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从营养的角度考虑,富含蛋白质和脂肪的畜禽原料与高碳水化合物低脂肪的马铃薯搭配制作主餐菜肴较为科学。马铃薯肉类主餐菜肴具有营养、感官等品质上互补优势。马铃薯富含碳水化合物、维生素、矿物质和膳食纤维,脂肪含量极低,与肉类搭配弥补了肉类脂肪含量过高和膳食纤维及Vc等缺乏的不足。马铃薯和肉类共烹中发生的美拉德反应及核苷酸类与谷氨酸盐之间的协同增味效应使马铃薯肉类主餐菜肴在色香味感官品质上达到互补。制作马铃薯肉类主餐菜肴选择加工适宜性的马铃薯品种十分重要。马铃薯可与猪肉、禽肉、羊肉和牛肉等各大畜禽肉品烹制形式多样的中西式主餐菜肴,其中以土豆烧牛肉最为经典和普及。
From a nutritional point of view, rich in protein and fat feedstock and high carbohydrate low-fat potato with the production of main dishes is more scientific. The main dishes of potato meat with nutritional, sensory and other complementary advantages. Potato is rich in carbohydrates, vitamins, minerals and dietary fiber, with extremely low fat content. It matches up with meat to make up for the lack of fat in the meat and lack of dietary fiber and Vc. The Maillard reaction in potato and meat co-cooking and the synergistic taste-enhancing effect between nucleotides and glutamate allow the main dishes of potato meat to complement each other in the sensory qualities of color and fragrance. It is important to make potato dishes that are suitable for potato processing. Potato and pork, poultry, lamb and beef and other livestock and poultry meat prepared a variety of Chinese and Western dishes, including potatoes, the most classic and popular roast beef.