马铃薯与肉类制作主餐菜肴的品质互补优势

The quality complementary advantages of the main meal dishes made by potato and meat

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, it is more reasonable to manufacture the main meal dishes with rich in protein, fat of livestock and poultry and high carbohydrate, low fat of potatoes. Potato-meat main meal dishes have nutritional, sensory and other quality complementary advantages. Potato is rich in carbohydrates, vitamins, minerals and dietary fiber, its fat content is rather low. Potatoes are cooked with meat to make up for the deficiency of high fat content and lack of dietary fiber and Vc in meat. The Maillard reaction as well as nucleotides and glutamate cooperative sensitization of synergistic taste effect taking place between potato and meat make the dishes to achieve complementary quality in color, flavor and sensory. The selection of suitable potato varieties is very important for processing the potato-meat dishes. Potatoes cooked with pork, poultry, lamb or beef could process various forms of Chinese and Western main meal dishes in which potato braised beef is the most classic and popular.