Meat is an indispensable product in the diet of every person. It is a source of animal protein and vitamins that are so necessary for the normal functioning of the body.
Dietary meat is a product with a minimum inclusion of fat and a maximum content of substances useful for human health and vital functions.
The consumption of meat dishes is fully capable of providing a person with iron, phosphorus, potassium, iodine, magnesium, zinc, sodium and other equally important macro- and microelements. With meat, almost all B vitamins (,, etc.), as well as K vitamins.
Fresh meat with a normal taste and smell is used for dietary nutrition. In the absence of fresh meat, the use of frozen meat is allowed. However, defrosting should be done slowly in order to preserve the protein substances and the taste qualities of the meat. Rapid thawing or placing meat in water significantly reduces its nutritional value.
Beef, veal, lamb and chicken are mainly used in diets. For diseases of the cardiovascular, liver, kidneys, gout and diabetes mellitus, the meat of young animals is contraindicated because it contains more purine bases, undesirable for those suffering from these diseases.
The diet will be balanced - there is no emotional stress from "malnutrition" and harm to health. Proteins are digested for a long time - this consumes a significant amount of energy.
Dietary dishes are preferred from boiled meat, especially prepared by steam cooking, in addition - with young animals or poultry, rabbit, cut in advance.
Meat should be washed under running water immediately before cooking. The washed meat, which will not be cooked for the time being, should be dried with a towel. Otherwise, it becomes a favorable environment for the development of various microorganisms. The same rule applies to meat that will be fried. Before cooking, the meat is cleaned from tendons, then pounded to make it more tender.
Cooking can be done in two ways. In the first method, the meat is placed in cold, unsalted water and boiled over low heat, extracting the extractive substances, mineral salts, fats and some proteins. Boiled meat has reduced taste qualities.
Boiled meat is widely used in healing nutrition for diseases of the stomach, kidneys, liver, heart. To avoid irritation of the stomach lining in case of gastritis or peptic ulcer disease, it is recommended to grind boiled meat through a meat grinder several times.
The minced meat can be made into dumplings, frikadelle, soufflés, stuffed peppers or zucchini, moussaka, etc., but without a thickener.
Frying meat is used less often in dietary nutrition. When frying, a crust of coagulated proteins forms on the surface of the meat, which irritates the stomach, and in addition, the meat is more difficult to digest, although it is tasty.
Meatballs should be fried on a very high heat on both sides to form a crust, then the frying is continued on a lower heat. During frying, the meat loses 20-22% of its weight.
Grilling the meat or in batter is widely applied in dietary nutrition. Semi-roasted meat is easier to digest and be absorbed better than heavily fried or overcooked.
Vitamins in meat are best preserved when roasted - from 70 to 80%, and when steamed up to 50%. Meat in dietary cuisine is also often steamed. For this purpose, a special vessel with a grate or a steamer is needed. A little water is poured into the vessel, and the meat, prepared as meatballs, soufflé or otherwise, is placed on the grates, then the vessel is closed with a lid and placed on the stove to boil. In this way of preparation, the extractive substances of the meat pass into the water.
Indeed, from lean meats you can create a real culinary masterpiece in the kitchen, which will not only delight you with its unforgettable taste and impeccable appearance, but will also bring enormous benefits to your body and health.
Chicken broth
(for two servings)
chicken offal or meat - 100 g
carrots - 1 pc.
celery - 10 g
parsley roots - 10 g
tomatoes - 1 small tomato
water - 600 ml
salt
The vegetables are washed and cleaned. Peel the parsley roots and celery and grate the carrots. They are cut and placed with the meat in cold water and boiled. After a while, add the finely chopped tomatoes and salt. Boil over low heat until done. The meat is removed, cut into small pieces and returned to the strained broth.
Cutlets with steamed zucchini
small zucchini - 1 pc.
chicken breast - 500 g
small onion - 1 onion
breadcrumbs - 2 tbsp. (can be replaced with semolina or flour)
Wash the chicken meat, cut it into pieces and, together with the onion, pass it through the meat grinder. Now peel the zucchini, clean the seeds from the inside, grate on a coarse grater and strain the liquid from the resulting mass. Mix the meat and the vegetables, add the breadcrumbs. Shape into minced meat and steam them.
