Momwe mumathirira mchere wa pinki wa salmon kunyumba mosangalatsa komanso mwachangu

Kodi mumamwa bwanji pinki ya salmon caviar kunyumba chokoma komanso mwachangu? Zosavuta mokwanira. Muyenera kuphunzira ukadaulo wa salting, zidule zingapo ndi mfundo zofunika, zomwe ndikambirana m'nkhaniyi.

Pinki saumoni caviar ndichakudya chotchuka cha utoto wonyezimira komanso chokongoletsera chabwino patebulo lachikondwerero. Chogulitsidwacho chimapezeka ku nsomba zam'banja la salmon. Caviar ili ndi michere yambiri ndi michere; mbewu zake ndizazungulira komanso zokulirapo.

Caviar yokometsera yokometsera ya pinki imakhala yopatsa thanzi, yathanzi komanso yokoma. Njira yabwino kwambiri yofanana ndi analogue yotsika mtengo kuchokera m'sitolo. Chogulitsachi chidzakhala chowonjezera chabwino pazokometsera zosiyanasiyana, masangweji, ma profiteroles, ma tartlet, masaladi ovala (ndi nsomba ndi batala, nsomba zam'madzi, saladi yokhala ndi nkhuku ndi shrimp), kudzaza zikondamoyo.

Tisanaulule zinsinsi za mchere panyumba, tiyeni tikambirane za kufunika kwa chakudya chokoma cha nsomba, katundu wofunikira m'thupi la munthu, ndikukhudza mutu wotsuka caviar wofiira kuchokera ku yastik (kanema).

Zakudya za calorie

Chomeracho chimakhala ndi mapuloteni azinyama (31 g pa 100 g) ndi mafuta othandiza (pafupifupi 12 g pa 100 g). Mtengo wa calorie weniweni wa pinki wa saumoni caviar ndi 230 kcal / 100 g Poyerekeza: caviar yokumba ilibe chopatsa thanzi. Ma calorie 100 g yonyenga ndi 64 kcal. Mapuloteni 1 g.

Pindulani

Zomwe zimapezeka ku nsomba za salimoni zili ndi michere yambiri, kuphatikizapo:

• magnesium;
• fluorine;
• phosphorous;
• chitsulo;
• calcium;
• nthaka;
• sodium, ndi zina.

Pinki nsomba nsomba caviar wolemera mu retinol ndi unsaturated mafuta asidi Omega-3, lili mavitamini B, D ndi E. Vitamini A ndi chinthu chofunika kwambiri kwa wathanzi tsitsi ndi khungu, njira yoyenera kagayidwe kachakudya m'thupi ndi chitetezo chokwanira. Omega-3 amateteza mtima ndi mitsempha, amalimbitsa minofu ya mafupa ndi mafupa, komanso amathandizira pakugwira bwino ntchito kwamanjenje.

Momwe mungasamalire pinki saumoni caviar kuchokera mufilimuyi kunyumba

Yastyk ndi chipolopolo chochepa koma cholimba chomwe chili ndi mazira mkati. Caviar, yojambulidwa mchikwama chisanathiridwe mchere, imawerengedwa kuti ndiyabwino kwambiri, imawoneka yolemekezeka, yokoma ndipo siyimva kuwawa.

Pali njira zotsatirazi zochotsera tirigu mufilimuyi:

Ndi brine

Ndimatenga madzi okwanira 1 litre osasankhidwa, ndiwatsanulira mu poto ndikuwonjezera 30 g mchere. Ndikubweretsa kuwira. Ndikuzisiya kuti ziziziziritsa mpaka 40-50 ° C. Ndikuviika pinki salmon caviar mu yastik mu poto. Onetsetsani mofatsa ndi pang'onopang'ono ndi whisk. Mukamazungulira, kanemayo amazungulira whisk. Ndimachotsa ngati kuli kofunikira. Mukatha kulekanitsa mazira ndi ovary, tsitsani brine kudzera pa colander. Mbali zotsala za kanema zimachotsedwa pamanja.

Njira yofulumira

Ndimagawa yastyk m'magawo angapo (osapitilira 6). Ndimakhama chidutswa chilichonse pang'onopang'ono komanso modekha. Sindikugwira ntchito mwakhama kuti ndisaphwanye njere mwangozi. Pakukanda koyenera, mazirawo amasiyana ndi makanemawo popanda zovuta.

Njira yoyeretsera ndiyothandiza kwa caviar yakucha. Pankhaniyi, kanemayo amatuluka mosavuta komanso mwachangu. Ngati mankhwalawa sanakhwime, njirayo siyothandiza.

Kugwiritsa ntchito sieve ndi foloko

Mu poto ndi madzi otentha (50-60 ° C) ndimayika sefa ndi mazira osapsa. Kwa masekondi 5-10, ndimangoyambitsa, ndikunyamula modekha ndi mphanda. Kanemayo adakutidwa ndi zodulira, ndipo njerezo zimakhala pansi pamusero.

Osatulutsa kwambiri pinki ya salmon caviar m'madzi otentha! Izi zidzapangitsa kuti mazirawo aumirire.

Pogwiritsa ntchito madzi amchere ndi madzi otentha

Ndimadzaza mazira ndi madzi amchere kutentha kwapakati (ndimatenga supuni 3 za mchere kwa 1 litre). Ndikuzisiya kwa maola awiri. Ndidayiyika mu colander. Ndimathira ndi madzi otentha. Kanemayo azizungulira nthawi yomweyo. Pang'ono pang'ono chotsani chokongoletsacho ndikupeza nyembazo.

Chifukwa cha colander

Ndimagawa yastyk m'magawo angapo. Tumizani ku colander yokhala ndi mabowo apakatikati. Ndimatsanulira madzi ochepa otentha. Ndimalola kukhetsa madzi. Sambani colander mwachangu kuti mazira osenda a pinki a saumoni agwe kudzera m'mabowo. Kanemayo amakhalabe mu zophikira.

Kugwiritsa ntchito chosakanizira

Njira yabwino yoyeretsera ma caviar ambiri munthawi yochepa. Pali chinthu chimodzi chofunikira: samalani kuti musawononge mazira.

Ndayala caviar m'mbale. Ndimathira madzi, kutsuka bwino. Ndimatenga chosakanizira (nozzle - whisk). Ndimayatsa pamphamvu yaying'ono ndikutsitsa thanki yayikulu. Ndikoyambitsa pang'ono, gawo lina la yastyk lidzalekana, linalo lidzakulungidwa pamphuno. Ndimazimitsa chosakanizira. Zotsalira za kanema zimachotsedwa pamanja. Ndimachotsa mosamala mazira m'chiuno.

Upangiri wavidiyo

Zomwe muyenera kuchita ngati umphumphu wa yastik wasweka

Mukakumana ndi caviar ya nsomba ndi kanema wowonongeka, muyenera kutsatira izi:

1. Konzani yankho lapadera (tengani supuni yayikulu yamchere yamadzi okwanira 1 litre).
2. Muzimutsuka ndi madzi amchere.
3. Mosamala chotsani mbewuzo popanda kuzikhudza zonse. Akakumana ndi yankho, mazira owonongeka amakhala ndi mtundu woyera.
4. Dulani tsegulani yasti, chotsani mbewu zonse podutsa pa colander kapena pa waya.

Chinsinsi chachikale cha salting pink saum caviar

Tekinoloje yokhazikika ya salting imaphatikizapo kukonzekera kwa brine wosavuta kutengera zigawo zitatu: madzi, mchere ndi shuga.

• madzi 1 l
• caviar 400 g
• mchere wamchere 2 tbsp l.
• shuga 1 tsp

Ma calories: 230kcal

Mapuloteni: 31.2 g

Mafuta: 11.7 g

Zakudya: 0 g

• Ndimatenga kapu yakuya. Ndimawonjezera madzi, kuwonjezera shuga, kuwonjezera mchere.

• Ndinaika chidebecho pa chitofu. Ndabweretsa brine kwa chithupsa, akuyambitsa modekha. Ndikuchotsa pamoto. Ndikuzisiya kuti ziziziziritsa mpaka kutentha kwa 40-50 ° C.

• Ndimasunthira mazira omwe adatsogola mu kapu. Mchere kwa mphindi 15 kuti mupeze chopatsa mchere pang'ono. Ngati mukufuna kukoma kwamchere, gwirani mphindi 30.

• Sungani pang'ono brine.

---

Chinsinsi chosavuta komanso chachangu kwambiri

Express Caviar idzakhala yokonzeka m'maola asanu. Alumali moyo ndi masiku awiri. Idyani ku thanzi lanu!

Zosakaniza:

• Caviar - 500 g;
• Shuga - supuni 1 yaying'ono;
• Mchere - supuni 2.

Kukonzekera:

1. Pepani nsomba ya pinki ya salmon kuchokera mufilimuyi. Ndinaiyika pa mbale yayikulu.
2. Ndidayika mchere ndi shuga. Sakanizani mosamala komanso pang'onopang'ono, osaphwanya mbeuzo.
3. Ndimatseka ndi mbale, ndikudina pamwamba ndikulemera kwina. Ndimagwiritsa ntchito chikho chamadzi.
4. Pambuyo pa kuthira mchere kwa maola 5, caviar yakonzeka kudya.

Mchere ndi masamba mafuta masangweji

Zosakaniza:

• Pinki nsomba caviar - 100 g;
• Shuga - 5 g;
• Mchere - 5 g;
• Masamba mafuta - theka supuni.

Kukonzekera:

1. Ndimachotsa caviar ku nsomba ya pinki. Pambuyo polekanitsa bwino makanema, ndimawasamutsa ku sefa. Ndimatsuka ndikakakamizidwa ndi madzi ozizira. Chifukwa cha kutsuka, mazira ena adzawala. Osadandaula, kumapeto kophika nyemba zibwerera ku mtundu wake wapachiyambi.
2. Ndimasamutsa mbewu zotsukidwa ndi kusenda kumtsuko.
3. Ndimawonjezera shuga wambiri, mchere ndi theka la supuni yaying'ono ya mafuta a masamba. Ndikutseka mtsukowo ndi chivindikiro ndikuutumiza ku firiji kwa maola 8-10.
4. M'mawa, ndimagwiritsa ntchito mankhwala omwe ndimapanga ndekha kufalitsa mkate wanga ndikupanga masangweji a batala wokoma komanso opatsa thanzi.

Momwe mumathira mchere wa caviar mozungulira ndi kirimu ndi anyezi

Zosakaniza:

• Caviar - 200 g;
• Anyezi - 1 mutu wawung'ono;
• Kirimu watsopano (mafuta apakatikati, 20%) - 25 g;
• Mchere wosalala - supuni 1;
• Tsabola wapansi kuti mulawe.

Kukonzekera:

1. Ndimatsuka caviar bwinobwino ndikuchotsa kanemayo. Ndinayiyika mu mbale yakuya.
2. Dulani bwino anyezi. Ndikutumiza ku njere.
3. Fukani ndi mchere ndi tsabola wapansi. Pewani zonunkhira pang'onopang'ono mu caviar ya pinki.
4. Pang`onopang`ono ndi wogawana kutsanulira zonona pamwamba. Ndimapukusa ndi supuni popanda kuwononga njere.
5. Pomaliza ndimathira mchere.
6. Ndimaphimba mbale ndi chivindikiro. Ndikuzisiya kwa ola limodzi. Ndidayiyika mumtsuko.

Chakudyacho chidzakhala chowonjezera pamasangweji. Thirani mafuta pang'ono a mpendadzuwa ndi viniga pa chakudya chokonzedwa bwino cha nsomba.

Momwe mungasankhire pinki saumoni caviar posungira kwanthawi yayitali

Zosakaniza:

• Madzi - 3 malita;
• Caviar - 1 makilogalamu;
• Mchere - 1 kg;
• Mafuta a masamba - supuni 3.

Kukonzekera:

1. Kukonzekera nyemba. Ndimatenga mphika waukulu. Ndimatsanulira madzi ndikuyika pa chitofu. Ndimathira mchere ndisanaphike.
2. Chiwerengerocho ndi 3 mpaka 1. Ndimachotsa pamoto ndikusiya kuti chizizizira.
3. Ndidayala caviar mu brine. Ndimazisiya kwa mphindi 10-25 kutengera kuchuluka kwa mchere.
4. Ndimakhetsa madziwo pogwiritsa ntchito sefa ya pulasitiki. Musagwedezeke kwambiri kuti musawonongeke. Kudikirira kuti madzi akwere.
5. Ndimasamutsa caviar pamapaleti. Ndimazisiya kwa maola ochepa kuti ziume.
6. Ndimadzola mafuta amchere ndi masamba. Ndimatumiza ku mabanki. Ndimaphimba pamwamba ndi pepala lothira mafuta (mapepala apadera ophikira kapena opangidwa ndi pepala lodziwika bwino la A4). Ndimatseka zivindikiro.

Zakudya zokoma zopangidwa ndi caviar zosungira nthawi yayitali mufiriji zakonzeka!

Fotokozani salting ndi madzi a mandimu ndi zitsamba

Zosakaniza:

• Caviar - 500 g;
• Mchere - supuni 1;
• Mafuta a masamba - 100 g;
• Ndimu - chidutswa chimodzi;
• Tsabola woyera woyera - theka la supuni;
• Amadyera kulawa.

Kukonzekera:

1. Ndinaika peviar yosenda mu mbale yayikulu.
2. Ndimathira mchere ndi tsabola. Ndimatsanulira mafuta ndi madzi atsopano a mandimu.
3. Ndimaphimba ndi chivindikiro pamwamba ndikuitumiza ku firiji kwa maola awiri.
4. Ndimagwiritsa ntchito chokoma chokoma, chowazaza zitsamba zodulidwa mwatsopano pamwamba.

Tsabola woyera, mosiyana ndi tsabola wakuda, ali ndi kukoma kosakhwima ndi fungo losalala. Amapezeka wonse (nandolo) ndi ufa (nyundo). Ngati palibe tsabola woyera kapena chikhumbo choyesera, sinthanitsani ndi wakuda wamba.

Momwe mumathira mchere caviar kunyumba

Mchere wamchere wamchere wamchere wa pinki umakhala wofanana. Njira yothira mchere kapena njira youma ingagwiritsidwe ntchito. Choyamba yeretsani mazira kuchokera mufilimuyo.

Ndikupangira njira yothira mchere potengera mchere wosakaniza (mchere wothira mchere) ndi mchere wamchere.

Zosakaniza:

• Madzi - 1 l;
• Mchere wamchere - 50 g;
• Shuga - 100 g;
• Caviar ya Trout - 400 g.

Kukonzekera:

1. Ndimakonza brine m'madzi, shuga ndi mchere wamchere. Bweretsani ku chithupsa ndi kusiya kuti kuziziritsa.
2. Ndimasuntha mazira osankhidwa ndi osenda mumchere wamchere kutentha.
3. Ndimasunga m'madzi kwa mphindi 15.
4. Sambani brine pogwiritsa ntchito chopondera. Ndimasunthira kuzakudya ndikuzitumiza ku firiji kwa maola atatu, ndikutseka mwamphamvu chivindikirocho.

Kukonzekera kanema

Zinsinsi zosungira

Caviar ya pinki yokometsera yokha ndi mankhwala athanzi komanso okoma. Kuti musunge kukoma ndi katundu wothandiza, tsatirani malamulo osungira.

• Caviar imayikidwa bwino mumitsuko yamagalasi. Osasunga zopangira zanu muzitsulo kapena pulasitiki. Kukoma kudzaipa.
• Osazizira. Nthawi yozizira kwambiri, pinki ya saumoni caviar itaya kukoma ndi zakudya zambiri.
• Kutentha kosungika kosakwanira kwa nsomba kumakhala pakati pa -2 ° C ndi -6 ° C.
• Nthawi yosungiramo salting yokhazikika siyoposa masiku awiri.

Konzani caviar wapinki wanyumba kunyumba pogwiritsa ntchito imodzi mwanjira zomwe mumakonda. Chogulitsacho chikhala chothandiza komanso chachilengedwe, mosiyana ndi anzawo ogulitsa. Kuphatikiza apo, mtengo wa chakudya chokoma chomwe mchere wokhala ndi mayi wodziwa kuchereza alendo utsika.

Onerani kanemayo: How to Tie a Herring Rig and Catch them (June 2024).