in a refrigerator at t + 2- + 4 ° C;
• fresh carcass wrapped in foil, in a glass bowl, on the shelf of the refrigerator keeps fresh for up to 2 weeks;
• the carcass is stored in the freezer for several months, and thick paper as a wrapper will prevent dehydration.

Important! You need to defrost at room temperature, otherwise the flesh will lose juice, and palatability will significantly decrease.

If we take into account the rich composition of quail, its useful and healing properties, the conclusion suggests itself: this dish should be mandatory in the diet. Having no particular contraindications, considered one of the safest, this meat product is suitable for both adults and young children.