Parmigiano Reggiano (Parmigiano-Reggiano) - ushizi Italy. Weparmesan: incazelo, ukwakheka

Parmigiano Reggiano - lena ushizi okuqinile luyimbudumbudu. Igama elithi "weparmesan" ngokuvamile lisetshenziswa ukuze libhekisele okusuke ezihlukahlukene ushizi, nakuba kungavunyelwe European Economic Area ngokuhambisana nomthetho.

Umkhiqizo yethiwa endaweni ukukhiqizwa yayo - izifundazwe Italy Parma futhi Reggio Emilia. Ngaphezu kwalokho, i-ushizi enjalo e Bologna ukukhiqiza, Modena futhi Mantova. Ngokomthetho wase-Italy, umkhiqizo kuphela okuyinto ikhiqizwa izifundazwe lezi angakhethwa ushizi. Ngaphandle EU, igama ngokomthetho ingasetshenziswa ushizi ne izakhiwo efanayo, futhi igama eliphelele Italian Parmigiano-Reggiano - ngokuba ushizi yasekuqaleni.

indaba

Ngokusho yetinsita ushizi sidalwe Ephakathi esifundazweni Reggio Emilia. ukukhiqizwa yayo maduze lasakazekela izindawo Parma futhi Modena. izincwadi zomlando zibonisa ukuthi ekhulwini le-13 kanye 14 Parmigiano Reggiano kwaba kakade sifana nsé nesabantu ezivezwa namuhla. Lokhu kusikisela ukuthi ivelaphi usukela emuva ngisemncane kakhulu.

Lokhu ushizi babubatshazwa kudala njengoba 1348 emibhalweni Boccaccio - e "Decameron" Ukhuluma kwentaba yashizi weparmesan ushizi, ezivuma ravioli ne-pasta. Ngesikhathi Omkhulu Fire of London ngo-1666 kuthiwa imizamo ukugcina ushizi newayini amasheya parmedzhano kuchazwe.

Indlela kwenziwa kanjani?

Weparmesan (Parmigiano Reggiano yasekuqaleni) owenziwe ngobisi unpasteurized inkomazi. Lonke ubisi ekuseni zizosengwa exutshwe yesikimu yemvelo kusihlwa odlule zisengwa (okuyinto kuveza ngokugcina namathangi esikhulu engajulile ngoba ukhilimu ngokwahlukana), ngaleyo ndlela ukwakha inhlanganisela kancane defatted. It is batheleka nezikhamo ezinkulu zethusi izindonga awugqinsi. It is ukungezwa serum (equkethe iqoqo thermophilic acidosis acid amagciwane eziningana), kanye nezinga lokushisa elizosetshenziswa kule ngxube antante 33-35 ° C.

Ngemva kwalokho wasebenzisa inyama yenkonyana rennet, okwathi ngemva kwalokho sonke mass osemanzi kungakapheli imizuzu 10-12. Khona-ke, uma ehlukene athutha yizicucu amancane (cishe usayizi uhlamvu irayisi), izinga lokushisa wavuselwa 55 ° C ngaphansi kolawulo ngokucophelela. I izaqheqhe umphumela ume imizuzu 45-60. Wabe eqoqwe material aminyene ihlukaniswe yaba izingxenye ezimbili futhi ibekwe endaweni isikhunta. Ngokusho izindinganiso ezamukelwayo, 1100 amalitha ubisi ingxube kumele itholwe 45 kg ushizi.

I whey esisele ngokwesiko esetshenziswa ukondla izingulube, inyama kamuva ukukhiqiza Parma proshuttodi (Parma ham).

isinongo

Young Parmigiano-Reggiano ushizi ibekwa umumo isiyingi ngensimbi engagqwali, okuyinto uvalwe babambisana by indlela entwasahlobo. Lokhu kuvumela uhlelo umkhiqizo wokugcina ukuba silondoloze ukuma isondo. Ngemva kosuku noma ezimbili indlela zibuthaka, ngosizo kunobufakazi plastic ku ushizi ezenziwe ilebula negama inombolo isitshalo, inyanga nonyaka zokukhiqiza, bese ifomu abethela futhi. Ngemva cishe usuku ukuma ibekwe endaweni esitsheni nge brine izinsuku 20-25. Ngemva kwalokho, ushizi ukuvuthwa ezinyangeni ezingu-12. umbuthano ngamunye yafakwa emashalofini okhuni, okuyinto bahlanzwe athutha noma ngesandla zonke izinsuku eziyisikhombisa.

Emva kwezinyanga ezingu 12, Ochwepheshe hlola round ngamunye. Ushizi eshaywayo ihlolwe ukuhlonza imifantu engathandeki kanye voids. Imibuthano ukuthi ekuvivinyweni ukuthola uphawu olukhethekile. Akulona kuhabisane umkhiqizo iphawulwe engahloliwe, kodwa futhi avunyelwe ukudayiswa. Esikhathini esizayo, Parmigiano Reggiano kugcinwa isikhathi esingangonyaka.

Incazelo zokunambitha

I okufakiwe kuvunyelwe kuphela isetshenziselwe - kuba usawoti, olubamba ushizi, ngokucwiliswa izinsuku ezingu-20 e-brine. Kusukela Parmigiano Reggiano is ngobuningi nsukuzonke, ukunambitheka zingase zihluke. High izinga umkhiqizo has a ebukhali esiyinhlanganisela elinuka-Nutty ukunambitheka nge iphunga eqinile okunoshukela futhi has a ukuthungwa kancane olunzima. Ukukhubazeka e ubuchwepheshe yokupheka kungenza uyinike ukunambitheka ababayo.

umbuthano Ephakathi weparmesan (ikhanda) imayelana 18-24 cm ubude 40-45 cm ububanzi, nesisindo 3.8 kg.

ukusetshenziswa

Weparmesan ushizi, intengo zazo eRussia iqala ruble kilogram per 500 (zilwane bomdabu), evame ukusetshenziswa ifomu yashizi e pasta izitsha, isobho risottos, kodwa futhi isetshenziswa ngokwaso injalo elicwengekileyo. Ingase futhi ukungezwa amasaladi amaningi Yiqiniso, pizza. Njengoba ulandela emazwini abathengi, ukunambitheka kwako bukhulu kangangokuthi, evumela ukushintsha cishe kunoma iyiphi isidlo. Yingakho it is hhayi Kunconywa ukuba bezisebenzisa kabi, uma usebenzisa wona njengoba isithako okuthile oluyinhlanganisela.

Solid ingxenye uqweqwe ngezinye izikhathi Melt simmered in umhluzi. Lemisebenti ingaphindze ethosiwe kanye iphuzwe isidlo. Lokhu ukusetshenziswa akuyona ovamile kakhulu eRussia kanye namazwe elaliyiSoviet, kodwa uma umuntu wakwazi uzame - ukubuyekezwa ngokuvamile omuhle.

Yini izinto aqukethe lo mkhiqizo?

Parmigiano has eselaphayo eziningi elimnandi, kuhlanganise aldehydes ehlukahlukene butyrates. amafutha awo nayo isovaleric acid ngezinye izikhathi lisetshenziselwa belingisa flavour evelele ushizi kweminye imikhiqizo. Lezi abathandi ushizi yini zingacabangi ke kube yiphunga lubonakale.

Parmigiano-Reggiano nayo zihlukaniswa wokuqukethwe eliphezulu ikakhulukazi monosodium glutamate - kakhulu ngendlela 1.2 amagremu ngamunye amagremu 100 ushizi. A izinga eliphakeme Roquefort kuphela. I lokuhlushwa eliphezulu glutamate uchaza ukunambitheka eqinile ocebile Parmigiano Reggiano. Izimo ezifanayo kungenxa umbono othandwayo ukuthi lokhu ushizi zikwenza.

Ushizi iqukethe inani kahle eliphezulu fat - 25,83 amagremu ngamunye amagremu 100 isisindo. Umkhiqizo ubuye uvithamini B, kodwa futhi nenani elikhulu kakhulu i-calcium. izici ezinjalo has original Italian weparmesan ushizi, ogama intengo ruble 400 per amagremu 100 umkhiqizo. analogue Yalutho zokukhiqiza European futhi Russian angase abe ezinye izindawo, kodwa umehluko akufanele kube namandla kakhulu. Njengomthetho, umehluko oyinhloko kubonakala ukunambitheka umkhiqizo.