Preparation of dietary dishes

Preparation of dietary dishes

In most cases, the technology of dietary dishes preparing is designed to reduce and eliminate mechanical and chemical irritants in food.

Mechanic food irritants include cellulose and some other non-digestible components of cell walls of plant products, connective tissues and skin in animal products, as well as substances formed by hard heat treatments of food.

Chemical irritants include products of melanoidin formation, products of chemical decomposition of protein and carbohydrates, nitrogen extractives, some substances that make up spices and seasonings. To reduce the content of mechanical stimuli, use grinding and soft heat treatment of the products.

Thus, meat products after removal from them veins and cartilages several times pass through a meat grinder. Cereals are pre-brewed in water, then the resulting broth is filtered. At the same time, a lot of waste is generated (about 50%). Therefore, when preparing mucous dishes, if possible, the cereals are replaced with the appropriate type of flour (rice, buckwheat, oatmeal).

Products are treated by cooking and stewing. Roasting and grilling , in which the products form a crust that causes mechanical and chemical irritation of the gastrointestinal tract, are excluded. How to lose weight by 5 kg per month

To reduce the content of chemical irritants in food, you must use cooking in water or steam, the maximum possible ratio of water and product is 3:1. If possible, the product is ground (for example, meat should be cut into pieces of no more than 100 g). For the removal of extractives, steaming is very effective – in this case they intensively pass into the vapor forming liquid.

Stewing takes an intermediate position between cooking and roasting. During stewing new chemical irritants are not formed, however, the available ones are not removed. How to lose weight by 5 kg per month

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