Ngakho-ke, uma ulindele ukuba umnikazi wesimnandi, eliphezulu futhi ... eshibhile "ck", ungahlanganyeli ekukhohliseni. Kulesi sigaba semikhiqizo ye-sausage, kufanele uqale ukuphatha ngenhlonipho, njengento epholile. Okokuqala, ngoba le sausage inomlando ocebile. Kukholelwa ukuthi sekuyiminyaka engaba ngu-2 000 ubudala, futhi kuthiwa njengendlovu yesidlo kungatholakala emithonjeni yeGrisi lasendulo, iBabiloni ne-Ancient China. Okwesibili, ngoba inqubo yokulungiselela yayo iyinkimbinkimbi kakhulu, isikhathi eside, futhi isobho elihlaza liziphatheka ngokwayo lingenangqondo kakhulu. Okwesithathu, ngoba cishe bonke abantu basebenze kanzima iresiphi yabo eqinile ye-sausage yokudla, babonisa i-Cracow, isiNtaliyane, i-Braunschweig, futhi, eqinisweni, eMoscow. Okwesine, ngoba akwenziwa nje kuphela inyama ekhethiwe futhi ekhethiwe (kusuka ku-1 kg, kutholakala kuphela ama-600 g we-sausage kuphela), kodwa ngisho nokufakwa kwe-cognac ebizayo, okungenani iminyaka engu-5 yokuguga.
"Dweba" - sizoyidla
Ngaphambi kokuba u-delicacy ufike kithi etafuleni, induku kufanele ivuthwe, ifakwe, ifakwe ngendlela engcono kakhulu. Okokuqala, inyama enhle kakhulu kwezinsuku ezingu-5-7 isolisiwe futhi ivuthwe kwisisombululo se-saline, bese igcwele inyama enobisi, ixubene ne-bacon kanye nezinongo, ekwakheni i-pattern "eyisibonelo" esivelele esakhiweni esithile, ubukhulu bamafutha nenombolo yayo ekunqunyeni, okuhambisana ngqo ne-GOST. Bese efaka izinto ezigxotshiwe egobolondo, bese ehlala ezinsukwini ezingu-4 ekamelweni lokushisa, lapho esusa khona umswakama owedlulele. Futhi, ekugcineni, iya e-smokehouse. Izinhlobo ezinomsoco kunazo zonke zibhema ezinkuni (alder, pear), hhayi nge-sawdust. Okokuthi, isoseji, eqinisweni, ayitholi ukwelashwa okushisayo, futhi ibonakala ngokubhema okubandayo ngo-20-25 ° C. Futhi sekuyisikhathi sokuyomisa - kuze kube yizinsuku ezingu-40 zilandelana. Izinongo ziqala ukudlala, iphunga lokubhema ligxilwe, "umzimba" uqala ukuqina.
Umholi wokubhema
Uma usubhema, kwakuyisibonakaliso sokuzithenga futhi ube ngowomhlaba ophakeme kakhulu, futhi ungayithenga kuphela ezitolo "ezivaliwe" noma "ezivela ngaphansi." Namuhla, i-pallet ye-sausage yanoma yimuphi umnyango wezitolo esitolo esitolo esithokozisa emehlweni, kodwa-ke, intengo encane ekhungathekisayo - ngoba i-wand "okuhle" yaseMoscow kuyodingeka ibeke eceleni imali eningi.
E-"Moscow", enye yezinhlobo ezidumile kakhulu, isibonelo, iqukethe inyama yenkomo, kodwa ingulube ikhona, futhi "amehlo" we-shpig amancane futhi "ahlaba umxhwele."
Khetha mina!
Kanjani, phakathi kwezinhlobonhlobo zezinsizi zokubhema zaseMoscow, zikhetha okungcono kakhulu?
Khetha i-wand engxenyeni yemvelo. Kumele kube omile futhi uhlanzekile, kancane ubuthwe. Uma igobolondo isuka kumkhiqizo, khona-ke isoseji cishe idliwe noma idala nje.
Khetha okulukhuni kunabo bonke okuhlongozwayo - uma ithambile kakhulu, ngakho akuvuthiwe.
Ungakhathazeki, lapho "ck" uzothola amasiko amabhaktheriya.
I-Histology ye-sausage
Umswakama obizayo ungenye yemikhiqizo eyintandokazi kakhulu yabangakhohlisi. Ukubonisa ukuhlukunyezwa ngaphandle kocwaningo lwe-laboratory kunzima kakhulu, ngakho-ke kwakudingeka senze ukuhlolwa kwangempela kwezokwelapha nge-sausage-making histology yayo. Ngaphansi kwe-microscope, sabona ukuthi inyama ikhona kuwo wonke amasampuli, ayikho enye i-soy kunoma iyiphi. Izicubu ezixhunyiwe kufanele zibe khona kumasoseji, kodwa akufanele kube khona izakhi zamathambo, i-cartilage kanye nesikhumba. Kodwa phakathi kwabahlanganyeli bethu ukuhlola isikhumba sikhona. Ngaphezu kwalokho, amabhaktheriya atshisayo eqembu le-E. coli awavunyelwe, ngisho naku-1 g womkhiqizo, nakumasampula ethu amathathu le "umvakashi" ohlakaniphile ukhona. Ngeshwa, kuma-sampuli amaningi, inyama e-stale nayo itholakale.