Chicken maggi broth. Maggi bouillon cubes. Bouillon cubes Maggi

All kinds of food concentrates, such as bouillon dry cubes, are becoming increasingly popular today. The intrusive TV advertisement promising that they will give our dishes a "unique rich taste" does its job - a rare hostess these days does not have a dry Maggi in the kitchen cabinet. What are they - useful or harmful? Let's take a short excursion into history and see how the composition of concentrated dry broth has changed, which of them are the most useful and which can harm our body.

Development History of Maggi Bouillon Cubes

The desire to keep the broth as long as possible, for use in case of need, has appeared in people for a long time. In any case, the first attempts to make dry broth date back to 1773. It was to this time that the preserved recipe for “bouillon cakes”, as the analogues of modern bouillon cubes were called, dates back. According to the recipe, for this it was necessary to prepare a broth from beef, veal and lamb legs, add sea salt and egg white to it, boil it down, and then dry it. The author of the recipe claims that such a "bouillon cube" could be stored for 4-5 years.

Liebig bouillon extract

In the middle of the 19th century, the German chemist Justus Liebig proposed his own version of a dry bouillon cube. To obtain it, he boiled lean beef under pressure, then evaporated the resulting broth and subjected it to filtration. This product was launched into mass production as early as 1865 under the name Liebig's Meat Extract. It was delivered mainly to the active army and was packaged in glass jars. But very soon this broth concentrate also came to Russia and France. Unfortunately, the taste of this broth product left much to be desired. According to contemporaries, the broth made from "Liebig's meat extract" smelled very strongly of ammonia, it could only be eaten if fresh meat was added to it. It is clear that this made the production of such a broth practically meaningless.

Use of bouillon cubes in Russia

They also tried to make a dry bouillon cube for long-term storage in Russia. So, a certain Klechkovsky, a Pole, originally from Vilna, when he was in exile in the Arkhangelsk province, began to make dry bouillon tiles, which he prepared from partridge meat. Unfortunately, their production was too expensive, and besides, partridge meat is a rare product. Therefore, the invention of Klechkovsky did not receive wide popularity and sunk into oblivion. This was greatly facilitated by the fact that those entrepreneurs who were engaged in the production of Liebig's Meat Extract declared a real war on the unfortunate Pole. True, this did not bring them any benefit, since their products were also not in demand. Gradually they were forced to stop its production.

Bouillon cubes Maggi

For the first time, bouillon cubes, almost the same as we are used to seeing them now, appeared in 1882 in Switzerland. Their manufacturer was Julius Maggi. Cubes called "Golden Maggi Cubes" were made from specially processed beef meat and bones. It was a rather complex production, which could not be called artisanal. The initial raw materials were crushed and treated with hydrochloric acid, then filtered, boiled down. Vegetable fats and vegetables were added to it. Then the raw material was dried and cubes were pressed from it.

Subsequently, the manufacturer managed to make the product extremely cheap. And all thanks to the fact that Maggi bouillon cubes began to be made not from meat and bones, as it was at the beginning, but from vegetable proteins. Now even people of the smallest income could buy them, thanks to which the bouillon cubes under the Maggi brand became extremely popular. First in Europe, and in the first quarter of the 20th century they conquered the whole world. In 1947 Maggi became part of the industrial giant Nestle.

Bouillon cubes in the Soviet Union

The Soviet Union was probably one of the few countries that did not purchase Swiss Maggi cubes. Here they produced their own bouillon cubes, and, to the credit of the producers, it must be said that they were made exclusively from natural products, including natural meat. Unfortunately, it was precisely because of this that Soviet bouillon cubes were not stored for too long, and therefore did not gain much popularity. However, other semi-finished products were also produced in the Soviet Union, they were very widespread - Soviet citizens who devoted their lives to building a bright communist future simply had no time to do housework. With the disappearance of the USSR, bouillon cubes made from natural meat also became a thing of the past.

New and unusual products for the Soviet buyer appeared on Russian shelves. And their sale, moreover, was stimulated by aggressive television advertising. Those who lived in those years remember well the famous song about the bouillon cubes "Galina Blanca", which is bul-bul. (By the way, Galina, translated from Italian, means “chicken.” This advertisement has nothing to do with the Russian female name). Bouillon cubes were cheap and were added to almost all hot dishes, from soups to dumplings. The advertisement was convincing and beautiful, the audience was fully convinced that the cubes were not only tasty, but also healthy. But is it really so?

Composition of bouillon cubes

Although the packaging of bouillon cubes says that natural meat is included in the composition, in fact there is very, very little of it. More precisely, there is practically none, only a small amount of meat powder, which gives the broth a natural smell. The basis of the cubes are extracts of vegetable proteins obtained during the processing of corn, starch and salt. Starch creates the illusion of richness, as for taste, it is created by the famous monosodium glutamate.

The fat contained in the cube broth is also of vegetable origin, but the appetizing color of the broth is achieved due to dyes, as a rule - riboflavin, a vitamin belonging to group B. And, of course, the Maggi bouillon cube contains a large number of artificial additives - flavors, oxidizing agents, etc.

Bouillon cubes Maggi - the benefits and harms

The broth obtained from Maggi bouillon cubes, despite the presence of vitamin B in it, cannot be compared with natural meat broth.
When meat is cooked, it releases a significant amount of nutrients contained in it into the water. This extract stimulates digestion and promotes better absorption of food. This is why liquid foods are so beneficial. This benefit is lost when making broth from bouillon cubes.
The broth made from cubes, on the contrary, can irritate the mucous membrane of the stomach and intestines - because it contains a large amount of salt, spices and monosodium glutamate. And although this flavor enhancer is not at all as dangerous as it is commonly believed, there is still little benefit from it and regularly eating food that contains it is not recommended.
The amount of salt contained in a bouillon cube is also excessive for the human body. The nutritional value of vegetable proteins, unlike animals, is extremely low, and artificial additives and dyes can easily cause allergies.
In general, there is absolutely no benefit from bouillon cubes. But, according to doctors, with regular use, there is harm. Maggi bouillon cubes, if eaten frequently, can cause gastritis, pancreatitis, peptic ulcers and other problems with the digestive system. In addition, their use is a potential cause of irritable bowel syndrome. However, like other similar nutritional supplements and concentrates.
A single use of broth from a cube or food prepared with it will most likely not cause you much harm, but it will not bring you any benefit either. Unless, of course, you are allergic to the components of the bouillon cube. But your permanent menu must be built on the basis of natural meat broths.
If you want bouillon cubes to be beneficial, use homemade recipes when you can control the composition of the product.

Hot chicken broth - albeit not a "full" soup, but also a very tasty and satisfying first course. Especially if you add it with crackers, boiled egg and finely chopped fresh herbs. In addition, the broth can serve as the basis for the preparation of other dishes - not only soups, but also risotto, stews and vegetables.

A few simple rules will help to cook delicious chicken broth:

To prepare the broth, it is better to choose different parts of the bird carcass. But you can cook the broth from a whole one (a standard kilogram chicken will require 5 liters of water, the output will be 3-4 liters of chicken broth). If you cut a chicken, then you need to take “meat bones” for the broth - a pair of legs, two wings, a neck, ribs. Strong broth is also obtained from chicken legs, however, excess fat should be cut off from them so that during cooking it does not cover the entire surface of the broth. Dietary chicken broth - for medical and dietary nutrition - can be cooked from the breast.

Prepared chicken pieces should be washed well, put in a saucepan and pour cold water. First, bring the chicken to a boil over high heat, then drain the water (and with it all the harmful substances) and rinse the bones with meat with cold water. After that, pour cold water again and cook over low heat. From time to time, while the broth is cooking, it is necessary to remove the foam. If the chicken pieces are not too large, then it is enough to cook the broth for 30-40 minutes.

For taste and aroma, vegetables, roots and spices should be added to the broth. For this purpose, peeled and onions are placed in the “classic” chicken broth (they can be cut into large slices or left whole). Some add a stalk of celery or a peeled root to this "couple". At the end of cooking, vegetables must be carefully removed - they have already “given away” all their taste and vitamins to the broth. From a large "range" of seasonings and spices for chicken broth, black peppercorns, dried dill seeds, fresh or dried parsley are the best suited. Do not put allspice and cloves in the broth - they can kill the taste of the chicken.

The process of making chicken broth is quite simple and not too troublesome, but not everyone has a free hour for it. Make things easier and save time with the MAGGI® Golden Bouillon Cube. Its updated and improved composition contains even more vegetables and herbs, in addition, the broth is enriched with iron. The “golden” cube gives the dish a rich taste and pleasant aroma, because its recipe contains spicy dried herbs (parsley,

Description

Today, one can hardly meet at least one person who has never tried chicken and chicken dishes. For example, the high gastronomic qualities and beneficial properties of chicken broth have been known to mankind ever since this bird was tamed. Many cuisines of the world recognize chicken dishes not only as an excellent option for the daily diet, but also boast a huge arsenal of holiday recipes.

The main advantage of chicken meat is considered to be a relatively low fat content, due to which the boiled breast and chicken golden broth maggi belong to dietary dishes, which also have some healing properties. So, chicken broth often has a second name - "Jewish penicillin" - for its ability to raise sick people to their feet, as well as those who are weakened after operations. But this concerns only the product from poultry, which was grown without the use of modern technologies, that is, in the fresh air and using clean feed.

In general, a decoction is called a broth, which is prepared on the basis of the cartilage and bones of an animal. During cooking, almost all the fat that appears on the surface is carefully removed. cook chicken broth golden maggi usually recommended at a minimum heat for about two hours, while half an hour before cooking add a whole onion, which can not be peeled, but simply washed well, carrots, parsley root or celery. Some housewives, when the dish is ready, turn the vegetables into mashed potatoes and add them to the liquid, but this is more a personal desire of the cook than a necessity.

Serve chicken broth golden maggi it can be used as an independent dish, flavored with pies or crackers, or you can diversify your diet by preparing fragrant and nutritious soups and other first courses on its basis. By the way, the calorie content of chicken broth is low and is approximately 50.7 kcal per 100 grams of product.

Seasoning maggi Chicken broth Golden: Useful properties.

Traditional medicine claims the benefits of chicken broth for colds, which are often accompanied by fever. It is believed that with its use the general condition of the patient improves significantly.

Also, the beneficial properties of chicken broth are to stimulate the processes of bone fusion in fractures of varying severity. And yet, some sources claim that this meat product has a healing effect on the course of gastrointestinal diseases, such as ulcers or gastritis.

As mentioned above, most people are sure that the benefits of chicken broth are beyond doubt. However, in recent years, more and more often you can hear that despite the huge popularity of this dish, doubts begin to arise about its harmlessness. So, for example, some experts argue that in fact meat broths are much more harmful than the same meat.

Seasoning maggi Chicken broth Golden: Harmful properties.

In general, the question of the benefits and possible harms of chicken broth is rather controversial, but the fact that for children this is a rather heavy food that they are not recommended to give can be said for sure.

Description

The main advantage of chicken meat is considered to be a relatively low fat content, due to which the boiled breast and chicken broth maggi belong to dietary dishes, which also have some healing properties. So, chicken broth often has a second name - "Jewish penicillin" - for its ability to raise sick people to their feet, as well as those who are weakened after operations. But this concerns only the product from poultry, which was grown without the use of modern technologies, that is, in the fresh air and using clean feed.

In general, a decoction is called a broth, which is prepared on the basis of the cartilage and bones of an animal. During cooking, almost all the fat that appears on the surface is carefully removed. cook chicken broth maggi usually recommended at a minimum heat for about two hours, while half an hour before cooking add a whole onion, which can not be peeled, but simply washed well, carrots, parsley root or celery. Some housewives, when the dish is ready, turn the vegetables into mashed potatoes and add them to the liquid, but this is more a personal desire of the cook than a necessity.

Serve chicken broth maggi it can be used as an independent dish, flavored with pies or crackers, or you can diversify your diet by preparing fragrant and nutritious soups and other first courses on its basis. By the way, the calorie content of chicken broth is low and is approximately 50.7 kcal per 100 grams of product.

Seasoning maggi Chicken broth: Useful properties.

Seasoning maggi Chicken broth: Harmful properties.

Nestlé Russia has launched an updated product - MAGGI bouillon cube enriched with iron. Now each serving of the dish prepared with cubes of GOLDEN Chicken, Beef ON THE BONE, FOREST MUSHROOMS broth and Stewed chicken - in addition to iodized salt contains at least 15% of the recommended daily human need for iron.

Enriched with iron, the MAGGI cube will become a useful assistant to every modern housewife. The importance of iron for the body is hard to overestimate - it is part of hemoglobin, a vital molecule responsible for delivering oxygen to the blood and removing carbon dioxide. That is why it is necessary to monitor the balance of iron in the daily diet.

Bouillon cubes MAGGI, enriched with iron, are indispensable in the preparation of various dishes, because each broth recipe harmoniously combines meat and vegetable flavors, salt and a carefully selected bouquet of spices and spices. MAGGI cubes not only give a rich taste and aroma, but also make the dish more balanced. So, the broth, cooked from the MAGGI cube in a volume of 500 ml, which can be divided into two, contains 30% of the daily requirement for trace elements of iron.

It is important that MAGGI cubes are produced without the addition of artificial preservatives and dyes, and contain iodized salt. With MAGGI, a homemade lunch becomes not only very tasty, but also more healthy.

Sofia Bryantseva, nutritionist: “All year round, and especially in winter, it is important to provide not only tasty and varied, but also a balanced diet. Therefore, it is important to enrich the diet with foods high in vitamins and minerals. One of the main trace elements for the human body is iron. Its importance was known to the ancient Greeks. On average, our body contains 3-5 g of iron, and almost all of it is part of hemoglobin, a complex molecule responsible for delivering oxygen in the blood and removing carbon dioxide. Sometimes we notice tiredness, weakness, increased fatigue, especially in winter. However, these symptoms may not just be the result of a lack of heat and sun, but also a signal of an iron deficiency. The World Health Organization ranks iron deficiency as the number one nutritional disorder in the world. Up to 80% of people in the world may not get enough iron in their diet!

It is important to remember that replenishment of iron deficiency in the body is a complex task. However, one of the priority steps available to everyone is nutritional correction - enrichment of the diet with iron.

Irina Slutskaya , Ambassador of the Sochi 2014 Olympic Games, Russian figure skater, Olympic medalist, two-time world champion and the first ever seven-time European champion in figure skating, the world's only single figure skater, four-time winner of the Figure Skating World Series Grand Prix Finals and mother of two children :“As a modern woman, as a mother, as a professional athlete, I know how important it is to eat properly, efficiently and balanced. What we eat affects how we feel and look. Proper nutrition is the key to good health, energy, good mood, and, therefore, high achievements, both in sports and career, and in family life. As a mother, I am aware of the importance of a balanced diet, so despite my busy schedule, I often cook for my family myself. It is very difficult for a modern woman to do everything, so it’s good that we have such “golden” culinary assistants!

For their achievements, every hostess rightfully deserves an award. With the "Golden Cube MAGGI" it has become easier to take care of the balanced nutrition of your loved ones!

Brand information

MAGGI is the leader of the Russian culinary products market with a market share of over 42%* in value terms. The MAGGI brand enjoys the well-deserved love and trust of Russian consumers, which allowed it to become a multiple winner of the prestigious national awards "People's Brand" and "Product of the Year". MAGGI products are made only from high quality ingredients, which mainly include salt, pepper, dried vegetables, herbs and spices. Every day MAGGI inspires new ideas and invites your whole family on an exciting culinary adventure! Learn more about how to eat tasty and healthy at MAGGI's Kitchen of Ideas on the Odnoklassniki social network and in the Nestlé Healthy Choice group on the Odnoklassniki and VKontakte social networks.

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RISOTTO WITH MUSHROOMS

Rice for making risotto - 1.5 cups
Butter - 150 g
Grated Parmesan - 50 g
Onion - 1 pc.
Dried mushrooms - 50 g
Olive oil - 4 tbsp. spoons
Parsley - 1/4 bunch
Garlic - 4 cloves

Cooking method:

Prepare 1 liter of MAGGI® GOLDEN CHICKEN BROTH.

Dried mushrooms for 30 min. pour 250 ml of hot water, then cut them into large pieces (save the water!).

Cut fresh mushrooms into 4 parts and fry in a pan in hot olive oil (3 tablespoons) for 3 minutes.

Grind the garlic, add half to the mushrooms and continue to fry until tender for 10 minutes, until the liquid has evaporated.

In another pan, heat 100 g butter and 1 tbsp. a spoonful of olive oil. Fry the finely chopped onion and the second half of the minced garlic for 3 minutes. Add soaked mushrooms (without water) and fry for 2 minutes.

Add rice to the pan and stir. Gradually, in portions, pour in the hot broth, stirring constantly and waiting for the rice to absorb each portion of the broth. Then add the liquid in which the dry mushrooms were soaked in order to enhance the mushroom flavor of the risotto.

Cook, stirring, 20 min. Once the rice is ready, add the fried mushrooms, remaining butter, grated cheese and finely chopped parsley. Mix everything and serve.

CHICKEN RAGU WITH VEGETABLES

MAGGI® GOLDEN CHICKEN BROTH - 2 cubes

Chicken thighs - 500 g
Zucchini - 1 pc.
Water - 250 ml
Red bell pepper - 1 pc.
Yellow bell pepper - 1 pc.
Olives - 100 g
Onion - 1 pc.
Vegetable oil - 2 tbsp. spoons
Garlic - 2 cloves

Cooking method:

Separate the chicken thighs from the bone, cut into small pieces and fry on both sides in hot vegetable oil in a deep saucepan for 5 minutes.

Peel the onion and garlic, cut the onion into cubes, chop the garlic. Add to skillet with chicken and fry for 3 minutes. Then add the diced peppers, fry for 5 minutes.

Cut the zucchini into large cubes, add to the saucepan and fry for 5 minutes.

Then pour in water, add cubes of MAGGI ® GOLDEN CHICKEN BROTH. Bring to a boil, add olives and cook over medium heat for 10 minutes.

TUSCAN BEAN SOUP

MAGGI® GOLDEN CHICKEN BROTH - 2 cubes
Canned white beans - 800 g
Water - 500 ml
Rye bread - 4 slices
Cream 20% - 100 ml
Olive oil - 2 tbsp. spoons
Oregano - 1 tbsp. a spoon
Garlic - 2 cloves
Ground pepper - 1/4 teaspoon
Total cooking time: 40 min.

Cooking method:

In a large saucepan with 1 tbsp. fry chopped garlic with a spoonful of heated olive oil for 2-3 minutes. Add the beans along with the liquid, the MAGGI® GOLDEN CHICKEN BROTH cubes and the water to the pot. Bring to a boil and cook for 10-15 minutes.

Then pour in the cream, add oregano and black pepper, heat for another 2 minutes. Grind the entire contents of the pan with a blender until smooth.

Rye bread cut into small cubes, mix with the remaining olive oil and put in a preheated
up to 200 ° C oven for 10 minutes.

Serve soup with crackers.

FISH IN LEMON-NUT SAUCE

Main course ingredients:

Pike perch fillet - 800 g
Peeled new potatoes - 600 g
Wheat flour - 5 tbsp. spoons
Vegetable oil - 3 tbsp. spoons
Salt - 1/2 teaspoon

How to cook the main dish:

Boil the peeled new potatoes in salted water until tender. Cut the pike perch fillet in half, roll in flour mixed with salt.

In a frying pan with heated vegetable oil, fry the fish fillet for 5 minutes. from each side. Put the fish on a dish.

In a saucepan with melted butter, fry chopped garlic and nuts for 1-2 minutes. Add or pepper and flour, stirring constantly, fry for 1 minute.

Pour in lemon juice, water and add MAGGI® GOLDEN CHICKEN BROTH. Stir, bring to a boil and cook for 5 minutes. Add chopped parsley. Serve fish with potatoes and sauce.

Sauce Ingredients:

MAGGI® GOLDEN CHICKEN BROTH - 1 cube
Butter - 150 g
Eggs - 3 pcs.
Dill - 1 tbsp. a spoon
Lemon juice - 1 tbsp. A spoon

Total sauce preparation time: 20 min.

Sauce preparation method:

Boil eggs, peel and cut into small cubes.

Melt the butter in a saucepan, add MAGGI® GOLDEN CHICKEN BROTH, stir. Add eggs.

Add chopped dill and lemon juice to the finished mixture, mix.