Yintoni na sisi? Ngaba I uyose ekhaya?

Parmesan isonka samasi yaziwa ukuba amakhosikazi amaninzi asetyenziswa ngempumelelo ekulungiseleleni iintlobo ezahlukeneyo. Loo imveliso uya kunika incasa esulungekisiweyo naluphi na uhlobo esityeni: isuphu, inyama, intlanzi, ipasta, impahla wazosa izonkana. Yintoni na sisi? Indlela ukupheka ekhaya? Yintoni na ixabiso caloric le mveliso? Iimpendulo zale mibuzo kweli nqaku.

Yintoni na sisi?

Lo sisi ngobuwena Italian unxulumene amabakala imveliso eqinileyo zaqina kwaye isakhiwo eso-okuziinkozo. Hayi nje kuphela ngenxa kwiipropati yalo encedayo, kodwa ke ixabiso, le ezahlukeneyo ukufanele ngokuba abakhethekileyo. Lo sisi-nkum kakhulu kwaye kunzima ngokwaneleyo, ngexesha beyiqangqulula.

Ngokuqhelekileyo, oko kwenziwa kuphela ubisi lwenkomo yendalo kunye akukho kudla. incasa Special nesahlulo luncedo ukwenza parmesan efanelekileyo lithandwa kangangexesha elide phakathi kwabemi kumazwe awahlukeneyo.

Imbali lo sisi omninzi oluncedo

Product enemvelaphi yayo bamaXesha Aphakathi. ezweni Historical etshizi ithathwa ngokuba Italy, kodwa parmesan imveliso namhlanje ulungiselelwe kumazwe amaninzi. Kukholelwa ukuba itshizi yezandla waqala ekuqaleni nje amayeza ngenkulungwane ye-12 zamasi eqinileyo, ebe ilungiselelwa e Lodi. Yiloo nto ezinye iingcali zikholelwa ukuba indawo yokuzalwa Lodi parmesan kunokuba Parma.

Kodwa ngokutsho inkolelo ethandwayo lokuqala ngubani wapheka olu hlobo elite itshizi yeresiphi yokuqala, kwakukho Imibono esakhiweni. Kwakufuneka sisi eyayiza kuba ubomi kwithala elide. Kwaba kwinkulungwane ye-12 kufutshane woonongendi kunye nqaba (phakathi Parma kunye Reggio) wakha izindlu ezincinane ukuze kungonakali kunye nobisi.

parmesan technology Feature

Lo sisi yokuqala yale ezahlukeneyo a nzulu, incasa eqaqambileyo ngokungaqhelekanga kunye incasa elumke kunene. Ukulungiselela parmesan zombini ukusetyenziswa ekhaya cream amashishini kunye supernatant nganye ubisi ebusuku. Ngenxa yenkqubo ekhethekileyo kwi-mveliso wafumana zamasi ezinobunzima ubuncinane 39 kg.

Yintoni na sisi? Le zohlobo elite samasi, waza ke wenza kuphela kwizinga eliphezulu izinto kumaphondo Italian ka Parma, Reggio Emilia, Modena, Mantua, Bologna. Flavour Product - umami (high-protein iziyobisi) kuba iqulathe izixa ezikhulu iMonosodium glutamate acids ezithile acid. Ngokwemveli, imveliso parmesan na ixesha ukususela nge-1 Apreli ukuya kowama-11 kuNovemba. Emva ukupheka lo sisi ekhulisa kwi kwiimo ezikhethekileyo iminyaka 1-3. Okona imveliso, angekho ukunambitheka.

Emva konyaka ka imveliso ezivavanyiweyo. Zokuhlolwa nge kophulwa umthetho ukufana (ngamanye amaxesha uhlala ngaphakathi emoyeni umngundo) uphawu. Loo imveliso hits komele, kodwa ngaphantsi igama elahlukileyo. Lo sisi, ezivunywe yi cheesemakers abanezakhono, abaneminyaka ubuncinane omnye unyaka uze wawongwa ileyibhile umgangatho - Dop (it qinisekisa imvelaphi lokuqala imveliso).

Iipropati eziluncedo of parmesan samasi. ukudla calorie

Lo sisi yale ziintsapho zizityebi iiminerali neevithamini. Yintoni na amandla ixabiso Parmesan sisi? imveliso Caloric liphezulu, kodwa nangona oku imveliso lula zifunxwe ngumzimba izakhamzimba ngenxa yobukho isiqalelo olunjalo ekwakhiweni njengoko sodium. Unoxanduva ukubuyiselwa nokukhuthazwa imisebenzi isisu. Kwakhona, xa kukho imali eyaneleyo kwi nokwakhiwa parmesan ezi phosphorus, iiproteins, potassium, choline, butirilovaya acid kunye nabanye abaninzi.

Enye ezilikhulu grams wemveliso iqulethe:

• 33 g protein;
• 28 g kukutyeba;
• 0 grams carbohydrate.

Kufanelekile ukuba sikhankanye ukuba ixabiso caloric ka 100 grams ye imveliso iya kuba 292 kcal.

Ndingenza apheke samasi ekhaya?

Ukulungiselela sisi (ikhaya), kufuneka:

• iilitha 16 zobisi (ubisi sithathwa ukuba ngokuhlwa, yaye kunye yokusenga kusasa).
• yemvu Special rennet.
• kumxube wetyuwa (ngokwaneleyo befumile).

Imiyalelo lokulungiselela:

1. Ubisi, ekufuneka zibe ngokuhlwa, icala okhethekileyo. Abayi-degreased, uze oxutywe ubisi kusasa.
2. Ubisi lusitsha ukuze degrees 34 (kubalulekile ukuba ngasentla), uze rennet lifakiwe. Fumana ungasondeli curd.
3. Le lihlwili kuyimfuneko usile kwaye kwakhona nxiba ngomlilo. Ngexesha lenkqubo ubushushu liya kuma yintloya, nto leyo isuswe njengoko usenziwa. phantsi lobushushu ukufudumeza kufuneka ingadluli degrees 55. Emva kokuba wabahlula serum, lo sisi eseleyo ukufikelela imeko iiyure 7-8. Ngeli xesha, musani akazukuyibamba, bafudukele ukusuka kwenye indawo ukuya kwenye. Kufanele ukuba lubandakanye nje ngesitya itawuli.
4. Kwinqanaba elilandelayo, lo sisi ibekwe phantsi koxinzelelo kwisingxobo somthi waza washiywa kucingwa ukuba kokususa zizizwe iintsuku eziliqela.
5. Ngoku Kufuneka ubeke entloko samasi kumxube wetyuwa ze ukushiye nje yena akayi prosolitsya kakuhle.
6. Lo sisi ogqityiweyo obekwe kwi kwithala. Ubude sesichengeni iya kuxhomekeka incasa, kodwa xesha lincinane uya kuba ngunyaka wesi-1. Ngamaxesha athile ajikeleza ukuba lo sisi namafutha.

Nokuba samasi Russia eluhlaza?

Njengoko kukhankanyiwe ngasentla, lo sisi ilungiselelwe kuphela Italy. Kodwa akunjalo kudala loo mizi ngeengubo kwilizwe lethu oko yasungulwa kuveliswe le mveliso kwaye ngoku Russian parmesan -realnost. Region Moscow amafama Oleg Sirota yaba cheesemaker. Njengokuba esithi, uyimpendulo ukwayo Western.

Namhlanje parmesan Russian ukwenziwa yaye kuvuthwa "Istra umfama wobisi." Production iye yasekwa ngenxa kwinkqubo karhulumente "Farm Family". Yintoni sisi in Russian? cheese Istrian, nto leyo kuphela kanye ekuqaleni umsebenzi wakhe, akukho mbi ngaphezu Italian. Farmer ukholelwa ukuba kwixa elizayo uya kuba nako ngobuninzi isivuno parmesan.

isiphelo

Xa ndiqukumbela, sinokuthi Parmesan sisi ulula kakhulu, ndinqumle phezu kwipleyiti akusayi kusebenza. It wavuma NOKUCUKUCEZA imela yalo elibukhali, apho iziqwenga akhekha imisele rough. Kwiminyaka yakutshanje, ethandwayo phakathi kubathengi sele ya parmesan, nto leyo umntu uthethela Imiqulu cleaner. Igcina iipropati yalo encedayo lonke kweshelfu ubomi nje, sikwancedela ukulungiselela iintlobo ezahlukeneyo.