Mixtures fried beef

Figure 11.4. Structures of various heterocyclic amines. IQ is 2-amino-3-methylimidazo-quinoline. MelQx is 2-amino-3,8-dimethylLtnidazo-quinoxalme. 4,8-DiMelQx is 2-amino-3,4,8-trimethylimidazo-quinoxaline. PhIP is 2-amino-l-methyl-6-phenylimidazo-pyridine. These and other related compounds can be found in fried or broil beef, fish, and chicken, but can also be created by cooking mixtures of creatinine, amino acids, and glucose. Microwave cooking, or cooking in aluminum foil, reduces the formation of heterocyclic amines. (From Sugimura, 1997.)...

Croquettes can be made from chopped beef, chicken, crab, egg, fish, ham, lobster, oyster, salmon, sweetbreads, or veal. The chopped, cooked meat is mixed with seasonings and flour, egg, etc. This mixture is formed into the traditional croquette shape, which is like a small cone. They are rolled in crumbs, dipped in beaten egg, rolled in crumbs again, and fried in deep fat. They are served with or without a sauce, depending on the recipe of choice. 

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